10 Delicious Holiday Recipes For Your Dinner Table

Meals to share with the whole family.

1. Grape and Almond Salad

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Servings:

24

Total Time:

10 minutes

Ingredients

1 1/2 cups red seedless grapes, halved

1 bag arugula (or baby spinach) leaves (4–5 oz)

1/2 cup honey-roasted almond topping

1/3 cup apple vinaigrette

Steps

1. Cut grapes in half and place in salad bowl with greens.

2. Add almonds and dressing; toss to coat. Serve.

Try balsamic glaze & olive oil as a dressing for a sweeter taste.

2. Apple Cheddar Crisps

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Servings:

24

Total Time:

10 minutes

Ingredients

8 oz Deli sharp cheddar cheese

2 (2.5-oz) bags dried apple chips (24 chips)

1/2 cup pumpkin (or apple) butter spread

1/2 cup pumpkin seeds, optional

Steps

1. Cut cheese into 1-inch-square slices; place each slice on top of an apple chip.

2. Top each cheese slice with 1 teaspoon each: pumpkin butter and pumpkin seeds. Serve.

Try with different types of cheeses for a wide range of flavors.

3. Potato-Leek Soup

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Servings:

6

Total Time:

45 minutes

Active Time:

25 minutes

Ingredients

3 large leeks, coarsely chopped

3 cloves garlic, coarsely chopped

1/2 teaspoon fresh thyme

2 lb. gold potatoes

3 slices bacon, chopped

1 tablespoon olive oil

4 cups unsalted chicken stock (or broth)

1 teaspoon kosher salt

1/4 teaspoon pepper

2 tablespoons fresh chives, finely chopped

1/2 cup plain nonfat Greek yogurt

Steps

1. Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.

2. Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).

3. Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.

4. Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.

For a vegetarian or vegan alternative: Replace the bacon topping for croutons, use vegetable stock and vegan yogurt.

4. Chipotle Cranberry Meatballs

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Servings:

24

Total Time:

30 minutes

Ingredients

1 lb. fresh ready-to-cook gourmet meatballs (any flavor)

2 tablespoons canola oil

1 (8-oz) package Deli cranberry-orange relish*

2 tablespoons chipotle pepper sauce

1/2 cup pre sliced green onions

Steps

1. Prepare meatballs following package instructions for skillet (using the oil). Meanwhile, combine relish, pepper sauce, and onions.

2. Drain any extra fat from meatballs, if needed. Reduce heat to low. Stir in cranberry mixture; cook 1–2 minutes, stirring often, or until thoroughly heated. Serve.

*This is a seasonal item; you can also use canned whole-berry cranberry sauce.Cranberry Sangria

For a vegetarian dish: Try meatless meatballs.

5. Cranberry Sangria

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Servings:

8

Total Time:

2 hours

Active Time:

10 minutes

Ingredients

2 cups fresh cranberries (plus extra for garnish)

1 cup sugar

1 cup water

1 (750-mL) bottle fruity red wine

1 cup fresh orange juice

1/2 cup brandy (optional)

Steps

1. Place cranberries, water, and sugar in medium saucepan and bring to a boil. Reduce heat to low; simmer 5–6 minutes or until cranberries burst. Strain mixture, using back of spoon to squeeze out juice; discard solids.

2. Transfer juice to a large pitcher; stir in wine, juice, and brandy. Chill 2 hours. Serve over ice; garnish with cranberries.

For a kid friendly drink: Replace the liquor with fruit punch

6. Green Bean-Walnut Sauté

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Servings:

6

Total Time:

15 minutes

Ingredients

1 1/2 lb. fresh green beans, trimmed

1 cup chopped walnuts

3 tablespoon olive oil

1 tablespoon chunky garlic blend paste

1/2 teaspoon crushed red pepper

4 tablespoons balsamic vinegar

1 teaspoon smokehouse maple seasoning

Steps

1. Cook green beans following package instructions.

2. Preheat large, nonstick sauté pan on medium 1–2 minutes. Add walnuts to pan; cook and stir 1–2 minutes or until toasted. Remove from pan; place in large bowl.

3. Place oil, garlic, and red pepper in same pan; cook 1–2 minutes, stirring frequently, or until garlic starts to brown slightly. Transfer to bowl with walnuts. Whisk balsamic vinegar into walnut mixture. Add beans and seasoning; toss to coat. Serve.

Don’t like spicy? Eliminate the crushed red pepper.

