The CKP holiday recipe book

One thing that always comes up in a CKP meeting: food. Do we have a shared recipe doc for swapping ideas? You bet we do. Pre-pandemic, we held an annual Thanksgiving potluck before the holiday break, with delicious results. This year we’re focusing on our personal celebrations, so instead we’re sharing the most popular recipes we’ve enjoyed together over the years—as well as some new submissions.

(Note: our own recipes are presented in full, but we’re sharing the recipes sourced from our favorite chefs as links only in the interest of space. We love them all equally.)

What’s fall without a satisfying bowl of chili? Whether you serve it as a starter or the main dish, Amanda says this recipe blows away her family and comes from—yes, really—the newsletter of a canned cocktail brand.

INSTRUCTIONS

• Cook onions and garlic on a low flame with olive oil until golden brown.
• Add the ground beef to the pot. Move flame to medium heat. Break it apart with a wooden spoon. Cook until beef starts to brown. Keto szn!
• Add the chili powder, cumin, tomato sauce, garlic powder, salt, pepper and stir.
• Add the broth, diced tomatoes and drained beans, then stir
• Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 1 hour, stirring occasionally.
• Remove the pot from the heat. Let the chili sit for 30 minutes.

INGREDIENTS

• Olive oil
• 1 large yellow onion, diced
• 6 garlic cloves, diced
• 1 lb ground beef
• 2 Tbsp chili powder
• 1 cup tomato sauce
• 3 Tbsp of ground cumin
• 1 Tbsp garlic
• 1/2 Tbsp black pepper
• 1 1/2 cups beef broth
• 1 can diced tomatoes
• 1 can red kidney beans
• 1 can black beans
• 1 Tbsp salt

Ready for a Mexican holiday tradition with a Thanksgiving twist? For this dish, the usual ground beef and raisins used to stuff the peppers are substituted with ground turkey and cranberries, and the pepper is then topped with a pecan-based cream, as opposed to the classic nogada sauce, which is made with walnuts. For the final touch, pomegranate arils and fresh oregano on top are still a must, however.

Nothing needs to go to waste during the Holidays—not when you can use your leftover ingredients to make something as tasty as turkey stock.

INSTRUCTIONS

• Add your ingredients to a large stock pot (or split the batch into two pots)
• Fill the pot with water to cover ingredients
• Bring to a boil and then reduce heat to low
• Simmer uncovered for 8+ hours, adding water if needed (the ingredients should always be covered)
• Cool, strain and store in the fridge for up to one week; or freeze for up to six months
• Use in place of chicken broth

Note: I like to freeze in 1 cup or 4 cup increments for easy thawing/use

INGREDIENTS

• Olive oil
• 1 large yellow onion, diced
• 6 garlic cloves, diced
• 1 lb ground beef
• 2 Tbsp chili powder
• 1 cup tomato sauce
• 3 Tbsp of ground cumin
• 1 Tbsp garlic
• 1/2 Tbsp black pepper
• 1 1/2 cups beef broth
• 1 can diced tomatoes
• 1 can red kidney beans
• 1 can black beans
• 1 Tbsp salt

Let’s be honest: we all love a flavorful and juicy turkey. A whole turkey can be intimidating, so if this is your first time preparing a meal for the holidays, here’s a recipe that’s sure to be a hit.

For those of us who follow alternative diets, it can be hard to navigate the traditional holiday spread. But, you’re in luck with this tasty vegan version of Green Bean Casserole.

INSTRUCTIONS

• Heat oven to 350
• Dice the mushrooms and sauté in vegan butter until brown
• Mix tofutti, “milk,” pepper, and sautéed mushrooms in a large mixing box
• Fold all the drained green beans and 1 container of fried onions into the mix
• Add folded mix into a baking dish, 9×13 or whatever you have
• Bake for 30-35 mins or until hot all the way through
• Take out the casserole and top liberally with the other container of fried onions
• Bake for 5-10 more minutes until onions are golden brown

INGREDIENTS

• 4-5 14.5 oz cans of cut green beans (drained)
• 1 small package of white mushrooms, maybe pre-sliced
• 1 12 oz. container toffutti (2 if you like it soupy)
• 2 6 oz. containers of French’s French fried onions (yep, they’re vegan)
• ½ cup of unsweetened almond or oat milk
• ¼ tsp of ground black pepper
• 2-3 pats of Earth Balance or vegan butter

Whether you call it stuffing or dressing, this side is a must during the holidays. But every tradition could use an upgrade, like this cornbread stuffing recipe that turns up the heat.

INGREDIENTS

• Potatoes
• Milk
• Nature’s Seasoning
• Butter

INSTRUCTIONS

• Boil halved potatoes until fork tender.
• Mash potatoes with a dollop of butter and splash of milk.
• The secret ingredient is nature’s seasoning, and a lot of it, keep adding until it tastes amazing.
• Keep mashing and use a hand mixer until smooth and creamy

Although this casserole is made with summer squash, it’s a crowd pleaser at fall events, too. Secret hack: swap out the Ritz crackers and use crumbled short bread cookies on top instead.

This recipe was so popular with our team at our potlucks that there were multiple calls to share it. You’re welcome, reader.

Cornbread is a great substitute for dinner rolls over the holidays. Here’s a sweet recipe that can pass for a dessert and a side.

You can’t go wrong with pumpkin pie. What’s great about this recipe is you can add some cranberries to really get the tastebuds going.

INGREDIENTS

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin, divided
• 1/2 cup milk
• 1/3 cup vegetable oil
• 4 large eggs
• 1 1/2 tsp pumpkin pie spice, divided
• 1 pkg (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 tub (8 oz) Cool Whip, thawed
• 1/4 cup caramel topping
• 1/2 cup pecan halves (DO NOT CHOP)

INSTRUCTIONS

• Preheat oven to 350 degrees.
• Grease and FLOUR two 9-inch round cake pans.
• Beat cake mix, 1 cup of pumpkin, milk, oil, eggs, and 1 tsp of the pumpkin pie spice in large bowl with electric mixer on medium until well blended. Pour evenly info prepared pans.
• Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese (softened) in a small bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining 1/2 tsp pumpkin pie spice; mix well. Stir in Cool Whip.
• Remove cake layers from pans; cut each layer horizontally in half with a serrated knife to make four layers of cake. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer! Drizzle with caramel topping and pecans.

Who doesn’t love to end the night with a something warm and sweet to sip. Check out this Mexican Hot Chocolate with cinnamon and vanilla that’s thick, creamy and perfect for dipping a cookie into.