Holiday Recipes 2024
Looking to add a personal touch to your holiday table this season? We’ve gathered favorite holiday recipes from several of our talented realtors (and cooks) at Stephens Real Estate. From family traditions to unique culinary creations, these dishes are sure to bring warmth and joy to your celebrations. Dive in and discover the flavors our team loves to share with family, friends, and now, with you.
Ahnya Lewis – Amaretto No-Bake Cheesecake
“This is my mom’s recipe, and I look forward to this one every year!”
Ingredients:
• 9-inch graham cracker crust
• 2 packages (8 oz each) cream cheese, softened
• 1/3 cup sugar
• 2 tsp almond extract
• 2 tbsp amaretto liqueur (optional)
• 1 tub (8 oz) Cool Whip
• Optional Topping: 1/2 cup sliced almonds, toasted with melted butter and brown sugar (to
taste)
Instructions:
1. In a mixing bowl, cream the softened cream cheese, sugar, almond extract, and optional
amaretto until smooth.
2. Gently fold in the Cool Whip until well combined.
3. Spoon the mixture into the prepared graham cracker crust, smoothing the top evenly.
4. If desired, toast the sliced almonds with melted butter and brown sugar, then sprinkle over
the top of the cheesecake.
5. Chill in the fridge for at least 4 hours to set.
6. Slice and serve. Enjoy!
Amy Wilson – Molasses Sugar Cookies
(Mom/Gran’s Recipe)
“This cookie recipe was a favorite of my cousins, siblings and me growing up. My grandmother use to make them. They are still a favorite when I bake them for the holidays.”
Yields: 5 dozen cookies
Ingredients:
• 3/4 cup shortening
• 1 cup sugar
• 1/4 cup molasses
• 1 egg
• 2 teaspoons baking soda
• 2 cups flour
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• Additional sugar (for rolling)
Instructions:
1. Melt the shortening in a saucepan over low heat. Remove from heat and let it cool slightly.
2. Mix in the sugar, egg, and molasses. Beat well until combined.
3. In a separate bowl, sift together the flour, baking soda, cloves, ginger, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
5. Chill the dough in the refrigerator until firm.
6. Preheat your oven to 375°F (190°C).
7. Form dough into 1-inch balls, roll each ball in sugar, and place them on a greased cookie
sheet.
8. Bake for 8-10 minutes, or until cookies are set but still soft.
9. Cool on a wire rack and enjoy!
Anne Warkentine – Mom’s Banana Bread
“Everybody needs a go-to banana bread recipe. This one is always perfect and extra moist. Everyone asks for the recipe.”
Ingredients:
• 1/2 cup butter
• 1 1/2 cups sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 cup mashed bananas (more is okay)
• 1/4 cup milk (okay to substitute buttermilk or yogurt — I often use 1/4 cup vanilla yogurt)
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
2. Cream the butter and sugar together in a large bowl until smooth.
3. Add the dry ingredients (salt, baking soda, baking powder, and flour) and the beaten eggs
to the butter-sugar mixture, stirring until just combined.
4. Alternate adding the mashed bananas and milk (or substitute), mixing well after each
addition.
5. Pour the batter into the greased loaf pan.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy your banana bread!
David Dunn – Puppy Chow Crunch
“Family Feud! For years my brother and I have arrived at holiday family parties with puppy chow in hand. Each with our own tricks and added treats. We poll the attendees to see which is better that particular year. The head to head match up is pretty close but my version, the Puppy Chow Crunch, has been a popular pick of late! Pro tip: You don’t need so much powdered sugar! I never have to sift through powdered sugar to find the last piece of puppy chow!”
