Blog - Page 33 of 40 - Ahead of Thyme

Baked BBQ Chicken Wings

Sweet and sticky, baked BBQ chicken wings are perfectly crispy, so delicious, and smothered in barbecue sauce. They are the perfect game day appetizer alongside some ranch dipping sauce or as a main dish served with a side salad. Plus, these are baked so they are so much better for than deep fried wings.

Is it even game day if there isn't a plate of piping hot chicken wings? They are kind of the appetizer for game day. Whether you like them spicy as in spicy buffalo hot wings, or breaded as in breaded fried chicken wings, or with a different flavour as in honey garlic chicken wings or crispy baked Asian chicken wings, it's the best appy for sharing.

Ingredients

To make baked BBQ chicken wings, you will need the following ingredients:

chicken wings - 2 lbs. of split wings (flat or drumettes), approximately 16-20 split wings.
vegetable oil
paprika
Italian seasoning (optional)
garlic powder
salt and pepper
BBQ sauce - made using tomato paste (or ketchup), soy sauce, vinegar, and honey (or maple syrup). You can also use ½ cup storebought BBQ sauce instead.
white sesame seeds - for garnish.

You will also need a large ziploc bag, quarter sheet baking pan with wire cooking rack, and a mixing bowl.

How to Make the Best BBQ Chicken Wings

Marinate the chicken wings. Pat dry chicken wings completely with a paper towel before adding seasoning. Place chicken wings into a ziploc bag, along with vegetable oil, Italian seasoning (if using), garlic powder, paprika, salt, and pepper. Press the air out of the bag and seal tightly. Press the seasoning around the wings to coat and place in the fridge to marinate at least 30 minutes.
Bake the chicken wings. Arrange the wings on a wire cooking rack on a quarter sheet baking pan and bake in a 400 F preheated oven for 40 minutes, flipping the wings halfway through baking.
Make the BBQ sauce. Prepare the BBQ sauce by whisking to combine tomato paste, soy sauce, vinegar and honey in a small bowl. Let the sauce mixture sit for 15 minutes or overnight in the refrigerator.
Coat and continue baking. Remove chicken from oven and use a brush to generously apply BBQ sauce over each wing. Place back into the oven for another 5 minutes. Flip the wings, apply BBQ sauce again on the other side and bake for another 5 minutes. The internal temperature for the chicken should reach 165 F.
Broil. Turn the broiler on high and broil the wings for additional 2-3 minutes to make the skin browned and crispy. Keep a close eye on broiler so that the wings don't burn.

Toss wings in more sauce. Place wings into a large bowl and pour remaining BBQ sauce on top. Toss to coat. Serve immediately with a sprinkle of sesame seeds.

Tips for Making Baked BBQ Chicken Wings

Use homemade or storebought BBQ sauce. If using storebought sauce, just use ½ cup of sauce.
Turn the wings halfway. Turning the wings halfway when baking in the oven will ensure even cooking.
How to double the recipe. Simply double the recipe and bake the wings in a larger half sheet baking pan.
How to store. These BBQ chicken wings are best served fresh. You can store them in the refrigerator for up to 3 days and reheat them quickly air fryer, oven, or microwave.

More Game Day Appetizers

Tried this recipe?

I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.

Spaghetti Bolognese

Quick and easy spaghetti bolognese is one of those recipes that everyone should have in their back pocket. Spaghetti noodles are tossed in a rich and thick meaty bolognese sauce that is packed with so much flavour. It comes together in under 30 minutes from prep to table, making it the perfect weeknight meal.

Quick and easy 30-minute meals are kind of our jam over here. This spaghetti bolognese never disappoints. Some other family favourites for busy weeknights are stovetop mac and cheese with white cheddar, creamy lemon chicken piccata, creamy tortellini soup with sausage, and baked maple salmon.

Ingredients in Spaghetti Bolognese

To make our version of spaghetti bolognese, you will need the following ingredients:

spaghetti noodles
olive oil
ground beef
onion
garlic
tomato sauce and tomato paste
Worcestershire sauce
granulated sugar - helps balance out the sour tomato sauce and paste.
salt and pepper
fresh parsley
Parmesan cheese - to sprinkle on top when serving.

You also need a medium cooking bot or 4 qt. Dutch oven.

How to Make the Best Spaghetti Bolognese

Make the spaghetti. Bring a large pot of salted water to a boil over medium high heat. Add spaghetti noodles and ½ tablespoon olive oil and cook till al dente (fully cooked but still firm) according to package directions, about 10 minutes. Drain and rinse the noodles under cold water to cool off completely and set aside.
Make the meat sauce. Heat the remaining 2 tablespoons of olive oil in a medium cooking pot or 4 qt. Dutch oven for 2 minutes over medium high heat until the hot oil sizzles. Add ground beef and stir well to cook until browned, about 5-7 minutes. Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until soft and tender. Add tomato sauce, tomato paste, Worcestershire sauce, sugar, parsley, salt, pepper, and parsley. Stir well to combine. Bring the meat sauce to a simmer, then turn the heat down to low and simmer for 10 minutes uncovered.
Toss and serve. Add the spaghetti to the pot and toss well to coat with the sauce. Serve the spaghetti with a sprinkle of Parmesan cheese and fresh parsley on top.

Tips

How to serve: Serve spaghetti bolognese with a side of crusty garlicky bread to soak up any delicious extra sauce. Try pull apart garlic bread, rosemary garlic focaccia bread, no knead bread or slices of french baguettes. I also like to balance a big plate of pasta with a fresh salad on the side. Try Mediterranean chickpea wedge salad, easy Greek salad, or tomato cucumber avocado salad.
How to store. Store spaghetti bolognese in the pot with the lid on or in an airtight container and place in the refrigerator for up to 3 days. To reheat, simply reheat in the pot over the stove or reheat a smaller portion in a shallow saucepan or in the microwave. You may need to add a little water to thin out the sauce a bit and it may have thickened up when stored.

More Pasta Recipes

Tried this recipe?

No Knead Sesame Bread

No knead sesame bread is chewy, springy and airy with the perfect crunchy crackly crust coated with sesame seeds. It is so easy to make at home with just 10 minutes of actual prep work and NO kneading required. The rest of time needed is to allow the yeast do it's thing and rise. So easy.

Nothing beats a freshly baked loaf of bread, especially one that took minimal effort with no kneading required. Just like small batch no knead bread, no knead french baguettes, no knead focaccia bread and no knead ciabatta rolls, this no knead sesame bread fits right in.

No Knead Sesame Bread Ingredients

To make no knead sesame bread, you will need the following ingredients:

instant yeast - ready to use right away, and takes less time to prep than using active dry yeast.
water
flour - both whole wheat flour and all purpose white flour
salt
black sesame seeds

You will also need a kitchen scale (or measuring cups and spoons), mixing bowls, banneton, and 4 qt. Dutch oven (or oven-safe cooking pot with lid).

How to Make the Best No Knead Sesame Bread

Prepare the Dough (First Rise)

In a small cup, dissolve instant yeast and water and stir together. In a large bowl, add whole wheat flour, all purpose flour, and salt. Pour in the yeast mixture and mix with a silicone spatula until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover and let the mixture sit at room temperature for 3 hours, until doubled in size.

Shape the Dough (Second Rise)

Transfer dough to a floured surface and sprinkle dough with a little flour. Shape the dough into a tight ball by folding the edges over to the centre. Stretch the dough a little and fold all four sides to the centre like wrapping a present. Turn the dough over and use your bench scraper to push the dough back and forth to create a tight ball. Repeat this motion until the surface of the dough appears tight.

Cover the dough in black sesame seeds until it is evenly coated. Place the dough ball top side down into a proofing basket (banneton), or a medium-sized bowl (approximately 8-inches in diameter) to help the dough keep its shape. The sesame seeds not only act as toppings but also prevents the dough from sticking to the bottom. Sprinkle a little flour over the dough and cover with a lid or a dish towel so that the dough won't lose moisture and dry out.

Let the dough rise for the second time at room temperature for approximately 1 hour. Gently touch the dough with your fingertip. If the indentation remains or bounces back slowly, the loaf is proofed and ready for the oven. If the indentation springs back immediately, the dough requires a bit more time to rise.

Bake the Bread

Place a 4 qt. dutch oven or oven-safe cooking pot (approximately 8-inches in diameter) with a metal lid in the oven and preheat to 450° F. Cut out a piece of parchment paper about 12x12-inches in size. Flip the bowl (or banneton basket) containing the round dough upside down onto the centre of the parchment paper. Carefully transfer the parchment paper with dough back into the same bowl but so that the parchment paper lines the bowl. Let the dough rest until the oven is ready. This helps the dough keep its shape instead of spreading outwards.

Carefully remove the preheated pot from the oven and gently transfer the parchment paper and dough from the bowl into the preheated pot. Cover the lid and bake for 30 minutes.

After 30 minutes, remove the lid and continue baking the bread uncovered in oven for another 15-20 minutes. This will yield a crustier bread. To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when it's done.

Allow the bread cool down completely before slicing, about 1 hour.

How to Serve No Knead Sesame Bread

You can serve no knead sesame bread on its own with a side of olive oil and balsamic vinegar for dipping. It is also great paired with soup such as creamy cauliflower and garlic soup or creamless cream of asparagus soup, or used to make sandwiches like a tuna melt or roasted broccoli grilled cheese.

How to Store

How to store: Store no knead sesame bread in an airtight container or bread box for up to 2 days at room temperature, or for up to 1 week in the refrigerator.
How to freeze: Wrap the bread tightly in plastic cling wrap and place into an airtight container or freezer bag, and store in the freezer for up to 3 months. If freezing, you could also slice the bread first so that you can easily reheat one or two slices at time.
How to reheat: Place frozen slices directly in the toaster and toast on the freezer setting, or let the bread thaw overnight in the refrigerator or for a few hours at room temperature first and then reheat in the toaster, oven or air fryer.

Baking Bread Tips

Use good quality and active yeast. Use yeast that has been stored in a cool, dark place. If stored in a warmer area, the yeast may no longer work. Also check the expiration date and make sure you are within that date.
How to tell if yeast is active. When mixing the yeast with water, the mixture should start to bubble and develop a yeasty aroma. If nothing happens after 5-10 minutes, then the yeast is not active and you will have to use a different batch otherwise your bread will not rise.
Let the dough rise at room temperature (as opposed to a warmer area of your home). This will allow the dough to rise slowly and longer (over 3 hours). The slower rise at room temperature yields a light and chewy texture, and a more pleasant flavour.

More Bread Recipes

Tried this recipe?

Slow Cooker Bone Broth

Nutritious and wholesome slow cooker bone broth is healing, promotes physical wellness and health, and is so easy to make at home in a slow cooker or stockpot. It's packed with protein and natural collagen to promote gut and skin health. Sip it on its own or add it to soups, stews and sauces for incredible flavour and nourishment.

What is Bone Broth?

Bone broth is a restorative medicine-like food that a magic elixir for physical wellness. Bone broth is a liquid that is made from meaty animal bones and connective tissues (joints like necks, feet and knuckles) that is simmered in water for a long period of time. You can make bone broth using bones from any animal. Chicken, beef and pork are quite common. It is also often also simmered with vegetables, herbs and spices for flavour, and an acidic ingredient like wine or apple cider vinegar to help break down the protein and pull out all the nutrients from the bones to yield a protein-rich broth that is thick, gelatinous and highly nutritious.

Bone broth is different than stock due to its longer cooking time. But similar to stock, it can be used as a base for many foods such as soups, stews, sauces, and gravies.

Health Benefits of Bone Broth

There are numerous health benefits to consuming bone broth.

contains important vitamins and minerals - as the bone broth is simmering over an extended period of time, it releases nutrients into the water in a form that is easily absorbed by humans.
rich in amino acids such as gelatin - bone broth is associated with collagen, which is broken down into gelatin and other amino acids.
promotes gut health - bone broth is easy to digest and the gelatin in bone broth can aid in digestion, helping food move along your gut easily.
promotes skin health - amino acids in bone broth have been shown to form collagen to improve the hydration and elasticity of the skin which also improved the appearance of wrinkles.
other health benefits - bone broth has also been found to improve joint health, promote weight loss, improve sleep, help fight inflammation, and improve brain function.

Ingredients

To make bone broth you will need the following ingredients:

bones - 2 lbs. bones. I used beef marrow bones.
connective tissues - 2 lbs. of connective tissues. I used beef back ribs and oxtails.
vegetables - onion, medium carrots, and celery, to add flavour to the broth.
seasoning - garlic, ginger, bay leaves, and black peppercorns, to also add flavour to the broth.
apple cider vinegar - to help break down the proteins in the broth.

You will also need a quarter sheet baking pan, and a slow cooker (or large stockpot).

How to Make the Best Slow Cooker Bone Broth

Roast the bones. Pat dry beef bones with a paper towel and place them in a single layer on a quarter sheet baking pan, along with the onions and garlic. Roast in a preheated 375°F oven for 45 minutes until browned. Remove from oven and set aside.

Add ingredients into the slow cooker. In a 6-quart slow cooker (crockpot), add carrots, celery, bay leaves, ginger, and peppercorns. Transfer the roasted bones, onions and garlic into the slow cooker. Add enough water to just cover the bones and vegetables. Then add apple cider vinegar and cover the lid.
Cook in the slow cooker. Set to cook for 8 hours on the low temperature setting. Turn off the slow cooker and let the broth cool down to room temperature.

Strain the broth. Separate the bones and vegetables from the broth by straining the broth through a fine mesh strainer.
Refrigerate. Store the strained broth in a large mixing bowl and refrigerate it for at least 1 hour. You should notice the fat from the broth start solidifying on top of the broth. Remove the fat with a spoon.
Store. Store the broth in an airtight container like a large Mason jar. You can store the broth in the refrigerator for up to 1 week, or in the freezer for up to 6 months.

How to Make Bone Broth in a Stockpot

To make bone broth in a stock pot instead, follow the same steps above, except instead of adding everything to the slow cooker (crockpot), add it to the stockpot. Cover the pot and bring to a boil over medium heat. Then, reduce to low heat and simmer for at least 8 hours. Check the water level occasionally and remove foam that gathers around the rim. If the water level gets below the bones, add in more water. The longer you simmer the broth, the richer and more flavourful it will be.

Tips for Making Bone Broth

Roast the bones. By roasting the bones first, it adds a caramelization to the bones and releases some fat which adds better flavour to the broth.
Don't use too much water. You want to just add enough water to just cover the bones and vegetables. You won't want to end up with a watery diluted broth. You want it thick.
Save the fat layer on top. Refrigerate the broth for an hour and then spoon off the fat from the top. This will help your broth stay clear rather than muddy. You can save the fat that you spoon off and use it in cooking.
How to store. Store bone broth in an airtight container like a large Mason jar. You can store the broth in the refrigerator for up to 1 week. The broth will thicken up quite a bit when refrigerated. Once reheated, it will liquify again.
How to freeze. Store bone broth in an airtight container like a large Mason jar and store in the freezer for up to 6 months. Allow it to thaw in the refrigerator overnight before using. You can also freeze small portions in an ice cube mold. Then transfer to a freezer bag for quick and easy use.

How to Use Bone Broth

Sip on a cup of protein-rich bone broth on its own as a snack.
Add it to soups and stews such as mushroom barley soup, roasted butternut squash soup, creamy corn soup, or vegetarian ramen.
Use it to make sauces like easy homemade gravy.
Cook it in rice or grains like one pot rice pilaf with carrots or creamy parmesan risotto.

More Health Focused Recipes

Tried this recipe?

Baked Spinach Dip

Warm, rich and creamy baked spinach dip is an easy appetizer that is packed with spinach, four types of cheese, and baked until warm, creamy and melty. It's cheesy, garlicky, and packed with so much flavour. This crowd-pleasing appetizer is easy to make ahead of time not just on game day but for any occasion.

This baked spinach dip is one of my favourite dips of all time. In fact, whenever I serve it as part of a larger spread of appetizers, it's one of the first to be finished. It just has the perfect balance of spinach and cheese, slowly baked to warm perfection. Not to mention the golden brown bubbly parts on the surface and edges. So so good.

I always serve baked spinach dip with a side of crusty bread or crackers for dipping. Some of my favourites are pull apart garlic bread, garlic naan bread, pita bread, french baguettes, sourdough bread, and green olive sourdough bread.

Ingredients

To make delicious baked spinach dip, you will need the following ingredients:

spinach - you can use either a 10 oz. pack of frozen spinach (thawed and drained), or 16 oz. of fresh spinach (cooked then drained).
cream cheese
mayonnaise
garlic
parmesan cheese
asiago cheese
onion powder
salt and pepper
mozzarella cheese - optional, for topping. You can also substitute this with other melty cheese like Monterey jack cheese or white cheddar cheese.

You will also need a medium mixing bowl and a small baking dish or mini cast-iron skillet.

How to Make the Best Baked Spinach Dip

Prepare the spinach.
- If using frozen spinach: Thaw and drain the frozen spinach, and wring out all the excess water. Then, coarsely chop the spinach.
- If using fresh spinach: Steam or boil the spinach until wilted. Let it cool down for about 5 minutes, or until cool enough to handle with your hands. Use your hands to squeeze out all the excess water. Then, chop.
Make the dip. In a medium mixing bowl, combine cream cheese, mayonnaise, garlic, parmesan cheese, asiago cheese, onion powder, salt and pepper. Mix until well blended. Add spinach and continue to mix until fully combined.

Top with cheese and bake. Transfer mixture into a small baking dish (about 5x5-inches). Sprinkle mozzarella cheese on top, if using. Bake in a 350 F preheated oven for 30 minutes until melted cheese is golden and bubbly. If the cheese is not as brown as you would like, turn the broiler on high for a minute or two. Keep a close eye on the broiler so that you don't burn the cheese.

Watch the Recipe Video

Tips for Making Baked Spinach Dip

Make sure to remove all the water from the spinach. You don't want your spinach dip to be watery and thin. To get a thick and creamy dip, you have to make sure to wring out all the water from the spinach, whether you are using frozen spinach or fresh. The easiest way to do this is to squeeze the spinach and let the water fall through your fingers. I usually take a small handful of spinach at a time and squeeze out the water 3-4 times. Then, I move on to the next batch. I then go back and repeat until no more water comes out.
Customize the dip. You can easily customize this baked spinach dip by adding different ingredients. Some of my favourite ways to switch things up is to add in ½ cup of artichoke hearts or cooked bacon (or both!).
How to make ahead. You can assemble this spinach dip a day before you bake it. Just complete all the steps and stop just before baking. Then, wrap your dish tightly with plastic cling wrap and refrigerate until ready to bake. When ready to bake, remove the dip from the fridge and let it sit at room temperature for about 30 minutes to bring it to room temperature first (or add about 5-10 more minutes to the baking time).
How to store. Store leftover baked spinach dip in an airtight container (or keep it in the baking dish, cover tightly with plastic cling wrap) and store in the refrigerator for up to 4 days.

More Dip Recipes

Tried this recipe?

This recipe was originally posted in January 2016. It has been completely updated with new photos and helpful tips.

Healthy Banana Bread

Healthy banana bread is so delicious and moist. This easy recipe takes just 10 minutes to prep with a few simple pantry staples and contains no refined sugar or butter. They are a crowd favourite and freezer-friendly, so double up the recipe and freeze any extra for later.

I'm all about make the best loaves over here, whether that's healthy banana bread, lemon loaf with lemon glaze, cranberry sauce swirl pound cake or double chocolate loaf cake. I just can't get enough. They are so easy to make and are the perfect tea time treat.

What Makes this Banana Bread Healthy?

There are really 2 key things that make this banana bread healthier than others.

It is refined sugar-free and sweetened naturally with honey.
It contains no butter and uses coconut oil instead.

Ingredients

To make healthy banana bread, you need to gather the following ingredients:

all-purpose flour
baking soda + baking powder
ground cinnamon
salt
ripe banana - I used about 3 medium ripe bananas to get 2 cups of mashed banana.
coconut oil - you can also substitute this with olive oil.
honey - you can also substitute this with maple syrup.
sour cream or Greek yogurt
eggs

You will also need measuring cups and spoons, mixing bowls, and a 9x5 loaf pan (or 1 lb. loaf pan).

How to Make the Best Healthy Banana Bread

Prep. Preheat oven to 350 F. Lightly grease a 9x5 loaf pan (1 lb. loaf pan) with cooking oil spray or butter.
Combine dry ingredients. In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt. Whisk together and set aside.
Combine wet ingredients. In a medium bowl, mash the bananas using a fork or potato masher. Add coconut oil, honey, sour cream and eggs, and beat together using a hand mixer on medium-high speed until fully blended and smooth, about 2 minutes.
Add wet ingredients into dry ingredients. Pour the wet ingredients into dry ingredients and mix together with a rubber spatula until just combined and no dry ingredients is visible.
Bake. Pour the batter into the prepared loaf pan and bake for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and serve. Let the cake cool in the pan for 10-15 minutes, then invert to remove the loaf. Serve warm or at room temperature. Once cooled, cover the banana bread with plastic cling wrap to retain moisture.

Tips for Making Banana Bread

How to customize: This is a basic healthy banana bread recipe that can be customized as you please. You can fold in some chopped nuts, chocolate chips, or dried fruit into the batter at the last step.
How to ripen bananas: The bananas have to be ripe in order to make this recipe. If they are not yet ripe, place them in a 300F preheated oven for 20 minutes until dark brown. Allow them to cool down to room temperature before using.
How to store: Freshly baked banana can be stored at room temperature, covered well with plastic cling wrap, for up to 2 days. You can also store in an airtight container in the refrigerator for up to one week.
How to freeze: Once baked and cooled, wrap the banana bread tightly with plastic cling wrap and place inside a freezer bag or air tight container, and freeze for up to 3 months. You can freeze the entire loaf or slice up and freeze individual slices. To eat, first let them thaw first at room temperature or overnight in the refrigerator. You can eat as is, or warmed it up in the microwave, oven or air fryer.

More Banana Recipes

Tried this recipe?

Leftover Turkey Stuffed Peppers

Leftover turkey stuffed peppers are a nutritious, wholesome and healthy dinner that you can throw together easily and quickly. Colourful bell peppers are stuffed with roasted turkey, vegetables, herbs and cheese. They're a great way to get in those veggies and to use up any leftover turkey from a holiday meal. A total crowd-pleaser.

Stuffed peppers are one of my favourite meals to make. I love how they are individually portioned out in a cute little package. There are also endless ways that you can stuff them, whether with turkey, beef, or keeping them vegetarian like in these easy vegan stuffed bell peppers.

These leftover turkey stuffed peppers are also such a great way to use any leftover turkey after a holiday meal. But you can enjoy this all year round by easily making a batch of tender slow cooker turkey breast, juicy roasted turkey breast, or soy glazed braised turkey breast and cut it up for these peppers.

Some other delicious ways to use leftover turkey are in creamy turkey orzo soup, turkey tetrazzini with spinach, and leftover turkey fried rice.

Ingredients

bell peppers - 4 large bell peppers in any colour that you like. I like to find ones that are large and round and easy to stuff.
cooked turkey breast - this is a great way to use any leftover turkey breast from a whole roast turkey, slow cooker turkey breast or juicy roasted turkey breast. Turkey stuffed peppers are also often made with ground turkey. You can substitute it easily but be sure that you fully cook it when making the filling.
vegetables - mushrooms, onion, garlic, and cauliflower. Most stuffed peppers contain rice, but we kept this gluten-free and low carb by using finely chopped cauliflower (the idea was cauliflower rice). You can easily add in rice if you prefer.
olive oil
tomato sauce - a little tomato sauce for flavour but not too much as we didn't want the filling to be swimming in sauce.
seasonings - soy sauce, Italian seasoning, salt and pepper.
mozzarella cheese - I like mozzarella in this because it is nice and gooey. You could substitute with any other gooey type of cheese like provolone, monterey jack, or white cheddar.
fresh parsley - to garnish on top. You can substitute with other fresh herbs such as chopped basil or thyme.

You will also need a large half sheet baking pan or a 9x13 casserole dish.

How to Make the Best Leftover Turkey Stuffed Peppers

Prepare the bell peppers: Preheat oven to 375 F. Cut the bell peppers in half lengthwise and remove and discard the seeds. Place the halved peppers on a large half sheet baking pan and lightly season with salt and pepper. Roast the peppers for 15 minutes until softened.
Make the filling: Meanwhile, heat oil in a large shallow saucepan or Dutch oven for 2 minutes over medium high heat until sizzling hot. Add mushrooms and sauté until golden brown, about 4-5 minutes. Stir in onion and garlic and sauté until fragrant, about 2 minutes. Add cauliflower and turkey. Stir well to combine, and cook for 2 more minutes. Stir in tomato sauce, soy sauce and Italian seasoning. Add ½ cup mozzarella cheese and stir well to mix all evenly. Remove from heat and season with salt to taste, if needed.

Assemble the stuffed peppers: Fill up each roasted bell pepper with the turkey mixture and sprinkle remaining mozzarella cheese on top.

Bake: Bake the assembled stuffed peppers for 25 minutes until the melted cheese turns golden brown. Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh parsley on top.

Tips

How to substitute the turkey: You can easily substitute the cooked turkey with ground turkey. Make sure that it is fully cooked when you add it to the filling, before you move on to the next step of adding the tomato sauce. You can also substitute the cooked turkey with cooked chicken. Follow the recipe the exact same using leftover whole roast chicken or a store-bought rotisserie chicken.
Customize the vegetables: This recipe is so versatile and you can literally throw in anything you want. Use any vegetables that you want, just cut them up into small pieces. Some great options are carrots, corn, or broccoli.
Add in a grain: We used finely chopped cauliflower as "cauliflower rice" to keep this dish gluten-free and low-carb, but you can easily add in rice if you prefer.
How to serve: Serve these stuffed peppers on their own as a complete meal, or add in a side of roasted vegetables or a side salad.

Make Ahead and Storing Instructions

Turkey stuffed peppers are an excellent option for meal prep because they can be made in advance and freeze and reheat really well. You can make the peppers completely in advance, or just make the filling ahead of time. This makes life so much easier when craving for a fast and healthy dinner.

How to store: Store the cooked stuffed bell peppers (or just the cooked filling) in an airtight container with the cut side up for up to 2-3 days in the refrigerator.
How to freeze: Store the cooked stuffed bell peppers (or just the cooked filling) in a freezer-safe airtight container with the cut side up for up to 3 months in the freezer.
How to reheat: If frozen, allow the stuffed peppers to thaw overnight in the refrigerator. Then reheat in a 350F preheated oven until warmed through, about 10 minutes, or in a 350F air fryer for 5 minutes.

More Leftover Turkey Recipes

Tried this recipe?

Turkey Tetrazzini with Spinach

Creamy leftover turkey tetrazzini with spinach is a simple, easy and delicious recipe that is comforting, creamy and cheesy. Cooked turkey and spaghetti is tossed into a creamy spinach and mushroom sauce and then baked with mozzarella cheese on top until golden brown. This casserole pasta dinner is a family favourite, perfect for busy weeknights. Plus, to make things even easier, you can make this freezer friendly meal ahead of time.

This creamy turkey tetrazzini is a great way to use any leftover turkey after a holiday meal. But you can enjoy this all year round by easily making a batch of tender slow cooker turkey breast or juicy roasted turkey breast and shred it up for this soup.

Some other delicious ways to use leftover turkey are in creamy turkey orzo soup, leftover turkey wild rice soup, and leftover turkey fried rice.

Creamy leftover turkey tetrazzini with spinach is a simple, easy and delicious pasta recipe that is comforting, creamy and cheesy. It's a family favourite. | aheadofthyme.com

Ingredients in Turkey Tetrazzini

spaghetti - cooked in salted water with some olive oil to prevent the noodles from sticking together.
shredded cooked turkey - this is a great way to use any leftover turkey from a whole roast turkey, slow cooker turkey breast or juicy roasted turkey breast. You can also easily substitute the turkey with cooked chicken.
creamy sauce - made with olive oil, white mushrooms, onion, garlic, salt and pepper, all-purpose flour, chicken broth, lemon juice and heavy cream.
fresh baby spinach
mozzarella cheese - to add on top.
fresh parsley - to garnish on top.

You will also need a shallow saucepan (or 4 qt. Dutch oven), 9x13 casserole pan, and aluminum foil.

How to Make the Best Leftover Turkey Tetrazzini with Spinach

Make the spaghetti noodles. Bring a large pot of salted water to a boil over medium high heat. Add spaghetti and olive oil. Cook until al dente (fully cooked but still firm), about 10 minutes. Drain the noodles in a colander and rinse under cold water to stop the cooking process and cool down. Set aside.
Make the creamy sauce. Heat olive oil in a large saucepan for 2 minutes over medium high heat. Add mushrooms and sauté until golden brown, about 4-5 minutes. Stir in onion and garlic, and sauté until fragrant, about 2 minutes. Add salt, pepper and flour. Stir well to combine, about 1 minute. Pour in chicken broth and lemon juice and whisk until the sauce is smooth and uniform. Whisk in heavy cream and bring the sauce to a simmer over medium heat. Let it simmer and stir occasionally until thickened, about 5-10 minutes. The sauce should be similar to in consistency to gravy and thick enough to coat the back of a spoon.
Add spinach, spaghetti and turkey. Remove from heat and stir in spinach until wilted, about 1 minute. Add in cooked spaghetti and shredded turkey. Toss well until fully combined and coated.

