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!

Homemade bone-in prime rib roast

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



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)


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


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


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


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


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


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

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


2 pounds red or yellow-skinned potatoes

2 tablespoons olive oil

1 teaspoon garlic powder


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


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

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.

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