quick and easy recipes

40 Delightful Quick and Easy Recipes You Need This Holidays!

recipes, holidays, recipe

Quick and Easy Recipes

Looking for quick and easy recipes to impress your guests this holiday season? Look no further! We’ve curated a collection of 40 mouthwatering dishes that will elevate your culinary game without sacrificing precious time. From hearty main courses to delectable desserts, this comprehensive list has something for everyone. 

Whether you’re hosting a festive gathering or simply craving a comforting meal, these hassle-free recipes are designed to simplify your cooking experience while delivering exceptional flavors. Get ready to delight your taste buds with this diverse array of dishes that are sure to make your holiday feast a memorable one

Meats

Indulge in a festive feast with our tantalizing meat recipes that are bound to be the centerpiece of your holiday table. From the succulent Herb Roasted Turkey and the sweet and savory Honey Glazed Ham to the rich and flavorful Beef Bourguignon and the classic comfort of Shepherd’s Pie, these dishes offer a diverse range of flavors to satisfy every palate. Elevate your holiday dining experience with these meticulously crafted recipes that will leave your guests coming back for seconds.

Herb Roasted Turkey:

dinner table with chicken, salad, pumpkin pure, cheese,

Ingredients:

  • 1 whole turkey, 12-14 pounds
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • Salt and pepper to taste
  • 1 lemon, quartered
  • 1 onion, quartered
  • 4 cloves garlic, minced
  • 2 cups chicken broth

Instructions:

  1. Preheat your oven to 325°F (165°C).
  2. Rinse the turkey and pat it dry with paper towels.
  3. In a small bowl, combine the softened butter, parsley, thyme, rosemary, salt, and pepper.
  4. Carefully loosen the skin from the turkey breast and rub half of the herb butter underneath the skin.
  5. Rub the remaining herb butter over the outside of the turkey.
  6. Stuff the turkey cavity with lemon, onion, and garlic.
  7. Place the turkey on a rack in a roasting pan. Pour the chicken broth into the pan.
  8. Roast the turkey uncovered for about 3 to 3 1/2 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  9. Let the turkey rest for 20-30 minutes before carving.

Best Seoul Fire BBQ Rub Blend

Fall recipe, spices
Spice Information

Sweet Carolina Dry Rub Blend

Fall recipe, spices, Tasty Pumpkin Recipe Ideas
Spice Information

Everything Bagel Spice Blend

Fall recipe, spices
Spice Information

Honey Glazed Ham:

sliced prosciutto, figs and garlic on the wooden board

Ingredients:

  • 1 (8-10 pounds) bone-in fully cooked ham
  • 1 cup honey
  • 1/2 cup brown sugar
  • 1/4 cup Dijon mustard
  • 2 tablespoons apple cider vinegar
  • Whole cloves for garnish

Instructions:

  1. Preheat the oven to 325°F (165°C).
  2. Place the ham in a roasting pan.
  3. In a small bowl, mix the honey, brown sugar, mustard, and apple cider vinegar.
  4. Score the surface of the ham with shallow cuts in a diamond pattern.
  5. Brush the glaze all over the ham.
  6. Insert the whole cloves into the ham for added flavor.
  7. Bake the ham for 1 to 1 1/2 hours, basting with the glaze every 30 minutes, until the ham is heated through and the glaze is caramelized.

Prime Rib Roast:

sliced bone-in ribeye on the wooden board

Ingredients:

  • 1 (4-5 pounds) bone-in prime rib roast
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 450°F (230°C).
  2. In a small bowl, mix together the minced garlic, olive oil, rosemary, thyme, salt, and pepper.
  3. Rub the herb mixture all over the prime rib.
  4. Place the roast in a roasting pan, rib side down.
  5. Roast for 15 minutes, then reduce the oven temperature to 325°F (165°C).
  6. Continue roasting for about 2 hours or until a meat thermometer inserted into the thickest part of the roast reads 135°F (57°C) for medium-rare, or to your desired doneness.
  7. Let the roast rest for 15-20 minutes before carving.

