Delicious holiday cooking doesn’t have to be complicated! Whether you’re hosting a festive gathering or simply craving seasonal comfort food, we’ve gathered 18 easy Christmas recipes that deliver maximum flavor with minimal effort. From quick weeknight dinners to show-stopping desserts, these crowd-pleasing dishes will make your celebrations extra special. Keep reading to discover your new favorite holiday recipes!
Peppermint Chocolate Chip Cookies
Rethink everything you know about holiday cookies. These peppermint chocolate chip cookies deliver that perfect crunch-meets-chew texture with a refreshing mint kick that’ll have you hiding the whole batch. Seriously addictive stuff.
Ingredients
– 2¼ cups all-purpose flour (I always spoon and level for accuracy)
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened (room temp makes creaming so much easier)
– ¾ cup granulated sugar
– ¾ cup packed brown sugar
– 2 large eggs (room temp eggs incorporate better)
– 1 tsp vanilla extract
– 1 tsp peppermint extract (go for pure, not imitation)
– 2 cups semi-sweet chocolate chips (I prefer the mini ones for better distribution)
– ½ cup crushed candy canes
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract and peppermint extract until combined.
6. Gradually add the flour mixture to the wet ingredients, mixing just until no white streaks remain.
7. Fold in chocolate chips and crushed candy canes with a spatula.
8. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake for 9-11 minutes until edges are golden but centers still look slightly underdone.
10. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
11. Cool completely before storing in an airtight container.
Nothing beats that first bite where the crisp edges give way to a soft, chewy center with melted chocolate pockets. The peppermint cuts through the richness perfectly—try crumbling one over vanilla ice cream for next-level dessert vibes.
Slow Cooker Honey Glazed Ham
Tired of holiday stress? Transform your kitchen into a hands-off wonderland with this slow cooker honey glazed ham. Seriously—just prep, set, and forget while the magic happens.
Ingredients
– 1 (7-8 lb) fully cooked bone-in ham (spiral-cut saves so much time!)
– 1 cup honey (local raw honey adds incredible depth)
– 1/2 cup brown sugar, packed (dark brown gives richer flavor)
– 1/4 cup Dijon mustard (my secret for balancing sweetness)
– 1/4 cup pineapple juice (freshly squeezed if you’re feeling fancy)
– 2 tbsp apple cider vinegar (cuts through the richness perfectly)
– 1 tsp ground cloves (don’t skip—this makes it smell like the holidays)
– 1/2 tsp black pepper, freshly ground
Instructions
1. Place the fully cooked ham flat-side down in your 6-quart slow cooker.
2. Whisk together honey, brown sugar, Dijon mustard, pineapple juice, apple cider vinegar, ground cloves, and black pepper in a medium bowl until completely smooth.
3. Pour three-quarters of the glaze mixture evenly over the ham, making sure it drips between the spiral cuts.
4. Cover and cook on LOW for 4-5 hours (the internal temperature should reach 140°F on a meat thermometer).
5. Carefully remove the ham from the slow cooker and transfer to a cutting board—let it rest for 15 minutes before slicing.
6. While the ham rests, pour the remaining glaze into a small saucepan and simmer over medium heat for 3-4 minutes until slightly thickened.
7. Brush the reduced glaze generously over the sliced ham before serving. Absolutely incredible over mashed potatoes or tucked into slider buns with a swipe of extra mustard.
Cheesy Garlic Pull-Apart Bread
Brace yourself—this cheesy garlic pull-apart bread is about to become your new obsession. Seriously, it’s the ultimate crowd-pleaser that disappears faster than you can say “more, please.” Get ready to impress with minimal effort and maximum flavor.
Ingredients
– 1 loaf of sourdough bread (I grab a round one—it holds the cheesy goodness best)
– ½ cup unsalted butter, melted (salted works, but I prefer controlling the salt myself)
– 4 cloves garlic, minced (fresh is key here, no jarred stuff!)
