Holiday Recipes Worth Gathering Over

Holiday Recipes Worth Gathering Over

Check out the recipes our team curated for this holiday season - join us in gathering some friends and family and share a meal - or a drink!

Matt’s go-to drink from November to February

Fort Golley Boulevardier

Ingredients

2 oz Bourbon

1.5 oz Vermouth

1 oz Campari

Stir 40 times (trust him on this!)

Orange Twist Garnish

Lauren & Frances

Our favorite duo team chose to share their go-to crowd friendly options!

Saltine Cracker Toffee (Fran’s Pick)

Ingredients

Original recipe (1X) yields 35 servings

  • 4 ounces saltine crackers

  • 1 cup butter

  • 1 cup dark brown sugar

  • 2 cups semisweet chocolate chips

  • ¾ cup chopped pecans

Directions

  1. Gather all ingredients, and preheat the oven to 400 degrees F (200 degrees C)

  2. Line a rimmed baking sheet with saltine crackers in single layer.

  3. Combine butter and sugar in a saucepan. Bring to a boil; boil for 3 minutes.

  4. Immediately pour over saltines and spread to cover crackers completely. Bake in the preheated oven for 5 to 6 minutes.

  5. Remove from the oven and sprinkle chocolate chips over top. Let sit 5 minutes.

  6. Spread softened chocolate evenly. Sprinkle with pecans. Allow to cool completely, about 25 minutes.

  7. Break toffee into pieces. Enjoy!

Ginger Apple Moscow Mule (Lauren’s Pick)

Ingredients

Original recipe (1X) yields 35 servings

  • 4 ounces saltine crackers

  • 1 cup butter

  • 1 cup dark brown sugar

  • 2 cups semisweet chocolate chips

  • ¾ cup chopped pecans

Directions

  1. Gather all ingredients, and preheat the oven to 400 degrees F (200 degrees C)

  2. Line a rimmed baking sheet with saltine crackers in single layer.

  3. Combine butter and sugar in a saucepan. Bring to a boil; boil for 3 minutes.

  4. Immediately pour over saltines and spread to cover crackers completely. Bake in the preheated oven for 5 to 6 minutes.

  5. Remove from the oven and sprinkle chocolate chips over top. Let sit 5 minutes.

  6. Spread softened chocolate evenly. Sprinkle with pecans. Allow to cool completely, about 25 minutes.

  7. Break toffee into pieces. Enjoy!

The perfect sharable for those that love a sweet & salty combo

Kara’s Peppermint Bark Crunch

Ingredients:

  • 4 cups Rice Chex cereal

  • 4 cups popcorn

  • 1 bag Christmas colored M&M's

  • 3 cups white chocolate chips or chopped white chocolate

  • 1 teaspoon vegetable or canola oil

  • 1/2 cup crushed peppermint or candy canes

Instructions:

  1. Line two baking sheets with parchment paper and set aside.

  2. In a large bowl, combine chex and popcorn.

  3. Melt white chocolate and oil in the microwave or over a double boiler until completely melted. If you melt it in the microwave, melt for 30 second increments, stirring after each time, until melted and smooth. If you use a double boiler, stir continuously until the chocolate is melted. You don't want to burn the chocolate or it will become clumpy.

  4. Once the chocolate is melted and completely smooth, pour over the chex and popcorn mixture and toss to combine. Add some of the M&M's and crushed peppermint, saving some for topping at the end. Toss to combine and make sure all the chex and popcorn are covered with the white chocolate toppings.

  5. Spread mixture onto the lined baking sheets and sprinkle more M&M's and peppermint on top while it's still wet. Let cool completely before breaking into pieces and serving. Enjoy!

Sami’s

Great-Grandmother Elaine’s Sticky Cinnamon Rolls

In Sami’s opinion - the best cinnamon rolls you’ll have

Ingredients

  • Make your own or … 2 loaves Rhodes frozen bread (Unthawed at purchase, thaw in fridge the night before then bring to room temp)

  • 2 sticks butter (Room Temp)

  • Generous amount of brown sugar 

  • Fairly generous amount of cinnamon to sprinkle

  • 2-3 Tablespoons of milk

  • Optional: Pecans or other nuts for bottom of pan 

Instructions:

If you are using frozen bread, make sure to thaw the bread the night before!

Grab your pan and grease the bottom of the pan with a generous amount of butter and add brown sugar to the bottom of the pan (if you are using pecans or another type of nut also add this to the bottom of the pan). 

Once your bread is thawed and not cold in the middle - work the 2 loaves together to make it about 1/2” thick. 

Preheat the oven to 350 degrees. 