Assemble the tetrazzini. Transfer the mixture into a 9x13 casserole pan and evenly top with mozzarella cheese. Lightly grease a large piece of aluminum foil and cover the pan. Greasing the foil prevents the melted cheese from sticking to the foil while baking.
Bake. Bake the tetrazzini covered in a 350F preheated oven for 25 minutes. Then, remove the foil and bake uncovered for another 15 minutes or until the melted cheese turns golden brown and bubbly. Optionally, turn on broiler on high and broil for 3-4 minutes to brown the cheesy crust and get it crispy.
Serve. Let the tetrazzini rest for 10 minutes before serving. This is to ensure the cream sauce sets a bit and is not too runny.

Tips

How to substitute the turkey: You can easily substitute the cooked turkey with cooked chicken. Follow the recipe the exact same using leftover whole roast chicken or a store-bought rotisserie chicken.
How to customize: You can customize this tetrazzini by adding other vegetables you may have on hand such as broccoli, or cauliflower.
How to serve: I like to serve this turkey tetrazzini with some cheesy garlic dinner rolls or rosemary garlic focaccia bread and a big salad on the side.

Storing, Freezing and Make Ahead Instructions

How to store tetrazzini before baking: Store assembled uncooked turkey tetrazzini (up to the point of baking) in the refrigerator for up to 2 days, covered in aluminum foil.
How to store tetrazzini after baking: Store turkey tetrazzini in the pan, sealed with aluminum foil, or transfer to an airtight container in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and place in the oven at 350 F for 10 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350 F for 5-10 minutes, or in the microwave for a few minutes.
How to freeze tetrazzini before or after baking: Store turkey tetrazzini (either uncooked or cooked) in the freezer for up to 3 months, covered in foil. I would recommend using a disposable 9x13 aluminum pan for assembling the tetrazzini in if you are planning to freeze it.
How to reheat frozen tetrazzini: To reheat frozen uncooked lasagna, allow it to thaw in the refrigerator overnight. Then, bake according to recipe instructions.
- To reheat frozen cooked tetrazzini, allow it to thaw in the refrigerator or kitchen counter. Then cover with aluminum foil and place in the oven at 350 F for 10 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350 F for 5-10 minutes, or in the microwave for a few minutes.

More Comfort Food Recipes

Tried this recipe?

Greek Lemon Roasted Baby Potatoes

Quick and easy Greek lemon roasted baby potatoes are crispy on the outside and tender on the inside, packed with a Greek flavour blend of lemon, garlic and herbs. These delicious roasted potatoes are so easy to throw together in just a few simple steps.

We are obsessed with anything that involves Greek flavours. I mean, what is there not to love? Bright flavours that lighten up any dish. Some of our favourites to serve alongside this are Greek lemon garlic whole roast chicken or souvlaki chicken skewers, easy tzatziki sauce, and a greek salad. These lemon roasted baby potatoes also pair nicely with any meat on the menu including herb-crusted rack of lamb, ribeye steak, or baked maple salmon.

Ingredients

To make these delicious Greek lemon roasted baby potatoes, you will need the following ingredients:

baby potatoes - 2 lbs. of washed and halved baby potatoes. You can also substitute with any kind potatoes that you have on hand such as red potatoes, Yukon gold potatoes, or russet potatoes. Just cut them into 1-inch pieces.
olive oil - can also substitute with vegetable oil.
garlic
freshly squeezed lemon juice
Italian seasoning - Italian seasoning contains a great blend of dried herbs and spices including dried basil, dried oregano, dried parsley, dried thyme and garlic powder.
salt and pepper

You will also need a large mixing bowl, measuring spoons, and a quarter sheet baking pan. For maximum crispiness, use a larger half sheet baking pan to really spread out the potatoes.

How to Make the Best Greek Lemon Roasted Baby Potatoes

Combine ingredients. In a large mixing bowl, add potatoes, olive oil, garlic, 2 tablespoons lemon juice, Italian seasoning, salt and pepper, and toss to combine until evenly coated.
Roast. Transfer to a quarter baking sheet and spread the potatoes out evenly into a single layer. Roast in a 400F preheated oven for 35-40 minutes, until golden brown and fork tender (fork inserted easily comes out).
Serve. Remove from oven and serve immediately on a plate. Drizzle with the remaining 1 tablespoon lemon juice over top and toss to combine.

Frequently Asked Questions and Tips

Can I double this recipe? Absolutely. But if you double the recipe, then make it in a larger half sheet baking pan, or in 2 batches, as the potatoes need to be arranged in a single layer to cook evenly and get crispy.
Can I cook these in the air fryer? Yes. To make these Greek lemon potatoes in the air fryer, arrange them in a single layer in the air fryer basket (you will likely need to do this in two or more batches so that you are not overcrowding the pan). Air fry at 375°F for 20-22 minutes shaking the basket halfway through, until the potato skins are golden brown and tender.
How do I store and reheat? Transfer the baby potatoes to an airtight container and store in the refrigerator for up to 4 days. To reheat, transfer into a 300F preheated oven or air fryer basket and heat for 5-10 minutes, until warmed through.

More Recipes with Baby Potatoes

Tried this recipe?

Creamy Turkey Orzo Soup

Warm and cozy, creamy turkey orzo soup is wholesome, hearty, and filling, packed with so much flavour. This delicious one pot meal made with leftover turkey, orzo pasta, vegetables, and spinach is pure comfort food in a bowl. It has all the vibes of a classic noodle soup, but is just so much more creamier. It's a family favourite and the easiest weeknight meal to make in just 30 minutes.

This creamy turkey orzo soup is a great way to use any leftover turkey after a holiday meal, but you don't have to always wait for the holidays to make this. Simply make tender slow cooker turkey breast and shred it up for this soup.

Some other ways to use leftover turkey are in leftover turkey wild rice soup, leftover turkey fried rice, turkey tetrazzini, and leftover turkey stuffed peppers.

Ingredients

To make this creamy turkey orzo soup, you will need the following ingredients:

cooked turkey - This is a great way to use any leftover turkey from a whole roast turkey, slow cooker turkey breast or juicy roasted turkey breast. You can also easily substitute the cooked turkey with cooked chicken.
orzo - add uncooked orzo directly to the pot and let it cook with the soup. Orzo is a tiny, quick-cooking pasta that is shaped like rice.
olive oil
vegetables - onion, celery, and carrots. These are the standard vegetables I use in almost all my soups.
garlic
all purpose flour - to add some thickness to the soup.
chicken stock
Italian seasoning
salt and pepper
heavy cream - makes the soup creamy.
baby spinach - if you are not a big spinach person, you can easily leave this out or replace with baby kale.

You will also need a medium cooking pot (I used my 4 qt. dutch oven).

How to Make the Best Creamy Turkey Orzo Soup

Sauté the vegetables. Heat olive oil in a 4 qt. Dutch oven or medium cooking pot over medium-high heat. Add onions, celery, and carrots, and sauté until soft, about 5-7 minutes. Then, add garlic and sauté for one minute.
Add stock and seasoning. Add flour and cook for one minute, continuously stirring. Then, add one cup of chicken stock and stir until flour is dissolved. Add remaining stock, Italian seasoning, salt and pepper. Stir to combine.
Add turkey and orzo. Stir in turkey and orzo and bring to a boil over high heat. Lower the heat to medium, and cook for 10 minutes, until orzo is cooked through. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
Stir in cream and spinach. Remove from heat and stir in the cream until fully incorporated. Add spinach and stir until wilted, about 1 minute.
Serve. Season with salt and pepper as needed, to taste. Serve immediately with a squeeze of fresh lemon juice (if desired).

How to Serve Creamy Turkey Orzo Soup

Serve this creamy turkey orzo soup immediately with a side of crusty bread for dunking. Some of my favourite bread to pair with this are homemade no yeast biscuits, easy ciabatta rolls, no knead tomato focaccia bread, or slices of homemade French baguette.

Frequently Asked Questions and Tips

Can I use chicken instead of turkey? Yes, absolutely. You can also easily substitute the cooked turkey with cooked chicken. Follow the recipe the exact same using leftover whole roast chicken or a store-bought rotisserie chicken.
How long does this soup last? Creamy turkey orzo soup is best served immediately. You can store leftovers in the refrigerator for up to 3-4 days. Store it in the pot (covered with the lid) or transfer to an airtight container.
Can I freeze this soup? Yes. Allow the soup to cool to room temperature first, then transfer it to into an airtight container or freezer bag and freeze in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator or for a few hours at room temperature on the kitchen counter.
How do I reheat turkey orzo soup? Reheat on the stove over medium heat for a few minutes until warmed through. Note that the orzo will continue to soak up water and expand almost double or triple its size. To reheat, you will likely need to add a little water to thin out the soup again.

More Soup Recipes

This quick and easy creamy turkey orzo soup forms a part of my 25 warm and cozy fall soup recipes. Follow the link to check out all of my 25 fall favourite soups.

Tried this recipe?

Slow Cooker Leg of Lamb with Vegetables

Easy Mediterranean slow cooker leg of lamb with vegetables is succulent, tender and juicy seasoned with fresh herbs and packed with flavour. This one pot slow cooker meal complete with baby potatoes and carrots is easy to prep in just 15 minutes. It's perfect for a big holiday meal or easy enough for a weeknight dinner.

This slow cooker leg of lamb with tender vegetables is a complete dinner that you can serve on its own, similar to our roast lamb with vegetables. Just throw everything into your crockpot on a busy weekday and come home to a delicious dinner waiting for you. I like to always add a side of white long-grain rice or a one pot rice pilaf to soak up all the delicious slow cooker juices.

Ingredients

To make this slow cooker leg of lamb, you will need the following ingredients:

leg of lamb - boneless leg of lamb, about 3-4 lbs.
lamb seasoning rub - made with olive oil, minced garlic, paprika, fresh sage, fresh thyme, fresh mint, cumin powder, salt and pepper.
baby potatoes
carrots
onion
peeled tomatoes - I used a 28 oz. can of peeled tomatoes.
soy sauce
cumin seeds
fresh thyme
water
fresh parsley - optional, for serving.

You will also need a skillet for searing the lamb (cast-iron preferred), and a slow cooker (crockpot).

How to Make the Best Slow Cooker Leg of Lamb

Season the lamb: Pat the lamb completely dry with a paper towel before adding seasoning. In a small bowl, mix together olive oil, garlic, paprika, sage, thyme, mint, cumin, salt and pepper. Stir well into a smooth paste. Using a paring knife, make a few small incisions through the leg of lamb. Rub and spread the marinade mixture over the lamb including the inside of the leg and inside the incisions. Wear disposable gloves to make it easier to clean up.
Sear the lamb: Heat a large cast-iron skillet over medium high heat and sear the lamb on all sides until browned, about 3-4 minutes per side.
Prepare the slow cooker: Transfer the lamb into the slow cooker/crockpot. You can cut the leg of lamb in half to reduce cooking time in the slow cooker. Add in baby potatoes, carrots onion, canned tomato, soy sauce, cumin and thyme. Add water on the sides until the lamb is almost submerged in the mixture (about 2-3 cups). Do not pour the water directly onto the seasoned lamb.
Cook in the slow cooker: Cover and seal the lid and set to cook on high for 4-6 hours or low for 8-10 hours. The lamb should be fully cooked in 3 hours on high but will become much more tender the longer it's cooked in the slow cooker.
Serve: Slice the lamb and serve over rice with the slow cooked vegetables. Drizzle with juice from the slow cooker and sprinkle some chopped parsley on top.

Tips

Sear the lamb: Searing the lamb before slow cooking it creates a beautiful brown crust and creates more depth of flavour. You can skip this step if you don't have the time, and still have a delicious meal.
How to store: Store slow cooker leg of lamb in an airtight container for up to 3 days in the refrigerator.
How to freeze: Freeze the lamb in an airtight container or freezer bag for up to 2 months. To serve, thaw overnight in the refrigerator and heat in a saucepan and over medium heat until fully heated through.

More Lamb Recipes

Tried this recipe?

Gingerbread Granola

There is nothing better than homemade gingerbread granola that makes your home literally smell like the holidays. This gluten-free, vegan, and refined-sugar free granola is packed with rolled oats, warm winter spices, rich molasses, sweetened with maple syrup and has a generous amount of pecans, almonds and cranberries. Make extras because this granola is crave-worthy.

When you are craving gingerbread cookies, but you don't want eat them for breakfast, festive and perfectly crisp gingerbread granola is the solution. It's so quick and easy to prepare a batch that will last up to 2 weeks, which is such a life-saver on busy mornings. It's also an amazing choice to add to your Christmas morning breakfast or brunch menu.

Ingredients

To make festive gingerbread granola, you will need the following ingredients:

rolled oats - use rolled oats and not quick oats.
pecans and slivered almonds - or substitute with any other type of nuts that you like. Try pistachios, walnuts or hazelnuts.
ground cinnamon
ground ginger
olive oil - you can substitute this with coconut oil or melted butter.
maple syrup
molasses
vanilla extract
salt
dried cranberries

You will also need measuring cups and spoons, mixing bowls, and a ½ pan baking sheet.

How to Make the Best Gingerbread Granola

Combine ingredients. In a large bowl, combine rolled oats, pecans, slivered almonds, cinnamon, ginger and salt. In another bowl, combine olive oil, maple syrup, molasses, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir to combine until fully incorporated.

Bake the granola. Spread the granola mixture onto a large parchment-lined half sheet baking pan. Bake in a 350 F preheated oven for 25-30 minutes, tossing the granola once halfway.

Cool down and add cranberries. Remove from oven and let it cool down (about 15 minutes). Then, mix in dried cranberries and toss to combine.

How to Serve Gingerbread Granola

Granola is such a versatile item to have on hand because you can serve it in so many different ways. Have it for breakfast over a bowl of milk or yogurt, or layer it in a yogurt parfait, serve it for lunch sprinkled over banana toast with honey, or just snack on it by the handfuls throughout the day.

How to Store Granola

How to store: Store homemade granola in an airtight container (such as a glass canning jar) for up to 2 weeks.
How to freeze: Wrap granola tightly in plastic cling wrap and place inside a freezer bag. Store in the freezer for up to 3 months.

More Granola Recipes

Tried this recipe?

Slice and Bake Pecan Shortbread Cookies

Slice and bake pecan shortbread cookies are sweet, nutty and buttery shortbread cookies packed with finely chopped pecans that melt in your mouth. They are rolled in brown sugar and more pecans, sliced and baked. They are easy to make making the perfect cookie to include as part of a cookie exchange on your holiday baking list, or for any time of the year.

These cookies are so easy to make and you can even freeze them or freeze a roll of cookie dough and be ready to bake a batch whenever you please. Some other easy cookies to bake are soft and chewy peanut butter butter cookies, chocolate crinkle cookies, m&m cookies, and soft and chewy ginger cookies.

Ingredients

butter - the most important ingredient in shortbread.
Confectioner's sugar - this creates cookies that melt-in-your-mouth. You could also use granulated sugar for the same taste, but the texture will not be the same.
all-purpose flour
pure vanilla extract - adds a hint of flavour
pecans - finely chopped, either by hand or throw it into a heavy duty blender or food processor and pulse mix until fine, but not yet powdery. You can feel free to substitute the pecans with any other nuts such as walnuts or almonds.
for rolling - more finely chopped pecans and dark brown sugar. You can use light brown sugar or even coarse white sugar. I like the dark brown because of the deep colour that it adds.

You will also need measuring cups and spoons, mixing bowl, plastic cling wrap, large half sheet baking pan, and wire cooling rack.

How to Make the Best Slice and Bake Pecan Shortbread Cookies

Make the shortbread dough: Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add pecans and beat until incorporated. The dough will look very dry at this point. Turn the mixer to high speed and beat for 2 minutes until dough starts to clump together becomes more breadcrumb-like and less dry (You should be able to easily shape the dough into a ball using your hands).
Shape the dough into logs: Divide the dough in half and shape each into a ball. Then roll into a log, 2-inches in diameter. You can roll it thicker but you will get less cookies out of it. Wrap the logs tightly with plastic cling wrap.

Chill the dough: Refrigerate for 2 hours, up to overnight. You could even save one log for later and store in the freezer for up to 3 months.
Roll the logs: In a small bowl, stir together pecans and dark brown sugars until combined. Transfer to large plate and roll the chilled logs all over until completely coated. If you are having trouble getting the coating to stick, then roll the cookies in the coating after you have sliced them.

Slice the cookies: Use a sharp long knife to cut the dough into ¼-inch to ½-inch slices, and place about 1-inch apart on two half sheet baking pans lined with parchment paper or a silicone baking mat.

Bake: Bake for 10-12 minutes until just starting to brown on the edges. Allow cookies to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.

How to Store and Freeze Shortbread

Shortbread Cookies:

How to store shortbread cookies: Once cooled, store shortbread cookies in an airtight container at room temperature for up to 4 days.
How to freeze shortbread cookies: Once cooled, arrange the cookies in a single layers in an airtight container, layered in between pieces of parchment paper. Store in the freezer for up to 3 months.

Shortbread Cookie Dough:

How to store shortbread cookie dough: Store shortbread cookie dough once shaped into a log and wrapped tightly with cling wrap for up to 3 days in the refrigerator before baking.
How to freeze shortbread cookie dough: Once the dough has been shaped into a log and wrapped tightly with cling wrap, transfer to an airtight container or freezer bag and store for up to 3 months. To use, allow the dough to thaw in the refrigerator overnight or on the kitchen counter for one hour before coating, slicing and baking.

More Shortbread Cookies

Tried this recipe?

25 Best Christmas Mains and Entrees

When it comes down to planning Christmas dinner, the Christmas main and entree has to be a showstopper. Whether you are sticking to traditional recipes like a holiday glazed baked ham or whole roast turkey, or opting for something smaller and new, like a tender herb-crusted rack of lamb or juicy slow cooker turkey breast, I have you covered. Today, I am sharing my 25 most popular and favourite best Christmas mains and entrees.

Holiday Glazed Baked Ham

Easy holiday glazed baked ham is juicy, succulent and flavourful, coated in a brown sugar honey glaze with and baked until caramelized and golden brown.

Prime Rib Roast

This Prime Rib Roast is a tender and juicy cut of beef marbled with fat. It is incredibly flavorful, delicious, and good - flavored with simple ingredients.

Roasted Pork Tenderloin

Quick easy roasted pork tenderloin with sauce is juicy, tender, and flavorful. Ready in 30 minutes, it's perfect for busy weeknights or a holiday dinner.

Best and Juiciest Roast Turkey

The best and juiciest roast turkey cooks faster that traditional methods and requires no brining. It's so tender and juicy every time.

Mushroom Wellington

Mushroom Wellington is a vegetarian entree filled with mushrooms, vegetables, fresh herbs, and pecans, wrapped in flaky puff pastry and baked until golden.

Herb-Crusted Rack of Lamb

This delicious garlic and herb-crusted rack of lamb is tender, juicy, and flavourful. It is surprisingly quick and easy to make at home in about 30 minutes.

Dutch Oven Whole Roast Chicken

Easy Dutch oven whole roast chicken with the crispiest golden skin is juicy, tender and succulent and packed with flavour. Just takes 15 minutes to prep.

Roast Beef

Homemade roast beef is roasted on high heat and slow cooked on low heat for the best texture - browned crust on the outside and tender, moist, juicy inside.

Honey Glazed Roast Pork with Vegetables

Easy one pan honey glazed roast pork is moist, tender, and juicy, coated with an irresistible honey glaze and packed with potatoes, green beans and apples.

Ground Beef Meat Pie

Ground beef meat pie with a flaky puff pastry double crust pie is filled with ground beef cooked with vegetables and seasonings. The ultimate comfort food and a classic French Canadian dish on Christmas eve.

Easy Juicy Roasted Turkey Breast

This easy Juicy Roasted Turkey Breast is the perfect main course for a small, intimate Thanksgiving dinner without the hassle of roasting a whole bird.

Stuffed Pork Loin

This juicy tender Stuffed Pork Loin filled with a delicious mushroom and spinach stuffing is a gorgeous entree to serve at your next dinner party.

Asian Five-Spice Roast Turkey

Asian five-spice roast turkey is tender and juicy, marinated with a delicious flavourful Asian rub and has a crispy brown skin. The perfect holiday dinner.

Sheet Pan Lamb Chops

Sheet pan lamb chops with vegetables are healthy and delicious, easy to make, and easier to clean up. Perfect for busy weeknights or a holiday dinner.

Roasted Spatchcock Chicken (Butterflied Chicken)

Quick and easy roasted spatchcock chicken (butterflied chicken) seasoned with garlic and thyme is juicy, tender, delicious and flavourful with minimal prep.

Glazed Honey Balsamic Pork Chops

Quick and easy, glazed honey balsamic pork chops are tender and juicy, seared in thyme and coated with a honey balsamic sauce. Make it in under 30 minutes.

Skillet Shepherd's Pie

Skillet shepherd's pie is a savoury and hearty traditional comfort food. With flavourful beef and fluffy potatoes, this cozy meal it will warm you up.

Pineapple Glazed Ham Slices

Sweet and savoury pineapple glazed ham slices are perfect for a holiday dinner. With a caramelized glaze, this ham is dressed to impress.

Pot Roast

There's nothing better than a classic Pot Roast for Sunday Dinner. It's hearty, wholesome, and filling comfort food that can feed the whole family.

Instant Pot Turkey Roast

Instant pot turkey roast with homemade gravy is easy to prepare in minutes, the fastest way to cook turkey, and delivers flavorful, juicy, tender turkey.

Roast Stuffed Chicken

Roast Stuffed Chicken is easy to make and has everything you need for a meal in one pan. Serve it for a special occasion or weekly for Sunday roast dinner.

Instant Pot Whole Chicken

Instant pot whole chicken with gravy is tender, juicy, and flavorful. It's the fastest way to cook a whole rotisserie chicken for dinner in just 40 minutes.

Instant Pot Turkey Breast

Instant pot turkey breast is the most tender and juicy turkey you'll ever try. It's so easy to make in the pressure cooker and requires little prep.

Creamy Chicken Roulade with Spinach and Mushrooms

Give your chicken breasts an upgrade by stuffing them to make fancy, juicy chicken roulade with spinach and mushrooms topped with a creamy alfredo sauce.

Classic Meatloaf

This hearty classic meatloaf with a caramelized glaze will nourish your body and soul. Feed the whole family with a simple yet flavourful classic.

Greek Lemon Garlic Whole Roast Chicken

Easy Greek lemon garlic whole roast chicken is tender, juicy and succulent with the crispiest skin. Prep this flavourful one pan meal in just 15 minutes.

Instant Pot Osso Buco

Instant pot osso buco is a delicious, classic Italian recipe with braised veal shanks stewed with vegetables in a thick, savory red wine and tomato sauce.

Slow Cooker Turkey Breast

Soft, tender and juicy slow cooker turkey breast with the crispiest skin and fresh fall herbs is the easiest way to cook a turkey this holiday season.

Vegetarian Shepherd's Pie

Ditch the ground lamb and enjoy this cozy Vegetarian Shepherd's Pie that uses a blend of perfectly seasoned mushrooms and lentils instead.

Easy Roast Lamb with Vegetables

Easy roast lamb with vegetables is tender, juicy, and succulent and packed incredible flavour. This fancy holiday dinner is easy to prep in just 15 minutes.

Instant Pot Whole Turkey

Instant pot whole turkey is a tender, juicy, and delicious holiday main. Ready in under 2 hours, it's the fastest and easiest way to cook a whole turkey!

Roasted Balsamic Chicken with Cranberries

If you're scrambling to figure out dinner with less than 30 minutes on hand, this sweet and tangy roasted balsamic chicken with cranberries will save the day.

Apple Cider Chicken with Butternut Squash

One of my favourite chicken recipes is quick, easy, one pan apple cider chicken with butternut squash, apples, and thyme, cooked in an apple cider sauce. Serve this fall meal in just 40 minutes.

Air Fryer Lamb Chops

Juicy, tender, and delicious, Air Fryer Lamb Chops are flavorfully marinated and then air fried for under 15 minutes. Change the way you cook lamb forever!

Pesto Whole Chicken

Pesto whole chicken baked over a bed of vegetables is the juiciest and most flavorful chicken you'll ever taste. Quick and easy to prep and pop in the oven.

Soy Glazed Braised Turkey Breast with Five-Spice

Soy glazed braised turkey breast with Asian five-spice is moist, tender, succulent and the juiciest turkey ever with browned and crispy skin. So flavourful.

Garlic Rosemary Rack of Lamb

Ready in under 30 minutes, juicy and tender garlic rosemary rack of lamb is an exquisite dish bursting with incredible flavours in each and every bite.

Slow Cooker Whole Chicken

Slow cooker whole chicken is soft and tender and literally falls off the bone. It is the easiest way to cook a rotisserie chicken with a few minutes prep.

Roasted Turkey Legs with Vegetables

Tender, succulent and flavourful, easy roasted turkey legs with crispy skin and vegetables is a complete wholesome turkey dinner and family favourite.

Slow Cooker Leg of Lamb with Vegetables

Easy Mediterranean slow cooker leg of lamb with vegetables is succulent, tender, juicy, and flavourful, seasoned with fresh herbs. Prep the crockpot in just 15 minutes.

Prep and Storing Tips

How to make ahead: I would recommend making these main dishes fresh on the day that you are serving them. However, you can prep your ingredients as much as possible so that you have one less thing to worry about. Whether that is chopping vegetables, marinating meat, or preparing glaze. You can store all your prepared ingredients in airtight containers in the refrigerator.
How to store: Store any leftovers in an airtight container for up to 3 or 4 days in the refrigerator. Check the individual recipes for full storing instructions.
How to reheat: To reheat, place leftovers in the air fryer or in the oven at 300F for 10-20 minutes until warmed through.

More Christmas Recipes

Once you have figured out the main dish that you will be serving on your Christmas dinner menu, start planning the sides and dessert. Browse through my most popular holiday recipes:

Did You Make Any of These Christmas Mains and Entrees?

Please leave a comment and rating below, and let me know what you thought of these Christmas mains and entrees. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

Cornmeal Cheddar Biscuits

Flaky cornmeal cheddar biscuits are simple, buttery, cheesy, and so delicious. These savoury biscuits have the perfect golden tops, are loaded with cornmeal and white cheddar, and are so quick and easy to make. They are perfect to add to any meal, whether that's for breakfast, lunch or dinner, or enjoyed as a snack.

What I love about fresh homemade biscuits, including easy classic biscuits and garlic cheddar biscuits, is that they are so quick and easy to make. In fact, they might be the easiest bread to make. Since there is no yeast in them, you can literally whip up a batch in under 40 minutes.

Ingredients

To make flaky cornmeal cheddar biscuits, you will need the following ingredients:

all-purpose flour
cornmeal - I used a fine cornmeal, but you can use any grade that you have. Using a medium cornmeal will just create a slightly different texture.
baking powder + baking soda - to get that rise and volume.
salt - adds flavour.
butter - very cold butter.
buttermilk - very cold buttermilk. You can also substitute this with whole milk.
sharp white cheddar - I like the flavour sharp cheddar adds, but you can use any sharpness that you like. You can also use in yellow cheddar if you prefer.

You will also need measuring cups and spoons, mixing bowl, a rolling pin, large half sheet baking pan, and silicone baking mat.

How to Make the Best Flaky Cornmeal Cheddar Biscuits

Make the dough. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or fork until butter is the size of small peas. Add the grated cheddar and stir to combine. Slowly pour in the buttermilk and mix just until combined. Be careful not to overmix.

Layer the dough. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick square. Cut the dough into 4 even squares and stack them on top of each other.

Shape the biscuits. Lightly dust a rolling pin and the work surface again with flour. Roll the dough into a 1-inch thick rectangle (approximately 9x12-inches). Cut the dough into 12 square pieces (or cut into 15 pieces for smaller biscuits) and transfer them to the prepared baking sheet.

Chill the biscuits. Transfer the baking sheet into the freezer for 15 minutes. Meanwhile, preheat oven to 425 F and line a large half sheet baking pan with a silicone baking mat or parchment paper.
Bake. Remove the biscuits from the freezer and bake for 15-20 minutes until the tops are golden-brown. Serve warm.

Tips for Making the Best Flaky Cornmeal Biscuits

use really, really cold milk and butter - in fact, the first ingredient that I measure and prepare is the butter. Once I cube it, I place it in the freezer until I am done measuring out and prepping the other ingredients, and ready to use it.
use fresh ingredients - this is really important when it comes to baking powder and baking soda. These ingredients are what cause the biscuits to rise and puff up. If they are not fresh, then they will not do their job as well.
don't over mix the dough - overmixing the dough will cause the butter to melt too much and cause the biscuits to spread and not get the high rise that we are looking for.

How to Serve and Store

Serve these biscuits on the side of your dinner or with a bowl or warm and cozy soup such as creamy tomato potato soup, lemon chicken orzo soup, or creamy ham and potato soup. Or serve them as is as a snack throughout the day, or sliced in half and spread with butter, honey or homemade jam.

How to Store and Freeze Biscuits

To store these cornmeal biscuits, allow them to completely cool and then store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to one week.

You can also freeze these cornmeal biscuits in an airtight container or freezer bag for up to 3 months. Allow them to thaw overnight in the refrigerator or for a few hours at room temperature before serving.

To reheat, heat in the oven or air fryer at 300F for 5-10 minutes until warmed through.

More Savoury Bread Recipes

Tried this recipe?

Creamy Lemon Parmesan Chicken

Creamy lemon parmesan chicken is a simple, quick and easy 30-minute meal that is packed with flavour. Soft and tender chicken breast is seared and then tossed in a delicious garlicky, lemony, creamy sauce full of Parmesan cheese. This comforting chicken dinner is a family favourite and so easy to make all in one pan. Serve it with pasta for the easiest weeknight dinner.

I am all about the easy 30-minute dinners around here. It's just how I like my meals. Some of my other favourite quick and easy dinners that we love are cheesy tortellini and sausage bake, glazed honey balsamic pork chops, creamy lemon chicken piccata, and skillet pizza.

