Favorite Holiday Recipes

Favorite Holiday Recipes

It’s the season of happiness and joy, parties and dancing, and many gatherings around food! In honor of celebrations and the spirit of the season, the Fresh Wave Team is sharing our favorite holiday recipes with you! A word to the wise, we tend to go for more fragrant selections – so light that Fresh Wave Candle!

Cocktails: Let’s start your holiday gathering off right!

Vesper Martini
– Shaken, not stirred by Bryan, Brand Manager

-3 oz. gin
-1 oz. vodka
-1/2 oz. Lillet Blanc

Chill a martini glass. Combine all ingredients in a cocktail shaker. Shake and strain into a Martini glass and add a lemon twist.

Rock Town Distillery

Appetizers: These recipes are super yummy, but can be pretty smelly so be sure to have a Fresh Wave Candle ready!

Gruyere Straws
-made annually by Melinda, Director of Marketing

-2 sheets (1 box) frozen puff pastry (preferably Pepperidge Farm), defrosted overnight in the refrigerator
-1 extra-large egg
-1/2 cup freshly grated Parmesan cheese
-1 cup finely grated gruyere cheese
-1 teaspoon minced fresh thyme leaves
-1 teaspoon kosher salt
-Freshly ground black pepper

Preheat the oven to 375 degrees F. Roll out each sheet of puff pastry on a lightly floured board until it’s 10 by 12 inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the parmesan, 1/2 cup of the gruyere, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 10 to 15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don’t over bake or the cheese will burn! Cool and serve at room temperature.

Food Network

Spicy Beef Dip
-Kris, Accounts Payable, pays this one forward each holiday season

-1 lb. ground beef
-1/2 cup chopped onions
-1 clove garlic
-8 oz. tomato sauce
-1/4 cup ketchup
-3/4 teaspoon oregano
-1 teaspoon. sugar
-8 oz. cream cheese (softened)
-1/3 cup parmesan cheese

Cook beef, onion and garlic until brown. Drain fat. Add tomato sauce, ketchup, oregano, and sugar. Cover and simmer 10 minutes. Add cream cheese and parmesan cheese and stir until blended. Serve warm with Fritos Scoops.

The Girl Who Ate Everything

Entrée: With this recipe you can sit back and relax, open a Fresh Wave Gel and enjoy time with your guests. And perhaps the cocktail recipe shared by Bryan!

Pulled Pork
-Rachael, Social Media Manager gets tons of LIKES for this one


– 4 lb. Pork Shoulder/Boston Butt
-2 tablespoon salt
-2 tablespoon black pepper
-2 tablespoon brown sugar
-2 tablespoon paprika
-1 tablespoon cayenne pepper
– 2 cups apple juice
– 1 cup apple cider vinegar
– 2 tablespoon worcestershire
– 1/2 tablespoon liquid smoke
– 1/2 tablespoon garlic powder

Mix together dry rub (salt, pepper, brown sugar, paprika, cayenne) in small bowl and press mixture into 4 lb. Pork Shoulder/Boston Butt. Wrap in saran wrap and place in fridge for 2+ hours.
After the dry rub has set, preheat oven to 325 degrees F. and combine remaining ingredients in a dutch oven. Place Pork in dutch oven and cover tightly with aluminum foil, then replace the lid of the dutch oven. Roast at 325 degreed F. for 4 hours or until meat is fork tender and shreds easily making sure you brush the pork with the cooking liquid about every hour.
Remove from oven and shred with fork and tongs.

Serve with favorite BBQ sauce!


Desserts: The best part of the meal! 😉 These recipes are not only delicious, but festive and sure to be a hit at your holiday gathering. Don’t forget to place a Fresh Pod in your trash can to keep your home smelling fresh and clean even after the the guests are long gone!

Holly Cookies
-little wreaths of joy from Hannah, Purchasing Manager

-1/2 cup (1 stick) butter
-30 large marshmallows
-1/2 teaspoon vanilla extract
-1 1/2 teaspoons green food coloring
-3 1/2 cups corn flakes
-Red cinnamon candies

In a large pot, melt the butter and marshmallows over medium heat, stirring constantly. Add the vanilla and food coloring. Stir in the corn flakes. Grease a spoon and drop spoonfuls of the mixture onto a greased cookie sheet or vegetable oil-sprayed wax paper. Place 3 red cinnamon candies on each bunch of “holly,” pressing slightly so they stick.
Let sit until they have cooled and set.

Recipe Girl

Death By Chocolate
-Events Manager, Barbie swears you’ve died and gone to heaven with this treat

-1 Duncan Hines Dark Chocolate Cake Mix (make 9 in. as directed)
-1 cup Kahula
– 2 packages Jello Instant Chocolate moose
-1 large container Cool Whip
-6 Skor candy bars- chopped

Make cakes as directed – let cool – poke with fork. Pour ½ cup Kahula on each pan, let set overnight. Next day make moose as directed. In large glass bowl, layer one cake top with ½ moose and ½ cool whip, then 3 chopped Skor bars.
Add second cake (press down) top with other half of moose, cool whip, and Skor bars.
Just Scoop and Enjoy!

Recipe Hub

Santa Hat Brownies
-Karla, Graphic Designer, makes everything look (and taste) great
*Are you looking for a festive treat? Look no further than these adorable Santa Hat Brownies. They’re so much fun and easy to make!

-1 pan of your favorite brownies, cooled and cut into desired size and shape (I used a round cutter)
-12-16 small strawberries, cleaned and hulled
-Vanilla-mascarpone buttercream (recipe below)
-1/2 cup (1 stick) unsalted butter, room temperature
-8 ounces mascarpone cheese, room temperature
-2-1/2 to 3 cups powdered sugar
-2 teaspoons vanilla extract
-Pinch of salt

Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes. Add vanilla extract and salt. Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth. Add more sugar, if needed to reach desired consistency and sweetness.

To assemble, pipe a ring of vanilla buttercream on top of each brownie. Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place. Top the tip of the strawberry with a dot of buttercream to finish the Santa hat.

Daisy’s World

Wishing you a happy, healthy holiday season from the Fresh Wave Team!

2016-12-21T15:13:59+00:00 December 21st, 2016|Featured Story, Happiness, Holidays|0 Comments

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