20 Delicious Holiday Potluck Recipes Everyone Loves

Gather around, food lovers! The holiday season is all about sharing joy, laughter, and, of course, delicious food. Whether you’re tasked with bringing a dish to the next potluck or just looking to spice up your festive menu, we’ve got you covered. Dive into our roundup of 20 Delicious Holiday Potluck Recipes Everyone Loves, where flavor meets festivity in every bite. Ready to impress? Let’s get cooking!

Classic Green Bean Casserole

Ah, the classic green bean casserole—a dish that’s as comforting as it is easy to whip up. You’ve probably had it at countless potlucks, but making it at home? That’s where the magic happens.

Ingredients

• 1 pound fresh green beans, trimmed and halved
• 2 tablespoons clarified butter
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 1 teaspoon fresh thyme leaves
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 cup crispy fried onions
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Blanch the green beans in boiling salted water for 3 minutes, then plunge into ice water to stop the cooking process. Drain well.
3. In a large skillet over medium heat, melt the clarified butter. Add the onion and cook until translucent, about 5 minutes.
4. Stir in the garlic, mushrooms, and thyme, cooking until the mushrooms release their juices and become tender, about 8 minutes.
5. Sprinkle the flour over the mixture, stirring constantly for 1 minute to cook off the raw flour taste.
6. Gradually whisk in the milk and heavy cream, bringing to a simmer until the sauce thickens, about 5 minutes.
7. Remove from heat and stir in the Gruyère and half of the Parmesan until melted. Season with salt and pepper.
8. Fold in the green beans, then transfer the mixture to the prepared baking dish.
9. Top with the remaining Parmesan and the crispy fried onions.
10. Bake for 25 minutes, or until bubbly and golden brown on top.

Every bite of this casserole is a creamy, crunchy delight, with the earthy mushrooms and sharp cheeses balancing the crisp-tender green beans perfectly. Try serving it alongside a roasted turkey or as a standout side at your next dinner party.

Creamy Mashed Potatoes

Very few dishes can comfort the soul quite like a bowl of creamy mashed potatoes. You know, the kind that’s so smooth and rich, it feels like a warm hug on a chilly evening. Perfect for any occasion, this classic side is about to become your go-to recipe.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup unsalted butter, cubed and chilled
• 1 cup heavy cream, warmed
• 1 tsp kosher salt
• 1/2 tsp white pepper, freshly ground

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer until the potatoes are fork-tender, about 15 minutes.
3. Drain the potatoes thoroughly in a colander, then return them to the pot over low heat for 1 minute to evaporate any excess moisture. Tip: This step ensures your mashed potatoes won’t be watery.
4. Add the chilled butter cubes to the potatoes. Using a potato ricer or masher, mash until the butter is fully incorporated and the mixture is smooth.
5. Gradually pour in the warmed heavy cream while continuing to mash, until the desired creaminess is achieved. Tip: Warming the cream prevents the potatoes from cooling down too quickly.
6. Season with kosher salt and white pepper, mixing well to combine. Tip: White pepper offers a subtle heat without the visual distraction of black specks.

Creamy, buttery, and with just the right amount of seasoning, these mashed potatoes are a dream. Try topping them with a drizzle of truffle oil or a sprinkle of chives for an elegant twist.

Garlic Butter Roasted Turkey

You know those dishes that just scream comfort and elegance at the same time? Garlic Butter Roasted Turkey is one of those. Perfect for a cozy dinner or a festive gathering, it’s all about that juicy, flavorful meat with a golden, buttery crust.

Ingredients

• 1 whole turkey (12-14 lbs), patted dry
• 1 cup unsalted butter, softened
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 lemon, zested and juiced
• 1/2 cup chicken stock

Instructions

1. Preheat your oven to 325°F (163°C). Ensure the turkey is at room temperature for even cooking.
2. In a bowl, combine the softened butter, minced garlic, rosemary, thyme, salt, pepper, and lemon zest. Mix until well incorporated.
3. Gently loosen the skin over the turkey breast and thighs. Spread half of the garlic butter mixture underneath the skin, directly on the meat.
4. Rub the remaining butter mixture all over the outside of the turkey. Place the turkey on a rack in a roasting pan, breast side up.
5. Pour the chicken stock and lemon juice into the bottom of the roasting pan. This adds moisture and creates a base for basting.
6. Roast the turkey in the preheated oven, basting every 45 minutes with the pan juices, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, about 3 to 3.5 hours.
7. Let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring moist meat.

