2,441 holiday recipes

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.

Whipped sweet potatoes with orange juice, brown sugar, and warm spices, baked inside hollowed-out orange halves. A stunning holiday side dish you can freeze ahead of time.

A hearty post-Thanksgiving chowder with butternut squash, celery root, savoy cabbage, rice, and leftover turkey in a silky pureed broth. Use up those holiday leftovers in 45 minutes flat.

Mary Wilhelm of Sparta sent her signature cookie, which she said she has prepared for the Food Network, Warrens Cranfest and Taste of Home magazine. Two classic flavor pairings - brown sugar and cashews, and orange and cranberry - come together.

Very healthy and nutritious combination, tastes very well too!

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.

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Instead of white bread, serve these healthy and delicious buttery and soft rolls along with your Thanksgiving dinner!

Coke makes an awesome glaze for this no-fuss family style meal pleasing recipe. Good for Easter or anytime of year.

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

Halloween spiderweb cheesecake is a no-bake creamy vanilla cheesecake on chocolate crust, decorated with a piped-and-pulled chocolate web. A spooky kid-friendly dessert ready to chill in 10 minutes.

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.

Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.