Once your loaves are combined, use a rolling pin to get it to the right thickness. Spread 1 stick of butter on to the bread. Cover the bread and butter generously with brown sugar. Sprinkle a fairly generous amount of cinnamon on top. Roll the bread up tightly.  Cut into 1/2” slices. Add the slices to the pan that you have greased & topped. Let the cinnamon rolls rise to double the size that they currently are. Once they have risen, brush the top of the rolls with a couple tablespoons of milk. 

Bake at 350 degrees for 30 minutes or until done (If you use a glass pan, they will cook quicker)

When they are done, grab a large cookie sheet and line with foil (For easier cleanup). Using hot pads or several towels grab the pan and flip it onto your cookie sheet - make sure to get all of the brown sugar goodness for the top of your rolls on there! 

Cut and enjoy with your family! 

An at-home version of the cult-classic featuring your favorite fall flavors

Caitlin’s

At-home PSL

Ingredients:

  • 2 shots of espresso (or sub 1/2 c hot coffee)

  • 1-2 TBSP Pumpkin Puree

  • 1-2 tablespoons maple syrup, to sweeten

  • 1 teaspoon pumpkin pie spice

  • 1 teaspoon vanilla extract

  • Whipped cream for topping (optional but recommended)

Instructions

  • Pour milk into a small pot and heat over medium-low heat until it is hot and almost simmering, but do not boil the milk.

  • Make your espresso and pour it into a large mug or glass mason jar. Add pumpkin puree, maple syrup, pumpkin pie spice and vanilla and stir until well combined.

  • Use a milk frother to froth your milk for about 30 seconds or until foamy, then pour into the mug on top of the pumpkin espresso mixture. Reserve the extra foam, and spoon it on top.

  • Feel free to top with whipped cream if you wanna get a little fancy. Sprinkle with a little extra pumpkin spice or cinnamon.

Madison’s

Honey Whipped Feta with Garlic Herb Roasted Olives

The best shareable for a crowd!

Ingredients

ROASTED OLIVES

HONEY WHIPPED FETA

Instructions

1. Preheat the oven to 450° F. In a baking dish, combine the olives, olive oil, garlic, shallot, lemon, thyme, oregano, and a big pinch of chili flakes. Bake 20-25 minutes, until the garlic turns golden and the oil is sizzling.

2. Meanwhile, whip the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 

3. Spoon the feta into a serving bowl and then top with the warm olives. Serve with bread or crackers.

Tried & true staple of the season

Caroline’s

Peppermint Bark

Ingredients:

  • 12 ounces (339g) white chocolate, coarsely chopped and divided*

  • 6 ounces (170g) semi-sweet or bittersweet chocolate, coarsely chopped*

  • 1 and 1/2 teaspoons vegetable oil or coconut oil, divided

  • 1/2 teaspoon peppermint extract, divided

  • 2–3 regular-size candy canes (24–36g total), crushed

Instructions

  • Line the bottom and sides of a 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Or use a lined baking sheet. Set aside.

    Bottom layer: There are a few ways you can melt the chocolate. You can use a double boiler over just barely simmering water or you can use the microwave. The microwave is a little more convenient for most, so my directions are for a microwave. (If using a double boiler, follow this recipe, but melt the chocolate layers in your double boiler over simmering water.) Place 6 ounces of white chocolate in a small heatproof bowl or a liquid measuring cup. Add 1/2 teaspoon of oil. Melt in 20-second increments, stirring vigorously with a silicone spatula or spoon after each increment, until completely melted and smooth. White chocolate and chocolate overheat easily, so it’s important to do this in increments. Once melted, stir in 1/4 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan, and, with an offset spatula or spoon, spread into a thin smooth layer. (If using a baking sheet, make it as thin as you’d like… I usually spread it out to about 8×12 inches.) Place the baking pan in the refrigerator for 10–15 minutes or until almost completely set. If it sets completely, the bark layers could separate.

    Middle layer: Place semi-sweet chocolate in a small heatproof bowl or a liquid measuring cup. Add 1/2 teaspoon of oil. Repeat melting, just as you did with the white chocolate in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer and spread it into a smooth layer. Place the baking pan back in the refrigerator for 10–15 minutes or until almost completely set.

    Top layer: Place the remaining white chocolate in a small heatproof bowl or a liquid measuring cup. Add last 1/2 teaspoon of oil. Repeat melting, just as you did with the other layers. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle evenly with crushed candy canes. To crush, place the unwrapped candy canes in a sealed zipped-top bag and roll or bang with a rolling pin or meat mallet until crushed.

    Refrigerate the bark until completely set, about 1 hour. Once hardened, remove from the pan and peel off the foil or parchment. Break or cut into pieces as large or as small as you want. If your bark chilled in the refrigerator for longer than 3–4 hours, let it sit at room temperature for 10–15 minutes to slightly soften before breaking/slicing. (Or else the layers might separate.)

    Cover and store leftover bark in the refrigerator for up to 3 weeks. The bark can be left at room temperature for a few days in colder months, but it gets a little soft.