Holiday Recipes
How is it the weekend before the holidays already? This is a one stop shop for all of my favorite go to treats, apps and a few things in between for the Holiday Season!
Here is the line up:
Cranberry Bacon Jam Brie Bites
Filet Mignon Crostinis
White Grapefruit Vodka Mule
Biscuits and Gravy Bake
Pomegranate Spritz
Mini Peppermint Mocha Cheesecakes
Grandma’s Old Fashioned Peanut Butter Fudge
Holiday Biscuits and Gravy Bake
Servings: 6-8
Ingredients
16oz. Can Buttermilk Biscuits quartered (8 biscuits)
1 lb Breakfast Pork Sausage
8 oz. Bacon cut into strips
8 oz. Baby Bella Mushrooms halved and thinly sliced
1 Shallot minced
1 Tbsp Fresh Sage Chopped
1 tsp Fennel Seed
2 Tbsp Unsalted Butter
1 Tbsp Bacon Fat
1/4 C + 1 Tbsp Flour
2 1/2 Cup Whole Milk
1 Cup Heavy Cream
Salt and Pepper
Parsley for garnish
How I made it:
Preheat oven to 350ºF
Using a braiser or high sided oven proof skillet on medium high heat cook the bacon until crispy, stirring occasionally. Once crispy remove from the pan and set aside. Remove all but 2 Tbsp of bacon fat in the pan (save the bacon fat for later)! Add breakfast sausage. Break into bite size chunks and cook for 7-9 minutes until cooked through. Remove and set aside. Add mushrooms to the pan in a single layer. Leave them undisturbed for 3 minutes before stirring. After three minutes, stir. Add fennel seed and chopped sage. Once herbs have bloomed and become fragrant lower the heat to medium low, add shallots. Cook for two minutes. Once shallots appear translucent add butter and a tbsp of the bacon fat. Once melted slowly add in flour. Mix until a creamy paste has formed. Lower the heat to low. Slowly add in whole milk and heavy cream. Whisk until a creamy smooth consistency is reached. Add back in the cooked bacon and sausage. Season with salt and pepper to taste. Place a single layer of quartered biscuits on the top. Place in the oven and bake for 10 minutes. After 10 minutes add a layer of egg wash to the top of the biscuits to create a nice golden brown top. Once fully cooked finish with a little garnish of parsley. Serve and enjoy!
Mini Peppermint Mocha Cheesecakes
Servings: 18 mini cheesecakes
Ingredients
Cookie Crust:
18-20 Chocolate Cream Cookies (cream removed)
3 Tbsp Melted Unsalted Butter
Cheesecake:
16 oz Cream Cheese (2 packages) room temp
3/4 Cup Granulated/Cane Sugar
2 Whole Eggs
2 Egg Yolks
1 Tbsp All Purpose Flour
1 Tbsp Vanilla Bean Paste or Vanilla Extract
1/4 Cup Cocoa Powder
4 oz. Melted Semi Sweet Chocolate2 Tbsp Heavy Cream
1 Tbsp Instant Espresso powder
1/3 Cup Sour Cream
Pinch of Salt
Whipped Frosting
2/3 Cup Mascarpone Cheese
1/2 Cup Heavy Cream
1/2 tsp Peppermint Extract
2-3 Tbsp Powdered Sugar
Crushed candy cane pieces
How I made it:
Preheat the oven to 350ºF. Crush up the chocolate cookies and add melted butter. Stir together. You should have a wet sand like consistency. Use about 1 Tbsp of the crushed cookie mixture in each muffin tin. Press down. Bake for 10 minutes. Remove from oven and set aside.
Melt the chocolate using a double boiler. Set aside.
While the crusts are pre-baking add cream cheese, cocoa powder, sugar, flour and eggs to a large bowl. Beat on medium low speed until creamy and smooth. Add spices, salt and vanilla. Using a spatula fold the instant espresso powder and melted chocolate until mixed in. Lastly add sour cream and heavy cream.
Place mixture in muffin tins. Place the muffin tins onto a large tray/baking pan. Fill the baking sheet or the pan with about half an inch of near boiling water. Bake in the oven for 25-30 Minutes or until the center of the cheesecakes registers between 155ºF.