Roasted Pork Loin:

bowl of cooked bacon

Ingredients:

  • 1 (3-4 pounds) boneless pork loin
  • 4 cloves garlic, minced
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a small bowl, combine the minced garlic, thyme, rosemary, olive oil, salt, and pepper.
  3. Rub the herb mixture all over the pork loin.
  4. Place the pork loin in a roasting pan.
  5. Roast for about 1 hour or until the internal temperature reaches 145°F (63°C).
  6. Remove from the oven and let it rest for 10-15 minutes before slicing.

Roasted Chicken:

roasted chicken with veggies

Ingredients:

  • 1 whole chicken (4-5 pounds)
  • 4 tablespoons unsalted butter, softened
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Rinse the chicken and pat it dry with paper towels.
  3. In a small bowl, mix together the softened butter, paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
  4. Rub the butter mixture all over the chicken, including under the skin.
  5. Place the chicken in a roasting pan.
  6. Roast for about 1 hour and 15 minutes, or until the juices run clear and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  7. Let the chicken rest for 10-15 minutes before carving.

Beef Bourguignon:

beef stew in the skillet on the table

Ingredients:

  • 2 pounds beef chuck roast, cut into chunks
  • 6 slices bacon, chopped
  • 2 tablespoons all-purpose flour
  • 2 cups red wine
  • 2 cups beef broth
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 cups mushrooms, sliced
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh thyme, chopped
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 325°F (165°C).
  2. In a Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside.
  3. Toss the beef chunks in flour, salt, and pepper.
  4. In the same Dutch oven, brown the beef chunks in the bacon fat over medium-high heat.
  5. Add the wine and beef broth, scraping the bottom to loosen any browned bits.
  6. Stir in the onion, garlic, carrots, mushrooms, tomato paste, thyme, and crispy bacon.
  7. Cover the Dutch oven and bake for 2 to 3 hours, or until the beef is tender.
  8. Season with additional salt and pepper if needed. Serve hot.

Turkey Tetrazzini:

pasta bowl

Ingredients:

  • 8 ounces spaghetti, cooked and drained
  • 2 cups cooked turkey, shredded or diced
  • 1 cup sliced mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1/2 cup bread crumbs
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a baking dish.
  2. In a large skillet, sauté the mushrooms, onion, bell pepper, and garlic in butter until tender.
  3. Stir in the flour and cook for 1-2 minutes.
  4. Gradually add the chicken broth and cream, stirring constantly until the mixture thickens.
  5. Add the cooked spaghetti, turkey, and Parmesan cheese, mixing well.
  6. Season with salt and pepper to taste.
  7. Transfer the mixture to the prepared baking dish.
  8. In a small bowl, combine the bread crumbs and chopped parsley. Sprinkle this mixture over the tetrazzini.
  9. Bake for 25-30 minutes or until the top is golden and bubbly.

Ham and Potato Casserole:

roasted potatoes in the bowl on the table

Ingredients:

  • 4 cups cooked and cubed ham
  • 4 cups peeled and cubed potatoes
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onion
  • 1 cup sour cream
  • 1 can cream of mushroom soup
  • 1/4 cup melted butter
  • Salt and pepper to taste
  • 1 cup crushed cornflakes
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a casserole dish.
  2. In a large bowl, combine the ham, potatoes, cheddar cheese, and onion.
  3. In another bowl, mix the sour cream, cream of mushroom soup, melted butter, salt, and pepper.
  4. Add the sour cream mixture to the ham and potato mixture, stirring until well combined.
  5. Transfer the mixture to the prepared casserole dish.
  6. In a small bowl, mix the crushed cornflakes and chopped parsley. Sprinkle this mixture evenly over the casserole.
  7. Bake for 45-50 minutes or until the potatoes are tender and the top is golden brown.
Fall recipe, spices
Fall recipe, spices, Unique Kitchen Tips

Shepherd's Pie:

Moussaka in cast iron skillet on the table

Ingredients:

  • 1 1/2 pounds ground lamb or beef
  • 1 onion, chopped
  • 2 carrots, diced
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 4 cups mashed potatoes
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup shredded cheddar cheese

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet, brown the ground lamb or beef with the chopped onion, carrots, peas, and garlic.
  3. Stir in the tomato paste, beef broth, Worcestershire sauce, and flour. Cook until the mixture thickens.
  4. Season with salt, pepper, thyme, and rosemary.
  5. Transfer the meat mixture to a baking dish.
  6. Spread the mashed potatoes over the meat mixture, creating an even layer.
  7. Sprinkle the shredded cheddar cheese on top.
  8. Bake for 25-30 minutes or until the top is golden and the filling is bubbling.