Flaky, golden skin gives way to tender, herb-infused meat with every slice. Serve it with a drizzle of the pan juices for an extra flavor boost, or alongside roasted vegetables for a complete meal.

Honey Glazed Ham

Unbelievable how a simple honey glaze can transform a humble ham into a show-stopping centerpiece. You’ll love how the sweet and savory flavors come together in this easy-to-make dish.

Ingredients

• 1 (8-10 lb) fully cooked, bone-in ham
• 1 cup pure honey
• 1/2 cup dark brown sugar, packed
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp ground cloves
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 325°F (163°C). Place the ham on a rack in a roasting pan, cut side down.
2. In a medium saucepan over low heat, combine honey, brown sugar, Dijon mustard, apple cider vinegar, ground cloves, and cinnamon. Stir until the sugar dissolves completely, about 5 minutes. Tip: For a smoother glaze, strain it through a fine-mesh sieve.
3. Brush half of the glaze over the ham, ensuring it’s evenly coated. Cover loosely with aluminum foil.
4. Bake for 1.5 hours, basting with the remaining glaze every 30 minutes. Tip: For a deeper color, remove the foil during the last 15 minutes of baking.
5. Let the ham rest for 15 minutes before slicing. Tip: Use a sharp carving knife for clean, even slices.

Every bite of this honey glazed ham offers a perfect balance of sweetness and spice, with a sticky, caramelized exterior that’s irresistible. Serve it with a side of roasted vegetables or slice it thin for sandwiches the next day.

Sweet Potato Casserole with Marshmallows

Craving something sweet, comforting, and a little nostalgic? This sweet potato casserole with marshmallows is your go-to dish, blending creamy, spiced sweet potatoes with a gooey, toasted marshmallow topping that’s irresistible.

Ingredients

• 3 cups mashed sweet potatoes, roasted and peeled
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup unsalted butter, melted
• 1/4 cup whole milk
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 cups mini marshmallows

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, lightly beaten eggs, melted butter, whole milk, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until fully incorporated.
3. Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly with a spatula.
4. Bake in the preheated oven for 25 minutes, or until the edges begin to slightly pull away from the dish.
5. Remove the casserole from the oven and evenly distribute the mini marshmallows over the top.
6. Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown and puffy.
7. Let the casserole cool for 5 minutes before serving to allow the marshmallows to set slightly.

This casserole strikes the perfect balance between the earthy sweetness of the potatoes and the creamy, melt-in-your-mouth marshmallows. Try serving it alongside a scoop of vanilla ice cream for an extra indulgent treat.

Cranberry Orange Sauce

This cranberry orange sauce is a vibrant, tangy condiment that’ll elevate your holiday table or everyday meals. You’ll love how the bright citrus and tart berries come together in this effortlessly chic sauce.

Ingredients

• 12 oz fresh cranberries, rinsed and picked over
• 1 cup granulated sugar
• 1 cup freshly squeezed orange juice
• 1 tbsp orange zest, finely grated
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt

Instructions

1. In a medium saucepan, combine the cranberries, granulated sugar, and freshly squeezed orange juice over medium heat.
2. Stir the mixture gently until the sugar dissolves completely, about 3 minutes.
3. Increase the heat to medium-high and bring the mixture to a simmer, stirring occasionally.
4. Once simmering, reduce the heat to medium-low and add the orange zest, ground cinnamon, and fine sea salt.
5. Continue to cook, stirring frequently, until the cranberries burst and the sauce thickens slightly, about 10 minutes. Tip: For a smoother sauce, press the cooked cranberries against the side of the pan with a wooden spoon.
6. Remove the saucepan from the heat and let the sauce cool to room temperature. Tip: The sauce will continue to thicken as it cools.
7. Transfer the cranberry orange sauce to a serving bowl or an airtight container. Tip: For enhanced flavor, refrigerate the sauce overnight before serving.

Orange zest and cinnamon add a warm, spicy note to the sauce, balancing the cranberries’ natural tartness. Serve it chilled alongside roasted turkey, or swirl it into yogurt for a festive breakfast treat.

