Festive Holiday Recipes: 103 Must-Make Dishes for Thanksgiving, Christmas, and New Year's Eve Everyone Will Love

by Addie Gundry

Overview

In Festive Holiday Recipes, Food Network star Addie Gundry offers easy, delightful holiday recipes all in one place for everyone looking for that last minute recipe for entertaining. There’s a reason it’s called the most wonderful time of the year. From easy appetizers for holiday and New Year’s Eve entertaining, like Caramelized Onion Tartlets, to recipes for The Best Roast Turkey and all your favorite sides, pies, and even leftover ideas, this book is a home cook’s trusty sous chef for easy and elegant entertaining throughout the holiday season. Three words to remember: Salted Caramel Eggnog. Each recipe is paired with a four-color, full-bleed photo.

Recipe Lion is part of Prime Publishing LLC, a lifestyle multi-platform brand focused on cooking and crafting content. The Prime group receives over 68 million monthly page views, and over 7.9 million readers subscribe to Prime’s family of email newsletters. Prime has leveraged their extensive user base, search data, and SEO expertise to choose topics and recipes for the cookbook series.

Product Details

ISBN-13:	9781250146359
Publisher:	St. Martin's Publishing Group
Publication date:	10/16/2018
Series:	RecipeLion Series
Sold by:	Macmillan
Format:	eBook
Pages:	240
File size:	196 MB
Note:	This product may take a few minutes to download.

About the Author

ADDIE GUNDRY received her masters in culinary arts at Auguste Escoffier in Avignon, France. She has worked for chefs including Daniel Boulud, Thomas Keller, and Martha Stewart on management, restaurant openings, brand development, editorial, marketing, and sales. In 2015, she won Cutthroat Kitchen on The Food Network. As the executive producer for RecipeLion, Addie creates culinary content for multiple web platforms and communities. She excels at making easy recipes elegant. She excels at making easy recipes elegant. Her cookbooks include Everyday Dinner Ideas and Essential Slow Cooker Recipes.
ADDIE GUNDRY received her masters in culinary arts at Auguste Escoffier in Avignon, France. She has worked for chefs including Daniel Boulud, Thomas Keller, and Martha Stewart on management, restaurant openings, brand development, editorial, marketing, and sales. In 2015, she won Cutthroat Kitchen on The Food Network. As the executive producer for RecipeLion, Addie creates culinary content for multiple web platforms and communities. She excels at making easy recipes elegant. Her books include Everyday Dinner Ideas, Family Favorite Casserole Recipes, and Festive Holiday Recipes.

Read an Excerpt

CHAPTER 1

Brunch

Brunch during the holiday season is such an enchanting time. You're still a little sleepy and wrapped up in your pajamas. It's a peaceful bubble of quiet before it's time to load up the car and head over to meet up with the rest of the family. From Wake-Me-Up Cinnamon Rolls to Grab 'n' Go Omelet Cups, there's a brunch recipe here for every family.

Overnight Cinnamon Bread

Yield: Serves 8 to 12 | Prep Time: 20 minutes, plus 8 hours chill time | Cook Time: 35 to 40 minutes

Cinnamon bread was saved for special occasions when I was growing up, and Christmas morning certainly qualifies. You can do all the prep work on Christmas Eve, so you just need to wake up, pop the loaf pans in the oven, and get ready to dig in!

INGREDIENTS

2 cups all-purpose flour, plus extra for the pans
DIRECTIONS

1. Coat three 5¾ × 3-inch loaf pans with cooking spray, then sprinkle with flour.

2. Combine all the ingredients in a large bowl and beat until well combined. Pour into the loaf pans, then cover and chill for at least 8 hours, or overnight.

3. Preheat the oven to 350°F.

4. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

5. Slice and serve warm, or let cool completely and wrap individually to give away to guests.

NOTES

If you prefer, you can pour the batter into one 9 × 13-inch baking dish and bake it for 45 to 50 minutes.

Denver Omelet Bake

Yield: Serves 6 to 8 | Prep Time: 15 minutes | Cook Time: 40 minutes

A Denver omelet, also known as a Southwest omelet, is particularly popular in diners in the western part of the United States. Whenever I visit my husband's family in Arizona, I look forward to going out to brunch because the local diner has a Denver omelet that's oh-so-incredible. During holidays when we don't make it out west, I love making this for my husband to remind him of his family back home.

