Krista’s Favorite Holiday Recipes

BEST EVER Dip Recipe (double it, trust me)

• 2 8 oz containers dairy-free cream cheese I used Kite Hill or regular cream cheese if not DF
• 2 fresh jalapeños seeds removed and finely diced
• 2-3 Tbsp finely diced red onion
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 lime juiced
• 1/4 cup finely chopped green onions plus more for garnish
• 1 14 oz can cranberry sauce with whole berries

Bring the cream cheese to room temperature then whip using a handheld mixer, getting a nice whipped cream cheese texture. Next, add the garlic powder, salt, pepper, lime juice, diced jalapeños, and diced green and red onions. Mix until combined.

Add the cream cheese mixture to a serving platter of choice. Spread it out into an even layer. 

Pour the cranberry sauce over the top of the cream cheese mixture and spread out using a spoon. This will be the top layer. 

Garnish with green onions and serve with the crackers of your choice.

Sweet Potatoes & Goat Cheese

Crock Pot Mash

•  5 pounds Russet or Yukon Gold potatoes, peeled and quartered
•  2 cups water
•  2-4 cloves garlic
•  2 teaspoons kosher salt
•  1 stick (1/2 cup) salted butter
•  1-2 yellow onions, thinly sliced or chopped 
•  1/4 cup dry white wine
•  kosher salt and black pepper
•  1 tablespoon chopped fresh thyme
•  8 sage leaves 
•  kosher salt and black pepper
•  1/2 cup sour cream
•  1/2 – 1 cup heavy cream
• 1 1/2 cups shredded gruyere cheese

1. In the bowl of your crockpot, combine the potatoes, water, garlic, and salt. Cover and cook on high for 4 hours or on low for 6-8 hours, until the potatoes are fork tender. Set the crockpot to low or warm. 

2. Drain the potatoes, then add them back to the crockpot. Let sit, uncovered while you caramelize the onions. 

3. Melt together 4 tablespoons butter and the onions in a large skillet over medium heat. Cook, stirring occasionally until softened, about 10 minutes. Add the wine and continue to cook another 5 minutes until the onions are deeply caramelized.

4. Add 4 tablespoons butter, the thyme, and sage, and season with salt and pepper. Cook another 2 minutes, then remove from the heat.

5. Mash the potatoes with a masher. Add the cream and sour cream, adding more cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir the onions in with the butter and cheese, cover, and cook another 15 minutes, or until the cheese is melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.

Parm Crusted Brussel Sprouts

• 1 pound brussels sprouts 
• 3 tablespoons unsalted butter, melted
• 3 tablespoons olive oil
• 1 tablespoon garlic, finely minced
• 3 tablespoons parmesan, grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, more to taste
• 1/2 teaspoon dried red pepper flakes
• 2 tablespoons honey 
• 1 cup grated parmesan

1. Preheat oven to 400°F.
   
2. Line a baking sheet with parchment paper.
   
3. Trim the stem off the brussels sprouts and cut in half. Make sure to cut them all into equal sizes so they cook evenly.
   
4. Toss them with melted butter, olive oil, garlic, parmesan, salt, black pepper, red pepper flakes, and honey.
   
5. Dip each brussel sprout in the parmesan so that the flat side is covered in parmesan. Press down so the parmesan sticks on and transfer to the tray. Repeat with the rest of the brussel sprouts.
   
6. Pop in the oven to roast for 15 to 25 minutes, flipping over halfway once the cheese has crisped up.
   
7. Enjoy warm!

Apple Crumble Cheese Cake Recipe

Crust

18 graham cracker sheets

1/2 cup butter, melted (1 stick)

1/4 cup brown sugar

pinch salt


Filling

32 oz cream cheese, softened

4 eggs

1 cup white sugar

1/2 cup 5% plain greek yogurt

2 tsp vanilla


Apples

2 large apples, peeled and diced small. I used gala

1/2 lemon, juiced

1 tbsp brown sugar

1 tsp cinnamon

1 tsp arrowroot (sub cornstarch)


Crumble

3/4 cup white flour

1/3 cup brown sugar

6 tbsp butter, melted

1 tsp vanilla

1 tsp cinnamon


Caramel Topping

1/3 jar Smucker’s caramel (or homemade)

1. Preheat oven to 350F. Grease a springform pan with non-stick spray and parchment paper. Alternatively use a 9inch pie dish, but springform will be best for this cheesecake.

2. In a food processor, blend graham cracker sheets. Once fine crumbs, add in melted butter, brown sugar, and salt. Pulse until well combined.
   
