The holiday season is here, and there’s no better way to celebrate than with delicious, festive recipes that bring everyone together. Whether you’re hosting a cozy family gathering, a festive dinner party, or just looking to indulge in the spirit of the season, this list has something for everyone. From savory showstoppers to sweet treats, these 20+ recipes are guaranteed to make your Christmas extra special. So grab your apron, turn on some holiday tunes, and let’s get cooking!
Appetizers:
Christmas Cheese Ball
Ingredients:
- 8 oz block of cream cheese, softened
- 6 oz goat cheese
- 1 cup shredded gruyere or sharp cheddar
- 1/2 cup sliced, toasted almonds
- 2 tbsp chopped parsley
- 1 tbsp chopped fresh thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup pomegranate seeds
- crackers of choice – I love ritz here!
Directions:
- Add cream cheese, goat cheese & gruyere to large bowl. Mix well with rubber spatula.
- Add almonds, salt & pepper, parsley & thyme. Fold in gently into a ball.
- On large plate, pour pomegranate seeds into even layer. Gently roll the cheese ball in the pomegranate seeds to coat. Any open areas, I pressed some leftover seeds into it.
- Pop in the fridge for about 20 minutes to solidify. Serve with crackers.
Cranberry Brie Bites
Ingredients for 24 mini bites:
– Mini muffin pan & rolling pin
– 1 can crescent rolls
– 1 8 oz brie
– 1 can whole berry cranberry sauce
– Rosemary
– avocado oil spray
– a little flour
Directions:
1. Preheat oven to 350.
2. Lightly flour surface and roll out crescent roll dough. Crease seams together with fingertips. Lightly coat rolling pin with flour. Roll out crescent dough so there are no seams. Cut into 24 little squares (I used a pizza cutter).
3. Lightly grease muffin tins with cooking spray.
4. Add each crescent dough square to each cup. Cut brie into 24 even pieces – add to each cup. Top with about 1 tsp cranberry sauce. And a small sprig of rosemary. Optional: sprinkle with a little salt.
5. Bake 15-20 mins until golden brown.
Pigs in a Blanket Wreath
Ingredients (makes 24 pigs in blanket – double for larger gathering):
1 can crescent rolls
1 package little smokies
everything but the bagel seasoning
1 egg
1 tsp dijon mustard
Sauce: 2 tbsp ketchup, 1 tbsp mustard, 1 tbsp bbq sauce, 1/2 tbsp honey
1 package Rosemary
Directions:
1. Preheat oven to 375.
2. Roll out each crescent roll triangle. Slice into even sized triangles (I used a pizza cutter). Roll each little smokie in the dough.
3. Line a cookie sheet with parchment paper. Place the sauce bowl you’re going to use in the center. Place each pigs in a blanket around the bowl, each should be touching. Then do the next layer around it to form a wreath (see photo).
4. In small bowl, whisk 1 egg + Dijon mustard. Use a pastry brush to brush mixture on all the pigs in a blanket. Sprinkle with EBTB seasoning.
5. Remove sauce bowl, bake 25-30 mins until golden brown.
6. Mix sauce in sauce bowl. Carefully transfer wreath to wooden board or platter. (I actually just cut around the parchment paper and transferred it on the parchment paper to the board. Place sauce bowl in center. Add rosemary around the wreath.
Brie & Apple Tart
Ingredients: as an app this could feed 6-8, if splitting for a main course, 2-3.
- 1 puff pastry sheet, thawed
- 1 apple, thinly sliced (organic)
- 8 oz of Brie
- 2 tbsp olive oil
- 2 tbsp butter (I like @kerrygoldusa grass fed)
- 1 egg + 1 tbsp of water (beaten together for egg wash)
- 1/3 cup pomegranate seeds
- 1 tbsp hot honey or 1 tbsp honey + 1 tsp crushed red pepper flakes
- flakey salt, fresh cracked pepper
Directions:
- Heat oil and butter in large skillet over medium low heat. Add onions with big pinch of salt. Cook, stirring often, about 20-30 mins until onions are caramelized.
- Preheat oven to 425. Line baking sheet with parchment paper. Lay out puff pastry on parchment paper.