– 2 tbsp fresh parsley, chopped (dried in a pinch, but fresh adds that bright pop)
– 1 cup shredded mozzarella cheese (low-moisture part-skim melts like a dream)
– ½ cup shredded cheddar cheese (sharp cheddar for that tangy kick)
– ¼ tsp salt (I use fine sea salt for even distribution)
Instructions
1. Preheat your oven to 375°F—this ensures even baking from the start.
2. Place the sourdough loaf on a cutting board and use a serrated knife to make crosswise cuts about 1 inch apart, stopping just before the bottom crust.
3. Rotate the loaf 90 degrees and repeat the crosswise cuts to create a grid pattern.
4. In a small bowl, combine the melted butter, minced garlic, and salt, stirring until fully mixed.
5. Evenly drizzle the garlic butter mixture into all the cuts of the bread, using a spoon to help it seep deep—this infuses every bite with flavor.
6. Stuff the shredded mozzarella and cheddar cheeses into the cuts, pressing gently to pack them in.
7. Wrap the entire loaf tightly in aluminum foil, sealing the edges to trap steam and keep the bread moist.
8. Bake the wrapped loaf in the preheated oven for 15 minutes.
9. Carefully unwrap the foil and return the loaf to the oven for another 10 minutes, or until the cheese is fully melted and bubbly.
10. Remove the bread from the oven and immediately sprinkle the chopped parsley over the top for a fresh, colorful finish.
Keep that foil wrap tight to lock in moisture, and don’t skip the final uncovered bake—it gives the cheese that irresistible golden edge. Knife skills tip: a serrated blade glides through the crust without squashing the loaf. Serve it warm, and watch as everyone tears into the soft, buttery layers and stretchy cheese—perfect with marinara for dipping or alongside a hearty soup.
Easy Gingerbread House
Frosty windows and cozy vibes call for one thing—this ridiculously easy gingerbread house that skips the fuss but delivers all the festive magic. Forget store-bought kits; we’re building from scratch with zero stress. Your holiday centerpiece is just minutes away.
Ingredients
– 3 cups all-purpose flour (I always sift mine first for fluffier dough)
– 1 cup dark molasses (the robust flavor is worth it)
– 1/2 cup unsalted butter, softened (room temp blends smoother)
– 1/2 cup packed brown sugar (light or dark works, but dark adds depth)
– 1 large egg (room temp helps it incorporate evenly)
– 2 tsp ground ginger (freshly ground if you’re feeling fancy)
– 1 tsp ground cinnamon (my secret for warmth)
– 1/2 tsp baking soda (don’t skip—it gives the lift)
– 1/4 tsp salt (balances the sweetness perfectly)
– Royal icing for assembly (I make mine with powdered sugar and egg whites for sturdy holds)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar with a hand mixer on medium speed for 2 minutes until fluffy.
3. Beat in the egg until fully combined, then mix in the molasses until the mixture is smooth.
4. In a separate bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt to ensure even spice distribution.
5. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until a firm dough forms—don’t overmix to avoid toughness.
6. Divide the dough into two equal portions and roll each out on a floured surface to 1/4-inch thickness.
7. Cut the dough into house-shaped pieces using a gingerbread house template or knife, aiming for four walls and two roof panels.
8. Transfer the cut pieces to the prepared baking sheets, spacing them 1 inch apart to allow for spreading.
9. Bake for 12–15 minutes, or until the edges are lightly golden and the centers feel firm to the touch.
10. Cool the pieces completely on a wire rack for 30 minutes to prevent cracking during assembly.
11. Pipe royal icing along the edges of one wall piece and attach it to another, holding for 20 seconds to set—repeat for all walls.
12. Attach the roof panels with more icing, supporting them with cans if needed until dry, about 1 hour.
13. Decorate with additional icing and candies as desired, pressing gently to adhere. Aromatic and sturdy, this gingerbread house boasts a spicy-sweet crunch that holds up to eager decorators. Serve it as a festive table centerpiece or break off pieces to dunk in hot cocoa for a cozy treat.
One-Pan Roasted Turkey with Vegetables
Melt away those holiday stress vibes with this ridiculously easy one-pan wonder. Seriously, just toss everything together and let the oven do all the work while you actually enjoy your guests. This method delivers juicy turkey and perfectly caramelized veggies every single time.
