504 holiday recipes

Asparagus can be used in Halloween for a snack fingers, looking for white asparagus for these thin fingers!

Banana and strawberry are not only good in smoothie, but they are also great in margarita. The creamy texture and fruity flavor make the margarita tastier and more flavorful.

Ring in the New Year with this sparkling champagne pomegranate punch spiked with citrus vodka. Jewel-toned, fizzy, and ready in under 5 minutes. Just stir, pour over ice, and toast.

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.

Fermented black beans can be found at Asian markets; but if unavailable, you can substitute prepared black bean sauce.

Very popular in Asian restaurants, can be used as a appetizer or main dish, both work very well.

This 4th of July make-ahead dessert features multiple layers of sponge cake and strawberry and vanilla ice cream. Perfect to wow a crown this Independence day.

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

Spiced shrimp with broiled polenta stacks lemon-sage shrimp onto crisp-broiled polenta rounds, finished with crumbled prosciutto. An elegant, quick New Year's Eve appetizer or small-plate main.

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

Sweet cherry peppers stuffed with lemony tuna, capers, and optional anchovy, finished with a balsamic vinegar drizzle. These bite-sized Italian-style appetizers are the life of any New Year's Eve party and ready in under 30 minutes.

Pomegranate and blood orange mimosas mix tart blood orange juice with ruby pomegranate, then top each flute with chilled sparkling wine. A jewel-toned New Year's Eve toast that takes minutes to pour.

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

Not real spareribs, they are made of vegetables, but tastes very nice, and much more healthier too!

Found this recipe in one of my favorite magazines, Eating Well. Loved it so much that I've tweaked it a bit to make it more vegetarian.

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