Holidays and Occasions

This warm and comforting casserole is everything you could want in a Christmas morning breakfast: rich and cheesy grits, rounded out with sausage, bacon, and poblano.

Rugelach, a classic Jewish cookie traditionally eaten during Hanukkah, are possibly the most underrated holiday cookie of all time. With a simple, no-fuss dough that comes together in the food processor, and endless ways to customize each batch, this should be your go-to holiday treat. In this chocolatey iteration, finely chopped bittersweet chocolate provides a sweet depth of flavor that kids and grown-ups alike can enjoy.

What's the key to these six-ingredient soft gingerbread cookies? Spice cake mix.

Unsure what to do with all of those Thanksgiving leftovers? While most people will have heard of putting them to work in a casserole, a breakfast casserole might be a new idea.

Skip the cream cheese and pepper jelly appetizer and use the red pepper jelly for something new. These sticky, yet crispy chicken wings take full advantage of the red pepper jelly flavor. The result is a hot, sweet, savory sauce with a vibrant color. Add scallions and fresh basil for an impressive festive-looking dish that is just asking to be taken to a holiday potluck. 

Serve a mad scientist-inspired, Jekyll and Hyde-themed appetizer for the ultimate spooky Halloween or horror snack. Your friends will not believe just how real these mozarella balls look and just how delicious they taste. With spices like garlic and red pepper and fresh Italian herbs, this ballin' recipe is packed with flavor that will keep your guests coming back for more.

Take your Halloween party to the next level with Mexican sausage and onion stuffed "intestines". Store-bought pastry dough makes this masterpiece simple to make and contributes to the rich taste and flaky texture. A cranberry sauce adds sweetness to this salty, savory dish while contributing to the realness of its presentation. This appetizer is sure to be a memorable one!

These gingerbread cookies are sweet and not too gingery- perfect for the kids and just how you remember them. This recipe is also great for gingerbread houses. Roll the dough 1/4" thick, cut out house, and bake at 325 until firm (about 20 minutes). Rotate the pan after 10 minutes and use bold molasses for even baking and optimal flavor.

This creamy and dreamy queso dip is something that even the greatest non-vegans will appreciate.

Why buy eggnog when you can make your own? Whip up homemade eggnog, a classic holiday recipe, for some good, old-fashioned fun. Gradually adding in bourbon will give homemade eggnog its trademark custardy, yet light, texture. However, you can omit the alcohol if you’re serving it to little ones. Since you’re dealing with raw eggs, it’s important to use the freshest and best quality eggs you can—you don’t want to make eggnog with the carton stragglers that have been in the fridge for at least a month. To reduce the risk of salmonella, we recommend using properly refrigerated, pasteurized shell eggs.

It's not a proper celebration of the festival of lights without a batch of rugelach. This classic Jewish cookie which is typically served during Hanukkah is an absolute must when it comes to holiday baking. Made with a super straightforward, 4-ingredient dough in the food processor, this pastry is far from intimidating

This low-carb, gluten-free stuffing made from ground cauliflower and tender vegetables seasoned to perfection just might be better than Mom's.