holiday food

Chrissy Teigen's cheesy green bean casserole features canned mushroom soup and fried onion strips.

Chrissy Teigen's Green Bean Casserole Recipe Relies on a Controversial Ingredient

chicken broth

green beans,

half-and-half

garlic powder

salt

black pepper

ham,

½ cup onions, diced

cheddar cheese, divided

French fried onions, divided

Chrissy Teigen Green Bean Casserole Recipe | POPSUGAR Food

Preheat the oven to 350°F. Bring the chicken broth to a boil in a small pot, add the green beans, and cook until tender-crisp, 5-6 minutes. Drain into a bowl, and save the chicken broth for another use.

In a large bowl, whisk together the mushroom soup, half-and-half, garlic powder, salt, and pepper. Stir in the cooked green beans, ham, onions, 2 cups of the cheddar, and and ¾ cup of the fried onions.

Spray a 10-x-12-inch baking dish with cooking spray, and add the mixture to the casserole. Sprinkle with the remaining ½ cup cheddar, and bake until bubbly and crusty, 40 minutes, adding the remaining ¼ cup French fried onions during the last 10 minutes of baking. Remove from the oven, let sit for 5 minutes, and serve.

An easy, real food ingredient monkey bread that you can make the day before and keep overnight in the fridge to bake in the morning - a family favorite and fun to do with the kids!

Overnight Make Ahead Monkey Bread (Using Real Food Ingredients)

milk (warmed to 110-115 degrees)

butter (divided (2 melted and 2 softened for pan))

sugar

instant yeast

flour

brown sugar

cinnamon

butter (melted)

milk

Add milk, 2 tablespoons melted butter, sugar and yeast to a large measuring cup and stir to combine. Mix the 3¼ cup flour and salt in the bowl of a standing mixer with a dough hook on low. Slowly add the milk-yeast mixture and stir until dough comes together. Increase speed to next level and knead the dough for abut 6 minutes, adding 2-3 tablespoons of flour (a tablespoon at a time) as needed for dough to clear sides of bowl (the dough should still be sticking to the bottom of the bowl, though).

Remove dough from mixing bowl to a lightly floured surface and shape into a ball. Coat bowl with oil (I simply use the bowl I mixed in), replace dough in bowl and turn to coat with oil. Cover bowl with plastic wrap and leave to sit until doubled in size, about 1 hour.

Use the 2 tablespoons of softened butter to liberally coat a Bundt pan.

Remove dough to a lightly floured surface (I use a tea towel for easy clean up) and pat into about an 8x9" rough rectangle. Use a long knife to cut into 64 pieces - it doesn't matter if they're even or not.

Make Dough:

Place the melted butter in one small bowl and combine brown sugar and cinnamon in another bowl.

Roll each piece of dough into a rough ball, dip in melted butter and then roll in the brown sugar coating. Place in buttered pan, layering and staggering dough balls as needed to make an even loaf. Sprinkle any extra sugar-cinnamon mixture on the top.

Cover pan with plastic and leave out on counter for 30 minutes before placing in the refrigerator to finish rising slowly overnight.

Coat Dough:

Remove pan from refrigerator abut 2 hours before you want to serve it. Leave at room temperature, still covered, 45 minutes to 1 hour and preheat oven to 350 degrees the last 15 minutes.

Remove cover, place in heated oven and bake 30-40 minutes until the bread is very browned and the sides are bubbling.

Cool for 5 minutes in pan before turning out onto a serving platter (use hot pads to hold the pan, as it will still be hot).

Bake Bread:

Whisk together powdered sugar and milk to a pouring consistency. Use a spoon to drizzle the glaze over the warm Monkey Bread and serve while still warm.

Make Glaze:

A revelation in flavor and texture, roasted cabbage wedges are easy and perfectly complimented with an onion-dijon sauce.

Roasted Cabbage Wedges with Onion Dijon Sauce

green cabbage (about 1½ pounds)

garlic-infused olive oil (or regular olive oil)

salt & pepper

butter

onion

Dijon mustard

garlic

salt and pepper

chives

Heat oven to 450 degrees. Line a baking sheet with parchment or silicone.

Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat.

Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more.

Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute - warm again before using).

To serve, place the wedges on a plate, whisk sauce again* and drizzle over wedges. Sprinkle with chives or parsley, if desired.

The softest 100% whole wheat dinner rolls you&#x27;ve ever had! Plus, easy to make and to make-ahead. These are so good – with or without butter!

