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Check back often for our team’s favorite holiday recipes — delicious, festive dishes you won’t want to miss! We'll be adding a couple of recipes a day starting Dec. 9 so stay tuned.
I like cookies period! I especially appreciate when my wife makes her Empire Cookies. There is a lot of effort that goes into these and they are delicious.
Make about 24 cookies
Hands on time 35 minutes
Total time 1 ¾ hours
½ cup unsalted butter, softened
½ cup granulated sugar
1 egg
1 ¼ tsp almond extract or vanilla, divided
2 cups all-purpose flour
1 tsp baking powder
1/3 cup raspberry, strawberry or apricot jam
1 cup icing sugar
2 tbsp hot water (approx.)
12 red glace cherries, halved
As a child, every Christmas I would look forward to these peppermint patties! This is one of the 14+ Christmas cookies my grandmother used to make around the holidays.
Every November, she would start preparing for the hundreds of cookies that she would make for the Christmas season. Not all to be stolen by grandkids during visits (wink wink), she would make platters full of cookies for neighbours, fellow Church members, friends, and family.
As I got a bit older, I started to see all of the hard work and dedication that went into each cookie. Now, making them for me and my family, I can appreciate them a lot more. I don’t know how she did it!
To create a cookie platter just like Grandma Burton would; start with 14 varieties of cookies, put about 5 of each variety on a huge festive plate, and serve to your loved ones! You should have 70 cookies for a table of 12… the more the merrier!
Enjoy with Christmas pudding and lots of laughs! Happy holidays!
Makes approx. 30 peppermint patties.
1/3 cup soft butter
1/3 cup corn syrup
½ tsp. salt
1 tsp. peppermint extract
3 1/3 cup icing sugar
Chocolate chips or baking chocolate
Beef Morcon is a traditional Filipino dish served during holidays get-togethers such as Christmas. Among other favourites like adobo, lumpia and pancit, you’d best believe there’ll be a Tita or Lola that’s made morcon for the party. It’s a beef roulade stuffed with hot dogs, pickles, carrots and hard-boiled eggs. It has always been a favourite of mine, and I’ve always wanted to learn how to make it!
I see now why this food is only dished out (pun intended) during the holidays because it was a lot of work. Essentially, the process went like this: cut up ingredients, cook bacon, boil eggs, roll them up in the beef (I didn't have cooking twine so I used dental floss instead; it worked great!), lightly fry them, cook them for an hour in a sauce, cut them up and pour the sauce on top.
2 pounds beef bottom round
juice from 1 lemon
½ cup soy sauce
pepper to taste
12 slices bacon
1 medium carrot, peeled and sliced lengthwise into strips
2 hot dogs, sliced lengthwise into strips
4 pieces Gherkins sweet pickles
4 ounces cheddar cheese, sliced lengthwise into strips
4 hard-boiled eggs, peeled and cut lengthwise into halves
½ cup flour
¼ cup oil
Recipe Source: Kawaling Pinoy
Salad Olivier is a beloved dish in Eastern European families, especially around New Year's Eve. Known for its creamy texture and satisfying mix of flavours, this salad brings together family and friends as they celebrate the season.
For our family, no Christmas and New Year celebration would be complete without this dish—it's like a symbol of the coming New Year and Christmas holidays.
Let's cook and taste together!
2 medium potatoes
1 large carrot
3 eggs
1 cup cooked peas (or canned, drained)
4-5 pickles (diced)
200g bologna (chicken or ham), diced
1 cup mayonnaise (adjust to taste)
Salt and pepper to taste
In my family, we know what we like, and with over 20 of us gathering for Christmas, that means serving everything just right. We do potatoes, stuffing, and gravies two ways to make sure everyone’s happy, and when it comes to cranberry, it’s serious business: there’s always cranberry jelly straight from the can—ridges have to be intact—and both store-bought and homemade cranberry sauce. That’s just my side. A few of my in-laws are die-hard heat lovers, and it has become a recent tradition to bring new hot sauces or the chiles themselves to taste at our family gatherings. This cranberry hot sauce is something I’m hoping to bring to both dinners. It’s made with peppers from both my garden and my in-laws’, combining the best of our efforts into one fiery, festive blend.
I’ve adapted this recipe from Serious Eats using a brine mash method to ferment everything since cranberries don’t yield that much liquid. If you’d like to learn more about making fermented hot sauce, I’d recommend reading more here.
Because I’m never sure how much my garden will yield, I use ratios and percentages so I can get similar results regardless of how many peppers I grow. My general rule is 3 parts fruit to 1 part chili but because I grew scotch bonnets and habaneros AND am using cranberries, I'm diluting that down to 7 to 1 because I’d still like to enjoy my holidays. I’ll also apologize in advance for making you do math.
900g cranberries
Zest of 2 oranges in large strips (I used a vegetable peeler)
130g Scotch Bonnet/Habanero chilies
4% salt solution
1 cup white sugar
1 cup orange juice
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
I love gingerbread cookies for their soft, doughy texture and sweet flavor. They remind me of cozy holiday moments and decorating them is always a fun tradition!