Chicken Pot Pie:

pie with the golden crust

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 cups cooked and shredded chicken
  • 1 cup frozen peas
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 1 sheet puff pastry, thawed

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Sauté the onion, carrots, celery, and garlic until softened.
  3. Sprinkle the flour over the vegetables and stir for 1-2 minutes.
  4. Gradually pour in the chicken broth and milk, stirring constantly until the mixture thickens.
  5. Add the cooked chicken, frozen peas, salt, pepper, and parsley, mixing well.
  6. Transfer the chicken mixture to a baking dish.
  7. Place the puff pastry over the filling, trimming any excess dough.
  8. Make a few slits on the top of the pastry for ventilation.
  9. Bake for 30-35 minutes or until the pastry is golden brown and the filling is bubbly.

Lasagna:

Lasagna on the plate with a fork

Ingredients:

  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can crushed tomatoes
  • 1 can tomato sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • Salt and pepper to taste
  • 9 lasagna noodles, cooked according to package instructions
  • 3 cups shredded mozzarella cheese
  • 1 1/2 cups ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, brown the ground beef with the chopped onion and minced garlic. Drain any excess fat.
  3. Stir in the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and pepper. Simmer for 15-20 minutes.
  4. In a baking dish, spread a layer of the meat sauce on the bottom.
  5. Arrange a layer of cooked lasagna noodles over the sauce.
  6. Spread a layer of ricotta cheese and mozzarella cheese over the noodles.
  7. Repeat the layers, ending with a layer of meat sauce and mozzarella cheese.
  8. Sprinkle the grated Parmesan cheese and chopped parsley on top.
  9. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes or until the cheese is bubbly and golden.

Salads

Add a refreshing touch to your holiday spread with our vibrant salad options that perfectly complement the richness of the main course. From the classic Caesar Salad to the colorful Cranberry Apple Salad and the robust Brussels Sprouts Salad with Bacon, these recipes offer a delightful balance of textures and flavors. Elevate your dining experience with these invigorating salads that bring a burst of freshness and wholesome goodness to your festive celebration.

Caesar Salad:

bowl of Caesar salad in the bowl on the table

Ingredients:

  • 1 large head romaine lettuce, chopped
  • 1/2 cup croutons
  • 1/4 cup grated Parmesan cheese
  • Caesar dressing (store-bought or homemade)
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions:

  1. In a small bowl, whisk together the Worcestershire sauce, minced garlic, Dijon mustard, olive oil, lemon juice, salt, and pepper to make the Caesar dressing.
  2. In a large salad bowl, combine the chopped romaine lettuce, croutons, and grated Parmesan cheese.
  3. Drizzle the Caesar dressing over the salad and toss gently until the lettuce is evenly coated.
  4. Serve immediately as a side dish or topped with grilled chicken for a complete meal.

Cobb Salad:

Plate with egg, tomato, chicken, avocado, greens.

Ingredients:

  • 1 head romaine lettuce, chopped
  • 2 cups cooked and chopped chicken breast
  • 4 strips cooked bacon, crumbled
  • 2 hard-boiled eggs, chopped
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled blue cheese
  • 1/4 cup chopped green onions
  • Ranch dressing or your favorite vinaigrette

Instructions:

  1. In a large salad bowl, arrange the chopped romaine lettuce as the base.
  2. Arrange the cooked and chopped chicken, crumbled bacon, chopped eggs, diced avocado, cherry tomatoes, blue cheese, and chopped green onions in rows on top of the lettuce.
  3. Drizzle your favorite dressing over the salad or serve it on the side.

