December has a way of filling up fast, between cookie swaps, holiday parties and the big family dinner everyone looks forward to all year. Having a solid lineup of go-to recipes makes the whole month feel a lot less hectic and a lot more fun.
This list covers it all, from cut-out cookies and no-bake treats to festive party boards, cozy sides and showstopping mains for Christmas dinner. Pick a few favorites, put on the holiday music and get cooking!
28. Iced Gingerbread Cookies
Nothing says Christmas quite like a tray of freshly decorated gingerbread cookies. Cinnamon, ginger, cloves, nutmeg and blackstrap molasses give these soft, chewy cutouts their classic warm spice. The dough won’t spread in the oven, so every cut-out shape keeps its edges for decorating. Finish them with a buttery vanilla bean frosting that’s thick enough for piping or thin enough for flooding.
Iced Gingerbread Cookies
Ingredients
Method
- In a stand mixer fitted with the paddle attachment, beat the butter and both sugars until fluffy. (Alternatively, use a large bowl and a handheld electric mixer).
- Beat in the molasses, egg and vanilla.
- In a separate bowl, combine the flour, salt, baking soda and spices.
- With the mixer running on low speed, slowly add the flour mixture into the butter mixture until fully incorporated.
- Form the dough into a disc. Wrap in plastic wrap and refrigerate at least 30 minutes.
- When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper. Roll the dough out onto a lightly floured surface and use cookie cutters to cut into desired shapes. Place the cookies onto the prepared baking sheets.
- Bake 10-12 minutes. For best results, cool completely on a wire rack before decorating.
- To make the frosting, beat the butter and sugar until fluffy. Add the milk, one tablespoon at a time, until desired consistency is reached. Beat in the vanilla bean paste. (If using a real vanilla bean, slice the pod open lengthwise and scrape the insides into the mixing bowl. Beat to incorporate.)
27. Eggnog Cut Out Cookies
These soft holiday cookies taste just like a glass of eggnog in cookie form. A generous dose of nutmeg and vanilla gives the dough that familiar holiday flavor. It rolls out easily and holds its shape, so snowflakes and stars come out crisp and pretty. Top them with a sweet vanilla rum frosting, or swap in rum extract if that’s what you have on hand.
Eggnog Cut Out Cookies
Ingredients
Method
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Beat in the egg and vanilla at medium speed to combine. (Alternatively, use a large bowl and a handheld electric mixer.)
- In a separate bowl, whisk together the flour, nutmeg and salt. Slowly beat the flour mixture into the butter mixture until combined. Wrap the dough in plastic and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Roll the dough out onto a flour surface and cut into desired shapes. Alternatively, use a cookie scoop or spoon to drop the cookie dough onto the prepared baking sheet. Bake 10-12 minutes, until cookies are set and slightly golden around the edges. Allow to cool on the cookie sheet before transferring to a wire rack.
- To make the frosting, whisk all ingredients together in a bowl. Use a piping bag to make designs or simply spread on top of the cooled cookies.
26. Peppermint Mocha Sandwich Cookies
If a peppermint mocha is your favorite holiday coffee order, these cookies are calling your name. Rich chocolate cookies get a hit of espresso powder, then sandwich a creamy peppermint buttercream loaded with crushed candy canes. Each one gets a half-dip in dark chocolate and another roll in crushed candy canes. They also freeze well, so stash a few away for later in the month.
Peppermint Mocha Sandwich Cookies
Ingredients
Method
- Beat butter and sugar together until fluffy. Beat in the eggs.
- In a small bowl, dissolve the espresso powder in the water. Beat into the butter mixture.
- In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Stir the dry ingredients into the butter mixture.
- Wrap the dough in plastic and chill at least 30 minutes.
- Preheat oven to 350. Line 2 baking sheets with parchment paper. Roll out the dough on a floured surface. Using a 3" biscuit cutter, cut circles and place onto the baking sheets. Bake 20 minutes. Cool.
- To make the filling, beat the butter, sugar and vanilla until smooth. Stir in the crushed candy canes.
- Spread or pipe the filling onto the inside of one cookie, then gently press another cookie on top.
- Melt the chocolate and coconut oil in a microwave safe bowl in 30 second intervals until smooth. Place the remaining crushed candy canes in a separate bowl.
- Dunk half of the sandwich cookie into the melted chocolate, then the crushed candy canes. Leave the other half of the cookie exposed. Allow to set on a wire rack.
