The Best Christmas Recipes | The Recipe Critic https://therecipecritic.com/holiday-recipes/christmas/ Tried and True Recipes for Families | Food Blog Thu, 09 Apr 2026 22:07:01 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png The Best Christmas Recipes | The Recipe Critic https://therecipecritic.com/holiday-recipes/christmas/ 32 32 53477294 Marry Me Pot Roast https://therecipecritic.com/marry-me-pot-roast/ https://therecipecritic.com/marry-me-pot-roast/#respond Sun, 12 Apr 2026 12:00:00 +0000 https://therecipecritic.com/?p=337140 One bite of this marry me pot roast, and someone might just drop to one knee! Tender, fall-apart chuck roast…]]>

One bite of this marry me pot roast, and someone might just drop to one knee! Tender, fall-apart chuck roast slow-braised in a creamy sun-dried tomato and parmesan sauce. It’s the kind of meal that turns an ordinary Sunday dinner into a proposal-worthy meal.

Overhead shot of a dutch oven with Marry Me Pot Roast all cooked and sitting in a rich velvety sauce.

Why This Dinner is Worth Falling For

  • A New Twist on a Classic: If you love my marry me chicken, just wait until you try this dish! Same flavors, but made with slow-braised chuck roast.
  • Low Effort, High Reward: Just 15 minutes of prep, a long slow braise, and you pull out something that looks and tastes like you spent all day cooking.
  • Great for Sunday Dinner or Guests: This pot roast has that “wow” factor, making it perfect for serving to guests, but the steps are simple and the oven does most of the work for you.

Ingredients for Marry Me Pot Roast

Overhead shot of labeled Marry Me Pot Roast ingredients.
  • Beef Options: Chuck roast is best, but you can also use different cuts of meat like rump roast, brisket, or top round.
  • Remove Excess Fat: After cooking, you can blot any excess fat with paper towels before adding the cream and cheese.
  • Parmesan Cheese: Freshly grated parmesan works best, but finely pre-grated parmesan can be used for convenience.

How to Make Marry Me Pot Roast

This marry me pot roast comes together with minimal effort but delivers maximum flavor every single time. Serve it over mashed potatoes, with fried cabbage, or pile it onto a crusty roll for a sandwich you won’t stop thinking about.

  1. Prep the Roast: Preheat the oven to 300ºF. Pat the chuck roast very dry with paper towels, then generously season all sides of it with salt and pepper.
  2. Sear: Heat a large Dutch oven over medium-high heat on the stove, and add the sun-dried tomato oil. Add the roast and sear on each side for 3-4 minutes, until a deep crust has formed. Remove to a plate and set aside.
  3. Start the Sauce: Lower the heat to medium, then add the butter to the pot. Once melted, add garlic and cook for 1-2 minutes, until very fragrant. Whisk in the flour and brown bits to create a sauce with so much flavor.
  4. Add Broth: Slowly whisk in beef broth until smooth and fully combined.
  5. Stir in Remaining Ingredients: Add the tomato paste, Italian seasoning, and paprika, and whisk to combine. Stir in sun-dried tomatoes.
  6. Cook: Return the roast to the pot. Cover with lid and cook in the oven for 3.5-5 hours, or until the meat is very tender and easily shreds. Remove the meat to a plate, cover with aluminum foil, and set aside. Discard any excess fat that may have accumulated in the pot.
  7. Mix Cream and Cheese: Combine the cream and parmesan in a small bowl.
  8. Add Cream, Shred and Serve: Slowly whisk the cream cheese mixture into the Dutch oven. Return the marry me pot roast meat to the pot, shred, and serve garnished with fresh basil.
Meat seasoned and sitting on a cookie sheet ready to be browned.
Pot roast browning in a dutch oven.
Butter melting in the dutch oven with all of the browned bits from browning the meat.
Beef broth added to the browned butter to create a sauce.
Tomato paste, Italian seasoning, paprika, and sun dried tomatoes added to the sauce.
Browned meat added to the sauce and then put it in oven to cook low and slow.
Cream cheese, cream, and parmesan cheese added to a mixing bowl.
Cream and cheese mixture added to the dutch oven with the beef and velvety sauce.

Alyssa’s Pro Tip

Adding the Cream & Cheese: You can add the heavy cream and parmesan before roasting, but they will darken and caramelize in the oven. This adds rich flavor, not a burnt taste. If the sauce gets too thick, stir in a splash of beef broth to loosen it up.

Alternative Cooking Methods

  • Stovetop
    1. Simmer: Instead of transferring the pot to the oven in step 7, simmer over medium-low heat on the stovetop for 3-4 hours, until the beef is tender and shreddable.
    2. Stir: Carefully stir the sauce every hour or so to prevent burning.
  • Slow Cooker
    1. Mix Ingredients: Combine everything except the beef in a large 6 or 7-quart slow-cooker.
    2. Sear: Brown the beef as directed in the recipe card, then add it to the slow cooker.
    3. Slow Cook: Cover and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours.
Print

Marry Me Pot Roast

This tender marry me pot roast is slow-braised in a creamy sun-dried tomato parmesan sauce for a rich and unforgettable dinner.
Course Dinner, entree, main, Main Course, main dish
Cuisine American
Keyword ceamy tomato pot roast, marry me beef, marry me por roast, marry me por roast recipe, marry me roast, marry me sauce pot roast, sun dried tomato pot roast, tuscan pot roast
Prep Time 15 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 35 minutes
Servings 6 servings
Calories 708kcal
Author Alyssa Rivers

Equipment

  • 1 9-10 quart Dutch oven or oven-safe pot

Ingredients

  • 3-4 pounds chuck roast
  • 2 tablespoons sun-dried tomato oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 3 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ¾ cup oil-packed sun-dried tomatoes julienne cut
  • ¾ cup heavy cream
  • ½ cup grated parmesan cheese
  • fresh basil for garnish
  • salt to taste
  • ground black pepper to taste

Instructions

  • Preheat the oven to 300 degrees Fahrenheit.
  • Pat 3-4 pounds chuck roast very dry with paper towels, then generously season all sides of it with salt and ground black pepper.
  • Heat a large Dutch oven over medium-high heat and add 2 tablespoons sun-dried tomato oil. Add the roast and sear on each side for 3-4 minutes, until a deep crust has formed. Remove to a plate and set aside.
  • Lower the heat to medium, then add 2 tablespoons unsalted butter to the pot. Once melted, add 2 teaspoons minced garlic and cook for 1-2 minutes, until very fragrant. Whisk in 2 tablespoons all-purpose flour.
  • Slowly whisk in 2 cups beef broth until smooth and fully combined.
  • Add 3 tablespoons tomato paste, 1 teaspoon Italian seasoning, and ½ teaspoon paprika, and whisk to combine. Stir in ¾ cup oil-packed sun-dried tomatoes.
  • Return the roast to the pot. Cover and cook in the oven for 3.5-5 hours, or until the meat is very tender and easily shredded. Remove the meat to a plate, cover with aluminum foil, and set aside. Discard any excess fat that may have accumulated in the pot.
  • Combine ¾ cup heavy cream and ½ cup grated parmesan cheese in a small bowl. Slowly whisk into the sauce in the Dutch oven. Return the meat to the pot, shred, and serve garnished with fresh basil.

Notes

Leftover Instructions
  • Fridge: Store leftovers in the refrigerator in an airtight container for up to 5 days.
  • Reheat: Reheat in the microwave in 30-second increments, or on the stovetop over medium heat, stirring frequently.
  • Freezer: Store the cooked pot roast and sauce in the freezer in a freezer-safe bag or container for up to 3 months. Thaw completely in the refrigerator for 24 hours (or longer if needed), then heat over medium heat on the stovetop, stirring frequently.

Nutrition

Calories: 708kcal | Carbohydrates: 10g | Protein: 56g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 233mg | Sodium: 705mg | Potassium: 1344mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1111IU | Vitamin C: 21mg | Calcium: 163mg | Iron: 7mg
Plated marry me pot roast with some mashed potatoes.

More Marry Me Recipes to Try

The marry me sauce is just too good to use once, so here are a few more recipes featuring that same irresistible flavor.

]]> https://therecipecritic.com/marry-me-pot-roast/feed/ 0 337140 Cinnamon Roll Butter Swim Biscuits https://therecipecritic.com/cinnamon-roll-butter-swim-biscuits/ https://therecipecritic.com/cinnamon-roll-butter-swim-biscuits/#respond Sat, 28 Mar 2026 12:00:00 +0000 https://therecipecritic.com/?p=335005 These cinnamon roll butter swim biscuits are my cheat code to making “cinnamon rolls.” They bake up soft and fluffy…]]>

These cinnamon roll butter swim biscuits are my cheat code to making “cinnamon rolls.” They bake up soft and fluffy with a sweet cinnamon swirl and icing on top. They disappear almost as fast as you can make them!

someone lifting a piece of cinnamon roll butter swim biscuit out of the pan.

Reasons You’ll Be Making These on Repeat

  • Soft and Fluffy: Because the dough bakes right in butter, the biscuits come out tender with golden edges and a soft, pillowy center every time.
  • Cinnamon Roll Shortcut: The cinnamon sugar swirl and sweet icing give you all the cozy cinnamon roll vibes without kneading dough or waiting for it to rise.
  • Perfect Sweet-Buttery Balance: The slightly savory biscuit base makes the cinnamon swirl and icing taste even richer and sweeter in every bite.

Cinnamon Roll Butter Swim Biscuits Ingredients

Overhead shot of labeled cinnamon roll butter swim biscuit ingredients.
  • Buttermilk: If using homemade buttermilk, you may need to add 2–3 extra tablespoons of flour since it’s thinner and can make the dough wetter.
  • Sweeter: If you want a really sweet biscuit, go ahead and bump up the sugar to ⅓ cup instead of 2 tablespoons.
Overhead shot of labeled cream cheese icing ingredients.
  • Drizzle: If you want to pour the icing instead of spreading it, microwave it for 15–20 seconds, stir well, then pour it over the warm biscuits.

Cinnamon Roll Butter Swim Biscuit Recipe

Some days I am in the mood for a cinnamon roll, but don’t have the energy! These butter swim biscuits, inspired by cinnamon rolls, are what I’ve been making instead! All the yummy cinnamon roll goodness, but way easier!

  1. Prep: Preheat the oven to 425°F. Spray a 9 x 9-inch pan with nonstick cooking spray, then set it aside. Prepare the filling by combining the brown sugar, cinnamon, and cream in a small bowl, and set aside.
  2. Dry Ingredients: Add the flour, baking powder, salt, and sugar to a large bowl and whisk to combine.
  3. Combine: Add buttermilk to the flour mixture and stir until nearly fully combined.
  4. Swirl: Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter. Just don’t mix completely together.
  5. Butter & Spread: Add the melted butter to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.
  6. Score & Bake: Score the dough into 9 equal squares before baking. Bake for 28–32 minutes, until a toothpick inserted in the center comes out with a few crumbs.
  7. Cream Cheese Glaze: While the biscuits cool slightly, combine the cream cheese and butter in a medium bowl until smooth.
  8. Mix & Spread: Add powdered sugar and mix until combined. Spread over the tops of the warm cinnamon roll butter swim biscuits, and serve immediately.
Bowl of cinnamon sugar mixture all mixed together.
Dry ingredients added to a large mixing bowl.
Buttermilk added to the dry ingredients and mixed together.
Cinnamon sugar mixture combined with the buttermilk biscuit mixture.
Melted butter added to the baking dish and biscuit mixture on top.
Biscuit mixture scored into 9 pieces.
Cream cheese mixed in a bowl for the icing.
Butter and powdered sugar added to the cream cheese to make the icing.

Alyssa’s Pro Tip

Pan tip: If using a metal pan, reduce the oven temperature to 400°F. If using an 8×8-inch pan, place it on a parchment-lined baking sheet. This will catch any butter that may bubble over.

Print

Cinnamon Roll Butter Swim Biscuits

These cinnamon roll butter swim biscuits bake in butter with a gooey cinnamon swirl and sweet icing on top.
Course Breakfast, brunch
Cuisine American, Southern
Keyword biscuits, Cinnamon Butter Swim Biscuits, Cinnamon Butter Swim Biscuits Recipe, cinnamon roll butter swim biscuits, cinnamon sugar biscuits, cinnamon sugar butter swim biscuits, easy biscuits, easy cinnamon biscuits, sweet biscuits
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 Biscuits
Calories 423kcal
Author Alyssa Rivers

Equipment

  • 1 9 x 9-inch baking dish For a metal baking dish, reduce the oven temperature to 425 degrees Fahrenheit

Ingredients

Biscuits

  • ½ cup packed brown sugar
  • 4 teaspoons ground cinnamon
  • 3 tablespoons heavy cream
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 ½ teaspoons salt
  • 2 tablespoons granulated sugar
  • 2 cups buttermilk
  • ½ cup melted unsalted butter

Cream Cheese Icing

  • 2 ounces softened cream cheese
  • 2 tablespoons softened salted butter
  • 1 cup powdered sugar

Instructions

Biscuits

  • Preheat the oven to 425 degrees Fahrenheit. Spray a 9 x 9-inch pan with nonstick cooking spray and set aside.
  • Prepare the cinnamon sugar filling by combining ½ cup packed brown sugar, 4 teaspoons ground cinnamon, and 3 tablespoons heavy cream in a small bowl, and set aside.
  • Add 2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 ½ teaspoons salt, and 2 tablespoons granulated sugar to a large bowl and whisk to combine.
  • Add 2 cups buttermilk to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.
  • Add ½ cup melted unsalted butter to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.
  • Score the dough into 9 equal squares before baking. Bake for 28–32 minutes, until a toothpick inserted in the center comes out with a few crumbs.

Cream Cheese Icing

  • While the biscuits cool slightly, combine 2 ounces softened cream cheese and 2 tablespoons softened salted butter in a medium bowl until smooth.
  • Add 1 cup powdered sugar and mix until combined. Spread over the tops of the warm biscuits and serve immediately.

Notes

Leftover Instructions
  • Storage: Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.
  • Reheating: Reheat individual biscuits in the microwave for 15-30 seconds.
  • Freezing: Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2–3 hours, then top with fresh cream cheese icing.

Nutrition

Calories: 423kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 632mg | Potassium: 147mg | Fiber: 1g | Sugar: 31g | Vitamin A: 642IU | Vitamin C: 0.1mg | Calcium: 178mg | Iron: 2mg
Pan of cinnamon roll butter swim biscuits baked, iced and ready to eat.

More Cinnamon Roll-Inspired Recipes

Someone lifting a slice of the cinnamon roll butter swim biscuits out of the pan.
]]> https://therecipecritic.com/cinnamon-roll-butter-swim-biscuits/feed/ 0 335005 3 Ingredient Cool Whip Candy https://therecipecritic.com/cool-whip-candy/ https://therecipecritic.com/cool-whip-candy/#respond Tue, 10 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=331646 This 3 Ingredient Cool Whip Candy tastes just like a Three Musketeers Bar! Fluffy on the inside, smooth chocolate on…]]>

This 3 Ingredient Cool Whip Candy tastes just like a Three Musketeers Bar! Fluffy on the inside, smooth chocolate on the outside, and so easy to make. It is the kind of treat you stash in the freezer and keep sneaking for yourself!

Two pieces of cool whip candy stacked on top of each other and the top one is cut in half.

Why This Candy Is Pure Magic

  • Light and Fluffy Center: The whipped filling just melts in your mouth! It’s soft, airy, and feels light and not heavy.
  • Stress-Free: Made with just 3 ingredients, it’s so easy, and your chocolate-loving self will thank you!
  • Perfect for Sharing: Slice them into bite-size pieces for gifting, parties, or a sweet homemade treat for Valentine’s Day.

Ingredients for Cool Whip Candy

Overhead shot of labeled cool whip candy ingredients.
  • Switch it up: Use white chocolate chips or more milk chocolate for a sweeter taste, or an extra dark chocolate for something less sweet.
  • High-quality chocolate will give them the best flavor and texture.
  • Add mix-ins: Fold in finely chopped nuts for a little crunch, or stir in sprinkles to make them festive for holidays or special occasions
  • Dress them up: Drizzle chocolate on top once the coating is set for a pretty finish.
  • Try truffles: Use a small cookie scoop to form balls, place them on a parchment-lined baking sheet, and freeze before dipping.

How to Make Cool Whip Candy

This easy candy recipe is simple enough to make any day of the week! With just three ingredients and a quick mix-and-chill, you’ll get soft, creamy chocolate treats every time. If you love making your own sweets, try my homemade caramels or cherry cordials too.

  1. Melt the Chocolate: Line an 8×8-inch pan witha piece of parchment paper and lightly spray with cooking spray. In a large microwave-safe bowl, melt the milk chocolate chips in 30-second intervals. Stir each time until smooth.
  2. Fold in the Cool Whip: Add the whipped topping to the bowl and fold until smooth. Pour the chocolate mixture into the prepared baking dish and spread. 
  3. Chill: Freeze for 30–60 minutes, until firm enough to cut.
  4. Slice: Once firm, remove from the pan and cut with a sharp knife into 36 squares. Return to the freezer until you’re ready to dip.
  5. Coat: Melt the semi-sweet chocolate chips in 30-second intervals, stirring until smooth. Dip the pieces of candy in the melted chocolate, letting excess drip off. Place on a parchment-lined sheet or a lightly greased wire rack. Let the chocolate harden on the Cool Whip candy before serving.
Melted chocolate stirred and smoothed out in a mixing bowl.
Whipped topping added to the melted chocolate.
Filling added to the prepared pan ready to go in the freezer.
Set up filling cut into 36 even pieces.
Someone dipping the pieces of fluffy filling into the melted chocolate to coat it.

Alyssa’s Pro Tip

Dipping is optional. But, dipping gives the candy a more polished, candy-shop finish. Use candy melts or coating chocolate for the best results. Add 1–2 teaspoons of vegetable oil to the melting chocolate for a silky smooth finish.

Print

3-Ingredient Cool Whip Candy

An easy, no bake chocolate candy with a light, fluffy center and smooth chocolate coating.
Course candy, Dessert
Cuisine American
Keyword 2 ingredient cool whip candy, candy, candy bar, Christmas candy, cool whip candy, cool whip candy recipe, easy 3 muskateers, easy cool whip candy, easy homemade candy, easy homemade candy recipe, Holiday treat, homemade 3 muskateers, homemade 3 muskateers bar, homemade candy, whipped topping candy
Prep Time 30 minutes
Cook Time 4 minutes
Chill Time 1 hour
Total Time 1 hour 34 minutes
Servings 36 pieces
Calories 164kcal
Author Alyssa Rivers

Ingredients

  • 24 ounces milk chocolate chips preferably high quality, such as Guittard or Ghirardelli
  • 1 (8-ounce) container thawed whipped topping I used Cool Whip brand
  • 12 ounces semi-sweet chocolate chips preferably high quality, such as Guittard or Ghirardelli

Instructions

  • Line an 8 x 8-inch baking pan with parchment paper and very lightly spray with nonstick cooking spray. Set aside.
  • Add the 24 ounces milk chocolate chips to a large microwave-safe bowl and heat in the microwave in 30-second intervals. Stir between intervals until completely melted and smooth.
  • Add 1 (8-ounce) container thawed whipped topping to the bowl and fold until completely combined and smooth. Pour into the prepared baking pan and smooth over the top.
  • Chill the baking pan in the freezer for 30-60 minutes. Once fully chilled, remove from the pan and slice into 36 squares. Return to the freezer until the chocolate is ready for dipping.
  • Melt 12 ounces semi-sweet chocolate chips in the microwave in 30-second intervals, stirring between each interval until completely smooth and melted.
  • Carefully and quickly dip each piece of chilled candy in the melted chocolate until fully coated, then tap off the excess chocolate and place either on a parchment-lined baking sheet or a lightly greased wire rack over a piece of parchment.
  • Allow the chocolate to fully harden before serving.

Notes

Storage and Make Ahead Instructions
  • Fridge: Store in an airtight container for up to 14 days.
  • Freezer: Store in an airtight container or freezer bag for up to 1 month. They can be served frozen, refrigerated overnight, or left at room temperature for an hour or so to thaw.
  • Make Ahead: The Cool Whip base can be made up to 24 hours in advance and stored in a covered, airtight, freezer-safe container in the freezer before being dipped and served.

Nutrition

Calories: 164kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 18mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 52IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
Cool whip candy pieces on a cooling rack with one on its side with a bite taken out.

More Fun Candy Recipes

If you’re in the mood for more candy-making, I’ve got more tried and true recipes to share. These candies are easy to make and perfect for gifts, holidays, or parties. Let me know which one you like best!

]]> https://therecipecritic.com/cool-whip-candy/feed/ 0 331646 2-Ingredient Red Velvet Cake https://therecipecritic.com/2-ingredient-red-velvet-cake/ https://therecipecritic.com/2-ingredient-red-velvet-cake/#comments Mon, 19 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=328152 I still can’t believe this red velvet cake only uses 2 ingredients. A box of cake mix and a can…]]>

I still can’t believe this red velvet cake only uses 2 ingredients. A box of cake mix and a can of soda are all you need to make a soft, fluffy cake in minutes! It’s perfect for Valentine’s Day or anytime a red velvet craving hits.

Slice of 2 ingredient red velvet cake on a plate.

Why This Recipe Wows

  • Ridiculously Easy: Only two ingredients and minutes to mix, no eggs, oil, or butter required. This is total dessert magic!
  • Fluffy & Moist: Soft, tender cake that’s surprisingly light and melts in your mouth.
  • Versatile & Fun: Dress it up with frosting, a dusting of powdered sugar, or even berries for Valentine’s Day or any special treat.

2-Ingredient Red Velvet Cake Ingredients

Overhead shot of labeled 2 ingredient red velvet cake ingredients.
  • Type of Soda: I used Coke, but you can use cola, lemon-lime, Ginger Ale, or Dr Pepper. I’d stay away from zero-sugar or diet sodas.
  • Swap the Soda: You can use 1 cup of unsweetened applesauce instead of a can of soda, OR 1 ½ cups of club soda.
  • Cake Mix: A 13.25-ounce box of cake mix will still work, but I prefer the 15.25-ounce box. I look for the Pillsbury brand.
  • Topping: Top this cake with cream cheese frosting, buttercream, or even just a dusting of powdered sugar!

How to Make 2-Ingredient Red Velvet Cake

This 2 Ingredient Red Velvet Cake is perfect when you want a last-minute Valentine’s Day treat. For a little extra love on the dessert table, you can also make red hot cinnamon popcorn, cherry cordials, or cheesecake stuffed strawberries.

  1. Prep: Preheat the oven to 350ºF and spray a 9 x 13-inch baking pan with nonstick spray. Set aside. Add the cake mix and can of Coke to a large bowl.
  2. Mix: Use a hand mixer to mix on medium speed until fully combined.
  3. Bake: Add the cake batter to the prepared baking pan, then smooth the top. Bake for 28-30 minutes, until the center of the cake springs back when slightly pressed or a toothpick comes out clean. Let the cake cool completely before serving. Frost your 2 ingredient red velvet cake with your choice of frosting, or dust with powdered sugar. 
Someone pouring a can of soda into a mixing bowl with cake mix.
Someone using an electric hand mixer to mix the cake mix and soda together.
Cake batter poured into a cake pan ready to go into the oven.

Alyssa’s Pro Tip

Make Cupcakes! Fill 12 muffin liners ⅔ of the way full with batter. Then bake at 350ºF for 18-20 minutes or until the centers of the cupcakes spring back when gently pressed. 

Print

2-Ingredient Red Velvet Cake

This 2-ingredient red velvet cake is almost too easy to believe! With just a cake mix and a can of soda, you can make a soft, fluffy cake in minutes.
Course Cake, Dessert
Cuisine American
Keyword 2 ingredient soda cake, 2-ingredient red velvet cake, 2-ingredient red velvet cake recipe, easy red velvet, easy red velvet cake, holiday cake, red velvet cake, soda cake mix, two ingredient red velvet cake, valentine’s day
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 servings
Calories 124kcal
Author Alyssa Rivers

Equipment

  • 1 9 x 13-inch baking pan or 2 8-inch round cake pans

Ingredients

  • 1 (15.25-ounce) box red velvet cake mix
  • 1 (12-ounce) can Coca-Cola 1 ½ cups

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking pan with nonstick cooking spray. Set aside.
  • Add 1 (15.25-ounce) box red velvet cake mix and 1 (12-ounce) can Coca-Cola to a large bowl and use a hand mixer to mix on medium speed until fully combined.
  • Add the cake batter to the prepared baking pan and smooth over the top.
  • Bake for 28-30 minutes, until the center of the cake springs back when slightly pressed on, or a toothpick inserted into the center of the cake comes out clean.
  • Let the cake cool completely before serving. Frost with your choice of frosting, or dust with powdered sugar.

Notes

Storage Instructions
  • Fridge: Cover this cake with plastic wrap and store at room temperature for up to 5 days. 
  • Freezer: Let the cake cool completely, then wrap it in a few layers of plastic wrap and freeze for up to 3 months. Let thaw at room temperature for a couple of hours, then eat when ready!
 

Nutrition

Calories: 124kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 224mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Calcium: 41mg | Iron: 1mg
Overhead shot of the 2 ingredient red velvet cake frosted, sliced and someone using a spatula to lift a piece out.

More Red Velvet Dessert Recipes

]]> https://therecipecritic.com/2-ingredient-red-velvet-cake/feed/ 7 328152 $55 Christmas Dinner Menu (Yes, It Feeds 6-8!) https://therecipecritic.com/christmas-dinner-menu-plan/ https://therecipecritic.com/christmas-dinner-menu-plan/#respond Fri, 12 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=280299 You all loved the affordable Thanksgiving Menu so much that I turned it into a challenge for Christmas. Could I…]]>
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You all loved the affordable Thanksgiving Menu so much that I turned it into a challenge for Christmas. Could I really feed 8, stay under $60 and keep it a traditional dinner? Yes, yes I can! This entire Christmas dinner came in at $55 and every single dish feels holiday worthy without the holiday price tag.

Platter of honey ham for Christmas dinner.

Tis the Season Not to Spend a Fortune

Let’s be honest, Christmas dinner can go from “a few ingredients” to “how did I spend this much” faster than kids ripping wrapping paper at 6 AM. I wanted this menu to taste like Christmas without requiring a second mortgage or a cart full of specialty items you will never use again.

How to Keep It Under $55

  • Skip the “holiday add-ons.” Cinnamon star butter, imported cranberry chutney and the cute cheese shaped like a snowman are not required for joy.
  • Buy the store brand. No one will taste the label. They will taste the butter.
  • Stick to the list. If it isn’t written down, it isn’t coming home.
  • Keep one main dish, not three. Ham wins for flavor, leftovers, and price.
  • Use ingredients that multitask. Butter, broth, and spices stretch across dishes without extra spending.
  • Don’t chase “specialty.” If you’ll never use it again after December 25, it does not get to come to the party.

Store-Bought Wins

You do not earn bonus Christmas points for hand-rolling dough at 5 AM. A few store-bought items keep the day calm, the oven free, and well, you can spend your hard earn money on a gift to yourself instead.

Grab the rolls, pick up cranberry sauce, snag an already-made dessert if you want, and move on with the other recipes! It still tastes like Christmas and you still get credit.

Classic Honey Glazed Ham

4.60 from 5 votes
This honey-glazed ham is coated with delicious brown sugar and sweet honey glaze! It’s tender and juicy and goes with everything which makes it ideal for any holiday meal!
View Recipe

Crockpot Mashed Potatoes

4 from 3 votes
The easiest way to make mashed potatoes for a crowd. They're smooth, creamy, and you can keep them warm in the crockpot until dinner’s ready.
View Recipe

1 Hour Dinner Rolls

5 from 6 votes
1-hour rolls are the perfect solution for making fresh bread in a pinch! This easy and delicious roll recipe will become your new favorite, just in time for the holidays!
View Recipe

Glazed Carrots

5 from 7 votes
Brown Sugar Glazed Carrots are perfectly caramelized as they roast!  These carrots are so irresistible and are going to be the star of the table! 
View Recipe

Christmas Ribbon Salad

5 from 1 vote
A classic layered Christmas Jello salad with red, green, and creamy middle layers. Easy to prep, beautifully festive, and perfect for holiday gatherings.
View Recipe
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Share Your Christmas Dinner Traditions

You know I love hearing what everyone else serves on the big day. Drop your Christmas dinner tradition in the comments and give me something new to try this year.

More Christmas Dinner Recipes

These are my go-to Christmas dishes, but I know every family has their own favorites that make the holiday feel complete. Add what your table loves, swap a side, and make it yours. Here are a few more options to mix and match.

Meal Planning with Leftovers

Christmas dinner almost always leaves leftovers, which is a gift in itself. Store everything in airtight containers in the fridge and enjoy easy meals for days.

]]> https://therecipecritic.com/christmas-dinner-menu-plan/feed/ 0 280299 Red Velvet Crinkle Cookies https://therecipecritic.com/red-velvet-crinkle-cookies/ https://therecipecritic.com/red-velvet-crinkle-cookies/#respond Mon, 08 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=283718 These red velvet crinkle cookies bring all the charm of classic red velvet cake in a festive, crackly cookie. With…]]>

These red velvet crinkle cookies bring all the charm of classic red velvet cake in a festive, crackly cookie. With a soft center, crisp edges, and a snowy sugar coating, they’re as delicious as they are eye-catching.

Stack of red velvet crinkle cookies.

What Makes These Santa’s Favorites

  • Sweet Snowy Magic: Rolling these in granulated sugar before the powdered sugar gives you the snowiest crinkle cookies ever!
  • Cake Meets Cookie: All the rich cocoa flavor of red velvet cake, but in a soft cookie with chewy edges and a melt-in-your-mouth center.
  • Holiday Showstoppers: Their bold red color and crackly tops make them the star of any cookie tray.

Red Velvet Crinkle Cookies Ingredients

Overhead shot of labeled red velvet crinkle cookies ingredients.
  • Red Food Coloring: Gel or paste food coloring gives the brightest, most vibrant red without adding too much liquid.
  • Cocoa Powder: Use unsweetened, high-quality cocoa for rich chocolate flavor.

How to Make Red Velvet Crinkle Cookies

If you love classic chocolate crinkle cookies or festive gingerbread crinkle cookies, you’re going to adore these red velvet crinkles cookies as well. They’re just as soft, chewy, and full of flavor, but with that bold, holiday red color.

  1. Whisk Dry Ingredients: Add the flour, cocoa powder, baking powder, cornstarch, and salt to a medium bowl and whisk until combined.
  2. Combine Butter and Sugar: Add the butter, sugar, and brown sugar to a large bowl. Beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.
  3. Finish Mixing Wet Ingredients: Add the eggs, vanilla, and red food coloring, and beat until combined.
  4. Combine Wet and Dry Ingredients: Add the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the fridge for at least 1 hour.
  5. Roll in Granulated Sugar: Once the dough has chilled, preheat the oven to 350ºF and line 2 baking sheets with parchment paper. Scoop the dough into 3 tablespoon portions using a medium cookie scoop. Roll the dough into uniform balls with your hands. Roll the balls in granulated sugar until fully coated.
  6. Roll and Bake: Then, roll them in the powdered sugar until fully coated. Place the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool. Let the red velvet crinkle cookies cool on the baking sheet for at least 3 minutes. Then, transfer to a wire rack to finish cooling.
Dry ingredients mixed together in a mixing bowl.
Sugar and butter added to a mixing bowl.
Dry ingredients added to the butter and food coloring mixture.
Cookie dough all combined in a bowl.
Someone rolling the cookie dough ball in a bowl of granulated sugar.
A cookie dough ball in a bowl of powered sugar.

Alyssa’s Pro Tip

One Step At a Time: It’s a good idea to form all the dough into balls before rolling in sugar. This way, your hands aren’t covered in powdered sugar while shaping the next dough ball.

Print

Red Velvet Crinkle Cookies

Soft, chewy red velvet cookies coated in powdered sugar that crackle as they bake. Festive, quick to make, and perfect for holidays.
Course Dessert
Cuisine American
Keyword chocolate crinkle cookies, red velvet christmas cookies, red velvet cookies, Red Velvet Crinkle Cookies, Red Velvet Crinkle Cookies Recipe, red velvet holiday cookies, valentine’s day, valentine’s day dessert recipe
Prep Time 20 minutes
Cook Time 13 minutes
chill time 1 hour
Total Time 1 hour 33 minutes
Servings 20 cookies
Calories 182kcal
Author Alyssa Rivers

Equipment

  • Hand Mixer

Ingredients

  • 2 cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ½ cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons red food coloring
  • ⅔ cup powdered sugar, powdered sugar
  • ½ cup granulated sugar, powdered sugar

Instructions

  • Add the 2 cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon cornstarch, and ½ teaspoon salt to a medium bowl and whisk until combined.
  • Add the ½ cup unsalted butter, ¾ cup granulated sugar, and ½ cup packed brown sugar to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.
  • Add the 2 large eggs, 2 teaspoons vanilla extract, and 1 ½ teaspoons red food coloring, and beat until combined.
  • Add the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.
  • Once the dough has chilled, preheat the oven to 350℉ and line 2 baking sheets with parchment paper.
  • Scoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.
  • Roll the balls in the ½ cup granulated sugar,then in the ⅔ cup powdered sugar, until fully coated.
  • Place the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.
  • Let the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.

Notes

Storage Instructions:
  • Room Temp: Store in an airtight container at room temperature for 3 to 4 days.
  • Freezer: Freeze in a sealed bag for up to 2 months; thaw at room temperature.

Nutrition

Calories: 182kcal | Carbohydrates: 32g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 68mg | Potassium: 71mg | Fiber: 1g | Sugar: 22g | Vitamin A: 166IU | Calcium: 21mg | Iron: 1mg
Overhead shot of red velvet crinkle cookies.

These red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!

]]> https://therecipecritic.com/red-velvet-crinkle-cookies/feed/ 0 283718 Christmas Morning Breakfast Casserole https://therecipecritic.com/christmas-morning-breakfast-casserole/ https://therecipecritic.com/christmas-morning-breakfast-casserole/#comments Sun, 07 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=322741 Wake up to a breakfast that feels like a warm hug! This Christmas morning casserole turns sausage, eggs, cheese, and…]]>

Wake up to a breakfast that feels like a warm hug! This Christmas morning casserole turns sausage, eggs, cheese, and fluffy biscuits into the easiest, hearty breakfast you can’t get enough of!

Christmas morning casserole all baked and ready to serve.

One-Pan Christmas Cheer

  • Stress-Free: Assemble it the night before and bake in the morning for a holiday breakfast without the chaos.
  • Only 5 Ingredients: This delicious recipe uses only 5 simple ingredients, making assembly and prep only 20 minutes!
  • Bite-Sized Bliss: Fluffy biscuit pieces soak up eggs and cheese just right, giving each bite the perfect balance of flavors.

Christmas Morning Casserole Ingredients

Overhead shot of labeled ingredients.
  • Cheese Swaps: Feel free to use any cheese you love. Pepper Jack adds a little kick, and smoked Gouda gives a rich, smoky flavor.
  • Seasonings: Add ½–1 tsp salt and ¼–½ tsp black pepper, or try ½ tsp garlic or onion powder for extra flavor.
  • Fresh Garnish: Chopped chives or green onions make a tasty addition and a pretty garnish.
  • Serving Suggestions: Serve with hot sauce or a creamy gravy for extra indulgence.
  • Biscuit Options: You can use two smaller cans of biscuits instead of one large can. Cut the smaller biscuits in half rather than quarters.

Christmas Morning Breakfast Casserole Recipe

This Christmas casserole is a holiday morning staple. With simple prep, one pan, and straight into the oven, it’s a hearty, cheesy, and crowd-ready dish. For a complete breakfast, serve with warm cinnamon rolls and fresh fruit.

  1. Brown Sausage: Preheat the oven to 350ºF, then spray a 9 x 13-inch or 3-quart baking dish with nonstick cooking spray and set aside. Cook and crumble breakfast sausage in a large skillet over medium heat until browned and no pink remains, about 7 minutes. Drain off any grease.
  2. Cut Biscuits: Cut biscuits into quarters.
  3. Fill Baking Dish: Add the cut-up biscuits to the baking dish and top with the cooked sausage.
  4. Add Cheese: Evenly sprinkle shredded cheddar cheese over the top of the sausage and biscuits.
  5. Make Egg Mixture: Whisk together eggs and milk in a medium bowl, then pour the milk mixture evenly over the top.
  6. Bake: Cover with aluminum foil and bake for 45-50 minutes, until the eggs are set. Remove the foil and bake for 5 minutes or so, until lightly browned on top. Let the Christmas morning casserole sit for 5-10 minutes before serving.
Sausage cooking in a skillet.
Biscuits cut up on a cutting board.
Cooked sausage and cut up biscuits together in a baking dish.
Cheese sprinkled over the top of the sausage and biscuits.
Eggs and milk whisked together in a mixing bowl.
Egg mixture poured over the top of the Christmas breakfast casserole.

Make Ahead Instructions

This Christmas breakfast casserole is easy to assemble a night or two before, so you can pop it in the oven as soon as you wake up Christmas morning! For another easy make-ahead breakfast, check out my breakfast enchiladas!

  1. Assemble the casserole completely, but do not bake.
  2. Cover tightly with plastic wrap, foil, or a fitted lid.
  3. Refrigerate: You can leave it in the refrigerator for up to 2 days.
  4. Bake: When ready to cook, bake as directed in step 6.
  5. Extra Bake Time: You may need to add a few extra minutes to the bake time since the dish starts cold.
Print

Christmas Morning Casserole

An easy make-ahead Christmas casserole that’s hearty, comforting, and perfect for feeding your family!
Course Breakfast, brunch
Cuisine American
Keyword Biscuit Breakfast Casserole, Christmas Breakfast, Christmas morning breakfast casserole, Christmas morning casserole, Christmas morning casserole recipe, christmas recipes, easy breakfast casserole, holiday breakfast, overnight breakfast casserole, sausage and biscuit casserole, sausage breakfast casserole, sausage egg and cheese casserole
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 380kcal
Author Alyssa Rivers

Equipment

  • 1 9 x 13-inch baking dish or 3-quart baking dish

Ingredients

  • 1 pound breakfast sausage
  • 1 (16.3-ounce) tube Grand's canned biscuits
  • 6 large eggs
  • 1 cup milk
  • 2 cups shredded cheddar cheese

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch or 3-quart baking dish with nonstick cooking spray and set aside.
  • Cook and crumble 1 pound breakfast sausage in a large skillet over medium-high heat until thoroughly browned and no pink remains, about 7 minutes. Drain off any grease.
  • Cut 1 (16.3-ounce) tube Grand's canned biscuits into quarters, then add them to the baking dish and top with the cooked sausage.
  • Add 2 cups shredded cheddar cheese evenly over the top of the sausage and biscuits.
  • Whisk together 6 large eggs and 1 cup milk in a medium bowl, then pour evenly over the top.
  • Cover with aluminum foil and bake for 45-50 minutes, until the eggs are set. Remove the foil and bake for 5 minutes or so, until lightly browned on top. Let the casserole sit for 5-10 minutes before serving.

Video

This Christmas morning casserole turns sausage, eggs, cheese, and fluffy biscuits into the easiest, hearty breakfast you can’t get enough of!

Notes

Storage & Reheating Instructions
• Storage: Cool completely, then refrigerate in an airtight container for 3 to 4 days.
• Reheating: Microwave individual portions for 1 to 2 minutes, or warm the full dish in a 350°F oven until heated through.

Nutrition

Calories: 380kcal | Carbohydrates: 20g | Protein: 16g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 770mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 386IU | Vitamin C: 0.3mg | Calcium: 194mg | Iron: 2mg
Serving of Christmas breakfast casserole.

More Holiday Breakfast Recipes

]]> https://therecipecritic.com/christmas-morning-breakfast-casserole/feed/ 1 322741 Insanely Delicious Prime Rib Recipe https://therecipecritic.com/prime_rib_recipe/ https://therecipecritic.com/prime_rib_recipe/#comments Sat, 06 Dec 2025 13:00:00 +0000 http://therecipecritic.com/?p=32695 I have the perfect fool proof prime rib recipe for you. I have done all of the testing so that…]]>

I have the perfect fool proof prime rib recipe for you. I have done all of the testing so that you can achieve the perfect prime rib every single time. Melt in your mouth, cooked perfectly to medium rare with a perfect garlic butter crust, this recipe is incredible. I will help you feel confident every step of the way!

Perfectly cooked medium rare prime rib roast sliced down the middle.

A Reader’s Review

This is the first time I’ve ever commented on a recipe. . . I’ve tried many rubs and techniques over the last 20 some years and this is hands down the best! My whole family agrees that this is the recipe we’ll use from now on. Thank you, thank you for this great recipe!

Laura

Meet the Prime Rib of Your Dreams

  • Perfect Every Time: Even first-timers can nail this! Follow my easy steps for the most incredible prime rib you’ve ever made.
  • Herb Infused Butter Magic: The buttery garlic herb crust might just be the best part. This locks in moisture and creates the most amazing flavor.
  • Foolproof Results: The high-heat sear followed by the low-roasting thermometer method ensures perfectly tender results every time.
  • Tried and True: This recipe has been made and loved by millions of people just like you!

Herb Garlic Butter Prime Rib Ingredients

Overhead shot of labeled ingredients.
  • Prime Rib: I like to get a three-rack, bone-in prime rib roast, about 8 lbs, cut and tied. Ask the butcher to cut and tie the bones for easy carving. Add my Prime Rib Rub before roasting for the best flavor.
  • Butter: Make sure that the butter is softened to blend well with the herbs and seasonings.
  • Garlic Cloves: If you don’t have fresh garlic cloves, you can use 1/2 teaspoon minced garlic!
  • Thyme, Oregano, and  Fresh Rosemary: I like to use freshly chopped herbs to make the flavor top-notch! 

Best Prime Rib Recipe

Preparing steakhouse-worthy prime rib isn’t as tricky as it seems. Enjoy this decadent recipe this holiday season with friends and family! For a similar roast recipe, make my succulent Ribeye Roast next.

  1. Prep and Cut the Bone: Remove the prime rib roast from the refrigerator 2 hours before cooking and let it rest at room temperature. Place the bone side down on the cutting board. Using a sharp knife, slice along the curve of the bones to separate from the meat, stopping about 1/2 inch from the bottom, still leaving the bones connected. Preheat the oven to 450°F.
  2. Tie: Using butcher’s twine, tie the roast every 2 inches around, securing the bones against the roast.
  3. Make Herb Garlic Butter: In a small bowl, mix the butter, garlic, thyme, oregano, rosemary, salt, and pepper.
  4. Bake and Rest: Rub the butter mixture on the outside of the roast, then place it in a roasting pan or large skillet with the fat side up. Bake for 15 minutes, then reduce the temperature to 325°F. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees. Remove the cooked prime rib from the oven and let it rest with foil for at least 20 minutes. The temperature will be 130°F for a medium-rare prime rib.
Prime rib roast being cut and prepped for wrapping.
Someone tying the prime rib with butchers twine.
Garlic herb butter ingredients mixed together in a bowl.
Someone spreading the garlic herb butter on top of the prime rib roast.

Alyssa’s Pro Tip

Do you trust your thermometer? I tested four thermometers on two roasts. The high-end Typhur was off by 17°F, while the ThermPro gave the most accurate readings. I also recommend that when it reaches about 110°F, you probe it with an instant-read thermometer if you have trust issues.

Plated slice of prime rib next to a horseradish cup, green beans, and mashed potatoes and gravy.
Print

Perfect Prime Rib

Garlic butter herb prime rib is melt in your mouth tender, cooked to medium-rare perfection, and marbled with fat. The seared garlic butter herb crust is incredible!
Course Dinner, Main Course
Cuisine American
Keyword prime rib, prime rib recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 people
Calories 548kcal
Author Alyssa Rivers

Ingredients

  • 2-6 pounds bone in prime rib boned and tied
  • 1 cup butter softened
  • 5 cloves garlic minced
  • 1 Tablespoon thyme finely chopped
  • 1 Tablespoon oregano finely chopped
  • 1 Tablespoon rosemary finely chopped
  • 1 Tablespoon salt
  • 1 teaspoon pepper

Instructions

  • Remove the 2-6 pounds bone in prime rib from the refrigerator 2 hours before cooking and let it rest at room temperature. Place the bone side down on the cutting board. Using a sharp knife, slice along the curve of the bones to separate from the meat, stopping about 1/2 inch from the bottom, still leaving the bones connected. Preheat the oven to 450°F.
  • Using butcher’s twine, tie the roast every 2 inches around, securing the bones against the roast.
  • In a small bowl, mix the 1 cup butter, 5 cloves garlic, 1 Tablespoon thyme, 1 Tablespoon oregano, 1 Tablespoon rosemary, 1 Tablespoon salt, and 1 teaspoon pepper.
  • Rub the butter mixture on the outside of your prime rib. Place it in a roasting pan or large skillet with the fat side up.
  • Bake the roast for 15 minutes, then reduce the temperature to 325°F. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees.
  • Remove the prime rib from the oven and let it rest with foil for at least 20 minutes. The temperature will be 130°F for a medium-rare prime rib.

Video

Notes

Storage & Reheating Instructions
  • Refrigerate: Store cooled prime rib in an airtight container in the refrigerator for up to 5–7 days.
  • Freeze: Once completely cooled, place slices in a ziplock freezer bag, press out the air, and lay flat in the freezer for up to 1 month. Thaw overnight in the refrigerator before reheating.
  • Reheat: After thawing, warm in the oven at 350°F for 12–15 minutes, or until it reaches your desired internal temperature. Enjoy!

Nutrition

Calories: 548kcal | Carbohydrates: 2g | Protein: 16g | Fat: 53g | Saturated Fat: 27g | Cholesterol: 130mg | Sodium: 1126mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 769IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg
Fully cooked garlic butter herb crusted roast.

More Beef Recipes to Enjoy

]]> https://therecipecritic.com/prime_rib_recipe/feed/ 552 32695 Christmas Ribbon Salad https://therecipecritic.com/christmas-ribbon-salad/ https://therecipecritic.com/christmas-ribbon-salad/#comments Wed, 03 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=322154 This Christmas ribbon Jello salad brings all the festive vibes with its bright, sliceable layers. It looks fancy, but the…]]>

This Christmas ribbon Jello salad brings all the festive vibes with its bright, sliceable layers. It looks fancy, but the process is super easy. Make it ahead and watch it disappear!

Side shot of a slice of layer Christmas ribbon salad.

Why You’ll Love Every Layer

  • A Little Slice of Nostalgia: Each layer brings back classic holiday vibes, giving you that cozy “grandma made this” feeling in the best way.
  • Festive Looks, Easy Steps: It may look fancy and impressive, but every layer is quick to mix, pour, and chill!
  • Make-Ahead Magic: This dessert stays gorgeous and delicious for days, making holiday hosting easier and way less stressful.

Ingredients for Christmas Ribbon Salad

Overhead shot of labeled Christmas ribbon salad ingredients.
  • Homemade Whipped Cream: Whip 1 cup cold heavy cream with 3 tablespoons powdered sugar for a homemade alternative to Cool Whip.
  • Layer Variations: Lemon jello or pineapple both work for the middle layer, raspberry or any red gelatin (cherry, strawberry, cranberry) fits the top, and lime, watermelon, or any green gelatin works for the bottom.
  • Pineapple Juice: Use canned or bottled only. Fresh pineapple contains enzymes that prevent gelatin from setting properly.
  • Cream Cheese: Soften fully before mixing. Beat until smooth, then slowly fold in the gelatin mixture to avoid lumps in the middle layer.
  • Color Swaps: Change the theme by using any gelatin flavors. Do grape and orange for Halloween, strawberry and blue raspberry for the 4th of July, or any favorites.

How to Make Christmas Ribbon Salad

Let’s get to the fun part, making this bright, jiggly layer Jello salad. This ribbon salad recipe is easier than it looks, and the result is SO stunning.

  1. First Layer: Add the lime gelatin to a large bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the chilled pineapple juice, then pour the mixture into a lightly greased 9 x 13-inch baking dish. Chill in the fridge for at least 45 minutes, or until it’s mostly firm but not completely set.
  2. Second Layer: Add the lemon gelatin to a medium bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the mini marshmallows until they are nearly dissolved, then add the chilled pineapple juice.
  3. Combine: Add the cream cheese to a separate bowl and beat with a hand mixer until smooth. Add the whipped topping and mix until fully combined.
  4. Combine Gelatin and Cream Cheese Mixture: Slowly add the gelatin mixture to the cream cheese mixture. Then, mix with a hand mixer until smooth. Once cooled to room temperature, carefully spoon and spread it over the chilled bottom layer. Chill in the fridge for at least an hour, until it has almost completely set. This layer tends to take a bit longer than the jello layers.
  5. Top Layer: Add the raspberry gelatin to a large bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the cold water, then let the mixture cool to room temperature. Pour it over the back of a large spoon, to prevent dents, over the chilled middle layer. Cover and chill the Christmas ribbon salad for at least 4 hours, or overnight, until completely set before serving.
Lime Jello whisked with boiling water in a larg mixing bowl.
Middle layer of lemon Jello and mini marshmallows mixed and dissolving in boiling water.
Cream cheese being beaten with a hand mixer in a mixing bowl.
Someone added the gelatin and the cream cheese mixture together with a hand mixture.
Raspberry Jello being whisked together.

Alyssa’s Pro Tips

Layering: Let each layer firm until mostly set (not fully solid). So when you add the next layer, they bond cleanly. Make sure the chilled layer isn’t too cold, and the next layer is cooled to room temperature before pouring.

Print

Christmas Ribbon Salad

A classic layered Christmas Jello salad with red, green, and creamy middle layers. Easy to prep, beautifully festive, and perfect for holiday gatherings.
Course Dessert, Side Dish
Cuisine American, Amish
Keyword christmas jello, christmas jello salad, Christmas Ribbon Salad, Christmas Ribbon Salad Recipe, Jello Salad, layered christmas jello salad, layered jello, rainbow jello recipe, ribbon salad, vintage jello recipe
Prep Time 40 minutes
chill time 5 hours 45 minutes
Total Time 6 hours 10 minutes
Servings 20 servings
Calories 125kcal
Author Alyssa Rivers

Equipment

  • 1 9 x 13 x 2 baking dish

Ingredients

Bottom Layer

  • 1 (6-ounce) box lime gelatin
  • 2 cups boiling water
  • ¾ cup chilled pineapple juice

Middle Layer

  • 1 (3-ounce) box lemon gelatin
  • 1 cup boiling water
  • 1 cup mini marshmallows
  • ½ cup chilled pineapple juice
  • 4 ounces softened cream cheese
  • 2 cups thawed whipped topping

Middle Layer

  • 1 (6-ounce) box raspberry gelatin
  • 2 cups boiling water
  • ¾ cup chilled water

Instructions

Bottom Layer

  • Add 1 (6-ounce) box lime gelatin to a large bowl, then whisk in 2 cups boiling water until all the gelatin has dissolved completely.
  • Stir in ¾ cup chilled pineapple juice, then pour the mixture into a lightly greased 9 x 13 x 2-inch baking dish. Chill in the refrigerator for at least 45 minutes, or until it's mostly firm but not completely set.

Middle Layer

  • Add 1 (3-ounce) box lemon gelatin to a medium bowl, then whisk in 1 cup boiling water until all the gelatin has completely dissolved.
  • Stir 1 cup mini marshmallows into the lemon gelatin mixture until the marshmallows are nearly dissolved, then add ½ cup chilled pineapple juice.
  • Add 4 ounces softened cream cheese to a separate bowl and beat with a hand mixer until smooth. Add 2 cups thawed whipped topping and mix until fully combined.
  • Slowly add the gelatin mixture to the cream cheese mixture and mix with the hand mixer until smooth. Once cooled to room temperature, carefully and evenly layer it over the chilled bottom layer of lime gelatin. Chill in the refrigerator for at least an hour or so, until it has almost completely set. This layer tends to take a bit longer than the jello layers.

Top Layer

  • Add 1 (6-ounce) box raspberry gelatin to a large bowl, then whisk in 2 cups boiling water until all the gelatin has dissolved completely.
  • Stir in ¾ cup chilled water, then let the mixture cool to room temperature before carefully pouring it over the chilled middle layer. I like to slowly pour it over the back of a large spoon to prevent it from making divots in the middle layer.
  • Cover and chill for at least 4 hours, or overnight, until completely set before serving.

Notes

Make Ahead & Storage Instructions
  • Make-Ahead: You can make this up to 3 days ahead of time! Just keep in mind the colors might bleed a little into the white layer the longer it sits in the refrigerator.
  • Storage: Store leftover Christmas jello salad in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 7 days.

Nutrition

Calories: 125kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 125mg | Potassium: 32mg | Fiber: 0.03g | Sugar: 22g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.1mg
Someone lifting a serving of Christmas ribbon salad out from the baking dish.

More Fun Jello Treats

If you love this Christmas ribbon salad, check out these other fun jello sides! They’re bright, sweet, and fun to make.

]]> https://therecipecritic.com/christmas-ribbon-salad/feed/ 1 322154 Creamy Cranberry Jalapeño Dip https://therecipecritic.com/cranberry-jalapeno-dip/ https://therecipecritic.com/cranberry-jalapeno-dip/#comments Tue, 02 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=322701 This cranberry jalapeño dip is my fresh take on the cult favorite Costco version. It’s bright, tangy, a little spicy,…]]>

This cranberry jalapeño dip is my fresh take on the cult favorite Costco version. It’s bright, tangy, a little spicy, and wildly easy to make at home. It’s the same addictive flavors, but you get to make it how you like!

Bowl of cranberry jalapeño dip surrounded by crackers, cranberries and jalapeños.

Why This One Beats the Store-Bought Stuff

  • Real Ingredients: You get bright, real cranberry and jalapeño flavor without the preservatives and processed taste of the Costco version.
  • Customizable: Adjust the heat and sweet to your preference so it always turns out the way you like it.
  • Better texture: This homemade version stays creamy and scoopable! Just like in my jalapeño artichoke dip and creamy chicken alfredo dip.

Cranberry Jalapeño Dip Ingredients

Overhead shot of labeled ingredients.
  • Cranberries: I love a chunky dip, so I only pulse a few times. Blend the cranberries longer for fewer chunks. Strain the liquid well, as excess juice will make your dip too runny.
  • Like it Spicy? Use an additional jalapeño if you like it spicy!
  • Sugar: Use more or less sugar depending on your preference. I like it on the sweeter side, but you can use less sugar if you like it tart!

How to Make Cranberry Jalapeño Dip

I’m obsessed with this cranberry dip from Costco, so I knew I had to make my own version. It’s the perfect dip for a Thanksgiving appetizer. The key is to really strain the cranberries so your dip doesn’t get soggy!

  1. Combine & Blend: In a blender or food processor, add fresh cranberries, jalapeños, green onions, sugar, fresh lime juice, and salt. Pulse a few times, leaving the mixture chunky, not fully blended.
  2. Strain: Spoon the cranberry mixture into a fine mesh strainer and strain the liquid well. Reserve some for later.
  3. Beat Cream Cheese & Sour Cream: In a medium-sized bowl, add softened cream cheese and sour cream. Mix using an electric hand mixer until smooth and creamy.
  4. Combine: Add the cranberry mixture to the cream cheese mixture and stir until combined. Add a splash of the reserved juice to add color. You can also add extra liquid for a creamier dip.
  5. Chill: Cover and refrigerate the cranberry jalapeño dip for at least 1 hour or until ready to serve. Taste and add additional sugar or salt, if needed. Serve with crackers!
Cranberries, onions, jalapeños, sugar, and lime juice in a food processor.
Cream cheese and sour cream beaten until smooth in a mixing bowl.
Cranberry mixture in a fine mesh strainer being drained.
Cranberry mixture added to the cream cheese mixture.
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Cranberry Jalapeno Dip

A fresh, tangy cranberry jalapeño dip with the perfect balance of sweet heat. It's easy to make and ideal for holidays, parties, or as a last-minute appetizer.
Course Appetizer
Cuisine American
Keyword costco cranberry jalapeno dip, cranberry jalapeno dip, cream cheese cranberry jalapeno dip, creamy cranberry jalapeno dip recipe
Prep Time 10 minutes
Refrigerate 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 230kcal
Author Alyssa Rivers

Ingredients

  • 1 ½ cups fresh whole cranberries
  • 1 medium jalapeño stem, seeds, and membranes removed
  • 2 stalks chopped green onions
  • ½ cup granulated sugar
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon salt
  • 1 (8-ounce) package softened cream cheese
  • ¼ cup sour cream

Instructions

  • In a blender or food processor, add 1 ½ cups fresh whole cranberries, 1 medium jalapeño, 2 stalks chopped green onions, ½ cup granulated sugar, 1 tablespoon fresh lime juice, and ¼ teaspoon salt. Pulse a few times, leaving the mixture chunky, not fully blended.
  • Spoon the cranberry mixture into a fine mesh strainer and strain the liquid well, reserving some liquid for later.
  • In a medium-sized bowl, add 1 (8-ounce) package softened cream cheese and ¼ cup sour cream. Mix using an electric hand mixer until smooth and creamy.
  • Add the cranberry mixture to the cream cheese mixture and stir until combined. Add a splash of the reserved juice to add color. You can also add extra liquid if you want a creamier texture dip.
  • Cover and refrigerate the dip for at least 1 hour or until ready to serve. Taste and add additional sugar or salt, if needed. Serve with crackers!

Notes

Make-Ahead and Storage Instructions
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days, and avoid freezing.
• Make Ahead: You can prep this dip or the cranberry mixture in advance—just strain well and give it a quick stir before serving.

Nutrition

Calories: 230kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 262mg | Potassium: 101mg | Fiber: 1g | Sugar: 20g | Vitamin A: 666IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 0.2mg
Someone scooping a bite of the cranberry jalapeño dip with a cracker.

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