Holiday recipes that will have you coming back for more!

Merry Christmas and Happy Holidays! One of my favorite parts of the holiday season is the amazing food that comes with it. You quite literally never go hungry. Growing up in a family of foodies, you tend also to take on that role. Here’s my list of amazing holiday recipes. With these delicious and easy recipes, you will, without a doubt, have everyone coming back for more. I hope you have a wonderful holiday season filled with love, joy, and delicious food. Happy eating! 

Ooey Gooey Mac & Cheese (inspired by Tini’s TikTok-famous Mac)

Ingredients:

• 1 lb cavatappi pasta (or whatever you prefer)
• 1 lb Colby Jack cheese
• 8 oz mozzarella cheese (Italian style)
• 8 oz sharp cheddar 
• 8 oz Munster cheese
• 1 tsp garlic powder
• 1tsp onion powder 
• 1 tsp smoked paprika
• 1 tsp coarse salt
• 1/2 tsp ground black pepper
• 3 tbsp salted butter
• 3 tbsp all-purpose flour
• 12 oz. evaporated milk
• 2 cups heavy cream
• 1/2-1 cup Italian-style bread crumbs (Depending on preference)
• Bacon pieces (optional)

Step by Step:

1. Hand-grate Colby Jack, Sharp Cheddar, and Munster cheese, mix them, and divide them between two bowls.
2. Cube up the mozzarella cheese and set aside. 
3. In a small bowl, prepare and mix all seasonings, then set them aside. 
4. Cook the pasta in a large pot of boiling salted water till al dente.
5. While the pasta cooks, prepare the roux for the cheese sauce. Melt the butter with half of the seasonings. Then add the flour and cook until it begins to bubble. DO NOT LET IT BURN.
6. Pour in the evaporated milk and heavy cream, whisking frequently to avoid lumps until the mixture thickens.
7. Add the cheese a handful at a time, melting each batch before adding the next. Only use half the cheese. Use the Colby Jack, Sharp Cheddar, and Munster cheese mix only! 
8. Toss in the pasta until fully coated.
9. Using a casserole dish, layer the pasta with the remaining shredded cheese and toss in cubes of mozzarella. Repeat until pasta and cheese are finished. (If you are using bacon, this would be the time to add it.)
10. It’s the time to mix it in.
11. Top with bread crumbs. 
12. Place in oven at 350°F for 5-8 minutes, or until all the cheese is melted and gooey.
13. Enjoy! 

Honey Balsamic Brussels Sprouts:

Ingredients: 

• 2 lb brussels sprouts
• 4 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp onion powder 
• 1/4 cup honey
• 1/2 cup balsamic vinegar
• 4 cloves of garlic, grated
• 1/2 cup of Almond slices (optional) 

Step by step:

1. Preheat your oven to 400°F
2. Slice the Brussels sprouts in half and add them to a large baking sheet. 
3. Drizzle them with 2 tbsp of extra virgin olive oil and season with salt, pepper, and onion powder.
4. Toss to coat, and then lay them all cut-side down.
5. Roast for 18-20 minutes until golden and crispy.
6. While the Brussels sprouts are roasting, make the dressing. 
7. In a saucepan, add the remaining olive oil, honey, balsamic vinegar, and grated garlic.
8. Use a small whisk to combine all the ingredients.
9. Simmer the sauce for 5 minutes. Be careful, it may rise quickly when stirred.
10. Take off the heat and set aside until ready to use. It will thicken as it cools. 
11. Remove the roasted Brussels sprouts from the oven and toss them with the balsamic sauce. (Add sliced almonds)

Spinach and Cheese Crescent Rolls:

Ingredients: 

• 2 packs of frozen chopped spinach, thawed and drained (2 of the 10-ounce bags)
• 1 cup mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 cup softened cream cheese
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 cans refrigerated crescent rolls
• 1 egg (separate yolk and whites) 

Step by step: 

1. Preheat oven to 350 degrees. 
2. Mix the mozzarella, Parmesan, and cream cheese with all the seasonings and the egg yolk in a small bowl until well blended. 
3. Add and mix in the spinach to the cheese mixture. 
4. Unroll the crescent dough and cut each triangle in half, making two triangles. In the middle of each one, place one tablespoon of the spinach mixture. 
5. Fold the corners of the crescent dough around the spinach mixture, making a little pocket of filling. 
6. Pinch to seal it and place it on a baking sheet. 
7. Brush each one with the egg white.
8. Bake for 12-15 minutes or until golden brown.

Pumpkin Chocolate Chip Cookies:

Ingredients: 

• 1 cup canned pure pumpkin
• 1 cup white sugar
• 1/2  cup vegetable oil
• 1 egg
• 1 tsp baking soda
• 1 tsp half and half 
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 1 1/2 cups semisweet chocolate chips
• 1/2 cup chopped dark chocolate bar
• 1 tbsp vanilla extract

Step by step:

1. Preheat oven to 350°F 
2. In a bowl, mix pumpkin, sugar, oil, and egg.
3. In a separate bowl, dissolve the baking soda in half-and-half.
4. Add half-and-half mixture to the pumpkin mixture.
5. In another bowl, whisk together flour, baking powder, cinnamon, and salt.
6. Add the pumpkin mixture to the dry ingredients and stir until combined.
7. Add vanilla extract 
8. Fold in the chocolate
9. Spoon 1 large tablespoon of dough onto a baking sheet
10. Bake for 10-14minutes, or until lightly browned
11. Enjoy! 

Cranberry Limeade (Batch Cocktail)

Ingredients: 

• 1 cup pure cranberry juice
• 1/4 cup freshly squeezed lime juice
• 1/4 cup simple syrup or agave 
• 1 1/4 cups of vodka (omit if you prefer a non-alcoholic version) 
• 3 cups ice cubes
• 1 1/2 cups limeade 
• 2 cans sparkling water
• Fresh lime slices
• Fresh cranberries

Step by Step: 

1. Stir together the cranberry juice, lime juice, simple syrup or agave, and vodka in a pitcher
2. Stir in limeade and ice
3. Pour the cocktail into each glass filled with fresh ice, leaving a little room at the top. Then, top each glass with sparkling water. Add an extra shot for a stronger drink. 
4. Garnish with a fresh lime slice and a cranberry.

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