Pumpkin Pie with Whipped Cream

Ready to dive into the cozy flavors of fall? You’re going to love this classic pumpkin pie with whipped cream—it’s the perfect blend of spicy, sweet, and creamy that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups pure pumpkin puree
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 unbaked 9-inch pie crust
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, salt, cinnamon, ginger, and cloves until well combined.
3. Add the lightly beaten eggs to the pumpkin mixture, blending thoroughly.
4. Gradually stir in 1 cup of heavy cream and the whole milk, mixing until the filling is smooth.
5. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
6. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
7. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
8. While the pie cools, make the whipped cream by beating the chilled heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
9. Serve the pie at room temperature or chilled, topped with a generous dollop of whipped cream.

You’ll adore the silky texture of the spiced pumpkin filling against the light, airy whipped cream. For an extra festive touch, sprinkle a little cinnamon on top before serving.

Apple Crisp

Kick off your fall baking with this irresistible apple crisp that’s as easy to make as it is delicious. You’ll love the way the tender, spiced apples pair with the crunchy, buttery topping.

Ingredients

• 6 cups peeled, cored, and thinly sliced Granny Smith apples
• 1/2 cup granulated sugar
• 1 tbsp freshly squeezed lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/2 cup unsalted butter, chilled and diced
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish.
2. In a large bowl, toss the sliced apples with granulated sugar, lemon juice, cinnamon, and nutmeg until evenly coated. Spread the mixture in the prepared baking dish.
3. In another bowl, combine the flour, oats, brown sugar, and salt. Add the diced butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the apples. Bake for 35-40 minutes, or until the topping is golden brown and the apples are bubbly around the edges.
5. Let the crisp cool for at least 10 minutes before serving to allow the juices to thicken slightly.

Here’s the scoop: this apple crisp delivers a perfect balance of sweet and tart, with a topping that’s irresistibly crisp. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Cheesy Scalloped Potatoes

Kick off your comfort food game with these cheesy scalloped potatoes, a dish that’s as hearty as it is heavenly. You’ll love how the creamy sauce and tender potatoes come together under a golden, bubbly cheese crust.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced to 1/8″ thickness
• 2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 1 1/2 cups Gruyère cheese, grated
• 1/2 cup Parmesan cheese, freshly grated
• 2 tbsp unsalted butter, for greasing
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13″ baking dish with unsalted butter.
2. In a medium saucepan, combine heavy cream, whole milk, minced garlic, thyme leaves, and nutmeg. Bring to a simmer over medium heat, then remove from heat.
3. Layer half of the thinly sliced potatoes in the prepared baking dish, overlapping slightly. Season lightly with salt and pepper.
4. Pour half of the cream mixture over the potatoes, then sprinkle with half of the Gruyère and Parmesan cheeses.
5. Repeat the layers with the remaining potatoes, cream mixture, and cheeses.
6. Cover the dish with aluminum foil and bake for 45 minutes. Tip: This allows the potatoes to cook through without the top browning too quickly.
7. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2-3 minutes.
8. Let the dish rest for 10 minutes before serving. Tip: This helps the layers set for cleaner slices.

Out of the oven, these cheesy scalloped potatoes boast a velvety texture with a rich, nuanced flavor from the Gruyère and nutmeg. Serve alongside a crisp green salad or as a decadent side to roasted meats for a meal that’s sure to impress.

Roasted Brussels Sprouts with Bacon

Sometimes, you just need a side dish that’s easy to make but feels a bit fancy. Roasted Brussels sprouts with bacon is that dish—crispy, savory, and downright addictive.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 oz thick-cut bacon, diced
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on the prepared baking sheet, ensuring they’re not overcrowded to promote even roasting.
4. Scatter the diced bacon over the Brussels sprouts, distributing it evenly.
5. Roast in the preheated oven for 20 minutes, then stir the sprouts and bacon to ensure even cooking.
6. Continue roasting for another 10-15 minutes, or until the sprouts are deeply caramelized and the bacon is crispy.
7. Remove from the oven and immediately drizzle with balsamic vinegar, tossing gently to coat.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Perfectly roasted Brussels sprouts with bacon offer a delightful contrast of textures—crispy edges with tender centers. The smoky bacon and tangy balsamic elevate this humble vegetable to star status. Try serving it alongside a creamy polenta or as a topping for a gourmet pizza.