25. Chocolate Peanut Butter Balls
These chocolate-covered peanut butter balls never go near the oven, which makes them a lifesaver during busy Christmas baking season. Creamy peanut butter, vanilla frosting, butter and graham cracker crumbs come together into a sweet filling you roll by hand.
A dip in melted semisweet baking chocolate gives each one a smooth, matte shell. Add festive sprinkles before the chocolate sets and keep them in the fridge for easy holiday snacking.
Peanut Butter Balls Recipe
Ingredients
Method
- Combine the vanilla frosting, peanut butter and butter in a large bowl.
- Pulse the graham crackers in a food processor until they become fine crumbs. Stir the graham cracker crumbs into the peanut butter mixture.
- Using your hands, form 1/2 inch balls out of the peanut butter mixture. Place them on a cookie sheet lined with parchment paper or wax paper. Chill in the refrigerator at least 1 hour.
- In a saucepan over very low heat, melt the chocolate, stirring constantly. Add coconut oil as needed to thin it out. Using a fork, carefully dip the peanut butter balls into the chocolate. Let the excess chocolate drip off and then place back onto the prepared baking sheet.
- If decorating, apply the decoration quickly before the chocolate has a chance to set. Place the baking sheet back into the refrigerator to let the chocolate set completely. Store in the refrigerator.
24. Christmas Chex Mix
This sweet and salty Christmas snack mix earned the nickname “Christmas Crack” for good reason. Rice and Corn Chex, mini pretzels, salted peanuts and red and green M&Ms get tossed in melted white chocolate and left to set. Once it hardens, just break it into pieces for snacking or serving.
Christmas Chex Mix Recipe
Ingredients
Method
- Place all ingredients except for the white chocolate into a large bowl.
- Fill a saucepan 1/4 of the way with water. Set a frying pan on top of the saucepan. Place the white chocolate in the frying pan.
- Turn the burner to medium-high heat. Stirring constantly, melt the chocolate until smooth.
- Pour the melted chocolate over the cereal mixture and toss to thoroughly combine.
- Spread the snack mix onto an ungreased baking sheet. Allow to set at room temperature for at least 1 hour. Once completely cooled and set, break the snack mix up into smaller pieces and enjoy.
23. Gingerbread Trifle
Layers of gingerbread cake, bourbon whipped cream and caramel make this trifle a real showpiece on the Christmas dessert table. Homemade gingerbread with fresh ginger and molasses gets cut into cubes and layered with cream, pomegranate seeds and pecans. A final drizzle of caramel sauce ties it all together. Boxed gingerbread mix and store-bought caramel sauce are easy shortcuts when time is tight.
Gingerbread Trifle Recipe
Ingredients
Method
- Preheat oven to 350 degrees.
- Combine flour, both sugars, spices and salt in a large bowl. In a separate bowl, whisk eggs, oil, sour cream, molasses, ginger and vanilla together.
- Dissolve the baking soda in 1 cup of boiling water. Whisk the hot water mixture into the wet ingredients. Fold wet ingredients into dry ingredients until combined.
- Coat two loaf pans with nonstick cooking spray or line them with parchment paper. Divide batter evenly between the pans. Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean. Cool to room temperature before turning out onto a plate. Cut into cubes.
- To make the bourbon cream, combine the heavy cream, sour cream, sugar and bourbon in a large bowl. Using a hand mixer, whip on high speed until stiff peaks form.
- To assemble: Place a layer of gingerbread cubes on the bottom of a large trifle dish. Top with 1/3 of the bourbon cream. Sprinkle some pecans and pomegranate arils. Repeat two more times, finishing with cream on top. Before serving, drizzle with caramel topping and garnish with the remaining pecans and pomegranate.
22. White Chocolate Raspberry Swirl Bundt Cake
Fans of Nothing Bundt Cakes will want to bake this copycat version for the holiday table. White cake mix and white chocolate pudding mix create a super moist cake, with chopped white chocolate folded in and raspberry preserves swirled through every layer.
Thick cream cheese frosting gets piped down the sides, just like the bakery version. Top it with fresh raspberries and extra white chocolate chips for a cake that looks as festive as it tastes.
White Chocolate Raspberry Swirl Bundt Cake
Ingredients
Method
- Preheat oven to 325 degrees.
- In a large bowl, combine the cake mix, pudding mix, sour cream, eggs, milk and oil.
- Chop up the white chocolate and add it to the cake batter.
- Coat a bundt pan generously with nonstick cooking spray. Pour 1/3 of the batter into the pan. Dot 1/4 cup of the raspberry preserves onto the cake batter. Use a knife to swirl it around.
- Repeat this process two more times with the cake batter and preserves.
- Bake 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- To make the frosting, beat the cream cheese, butter, confectioner's sugar and vanilla together in the bowl of a stand mixer. Alternatively, use a handheld electric mixer.
- Invert the completely cooled cake onto a serving plate.
- Fill a piping bag with the frosting and snip off the tip of the bag. Pipe frosting along the lines created by the bundt pan. Garnish the top of the cake with fresh berries and additional white chocolate, if desired.
21. Christmas Tree Charcuterie Board
Turn an ordinary cheese board into the centerpiece of your Christmas party with this easy tree design. Fresh rosemary sprigs outline the tree, while sharp cheddar, aged gouda, salami, prosciutto and red grapes fill it in. Candied pecans form the trunk and a port wine cheese star sits right on top. Everything comes from the regular grocery store, so it looks fancy without costing a fortune.
Christmas Tree Charcuterie Board
Ingredients
Equipment
Method
- Press a star cookie cutter into the block of port wine cheese. Wrap the cheese with cookie cutter in plastic wrap and freeze for at least 45 minutes.
- Create the outline of the Christmas tree using the rosemary sprigs.
- Cut the white cheddar into cubes. Cut the yellow cheddar into slices. Cut the gouda into wedges.
- Arrange the cheese, grapes and meats inside the tree outline in horizontal or diagonal lines.
- Remove the port wine star from the freezer and carefully pop it out of the cookie cutter. Place it on top of the tree. Garnish with pomegranate arils and fresh cranberries.
- Serve with assorted crackers, nuts, olives, pickles, jams and honey.
20. Christmas Tree Shaped Veggie Tray
Every holiday spread needs a little something fresh, and this veggie tray makes eating vegetables fun. Strips of yellow, red and orange bell peppers layer with cucumber and snow peas to form the tree, with grape tomatoes on top. Set out ranch, onion dip, hummus or tzatziki on the side for dipping. Assemble it up to two days ahead and keep it tightly wrapped until party time.
Christmas Tree Shaped Veggie Tray
Ingredients
Equipment
Method
- Remove the stem and seeds from the bell peppers. Cut bell peppers into long strips. Cut the cucumber into long strips.
- Create the widest layer of the tree by arranging the yellow bell pepper strips vertically along the bottom of the serving board.
- Arrange the cucumber slices partially overlapping the yellow pepper strips and slightly inward to create the shape of a triangle. Follow with red pepper strips, orange pepper strips and snow peas.
- Arrange the tomatoes in a triangular shape on top of the "tree".
- Serve with your favorite dips!
19. Holiday Baked Brie Fig Jam Wreath with Crescent Rolls
This baked brie wreath looks like it came from a fancy bakery, but it’s easier to pull off than it seems. Crescent rolls arranged in a ring get filled with fig jam, cubes of creamy brie and chopped pecans, then folded in and brushed with egg wash.
It bakes up golden brown and ready for a drizzle of honey. Finish it with fresh rosemary and dried cranberries for a festive wreath that’s ready for any Christmas party.
Baked Brie Fig Jam Wreath with Crescent Rolls
Ingredients
Method
- Preheat oven to 375F degrees.
- Line a baking sheet with parchment paper and place a small bowl down in the middle.
- Arrange the crescent rolls in an overlapping pattern around the bowl with the tips pointing out.
- Spread the fig preserves onto the thick ends of the crescent rolls.
- Remove the rind from the brie cheese and cut it into cubes. Arrange the brie cubes over top of the preserves. Sprinkle chopped pecans over the cheese.
- Remove the bowl from the baking sheet. Fold the crescent rolls inward, tucking the tips under. Be sure not to leave any gaps between them.
- Beat the egg with 1 Tbsp. of water. Brush the wreath with egg wash.
- Bake 18-20 minutes, until golden brown.
- Drizzle honey over the top of the wreath and sprinkle with dried cranberries and chopped rosemary. Fill the center with fresh sage and cranberries, if desired.
18. Holiday Cheese Board
A well-built cheese board lets guests graze all evening while Christmas dinner comes together. This one mixes firm cheeses like aged gouda, Pecorino Romano and cave-aged Gruyere with soft brie, Camembert and cranberry-coated goat cheese. Honey, fig preserves, praline pecans, pomegranate and persimmons round out the board. Follow the simple order of cheeses first, then jars, crackers and fruit, and it comes together beautifully every time.
How to Make a Perfect Holiday Cheese Board
Ingredients
Method
- Place cheeses down on the board.
- Arrange containers of honey, jams, nuts and accompaniments.
- Arrange crackers, flatbreads and sliced baguettes around the cheeses and accompaniments.
- Fill in the remaining spaces with fruits and herbs.
17. Smoked Salmon Canapes
These light little bites balance out all the rich holiday food on the table. Crisp cucumber rounds replace the usual crackers, topped with a dollop of crème fraîche, a slice of smoked salmon and a sprig of fresh dill. Scoring the cucumber skin with a fork gives each slice pretty ridged edges. With just four ingredients, they’re a breeze to make and perfect alongside a glass of bubbly.
Smoked Salmon Canapes
Ingredients
Method
- Wash and dry the cucumber. Using the tines of a fork, drag downwards along the length of the cucumber to make vertical lines. Continue to do this all the way around the cucumber. Slice cucumber into medium-thick slices.
- Slice the smoked salmon into thin strips.
- Top cucumber rounds with 1/2 tsp. of creme fraiche, smoked salmon and garnish with a sprig of dill.
16. Baked Brie and Cranberry Tartlets with Crescent Rolls
These bite-sized tartlets taste just like the holidays and only need one hand to eat. Squares of crescent dough line a mini muffin tin and hold cubes of brie, a spoonful of cranberry sauce and crushed pecans. They bake up puffy and golden, then get a sprinkle of fresh rosemary. Assemble them ahead of time and pop them in the oven right before guests arrive.
Baked Brie and Cranberry Tartlets with Crescent Rolls
Ingredients
Method
- Preheat oven to 375 degrees. Coat a mini muffin pan with nonstick cooking spray.
- Roll out the crescent dough and pinch the seams together with your fingers so that it forms one large rectangle. Using a sharp knife or pizza wheel, cut the dough into 24 squares.
- Cut brie into 24 small cubes.
- Press dough squares into each compartment of the muffin tin. Place one cube of brie into each piece of dough. Top brie with 1 tsp. of cranberry sauce and some pecans. Bake 13-15 minutes or until dough is puffed and golden.
- Allow to cool 10 minutes, then remove tartlets from muffin tin and sprinkle with chopped rosemary.
15. Sausage Stuffed Mushrooms
These creamy stuffed mushrooms are so rich, nobody at the Christmas party will guess they’re low carb. Turkey sausage, onion and a splash of dry sherry cook down before Boursin cheese melts in for a creamy, herby filling. Each mushroom cap gets a topping of grated fontina and bakes until golden. Make them ahead and keep them in the fridge until it’s time to bake.
Easy Sausage Stuffed Mushrooms Recipe (Keto Friendly)
Ingredients
Method
- Preheat oven to 400 degrees. Remove mushroom stems and wipe the caps clean with a damp paper towel. Place mushroom caps on an ungreased baking sheet.
- Cook sausage over medium heat in a large nonstick pan. Use a potato masher or wooden spoon to break up the sausage into small pieces.
- Dice the onion and add it to the sausage. Pour in the sherry and add the salt. Cook until onions are soft and translucent. Remove from heat.
- Off heat, stir in the Boursin cheese until it's melted.
- Fill the mushrooms with the sausage mixture. Top each mushroom with grated fontina. Bake 20 minutes. Serve warm.
14. Parker House Rolls
Soft, buttery dinner rolls are a must for Christmas dinner, and these deliver every time. This version rolls the dough up jelly roll style instead of folding it, so the rolls bake up extra puffy and fluffy.
A final brush of melted butter and a sprinkle of flaky sea salt make them hard to resist. Shape them the night before and keep them in the fridge, then bake when the oven is free.
Best Parker House Rolls (Fluffy Dinner Roll Recipe)
Ingredients
Method
- Dissolve yeast in the warm water, about 10 minutes.
- Combine 4 Tbsp. butter, salt and sugar in a large bowl.
- Warm the milk gently in a small saucepan over medium heat. Stir the warm milk into the butter mixture.
- Whisk in the yeast mixture and egg. Then stir in the flour.
- Dump the dough onto a lightly floured surface and knead 7-8 minutes until a soft dough forms. (Alternatively, knead the dough in the bowl of a stand mixer fitted with a dough hook attachment on low speed).
- Place dough into an oiled bowl. Cover with a wet dish towel and let the dough rise in a warm place until it doubles in size, about 90-120 minutes.