Ingredients

To make this quick and easy creamy lemon parmesan chicken, you will need (full quantities in recipe card below):

chicken breasts - four boneless and skinless breasts, about 1 lb. total.
salt and pepper
vegetable oil
garlic
all-purpose flour
chicken broth - or 1 tablespoon chicken chicken bouillon powder dissolved in 1 cup water
heavy cream
Parmesan cheese
lemon juice - I prefer freshly squeezed lemon juice, but storebought 100% lemon juice works.
capers
Italian seasoning
for garnish - finely chopped parsley and thinly sliced lemon wedges.
for serving (optional) - pasta such as spaghetti or linguine or a side of baby potatoes.

You will also need a shallow saucepan or skillet (this is the pan that I used). A meat thermometer also very useful for checking the chicken for doneness.

How to Make the Best Creamy Lemon Parmesan Chicken

Prepare the chicken: Pat dry the chicken breasts completely with paper towel and season both sides of each chicken breast with salt and pepper. Set aside for 5 minutes.
Cook the chicken: Heat oil in a large shallow saucepan over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Sear the chicken for about 6-8 minutes per side (depending on the thickness) until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F, as read on a meat thermometer. Remove the chicken from the pan and set aside on a plate.
Make the sauce: In the same pan, sauté garlic over medium heat until fragrant, about 1 minute. Add flour and stir to cook for one minute. Stir in chicken broth and mix well until the sauce is smooth and uniform. Whisk in cream, Parmesan, lemon juice, capers and Italian seasoning. Bring the sauce to a simmer and stir occasionally until thickened to desired consistency, about 4-5 minutes.
Toss the chicken in the sauce: Return the chicken to the pan and toss well to coat with the sauce. Let the chicken cook with the sauce for another minute.
Serve: Garnish with lemon wedges and parsley. Serve immediately with a side of pasta.

How to Serve Lemon Parmesan Chicken

Serve this creamy lemon parmesan chicken with a side of pasta. I like to make a pot of linguini pasta, drain the pasta, and toss it directly into the creamy sauce. You can also serve it on top of mashed potatoes or garlic mashed cauliflower and drizzle the sauce over top.

To complete the meal, add a light salad such as an easy Greek salad or Mediterranean chickpea wedge salad and a side of bread to soak up any extra sauce such as rosemary garlic focaccia bread or ciabatta rolls.

Storing Instructions

How to store: Store any leftover creamy lemon parmesan chicken with the sauce in an airtight container and refrigerate for up to 4 days.
How to reheat: Reheat on the stove over medium-low heat for 5-10 minutes until chicken is warmed through, or in the microwave. The sauce will likely have thickened up, and will thicken up further as you reheat. Add a little water to achieve a thinner consistency.

More Chicken Recipes

Tried this recipe?

Best Christmas Recipes and Menu

The best Christmas recipes and menu for the season is here! It looks like the holidays is looking very different for many of us this year. Most of us are planning a small and intimate dinner for our immediate family, some might be planning a virtual celebration, or some might still be cooking up a huge feast and boxing it up for family and friends.

However you are celebrating this year, let me make it easy by sharing lots of options for planning out the best Christmas recipes and menu, including everything from appetizers, the main course, side dishes, soup and salad, bread, dessert and festive drinks. I even share some recipes for all those delicious Christmas dinner leftovers.

Christmas Appetizers

Before we dig into our epic Christmas dinner feast, we need something to snack on. Try a classic holiday charcuterie board with creamy hummus and sourdough crackers, quick and easy classic deviled eggs, or bite-sized crostini like tomato bruschetta with balsamic glaze or curried white bean crostini.

Pick one to three of the following starters to feature on your Christmas dinner menu:

Mezze Platter

Cranberry Whipped Feta Dip

Ricotta Crostini with Peas and Mint

Whipped Goat Cheese

Mushroom Galette

Bacon Wrapped Scallops

Cheese Board

Antipasto Platter

Toasted Ravioli

Homemade artichoke dip is a warm, creamy dip loaded with tender artichoke hearts. This easy to make appetizer is tangy, cheesy, and all-around delicious! | aheadofthyme.com

Creamy Artichoke Dip

Cheesy Garlic Bread

Baked Ricotta

Fried Goat Cheese Balls

Easy Baked Meatballs

Cranberry Brie Bites

Homemade Ranch Dip

Vegetarian Stuffed Mushrooms

Spinach Artichoke Dip

Enjoy street vendor roasted chestnuts at home in three different ways - roast in the oven, cook over the stove, or in the air fryer. | aheadofthyme.com

Roasted Chestnuts (Three Ways)

Bacon Wrapped Chicken Bites

This easy charcuterie board is the perfect appetizer to impress with minimal effort- made with cheese, cured meats, crackers, dips, olives, fruit, and nuts. | aheadofthyme.com

How to Make a Charcuterie Board

Pigs in a Blanket

Antipasto Skewers

Mashed Potato Balls

Olive Tapenade

Veggie Tray

Whipped Feta Crostini

Cranberry Baked Brie

Bacon Cheddar Cheese Ball

Candied Pecans

Whipped Feta

Marinated Mozzarella Balls

Caramelized Onion Dip

Fig crostini topped sweet, juicy figs, tangy goat cheese and crunchy pistachios is flavourful, delicious, and perfect for snacking on or entertaining. | aheadofthyme.com

Fig Crostini with Goat Cheese and Pistachios

Potato Galette with Arugula and Crème Fraîche

Spinach and feta quiche is healthy and gluten-free with a keto cauliflower crust and savoury vegetarian filling. Serve for breakfast, lunch or dinner. | aheadofthyme.com

Spinach and Feta Quiche with Cauliflower Crust

Pesto Hummus

Tomato Bruschetta with Balsamic Glaze

Whipped Ricotta Dip

Whipped Ricotta Crostini

Homemade Tater Tots with Bacon

Baked Spinach Dip

Fried Mac and Cheese Balls

Creamy Pumpkin Hummus

Baked Apple Chips

Quick and easy sourdough discard crackers are thin, crispy, crunchy and flavoured with sesame seeds, dried herbs and flaked salt. They are so addictive. | aheadofthyme.com

Sourdough Discard Crackers with Sesame Seeds

Apple and Arugula Flatbread

Curried White Bean Crostini with Toasted Pepitas

Butternut Squash Galette (Free-Form Tart)

Smoked Salmon and Cream Cheese Cracker Bites

Tomato and Mozzarella Tart

See all Christmas appetizers.

Christmas Main Course

The main course entree for Christmas dinner has to be a showstopper. You can't go wrong with a classic holiday glazed baked ham or whole roast turkey (that requires no brining tender). Or opt for a smaller dish like tender herb-crusted rack of lamb or a juicy roasted turkey breast or slow cooker turkey breast.

Pick one of the following mains to feature on your Christmas dinner menu:

Vegetarian Meatloaf made with lentils, mushrooms, vegetables, and walnuts is hearty, flavorful, and satisfying with a sweet tangy glaze. | aheadofthyme.com

Vegetarian Meatloaf (Lentil Walnut Meatloaf)

Make the best juicy roast turkey with this easy recipe! Learn how to roast a turkey perfectly golden, tender, and flavorful every time. | aheadofthyme.com

Easy Roast Turkey Recipe (Best Juicy Thanksgiving Turkey)

Pesto Roast Chicken is juicy, flavorful, and roasted with basil pesto over vegetables for an easy, one-pan dinner everyone loves. | aheadofthyme.com

Pesto Roast Chicken (Whole Roast with Basil Pesto)

Roasted spatchcock chicken, also called butterflied chicken, cooks faster, stays juicy, and delivers perfectly crispy skin every time. | aheadofthyme.com

Crispy Roasted Spatchcock Chicken (Butterflied Chicken)

Juicy slow cooker turkey breast with crispy skin, garlic, and fresh herbs. An easy crockpot recipe for tender, flavorful turkey every time. | aheadofthyme.com

Easy Slow Cooker Turkey Breast

Easy Juicy Roasted Turkey Breast

Mushroom Wellington

Vegetarian Pot Pie

Stuffed Pork Loin

Roast Stuffed Chicken

Prime Rib Roast

Sunday Pot Roast

Instant Pot Whole Turkey

Instant Pot Osso Buco

Roast Beef

Roasted Pork Tenderloin

Instant Pot Turkey Roast

Instant Pot Cranberry Chicken

Instant Pot Turkey Thighs

Instant Pot Turkey Breast

Instant Pot Whole Chicken

Harissa Spatchcock Chicken

Asian Sesame Soy Turkey Roast

Sheet Pan Lamb Chops

Pineapple Glazed Ham Slices

Slow Cooker Leg of Lamb with Vegetables

Herb-Crusted Rack of Lamb

Asian Five-Spice Roast Turkey

Holiday Glazed Baked Ham

Glazed Honey Balsamic Pork Chops

Greek Lemon Garlic Whole Roast Chicken

Roasted Balsamic Chicken with Cranberries

Honey Glazed Roast Pork with Vegetables

Easy Roast Lamb with Vegetables

Roasted Turkey Legs with Vegetables

Soy Glazed Braised Turkey Breast with Five-Spice

Slow Cooker Whole Chicken

Ground Beef Meat Pie

Dutch Oven Whole Roast Chicken

Garlic Rosemary Rack of Lamb

See all Christmas main courses.

Christmas Sides

Once you have figured out the main dish that you will be serving, it's time to think about the sides. From creamy and cheesy casseroles, to fresh and light seasonal salads, to vegetable side dishes, and more, there are so many best Christmas recipes to choose from. Some of my favourites are creamy potatoes au gratin, hasselback potatoes with garlic herb butter, and creamy brussels sprouts bake.

Pick two to four of the following sides to feature on your Christmas dinner menu:

Stovetop Mac and Cheese with White Cheddar

Cranberry Apple Walnut Stuffing

Butternut Squash Salad is a fresh and cozy fall salad with roasted squash, kale, walnuts, cranberries, and feta tossed in lemon dressing. Perfect for fall. | aheadofthyme.com

Butternut Squash Salad (with Kale, Walnuts, and Cranberries)

Classic Homemade Turkey Gravy is rich, smooth, and delicious, made from leftover drippings and turkey stock. The perfect easy Thanksgiving gravy recipe. | aheadofthyme.com

Classic Homemade Turkey Gravy (from Drippings or Broth)

Creamed Spinach Gratin

This slow cooker cranberry sauce is sweet, tart, and perfectly spiced. Make this easy cranberry sauce in the crockpot for a stress-free holiday side. | aheadofthyme.com

Slow Cooker Cranberry Sauce (Cranberry Sauce in the Crockpot)

Soft, buttery, and comforting, this Southern Spoon Bread is part cornbread, part casserole. Perfectly fluffy and easy to make for any meal. | aheadofthyme.com

Spoon Bread Recipe (Southern Cornbread Casserole)

Sautéed Green Beans and Mushrooms

Balsamic Roasted Beets and Carrots

Easy Air Fryer Green Beans

Garlic Herb Mashed Potatoes

Savory Mashed Sweet Potatoes

Baked Cauliflower Cheese

Fondant potatoes, or melting potatoes, are crispy outside and creamy inside. An elegant French side dish that's perfect for holidays. | aheadofthyme.com

Fondant Potatoes (Melting Potatoes)

One pan roasted fall vegetables with seasonal produce is a cozy, stress-free side dish that's perfect for Thanksgiving, holidays, or autumn dinners. | aheadofthyme.com

Roasted Fall Vegetables (Easy One Pan Harvest Vegetables)

Indulge in this rich and creamy steakhouse-style creamed spinach recipe. An easy, decadent side dish for any meal or special occasion. | aheadofthyme.com

Best Creamed Spinach (Steakhouse Style)

Indulge in these crispy and flavorful baked sweet potato fries, served with a creamy garlic aioli for the perfect combination of sweet and savory. | aheadofthyme.com

Baked Sweet Potato Fries with Garlic Aioli

Roasted Garlic Parmesan Baby Potatoes

Classic Baked Mac and Cheese

Creamy Garlic Mushrooms with Parmesan

Creamy Polenta

Brussels Sprouts Gratin

Roasted Shallots

Jellied Cranberry Sauce

Corn Pudding

Cranberry Chutney

Garlic Parmesan Roasted Carrots

Buttermilk Cornbread

Wild Rice Pilaf

Sweet Potato Gratin

Balsamic Brussels Sprouts

Blistered Green Beans

Parsnip Puree

Yeast Rolls

Balsamic Roasted Carrots

Baked Potato

Green Beans with Pecans

Roasted Brussels Sprouts

Baked Cranberry Sauce

Candied Carrots

Sausage Stuffing

Baked Mashed Potatoes

Candied Yams

Sweet Potato Casserole with Marshmallows

Parker House Rolls

Buttermilk Biscuits

Mashed Potato Casserole

Homemade Stuffing

Garlic and Herb Roasted Carrots

Brussels Sprouts with Cranberries

Cheesy Brussels Sprouts Bake

Butternut Squash Risotto

Sautéed Spinach

Potato Stacks

Duchess Potatoes

Roasted Carrots

Lemon Parmesan Green Beans

Baked Potato Wedges

Herb Roasted Sweet Potatoes

Balsamic Roasted Broccoli

Hasselback Potatoes

Christmas Salad

Oven Roasted Vegetables

Sautéed Brussels Sprouts

Mashed Cauliflower

Thanksgiving Salad

Shaved Brussels Sprout Salad

Collard Greens with Bacon

Green Beans with Bacon

Butternut Squash Quinoa Salad

Maple Roasted Brussels Sprouts and Butternut Squash

Creamed Corn

Green Beans Almondine

Microwave Steamed Broccoli

Cheddar Mashed Potatoes

Brussels Sprouts with Bacon

Maple Roasted Carrots with Yogurt Sauce

Green Bean Fries

Cornbread Muffins

Oven-Roasted Corn on the Cob

Crispy Smashed Potatoes

Parmesan Crusted Brussels Sprouts

Mushroom Gravy

Mashed Red Potatoes

Honey Balsamic Brussels Sprouts

Scalloped Potatoes

Pesto Green Beans

Corn Casserole

Green Bean Casserole

Air Fryer Butternut Squash

Air Fryer Broccoli

Honey Roasted Carrots

Roasted Spring Vegetables

Crispy Leaf Potatoes

Greek Lemon Roasted Baby Potatoes

Cornmeal Cheddar Biscuits

Ham and Potatoes au Gratin

Browse the top 50 most popular best Christmas side dishes recipes for the holidays from potatoes, cheesy casseroles, vegetable sides, fresh salads and more. | aheadofthyme.com

50 Best Christmas Side Dishes

Cranberry Pumpkin Steamed Buns

Easy Make-Ahead Cranberry Sauce

See all Christmas sides.

Christmas Soup & Salads

I like to start Christmas dinners with a bowl of warm soup, whether that's a creamy cauliflower and garlic soup, roasted butternut squash soup, or creamy ham and potato soup. Soup is easy to make even a few days ahead, and leftovers last for up to 5 days. I also throw in a seasonal salad on the dinner menu like a winter kale salad with apple cider vinaigrette or apple walnut salad with balsamic vinaigrette. It balances out all the heavy comforting dishes quite nicely.

Pick one soup and/or one salad to feature on your Christmas menu:

Butternut Squash Salad (with Kale, Walnuts, and Cranberries)

Butternut Squash Lentil Soup

Pomegranate Pear Salad with Walnuts

Coconut Curry Pumpkin Soup

This easy apple slaw recipe is the perfect combination of crisp apples, crunchy cabbage, and a creamy dressing. A fresh side dish ready in 10 minutes! | aheadofthyme.com

Easy Creamy Apple Slaw

Healthy Sweet Potato Soup

Delicious apple walnut salad with crisp apples, crunchy walnuts, and tangy balsamic vinaigrette. A healthy, easy side dish or lunch! | aheadofthyme.com

Apple Walnut Salad with Balsamic Vinaigrette

Winter Pomegranate Salad

Curried Butternut Squash Soup

Spinach Salad

Creamy Wild Rice Soup

Potato Leek Soup

Butternut Squash Apple Soup

Pumpkin Soup

Roasted Butternut Squash Soup

Christmas Salad

Thanksgiving Salad

Shaved Brussels Sprout Salad

Potato Corn Chowder

Acorn Squash Soup

Butternut Squash Quinoa Salad

Carrot Pumpkin Soup

Cheesy Potato Soup

Fall harvest salad with roasted butternut squash and apple is the only salad recipe you need this fall or winter. It's healthy, wholesome, and nourishing. | aheadofthyme.com

Fall Harvest Salad with Butternut Squash and Apple

Instant Pot Butternut Squash Soup

Arugula Salad with Apple and Pecan

Mandarin Orange Salad

Goat Cheese and Tangelo Winter Salad

Cozy winter kale salad with apple cider vinaigrette is easy to make with crispy apples, tangy goat cheese and crunchy spiced pecans in under 10 minutes. | aheadofthyme.com

Winter Kale Salad with Apple Cider Vinaigrette and Spiced Pecans

30-Minute Butternut Squash Soup

Roasted Butternut Squash and Cauliflower Soup

See all Christmas soup and salad.

Christmas Bread

We always have a bread basket with an assortment of bread on our Christmas table. Some of my favourites to serve during the holidays are rosemary cornbread, cheesy garlic dinner rolls, simple homemade biscuits, and easy rosemary garlic focaccia bread. You can make bread ahead of time and store it at room temperature for a couple of days or in the refrigerator for longer. You could even freeze it for up to 3 months. Simply let it thaw overnight and reheat when ready to serve.

Pick one or two of the following bread to feature on your Christmas menu:

These homemade no knead French Baguettes are just what bread dreams are made of - beautifully golden loaves with a crisp crust and soft, airy interior. | aheadofthyme.com

Homemade French Baguettes

Buttermilk Cornbread

Pull Apart Garlic Bread

Popovers

Sweet Potato Rolls

Easy Small Batch Ciabatta Rolls

Skillet Dinner Rolls

Potato Dinner Rolls

Pumpkin Cornbread

Cornbread Muffins

Garlic Cheddar Biscuits

Pesto Babka

Garlic Knots

Garlic Breadsticks

Brioche Bread

No Knead Sesame Bread

Cornmeal Cheddar Biscuits

Sweet cinnamon raisin challah bread is airy, soft and fluffy with a beautiful golden crust coated with almonds. It is braided and baked in a loaf pan. | aheadofthyme.com

Cinnamon Raisin Challah Bread with Almonds

Whole Wheat Cranberry Bread

Easy Challah Bread

Cheesy Garlic Dinner Rolls

Delicious, easy pumpkin focaccia bread with fresh herbs is soft, fluffy, and springy, yet so crispy on the outside. Just 15 minutes of actual prep required. | aheadofthyme.com

Pumpkin Focaccia with Fresh Herbs

Easy Pumpkin Dinner Rolls

Rosemary Cornbread

Easy No Knead Tomato Focaccia

Soft and fluffy, quick dinner bread rolls are loaded with green onions and topped with flaked sea salt and sesame seeds. Ready in just 1.5 hours. | aheadofthyme.com

Quick Dinner Bread Rolls with Green Onions

Artisan Green Olive Sourdough Bread

Small Batch Sourdough Bread

$Quick and easy butter croissants are flaky, buttery, airy, and authentic, and are made in the fraction of the time using a special simplified technique. | aheadofthyme.com$

Quick and Easy Butter Croissants

Easy Rosemary Garlic Focaccia Bread

Small Batch No-Knead Bread

Easy Homemade Biscuits

See all Christmas bread.

Christmas Dessert

There is always room for dessert, no matter how filling your Christmas dinner is. Our most popular Christmas desserts are are gingerbread bundt cake with maple cinnamon glaze, holiday yule log cake, and cranberry-apple cobbler with biscuits. Oh and don't forget the cookies! Try making an epic holiday cookie box or platter and gift the extras to family and friends.

Pick one or two (or as many as you like!) of the following desserts to feature on your Christmas menu:

Christmas Shortbread Cookie Bites

Slice and Bake Christmas Cookies

Soft and chewy gingerdoodle cookies, also known as ginger snickerdoodles, rolled in cinnamon ginger sugar with warm spices and molasses. | aheadofthyme.com

Gingerdoodle Cookies (Soft and Chewy Ginger Snickerdoodles)

Hot Chocolate Macarons

Peppermint Pinwheel Cookies

Grinch Cookies

M&M Christmas Cookies

This Christmas Baking Guide with free checklists covers essential ingredients, tools, tips, mistakes to avoid, and holiday baking recipes. | aheadofthyme.com

Ultimate Christmas Baking Guide (with Printable Checklists!)

Tiramisu Cookies

Cranberry Hand Pies are buttery, flaky, and filled with leftover cranberry sauce. An easy, festive holiday dessert perfect for Thanksgiving or Christmas. | aheadofthyme.com

Cranberry Hand Pies (with Leftover Cranberry Sauce)

Sweet Potato Cake with Cream Cheese Frosting

Turtle Cheesecake with Caramel, Chocolate, and Pecans

Indulge in a classic British dessert with this sticky toffee pudding recipe made with dates and topped with rich toffee sauce. Moist, sweet, and decadent! | aheadofthyme.com

Sticky Toffee Pudding (Moist Date Cake)

Homemade Caramel Apple Pie

Sour Cream Coffee Cake with Cinnamon Swirl

These Classic Lemon Bars with a buttery shortbread crust and tangy lemon curd layer are the perfect balance of sweet and tart. A simple, delicious treat! | aheadofthyme.com

Classic Lemon Bars with Shortbread Crust

The Best Soft and Chewy Peanut Butter Cookies

Nanaimo Bars

Chocolate Tart

Gingerbread Cupcakes

Christmas Cookie Platter

Samoas Cookies

Maple Cookies

Coffee Cake Cookies

Jam Thumbprint Cookies

Chocolate Peppermint Cookies

Cinnamon Roll Cookies

Mexican Wedding Cookies

Red Velvet Blossoms

Chocolate Ginger Cookies

Christmas Monster Cookies

Gingerbread Macarons

Cream Cheese Cookies

Cranberry Orange Bread

Cranberry Bliss Bars

Cranberry Pie

Cinnamon Roll Muffins

Crepe Cake

Chocolate Layer Cake

Millionaire's Shortbread

Red Velvet Macarons

Homemade Glazed Donuts

Monkey Bread

Gingerbread Cinnamon Rolls

Christmas Crack Candy

Peppermint Fudge

Pistachio Cookies

Chocolate Spritz Cookies

White Chocolate Peppermint Cookies

Peanut Butter Balls

Red Velvet Whoopie Pies

Palmiers

Date Cookies

Peanut Butter Cup Cookies

Neapolitan Cookies

Almond Horns

Peppermint Kiss Cookies

Molasses Cookies

Chocolate Sugar Cookies

Spritz Cookies

Royal Icing

Gingerbread Cake

Buckeyes

Nutella Cookies

Banana Cream Pie

Chocolate Covered Oreos

Chai Cookies

Pecan Pie Cheesecake

Chocolate Pecan Pie

Key Lime Pie

Pumpkin Roll

Chocolate Whoopie Pies

Classic New York Cheesecake

Brownie Cookies

Pistachio Macarons

Red Velvet Cupcakes

White Chocolate Chip Cookies

Oreo Brownies

Madeleines

Peppermint Brownies

Chocolate Thumbprint Cookies

White Hot Chocolate

Christmas Cupcakes

Chocolate Peppermint Christmas Bark

Pecan Pralines

Whipped Shortbread Cookies

Hot Chocolate Cookies

Fruitcake Cookies

Peppermint Macarons

Butter Pecan Cookies

Almond Crescent Cookies

Red Velvet Cookies

Coconut Macaroons

Eggnog Cookies

Coffee Cookies

Red Velvet Crinkle Cookies

Italian Christmas Cookies (Ricotta Cookies)

Cranberry Scones with Orange Glaze

Florentines

Oreo Truffles (Cookie Balls)

See all Christmas desserts.

Christmas Drinks

And let's not forget fun and festive drinks that the whole family can enjoy. Try creamy, thick and smooth homemade non-alcoholic eggnog and you will never look back at storebought eggnog again. And end the night with a nice hot cup of peppermint hot chocolate to serve alongside dessert.

No post found!

Christmas Dinner Leftovers

Christmas leftovers might actually be one of the best parts of Christmas dinner. Which is also a very good reason to make a big holiday glazed baked ham or whole roast turkey even for a small intimate group. Think of the easy ham and potatoes au gratin or creamy ham and potato soup that you can make. Or how about a big pot of leftover turkey wild rice soup or some leftover turkey fried rice. And the cranberry sauce? Always make extra and bake up a storm. It's usually cranberry sauce oat bars or cranberry sauce muffins over here.

Roasted Brussels Sprouts Pasta

Ham and Cheese Pinwheels

Cranberry Brie Grilled Cheese

Leftover Stuffing Meatballs

Leftover Mashed Potato Gnocchi

Vegetarian Shepherd's Pie

Cranberry Sauce Parfait

Shredded Beef Enchiladas

Leftover Turkey Salad

Sweet Potato Croquettes

Turkey Enchiladas

Cranberry Meatballs

Pot Roast Soup

Potato Dinner Rolls

Coconut Turkey Curry

Cranberry Sauce Smoothie

50 Best Christmas Leftovers Recipes

Creamy Turkey Gnocchi Soup

Cranberry Sauce Swirl Cheesecake

Mashed Potato Soup

Over 15 best most popular leftover cranberry sauce recipes including muffins, baked goods, sandwiches, smoothies, chicken dinner, and more! | aheadofthyme.com

15 Leftover Cranberry Sauce Recipes

Cranberry Baked Brie

Over 15 of our best and most popular leftover turkey recipes to transform those turkey leftovers into soups, pasta, rice, sandwiches, and more! | aheadofthyme.com

15 Leftover Turkey Recipes

Turkey Potato Chowder

Mashed Potato Cakes

Creamy Ham and Potato Soup

Ham and Potatoes au Gratin

Cranberry Sauce Oat Bars

Fried Mac and Cheese Balls

Don't throw away leftover cranberry sauce, instead create leftover cranberry sauce muffins with an oat streusel topping and enjoy for breakfast or dessert! | aheadofthyme.com

Leftover Cranberry Sauce Muffins with Oat Streusel Topping

Cranberry Sauce Swirl Pound Cake

Leftover Turkey Wild Rice Soup

Leftover Turkey Fried Rice

Creamy and hearty Chinese-style borscht soup is loaded with carrots, potatoes, cabbage, and ham AND is both gluten-free and dairy-free. | aheadofthyme.com

Creamy Chinese-Style Borscht Soup

Baked mashed potato spring rolls combines the comforting flavours and textures of creamy mashed potatoes with a crisp crunchy layer of spring roll heaven. | aheadofthyme.com

Baked Mashed Potato Spring Rolls (JOEY Copycat)

Looking for comfort food in a hand-held serving? Well, put those holiday leftovers to good use and make leftover Thanksgiving turkey sandwich with cranberry sauce! | aheadofthyme.com

Leftover Thanksgiving Turkey Sandwich with Cranberry Sauce

See all Christmas leftovers.

Tips for Planning the Best Christmas Dinner Menu

Plan your menu ahead of time. This will make your grocery runs go so much more smoothly, when you know exactly what you are preparing far in advance. Plus, you can even start preparing some of these Christmas dishes ahead of time. Some can be frozen and reheated from frozen, others can be made and stored in an airtight container for a few days at room temperature or in the refrigerator, according to recipe directions.
- Make your main course fresh on the day of serving.
- Some sides should also be made fresh on the day of serving, but there are many that can be prepared in advance and stored in the refrigerator and reheated. Some easy make ahead sides are creamy mashed potatoes, stovetop mac and cheese with white cheddar, creamy garlic mashed cauliflower, and easy make ahead cranberry sauce.
- All soup can be prepared in advance and stored in the refrigerator for up to 5 days.
- Salads can be prepared in advance (chopping vegetables and mixing the dressing ingredients together), and assembled before serving.
- Most dessert can be made in advance and stored in an airtight container either at room temperature or in the refrigerator . Some can even be made weeks in advance, frozen, and reheated in the oven.
You can mix homemade and storebought. There is nothing wrong with getting some help by incorporating storebought items into your menu. If baking something for Christmas dessert is stressing you out, then just pick up a cake from the store instead.
Prep your ingredients as much as possible. Once you have decided on the dishes to serve, prepare as much as you can in advance. Whether that is chopping vegetables, beating eggs, or preparing salad dressings. You can store all your prepared ingredients in airtight containers in the refrigerator.
Set the table the night before. Take out the fancy dinnerware, flatware, glasses, placemats, and napkins and set the table the night before. Don't forget any special decorations and centrepieces. It's one less thing to worry about on Christmas.

Did You Make Any of These Christmas Dinner Recipes?

Please leave a comment and rating below, and let me know what you thought of this easy Christmas dinner menu. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

Cinnamon Raisin Challah Bread with Almonds

Sweet cinnamon raisin challah bread is airy, soft and fluffy with a beautiful golden crust coated with almonds. This light and fluffy bread is packed with raisins, sweetened with honey, and warmly spiced with cinnamon. Bake this 3-strand braided challah in a loaf pan and enjoy it warm out of the oven for breakfast or lunch, or save it to make some amazing french toast.

Challah bread (also known as "egg bread" as it is enriched with eggs) is a traditional Jewish bread that is baked during holidays. You can enjoy it plain (as in our easy challah bread) or completely customize it as we do here with raisins, cinnamon and almonds. Challah is a braided loaf of bread (typically with three or six strands). We did a three-point braid and baked ours in a loaf pan so the braided texture is not as visible. For a more defined braided look, you can use this recipe to bake a loaf on a baking sheet (see our easy challah bread for braiding and baking instructions).