Ingredients:
• 1 (12 oz) bag semi-sweet chocolate chips
• 1 stick butter
• 1 cup peanut butter
• 1 large box Chex cereal (rice Chex preferred, corn Chex works too)
• Powdered sugar
• 1 box Buncha Crunch (movie theater size)
• Large roasting pan
• 2 paper bags (grocery store size)
Instructions:
1. In a pot, melt the chocolate chips and butter on the stove, stirring frequently.
2. Once melted, add the peanut butter and stir well until smooth. Be careful not to burn the mixture.
3. Empty the Chex cereal into a large roasting pan.
4. Pour the chocolate mixture over the cereal and stir until the cereal is fully coated. (For David’s version, add the Buncha Crunch after the cereal is coated.)
5. Transfer the coated cereal into a doubled-up paper bag. For extra crunch, sprinkle a small amount of powdered sugar in the bottom of the bag before adding the cereal.
6. Add a thin layer of powdered sugar to the bag. Roll up the bag and shake well.
7. Repeat the previous step until your desired level of powdered sugar coverage is reached.
8. Secure the bag and refrigerate or set it outside to cool if the weather is cool.
9. Serve in a festive bowl and enjoy!
Heidi Minnis – Melt in Your Mouth Drop Biscuits
“These biscuits are quick and easy to add to any meal. I love serving them with butter or honey.”
Ingredients
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 to 3 tablespoons sugar (depending upon how sweet you like them)
• 1/4 teaspoon salt
• 1/2 cup butter, melted
• 1 cup whole milk
Directions
1. Heat oven to 450 degrees. Mix together flour, baking powder, sugar and salt.
2. Add melted butter and milk. Stir just until moistened. (Best to let melted butter cool a bit before adding.)
3. Immediately drop by heaping tablespoons (15 biscuits) onto large, lightly greased (or parchment-lined) cookie sheet –
4. Cook for 10 to 12 minutes or until edges turn golden brown.
Ken Morris – Asian Crunch Salad
Ken says, “I’ve brought this salad to the Stephens Thanksgiving lunch for over 30 years. It’s always a crowd favorite!”
Ingredients:
• ½ large head of cabbage (shredded) or 2 bags of coleslaw mix
• 8 chopped green onions (or ½ cup red onion)
• ⅔ cup slivered almonds (or 1 cup chopped walnuts)
• 2 packs of Ramen noodles (discard seasoning)
• 4 tablespoons butter (for sautéing)
Dressing:
• 1 cup vegetable or canola oil
• ½ cup rice wine vinegar
• 1 cup sugar
• 2 tablespoons soy sauce
Instructions:
1. Prepare the Cabbage: If using a large cabbage, shred it. Otherwise, use the pre-packaged coleslaw mix.
2. Sauté Noodles & Nuts: In a pan, melt the butter and sauté the Ramen noodles and nuts until golden brown. Add more butter if needed. Drain on paper towels and let cool. Store in an airtight container until ready to use.
3. Prepare Dressing: Mix ingredients ahead of time so flavors can meld. Shake well before using.
4. Assemble the Salad: Right before serving, toss the cabbage, green onions, sautéed noodles, and nuts together. Add dressing to coat the salad, but don’t drench it. Serve immediately to keep the crunch!
Lauren Ballard – Savory Seasoned Oyster Crackers
“My great grandma used to have a big glass container of these in the kitchen. It’s a family favorite.”
Ingredients:
• 2 packages (12 oz each) oyster crackers
• 2 sticks butter (or oleo)
• 1 tsp dill weed
• 1 tsp fine herbs blend
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
Instructions:
1. Preheat your oven to 250°F.
2. In a saucepan, melt the butter over low heat.
3. Stir in the dill weed, fine herbs, garlic powder, and onion powder until well combined.
4. Place the oyster crackers in a large bowl and pour the butter mixture over the crackers. Toss gently to coat all the crackers evenly.
5. Spread the seasoned crackers in a single layer on a baking sheet.
6. Bake at 250°F for 2 hours, stirring occasionally to ensure even baking.
7. Remove from the oven and let cool before serving.
Lee Beth Dever – Brie Cheese w/Hot Caramel Sauce and Craisins
Lee Beth says, “This is the easiest, yummy, holiday appetizer – and I don’t even like brie cheese! I prepare this right before guests arrive for holiday parties. So easy and so good!”
