Festive Holiday Recipes by Addie Gundry, EPUB, 1250146364

  • Print Length: 240 Pages
  • Publisher: St. Martin’s Griffin
  • Publication Date: October 16, 2018
  • Language: English
  • ASIN: 1250146364
  • ISBN-13: 9781250146366
  • ISBN-13: 978-1250146366
  • File Format: EPUB

>>>Download<<<

Preview

Festive Holiday Recipes

 

103 Must-Make Dishes for Thanksgiving, Christmas, and New Year’s Eve Everyone Will Love

 

Addie Gundry

 

 

Begin Reading

Table of Contents

About the Author

Copyright Page

 

Thank you for buying this

St. Martin’s Press ebook.

 

To receive special offers, bonus content,

and info on new releases and other great reads,

sign up for our newsletters.

 

 

Or visit us online at

us.macmillan.com/newslettersignup

 

For email updates on the author, click here.

 

 

The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the author’s copyright, please notify the publisher at: http://us.macmillanusa.com/piracy.

 

 

To the Gundrys—all of you. Thank you for creating a family for me to spend every holiday with, filled with love, laughter, and a whole lot of food and drink.

 

 

Introduction

 

 

Holidays have the potential to be spectacular, memorable, and full of magic. Of course, plenty can go wrong. But putting aside delayed flights, family fights, or burnt turkeys, I believe that the word “holiday” means something remarkable. There’s a reason that the familiar song calls it “the most wonderful time of the year.” And that phrase does not pertain to a particular day: any holiday, any celebration, and any spirited festivities during this time are what make it enchanting.

So when does this wonderful time begin? For me, it starts early. Yes, I’m one of those buy-pumpkins-in-September, listen-to-Christmas-music-on-Thanksgiving kind of people. The minute the air turns slightly cooler, the leaves look like they may fall, and the smell of cinnamon hits my nose, I am in the spirit. Growing up, my holidays were always anchored in the food my family served. Thanksgiving meant The Best Roast Turkey with a side of Green Bean Casserole, Christmas called for Slow Cooker Cranberry-Mustard Spiral Ham, and we were constantly baking Lemon Crinkle Cookies to bring to friends and family. What I loved most about Thanksgiving were the leftovers, like Traditional Thanksgiving Stuffing, which we enjoyed the whole weekend following the big day. And it was nearly impossible to sleep the night we hung our stockings by the fire, because our bellies were full and we were hoping to wake up on Christmas day to candy, like Homemade Holiday Reindeer Poop, delivered by the jolly old man in red.

Although these moments were magical when I was a child, I have found that some of my favorite memories of Thanksgiving, Christmas, and New Year’s Eve are as an adult. I remember the first turkey I ever made for my husband, the first Christmas gifts we exchanged, and our first kiss when the ball dropped. I remember enjoying cake and pie at my first work holiday party and having my first “Friends-giving” away from home in France. The reason it is the most wonderful time of the year is because as you grow older, the memories you make grow stronger. The glitter in Santa’s eyes never loses its shimmer, and fighting for the wishbone still doesn’t feel childish or trivial. As I get older, I’ve come to understand the magic that the word “holiday” brings.

Why 103 recipes in this holiday cookbook? One hundred recipes felt too rigid—when we open our hearts and our homes to those we love, there is always room for more. When you come to my house, particularly around the holidays, I want you to know you can always bring a friend or two or three. I hope that this book, filled with recipes for the entire season, will bring a little extra holiday cheer into your home.

—Addie Gundry

 

 

1

 

 

Brunch

 

 

Brunch during the holiday season is such an enchanting time. You’re still a little sleepy and wrapped up in your pajamas. It’s a peaceful bubble of quiet before it’s time to load up the car and head over to meet up with the rest of the family. From Wake-Me-Up Cinnamon Rolls to Grab ’n’ Go Omelet Cups, there’s a brunch recipe here for every family.

 

 

Overnight Cinnamon Bread

 

 

Yield: Serves 8 to 12 | Prep Time: 20 minutes, plus 8 hours chill time | Cook Time: 35 to 40 minutes

Cinnamon bread was saved for special occasions when I was growing up, and Christmas morning certainly qualifies. You can do all the prep work on Christmas Eve, so you just need to wake up, pop the loaf pans in the oven, and get ready to dig in!

INGREDIENTS

2 cups all-purpose flour, plus extra for the pans

1 cup whole milk

12 tablespoons unsalted butter, melted

¾ cup granulated sugar

½ cup packed light brown sugar

2 large eggs

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

DIRECTIONS

1. Coat three 5¾ × 3-inch loaf pans with cooking spray, then sprinkle with flour.

2. Combine all the ingredients in a large bowl and beat until well combined. Pour into the loaf pans, then cover and chill for at least 8 hours, or overnight.

3. Preheat the oven to 350°F.

4. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

5. Slice and serve warm, or let cool completely and wrap individually to give away to guests.

NOTES

If you prefer, you can pour the batter into one 9 × 13-inch baking dish and bake it for 45 to 50 minutes.