3 cups unbleached all-purpose flour; more for rolling
2 tsp. ground ginger
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. table salt
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
3/4 cup packed dark brown sugar
6 Tbs. unsalted butter, softened at room temperature
1/2 cup unsulfured molasses
1 large egg, at room temperature
1 tsp. pure vanilla extract
Imagine a golden, buttery cornbread fresh out of the oven, its edges perfectly crisp, and the center moist and tender. Now, let’s kick it up a notch—this is Christmas Cornbread like you’ve never tasted before.
Sweet roasted red peppers and fiery jalapeños add a bold, festive flair, while a rich maple-bourbon glaze brings in a hint of smoky sweetness that will have everyone at the table coming back for seconds.
And for those who love a little extra indulgence, a quick finish in the smoker infuses the bread with an irresistible depth of flavour that makes this holiday side truly unforgettable.
Get ready for a dish that’s as full of personality as it is flavour, perfect for your holiday feast!
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 20 minutes
Total Time: 50-70 minutes (plus up to 45 minutes smoker time)
Yield: 1 x 13inch Cast Iron Pan
1 ¼ Cup Yellow Cornmeal
1 Cup All Purpose Flour (substitute Rice Flour for gluten free)
3 tbsp Granulated Sugar (I like using Cane Sugar)
1 tbsp Baking Powder
¼ tsp Baking Soda
1 tsp Kosher Salt (larger grain than table salt)
2 Medium eggs
1 ¼ cups Buttermilk (you can substitute Whole Milk or make your own buttermilk)
6 tbsp of melted Salted Butter (I substitute olive oil)
1 cup chopped Jalapenos (or to taste – we use 1 ½ Cups of Cowboy Candy) Keep a couple of rings to decorate the top of the cornbread.
1 cup chopped Roasted Red Peppers (save a couple of slivers to decorate the cornbread).
1 ½ cups of Maple Syrup
1 ½ cups of Bourbon (we love Basil Hayden)
This is a super quick, kid-friendly dessert or snack for the holiday season.
Place full pretzels on a baking sheet (you’ll need 1 piece of chocolate for each pretzel).
Place the unwrapped Rolos on top of the pretzels (1 piece for each pretzel).
Bake at 250°F for a few minutes until the chocolate is softened.
Let cool for a few minutes and place M&M’s on top of the Rolo on the pretzel. It is important to do this before the chocolate has time to firm up. Be careful when placing the M&M’s as the Rolo chocolate will be hot.
Aunt Emma had a way of bringing people together, especially during the holidays. One of her favorite traditions was inviting everyone over for crepes. Whether it was Christmas morning or just a weekend gathering, her kitchen was filled with the warmth of family and the sweet aroma of her crepes. Though she’s no longer with us, we’ve continued this special tradition in her honor. Every time the family gathers—especially for the holidays—we make her crepes, keeping her spirit alive with love, laughter, and cherished memories.
3 large eggs
1 cup all-purpose flour
1 cup milk
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons melted butter (butter for the pan)
Pinch of salt
I make this BBQ two different ways. Traditionally I have smoked pork belly whole, then cubed it, sauced it and finished the burnt ends cooking process. However, today I am going to focus on my preferred method that has become more popular as of late which includes cubing the belly before it's smoked. This allows for the meat to absorb smoke on all sides of the cube and makes for a tasty bite.
1 Skinless Pork Belly
Meat Church Honey Hog, Honey Hog Hot or The Gospel (depending on your taste buds desires)
Meat Mitch Naked Sauce (sub your fav sweet sauce)
Burleson’s clover honey
2 ½ disposable aluminum steam pans
Apple juice for spritzing
Wire rack
Texas Pepper Jelly Apple Cherry Habanero Rib Candy
Recipe Source: Meat Church BBQ
Yorkshire puddings are a staple side dish of British roast dinners. They’re the sort of thing you’d find between the mashed potatoes and magnificent roast goose at Bob Cratchit’s Christmas feast. Yorkshires were my favourite part of Sunday roasts growing up and they always remind me of family.
The recipe is about as simple as it gets: a batter of flour, water, salt, milk, and egg that rises in the oven to form a miniature, edible gravy bowl. Nowadays, I substitute the latter two ingredients (as well as the gravy) with plant-based alternatives.
1 egg or egg alternative
1/2 cup milk or milk alternative
1/4 teaspoon salt
1/3 cup all-purpose flour
1 tablespoon water
Vegetable oil
Discover the ultimate sugar cookie recipe that’s soft, chewy, and not overly sweet — perfect for every holiday celebration.
A Christmas Classic: The Perfectly Soft, Chewy, and Not-So-Sweet Sugar Cookie
These sugar cookies are the ideal choice for holiday baking. Their delightful balance of softness and chewiness makes them a crowd-pleaser, while the subtle sweetness leaves room for festive decorations or enjoying them plain with a cup of cocoa. No need for complicated techniques; this straightforward recipe delivers bakery-quality cookies every time, making it perfect for busy holiday schedules.
