These recipes are guaranteed to make your holiday season as sweet as can be.
This holiday season, the staff here at New South Media encourage you to gather your family, gather your friends, and gather your ingredients to enjoy some of our favorite recipes.
BRyson’s Chocolate Chip Cheesecake
“My mom started making this recipe when I was in middle school, and it has become a flavor I just naturally associate with Christmas. Every bite just reminds me of Christmas memories.”
Chocolate Chip Cheesecake
- 1 8 oz package cream cheese
- 1 14 oz can sweetened condensed milk
- 1 egg
- 1 teaspoon vanilla
- 1 cup mini-chocolate chips
- 1 teaspoon flour
- 1 graham cracker crust
- 1/2 cup mini chocolate chips
- 1/4 cup whipping cream
- Preheat the oven to 350 degrees.
- With a mixer, beat cream cheese until fluffy; gradually beat in condensed milk until smooth.
- Add egg and vanilla; mix well.
- Toss chips with flour, then stir into cheese mixture.
- Pour into pie crust.
- Bake for 35 minutes or until the center springs back when lightly touched.
- Let cool.
- Melt chocolate chips with whipping cream.
- Cook and stir until thickened and smooth.
- Immediately spread over the pie.
- Serve chilled, refrigerate leftovers.
Hayley’s Hot Buttered rum
“Every Christmas my family makes this recipe for Hot Buttered Rum. What’s great about it is you make the mixture and store it in the freezer. Whenever someone is feeling a craving for a cup all they have to do is scoop a spoonful of the mixture into a cup of boiling water. I have very fond memories of drinking a cup, while playing board games with my family!”
Hot Buttered Rum
- 1 cup unsalted butter
- 1 pound confectioner's sugar
- 1 pound light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 quart vanilla ice cream
- Place the butter and ice cream on your kitchen counter and let it sit for 30 minutes until softened.
- Unwrap the butter sticks and put them in a large mixing bowl. Pour the sugars on top, then cream together with a hand mixer until well blended. Add the cinnamon, nutmeg, salt, and ice cream. Mix well.
- Transfer to freezer-safe mason jars or ice cube trays* and freeze.
In a medium-sized mug, combine 2 tablespoons of mix with 8 ounces boiling water. Add in 1 1/2 ounces of rum. Sprinkle with cinnamon. *Ice cube trays are super handy for portioning out 1 serving of mix at a time. If you want to use this method, place the filled ice cube trays in the freezer; once frozen, pop them out and store them in a freezer zipper bag.
Buddy’s Breakfast Sausage Casserole
“This is my Christmas favorite, a breakfast casserole that my aunt makes every Christmas morning at 10 a.m. We always stopped in for this and some tasty cinnamon rolls from a local bakery.”
Breakfast Sausage Casserole
- 1 pound breakfast sausage
- 8 slices bread, cubed
- 4 cups shredded cheddar cheese
- 6 eggs
- 1/2 teaspoon salt
- 3/4 teaspoon dry mustard powder
- 2 cups milk
- 1 10.75 ounce can condensed cream of mushroom soup
- 1/2 cup milk
- Heat a large skillet over medium-high heat.
- Cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink.
- Drain and discard any excess grease.
- Grease a 9×13-inch baking dish.
- Spread the bread cubes into the prepared dish.
- Sprinkle the browned sausage and cheddar cheese overtop.
- Beat the eggs in a mixing bowl until smooth.
- Add the salt, mustard powder, and 2 cups of milk.
- Whisk until evenly blended.
- Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
- Preheat an oven to 300 degrees.
- Whisk together the cream of mushroom soup and 1/2 cup milk.
- Pour over the casserole.
- Bake in the preheated oven until firm and golden brown, about 50 minutes.
Holly’s Monkey Bread
“My family has had this dish for breakfast every Christmas morning for as long as I can remember!”
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 3 1-ounce cans of flaky biscuits
- 1 cup chopped pecans
- 1 cup firmly packed brown sugar
- 3/4 cup butter or margarine, melted
- Sprinkle chopped pecans evenly in bottom of well-greased bundt pan.
- Set aside.
- Combine sugar and cinnamon.
- Cut biscuits into quarters and roll each piece in sugar mixture.
- Layer in pan.
- Combine brown sugar and butter, pour over dough.
- Bake at 350 degrees for 30-40 minutes.
- Cool in pan for 10 minutes.
- Invert onto serving platter.