 

 

Denver Omelet Bake

 

 

Yield: Serves 6 to 8 | Prep Time: 15 minutes | Cook Time: 40 minutes

A Denver omelet, also known as a Southwest omelet, is particularly popular in diners in the western part of the United States. Whenever I visit my husband’s family in Arizona, I look forward to going out to brunch because the local diner has a Denver omelet that’s oh-so-incredible. During holidays when we don’t make it out west, I love making this for my husband to remind him of his family back home.

INGREDIENTS

10 large eggs

½ cup cubed ham

⅓ cup chopped red bell pepper

⅓ cup chopped green bell pepper

¼ cup chopped onion

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1 cup shredded cheddar cheese

1 (17.3-ounce) package refrigerated biscuits

DIRECTIONS

1. Preheat the oven to 375ºF. Coat a 9 × 13-inch baking dish with cooking spray.

2. In a large bowl, beat the eggs well. Add the cubed ham, red bell pepper, green bell pepper, onion, salt, and pepper and mix well. Stir in the cheese. Cut each biscuit into 6 pieces and stir into the mixture to coat. Pour the batter into the baking dish.

3. Bake for 40 minutes, or until the egg mixture is set and the top is golden brown. Let cool for just 5 minutes before serving.

 

 

Wake-Me-Up Cinnamon Rolls

 

 

Yield: Makes 9 cinnamon rolls | Prep Time: 50 minutes | Cook Time: 30 minutes

Cinnamon rolls on Christmas morning is one of my favorite Gundry traditions. The filling and the glaze contain a hint of espresso, which helps you tackle the long day ahead.

INGREDIENTS

Rolls

½ cup warm water (120ºF)

2¼ teaspoons quick-rise yeast

2½ tablespoons granulated sugar

2¾ cups all-purpose flour, plus extra for the work surface

1 teaspoon salt

¼ cup whole milk

2 tablespoons unsalted butter

1 large egg

Filling

4 tablespoons unsalted butter, cut into small chunks

¼ cup granulated sugar

1 tablespoon ground cinnamon

1 tablespoon espresso powder

Glaze

1 cup powdered sugar, sifted

2 tablespoons whole milk

1 teaspoon espresso powder

½ teaspoon vanilla extract

DIRECTIONS

1. For the rolls: Line a 9 × 9-inch baking pan with parchment paper and lightly coat with cooking spray.

2. In a small bowl, combine the warm water, yeast, and 1 teaspoon sugar.

3. Using a stand mixer fitted with the paddle attachment, mix the flour, salt, and remaining sugar briefly to combine.

4. In a small microwave-safe bowl, combine the milk and butter and microwave for 30 seconds. With the mixer on low, add the milk mixture and the egg. Add the yeast mixture. Switch to the dough hook and knead on low for 4 minutes, until smooth.

5. For the filling: Preheat the oven to 200ºF. In a small microwave-safe bowl, combine the butter, sugar, cinnamon, and espresso powder and microwave for 20 seconds on high, then stir into a smooth paste.

6. Scrape the dough onto a lightly floured surface and use a rolling pin to make a 9 × 15-inch rectangle. Spread evenly with the filling. Roll tightly from the narrow end into a log; cut into nine slices.

7. Fit the 9 rolls into the baking dish. Cover tightly with plastic wrap, turn off the oven, and set the rolls in the warm oven for 20 minutes to rise.

8. Remove the baking dish and remove the plastic wrap. Turn the oven on to 375ºF and immediately place the rolls in the oven. Bake for about 30 minutes, or until lightly golden brown. Let cool.

9. For the glaze: While the rolls are cooling, stir the powdered sugar, milk, espresso powder, and vanilla in a small bowl until completely smooth. Drizzle over the rolls and serve.

 

 

Overnight Cream Cheese French Toast

 

 

Yield: Serves 12 | Prep Time: 20 minutes, plus overnight chill time | Cook Time: 45 to 55 minutes

The secret to this recipe is the challah bread. Sweeter than a regular loaf of bread, it pairs even better with the cream cheese and streusel topping.

INGREDIENTS

French Toast

1 (12- to 14-ounce) loaf challah

1 (8-ounce) package cream cheese, room temperature

2 tablespoons powdered sugar

1 tablespoon vanilla extract

8 large eggs

2¼ cups whole milk

⅔ cup packed light brown sugar

¾ teaspoon ground cinnamon

Streusel Topping

⅓ cup packed light brown sugar

⅓ cup all-purpose flour

½ teaspoon ground cinnamon

6 tablespoons unsalted butter, cold, cut into cubes

DIRECTIONS

1. For the French toast: Coat a 9 × 13-inch baking dish with cooking spray. Slice the bread, then cut into 1-inch cubes. Spread half of the cubes into the baking dish. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream cheese on medium-high speed until completely smooth. Beat in the powdered sugar and ¼ teaspoon vanilla until combined. Drop spoonfuls of the cream cheese mixture evenly on top of the bread. Layer the remaining bread cubes on top of the cream cheese.

2. Whisk the eggs, milk, brown sugar, cinnamon, and remaining vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and refrigerate overnight.

3. Preheat the oven to 350°F. Remove the pan from the refrigerator.

4. For the streusel topping: In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the butter cubes with a pastry blender or 2 forks. Sprinkle the topping over the soaked bread.