Soft 100% Whole Wheat Dinner Rolls

active dry yeast* (instant works, too)

water

butter (softened)

honey

eggs

buttermilk

Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.

Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.

Add 4½ cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour at a time, if needed. (Do not add too much.)

Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.

Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching.

Let rise, covered for 1 hour.

Preheat oven to 350 degrees.

Bake for 20-25 minutes until golden brown.

A recipe for Panettone, Italian Christmas bread, with a brioche-like dough infused with a vanilla bean and studded with rum-soaked raisins and candied orange peel.

Panettone [Italian Christmas Bread]

raisins

light rum

all-purpose flour

dry yeast

lemon zest

vanilla bean (split in half lengthwise)

eggs (at room temperature)

unsalted butter (well softened)

unsalted butter (melted)

unsalted butter (chilled)

Panettone molds

12- inch metal skewers

In a small bowl, combine the raisins with the rum and 2 tablespoons of hot water. Allow to soak at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, at least 8 hours or overnight.

In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, yeast, salt, lemon zest and vanilla bean on low speed until combined. In a medium bowl, whisk together the eggs, tepid water and honey. With the mixer on low speed, pour the egg mixture into the flour mixture. Increase the speed to medium-low and mix until all of the ingredients are combined. Add the softened butter, 1 tablespoon at a time, mixing until incorporated before adding more. Increase the speed to medium-high and beat until the dough is smooth and elastic, about 8 minutes.

Drain the raisins, discard the soaking liquid, and stir together with the candied citron and 1 tablespoon of melted butter. Stir this mixture into the dough with a wooden spoon.

Place the dough in a large bowl, cover with plastic wrap, and let rise in a cold oven with the door closed until it has nearly tripled in volume, 12 to 15 hours.

Locate and discard the vanilla bean, then sprinkle the dough lightly with flour and scrape out onto a lightly floured surface. Sprinkle a bit more flour onto the dough, then fold the edges of the dough in towards the center, forming a loose ball, and place, seam-side down, into the panettone mold. Cover with a damp kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until the dough is just above the top of the mold, 3 to 5 hours.

Preheat oven to 370 degrees F.

Place the dough-filled panettone mold on a baking sheet. Use a very sharp serrated knife to score an "X" across the entire surface of the dough. Place the 1 tablespoon chilled butter in the center of the X and bake until a wooden skewer inserted into the center comes out slightly moist but not wet, 60 to 75 minutes (the panettone will be very dark).

Remove from the oven and pierce 12-inch metal or wooden skewers all the way through the panettone (including the paper) 4 inches apart and 1 inch from the bottom so the skewers are parallel. Hang the panettone upside down over a large stockpot and cool completely before cutting. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil. The bread will keep at room temperature for up to 1 week. (I have not tried freezing the bread, but I believe it would freeze well, wrapped in plastic, then foil, then placed in a resealable bag.)

A simple recipe for a classic roasted turkey that uses vegetables and a white wine baste to make a gravy your family will rave about.

White Wine Roasted Turkey with Amazing Gravy

turkey

celery (cut in half)

thyme

white wine*

flour (**see note for gluten free option)

broth

Preheat oven to 400 degrees. Lay the celery and onions in a single layer in the center of a large roasting pan.

Remove the giblets and neck from turkey. Discard giblets (or use for another recipe) and place the neck in a small saucepan and set aside. Pat the turkey dry with a paper towel (so the butter sticks) and bend the wing tips under the body. Set the turkey, breast side up, on the vegetables in the prepared pan.

Mix salt, pepper, and thyme together in a small bowl. Brush the turkey all over with the melted butter and sprinkle with the salt mixture.

Roast, uncovered, for 40 minutes, until lightly browned.

Meanwhile, add vegetable scraps to the saucepan with the turkey neck, cover with water and bring to a boil. Reduce heat to low, and cook, covered, while turkey roasts to make broth.

Remove turkey from oven and reduce temperature to 350 degrees. Pour the cup of white wine over the turkey and cover the pan tightly with foil, tenting the center to avoid touching the turkey breast as much as possible.

Roast 1 hour. Remove foil, baste with pan juices and roast for another 30-60 minutes or until an instant-read thermometer reaches 165 degrees when inserted into the thickest part of the thigh.

Remove turkey from pan to a platter or cutting board and cover with foil to rest for 20 minutes before carving.