Cinnamon Raisin Challah Ingredients

To make this sweet cinnamon raisin challah bread, you will need the following ingredients:

active dry yeast
water
honey - you want to use liquid honey, not raw honey.
vegetable oil
egg
all-purpose flour
ground cinnamon
salt
raisins
slivered almonds - to add on top of the loaf.

You will also need a kitchen scale (or measuring cups and spoons), mixing bowls, and a 1 lb. loaf pan.

How to Make the Best Cinnamon Raisin Challah Bread with Almonds

Prepare the dough: In a medium bowl, dissolve yeast in water and whisk in all the wet ingredients including honey, oil, and egg yolk (separate the egg white from egg yolk and save the egg white for the egg wash later). The mixture should start to bubble and develop a yeasty aroma. In a large bowl, whisk to combine flour, cinnamon and salt. Pour in wet ingredients and mix well until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible).
Knead the dough: Knead the dough on a clean surface for 5 minutes until it turns into a smooth dough ball. Transfer the dough back into the bowl and coat with a little bit oil to prevent from drying out.
First rise: Cover the bowl with plastic cling wrap and let it rise at room temperature until doubled in size, about 1 hour.
Add raisins: Punch down to deflate the dough completely. Then, add raisins into the dough and knead for a few minutes to distribute the raisins evenly.
Braid the dough:
- Roll the dough into a log and divide it into 3 equal pieces. Roll each piece into a long rope, about 1-inch thick.
- Place the 3 ropes side by side on a lightly floured surface and pinch them together at the top to seal.
- Braid the 3 strands together by alternating the right strand over the middle strand and the left strand over the middle strand.
- Continue the pattern, alternating between the right and left strands until it reaches the ends.
- Pinch the ends together to seal and tuck the ends under the loaf so it fits into a 9x5-inch loaf pan.
Second rise: Lightly oil a 9x5-inch loaf pan and place the dough inside. Cover with plastic cling wrap and let it rise until almost doubled in size, about 45 minutes depending on the room temperature.
Add almonds: Brush the egg white evenly over the top and sprinkle with slivered almonds. The egg white creates shine and makes the almonds stick to the top.
Bake: Bake in a preheated 375 F oven for 30 minutes until the almond crust turns golden brown. Place the loaf pan onto a wire cooling rack to cool completely before slicing, about 30 minutes.

How to Store Challah Bread

Store: Store challah in a bread box or an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
Freeze: Freeze challah in an airtight container or freezer bag for up to 3 months. To thaw, place in the refrigerator or kitchen counter. If you want to thaw a few slices at a time, I would suggest slicing up the bread before freezing. This will make it easier to just grab one slice at a time.
Reheat: To reheat refrigerator or frozen challah that has been thawed, place in the air fryer or oven at 300 F for 5-10 minutes. You can also cut into slices and toast in the toaster or toaster oven.

More Bread Recipes

Tried this recipe?

Pecan Snowball Cookies

Sweet and nutty pecan snowball cookies (also known as Russian tea cakes or Mexican wedding cookies) are little balls of buttery shortbread packed with finely chopped nuts that literally melt-in-your-mouth. This classic holiday cookie is coated with powdered sugar to make them even more festive and irresistible. Add them to your holiday baking list today.

Every holiday baking list needs some shortbread. These pecan snowball cookies are the most classic shortbread-type Christmas cookie. Some other festive shortbread cookies that you can include in a holiday cookie box or cookie exchange are cranberry orange shortbread cookies, jam-filled thumbprint cookies, linzer cookies, Christmas shortbread cookie bites, slice and bake pecan shortbread cookies and chocolate dipped shortbread cookies.

Ingredients in Snowball Cookies

To make pecan snowball cookies, you will need the following ingredients:

butter
Confectioner's sugar - this is the key ingredient for melt-in-your-mouth cookie bites. Granulated sugar works to get the same taste, but the texture won't be the same.
pure vanilla extract
all-purpose flour
pecans - finely chopped, either by hand or throw it into a heavy duty blender or food processor and pulse mix until fine, but not yet powdery. You can feel free to substitute the pecans with any other nuts such as walnuts or almonds.
more confectioners' sugar - for rolling and coating the snowball cookies to give it that iconic snowball look.

You will also need measuring cups and spoons, mixing bowl, large half sheet baking pan, and wire cooling rack.

How to Make the Best Pecan Snowball Cookies

Make the shortbread dough: Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add pecans and beat until incorporated. The dough will look very dry at this point. Turn the mixer to high speed and beat for 2 minutes until dough starts to clump together becomes more breadcrumb-like and less dry (You should be able to easily shape the dough into a ball using your hands).

Shape the dough into balls: Line two half sheet baking pans with parchment paper or a silicone baking mat. Scoop out a tablespoon of dough and roll into a 1-inch ball with your hands and place an inch apart on the baking sheet.
Chill: Once the baking sheet is full, transfer to the refrigerator and chill for one hour.
Bake: Preheat oven to 350 F. Bake the cookies for 15-18 minutes, until they are golden brown on the bottom edges.

Coat with powdered sugar: Allow cookies to cool on the baking sheet for 5 minutes, then roll them in a bowl of confectioners' sugar while still warm, until completely coated. Transfer the cookies to a wire cooling rack to cool completely. The sugar at this first stage will melt and be slightly sticky. Roll them again in confectioners' sugar once completely cooled.

Frequently Asked Questions

How long do snowball cookies last? You can store snowball cookies in an airtight container at room temperature for up to 4 days. I suggest storing each in a mini cupcake liners so that they don't smudge into each other.
Can you freeze snowball cookies? Yes, snowball cookies freeze beautifully. Arrange them in an airtight container, in single layers layered in between pieces of parchment paper. I also like to store each cookie in a mini cupcake liner so that they don't smudge into each other. Store in the freezer for up to 3 months.
Can I substitute the pecans? Absolutely, you can substitute the pecans with any other nuts. Try walnuts, almonds, or hazelnuts.

Tried this recipe?

Creamy Ham and Potato Soup

Creamy ham and potato soup is hearty, filling, and so flavourful. This warm and cozy one pot meal is packed with delicious ham, creamy potatoes, and sweet corn, and served with some crispy bacon on top. It's the easiest weeknight meal to make in just 25 minutes. Plus, it's freezer-friendly so make a big batch ahead of time and freeze any leftovers for another day. So easy.

This creamy ham and potato soup is an excellent way to use any leftover ham after a holiday meal. Serve it with a some crusty bread for dunking. Some of my favourite bread to pair with this are easy ciabatta rolls, pull apart garlic bread, rosemary garlic focaccia bread, or homemade no yeast biscuits.

Some of my other go-to's for leftover ham are easy ham and potatoes au gratin or creamy Chinese-style borscht soup.

Ingredients

bacon
onion
potatoes
all-purpose flour
chicken broth
cooked ham - this recipe is a great way of using leftover holiday glazed baked ham.
corn - I used frozen corn.
heavy cream
ground black pepper
salt - I did not need to add any because the cooked ham and chicken broth contains sufficient sodium. Add salt to taste.
fresh parsley - optional, for serving on top.

You will also need a medium cooking pot (I used my 4 qt. dutch oven).

How to Make the Best Ham and Potato Soup

Cook the bacon. Sauté bacon in a large stockpot or Dutch oven over medium high heat (no cooking oil needed) until crisp, about 3-4 minutes. Set the bacon aside on a plate.
Make the bulk of the soup. Add onion and potatoes and sauté for 1-2 minutes until fragrant. Stir in flour and mix well to combine until flour is fully incorporated. Stir in chicken broth and mix until the soup is smooth and uniform. Bring the soup to a boil over medium high heat. Cover and let it continue to boil for 10-15 minutes until potatoes are fork tender (if you can easily insert a fork into the potatoes, then it is fork tender).
Mash half the soup. Mash half of the potatoes in the pot with a potato masher or blend with a handheld immersion blender. Mashing the potatoes help thicken the soup.
Stir in remaining ingredients. Stir in ham, corn, heavy cream and black pepper. Let the soup simmer over medium heat and whisk occasionally until thickened to a desired consistency, about 5 minutes. If the chowder gets too thick, add a little bit more water to dilute it. Add salt to taste, if needed.
Serve. Serve warm in a bowl and top with crispy bacon and fresh parsley, and a side of crusty bread for dunking.

Tips for Storing and Freezing

How to store: Store creamy ham and potato soup in the pot (covered with the lid) or transfer to an airtight container, and store in the refrigerator for up to 3-4 days.
How to freeze: Allow the soup to cool to room temperature, then transfer it to into an airtight container or freezer bag and freeze in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator or for a few hours at room temperature on the kitchen counter.
How to reheat: Reheat on the stove over medium heat for a few minutes until warmed through and serve with garnish on top. If the soup has thickened too much, just add a little water to thin it out to your desired consistency.

More Soup Recipes

This quick and easy creamy ham and potato soup forms a part of my 25 warm and cozy fall soup recipes. Follow the link to check out all of my 25 fall favourite soups.

Tried this recipe?

The Best Holiday Cookie Box

She's finally here, the best holiday cookie box of the season. This right here is my favourite thing to do during the Christmas holiday season -- baking cookies and packaging them up to gift to family and friends. I mean, there really is no better gift than a box of homemade cookies baked with love.

It has taken me months to plan out this year's cookie box, because given everything we have been through in 2020, this is one thing that had to be epic. Today, I am sharing my full complete how-to guide for making the best holiday cookie box including all of the best and most popular Christmas cookies to include along with tips for making it a success, so that you can stop your search right here. These cookie boxes truly make the best holiday gifts.

Choose the cookies. Whether you are including homemade cookies, storebought, or both, you want to choose a variety of cookies with different shapes and sizes and flavours. This will make the cookie box look interesting. I suggest baking anywhere from 4 to 8 different types of cookies (this year I went overboard with 15 different cookies). I plan out my cookie boxes about one month ahead of time, and make changes to it as I get inspired to add new cookies, and take some off my list.
Choose other treats. Think about whether or not you want to include other treats such as candy canes, festive chocolate kisses, or peppermint candies.
Check that you have the required baking equipment. Once you have a set list of cookies that you will be baking, determine what baking equipment you will need. Typically, for most cookies, you will need measuring cups and spoons, mixing bowls, a hand mixer or stand mixer, large half sheet baking pan, silicone baking mat, and a wire cooling rack. You may also need a cookie scoop, Christmas cookie cutters and a rolling pin, depending on the cookies you are baking.
Make a shopping list.
- Ingredients: Make a shopping list of all the ingredients that you will need (including any treats or candies that you are including).
- Baking equipment: Do an inventory of the baking equipment that you have at home and determine what you need to purchase. Add anything you need to your shopping list.
- Cookie boxes and accessories: For the cookie boxes, choose something that is shallow with a lid. It can be disposable cardboard boxes (like these plain boxes or these festive decorated boxes) or keepsake cookie tins. My number one question is where I got this wooden box. You may also want to add mini cupcake liners (to layer in smaller cookies), burlap twine or ribbon (to tie a stack of cookies together), and cardstock (to divide parts of the box) to your shopping list.
Make a schedule. It can be overwhelming when you have a list of cookies to bake, even if it is just four. Some cookies need to be chilled for hours, some need to be rolled and cut out, some need to be decorated with icing, some are sandwiched together... you get the drift. Go through each cookie recipe that you want to make, and starting with the easiest, write out a schedule starting at prep. Then, incorporate the next cookie into that schedule. Depending on the cookies you are baking, you may be able to schedule everything in one day, or spread it out over the course of a few days or weeks. The best thing is that most cookies freeze really well, so you can start baking the cookies even a month ahead and freeze them as you bake. Once you are ready to assemble your boxes and gift the cookies, just take them out of the freezer.
Assemble the box. Arrange the cookies in different ways and put cookies of different shapes, sizes and colours next together to make it look interesting. You don't want to have a big section of cookies that all look the same. Use cupcake liners and burlap twine or ribbon to group certain cookies together. Use cardstock to divide and section off areas of the box.

The following are all the cookies that I included in this holiday cookie box this year, including the classics like Christmas sugar cookies, chocolate crinkle cookies, gingerbread men, and peanut butter blossoms, and some fun cookies like gingerbread linzer cookies, Christmas shortbread cookie bites, and peanut butter thumbprint cookies.

Christmas Sugar Cookies with Royal Icing

Christmas sugar cookies with royal icing are golden brown and crisp on the outside, but soft and tender inside. The best and festive gourmet holiday cookie.

Gingerbread Cookies

Classic gingerbread cookies are soft and chewy in the centre but crisp on the edges, and warmly spiced. Decorate with royal icing to complete the look on these festive holiday cookies.

Linzer Cookies

Sweet buttery linzer cookies are a classic Christmas cookie with flaky shortbread and fruit jam. The perfect festive holiday treat that melts in your mouth.

Christmas Shortbread Cookie Bites

Funfetti Christmas shortbread cookie bites are little bites of buttery melt-in-your-mouth shortbread packed with festive sprinkles for a fun holiday treat.

Soft and Chewy Ginger Cookies

Soft chewy ginger cookies packed with ginger, molasses, and cinnamon spice is the most warm and cozy cookie ever. These holiday cookies stay soft for days.

Pecan Snowball Cookies

Sweet and nutty pecan snowball cookies (Russian tea cakes or Mexican wedding cookies) are little melt-in-your-mouth balls of buttery shortbread with nuts.

Peanut Butter Blossoms

Soft and chewy peanut butter blossoms topped with a chocolate kiss are a classic Christmas cookie that is easy to make during the holidays or any time of year.

Gingerbread Linzer Cookies with Chocolate Filling

Soft and warmly spiced gingerbread linzer cookies with white chocolate ganache and dusted with confectioners' sugar is a delicious Christmas holiday cookie.

Cranberry Orange Shortbread Cookies

Cranberry orange shortbread cookies are bursting with flavour from dried cranberries and fresh orange zest. These easy cookies are rolled, sliced and baked.

Chocolate Crinkle Cookies

Soft tender chewy chocolate crinkle cookies are a classic Christmas cookie that tastes like a rich fudgy brownie with a crackly crust and coated in sugar.

M&M Christmas Cookies

Festive red and green M&M Christmas cookies are super soft and chewy with the crispiest edges. Quick and easy to make in under 20 minutes with no chill time.

Cranberry Pistachio Biscotti

Festive cranberry pistachio biscotti are crunchy, delicious, and perfect for dunking. This Italian cookie is easy to make with warm holiday flavours.

White Chocolate Peppermint Gingerbread Cookies

Festive white chocolate peppermint gingerbread cookies are soft and chewy, dipped in white chocolate, with a sprinkle of crushed peppermint candy canes.

Peanut Butter Thumbprint Cookies with Maple Cinnamon Glaze

Melt-in-your-mouth peanut butter thumbprint cookies with raspberry jam and a drizzle of maple cinnamon glaze are the best holiday cookies and easy to make.

Slice and Bake Pecan Shortbread Cookies

Easy slice and bake pecan shortbread cookies are sweet, nutty and buttery shortbread cookies packed with finely chopped pecans that melt in your mouth.

How to Store Cookies

You can make or prepare all of the cookies for this holiday cookie box ahead of time, and most keep well in an airtight container at room temperature for at least 3 days, up to one week.

Cookies generally also freeze really well. Store these cookies in an airtight container in layers divided by parchment paper, or in a freezer bag (depending on the cookies), and store in the freezer for up to 3 months. Making a batch of cookies at a time and storing in the freezer is an efficient way to make a holiday cookie box with a variety of cookies.

Please leave a comment and rating below, and let me know what you thought of this holiday cookie box guide and round up of cookie recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

Herb-Crusted Rack of Lamb

This delicious herb-crusted rack of lamb is so tender, juicy, and succulent. It's full of flavour, coated in a breadcrumb crust packed with fresh parsley, garlic, and Dijon mustard. It is seared and then roasted in the oven until perfectly medium-rare (or longer). This showstopper dinner entree is surprisingly quick and easy to make at home in about 30 minutes.

This flavourful herb-crusted rack of lamb is perfect for a holiday dinner on Christmas or Easter, or for any night of the week (even busy weeknights!) because it is so easy to throw together. Complete the meal with a side of roasted garlic parmesan baby potatoes, creamy mashed potatoes, sautéed garlic mushrooms, or garlic and herb roasted carrots.

Ingredients

rack of lamb - one single rack of lamb (with 8 ribs or chops), trimmed and frenched. Frenched or French trimmed means that the rib bones are exposed by cutting off the fat and meat that were covering them. You can buy rack of lambs that are already frenched at most grocery stores or you can ask a butcher to do it for you if buying it from a butcher shop.
salt and pepper
olive oil
panko breadcrumbs
parsley - you could also try other fresh herbs such as mint or rosemary.
garlic
Dijon mustard - adds flavour and helps the breadcrumb mixture stick to the lamb.

You will also need a cast-iron skillet to sear the lamb. For roasting, you can use the same skillet or a quarter sheet baking pan.

How to Make the Best Herb-Crusted Rack of Lamb

Sear the lamb: Remove the lamb from the refrigerator and let it sit for 20-30 minutes to allow it to come to room temperature. Pat dry the lamb completely with paper towel and season all sides generously with salt, pepper and olive oil. Heat a cast-iron skillet over medium high heat for 2 minutes. Sear all sides of the lamb until browned, about 3-4 minutes. Rest the lamb on a plate and tent with foil. Searing improves the flavour and texture.
Prepare the crust: In a mixing bowl, whisk together breadcrumbs, parsley, olive oil, garlic, salt, and pepper, until smooth. You can also combine these ingredients in a food processor and pulse mixing until combined. Set mixture aside on a shallow plate.
Coat the lamb: Generously brush lamb with mustard on all sides to coat. Dip the rack of lamb in the breadcrumb mixture to coat evenly.

Roast the lamb: Place the lamb on the same cast-iron skillet or on a baking sheet lined with aluminum foil. Cover the tips of the rib bones with foil to prevent them from burning. Roast in a 400 F preheated oven for 25-30 minutes, until the internal temperature reaches 135 F for medium rare or 140 F for medium. Check for doneness by inserting a meat thermometer into the thickest part of the meat.
Rest: Remove from oven and loosely cover the rack of lamb with foil. Let rest for 15 minutes. Resting helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting.
Serve. Slice and serve.

Cooking Temperature for the Perfect Rack of Lamb

Using a meat thermometer is the best way to tell when the rack of lamb is done. Insert the meat thermometer into the thickest part of the meat (without touching the bone) to get a quick reading. Depending on how well you like your lamb, here is a useful temperature chart to refer to:

Rare: Cook until the internal temperature reaches 120 F to 125 F . A rare, rack of lamb will be charred and brown on the outside but completely red in the inside. The meat is very soft.
Medium-rare: Cook until the internal temperature reaches 130 F to 140 F. A medium rare rack of lamb is tender, soft, and moist with warm center and is bright pink inside.
Medium: Cook until the internal temperature reaches 140 F to 145 F. A medium rack of lamb has a hot center and is light pink inside.
Medium-well: Cook until the internal temperature reaches 145 F to 150 F. A medium-well rack of lamb is cooked fully through with barely any pink inside. It is more fleshy and resistant.
Well-done: Cook until the internal temperature reaches 150 F to 160 F. A well-done rack of lamb is cooked fully through with no pink inside. It is more fleshy and resistant.

Tips for Making Rack of Lamb

Allow time to bring lamb to room temperature: Remove the lamb from the refrigerator and let it sit for 20-30 minutes to allow it to come to room temperature. This will ensure that everything cooks evenly.
Let the lamb rest: After the lamb is done, remove it from the oven and let it sit for 15 minutes. The lamb will continue to cook as it rests, about 5 degrees. I would suggest removing the lamb when it reaches 5 degrees lower that your desired level of doneness. For medium rare, remove the lamb at 135 F, for medium, remove the lamb at 145 F.
How to store: Store leftovers in an airtight container for up to 3 to 4 days in the refrigerator.
How to reheat: Reheat lamb in a preheated 350 F until warmed through, about 15 minutes.

More Lamb Recipes

Tried this recipe?

30 Best Christmas Cookies

Cookie season is the best season of all. Baking Christmas cookies is my favourite holiday tradition to share with family and friends. From classic sugar cookies with royal icing, to gingerbread men, to peanut butter blossoms and buttery shortbread, you will find a cookie perfect for a big cookie platter, a cookie exchange with friends, or as part of a holiday cookie box. Today, I am sharing my 30 most popular and favourite Christmas cookie recipes.

Classic Christmas Cookies

Christmas Sugar Cookies with Royal Icing

Christmas sugar cookies with royal icing are golden brown and crisp on the outside, but soft and tender inside. The best and festive gourmet holiday cookie.

Linzer Cookies

Sweet buttery linzer cookies are a classic Christmas cookie with flaky shortbread and fruit jam. The perfect festive holiday treat that melts in your mouth.

Soft and Chewy Ginger Cookies

Soft chewy ginger cookies packed with ginger, molasses, and cinnamon spice is the most warm and cozy cookie ever. These holiday cookies stay soft for days.

Gingerbread Cookies

Classic gingerbread cookies are soft and chewy in the centre but crisp on the edges, and warmly spiced. Decorate with royal icing to complete the look on these festive holiday cookies.

Chocolate Crinkle Cookies

Soft tender chewy chocolate crinkle cookies are a classic Christmas cookie that tastes like a rich fudgy brownie with a crackly crust and coated in sugar.

Italian Christmas Cookies (Ricotta Cookies)

Super moist, soft, and sweet Italian Christmas Cookies (Ricotta Cookies) are easy festive holiday treats that are ready in just 30 minutes!

Peanut Butter Blossoms

Soft and chewy peanut butter blossoms topped with a chocolate kiss are a classic Christmas cookie that is easy to make during the holidays or any time of year.

Pecan Snowball Cookies

Sweet and nutty pecan snowball cookies (Russian tea cakes or Mexican wedding cookies) are little melt-in-your-mouth balls of buttery shortbread with nuts.

Spritz Cookies

Buttery Spritz Cookies are impossibly light with a melt-in-your-mouth texture, making them a beloved holiday tradition for a reason.

Christmas Monster Cookies

Christmas Monster Cookies are soft, chewy, festive and packed with holiday cheer! Loaded with oats, peanut butter, chocolate chips, and red and green MnM's.

Jam Thumbprint Cookies

Jam Thumbprint Cookies are soft and buttery, with a sweet and fruity jam filling, and a drizzle of almond glaze. They literally melt in your mouth!

Snickerdoodles

Snickerdoodles are a classic holiday cookie that are soft, puffy, and chewy with crisp edges and a cinnamon-sugar coating. Easy to make and easy to eat.

Red Velvet Cookies

Red Velvet Cookies with white chocolate are moist and chewy, deliciously chocolatey with a cake-like texture, and are striking red. Ready in 20 minutes!

Gingersnaps

Thin crispy gingersnaps are a classic holiday cookie loaded with festive spices and molasses flavor. It's a no chill recipe that is quick and easy to make.

Pecan Sandies

Pecan Sandies are easy, slice and bake shortbread cookies loaded with pecans and literally melt in your mouth. They're sweet, buttery, nutty, and delicious.

Lemon Drop Cookies

Italian Lemon Drop Cookies (Anginetti) are light, cake-like, classic Italian cookies with citrus flavor throughout. Quick and easy to make in 30 minutes.

Peppermint Macarons

Peppermint Macarons with festive red shells, creamy peppermint buttercream, and a white chocolate candy cane topping are the ultimate Christmas cookies.

Peanut Butter Cup Cookies

Easy Peanut Butter Cup Cookies are tall and thick, classic Christmas cookies made with peanut butter cookie dough and a mini Reese's cup pressed in.

Eggnog Cookies

Eggnog cookies are a delicious soft and chewy holiday cookie with a crackly top. They are made with eggnog, spiced warmly, and drizzled with eggnog glaze.

Chocolate Sugar Cookies

Chocolate Sugar Cookies are a fun twist on traditional sugar cookies. The warm brown color is the perfect background for creative piping and decorating.

Pecan Pralines

Pecan Pralines are sweet, rich, nutty, and crunchy candies that are so quick and easy to make. Make these melt-in-your-mouth Southern treats in 20 minutes.

Peppermint Kiss Cookies

Sweet and crunchy Peppermint Kiss Cookies are the perfect Christmas cookies made with a sugar cookie dough, real candy canes, and a peppermint kiss on top.

Molasses Cookies

Molasses Cookies are a popular holiday treat with a crispy exterior and a soft, chewy center which makes them irresistible regardless of the season.

Christmas Crack

This Christmas Crack Candy is the simplest and most delicious holiday treat you'll ever make! It's sweet, salty, crunchy, and chocolatey.

Gingerbread House

This gingerbread house recipe with template is easy to make, fun to decorate, and delicious - soft and chewy, yet crunchy and sturdy with crisp edges.

Festive Cookies

Christmas Shortbread Cookie Bites

Funfetti Christmas shortbread cookie bites are little bites of buttery melt-in-your-mouth shortbread packed with festive sprinkles for a fun holiday treat.

Peppermint Snowball Cookies

Peppermint snowball cookies are a buttery, nutty, shortbread holiday cookie that is topped with white chocolate and crushed candy canes. So festive!

Stained Glass Window Cookies

Stained glass window cookies with a soft crisp sugar cookie base and smooth jolly rancher hard candy center are the prettiest holiday cookies and easy too.

White Chocolate Peppermint Cookies

Sweet and chewy with little pops of candy canes, these White Chocolate Peppermint Cookies taste like Christmas in cookie form!

Red Velvet Macarons

These homemade Red Velvet Macarons with cream cheese frosting are like the beloved cake but in bite-sized form - bold red color and a hint of cocoa flavor.

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies are a soft, tender, and chewy Christmas cookie that is easy to make with no chilling required. The perfect holiday cookie!

Candy Cane Cookies

Candy cane cookies are fun, festive holiday cookies with a red and white twist, buttery, crumbly, and sugary with peppermint for a classic Christmas flavor.

Gingerbread Macarons

Gingerbread Macarons with spiced gingerbread shells, molasses buttercream, and white chocolate and cookie topping are a festive bite-sized treat.

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies combines rich, fudgy chocolate with the minty flavor candy canes in a festive, chewy treat. Plus, no dough chilling required!

Cut Out Shortbread Cookies

Cut out shortbread cookies are soft, buttery, and melt in your mouth. Made with a simple 5-ingredient cookie dough and decorated with optional royal icing.

M&M Christmas Cookies

Festive red and green M&M Christmas cookies are super soft and chewy with the crispiest edges. Quick and easy to make in under 20 minutes with no chill time.

Italian Rainbow Cookies

Italian rainbow cookies are delicious, colorful, fluffy, and gorgeous, made with three cake layers sandwiched in between jam and covered in chocolate.

Gingerbread Biscotti

Gingerbread biscotti have the best crunchy and crumbly texture, are loaded with festive holiday spices, are easy to make, and stores well for weeks.

Red Velvet Blossoms

Soft and chewy Red Velvet Blossoms are a twist on the classic peanut butter blossoms with their vibrant red color, rich cocoa flavor, and chocolate kiss.

Soft Chewy White Chocolate Cranberry Cookies

Soft and chewy white chocolate cranberry walnut cookies are beyond simple to prepare and make the perfect holiday treat.

Soft and chewy white chocolate cranberry cookies are golden brown with crisp edges, quick and easy, and freeze well — the perfect holiday cookie. | aheadofthyme.com

Gingerbread Truffles

No bake gingerbread truffles with white chocolate are easy to make with just 3 simple ingredients including leftover gingersnaps. Perfect for the holidays.

M&M Cookie Bars

M&M cookie bars are soft and chewy, have crisp edges with a gooey center, and are loaded with M&M's and chocolate chips. The easiest way to bake cookies!

Cranberry Pistachio Biscotti

Festive cranberry pistachio biscotti are crunchy, delicious, and perfect for dunking. This Italian cookie is easy to make with warm holiday flavours.

Pistachio Macarons

Pistachio Macarons are delicate, chewy, melt-in-your-mouth cookies filled with pistachio white chocolate ganache filling and chopped pistachios on top.

Shortbread Cookies

Classic Shortbread Cookies

These sweet, crisp, buttery, classic Shortbread Cookies are so light that they practically dissolve in your mouth. They're easy to make with 5 ingredients.

Chocolate Shortbread Cookies

These Chocolate Shortbread Cookies have it all: a crisp exterior, a melt-in-your-mouth texture, and a buttery double chocolate finish. Easy to make too.

Cranberry Orange Shortbread Cookies

Cranberry orange shortbread cookies are bursting with flavour from dried cranberries and fresh orange zest. These easy cookies are rolled, sliced and baked.

Slice and Bake Pecan Shortbread Cookies

Easy slice and bake pecan shortbread cookies are sweet, nutty and buttery shortbread cookies packed with finely chopped pecans that melt in your mouth.

Whipped Shortbread Cookies

Whipped Shortbread Cookies are sweet and buttery cookies that melt in your mouth. These light tea time treats have crisp edges and a crumbly center.

Mexican Wedding Cookies

Mexican Wedding Cookies are a classic treat known for their snow-white powdered sugar coating and pecan-studded shortbread that melts in your mouth.

Neapolitan Cookies

With their iconic pink, brown, and white stripes, these homemade Neapolitan Cookies are both beautiful and delicious.

Pinwheel Cookies

Chocolate Pinwheel Cookies are a Christmastime classic - sweet, buttery, and melt in your mouth delicious. Plus, an easy to make slice-and-bake cookie.