5. Bake for 45 to 55 minutes, or until golden brown on top. (Bake it for less time if you prefer it to be softer.) Serve immediately. Cover the leftovers tightly and store in the refrigerator for up to 3 days.

NOTES

The topping can be prepared in advance, covered tightly, and stored in the refrigerator overnight. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 and freeze for up to two months. Thaw overnight in the refrigerator, then bake as directed.

 

 

Granny’s Monkey Bread

 

 

Yield: Serves 8 | Prep Time: 15 minutes | Cook Time: 30 minutes

I would recommend waiting to serve this until after the Christmas presents have been opened because it’s a glorious, sticky, gooey, delicious mess of a dish. (Having extra napkins on hand doesn’t hurt either!) It’s the perfect pick-me-up, and it pairs equally well with coffee or champagne.

INGREDIENTS

1 cup (2 sticks) unsalted butter, plus extra for the pan

3 (8-ounce) cans refrigerated buttermilk biscuits

1 cup granulated sugar

2 teaspoons ground cinnamon

½ cup packed light brown sugar

DIRECTIONS

1. Preheat the oven to 350°F. Generously coat a Bundt pan with butter.

2. Cut each biscuit into 4 equal pieces. In a bowl or plastic bag, combine the granulated sugar and cinnamon. Drop and roll the pieces of dough in the cinnamon sugar and gently arrange them into the Bundt pan, messily layering them on top of one another.

3. In a small saucepan, combine ½ cup of the remaining cinnamon sugar with the butter and brown sugar. (Discard any remaining cinnamon sugar.) Bring the mixture just to a boil and then immediately remove from the heat. Carefully drizzle the mixture over the rolled dough balls in the pan. Bake for 30 minutes, until golden brown and bubbling.

4. Let rest for about 5 minutes, then cover the pan with a large plate and invert the bread onto the plate. To eat, pull the desired amount off with your fingers and enjoy.

 

 

Snickerdoodle Muffins

 

 

Yield: Makes 12 muffins | Prep Time: 15 minutes | Cook Time: 20 to 25 minutes

Who says the cinnamon-sugar combo needs to be reserved for dessert? This sweet combination is welcome anytime. Each moist, delicious bite is totally worth it; plus, the muffins themselves are oh-so-fluffy.

INGREDIENTS

Muffins

½ cup whole milk

½ teaspoon white vinegar (see note)

1½ cups all-purpose flour

1 teaspoon baking powder

¾ teaspoon cream of tartar

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

¼ teaspoon grated nutmeg

6 tablespoons unsalted butter, softened

½ cup sugar

1 large egg

1 teaspoon vanilla

extract

Topping

½ cup sugar

1 tablespoon ground cinnamon

¼ teaspoon grated nutmeg

DIRECTIONS

1. For the muffins: Preheat the oven to 350ºF. Line a standard-size muffin pan with paper liners (see notes).

2. Combine the milk and vinegar and set aside.

3. In a medium bowl, combine the flour, baking powder, cream of tartar, baking soda, cinnamon, salt, and nutmeg.

4. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar for 2 minutes, until the mixture is creamy. Scrape down the sides of the bowl. Add the egg and vanilla, then slowly add the flour mixture and the milk mixture, alternating between the two. Beat only until well combined.

5. For the topping: In a small bowl, combine the sugar, cinnamon, and nutmeg. Using a ¼-cup measuring cup or a #16 ice cream scoop, dip portions of the batter one at a time into the topping mixture. Use 2 spoons to roll the batter around until well coated, then carefully place the ball in an empty muffin cup. Repeat with the remaining batter.

6. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

7. Let cool on a wire rack, then serve.

NOTES

The sugar coating on the batter will cause the muffins to stick in the muffin cups if paper liners are not used, so make sure to use them!

You may substitute ½ cup buttermilk for the milk-vinegar mixture if desired.

 

 

Grab ’n’ Go Omelet Cups

 

 

Yield: Makes 24 mini omelets | Prep Time: 10 minutes | Cook Time: 12 to 15 minutes

If you have family staying over, you need a divide-and-conquer plan of attack when it comes to brunch. Smaller, plentiful, varied options allow guests to graze whenever they wake up and drift downstairs, and that’s exactly what these bite-size omelets provide. Morning, noon, or night, these little protein-packed egg cups are a great snack.

INGREDIENTS

8 large eggs

2 tablespoons unsalted butter, melted

2 tablespoons heavy cream

Salt and freshly ground black pepper

5 thick slices bacon, cooked and crumbled

½ cup shredded cheddar cheese

3 scallions, chopped

DIRECTIONS

1. Preheat the oven to 375°F. Generously coat a 24-cup mini muffin tin with cooking spray.

2. In a large bowl, beat the eggs, melted butter, and cream until blended and season with salt and pepper. Evenly pour the mixture into muffin cups; each should be about three-quarters full. Sprinkle each with crumbled bacon, cheese, and scallions.

3. Bake for 12 to 15 minutes, or until the eggs are cooked through. Let cool for 5 minutes. Carefully turn the muffin tin over and remove the omelets. Serve.

