Winter Recipes - Seasonal Recipes | Taste of Home https://www.tasteofhome.com/holidays-events/seasonal/winter/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Sat, 10 Jan 2026 15:42:14 +0000 en-US hourly 6 https://wordpress.org/?v=6.8.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Winter Recipes - Seasonal Recipes | Taste of Home https://www.tasteofhome.com/holidays-events/seasonal/winter/ 32 32 Mushroom Stroganoff https://www.tasteofhome.com/recipes/mushroom-stroganoff/ Sat, 10 Jan 2026 15:42:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2177903

Ingredients

  • 1 pound fresh mushrooms, sliced
  • 1/2 cup sliced onion
  • 1/4 cup butter
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 2 teaspoons beef bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup sour cream
  • 1/2 teaspoon minced fresh thyme
  • Hot cooked egg noodles
  • Paprika and chopped fresh parsley
Text Ingredients

Directions

  1. In a large skillet over medium-high heat, cook mushrooms and onions in butter until tender. Add garlic; cook 1 minute longer. Remove with a slotted spoon and keep warm.
  2. Stir in flour to remaining liquid until no lumps remain. Add broth, Worcestershire sauce, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in sour cream, thyme and reserved mushroom mixture; heat through (do not boil). Serve with noodles. Garnish with paprika and parsley.

Nutrition Facts

1 serving: 186 calories, 15g fat (9g saturated fat), 47mg cholesterol, 681mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 4g protein.

]]> Nutella Fudge https://www.tasteofhome.com/recipes/nutella-fudge/ Tue, 06 Jan 2026 16:51:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2197006

Ingredients

  • 1 teaspoon plus 1 tablespoon butter, divided
  • 2 cups semisweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup Nutella
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Flaky sea salt, optional
Text Ingredients

Directions

  1. Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter.
  2. In a large microwave-safe bowl, melt chocolate chips, Nutella and remaining 1 tablespoon butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Quickly spread into prepared pan. Refrigerate until firm.
  3. If desired, sprinkle with flaky sea salt. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts

1 piece: 84 calories, 4g fat (2g saturated fat), 3mg cholesterol, 14mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 1g protein.

]]> Snowy Negroni https://www.tasteofhome.com/recipes/snowy-negroni/ Tue, 16 Dec 2025 18:06:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2207815

Ingredients

  • Ice cubes
  • 1 ounce London dry gin
  • 1 ounce Cocchi Americano
  • 1 ounce dry vermouth
  • Large ice cube
  • 2 whole cranberries and 1 sprig rosemary, for garnish
Text Ingredients

Directions

  1. Fill a mixing glass with ice. Add gin, Cocchi Americano and vermouth. Stir until chilled and slightly diluted, about 15 seconds. Place a large ice cube in a cocktail glass; pour cocktail over the ice cube.
  2. Garnish with two cranberries spiked on a rosemary sprig. For a holiday option, rim half the glass with candy cane dust prior to filling the glass.

Nutrition Facts

1 cocktail: 121 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 0 protein.

]]> Dirty Martini Dip https://www.tasteofhome.com/recipes/dirty-martini-dip/ Mon, 15 Dec 2025 20:51:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2207346

Ingredients

  • 8 ounces cream cheese, softened
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/3 cup crumbled blue cheese, plus additional for garnish
  • 1 teaspoon garlic powder
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon coarsely ground pepper
  • 3-4 dashes hot pepper sauce
  • 3 tablespoons vodka
  • 2 tablespoons olive brine
  • 1 tablespoon dry vermouth, optional
  • 1 cup chopped pitted Castelvetrano or pimento-stuffed olives
  • 2 tablespoons minced chives
  • Assorted crackers or vegetables
  • Optional: Whole olives for garnish
Text Ingredients

Directions

  1. In a medium bowl, combine the first 8 ingredients. Stir in the vodka, olive brine and vermouth; add olives and chives. Cover and refrigerate for at least 2 hours. Serve with assorted crackers and vegetables.
]]> Goat Cheese, Bacon and Date Dip https://www.tasteofhome.com/recipes/goat-cheese-bacon-and-date-dip/ Fri, 12 Dec 2025 02:29:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2207165

Ingredients

  • 6 slices uncooked bacon
  • 2 tablespoons unsalted butter
  • 1 cup toasted chopped pecans
  • 1 tablespoon packed brown sugar
  • 6 pitted dates, finely chopped
  • 1 tablespoon minced fresh rosemary
  • 8 ounces fresh goat cheese, softened
  • 4 ounces cream cheese, softened
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • Toasted sliced baguettes or crackers, for serving
Text Ingredients

Directions

  1. In a large skillet, cook bacon over medium heat until crispy, 8-10 minutes. Remove to a paper towel-lined plate. Let cool; roughly chop. Drain all but 1 tablespoon of bacon fat from the skillet.
  2. Place the skillet back on the stovetop over medium-low heat; add butter. Once melted, stir in chopped bacon, pecans, brown sugar, dates and rosemary. Cook 1 minute; remove from the heat.
  3. Place goat cheese, cream cheese, honey, salt, garlic powder, pepper and cayenne to the bowl of a food processor; pulse until smooth and creamy. Add 1 cup of the pecan-date mixture; pulse until just combined.
  4. Spoon the cheese mixture into a serving bowl; top with the remaining pecan-date mixture. Serve immediately or chill until ready to serve. Serve with toasted sliced baguettes or crackers.