Allow to cool on top of the stove or on the counter for about an hour. Place uncovered in the fridge for at least 4 hours to completely cool.
Once chilled: For the whipped topping add cold mascarpone, cold heavy cream and peppermint extract to a bowl. Whip until peaks appear. Fold in 2-3 Tbsp of powdered sugar.
Frost the tops of each cheesecake and add some crushed candy canes.
Filet Mignon Crostinis
Ingredients
1 lb Filet Mignon
1 French Baguette
2 Yellow Onions Thinly Sliced
5 Cloves Garlic
Unsalted Butter
1 Tbsp Balsamic Vinegar
1 Tbsp Fresh Horseradish
1/4 Cup Creme Fraiche
Fresh Thyme
Fresh Rosemary
Salt and Pepper
Chives for garnish
How I made it:
Season your steaks with salt and pepper. Allow them to come to room temperature prior to cooking.
Preheat the oven to 350ºF
Using a cast iron pan on medium high heat add 2 Tbsp of unsalted butter. Add onions spread evenly on the pan. Allow onions to lightly brown before disturbing them (roughly 5 minutes). Stir. Season with salt and pepper. Continue to cook occasionally stirring every few minutes. After about 20 minutes onions should be a light yellow/golden color. Add balsamic vinegar and continue to cook until onions are reduced in size and dark in color. Remove and set aside.
Melt 2-3 Tbsp of unsalted butter and grate in 2 cloves of garlic and 1 tsp of fresh thyme. Lather on butter on both sides of the baguette slices. Toast in the oven until crispy. (10-15 minutes).
Using the same dutch on high heat sear the steaks on one side for ~4 minutes. Flip. Add 4 Tbsp unsalted butter, 3 garlic cloves, rosemary sprigs and thyme.continue to baste and flip every few minutes until internal temperature reaches 130ºF for medium rare. Remove from the pan and set aside.
To make the horseradish sauce combine creme fraiche, horseradish and a pinch of salt.
Assemble the crostinis with a thin slice of filet, a dollop of horseradish sauce, caramelized onions and chives.
Serve and Enjoy!
Great Grandma’s Peanut Butter Fudge
Ingredients
1 Cup butter
4 Cups Sugar
1 2/3 C Evaporated milk
1 Cup Creamy Peanut Butter
11 oz. Marshmallow Creme
1 tsp vanilla extract
How I made it:
On medium low heat, add butter, sugar and evaporated milk to a large sauce pan. Stir to combine everything together. Continue to frequently stir, and allow liquid to simmer. Using a candy thermometer allow the mixture to reach 237-239ºF this is known as the soft ball stage. Turn off the heat. Mix in vanilla extract, peanut butter and marshmallow creme. Once fully incorporated add the fudge mixture to a 9x13 baking dish. Allow the fudge to set and cool. Once cooled for 10 minutes slice the fudge into pieces. Allow to fully cool before taking out of the pan.
Serve and Enjoy
White Grapefruit Vodka Mule
Ingredients
2 oz. Vodka
2 oz. Grapefruit Juice
.5 oz. Freshly Squeezed Lime Juice
2 dashes orange bitters
Ginger Beer
How to make:
To a copper mug add ice. Add all ingredients, finish with Ginger beer. Garnish with a grapefruit slice.
Pomegranate Spritz
Ingredients
1 oz St. Germaine or Elderflower Liqueur
1 oz. Gin (I recommend Hendricks or a Botanist style gin)
1.5 oz. Pomegranate Juice
.25 oz. Lemon Juice (~1 lemon wedge squeezed)
.5 oz. Simple Syrup
4 oz. Prosecco
Top with Soda Water
*swap the soda water with a Starry/Sprite if you want a sweeter drink :)!*
How to make:
Add ice to a wine glass. Add St. Germaine, gin, simple syrup, lemon and pomegranate juice. Pour in Prosecco, finish with a splash of soda. Stir and garnish with pomegranate seeds and a sprig of rosemary.
Serve and Enjoy :)!
I hope everyone has a great holiday <3 -Kristen Faith
Leave a comment down below on recipes you would like to see in 2025!
Love your recipes! Making the biscuits and sausage gravy on Christmas morning! 🎅🏼❤️