- Layer caramelized onions on puff pastry in an even layer. Slice Brie and layer on top. Top with apple slices. Sprinkle with salt and pepper. Brush edges of puff pastry with egg wash.
- Bake 20-25 mins until golden brown and puffed up. Drizzle with hot honey or honey + crushed red pepper, and sprinkle pomegranate seeds. Slice & enjoy!
Spicy Pepper Baked Brie
i love making this around Christmas with the red and green colors on top. the hot pepper jelly is always a HUGE hit.
Ingredients:
1 round wheel of Brie (I used an 8 oz)
3/4 cup hot pepper jelly
1 can diced green chilis
Dash of salt, pepper, & paprika
1 puff pastry sheet
Directions:
1. Thaw puff pastry sheet. I usually microwave in 15 second increments, flipping each time until it’s thawed but not melted – it needs to be pliable enough to wrap around the Brie.
2. Preheat oven to 400.
3. Unfold puff pastry, add Brie in the middle, top with jelly, most of the can of green chilis (I leave like 10 ish pieces for the top).
4. Fold each side up – I do 4 sides, then all the corners. Wet your fingers and seal the corners by pinching into the dough to where it closes up.
5. Press remaining green chilis into the top and push down into dough. Sprinkle with salt, pepper & paprika.
6. Bake for 20-25 minutes until golden brown.
Can be served by itself or with some water crackers.
Check out my apple walnut recipe for another version of this too!
Whipped Feta with Pomegranate, & Pistachios
Ingredients (Serves 6-8)
- 8 oz block of feta cheese (sheep’s milk feta recommended)
- 1/3 cup plain Greek yogurt (full-fat for best texture)
- 3 tbsp olive oil (plus extra for drizzling)
- 1 garlic clove, minced (optional)
- 1/2 cup pomegranate seeds
- 1/3 cup chopped pistachios (unsalted)
- 1 tbsp honey (optional, for a touch of sweetness)
- Pita bread, crackers, or veggie sticks for serving
Instructions
1. Blend the Whipped Feta:
- In a food processor, combine feta, Greek yogurt, olive oil, and garlic (if using). Start small with the Greek yogurt so it doesn’t get too liquidy. When in doubt I add more olive oil first before reaching for the yogurt. Keep adding a little of each into you get the right consistency.
- Blend until the mixture is smooth and creamy, pausing to scrape down the sides.
2. Plate the Mixture:
- Spread the whipped feta onto a serving dish, creating decorative swirls with a spoon.
3. Add the Toppings:
- Drizzle olive oil over the surface.
- Sprinkle with pomegranate seeds and chopped pistachios.
- Optional: Add a light drizzle of honey for a sweet, festive touch.
4. Serve:
- Pair with crackers, pita, or fresh veggies.
- Serve immediately or refrigerate for up to 2 hours before topping and serving.
Sweet & Spicy Cream Cheese
What You Need:
🧀 Block of cream cheese – Simple, creamy, and the perfect base.
🌶️ Pepper jelly – I found this raspberry jalapeño jam, and it was fireee! 🔥 (Any good pepper jelly will work, though!)
🫓 A delicious cracker – My go-to? These amazing crisps you can find a version of these crisps at Trader Joe’s, Central Market, HEB, Whole Foods, etc. I loveee their crunch!
What to Do:
- Place the block of cream cheese on a serving board.
- Warm about 1/4 to 1/2 cup of pepper jelly in the microwave for about 30 seconds. You just want it a little loose—not super melted or watery.
- Pour the jelly over the cream cheese. Let it cascade!
- Serve with those delicious crackers.
Cream Cheese Board
Cream cheese
Hot honey drizzle
Rosemary
Sliced blackberries
Sliced figs
Candied pecans
Baguette slices
Mains:
Steak au Poivre
Steak au Poirve:
this is actually super quick. We ended up making a few times bc the ingredients were so minimal.
