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49 Holiday Recipes With (More than) a Dash of Nutmeg

The unsung hero of the spice drawer, nutmeg usually takes a back seat to those showboats, cinnamon and ginger. But in these holiday recipes, it's nutmeg's time to shine.

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Frosted Nutmeg Log Cookies Exps Hccbz18 50843 B04 23 8b 2

Frosted Nutmeg Log Cookies

This is my son’s favorite Christmas cookie. It is a very old recipe that I have used many times. These delightful gems have great nutmeg flavor and are a perfect way to ring in the holidays. —Janie Colle, Hutchinson, Kansas
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Christmas Pudding with Nutmeg Sauce

An adaptation of the traditional holiday staple, my fruity plum pudding stays true to those time-honored rustic flavors. —Deb Thompson, Lincoln, Nebraska
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Au Gratin Potatoes with Squash

After volunteering to take a potato casserole to a friend’s party, I thought I’d do a twist on au gratin by adding squash. Everyone just loved it. —Patricia Harmon, Baden, Pennsylvania
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Honey-Squash Dinner Rolls

These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida
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Brie and Prosciutto Tart

Feel free to experiment with this versatile tart. Substitute ham or Canadian bacon for prosciutto, Swiss chard for spinach and your favorite kind of creamy cheese for Brie. —Amy Tong, Anaheim, California
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Homemade Eggnog

Once, I asked my mother how to make eggnog, and she showed me this recipe. After just one taste, folks will know this homemade holiday treat came from the kitchen, not from the store. —Pat Waymire, Yellow Springs, Ohio
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Salted Caramel Cappuccino Cheesecake

After spending years living in Seattle, I’ve become a coffee junkie! I had to relocate across the country for a time, so I created this cheesecake with the flavors of salted caramel, coffee and espresso. It lifted me up on days when I felt blue about leaving one of the world’s amazing coffee destinations. —Julie Merriman, Seattle, Washington
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Aunt Nancy's Cream of Crab Soup

My sister Nancy is one of the best cooks I know. When my daughter was getting married, I put together a cookbook of her favorite family recipes—Nancy's soup was a must-have. Our family often had this with a salad before Christmas Eve services. —Lynne German, Buford, Georgia
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Riesling and Swiss Cheese Fondue

Cheese lovers are sure to enjoy dipping into this rich and fancy fondue sparked with Reisling. It makes a savory, no-fuss appetizer for the holidays. Don’t be surprised when the pot is scraped clean! —Angela Spengler, Niceville, Florida
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Can't-Miss Coconut Custard Pie

This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? —Betty Swain, Bear, Delaware
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Blue Cheese-Apple Strudels

It wouldn't be a family gathering at our house without this favorite strudel. The sweetness from the apples and the saltiness from the cheese is heavenly. Substitute Stilton cheese if you don't have Roquefort handy. —Patricia Nieh, Portola Vally, California
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Eggnog Eclairs

My mother’s golden eclairs have a rich, creamy custard filling. If you prefer, replace the simple glaze on top with a dusting of confectioners' sugar or a drizzle of melted chocolate. —Laurinda Johnston, Belchertown, Massachusetts
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Ham and Leek Pies

I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. —Bonny Tillman, Acworth, Georgia
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Santa Claus Sugar Cookies

I’ve used this recipe for almost 40 years and love it because it’s a little different than most. My mom always made Santa cookies, and we’d put them into little clear bags tied with ribbon to hang on the tree. —Ann Bush, Colorado City, Colorado
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Asparagus and Ham Strata

For a quick and easy make-ahead breakfast, do the prep work the night before. Next morning, just pop it in the oven. This casserole version of quiche is so hearty and delicious. —Alla Gray, St. Thomas, Pennsylvania
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Roasted Brussels Sprouts 3 Cheese Crostini Exps Thn16 195556 C06 15 7b 9

Roasted Brussels Sprouts & 3-Cheese Crostini

Brussels sprouts for a snack? Oh, yes. Combine these roasted goodies with cheese for the ultimate toast topper. —Athena Russell, Greenville, South Carolina
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Cranberry-Almond Apple Pie

My grandmother made this treat every year for Christmas. It’s much better than everyday apple pie. The recipe is a family treasure. —Maxine Theriauit, Nashua, New Hampshire
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Orzo Timbales with Fontina Cheese

Take mac and cheese to a new level using orzo pasta and fontina. With a pop of color from sweet red peppers, these timbales bake in ramekins for perfect individual servings. —Gilda Lester, Millsboro, Delaware
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Peach-Blueberry French Toast

Our most-requested dish, this golden brown custard is stuffed with fresh peaches and blueberries. The toast has a crunchy outer crust and soft custard center. My own caramel sauce provides a sinful start to the day. —Judy Reagan, Hannibal, Missouri
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Spinach Turnovers

The flaky cream cheese pastry adds sensational texture to these hot appetizers—and just wait until you taste the wonderful filling. I usually fix a double batch and freeze some to have on hand in case unexpected guests drop by. —Jean von Bereghy, Oconomowoc, Wisconsin
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Brandy Pear Pie

I tapped into my French heritage for this recipe by incorporating Calvados, an apple brandy from the Normandy region of France. The sweet filling is balanced out by a buttery crust making for an indulgent treat. —Nicole Jackson, Beverly, Massachusetts
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Roasted Parsnip And Pear Soup Exps Dodbz20 135338 B07 28 3b 1

Roasted Parsnip and Pear Soup

Once peeled, parsnips may turn dark when exposed to air, so be sure to roast them right after they’re chopped. If you want to get a head start on prep, store peeled and chopped parsnips in acidulated water (just add a bit of lemon or lime juice or vinegar to water). —Sara Petrie, Grassie, Ontario
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Eggnog Cheesecake

I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. —Kristen Grula, Hazleton, Pennsylvania
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Slow Cooker Tequila Poached Pears Exps Edsc17 199831 B03 10 6b 7

Slow-Cooker Tequila Poached Pears

It's an unusual dessert to make with tequila, but it is deliciously refreshing with fresh pears and mint. Bring out this creative sweet when you want to impress dinner guests. —Nancy Heishman, Las Vegas, Nevada
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Nanny's Fruitcake Cookies

My grandmother always made a holiday fruitcake. I turned her recipe into cookies that are perfect anytime, especially with a cup of tea. —Amanda Digges, South Windsor, Connecticut
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Spinach & Chicken Phyllo Pie

For a brunch showstopper, we make chicken pie with phyllo and spinach. Our kids go for it, too, especially when we serve it with a minty fruit salad. —Katie Ferrier Gage, Houston, Texas
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Pumpkin-Pecan Baked Oatmeal

Here’s a yummy wintertime treat. My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in. —Alex Muehl, Austin, Texas
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Baked Creamy Spinach Dip

Baked Creamy Spinach Dip

I'm a fan of classic dishes but frequently tweak them a bit to suit my family's tastes. My cheesy spinach dip is a little lighter than other versions I've seen and pairs well with bagel chips. —Jenn Tidwell, Fair Oaks, California
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Eggnog Cranberry Pie

Here's an elegant pie that says “holiday” in every bite. The tart cranberries contrast nicely with the rich eggnog layer. It's a repeat dessert at our house. —Ruth White, Bedford, Ohio
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Pumpkin Soup with Sourdough Sage Croutons

We love soup in our home, and I'm a big fan of the cream-style kind. Thanksgiving inspired this recipe—it has all the traditional smells that fill the air during the holiday season. You could also make this with butternut squash. —Jenn Tidwell, Fair Oaks, California
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Sweet Potato Pie Ice Cream

The real inspiration for this dessert was my craving for pumpkin pie. I decided to experiment, and this creamy confection was the result. You can also add cinnamon, nutmeg or allspice. —Rebecca Lyne, Mequon, Wisconsin
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Cornbread Stuffing

At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made. —Patty Kierce, Weir, Texas
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Double Whammy Eggnog Cookies Exps Hccbz18 79876 B05 01 3b 7

Double Whammy Eggnog Cookies

These cookies are an amazing way to use extra eggnog. They’ve become a new family classic. —Teresa Morris, Laurel, Delaware
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Sweet Potato Tortellini with Hazelnut Sauce

Using wonton wrappers instead of fresh pasta dough makes homemade tortellini easy to prepare. For more formal dinners, this makes an impressive vegetarian entree. —Charlene Chambers, Ormond Beach, Florida
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Brie-Apple Pastry Bites

Just pop one of these tasty morsels into your mouth for a tangy burst of flavor. If you prefer, make half with just apples and walnuts and the rest with cranberries and walnuts. —Judie Thurstenson, Colcord, Oklahoma
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Cremini & Butternut Squash Soup

When the weather turns chilly, wholesome soup hits the spot. This one tastes like autumn, with vitamin-rich squash and the earthy flavor of mushrooms. Adding cream makes it velvety smooth. —Gilda Lester, Millsboro, Delaware
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White Candy Bark

This speedy candy recipe can be varied depending on the type of fruit or nuts you have on hand. Since we have a walnut tree, I use walnuts, but pecans could also be substituted, as well as dried cherries in place of the cranberries. —Marcia Snyder, Grand Junction, Colorado
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German Potato Dumplings

Potato dumplings (called Kartoffel Kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable. —Arline Hofland, Deer Lodge, Montana
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Butterscotch Eggnog Stars

These yellow star-shaped cookies with a "stained-glass" center are almost too pretty to eat! But they have a rich eggnog flavor that is irresistible. Although they take a little time and patience to prepare, they're worth every minute! —Cheryl Hemmer, Swansea, Illinois
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Special Mushroom Lasagna

This rich, cheesy recipe proves that casseroles can be both convenient and classy. If you want to take it even further, stir in fresh crabmeat. —Amanda Blair, Lebanon, Oregon
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Green Bean Casserole Stuffed Mushrooms

Green bean casserole is one of our must-haves for Thanksgiving dinner, but it needed updating. This bite-sized version gets fun reactions from everyone who eats it. —Kaytie Pickett, Jackson, Mississippi
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Coffee-Klatch Kolaches

These crowd-pleasing Czech pastries are the perfect partner for a cup of joe. They’re easy to make with canned cherry pie filling, but the homemade prune filling is a delicious option, too. —Carol Houdek, Minneapolis, Minnesota
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Brussels Sprouts Au Gratin Exps155494 Thca143053b08 22 5bc Rms 3

Brussels Sprouts au Gratin

In our house, Brussels sprouts have always been popular. When I topped them with a creamy sauce, Swiss cheese and bread crumbs, it became a new holiday dinner tradition. —Gwen Gregory, Rio Oso, California
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Eggnog Snickerdoodles

It simply wouldn’t be Christmas without these melt-in-your-mouth cookies on my platter! They have a lovely eggnog flavor and look great with their crunchy tops. The aroma while they bake is as delectable as their taste. —Darlene Brenden, Salem, Oregon
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Creamy Sweet Potatoes

I took my mother's delicious sweet potato casserole and gave it a new twist by adding the tempting taste of orange—a fruit very abundant in our state. The flavors are wonderful together and make this dish a family favorite. —Norma Poole, Auburndale, Florida
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Cranberry Eggnog Cheesecake Bars

My family loves everything cheesecake. These bars combine tart cranberries and rich cream cheese, and taste even better when chilled overnight! —Carmell Childs, Ferron, Utah
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Pretty Duchess Potatoes

Comfort-food flavor comes in attractive packages that are just the right size! This recipe is a favorite Christmas dinner or Thanksgiving menu idea. —Taste of Home Test Kitchen
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Ham & Gruyere Mini Quiches

When you make this in muffin cups, each person gets a quiche. I have also doubled the recipe and used jumbo muffin cups; bake about 10 minutes longer. —Gena Stout, Ravenden, Arkansas

Hazel Wheaton
Hazel is a writer and editor who has worked in the publishing industry for over 25 years in the fields of travel, jewelry arts and food. As the editor of the Taste of Home Christmas Annual (among other titles), she's in the holiday spirit all year round. An enthusiastic baker, she's known for her cookies, cakes and other baked goods. And she still wishes she could cook like her mother.

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