‘Tis the season to be jolly (and full). Our CGMN volunteers, Sara Hewitt, Melissa Pietig, and Amy Amberg have plenty in store for you to help you celebrate this holiday season. From appetizing appetizers, to decadent desserts, and everything in between, there’s a recipe in store for any holiday gathering.
Try out this sweet and savory baked Brie dish to kick off the party.
1 package Brie cheese
chopped walnuts (almonds or pecans also work well!)
bread of choice for dipping
dried cranberries for garnish
- Preheat oven to 350 degrees F
- Place Brie in a shallow baking dish or cast iron
- Cut an X into the top of the Brie
- Place the dish into the preheated oven and bake until cheese is warm and bubbly
- Drizzle honey on top and add chopped walnuts and dried cranberry
- Serve with sliced or chunked bread
Note: You can mix and match your Brie toppings with different spices and sauces. This dish can also be made on the grill!
Looking for the perfect side to your holiday menu? Whip up this creamy Honey Butter Skillet Corn.
1 bag frozen corn
3 oz. cream cheese
2 tablespoons butter
2 tablespoons honey
- Melt butter and honey into a skillet
- Once melted add in corn and cook for 8 to 10 minutes
- Add cream cheese into the combined corn mixture and cook for an additional 5 minutes until all the cream cheese is melted and mixed well
- Once the corn is evenly covered transfer into a serving dish and enjoy!
Note: This recipe also works well on the grill!
The perfect meal for a chilly winter night, a one pot stop to make this delicious Beef Barley Soup.
1 ½ lb of beef, cubed (Sirloin or chuck works best)
1 small onion, diced
½ cup diced celery
½ cup sliced carrots
6 cups low sodium beef broth
¾ cup quick cook barley
1 14 oz can of crushed tomatoes, divided, do not drain
¼ teaspoon of dried thyme
- Cut beef into half inch cubes and brown beef in a stock pot
- Add in onion when the beef is about half done and cook until onion is tender
- Add remaining ingredients, half the tomatoes, and bring to a boil
- Reduce the heat and simmer 10-12 minutes or until vegetables and barley are cooked
- Add salt & pepper to taste, remaining tomatoes if preferred
- Soup may thicken upon standing, additional water may be added if needed
A buffet table menu hit, crockpot meatballs! Simple ingredients, simple directions, delicious taste.
3 dozen homemade or frozen meatballs
1 jar of grape jelly or honey
2 cups of your favorite BBQ sauce
- Place all ingredients into the crockpot and stir to coat the meatballs
- Cook on low for 3-4 hours
- Serve right from the crockpot or from a dish!
The perfect grazing snack for your holiday happy hour, serve up this Chex Mix with a delicious cranberry cocktail!
1 cup butter
1 cup vegetable oil
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 package pretzels of choice
½ box rice chex
½ box wheat chex
½ box corn chex
1 can peanuts (or other desire nuts)
- Preheat the oven to 225 degrees F
- Melt and stir first six ingredients in a pan over medium heat, until dissolved, being careful not to burn
- On a big roasting pan combine pretzels, cereal, and peanuts then pour liquid mixture over the top
- Bake in the preheated oven for 2 hour, stirring every 20 minutes
Who says pumpkin pie can only be enjoyed in November? Not us! Spice up your dessert table with this Dark Beer Pumpkin Pie.
1 cup sugar
½ teaspoon salt
½ teaspoon cloves
½ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon allspice
2 eggs, lightly beaten
1 ½ cups canned pumpkin
1 cup light cream
⅔ cup dark beer of choice
1 unbaked 10 inch pie shell
½ teaspoon ginger
- Preheat oven to 425 degrees F
- Combine sugar, salt, and spices into one bowl and mix
- Add eggs, pumpkin, cream, and beer to dry spice mixture
- Stir until well blended and pour into unbaked pie shell
- Bake pie at 425 for 15 minutes then reduce heat to 350 and bake for 35-40 more minutes
- All to cool before serving!