Ingredients for 2:
– 1-1.5 inch thick New York strip steak, about 12 oz (look for grass fed & finished, USDA prime)
– kosher salt & fresh cracked pepper
– 1/2 tbsp whole black peppercorns
– 1 tbsp olive oil or avocado oil
– 2 garlic cloves, 1 smashed and 1 thinly sliced
– 2 thyme sprigs
– 2 tbsp unsalted butter (look for grass fed, I like @kerrygoldusa)
– 1/2 shallot, finely chopped
– 2 tbsp cognac, sherry or brandy
– 1/4 cup heavy cream
– flakey sea salt (I love @maldonsalt)
Directions:
1. About 15-30 mins before cooking, pat steaks dry with paper towel and season all over with kosher salt & a lot of black pepper. Press into steaks and let rest at room temperature.
2. Put peppercorns in plastic baggie and smash with the back of a pan to where they’re smashed and more coarse than regular ground pepper.
3. Heat oil in large cast iron skillet over medium high heat. Make sure pan is very hot before you put steaks in (that’s how you get a nice sear). Cook steaks about 3 mins per side (don’t move them once they’re placed down – that’s also how you get a nice sear!).
4. Reduce heat to medium low, add smashed garlic, thyme and 1 tbsp butter to pan. Put meat thermometer into thickest part of steak. Slightly tilt the pan and use a spoon to spoon up the pan drippings/melted butter and continuously pour on top of steak over and over until the steak reaches 120 degrees. Transfer steak to cutting board and let rest at least 10 minutes.
5. In same pan, add shallots, sliced garlic, crushed peppercorns & remaining 1 tbsp butter to pan. Cook stirring often about 5 mins until shallot is soft.
6. Turn off heat, add cognac/sherry/brandy & cook about 2 mins until the spoon leaves streaks in the pan when stirring. Add cream, turn heat to medium, and cook until sauce coats back of spoon. Add dash of kosher salt to taste.
7. Slice steaks against the grain, transfer to platter, pour any remaining juices on top.
🥩 how to make the perfect steak 🥩
I went with a boneless ribeye, but I think a sirloin or filet would be great too. When making for a crowd aim for 5-8 oz per person. I had 3 large steaks for 8 adults equaling about 4.5 lbs and it was perfect.
🥩 24 hours before, cover the steak in salt (not flakey salt, just regular salt) and pop in the fridge on a plate so the air can get around it.
🥩 take out of fridge an hour or even 1.5 hours before cooking & let get to room temp.
🥩 preheat oven to 200.
🥩 heat cast iron pan on high heat with a high heat oil – I used avocado oil. Pop steak on and let sear, don’t move it, for a few minutes until a nice crust has formed.
🥩 flip over, turn heat to medium high, add butter, rosemary, thyme & garlic. Baste steaks with the butter (tip pan & use spoon to spoon the buttery liquid all over steaks).
🥩 after a few minutes of letting the other side sear, put a meat thermometer in, put in oven on 200 until internal temp reaches 122-125 degrees. Take out and let rest at least 15 mins before slicing.
I served with a chimichurri sauce & buttered balsamic mushrooms.
🌿 chimichurri – 1/2 cup cilantro, 1/2 cup parsley, 1/4 cup basil, 2 tablespoons olive oil, 3 cloves garlic, 1 tbsp white wine vinegar, juice of 1 lime, salt & pepper. Blend off and on, you want it a rough herby oily consistency.
🍄 buttered balsamic mushrooms – over medium heat add a little oil, 1 shallot finely diced & about 1 lb mushrooms sliced. Let cool down, add 2 tbsp balsamic, garlic, 4 tbsp butter, salt, pepper, 2 tbsp chopped rosemary, 2 tbsp chopped thyme. Let mushrooms cook down.
Enjoy!
Red Wine Braised Short Ribs
The short ribs take about 30 mins of prep and then cook in the oven for about 2 hours. So it’s definitely more of a special occasion dish but something that’s sure to please any guest.
🍖Short ribs🍖
1. I used about 2 lbs for 4 people. Season each side w/ salt and pepper and sear in a large cast iron pan or Dutch oven over medium high heat, about 8 mins per side. Remove from pan.
2. Sauté 1 onion diced, 2 large carrots diced, 1 celery stalk diced until translucent, about 5 minutes. Then add 1 tbsp tomato paste, 2 tbsp almond flour (or flour of choice), & stir until fully mixed into veggies. Then add 1/2 bottle of red wine, stir until mixed through, add short ribs back to pan. Bring to boil, cover and reduce heat to low. Let simmer for 25 mins until wine is reduced by half.