- Punch the dough down and dump it back onto a lightly floured work surface. Roll dough out into a rectangle measuring 13"x15". Melt 4 Tbsp. butter and brush it onto the dough. (There should be some butter left over for finishing)
- Divide dough in half, cutting down the middle crosswise, so there are two smaller rectangles. Roll each rectangle from long end to long end, jelly roll style. Cut 10 equal pieces in each rectangle, for a total of 20 pieces.
- Use the remaining 2 Tbsp. of butter to coat the bottom and sides of a 9×13 baking dish. Arrange the rolls in 5 rows of 4, leaving 1/2" of space between each roll. Cover with a dish towel. Let rise 45-60 minutes. (the rolls will expand slightly, but will not double in size)
- Preheat the oven to 350 degrees. Bake 20-25 minutes, until puffed and golden. Brush with remaining melted butter and sprinkle generously with sea salt.
13. Honey Cornbread
Homemade cornbread beats the boxed stuff every time, and this one is almost as easy to make. Buttermilk keeps it extra moist, and honey is the only sweetener in the batter. It’s also easy to make gluten free with a one-to-one flour blend. Serve it warm alongside chili, soups or stews when the weather turns chilly.
The Best Honey Cornbread Recipe (with Gluten Free Option!)
Ingredients
Method
- Preheat oven to 375 degrees.
- Whisk flour, cornmeal, baking powder, baking soda and salt together in a large bowl.
- In a second bowl, combine the buttermilk, eggs, vegetable oil and honey.
- Pour the wet ingredients into the dry ingredients and mix well to combine.
- Spray an 8×8 baking dish with nonstick cooking spray. Pour batter into the baking dish. Bake 35 minutes (40-45 minutes for gluten free). Use a toothpick to test the center of the cornbread for doneness. Allow to cool in the baking dish before slicing.
12. Jalapeño Corn Casserole with Cheddar Cheese
This creamy corn casserole earns a regular spot on holiday dinner tables for good reason. Whole kernel corn, creamed corn, sour cream and corn muffin mix bake into a soft, pudding-like side with just a hint of heat from pickled jalapeños. Sharp cheddar goes on top at the end and melts into a gooey layer. It only takes six ingredients and one bowl, so it’s easy to make ahead and bake later.
Easy Jalapeño Corn Casserole with Cheddar Cheese
Ingredients
Method
- Preheat oven to 350 degrees.
- Drain the can of corn kernels. Combine the corn kernels, cream-style corn, sour cream, corn muffin mix jalapeno peppers in a large bowl. Spread the corn mixture in a greased 8×8 casserole dish. Bake for 40 minutes.
- Remove from oven, sprinkle shredded cheddar cheese over top, and place back into the oven for another 5 minutes or until cheese is melted.
11. Potatoes Au Gratin with Corn and Gruyere
Cheesy, bubbly potatoes hot from the oven belong on every Christmas dinner table. Thin slices of Yukon Gold potatoes and sweet corn bake in a garlicky cream sauce made with plenty of aged Gruyere. There’s no flour in the sauce, so it’s naturally gluten free. Serve it with turkey, chicken or a holiday roast for a steakhouse-style side.
Potatoes Au Gratin with Corn and Gruyere
Ingredients
Equipment
Method
- Preheat oven to 375 degrees.
- Wash and dry the potatoes. Using a mandoline or sharp knife, thinly slice the potatoes. Set aside.
- Saute the butter and garlic over medium heat until fragrant, and the garlic starts to sizzle. Stir in the cream and 1/2 of the grated cheese. Bring to a boil, stirring. Then remove from heat.
- Pour a little bit of the cheese sauce onto the bottom of a round baking dish or cast iron pan. Layer the potatoes and corn.
- Pour the cheese sauce over the potatoes and corn. Top with the remaining grated cheese. Cover. Bake for 1 hour. Uncover and bake another 15 minutes.
10. Creamy Tomato Pesto Pasta
Busy weeknights during the Christmas season call for a pasta dinner the whole family will love. Short shapes like penne and fusilli or wide pappardelle noodles all get coated in a creamy sauce made with homemade basil pesto, tomato paste and heavy cream.
A splash of reserved pasta water thins the sauce until it’s perfectly smooth. Stir in roasted cherry tomatoes or sun-dried tomatoes for an even bigger tomato kick.
Creamy Tomato Pesto Pasta Sauce
Ingredients
Method
- Cook pasta according to package instructions for al dente. Reserve 1 cup of the pasta water and drain.
- Puree the basil, garlic, parmesan cheese, pine nuts, olive oil, salt and pepper in a blender or food processor until smooth.