Waldorf Salad:

plate on the table, with salad in it

Ingredients:

  • 2 apples, diced
  • 1 cup seedless grapes, halved
  • 1 cup chopped celery
  • 1/2 cup chopped walnuts
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • Salt and pepper to taste
  • Lettuce leaves for serving

Instructions:

  1. In a large bowl, combine the diced apples, halved grapes, chopped celery, and chopped walnuts.
  2. In a separate small bowl, whisk together the mayonnaise, lemon juice, honey, salt, and pepper to make the dressing.
  3. Pour the dressing over the apple mixture and toss gently to coat.
  4. Serve the Waldorf salad over a bed of fresh lettuce leaves.

Lemongrass Cut & Sift Organic

Lemongrass Cut & Sift Organic
Spice Information

Turmeric Root Powder Organic

Tumeric Root Powder Organic 2 59327 scaled e1697834752312
Spice Information

Ginger Root Cut & Sift Organic

Ginger Root 209850 31 10984 scaled e1697834738660
Spice Information

Arugula Salad with Pomegranate and Goat Cheese:

bowl of arugula, pumpkin, beet, feta salad

Ingredients:

  • 4 cups arugula
  • 1 cup pomegranate seeds
  • 1/2 cup crumbled goat cheese
  • 1/4 cup chopped walnuts
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • Salt and pepper to taste
  • peach or pumpkin (optional)

Instructions:

  1. In a large salad bowl, combine the arugula, pomegranate seeds, crumbled goat cheese, and chopped walnuts.
  2. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
  3. Drizzle the dressing over the salad and toss gently until the ingredients are evenly coated.
  4. Serve immediately as a refreshing and flavorful side dish.

Cranberry Apple Salad:

Kale, beet, seeds, pear salad

Ingredients:

  • 6 cups mixed salad greens
  • 1 cup dried cranberries
  • 1 apple, thinly sliced
  • 1/2 cup toasted pecans
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons balsamic vinaigrette
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions:

  1. In a large salad bowl, combine the mixed salad greens, dried cranberries, thinly sliced apple, toasted pecans, and crumbled feta cheese.
  2. In a small bowl, whisk together the balsamic vinaigrette, honey, salt, and pepper to make the dressing.
  3. Drizzle the dressing over the salad and toss gently until all the ingredients are coated.
  4. Serve the cranberry apple salad as a delightful and colorful side dish.

Brussels Sprouts Salad with Bacon:

bowl of roasted Brussels sprouts with bacon

Ingredients:

  • 1 pound Brussels sprouts, trimmed and thinly sliced
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the sliced Brussels sprouts, crumbled bacon, dried cranberries, chopped walnuts, and grated Parmesan cheese.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
  3. Drizzle the dressing over the Brussels sprouts salad and toss gently to combine all the ingredients.
  4. Serve the salad as a delicious and hearty side dish.

Roasted Beet and Quinoa Salad:

Spinach, beet, feta salad

Ingredients:

  • 3 medium beets, peeled and diced
  • 1 cup quinoa, cooked according to package instructions
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Place the diced beets on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes or until tender.
  3. In a large bowl, combine the cooked quinoa, roasted beets, crumbled feta cheese, and chopped fresh parsley.
  4. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
  5. Drizzle the dressing over the beet and quinoa salad and toss gently until all the ingredients are coated.
  6. Serve the salad as a vibrant and nutritious side dish.

Spinach Salad with Lemon Vinaigrette:

plate with sandwich on it, cheese spread and greens

Ingredients:

  • 6 cups baby spinach
  • 1 cup sliced strawberries
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sliced almonds
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions:

  1. In a large salad bowl, combine the baby spinach, sliced strawberries, crumbled feta cheese, and sliced almonds.
  2. In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the vinaigrette.
  3. Drizzle the vinaigrette over the spinach salad and toss gently until the ingredients are coated.
  4. Serve the salad as a refreshing and light side dish.

