This time of year can be complicated as you try to coordinate plans and finish holiday shopping. Between work events and gatherings with family and friends, chances are you'll be asked to bring a dish. If you are in need of easy sides to impress your family, friends, or co-workers at your next holiday gathering, we've got you covered. With these simple, yet delicious recipes, you can bring a homemade dish that will become a holiday staple for years to come.
CRANBERRY SAUCE
Ingredients
- one package fresh cranberries
- one can of crushed pineapple
- cinnamon (optional)
- ginger (optional)
- orange zest (optional)
- honey (optional)
Directions
- Place cranberries and crushed pineapple in a medium saucepan.
- Simmer on low until broken down and smooth, stirring occasionally.
- Season with optional ingredients to taste.
CORN SOUFFLÈ
Ingredients
- 1 (15 oz.) can corn, with liquid
- 1 (15 oz.) can creamed corn, with liquid
- 1 (8.5 oz.) box Jiffy corn muffin mix, unprepared
- 1 c. sour cream
- 1/2 c. melted butter
- 1 egg
Directions
-
Preheat oven to 350 degrees and lightly grease a 9″ square baking dish.
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In a medium bowl, mix all ingredients together.
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Bake for 50-60 minutes or until soufflé is golden brown and the center is set.
Note: This can be doubled and baked in a 9×13 baking dish. Just make sure to cook it 10-15 minutes longer until center is set.
HOT SPICED TEA
Ingredients
- 1 c. instant tea powder
- 2 c. orange-flavored drink mix
- 1 (3 oz.) package powdered lemonade mix
- 2 c. sugar
- 2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
Directions
- Mix all ingredients together until well-blended.
- Store in an air-tight container.
- To use, mix three to four tablespoons of mix with one cup of hot water.
- Adjust to taste.
BROCCOLI SALAD
for the salad:
- 1 lb. broccoli florets, thinly sliced and then roughly chopped
- ½ c. raw sunflower seeds or slivered almonds
- ½ c. finely chopped red onion
- ⅓ cup dried cranberries or dried tart cherries, chopped
for the dressing:
- ⅓ cup extra-virgin olive oil
- 2 tbsp. apple cider vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. honey
- 1 medium clove garlic, pressed or minced
- ¼ tsp. fine sea salt
Directions
- Toast the sunflower seeds or almonds by pouring them into a medium skillet over medium heat. Cook, stirring frequently until they are turning golden on the sides, about 5 minutes.
- Pour the toasted seeds into a large serving bowl.
- Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
- In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
- Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing.
- Let the salad marinate for at least 20 minutes (or even overnight) in the refrigerator.
