Celebrate the Season with The House Match Team's Treasured Holiday Recipes
The holidays are here, and it's time to indulge in the joy of festive flavors and delightful treats! Whether you're hosting a gathering or simply looking to add some holiday cheer to your table, our team has curated a list of their absolute favorite Christmas drinks, dishes, and desserts. These recipes are sure to spread warmth and happiness among your loved ones this season. Let's dive into our team's cherished picks:
Eggnog
Recommended by Kendall, Viktor & George
Ingredients:
4 cups milk
1 teaspoon ground cinnamon
5 whole cloves
2 ½ teaspoons vanilla extract, divided
12 large egg yolks
1 ½ cups white sugar
4 cups light cream
2 ½ cups light rum (Optional)
½ teaspoon ground nutmeg
Instructions:
Combine milk, cinnamon, 1/2 teaspoon vanilla, and cloves in a saucepan over the lowest heat setting; stir and heat for 5 minutes. Increase heat to medium-low and slowly bring to a boil. Remove from the heat.
Whisk egg yolks in a large bowl until light yellow in color. Add sugar and whisk until light and fluffy.
Pour some of the hot milk mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue adding hot milk and whisking to combine until all milk is incorporated.
Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick, about 3 minutes; do not allow the mixture to boil.
Strain to remove cloves and let cool for about 1 hour, then stir in cream, rum, remaining 2 teaspoons vanilla, and nutmeg. Refrigerate before serving, 8 hours to overnight.
Rudolph's Spritzer
Lisa's Sparkling Favorite
Ingredients:
2 ounces vodka
2 ounces grenadine
2 ounces freshly squeezed orange juice
2 ounces maraschino cherry juice
cherry-flavored lemon-lime soda, like Cherry 7-Up
maraschino cherries, for garnish
Instructions:
To a cocktail shaker* filled with ice, add vodka, grenadine, orange juice, and cherry juice. Shake until chilled.
Fill two lowball glasses with crushed ice. Strain the mixture into each glass until about ¾ full.
Top each with cherry-flavored lemon-lime soda. Garnish with maraschino cherries.
Baked Brie Wrapped in Puff Pastry
Tiffany & Sarah's Beloved Pick
Ingredients:
1 sheet puff pastry, thawed but still cold
All-purpose flour, for rolling
1 (8 to 12-ounce) round brie cheese (5- to 7-inches in diameter)
1 large egg, beaten
Optional extras: See Variations
Baguette slices or crackers, for serving
Instructions:
Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment and set aside, or bake your brie in a pie plate.
Roll out the puff pastry. Dust a work surface with a small amount of flour. Unwrap 1 sheet puff pastry and place it on the flour. Coat a rolling pin with a little flour and roll out the puff pastry into a rough 11-inch square. No need to get out a ruler; it's fine to estimate.
Wrap the brie in the pastry. Place 1 round of brie in the middle of the pastry. Top with any optional extra toppings, if using. Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides.
Transfer the wrapped brie to the baking sheet or pie plate. Place the wrapped brie to the baking sheet or pie plate. If the pastry has warmed and is no longer cool to the touch at this point, place refrigerate for 10 minutes, or until you're ready to bake and serve.
Brush with egg. Brush the pastry all over with 1 beaten egg. Be sure to get the sides and around the folds. Try not to let the egg puddle under the brie.
Bake until golden-brown, 35 to 40 minutes. Bake until the pastry is deep golden-brown, 35 to 40 minutes.
Allow to cool 5 to 10 minutes. Set aside to cool for 5 to 10 minutes. This gives the hot cheese time to firm up a little. Cut into the brie early and most of it will gush right out — which is still delicious, but less tidy.
Transfer to a serving platter. Use the parchment paper to transfer the brie to a serving plate. If you baked it in a pie plate, serve straight from the plate, but double check that the plate has cooled enough to handle.
Glazed Holiday Ham
Alina's Savory Choice
Ingredients:
One 8-pound boneless fully-cooked smoked ham
1 tablespoon whole cloves, optional
Two 20-ounce cans pineapple slices in juice
20 maraschino cherries
2 cups honey
2 cups firmly-packed light brown sugar
Instructions:
Let the ham sit at room temperature for about 30 minutes. Preheat the oven to 350 degrees F.
Place the ham on a cutting board. Using a sharp paring knife, score the top and sides in a diagonal crosshatch pattern about 1/4 inch deep. Push the cloves into the ham if using, placing them at the intersections of the cuts. Put the ham, scored side-up, on a rack set in a roasting pan.
Drain the pineapple rings, reserving the juice. Arrange the sliced pineapple all over the ham, securing with toothpicks. Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick.