3. Add 2 cups beef stock, 3-4 cloves of garlic chopped, parsley, thyme, oregano, rosemary (a lot of each), season w/ a little more pepper & touch of salt. We use unsalted stock so if you use regular don’t add extra salt here.
4. Bring to boil &cover, put in oven on 350 degrees for 2-2.5 hours.
Serve over mashed potatoes w/ a short rib and jus from the pan.
Sides:
Sweet Roasted Carrots with Whipped Feta, Pomegranate and Pistachios
Ingredients for 4:
– 1 bunch of organic carrots, green tops trimmed
– 2 tbsp hot honey + more for drizzling (can also use regular honey with a dash of cayenne)
– 1 tbsp date syrup
– 1 tsp salt
– 1 tsp fresh cracked pepper
– 1/4 tsp dried thyme
– 1/2 tsp cumin
– 1/4 tsp dried ginger
– 1/2 tsp dried dill
– 1 tsp olive oil
– 2 tbsp pomegranate seeds
– 2 tbsp shelled pistachios, roughly chopped
– 4 oz sheep’s milk feta (creamier)
– 3 oz plain Greek yogurt
– fresh dill, chopped, for garnish
– 1 lemon, zested
Directions:
1. Preheat oven to 400.
2. Toss carrots in olive oil, 1 tbsp honey, date syrup, salt, pepper, thyme, cumin, ginger & dill.
3. Bake in oven 40-45 mins until tender (check with a fork to make sure they’re soft). You want them more charred. Can also cut down on time by microwaving carrots for 5 mins and then adding to oven on 450 for 20-25 mins, pop broiler on at the end for 2-3 mins.
4. Make whipped feta – add feta, Greek yogurt, 1 tbsp honey, dash of salt & pepper, zest of one lemon. Blend until creamy.
5. Spread whipped feta on serving platter, top with carrots, pomegranate, pistachios, drizzle of hot honey, & fresh dill.
Broccoli Salad
Ingredients:
- 2 heads broccoli, cut into bite-size pieces
- 1 carrot, shredded
- 1/3 red onion, thinly sliced
- 5 slices cooked bacon, crumbled
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/3 cup mayonnaise
- 3 tablespoons apple cider vinegar
- Salt and freshly ground black pepper
Directions:
- Bring a medium saucepan of salted water to a boil. Add broccoli and cook for 1-2 minutes, just until fork-tender. Drain and rinse with cold water to stop the cooking process.
- In a large bowl, combine the broccoli, shredded carrot, sliced red onion, crumbled bacon, dried cranberries, and sliced almonds.
- In a small bowl, whisk together the mayonnaise and apple cider vinegar. Season with salt and freshly ground black pepper to taste.
- Pour the dressing over the salad and toss until evenly coated.
- Serve immediately or chill in the fridge for 30 minutes for the flavors to meld.
This broccoli salad is crunchy, tangy, and perfectly balanced—an easy side dish for any occasion!
Kale & Potato Gratin:
super simple side dish that combines your starch and your veggie – so you don’t have to make two dishes. This also uses minimal dishes! I served this with my steak au poirve which is perfect for date night or entertaining.
Ingredients for 2-3:
– 1/2 lb red potatoes, cut into 1 inch cubes
– 1 tbsp olive oil
– 1/2 tsp each: salt & pepper
– 2 eggs (look for pasture raised @vitalfarms )
– 2 tbsp half and half (look for grass fed)
– 1 cup shredded Gruyère cheese (or can do Swiss)
– 2 tbsp fresh basil, chopped
– 2 garlic cloves, minced
– 1.5 cups baby kale, sliced
– 1/4 sweet onion, thinly sliced
Directions:
1. Preheat oven to 450. Toss potatoes with olive oil, salt and pepper and bake on baking sheet for 20-25 mins. Stir them up about halfway through. Turn oven down to 375.
2. Whisk egg, cream, salt & pepper in large bowl. Stir in cheese, basil and garlic. Then add kale, onion and potato and mix well.