Cornbread Stuffing

Visions of holiday feasts just wouldn’t be complete without that golden, crumbly goodness we all love. Cornbread stuffing is the heartwarming side that turns any meal into a celebration, and guess what? It’s easier to make than you might think.

Ingredients

• 4 cups day-old cornbread, cubed
• 1/2 cup unsalted butter, clarified
• 1 cup yellow onion, finely diced
• 1 cup celery, finely diced
• 2 cloves garlic, minced
• 2 cups chicken stock, homemade preferred
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt the remaining clarified butter. Add the diced onion and celery, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
4. In a large mixing bowl, combine the cornbread cubes, sautéed vegetables, fresh sage, thyme, salt, and pepper. Toss gently to distribute the ingredients evenly.
5. Pour the chicken stock and lightly beaten eggs over the cornbread mixture. Fold together until all the cubes are moistened but not mushy.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover with aluminum foil.
7. Bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.
8. Let the stuffing rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Zesty and rich, this cornbread stuffing strikes the perfect balance between moist and crumbly. Serve it alongside your favorite roasted meats or, for a twist, use it as a hearty base for a poached egg breakfast bowl.

Deviled Eggs

Mmm, deviled eggs are the ultimate crowd-pleaser, aren’t they? You’ve probably had them at picnics or potlucks, but making them at home lets you tweak the flavors just how you like.

Ingredients

• 6 large pasture-raised eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon apple cider vinegar
• 1/8 teaspoon smoked paprika, plus more for garnish
• Salt and freshly ground black pepper, to taste
• Fresh chives, finely chopped, for garnish

Instructions

1. Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
2. Mash the yolks with a fork until they’re finely crumbled. Add the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper. Mix until smooth and creamy. Tip: For extra smooth filling, press the yolk mixture through a fine-mesh sieve.
3. Spoon or pipe the yolk mixture back into the egg white halves. Tip: Use a piping bag with a star tip for a fancy presentation.
4. Sprinkle the deviled eggs with additional smoked paprika and garnish with chopped chives. Tip: For a pop of color and flavor, add a small slice of pickled jalapeño on top of each egg.

These deviled eggs are creamy with a hint of tang and smoke. Try serving them on a platter lined with lettuce leaves for an elegant touch at your next gathering.

Baked Macaroni and Cheese

Ah, there’s nothing quite like the comforting embrace of baked macaroni and cheese on a cozy evening. You know, that golden, bubbly top hiding perfectly al dente pasta swimming in a velvety cheese sauce? Let’s make it happen.

Ingredients

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/4 tsp smoked paprika
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup Gruyère cheese, freshly grated
• 1/2 cup panko breadcrumbs
• 1 tbsp clarified butter, melted
• Salt, to season

Instructions

1. Preheat your oven to 375°F and butter a 2-quart baking dish.
2. Cook the elbow macaroni in salted boiling water for 2 minutes less than package instructions for al dente texture. Drain and set aside.
3. In a medium saucepan, melt unsalted butter over medium heat. Whisk in flour and cook for 1 minute until golden.
4. Gradually whisk in warmed milk until smooth. Add Dijon mustard and smoked paprika. Simmer for 3 minutes until thickened.
5. Remove from heat. Stir in sharp cheddar and Gruyère cheeses until melted and smooth. Season with salt.
6. Fold the cooked macaroni into the cheese sauce until well coated. Transfer to the prepared baking dish.
7. Combine panko breadcrumbs with melted clarified butter. Sprinkle evenly over the macaroni.
8. Bake for 20 minutes until the top is golden and the edges are bubbly. Let stand for 5 minutes before serving.

Every bite of this baked macaroni and cheese offers a creamy interior with a satisfying crunch from the panko topping. Try serving it alongside a crisp green salad for a delightful contrast, or enjoy it as the star of your comfort food spread.