INGREDIENTS

10 large eggs
DIRECTIONS

1. Preheat the oven to 375ºF. Coat a 9 × 13-inch baking dish with cooking spray.

2. In a large bowl, beat the eggs well. Add the cubed ham, red bell pepper, green bell pepper, onion, salt, and pepper and mix well. Stir in the cheese. Cut each biscuit into 6 pieces and stir into the mixture to coat. Pour the batter into the baking dish.

3. Bake for 40 minutes, or until the egg mixture is set and the top is golden brown. Let cool for just 5 minutes before serving.

Wake-Me-Up Cinnamon Rolls

Yield: Makes 9 cinnamon rolls | Prep Time: 50 minutes | Cook Time: 30 minutes

Cinnamon rolls on Christmas morning is one of my favorite Gundry traditions. The filling and the glaze contain a hint of espresso, which helps you tackle the long day ahead.

INGREDIENTS

Rolls

½ cup warm water (120ºF)
Filling

4 tablespoons unsalted butter, cut into small chunks
Glaze

1 cup powdered sugar, sifted
DIRECTIONS

1. For the rolls: Line a 9 × 9-inch baking pan with parchment paper and lightly coat with cooking spray.

2. In a small bowl, combine the warm water, yeast, and 1 teaspoon sugar.

3. Using a stand mixer fitted with the paddle attachment, mix the flour, salt, and remaining sugar briefly to combine.

4. In a small microwave-safe bowl, combine the milk and butter and microwave for 30 seconds. With the mixer on low, add the milk mixture and the egg. Add the yeast mixture. Switch to the dough hook and knead on low for 4 minutes, until smooth.

5. For the filling: Preheat the oven to 200ºF. In a small microwave-safe bowl, combine the butter, sugar, cinnamon, and espresso powder and microwave for 20 seconds on high, then stir into a smooth paste.

6. Scrape the dough onto a lightly floured surface and use a rolling pin to make a 9 × 15-inch rectangle. Spread evenly with the filling. Roll tightly from the narrow end into a log; cut into nine slices.

7. Fit the 9 rolls into the baking dish. Cover tightly with plastic wrap, turn off the oven, and set the rolls in the warm oven for 20 minutes to rise.

8. Remove the baking dish and remove the plastic wrap. Turn the oven on to 375ºF and immediately place the rolls in the oven. Bake for about 30 minutes, or until lightly golden brown. Let cool.

9. For the glaze: While the rolls are cooling, stir the powdered sugar, milk, espresso powder, and vanilla in a small bowl until completely smooth. Drizzle over the rolls and serve.

Overnight Cream Cheese French Toast

Yield: Serves 12 | Prep Time: 20 minutes, plus overnight chill time | Cook Time: 45 to 55 minutes

The secret to this recipe is the challah bread. Sweeter than a regular loaf of bread, it pairs even better with the cream cheese and streusel topping.

INGREDIENTS

French Toast

1 (12- to 14-ounce) loaf challah
Streusel Topping

1/3 cup packed light brown sugar
DIRECTIONS

1. For the French toast: Coat a 9 × 13-inch baking dish with cooking spray. Slice the bread, then cut into 1-inch cubes. Spread half of the cubes into the baking dish. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream cheese on medium-high speed until completely smooth. Beat in the powdered sugar and ¼ teaspoon vanilla until combined. Drop spoonfuls of the cream cheese mixture evenly on top of the bread. Layer the remaining bread cubes on top of the cream cheese.

2. Whisk the eggs, milk, brown sugar, cinnamon, and remaining vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and refrigerate overnight.

3. Preheat the oven to 350°F. Remove the pan from the refrigerator.

4. For the streusel topping: In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the butter cubes with a pastry blender or 2 forks. Sprinkle the topping over the soaked bread.

5. Bake for 45 to 55 minutes, or until golden brown on top. (Bake it for less time if you prefer it to be softer.) Serve immediately. Cover the leftovers tightly and store in the refrigerator for up to 3 days.

