holiday recipes

Sticky, sweet, and simple! Both the kids and the adults love this easy breakfast treat.

Monkey Bread

tubes refrigerated biscuit dough (8 biscuits each)

sugar

cinnamon

butter

brown sugar

grease

Preheat oven to 350 degrees. Liberally grease a 9 cup bundt pan.

Remove the biscuits from the can and cut each biscuit into 4 pieces.

shake

Place biscuit pieces into a large zip top bag and add the granulated sugar and cinnamon. Seal the bag and shake to coat the biscuit pieces in the cinnamon and sugar.

Add the biscuit pieces to the prepared bundt pan.

stir

Melt the butter and brown sugar in a small sauce pan over medium heat, stirring often. Once smooth and combined, pour the mixture over the biscuits.

bake

Bake for 35 minutes or until no longer doughy in the center.

cool

Let cool for 5 minutes and then carefully flip onto a serving dish.

serve

https://embed.mediavine.com/videos/kpqrarzbekougblfqwz1

MONKEY BREAD is a classic breakfast treat that the kids (and adults!) absolutely go nuts over! Sweet, sticky biscuits coated in cinnamon and sugar and baked in a simple caramel sauce. We make this for holiday mornings, but it's a fun treat to sneak in anytime of the year.

This ratatouille, pronounced rat-uh-too-ee, is the perfect vegetable stew this fall.  

Fall Ratatouille Recipe by Tasty

olive oil

white onion, thinly sliced

orange sweet potato,

yellow potato, peeled,

gala apple, peeled roughly chopped

thyme

salt

vegetable stock, divided

orange

small yellow potatoes, 1½

gala apples, small apples,

olive oil,

kosher salt,

black pepper

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Tasty

Make the purée: In a medium pot, heat the olive oil over medium heat until it begins to shimmer. Add the onion, sweet potato, potato, apple, thyme, and salt. Sauté for 8–10 minutes, until the vegetables begin to release their juices and soften.

Add ½ cup (120 ml) of vegetable stock and cover the pan. Reduce the heat to medium-low and cook for 20–25 minutes, until the vegetables are completely softened. Remove the pot from the heat.

Remove the thyme stems and discard. Add the remaining ¼ cup (60 ml) of vegetable stock and, using an immersion blender, blend until completely smooth. Season with more salt to taste.

Spread the purée over the bottom of an 10-inch (25 cm) cast iron skillet. Arrange the orange sweet potatoes, yellow potatoes, purple sweet potatoes, delicata squash, and apple slices in an alternating pattern on top, working from the outside in. Drizzle the olive oil over the top and season with the salt, pepper, and thyme.

Cover the pan with foil and bake the ratatouille for 30 minutes, then uncover and bake for another 20–25 minutes, until the vegetables are softened and starting to brown.

Drizzle the ratatouille with more olive oil to taste. Serve warm.

https://vid.tasty.co/output/149243/landscape_480/1571767041

Try out these creamy Instant Pot Mashed Potatoes from Delish.com.

Instant Pot Mashed Potatoes

water

Kosher salt

c. (1 stick) butter,

c. milk

sour cream

What's your favorite thing to make in your Instant Pot?

Delicious!  I left in the skins, added a little more butter and they were great :)

haven’t tried with sour cream since I don’t like that.

https://streaming.hearstdigitalstudios.com/338303cf-a3dd-4f49-81c1-5a77b48da12d/video_rover_16x9_1080p_hd_1542387779_19551.mp4

This easy recipe for mashed potatoes is a breeze in your instant pot! Prepare for the fluffiest, most creamy mashed potatoes ever.

Make The Fluffiest, Creamiest Mashed Potatoes EVER—In Your Instant Pot!

Learn how to make chai concentrate at home. This easy chai tea recipe is better than the coffee shop and will save you so much money!

Chai Concentrate

bags black tea (I used Darjeeling)

ginger root

vanilla bean (split and scraped)

cloves

allspice

peppercorns

cardamom pods (crushed)

nutmeg

honey

Bring the water to a boil in a medium saucepan.

When boiling, remove from heat and add all spices, tea, sugar and honey.  Whisk to dissolve sugar.

Allow to steep for 15 minutes.

Strain through a fine mesh sieve, store in a sealed container in the refrigerator. 

To make one cup of chai, heat one part chai concentrate with one part milk.  You can adjust to taste, some people prefer two parts chai to one part milk. 

We took inspiration and flavours from a traditional meat pie and packaged them into a hassle-free holiday present: a galette! No pastry skills or pie moulds needed, as this less formal dish looks pretty and tastes great, no matter what. The seamless crust’s centre is piled with a festive combination of sautéed and spiced ground pork, onion, celeriac and dates, folded up and topped with enough diced celery and chopped parsley to cover up any little blips or bumps you don’t want your guests to see.

Rustic Meat Pie

1 celeriac, peeled and diced

chopped

lb (450 g) lean ground pork

chicken broth

breadcrumbs

tsp ground cinnamon

(45 g) pitted dates, diced

(300 g) unbleached all-purpose flour

tsp salt

(170 g) cold butter, cubed

(125 ml) ice water

Milk,

stalk, diced

tbsp (15 ml) lemon juice

(10 g) curly parsley, finely chopped

With the rack in the middle position, preheat the oven to 400°F (200°C). 