3. Pour into baking dish, cover with foil. Bake 30-35 mins. Uncover, bake another 5 mins.
Roasted Garlic & Chive Mashed Potatoes
🧄 preheat oven to 400, cut top off 1 head of garlic (the fat side), top with olive oil & salt, wrap in foil and pop in oven.
🧄 boil 1 big box of stock/broth + water and garlic powder, onion powder, sage and tarragon in large pot. I filled up the liquid about 1/3 way up. Don’t overfill it – once the potatoes are in, it will get super high. I like using part stock for more flavor but this is optional. For vegan – use veggie stock. Otherwise, I used chicken.
🧄 cut potatoes into smaller cubes, the smaller the cube = the faster it cooks. Larger chunks take forever so just do yourself a favor and cut small. I prefer skin on but you can definitely skin them beforehand if you prefer. I used 5 lb red potatoes with skin on.
🧄 I like using a large slotted spoon to drop potatoes into the pot so you don’t splash yourself. Once all potatoes are in pot, throw a lid on it for a few minutes and it’ll help the water to boil faster again. Cook potatoes for about 20 mins or until soft (try pricking with fork to check).
🧄 put a large measuring cup or mug underneath the strainer in the sink. Drain potatoes so you catch some of the cooking liquid. Add potatoes back to pot.
🧄 add 1.5 cups milk (I used almond milk) and optional: 1/2 cup half and half (you can sub milk for this part if you want), and 1 cup of cooking liquid. Add 8 tbsp butter (I used grass fed @kerrygoldusa, if vegan – can use miyokos vegan butter or olive oil). Season with pepper (I add salt after so I can taste it first), garlic & onion powder, and sage.
🧄 use either masher or electric mixer to mix together. Taste and reseason / add more cooking liquid if necessary.
🧄 remove roasted garlic cloves out of the bulb, add to potatoes & blend. Top with chives & fold in.
Fall salad with arugula, pomegranate seeds, goat cheese, pesto & honey
🥗 whisk 1/2 tbsp pesto & 1/2 tbsp lemon juice in bottom of large bowl. This is for 2 cups of arugula (2 side salads), so you can definitely do more for larger salads / higher quantity.
🥗 toss arugula in dressing. Top with pomegranate seeds, crumbled goat cheese, maldon flakey sea salt & fresh cracked pepper. Drizzle with honey.
Brown butter brussels with candied walnuts & raisins
Ingredients (for 2):
– 10-12 oz brussels, halved
– 1/4 onion, diced
– 1 tbsp olive oil
– salt & pepper
– 1/4 cup walnuts
– 3 tbsp raisins (ideally golden raisins), or dried cranberries
-1 tbsp date syrup (or maple syrup or honey), I have my fav date syrup linked in my storefront
– juice of half a lemon
– 2 tbsp unsalted butter (I like grass fed from @kerrygoldusa)
Directions:
1. Preheat oven to 400. Add brussels to lined baking sheet. Add olive oil, salt & pepper and toss. Roast for 20-25 mins until golden brown.
2. Five minutes before brussels are done, add butter to skillet over medium heat. Melt until frothy. Add walnuts and sauté 2-3 minutes until golden brown. Add date syrup and stir well until coated about 1 minute. Add raisins, lemon juice & salt and stir well. Pour on top of brussels.
Desserts:
White Chocolate Holiday Bark
I make large batches of these every Christmas, break up and put in jars and give out as gifts. It’s an inexpensive way to show some love. This recipe makes about 10-12 small jars but you can go more or less. I tripled this recipe and made 30 small jars.
Ingredients:
– 12 oz bag white chocolate chips
– 1.5 tsp avocado oil or melted coconut oil
– 1/2 cup dried cranberries (look for no sugar added)
– 1 1/4 cup shelled pistachios
Directions:
🥜 melt white chocolate. I’m lazy and just throw in a bowl and microwave in 30 second increments, stirring each time, until fully melted, about 1:30-2 mins.
🥜 add oil
🥜 add dried cranberries and pistachios.
🥜 mix well with rubber spatula, spread out on parchment paper so it’s about 1/2 inch thick (I go even a little thinner).