While the turkey is resting, strain the pan drippings into a 4-cup glass measure. Add neck broth as needed to equal 2½ cups.

Pour 1/2 cup of the liquid into a medium-sized saucepan and heat on medium-high. Slowly whisk in the 1/4 flour until smooth. Add remaining 2 cups of liquid slowly and cook over medium heat, whisking constantly until thickened, about 3-5 minutes. Taste to adjust seasonings and serve immediately with turkey

Make Gravy:

In times of celebration, there's nothing better than a cold, bubbly drink. When serving a crowd, having a cocktail recipe that can be made by the pitcher is

A Pomegranate Sangria Recipe That'll Get Anyone in the Holiday Spirit

semisweet white wine

pomegranate juice

orange liqueur,

oranges, 1 juiced and 1 thinly sliced into rounds

pomegranate seeds

mint

sparkling Moscato

Pomegranate Sangria | POPSUGAR Food

In a large pitcher, mix together the white wine, pomegranate juice, orange liqueur, and freshly squeezed orange juice. Then, add the pomegranate seeds, orange slices, and mint. Keep in the refrigerator until ready to serve. When ready to serve, add the sparkling Moscato.

Fill glasses with ice. Pour sangria and fruit into glasses, and serve. Decorate glasses with extra mint leaves.

A cheeseboard is the piece de resistance when it comes to Holiday entertaining. Learn how to make the ultimate vegan cheese board that your guests will love with this easy recipe!

How to Make the Ultimate Vegan Cheese Board

cheeses

savoury tapenade, pâté

sweet jam

bread

pack savoury crackers

something salty tomatoes or artichokes

fruit fruits

mixed nuts (walnuts, toasted almonds and pecans work really well)

herbs

Start by spreading your cheeses and spreads/preserves out on the platter/board. Ideally they should be in different areas of the board to balance it visually. If you have wheels of cheese, cut a wedge or two out of them for decoration.

Cut small slices or chunks from your bread and fan them out with the remaining loaf around the cheeses and spreads/preserves.

Fan the crackers out around the cheeses and spreads in the same way.

If using vegan meats, cut slices of them and fan them out near the crackers.

Place groups of your tangy foods (olives, artichokes etc.) around the board close to the cheeses. Alternatively just place them on the board in their jars.

If using fruits like apples or pears, slice them thinly. If using figs or apricots, slice in half. Create clusters of the different fruits/berries you&#x27;re using and place throughout the cheese board.

Finally, add small clusters of nuts to fill out any bare spaces on the board.

If using, add a couple of sprigs of herbs and colourful veggies to decorate the board.

Place a clean knife next to each cheese, and a small fork/spoon in each jar, and enjoy!

My Sandra Lee semi-homemade alter ego comes out when I make things like cheese balls. As I squash seasonings into cream cheese, it doesn't look pretty at

Who Doesn't Love a Good Cheese Ball?

cream cheese,

chives,

flat-leaf Italian parsley, chopped

lemon, juiced

(1/3 container) McCormick Perfect Pinch Roasted Garlic and Bell Pepper

black pepper,

crackers

Cheese Ball Recipe | POPSUGAR Food

Mince garlic, and then add a generous pinch of salt. Mash the garlic and salt mixture with the flat side of your knife until a paste forms.

In a medium-sized bowl, stir garlic paste, chives, parsley, lemon juice, and cream cheese together until well combined. Use a spatula to form a ball out of the cream cheese. Refrigerate for 20 minutes, or until the texture has firmed up slightly.

In a small casserole dish or another dish with a flat surface, mix McCormick seasoning with pepper. Add more pepper if you want it to be spicier. Take the cheese ball and roll it in the spice mixture, patting the spices into the ball, until the ball is completely covered.

Place cheese ball on a small plate, cover with plastic wrap, and refrigerate. Serve cheese ball with crackers.

Roast turkey and maybe even a honey-glazed ham are a given at Thanksgiving, but what if you're a vegetarian or hosting one at your Thanksgiving table? Enter

A Showstopping, Savory Pumpkin Custard

(4-5 pound) sugar pie pumpkin or kabocha squash

olive oil

garlic,

cayenne pepper

nutmeg

Kosher salt

heavy cream

cheese,

Savory Pumpkin Custard | POPSUGAR Food

Preheat the oven to 325°F. Cut the top off the pumpkin, about three inches below the stem, and reserve to serve with the squash. With a spoon, scoop out the seeds and reserve them for roasting. Use a spoon to scrape out as much of the pumpkin as you can, leaving the shell intact. Chop the flesh.