 

 

2

 

 

Appetizers

 

 

Cooking during the holiday season can be so hectic between figuring out what’s going on with the main course, the many must-have sides, and the dessert that the appetizers can often get overlooked. It’s always a good idea to have a couple of appetizers handy for people to munch on as they socialize. I’ll serve everything from gooey Cheesy Bacon Crescent Bites to buzzworthy Vegetarian Spring Rolls.

 

 

Smoked Salmon and Cream Cheese Bites

 

 

Yield: Makes 40 bites | Prep Time: 20 to 25 minutes | Cook Time: n/a

If it’s your first time hosting Thanksgiving, you can be sure to start on the right foot by putting out these fancy-pants salmon bites. The cucumbers keep these appetizers light and elegant, so your guests won’t get too full before dinner.

INGREDIENTS

3 English cucumbers, peeled and cut into ½-inch-thick slices

1 (8-ounce) package cream cheese, room temperature

¼ cup crème fraîche (see note)

3 tablespoons chopped fresh dill, plus dill fronds for garnish

1 tablespoon prepared horseradish

1 teaspoon grated lemon zest plus ½ teaspoon lemon juice

¼ cup capers, drained

1 pound smoked salmon, cut into bite-size pieces

DIRECTIONS

1. Using a melon baller, scoop a small depression in the top of each cucumber slice, forming a little cup. Place the cucumber slices on a paper towel upside-down to drain while preparing the cream cheese mixture.

2. In a medium bowl, whisk together the cream cheese, crème fraîche, chopped dill, horseradish, and lemon zest and juice.

3. Scoop 1 teaspoon of the cream cheese mixture into the top of each cucumber slice. Sprinkle a few capers on top of the cream cheese. Add a piece of smoked salmon and top with a dill frond. Arrange on a platter and serve.

NOTES

If you can’t find crème fraîche, feel free to substitute sour cream.

 

 

Spinach Pie

 

 

Yield: Serves 12 | Prep Time: 30 minutes | Cook Time: 1 hour

The creamy, cheesy filling in this appetizer combined with the flaky, buttery phyllo crust will tempt you to head back for seconds. I especially love the surprising hint of nutmeg, which gives the dish a slightly more complex flavor.

INGREDIENTS

4 tablespoons unsalted butter, melted, plus extra for buttering the dish

2 tablespoons olive oil

3 pounds fresh spinach, washed, dried, and coarsely chopped

10 small scallions, finely chopped

2 cups ricotta cheese

8 ounces feta cheese, crumbled

1 cup grated Parmesan cheese

2 large eggs

3 tablespoons finely chopped fresh dill

3 tablespoons finely chopped fresh parsley

¼ teaspoon ground nutmeg

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

6 sheets phyllo pastry (about 17 × 13 inches), defrosted and trimmed

to fit

DIRECTIONS

1. Preheat the oven to 350°F. Butter a 9 × 13-inch baking dish.

2. In a large skillet, heat 1 tablespoon of the oil over medium-high heat and add the spinach in handfuls, adding more as the spinach starts to wilt. Cook until all of the spinach is wilted and bright green, about 3 minutes. Transfer the spinach to a colander and drain any excess liquid.

3. Wipe the skillet clean, add the remaining 1 tablespoon oil and then add the scallions. Cook until soft, about 3 minutes. Add the spinach to the skillet with the scallions and cook for an additional 1 to 2 minutes. Transfer to a large bowl and add the ricotta cheese, feta cheese, Parmesan cheese, eggs, dill, parsley, nutmeg, salt, and pepper.

4. Spread half of the filling into the baking dish. Cover with 2 pieces of the phyllo pastry. Brush lightly with melted butter. Top with 1 piece of phyllo. Spread the remaining filling over the phyllo. Top with 2 more pieces of phyllo and brush with melted butter. Top with remaining piece of phyllo and brush with melted butter. Using a sharp knife, mark 12 squares, or more if a smaller portion is desired, by cutting through the top layers of the pastry.

5. Bake for 45 to 55 minutes, until the phyllo pastry is golden, and the filling is bubbling. Use a sharp knife to cut through the squares. Arrange on a platter and serve.

 

 

Caramelized Onion Tartlets

 

 

Yield: Makes 12 tartlets | Prep Time: 15 minutes | Cook Time: 45 to 52 minutes

These bite-size onion tartlets are ideal for eating on the move. You can grab a couple to snack on as you mingle, keeping your other hand free for a holiday cocktail.

INGREDIENTS

2 tablespoons olive oil

2 cups very thinly sliced yellow onions

1½ tablespoons unsalted butter

½ teaspoon sugar

¼ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

1 teaspoon balsamic vinegar

Pie dough for 1 single-crust 9-inch pie (store-bought or homemade)

3 to 4 tablespoons crème fraîche (see note)

Fresh thyme sprigs for garnish

DIRECTIONS

1. Preheat the oven to 375°F. Lightly coat a 12-cup mini muffin tin with cooking spray.

2. In a large skillet, heat the oil over low heat. Add the onions, butter, sugar, 1 tablespoon water, salt and pepper and cook for 10 minutes. Add the vinegar and cook for an additional 25 to 30 minutes, until the onions are deep golden brown.