- Add pesto sauce to a large pot or skillet over medium-low heat. Stir in the tomato paste and cream and simmer until thickened, about 5-10 minutes. Use reserved pasta water to thin the sauce, if desired.
- Add cooked pasta back into the skillet and toss to combine. Garnish with additional Parmesan cheese and fresh basil.
9. Pesto Ricotta Stuffed Shells
Stuffed shells are a smart way to feed a crowd when the whole family comes over for Christmas. Jumbo pasta shells get filled with ricotta, mozzarella and homemade basil pesto, then baked under a thick homemade tomato gravy.
A generous layer of mozzarella on top melts into a bubbly, cheesy crust. Assemble the whole pan ahead of time and freeze any leftovers for a lazy night later on.
Pesto Ricotta Stuffed Shells
Ingredients
Method
- Cook and drain the shells according to package directions.
- Drizzle 3 Tbsp. of the olive oil on the bottom of a medium-sized pot so that it forms a thin coating on the bottom. Heat the pot over medium heat and add the onion and 6 cloves of garlic. Stir to coat the onions and garlic in oil and allow them to soften and sizzle, 3-4 minutes. Add the sweet peppers and stir to combine. Saute an additional 3-4 minutes. Lower the heat and add the tomato puree, dried basil, dried oregano, dried parsley, sugar, 2 tsp. of salt and 1 tsp. of pepper. Cover and simmer on low heat, stirring occasionally.
- Puree the fresh basil, 2 cloves of garlic, parmesan cheese, olive oil, pine nuts, 1 tsp. salt and 1/8 tsp. pepper in a blender until smooth. Transfer to a bowl and stir in the ricotta cheese, 1 cup grated mozzarella and egg. Stir to combine.
- Preheat oven to 375 degrees. Spoon about 2 tsp. of the ricotta mixture into each cooked pasta shell. Ladle out enough tomato gravy to coat the bottom of a 9×13 inch baking dish. Arrange the shells in rows in the baking dish. Cover with more gravy and the remaining mozzarella cheese. Bake 40 minutes.
8. Crab & Corn Pasta with Sherry Cream Sauce
Save this luxurious crab pasta for Christmas Eve or any night that calls for something special. Jumbo lump crab and sweet corn get tossed with wide pappardelle in a garlicky cream sauce finished with sherry. It looks fancy, but the whole dish comes together with fewer than ten ingredients. Canned corn works perfectly when fresh ears are out of season.
Crab & Corn Pasta with Sherry Cream Sauce
Ingredients
Method
- Bring ears of corn to a boil in a large pot, then remove them from the water using tongs. Shave off the kernels and return the cobs to the pot of boiling water. Add pasta and cook, 5-7 minutes. Drain pasta and discard the corn cobs.
- Melt butter over medium heat in a saucepan. Saute the garlic until it sizzles and begins to brown. Pour in the cream. Bring to a boil, then reduce heat to low. Stir in the sherry and salt and simmer until slightly thickened, about 10 minutes.
- Combine the pasta and sauce in a large pot over low heat. Stir in the crab meat and corn until warmed. Serve with fresh cracked pepper.
7. Lasagna al Forno
A big pan of lasagna is a no-fail way to feed everyone at a Christmas gathering. Layers of no-boil noodles alternate with a meaty bolognese of Italian sausage and ground meat and a creamy bechamel loaded with mozzarella and Parmesan. There’s no ricotta here, just rich, saucy layers topped with bubbly mozzarella. Let it rest before slicing for clean, picture-perfect squares.
Lasagna al Forno
Ingredients
Method
- In a large stock pot, heat the olive oil over medium heat. Add the diced onions and minced garlic. Cook until softened and sizzling.
- Add the diced sweet pepper strips. Cook another 2-3 minutes.
- Add the ground meat and Italian sausage. Brown the meat, using a wooden spoon or potato masher to bread it into small pieces.
- Pour in the tomato puree and all of the spices. Reduce heat to low. Cover and simmer for one hour, stirring occasionally.
- Melt butter over medium-low heat in a medium saucepan. Add the flour, garlic and salt. Saute 1-2 minutes, until the mixture begins to bubble.
- Stir in the milk, chicken broth, Parmesan cheese and mozzarella. Bring to a boil.
- Reduce heat and simmer, stirring, until slightly thickened. Remove from heat.
- Preheat oven to 400 degrees.
- Spread a thin layer of bolognese sauce on the bottom of a 9×13 casserole dish.
- Arrange lasagna noodles in a single layer over the sauce. It's okay if they overlap a bit. Break the noodles as necessary to cover the bottom of the baking dish.