Nutrition Facts

1 serving: 334 calories, 29g fat (11g saturated fat), 55mg cholesterol, 446mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 8g protein.

]]> Vegan Stroganoff https://www.tasteofhome.com/recipes/vegan-stroganoff/ Thu, 11 Dec 2025 15:28:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2189529

Ingredients

  • 1/4 cup plus 2 tablespoons canola oil, divided
  • 1 pound fresh mushrooms, sliced
  • 1/2 cup chopped onion
  • 1/2 cup chopped leek (white portion only)
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 1 cup vegetable broth
  • 1 teaspoon vegan Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 to 2 teaspoons vegan "no-beef" bouillon granules
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (8 ounces) dairy-free sour cream
  • 1/2 teaspoon minced fresh thyme
  • Hot cooked egg noodles
  • Paprika and chopped fresh parsley
  • Nutritional yeast, for garnish
Text Ingredients

Directions

  1. In a large skillet over medium-high heat, cook mushrooms, onions and leeks in 1/4 cup oil until tender. Add garlic; cook 1 minute longer. Remove with a slotted spoon and keep warm.
  2. Add remaining 2 tablespoons oil to pan; stir in flour. Add broth, Worcestershire sauce, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in dairy-free sour cream, thyme and reserved mushroom mixture; heat through (do not boil). Serve with noodles. Garnish with paprika and parsley.

Nutrition Facts

1 serving: 247 calories, 20g fat (4g saturated fat), 0 cholesterol, 798mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 4g protein.

]]> 3D Meringue Snowmen https://www.tasteofhome.com/recipes/3d-meringue-snowmen/ Sat, 13 Dec 2025 21:07:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2207089

Ingredients

  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup superfine sugar or sugar
  • Twizzlers Pull 'n' Peel, black and white royal icing, and orange sprinkles, for decorating
Text Ingredients

Directions

  1. Place egg whites in a small bowl; let rest at room temperature for 30 minutes.
  2. Preheat the oven to 200°.
  3. Add cream of tartar to the egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
  4. Line a 15x10x1-in. baking sheet with parchment paper. Fit a pastry bag with a large round tip. Transfer the meringue to the bag.
  5. With the nozzle positioned 1 in. above the prepared baking sheet, pipe 12 1-1/2-inch balls onto the parchment paper. Pipe a smaller ball on top of the first ball to make a snowman. Use a sharp knife dipped in warm water to smooth the tops of the heads.
  6. Bake for 60 minutes or until fully set and dry. Turn off the oven; let sit 1 hour in the oven. Remove to wire racks to cool completely.
  7. To decorate, wrap a single strand of Twizzlers Pull 'n' Peel around the necks to make a scarf. Pipe a tiny dot of white royal icing onto the middle of each face and adhere an orange sprinkle for a carrot nose. Apply small dots of black icing to make eyes. Use the black royal icing to dot a mouth and black coal buttons down the front of each. Let icing set; serve.

Nutrition Facts

1 snowman: 52 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 13g carbohydrate (13g sugars, 0 fiber), 1g protein.

]]> Cranberry Cream Whipped Ginger Ale https://www.tasteofhome.com/recipes/cranberry-cream-whipped-ginger-ale/ Mon, 08 Dec 2025 21:22:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2206456

Ingredients

  • 3/4 cup water
  • 1 cup fresh cranberries
  • 1/2 cup sugar
  • Pinch ground cinnamon
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon grated orange zest
  • 6 to 8 ounces ginger ale
  • 1/4 cup heavy whipping cream
  • Ice cubes
Text Ingredients

Directions

  1. In a small saucepan, combine water, cranberries, sugar and cinnamon. Bring to a boil; reduce to a simmer. Cook until cranberries have split, 5-7 minutes, stirring occasionally. Stir in orange juice and zest. Rest 15 minutes.
  2. Strain through a fine-mesh sieve, pressing down on the mixture as it drains; discard solids. Transfer syrup to a glass bottle or Mason jar; let cool to room temperature.
  3. Combine 2 tablespoons of cranberry syrup and heavy cream in a small glass or bowl. Use a milk frother or electric hand mixer to beat the mixture until light and foamy, not quite to soft peaks.
  4. Fill a tall glass halfway with ice cubes. Add ginger ale. Stir in 3 tablespoons cranberry syrup. Spoon cranberry cold foam on top. Serve immediately.
  5. Reserve remaining syrup for another use.

Nutrition Facts

1 serving: 588 calories, 22g fat (14g saturated fat), 68mg cholesterol, 32mg sodium, 101g carbohydrate (98g sugars, 0 fiber), 2g protein.

]]> Banana Bread Brownies https://www.tasteofhome.com/recipes/banana-bread-brownies/ Tue, 02 Dec 2025 20:57:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2188156

Ingredients

  • 1/2 cup butter, melted, cooled
  • 1 cup sugar
  • 3 tablespoons baking cocoa
  • 2 large eggs, room temperature, lightly beaten
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas (2-1/2 to 3 medium)
  • 1/2 cup chopped walnuts
  • BANANA LAYER:
  • 1 medium ripe banana, mashed
  • 1/2 cup sugar
  • 1/4 cup butter, melted, cooled
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Confectioners' sugar, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. For the chocolate layer, in a bowl, combine butter, sugar and cocoa. Stir in eggs, milk and vanilla. Blend in flour, baking powder and salt. Stir in bananas and walnuts.
  2. Line a greased 13x9-in. baking pan with parchment; grease parchment. Pour in chocolate batter.
  3. For the banana layer, in a separate bowl, combine mashed banana, sugar and melted butter until smooth. Blend in flour, baking soda and salt until combined. Drop by spoonfuls over brownie layer. Swirl with a knife.
  4. Bake until a toothpick comes out with moist crumbs, 35-40 minutes. Cool on a wire rack. Cut into bars. If desired, dust with confectioners' sugar just before serving.

