Looking for some new recipes to brighten the holidays this year? We’re sharing some of our favorite sweet treats and savory bites inspired by our color names. From a festive cherry pie to a toasty mug of hot cocoa, we’re welcoming these dishes and drinks from our homes to yours.
Simply the Best Cherry Pie
Cherry pie is a holiday staple in our home. Its naturally festive look makes it a choice dessert for any tablescape. This recipe is simple, sweet and impossible not to enjoy! – Jess G.
- 1-1⁄4 cups sugar
- 3 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1 tablespoon butter, softened
- 2 (14.5 oz) cans pitted tart cherries
- 1⁄4 teaspoon almond extract
- 2 teaspoons lemon juice
- 1 pastry for a double-crust 9-inch pie
- Preheat oven to 400°F.
- Drain cherries, reserving 1/2 cup juice.
- Combine sugar, cornstarch and salt.
- Combine cherry juice, almond extract and lemon juice.
- Add to dry ingredients, mixing well.
- Add cherries and mix well again.
- Add butter and let stand for 15 minutes.
- Pour cherry mixture into pie crust
- Bake for 50 to 55 minutes.
- Serve warm with your favorite ice cream (optional).
Peppermint Hot Cocoa for Two
My husband and I always start the holidays with Bing Crosby, boxes of decorations and peppermint hot cocoa to drink as we decorate. This easy-to-make classic is a great way to kick off the holidays, but it’s also great for making the cold winter nights in Cleveland a little warmer. I love serving my cocoa in a festive mug topped with marshmallows and a candy cane because ‘tis the season for Instagram-worthy garnishes. – Jules F.
- 1-1/2 cups of milk or unsweetened almond milk
- 2 tablespoons of sugar
- 2 pinches of salt
- 2 oz of chopped bittersweet chocolate
- 1/2 teaspoon of peppermint extract
- Marshmallows (optional)
- Candy cane (optional)
- Combine almond milk, sugar and salt in a small saucepan and heat on medium-low.
- When the mix starts to steam, add the chocolate and whisk until melted.
- Add the peppermint oil and stir, letting it heat for another minute. Add additional drops if you want a mintier flavor.
- Pour into your favorite mugs.
- Add marshmallows and a candy cane for garnish (optional).
Arugula Flatbread with Honey Balsamic Reduction
We love making this flatbread as an appetizer during the holidays because it’s so flavorful and contains so many good ingredients. It’s also super easy to cook which makes it the perfect go-to for one of the busiest times of the year. – Marisa P.
- Flatbread (we use whole wheat or gluten-free, but any flatbread will work)
- 2 tablespoons EVOO
- 1 cup fresh cherry tomatoes, halved
- 3 oz soft goat cheese, crumbled
- 1 oz fresh mozzarella (torn into chunks)
- 4 oz thinly slices prosciutto, torn (optional, skip if to keep dish vegetarian)
- 1 handful fresh arugula
- Pinch of sea salt
- ½ cup of balsamic vinegar
- 3 tablespoons of raw honey
- Heat your oven to 425°F.
- To make the reduction, add balsamic vinegar and raw honey to a small saucepan set over medium heat. Once the mixture begins to bubble, reduce the heat to medium-low heat and allow to simmer until reduced by half, about 10 minutes. Remove from the heat and set aside to cool before serving.
- While your reduction is cooking, spread the flatbreads out on a large baking sheet and brush the tops with the extra virgin olive oil. You can also do an egg wash here if you would like.
- Top the flatbread with the tomatoes, goat cheese, mozzarella and prosciutto. Sprinkle a pinch of salt onto each piece of flatbread.
- Bake in the oven for about 8-10 minutes until the cheese is melted & slightly bubbly.
- Remove from oven, top with arugula, let it sit for a couple of minutes before drizzling on your reduction. Slice, serve and enjoy!
Delightfully Dreamy Irish Cream
I make a few batches of Irish Cream and divide them into mason jars to pass out for Christmas gifts. My family eagerly anticipates them every year. – Jess F.
- 1 cup light cream
- 1 (14 oz) can sweetened condensed milk
- 1-2/3 cups Irish whiskey (optional)
- 1 teaspoon instant coffee (I use Starbucks Christmas Blend VIA®)
- 2 tablespoons chocolate syrup
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Combine ingredients and blend 20 seconds.
- Divide into containers.
Sparkling Cranberry Mimosa
The holidays are always cause for celebration in our house. We toast to the New Year with a crimson spin on mimosas; a dash of lime, a hint of cranberry and suddenly this Sunday brunch staple is fit for any festivity. – Susan B.
- 1 lime, halved
- 2 tablespoons sugar
- 1 cup sweetened cranberry juice
- 1 bottle champagne
- 12 fresh cranberries
- Line glasses with lime and dip in sugar.
- Pour desired amount of cranberry juice into each glass and top with champagne.
- Garnish with cranberries.
Gooey Baked Brie
Nothing will bring your family to the table like a gooey wheel of baked brie. Around the holidays, we love to top ours with cranberry sauce doctored up with orange peel and warm spices. — Sam. T.
- 1/4 wheel of brie
- 4 tablespoons honey
- Toasted walnuts for garnish (optional)
- Assorted berries for garnish (optional)
- Preheat oven to 350 degrees F.
- Place brie on a sheet pan covered with parchment paper and drizzle with honey.
- Bake for 5-7 minutes, or until it starts to ooze, but not melt.
- Garnish with walnuts and assorted berries (optional).
- Serve with crackers.
Creamy Classic Eggnog
Love it or hate it, our family gatherings are not complete without this seasonal staple. In our house we like to create a toppings bar so everyone can garnish with their favorite flavors. – Everett. W.
- 2 cups milk
- 1/2 teaspoon ground cinnamon, plus more for garnish
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon pure vanilla extract
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1 cup bourbon or rum (optional)
- Whipped cream, for serving (optional)
- Over low heat, combine milk, cinnamon, nutmeg and vanilla in a small saucepan – slowly bring mixture to a low boil.
- In a large bowl, whisk egg yolks with sugar until pale in color. Slowly add hot milk mixture to egg yolks in batches and whisk until combined.
- Return mixture to saucepan and cook over medium heat until slightly thickened, but does not boil. (If using a candy thermometer, mixture should reach 160 degrees F).
- Remove from heat and stir in heavy cream and, bourbon or rum (optional).
- Refrigerate until chilled.
- Garnish with whipped cream and cinnamon (optional).
Share your favorite holiday recipes with us in the comments below and check out some other great holiday ideas to fill your home with cheer this season.