Chocolate-Dipped Shortbread Cookies

Shortbread and chocolate are a match made in heaven. Cut our these cookies into any shape that you like and dip in chocolate.

Celebrate love this Valentine's Day with adorable chocolate-dipped shortbread heart cookies for your hunny. Try and just have one. | aheadofthyme.com

Pistachio Cookies

Pistachio Cookies are the perfect little bites, made with real ground pistachios suspended in a buttery, crumbly cookie dough, which melts in your mouth.

Chocolate Cookies

Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies are rich and chewy chocolate cookies with a smooth and velvety chocolate ganache filling topped with crunchy pistachios.

Red Velvet Whoopie Pies

These fluffy Red Velvet Whoopie Pies are made with two soft and moist cake-like cookies, filled with a decadent cream cheese frosting in the middle.

Chocolate Spritz Cookies

Chocolate Spritz Cookies are a rich and indulgent twist on classic buttery spritz cookies. Dip them in extra chocolate or top with colorful sprinkles.

Hot Chocolate Cookies

Hot Chocolate Cookies are soft and chewy, loaded with classic hot cocoa ingredients, and is so easy to make in just 20 minutes (no chilling required!).

Florentines

These crunchy Almond Florentines are made with sliced almonds, a sticky sweet coating that acts like hardened caramel, and a layer of dark chocolate.

Samoas Cookies

Homemade Samoas Cookies (copycat Girl Scout cookies) have a buttery shortbread base, gooey coconut caramel topping, and melted chocolate drizzle.

Almond Horns

These Almond Horns are chewy, horseshoe-shaped crescent cookies covered in crunchy almonds and dipped in chocolate.

White Chocolate Peppermint Gingerbread Cookies

Festive white chocolate peppermint gingerbread cookies are soft and chewy, dipped in white chocolate, with a sprinkle of crushed peppermint candy canes.

Gingerbread Linzer Cookies with Chocolate Filling

Soft and warmly spiced gingerbread linzer cookies with white chocolate ganache and dusted with confectioners' sugar is a delicious Christmas holiday cookie.

More Cookies

Chocolate Chip Cookies

Homemade chocolate chip cookies are soft and chewy, have perfectly crisp edges, and are loaded with chocolate chips. This classic cookie is quick and easy.

Butter Cookies

Butter cookies are a classic cookie with a crisp, slightly crunchy texture that melts in your mouth on the first bite - and every bite after!

Palmiers

Palmiers are light, crunchy, swirled treats you can easily make in under 30 minutes using just 2 ingredients. They're buttery, crispy, flaky, and sweet.

Brookies Cookies

Brookies Cookies are the perfect combination of two iconic desserts - brownies and chocolate chip cookies. Quick and easy to make with no chilling!

Cream Cheese Cookies

Cream Cheese Cookies are the softest, cloud-like cookies ever! The tangy cream cheese flavor balances the sweetness and makes every bite light and airy.

Chai Cookies

Soft and chewy Chai Cookies are loaded with warm chai spices and topped with drizzle of a sweet chai glaze. Quick and easy to make with no chill time!

Almond Crescent Cookies

Almond Crescent Cookies are delicious and crumbly half-moon shaped cookies with a fragrant, sweet almond flavor and a delicate dusting of powdered sugar.

Cinnamon Roll Cookies

Cinnamon Roll Cookies are soft and buttery slice-and-bake cookie with a cinnamon-sugar swirl, sweet icing, and the cozy flavors of classic cinnamon rolls.

Brownie Cookies

Brownie Cookies are the perfect combination of rich, chocolatey brownies and chewy, gooey cookies. Quick and easy to make with no chilling required.

Butter Pecan Cookies

Butter Pecan Cookies are soft and chewy, have perfect golden crisp edges and loaded with crunchy toasted pecans. Quick and easy to make in under 20 minutes.

Chocolate Ginger Cookies

Chocolate Ginger Cookies bring together the richness of chocolate with the warmth of ginger. They are soft and chewy and stay soft for days!

Date Cookies

Date Cookies are sweet, soft, and chewy with a rich caramel-like flavor from dates and a touch of crunch from walnuts. They are rich and buttery good!

Fruitcake Cookies

Fruitcake Cookies take all the best parts of fruitcake and turn it into cookie form. They're soft, chewy, and thick holiday cookies with crisp edges.

Lofthouse Cookies

Lofthouse Cookies are super soft, moist, and thick, classic grocery store cookies made of a cakey sugar cookie, sweet buttercream frosting, and sprinkles.

Peanut Butter Balls

Soft, sweet, and creamy, these Peanut Butter Balls are perfect as bite-sized treats for the holidays or any day you need a little pick-me-up.

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies are soft and chewy, easy to make, and so satisfying. Enjoy these cookies in under 20 minutes with no chilling required!

Oreo Truffles

Oreo Truffles (Cookie Balls) are a quick and easy no bake dessert that is rich, sweet, fudgy, and delicious - and made with just 3 simple ingredients.

Peanut Butter Thumbprint Cookies with Maple Cinnamon Glaze

Melt-in-your-mouth peanut butter thumbprint cookies with raspberry jam and a drizzle of maple cinnamon glaze are the best holiday cookies and easy to make.

Coconut Macaroons

Coconut macaroons are crispy on the outside with a soft and chewy center. Dip or drizzle with chocolate for an even more delicious flavor combo.

Nutella Cookies

These homemade Nutella Cookies are tender, delicious, and chewy, loaded with chocolate chips, chopped hazelnut pieces, and homemade Nutella chips.

Carrot Cake Cookies

Carrot Cake Cookies are soft, chewy, cake-like cookies with a delicious homemade cream cheese glaze. They taste just like carrot cake but in cookie form.

Easy Almond Biscotti

Small batch almond biscotti are crunchy, crumbly and packed with almonds, perfect for dunking into tea or coffee, and they are super easy to make.

French Macarons with Vanilla Buttercream Filling

Easy French macarons with vanilla buttercream filling are sweet, light, airy, and delicate cookies that melt in your mouth. Beginners can make them too!

Oatmeal Raisin Cookies

Soft and chewy Oatmeal Raisin Cookies are a quick and easy one bowl recipe made using simple pantry staple ingredients in under 20 minutes with no chilling!

Cake Mix Cookies

Cake mix cookies are the easiest cookies to bake with just three simple ingredients in 20 minutes! Mix and match different cake mix flavors and add-ins.

Coffee Cake Cookies

Coffee Cake Cookies combine a soft, cinnamon cookie base with a crumbly streusel topping and a drizzle of sweet glaze. A classic dessert in cookie form!

Sugar Cookies

Sugar cookies are golden brown with crispy edges and soft and thick on the inside. They are buttery and sweet, easy to make in one bowl, and freeze well.

Maple Cookies

Soft, buttery and, chewy, these sweet Maple Cookies (made with real maple syrup) are quick and easy to make with no chilling required!

Pumpkin Chocolate Chip Cookies

Thick, fluffy, chewy pumpkin chocolate chip cookies is when pumpkin bread meets chocolate chip cookies. These no chill cookies are ready in under 20 minutes.

Dark Chocolate Raspberry Truffles

Dark chocolate raspberry truffles is so much easier to make than you might think! It is literally as simple as combining high quality chocolate, cocoa and raspberry jam.

The Best Chewy Oatmeal Chocolate Chip Cookies

Grab a tall glass of milk and start dipping the best homemade, soft-centered, chewy chocolate chip oatmeal cookies you will ever try!

Pecan Pie Cookies

Pecan Pie Cookies have a buttery, chewy cookie base with a dollop of homemade pecan pie filling in the center of each one. They taste just like the classic!

Chocolate Chunk Peanut Butter Cookies

These perfectly soft, chewy and a little crumby chocolate chunk peanut butter cookies literally melts in your mouth. Make them in under 20 minutes.

Coffee Cookies

Coffee Cookies are soft and chewy, loaded with real coffee and chocolate chunks. This quick easy one bowl recipe takes under 20 minutes to make.

Soft and Chewy Peanut Butter Cookies

The best classic soft and chewy peanut butter cookies are puffy and thick, stay soft for days, and melt in your mouth. Make them in under 20 minutes.

Matcha Cookies

These homemade Matcha Cookies are the perfect soft and chewy sugar cookies with a bold green color and matcha's distinct grassy flavor.

Chocolate Chip Banana Bread Cookies

Brown butter oatmeal chocolate chip banana bread cookie bites are thick, fluffy, pillowy, cake-like little bites of banana bread heaven.

Rice Cookies with Poppy Seeds

Persian Rice Cookies with Poppy Seeds (Nan-e Berenji) are irresistible, melt-in-your-mouth cookies made of rice flour, fragrant rose water and poppy seeds.

Make Ahead and Storing Instructions

How to store. You can make or prepare all of these Christmas cookies ahead of time, and most keep well in an airtight container at room temperature for at least 3 days, up to one week.
How to freeze. Store these cookies in an airtight container in layers divided by parchment paper, or in a freezer bag (depending on the cookies), and store in the freezer for up to 3 months. Making a batch of cookies at a time and storing in the freezer is the best way to make a holiday cookie box with a variety of cookies.

Did You Make Any of These Christmas Cookies?

Please leave a comment and rating below, and let me know what you thought of this round up of cookie recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

Gingerbread Cookies

Classic gingerbread cookies are soft and chewy in the centre but crisp on the edges, and warmly spiced with ground ginger and a rich dose of molasses. Decorate these festive holiday cookies with royal icing to complete the look. Add these gourmet Christmas cookies to your holiday baking list.

These cut out snowflake and gingerbread men cookies are perfect for your holiday baking list, whether that's to enjoy with your immediate family at home, or to include as part of cookie exchange or a holiday cookie box to give to friends and family. Don't forget to include some other classic Christmas cookies such as Christmas sugar cookies with royal icing, chocolate crinkle cookies, peanut butter blossoms, soft and chewy ginger cookies, and pecan snowball cookies.

Classic gingerbread cookies with royal icing are soft and chewy in the centre but crisp on the edges. Add these festive cookies to your holiday baking list. | aheadofthyme.com

Ingredients

To make gingerbread cookies, you will need the following ingredients:

all-purpose flour
baking soda
holiday spices - ground ginger, ground cinnamon, and all spice (you could also add a ¼ teaspoon each of ground cloves and nutmeg).
salt
unsalted butter
brown sugar - I used light brown sugar, but dark brown sugar works as well.
molasses
large egg
vanilla extract
royal icing - to make royal icing, you will need confectioners' sugar, meringue powder, vanilla extract, and water.

Kitchen Tools and Equipment

You will also need the following kitchen tools and equipment:

measuring cups and spoons
mixing bowls
hand mixer or stand mixer
rolling pin
gingerbread men cookie cutter and/or other Christmas cookie cutters
half sheet baking pan and silicone baking mat (or parchment paper)
wire cooling rack
piping bag with a round piping tip. I used Wilton #1 round tip. You could also use a squeeze bottle.

How to Make the Best Gingerbread Cookies

Combine the dry ingredients. In a large mixing bowl, whisk together flour, baking soda, ginger, cinnamon, all spice, and salt. Set aside.
Combine the wet ingredients. In another large mixing bowl with a hand mixer (or a stand mixer fitted with the paddle attachment), cream together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add in eggs, molasses, and vanilla, and beat until just combined.
Add dry ingredients to wet ingredients. Gradually add in the dry ingredients and beat on low speed until just combined. The dough should easily form into a ball. If it is too dry and crumbly, add a tablespoon of water.
Chill the dough. Divide the dough in half, and form each into a ball. Gently flatten each ball into a 1-inch thick disc and wrap tightly with plastic cling wrap. Chill in the refrigerator for at least 3 hours, up to overnight.
Cut out the cookies. Take one dough disc out of the refrigerator at a time, and place on a floured surface (If the dough was chilled overnight, let it sit on the kitchen counter for about 15-20 minutes to soften up before rolling). Lightly flour a rolling pin, and roll the dough out to ¼-inch thick. Use a 5-inch gingerbread man cookie cutter and/or other Christmas cookie cutters to cut out the cookies.

Transfer to baking sheet. Transfer the cookies a half sheet baking pan lined with a silicone baking mat or parchment paper. You will have to use two sheet pans or do this in batches. Refrigerate the dough or cut out cookies if you are not working with them or are waiting for them to go into the oven.
Bake. Bake for 8-10 minutes, until the cookies are crisp on the edges. Remove from the oven and allow them to cool in the pan for 5 minutes. Then, transfer to a wire cooling rack and cool completely.

How to Make Easy Royal Icing for Gingerbread Cookies

Once the gingerbread cookies have been baked and cooled completely, you are ready to decorate with royal icing. Traditionally, royal icing is made with raw egg whites, but you can use meringue powder in place of the egg whites (as we did) and still get icing that hardens beautifully with the same taste, texture and consistency as royal icing. Here's how to make royal icing and decorate these cookies:

Make the royal icing. In a medium mixing bowl, whisk together confectioners' sugar with meringue powder. Add water and vanilla extract and beat with a hand mixer on medium-high speed, until smooth. If you find that the icing is too thick, add a little water (one teaspoon at a time). If you find the icing too thin, add a little more sugar.
Decorate the cookies. Transfer the icing into a piping bag with a fine round tip (Wilton #2 round tip) and pipe the icing onto the cookies.

Gingerbread Cookies Storing and Freezing Instructions

How to store: Store the cookies (with or without icing) in an airtight container for up to one week at room temperature. If decorated, allow the royal icing to set and harden before stacking the cookies on top of each other, at least 3 hours, preferably overnight (or store in a single layer until they are set). This will prevent the icing from smudging before it's set.
How to freeze: Gingerbread cookies freeze beautifully. Store in an airtight container or in a freezer bag and store in the freezer for up to 3 months.
How to freeze cookie dough: Freeze unbaked and tightly wrapped cooke dough discs for up to 3 months. To bake, allow them to that in the refrigerator overnight before using.

More Cookie Recipes

Tried this recipe?

Asian Five-Spice Roast Turkey

Asian five-spice roast turkey is moist, tender, and juicy, marinated with a delicious and flavourful Asian-style rub, and has the crispiest skin with a beautiful deep brown colour. This easy to make, lean and delicious, roasted whole turkey is the perfect main course to serve on your holiday dinner table and one that the whole family will love.

I have partnered with the Turkey Farmers of Canada to bring you this delicious recipe. All images and opinions expressed are my own.

I love incorporating different cooking methods and seasonings when preparing delicious turkey recipes because it takes on flavours really well across different cuisines, and this Asian-style five-spice turkey is no exception. It literally soaks up all of that delicious Chinese five-spice flavour that it is rubbed with. Plus, it also adds a unique depth of flavour to the pan juices that can be used to make a flavourful homemade gravy.

Ingredients

whole turkey - a 10-12 lb. whole turkey, with the neck and giblets removed and set aside for making homemade turkey gravy, or discarded. You will also need onion, lemon, garlic, and fresh thyme, to stuff in the cavity.
five-spice powder - you can use storebought or homemade with a combination of ground cinnamon, fennel seeds, star anise, Sichuan peppercorn and cloves.
soy sauce
Shaoxing cooking wine - this Chinese cooking wine is a rice wine that can be found at your local Asian grocery store. You can also substitute it with dry sherry or mirin.
olive oil
sesame oil
Worcestershire sauce
sugar
salt and pepper

You will also need a roasting pan and a meat thermometer. I also used an electric carving knife to carve the turkey.

How to Make the Best Asian Five-Spice Whole Roast Turkey

There are two parts to this easy Asian five-spice roast turkey. First, prepare the turkey, coat it with the five-spice marinade and let it marinate in the refrigerator overnight. Then, roast the turkey the following day.

To marinate the turkey, here is what you will need to do:

Prepare the turkey: Remove the turkey neck and giblets from inside the cavity and set it aside if making homemade gravy, otherwise discard. Wash and pat dry the turkey completely with paper towel before adding seasoning.
Make the marinade: In a small bowl, whisk to combine five-spice powder, soy sauce, Shaoxing cooking wine, olive oil, sesame oil, Worcestershire sauce, sugar, salt and pepper, into a smooth paste.
Rub the marinade on the turkey: Place the turkey on a clean cutting board, and rub half of the marinade over the entire turkey including inside the cavity and underneath the skin of the breast. To spread the marinade underneath the skin, use a knife and a spoon to gently loosen the skin of the turkey breast, then place 2 tablespoons of the marinade under the skin and slowly press down on the skin to spread the marinade evenly. Wearing disposable gloves helps make clean up easier. Store the remaining marinade in the refrigerator until the turkey is ready.
Marinate overnight: Transfer the turkey (breast side up) onto the rack of a large roasting pan and tuck the wings underneath. Insert onion, lemon, garlic and sprigs of thyme inside the cavity. Optionally, truss the turkey by tying the legs together with kitchen string so that they stay close to the body. Wrap the roasting tray tightly with aluminum foil and let the turkey marinate in the refrigerator overnight, up to 2 days.

How to Roast a Whole Turkey

Bring the turkey to room temperature: Remove the roasting pan and extra marinade from the refrigerator and place on the counter to slowly bring the turkey to room temperature, about 2 hours. Roasting the turkey directly from the refrigerator will cause uneven cooking.
Prepare the oven: Preheat the oven to 450 F with a rack positioned in the lowest level of the oven. Place the second rack out of the way on the highest level at the top of the oven, or you may have to remove the second rack completely out of the oven to make room for the turkey, depending on how large your turkey is.
Roast turkey at 450 F for 45 minutes: Generously brush the entire turkey with the remaining half of the marinade. Add ½ cup of water or more to the bottom of the roasting pan to prevent the pan drippings from burning. Transfer the roasting pan to the lowest rack and roast at 450 F for 45 minutes.
Roast turkey at 350 F until done: Lower the oven temperature to 350 F and continue to roast until the internal temperature of the turkey reaches 165 F. Check the internal temperature of the turkey by inserting a meat thermometer into the thickest part of the turkey breast, without touching the bone. For a 10-12 pound turkey, this should take approximately 1.5 hours.
- Every 30-45 minutes, remove the pan from the oven and tilt to release juice from the cavity into the pan. Use a brush to baste the turkey with the pan drippings and return to the oven. This will help achieve a golden brown crispy skin.
- Also, monitor the turkey closely during these intervals to make sure that the skin doesn't become too burnt because of the five-spice rub. Cover the turkey by lightly tenting with aluminum foil if needed to prevent further browning.
Let the turkey rest: Remove from oven and loosely cover the turkey with aluminum foil. Let the turkey rest for 20 minutes. Resting helps the juices redistribute into the meat as the internal temperature continues to rise by 5-10 degrees, reaching 170 F while resting. Meanwhile, remove the turkey drippings and set aside for making homemade gravy.
Serve: Carve the turkey with a sharp knife or electric carving knife and serve.

FAQ and Tips for Cooking a Whole Roast Turkey

How many people can I serve with a whole turkey? It depends on the size of the turkey. Estimate about 1 pound of raw turkey per person. If you want to have leftovers to enjoy over the next few days, then aim for 1.5 pounds per person.
How do you know the turkey is cooked? A whole turkey is cooked at 170 F (77C). For this recipe, once the internal temperature on the turkey reaches 165F, you can remove the turkey from the oven, as it will continue to cook slightly while resting, reaching 170-175 F. To check the internal temperature, insert a meat thermometer inserted into the thickest part of the turkey, without touching the bone, to get a quick reading. Using a meat thermometer ensures that you never end up with undercooked or overcooked turkey.
How long does it take to roast a turkey? This will depend on the size of your turkey. For a 10-12 lb. turkey, it will take approximately 2-2.5 hours following this recipe. For every additional pound, it should take about 13-15 minutes longer. Again, using a meat thermometer will make it easy to tell when the turkey is done.
Why do you roast the turkey at different temperatures? This method of roasting the turkey at a high temperature (450 F) for the first 45 minutes and lowering the temperature (350 F) for the remainder of the time keeps the meat moist (due to less cooking time) and creates a crispier skin.
How do I make gravy? You can make gravy with turkey stock and the pan drippings. Save the turkey neck and giblets to make homemade turkey stock and have it simmering on the stove while the turkey is cooking. Find the full recipe and instructions in our classic homemade turkey gravy recipe.
How do I store cooked turkey? Store any leftovers in an airtight container for up to 3-4 days in the refrigerator.

How to Serve Five-Spice Roast Turkey

This Asian five-spice roast turkey pairs really well with most holiday side dishes including creamy mashed potatoes, garlic and parmesan baby potatoes, and roasted garlic green beans. Or browse through all my favourite holiday side dishes below:

How to Use Turkey Leftovers

One of my favourite parts of making a whole roast turkey is the leftovers. Having lean, delicious and crave-worthy turkey leftover is great for meal planning healthy meals for the rest of the week. I love using leftover turkey in leftover turkey wild rice soup and leftover turkey fried rice.

Stovetop Mac and Cheese with White Cheddar

Cranberry Apple Walnut Stuffing

Butternut Squash Salad (with Kale, Walnuts, and Cranberries)

Classic Homemade Turkey Gravy (from Drippings or Broth)

Creamed Spinach Gratin

Slow Cooker Cranberry Sauce (Cranberry Sauce in the Crockpot)

Spoon Bread Recipe (Southern Cornbread Casserole)

Sautéed Green Beans and Mushrooms

Balsamic Roasted Beets and Carrots

Easy Air Fryer Green Beans

Garlic Herb Mashed Potatoes

Savory Mashed Sweet Potatoes

Baked Cauliflower Cheese

Pumpkin Risotto

Learn how to make your own homemade pumpkin puree from scratch with this easy recipe. Fresh, creamy, and perfect for all your fall baking needs! | aheadofthyme.com

Easy Homemade Pumpkin Puree Recipe

Fondant Potatoes (Melting Potatoes)

Roasted Fall Vegetables (Easy One Pan Harvest Vegetables)

Best Creamed Spinach (Steakhouse Style)

Baked Sweet Potato Fries with Garlic Aioli

Roasted Garlic Parmesan Baby Potatoes

Classic Baked Mac and Cheese

Easy Creamy Apple Slaw

Creamy Garlic Mushrooms with Parmesan

Brussels Sprouts Gratin

Roasted Shallots

Jellied Cranberry Sauce

Corn Pudding

Cranberry Chutney

Garlic Parmesan Roasted Carrots

Buttermilk Cornbread

Wild Rice Pilaf

Sweet Potato Gratin

Balsamic Brussels Sprouts

Creamy Butternut Squash Pasta

Smashed Sweet Potatoes

Blistered Green Beans

Parsnip Puree

Yeast Rolls

Balsamic Roasted Carrots

Baked Potato

Green Beans with Pecans

Twice Baked Potatoes

Over 50 most popular best Thanksgiving side dishes recipes for the holidays from potatoes, stuffing, squash, brussels sprouts, soup, salad and more. | aheadofthyme.com

50 Best Thanksgiving Side Dishes

Roasted Brussels Sprouts

Baked Cranberry Sauce

Candied Carrots

Sausage Stuffing

Baked Mashed Potatoes

Candied Yams

Spicy Mac and Cheese

Sweet Potato Casserole with Marshmallows

Parker House Rolls

Buttermilk Biscuits

Mashed Potato Casserole

Homemade Stuffing

Garlic and Herb Roasted Carrots

Brussels Sprouts with Cranberries

Brown Butter Mashed Potatoes

Cheesy Brussels Sprouts Bake

Butternut Squash Risotto

Sautéed Spinach

Potato Stacks

Cauliflower Mac and Cheese

Duchess Potatoes

Roasted Beets

Roasted Carrots

Baked Sweet Potato Wedges

Lemon Parmesan Green Beans

Baked Potato Wedges

Herb Roasted Sweet Potatoes

Balsamic Roasted Broccoli

Hasselback Potatoes

Oven Roasted Vegetables

Sautéed Brussels Sprouts

Mashed Cauliflower

Maple Roasted Acorn Squash

Collard Greens with Bacon

Green Beans with Bacon

Maple Roasted Brussels Sprouts and Butternut Squash

Creamed Corn

Green Beans Almondine

Pumpkin Cornbread

Microwave Steamed Broccoli

Cheddar Mashed Potatoes

Brussels Sprouts with Bacon

Maple Roasted Carrots with Yogurt Sauce

Green Bean Fries

Cornbread Muffins

Oven-Roasted Corn on the Cob

Crispy Smashed Potatoes

Parmesan Crusted Brussels Sprouts

Brie Mac and Cheese

Mushroom Gravy

Mashed Red Potatoes

Honey Balsamic Brussels Sprouts

Scalloped Potatoes

Pesto Green Beans

Broccoli Cheese Casserole

Instant Pot Mashed Potatoes

Corn Casserole

Mashed Butternut Squash

Green Bean Casserole

Air Fryer Butternut Squash

Butternut Squash Mac and Cheese

Mascarpone Mashed Potatoes

Air Fryer Broccoli

Honey Roasted Carrots

Roasted Spring Vegetables

Crispy Leaf Potatoes

Greek Lemon Roasted Baby Potatoes

Ham and Potatoes au Gratin

Cranberry Pumpkin Steamed Buns

Easy Make-Ahead Cranberry Sauce

$Healthy mashed potatoes are velvety, creamy, and delicious, with a fraction of the calories. Substitute with low-fat milk, Greek yogurt and chicken stock. | aheadofthyme.com$

Healthy Mashed Potatoes

Air Fryer Baby Potatoes

Creamy Garlic Mashed Cauliflower

Roasted Pumpkin Wedges with Parmesan Cheese

Garlic Mashed Potatoes with Sour Cream

Creamy Brussels Sprouts Bake

The Best and Creamiest Mashed Potatoes

Sweet Potato Casserole with Pecans

Easy 2-Ingredient Turkey Gravy

Browse the top 15 most popular Thanksgiving bread recipes from cornbread to dinner rolls to biscuits to sourdough, to fill up your holiday bread basket. | aheadofthyme.com

15 Thanksgiving Bread Recipes

Sautéed Garlic Green Beans

Vegetarian Cornbread Stuffing

Sautéed Garlic Mushrooms

Pumpkin Focaccia with Fresh Herbs

Curried Chickpea Stuffed Acorn Squash

Easy Pumpkin Dinner Rolls

Stuffed Butternut Squash with Wild Rice

Rosemary Cornbread

Roasted Butternut Squash

Easy No Knead Tomato Focaccia

Easy Roasted Cauliflower

Easy Rosemary Garlic Focaccia Bread

Creamy Potatoes Au Gratin

Tender and crispy roasted air fryer brussels sprouts cooks in less than 12 minutes with very little oil. It is a holiday table game changer. | aheadofthyme.com

Crispy Air Fryer Brussels Sprouts

More Turkey Recipes

Tried this recipe?

White Chocolate Peppermint Gingerbread Cookies

Festive white chocolate peppermint gingerbread cookies are soft and chewy ginger shortbread cookies with molasses that are dipped in white chocolate with a generous sprinkle of crushed peppermint candy canes on top. These cut out cookies are the perfect cookies to add to your holiday baking list.

These white chocolate peppermint gingerbread cookies are perfect for a Christmas cookie exchange or to include in a holiday cookie box for family and friends. Some other cookies that I always include are Christmas sugar cookies with royal icing, chocolate crinkle cookies, peanut butter blossoms, linzer cookies, and soft and chewy ginger cookies.

Ingredients

To make these white chocolate peppermint gingerbread cookies, you will need to gather the following ingredients:

butter
brown sugar - I used light brown sugar, but dark brown sugar will work as well.
pure vanilla extract
molasses
all-purpose flour
ground ginger
ground cinnamon
salt
peppermint candy canes - or you can use peppermint candies.
white chocolate chips

You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), rolling pin, round fluted cookie cutters, half sheet baking pan, silicone baking mat, and wire cooling rack.

How to Make the Best White Chocolate Peppermint Gingerbread Cookies

Make the dough: In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed. Add vanilla and molasses and continue to beat until fully incorporated. In a medium mixing bowl, whisk together flour, ginger, cinnamon and salt, then gradually add it to the wet ingredients, and mix until your mixture forms flour, and mix until your mixture forms into a dough mass.
Shape the dough and chill: Use your hands to form the dough into a ball (the dough will be slightly sticky). Place into the centre of a large piece of plastic cling wrap. Use your hands to flatten it into a disc and wrap it up tightly in the cling wrap. Chill in the refrigerator for 30 minutes up to overnight. If chilling overnight, place the dough on the kitchen counter for 10 minutes before rolling as it will be too hard to roll.

Cut out the cookies: Once the dough is chilled, lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is ¼-inch thick. Use a round 3-inch fluted cookie cutter to cut out the cookies (or use any cookie cutter that you like).

Second chill: Place the cookies an inch apart on half sheet baking pan lined with a silicone baking mat or parchment paper, and chill in the refrigerator for another 10 minutes, while the oven is preheating to 350 F.
Bake: Bake the cookies for 10 minutes, or until edges are set. The cookies will be slightly soft when touched. Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer onto a wire cooling rack to cool completely to room temperature.
Melt the white chocolate: Transfer the chocolate into a small bowl and melt by placing the bowl on a steamer basket, over a small pot of boiling water, or melt in the microwave in 30 second increments, stirring between each increment until melted and smooth.

Coat in crushed peppermint candy canes: Dip half of each cookie into the white chocolate and transfer to a parchment lined baking sheet. sprinkle crushed candy canes on top. Transfer the baking sheet into the refrigerator to allow the chocolate to harden and set, about 10 minutes.

Tips for Storing Peppermint Gingerbread Cookies

How to store: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
How to freeze: Sugar cookies freeze beautifully. Store them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.

More Cookie Recipes

Tried this recipe?