Pecan Pie Bars

Kick off your baking adventure with these irresistible pecan pie bars, a simpler twist on the classic dessert that’s perfect for sharing. You’ll love the buttery crust and the rich, gooey pecan topping that comes together in no time.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 2 cups pecans, roughly chopped
• 3/4 cup light corn syrup
• 1/2 cup packed dark brown sugar
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• 1/4 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a food processor, pulse the flour, chilled butter, granulated sugar, and sea salt until the mixture resembles coarse crumbs. Tip: The butter should be cold to ensure a flaky crust.
3. Press the mixture firmly into the bottom of the prepared pan and bake for 15 minutes, or until lightly golden. Let cool slightly while you prepare the filling.
4. In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and cinnamon until smooth. Tip: Whisk vigorously to fully incorporate the eggs for a uniform filling.
5. Stir in the chopped pecans, then pour the filling over the pre-baked crust, spreading evenly.
6. Bake for 25-30 minutes, or until the filling is set and the edges are slightly puffed. Tip: The center should still be slightly jiggly for the perfect texture once cooled.
7. Allow the bars to cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into squares.

Rich and decadent, these pecan pie bars offer a delightful crunch from the pecans against the soft, sweet filling. Serve them dusted with powdered sugar or alongside a scoop of vanilla bean ice cream for an extra special treat.

Chocolate Chip Cookies

Let’s face it, you can never go wrong with a classic chocolate chip cookie. It’s the kind of treat that feels like a warm hug, perfect for any day of the week.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, and sea salt. Set aside.
3. In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, beating well after each addition.
5. Slowly incorporate the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in the semisweet chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Now, these cookies come out with a perfect balance of chewiness and crispness. The rich, buttery flavor paired with the melty chocolate chips is downright irresistible. Try serving them slightly warm with a glass of cold milk for the ultimate comfort food experience.

Peppermint Bark

Did you know peppermint bark is the perfect blend of sweet and refreshing? It’s a holiday favorite that’s surprisingly easy to make at home.

Ingredients

• 12 ounces high-quality dark chocolate, finely chopped
• 12 ounces high-quality white chocolate, finely chopped
• 1/2 teaspoon pure peppermint extract
• 1/2 cup crushed candy canes
• 1 tablespoon coconut oil

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth to avoid wrinkles in your bark.
2. In a double boiler over medium heat, melt the dark chocolate with 1/2 tablespoon of coconut oil, stirring constantly until smooth. Tip: Avoid overheating to prevent seizing.
3. Pour the melted dark chocolate onto the prepared baking sheet, spreading it evenly with a spatula to about 1/4-inch thickness. Tap the sheet gently on the counter to remove air bubbles.
4. Place the baking sheet in the refrigerator for 15 minutes, or until the dark chocolate is set but not hard.
5. Repeat the melting process with the white chocolate and remaining coconut oil, then stir in the peppermint extract. Tip: Peppermint extract is potent; measure carefully to avoid overpowering the chocolate.
6. Pour the white chocolate over the set dark chocolate layer, spreading it evenly. Immediately sprinkle the crushed candy canes over the top before the white chocolate sets.
7. Return the baking sheet to the refrigerator for at least 30 minutes, or until completely firm. Tip: For clean breaks, let the bark come to room temperature for 5 minutes before cutting.
8. Once set, break or cut the bark into pieces of desired size.

Kind of magical how these simple ingredients transform into a festive treat, right? The crisp layers of chocolate with the crunch of candy canes make it irresistibly textured. Try serving it alongside a warm cup of cocoa for a cozy holiday moment.

Eggnog Cheesecake

Eggnog cheesecake brings the cozy, spiced flavors of the holidays into a creamy, dreamy dessert you’ll want to make year-round. Imagine the rich taste of eggnog blended into a velvety cheesecake filling, all nestled in a buttery graham cracker crust.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1 cup eggnog
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon

Instructions

1. Preheat your oven to 325°F. This ensures a gentle bake for a crack-free top.
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until well combined. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to compact the crust evenly.
3. Beat cream cheese and 1 cup sugar on medium speed until smooth, about 3 minutes. Scrape down the sides of the bowl as needed.
4. Add beaten eggs one at a time, mixing just until incorporated. Overmixing can introduce too much air, leading to cracks.
5. Stir in eggnog, vanilla extract, nutmeg, and cinnamon until the mixture is homogenous and silky.
6. Pour filling over the crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
7. Bake for 50-60 minutes, until the edges are set but the center still jiggles slightly. Tip: A water bath can help prevent cracking by regulating the oven’s temperature.
8. Turn off the oven and leave the door slightly ajar for 1 hour to let the cheesecake cool gradually. This step is crucial for texture.
9. Refrigerate for at least 4 hours, preferably overnight, before serving. This allows the flavors to meld and the texture to firm up.

