Our FAVE Holiday Recipes!

It's the MOST wonderful time of the year! That means friends & family, holiday cheer and best of all...ALL. THE. FOOD. We love to eat and try new things, so today we're sharing some of our favorite holiday recipes with you. Whether you're tasked with bringing a dish to the party, or you just want some comfort food at home, these dishes will do the trick. Let us know which one you're most excited to try or if you've made it before!

*Click the photos for direct links to the recipes!*



1 (14 to 16 pound) frozen young turkey

For the brine:

1 cup kosher salt

1/2 cup light brown sugar

1 gallon vegetable stock

1 tablespoon black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 teaspoons chopped candied ginger

1 gallon heavily iced water

For the aromatics:

1 red apple, sliced

1/2 onion, sliced

1 cinnamon stick

1 cup water

4 sprigs rosemary

6 leaves sage

Canola oil


2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. Early on the day or the night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Brie + Cranberry Bites

Ingredients: All-purpose flour for dusting the dough and cutting board

1 (8 oz) tube crescent dough

1 (8 oz) wheel of brie cheese

1 cup whole berry cranberry sauce (not jellied)

fresh rosemary sprigs

Instructions: Preheat oven to 375°f degrees. Spray a mini muffin tin with cooking spray. Spread a little flour out onto your counter. Then roll out crescent roll dough and pinch seams together. Cut crescent roll dough into 24 equal-sized squares. Place squares into muffin tin slots.Cut brie into small pieces and place inside the crescent dough squares. Top with a generous spoonful of cranberry sauce, and a little sprig of rosemary.Bake until the crescent dough is a light golden brown (about 15 minutes). Then serve warm!

Holly Cookies


1/2 cup (1 stick) butter

30 large (regular, not jumbo) marshmallows

1/2 teaspoon vanilla extract

1 1/2 teaspoons green food coloring

3 1/2 cups corn flakes

Red cinnamon candies


In a large pot, melt the butter and marshmallows over medium heat, stirring constantly. Add the vanilla and food coloring. Stir in the corn flakes. 

Grease a spoon and drop spoonfuls of the mixture onto a greased cookie sheet, or vegetable oil sprayed wax paper. Place 3 red cinnamon candies on each bunch of "holly," pressing slightly so they stick.

Let sit until they have cooled and set.

Starbucks *Copycat* Cranberry Bliss Bars


Blondie base:

1½ cups unbleached all-purpose flour (7.5oz, 213g)

1 teaspoon baking powder

(3g)½ teaspoon table salt (3g)

12 tablespoons unsalted butter (6oz, 170g)

1½ cups packed light brown sugar (10.5 oz, 298g)

2 large eggs lightly beaten

2 teaspoons vanilla

1 teaspoon finely grated orange zest (3g)

¾ cup dried cranberries loosely packed (3.5oz, 100g)

1⅓ cups white chocolate chopped or white chocolate chips (8oz, 227g)

For the frosting:

1⅔ cups white chocolate melted (10oz, 283g)

8 oz cream cheese softened (227g)

1½ cups confectioners’ sugar sifted (6oz, 170g)

1 teaspoon vanilla

1 tablespoon orange juice

1 teaspoon finely grated orange zest (3g)

For topping:

½ cup dried cranberries loosely packed (2.3oz, 65g)

⅔ cup white chocolate melted (4oz,113g)


For the Blondie:

Adjust oven rack to middle position. Heat oven to 350 degrees.Line a 9 by 13 inch baking pan with parchment paper and spray with cooking spray.Brown the butterIn a light colored saucepan, melt butter over medium heat. As you continue heating the butter, it will begin to bubble and foam. Stir continuously, pushing the foam out of the way so that you can see the milk solids as they change color. When they turn a golden brown, turn off the heat and transfer the butter to a bowl so that it stops cooking. Let cool. Combine flour, baking powder, and salt together in medium bowl.Combine the cooled, melted butter (including the browned solids) and brown sugar together in medium bowl until combined. Add eggs, vanilla, and orange zest and mix well.Using a rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and dried cranberries and turn batter into prepared pan, smoothing top with rubber spatula.Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan.