Pour 1/4 inch water into the bottom of the pan and tent the ham loosely with foil. Roast until an instant-read thermometer inserted in the thickest part of the ham registers 130 degrees F, about 1 hour.
Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Bring to a simmer and cook, stirring occasionally, until thickened, syrupy and reduced to about 3 cups, 25 to 30 minutes. Set aside.
Increase the oven temperature to 425 degrees F.
Uncover the ham and carefully brush a third of the glaze all over. If the water in the roasting pan has evaporated, add more. Bake the ham for 15 minutes more. Brush with another third of the glaze and bake for 15 minutes more. Brush the remaining glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 15 minutes more. Let rest for 15 minutes before slicing.
Homemade Dinner Rolls
Matt's Must-Have
Ingredients:
½ cup warm water (about 105 degrees F)
¼ cup granulated sugar
1 Tablespoon active dry yeast
6 Tablespoons salted butter (melted and cooled)
1 cup whole milk (room temperature)
1 egg (room temperature, lightly beaten)
½ Tablespoon sea salt
3-4 cups all-purpose flour
2 Tablespoons salted butter (melted) for topping
Coarse Sea Salt (for sprinkling) for topping
Instructions:
Line a 9×13” baking pan with parchment paper, set aside.
Add sugar, water and yeast to the bowl of your standing mixer fitted with the dough hook. Let the mixture sit for 5-10 minutes until foamy.
Once yeast is foamy, and the butter, milk and egg and stir to combine.
Add 3 cups of flour and ½ tablespoon salt and knead with dough hook. Add more flour gradually, as needed until a slightly-tacky ball forms.
Grease a large bowl and transfer the dough to the bowl. Cover with a damp cloth and set in a warm place to rise for about 1 hour, or until doubled in size.
Once dough has doubled, flour your hands and squeeze it to remove the gas.
With floured hands, form 12, equally-sized dough balls. (use a food scale to weight full batch of dough, then divide that number by 12 and make sure every dough ball is the same weight).
Roll them until they’re smooth balls.
Place the dough balls into the prepared baking sheet evenly spaced into 4 rows of 3.
Cover with a damp towel and let rise in a warm place until doubled in size (about 30-60 minutes) – do not let the towel touch the top of the rolls.
When the rolls have risen about halfway, preheat your oven to 375 degrees F.
Bake the risen rolls in the preheated oven for 25-30 minutes, until the rolls are golden-brown on the top and sound hollow when tapped with a wooden spoon, or reach an internal temperature of 185-190 degrees F when measured with an instant read thermometer.
Remove the dinner rolls from the oven and immediately brush them with melted butter and sprinkle with sea salt.
Cranberry Orange Relish
Abbie's Zesty Pick
Ingredients:
1 medium navel orange
1 (12 ounce) package fresh cranberries
½ cup white sugar
⅛ teaspoon ground cinnamon
Instructions:
Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
Place orange sections, 2 teaspoons orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
Transfer relish to a bowl. Cover and refrigerate until flavors have blended, at least 2 hours and up to 3 days.
Cheesy Potatoes
Melissa's Go-To Dish
Ingredients:
2 pounds frozen diced potatoes, like Ore Ida, thawed
8 tablespoons salted butter
16 ounces sour cream
1 (10.5 oz) can cream of chicken soup
kosher salt and pepper
1 teaspoon dried parsley
8 ounces sharp cheddar cheese, freshly grated
2 cups crushed potato chips
Instructions:
Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with nonstick spray. To thaw the potatoes, I just stick the bags in the fridge overnight. Be sure to drain any liquid from thawing.
Melt the butter in a large bowl - you can do this in the microwave or on the stovetop. Let it cool slightly.
Whisk the sour cream and the soup into the melted butter until combined. Add a big pinch of salt and pepper. You can also add a sprinkle of dried parsley if you wish.
Fold in the thawed potatoes. Fold and stir until the potatoes are completely incorporated and evenly distributed.
Spread the mixture in the baking dish. Top with the grated cheddar. At this point, you can stick the dish (covered) in the fridge until you’re ready to bake, or you can bake right away.
If baking right away, sprinkle the top with the crushed potato chips.
Bake for 60 minutes. Let stand for 10 to 15 minutes before serving. Scoop to serve!
This freezes great! Once you spread the mixture in the baking dish, seal it tightly with plastic wrap and foil, then freeze. To bake, let it thaw completely, then top with the cheddar and potato chips.
Homemade Mac & Cheese
Cody's Comfort Food
Ingredients:
Macaroni & Cheese
8 ounces uncooked elbow macaroni
¼ cup salted butter
3 tablespoons all-purpose flour
2 ½ cups milk, or more as needed
2 cups shredded sharp Cheddar cheese
½ cup finely grated Parmesan cheese
salt and ground black pepper to taste (Optional)
Bread Crumb Topping
2 tablespoons salted butter
½ cup dry bread crumbs
1 pinch ground paprika
Instructions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Make the macaroni and cheese: Bring a large pot of lightly salted water to a boil. Add macaroni and simmer, stirring occasionally, until tender yet firm to the bite, about 8 minutes; it will finish cooking in the oven. Drain and transfer to the prepared baking dish.