Here’s What You’ll Need
2½ cups (318 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse pink Himalayan salt
2 sticks (226 grams) unsalted butter, at room temperature
1 cup (250 grams) granulated sugar, plus ¼ cup (50 grams) for rolling
1 large egg
1 additional egg yolk
2 teaspoons vanilla extract
We make latkes (potato pancake) during Hannukah and our family loves eating them.
Yield: about 2 dozen.
6 potatoes, pared
1 small onion, grated
3 eggs
1 tsp. salt
¼ tsp. pepper
¼ cup flour
1 tbsp. oil
2 tsp. baking powder
Oil for frying
Grate potatoes and drain well. Blend in remaining ingredients. Drop from a spoon into hot oil and brown on both sides, turning only once.
My recipe is pulled from my Wife’s family cookbook. Shortbread cookies are the kind of thing that I usually only have around the holidays so that makes them special.
1 lb 2 cups margarine or butter
1 cup icing sugar
1 cup corn starch
2 cups flour
1 tsp. vanilla
Use electric mixer. Roll inlittle balls. Press with fork dipped in flour. Place on lightly greased baking pan. Bake at 300 degrees for 20 - 25 minutes.
Sheermal (also spelt shirmal) is a middle eastern dish that is seen as a dessert or light snack. Most people know about other foods in the same category like “naan” or “paratha”. Sheermal is very similar except its sweet and fluffier. It is something people will commonly have with chai as a replacement for biscuits/cookies. Sheermal is very common in bakeries all over the world and you’ve likely had some version of it without realizing. It is both delicious and filling so I would definitely recommend trying it!
Note: Before making it yourself, I would recommend trying the frozen ones you can find at grocery stores. They taste very similar and are a good way to gauge whether you’ll like it!
2 cups all-purpose flour
1/4 cup butter
1/4 cup sugar
Pinch of salt
1/2 cup warm milk
1/2 tsp cardamom powder (optional)
1 tsp dry yeast
1 tsp sugar (to activate yeast)
1/4 cup lukewarm water (for yeast)
Alternative recipes can be found here: thedeliciouscrescent & tashasartisanfoods.
These are a super easy and tasty treat our family always makes on Christmas day to pass out while presents are being opened and everyone is chatting and catching up!
These are in constant rotation out of the oven and onto people’s plates until everyone has had their fill. Depending on personal taste, you can make some that are only cheese and onion, and others with cheese, onion, and bacon! The amount of ingredients is also flexible for how many you wish to make!
Serving Size: 6 (3 burger buns)
Cook time: 3-6 mins
3 Large scoops of Cheese Whiz
3 Bacon slices (you can crumble or cut into small chunks)
½ Medium white onion (diced) or 1-2 shallots
3 Plain white bread burger buns
Carrots and Neeps is a cozy, rustic side dish that brings together the natural sweetness of carrots and the earthy richness of neeps (swedes or rutabagas). Mashed to a smooth and buttery perfection, this delightful duo offers a warming blend of flavors that’s perfect for holiday gatherings. Whether served alongside a festive roast or as part of a winter feast, carrots and neeps bring a touch of seasonal tradition to your table, offering comfort and cheer in every bite.
3 medium carrots, peeled and chopped
1 medium neep (swede/rutabaga), peeled and chopped into chunks
2 tablespoons butter
1-2 tablespoons double cream or milk (optional, for extra creaminess)
Salt and pepper to taste
Freshly chopped parsley (optional, for garnish)
This sweet potato casserole is a delicious blend of sweet and savory flavors, perfect for sharing at Christmas dinner. It's incredibly easy to make, featuring creamy mashed sweet potatoes topped with a crunchy pecan topping that adds just the right amount of texture. One of my favorite holiday dishes, it's a family tradition!
3 pounds sweet potatoes (about 4 medium)
½ stick (4 tablespoons) unsalted butter, melted
½ cup milk of choice
¼ cup maple syrup
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
½ teaspoon fine salt
3 tablespoons unsalted butter, softened
¼ cup packed brown sugar
¾ cup pecan halves or pieces, finely chopped
½ teaspoon ground cinnamon
Pinch of fine salt
OK! Here is my recipe for Gluten Free Sausage and Cranberry Stuffing. This isn't your mother’s traditional stuffing – it’s completely gluten free and packed filled with a lot of hearty ingredients. I bulk this recipe up with wild rice as the gluten free bread is a little pricy depending on where you buy it, but sometimes you can find it cheaper online.
4 Shar Gluten Free Whole Grain Ciabatta Buns
1 Cup of chicken broth
2 Tablespoons of butter
3 Cloves of garlic
½ Diced white onion
1 Cup fresh or frozen cranberries
2 Crumbled Italian sausages (hot or mild, depends on your taste)
½ Cup wild rice, cooked
2 Tablespoons poultry seasoning (add more if you want)
Salt and pepper to taste