3. While the onions are cooking, roll the pie dough out into a large circle, slightly less than 1⁄8 inch thick. Cut out 12 rounds using a 3-inch round cookie cutter. Lightly press 1 round into each mini muffin cup. Bake for 10 to 12 minutes, until golden.

4. Remove the shells from the muffin tin and arrange on a platter. Divide the crème fraîche among the shells, top with the caramelized onions, and sprinkle the top with fresh thyme sprigs. Serve.

NOTES

If you can’t find crème fraîche, feel free to substitute sour cream.

 

 

Baked Zucchini Bites

 

 

Yield: Makes 24 bites | Prep Time: 20 minutes | Cook Time: 15 to 17 minutes

Lemon aioli sauce is often paired with crab cakes, but in this case, I’ve paired it with baked zucchini bites for a produce-centric appetizer. This is a nice one to serve if you have any vegetarians coming over for Thanksgiving and you want to make sure they’re eating something memorable.

INGREDIENTS

Zucchini Bites

2 cups shredded zucchini

¾ teaspoon kosher salt

2 large eggs

½ cup diced onion

¼ cup shredded cheddar cheese

¼ cup grated Parmesan cheese

½ cup panko bread crumbs

2 garlic cloves, minced

½ teaspoon dried herbes de Provence

¼ teaspoon freshly ground black pepper

2 chopped scallions for serving

Lemon Aioli

⅓ cup mayonnaise

1 garlic clove, finely minced

½ teaspoon grated lemon zest plus ½ teaspoon lemon juice

Kosher salt and freshly ground black pepper

DIRECTIONS

1. For the zucchini bites: Preheat the oven to 400°F. Lightly coat a

24-cup mini muffin tin with cooking spray.

2. Put the shredded zucchini in a medium bowl and sprinkle ¼ teaspoon salt on top. Let sit for 5 minutes, then place the zucchini in a clean tea towel and wring out the liquid.

3. In a large bowl, mix the zucchini, eggs, onion, cheddar cheese, Parmesan cheese, panko, garlic, herbes de Provence, pepper, and the remaining ½ teaspoon salt until well combined. Scoop the mixture into the muffin cups, filling evenly to the top of each one.

4. Bake for 15 to 17 minutes, until golden brown. Let cool in the muffin tin for a few minutes, then transfer to a wire rack.

5. For the lemon aioli: In a small bowl, mix the mayonnaise, garlic, and the lemon zest and juice until combined and season with salt and pepper. Sprinkle the scallions over the zucchini bites and serve warm with the aioli.

 

 

Slow Cooker Beer Cheese Dip

 

 

Yield: Makes 5 cups | Prep Time: 5 minutes | Cook Time: 2 hours

I don’t think I’ve ever had a Thanksgiving dinner where football wasn’t playing in the background, and to this day I am quite certain my husband’s favorite part of the day is the game and a beer on the couch. It’s become as much a part of my holiday tradition as turkey, which is why a football-friendly dip like this is a must-have. As a bonus, by using the slow cooker, I can keep the oven free for dinner!

INGREDIENTS

4 cups shredded triple cheddar cheese (white, sharp, and mild)

1 (8-ounce) package cream cheese

1 cup Guinness or other similar dark ale

1 tablespoon stone-ground mustard

2 scallions, chopped

4 slices bacon, cooked and crumbled

Hot sauce (optional)

Kettle chips and/or pretzel bites for dipping

DIRECTIONS

1. Lightly coat a 6-quart slow cooker insert with cooking spray. Add the cheddar cheese, cream cheese, Guinness, and mustard. Cover and cook for 2 hours on low, stirring occasionally. Transfer to a bowl.

2. Garnish with scallions and bacon, and sprinkle with hot sauce, if desired. Serve with kettle chips and/or pretzel bites.

 

 

Crispy Hasselback Potato Bites

 

 

Yield: Serves 5 | Prep Time: 15 minutes | Cook Time: 35 to 40 minutes

Another football favorite, these potato bites allow your guests to customize their snacking experience. I like setting up a little snack bar for everyone to load up with whatever they want, which means less work for me. These can be eaten by hand or with a knife and fork.

INGREDIENTS

1 pound small Yukon Gold potatoes, unpeeled, scrubbed

Garlic olive oil

Kosher salt

2 tablespoons grated Parmesan cheese

3 scallions, sliced

DIRECTIONS

1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.

2. Using a sharp knife, make several cuts through each potato, being careful not to cut all the way through. Place the potatoes on the baking sheet. Rub with the oil and sprinkle with salt. Bake for 30 minutes, or until tender.

3. Sprinkle with the Parmesan cheese.

4. Return to the oven and bake for an additional 5 to 10 minutes, until the cheese has melted.

5. Let cool for 10 minutes, then top with scallions and serve.

 

 

Cheesy Popovers

 

 

Yield: Makes 6 large or 12 small popovers | Prep Time: 10 minutes | Cook Time: 35 minutes

Similar to England’s Yorkshire pudding, this cheesy bread can serve double duty as a snack before Thanksgiving dinner or arranged in a wicker basket to serve alongside the mashed potatoes and turkey! My favorite restaurant in our neighborhood, The Deerpath Inn, serves cheesy popovers around the holidays. I love making them at home and bringing that special night-out feeling to our kitchen.