For the frosting:

Combine the frosting ingredients in a medium bowl and whisk until well mixed and fluffy.Spread frosting on the cooled bars.

For the topping:

Sprinkle dried cranberries over the frosting. You can roughly chop the cranberries if they are too big. Drizzle melted white chocolate over the frosting and dried cranberries *see noteCut into triangles.


*To drizzle the melted chocolate over the frosting there are several options: Use a piping bag with a plain, round, small tip. Put the melted chocolate into a ziplock bag and cut a very small hole into the corner and use like a piping bag. Dip a fork into the melted chocolate and drizzle it on.*Plain melted butter can be used instead of browned butter.

Brussel Sprouts + Dijon Aioli

Ingredients: Crispy Brussel Sprouts 1 lb. brussel sprouts, halved. or cut into wedges if they are bigger 2-3 tbsp olive oil salt and pepper to taste Dijon Aioli 1/4 cup mayo, I use avocado oil mayo 2 tbsp olive oil 1 & 1/2 tbsp dijon 1 tsp minced garlic salt and pepper to taste 1/2 tsp fresh chopped or dried parsley Instructions: Preheat the oven to 400 degrees F. Toss your brussel sprouts with olive oil, salt, and pepper. Arrange them on a baking sheet in a single layer and bake for 15-18 minutes or until they are crispy!

Homemade Hot Chocolate


4 cups whole milk

2 cups half half

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

1/3 cup granulated sugar

1/4 cup cocoa powder

2 teaspoons vanilla extract (or extract of choice


In the Instant Pot, add all of these ingredients. Mix well. Place the lid on and set the manual timer for 1 minute. Allow a natural release (about 30 minutes) and top with your favorite flavors such as salted caramel, peppermint, or chocolate sauce! Enjoy!

Cranberry Jalapeno Cream Cheese Dip


12 oz fresh cranberries

1/4 cup chopped fresh cilantro

4-5 green onions chopped

1 jalapeno pepper, seeded and diced

1 cup sugar

1/2 tsp cumin

Juice of 1 lemon

1/8 tsp salt

2 - 8 oz packages of cream cheese

Crackers for serving!


The cranberry relish needs to macerate for a few hours. As usual, the longer the better! 3-4 hours minimum is ideal. The cranberry relish is served over softened cream cheese, so take the cream cheese out of the fridge about 30 minutes before serving.For the relish: wash and dry the fresh cranberries. Roughly chop or pulse the cranberries in a blender. The relish turns out best if you pulse it a bit in a blender, but in a pinch, you can definitely chop up the cranberries.Wash, seed, and dice 1 jalapeno. 

Mix together the cranberries, diced jalapeno, chopped cilantro, chopped green onion, juice of one lemon, 1/2 tsp cumin, 1 cup sugar, and 1/8 tsp salt. Stir to make sure all the ingredients are incorporated, and throw it in a covered container in the fridge for a few hours to let it settle. 

After a few hours, the cranberries will have macerated, or softened by soaking in liquid. Stir it up a bit and give it a taste. Adjust to your liking, whether it be a bit more lemon juice or salt. Serve over softened cream cheese with your favorite crackers. 

Green Bean Casserole


6 strips bacon

1/2 onion finely diced

1 1/2 cup chopped button mushrooms

3 cloves garlic minced

2 (10.5-ounce) cans cream of mushroom condensed soup

1/4 cup milk

1 cup shredded Monterrey Jack cheese

salt and pepper

4 (14.5-ounce) cans cut green beans, drained

1 1/2 cups French fried onions


Preheat the oven to 350°F and lightly spray a 13x9-inch baking dish with nonstick cooking spray.

