Deck the halls with boughs of holly, fa la la la la la la la la
‘Tis the season to…head to the beautiful Blue Ridge Mountains for a fun family holiday!
Happy Holidays from Georgia Cabins for YOU to you and your family! We LOVE the holiday season, from the glittering holiday lights and ugly Christmas sweaters to cheesy movies and of course, festive foods! Whether we’re enjoying a big holiday spread for Christmas dinner with the entire family, sipping cider and eating Christmas cookies with our partners, or whipping up sweet treats with the kids, we can’t get enough of festive holiday recipes that put us in the Christmas spirit. And of course, we LOVE cozying up by the Christmas tree in a North Georgia cabin with those delicious recipes.
Our North Georgia cabin rentals offer fully equipped kitchens, providing ovens, stovetops, coffeemakers, blenders, microwaves, pots and pans, knives, and full-size refrigerators with freezers to cover all your holiday recipe needs.
You’ve found the perfect rental for your vacation. Now read on to find the perfect holiday recipe for your North Georgia cabin! Find the perfect pairing for your homemade cranberry sauce, a new twist on your typical holiday meal, or a great way to utilize gingerbread!
3-Ingredient Prime Rib Roast | Food & Wine
This hearty and elegant main dish is the star of a big holiday spread!
Ingredients
- ⅓ cup finely ground coffee
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- ¼ vanilla bean, split and seeds scraped
- One 12-pound, bone-in prime rib roast (5 bones)
Directions
In a bowl, thoroughly blend the coffee with salt, pepper, and vanilla bean seeds. Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room temperature for 30 minutes.
Preheat the oven to 450°. Roast the meat for 15 minutes. Reduce the oven temperature to 325° and roast for about 2 ½ hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare.
Transfer the roast to a carving board and let rest for 20 minutes. Scrape off any excess coffee rub. Carve the meat in ½ -inch-thick slices and serve.
Twice Baked Potato Casserole | The Pioneer Woman
Savory and filling, this is a fun twist on the classic holiday side dish.
Ingredients
- 4 lbs medium russet potatoes, scrubbed
- 12 oz bacon
- 1 stick butter, melted
- 4 oz cream cheese, at room temperature
- 1 cup warm milk
- ½ cup sour cream
- 1 ½ tsp kosher salt
- 1 tsp ground black pepper
- 8 oz cheddar cheese
- ½ cup grated parmesan
- ¼ cup chopped chives
Directions
Preheat the oven to 425 degrees. Prick each potato with a fork 3-4 times all over, then place on a sheet tray. Roast for 55 – 70 minutes until the potatoes are tender when pressed. Remove the potatoes from the oven and lower the temperature to 375 degrees.
Meanwhile, working in two batches, cook the bacon in a large skillet over medium heat until golden and crispy, 6-8 minutes. Let the cooked bacon drain on a paper towel-lined plate. Once cool, crumble or chop into small pieces.
Place the melted butter, cream cheese, warm milk, and sour cream in a large bowl. Once the potatoes are cool enough to handle, cut them in half lengthwise, and scrape the flesh out of the skins and into the bowl. Tear or chop up three of the potato skins and add them to the bowl. Mash everything together with a potato masher. Fold in ½ of the bacon, ½ of the cheddar cheese, parmesan, and ½ of the chives.
Grease a 3-quart casserole dish with butter. Transfer the potato mixture to the baking dish. Cover and bake for 35 minutes until the edges are bubbly. Top with the remaining bacon and cheese. Bake for 15-20 more minutes until warmed through and lightly golden on top. Let rest for 10 minutes, then top with the remaining chives and serve.
Pepper Parmesan Biscuits | The Pioneer Woman
Every holiday spread needs a good bread, and this savory and buttery biscuit recipe is an easy and delicious pick for an appetizer or side!
Ingredients
- 3 cups all-purpose flour
- ½ cup grated parmesan cheese
- 2 tbsp baking powder
- 1 tbsp black pepper
- ½ tsp kosher salt
- 12 tbsp salted butter, cut into small pieces and chilled, plus melted butter for brushing
- 1 ¼ cups buttermilk
Directions
Preheat the oven to 425 ̊. Line 2 rimmed baking sheets with parchment paper.
Combine the flour, parmesan, baking powder, pepper and salt in a food processor and pulse until blended. Add the butter and pulse until mostly incorporated with a few chunks.
Slowly pour in the buttermilk, pulsing as you go; stop just when the dough comes together.
Drop the dough in about 1⁄4 cup scoops on the prepared baking sheets. Bake until golden on the top and bottom, 15 to 20 minutes. Brush with melted butter.
Spiced Cashew Brittle and Chocolate Crunch Bark | Food & Wine
Sweeten your holiday spread with these perfect-for-snacking holiday desserts!
Ingredients
For the brittle
- 1 ½ cups whole raw cashews
- 1 cup sugar
- ½ cup light corn syrup
- 1 stick unsalted butter, cut into tablespoons
- ¼ cup water
- ½ teaspoon baking soda
- ¼ teaspoon cayenne pepper
- bark
- 8 ounces bittersweet chocolate, finely chopped
- 1 ½ cups Rice Krispies or feuilletine
Directions
For the brittle
Preheat the oven to 325°. Spread the cashews on a small baking sheet and toast for 10 minutes, stirring once. Keep the cashews warm.
Line a rimmed baking sheet with buttered parchment paper. In a saucepan, bring the sugar, corn syrup, butter and water to a boil. Cook over moderately high heat, stirring, until a deep amber toffee forms, about 10 minutes. Remove from the heat. Whisk in the baking soda and cayenne; it will bubble up. Using a wooden spoon, stir in the warm cashews.
Pour the hot candy onto the baking sheet and spread it as thinly as possible. Let cool completely, then break into large shards.
For the bark
Line a baking sheet with parchment paper. In a heatproof bowl set over (not in) a saucepan of simmering water, melt two-thirds of the chocolate. Stir until the chocolate reaches 130°. Remove the bowl from the heat and stir in the remaining chocolate until melted and the temperature drops to 85°. Return the bowl to the saucepan and warm the chocolate to 90°, stirring. Remove from the heat. Fold in the Rice Krispies. Spread the mixture on the parchment in a ¼ -inch-thick layer. Let harden completely, then break into large shards.
More Christmas Dinner Recipes
Need more great Christmas dinner ideas for your holiday dishes? Browse the web for some of our favorites, including sweet potato casserole with marshmallows and caramelized pecans, classic gingerbread cookies, brown sugar French toast with whipped ricotta for Christmas brunch, crispy brussels sprouts with balsamic vinaigrette, beef tenderloin with dijon and mushrooms, warm brie with crackers, eggnog cheesecake with a golden brown crust, honey glazed ham with a side of crispy green beans and mashed potatoes, pomegranate cocktails, white chocolate cocoa, roast beef in the slow cooker, yummy sugar cookies with peppermint icing, and potatoes au gratin!