- Spread a layer of bechamel sauce over the noodles, followed by a layer of bolognese sauce and 1/4 of the Parmesan cheese.
- Repeat this pattern two more times: noodles, bechamel, bolognese, 1/4 cup of Parmesan cheese.
- Finish with a final layer of noodles. Spread the remaining bolognese sauce over the noodles. Sprinkle the grated mozzarella on top.
- Cover with aluminum foil. Bake 45-50 minutes. Remove the foil and bake another 10 minutes. Allow the lasagne to rest for 15-20 minutes before cutting into it.
6. Chicken Piccata
Bright, lemony chicken piccata brings some welcome freshness to a month full of rich food. Thin chicken cutlets get a light flour dredge and a golden sear in butter and olive oil. The pan sauce comes together with shallots, garlic, white wine, lemon juice, capers and a swirl of butter at the end. Everything cooks in one pan, so cleanup is a breeze on a busy night.
Best Ever Chicken Piccata (Easy One Pan Recipe)
Ingredients
Method
- Pound the chicken thin using a kitchen mallet. Alternatively, slice the chicken crosswise using a sharp knife so that each cutlet becomes 2 thinner cutlets.
- Place flour, salt and pepper in a shallow bowl. Whisk to combine.
- In a large nonstick skillet over medium heat, melt 2 Tbsp. of butter with 3 Tbsp. of olive oil.
- Dredge the chicken cutlets in the flour mixture on both sides. Cook in the skillet until golden brown. Remove onto a separate plate.
- Wipe any brown bits off the bottom of the pan and add the remaining 1 Tbsp. of olive oil. Put the shallots and garlic into the pan and saute until softened and sizzling.
- Pour the wine into the pan and simmer until the wine is reduced by half.
- Stir lemon juice, chicken broth and capers into the pan. Bring to a boil. Cook over medium-high heat until the mixture reduces and begins to thicken, about 3-4 minutes.
- Lower the heat. Swirl in the remaining 2 Tbsp. butter. Add the chicken back into the pan and simmer 2-3 more minutes. Garnish with extra lemon slices and fresh parsley. Serve warm.
5. Chicken Chesapeake
This Maryland classic combines two crowd favorites: juicy chicken and sweet lump crab. Seared chicken breasts get a mound of crab imperial made with mayo, egg, Dijon and Old Bay, plus a layer of sharp cheddar before baking.
A creamy Old Bay sauce goes over the top right before serving. It’s fancy enough for a Christmas dinner party, yet it’s low carb and gluten free with no bread crumbs or fillers in sight.
Best Chicken Chesapeake Recipe (with Maryland Crab)
Ingredients
Method
- Preheat oven to 400 degrees.
- Heat olive oil in a large skillet over medium heat.
- In a shallow bowl, combine salt, pepper, 2 tsp. Old Bay seasoning and 2 Tbsp. cornstarch. Season chicken breasts on both sides, pressing to adhere. Place chicken into the skillet. Brown chicken on both sides over medium-high heat, 4-5 minutes per side. Remove from heat. If using an oven safe skillet, leave the chicken where it is. Alternately, place chicken breasts into a casserole dish or onto a baking sheet.
- In a medium bowl, combine the crab meat, 1 tsp. parsley, egg, Worcestershire sauce, 1/2 tsp. of Old Bay seasoning, lemon juice, Dijon mustard and mayonnaise.
- Divide the crab mixture among the four chicken breasts, placing a mound of crab mixture on top of the chicken pieces. Top with grated cheddar cheese. Bake for 20 minutes, until chicken reaches an internal temperature of 165 degrees.
- While the chicken is baking, make the sauce: In a small saucepan over medium-low heat, whisk 1 1/2 tsp. cornstarch and butter until bubbly. Pour in the milk, 1/2 tsp. Old Bay seasoning and 1 tsp. parsley. Bring to a boil. Lower heat and simmer, whisking occasionally, until chicken is done. Remove from heat. The sauce will thicken as it cools.
- Divide the chicken among serving plates and drizzle with Old Bay sauce. Serve warm.
4. Miso Salmon with Sake Butter
Fans of the miso salmon at The Cheesecake Factory can make a copycat version right at home. Salmon fillets marinate in a mix of red miso, soy sauce, brown sugar and rice vinegar before roasting in the oven. A silky sake butter sauce with fresh ginger and garlic goes over the top. Serve it with blanched snow peas and a scoop of rice to soak up every bit of sauce.