While the macaroni is cooking, melt 1/4 cup butter in a medium skillet over low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 3 to 5 minutes.
Gradually whisk 2 1/2 cups milk into the flour mixture, and bring to a simmer. Stir in shredded Cheddar and finely grated Parmesan cheeses; season with salt and pepper. Cook and stir over low heat until cheese is melted and sauce has thickened, 3 to 5 minutes, adding up to 1/2 cup more milk if needed. Pour cheese sauce over macaroni and stir until well combined.
Make the bread crumb topping: Melt 2 tablespoons butter in a skillet over medium heat. Add bread crumbs; cook and stir until well coated and browned. Spread bread crumbs over macaroni and cheese, then sprinkle with paprika.
Bake in the preheated oven until topping is golden brown and macaroni and cheese is bubbling, about 30 minutes.
Green Bean Casserole
Ashley's Classic Choice
Ingredients:
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup or Cream of Celery Soup
1/2 cup 2% milk
1 teaspoon soy sauce
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions (amount divided in recipe steps below)
Instructions:
Heat the oven to 350°F. Fold in the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart oven safe casserole until all ingredients are combined. Season the mixture with salt and pepper.
Bake for 25 minutes or until hot and bubbling. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions.
Bake for another 5 minutes or until the onions are golden brown. Let green beans rest a few minutes before serving to help the flavors meld and the casserole settle. Store leftovers in an oven safe dish for easy reheating.
Ambrosia Salad
Rachel Rademacher's Refreshing Favorite
Ingredients:
8 ounces frozen whipped topping, thawed
1/2 cup vanilla yogurt
1 cup shredded sweetened coconut
1 11-ounce can mandarin oranges, drained
1 8-ounce can pineapple tidbits or crushed pineapple, drained
1 cup maraschino cherries, drained
1/2 cup chopped pecans, optional
1 1/2 cups mini fruit-flavored marshmallows
Instructions:
In a large bowl, stir together the whipped topping and yogurt.
Using a rubber spatula, carefully fold remaining ingredients into whipped topping.
Chill before serving.
7-Layer Magic Bars
Taylor's Sweet Delight
Ingredients:
2 cups (225g) graham cracker crumbs
1/2 cup (1 stick) melted unsalted butter
14 ounces (1 can) sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
1 cup shredded sweetened coconut
1 teaspoon flaky sea salt, optional
Instructions:
Preheat oven to 350F. Spray a 9 x 13-inch baking pan with cooking oil then line it with parchment paper.
Place the graham cracker crumbs and the melted butter in a bowl. Toss with a fork until the crumbs are moist and hold together when squeezed with your hand.
Dump the crumbs in the middle of the pan and then press them into an even layer with your fingers or the back of a flat-bottomed cup.
Pour the sweetened condensed milk over the graham cracker crust. Spread to edges of the pan with a spatula.
Layer on the rest of the toppings. In this order, sprinkle the chocolate chips, butterscotch chips, pecans, and then sweetened coconut over the top of the condensed milk. Gently press the ingredients down with your palm so they stick to the condensed milk.
Bake in the oven for 30 to 35 minutes. Bake until the edges of the bars turn golden-brown and start to pull away slightly from the sides of the pan. Remove from the oven and sprinkle with the sea salt (if using).
Cool completely before lifting the bars out of the pan using the parchment paper. (Stick them in the fridge for a few hours or overnight if needed to help firm up.)
Cut into 24 pieces and store in an airtight container with wax paper or parchment paper between layers.
Sticky Toffee Pudding
Rachel Mundy's Decadent Choice
Ingredients:
Toffee Sauce
2 1/2 cups heavy cream, divided
1 stick unsalted butter (4 ounces)
1/2 cup light corn syrup
1 cup granulated sugar
Cake
6 ounces pitted dates (about 7 dates), preferably Medjool
3/4 cup water
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch of kosher salt
4 tablespoons unsalted butter, softened, plus more for greasing ramekins
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
Vanilla ice cream or lightly sweetened whipped cream, for serving
Instructions:
Make the Toffee Sauce: In a medium saucepan, combine 1 1/4 cups of the cream with the butter, corn syrup, and sugar; bring to a boil.
Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 40 minutes.
Carefully whisk in the remaining 1 1/4 cups of cream.
Strain the sauce through a sieve into a bowl.
In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes.
Transfer the dates and any liquid to a food processor and puree until very smooth.