Cranberry-Apple Cobbler with Biscuits

Sweet and tart cranberry-apple cobbler with biscuits is packed with fresh cranberries and sliced apples, topped with a buttery, flaky biscuit topping. Serve it cold or warm out of the oven with a scoop of vanilla ice cream. The best part? This holiday favourite is so quick and easy to throw together, taking less than 20 minutes to prep. It's the perfect festive dessert to add to your Christmas baking list.

We love taking baking with fresh cranberries around here and take full advantage of them when they are in season (although you can easily use frozen cranberries for this recipe, so stock up). Some of my other favourite treats to make are cranberry yogurt muffins and cranberry scones with orange glaze.

Cranberry-Apple Cobbler Ingredients

To make this easy and delicious cranberry-apple cobbler with biscuits, you will need:

cranberries - either fresh or frozen cranberries work. If using frozen, allow them to thaw first before using.
apples - the best apples to use are ones that are firm and won't break down easily when baking. Some great options for baking are Honey Crisp, Pink Lady or Granny Smith apples.
brown sugar
ground cinnamon
all-purpose flour
vanilla extract
biscuit topping - made with all-purpose flour, granulated sugar, baking powder, salt, cold butter (cold is key here), and heavy cream (or whole milk).
vanilla ice cream (for serving)

You will also need measuring cups and spoons, mixing bowls, food processor, and a 9-inch cast-iron skillet (or oven safe skillet or cake pan).

How to Make the Best Cranberry-Apple Cobbler with Biscuits

Prep. Preheat oven to 350 F. Prepare a 9-inch cast-iron skillet (or oven safe skillet or cake pan) for baking by generously applying vegetable oil or butter over the surface. Set the pan aside.
Make the filling. In a medium mixing bowl, stir well to combine cranberries, apples, sugar, cinnamon, flour and vanilla extract until the cranberry and apples are evenly coated. Transfer the mixture into the prepared skillet.
Make the biscuit topping. In a food processor, add flour, sugar, baking powder, salt, sugar and cubed butter. Pulse mixing on and off for 1 minute until the flour mixture turns into a bread crumb consistency. Add cream and pulse mix for another minute. The mixture will turn into a thick batter. (Optionally, you can rub the cold cubed butter into the flour mixture using your hands until the flour mixture resembles coarse breadcrumbs. Pour in cream and mix well to combine with a spatula or using an electric hand mixer).
Shape the biscuits. Scoop about 2 tablespoons mixture at a time and flatten into round biscuits with your hands. Arrange the shaped biscuits evenly over the cranberries and apples. If the batter is too sticky to handle, light oil your hands or wet your hands with water first.

Bake. Transfer the skillet into the preheated oven and bake for 1 hour until the biscuits turn golden brown. Remove from the oven and let it cool down for 15 minutes before serving to allow the filling to set. But you can also enjoy it straight out of the oven, it will just be runnier.
Serve. You can serve this warm, at room temperature of cold. I like it warm with a big scoop of vanilla ice cream.

Tips for Storing Cranberry Cobbler

How to store: Store this cranberry-apple cobbler with biscuits an airtight container in the refrigerator for up to 3 days. The filling may get a little soggy and runny while stored in the refrigerator. But it will liven back up once warmed up.
How to reheat: Place the refrigerated cobbler in a 350 F preheated oven for 15-20 minutes until warmed through.

More Cranberry Recipes

Tried this recipe?

Ham and Potatoes au Gratin

Cheesy, creamy, and comforting, this easy ham and potatoes au gratin casserole is packed with leftover ham, tender sliced potatoes, green peas, and smothered with a cheesy béchamel sauce and extra cheese on top. It's the ultimate comfort food that comes together so easily. Serve it on its own for a delicious and filling meal with a side salad, or as a side dish on your holiday dinner table.

I usually make this creamy ham and potatoes au gratin the day after a holiday meal when I have lots of leftover ham that I need to use up. Some of my other go-to's for leftover ham are creamy Chinese-style borscht soup or creamy ham and potato soup.

Ingredients

potatoes - Russet potatoes are the best choice for this dish, followed by Yukon gold potatoes, as these are more starchy and add creaminess to the dish. But you can use other types of potatoes as long as they are thinly sliced. To help slice them evenly, I use this mandoline slicer to get the perfect slices every time.
cooked ham - this recipe is a great way of using leftover holiday glazed baked ham.
frozen peas - the peas add a nice subtle flavour to this au gratin. You can leave them out of if you prefer, or add in other vegetables like sweet corn and carrots. Just make sure to dice the vegetables that you use into very small cubes.
onion
cheesy béchamel sauce - a béchamel sauce is essentially a sauce that is made from all-purpose flour, butter and milk, with other flavours added to customize it. Our sauce also has garlic, chicken broth, Italian seasoning, and cheddar cheese.
cheddar cheese - I used sharp white cheddar cheese to sprinkle on top. Any hard cheese that melts easily into a creamy texture will work. You can try swiss cheese or mozzarella.
fresh parsley - optional, for serving on top.

You will also need a 9x13 casserole pan. I also recommend a mandoline slicer to help easily slice the potatoes.

How to Make the Best Easy Leftover Ham and Potatoes au Gratin

First, layer the casserole. Place half of the sliced potatoes in a single layer at the bottom of a 9x13-inch casserole pan and top with cubed ham, peas and onion. Place the remaining half of the potatoes over the mixture. Set aside.

Then, prepare the creamy sauce. Melt butter in a medium saucepan over over medium high heat. Add garlic and sauté until fragrant, about 1 minute. Whisk in flour to form a thick paste similar to the consistency of cake frosting, and cook for 1 minute. Stir in milk and chicken broth until sauce is smooth and uniform. Bring the sauce to a simmer over medium heat and let it simmer until thickened to desired consistency, about 5 minutes. Stir in Italian seasoning and cheddar cheese. Add salt and pepper, to taste (I did not add any salt and pepper as the ham I used was already very salty).

Pour the cream sauce over the potatoes and spread evenly.

Cover the casserole dish with aluminum foil and transfer to the oven. Bake in a 400F preheated oven for 50 minutes. Then, remove from oven and sprinkle the remaining cup of cheddar cheese evenly over the casserole. Return the baking dish to the oven and bake uncovered for another 20-25 minutes until the melted cheese turns golden brown on top.

Let the creamy ham and potatoes au gratin cool for 15 minutes before serving. Garnish with parsley and serve.

How to Store

Make ahead instructions: One of the best things about this dish is that you can easily prep it a day in advance, prior to baking. Just assemble the entire casserole, cover and store in the refrigerator. When ready to bake, remove from the refrigerator and let it sit on the counter for 30 minutes to allow it to come to room temperature. Then, bake according to recipe instructions.
How to store: Store leftover ham and potatoes au gratin in an airtight container in the refrigerator for up to 4 days.

More Comfort Food Recipes

Tried this recipe?

50 Best Christmas Side Dishes

It's all about the Christmas side dishes over here. Whether you are sticking to traditional Christmas recipes this year, or trying something new, find a dish that you will love this year. From creamy and cheesy casseroles, to fresh and light seasonal salads, to vegetable side dishes, and more, I have got you covered. Today I am sharing my 50 most popular and favourite recipes for Christmas side dishes.

Pair these sides with some of my favourite Christmas main dishes like holiday glazed baked ham, juicy whole roast turkey, honey glazed roast pork, whole roast chicken, turkey breast, or lamb.

Christmas Side Dishes

Roasted Garlic Parmesan Baby Potatoes

Quick and easy roasted garlic Parmesan baby potatoes are crispy on the edges and tender inside. They are delicious, flavourful and bakes in just 30 minutes.

Green Beans Almondine

Green Beans Almondine is buttery, garlicky, and nutty. This classic French side dish is quick and easy to make, and loaded with flavor and texture.

Creamy Brussels Sprouts Bake

Delicious, garlicky, cheesy and creamy brussels sprouts bake is the ultimate comfort food side dish. So flavourful and the best way to eat brussels sprouts.

Apple Walnut Salad with Balsamic Vinaigrette

Throw together crisp apples, crunchy walnuts, and sweet cranberries for a taste of the holidays in this fall apple walnut salad with homemade balsamic vinaigrette.

Have an apple today and keep the doctor away with this fresh, fall favourite -- apple walnut salad with homemade balsamic vinaigrette. Throw together crisp apples, crunchy walnuts, and sweet cranberries for a taste of the holidays. | aheadofthyme.com

Roasted Carrots

Roasted Carrots are a healthy, delicious, and easy to make side dish with a slightly crispy interior and sweet and tender inside. Serve with any entree!

Sautéed Garlic Mushrooms

Buttery sautéed garlic mushrooms are silky smooth with an incredible caramelization and earthy rich flavour. A simple side dish in under 15 minutes.

Easy Ham and Potatoes Au Gratin

Easy creamy ham and potatoes au gratin is a great way to use leftover ham with tender sliced potatoes and a cheesy béchamel sauce. The best comfort food.

Roasted Shallots

Roasted Shallots are a rich, caramelized side dish with a hint of sweetness and a kick from tangy balsamic vinegar. Ready in just 30 minutes!

Honey Balsamic Brussels Sprouts

Easy honey balsamic Brussels sprouts are a sweet savory side dish that's roasted until tender and caramelized, and coated in a delicious flavourful glaze.

Cheesy Garlic Dinner Rolls

Quick and easy, 90-minute cheesy garlic dinner rolls are soft and fluffy, buttery and garlicky, and full of cheese inside. The perfect side for dinner.

Christmas Salad

This fresh and festive Christmas Salad is made with delicious winter fruits and has a gorgeous wreath-like appearance. It's earthy, sweet, nutty, and tangy.

Potato Stacks

Potato Stacks are crispy, cheesy, and flavorful, making them the perfect side dish with crunchy edges and soft gooey centers bursting with amazing flavor.

Collard Greens with Bacon

Collard greens with bacon is a flavorful, delicious, and healthy side dish that is quick to make in 25 minutes. A stress-free holiday side for Christmas.

Creamy Garlic Mashed Cauliflower

Craving a big serving of mashed potatoes but with a quarter of the calories? Now you can with creamy garlic mashed cauliflower. Ready in just 20 minutes.

Fall Harvest Salad with Butternut Squash and Apple

Fall harvest salad with roasted butternut squash and apple is the only salad recipe you need this fall or winter. It's healthy, wholesome, and nourishing.

Brussels Sprouts with Bacon

Brussels Sprouts with Bacon is a quick and easy side dish with the best flavor and texture. The best part? This holiday side is ready in under 15 minutes.

Popovers

Popovers (or Yorkshire pudding) are light, puffed rolls that "pop over" the top of the pan and are a must-have to serve with your Sunday roast.

Maple Roasted Acorn Squash

Maple Roasted Acorn Squash is savory and sweet, with its flavor intensified when tossed and roasted in a homemade maple glaze with a sprinkling of cinnamon.

Crispy Leaf Potatoes

Crispy leaf potatoes are a delicious potato side dish made with layers of buttery, sliced potatoes that crisp up when baked. The perfect side dish.

Sweet Potato Casserole with Pecans

Sweet potato casserole with pecans packed with tender sweet potatoes and a buttery crunchy pecan topping is the best fall side dish for Thanksgiving dinner.

Parsnip Puree

This fluffy, creamy Parsnip Puree looks like mashed potatoes but has a distinctly nutty flavor that sets it apart. It is quick and easy to make too!

Vegetarian Cornbread Stuffing

Easy vegetarian cornbread stuffing is the perfect make-ahead side dish to serve this Thanksgiving. So flavourful, moist and soft, yet crispy golden on top.

Green Bean Casserole

Green bean casserole is a classic holiday side dish packed with fresh green beans in a delicious creamy mushroom sauce, and topped with crispy fried onions.

Maple Roasted Brussels Sprouts and Butternut Squash

Maple Roasted Brussels Sprouts and Butternut Squash are a quick, easy, flavorful, and delicious Thanksgiving side dish that you need this holiday season.

Potato Galette with Arugula and Crème Fraîche

Potato galette with arugula and crème fraîche is a rich, light, and delicious savoury tart to serve for breakfast, lunch, or dinner. A total crowd-pleaser.

Maple Roasted Carrots with Yogurt Sauce

These maple roasted carrots with yogurt sauce are not only stunning, but they get all caramelized and crispy around the sides from the maple syrup… pure perfection!

Creamy Potatoes au Gratin

Rich and creamy potatoes au gratin is the ultimate comfort food made with sliced potatoes, cheese, and milk. It's the perfect side dish for the holidays.

Easy Homemade Biscuits

Flaky, fluffy, buttery, and soft, these easy homemade biscuits come together with only a handful of ingredients you already have at home. Perfect to serve with your holiday meal.

One Pan Roasted Harvest Vegetables

One pan roasted harvest vegetables with butternut squash, brussels sprouts and baby potatoes is the best fall side dish. So easy to prep in just minutes.

Creamed Spinach

Creamed spinach is a rich, creamy, and delicious side dish to make this fall. Easy to make ahead and reheats well - perfect for Thanksgiving holiday dinner.

Green Beans with Bacon

Green Beans with Bacon is a delicious, flavorful side dish that comes together quickly in 20 minutes (including prep!) with a handful of simple ingredients.

Wild Rice Pilaf

Wild Rice Pilaf is a wholesome, nutritious side dish that pairs the naturally nutty flavor of wild rice with vegetables, spices, and fresh herbs.

Easy Vegan Stuffed Peppers

Easy vegan stuffed bell peppers are filled with brown rice, mushrooms, veggies, and seasonings, then baked for 40 minutes. It's a perfect side to a fancy holiday dinner.

Vegan Stuffed Peppers are stuffed with pan-fried mushrooms, tender rice, and veggies, making them flavorful and filling. Easy to make in under an hour! | aheadofthyme.com

Hasselback Potatoes

Hasselback Potatoes are infused with garlic butter and feature signature cuts that make these potatoes crispy on the outside and tender on the inside.

Sautéed Brussels Sprouts

Sautéed Brussels Sprouts are a quick and easy side dish made with just 5 ingredients and ready to serve in only 15 minutes. They're vegan and keto too.

Pesto Green Beans

Pesto green beans is a simple side dish that is quick and easy to make in under 10 minutes, tossed in buttery toasted walnuts and pesto. So delicious.

Crispy Smashed Potatoes

These crispy smashed potatoes are the perfect side dish. They're easy to make, crispy on the outside, tender and fluffy on the inside, and so flavorful.

Garlic Cheddar Biscuits

Flaky Garlic Cheddar Biscuits are a simple but delicious and flavorful no yeast bread that is ready for the oven with less than 15 minutes prep.

Corn Casserole

Creamy corn casserole is a comforting side dish that is creamy, savory, slightly sweet, and filling - a classic and traditional Thanksgiving holiday side.

Parmesan Crusted Brussels Sprouts

Parmesan crusted Brussels sprouts are a quick, easy, delicious side dish that's perfectly crispy outside and soft and tender inside. Ready in 30 minutes.

Winter Kale Salad with Apple Cider Vinaigrette and Spiced Pecans

Cozy winter kale salad with apple cider vinaigrette is easy to make with crispy apples, tangy goat cheese and crunchy spiced pecans in under 10 minutes.

Blistered Green Beans

Blistered Green Beans are smoky, garlicky, and peppery. This flavorful side dish is one of the quickest ways to prepare fresh green beans.

Mascarpone Mashed Potatoes

Mascarpone mashed potatoes are creamy, smooth, and comforting. Classic mashed potatoes are given a twist resulting in a super silky and rich mash.

Flaky Cornmeal Cheddar Biscuits

Flaky cornmeal cheddar biscuits are simple, buttery, cheesy, and so delicious. These savoury biscuits with perfect golden tops are quick and easy to make.

Spinach Gratin

Spinach gratin is a rich and creamy side dish with a layer of crispy melty cheese on top. This fancy side is easy to make ahead and freezer-friendly.

Roasted Brussels Sprouts Salad

Roasted brussels sprouts salad with creamy potatoes, crispy string beans, tender brussels sprouts, is tossed in a delicious homemade dijon vinaigrette.

Brie Mac and Cheese

Brie mac and cheese takes traditional macaroni and cheese to the next level. It's creamy, comforting, delicious, and easy to make in about 30 minutes.

Air Fryer Baby Potatoes

Crispy and tender, easy air fryer baby potatoes are a healthier take on a classic side dish without compromising taste or texture. Cooks in just 20 minutes.

Garlic and Herb Roasted Carrots

Garlic and herb roasted carrots are delicious and flavorful, easy to make, and the perfect vegan Christmas side dish - or for any time of the year!

Brussels Sprouts Gratin

Made with tender, roasted Brussels sprouts baked in a rich, creamy cheese sauce, this Brussels Sprouts Gratin is the ultimate fall comfort food.

Brown Butter Mashed Potatoes

Brown Butter Mashed Potatoes are the ultimate side dish for any meal. It's smooth and creamy with a rich, nutty flavor from the brown butter.

Rosemary Cornbread

Sweet and savoury, buttery rosemary cornbread is soft and moist with golden crispy edges, flavourful and delicious, and so easy to make this holiday season.

Cheesy Brussels Sprouts Bake

Cheesy Brussels Sprouts Bake is a comforting side dish made with sautéed garlic brussels sprouts, topped with bacon and cheese, and baked until bubbly.

Stuffed Butternut Squash with Wild Rice

Healthy hearty and wholesome stuffed butternut squash with wild rice and mushrooms is an easy cozy vegetarian fall dinner or side. The best comfort food.

Oven Roasted Vegetables

Oven Roasted Vegetables are a delicious flavorful side dish that goes well with almost any dinner main. Customize it with whatever veggies you have on hand.

Scalloped Potatoes

Scalloped potatoes are a creamy, cheesy, indulgent side dish that will make cheese lovers swoon. Every bite is savory, rich, comforting, and delicious.

Mashed Cauliflower

Mashed Cauliflower is a fluffy and buttery side dish and a low carb, keto-friendly alternative to mashed potatoes. Plus, it's easier and quicker too!

Roasted Garlic Green Beans (Air Fryer or Oven)

Quick easy roasted garlic green beans are tangy, sour, savoury, and sweet, with a tender and crunchy texture. Make them in the oven or air fryer in minutes.

The Best and Creamiest Mashed Potatoes

Creamy, buttery, and delicious, this is the best and creamiest mashed potatoes recipe you will ever find. It's velvety, smooth, and melts in your mouth.

Goat Cheese and Tangelo Winter Salad

Healthy and light, goat cheese and tangelo winter salad with creamy caesar dressing is flavourful, crunchy and takes just minutes to prepare.

Roasted Asparagus and Mushrooms

Roasted garlic asparagus and mushrooms is a simple vegan sheet pan side dish that's easy to make, flavorful and delicious. Serve with your favorite protein.

Easy Roasted Cauliflower

Quick and easy roasted cauliflower is a delicious, flavourful side dish that you throw on a sheet pan and into the oven. Plus, it's vegan and gluten-free.

Arugula Salad with Apple and Pecan

Arugula salad with apple and pecan is a quick and easy fall salad made with fresh seasonal ingredients in just minutes. Perfect for a holiday dinner table.

Greek Lemon Roasted Baby Potatoes

Quick and easy Greek lemon roasted baby potatoes are crispy on the outside and tender inside, packed with a Greek flavour blend of lemon, garlic and herbs.

Roasted Pumpkin Wedges with Parmesan Cheese

Soft and tender, easy roasted pumpkin wedges with Parmesan cheese is the easiest and most delicious side dishes to make this fall. Prep it in just minutes.

Easy Rosemary Garlic Focaccia Bread

No knead, easy rosemary garlic focaccia bread is thick with a perfect golden and crispy texture on the outside, but soft, fluffy and tender inside.

Mediterranean Chickpea Wedge Salad with Hummus Dressing

Mediterranean chickpea wedge salad combines chickpeas, crunchy vegetable toppings, and hummus dressing for a delicious deconstructed falafel flavour.

Instant Pot Mashed Potatoes

Instant pot mashed potatoes are the quickest and easiest mashed potatoes you'll make in under 20 minutes (including prep!) in the pressure cooker.

Herb Roasted Sweet Potatoes

Herb Roasted Sweet Potatoes are a quick easy side dish that's healthy, delicious, and flavorful. A perfect side for your holiday table or weeknight dinner.

Garlic Mashed Potatoes with Sour Cream

Velvety and smooth, garlic mashed potatoes with sour cream are the best, flavourful make-ahead side dish ever. Garlicky, buttery, creamy, and pure comfort.

Curried Chickpea Stuffed Acorn Squash

Wholesome, hearty, curried chickpea stuffed acorn squash with curry flavours is the perfect vegan and gluten-free fall comfort food for your holiday dinner.

Easy Roasted Brussels Sprouts

Tender and caramelized, easy roasted brussels sprouts tossed in balsamic vinegar and honey is a classic household favourite to serve on your holiday table.

Baked Mac and Cheese

Classic baked mac and cheese is the ultimate comfort food - creamy, cheesy, and cozy, topped with a crunchy breadcrumb topping. It's quick and easy too.

Sautéed Garlic Green Beans

Buttery sautéed garlic green beans is a simple side dish that is quick, easy and delicious. Make these vibrant, crispy and tender green beans in 10 minutes.

Duchess Potatoes

Duchess Potatoes (Pommes Duchesse) are rich, creamy whipped bites of potatoes with crispy edges and a soft fluffy mashed potato centre. A fancy side dish!

Savoury Mashed Sweet Potatoes

Velvety, smooth, and creamy, this savoury mashed sweet potatoes dish is quick and easy and can be made ahead of time -- it is the perfect side for your holiday meal.

Cranberry Walnut Apple Stuffing

Cranberry walnut bread paired with sautéed apples, onions and rosemary is exactly what your holiday table needs! Hello cranberry walnut apple stuffing!

Roasted Butternut Squash

Roasted butternut squash is the easiest vegan side dish you need this fall. It has a ton of flavour with just a few simple pantry staples.

10-Minute Nutty Green Beans

With only a few ingredients, it is incredible how much flavour are packed in these 10-minute nutty green beans. Earthy green beans balance perfectly with crunchy pecans.

Easy Pumpkin Dinner Rolls

Quick and easy pumpkin dinner rolls are soft and fluffy, flaky and butter, and perfect to serve alongside a warm and cozy fall meal or Thanksgiving dinner.

Baked Sweet Potato Wedges

Baked Sweet Potato Wedges are crispy, delicious, flavorful. Serve as an appetizer or side dish. They are salty, savory, and sweet, with a hint of spice.

Oven-Roasted Corn on the Cob

Oven-roasted corn on the cob with homemade garlic butter is buttery, juicy, crunchy, and perfectly charred on the outside - without a grill.

12-Minute Crispy Roasted Air Fryer Brussels Sprouts

Tender and crispy roasted air fryer brussels sprouts cooks in less than 12 minutes with very little oil. It is a holiday table game changer.

Stovetop Mac and Cheese with White Cheddar

Quick and easy, creamy stovetop mac and cheese with white cheddar is a delicious and comforting one pot 20-minute meal packed with three types of cheese.

Maple Roasted Carrots with Yogurt Sauce

These maple roasted carrots with yogurt sauce are not only stunning, but they get all caramelized and crispy around the sides from the maple syrup… pure perfection!

Easy Cornbread Muffins

Easy cornbread muffins just made cooking a whole lot easier and tastier! These moist and fluffy muffins are made with cornmeal, cooked corn kernels, and sweetened with honey for a burst of flavor in every bite.

How to Make Ahead

You can make many of these Christmas side dish recipes ahead of time and store in the refrigerator for a few days or in the freezer for up to 3 months, or you can prepare the ingredients and store in the refrigerator until ready to assemble and cook. Check the individual recipes for full make ahead and storing instructions.

To reheat, place any leftovers in the air fryer or the oven at 300F for 10-15 minutes until warmed through. If heating from frozen, let it thaw first and then reheat.

More Christmas Recipes

Once you have figured out the sides that you will be serving on your Christmas dinner menu, start planning the main dish and all the Christmas desserts. Some of my go to holiday mains are:

Did You Make Any of These Christmas Side Dishes?

Please leave a comment and rating below, and let me know what you thought of this round up of recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

Holiday Glazed Baked Ham

Easy festive holiday glazed baked ham is juicy, tender, succulent and so flavourful, coated in a brown sugar honey glaze with warm spices and baked until caramelized and golden brown. This delicious classic holiday main dish is super easy to make and the perfect way to celebrate a special occasion like Christmas or Easter.

Glazed holiday ham is surprisingly so easy to make. It may look like it is hard but it really takes just 5-10 minutes to prep. The rest of the time, the oven is doing all the work while you wait until the ham is ready. This is because the ham is already pre-smoked and fully cooked. All you are doing is adding glaze and flavour, warming it to the centre, and creating a delicious caramelized crust.

Ingredients

bone-in ham - I used a spiral cut ham, which makes it a lot easier to slice. Man also come pre-sliced, which is super convenient.
brown sugar
honey
Dijon mustard
apple cider
cumin powder
ground cinnamon

You will also need a roasting pan and a meat thermometer.

How to Make the Best Holiday Glazed Baked Ham

Prepare the ham: Add ½ cup water to the bottom of a roasting pan and place the rack on top. Place ham flat side down on top of the rack. Score the ham with a knife to make shallow cuts, about ¼-inch deep. This helps the ham soak in the sweet glaze. Cover the pan with foil to keep the ham from getting overcooked and dry.
Bake the ham: Bake the ham covered for 2 hours in a preheated 275 F oven until the internal temperature at the thickest part registers at 135F on a meat thermometer.
Prepare the glaze: Increase the oven temperature to 425 F. In a small bowl, combine brown sugar, honey, mustard, apple cider, cumin powder and cinnamon. Whisk until smooth, about 1 minute.
Add the glaze in two intervals: Remove the pan from the oven and generously brush half of the glaze over the ham to coat. Return the pan to the oven and bake uncovered for 15 minutes. Then repeat, applying the remaining glaze and baking for another 15 minutes until the ham caramelizes and turns brown.
Serve: Transfer to a serving platter and pour pan drippings on top. Slice and serve with cranberry sauce.

How to Serve Baked Ham

This holiday glazed baked ham is a showstopper piece to include on your holiday table on Christmas or Easter, along with our favourite sides such as the best creamy mashed potatoes, roasted garlic parmesan baby potatoes, sautéed garlic green beans, stovetop mac and cheese, and herb-roasted sweet potatoes. Or browse all our side dishes and find your favourite.

Tips

How much ham per person: For bone-in ham like this, you will want to serve about ¾ lb. of ham per person, or more if you are hoping for leftovers such as creamy ham and potato soup.
How to cook ham in the slow cooker: Place the ham into the slow cooker with half of the glaze over top. Cook on low heat for 3-4 hours. Then, transfer to a roasting pan and brush on the remaining glaze. Bake in a 425F preheated oven for 15 minutes until caramelized and browned.
How to store: Store leftover ham in an airtight container in the refrigerator for up to 3 days.
How to freeze: Wrap leftover ham tightly in a layer of plastic cling wrap and aluminum foil over top. Freeze for up to one month. Thaw in the refrigerator overnight.

How to Use Leftover Baked Ham

One of the best parts of big holiday dishes are the leftovers. My favourite ways to use leftover ham are:

Pasta. Cube the leftover ham and add it to creamy alfredo with spinach and mushrooms.
Pizza. Make ham and pineapple pizza by adding it on top of a classic easy skillet neapolitan margherita pizza along with pineapple, or try it on a salami and mushroom skillet pizza.
Soup. Make creamy Chinese-style borscht soup with ham or try a creamy ham and potato soup.
Casserole. Make an easy ham and potatoes au gratin for a comforting meal.
Breakfast. Add it to an egg and potato breakfast casserole or a frittata.

More Main Course Recipes

Tried this recipe?

30 Best Christmas Dessert Recipes

Holiday baking season is the most wonderful time of the year. From Christmas cookies perfect for a holiday cookie box, to festive holiday cakes and chocolate treats to serve after an epic Christmas dinner, I am sharing my 30 most popular and favourite Christmas dessert recipes that go beyond decorated sugar cookies (but of course, sugar cookies included too).

Christmas Cookies

Gingerbread House

This gingerbread house recipe with template is easy to make, fun to decorate, and delicious - soft and chewy, yet crunchy and sturdy with crisp edges.

Christmas Sugar Cookies with Royal Icing

Christmas sugar cookies with royal icing are golden brown and crisp on the outside, but soft and tender inside. The best and festive gourmet holiday cookie.

Peppermint Macarons

Peppermint Macarons with festive red shells, creamy peppermint buttercream, and a white chocolate candy cane topping are the ultimate Christmas cookies.

Soft and Chewy Ginger Cookies

Soft chewy ginger cookies packed with ginger, molasses, and cinnamon spice is the most warm and cozy cookie ever. These holiday cookies stay soft for days.

Gingerbread Cookies

Classic gingerbread cookies are soft and chewy in the centre but crisp on the edges, and warmly spiced. Decorate with royal icing to complete the look on these festive holiday cookies.

Linzer Cookies

Sweet buttery linzer cookies are a classic Christmas cookie with flaky shortbread and fruit jam. The perfect festive holiday treat that melts in your mouth.

Chocolate Crinkle Cookies

Soft tender chewy chocolate crinkle cookies are a classic Christmas cookie that tastes like a rich fudgy brownie with a crackly crust and coated in powdered sugar.

Christmas Crack

This Christmas Crack Candy is the simplest and most delicious holiday treat you'll ever make! It's sweet, salty, crunchy, and chocolatey.

Peppermint Snowball Cookies

Peppermint snowball cookies are a buttery, nutty, shortbread holiday cookie that is topped with white chocolate and crushed candy canes. So festive!