🥜 let sit at room temperature to harden about 30 mins (you can also pop in the freezer for a few mins if you have less time).
🥜 break into pieces, pop in jars or Tupperware & throw a bow on it.
banana cream pie w granola crust & coconut whipped cream 🍌
fun tip: make crust from granola + coconut oil 🥜
🍌 blend 2 cups granola (I used @purely_elizabeth) + 1/2 cup liquid coconut oil (if you don’t have liquid just melt regular coconut oil down a little bit before mixing). Don’t overblend, you still want it to be slightly crunchy. Press into a pie dish and pop in the freezer.
🍌 mix 2 egg yolks with 1.5 cups almond milk. Add 1/3 cup coconut sugar (or regular) with 3 tbsp almond flour to sauté pan and mix, then turn heat to medium, add egg + milk mixture and whisk a bunch until it thickens a bit.
🍌 microwave 2 tbsp water for about 45 seconds until bubbly, add a packet of gelatin and whisk well until gelatin is fully dissolved. Add 1 tsp vanilla extract.
🍌 once sauce is thick in pan, add gelatin mixture, turn off heat, mix well.
🍌 slice 2 bananas and spread out evenly on pie crust. Add sauce from pan. Put in fridge for 3 hours.
🍌 top with @so_delicious coco whip & 1 more banana sliced on top. You can also make your own whipped cream with a can of coconut cream – which is the top part of the coconut milk in the can when left in the fridge overnight – blended with 1/4 cup @swervesweetie powdered sugar and 1 tsp vanilla).
Bread Pudding
Ingredients for 3-4:
1 cup milk
1 tbsp butter, plus more for greasing pan
1 tsp vanilla extract
1/4 cup granulated sugar (I like swerve)
Pinch salt
2-3 Challah or brioche, cut into 2-inch cubes
1 egg, beaten
Directions:
1. Preheat oven to 350. In small saucepan, heat milk, vanilla, sugar and salt over low heat.
2. Butter a baking dish and add bread to it.
3. Remove milk mixture from heat and whisk in egg. Pour mixture over bread.
4. Bake for 30-45 minutes until middle is set, but a little wobbly and edge
Miso Chocolate Chip Cookies
Ingredients for 24-30 cookies:
1 egg (pasture raised ideally like vital farms)
1/3 cup miso paste
1 stick of room temp unsalted butter (ideally grass fed like Kerry gold)
3 tbsp sugar (I like using an unbleached coconut sugar)
1 cup brown sugar (swerve has a good alternative)
1 tsp vanilla extract
2 cups flour (can use organic almond flour here too)
1 tsp baking soda
1.5 cups chocolate chips (I love Hu kitchen brand)
Directions:
- In a medium bowl, add both sugars and butter and blend with a hand mixer or stand mixer until creamy. Add miso, vanilla, and egg and blend again. Add flour and baking soda, blend again. Fold in chocolate chips with a rubber spatula. Cover and refrigerate 30 mins – 1 hour.
- Preheat oven to 375. Line baking sheets with parchment paper.
- Use a scooper to add a dollop of dough to each sheet. Use a fork to press the cookie down flat. Bake 13-15 mins until desired crispy ness. I like mine more crispy so I did 15-16 mins. Can rotate pans halfway through as well. Let cool on wire rack & enjoy.
Christmas Morning:
Overnight Breakfast Frittata & Spicy Potato Hash
Frittata:
this is simple to make the night before and pop in the oven the next morning. can also be popped in the oven right away. This is also a fun one for meal prep if you want to make into little muffins.
Serves 4 in a 9×9 Pie Dish, or 12 Muffins. Double the recipe and put in a larger baking dish for a bigger crowd.