Preheat the oven to 350°F. Lightly butter six 4-ounce ramekins. In a small bowl, whisk the flour with the baking powder, baking soda, and salt.
In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops.
Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean. Remove cakes and let cool slightly. Leave the oven on.
Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins. Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally.
Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up.
Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers.
Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges.
Let the puddings cool for 5 minutes, then run a thin-bladed knife around the insides of the ramekins; invert each pudding onto a dessert plate. Rewarm the remaining toffee sauce and spoon some around the puddings. Serve with vanilla ice cream or whipped cream.
Pfeffernüsse Cookies
Jamie's Traditional Treat
Ingredients:
½ cup molasses
¼ cup honey
¼ cup shortening
¼ cup margarine
2 large eggs
4 cups all-purpose flour
¾ cup white sugar
½ cup brown sugar
2 teaspoons anise extract
2 teaspoons ground cinnamon
1 ½ teaspoons ground cardamom
1 ½ teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground black pepper
½ teaspoon salt
1 cup confectioners' sugar for dusting
Instructions:
Place molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy.
Remove from heat and allow to cool to room temperature. Beat in eggs.
Combine flour, white sugar, brown sugar, anise, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, black pepper, and salt in a large bowl.
Add molasses mixture; stir until thoroughly combined. Refrigerate dough until well chilled, about 2 hours.
Preheat the oven to 325 degrees F (165 degrees C).
Roll dough into acorn-sized balls and place 1 inch apart on baking sheets.
Bake in the preheated oven until firm to the touch with slight cracking, 10 to 15 minutes. Cool on the baking sheets briefly before removing them to a wire rack to cool completely.
Dust cooled cookies with confectioners' sugar. Store in an airtight container.
Frosted Sugar Cookies
Saylor's Frosty Delight
Ingredients:
Cookies
¾ cup unsalted butter softened
1 (8-ounce) package cream cheese softened
1 cup granulated sugar
½ cup powdered sugar
1 teaspoon almond extract
1 egg
2¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
Frosting
4½ cups powdered sugar
⅓ cup unsalted butter softened
¼ cup milk plus more as needed
½ teaspoon vanilla extract
½ teaspoon almond extract
food coloring
Instructions:
Preheat the oven to 375 degrees F. Lightly grease a cookie sheet and set aside.
To make cookie dough, cream butter, cream cheese, both sugars, almond extract and egg in a large bowl or stand mixer until fluffy.
In a medium bowl, combine flour, baking powder and salt.
Add dry ingredients to the creamed mixture and stir until a soft dough forms.
Roll out dough on a lightly floured surface to about ⅜ inch thick (roll thinner for more crunchy sugar cookies).
Cut with cookie cutters and bake for 9–12 minutes on the prepared cookie sheet. Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
To make frosting, mix all ingredients in a medium bowl with a hand mixer. If too thick, add a little more milk.
Frost cookies and let set before storing.
Pecan Pie Cheesecake
Katie's Decadent Pick
Ingredients:
Crust
1 ¾ cups vanilla wafer crumbs
¼ cup brown sugar
⅓ cup unsalted butter melted
Pecan Filling
1 cup sugar
⅔ cup dark corn syrup
⅓ cup unsalted butter melted
2 large eggs lightly beaten
1 ½ cups pecans chopped
1 teaspoon vanilla extract
Cheesecake Filling
24 ounces cream cheese softened
1 ¼ cups brown sugar
2 tablespoon all purpose flour
4 large eggs
⅔ cups heavy whipping cream
1 teaspoon vanilla extract
Topping
3 ½ tablespoons unsalted butter melted
½ cup brown sugar
1 teaspoon cinnamon
¼ cup heavy whipping cream
1 cup toasted pecans chopped
Instructions:
Crust
Line the bottom of 9-inch springform pan with parchment paper and set aside.
Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9-inch springform pan. Set in the fridge to firm the crust while making the filling.
Pecan Filling
In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans, and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
Cheesecake Filling
Preheat the oven to 350°F.
Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
Place springform pan on a cookie sheet, put it in the oven, and reduce the heat to 325°F Bake the cake for 60-70 minutes (until a toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
Run a knife around the edges of the cheesecake but don’t take it out of the pan until completely cooled.
Topping
In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream, and chopped pecans. Cool to room temperature.
Release the sides of springform pan and spoon the topping over cooled cheesecake.
Store the cake in the fridge.
From creamy eggnog to tantalizing sticky toffee pudding and everything in between, these recipes are bound to make your holiday gatherings extra special. Gather your loved ones, put on some cheerful tunes, and indulge in these delightful treats that capture the essence of the holiday season. Wishing you a warm and wonderful holiday filled with love, laughter, and delicious moments!
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