Welcome to a festive culinary journey filled with the warm and delightful flavors of the holiday season!

As we embrace the spirit of Christmas, there's no better way to celebrate than by gathering around the table with family and friends, sharing laughter and creating lasting memories. This collection of Christmas holiday recipes is designed to add a dash of joy to your festivities, offering a medley of mouthwatering dishes that capture the essence of the season.

From decadent desserts that will satisfy your sweet tooth to savory dishes that evoke the comforting aromas of home, these recipes are crafted with love and a sprinkle of holiday magic. Whether you're hosting a grand Christmas feast or looking for cozy treats to enjoy by the fireplace, our curated selection has something for every palate.

So, don your apron, preheat the oven, and let the festive cooking begin! Get ready to savor the delicious moments that make this season truly special. From our kitchen to yours, may your holidays be filled with warmth, laughter, and the joy of sharing good food with the ones you love. Happy cooking and Merry Christmas!

Gingerbread Cookies (image, above)

Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 24
Yield: 2 dozen cookies

Ingredients

  • 3 cups flour
  • 2 teaspoons McCormick Ginger, Ground
  • 1 teaspoon McCormick Cinnamon, Ground
  • 1 teaspoon baking soda
  • ¼ teaspoon McCormick Nutmeg, Ground
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • ¾ cup firmly packed brown sugar
  • ½ cup molasses
  • 1 egg
  • 1 teaspoon McCormick Pure Vanilla Extract

Directions

  1. Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl
  2. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla; mix well.
  3. Press dough into a thick, flat disk. Wrap in plastic wrap.
  4. Refrigerate for 4 hours or overnight. Gradually beat in flour mixture on low speed until well mixed.
  5. Preheat the oven to 350 degrees F (175 degrees C).
  6. Roll dough on a lightly floured surface to a thickness of ¼ inch. Cut into gingerbread men shapes with a 5-inch cookie cutter. Place gingerbread men 1 inch apart on ungreased baking sheets.
  7. Bake in the preheated oven until the edges of cookies are set and just begin to brown, 8 to 10 minutes. Cool on baking sheets for 1 to 2 minutes, then remove to wire racks to cool completely.
  8. Decorate cooled cookies as desired. Store cookies in a tight container for up to 5 days. Enjoy!

Gingerbread Latte

Ingredients

  • 1 cup milk
  • ½ cup espresso or strong coffee
  • 2 tablespoons gingerbread simple syrup store-bought or homemade
  • Whipped cream optional

Directions

  1. In a small saucepan, heat the milk over medium heat. Do not boil.
  2. Make the espresso and pour it along with the gingerbread sample syrup into a large mug. When the milk steams and bubbles start to form, turn off the heat. Whisk until frothy.
  3. Pour over the espresso and gingerbread simple syrup. Gently stir to combine.
  4. If desired, top with whipped cream. Enjoy!

Beans with Lemon and Garlic

Level: Easy
Total Time: 17 minutes
Prep Time: 5 minutes
Cook Time: 12 minutes

Ingredients

  • 2 pounds green beans, ends trimmed
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons butter
  • 2 large garlic cloves. minced
  • 1 teaspoon red pepper flakes
  • 1 tablespoon lemon zest
  • Salt and freshly ground black pepper

Directions

  1. Blanch green beans in a large stock pot of well-salted boiling water until bright green in color and tender crisp, roughly 2 minutes.
  2. Drain and shock in & bowl of ice water to stop from cooking.
  3. Heat a large heavy skillet over medium heat. Add the oil and the butter.
  4. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds.
  5. Add the beans and continue to sauté until costed in the butter and heated through, about 5 minutes.
  6. Add lemon zest and season with salt and pepper.

Sweet Potato Pie

Directions

Make the Pie Crust

  1. Sprinkle in ¼ cup of all purpose flour into a large mixing bowl.
  2. Add in the cold butler, butter flavored shortening. 2 tbsp. of sugar, 1 tsp. salt, and 1 tsp. of vanilla extract.
  3. Mix the Ingredients until it forms into a dough, then wrap with plastic rap and store the dough in the refrigerator.

Cook the Sweet Potatoes

  1. To boil: Toss the peeled and chopped sweet potatoes into a medium-sized pot and pour in about 4-6 cups of water. Place the pot over high heat and boil the potatoes until they are fork-tender (about 16-20 minutes). Once the potatoes are done. Drain the water, and let the potatoes cool completetly.
  2. To bake: Pierce the sweet potatoes with a fork, then place on a baking sheet and cook—with the skin on—until fork-tender for about 25 minutes. Scoop out the insides of the sweet potatoes into a large bow, and allow them to cool completely.