In a large skillet, cook the bacon over medium low heat until crisp. Remove to drain on paper towels, then crumble. Drain away all but about 2 tablespoons of the bacon grease, then return the pan to medium heat. Add the onions and cook, stirring occasionally, about 5 minutes or until translucent. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until the mushrooms are golden brown. Add the garlic and cook for 1 minute. Stir in the undiluted mushroom soup and add the crumbled bacon back. Stir to combine. Stir in the milk and cheese. Stir until the cheese is melted. Add salt and pepper to taste. Fold in the green beans until well combined. Pour the mixture into the prepared dish. Top with the fried onions. Bake, uncovered, for 30 minutes or until the casserole is hot a bubbly.

Twice Baked Sweet Potatoes


6 medium sweet potatoes

6 tbsp maple syrup

4 tbsp unsalted butter room temperature

2 oz cream cheese room temperature

2 tsp vanilla

1 tsp cinnamon

1/2 tsp salt

1/4 tsp nutmeg

1/4 tsp ground ginger

Pecan Streusel

6 tbsp unsalted butter room temperature

6 tbsp brown sugar

1/2 cup pecans finely chopped

3 tbsp flour

1/4 tsp cinnamon

1/8 tsp salt

Marshmallow Topping

mini marshmallows or jumbo marshmallows cut in half


Adjust oven rack to center position and preheat oven to 375°F. Line a large rimmed baking sheet with foil. Wash sweet potatoes, scrubbing off any dirt, and pat dry. Arrange potatoes on baking sheet and cook for 1 hour.

While the potatoes are baking, prepare pecan streusel by using a fork or pastry blender to cut together butter, brown sugar, pecans, flour, cinnamon, and salt until well blended. (You may also pulse the streusel together in a food processor, if that's easier.)

After an hour of cooking time, insert a fork into the center of each potato. If potatoes are not done, bake for 15 more minutes or until completely tender.Using an oven mitt or kitchen towel to handle hot potatoes, slice a thin piece off the top of each sweet potato and discard. Scoop out the flesh from each sweet potato, leaving a ¼-inch layer intact to create a sturdy shell.

Transfer the potato pulp to a bowl and mash well with maple syrup, butter, cream cheese, vanilla, cinnamon, salt, nutmeg, and ginger until smooth and well blended (I use an electric stand mixer for this step).Scoop the sweet potato mixture into a gallon-sized plastic baggie and twist the top closed to create a piping bag. Cut a 1-inch piece off one corner of the bag and pipe the mixture into the sweet potato shells, evenly dividing it between them (alternatively, you may use a spoon to fill the shells).Top each sweet potato with pecan streusel. Bake for 10 minutes.

If desired, broil for an additional 1 to 2 minutes or until lightly browned. If using marshmallows, bake for 7 to 10 minutes, watching closely until desired level of toastiness is reached.

Homemade Eggnog


2 cups whole milk

1 cup heavy whipping cream

2 cinnamon sticks

1 vanilla bean pod split

½ teaspoon ground nutmeg

Pinch of salt

6 large egg yolks

½ cup granulated sugar

½ - 1 ½ cups rum brandy, or bourbon (optional)

Ground nutmeg for garnish


In a saucepan over medium-high heat, combine the cream, milk, cinnamon sticks, vanilla pod, nutmeg, and salt. Stir often until mixture reaches a boil, then remove from heat and allow it to steep as you whip the eggs.

In a stand mixer or bowl, beat the egg yolks and sugar together in a medium bowl until light and creamy. Thick ribbons will form when the mixture is lifted from the bowl.

Slowly whisk some of the hot milk into the egg mixture to temper. Repeat with the remaining milk, slowly whisking it until it’s well combined and smooth.

Pour the mixture back into the saucepan on the stove. Whisk constantly until the mixture is just thickened to your liking (or until it reaches about 160 degrees F on a thermometer).

Remove from heat and allow to cool to room temperature, then stir in the liquor, if using.

Pour the eggnog into a pitcher or and airtight container. Refrigerate 2 hours until chilled, or overnight. It will thicken as it cools.

Serve with a sprinkle of nutmeg.

Happy Making!

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Emily Duggan

"Leopard print is my favorite color."

Jessica Graber

"No talkie before coffee."

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