So inspired by another thread, I was wondering if anyone has any great recipes that they would be willing to share that they love to make during the holidays. You can share anything from appetizers to dessert, snacks, side dishes, drinks, anything!

I am going to be making this Chocolate Chip Cheesecake Dip but we are also supposed to bring some other sort of small appetizer for people to snack on before dinner is ready. I have no idea what I am taking because it needs to be pretty inexpensive.

Share away!

These potatoes are standard at all family events now because they are a huge hit. I learned them in a cooking class and the girl I was paired up with also brings them to every family event too.

Potatoes Dauphinoise (kind of like scalloped potatoes)

3 TBLS unsalted butter (room temperature)
3 lbs russet potatoes, peeled, cut into thin rounds
1 1/4 cups whipping cream
1 1/4 cups whole milk 1/2 cup chopped fresh chives
2 tsp chopped fresh thyme
1 tsp salt
1/2 tsp ground black pepper

1. Preheat oven to 400 degrees. Butter an 8X8X 2-inch glass baking dish with 1 tablespoon butter.

2. In a large pot over medium-high heat, combine the potatoes, cream, milk, chives, thyme, salt, pepper, and remaining 2 tablespoons butter. Cover and bring to a boil.

3. Transfer the potato mixture to the prepared dish overlapping top layer of potatoes in a pattern if desired. Cover the dish with foil and bake for 40 minutes in the preheated oven. Remove the foil and continue to bake until potatoes are tender, the sauce bubbles thickly and the top is brown which is usually 15 minutes. Let the potatoes stand for 10 minutes before serving.

I have a noob question, What is whipping cream? Is it the same thing as whipped cream? Or is this like Cool Whip? What is heavy cream? If I ever see any 'creams' in a recipe I avoid it because I don't have a clue what kind of 'cream' they are referring to. If anyone could help me with this I would appreciate it!!!

Your recipes sound awesome!!!

I'll add some of mine tonight.

^Heavy cream, whipping cream, and heavy whipping cream are basically all the same thing. They are what whipped cream is like before it is whipped and sweetened, meaning that they are liquids in a carton that taste like really thick, fatty milk. You can make homemade whipped cream with them, but they have many other uses too.

My mom has been making this succotash we saw on some cooking show for the past year or two at thanksgiving and it is sooooo good. Don't let the brussels sprouts turn you off, it is like a completely different food:

1 tablespoon olive oil
3/4 pound bacon, diced
3 tablespoons chopped garlic
3 shallots, sliced
3/4 pound Brussels sprouts, outer leaves peeled, halved
1 (16-ounce) bag frozen corn kernels, thawed
2 tablespoons chopped fresh thyme leaves
1 (15-ounce) can white beans, drained
4 plum tomatoes, seeded and finely diced
3 tablespoons chopped fresh parsley leaves
Pinch salt
Pinch freshly cracked black pepper
Squeeze fresh lemon juice

Preheat the oven to 400 degrees F.

In a large oven-proof skillet over medium-high heat, add the oil. Add bacon and render for 4 to 5 minutes until crisp. Stir in the garlic, shallots, and Brussels sprouts and cook for 3 minutes. Add the corn kernels and thyme. Toss well and bake until the Brussels sprouts develop nice color, about 10 to 12 minutes. Remove the succotash from the oven and put it into a bowl. Add the white beans, tomatoes, and parsley. Toss well to combine. Season the succotash with salt, pepper, and fresh lemon juice, to taste. Transfer the succotash to a serving platter and serve.