On a non-stick or parchment-lined baking sheet, toss the celeriac with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Roast for 25 minutes or until tender. Set aside.


Meanwhile, in a skillet over high heat, soften the onion in the remaining oil. Add the pork and cook, breaking the meat up with a wooden spoon, until it starts to brown. Add the broth, bread crumbs and spices. Continue cooking over high heat for 10 minutes or until the liquid has completely evaporated, stirring occasionally. Season with salt and pepper. Let cool.


Filling

In a food processor, blend the flour and salt. Add the butter and pulse for a few seconds at a time until it forms pea-sized pieces. Add the water. Pulse just until the mixture starts coming together, adding more water if necessary. Remove the dough from the food processor and form into a disc. Cover with plastic wrap and refrigerate for 30 minutes.


On a lightly floured surface, roll out the dough into a 14-inch (35 cm) disc. Transfer to a non-stick or parchment-lined baking sheet.

Spread the pork mixture on the dough, leaving a 2-inch (5 cm) border. Cover with the dates, then top with the celeriac. Fold the border of the dough toward the centre over the filling, but without completely covering it, forming pleats as you go. The meat pie may be frozen at this stage. Brush the dough with the milk. Bake for 35 minutes or until the dough is cooked through and golden. 

Crust

In a bowl, combine all the ingredients. Season with salt and pepper. Sprinkle over the pie as soon as it comes out of the oven. 

Garnish

made it to the letter and it was exellent. paired with a nice garden salad. the recipe makes a bit too much crust , i didnt cut off the access and found there was way too much crust the first time. second time i didnt make that mistake and cut off the access. perfect. !!

It was delicious! Unfortunately I could not find Celeriac where I live, so I substituted it with Parsnip, I think it worked fine, looking making it with celeriac in the future though!

https://cdn.jwplayer.com/v2/media/JLheFuPd

Chop an onion like a chef

Cranberry Brie Pull-Apart Bread from Delish.com will be gone in 5 seconds flat. 

Cranberry Brie Pull-Apart Bread

boule

c. (1 stick) melted butter

thyme leaves

rosemary

(8-oz.) wheel Brie,

(15-oz.) can whole-berry cranberry sauce

Made it 3 times now. Super easy and super good!

Had to bake for 40 minutes to make it melted

Delicious! A hit, everyone loves it. Super easy to make. Made it two years in a row :)

The only boule I could find was sourdough. Made for a holiday party. End result, delicious taste profile but very tough bread, not an easy “pullapart” bread at all. I don’t have time to bake my own bread. Overall, a disappointment. Won’t make again.

https://streaming.hearstdigitalstudios.com/31a9ce50-6874-45a8-871b-3b39c37cc2aa/video_rover_16x9_1080p_hd_1542226158_44493.mp4

You can't celebrate the holidays without this.

Cranberry Brie Pull-Apart Bread Will Make You Weak In The Knees

Lately I've been going through a ham-obsessed stage. Symptoms include: not being able to get enough Black Forest, prosciutto, and country ham amongst other cured pork preparations.  And within minutes of getting my hands on a copy of Deborah Krasner's Good Meat, I immediately decided that this Boston Butt Cooked Like Ham was a must-try recipe.

Boston Butt Cooked Like Ham Recipe | Cook the Book

pastured pork shoulder (Boston butt)

dark brown sugar

Salt and black pepper

unsalted butter

garlic, chopped

sweet red vermouth

Rinse the meat, blot it dry, and bring it to room temperature.  Take a good look at the meat, and if it is not compact and even, tie it into a neat bundle using kitchen twine.  Set it aside.  Choose a lidded container large enough to hold the pork and the brine inside.

Mix together the kosher salt, brown sugar, cloves, and just enough hot tap water to dissolve the salt and sugar.  Pour that liquid over the meat in the container, and add cold water to cover.  Let the meat sit, refrigerated, all day or overnight.  When you are ready to cook, remove the meat from the brine, rinse it well, and blot it dry.  Lightly salt and pepper the meat and place it on a rack in a roasting pan, fat side up.

Melt the butter over low heat and gently cook the garlic until fragrant, but not colored.  Pour this over the meat and let it sit at room temperature for 1 hour.

Heat the oven to 350°F.  Roast the meat for 30 minutes.  Reduce the heat to 300°F and begin basting the meat with the vermouth every 20 minutes or so.  The meat should cook for at least 20 minutes per pound, about 1 additional hour, or until it registers an internal temperature of 150°F on an instant-read thermometer.  

Let the meat rest for at least 15 minutes before slicing it and serving it with the pan juices.

Apple Pie Bars combine a rich, buttery shortbread crust with tart apples and a nutty crumble topping for a hand-held version of apple pie that is perfect for everything from potlucks to holiday parties.