Ingredients
- 1 (12-14 lb) whole turkey, thawed—I always pat it super dry with paper towels for maximum crispiness
- 3 lbs baby potatoes, the colorful ones make the final dish look so vibrant
- 1 lb carrots, peeled and cut into 2-inch chunks—my grandma always said bigger pieces hold their texture better
- 2 large yellow onions, roughly chopped into wedges
- 6 cloves garlic, smashed—don’t you dare mince them, they become sweet and mellow when roasted whole
- 1/4 cup extra virgin olive oil, my absolute go-to for roasting
- 2 tbsp fresh rosemary, chopped—trust me, fresh makes all the difference here
- 1 tbsp kosher salt, I prefer the larger flakes for better seasoning control
- 1 tsp black pepper, freshly ground if you have it
Instructions
- Position one oven rack in the lower third of your oven and preheat to 425°F.
- Place the turkey in the center of a large, rimmed baking sheet.
- Arrange potatoes, carrots, onions, and garlic around the turkey in a single layer.
- Drizzle olive oil evenly over the turkey and all vegetables.
- Sprinkle salt, pepper, and rosemary over everything, making sure to get seasoning under the turkey skin too.
- Roast at 425°F for 30 minutes to get that beautiful golden color started.
- Reduce oven temperature to 325°F and continue roasting for 2 1/2 to 3 hours.
- Check the turkey’s internal temperature with a meat thermometer inserted into the thickest part of the thigh—it should read 165°F.
- Remove the pan from the oven when the turkey reaches temperature and the vegetables are tender when pierced with a fork.
- Let the turkey rest on the pan for 20 minutes before carving—this is crucial for juicy meat!
- While the turkey rests, give the vegetables a gentle toss in the pan juices.
Let those pan juices work their magic by drizzling them right over your carved turkey. The skin crackles with each bite while the vegetables soak up all the savory turkey essence. I love serving this straight from the baking sheet at the table—it makes for such a rustic, shareable centerpiece that everyone gathers around.
Christmas Tree Pull-Apart Pizza
Kicking off the holiday season just got tastier with this festive Christmas Tree Pull-Apart Pizza. Transform basic pizza dough into a show-stopping centerpiece that disappears faster than wrapping paper. Everyone gathers around to pull apart cheesy, herby branches—pure holiday magic.
Ingredients
– 1 lb refrigerated pizza dough (I let mine sit out for 30 minutes—so much easier to shape)
– 1 cup marinara sauce (my secret is Rao’s Homemade for that rich tomato flavor)
– 2 cups shredded mozzarella cheese (I always grab whole milk for maximum meltiness)
– ¼ cup grated Parmesan cheese (the good stuff from the refrigerated section)
– 2 tbsp olive oil (extra virgin is my go-to for that fruity finish)
– 1 tsp garlic powder (trust me, it makes the herb butter next-level)
– 1 tsp dried oregano (crush it between your palms to wake up the oils)
– ½ tsp red pepper flakes (optional, but I love the subtle heat)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll the pizza dough into a large triangle shape on a floured surface, about ½-inch thick.
3. Cut 1-inch horizontal strips along both sides of the triangle, leaving a 2-inch center uncut for the tree trunk.
4. Twist each strip twice to create spiral branches. Tip: Dust your hands with flour to prevent sticking.
5. Spread marinara sauce evenly over the entire dough surface, avoiding the very edges.
6. Sprinkle mozzarella cheese generously over the sauce.
7. Fold each twisted strip toward the center, alternating sides to form tree branches.
8. Brush the entire surface with olive oil using a pastry brush.
9. Mix garlic powder, oregano, and red pepper flakes in a small bowl.
10. Sprinkle the herb mixture evenly over the oiled dough. Tip: Get those seasonings into every nook for maximum flavor.
11. Bake for 18-22 minutes until the crust is golden brown and cheese is bubbly.
12. Remove from oven and immediately sprinkle with Parmesan cheese. Tip: The residual heat will melt the Parmesan perfectly.
13. Let rest for 5 minutes before transferring to a serving platter.
A crispy, golden crust gives way to stretchy mozzarella pockets in every pull. The garlic-oregano butter seeps into the layers, while the marinara keeps it tangy and bright. Serve this beauty on a large wooden board with marinara for dipping—watch it become the star of your holiday spread.
Eggnog Cheesecake Bars
OBSESSED with holiday desserts? These eggnog cheesecake bars deliver all the festive flavor without the fuss. Creamy, spiced perfection that’ll have everyone begging for the recipe. Seriously, they disappear faster than holiday cookies.
Ingredients
– 2 cups graham cracker crumbs (I always use honey graham for that extra warmth)
– 1/2 cup melted salted butter (the salt balances the sweetness perfectly)
– 24 oz cream cheese, room temperature (non-negotiable for smooth blending)
– 1 cup granulated sugar
– 3 large eggs, room temperature (cold eggs can cause cracking)
– 1 cup prepared eggnog (I prefer the store-bought classic for consistency)
– 1 tsp vanilla extract
– 1/2 tsp ground nutmeg (freshly grated if you’re feeling fancy)
– 1/4 tsp ground cinnamon
Instructions
1. Preheat your oven to 325°F and line a 9×13 inch baking pan with parchment paper.
2. Combine graham cracker crumbs and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of your prepared pan using the bottom of a measuring cup for even compression.
4. Bake the crust for 10 minutes at 325°F until lightly golden and fragrant.
5. Beat room temperature cream cheese and sugar together in a large bowl on medium speed for 2 minutes until completely smooth.
6. Add eggs one at a time, mixing just until incorporated after each addition to prevent overbeating.
7. Pour in eggnog, vanilla extract, nutmeg, and cinnamon, then mix on low speed for 1 minute until fully combined.
8. Pour the cheesecake filling over the pre-baked crust and spread evenly with a spatula.
9. Bake at 325°F for 35-40 minutes until the edges are set but the center still jiggles slightly when shaken.
10. Turn off the oven and crack the door open, letting the bars cool gradually inside for 1 hour to prevent cracking.
11. Transfer to the refrigerator and chill for at least 4 hours, though overnight yields the best texture.
12. Use the parchment paper to lift the entire slab from the pan before cutting into clean squares.
REVEL in that creamy, spiced texture that melts on your tongue. The graham cracker base provides the perfect crunch against the smooth eggnog filling. Try dusting with extra nutmeg or serving with a dollop of whipped cream for holiday brunch—they’re dangerously addictive.
Snowman Hot Chocolate
Oozing with cozy vibes, this snowman hot chocolate transforms your mug into a winter wonderland. Grab your favorite oversized mug and let’s build the most adorable warm drink you’ll ever sip. Perfect for snowy days or when you just need that magical comfort in a cup.
Ingredients
– 2 cups whole milk (I swear by whole milk for that creamy richness)
– 1/4 cup semi-sweet chocolate chips (the mini ones melt faster)
– 2 tbsp granulated sugar (adjust if you like it less sweet)
– 1/2 tsp vanilla extract (pure vanilla makes all the difference)
– 3 large marshmallows (the jumbo kind work best for snowman building)
– 2 chocolate chips for eyes (save these from your measuring cup)
– 1 small orange candy piece for the nose (I use orange slices candy cut into triangles)
Instructions
1. Pour 2 cups of whole milk into a small saucepan.
2. Heat the milk over medium heat until small bubbles form around the edges, about 4-5 minutes.
3. Add 1/4 cup semi-sweet chocolate chips and 2 tbsp granulated sugar to the warm milk.
4. Whisk continuously until the chocolate is completely melted and the mixture is smooth, about 2 minutes.
5. Remove the saucepan from heat and stir in 1/2 tsp vanilla extract.
6. Pour the hot chocolate into your favorite large mug.
7. Skewer 3 large marshmallows onto a wooden stick or long toothpick.
8. Carefully place the marshmallow stack into the center of the hot chocolate.
9. Press 2 chocolate chips into the top marshmallow to create eyes.
10. Press 1 small orange candy triangle into the top marshmallow below the eyes for the nose.
Creating this whimsical treat brings pure joy to chilly evenings. The rich chocolate base contrasts beautifully with the melting marshmallow snowman. Try serving it with a peppermint stirrer or dusting the rim with crushed candy canes for extra festive flair.
Puff Pastry Christmas Wreath
Nailing holiday baking just got easier with this stunning puff pastry wreath. Transform store-bought dough into a festive centerpiece that looks professional but requires minimal effort. Your guests will never guess how simple this showstopper really is.
Ingredients
– 2 sheets frozen puff pastry (I always keep Pepperidge Farm in my freezer for emergencies)
– 1/2 cup raspberry jam (the seedless kind creates the prettiest swirl)
– 4 oz cream cheese, softened (take it out 30 minutes early—trust me)
– 1/4 cup powdered sugar
– 1 egg + 1 tbsp water for egg wash (room temp eggs give the best golden shine)
– 1/4 cup sliced almonds for crunch
– Fresh rosemary sprigs for garnish (my secret for that festive fragrance)
Instructions
1. Thaw puff pastry sheets according to package directions until pliable but still cold.
2. Preheat your oven to 400°F and line a baking sheet with parchment paper.
3. Unfold both pastry sheets on a lightly floured surface, rolling gently to smooth any creases.
4. Beat softened cream cheese and powdered sugar together until completely smooth.
5. Spread cream cheese mixture evenly over both pastry sheets, leaving a 1-inch border.
6. Dollop raspberry jam over the cream cheese layer in random spoonfuls.
7. Carefully roll each pastry sheet into a tight log, starting from the long side.
8. Place both logs seam-side down on your prepared baking sheet.
9. Join the ends of both logs together to form one large circle, pinching to seal.
10. Use kitchen scissors to make cuts 1-inch apart around the entire circle, cutting ¾ through.
11. Twist each cut section outward to create the wreath shape, exposing the filling.
12. Whisk egg with 1 tablespoon water until fully combined.
13. Brush egg wash generously over all visible pastry surfaces.
14. Sprinkle sliced almonds evenly across the wreath for texture.
15. Bake at 400°F for 20-25 minutes until puffed and deep golden brown.
16. Transfer to a wire rack and immediately garnish with fresh rosemary sprigs.
17. Let cool for 15 minutes before slicing to allow the filling to set.
Keep this beauty warm for serving—the contrast between flaky pastry and creamy filling is pure magic. That raspberry swirl creates pockets of tart sweetness that cut through the richness perfectly. Slice it tableside for maximum drama, or pair with coffee for the ultimate holiday breakfast moment.
Slow Cooker Mulled Wine
Warm up your winter with this cozy slow cooker mulled wine that transforms your kitchen into a holiday haven. Simmer oranges, spices, and red wine for hours—your house will smell incredible. Serve this aromatic drink at parties or curl up with a mug by the fire.
Ingredients
– 1 (750 ml) bottle dry red wine like Cabernet Sauvignon (I always use a budget-friendly bottle—no need to splurge here)
– 1 orange, sliced into rounds (leave the peels on for extra citrusy aroma)
– 1/4 cup honey (local raw honey adds a floral note, but any works)
– 3 cinnamon sticks (fresh ones release more warmth)
– 5 whole cloves (don’t skip these—they give that classic spiced depth)
– 2 star anise pods (my secret for a subtle licorice kick)
– 1/4 cup brandy (optional, but it boosts the richness—I add it at the end)
Instructions
1. Pour the entire bottle of red wine into a 4-quart or larger slow cooker.
2. Add the orange slices, honey, cinnamon sticks, whole cloves, and star anise pods to the slow cooker.
3. Stir the mixture gently with a wooden spoon to combine the ingredients and dissolve the honey.
4. Cover the slow cooker with its lid and set it to the “Low” heat setting.
5. Cook the mulled wine for 2 hours on Low, allowing the flavors to meld without boiling the alcohol off too quickly.
6. After 2 hours, remove the lid and stir in the brandy if using—this preserves its bold flavor.
7. Continue cooking uncovered for another 30 minutes on Low to slightly reduce the liquid and intensify the spices.
8. Turn off the slow cooker and ladle the mulled wine into mugs, straining out the solid spices and orange slices as you serve.
Decadent and spiced, this mulled wine boasts a smooth, warm texture with hints of citrus and cinnamon. Drizzle a little extra honey over each mug for sweetness, or garnish with a fresh orange slice for a festive touch. It’s perfect for sipping slowly while watching snow fall outside.
Reindeer Chow Snack Mix
Zesty holiday snacking just leveled up with this addictive Reindeer Chow mix. Grab your biggest bowl—this sweet-salty-crunchy combo disappears fast. Perfect for parties, movie nights, or sneaking by the handful straight from the container.
Ingredients
– 4 cups Rice Chex cereal (the gluten-free hero of this mix)
– 2 cups pretzel sticks (I like the thin ones for better coating)
– 1 cup roasted salted peanuts (trust me, salted balances the sweetness)
– 12 oz white chocolate chips (quality matters—splurge on Ghirardelli)
– 3 tbsp creamy peanut butter (makes the coating extra clingy)
– 1 tsp pure vanilla extract (skip imitation for real flavor depth)
– 1½ cups powdered sugar (for that signature snowy finish)
Instructions
1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. Combine 4 cups Rice Chex, 2 cups pretzel sticks, and 1 cup roasted salted peanuts in a large mixing bowl.
3. Tip: Use your largest bowl—you’ll need room for tossing later.
4. Melt 12 oz white chocolate chips with 3 tbsp creamy peanut butter in a microwave-safe bowl using 30-second bursts, stirring between each until completely smooth.
5. Stir 1 tsp pure vanilla extract into the melted chocolate mixture until fully incorporated.
6. Pour the warm chocolate mixture over the dry ingredients in the large bowl.
7. Gently fold with a spatula until every piece is evenly coated.
8. Tip: Work quickly before the chocolate sets, but be gentle to avoid crushing the cereal.
9. Spread the coated mixture in a single layer on your prepared baking sheet.
10. Bake at 250°F for 15 minutes exactly to set the coating without browning.
11. Remove from oven and let cool completely on the baking sheet, about 30 minutes.
12. Place the cooled mixture in a large zip-top bag with 1½ cups powdered sugar.
13. Seal the bag and shake vigorously until all pieces are thoroughly dusted with sugar.
14. Tip: Double-bag if worried about leaks—powdered sugar escapes everywhere.
15. Transfer your finished Reindeer Chow to an airtight container for storage.
Crunchy cereal and pretzels get transformed by that sweet white chocolate cloak, while salted peanuts keep things interesting. Serve in festive bowls at holiday gatherings or package in clear bags with ribbon for edible gifts that actually get eaten.
Easy Peppermint Fudge
Nothing beats holiday stress like this 5-minute peppermint fudge. Grab your microwave and get ready for the easiest festive treat that looks like you spent hours.
Ingredients
- 3 cups white chocolate chips (I prefer Ghirardelli for smoother melting)
- 1 (14 oz) can sweetened condensed milk (don’t substitute evaporated milk!)
- 1 tsp pure peppermint extract (artificial tastes too medicinal)
- ½ cup crushed candy canes (reserve 2 tbsp for topping)
- Pinch of sea salt (flaky Maldon salt makes it extra special)
Instructions
- Line an 8×8 inch baking pan with parchment paper, letting edges overhang for easy removal.
- Combine white chocolate chips and sweetened condensed milk in a large microwave-safe bowl.
- Microwave on high for 1 minute, then stir vigorously with a spatula.
- Microwave in 30-second intervals, stirring between each, until completely smooth (about 2-3 intervals total).
- Stir in peppermint extract and sea salt until fully incorporated.
- Fold in crushed candy canes, reserving 2 tablespoons for later.
- Immediately pour mixture into prepared pan, spreading evenly with a spatula.
- Sprinkle reserved crushed candy canes evenly over the top, pressing gently to adhere.
- Refrigerate for exactly 2 hours until firm to the touch.
- Use parchment paper edges to lift fudge from pan onto a cutting board.
- Cut into 1-inch squares with a sharp knife wiped clean between cuts for neat edges.
Glistening candy cane pieces give each bite a satisfying crunch against the creamy, melt-in-your-mouth fudge. Serve these chilled on a vintage platter for holiday parties, or package in cellophane bags as edible gifts that’ll have everyone asking for the recipe.
Garlic Butter Roasted Carrots
Viral-worthy carrots are here to save your side dish game. These garlic butter roasted carrots transform humble roots into caramelized perfection with minimal effort. Get ready for that crispy-edged, tender-centered magic that’ll have everyone asking for seconds.
Ingredients
– 2 lbs fresh carrots, peeled and cut into 3-inch sticks (I look for medium-thick ones for even cooking)
– 3 tbsp unsalted butter, melted (salted works too if that’s what you have)
– 4 garlic cloves, minced (fresh is key—don’t use jarred here)
– 1 tbsp olive oil (extra virgin gives nice flavor)
– 1 tsp kosher salt (I prefer Diamond Crystal for even distribution)
– ½ tsp black pepper, freshly ground
– 2 tbsp fresh parsley, chopped (flat-leaf holds up better than curly)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Peel carrots and cut them into uniform 3-inch sticks about ½-inch thick.
3. Place carrot sticks in a large bowl and drizzle with olive oil.
4. Sprinkle kosher salt and black pepper over the carrots.
5. Toss carrots thoroughly until every piece is coated with oil and seasonings.
6. Arrange carrots in a single layer on the prepared baking sheet, ensuring they don’t touch.
7. Roast carrots at 425°F for 15 minutes exactly.
8. While carrots roast, melt butter in a small saucepan over low heat.
9. Add minced garlic to the melted butter and cook for 1 minute until fragrant.
10. Remove carrots from oven after 15 minutes and drizzle the garlic butter mixture evenly over them.
11. Use tongs to toss carrots, coating them completely in the garlic butter.
12. Return baking sheet to oven and roast for another 10-12 minutes.
13. Check carrots at 10 minutes—they should be fork-tender with crispy browned edges.
14. Remove carrots from oven and immediately sprinkle with fresh chopped parsley.
15. Transfer carrots to a serving dish, scraping all the garlic butter from the baking sheet.
Last night’s dinner proved these carrots steal the show every time. They emerge from the oven with caramelized edges that give way to sweet, tender centers infused with garlic butter. Try serving them over creamy polenta or alongside a juicy steak—the buttery sauce makes an incredible drizzle.
Christmas Morning Casserole
You’ve been searching for that perfect holiday breakfast—something festive, make-ahead, and guaranteed to wow the crowd. This Christmas Morning Casserole delivers with layers of savory sausage, fluffy eggs, and melty cheese that bakes up golden and irresistible.
Ingredients
– 1 pound breakfast sausage (I prefer mild for holiday mornings)
– 6 large eggs (room temp eggs blend smoother here)
– 1 cup whole milk (the richness makes all the difference)
– 1 cup shredded cheddar cheese (sharp cheddar is my go-to for maximum flavor)
– 4 cups cubed bread (day-old French bread works perfectly)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper (freshly ground adds the best kick)
– 1 tablespoon butter (for greasing the baking dish)
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×13-inch baking dish thoroughly with 1 tablespoon butter.
3. Brown 1 pound breakfast sausage in a skillet over medium heat for 8-10 minutes, breaking it into small crumbles with a wooden spoon.
4. Drain the cooked sausage on paper towels to remove excess grease.
5. Whisk 6 large eggs vigorously in a large bowl until fully combined and slightly frothy.
6. Pour 1 cup whole milk into the egg mixture and whisk for 30 seconds until smooth.
7. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper.
8. Spread 4 cups cubed bread evenly across the bottom of the prepared baking dish.
9. Sprinkle the cooked sausage crumbles evenly over the bread layer.
10. Pour the egg and milk mixture slowly over the sausage and bread, ensuring even coverage.
11. Press down gently on the bread with a spatula to help it absorb the liquid.
12. Top evenly with 1 cup shredded cheddar cheese.
13. Cover the baking dish tightly with aluminum foil.
14. Bake at 350°F for 30 minutes.
15. Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and the center is set.
16. Let the casserole rest for 10 minutes before serving to allow the layers to set properly.
Perfectly golden and bubbling straight from the oven, this casserole boasts a fluffy egg texture with savory sausage pockets and gooey cheese pulls in every bite. Plate it alongside fresh fruit or drizzle with hot sauce for an extra kick—either way, it’s destined to become your new Christmas morning tradition.
Shortbread Cookie Truffles
Viral-worthy and dangerously addictive, these Shortbread Cookie Truffles transform buttery cookies into elegant bites. Crush, mix, dip—each step builds toward pure indulgence. Perfect for gifting or sneaking straight from the fridge.
Ingredients
– 2 cups crushed shortbread cookies (I use Lorna Doone for their fine crumb)
– 4 oz cream cheese, softened to room temperature for easy mixing
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– 8 oz semi-sweet chocolate chips (Ghirardelli melts like a dream)
– 1 tbsp coconut oil for glossy, crack-free coating
– ¼ cup crushed pistachios for crunch and color
Instructions
1. Place shortbread cookies in a zip-top bag and crush finely with a rolling pin until no large chunks remain.
2. Transfer cookie crumbs to a medium bowl and add softened cream cheese and vanilla extract.
3. Mix vigorously with a spatula until fully combined and a thick, moldable dough forms.
4. Scoop 1 tablespoon of dough and roll between palms into 1-inch balls—chill for 15 minutes if sticky.
5. Line a baking sheet with parchment paper and arrange all shaped balls in a single layer.
6. Freeze truffles for 20 minutes until firm to prevent melting during dipping.
7. Combine chocolate chips and coconut oil in a microwave-safe bowl.
8. Microwave in 30-second intervals, stirring after each, until completely smooth and glossy.
9. Use a fork to dip each frozen truffle into melted chocolate, tapping off excess.
10. Immediately sprinkle with crushed pistachios before chocolate sets.
11. Return dipped truffles to parchment-lined sheet and refrigerate for 30 minutes until set.
Effortlessly elegant, these truffles balance crumbly cookie texture with creamy richness. The semi-sweet shell adds a satisfying snap against the soft interior. Try stacking them on a cake stand for parties or wrapping individually in cellophane for heartfelt gifts.
Spiced Apple Cider Punch
Sip your way into fall with this cozy spiced apple cider punch. Warm cinnamon and zesty orange create the ultimate autumnal hug in a mug. Perfect for crisp evenings or holiday gatherings that need that extra spark.
Ingredients
– 8 cups fresh apple cider (I always grab the unfiltered kind for that cloudy, rustic look)
– 2 cinnamon sticks (break them in half to release more flavor)
– 4 whole cloves (these little powerhouses pack intense spice)
– 1 orange, sliced into thin rounds (leave the peel on for beautiful presentation)
– 1/4 cup maple syrup (the real stuff—none of that pancake syrup business)
– 1 cup sparkling water (chilled right from the fridge for maximum fizz)
Instructions
1. Pour 8 cups of fresh apple cider into a large saucepan.
2. Add 2 broken cinnamon sticks and 4 whole cloves to the saucepan.
3. Place the saucepan over medium heat and bring the mixture to a gentle simmer at 180°F.
4. Reduce heat to low and let the cider steep for 15 minutes to allow spices to fully infuse.
5. While cider steeps, slice 1 orange into thin rounds, approximately 1/4-inch thick.
6. Stir in 1/4 cup maple syrup until completely dissolved into the warm cider.
7. Remove saucepan from heat and let cool for 5 minutes.
8. Strain the cider through a fine-mesh sieve to remove cinnamon sticks and cloves.
9. Pour the strained cider into a large pitcher.
10. Add the sliced orange rounds to the pitcher.
11. Chill the pitcher in the refrigerator for 30 minutes until cider reaches 45°F.
12. Just before serving, pour 1 cup of chilled sparkling water into the pitcher.
13. Gently stir the punch to combine without losing carbonation.
14. Ladle the punch into serving glasses, making sure each gets an orange slice.
Keep this punch chilled in the fridge—the flavors actually deepen overnight. That sparkling water creates tiny bubbles that dance across your tongue, while the maple syrup adds just enough sweetness to balance the spice. Serve it in mason jars with extra cinnamon sticks as stirrers for that perfect rustic touch.
Summary
You now have everything you need to create a memorable Christmas feast! These 18 festive recipes make holiday cooking stress-free and delicious. We’d love to hear which dishes become your family favorites—leave a comment below and don’t forget to share this roundup on Pinterest to spread the holiday cheer!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
