HOLIDAY RECIPES AND MENU PLANS
By Michelle Horton
For your favorite foodie holidays, you will find the best recipes, menu ideas, and more—from ideas for a festive cocktail party to a lavish Christmas feast and everything in between! Here are a few of our favorites!
A Cocktail Party
This festive party features your best friends, sparkly and fun decor, and a menu full of finger foods and big-batch drinks.
What we are serving:
Spicy Cheddar Cheese Straws
Slow-Cooker Grape Jelly Meatballs
Perfectly Poached Shrimp
Spinach-Artichoke Dip with Crackers
Cranberry Punch
Perfect Poached Shrimp
Ingredients
Ice
4 qt. water
1 lemon, halved
1 tablespoon black peppercorns
2 bay leaves
2 teaspoons salt
2 pounds unpeeled, large raw shrimp (26/30 count)
Directions
Fill a large bowl halfway with ice and water. Pour four quarts of water into a Dutch oven; squeeze juice from one lemon into the Dutch oven. Stir in lemon halves, black peppercorns, bay leaves, and salt; bring to a boil over medium-high heat. Remove from heat; add shrimp. Cover and let stand for 5 minutes or just until shrimp turn pink. Stir shrimp into ice water; let stand for 10 minutes. Peel and devein shrimp.
Fresh & Elegant Holiday Dinner
This beef tenderloin menu inspires the creative cook in you while pleasing guests who love a traditional meal.
What we are serving:
Beef Tenderloin
Smashed Baby Red Potatoes
Garlic Parmesan Green Beans
Chocolate Truffle Cheesecake
Garlic Parmesan Green Beans
Ingredients
1 ½ pounds fresh green beans, trimmed
1 tablespoon minced garlic
1 tablespoon olive oil
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
2 ½ ounces Parmesan cheese, shredded (about ⅔ cup)
2 bacon slices, cooked and chopped
Directions
Preheat oven to 450°F. Combine green beans, garlic, oil, salt, and pepper in a large bowl, tossing to coat. Spread in a single layer on a rimmed baking sheet. Bake in preheated oven until green beans are tender, 15 to 20 minutes, stirring halfway through. Sprinkle green beans with Parmesan, and continue to bake until Parmesan has melted (about 1 minute). Remove from oven, and sprinkle with bacon. Serve immediately.
A Sweet Brunch
Serve a sweet and colorful brunch anytime!
What we are serving:
Banana Punch
Ambrosia Salad
Cinnamon Rolls
Chocolate Zucchini Bread
Banana Punch
Ingredients
6 medium ripe bananas
12 ounces frozen orange juice concentrate, thawed
3/4 cup thawed lemonade concentrate
3 cups warm water, divided
2 cups sugar, divided
46 ounces pineapple juice, chilled
6 liters lemon-lime soda, chilled
Directions
Cover and process the bananas, orange juice and lemonade in a blender until smooth. Remove half of the mixture and set aside. Add 1-1/2 cups warm water and 1 cup sugar to blender; blend until smooth. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid. One hour before serving, remove punch base from freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended.
Ambrosia Salad
Ingredients
8 ounces frozen whipped topping, thawed
1/2 cup vanilla yogurt
1 cup shredded sweetened coconut
11-ounce can mandarin oranges, drained
8-ounce can pineapple tidbits or crushed pineapple, drained
1 cup maraschino cherries, drained
1 1/2 cups mini marshmallows
Directions
In a large bowl, stir together the whipped topping and yogurt. Using a rubber spatula, carefully fold remaining ingredients into whipped topping. Chill before serving.
A Savory Brunch
If you always order savory at brunch, we’ve made a brunch menu you will love.
What we are serving:
Arugula Salad with Sherry Vinaigrette
Eggs Benedict Casserole
Oven Roasted Potatoes
Bacon Breakfast Burrito
Oven Roasted Potatoes
Ingredients
2 pounds red or yellow-skinned potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
Directions
Preheat oven to 425°F. Scrub potatoes (do not peel them). Dice into 1” cubes. If time allows, soak potatoes in cold water for up to 1 hour., then drain and dry. Toss potatoes, olive oil, and seasonings. Place on a baking sheet and bake for 30-35 minutes until browned and tender.
Traditional Thanksgiving
Classic Thanksgiving recipes that you’ll come back to year after year.
What we are serving:
Cranberry Pineapple Tea
Bacon Wrapped Turkey
Green Bean Casserole
Chicken and Dressing
Creamy Mashed Potatoes
Sweet Potato Casserole
Turkey Gravy
Brown ‘n Serve Rolls
Traditional Pumpkin Pie
A Festive Christmas Feast
You will not find a more impressive way to feed a crowd during the holidays than this standing rib roast.
What we are serving:
Sparkling Pomegranate Punch
Baked Brie Bites
Peppercorn-Crusted Standing Rib Roast
Baby Hasselback Potatoes
Roasted Broccoli
Soft Dinner Rolls
Peppercorn-Crusted Standing Rib Roast
Ingredients
1/2 cup salted butter, softened
2 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon extra-virgin olive oil
1 (8-lb.) 4-rib prime rib roast, chine bone removed
Directions
Stir together butter, pepper, salt, rosemary, sage, thyme, and oil in a small bowl. Spread evenly over
roast. Chill, uncovered,
12-24 hours. Remove roast from the refrigerator; let stand at room temperature 1 hour. Preheat oven to 450°F. Place roast on a lightly greased rack in a roasting pan. Bake in preheated oven on lowest oven rack 45 minutes. Reduce oven temperature to 350°F; bake until a meat thermometer inserted in thickest portion registers 120°F to 130°F for medium-rare or 130°F to 135°F for medium, about 1 hour and 30 minutes. Let stand 30 minutes. Transfer roast to serving platter.