Christmas Monster Cookies

Christmas Monster Cookies are soft, chewy, festive and packed with holiday cheer! Loaded with oats, peanut butter, chocolate chips, and red and green MnM's.

Peanut Butter Blossoms

Soft and chewy peanut butter blossoms topped with a chocolate kiss are a classic Christmas cookie that is easy to make during the holidays or any time of year.

Pecan Snowball Cookies

Sweet and nutty pecan snowball cookies (Russian tea cakes or Mexican wedding cookies) are little melt-in-your-mouth balls of buttery shortbread with nuts.

Christmas Shortbread Cookie Bites

Funfetti Christmas shortbread cookie bites are little bites of buttery melt-in-your-mouth shortbread packed with festive sprinkles for a fun holiday treat.

Snickerdoodles

Snickerdoodles are a classic holiday cookie that are soft, puffy, and chewy with crisp edges and a cinnamon-sugar coating. Easy to make and easy to eat.

Gingersnaps

Thin crispy gingersnaps are a classic holiday cookie loaded with festive spices and molasses flavor. It's a no chill recipe that is quick and easy to make.

Italian Rainbow Cookies

Italian rainbow cookies are delicious, colorful, fluffy, and gorgeous, made with three cake layers sandwiched in between jam and covered in chocolate.

Peppermint Kiss Cookies

Sweet and crunchy Peppermint Kiss Cookies are the perfect Christmas cookies made with a sugar cookie dough, real candy canes, and a peppermint kiss on top.

Lemon Drop Cookies

Italian Lemon Drop Cookies (Anginetti) are light, cake-like, classic Italian cookies with citrus flavor throughout. Quick and easy to make in 30 minutes.

Gingerbread Truffles

No bake gingerbread truffles with white chocolate are easy to make with just 3 simple ingredients including leftover gingersnaps. Perfect for the holidays.

Pecan Pralines

Pecan Pralines are sweet, rich, nutty, and crunchy candies that are so quick and easy to make. Make these melt-in-your-mouth Southern treats in 20 minutes.

More Christmas Cookies

For more Christmas cookies, browse through my 30 most popular Christmas cookies.

Christmas Cakes

Holiday Yule Log Cake (Bûche de Noël)

Holiday yule log cake (Bûche de Noël) with a chocolate sponge cake, whipped cream filling, and whipped chocolate ganache coating is a classic Christmas dessert.

Gingerbread Cake

This sheet pan Gingerbread Cake with a brown butter cream cheese frosting is a perfect dessert to treat your friends and family with this holiday season.

Christmas Cupcakes

These festive Christmas Cupcakes are made of moist and fluffy vanilla funfetti cake topped with red and green buttercream frosting. So fun to make!

Peppermint Brownies

Peppermint Brownies are rich and decadent with a fudgy brownie base, a delicious minty chocolate ganache layer, and crushed candy canes sprinkled on top.

Gingerbread Bundt Cake with Maple Cinnamon Glaze

This showstopping festive gingerbread bundt cake with maple cinnamon glaze and pecans is moist, soft, and fluffy, and packed with warm holiday spices.

Yogurt Fruitcake

Perfect for the holidays, this super moist and tender, festive yogurt fruitcake is loaded with dried fruits and nuts for a burst of flavour in every bite.

Gingerbread Cupcakes

Homemade Gingerbread Cupcakes are tender and fluffy, packed with cozy flavors, and topped with a luscious cream cheese frosting. Ready in under an hour!

Candy Cane Layered Cake

This minty candy cane layered cake is a gorgeous showstopper that might just be too pretty to eat.

Looking for a showstopper at your next holiday party? Incorporate the minty taste of candy canes into this gorgeous, festive candy cane layered cake! | aheadofthyme.com

Pecan Pie Cheesecake

Pecan Pie Cheesecake takes a classic flavor to a new level with a pecan graham cracker crust, brown sugar cheesecake filling, and caramel pecan pie topping.

Sourdough Cinnamon Roll Twist Bread

Soft and fluffy sourdough cinnamon roll twist bread is buttery and layered with cinnamon sugar. Prep it the night before and freshly bake it right before serving for that fresh out of the oven experience.

Molten Chocolate Lava Cakes

Molten chocolate lava cakes are rich and fudgy with a classic gooey chocolate center that flows out like lava. So simple and easy to make.

Glazed Brown Sugar Bundt Cake

No one will be able to resist this perfectly sweet and moist, glazed brown sugar bundt cake. Made with Greek yogurt for major decadence and richness.

Cranberry Sauce Swirl Cheesecake

Cranberry sauce swirl cheesecake is creamy, smooth, and indulgent. With a gorgeous red swirl on top, it's the perfect Christmas dessert for your next party.

Madeleines

Classic Madeleines are soft spongy mini cakes with a signature shell shape and dusting of sugar on top. Making French butter cakes is easier than you think!

Double Chocolate Loaf Cake

This fudgy double chocolate loaf cake is delicious, moist, and rich. It's easy to make with a quick one-bowl batter that's ready for the oven in 10 minutes.

Vanilla Cake

This moist and tender, two layer Vanilla Cake is a classic choice topped with the fluffiest, creamiest vanilla buttercream frosting. Decorate it with holiday sprinkles for Christmas!

Gingerbread Muffins with Vanilla Glaze

Festive gingerbread muffins with vanilla bean glaze are light, airy and fluffy with warm fragrant festive spices and rich molasses. A perfect holiday treat.

Cranberry Sauce Swirl Pound Cake

Leftover cranberry sauce swirl pound cake is moist and tender with swirls of cranberry sauce for a sweet and tangy burst of flavour. So easy and delicious.

Pecan Pie Brownies

Why make pie or brownies when you can have them both at once? These Pecan Pie Brownies are the perfect fall treat for any occasion - rich, sweet, indulgent.

Easy No Crust Burnt Basque Cheesecake

Easy no crust burnt Basque cheesecake is the easiest one bowl recipe. It is perfectly caramelized on the top and edges and creamy yet firm on the inside.

Christmas Pies

Pecan Pie

Old-fashioned pecan pie is a classic fall dessert with a homemade pie crust and sweet custard filling loaded with crunchy pecans - perfect for Thanksgiving. For such a fancy pie, it is actually embarrassingly easy to make.

Key Lime Pie

Perfectly creamy and tart with a buttery graham cracker crust, this easy Key Lime Pie is a classic for a reason. You won't need another pie recipe again!

Cranberry Pie

This Cranberry Pie features an orange-infused cranberry pie filling steeped with warm, aromatic spices, all nestled under a gorgeous lattice pie crust.

Cranberry-Apple Cobbler with Biscuits

Sweet and tart cranberry-apple cobbler with biscuits is packed with fresh fruit and a buttery biscuit topping. This holiday favourite is easy to make.

Pumpkin Pie

Thanksgiving just isn't the same without a slice of classic pumpkin pie. There is nothing better than a bite into that flaky crust and smooth pumpkin filling, full of those classic pumpkin spice flavours.

Banana Cream Pie

Homemade Banana Cream Pie is endlessly creamy with a buttery, flaky pie crust, a dreamy homemade vanilla custard, fresh banana slices, and whipped cream.

Pecan Pie Bars

Pecan pie bars are the best and easiest way to enjoy the flavors of pecan pie but with half the effort and in a handheld bite-sized form. One of my favorite Christmas desserts.

Chocolate Pecan Pie

This decadent Chocolate Pecan Pie is a twist on the classic holiday pie with a rich, dark chocolate flavor that pairs wonderfully with toasted pecans.

Pumpkin Mascarpone Pie

Pumpkin mascarpone pie is a warm and cozy holiday dessert that is incredibly easy to make with just minutes of prep work before popping into the oven.

Pumpkin Pie Bars

With a buttery shortbread crust and velvety pumpkin filling, these Pumpkin Pie Bars make it easy to traditional pumpkin pie in handheld form!

Chocolate Desserts

Peppermint Fudge

This Peppermint Fudge is a delicious holiday treat that combines the sweetness of chocolate with the refreshing flavor of peppermint.

Dark Chocolate Raspberry Truffles

Dark chocolate raspberry truffles are so much easier to make than you think. It's as simple as combining quality chocolate, cream, raspberry jam, and cocoa.

Chocolate Peppermint Christmas Bark

Chocolate Peppermint Christmas Bark is a quick and easy no bake Christmas dessert recipe that you can make with just 4 simple ingredients and 15 minutes of prep.

Chocolate Covered Oreos

Chocolate Covered Oreos are a perfect last minute treat! Level up regular Oreos with a layer of semi-sweet chocolate and a white chocolate drizzle on top.

Fudgy Brownies

Fudgy brownies are rich, sweet, moist, and decadent. Plus, they're easy to make in one bowl (meaning less cleanup!) and ready in about 30 minutes.

Hot Chocolate

This decadent Chocolate Pecan Pie is a twist on the classic holiday pie with a rich, dark chocolate flavor that pairs wonderfully with toasted pecans.

How to Make Ahead and Store Christmas Dessert

You can make or prepare all of these Christmas dessert recipes ahead of time. You can store the cookies at room temperature for a few days and the cakes for about 1-2 days (depending on the recipe). You can also store them in the refrigerator for up to one week or in the freezer for up to 3 months. Confirm storing instructions by checking each recipe.

To reheat any of these desserts and serve them warm as if they just came out of the oven, you can warm them up in a 300F preheated oven for about 5-15 minutes. I would check on it every 5 minutes until warmed through. If heating from frozen, let it thaw first and then reheat.

More Dessert Recipes

Did You Make Any of These Christmas Dessert Recipes?

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

Christmas Sugar Cookies with Royal Icing

Festive Christmas sugar cookies with royal icing are golden brown and crisp on the outside, but soft and tender on the inside. They are decorated with a meringue-based royal icing to make the perfect gourmet Christmas cookies.

One of my favourite holiday traditions is baking and decorating these Christmas sugar cookies with royal icing for all my family and friends, especially as part of a holiday cookie box. Some of my other favourite Christmas cookies to include are linzer cookies, chocolate crinkle cookies, soft and chewy ginger cookies, jam-filled thumbprint cookies, peanut butter blossoms, and pecan snowball cookies.

What You Need

You will need the following ingredients to make Christmas sugar cookies with royal icing:

unsalted butter - I prefer unsalted butter for this recipe. However, you could also use salted butter, but then leave out the extra salt int he recipe.
granulated sugar
egg
vanilla extract
baking powder
salt
all-purpose flour
royal icing - made with confectioners' sugar, meringue powder, water, vanilla extract.
gel food colouring - optional, if you want to decorate the cookies with different colours.

Kitchen Tools and Equipment

You will also need the following kitchen tools and equipment:

measuring cups and spoons
mixing bowls
hand mixer or stand mixer
rolling pin
Christmas cookie cutters
half sheet baking pan and silicone baking mat (or parchment paper)
wire cooling rack
piping bags with couplers and round piping tips or a squeeze bottle

How to Make the Best Christmas Sugar Cookies

Combine the wet ingredients: In a large mixing bowl, cream butter and sugar together using a hand mixer (or stand mixer) on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
Add dry ingredients: Turn the mixer to low speed and add baking powder and salt. Gradually add flour and mix until combined.
Chill the dough: Form the dough into a ball and wrap it tightly in plastic cling wrap. Freeze for 30 minutes or refrigerate until firm (at least 1 hour, up to overnight).

Roll the dough and cut out cookies: Remove the dough from refrigerator and let it sit at room temperature for 5-10 minutes. On a lightly floured surface, use a rolling pin to roll the dough out until it is ¼-inch thick. Use Christmas cookie cutters to cut out cookie shapes. Transfer the cookies onto a half sheet baking pan lined with parchment paper or a silicone mat, placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies.

Bake: Bake the cookies at 350 F preheated oven for 8-10 minutes, until the edges start to turn golden brown. Let the cookies cook for a couple minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.

How to Make Easy Royal Icing for Christmas Sugar Cookies

Once you have made the Christmas sugar cookies and allowed them to cool completely, you are ready to start making the royal icing. Traditionally, royal icing is made with raw egg whites, but you can actually use meringue powder in place of the egg whites (as we did) and still get icing that hardens beautifully with the same taste, texture and consistency as royal icing.

Here is what you need to do:

Combine ingredients: In a medium mixing bowl, combine confectioners' sugar with meringue powder. Add water and vanilla extract and beat with a hand mixer on medium-high speed, until smooth. If you find that the icing is too thick, add a little water (a teaspoon at a time). If you find the icing too thin, add a little more sugar.
Add colour: To colour the icing, add gel food colouring. You can also use liquid food colouring, but this will have a slight effect on the consistency of the icing. You may need to add a little more sugar to get the consistency right.

PRO TIP: Once you have made the icing, I would suggest dividing it into smaller portions so that you can mix a few different colours. Note that when you are not using the icing, cover the bowl with a wet towel to prevent it from drying out.

How to Decorate Sugar Cookies with Royal Icing

Outline the base colour on the sugar cookie, leaving about ⅛-inch from the edge. This is called "dam". You can use a fine round tip or a larger one, depending on how defined you want the edges.
Fill in the base colour using a larger tip. This is called "flood". Allow the base to dry enough so that when you add icing on top, it won't smudge. It doesn't have to be fully set, but set enough, about 20-30 minutes.
Use a fine round tip to create any small details on top of the base colour, or to create a border around the cookie.
Add sprinkles (if using).

How to Store Sugar Cookies

How to store: Store sugar cookies in a single layer in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
How to freeze: Sugar cookies freeze beautifully. Store them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.

Tips

Plan ahead. You will need to plan ahead and give yourself enough time when making these cookies. The entire process spans over the course of a several hours, up to a day:
1. the cookies need to completely cool before icing for at least a few hours. Otherwise the icing will get too runny from the warm cookies and won't set properly.
2. the icing needs a few hours, up to a day, to completely set and harden, otherwise it can easily get smudged when storing, handling, or transporting. If adding multiple layers of icing, you need to allow the bottom layer to dry first, at least 30 minutes.
If not using royal icing. If you decide not to decorate the cookies with icing, then you don't need to plan too far ahead or wait for the cookies to cool down or set. These cookies taste great both plain or iced.

Tried this recipe?

This post was originally published in 2015. It has been completely updated with new photographs and helpful tips.

50 Best Christmas Breakfast and Brunch Recipes

Christmas morning is all about spending time with family, enjoying a holiday worthy breakfast and brunch, opening presents, and partaking in your cherished holiday traditions (hello Christmas movie marathon!). Today, I am sharing my 50 most popular and best Christmas breakfast and brunch recipes to help you start the holiday right. From savoury make-ahead casseroles, to sweet baked goods, to quick savoury dishes, I have got you covered with so many family-favourite recipes to choose from.

Best Christmas Breakfast and Brunch Recipes

Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls are made with a rich gingerbread filling and topped with cream cheese frosting. Best Christmas breakfast and brunch treat ever!

Baked Gingerbread French Toast Casserole

Festive baked gingerbread french toast casserole with cranberries is soft on the inside and crispy outside. The best holiday breakfast on Christmas morning.

Egg and Potato Breakfast Casserole

Make this easy make-ahead egg and potato breakfast casserole by simply combining all the ingredients into a casserole dish, pop it in the oven and let it do its thing.

Star Bread

This pull-apart star bread is a beautiful, buttery, sugary, and delicious holiday bread that tastes as good as it looks and is actually easy to make.

Cranberry Sauce Oat Bars

Easy cranberry sauce oat bars with a buttery crust, cranberry sauce filling, and crumbly pecan oat topping is the best way to use leftover cranberry sauce.

Best Old Fashioned Pancakes

The Best Old Fashioned Pancakes are soft, tender, fluffy, and so easy to make. Ready in 15 minutes and perfect for lazy Sunday mornings!

Gingerbread Muffins with Vanilla Bean Glaze

Festive gingerbread muffins with vanilla bean glaze are light, airy and fluffy with warm fragrant festive spices and rich molasses. A perfect treat for Christmas breakfast and brunch.

Skillet Cinnamon Rolls

Soft and fluffy skillet cinnamon rolls are filled with classic cinnamon sugar and topped with homemade cream cheese icing. Sweet, buttery, and delicious.

French Toast

This Classic French Toast is light and fluffy, crisp and browned on the edges, and so delicious. The best part? Breakfast is ready in under 15 minutes.

Breakfast Potatoes

Breakfast Potatoes are crispy on the outside while soft and tender inside. These skillet potatoes are delicious, flavorful, and ready in 30 minutes.

Sourdough Cinnamon Roll Twist Bread

Soft and fluffy sourdough cinnamon roll twist bread is buttery and layered with cinnamon sugar. Prep it the night before and freshly bake it for breakfast.

Breakfast Strata

Breakfast Strata is a hearty baked casserole dish loaded with bread, eggs, ham, cheese, and veggies that will keep you full until lunchtime.

Cranberry Scones with Orange Glaze

Cranberry Scones with Orange Glaze are a quick and easy holiday brunch recipe that is flavorful and flaky. They're soft and moist inside yet crisp outside. The perfect Christmas morning breakfast.

Cinnamon Apple Baked Oatmeal

Cinnamon Apple Baked Oatmeal is a delicious, filling make-ahead breakfast for fall - loaded with chewy oats, tender apples, crunchy walnuts, and cinnamon.

Gingerbread Pancakes

Soft and fluffy gingerbread pancakes are festive and loaded with holiday spices for the perfect breakfast on a winter morning or Christmas Day.

Oat Porridge

Oat Porridge is a healthy, delicious breakfast that's warm, comforting, cozy, and great for all ages. A quick easy recipe to warm you up on Christmas morning.

Hash Browns

These crispy Hash Browns have a crisp, golden exterior and are soft inside - the defining features of a good hash brown. Make in just 20 minutes!

Monkey Bread

Monkey Bread is a delicious pull apart breakfast pastry made with a super soft dough coated in cinnamon sugar and topped with homemade caramel sauce.

Pumpkin Cinnamon Rolls

Soft and fluffy, pumpkin cinnamon rolls are packed with pumpkin, layered with pumpkin spice, and topped with cream cheese icing.

Nutty Banana Bread

When you combine walnuts, raisins and dried fruit in a nutty banana bread, the result is a tender and moist loaf that is truly irresistible.

Nutella Crepes

Nutella crepes with berries are sweet and indulgent. These French pancakes are an easy to make blender recipe that will have you craving breakfast all day.

Healthy Apple Pie Fall Smoothie

Healthy Apple Pie Fall Smoothie is quick and easy to make in minutes, delicious and nutritious, and tastes like apple pie - without the calories.

Caprese Frittata

Caprese Frittata is light and fluffy, laced with fresh basil and topped with melted mozzarella cheese and blistered balsamic tomatoes. Ready in 10 minutes! A go-to breakfast for easy entertaining.

Cranberry Yogurt Muffins

Buttery, soft and moist, cranberry yogurt muffins are packed with tarty and sweet cranberries in every single bite. Great for breakfast, snack or dessert.

Applesauce Pancakes

Soft fluffy applesauce pancakes is the best fall breakfast, loaded with leftover applesauce, hint of cinnamon, and a delicious caramel apple topping. It is the perfect Christmas morning breakfast.

Gingerbread Bundt Cake with Maple Cinnamon Glaze

This showstopping festive gingerbread bundt cake with maple cinnamon glaze and pecans is moist, soft, and fluffy, and packed with warm holiday spices.

Quick and Easy Butter Croissants

Quick and easy butter croissants are flaky, buttery, airy, and authentic, and are made in the fraction of the time using a special simplified technique.

Avocado Toast with Egg

Avocado Toast with Egg is the perfect recipe to make for breakfast when you are short on time but looking for something delicious, healthy, and nutritious.

Savoury Chive Pancakes with Sourdough Starter

Don't let your sourdough starter go to waste, use your discard to make this easy one bowl recipe for crispy, light and fluffy, savoury chive pancakes.

Cranberry Sauce Swirl Pound Cake

Leftover cranberry sauce swirl pound cake is moist and tender with swirls of cranberry sauce for a sweet and tangy burst of flavour. So easy and delicious.

Potato Galette with Arugula and Crème Fraîche

Potato galette with arugula and crème fraîche is a rich, light, and delicious savoury tart to serve for breakfast, lunch, or dinner. A total crowd-pleaser.

Mini Pancakes (Silver Dollar Pancakes)

Mini Pancakes (Silver Dollar Pancakes) are the fluffy, fun-sized version of classic pancakes. They're easy to make using a handful of everyday ingredients.

Brioche Bread

Brioche bread is a buttery, soft and pillowy pastry-like bread rich in flavour with a beautiful golden brown crust. Made with 20 minutes of prep work.

Cranberry Pistachio Biscotti

Festive cranberry pistachio biscotti are crunchy, delicious, and perfect for dunking. This Italian cookie is easy to make with warm holiday flavours.

Gingerbread Granola

Quick and easy gingerbread granola with nuts, cranberries and warm winter spices is vegan, gluten-free, and refined sugar-free. The best Christmas snack.

Vegetable Frittata

Spring vegetable frittata is a delicious breakfast or served at any time of the day. It's a one-pan meal that starts on the stove and moves to the oven.

Roasted Asparagus with Poached Eggs

Roasted asparagus with poached eggs is a match made in food heaven. Serve this topped with fresh herbs and lots of black pepper for a classy, elevated brunch dish that will leave you feeling light, but completely satisfied.

Green Smoothie Bowl

This green smoothie bowl is healthy, delicious, and nutritious. It's quick and easy to make in just minutes, for a quick energy boost to start the day.

Cinnamon Raisin Challah Bread with Almonds

Sweet cinnamon raisin challah bread is airy, soft and fluffy with a beautiful golden crust coated with almonds. It is braided and baked in a loaf pan.

Mediterranean Scrambled Eggs

Mediterranean Scrambled Eggs with spinach, tomato, and feta is loaded with flavor and a quick and easy breakfast to make in under 10 minutes (with prep!). All that red, green and white make it perfect for Christmas breakfast and brunch.

Easy Homemade Apple Hand Pies

Easy homemade apple turnovers are the perfect fall treat -- stuffed with tender apples and cinnamon and wrapped in crispy, flakey, buttery crust.

Cranberry Sauce Muffins with Oat Streusel Topping

Don't throw away leftover cranberry sauce, instead create leftover cranberry sauce muffins with an oat streusel topping and enjoy for breakfast or dessert.

Spinach and Feta Quiche with Cauliflower Crust

Spinach and feta quiche is healthy and gluten-free with a keto cauliflower crust and savoury vegetarian filling. The perfect breakfast to give you the energy to do all the things you want to do on Christmas morning.

Easy Homemade Everything Bagels

Easy homemade everything bagels with a signature everything bagel seasoning blend on top are just like bakery-style bagels and so easy to make at home.

Chia Seed Pudding

Chia Seed Pudding is creamy, delicious, and healthy, loaded with protein, fiber, antioxidants, and healthy fats. Plus, it's easy to make with 3 ingredients.

Healthy Banana Bread

Healthy banana bread is delicious and moist and contains no refined sugar or butter. Quick and easy to make with 10 minutes prep and few pantry staples.

Mini Glazed Pumpkin Scones

Quick and easy Starbucks inspired mini glazed pumpkin scones are the perfect little fall treat packed with pumpkin flavour and topped with two sweet glazes.

Shakshuka

Shakshuka is a quick and easy, one-pan Middle Eastern classic with a savory saucy tomato-vegetable base and perfectly poached eggs on top.

Triple Berry French Toast

Triple berry french toast with warm slices of bread, creamy egg mixture, an overload of berries, and drizzled maple syrup on top... should I even continue?

Easy Challah Bread

Beautiful three-strand braided loaves of easy challah bread are light, soft and fluffy, with a golden brown crust. Rich in flavour and slightly sweet.

Festive Yogurt Fruitcake

Perfect for the holidays, this super moist and tender, festive yogurt fruitcake is loaded with dried fruits and nuts for a burst of flavour in every bite.

Carrot Cake Muffins

Carrot cake muffins are moist, light, chewy and full of carrots which means breakfast this week is healthy! Carrot muffins are great for meal prep too.

The Best Egg Salad Sandwich

The best egg salad sandwich is a quick and easy picnic classic loaded with perfect hard-boiled eggs, mayonnaise, a touch of dijon mustard and green onions.

Fruit Salad

This Summer Fruit Salad is colorful, delicious, and naturally sweet (no processed sugar!). It's easy to make with fresh fruit tossed in a homemade dressing.

Butternut Squash Galette

This butternut squash galette (free-form tart) is the perfect meal any time of day! Serve it with a fried egg for breakfast or alongside a big salad for lunch or dinner.

Whole Wheat Cranberry Bread

Whole wheat cranberry bread is chewy, fluffy and airy, packed with dried cranberries and seeds, and has a perfect crunchy crust topped with oats and seeds. The perfect toast to serve on Christmas morning.

Peanut Butter Banana Toast

Peanut Butter Banana Toast is an incredibly simple yet healthy breakfast that's ready in a just 5 minutes. It's quick, satisfying, and protein-packed.

Cinnamon Apple Granola

Make Christmas morning a little easier by prepping this delicious and easy cinnamon apple granola aka apple pie granola ahead of time and I promise you'll never buy store-bought again.

Breakfast Bagel

With layers of scrambled eggs, melty cheese, fresh tomato, creamy avocado, and peppery arugula, this Breakfast Bagel is a perfect way to start your day.

Baked Jelly Donuts with Strawberry Jam

These melt-in-your-mouth, homemade baked jelly donuts, coated in sugar and filled with sweet strawberry jam, are so soft, fluffy, spongy and airy.

Banana Chocolate Chip Muffins

Fluffy soft and moist, these are the best banana chocolate chip muffins ever. Prep this easy one bowl recipe in less than 10 minutes with a few ingredients.

Easy Homemade Biscuits

Flaky, fluffy, buttery, and soft, these easy homemade biscuits come together with only a handful of ingredients you already have at home.

Glazed Brown Sugar Bundt Cake

No one will be able to resist this perfectly sweet and moist, glazed brown sugar bundt cake. Made with Greek yogurt for major decadence and richness.

Glazed Lemon Blueberry Scones

Glazed lemon blueberry scones are total breakfast goals. Blueberries and lemon partner together in a light, tender and flakey scone, drizzled with a sweet lemon glaze that is nothing short of impressive.

Fruit and Yogurt Parfait

Layer fresh fruits, creamy Greek yogurt and crunchy granola to make this fruit and yogurt parfait for a delicious and healthy breakfast or a simple snack.

Chewy Peanut Butter Granola Bars

Chewy chocolate chip peanut butter granola bars are healthy, vegan, gluten-free, and refined sugar-free. Prep them in just 10 minutes to snack on for weeks.

Fruit and Nut Sourdough Bread

Fruit and nut sourdough bread is chewy and airy with a crunchy crackly crust is so delicious, packed with dried figs, raisins, walnuts, and seeds.

Pumpkin Energy Bites

Wholesome and healthy pumpkin energy bites are a delicious, gluten-free and vegan alternative to pumpkin pie. Easy to whip up with just 15 minutes prep.

Lemon Loaf with Lemon Glaze

Inspired by Starbucks lemon loaf, this moist, homemade lemon loaf with lemon glaze has the perfect balance between sweet and tangy, and so so flavourful.

Pecan Toffee Bars

These pecan toffee bars combine the flavours of shortbread topped with crunchy nuts to create magic. Prepped in under 10 minutes with only 6 ingredients.

Cinnamon Apple Oatmeal Muffins

Cinnamon Apple Oatmeal Muffins are fast, easy and delicious- loaded with apples, oats, and fall spices. A quick nutritious bite for breakfast or snack time.

Pumpkin Pie Granola

Quick and easy pumpkin pie granola packed with oats, pumpkin, pumpkin spice, and nuts, is vegan, gluten-free, and refined sugar-free. The best snack.

Christmas Morning Brunch Tips

Plan your menu ahead of time. You can prepare a lot of these recipes in advance (such as all the baked goods), and stored in an airtight container for a few days at room temperature or in the refrigerator. Some of these breakfast items can also be made much further in advance and frozen, according to recipe directions.
Prep your ingredients. If you aren't able to make something completely in advance (I hear you, cinnamon rolls just taste different fresh out of the oven) then prepare as much as you can ahead of time, whether that is chopping ingredients, making a dough, or prepping the dish and storing in the refrigerator until ready for the oven. Any little bit that you can prepare in advance will make things go much more smoothly. Being relaxed on Christmas Day and enjoying the time with family is what it is all about.
Set the table the night before. Take out all the festive plates, mugs, flatware, placemats, and napkins and set the table the night before. It's one less thing to worry about on Christmas Day.

Did You Make Any of These Christmas Breakfast and Brunch Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of Christmas breakfast and brunch recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

Baked Gingerbread French Toast Casserole

Festive baked gingerbread french toast casserole with cubed crusty bread, custard with warm gingerbread spices, and orange soaked cranberries, is baked until golden brown and crispy. It's soft and tender on the inside, and crispy and firm on the outside. This baked french toast is the perfect make-ahead holiday breakfast or brunch on Christmas morning or any cold winter morning to warm you right up and make your holiday season extra special and memorable.

Is it too early to talk about breakfast on Christmas morning? I feel that once December rolls around, it's time to bring out the decor, pick up last minute gifts, and start meal prepping, especially with all things gingerbread. Like this gingerbread bundt cake with maple cinnamon glaze, gingerbread muffins with vanilla bean glaze, or gingerbread linzer cookies with white chocolate.

