The holidays have arrived, so we thought we would dig into our recipe vault and share some of our favorites that can be tweaked and changed for any special family holiday gathering. Get ready, because these recipes will have your family in the jolliest mood yet. Enjoy!

Spinach Artichoke Dip


1 jar (12 ounces) roasted sweet red peppers

1 jar (6-1/2 ounces) marinated quartered artichoke hearts

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

8 ounces fresh mozzarella cheese, cubed

1-1/2 cups (6 ounces) shredded Asiago cheese

6 ounces cream cheese, softened and cubed

1 cup (4 ounces) crumbled feta cheese

1/3 cup shredded provolone cheese

1/3 cup minced fresh basil

1/4 cup finely chopped red onion

2 tablespoons mayonnaise

2 garlic cloves, minced

Assorted crackers


  • Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.
  • In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours.
  • Stir dip; cook, covered, 30-60 minutes longer or until cheese is melted. Stir before serving; serve with crackers. Yield: 16 servings (1/4 cup each).

Roasted Winter Vegetables


1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash, peeled and seeded (about 2 pounds)

3 tablespoons good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped flat-leaf parsley


Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

Vegetable Lasagna


2 tablespoons olive oil, plus 1/4 cup, plus 2 tablespoons

1 medium onion, finely chopped

4 cloves garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

24 ounces canned crushed tomatoes

1/4 teaspoon salt

1/2 teaspoon dried thyme

2 medium zucchini, cut lengthwise into 1/4-inch thick slices

1 eggplant, cut into bite-sized pieces

1 medium yellow squash, cut into bite-sized pieces

1 cup button mushrooms, sliced 1/4-inch thick

2 Portobello mushroom, sliced 1/4-inch thick

1/2 cup low-fat ricotta cheese

1 cup reduced-fat shredded mozzarella cheese

1/2 cup grated Parmesan


  • Preheat oven to 350 degrees F.
  • Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and sauté until fragrant, about 1 minute. Add dried oregano, basil, and parsley and stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.
  • Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini on a sheet pan and brush with olive oil mixture. Bake until soft, about 5 minutes. Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.
  • Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add 2 cloves minced garlic and saute until fragrant. Add sliced button mushrooms and saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.
  • Line the bottom of a casserole dish with the baked zucchini slices. Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then spread the ricotta cheese over. Arrange Portobello slices over top and then sprinkle with half of the mozzarella. Top with the sautéed mushroom mixture. Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.

Hot Apple Cider


2/3 cup packed brown sugar

1 teaspoon whole cloves

1 teaspoon ground allspice

3 cinnamon sticks (3 inches), broken

1 gallon apple cider


Fill the filter-lined basket of a large automatic percolator with the brown sugar, cloves, allspice and cinnamon sticks. Prepare as you would coffee according to manufacturer’s directions, but substitute cider for water.

Blondie Brownies


1/2 cup of butter, melted

1 cup of tightly packed dark brown sugar

1 egg, lightly beaten

1 teaspoon of vanilla

1/2 teaspoon baking powder

1/8 teaspoon of baking soda

1 cup of all-purpose flour

1/3 cup butterscotch chips

1/3 cup semi sweet chips


Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

Add the egg and vanilla extract and whisk.

Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.

*Recipes reprinted from: