174 christma recipes

Try something new for dinner with this succulent dish that is cooked to perfection.

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.

No Christmas feast in medieval times was complete without a 'grete pye'. In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested; change the meats suggested here if you wish.

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

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

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.

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

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

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.

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

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.

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.