INGREDIENTS

3 large eggs, room temperature

1 tablespoon unsalted butter, melted and cooled, plus extra for the pan

1 cup all-purpose flour

1 cup whole milk, room temperature

½ teaspoon kosher salt

¾ cup grated cheddar cheese

¼ cup finely minced chives

4 slices bacon, cooked and crumbled

DIRECTIONS

1. Preheat the oven to 450°F.

2. In a medium bowl, whisk the eggs and cooled melted butter. Add the flour, milk, and salt and whisk just until blended. Gently fold in the cheese, chives, and bacon. Do not overmix.

3. Place the popover pan in the oven for 2 to 3 minutes. Remove and grease the popover cups with melted butter.

4. Fill the popover cups two-thirds full with the batter. Bake for 15 minutes. Lower the oven to 350°F and bake for an additional 20 minutes, until the popovers are golden brown and crusty. Do not open the oven door while the popovers are baking!

5. Remove from the oven and make a small slit in the side of each popover with a sharp knife to prevent sogginess. Serve.

NOTES

Do not substitute a muffin pan for the popover pan in this recipe.

 

 

Hot Spinach and Artichoke Dip

 

 

Yield: Serves 12 | Prep Time: 15 minutes | Cook Time: 40 to 45 minutes

Dips are one of the easiest ways to satisfy your guests during the holidays. This restaurant-quality spinach and artichoke dip is eminently dippable. I suggest serving it with pita chips, but you can offer a few other options too, including tortilla chips and crackers.

INGREDIENTS

1 pound fresh spinach, washed and coarsely chopped

1 (14-ounce) can artichoke hearts, drained and coarsely chopped

1 (8-ounce) package cream cheese, room temperature

1½ cups shredded mozzarella cheese

½ cup shredded Parmesan cheese

½ cup crème fraîche

¼ cup sour cream

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon ground nutmeg

¼ teaspoon red pepper flakes

Pita chips, for serving

DIRECTIONS

1. Preheat the oven to 350°F. Lightly coat a 9 × 13-inch baking dish with cooking spray.

2. In a large skillet, sauté the spinach until wilted over medium heat. Add the artichoke hearts and cook until any liquid has evaporated, about 3 minutes.

3. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese, mozzarella, Parmesan, crème fraîche, sour cream, garlic powder, salt, pepper, nutmeg, and red pepper flakes on medium speed until smooth. Add the spinach and artichokes and beat until combined. Pour into the baking dish, cover with aluminum foil, and bake for 20 minutes.

4. Remove the foil and bake for an additional 20 to 25 minutes, until bubbling.

5. Serve with pita chips.

NOTES

If you can’t find crème fraîche, feel free to substitute additional sour cream.

 

 

Holiday Pinwheels

 

 

Yield: Makes 64 pinwheels | Prep Time: 30 minutes | Chill Time: 2 hours

Spinach tortillas really come in handy around the holidays since they add a festive green touch to any party spread. You can stick decorative holiday toothpicks in the middle of these pinwheels if you really want to fancy them up.

INGREDIENTS

4 ounces cream cheese, room temperature

4 ounces goat cheese, room temperature

¼ cup raspberry preserves

8 (10-inch) spinach flour tortillas

4 to 5 ounces fresh basil leaves

1 pound thinly sliced deli ham or turkey

DIRECTIONS

1. In a small bowl, combine the cream cheese, goat cheese, and raspberry preserves.

2. Spread the cheese mixture over each of the tortillas; top with the basil leaves and then the slices of ham or turkey.

3. Roll up the filled tortillas jelly roll–style, wrap in plastic wrap or wax paper, and refrigerate for 2 hours. Unwrap and slice diagonally into 1-inch slices. Serve.

 

 

Candied Pecans

 

 

Yield: Makes 3 cups | Prep Time: 10 minutes | Cook Time: 10 minutes

If you’ve got guests coming in and out of the house throughout December, it’s always nice to have a bowl of candied nuts on a side table for easy munching. Put them in a decorative jar, and you’ve got a fun gift to give to the neighbors.

INGREDIENTS

1¾ cups granulated sugar

½ cup boiling water

¼ cup packed light brown sugar

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon cream of tartar

1 pound pecans

1 teaspoon vanilla extract

DIRECTIONS

1. In a medium saucepan, combine the granulated sugar, boiling water, brown sugar, cinnamon, nutmeg, and cream of tartar. Cook over medium heat, stirring until the mixture comes to a boil. Continue to cook at a slow boil for 10 minutes, stirring constantly.

2. Remove from the heat and stir in the pecans, then the vanilla. Stir until the pecans are fully coated.

3. Line a baking sheet with parchment paper and pour the pecans on top. Using a fork, separate the pecans and let cool for 10 to 20 minutes. Pour into a party bowl and serve.

