Holiday Recipes

Holiday Recipes

December 09, 2022

Hearty Lasagna Soup

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Lasagna is the ultimate winter dish. It’s warm, bursting with flavor, and full of gooey cheese, making it beloved by kids and adults. But if you don’t have time to put all those layers together, try this recipe with all the deliciousness of lasagna in a hearty soup!

Serves 6-8


1 pound lean ground beef

½ yellow onion, diced

4-5 garlic cloves, minced

1 jar pasta sauce

9 cups low sodium chicken broth

1 (14-ounce can) crushed tomatoes

2 tablespoons tomato paste

1½ teaspoons granulated sugar

1 tablespoon dried basil

1 teaspoon dried parsley

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon pepper

1 whole bay leaf

10 uncooked lasagna noodles broken into 1-2 inch pieces

½ cup heavy cream

shredded mozzarella cheese

freshly finely grated Parmesan cheese

ricotta cheese


1. Heat a large soup pot over medium-high heat. Add in the beef and onion and cook, stirring occasionally until beef is browned. Add in garlic, and sauté for 30 seconds. Drain off any excess fat.

2. Add in the sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, sugar, seasonings, bay leaf, and lasagna noodles. Bring to a boil, and then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).

3. Discard bay leaf, and stir in heavy cream and 3 cups chicken broth to reach desired consistency. Garnish individual servings with the cheeses.

LPL Tracking #1-05199765

Content provider: ReminderMedia

Spiced Apple Sangria

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Why relegate sangria to the summer? Add a little freshness to your holiday season with this fruit and wine concoction. This refreshing white wine version is an easily adaptable spirit that will take you from fall through all of the holiday festivities.


2 Honeycrisp apples

1 bottle (750ml) Chardonnay (use grape juice for a nonalcoholic version)

¼ cup honey

2 oranges, one of them quartered

1 lemon, quartered

1 lime, quartered

2 cinnamon sticks

2 quarter-sized slices of fresh ginger

3 whole cloves

2 tablespoons sugar

½ teaspoon ground cinnamon


Club soda


1. Peel, core, and chop one of the apples. Quarter one of the oranges.

2. In a bowl, combine the Chardonnay and honey. Add the quartered orange, lemon, lime, cinnamon sticks, chopped apple, ginger, and cloves, and refrigerate overnight. (If you don’t want to wait that long, let it sit for at least 4 hours.)

3. Strain the sangria into a pitcher.

4. Peel, core, and finely chop the remaining apple. Peel, section, and chop the remaining orange. Mix the apple and orange in a bowl.

5. On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses, and dip in the cinnamon sugar to coat.

6. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange.

LPL Tracking #1-05198798

Content provider: ReminderMedia

Brown Sugar and Cinnamon Pull-Apart Bread

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If cinnamon doughnuts took a toffee bath, the resulting treat would be similar to monkey bread. Cinnamon-sugar-coated dough is baked in a pool of brown sugar and butter for the ultimate holiday indulgence.


4 packages biscuit dough

2 cups light or dark brown sugar

1½ cups butter, melted

2 tablespoons honey

½ cup cinnamon sugar mixture

Walnuts, if desired


1. Preheat the oven to 350°F, and grease a bundt pan with nonstick spray.

2. Cut each biscuit into quarters, and then coat in the cinnamon sugar mixture. Layer the pieces into the greased pan, making sure they are evenly distributed.

3. In a saucepan, melt together the brown sugar, butter, and honey. Continue to stir until a slightly runny glaze forms, and quickly pour over the biscuit pieces.

4. Bake for 30–35 minutes, until the biscuits are golden brown.

5. Remove from the oven and allow to cool in the pan for at least 10 minutes. Carefully place a large plate serving tray over the pan, and flip over the bundt pan. Pull the pan away from the bread ring carefully, avoiding the hot glaze. Top with walnuts, if desired.

LPL Tracking #1-05198312

Content provider: ReminderMedia

Vegan Holiday Eggnog

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This plant-based version of everyone’s favorite holiday drink (thanks to Planet Oat’s extra creamy oatmilk) is just as delicious as the original—but much healthier! And don’t worry, you can still add your favorite liquor for a boozy twist.


4 cups Planet Oat Extra Creamy oatmilk

2 tablespoons pure maple syrup

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

4 ounces bourbon (optional)

Freshly grated nutmeg, for garnish

Cinnamon stick, for garnish


1. Add Planet Oat oatmilk, maple syrup, cinnamon, and nutmeg to a medium saucepan and bring to a low simmer.

2. Simmer for 10 minutes to allow flavors to infuse, stirring frequently. Remove from heat and let cool.

3. Pour cooled eggnog into a pitcher, stir in the bourbon (if using), cover, and refrigerate for at least two hours, or until ready to serve.

4. When ready to serve, stir vigorously, then pour into four glasses. Sprinkle with nutmeg or grate nutmeg over top. Garnish with a cinnamon stick.

LPL Tracking #1-05197201

Serves 4 *Recipe courtesy of Jenny Shea Rawn MS., MPH., RD., made in partnership with Planet Oat.

Content provider: ReminderMedia