7. Corn and Roasted Pecan Sauté

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Servings:

6

Total Time:

15 minutes

Ingredients

1 medium poblano pepper, coarsely chopped

8 oz fresh sugar snap (or snow) peas, coarsely chopped

1/2 cup chopped pecans

1 tablespoon canola oil

1 (14.4-oz) bag frozen cut corn

1/2 teaspoon kosher salt

1/4 teaspoon pepper

3 tablespoons honey

Steps

1. Chop pepper and peas. Preheat large sauté pan on medium 2–3 minutes. Place pecans in pan; cook and stir 1–2 minutes or until toasted. Remove pecans from pan.

2. Place oil and corn in same pan; cook 2–3 minutes or until warm.

3. Stir in peppers, peas, salt, and pepper; cook 2 more minutes or until peppers are tender. Remove pan from heat. Stir in honey and pecans. Serve.

Like herbs? Try adding cilantro for a garnish

8. Sweet Potato Sausage Casserole

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Servings:

8

Total Time:

about 1 hour

Active Time:

25 minutes

Ingredients

Cooking spray

1 1/2 lb. fresh sweet potatoes (2–3)

1 bunch fresh kale, finely chopped

16 oz Italian chicken (or pork) sausage

2 tablespoons olive oil

3 oz Deli Gruyère cheese

1 1/2 cups stuffing mix for turkey (or chicken)

2 cups reduced-sodium chicken broth (or stock)

1 (15-oz) jar roasted garlic Alfredo sauce

1/4 teaspoon ground nutmeg

Steps

1. Preheat oven to 350°F. Coat 9-inch square baking dish with spray. Peel sweet potatoes; cut into 1/2-inch cubes (4 cups). Chop kale (3 cups). Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away (wash hands).

2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sweet potatoes; cook 3–4 minutes, stirring occasionally, or until light brown. Transfer sweet potatoes to large bowl.

3. Add sausage to same pan; brown 4–5 minutes, stirring to crumble meat, or until no pink remains. Meanwhile, shred cheese (1 1/2 cups). Stir sausage, stuffing mix, kale, and 1 cup broth into potatoes; transfer to baking dish.

4. Combine Alfredo sauce, remaining 1 cup broth, nutmeg, and 1 cup of the cheese; pour sauce over sweet potato mixture. Top with remaining 1/2 cup cheese; bake 25–30 minutes or until sauce is bubbly and potatoes are tender when pierced with a fork. Serve.

NOTE: Having a large crowd? Double the recipe and bake in a 13- x 9-inch baking dish. Bake an extra 12–15 minutes.

Don’t like sweet potatoes? Try yellow potatoes for a buttery taste

9. Sweet Potato-Pecan Pie

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Servings:

12

Total Time:

about 3 1/2 hours

Active Time:

20 minutes

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Steps

1. Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

2. Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

3. Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

For that extra delight: Add a scoop of vanilla cream and chocolate syrup drizzle

10. Apple-Cranberry Strudel

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Servings:

8

Total Time:

about 1 1/2 hours

Active Time:

20 minutes

Ingredients

8 sheets frozen phyllo (filo) pastry, thawed

Nonstick aluminum foil

2 large Gala apples

1/2 cup chopped walnuts, finely chopped

1 orange, for zest/juice

1/2 cup dried sweetened cranberries

1/2 cup sugar

2 tablespoons cornstarch

6 tablespoons unsalted butter, melted

Plastic wrap

8 teaspoons panko breadcrumbs, divided

Ice cream, optional (for serving)

Steps

1. Remove phyllo to thaw (about 30 minutes). Line baking sheet with foil. Chop apples into 1/2-inch cubes (3 cups) and chop walnuts; place in medium bowl. Zest/grate orange peel (no white; 1 teaspoon); squeeze orange for juice (1/4 cup) and add to apples. Stir in cranberries, sugar, and cornstarch. Melt butter.

2. Preheat oven to 375°F. Unroll phyllo sheets; cover with damp towel. Place an 18-inch-long sheet of plastic wrap on work surface. Place 1 phyllo sheet on plastic; brush with butter and sprinkle with 1 teaspoon bread crumbs. Repeat 3 more times.

3. Spoon one-half of the apple mixture in center of phyllo, leaving a 2-inch border on all sides. Lift the plastic wrap and phyllo to carefully roll the dough around the filling. Tuck ends under (against the seam edge) and place seam side down on baking sheet (removing plastic). Make second strudel with remaining phyllo and apple mixture.

4. Brush with any remaining butter; cut 3 diagonal slits on top of each roll. Bake 22–25 minutes or until golden. Let stand 15 minutes to cool. Cut into slices and serve with ice cream.

Top it off with some caramel syrup