Nutrition Facts

1 brownie: 280 calories, 13g fat (6g saturated fat), 49mg cholesterol, 215mg sodium, 39g carbohydrate (23g sugars, 2g fiber), 4g protein.

]]> Gingerbread Cheesecake Cookies https://www.tasteofhome.com/recipes/gingerbread-cheesecake-cookies/ Wed, 26 Nov 2025 02:54:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2202848

Ingredients

  • FILLING:
  • 5 ounces (2/3 cup) cream cheese, softened
  • 2/3 cup confectioners' sugar
  • COOKIES:
  • 1 cup unsalted butter, softened
  • 1-1/4 cups packed brown sugar
  • 1/4 cup sugar plus more for rolling
  • 1 large egg, room temperature
  • 1/3 cup molasses
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 2-1/2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking powder
Text Ingredients

Directions

  1. Line parchment paper on a 15x10x1-in. baking sheet. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Scoop heaping tablespoonfuls of filling; line on the parchment paper. Freeze 1-1/2 hours.
  2. In a large bowl, cream butter and sugars until light and fluffy, 3-5 minutes. Beat in egg, molasses and vanilla extract, scraping the sides of the bowl as needed.
  3. In a small bowl, combine flour, ginger, cinnamon, salt, baking soda, nutmeg, allspice, cloves and baking powder. Gradually beat dry ingredients into the creamed mixture until just combined.
  4. Line another 15x10x1-in. baking sheet with parchment paper. Scoop 1/4 cupfuls onto a parchment-lined baking sheet; flatten each ball with the bottom of a cup. Working quickly, place a frozen filling portion into the center of each dough piece; wrap dough around to cover completely, shaping into a ball. Roll balls in sugar. Chill 45 minutes.
  5. Preheat the oven to 350°. Make sure cookie dough balls are at least 2 in. apart. Bake until edges are slightly crinkly, 15-16 minutes. Let cool 10 minutes; transfer to a wire rack to cool completely.

Nutrition Facts

1 cookie: 455 calories, 20g fat (12g saturated fat), 68mg cholesterol, 217mg sodium, 65g carbohydrate (42g sugars, 1g fiber), 4g protein.

]]> Alex Bala’s Candied Hasselback Sweet Potatoes https://www.tasteofhome.com/recipes/alex-bala-candied-hasselback-sweet-potatoes/ Tue, 11 Nov 2025 15:59:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2200139

Ingredients

  • 5 medium sweet potatoes, peeled
  • 1/2 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1 large navel orange, zested and juiced
  • 1 tablespoon vanilla extract
  • 1-1/2 tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 to 2 teaspoons kosher salt
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • Optional: 1/2 cup chopped pecans and marshmallow fluff
Text Ingredients

Directions

  1. Preheat the oven to 425°. Cut thin slices lengthwise from bottoms of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving the bottoms intact. Arrange the sweet potatoes in a greased 13x9-in. baking dish.
  2. In a small skillet, combine butter and sugars. Cook until bubbly. Add orange juice and zest, vanilla, cinnamon, nutmeg and salt. In a small bowl, whisk together water and cornstarch until smooth; stir into sugar mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to a simmer. Cook until mixture has reduced by 1/3.
  3. Spoon butter mixture evenly over the sweet potatoes. Bake, covered, until potatoes are just becoming tender, 45-50 minutes. Remove pan from oven and uncover; spoon butter from the bottom of the pan over the potatoes and top with pecans, if desired. Return to oven and bake until potatoes are completely tender, 25-30 minutes longer.
  4. If desired, top with marshmallow fluff. Switch oven to broil setting. Cook 3-4 in. from broiler until marshmallow is toasted.
]]> Hot Chocolate Poke Cake https://www.tasteofhome.com/recipes/hot-chocolate-poke-cake/ Mon, 10 Nov 2025 23:01:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2198544

Ingredients

  • 1 cup heavy whipping cream
  • 1 cup semisweet chocolate chips
  • CAKE:
  • 1 package (15-1/4 ounces) devil's food cake mix
  • 3 large eggs, room temperature
  • 1/2 cup canola oil
  • 1 cup water
  • HOT COCOA CAKE SOAK:
  • 1/4 cup hot water
  • 3 tablespoons instant hot cocoa mix
  • HOT COCOA WHIPPED CREAM:
  • 2-1/2 cups heavy whipping cream
  • 1 cup instant hot cocoa mix
  • MARSHMALLOW FILLING:
  • 3 tablespoons water
  • 2 cups marshmallow creme
  • Miniature marshmallows, for decoration, optional
Text Ingredients