Green Bean Salad with Almonds:

plate of roasted string beans with sliced almonds

Ingredients:

  • 1 pound green beans, trimmed
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Bring a pot of water to a boil. Add the green beans and cook for 3-4 minutes, or until crisp-tender. Drain and rinse under cold water.
  2. In a large bowl, combine the blanched green beans, toasted sliced almonds, and chopped fresh parsley.
  3. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
  4. Drizzle the dressing over the green bean salad and toss gently until all the ingredients are coated.
  5. Serve the salad as a delightful and nutritious side dish.

Kale Salad with Roasted Sweet Potato and Chickpeas:

bowl of roasted corn with kale

Ingredients:

  • 1 bunch kale, stems removed and leaves chopped
  • 1 large sweet potato, peeled and diced
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons water

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. On a baking sheet, toss the diced sweet potato and chickpeas with olive oil, paprika, cumin, salt, and pepper. Roast for 20-25 minutes or until the sweet potato is tender and the chickpeas are crispy.
  3. In a large salad bowl, massage the chopped kale with a little olive oil to soften it.
  4. Add the roasted sweet potato and chickpeas to the kale.
  5. In a small bowl, whisk together the tahini, lemon juice, minced garlic, water, salt, and pepper to make the dressing.
  6. Drizzle the dressing over the kale salad and toss gently to combine all the ingredients.
  7. Serve the salad as a hearty and flavorful side dish.

Side Dishes

Enhance the flavors on your holiday table with our array of delightful side dishes that are sure to impress even the most discerning palates. From the creamy Mashed Potatoes and the comforting Stuffing to the luscious Cranberry Sauce and the crispy Green Beans, these recipes offer a medley of textures and tastes that beautifully complement any main course. Elevate your holiday dining experience with these delectable side dishes that bring warmth and comfort to every bite.

Roasted Vegetable Salad with Feta Cheese:

salad on the plate with red onions and feta cheese

Ingredients:

  • 2 cups butternut squash, peeled and diced
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 red bell pepper, seeded and diced
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 4 cups mixed salad greens
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons balsamic vinaigrette

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. On a baking sheet, toss the butternut squash, Brussels sprouts, red bell pepper, and red onion with olive oil, dried thyme, salt, and pepper. Roast for 25-30 minutes or until the vegetables are tender and caramelized.
  3. In a large salad bowl, combine the mixed salad greens, roasted vegetables, and crumbled feta cheese.
  4. Drizzle the balsamic vinaigrette over the salad and toss gently until all the ingredients are coated.
  5. Serve the salad as a delicious and colorful side dish.

Mashed Potatoes:

side of mash potatoes with gravy on the table

Ingredients:

  • 2 pounds Yukon gold potatoes, peeled and quartered
  • 1/2 cup unsalted butter
  • 1 cup milk, warmed
  • Salt and pepper to taste
  • Chopped fresh chives for garnish

Instructions:

  1. Place the peeled and quartered potatoes in a large pot. Cover with cold water and add a pinch of salt.
  2. Bring the water to a boil and cook the potatoes for 15-20 minutes or until tender.
  3. Drain the potatoes and return them to the pot.
  4. Add the butter and warm milk to the potatoes.
  5. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.
  6. Transfer the mashed potatoes to a serving bowl and garnish with chopped fresh chives.

Stuffing:

stuffing in the elegant white dish on the table

Ingredients:

  • 1 loaf day-old bread, cubed
  • 1/2 cup unsalted butter
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 cups chicken or vegetable broth
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a baking dish.
  2. In a large skillet, melt the butter over medium heat. Sauté the chopped onion, celery, and garlic until softened.
  3. Stir in the dried sage, thyme, and rosemary. Cook for 1-2 minutes.
  4. In a large bowl, combine the cubed bread and the sautéed vegetable mixture. Pour the broth over the bread and toss until well combined.
  5. Season with salt and pepper to taste.
  6. Transfer the stuffing to the prepared baking dish.
  7. Bake for 30-35 minutes or until the top is golden and crispy.

Gravy:

gravy in the serving dish

Ingredients:

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups turkey or chicken drippings
  • 1 cup chicken or turkey broth
  • Salt and pepper to taste

Instructions:

  1. In a saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook, stirring constantly, until the mixture turns golden brown.
  3. Gradually pour in the turkey or chicken drippings and broth, whisking constantly to prevent lumps.
  4. Bring the mixture to a simmer and cook until the gravy thickens to your desired consistency.
  5. Season with salt and pepper to taste.
  6. Serve the gravy warm over your favorite dishes.