1. Prepare the Brie: Remove the rind from a large round of Brie cheese.
2. Wrap the Dough: Drape a Pillsbury Dough Sheet over the top of the Brie, wrapping it securely underneath. Smooth the top, trimming any excess dough. Use a star-shaped cookie cutter to create small dough stars from the scraps, and place them on top of the wrapped Brie.
3. Egg Wash: In a small bowl, mix melted butter, egg yolk, and a little water to create an egg wash. Brush this mixture over the dough to give it a golden finish when baked.
4. Bake: Place the wrapped Brie in a round baking dish and bake according to the temperature and time specified for the Pillsbury Dough Sheet (or until the dough is golden brown). Keep an eye on it toward the end to avoid overbaking.
5. Caramel Sauce: While the Brie is baking, heat caramel sauce in a small saucepan over medium heat until it becomes bubbly, stirring often.
6. Finishing Touches: Once the Brie is baked and golden, remove it from the oven. Pour the warm caramel sauce over the top and sprinkle with dried cranberries (craisins).
7. Serve: Serve the Brie warm with your favorite crackers. Enjoy!
Lisa Stofac – Sweet Southern Praline French Toast Casserole
“Us Southern girls love a good casserole, and this one is perfect for the holidays. You assemble it the night before and pop it in the oven before breakfast or brunch.”
Ingredients:
• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping (recipe below)
Directions:
The Evening Before
1. Slice French bread into 20 slices, about 1 inch thick each.
2. Generously butter a 9×13-inch baking dish and arrange the bread slices in two rows, overlapping slightly.
3. In a large bowl, whisk together the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
4. Pour the mixture evenly over the bread slices, making sure all slices are soaked. Spoon some of the mixture between slices as needed.
5. Cover with foil and refrigerate overnight.
The Next Morning
1. Preheat the oven to 350°F.
2. Make the Praline Topping:
• 1/2 pound (2 sticks) melted butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• In a medium bowl, combine melted butter, brown sugar, pecans, corn syrup,
cinnamon, and nutmeg. Mix until well blended.
3. Spread the praline topping evenly over the soaked bread slices.
4. Bake for 40 minutes, until puffed and lightly golden.
5. Serve with maple syrup if desired. Enjoy!
Oliver Minnis – Quick & Easy Appetizer
“I’m not much of a cook, but this makes it look like I know what I’m doing.”
Ingredients:
• 1 or 2 truffle goat cheese dip from Merchants
• 1 paprika garlic hummus from Merchants
• Serving plate or bowl
Instructions:
1. Pick Up Appetizers: Visit Merchants restaurant and order truffle goat cheese dip and paprika garlic hummus.
2. Bring Them Home: Carefully transport the appetizers.
3. Plate the Appetizers: Once home, transfer the appetizers to a nice serving plate or bowl to create an appealing presentation.
4. Serve and Enjoy: Serve the appetizers as if you made them yourself, impressing your guests with your culinary skills!
Shelley Ezell – Sweet OR Spicy Goat Cheese Dip
“This easy and delicious dip can be enjoyed as a sweet treat or with a spice. It’s great for holiday parties, but we like it for ballgames too!”
Ingredients:
• 10 oz goat cheese (softened)
• 1/4–1/3 cup of fruit spread (choose your favorite):
– Sweet option: Cherry fruit spread
– Spicy option: Robert Rothschild Roasted Pineapple and Habanero Gourmet Sauce
• Pita chips, for serving
Instructions:
1. Prepare the Dip: Place softened goat cheese in a mixing bowl. Stir in 1/4 to 1/3 cup of your chosen fruit spread, adjusting the amount based on your desired level of sweetness or spiciness.
2. Dress It Up: Once well combined, transfer the dip to a serving dish. Add a dollop of the fruit spread or sauce on top for extra flavor and a touch of elegance.
3. Serve: Pair with pita chips and enjoy!