Miso Salmon with Sake Butter (Cheesecake Factory)
Ingredients
Method
- Make the marinade: Combine the miso paste, rice vinegar, brown sugar and soy sauce in a shallow bowl. Place the salmon into the bowl and make sure it's coated in the miso mixture. Cover the bowl with plastic wrap and marinate at least 1 hour.
- Preheat oven to 400 degrees. Line a baking tray with parchment paper.
- Cook the salmon filets in the oven for 10-12 minutes.
- While the salmon is cooking, make the sauce: Melt the butter over medium heat in a large skillet. Saute the ginger and garlic in the butter until sizzling. Pour in the sake. Reduce heat and simmer 5-7 minutes.
- Bring salted water to a boil in a medium saucepan. Set up a separate bowl of ice water. Blanch the snow peas in the boiling water for 2 minutes. Then, immediately plunge the snow peas into the bowl of ice water.
- Divide the salmon and snow peas among 4 serving plates. Pour the sake butter sauce over top. Serve warm.
3. Honey Butter Old Bay Salmon
Honey, butter and Old Bay seasoning turn simple salmon fillets into a dinner that tastes far fancier than the effort it takes. A thick glaze of honey, Old Bay, garlic, salt and pepper goes on first, followed by a pat of butter and fresh lemon slices. Everything bakes together on one pan in just 10 minutes. It’s naturally gluten free and a nice break between big holiday feasts.
Easy Honey Butter Old Bay Salmon Recipe (One Pan!)
Ingredients
Method
- Preheat oven to 400 degrees.
- Whisk Old Bay seasoning, salt, pepper, minced garlic and honey in a small bowl.
- Place salmon fillets on an ungreased baking sheet.
- Brush the honey mixture onto each fillet. Place 1 Tbsp. of butter on top of each piece of salmon. Slice the lemon and arrange the slices on and around the salmon.
- Bake 10 minutes. Garnish with fresh parsley, if desired.
2. Creamy Stuffed Chicken with Boursin Cheese & Spinach
Rolled chicken stuffed with creamy cheese looks impressive on a Christmas dinner plate, but it’s surprisingly simple. Thin chicken breasts get a coating of seasoned Italian breadcrumbs, then a layer of Boursin cheese and chopped spinach before rolling up. They bake in chicken broth and lemon juice for extra tender, juicy results. Spoon the pan juices over the chicken during baking and again right before serving.
Chicken with Boursin Cheese & Spinach
Ingredients
Equipment
Method
- Preheat oven to 375 degrees.
- Allow Boursin cheese to soften at room temperature. Chop the spinach leaves.
- Slice each chicken breast crosswise to make 2 thinner pieces. You should have 8 thin chicken breasts in total.
- Combine breadcrumbs, garlic powder, onion powder, paprika, salt and pepper in a shallow bowl. Dredge the chicken in the bread crumb mixture on both sides.
- In a small bowl, stir the Boursin and chopped spinach together. Spread the cheese mixture down the center of each chicken breast. Roll chicken up and place in the baking dish, seam side down.
- Whisk the juice of 1 lemon into the chicken broth. Pour the broth in between the chicken pieces in the baking dish. Drizzle the top of the chicken generously with olive oil.
- Bake chicken in the preheated oven for 45 minutes. Baste the chicken with the pan juices half way through baking, and again after you remove the pan from the oven.
1. Champagne Chicken
Pop the bubbly early, because this chicken needs a splash of Champagne for its creamy sauce. Thin chicken cutlets brown in salted butter, then simmer with button mushrooms and heavy cream. Dry Champagne reduces down into a silky sauce that tastes like it came from a French restaurant. Serve it over whipped potatoes and enjoy the rest of the bottle with your Christmas dinner.
Champagne Chicken Recipe
Ingredients
Method
- Slice each chicken breast in half to make two thinner cutlets of even thickness. You should end up with a total of 8 thin pieces of chicken.
- In a shallow bowl, combine flour, salt and pepper. In a large skillet, melt butter over medium low heat. Dredge chicken breasts in flour mixture and brown in the pan, 3-4 minutes per side. Make the chicken in batches if necessary. Add the mushrooms, cover and simmer for 10 minutes.
- Add the cream and simmer, uncovered, for an additional 10 minutes. Transfer chicken breasts to a warm platter.
- Add the champagne to the pan and bring to a rapid boil over medium-high heat, whisking any browned bits off the bottom of the pan. Lower heat and allow sauce to reduce until creamy.
- Place the chicken and mushrooms on a serving plate. Pour sauce over the chicken breasts. Garnish with fresh parsley.
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