Just like that, you’ve got a cheesecake that’s irresistibly creamy with a hint of holiday spice. Serve each slice with a dollop of whipped cream and a sprinkle of nutmeg for an extra festive touch.

Gingerbread Cookies

Venturing into the cozy world of baking, gingerbread cookies are your go-to for a heartwarming treat that fills the kitchen with festive aromas. You’ll love how simple ingredients transform into spiced, sweet delights perfect for any occasion.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup dark brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup molasses
• 1 tbsp fresh ginger, finely grated

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, salt, ground ginger, cinnamon, and cloves until well combined.
3. In a large bowl, cream the softened butter and dark brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg, molasses, and finely grated fresh ginger until the mixture is smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Divide the dough in half, wrap each portion in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
7. On a lightly floured surface, roll out one portion of the dough to 1/4-inch thickness. Use cookie cutters to shape the dough and transfer to the prepared baking sheets.
8. Bake for 8-10 minutes, or until the edges are just starting to darken. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Melt-in-your-mouth tender with a spicy-sweet kick, these gingerbread cookies are irresistible on their own or dressed up with a drizzle of royal icing for an extra festive touch.

Roasted Carrots with Honey and Thyme

Let’s talk about turning the humble carrot into a show-stopping side dish. You’ll love how the natural sweetness of the carrots gets a boost from honey and thyme, making it a perfect companion to any main course.

Ingredients

• 1 pound fresh carrots, peeled and trimmed
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons raw honey
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s perfectly heated for roasting.
2. Arrange the peeled and trimmed carrots on a large baking sheet in a single layer, ensuring they have enough space to roast evenly.
3. Drizzle the carrots with extra-virgin olive oil, making sure each one is lightly coated for that golden finish.
4. Roast the carrots in the preheated oven for 20 minutes, then flip them for even browning.
5. After flipping, drizzle the carrots with raw honey and sprinkle fresh thyme leaves, flaky sea salt, and freshly ground black pepper over them.
6. Return the baking sheet to the oven and roast for an additional 10 minutes, or until the carrots are tender and caramelized at the edges.
7. Remove from the oven and let them sit for 2 minutes before serving to allow the flavors to meld beautifully.

Golden and glazed, these carrots offer a delightful contrast between their tender interior and slightly crispy edges. Serve them atop a creamy polenta or alongside a juicy roast chicken for a meal that’s as visually appealing as it is delicious.

Spinach and Artichoke Dip

Ready to whip up a crowd-pleaser that’s as easy as it is delicious? Spinach and artichoke dip is your go-to for any gathering, combining creamy, cheesy goodness with the fresh flavors of spinach and artichokes.

Ingredients

• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 10 oz frozen chopped spinach, thawed and drained
• 14 oz artichoke hearts, drained and chopped
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium saucepan over low heat, melt the clarified butter and sauté the minced garlic until fragrant, about 1 minute.
3. Add the heavy cream and softened cream cheese to the saucepan, stirring continuously until the mixture is smooth and fully combined.
4. Gradually stir in the Parmesan and mozzarella cheeses until melted and the sauce is creamy.
5. Fold in the drained spinach and chopped artichoke hearts, ensuring they’re evenly distributed throughout the mixture.
6. Season with sea salt and freshly ground black pepper, adjusting to your preference but sticking closely to the recommended amounts for balanced flavor.
7. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until the top is golden and bubbly.
8. Let the dip cool for 5 minutes before serving to allow the flavors to meld and the texture to set slightly.

Best enjoyed warm, this dip boasts a velvety texture with a slight crunch from the artichokes. Serve it with toasted baguette slices or crisp veggie sticks for a delightful contrast.

Conclusion

We hope this roundup of 20 Delicious Holiday Potluck Recipes inspires your next gathering with dishes everyone will adore. From savory to sweet, there’s something for every taste. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your future holiday feasts. Happy cooking and happy holidays!