 

 

Slow Cooker Crab Dip

 

 

Yield: Serves 16 | Prep Time: 15 minutes | Cook Time: 2½ to 3 hours

I like to serve this dip from the slow cooker to keep it fresh and warm. Instead of crackers, feel free to pair it with slices of pita bread or rye bread.

INGREDIENTS

3 (6-ounce) cans lump crab meat, drained and flaked

2 (8-ounce) packages cream cheese, room temperature

1 cup diced red onions

½ cup mayonnaise

½ cup grated Parmesan cheese

4 garlic cloves, minced

4 teaspoons sugar

1 teaspoon grated lemon zest

1 teaspoon Old Bay seasoning

Chopped scallions

Crackers for serving

DIRECTIONS

1. Lightly coat a 6-quart slow cooker insert with cooking spray.

2. Put the crab meat, cream cheese, onions, mayonnaise, Parmesan, garlic, sugar, lemon zest, and Old Bay seasoning in the slow cooker and stir to combine. Cover and cook for 2½ to 3 hours on low, until hot.

3. Garnish with scallions and serve with crackers, keeping the slow cooker on the low or warm setting.

 

 

Easy Cheese Dip

 

 

Yield: Serves 10 | Prep Time: 10 minutes | Chill Time: 2 hours

This is a fun dish to decorate according to the occasion. If you’re at a more sophisticated event, you can garnish with parsley, or if you’re entertaining kids, you can add olives and a carrot on top to make a snowman head! Plus, don’t forget to grab some crackers to serve it with.

INGREDIENTS

2 (8-ounce) packages cream cheese, room temperature

¼ small onion, finely grated and drained

2 teaspoons Worcestershire sauce

Salt and freshly ground black pepper

1 (10-ounce) jar red pepper jelly

Crackers, for serving

DIRECTIONS

1. In a medium bowl, combine the cream cheese, onion, and Worcestershire sauce and season with salt and pepper. Mix well. Cover the bowl with plastic wrap and refrigerate for 2 hours until firm and the flavors are blended.

2. Remove from the bowl and using your hands, shape into a disk about 2 inches thick on a serving platter. Spoon the red pepper jelly around the outside of the cheese disk and serve with crackers.

 

 

Cranberry-Pecan Brie

 

 

Yield: Serves 8 | Prep Time: 5 minutes | Cook Time: 25 to 30 minutes

My mother-in-law makes this appetizer every year and it is gone in a flash. Try using the Cranberry Sauce for the filling of this gooey and delicious party treat. It’s a great way to repurpose elements from your dinner! Serve this Brie with Wasa crackers.

INGREDIENTS

1 (8-ounce) can refrigerated crescent rolls

1 (8-ounce) round Brie cheese

3 tablespoons cranberry sauce

2 tablespoons chopped pecans

1 large egg, beaten

DIRECTIONS

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and coat lightly with cooking spray. Unroll the crescent roll dough and separate the triangles. Arrange the triangles on the baking sheet in a pinwheel shape with their narrow points touching in the center. Press the points to seal.

2. Slice the Brie in half horizontally and place the bottom half in the center of the dough, cut side up. Spread the cranberry sauce over the top, sprinkle with pecans, and place the remaining half of the Brie on top, cut side down. Bring the outside corner of each crescent dough triangle up over the top of the Brie, pressing the dough firmly to seal. Twist the ends into a pretty design and check to ensure that all seams are sealed around the Brie. Brush with beaten egg.

3. Bake for 25 to 30 minutes, or until golden. Let cool for 5 to 10 minutes. Serve warm.

 

 

Penguin Poppers

 

 

Yield: Makes 24 penguins | Prep Time: 45 minutes | Chill Time: 5 to 10 minutes

This is a fun appetizer recipe the kids can help you assemble. Just lay out all of the different elements needed for the penguin’s body, and it’s like a puzzle you get to put together.

INGREDIENTS

1 large carrot, peeled

1 (6-ounce) can small black olives, drained

1 (7.25-ounce) can jumbo black olives, drained

1 (8-ounce) package cream cheese, room temperature

Decorative cocktail picks

1 to 2 cups shredded mozzarella cheese, for decoration

DIRECTIONS

1. Cut the carrot crosswise 6 inches from the thicker end. Cut a small V-shaped notch down the length of the thicker piece of carrot. Slice into ¼-inch-thick disks. These will be the penguins’ feet. Cut the smaller end of the carrot into 24 matchsticks to become the beaks of the penguins.

2. Place the matchstick beaks into the hole of the small olives to create penguin heads. To create the body of the penguin, cut a small wedge out of the jumbo olives. Carefully stuff the cavity of the olive with cream cheese. Once all the olives are stuffed, place them in the freezer for 5 to 10 minutes to firm up.

3. To assemble the penguins, slide a head onto the toothpick, followed by the body. Press the tip of the toothpick into one of the feet disks. Display on a bed of shredded mozzarella “snow” and serve immediately.

 

 

Italian Sausage–Stuffed Mushrooms

 

 

Yield: Makes 20 mushrooms | Prep Time: 15 minutes | Cook Time: 30 minutes

These sophisticated bites will impress your guests all year round, but especially during the holiday season. I like to use a tiny spoon like a demitasse spoon to scoop in the filling, so I can keep everything as neat as possible and shape the mushrooms exactly as I’d like.

