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Share Your Holiday Recipes with Patch

Have a special family recipe for the holidays? Share the love!

Every family has a dish, drink or treat that reminds them of the holidays—even if you're tasting it in July!

We want to hear your holiday recipes. It's a lot to ask, so in exchange, Patch editors will round up recipes from their foodie readers to share with you. 

It doesn't have to be complicated or gourmet. We're not pros here. We're your neighbors, and with your help, we want to find new ways to treat our families this winter.

Hit the "Submit Photo & Video" button above to share your own recipes, or email your editor with questions. And from all of us at Patch, Happy Holidays!

Avocado Chocolate Mousse

  • 4 ripe avocados
  • 1 cup unsweetened cocoa powder
  • 1/2 cup raw sugar
  • 1/2 cup agave nectar
  • 1 teaspoon peppermint extract
  • pinch salt

Dump everything into food processor and mix until creamy. You may have to stop a few times to scrape down the sides (and taste test). You can serve immediately or let it set up in refrigerator.

Submitted by Caryn Dugan, Town and Country vegan cooking instructor 

Vegan Pâté

  • 1 and 1/2 cups marinated button mushrooms (I used Schnucks' teriyaki mushrooms from the antipasto bar, but you could easily marinate your own mushrooms with whatever flavor appeals to you.)
  • 1 and 1/2 cups shelled walnuts

Combine in a food processor until smooth. Serve at room temp with pita or baguette.

Dipped Pretzels

  • 18 large pretzel rods
  • 1/2 bag chocolate (or white chocolate) chips

Melt chocolate over a double boiler or in the microwave. Dip 1/3 of the pretzel in the melted chocolate, making sure to let excess drip back into bowl. Lay on parchment paper. Before the chocolate sets, sprinkle with bright sugar sand or sprinkles, or drizzle with contrasting chocolate.

Both submitted by Ellie Hayes, University City 

Spinach Dip

  • 1 package of dry Good Season's ranch dressing/dip
  • 8 ounces of sour cream
  • 8 ounces of mayonnaise
  • 1 package of frozen, chopped spinach

Thaw and drain spinach. Mix with above ingredients and refrigerate for several hours. Serve with Wheat Thins or Sociables crackers.

Submitted by Sheri Gassaway, Webster Groves Patch editor

Breakfast Casserole

  • 12 beaten eggs
  • 14 slices bread
  • 2 ¼ cups milk
  • 2 ½ cups grated cheese
  • 1 pound sausage, browned and drained
  • 1 teaspoon salt
  • 1 teaspoon pepper

Spray casserole dish with cooking spray, Layer bread on bottom. Layer sausage and cheese until used up. Beat eggs, milk, salt and pepper together. Pour mixture evenly in casserole dish. Refrigerate overnight and bake in the morning. Serve with salsa.

Submitted by Lindsay Toler, Patch.com Social Media Reporter

Candy Cane Martini

  • 2 ounces strawberry vodka
  • 4 dashes (about 1 teaspoon) white creme de menthe
  • 2 1/2 ounces cranberry juice

Combine ingredients. Rim glass with crushed candy canes. (We used water to stick and it worked great, but they were a little difficult to clean.) Garnish with a mini candy cane. Makes one. You can also use origional green creme de menthe for a darker red color.

Submitted by Kasey Lucas, Chesterfield


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