Cranberry Sauce:

cranberry sauce in the small dish

Ingredients:

  • 1 cup granulated sugar
  • 1 cup water
  • 1 package (12 ounces) fresh cranberries
  • Zest of 1 orange

Instructions:

  1. In a saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves.
  2. Add the cranberries and orange zest to the saucepan.
  3. Simmer the mixture for 10-15 minutes or until the cranberries burst and the sauce thickens.
  4. Remove from the heat and let the cranberry sauce cool.
  5. Transfer the sauce to a serving dish and refrigerate until ready to serve.

Green Beans:

roasted green string beans on the plate

Ingredients:

  • 1 pound fresh green beans, trimmed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup slivered almonds
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions:

  1. Bring a pot of water to a boil. Add the green beans and blanch for 2-3 minutes, or until crisp-tender. Drain and rinse under cold water.
  2. In a large skillet, heat the olive oil over medium heat. Sauté the minced garlic until fragrant.
  3. Add the blanched green beans to the skillet and toss to coat with the garlic oil.
  4. Sprinkle the slivered almonds over the green beans and continue to sauté for 1-2 minutes, or until the almonds are toasted and the beans are heated through.
  5. Season with salt and pepper to taste.
  6. Serve the green beans with lemon wedges on the side for a burst of freshness.

Roasted Brussels Sprouts:

roasted brussels sprouts in the bowl

Ingredients:

  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Balsamic glaze for drizzling (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. On a baking sheet, toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper.
  3. Roast for 25-30 minutes or until the Brussels sprouts are tender and lightly caramelized, stirring occasionally.
  4. Drizzle with balsamic glaze if desired before serving.

Creamed Peas:

green veggie soup bowl

Ingredients:

  • 2 cups frozen peas
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • Salt and pepper to taste

Instructions:

  1. Cook the frozen peas according to the package instructions. Drain and set aside.
  2. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
  3. Gradually pour in the milk, whisking constantly until the mixture thickens.
  4. Add the cooked peas to the sauce and stir gently to combine.
  5. Season with salt and pepper to taste.
  6. Simmer for a few minutes until the peas are heated through and the sauce reaches your desired consistency.

Mac and Cheese:

Pumpkin Mac and Cheese

Ingredients:

  • 1 pound elbow macaroni
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 4 cups shredded cheddar cheese
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs
  • 2 tablespoons melted butter

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a baking dish.
  2. Cook the elbow macaroni according to the package instructions. Drain and set aside.
  3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
  4. Gradually pour in the milk, whisking constantly until the mixture thickens.
  5. Add the shredded cheddar cheese to the sauce and stir until melted and smooth.
  6. Season with salt and pepper to taste.
  7. Combine the cooked macaroni with the cheese sauce and transfer to the prepared baking dish.
  8. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle this mixture over the mac and cheese.
  9. Bake for 25-30 minutes or until the top is golden and bubbly.

Sweet Potato Casserole:

pumpkin pie with mush-mellow on top

Ingredients:

  • 4 cups mashed sweet potatoes
  • 1/2 cup brown sugar
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, softened
  • 1 cup chopped pecans
  • Marshmallow

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a baking dish.
  2. In a large bowl, combine the mashed sweet potatoes, brown sugar, beaten eggs, milk, melted butter, and vanilla extract. Mix until smooth.
  3. Transfer the sweet potato mixture to the prepared baking dish.
  4. In a separate bowl, combine the flour, brown sugar, softened butter, and chopped pecans to make the crumble topping.
  5. Sprinkle the crumble topping evenly over the sweet potato mixture.
  6. Bake for 30-35 minutes or until the top is golden brown and the casserole is heated through.
  7. Add marshmallow and broil for 5 minutes on high.