Directions

  1. To make the ganache, place heavy whipping cream in a large glass measuring cup; microwave on high 2 minutes. Place chocolate chips in a large glass bowl. Pour cream over the chocolate chips; stir until smooth. Chill, uncovered, until ready to use.
  2. To make the cake, in a large mixing bowl, beat together cake mix, eggs, oil and water on low speed until moistened, about 30 seconds. Increase mixer speed to medium; beat until smooth, 2-3 minutes. Pour batter into a greased 13x9-in. baking dish. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean; let cool.
  3. To make the cake soak, stir together hot water and cocoa mix until dissolved; let cool.
  4. To make the hot cocoa whipped cream, in a large mixing bowl, beat heavy cream to soft peaks. Add cocoa mix; continue to beat until incorporated. Chill until ready to use.
  5. Once the cake and cake soak have cooled, use a pastry brush to brush the cake top with the cake soak.
  6. Use the end of a wooden spoon to poke holes in the cake, poking about 3/4 of the way to the bottom, spacing about 1/2-in. apart.
  7. To make the marshmallow filling, combine marshmallow fluff and water in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each interval, until the mixture is a spreadable consistency. Working quickly, pour the marshmallow mixture over the cake; use an offset spatula to spread the mixture in a layer, ensuring it fills each hole. Set aside to cool.
  8. Reserve 1/4 cup of the cooled ganache. Pour the remaining ganache over the cake; use an offset spatula to spread it into an even layer.
  9. Spread hot cocoa whipped cream in an even layer. To decorate, warm the reserved ganache in the microwave until it begins to thin, 15-30 seconds. Transfer to a piping bag fitted with a round tip; drizzle over the surface of the cake. Scatter the top with mini marshmallows, if desired. Slice into squares; serve. Store covered in the refrigerator.

Nutrition Facts

1 piece: 674 calories, 44g fat (22g saturated fat), 126mg cholesterol, 512mg sodium, 69g carbohydrate (47g sugars, 2g fiber), 6g protein.

]]> Apple Pie Dip with Cinnamon Crisps https://www.tasteofhome.com/recipes/apple-pie-dip-with-cinnamon-crisps/ Sun, 16 Nov 2025 19:58:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2199424

Ingredients

  • 3 tablespoons packed brown sugar
  • 2 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup water plus 1 tablespoon water, divided
  • 2 teaspoons lemon juice
  • 2 medium tart or sweet apples, peeled, cored and chopped
  • 1 tablespoon cornstarch
  • CINNAMON CHIPS:
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 3 flour tortillas (6 inches), cut into wedges
Text Ingredients

Directions

  1. Preheat the oven to 375°.
  2. In a large saucepan, stir together brown sugar, sugar, cinnamon, nutmeg, 3/4 cup water and lemon juice. Stir in apples. Bring mixture to a boil over high heat. Reduce to medium-low heat. Cover; simmer until apples are tender, 15-20 minutes.
  3. Remove 1/4 cup of the apple cooking liquid to a small bowl; stir in cornstarch and remaining 1 tablespoon water until smooth. Stir mixture into the apples. Simmer on medium-low heat until thickened, 4-5 minutes.
  4. Meanwhile, to make the cinnamon chips, stir together sugar and cinnamon. Spray both sides of the tortilla wedges with cooking spray; sprinkle with cinnamon sugar. Place on a greased 15x10x1-in. baking sheet. Bake 15-17 minutes or until crisp and lightly golden brown.
  5. Serve apple pie dip warm with cinnamon chips.

Nutrition Facts

1 serving: 228 calories, 2g fat (1g saturated fat), 0 cholesterol, 222mg sodium, 52g carbohydrate (34g sugars, 4g fiber), 3g protein.

]]> Christmas Cookies & Candies Recipe Contest Announcement https://www.tasteofhome.com/article/christmas-cookies-candies-recipe-contest/ Sat, 01 Nov 2025 05:01:39 +0000 https://www.tasteofhome.com/?p=2193299 Share your best Christmas cookies and candies recipe between November 1, 2025, and January 31, 2026, and Santa may surprise you with a $500 grand prize!

The post Christmas Cookies & Candies Recipe Contest Announcement appeared first on Taste of Home.

]]>

If visions of sugar cookies and peppermint candies dance in your head, we have the contest for you!

From spritz and sandwich cookies to classic cutouts, no-bake bites and dreamy drop cookies, your yuletide nibble might win you $500. We also want to hear about holiday fudge, bark and chocolates, as well as caramels, taffy and other candies that make Christmas special. Share your seasonal sweets today!

Submit your recipe between November 1, 2025, and January 31, 2026.

What We’re Looking For

  • Festive Christmas-inspired cookies
  • Winter candies, fudge, bark and more!
  • Shareable desserts that make the holiday feel extra special

Get Inspired by Our Christmas Treats Recipes

85 Christmas Cookie Recipes

52 Christmas Candy Recipes

53 Holiday Treats to Make This Season

The Prizes

Three talented home cooks will have the chance to win:

  • 1st prize: $500
  • 2nd prize: $300
  • 3rd prize: $150

How to Enter

Submit your recipe by filling out the form below between November 1, 2025, and January 31, 2026.

Submit Your Recipe

The post Christmas Cookies & Candies Recipe Contest Announcement appeared first on Taste of Home.

]]> Peanut Butter and Jelly Cookies https://www.tasteofhome.com/recipes/peanut-butter-and-jelly-cookies/ Fri, 24 Oct 2025 14:19:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2175562

Ingredients

  • 2 cups peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup strawberry or grape jelly
  • Coarse sea salt
Text Ingredients

Directions

  1. Preheat oven to 350°. Cream peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Roll dough into tablespoonfuls, place 1 in. apart onto parchment-lined baking sheets.
  2. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Press an indentation in center of each cookie with the back of a teaspoon. Fill each with jelly; sprinkle with salt. Remove to wire racks to cool completely.