NOTES

The topping can be prepared in advance, covered tightly, and stored in the refrigerator overnight. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 and freeze for up to two months. Thaw overnight in the refrigerator, then bake as directed.

Granny's Monkey Bread

Yield: Serves 8 | Prep Time: 15 minutes | Cook Time: 30 minutes

I would recommend waiting to serve this until after the Christmas presents have been opened because it's a glorious, sticky, gooey, delicious mess of a dish. (Having extra napkins on hand doesn't hurt either!) It's the perfect pick-me-up, and it pairs equally well with coffee or champagne.

INGREDIENTS

1 cup (2 sticks) unsalted butter, plus extra for the pan
DIRECTIONS

1. Preheat the oven to 350°F. Generously coat a Bundt pan with butter.

2. Cut each biscuit into 4 equal pieces. In a bowl or plastic bag, combine the granulated sugar and cinnamon. Drop and roll the pieces of dough in the cinnamon sugar and gently arrange them into the Bundt pan, messily layering them on top of one another.

3. In a small saucepan, combine ½ cup of the remaining cinnamon sugar with the butter and brown sugar. (Discard any remaining cinnamon sugar.) Bring the mixture just to a boil and then immediately remove from the heat. Carefully drizzle the mixture over the rolled dough balls in the pan. Bake for 30 minutes, until golden brown and bubbling.

4. Let rest for about 5 minutes, then cover the pan with a large plate and invert the bread onto the plate. To eat, pull the desired amount off with your fingers and enjoy.

Snickerdoodle Muffins

Yield: Makes 12 muffins | Prep Time: 15 minutes | Cook Time: 20 to 25 minutes

Who says the cinnamon-sugar combo needs to be reserved for dessert? This sweet combination is welcome anytime. Each moist, delicious bite is totally worth it; plus, the muffins themselves are oh-so-fluffy.

INGREDIENTS

Muffins

½ cup whole milk
Topping

½ cup sugar
DIRECTIONS

1. For the muffins: Preheat the oven to 350ºF. Line a standard- size muffin pan with paper liners (see notes).

2. Combine the milk and vinegar and set aside.

3. In a medium bowl, combine the flour, baking powder, cream of tartar, baking soda, cinnamon, salt, and nutmeg.

4. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar for 2 minutes, until the mixture is creamy. Scrape down the sides of the bowl. Add the egg and vanilla, then slowly add the flour mixture and the milk mixture, alternating between the two. Beat only until well combined.

5. For the topping: In a small bowl, combine the sugar, cinnamon, and nutmeg. Using a ¼-cup measuring cup or a #16 ice cream scoop, dip portions of the batter one at a time into the topping mixture. Use 2 spoons to roll the batter around until well coated, then carefully place the ball in an empty muffin cup. Repeat with the remaining batter.

6. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

7. Let cool on a wire rack, then serve.

NOTES

The sugar coating on the batter will cause the muffins to stick in the muffin cups if paper liners are not used, so make sure to use them!

You may substitute ½ cup buttermilk for the milk-vinegar mixture if desired.

Grab 'n' Go Omelet Cups

Yield: Makes 24 mini omelets | Prep Time: 10 minutes | Cook Time: 12 to 15 minutes

If you have family staying over, you need a divide-and-conquer plan of attack when it comes to brunch. Smaller, plentiful, varied options allow guests to graze whenever they wake up and drift downstairs, and that's exactly what these bite-size omelets provide. Morning, noon, or night, these little protein-packed egg cups are a great snack.

INGREDIENTS

8 large eggs
DIRECTIONS

1. Preheat the oven to 375°F. Generously coat a 24-cup mini muffin tin with cooking spray.

2. In a large bowl, beat the eggs, melted butter, and cream until blended and season with salt and pepper. Evenly pour the mixture into muffin cups; each should be about three-quarters full. Sprinkle each with crumbled bacon, cheese, and scallions.

3. Bake for 12 to 15 minutes, or until the eggs are cooked through. Let cool for 5 minutes. Carefully turn the muffin tin over and remove the omelets. Serve.