Rolls:

golden buns

Ingredients:

  • 3 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package active dry yeast
  • 1 cup milk, warmed
  • 1/4 cup unsalted butter, melted
  • 1 egg, beaten
  • 2 tablespoons unsalted butter, melted (for brushing)

Instructions:

  1. In a large bowl, combine 3 cups of the flour, sugar, salt, and yeast.
  2. Add the warmed milk, melted butter, and beaten egg to the flour mixture. Mix until a dough forms.
  3. Turn the dough out onto a floured surface and knead for 5-7 minutes, adding the remaining 1/2 cup of flour as needed, until the dough is smooth and elastic.
  4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
  5. Punch down the dough and divide it into small portions. Shape each portion into a roll and place them on a greased baking sheet.
  6. Cover the rolls with a clean kitchen towel and let them rise for another 30 minutes.
  7. Preheat the oven to 375°F (190°C).
  8. Bake the rolls for 15-20 minutes or until they are golden brown.
  9. Brush the warm rolls with melted butter before serving.

Cornbread:

Chocolate Swirl Pumpkin Pie

Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 egg, beaten

Instructions:

  1. Preheat the oven to 400°F (200°C). Grease a baking dish.
  2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, melted butter, and beaten egg.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Pour the batter into the prepared baking dish.
  6. Bake for 20-25 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  7. Let the cornbread cool slightly before cutting into squares and serving.

Dessert

Conclude your holiday meal on a sweet note with our delectable dessert options that are guaranteed to satisfy your sweet tooth. From the classic Pumpkin Pie and the comforting Apple Pie to the indulgent Pecan Pie and the decadent Chocolate Pie, these recipes offer an irresistible array of flavors and textures. Elevate your holiday celebration with these luscious desserts that promise to leave a lasting impression and create unforgettable memories with your loved ones.

Pumpkin Pie:

Pumpkin pie with candle

Ingredients:

  • 1 1/2 cups pumpkin puree
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup evaporated milk
  • 1 unbaked pie crust

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the pumpkin puree, brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
  3. Beat in the eggs and then stir in the evaporated milk until the mixture is smooth.
  4. Pour the pumpkin filling into the unbaked pie crust.
  5. Bake for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
  6. Let the pumpkin pie cool before serving.

Apple Pie:

slice of apple pie

Ingredients:

  • 6 cups peeled, cored, and sliced apples
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 unbaked pie crust

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the sliced apples, granulated sugar, flour, ground cinnamon, ground nutmeg, and lemon juice.
  3. Pour the apple mixture into the unbaked pie crust, mounding the apples slightly in the center.
  4. Dot the top of the apples with the small pieces of unsalted butter.
  5. Cover the pie with a second pie crust or create a lattice pattern with strips of pie dough.
  6. Bake for 45-55 minutes or until the crust is golden brown and the filling is bubbly.
  7. Let the apple pie cool slightly before serving.

Pecan Pie:

Pecan Streusel Pumpkin Pie

Ingredients:

  • 1 9-inch unbaked pie crust
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 3 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecan halves

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk together the granulated sugar, light corn syrup, salt, melted unsalted butter, beaten eggs, and vanilla extract.
  3. Stir in the pecan halves until they are well coated with the sugar mixture.
  4. Pour the pecan filling into the unbaked pie crust.
  5. Bake for 50-60 minutes or until the filling is set and the crust is golden brown.
  6. Let the pecan pie cool before serving.

Cherry Pie:

cherry pie and cut piece

Ingredients:

  • 4 cups pitted cherries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon almond extract
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter
  • 1 unbaked pie crust

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, almond extract, and lemon juice.
  3. Pour the cherry mixture into the unbaked pie crust.
  4. Dot the top of the cherries with small pieces of unsalted butter.
  5. Cover the pie with a second pie crust or create a lattice pattern with strips of pie dough.
  6. Bake for 45-55 minutes or until the crust is golden brown and the filling is bubbly.
  7. Let the cherry pie cool slightly before serving.