Nutrition Facts

1 cookie: 101 calories, 5g fat (1g saturated fat), 7mg cholesterol, 46mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 2g protein.

]]> Frosted Sugared Cranberry Cookies https://www.tasteofhome.com/recipes/frosted-sugared-cranberry-cookies/ Fri, 24 Oct 2025 00:49:10 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2192801

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup confectioners' sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries, chopped
  • FROSTING:
  • 1/2 cup unsalted butter, softened
  • 5 cups confectioners' sugar
  • 3 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated orange zest
  • 1/4 cup sugared cranberries
Text Ingredients

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, 3-4 minutes. Mix in egg and vanilla extract.
  2. In a medium bowl, whisk together flour, baking powder and salt. Gradually mix the dry ingredients into the butter mixture just until the dough comes together. Mix in dried cranberries.
  3. Form the dough into a disc; wrap in plastic wrap. Chill at least 20 minutes.
  4. Preheat the oven to 350°. Line a 15x10x1-in. baking sheet with parchment paper; set aside.
  5. On a lightly floured surface, roll dough out to 1/2-in. thick. Use a 2-in. circular cookie cutter to cut cookies out of the dough.
  6. Transfer cookies to the prepared baking sheet. Bake 11-13 minutes until the edges are lightly golden. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  7. To make the frosting, cream together butter, confectioners' sugar, milk and vanilla extract; beat until smooth, 2-3 minutes. Mix in orange zest. Frost each cooled cookie with frosting. Garnish with sugared cranberries.

Nutrition Facts

1 cookie: 542 calories, 20g fat (12g saturated fat), 67mg cholesterol, 131mg sodium, 90g carbohydrate (70g sugars, 1g fiber), 3g protein.

]]> Gingerbread Crinkle Cookie Sandwiches https://www.tasteofhome.com/recipes/gingerbread-crinkle-cookie-sandwiches/ Thu, 16 Oct 2025 22:21:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2189485

Ingredients

  • 2/3 cup packed brown sugar
  • 1/4 cup canola oil
  • 1 large egg, room temperature
  • 1/3 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 tablespoons confectioners' sugar
  • FILLING:
  • 1/2 cup unsalted butter, room temperature
  • 2-1/4 cups confectioners' sugar
  • 3 tablespoons 2% milk
  • 2 teaspoons vanilla bean paste
  • 1/8 teaspoon salt
Text Ingredients

Directions

  1. In a large bowl, beat sugar and oil until blended. Beat in egg and molasses until smooth, 1-2 minutes.
  2. In a separate large bowl, whisk together flour, ginger, baking soda, cinnamon, cloves and salt. Gradually add to wet ingredients; stir until well-combined. Cover; refrigerate at least 2 hours.
  3. Preheat oven to 350°. Line two 15x10x1-in. baking sheets with parchment paper.
  4. Shape dough in 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on the prepared baking sheets. Slightly flatten each ball. Bake 10-12 minutes or until set and tops are cracked. Remove to wire racks to cool completely.
  5. Meanwhile, to make filling, place butter in a large bowl; beat until light and fluffy, 1-2 minutes. Add confectioners' sugar, milk, vanilla bean paste and salt; beat on low speed until confectioners' sugar is incorporated. Increase speed; beat until fluffy and smooth, 2-3 minutes.
  6. Use an offset spatula to spread about 1 tablespoon of filling onto the flat side of a cookie. Top with another cookie, flat side down, to make a sandwich. Repeat with remaining cookies.

Nutrition Facts

1 cookie sandwich: 365 calories, 13g fat (5g saturated fat), 36mg cholesterol, 297mg sodium, 60g carbohydrate (43g sugars, 1g fiber), 3g protein.

]]> Hot Apricot Chai Cocktail https://www.tasteofhome.com/recipes/hot-apricot-chai-cocktail/ Mon, 22 Sep 2025 22:21:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2185658

Ingredients

  • 5 cups apple cider or juice
  • 2 cups apricot nectar
  • 1 cup spiced rum
  • 4 Chai tea bags
  • Orange slices, optional
Text Ingredients

Directions

  1. In a large saucepan, combine apple cider, apricot nectar and rum, bring to a boil. Add tea bags; remove from the heat. Cover and let steep 10 minutes.
  2. Remove tea bags, stir to combine. Serve warm in mugs with orange slices, if desired.

Nutrition Facts

3/4 cup: 143 calories, 0 fat (0 saturated fat), 0 cholesterol, 17mg sodium, 24g carbohydrate (20g sugars, 1g fiber), 1g protein.

]]> Hot Honey https://www.tasteofhome.com/recipes/hot-honey-recipe/ Fri, 19 Sep 2025 19:21:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2178619

Ingredients

  • 1 cup honey
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon cider vinegar
Text Ingredients

Directions

  1. Heat honey and crushed red pepper flakes in a small saucepot. Bring to a boil; reduce heat to a low simmer for two minutes. Transfer to a canning jar; stir in cider vinegar. Cool completely. Let stand 1 hour before using. If desired, strain out crushed red pepper flakes. Cover and store leftovers in a cool dry place.

Nutrition Facts

1 teaspoon: 21 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 6g carbohydrate (6g sugars, 0 fiber), 0 protein.

]]> Cheesy Bruschetta Dip https://www.tasteofhome.com/recipes/cheesy-bruschetta-dip/ Fri, 19 Sep 2025 16:02:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2184939

Ingredients

  • 8 ounces cream cheese, softened and cubed
  • 8 ounces crumbled goat cheese
  • 1-1/2 cups grape tomatoes, halved
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 French bread baguette, sliced and toasted
Text Ingredients

Directions

  1. Preheat oven to 375°. Spread cream cheese and goat cheese into a greased 13x9-in. baking dish. Evenly distribute tomatoes, parmesan, garlic, Italian seasoning, parsley, salt and pepper over top. Drizzle with balsamic vinegar.
  2. Bake until bubbly and browned, 20-25 minutes. Drizzle with olive oil; serve with toasted baguette slices for dipping.

Nutrition Facts

1/4 cup: 147 calories, 13g fat (8g saturated fat), 45mg cholesterol, 306mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 6g protein.

]]> Muffuletta Dip https://www.tasteofhome.com/recipes/muffaletta-dip/ Thu, 18 Sep 2025 18:50:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2184583

Ingredients

  • 8 ounces cream cheese, softened
  • 2 teaspoons olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon red wine vinegar
  • 1 teaspoon minced fresh parsley
  • 1/2 cup chopped pitted green olives
  • 1/4 cup chopped pitted Kalamata or Greek olives
  • 1/4 cup chopped ripe olives
  • 1/4 cup chopped roasted sweet red peppers
  • 1/4 cup chopped pepperoncini
  • 1 teaspoon capers, drained
  • Assorted crackers
Text Ingredients

Directions

  1. In a small bowl, beat cream cheese, olive oil, garlic, red wine vinegar and parsley until well combined. Fold in olives, peppers, pepperoncini and capers. Serve with assorted crackers.

Nutrition Facts

1/4 cup: 146 calories, 14g fat (6g saturated fat), 29mg cholesterol, 401mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 2g protein.

]]> Orange Snow Balls https://www.tasteofhome.com/recipes/orange-snow-balls/ Thu, 18 Sep 2025 18:46:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2184581

Ingredients

  • 1 package (11 ounces) vanilla wafers
  • 2/3 cup chopped pecans
  • 1/2 cup butter, melted
  • 1/4 cup frozen orange juice concentrate, thawed
  • 3 cups confectioners' sugar, divided
Text Ingredients

Directions

  1. Place vanilla wafer cookies and pecans in a food processor; pulse until fine crumbs form. Add butter, thawed orange juice concentrate and one cup of confectioners sugar; pulse until mixture comes together.
  2. Shape mixture into 1-in. balls; roll in remaining confectioners sugar. Store at room temperature.

Nutrition Facts

1 piece: 112 calories, 6g fat (2g saturated fat), 9mg cholesterol, 60mg sodium, 13g carbohydrate (10g sugars, 0 fiber), 1g protein.

]]> Sausage, Peppers and Potatoes https://www.tasteofhome.com/recipes/potato-and-pepper-sausage-bake/ Thu, 18 Sep 2025 14:28:17 +0000 http://origin-www.tasteofhome.com/recipes/potato-and-pepper-sausage-bake/

Ingredients

  • 5 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 large sweet orange pepper, sliced
  • 1 large sweet red pepper, sliced
  • 1 shallot, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 package (19 ounces) Italian sausage links
  • Minced fresh thyme, optional
Text Ingredients

Directions

  1. Preheat oven to 400°. Place potatoes, sweet peppers, shallot and garlic in a greased 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with seasonings; toss to coat. Spread evenly over pan, leaving room for sausage. Add sausage to pan.
  2. Bake, uncovered, until a thermometer inserted in sausage reads 160° and vegetables are tender, 30-35 minutes. If desired, sprinkle with minced fresh thyme before serving.

Test Kitchen tip
  • Arrange the sausages directly onto the pan, instead of on top of the potatoes, to ensure the potatoes cook evenly.

    • Nutrition Facts

    1 sausage link with 3/4 cup vegetables: 446 calories, 26g fat (8g saturated fat), 58mg cholesterol, 1021mg sodium, 38g carbohydrate (5g sugars, 4g fiber), 16g protein.

    ]]>         Chicken Gnocchi Pesto Soup https://www.tasteofhome.com/recipes/chicken-gnocchi-pesto-soup/ Wed, 10 Sep 2025 10:25:14 +0000 http://origin-www.tasteofhome.com/recipes/chicken-gnocchi-pesto-soup/

    Ingredients

    • 1 jar (15 ounces) roasted garlic Alfredo sauce
    • 2 cups water
    • 2 cups rotisserie chicken, roughly chopped
    • 1 teaspoon Italian seasoning
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 package (16 ounces) potato gnocchi
    • 3 cups coarsely chopped fresh spinach
    • 4 teaspoons prepared pesto
    Text Ingredients

    Directions

    1. In a large saucepan, combine the first 6 ingredients; bring to a gentle boil, stirring occasionally. Stir in gnocchi and spinach; cook until gnocchi float, 3-8 minutes. Top each serving with 1 teaspoon pesto.

    Potato gnocchi

    Look for potato gnocchi in the pasta or frozen foods section.

    Nutrition Facts

    1-1/2 cups: 586 calories, 26g fat (11g saturated fat), 158mg cholesterol, 1650mg sodium, 56g carbohydrate (3g sugars, 4g fiber), 31g protein.

    ]]>         Grinch Fruit Kabobs https://www.tasteofhome.com/recipes/grinch-fruit-kabobs/ Thu, 04 Sep 2025 12:33:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2140365

    Ingredients

    • 24 miniature marshmallows
    • 24 small fresh strawberries, hulled
    • 1 large banana, cut into 24 slices
    • 24 large green grapes
    • 24 wooden skewers or long toothpicks
    Text Ingredients

    Directions

    1. Thread 1 mini marshmallow onto a wooden skewer. Next, thread a strawberry with pointed end towards the marshmallow. Thread one banana slice, then one green grape next. Repeat with remaining ingredients. Serve immediately.

    Nutrition Facts

    1 kabob: 112 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 29g carbohydrate (25g sugars, 2g fiber), 1g protein.

    ]]>         Million Dollar Soup https://www.tasteofhome.com/recipes/million-dollar-soup/ Thu, 04 Sep 2025 13:45:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2179567

    Ingredients

    • 2 tablespoons olive oil
    • 1 tablespoon butter
    • 2 medium sweet onions, thinly sliced
    • 1 pinch salt
    • PARMESAN BREAD CRUMBS:
    • 1 cup panko bread crumbs
    • 1/2 cup grated Parmesan cheese
    • 3 tablespoons butter, melted
    • SOUP:
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1 cup chopped celery
    • 1/2 cup sliced fennel bulb
    • 3 garlic cloves, minced
    • 1/4 cup white wine
    • 6 cups chicken stock
    • 3 cups chopped fresh kale
    • 1 cup crumbled cooked bacon, divided
    • 1 tablespoon soy sauce
    • 1 teaspoon salt
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon pepper
    • 2 cups shredded cooked chicken breast
    • 1 package (8 ounces) potato gnocchi
    • 2-1/2 cups shredded cheddar cheese
    • 1 cup heavy whipping cream, warmed
    • 1/4 teaspoon cayenne pepper
    • 3 tablespoons cornstarch
    • 3 tablespoons cold water
    Text Ingredients

    Directions

    1. To caramelize the onions, heat olive oil and butter in a large Dutch oven or soup pot over medium-high heat. Add onions; cook 4-5 minutes, stirring occasionally. Stir in salt. Reduce heat to low; cover. Cook until onions are soft, about 15 minutes, stirring occasionally. Remove the lid; cook another 20 minutes or until very soft and browned, stirring occasionally. Transfer to a small bowl; set aside.
    2. Preheat oven to 350°. Line a 15x10x1-in. baking sheet with aluminum foil or parchment paper. To make the bread crumbs, in a small bowl, combine panko, Parmesan and melted butter. Spread in an even layer on the prepared baking sheet. Bake 10-12 minutes, stirring once, until golden brown. Remove; let cool.
    3. To make the soup, add olive oil and butter to the same Dutch oven or soup pot over medium heat. Add celery and fennel; cook until softened and beginning to brown, 7-8 minutes. Add garlic; cook until fragrant, 30-60 seconds. Add white wine; bring to a simmer, scraping the browned bits up from the bottom until mostly dissolved, 1-2 minutes.
    4. Add caramelized onions, chicken stock, kale, 3/4 cup crumbled bacon, soy sauce, salt, thyme and pepper to the pot; bring to a boil. Reduce the heat. Cover; simmer for 10-15 minutes.
    5. Remove lid; stir in shredded chicken and gnocchi. Simmer uncovered until gnocchi floats to the top, 2-3 minutes. Stir in shredded cheese. Place cream in a small bowl; add a small amount of hot soup broth to the bowl to temper it. Slowly pour the mixture into the soup, stirring constantly. Stir in cayenne pepper.
    6. In a small bowl, whisk together cornstarch and water. Stir into the soup; simmer until thickened, 2-3 minutes.
    7. Ladle soup into serving bowls. Top each with remaining crumbled bacon and Parmesan bread crumbs. Serve immediately.

    Nutrition Facts

    1 serving: 617 calories, 41g fat (21g saturated fat), 133mg cholesterol, 1657mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 33g protein.

    ]]>         Pumpkin Snickerdoodles https://www.tasteofhome.com/recipes/pumpkin-snickerdoodles/ Fri, 22 Aug 2025 14:44:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2156353

    Ingredients

    • 1 cup unsalted butter, softened
    • 1 cup sugar
    • 3/4 cup packed brown sugar
    • 3/4 cup canned pumpkin
    • 1 each large egg yolk, room temperature
    • 1-1/2 teaspoons vanilla extract
    • 3-1/4 cups all-purpose flour
    • 3-1/2 teaspoons cornstarch
    • 2 teaspoons ground cinnamon
    • 1 teaspoon cream of tartar
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • ROLLING SUGAR:
    • 1/4 cup sugar
    • 2 teaspoons ground cinnamon
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Cream sugars and butter until fluffy, 5-7 minutes; beat in pumpkin, egg and vanilla. In another bowl, whisk together flour, cornstarch, cinnamon, cream of tartar, baking soda, baking powder, salt, nutmeg and ginger; gradually beat into creamed mixture. Refrigerate until firm, about 1 hour.
    2. In a small bowl, combine sugar and cinnamon. Scoop or shape dough by 2 tablespoonfuls; roll in cinnamon sugar. Place 2 in. apart on parchment-lined baking sheets.
    3. Bake until browned, 14-16 minutes. Let stand on baking sheet 5 minutes before removing to wire racks to cool.

    Nutrition Facts

    1 cookie: 164 calories, 6g fat (4g saturated fat), 22mg cholesterol, 93mg sodium, 25g carbohydrate (14g sugars, 1g fiber), 2g protein.

    ]]>         Hot Honey Sweet Potatoes https://www.tasteofhome.com/recipes/hot-honey-sweet-potatoes/ Fri, 19 Sep 2025 19:23:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2175593

    Ingredients

    • HOT HONEY:
    • 1 cup honey
    • 1 teaspoon crushed red pepper flakes
    • 1 teaspoon cider vinegar
    • SWEET POTATOES:
    • 6 medium sweet potatoes, peeled and cut into 1-inch cubes
    • 1/4 cup hot honey (from above or store-bought)
    • 1/4 cup olive oil
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon garlic powder
    • 1/2 cup crumbled goat cheese, optional
    Text Ingredients

    Directions

    1. To make hot honey, heat honey and crushed red pepper flakes in a small saucepot. Bring to a boil; reduce heat to a low simmer for two minutes. Transfer to a canning jar; stir in cider vinegar. Cool completely. Let stand 1 hour before using. If desired, strain out crushed red pepper flakes. Cover and store leftovers in a cool dry place.
    2. Preheat oven to 425°. Place potatoes in a large bowl. Whisk together hot honey, oil, salt, pepper and garlic powder; add to potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 35-40 minutes, stirring once. If desired, drizzle with additional hot honey and sprinkle with goat cheese.

    Nutrition Facts

    3/4 cup: 158 calories, 5g fat (1g saturated fat), 0 cholesterol, 305mg sodium, 29g carbohydrate (15g sugars, 3g fiber), 2g protein.

    ]]>         Smoky Garlic Mashed Potatoes https://www.tasteofhome.com/recipes/smoky-garlic-mashed-potatoes/ Fri, 12 Sep 2025 15:40:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2175589

    Ingredients

    • 1 whole garlic bulb
    • 1 tablespoon canola oil
    • 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 10 cups)
    • 1 cup butter, cubed
    • 1 cup sour cream
    • 2 teaspoons salt
    • 3/4 teaspoon pepper
    • 1/2 cup heavy whipping cream
    • 2 cups shredded smoked Gouda
    • 1 cup shredded cheddar cheese
    • 1/4 teaspoon smoked paprika
    • 2 tablespoons minced fresh chives
    Text Ingredients

    Directions

    1. Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves; brush with oil. Wrap in heavy-duty foil. Bake until cloves are softened, 30-35 minutes. Unwrap and cool 10 minutes.
    2. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl.
    3. Squeeze garlic cloves into a bowl; mash with a fork until smooth. Add to potatoes.
    4. Add butter, sour cream, smoked paprika, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Sprinkle with additional cheese and chives and paprika, if desired.

    Nutrition Facts

    3/4 cup: 436 calories, 28g fat (17g saturated fat), 79mg cholesterol, 608mg sodium, 37g carbohydrate (4g sugars, 3g fiber), 10g protein.

    ]]>         Creole Shrimp and Sausage https://www.tasteofhome.com/recipes/creole-shrimp-sausage/ Thu, 07 Aug 2025 02:35:00 +0000 http://origin-www.tasteofhome.com/recipes/creole-shrimp-sausage/

    Ingredients

    • 1/2 cup water
    • 1/2 cup chicken broth
    • 1 cup quick-cooking bulgur
    • 1/2 teaspoon chili powder
    • 3/4 teaspoon Creole seasoning, divided
    • 1/2 pound smoked sausage, cut into 1/4-inch slices
    • 2 teaspoons olive oil, divided
    • 1 medium onion, chopped
    • 1 medium green pepper, chopped
    • 2 garlic cloves, minced
    • 1 can (16 ounces) kidney beans, rinsed and drained
    • 1 can (14-1/2 ounces) diced tomatoes, undrained
    • 1/2 pound uncooked jumbo shrimp, peeled and deveined
    • 1/2 teaspoon Worcestershire sauce
    Text Ingredients

    Directions

    1. In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender.
    2. Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm.
    3. In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.

    Creole Shrimp & Sausage Tips

    What's in Creole seasoning?

    Creole seasoning is a blend of dried herbs, garlic powder, onion powder, cayenne and paprika. If you can’t find it at the grocery store, you can easily make your own Creole seasoning.

    What can I use instead of bulgur in this shrimp and sausage recipe?

    If you wish to substitute the bulgur in this recipe, try using brown rice, quinoa or buckwheat instead.

    Can I make this shrimp and sausage recipe ahead of time?

    Yes! You can make this recipe ahead of time. Place the cooled cooked mixture in a covered container and refrigerate for up to 3 days. To reheat, microwave in 30-second intervals, stirring well each time, until it reaches 165°. Check out other Creole-style recipes, including jambalaya, ratatouille and gumbo.

    Creole Seasoning

    If you don’t have Creole seasoning in your cupboard, you can make your own using 1/4 tsp. each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

    Nutrition Facts

    1-1/4 cups sausage mixture with 1/2 cup bulgur: 510 calories, 19g fat (7g saturated fat), 108mg cholesterol, 1287mg sodium, 57g carbohydrate (10g sugars, 15g fiber), 30g protein.

    ]]>