CHAPTER 2

Appetizers

Cooking during the holiday season can be so hectic between figuring out what's going on with the main course, the many must-have sides, and the dessert that the appetizers can often get overlooked. It's always a good idea to have a couple of appetizers handy for people to munch on as they socialize. I'll serve everything from gooey Cheesy Bacon Crescent Bites to buzzworthy Vegetarian Spring Rolls.

Smoked Salmon and Cream Cheese Bites

Yield: Makes 40 bites | Prep Time: 20 to 25 minutes | Cook Time: n/a

If it's your first time hosting Thanksgiving, you can be sure to start on the right foot by putting out these fancy-pants salmon bites. The cucumbers keep these appetizers light and elegant, so your guests won't get too full before dinner.

INGREDIENTS

3 English cucumbers, peeled and cut into ½-inch-thick slices
DIRECTIONS

1. Using a melon baller, scoop a small depression in the top of each cucumber slice, forming a little cup. Place the cucumber slices on a paper towel upside-down to drain while preparing the cream cheese mixture.

2. In a medium bowl, whisk together the cream cheese, crème fraîche, chopped dill, horseradish, and lemon zest and juice.

3. Scoop 1 teaspoon of the cream cheese mixture into the top of each cucumber slice. Sprinkle a few capers on top of the cream cheese. Add a piece of smoked salmon and top with a dill frond. Arrange on a platter and serve.

NOTES

If you can't find crème fraîche, feel free to substitute sour cream.

Spinach Pie

Yield: Serves 12 | Prep Time: 30 minutes | Cook Time: 1 hour

The creamy, cheesy filling in this appetizer combined with the flaky, buttery phyllo crust will tempt you to head back for seconds. I especially love the surprising hint of nutmeg, which gives the dish a slightly more complex flavor.

INGREDIENTS

4 tablespoons unsalted butter, melted, plus extra for buttering the dish
DIRECTIONS

1. Preheat the oven to 350°F. Butter a 9 × 13-inch baking dish.

2. In a large skillet, heat 1 tablespoon of the oil over medium-high heat and add the spinach in handfuls, adding more as the spinach starts to wilt. Cook until all of the spinach is wilted and bright green, about 3 minutes. Transfer the spinach to a colander and drain any excess liquid.

3. Wipe the skillet clean, add the remaining 1 tablespoon oil and then add the scallions. Cook until soft, about 3 minutes. Add the spinach to the skillet with the scallions and cook for an additional 1 to 2 minutes. Transfer to a large bowl and add the ricotta cheese, feta cheese, Parmesan cheese, eggs, dill, parsley, nutmeg, salt, and pepper.

4. Spread half of the filling into the baking dish. Cover with 2 pieces of the phyllo pastry. Brush lightly with melted butter. Top with 1 piece of phyllo. Spread the remaining filling over the phyllo. Top with 2 more pieces of phyllo and brush with melted butter. Top with remaining piece of phyllo and brush with melted butter. Using a sharp knife, mark 12 squares, or more if a smaller portion is desired, by cutting through the top layers of the pastry.

5. Bake for 45 to 55 minutes, until the phyllo pastry is golden, and the filling is bubbling. Use a sharp knife to cut through the squares. Arrange on a platter and serve.

Caramelized Onion Tartlets

Yield: Makes 12 tartlets | Prep Time: 15 minutes | Cook Time: 45 to 52 minutes

These bite-size onion tartlets are ideal for eating on the move. You can grab a couple to snack on as you mingle, keeping your other hand free for a holiday cocktail.

INGREDIENTS

2 tablespoons olive oil
DIRECTIONS

1. Preheat the oven to 375°F. Lightly coat a 12-cup mini muffin tin with cooking spray.

2. In a large skillet, heat the oil over low heat. Add the onions, butter, sugar, 1 tablespoon water, salt and pepper and cook for 10 minutes. Add the vinegar and cook for an additional 25 to 30 minutes, until the onions are deep golden brown. 3. While the onions are cooking, roll the pie dough out into a large circle, slightly less than 1/8 inch thick. Cut out 12 rounds using a 3-inch round cookie cutter. Lightly press 1 round into each mini muffin cup. Bake for 10 to 12 minutes, until golden. 4. Remove the shells from the muffin tin and arrange on a platter. Divide the crème fraîche among the shells, top with the caramelized onions, and sprinkle the top with fresh thyme sprigs. Serve.