Ingredients

To make this baked gingerbread french toast, you will need:

eggs
heavy cream
gingerbread spices - ground cinnamon, ground ginger, all-spice blend, ground cloves, and ground nutmeg.
salt
bread - try a crusty homemade French baguette or other dense loaf that you would love to bring the classic gingerbread flavour you love to breakfast. Some other bread that work well are challah or brioche.
dried cranberries soaked in orange juice - dried cranberries that have been rehydrated with orange juice for a little something extra. The flavours work amazingly and add a nice contrast in texture.
orange juice
for serving - maple syrup and confectioners' sugar.

You will also need a 9x13 baking pan.

How to Make the Best Baked Gingerbread French Toast Casserole

You will have one very happy family with a festive breakfast like this. The best part is that it really doesn't take that much effort to put this gingerbread french toast casserole together. It's easy to make in the morning or prepare it the night before.

Make the custard. In a large bowl, whisk together eggs, heavy cream, cinnamon, ginger, all spice, cloves, nutmeg, and salt until smooth.
Soak the bread. Place cubed bread in a large mixing bowl, then pour custard mixture on top. Stir to combine, and let sit for 30 minutes (up to overnight), tossing once halfway through.
Soak the cranberries. Meanwhile, soak cranberries in a small bowl with orange juice for 10 minutes, then drain.
Assemble. Spray a 9x13-inch baking pan with non-stick baking spray. Pour in bread and custard mixture and sprinkle on cranberries on top, dispersing evenly.
Bake. Bake in a 350 F oven for 25 minutes or until golden brown and crispy. Serve warm with a dusting of powdered sugar and/or a drizzle of maple syrup on top.

How to Store Baked Gingerbread French Toast Casserole and Make Ahead

Make ahead instructions: To make bake gingerbread french toast a day ahead, transfer the large mixing bowl with soaked bread into the refrigerator, cover and store overnight
How to store: Cover or store in an airtight container in the refrigerator for up to 2 days.
How to reheat: Reheat in the microwave for about one minute or in a 350F preheated oven for 10-15 minutes until warmed through.

More Breakfast Recipes

Tried this recipe?

Cranberry Orange Shortbread Cookies

Cranberry orange shortbread cookies are classic sweet and buttery shortbread cookies with a major upgrade, packed with dried cranberries and fresh orange zest for a burst of flavour in every bite. These melt-in-your-mouth cookies are rolled, sliced and baked. They are the perfect cookie to add to your Christmas holiday baking list.

Every year, our kitchen literally turns into a holiday cookie factory. My favourite tradition is making cute holiday cookie boxes to gift to family and friends. I always bake the classics and like to throw in some new ones into the mix, and there always has to be shortbread in some form. Some of my other favourites to include are linzer cookies, Christmas sugar cookies, soft and chewy ginger cookies, chocolate crinkle cookies, peanut butter thumbprint cookies and gingerbread linzer cookies.

Ingredients

butter
Confectioner's sugar - this creates a melt-in-your-mouth cookie. You could also use granulated sugar for the same taste, but the texture will not be the same.
all-purpose flour
pure vanilla extract
orange zest
dried cranberries
salt

You will also need measuring cups and spoons (or a kitchen scale for the most accurate measurements), mixing bowl, large half sheet baking pan, and wire cooling rack.

How to Make the Best Cranberry Orange Shortbread Cookies

Make the shortbread dough: Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla, orange zest, and salt and beat until incorporated. Add flour and cranberries and beat until mixture forms into a dough.
Shape the dough into a log: Use your hands to shape the dough into a ball. The dough will be slightly dry, but it will soften up as you work with it. Then, roll the dough into a log, 2-inches in diameter. You can roll it out thicker but then you will get less cookies out of it. You can also do this in two batches to make it easier to work with two smaller logs.
Chill the dough: Wrap the log tightly with plastic cling wrap and refrigerate for 2 hours, up to overnight.
Slice and bake: Cut the dough into ¼-inch to ½-inch slices, and place 1-inch apart on a half sheet baking pan lined with a silicone baking mat or parchment paper.

Bake: Bake in a 350 F preheated oven for 10-12 minutes until just starting to brown on the edges.
Cool: Allow cookies to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.

How to Store Shortbread

At room temperature: Store in an airtight container at room temperature for up to 3 days.
In the refrigerator: Store in an airtight container in the refrigerator for up to one week.
In the freezer: To freeze, arrange them in a single layer in an airtight container. Then add a layer of parchment paper and place another layer of shortbread cookies on top.
How to freeze before baking: Wrap the dough tightly in plastic wrap and then in a freezer bag and freeze for up to 2-3 months. When ready to bake, allow them to thaw in the refrigerator overnight before slicing and completing recipe as written.

Tried this recipe?

Holiday Yule Log Cake (Bûche de Noël)

This classic holiday yule log cake (Bûche de Noël) is made with a tender and light chocolate sponge cake rolled and filled with an easy whipped cream filling, and coated in a rich whipped chocolate ganache. This beautiful traditional Christmas cake is styled to look like a log. It's a delicious festive treat that makes the perfect centrepiece on your holiday dessert table and is almost too pretty to eat.

What is a Yule Log Cake?

A holiday yule log cake, also known as a "Bûche de Noël" in French, is an old Christmas tradition that dates back to the 19th century in France. In the medieval times, families would gather and burn a yule log on Christmas Eve to to bring good luck. This yule log cake now represents that custom.

Ingredients

To make this fancy Christmas holiday yule log cake, you will need the following ingredients:

all-purpose flour
cornstarch - this key ingredient makes the cake soft and tender.
cocoa powder
salt
eggs - divided into yolks and egg whites. The eggs whites will be beat separately and folded in, which creates a light spongy type of cake.
granulated sugar
vanilla extract
whipped cream filling - made with heavy cream, confectioners' sugar, and vanilla extract.
whipped chocolate ganache topping - semi-sweet chocolate and heavy cream.

You will also need measuring cups and spoons (or a kitchen scale for the most accurate measurements), hand mixer or stand mixer, mixing bowls, half sheet baking pan, parchment paper, dish towel, and a small saucepan.

How to Make the Best Holiday Yule Log Cake (Bûche de Noël)

Step 1: Make the Cake

Prep: Preheat oven to 400°F. Spray a half sheet baking pan (17x12-inches) with nonstick spray and line it with parchment paper. Spray the parchment paper with nonstick spray.
Combine dry ingredients: In a medium mixing bowl, whisk together flour, cornstarch, cocoa powder, and salt. Set aside.
Combine wet ingredients: Use a stand mixer or hand mixer to combine egg yolks, all but 2 tablespoons of sugar (set aside to be used with the egg whites), and vanilla in a large bowl. Beat together mixer on high speed until thick, fluffy and very pale yellow, about 4-5 minutes.
Add dry ingredients to wet ingredients: Sift in half the dry ingredients into the bowl, and fold it in with a silicone spatula until just incorporated. Repeat with the remaining half of dry ingredients.
Beat egg whites: In a medium bowl, beat egg whites on medium speed until soft peaks form, about 1-2 minutes. Gradually add in the remaining 2 tablespoons of sugar and beat on high speed until stiff peaks form, about 3-4 minutes.
Fold in egg whites: Fold the egg whites into the batter using a silicone spatula, until just incorporated. Avoid overmixing and deflating the egg whites.

Bake: Carefully pour the batter into the prepared half sheet baking pan and gently spread it out using a small icing spatula. Bake for 8-10 minutes. The cake is done when it springs back when lightly poked with your finger and a toothpick comes out clean.

Step 2: Roll the Cake

Once the cake is done, it will look a little puffed up and bubbly on the top. It will shrink down within a minute. Let it sit for a minute or two, then immediately run a small icing spatula or knife around the edges of the pan to loosen the cake.

Sift some confectioners' sugar on top to cover the cake. Flip the cake over onto a clean kitchen towel placed on the counter. Remove the parchment paper which was originally lining the baking pan. Sift the newly exposed side of the cake with confectioners' sugar. This will help prevent the cake from sticking to the towel when rolled.

Slowly and gently roll the cake from the narrow end with the towel until the entire cake is rolled and completely covered in the towel. The cake will be warm when first rolled. Allow the rolled up cake to cool completely in the towel, about one hour, up to overnight.

Step 3: Filling the Cake with Whipped Cream

Use a stand mixer or hand mixer to whip the heavy cream with confectionary sugar and vanilla on medium speed until medium peaks form, about 2-3 minutes. Store in the refrigerator until ready to use.

When the cake has cooled down completely, gently and very slowly unroll the cake. Using a small icing spatula, carefully spread the whipped cream evenly on top of the cake, leaving a 1-inch border uncovered around the cake.

Carefully and slowly roll the cake back up without the dish towel. Cover tightly with plastic cling wrap and refrigerate for at least 1 hour, up to overnight, to firm up before adding the whipped ganache topping.

Step 4: Make the Whipped Chocolate Ganache

Place chopped chocolate into a medium bowl. Heat the heavy cream in a small saucepan until it begins to simmer. Immediately remove from heat before it begins to boil. Pour hot cream over top of the chopped chocolate, and let it sit for 5 minutes to allow it to soften the chocolate. Then use a spoon to slowly stir until completely combined. Allow the ganache to cool down and thicken uncovered in the refrigerator for 20 minutes.

Once the ganache has cooled down and is firm (but still soft), use a hand mixer to whip it on medium-high speed until fluffy, about 3-4 minutes.

Step 5: Create a Yule Log Branch and Coat Cake with Whipped Ganache

Remove the cake from the refrigerator and carefully remove the plastic cling wrap. Leave the yule log cake in tact and cut ½-inch from each side to make the edges even. You can also cut 4-inches off of one end of the yule log cake on angle and place it on the side of the roll to look like a tree branch.

Cover the cake with the whipped ganache and spread evenly using a small icing spatula. Draw lines using a fork to give it a wooden texture look like tree bark.

How to Store a Holiday Yule Log Cake

To store in the refrigerator: Loosely cover the yule log cake with plastic cling wrap and store in the refrigerator for up to 3 days.
To store in the freezer: Place the yule log cake on a parchment-lined baking sheet until completely frozen, about 2 hours. Then, tightly wrap it in plastic cling film and a layer of aluminum foil. Freeze for up to 3 months. To serve, allow it to thaw overnight in the refrigerator or for a few hours at room temperature.

Tips

Do not overbake the cake. The cake is quite thin so keep a close eye on it. Take it out as soon as it is done. If you overbake it, it will be dry and crack as it rolls.
Immediately roll the cake. Let the cake to sit for a minute or two, then immediately flip it over and gently and slowly roll. Otherwise, it will dry be too hard to roll without cracking.
Dust the cake before rolling. Generously dust the cake on both sides before you start rolling it with the dish towel. Otherwise, the cake will stick to the towel and can tear when unrolling it.

More Holiday Cake Recipes

Tried this recipe?

This post was originally published in 2017. It has been completely updated with new photographs, tweaks to the recipe, and tips.

Glazed Honey Balsamic Pork Chops

Quick and easy, glazed honey balsamic pork chops are super tender, juicy, and succulent seared in fresh thyme and coated with a delicious honey balsamic sauce. This flavourful comforting dinner can be made in under 30 minutes, including prep. It's the best family favourite weeknight meal.

If you like our honey glazed roast pork, then these pork chops are a delicious and faster alternative to satisfy your cravings. There are so many vegetable sides that you can serve this with. Some of my favourites are roasted garlic parmesan baby potatoes, creamy mashed potatoes or garlic mashed cauliflower and sautéed garlic mushrooms.

Ingredients

vegetable oil
pork chops - 5-6 pork chops, about 1.5 lbs. total.
salt and pepper
all purpose flour - for dredging the pork chops to create a tasty golden crust on the outside and helps keep the pork chops moist.
thyme - adding a few sprigs of thyme when searing the pork provides a subtle fragrance and flavour, which balances very well with the savoury pork chops.
honey balsamic glaze - made with balsamic vinegar, honey, soy sauce, flour (to thicken the sauce) and sautéed garlic.
cilantro - to garnish on top (optional).

You will also need a shallow saucepan or cast-iron skillet and a meat thermometer.

How to Make the Best Glazed Honey Balsamic Pork Chops

Season and dredge the pork chops: Generously season both sides of each pork chop with salt and pepper. Place flour into a shallow bowl and dip the pork chops in to fully and evenly coat on both sides. Set aside on a place.
Sear the pork chops: Heat oil in a large shallow saucepan over medium high for 2 minutes until the hot oil sizzles and shimmers. Add the pork chops and sprigs of thyme. Sear the pork chops for about 5 minutes per side until golden brown and fully cooked through, when the internal temperature on a meat thermometer reaches 145 F. Remove the pork chops and thyme from the pan, and set aside on a plate.

Make the honey balsamic glaze: In a small bowl, whisk together balsamic vinegar, honey, soy sauce and flour (you can use leftover flour from the shallow bowl that was used to coat the pork chops initially). In the same saucepan used for the pork chops, turn the heat down to low and sauté garlic until fragrant, about 1 minute. Stir in the sauce and bring to a simmer until smooth and thickened to a desired consistency, about 2-3 minutes. Stir continuously to prevent the sauce from going lumpy.

Toss pork chops in the glaze: Return the pork chops to the pan and toss well to coat. Cook the pork chops with the sauce for another minute, then remove from heat and garnish with cilantro.

Tips

Use a digital thermometer. A digital meat thermometer is very useful when cooking pork or any kind of meat. It ensures that you never end up with undercooked or overcooked meat. Simply insert the thermometer halfway inside the meat to get a quick measurement. Once it reads 145F, remove the pork chops from the pan.
How to store. Store pork chops along with any leftover glaze in an airtight container for up to 3 days in the refrigerator. To reheat, place in a saucepan and heat on the stove over medium-heat until heated through.

More Quick and Easy Dinner Recipes

Tried this recipe?

Gingerbread Linzer Cookies with White Chocolate

Gingerbread linzer cookies with white chocolate have two layers of soft and buttery gingerbread shortbread held together with a layer of white chocolate ganache, and lightly dusted with confectioners' sugar on top. They are warmly spiced with ginger and cinnamon and have a rich dose of molasses to keep them soft and chewy for days. This gingerbread twist on regular shortbread linzer cookies makes them the perfect holiday cookie.

Gingerbread linzer cookies with white chocolate ganache would be perfect in a holiday cookie box for family and friends, along with some of my other favourite Christmas cookies like jam-filled thumbprint cookies, Christmas sugar cookies, soft and chewy ginger cookies, chocolate crinkle cookies and cranberry pistachio biscotti.

Ingredients

butter
brown sugar
pure vanilla extract
molasses
all-purpose flour
ground ginger
ground cinnamon
salt
confectioners' sugar - for dusting on top.
white chocolate ganache - made with white chocolate and heavy cream.

You will also need measuring cups and spoons (or use a kitchen scale like I do for the most accurate measurements), mixing bowl, hand mixer (or stand mixer), rolling pin, linzer cookie cutters, half sheet baking pan, silicone baking mat, and wire cooling rack.

How to Make the Best Gingerbread Linzer Cookies with White Chocolate Ganache

Make the dough: In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed. Add vanilla and molasses and continue to beat until fully incorporated. In a medium mixing bowl, whisk together flour, ginger, cinnamon and salt, then gradually add it to the wet ingredients, and mix until your mixture forms flour, and mix until your mixture forms into a dough mass.
Shape the dough and chill: Use your hands to form the dough into a ball (the dough will be slightly sticky). Place into the centre of a large piece of plastic cling wrap. Use your hands to flatten it into a disc and wrap it up tightly in the cling wrap. Chill in the refrigerator for 30 minutes up to overnight.

Cut out the cookies: Once the dough is chilled, lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is ¼-inch thick. Use 2-inch linzer cookie cutters to cut out the cookies. On half of the cookies, use a smaller cookie cutter to cut shapes in the center of the cookie. Remove the smaller cookie shapes and roll them together with the scraps to cut out more cookies.

Second chill: Place the cookies an inch apart on half sheet baking pan lined with a silicone baking mat or parchment paper, and chill in the refrigerator for another 10 minutes, while the oven is preheating to 350 F.
Bake: Bake the cookies for 10 minutes, or until edges just start to brown. The cookies will be slightly soft when touched. Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer onto a wire cooling rack to cool completely to room temperature.

Make white chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil). Remove from heat and pour over a bowl of chocolate chips. Let it sit for 5 minutes. Then, stir slowly until combined and chocolate has melted. Refrigerate for 10-15 minute until cooled and thickened.

How to Assemble Linzer Cookies

Dust confectioners' sugar on the cookies that have the center cut out.

Place 1 teaspoon full of chocolate ganache on the bottom halves of each cookie (the cookies that do not have the center cut out).

Carefully place the tops of the cookies on the chocolatey bottoms. Be careful not to smudge the sugar on top. You can fill the open centers with more ganache using a piping bag with a fine round tip.

Storing and Freezing Instructions

How to store: Store in a single layer in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
How to freeze: To freeze unassembled gingerbread linzer cookies, arrange them in a single layer in an airtight container. Then add a layer of parchment paper and place another layer of cookies on top. You can also freeze assembled cookies, but note that the confectioners' sugar will melt when the cookie thaws, so it might not be as pretty. I would recommend freezing the cookies unassembled, and then adding confectioners' sugar and ganache later once thawed.

More Cookie Recipes

Tried this recipe?

Whole Wheat Cranberry Bread

Elevate your sandwiches with this delicious whole wheat cranberry bread. This bread is chewy, fluffy and airy, packed with dried cranberries and seeds, and has a perfect crunchy crust topped with oats and more seeds. And you just need to spend about 15 minutes of actual work to prep the dough. SO easy.

If you are new here, then you won't know that we bake bread almost every single week. Last week it was easy challah bread, the week before that it was fruit and nut sourdough bread, and the list goes on (browse all our bread recipes). There are a few reasons why we love to make bread like this cranberry whole wheat bread. First, there is just something about the process of making bread that is so therapeutic. Second, you can enjoy a different loaf of bread every time as the options for flavours and textures are endless. And third, don't get me started on the scent of a freshly baked loaf of bread. We all know nothing beats that.

Ingredients

active dry yeast
milk + butter
sugar
flour - a 60/40 combination of all purpose white flour and whole wheat flour. You can also use 400 grams of a 60/40 flour blend instead of combining the two types of flour yourself.
rolled oats
dried cranberries
seeds - flaxseeds, white sesame seeds, and poppy seeds.
salt
egg - for egg wash on top and to help the oats and poppy seeds stick to the crust.

You will also need a kitchen scale (or measuring cups and spoons), mixing bowl, half sheet baking pan and silicone baking mat (or parchment paper).

How to Make the Best Whole Wheat Cranberry Bread

Prepare the Dough:

In a small cup, whisk to combine yeast, milk, butter and sugar. Let it sit for 5 minutes to activate the yeast.

In a large mixing bowl, whisk to combine all purpose flour, whole wheat flour, ⅓ cup oats, cranberries, flaxseeds, sesame seeds and salt. Pour in the yeast mixture, and stir with a silicone spatula to combine until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).

Transfer the dough onto a clean surface and knead for 5 minutes until it turns into a smooth dough ball. Because of the medium hydration (60% flour to liquid ratio) and high fat content (butter and milk), the dough is much softer and is easy to knead into a smooth ball.

Drizzle and spread a little bit of oil over the dough with your hands to help prevent it from drying out. Cover the bowl with plastic cling wrap and let it sit at room temperature for up to 2 hours or until doubled in size.

Shape the Dough:

Transfer the dough onto a lightly oiled surface. Flatten the dough into 9x5-inch rectangle and roll it into a log. Pinch the edges together to seal.

Then, transfer the rolled dough into a 9x5 loaf pan (or 1.5 lb. loaf pan) and press it down with your palm to spread cover the entire pan. This also helps distribute air bubbles evenly in dough when it rises. Set it aside to rise until the loaf almost rises to the rim of the pan, about 1-1.5 hours.

Add Toppings and Bake:

Gently brush egg wash over the top crust (be gentle with brushing since the loaf is filled with air bubbles). Sprinkle the top with the remaining oats and poppy seeds, and bake in a 400 F preheated oven for 40 minutes until the top crust turns golden brown.

Allow the whole wheat cranberry bread to cool in the pan for 5 minutes, then remove out of the pan and cool completely on a wire cooling rack before slicing, about 1 hour.

How to Store and Freeze Whole Wheat Cranberry Bread

How to store: This bread will last for up to 2 days at room temperature. Cover it or store in a bread box so that it does not dry out. You can also store in the refrigerator in an airtight container for up to 1 week.
How to freeze: Wrap the bread tightly in plastic cling wrap and place into an airtight container or freezer bag, and store in the freezer for up to 3 months. If freezing, I would recommend slicing the bread first so that it is easy to reheat a slice or two at a time.
How to reheat: Toast frozen slices in the toaster on the freezer setting, or let the bread thaw to to room temperature first and then reheat in the toaster, oven or air fryer.

More Bread Recipes

Tried this recipe?

Cranberry Sauce Oat Bars

Easy and delicious cranberry sauce oat bars with a soft, chewy and buttery crust, a tart yet sweet cranberry sauce filling, and a crumbly pecan and oat topping is the best mouthwatering way to use up any leftover cranberry sauce from a holiday dinner. Enjoy these cranberry squares for breakfast, dessert, or any time of the day as a snack.

One of the best parts of Thanksgiving is all the leftovers, and my favourite item to work with is leftover cranberry sauce. I love turning them into delicious baked treats like cranberry sauce swirl pound cake and cranberry sauce muffins with oat streusel topping. And these tasty cranberry sauce oat bars fit right in. They are basically date squares made with cranberry sauce. Pretty genius right? Except they taste so different, and so delicious.

Ingredients

So there are 3 layers to these bars, and here is what you will need for each layer:

buttery crust - butter, brown sugar, rolled oats (not quick oats), all-purpose flour, vanilla extract, baking powder, and a pinch of salt.
cranberry sauce - homemade cranberry sauce or canned cranberry sauce both work great. If your cranberry sauce is already very sweet, you may want to cut down on some of the sugar in this recipe.
pecan oat topping - melted butter, brown sugar, rolled oats, crushed pecans, and ground cinnamon.

You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), 9-inch square baking pan, and wire cooling rack.

How to Make The Best Leftover Cranberry Sauce Oat Bars

Make the crust: In a large mixing bowl, use a hand mixer or stand mixer to cream together butter with brown sugar until light and fluffy. Add rolled oats, flour, vanilla, baking powder, and salt. Continue to mix until fully combined. The mixture will resemble crumbs.
Start assembling the layers: Transfer the mixture into a 9-inch square baking pan, and firmly press it in to create an even layer on the bottom. Layer and spread cranberry sauce on top.
Make the pecan oat topping: In a shallow saucepan, melt butter over medium heat. Once melted, remove from heat and stir in brown sugar, oats, pecans, and cinnamon. Stir until fully combined. Sprinkle and evenly distribute the topping on top of the layer of cranberry sauce.
Bake: Bake for 30 to 35 minutes in a preheated 350 F oven until lightly browned. Place baking pan on a wire cooling rack to cool down and cut into 9 even squares.
Serve: Make yourself a nice cup of tea, coffee, or hot chocolate and grab a cranberry sauce oat bar.

Storing Instructions

How to store: Cranberry sauce oat bars will last for up to 2 days tightly wrapped or stored in an airtight container at room temperature, or up to one week in the refrigerator.
How to freeze: Cranberry sauce oat bars freeze really well and can be stored tightly wrapped in plastic cling wrap or in an airtight container for up to 3 months in the freezer. If you have a lot of leftover cranberry sauce, I would make a few batches and freeze for a rainy day.

More Cranberry Recipes

Tried this recipe?

Peanut Butter Thumbprint Cookies

Melt-in-your-mouth peanut butter thumbprint cookies filled with sweet raspberry jam and topped with a drizzle of maple cinnamon glaze are the perfect cookies to indulge during the holidays or any time of the year. A twist on classic shortbread jam-filled thumbprint cookies with almond glaze, these cookies are basically soft and chewy peanut butter cookies with a major upgrade. The best part? They are quite easy to make.

These peanut butter thumbprint cookies are also the perfect cookie to include in a holiday cookie box because they are super easy to freeze, so you can make a batch in advance and assemble your cookie box once you have baked all your cookies, such as linzer cookies, Christmas sugar cookies, soft and chewy ginger cookies, chocolate crinkle cookies, and cranberry pistachio biscotti. Package them all up in these cute Christmas cookie boxes for friends and family.

Ingredients

all-purpose flour - spooned and levelled. I use a kitchen scale for the most accurate measurements. =
baking soda
salt
creamy peanut butter - I like the texture of creamy peanut butter, but crunchy peanut butter will also work.
butter
granulated sugar
brown sugar
large egg
vanilla extract
raspberry jam - you can use any jam or jelly that you have. I used raspberry jam, but I often use homemade strawberry jam with no pectin.
maple cinnamon glaze - made with confectioners' sugar, maple syrup, ground cinnamon and milk. This glaze is drizzled on top and is completely optional.

You will also need measuring cups and spoons (or a kitchen scale), mixing bowls, hand mixer (or stand mixer), half sheet baking pan, silicone baking mat (or parchment paper), and wire cooling rack.

How to Make the Best Peanut Butter Thumbprint Cookies with Maple Cinnamon Glaze

Combine dry ingredients: In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
Combine wet ingredients: In a large bowl, cream together peanut butter, butter granulated sugar, and brown sugar using a hand mixer (or a stand mixer) on medium speed until smooth and creamy, about 2 minutes. Add in egg and vanilla extract and continue to mix until fully combined.
Add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients and mix on low speed until combined.
Chill the dough: Cover and chill the dough in the refrigerator for 30 minutes.
Shape the cookies: Roll dough into 1 inch balls, and place on a parchment lined cookie sheet. Make an indentation with your thumb (or the back of a wooden spoon) into the centre of each ball. The edges may crack slightly. Fill the indentation with jam. But be careful that you do not overfill them. Place cookies 2 inches apart on a half sheet baking pan lined with a silicone baking mat or parchment paper. Place baking sheet into refrigerator while the oven preheats.

Bake: Bake the cookies in a 350 F preheated oven for 13-15 minutes or until edges are lightly browned and centres have set. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Make the maple cinnamon glaze: In a small bowl, whisk together the confectioners' sugar, maple syrup, ground cinnamon and milk. Stir to combine into a smooth glaze. If you want to thin out the consistency, add a little more milk until you reach desired consistency. If the glaze is too thin, add more sugar. Using a spoon or a piping bag and drizzle glaze over the cooled cookies. Let set for 1 hour.

How to Store Thumbprint Cookies

Storing instructions: Store thumbprint cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
Freezing instructions: To freeze baked cookies, arrange them in a single layer in an airtight container, and stack them up in between layers of parchment paper. Freeze for up to 3 months.
How to freeze unbaked cookies: Freeze the rolled cookie balls on a parchment-lined baking tray, and freeze for an hour. Once frozen, transfer to a freezer bag or airtight container and freeze for up to 3 months. When ready to bake, allow the cookie balls to thaw in the refrigerator overnight, or at room temperature for a few hours. Then, shape into thumbprint cookies, fill with jam, and bake according to recipe instructions.

More Cookie Recipes

Tried this recipe?

Fried Mac and Cheese Balls

Fried mac and cheese balls are super crispy on the outside, creamy and cheesy on the inside, and have the best crunch. These easy to make appetizer version of creamy mac and cheese are the best bite-sized comfort food ever. They are perfect for a cozy lunch or dinner, or a game day snack, and the best way to use leftover mac and cheese.

Making fried mac and cheese balls is also a great way to use leftover mac and cheese from your Thanksgiving dinner. Some other ways I use up Thanksgiving leftovers every year are with leftover turkey wild rice soup, baked mashed potato spring rolls, and cranberry sauce oat bars.

Ingredients in Mac and Cheese Balls

These fried bite-sized appys only require the following ingredients (full quantities in recipe card below):

macaroni and cheese - cold mac and cheese that has been refrigerated for at least 4 hours. This is a great way to use up and leftover stovetop mac and cheese with white cheddar or baked mac and cheese.
egg - to bind the breadcrumbs onto the balls.
panko breadcrumbs - to coat the mac and cheese balls. I prefer the texture of panko breadcrumbs, but you can use regular breadcrumbs as well.
vegetable oil - for deep frying.

You will also need a medium cooking pot or a deep fryer.

How to Make the Best Fried Mac and Cheese Balls

Shape the mac and cheese balls. Scoop out a spoonful of mac and cheese using a cookie scoop and shape into a 1.5-inch ball. Repeat with with all mac and cheese. You should get about 18 mac and cheese balls.
Coat the balls. Place beaten egg into one bowl, and panko breadcrumbs into another bowl. Coat each ball into the eggs and then dredge in panko to fully coat.

Deep fry. Heat oil in a medium saucepan over medium high heat until shimmering and sizzling hot, about 4 minutes. Carefully add the mac and cheese balls, about 4-5 at a time (you will have to fry in batches). Fry until golden and crispy on all sides, about 4 minutes. Transfer to a plate lined with a paper towel to soak up any excess oil. Serve hot.

Tips and Alternate Cooking Methods

How to freeze: Arrange uncooked, assembled mac and cheese balls in single layer on a parchment lined baking sheet. Freeze for 1 hour, then transfer to an airtight container or freezer bag and freeze for up to 3 months. You can deep fry directly from frozen.
How to air fry mac and cheese balls: Assemble the balls as directed in the recipe, then spray lightly with cooking spray oil. Place the balls in an even layer in an air fryer basket (you will have to do this in batches as to not overcrowd the basket). Air fry at 350 F for 15 minutes until crispy.
How to bake in the oven: Assemble the balls as directed in the recipe, and place on a half sheet baking pan lined with parchment paper or a silicone mat. Bake in a 350 F preheated oven for 20-30 minutes, until crispy on the outside. Rotate them every 5-10 minutes to ensure even cooking.