Kelley’s cranberry salad recipe
“Here’s my great-grandmother Beddow’s cranberry salad recipe we make every year, it makes A LOT so I’d recommend splitting it into two dishes, one for now and one for a party you may be attending. It’s a hit and delish!”
- 3 ounces raspberry Jell-O
- 1 cup water
- 1 cup combined orange & pineapple juice
- 1 cup sugar
- 2 cups ground raw cranberries
- 1 cup chopped celery
- 1 cup chopped nuts
- 1 can crushed pineapples, drained
- 1 chopped apple
- 1 large orange, fully ground
- Make the raspberry Jell-O.
- Chop all fruits.
- Combine all ingredients.
Pam’s Crinkle Cookies
“Baking was my mom’s love language, and everyone loved her chocolate crinkle cookies.”
Chocolate Crinkle Cookies
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1½ cup packed brown sugar
- 3 medium eggs
- 4 teaspoons instant coffee powder optional
- 1 teaspoon vanilla extract
- 4 ounces unsweetened chocolate chopped
- 4 tablespoons unsalted butter
- ½ cup granulated sugar
- ½ cup confectioner's sugar
- Adjust rack to middle and heat oven to 325˚. Line 2 baking sheets with parchment. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes. Cool.
- Whisk together brown sugar, eggs, coffee powder, and vanilla together in large bowl. In another bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
- Whisk cooled chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Refrigerate for 10 minutes.
- Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons of dough at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Space evenly on prepared sheets.
- Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.
Devin’s cheesy potatoes
“My mom makes these fantastic cheesy potatoes for Christmas dinner every year… and essentially every other major holiday dinner. They’re super cheesy and gooey and pretty much perfect for putting you in a food coma by the end of the night!”
- 1 5-pound bag Yukon gold potatoes
- 1 large onion cut in half and sliced
- 1 stick butter
- 1 cup flour
- 2 cans evaporated milk
- 32-oz package of shredded cheddar cheese
- Boil sliced potatoes and onion until you can insert a fork into the potato easily.
- Drain water and place sliced potatoes into a baking dish.
- In a large skillet, melt butter and add flour.
- Let cook for about 2 minutes, stirring so it won't burn.
- While stirring, add about a cup of water to the mixture to thin it out.
- Then add one can of milk and possibly some of the other can until the mixture is about the consistency of gravy.
- Add 3/4 of the package of cheese and stir until it's melted.
- Add salt and pepper to taste.
- Pour mixture over potatoes and sprinkle remaining cheese on top.
- Bake at 350 degrees until sauce is bubbly and top cheese is lightly brown.
Grace’s Peanut Butter Sheet cake
“My grandmother’s classic peanut butter sheet cake is a family favorite, but most of all it is my favorite! It is not a holiday at my house without Sue’s homemade sweets.”
Peanut Butter Sheet Cake
- 1 cup peanut butter, divided
- 1 cup water
- 2 stick margarine
- 1/2 cup cooking oil
- 1 cup of milk, divided
- 2 eggs
- 2 teaspoons vanilla extract, divided
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 pound confectioner's sugar
- Preheat oven to 375 degrees.
- Bring 1/2 cup of peanut butter, water, 1 stick of margarine, and cooking oil to a boil, then set aside.
- Mix 1/2 cup of milk, 2 eggs, 1 teaspoon vanilla extract.
- Combine flour, sugar, and baking soda.
- Combine wet and dry ingredients together, mix well.
- Pour mixture into a lightly sprayed sheet pan approximately 12×17-inch.
- Bake at 375 degrees for 25 minutes.
- Bring 1 stick margarine, 1/2 cup peanut butter, and 1/2 cup of milk to a boil.
- Remove mixture from heat.
- Add 1 teaspoon of vanilla extract.
- Add confectioner's sugar.
- Beat until smooth and pour over hot cake.
Meggan’s Bourbon Weenies
“We have two sets of traditions in my family. One is a big Christmas breakfast and the other is sausage balls, bourbon weenies, and cinnamon apple cider. My dad reads the Christmas story out of the Bible while we snack on these family favorites and drink the cider out of antique jadeite mugs, and then we open presents.”
- 1/2 cup bourbon
- 1 cup ketchup
- 1 cup grape jelly
- 2 Tablespoons mustard
- sliced hot dogs
- Ritz crackers for serving
- Combine all sauce ingredients in a pot.
- Simmer until cooked down and thick.
- Add sliced hot dogs to sauce and serve with Ritz crackers.