Chocolate Pie:

chocolate pie

Ingredients:

  • 1 9-inch pie crust, baked and cooled
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 4 ounces unsweetened chocolate, chopped
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Whipped cream for garnish

Instructions:

  1. In a saucepan, whisk together the granulated sugar, cornstarch, and salt.
  2. Gradually whisk in the milk until the mixture is smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
  4. Remove the saucepan from the heat and stir in the chopped unsweetened chocolate until it is melted and the mixture is smooth.
  5. In a separate bowl, beat the egg yolks. Gradually whisk in about 1 cup of the chocolate mixture to temper the eggs.
  6. Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, for 2 minutes.
  7. Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until fully incorporated.
  8. Pour the chocolate filling into the baked pie crust.
  9. Let the chocolate pie cool completely before garnishing with whipped cream.

Cheesecake:

cheesecake with berry sauce

Ingredients:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan.
  3. In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
  4. Beat in the eggs one at a time, ensuring each egg is fully incorporated.
  5. Stir in the sour cream and vanilla extract until the mixture is smooth.
  6. Pour the cheesecake batter over the prepared crust.
  7. Bake for 55-60 minutes or until the center is almost set.
  8. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
  9. Remove the cheesecake from the oven and let it cool completely before chilling in the refrigerator for at least 4 hours or overnight.

Tiramisu:

tiramisu in the glasses with spoons

Ingredients:

  • 1 1/2 cups strong brewed coffee, cooled
  • 3 tablespoons coffee liqueur (such as Kahlúa)
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 8 ounces mascarpone cheese
  • 1 cup heavy cream
  • 24-30 ladyfinger cookies
  • Unsweetened cocoa powder for dusting

Instructions:

  1. In a shallow dish, combine the brewed coffee and coffee liqueur.
  2. In a heatproof bowl, whisk together the egg yolks and granulated sugar. Place the bowl over a pot of simmering water and whisk constantly until the mixture is thick and pale, about 4-5 minutes.
  3. Remove the bowl from the heat and whisk in the mascarpone cheese until smooth.
  4. In a separate bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the mascarpone mixture until well combined.
  6. Quickly dip each ladyfinger cookie into the coffee mixture and arrange them in a single layer in the bottom of a serving dish.
  7. Spread half of the mascarpone mixture over the ladyfingers.
  8. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
  9. Dust the top with unsweetened cocoa powder.
  10. Refrigerate the tiramisu for at least 4 hours or overnight before serving.

Mousse:

chocolate mouse in the glass dish

Ingredients:

  • 8 ounces bittersweet chocolate, chopped
  • 3/4 cup unsalted butter, cubed
  • 4 large eggs, separated
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Whipped cream and chocolate shavings for garnish

Instructions:

  1. In a heatproof bowl set over a pot of simmering water, melt the chopped bittersweet chocolate and cubed unsalted butter, stirring until smooth. Remove from heat and let it cool slightly.
  2. In a separate bowl, beat the egg yolks, granulated sugar, vanilla extract, and salt until pale and creamy.
  3. Gradually fold the melted chocolate mixture into the egg yolk mixture until well combined.
  4. In another bowl, beat the egg whites until stiff peaks form.
  5. Gently fold the beaten egg whites into the chocolate mixture until no streaks remain.
  6. Divide the mousse into serving glasses or bowls.
  7. Chill the mousse in the refrigerator for at least 2 hours or until set.
  8. Before serving, garnish the mousse with whipped cream and chocolate shavings.

Conclusion:

As you prepare to embark on your holiday culinary journey, remember that the true essence of any gathering lies in the shared moments and cherished memories created around the dinner table. Whether you’re savoring the succulent meats, relishing the refreshing salads, indulging in the comforting side dishes, or treating yourself to the decadent desserts, these 40 quick and easy recipes are crafted to make your holiday season truly special. 

From our kitchen to yours, we wish you joy, warmth, and unforgettable moments as you savor each delectable bite and create lasting memories with your loved ones. Cheers to a holiday season filled with delicious flavors and cherished moments that will be remembered for years to come.

Affiliate Disclosure:

The links contained in this product review may result in a small commission. This goes towards supporting our research and editorial team and please know we only recommend high-quality products.

Note: This article is for informational purposes only and is not intended to diagnose, treat, or cure any disease. Always consult a healthcare professional before taking supplements or changing your diet or lifestyle.

YOU MIGHT ALSO LIKE THESE:

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top