3. Pour into springform pan and press firmly down using the bottom of a glass or hand. Bake for 12 minutes at 350F and let cool completely. Reduce oven heat to 325F.
   
4. While crust is cooling, make the filling, apples, and crumble.
   
5. In a large bowl, use a hand mixer to beat cream cheese until smooth. Add in eggs one at a time and continuing mixing. Then add in sugar, greek yogurt, and vanilla and beat for several minutes until smooth. Set aside.
   
6. In a medium bowl, add diced apples. Top with lemon juice, brown sugar, cinnamon, and arrowroot. Toss until apples are evenly coated.
   
7. In another bowl, mix together the white flour and brown sugar, then add in the butter, vanilla, and cinnamon. Mix until crumbles form and there are mostly little crumbs with some dime sized chunks.
   
8. If your springform pan typically leaks, or just to be certain it doesn’t, wrap the bottom and halfway up in several layers of foil before adding cheesecake filling.
   
9. Pour cheesecake filling into cooled crust. Sprinkle apples evenly over the top, being sure that the center isn’t the heaviest. Repeat with crumble topping, evenly distributing it to cheesecake.
   
10. Bake cheesecake for 30 minutes at 325F. After 30 minutes is up, reduce heat to 250F and bake for 50 minutes. Turn oven off and let cheesecake sit in warm oven for 30 minutes, then crack oven door open and let cheesecake cool down even more for 1 hour with oven door open.
    
11. Bring cheesecake to room temperature on counter (about 2-3 hours) and run a knife around the edge of the cheesecake before transporting to refrigerator overnight.
    
12. After a night in the fridge, release from springform pan. It should easily lift off, but if not, run a knife along the edge again. Before serving, top with warmed caramel sauce. Slice into using a wet sharp knife.

Alissa’s Favorite Holiday Recipe

Cake:

• 1 ¼ c.. Boiling water 
• 1 c.  quick oats
• ½ c. butter
• 1 c. granulated sugar
• 1 c. brown sugar
• 1 tsp. Vanilla extract 
• 2 eggs
• ½ c. flour
• ½ tsp. Salt 
• 1 tsp. Cinnamon 
• 1 tsp baking soda

Frosting:

• ⅓ c. melted butter 
• ¾ c. brown sugar 
• 3 T. Milk 
• 1 c. coconut 
• ½ c chopped nuts

1. Put oats into boiling water , remove from heat, and let sit for 5 minutes
   
2. Beat butter and sugar, blend in egg and vanilla extract, add oasts and dry ingredients. Beat together. 
   
3. Bake at 350 for 30 minutes. 
   
4. Mix ingredients together for frosting.
   
5. Remove from oven and spread frosting.

Lisa’s Favorite Holiday Recipe

Monkey Bread

• 3 packages refrigerated buttermilk biscuit dough
• 1c granulated sugar
• 1T ground cinnamon
• 1c unsalted butter
• 3/4c packed brown sugar

1. Preheat oven to 350F.
   
2. Separate the biscuit dough rounds, cut each biscuit into quarters, and place the pieces in a large zip-top bag. Add the sugar and cinnamon, seal, and shake until the biscuit pieces are evenly coated (you can do this in batches if needed).
   
3. Lightly grease a 10-inch bundt pan and place the coated biscuit pieces in the pan.
   
4. In a small saucepan, combine the butter and brown sugar. Cook over medium heat, stirring occasionally, until the mixture starts to boil and the butter is completely melted. Pour the hot sugar mixture over the biscuit pieces in the pan.
   
5. Bake for 40 to 45 minutes or until the top is deep golden brown. Place the pan on a wire rack and let cool for 10 minutes. After cooling, place a large serving plate on top of the pan and carefully flip the pan over to invert the bread onto the plate. Remove the pan and let the bread cool for a few more minutes before serving warm.

Madi’s Favorite Holiday Recipe

Boursin, Fig & Pistachio Dip

• 1-2 blocks of boursin cheese 
• 1 jar of fig jam
• 1-2 cups pistachios, crushed 
• Honey or Hot Honey 
• Ritz crackers or pita crackers
  
  1. Spread the Boursin thin. You want a nice thin layer of cheese. If the container is too small, the cheese layer will be too thick.
  
  2. Use a thin layer of fig jam. The fig jam is sweet so if you prefer less sweetness, use a thin layer.
  
  3. Sprinkle pistachios to cover the top 
  
  4. Drizzle honey (or hot honey if you’re into sweet and spicy) 
  
  *Adjust the measurements and ingredients based on the size of your serving dish! This recipe can be customized to your liking.

Vigi’s Favorite Holiday Recipe

Homemade Rum Eggnog