INGREDIENTS

20 (1½-inch) cremini mushrooms

2 tablespoons olive oil

1 cup finely chopped onion

2 tablespoons finely chopped fresh parsley, plus extra for garnish

1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

8 ounces hot Italian sausage

1 (8-ounce) package cream cheese, room temperature, cut into 1-inch cubes

½ cup finely grated Parmesan cheese

DIRECTIONS

1. Preheat the oven to 350ºF. Line a baking sheet with aluminum foil.

2. Wipe the mushrooms with a damp paper towel and remove the stems. Finely mince the stems. Set the caps aside.

3. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chopped mushroom stems, onion, parsley, and thyme and cook until the vegetables are translucent, about 2 minutes. Add the sausage and cook, using a wooden spoon to stir and break up any clumps, until the sausage has browned, about 4 minutes. Reduce the heat to low and stir in the cream cheese and half of the Parmesan, stirring until the cheese melts—some remaining lumps are fine. Set aside.

4. Place the mushroom caps in a medium bowl and toss with the remaining 1 tablespoon oil to coat. Arrange the caps, open side up, on the prepared baking sheet. Use a teaspoon to spoon the filling into the caps, shaping the tops into mounds. Sprinkle with the remaining Parmesan and bake for about 20 minutes, until the tops are lightly browned and the filling is heated through. Arrange on a platter, garnish with parsley, and serve warm.

 

 

Cheesy Bacon Crescent Bites

 

 

Yield: Makes 8 rolls | Prep Time: 10 minutes | Cook Time: 15 to 20 minutes

Bacon, crescent rolls, and cheese—I don’t know anyone who would turn down that crowd-pleasing combination. It’s why I know I can rely on a recipe like this one to be a big hit.

INGREDIENTS

1 (8-ounce) can refrigerated crescent rolls

8 slices bacon, cooked and chopped

4 deli-size slices cheddar cheese, sliced into 4 strips

2 tablespoons olive oil

1 tablespoon sesame seeds

DIRECTIONS

1. Preheat the oven to 350°F. Lightly coat a baking sheet with cooking spray.

2. Separate the dough into 8 triangles. Working with 1 triangle at a time, place 1 tablespoon of chopped bacon in the center. Place 2 strips of cheese on top of the bacon. Roll up, ending at the tip of the triangle, and place on the baking sheet with the tip down.

3. Brush the oil on the crescents and sprinkle with sesame seeds. Bake for 15 to 20 minutes or until golden brown. Cool for 5 minutes and serve.

 

 

Cheesy Stuffed Meatballs

 

 

Yield: Makes 20 meatballs | Prep Time: 15 minutes | Cook Time: 15 to 20 minutes

Adding cheese to the center of these stuffed meatballs is an unforgettable twist that’ll have everyone reaching for seconds. Keep a cup of toothpicks or those fun plastic swords on hand for serving!

INGREDIENTS

1 pound ground turkey

¾ cup panko bread crumbs

½ cup grated Parmesan cheese

½ cup chicken broth

1 large egg

2 tablespoons chopped fresh parsley, plus additional for garnish

2 garlic cloves, minced

1 teaspoon kosher salt

½ teaspoon dried oregano

¼ teaspoon freshly ground black pepper

1 (8-ounce) block mozzarella cheese, cut into twenty ½-inch cubes

1 (24-ounce) jar marinara sauce

DIRECTIONS

1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil, then coat with cooking spray.

2. In a large bowl, combine the turkey, panko, Parmesan cheese, chicken broth, egg, 2 tablespoons parsley, garlic, salt, oregano, and pepper and mix well.

3. Divide the mixture into 20 portions. Form each portion around a cube of mozzarella cheese to make a meatball.

4. Place on the baking sheet and bake for 15 to 20 minutes until fully cooked. While the meatballs cook, heat the marinara sauce. Spoon the marinara sauce over the top of the meatballs and sprinkle with parsley.

[collapse]

In Festive Holiday Recipes, Food Network star Addie Gundry offers easy, delightful holiday recipes all in one place for everyone looking for that last minute recipe for entertaining. There’s a reason it’s called the most wonderful time of the year. From easy appetizers for holiday and New Year’s Eve entertaining, like Caramelized Onion Tartlets, to recipes for The Best Roast Turkey and all your favorite sides, pies, and even leftover ideas, this book is a home cook’s trusty sous chef for easy and elegant entertaining throughout the holiday season. Three words to remember: Salted Caramel Eggnog. Each recipe is paired with a four-color, full-bleed photo.

Recipe Lion is part of Prime Publishing LLC, a lifestyle multi-platform brand focused on cooking and crafting content. The Prime group receives over 68 million monthly page views, and over 7.9 million readers subscribe to Prime’s family of email newsletters. Prime has leveraged their extensive user base, search data, and SEO expertise to choose topics and recipes for the cookbook series.

>>>Download<<<

Leave a Reply

Your email address will not be published. Required fields are marked *