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    You are in: Home / Cookbooks / Great Recipes for the Holidays!
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    199 recipes in

    Great Recipes for the Holidays!

    In here are recipes for breakfasts, dinners, desserts, sides, and salads. There are also recipes for using leftovers and some easy meals for the day before or after. I hope you enjoy!
    « Previous 1 2 3 4 . . . 8 9 10 Next »
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    These adorable “portion perfect” Raspberry Swirl Cheesecake Minis will be just the ticket to end your meal on a sweet note without blowing your entire diet! Fresh raspberry sauce is marbled through the decadent and creamy cheesecake, which tops off a crunchy, chocolate cookie crust. From Menu Musings.

    Recipe #514180

    Looking for a way to use up an abundance of apples, I stumbled across this recipe on Pinterest and traced it to bunnysoven.com. She gives credit to Examiner.Com, from Anne Marie Hurley, Livonia, Michigan. I took the liberty of tweeking this just a little. What makes this cake killer is the caramel frosting you make and pour over the cake. Make the cake let it cool , make the caramel sauce and pour the hot caramel sauce over the cake. Uh huh, gooey delicious caramel over a moist apple filled cake. It's easy, fast to make and incredibly delicious. This is a keeper!

    Recipe #514058

    This looked so good I must share! It could be used for chicken also with equally good results! You could use 2 chickens or half the recipe if using one. From Better Homes & Gardens magazine, November 2013.

    Recipe #513466

    Though firm when raw, cranberries fall quickly to even just a little heat. You don’t have to bake them long. When finished, they are warm and almost melt in your mouth. This is how the cranberry is meant to be enjoyed!

    Recipe #513322

    Chocolate chips, pecans, peanut butter chips-it had me there. From the Barefoot Contessa show, Wedding Anniversary(her and Jeffrey's 45th!). She's replicating a delicious cookie from a restaurant in New York. Enjoy!

    Recipe #513145

    You will love the caramelized onions and the avocado mash as the condiment...so good! This is reminiscent of a B.L.T in some ways....or rather it might be called a T.L.T. This is a keeper! From The Simple Veganista, who says the recipe was inspired by I Love Vegan

    Recipe #512514

    Delicious but with a sweet flair that you'll fall in love with! This will hit the spot and satisfy your craving for a chunky, sweet, peppery, crunchy style sandwich. Full of texture and flavor, it's a hearty salad that will comfort you and leave you feeling completely satisfied. This can be served as a traditional or open faced sandwich. Or simply serve on a bed of lettuce and skip the bread. I use regular mayo when I don't have vegan. From The Simple Veganista.

    Recipe #512511

    Healthy fruit tea cooked in slow cooker. From slavasrecipes.

    Recipe #511195

    Easy and Yummy! Quick too. From betterrecipes.com and made much easier.

    Recipe #510958

    Modified from the NY Times by ofallytasty.com, who adapted it from The National. I put my spin on it by using vegetable broth, and adjusting some of the measurements. If you have smoked salt, by all means sprinkle some over the soup when you serve it.

    Recipe #510791

    A sweet, mild, rich tasting drink developed at Vegetarian Times magazine. Make sure you use silken tofu, it's different from regular tofu, much creamier and smoother. FYI: In December 1981, Redwood Valley Soyfoods Unlimited (California) introduced Soynog, the earliest known soy-based non-dairy and vegan eggnog based on soy milk and tofu (added for thickness). It was renamed Lite Nog in 1982 and Tofu Nog in 1985. I haven't tried this yet, putting here for safekeeping.

    Recipe #510673

    I was looking for a great way to fix my spaghetti squash and went searcing. I started watching Diners, Drive Ins, & Dives and they went to this place called The Pit Stop in New York and they made the most delicious dish with spaghetti squash. I used all of the veggies except eggplant, which I did not have on hand. To see the video, go to http://www.foodnetwork.com/videos/pit-stop-spaghetti-squash/96662.html. This recipe is directly from the Pit Stop restaurant in Merrick, New York.

    Recipe #510594

    If you love a thick fudgy brownie, where the inside is almost a bit under-done, but the crackly edges, this may become your favorite. This is brownie bark. Basically, the entire pan is full of edge pieces (now there’s no need to hoard the corners). From heathersfrenchpress.com

    Recipe #509952

    From Vegetarian 100 Everyday Recipes cookbook, this is a great paella!

    Recipe #509751

    The finishing touch from the opening of Thrive Kitchen menu in Santa Monica, California. Contributed by Peggy Kotsopoulos(host of television show Peggy K’s Kitchen Cures on Veria Living TV, and author of Kitchen Cures) for Thrive Forward, which is all about a plant based diet, healthy living, and having fun. If you can't find coconut sugar, I would try substituting coconut, ground fine, with raw sugar. The computer doesn't recognize chia seed, so I put it in parenthises(sp?)

    Recipe #509514

    A mix of mushrooms stand in for the clams to create a super satisfying chewiness, while some chopped up nori gives this chowder a true taste of the sea. It’s thick and creamy and loaded with the finer things, like potatoes and carrots. Crumble some saltines over the top and you’ll be able to hear the Atlantic Ocean lapping at your feet. From foodthinkers.com.

    Recipe #509421

    The first cookies I won a ribbon for in the state fair! From the Ghirardelli web site.

    Recipe #509139

    These would be great for a party or Christmas tray. I haven't tried this yet, but the salty sweet combination has me intrigued, and then it's covered in chocolate, yum. From Girardelli chocolate site.

    Recipe #509057

    Crack into these soft, creamy, fluffy potatoes and enjoy the deliciousness of it with the sauce! No peeling, slicing, chopping or cutting, just put your whole potatoes in the slow cooker, set it (you’ll be thinking about them ALL day!). I added 1/2 chopped onion and about a cup of frozen peas to the mix, cause I love veggies and it tasted great. I used cream of celery soup, as that's what I had on hand. If you like, you can add milk(I would use non dairy) or vegetable broth instead of water. Adapted from ohbiteit.com.

    Recipe #508640

    Filled to the brim with sunflower seeds, pistachios (or your favorite nut), peanut butter, and flaxseed meal, they pack a punch full of texture, heart healthy fats, and fiber. Plus, they're delicious and incredibly satisfying. Easy to make and loaded with flavor, you can customize these granola bars to include your favorite ingredients. For example, you can substitute any kind of chopped nuts for the sunflower seeds or peanuts, or swap out a different kind of nut butter in place of the peanut butter. It is important that you use ground flaxseeds, available at natural food stores. If you buy whole flaxseeds, you can grind them at home in your spice grinder. If you're gluten-sensitive, be sure your oats are gluten-free. For soy-free, use a soy-free vegan butter. From Robin Roberson's new book Nut Butter Universe and posted on The Vegan Chickpea. I love Robin's recipes!

    Recipe #507840

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