NOTES If you can't find crème fraîche, feel free to substitute sour cream.

(Continues…)

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Excerpted from "Festive Holiday Recipes"
by .
Copyright © 2018 Prime Publishing, LLC.
Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Introduction

1

Brunch

Overnight Cinnamon Coffee Cake
Denver Omelet Bake
Wake-Me-Up Cinnamon Rolls
Overnight Cream Cheese French Toast
Granny’s Monkey Bread
Snickerdoodle Muffins
Grab ‘n’ Go Omelet Cups

2

Appetizers

Smoked Salmon and Cream Cheese Bites
Spinach Pie
Caramelized Onion Tartlets
Baked Zucchini Bites
Slow Cooker Beer Cheese Dip
Crispy Loaded Hasselback Potato Bites
Cheesy Popovers
Hot Spinach and Artichoke Dip
Holiday Pinwheels
Candied Pecans
Slow Cooker Crab Dip
Easy Cheese Dip
Cranberry Pecan Brie
Penguin Poppers
Italian Sausage–Stuffed Mushrooms
Crescent Bacon Cheese Bites
Cheesy Stuffed Meatballs
Sourdough Pretzels
Pretty Party Pinwheels
Bacon Brown Sugar Smokies
Sweet Vidalia Onion Dip
Loaded Deviled Eggs
Veggie Potstickers
Deep-Fried Matzo Balls
Vegetarian Spring Rolls
Easy Garlic Parmesan Knots
Lime Tequila Shrimp Kabobs
Cream Cheese Wontons

3

Main Courses

The Best Roast Turkey
Slow Cooker Turkey Breast
Stovetop Turkey Gravy from Scratch
Roasted Cornish Hens and Vegetables
Slow Cooker Cranberry-Mustard Spiral Ham
Olive Oil Roast with Red Wine Jus
Company-Ready Brisket with Sage
Leftover Thanksgiving Turkey Individual Shepherd’s Pie
Christmas Leftovers Panini

4

Sides

Garlic and Chive Mashed Potatoes
Classical Traditional Thanksgiving Stuffing
Fall Harvest Salad
Creamed Kale
Grandma’s Southern Corn Pudding
Baked Mac and Cheese Casserole
Broccoli-Rice Casserole
Green Bean Casserole
Candied Yams
Slow Cooker Rosemary Dinner Rolls
Cranberry Sauce
Scalloped Potatoes
Herb-Roasted Potatoes
Hanukkah Potato Latkes
Slow Cooker Chunky Applesauce
Noodle Kugel
Hanukkah Challah Bread
Twice Baked Sweet Potatoes
Southern Cornbread Dressing
The Best Broccoli Salad
Brown Sugar Bourbon Glazed Carrots
Holiday Peas
Cinnamon-Roasted Butternut Squash
Cranberry-Pecan Brussels Sprouts

5

Desserts

Upside-Down Apple Pie
Foolproof Pumpkin Pie
Triple Berry Pie
Cran-Apple and Pecan Lattice Pie
Sweet Potato Pie
Autumn Spice Cake
Easy Pecan Pie Bars
Pumpkin Spice Roll
Cherry Fluff
Pumpkin Cheesecake Bars
Snickerdoodle Cobbler
Mini Pecan Pies
Slow Cooker Baked Apples
Praline Bread Pudding with Caramel Sauce
Peppermint Crunch Balls
Homemade Holiday Reindeer Poop
Peanut Butter Snowballs
Red Velvet Cheesecake Brownies
Old-Fashioned Homemade Fudge
Gingerbread People
Glittered Cranberry Buttercream Cake
No-Bake Holiday Fruitcake
Lemon Crinkle Cookies
Christmas Magic Squares
Homemade Cracker Candy
Hanukkah Gelt
Hanukkah Jelly Donuts
Rugelach
Happy New Year Fortune Cookies
Champagne and Strawberry Cake Balls

6

Drinks

Slow Cooker Mulled Cider
Salted Caramel Eggnog
Slow Cooker Peppermint Hot Chocolate
Champagne Cranberry Cocktail
Lemon Rosé Cocktail

Acknowledgments
About the Author