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and pumpkin flesh and cook, stirring occasionally, until the pumpkin is tender, about 10 minutes. Add the thyme, cayenne, and nutmeg, and season to taste with salt and pepper. Spoon the sautéed pumpkin back into the shell.

In a small bowl, whisk together the eggs, cream, and parmesan, and pour into the pumpkin shell. Place on a baking pan and bake until the top is golden brown and the custard is set, 45 minutes to one hour. Serve right from the pumpkin, with more grated parmesan cheese, while still hot.

When it comes to holiday meals, smoked prime rib is the ultimate. Gather your friends and family, and get ready to share one of the greatest cuts of meat you&#x27;ve ever sunk your teeth into.

Smoked Prime Rib Roast

Tbsp Butter, softened

Salt

Tbsp Rosemary, Chopped

Tbsp Thyme, Chopped

Set up your smoker to smoke at 225...

Set up your smoker to smoke at 225 degrees using indirect heat and oak pellets

Combine all of the ingredients for the compound...

Combine all of the ingredients for the compound butter.

Cover the entire surface of the prime rib...

Cover the entire surface of the prime rib with the compound butter.

Place the prime rib in a large roasting...

Place the prime rib in a large roasting pan on a bed of vegetables, and smoke for approximately 30-35 minutes per pound.

When the internal temperature hits 120 remove the...

When the internal temperature hits 120 remove the prime rib from the smoker and adjust your temperature up to 450.

When the grill is up to temp place...

When the grill is up to temp place the prime rib back in the smoker and continue to cook until the internal temperature hits 135 degrees.

Let the prime rib roast rest for at...

Let the prime rib roast rest for at least 15 minutes before slicing thin and serving.

https://mediavine-res.cloudinary.com/video/upload/osk4uiysfgm4eou6nwri.mp4

One of the most rewarding things you can make on a smoker is prime rib. This smoked prime rib recipe is easy to follow and produces great results.

Smoked Prime Rib

Full of sweet, cinnamon flavor these old fashioned spiced apple rings are the perfect accompaniment to pork and turkey. Let them sit in the syrup at least overnight for the best flavor.

Spiced Apple Rings

Top 22 holiday food recipes from across the web

The most viewed holiday food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chrissy Teigen's Green Bean Cassero...

Overnight Make Ahead Monkey Bread (...

Roasted Cabbage Wedges with Onion D...

Soft 100% Whole Wheat Dinner Rolls

Panettone [Italian Christmas Bread]

White Wine Roasted Turkey with Amaz...

A Pomegranate Sangria Recipe That'l...

How to Make the Ultimate Vegan Chee...

Who Doesn't Love a Good Cheese Ball...

A Showstopping, Savory Pumpkin Cust...

Smoked Prime Rib Roast

Spiced Apple Rings

This Crumb Cake Is Loaded With Pump...

The BEST Macaroni and Cheese

Sweet and spicy pecans with maple s...

Super Crispy Smashed Potatoes

Homemade Tzatziki

Roasted Brussels Sprouts (SUPER CRI...

Fried polenta stacks with squash &a...

Traditional Bread Stuffing Recipe

These Cinnamon-Butter Thanksgiving ...

This Turkey Recipe With a Latin Twi...

Top 22 holiday food recipes from across the web

The most viewed holiday food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chrissy Teigen's Green Bean Cassero...

Overnight Make Ahead Monkey Bread (...

Roasted Cabbage Wedges with Onion D...

Soft 100% Whole Wheat Dinner Rolls

Panettone [Italian Christmas Bread]

White Wine Roasted Turkey with Amaz...

A Pomegranate Sangria Recipe That'l...

How to Make the Ultimate Vegan Chee...

Who Doesn't Love a Good Cheese Ball...

A Showstopping, Savory Pumpkin Cust...

Smoked Prime Rib Roast

Spiced Apple Rings

This Crumb Cake Is Loaded With Pump...

The BEST Macaroni and Cheese

Sweet and spicy pecans with maple s...

Super Crispy Smashed Potatoes

Homemade Tzatziki

Roasted Brussels Sprouts (SUPER CRI...

Fried polenta stacks with squash &a...

Traditional Bread Stuffing Recipe

These Cinnamon-Butter Thanksgiving ...

This Turkey Recipe With a Latin Twi...

The most viewed holiday food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine