Readers’ Potluck

11 Holiday Recipes Shared by Our Readers

It’s the best time of year for all you food lovers out there! Holiday gatherings, work parties, it all means a lot of new recipes coming into our lives .

So, with Thanksgiving coming in hot next week, it seemed like the perfect time to put together our Second Annual Readers’ Potluck!

That’s right, I’m back this year with 11 more recipes straight from our readers tables sure to get those mouths watering! We’ve got snacks, sides, desserts, and even a simple little drink that even I could be talked into sipping once or twice this holiday season. Get those ovens preheated and let’s dig in!

Drinks

Image credit: Tara

Spiked Cider - Submitted by Tara

Note from me: Tara was kind enough to provide two different recipes depending on how labor intensive you want your spiked cider to be!

Ingredients:

Simple Spiked Cider

• Carton of Apple Cider

• Bottle of Dark Spiced Rum

Directions:

Mix apple cider and dark spiced rum together to taste. Microwave until warm. 

Ingredients:

Fancy Spiked (Mulled) Cider

• Carton of Apple Juice

• Cinnamon Stick

• Star Anise

• Cloves

• Allspice

• Ginger

• Bottle of Dark Spiced Rum, Bourbon, or Brandy

Directions:

In a saucepan or small pot mix together apple juice and all spices to taste. Bring to a boil. Let simmer for 2-3 hours. Add alcohol of choice and let simmer for an additional 10 minutes. Let cool some before serving.

Note from Tara on Simple recipe - “It is not much of a recipe but it was so nice to sip on!”

Snacks

Bacon Wrapped Jalapeño Poppers - Submitted by Jonathan

Ingredients:

• 12 Jalapeños (ideally 3-4 inches long)

• 1 8oz block of Cream Cheese (softened)

• 1/2 tsp Onion Powder

• 1/2 tsp Salt

• 1/2 tsp Pepper

• 12 slices non-thick cut Bacon

• Cooking Spray

Directions:

Preheat oven to 400 degrees and line baking sheet with foil sprayed with cooking spray. Cut jalapeños in half lengthwise and scoop out the insides. In a bowl, mix together onion powder, salt, pepper, and cream cheese. Fill each jalapeño half with cream cheese mixture. Cut slices of bacon in half crosswise and wrap each pepper half in a slice of bacon. Secure bacon with a toothpick. Arrange peppers on baking sheet. Bake for 20-25 minutes until bacon is crispy and browned.

Ham Rolls - Submitted by Katy

Ingredients:

Image credit: Culinaryhill.com

• 1 lb cooked Ham from the deli (sliced thick enough to roll)

• 1 block of Cream Cheese (softened)

• 1/2 cup - 1cup Mayo

• Horseradish to taste

• Whole Dill Pickles

Directions:

In a bowl, mix together horseradish, mayo, and cream cheese. You want it to be soft enough to spread. Quarter the pickles long ways. Spread mixture on ham slices, add a pickle quarter (or two,) and roll them up.

Note from Katy - “This is for brave readers because it involves some ingredients that can be very hit or miss. But I promise these do not disappoint and are a staple at all our holiday gatherings!”

Sides

Baba's Mushroom Soup - Submitted by Zandy

Ingredients:

• 2 Medium to Large Potatoes

• 1-2lbs sliced or quartered Mushrooms

• 4 Tbsp Butter

• 4 cups Chicken Broth

• 1/2 tsp Paprika

• 2 Tbsp Flour

• 1/2 cup Sauerkraut Juice

• Water as needed

• Salt and Pepper to taste

Directions:

Dice, boil, and mash (with chunks remaining) two potatoes. Saute mushrooms in butter then add chicken broth. Mix together paprika, flour, and salt & pepper to taste with water as needed. Cook mushrooms until tender then add potatoes. Reduce to simmer. Add sauerkraut juice. Thin or thicken to preference with water or flour mix.

Note from Zandy - “A thinner broth is what I aim for and it’s better the second day after the flavors meld.”

Brussels Sprouts with Honey Glaze - Submitted by Courtney

Ingredients:

• 1 1/2lbs Brussels Sprouts (trimmed and halved)

• 1/4 Extra Virgin Olive Oil

• 1/2 tsp Kosher Salt

• Freshly Ground Pepper

• 1/4 cup Honey

• 1/3 cup Sherry Vinegar OR Red Wine Vinegar

• 3/4 tsp Crushed Red Pepper Flakes (optional)

• 3 Tbsp Unsalted Butter

• 3 Scallions (thinly sliced on the diagonal)

• 1 tsp finely grated Lemon Zest

Directions:

Place a baking sheet on bottom rack of an oven preheating to 450 degrees. Toss brussels sprouts in oil in a large bowl and season with salt and pepper. Remove baking sheet from oven carefully (it’s hot ya’ll) and arrange brussels sprouts on sheet, cut side down. Roast brussels sprouts on bottom rack until softened and brown, around 20-25 minutes. While those are roasting, in a saucepan, bring honey to a simmer over medium heat. Reduce to medium low heat and cook (stirring often) until honey is a deep amber color but not burnt (it might be foamy which is okay) 3-4 minutes. Remove honey from heat and add vinegar and red pepper flakes, whisking until sauce is smooth. Return sauce to medium heat, add butter, 1/2 tsp of salt, and cook (while whisking constantly) until glossy and slightly thickened…3-4 minutes. Transfer brussels sprouts to large bowl, add honey glaze and scallions. Toss to combine. Top with lemon zest.

Note from Courtney - “I LOVE Brussels but I know that I am in the minority. This recipe takes the otherwise controversial ingredient and makes it a warm sweet and savory treat that plays well with others. My husband has a palate for vegetables that is comparable to a 5 year old; he loves and eats it so really, anyone will.”

Spanish Rice - submitted by Zandy

• 6 slices Bacon

• 1 lb. Ground Beef

• 1 medium Onion, finely chopped

• 1 Green Pepper, finely chopped

• 1 28-oz. can Tomatoes, cut up

• 1 1/2 cup Water

• 3/4 cup Long Grain Rice

• 1 Tbsp Brown Sugar

• 1 Tbsp Worcestershire Sauce

• 1 tsp Salt

• 1 tsp Chili Powder

• 1/8 tsp Pepper

• Dash of Hot Sauce

• 8 oz. Shredded Cheddar

Directions:

Cook ground beef in large skillet until brown and set aside in bowl. Wipe pan of drippings. Fry bacon in same skillet until crisp. Drain on paper towels, crumble, and set aside. Drain all but 2 Tbsps of fat from pan. In bacon drippings, cook peppers and onions until tender. Stir in ground beef, undrained tomatoes, water, rice, brown sugar, Worcestershire sauce, salt, chili powder, pepper, and hot sauce to taste. Cover and let simmer for 30ish minutes or until rice is done and most liquid is absorbed. Top with crumbled bacon and shredded cheese.

Salsa Shredded Chicken - Submitted by Sam

Ingredients:

• 1 jar of Salsa (any red salsa)

• 1 Taco Seasoning pack

• 3 - 4 Chicken Breasts

• 1 can go Green Chiles

• 1 jar Salsa Verde

Directions:

In a slow cooker, mix together the jar of red salsa and the taco seasoning pack. Add green chiles and jar of salsa verde. Submerge chicken breasts. Cook on low for 4 hours. Once done, shred chicken and mix together with sauce. Serve over rice, noodles, make tacos, quesadillas, or just eat as is. 

Note from Sam: It's juicy and delicious!

Buffalo Crack Chicken - Submitted by Sam

Ingredients:

• 2 -3 Chicken Breasts

• Block of Cream Cheese

• Hot Sauce (Red Hot recommended)

• 2 cups Shredded Cheese of your choice (Sam uses Colby Jack)

• Noodles

Directions:

Cut up chicken breasts into chunks and cube cream cheese block. Combine both into slow cook and cook on low for 4 hours. Mix together and add hot sauce to taste. Mix in shredded cheese. Cook noodles of choice, drain, and add to mixture. Mix and serve!

Note from me - I love all things Buff Chick Dip related so this one is at the top of my must try list!

Desserts

Vanilla Creme Brûlée - Submitted by Courtney

Ingredients:

• 2 cups Heavy or Light Cream (or half and half)

• 1 Vanilla Bean (split lengthwise) OR 1 tsp Vanilla Extract

• 1/8 tsp Salt

• 5 Egg Yolks

• 1/2 cup Sugar (with extra for topping)

Directions:

Preheat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.) In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes.

Note from Courtney- I love an easy dessert that makes it seem like you did way more work than you did. If you’re like me, then you will love this recipe; filled with simple ingredients that are highlighted nicely and will make an impressive impact on your guests. Plus, you get to use a kitchen torch so it adds a fun pizzaz. 

Pumpkin Roll - Submitted by Colleen

Ingredients:

• 1 cup Sugar

• 3/4 cup Flour

• 1 tsp Baking Powder

• 1 tsp Pumpkin Pie Spice

• 2 Tbsp Cinnamon

• 1/4 tsp Salt

• 3 Eggs

• 2/3 cup Canned Pumpkin

• 8 oz block of Cream Cheese

• 6 Tbsp Butter

• 1 tsp Vanilla

• 1 cup Powdered Sugar

Directions:

In a bowl mix together sugar, flour, baking powder, pumpkin pie spice, cinnamon, and salt. Once combined, add in eggs and canned pumpkin and mix well. Line a cookie sheet with a lip (or a jelly roll pan) with wax paper. Pour mix evenly over pan. Bake at 375 for 15 minutes. Dampen a clean dish towel and sprinkle with powdered sugar. Carefully turn cake out onto towel with the wax paper side up. Roll the cake then place in fridge until cool. While cake cools, mix cream cheese with butter, vanilla, and a cup of powdered sugar. Once cake is cool, unroll it, remove wax paper, and spread cream cheese icing over it. Re-roll cake with icing. Enjoy!

Note from Colleen: “I make a lot of these and have found the best ratio while baking, is to make two rolls and three recipes of icing (or you could just make another 1/2 recipe). The icing is the real star of the roll, and lets the spices of the cake shine.”

Leftovers

Frank Blandi’s Original Devonshire Sandwich - Submitted by Zandy

Ingredients:

Cream Sauce

• 3/4 stick of Butter, melted

• 1 cup Flour

• 1/4 lb Cheddar Cheese, grated

• 1 pint Chicken Broth

• 1 pint Hot Milk

• 1 tsp Salt

Per Sandwich

• 1 slice of Toast, crusts trimmed off

• 3 slices crisp Bacon

• 5 thin slices cooked Turkey Breast

• Cream Sauce (recipe above)

• Melted Butter

• Parmesan Cheese and Paprika

Directions:

For Cream Sauce: Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk, stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough sauce for 6 Devonshire sandwiches.

For each sandwich: Preheat oven to 450 degrees. In a glass casserole dish if making more than one sandwich at once, place 1 slice of toast and top with 3 slices bacon. Add 5 thin slices of cooked turkey breast. Cover completely with cream sauce. Sprinkle with a little melted butter, then with the combined Parmesan cheese and paprika. Bake 10 to 15 minutes or until golden brown.

Which recipe are you eyeing up for your table this year? Let me know in the comments below! And a very special thank you to all who submitted recipes for this year’s potluck!