Make the Sweet Potato Pie Filling

  1. Toss in the cool sweet potatoes into a mixing bowl and whisk until the potatoes are nice end creamy.
  2. Sprinkle in 1 tsp. ground cinnamon, ½ tsp. ground nutmeg, ¼ tsp. ground ginger, and 1 cup granulated sugar.
  3. Next, add two medium-sized eggs, ½ cup of evaporated milk, 1 tbsp vanilla extract, and 8 tbsp of softened butter.
  4. Whisk until the mixture is nice, creamy and airy.
  5. Remove the dough from the refrigerator, flatten it out, then place it into a 9-inch pie pan.
  6. Bake the pie shell for 7-10 minutes on 325 F.
  7. Remove the shell from the oven, then tum the heat up to 360 F.
  8. Start edging the sweet potato pie filing into the pie shell, and smooth it out.
  9. Bake the pie for 45-60 minutes.
  10. Let the pie cool until it is room temperature.

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Author: Heart Recipes

Ingredients

Filling

  • 1 lb. sweet potatoes peeled & chopped
  • 2 eggs
  • ½ cup evaporated man
  • 1 tbsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • 1 cup granulated sugar
  • 8 tbsp. salted butter, softened

Pie Crust

  • 1 ¼ cup all-purpose flour
  • ½ tsp. salt
  • ¼ cup cold salted butter diced or shredded
  • ¼ cup butter flavored shortening
  • 1 tsp. vanilla extract
  • 2 tbsp.sugar
  • 1 ½ bsp. ice water

Easy Brown Sugar Peach Cobbler

Directions

  1. Preheat the oven to 375° F. Drop the butter into a 9x13 inch baking dish and place the dish in the oven to melt, about 10 minutes.
  2. To make the batter. Stir together the flour, ¾ cup brown sugar. baking powder, cinnamon, and salt. Add the milk and vanilla, mix until just combined.
  3. In a bowl, toss the peaches with ¼ cup brown sugar and the maple syrup.
  4. Layer half of the peaches over the melted butter. Then, pour over the batter, do not stir. Layer the remaining peaches over the batter. Bake 50-55 minutes, until the center is just set and the edges begin to brown.
  5. Meanwhile, mix the butter and maple together in a pan. Boil 2 minutes, then remove from the heat.
  6. Serve the cobbler warm or at room temp with ice cream and maple butter drizzled on top.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes.
Servings: 8

Ingredients

  • 1 stick (8 tablespoons) salted butter, cubed
  • 1 cup all-purpose flour
  • 1 cup light or dark brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 cup milk
  • 1 tablespoon vanilla
  • 5-6 peaches, cut into 8 wedges
  • 2 tablespoons maple syrup

MAPLE BUTTER

  • 4 tablespoons salted butter
  • ¼ cup maple syrup

Sausage Cornbread Stuffing

Combine Jimmy Dean Sage Pork Sausage with cornbread, celery and a blend of seasonings for a new tasty go-to stuffing recipe.

Ingredients

  • 1 package regular premium pork or turkey sausage
  • 2 cups chopped celery
  • 1 cup finely chopped onion
  • 4 cups coarsely crumbled cornbread
  • ¼ cup chopped fresh parsley
  • 1 teaspoon poultry seasoning
  • 1 cup chicken broth
  • 1 egg, lightly beaten

Directions

  1. Preheat oven to 325°F. Cook sausage, celery and onion in a large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Spoon into large bowl.
  2. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended.
  3. Spoon into lightly greased 2-quart casserole or soufflé dish cover.
  4. Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.
  5. Cook's Tip: To toast cornbread, bake at 400 degrees fahrenheit for 10 minutes.

Cranberry Sauce

Prep Time: 5 minutes
Cook Time: 15 minutes
Chilling Time: 2 hours
Total Time: 20 minutes
Servings: 6

Ingredients

  • Granulated sugar
  • Water
  • Orange juice
  • Fresh cranberries (frozen may be substituted)
  • Ground cinnamon

Directions

  1. To make this colorful sauce, bring sugar, water and orange juice to a boil in s saucepan. Add the cranberries and a bit of cinnamon, then bring to a simmer, stirring occasionally, for about 15 minutes. The sauce will thicken up nicely as it cooks. If a smoother consistency is desired, use a potato masher of a heavy flat-bottomed glass to mash the cranberries even more.
  2. Allow the sauce to cool completely before serving or refrigerating. Once cooled, cover and refrigerate until ready to serve. Cranberry Sauce can be made up to 7 days ahead of time and kept refrigerated in an airtight container until ready to enjoy.