174 christma recipes

Instead of reaching for the margarine, try this sweet butter that is sure to a kick to sandwiches or toast.

Cranberries and pistachios are the complementary flavors of this cookie recipe submitted by Jane Bortz of Beaver Dam.

Goose with apples is the classic Danish Christmas roast, stuffed with apples, prunes, and onion to perfume the meat as it slowly renders. A 3-hour holiday centerpiece for 15.

Preschoolers will love these delicious cub-shaped cookies, made with nutty butter and crispy graham crackers. You and the kids can even create these cookies together!

No-bake peanut butter snowballs with chopped dates and walnuts, dipped in icing and rolled in coconut. Christmas cookie tin classic. No oven, kids love them.

Move over sweet potato casserole loaded in brown sugar and dripping with butter. This savory paleo alternative will wow family and friends at any holiday meal.

Quick, easy and delicious way to cook your winter squash as a side dish.

This co-winner in the filled-cookie category from Gerry Cofta of Milwaukee has a great, rich flavor in the filling.

Roasted winter squash with garlic and parsley tosses caramelized cubes of butternut or kabocha with warmed garlic and fresh Italian parsley. A clean, healthy side that lets the squash do the talking.

A delicious traditional Italian-Elfin meal for Christmas morning.

Vegetarian mince pies with a suet-free, no-suet British mincemeat: dried fruits, ripe banana, almonds, brandy, and warm spice tucked inside flaky shortening pastry. The traditional Christmas pie, made meatless.

So easy, perfect for christmas, tastes amazing. Just like the keg.

Try this tasty party favorite that's just in time for the Christmas holidays!

No-bake Rudolph's Antlers Christmas cookies made with chocolate chips, butterscotch chips, chow mein noodles, and maraschino cherries. A fun holiday treat kids love to shape.

An easy recipe that creates scrumptious cookies just in time for Christmas.

Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.