Apple Pie Bars

unsalted butter, softened

all-purpose flour

Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced

oats

baking soda

pecans

Preheat the oven to 375°. Line a 15-by-17-inch...

Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet with parchment paper. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms.

Press the dough over the bottom of the...

Press the dough over the bottom of the prepared pan creating an even layer. Bake in the center of the oven for about 20 minutes, until the crust is golden and set. Let cool on a rack.

In an extra large skillet, melt 6 tablespoons...

In an extra large skillet, melt 6 tablespoons of the butter with 1/2 cup of the light brown sugar. Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir the cinnamon and nutmeg.

Cook until the apples are caramelized and very...

Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and if necessary, add up to 1/2 cup of water to prevent scorching. Let cool. (I did not need to add any water to my skillet.)

In a large bowl, mix the oats with...

In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender to cut in the butter until the mixture resembles coarse meal. Stir in the pecans and press the mixture into clumps.

Spread the apple filling over the crust. Scatter...

Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 1 hour, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.

https://mediavine-res.cloudinary.com/video/upload/xvfwgox9dyxnl2lemwvv.mp4

Step by step guide on how to make a classic Bûche de Noël (Yule Log Cake). Delicious and spectacular as a Christmas treat! Easy to follow, detailed recipe with optional decoration techniques.INTERMEDIATE or ADVANCED - This cake can be decorated in several ways. Depending on how you choose to shape and decorate the cake, the required skill level is either intermediate or advanced. This recipe has overnight steps for several components (some optional). Read the recipe fully and plan ahead to make the cake version that you prefer. The prep/cook times do not include the optional steps.INTERMEDIATE - Chocolate swiss roll cake (single log), filled with chocolate whipped cream frosting and frosted with a whipped chocolate ganache. Decorated with simple herbs and powdered sugar.ADVANCED - Chocolate swiss roll cake with branches (two cake rolls), filled with chocolate whipped cream (or chocolate buttercream), and covered with chocolate ganache and tempered chocolate shards. Decorated with meringue mushrooms. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results, when available.

Buche de Noel (Yule Log Cake)

45 g warm clarified butter

vanilla

instant coffee powder

g AP flour (about 6 tbsp)

g dutch cocoa powder

½ tsp baking powder

eggs

egg egg

120 g white sugar (½ cup + 1 ½ tbsp)

powdered gelatin (about 3 g)

½ tbsp water (22.5 mL)

heavy cream (360 mL (35% fat))

cocoa powder (¼ cup)

57 g confectioner's sugar (sifted, ½ cup)

240 g semisweet chocolate

heavy cream (1 cup / 240 mL)

¼ tsp fine sea salt

250 g semisweet chocolate (or milk chocolate)

chocolate

g caster sugar (about ½ cup)

⅛ tsp cream of tartar

Cocoa powder

Some melted chocolate

Prep and measure all the ingredients.

Make the chocolate swiss roll cake according to this recipe here. Follow that recipe until you have rolled up the warm cake, and it has cooled down to room temperature. You can let the cake cool down overnight.

When the cake has cooled down, you can proceed with the rest of the recipe with the rolled up cake.

Chocolate swiss rolls

Place the water in a small microwave safe bowl. Sprinkle the gelatin over the water and mix to saturate. Allow the gelatin to absorb all the water and bloom, for at least 5 minutes.

After blooming, microwave the gelatin for 10 - 20 seconds, until it’s melted but NOT boiling.

Add about ½ - 1 tbsp of cream to the gelatin mix while stirring to slightly lower the temperature of the gelatin mixture.

Place the cream, cocoa powder, confectioner’s sugar, vanilla, and salt in a large mixer bowl. Whisk briefly to only combine the ingredients.

With the whisk attachment, increase the mixer speed to high, and add the gelatin mixture directly into the cream while the mixer is running.

Once the gelatin is added, reduce the mixer to a medium speed and whisk until you have soft peaks (thickened, but unable to hold a proper peak).

Next, either lower the mixer speed a little more, or manually whisk the whipped cream until it reaches mid peaks (thick mixture, and can hold somewhat of a peak, but the mixture isn’t dry).

The chocolate whipped filling is now ready - use immediately.

Chocolate whipped cream filling (make this when you’re ready to fill the swiss roll cake)

Place the chocolate in a bowl. Also have a plate available that can cover the surface of the bowl.

Heat the cream and salt in a saucepan over medium high heat, stirring occasionally.

Heat the cream until it starts to simmer. Do NOT let it boil.

When the cream is starting to simmer, pour it over the chocolate in the bowl. Cover the bowl for about 30 sec - 1 minute with the plate.

Whisk the chocolate and cream mixture with a whisk until the chocolate has melted and is emulsified to form a smooth ganache.

Let the ganache cool to about 70 - 72°F. Whisk regularly while the ganache is cooling, OR place a plastic wrap over the surface of the ganache (touching the surface) to prevent a skin from forming.

Top 40 holiday recipes recipes from across the web

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Top Tags

Monkey Bread

Fall Ratatouille Recipe by Tasty

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Rustic Meat Pie

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Apple Pie Bars

Buche de Noel (Yule Log Cake)

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