Ingredients:
– 6 oz chorizo (or ground sausage of your choice)
– 12 eggs (I love pasture raised @vitalfarms)
– 2 tbsp flour (I like organic almond flour)
– 1/2 red bell pepper diced (or 1/3 cup roasted red peppers)
– 4 oz shredded Monterey Jack cheese
– 1 small can of diced green chilis
1. Saute chorizo over medium heat for about 10 mins until browned.
2. Pour into bottom of baking dish. Top with a can of diced green chiles.
3. Sprinkle with almond flour to help the frittata form. 4 Top with red pepper.
4. Sprinkle with cheese.
5. Whisk 12 eggs with salt and pepper, and cayenne for spice.
6. Pour whisked eggs over. Optional: refrigerate with plastic wrap over top. If immediately making, pop in oven.
7. Cook on 400 degrees for 30 minutes until cooked through in center. Can check by sticking a toothpick in the middle. Muffins will be closer to 10-15 minutes.
Potato Hash:
Ingredients for 2-3:
– 1 russet potato, diced into 1/2 inch cubes
– 2-3 mini sweet peppers, diced
– 1/3 white or yellow onion, diced
– 1 jalapeno, diced
– 1 garlic clove, minced
– 1/2 tsp: salt, pepper
– 1/4 tsp: cayenne, onion powder, garlic powder, oregano, rosemary
– 1 tbsp avocado or olive oil
– 1 tbsp butter
Directions:
1. Heat oil over medium high heat in cast iron skillet. Add onions & peppers, sauté 5ish minutes until soft & onions are translucent. Add garlic. Sauté 1-2 mins until fragrant.
2. Add potatoes and sauté 15 mins until getting golden brown. Add butter and seasonings and cover for 5 mins to help steam potatoes. Sauté another 5-10 mins until nice and crispy.
Apple Pie Pancakes
Ingredients
For the Pancakes:
- 1 cup Simple Mills Pancake & Waffle Mix
- 1/2 cup full-fat Greek yogurt
- 1/2 cup milk of choice (adjust as needed for consistency)
- 1 large egg
- 1 tbsp chia seeds
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Sautéed Apples:
- 1/2 cup diced apples
- 1 tbsp butter
- 1/2 tsp ground cinnamon
- 1/2 tbsp maple syrup
For the Topping:
- 1/4 cup full-fat Greek yogurt
- 1 tsp maple syrup (mix with yogurt)
- Extra maple syrup for drizzling
Instructions
- Prepare the Pancake Batter:
- In a mixing bowl, whisk together the Simple Mills mix, Greek yogurt, milk, egg, chia seeds, cinnamon, and nutmeg.
- Be careful not to overmix the batter—stop when just combined to keep the pancakes light and fluffy.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Sauté the Apples:
- In a small skillet, melt the butter over medium heat. Add the diced apples, cinnamon, and maple syrup.
- Sauté for 5-7 minutes until the apples are soft and caramelized.
- Assemble:
- Stack the pancakes on a plate, layer with sautéed apples, and top with the maple-sweetened Greek yogurt.
- Drizzle with extra maple syrup for the ultimate finishing touch.
Caramel Apple Cinnamon Rolls
Ingredients:
🍎 half an apple, diced
🍎 2 tbsp butter – I like @kerrygoldusa grass fed
🍎 2 tsp cinnamon
🍎 1/2 tsp salt
🍎 1/2 tsp nutmeg
🍎 3 tbsp brown sugar, I like @swervesweetie
🍎 can of cinnamon rolls, I like @annieshomegrown or immaculate baking company brands for healthier options
🍎 about 1/2 cup heavy whipping cream or half and half, could also use coconut cream here
Directions:
- Preheat oven to 350.
- Heat skillet over medium heat, add butter, add apples and stir well. Add cinnamon, salt, nutmeg and brown sugar. Stir and let cook down about 7 minutes.
- Add cinnamon rolls to baking dish, pour cream around cinnamon rolls, top with apple mixture, pop in oven for 18-20 minutes until golden brown.
- Drizzle with icing packet.
Christmas Day:
French Onion Soup:
Ingredients for 4:
– 4 sweet onions, sliced
– 2 tbsp butter (preferably grass fed)
– 2 cloves garlic, minced
– 1/4 cup red or white wine (dry)
– 4 cups beef stock (bone broth would be great here!)
– 2-3 sprigs of fresh thyme
– 1 bay leaf
– 1 tsp balsamic vinegar
– salt & pepper
– 8 3/4 inch thick French baguette slices
– 3/4 cup shredded Gruyère cheese
– 1/4 cup grated parmesan cheese
Directions:
1. Preheat oven to broil. Bake baguette slices on baking sheet 1-2 mins until golden brown. Set aside.
2. Melt butter in large pot or dutch oven over medium heat. Add onions and cook down about 30-40 mins, stirring often. Onions should be a deep golden brown.
3. Add garlic and wine, stir and scrape bottom of pan.
4. Stir in stock, thyme & bay leaf. Bring to boil, reduce heat and simmer, covered 15-20 mins. Remove thyme sprigs & bay leaf.
5. Stir in balsamic vinegar. Add salt & pepper to taste.
6. Pour into oven safe bowls (or you can add baguettes to top of large pot and broil directly in pot). Add baguette slices to the top, top with cheese, and stick under broiler for 3-4 mins until cheese is melted and bubbly.
Drinks:
Peppermint espresso tini 🎄
🎄dip rim in chocolate syrup, then crushed peppermint.
🎄shake over ice:
~ 1 oz. espresso
~ 1 oz. peppermint schnapps
~ 1 oz. vodka
~ 1 oz. creamer (I used @califiafarms)
~ 2 oz. kaluha
🎄shake, strain, pour. top with coffee beans.
‘tis the season ❤️
Holiday Mocktail / Cocktail Recipe
* batch recipe *
🍒in a pitcher add 1/3 bottle of the @central_market sparkling pomegranate soda, and 1/3 bottle of the blood orange sparkling soda.
🍒one small 8 oz bottle of @topochicousa or sparkling water.
🍒 add cranberries, orange slices & rosemary.
🍒Enjoy as mocktail or for alcoholic add 3 oz elderflower liqueur to batch.
🍒 To make each drink from the batch:
Non Alcoholic: pour some of the mocktail over ice.
Alcoholic: top with rosè to make a spritzer, or add rosè and 1 oz vodka for more of a cocktail.
* individual drinks *
🍒1 oz each of @central_market sparkling sodas: pomegranate & blood orange.
🍒2 oz sparkling water @topochicousa
🍒add cranberries, orange slice & sprig of Rosemary.
🍒make alcoholic by adding a splash of elderflower liqueur, subbing 1 oz sparkling water for rosè for a spritzer and optional 1 oz vodka for more of a sparkling cocktail.
Mulled Wine
Ingredients:
1 bottle of Merlot or zinfandel
3 heavy tablespoons of mulling spices (you can buy them pre mixed at HEB!)
2 large oranges sliced
1/4 cup brandy
1/2-1 cup whiskey
1 cup fresh OJ
Cinnamon sticks
Directions:
1. In large pot over low heat add wine, mulling spices, 1 orange sliced, and cinnamon sticks. Cook on low about 20 mins with a lid.
2. Remove lid, add brandy and whiskey and reduce heat to lowest possible (simmer), just to keep it warm.
3. Serve with slotted/strainer ladle (to sift out spices), garnish with orange slice and cinnamon stick.
Gingerbread Matcha Latte
Ingredients:
- 2 tsp – 1 tbsp matcha powder (I recommend Pique Tea Organic Ceremonial Matcha—it’s smooth, vibrant, and packed with nutrients! Use my discount link for 15% off plus a free starter kit (beaker + frother).
- 1/4 tsp ground ginger
- 1/4 tsp cinnamon
- A pinch of nutmeg
- A pinch of cloves
- 1/2 tbsp maple syrup
- 1 cup warm milk (grass-fed A2 milk, raw milk, or organic almond/oat milk work beautifully)
- 1/2 tsp vanilla extract
- Optional: whipped cream and cinnamon for topping
Instructions:
- Mix the matcha and spices: Add matcha powder, ginger, cinnamon, nutmeg, and cloves to a bowl. Pour in 2–3 tbsp of warm water and whisk until smooth, or use an electric frother.
- Froth the milk and sweetener: Warm your milk in a small saucepan. Froth together with maple syrup and vanilla extract until creamy and frothy.
- Combine: Pour the frothed milk over the spiced matcha mixture.
- Optional topping: Finish with whipped cream and a sprinkle of cinnamon for an extra festive touch.
