Smart Marketing Christmas Cookbook

This December, our team at Smart Marketing is excited to share some of our favorite Christmas recipes that make the holiday season extra special. From decadent desserts to savory sides, these dishes bring warmth and joy to any festive gathering. Enjoy these recipes that have become holiday traditions for us!

Alex’s Gougères

Ingredients:

• 1/2 cup whole milk
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1/2 tsp kosher salt
• Pinch cayenne pepper
• 1 cup all-purpose flour, spooned and leveled
• 5 large eggs, at room temperature
• 6 oz Gruyère, Parmigiano-Reggiano, or Gouda, grated (about 1 1/2 cups)

Instructions:

1. Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper.
2. Combine milk, butter, salt, cayenne, and 1/2 cup water in a medium saucepan. Bring to a boil over high heat. Add flour all at once, and stir rapidly with a wooden spoon to combine. Cook, stirring rapidly, until the batter becomes smooth and leaves a crust on the bottom of the pan, about 1-2 minutes.
3. Transfer to a bowl and let cool, stirring occasionally, until you can hold your finger in the dough for a few seconds without burning, about 5-10 minutes.
4. Beat with an electric mixer on medium speed, adding eggs one at a time, until fully incorporated and smooth between each addition. Beat for 1 minute. Stir in cheese.
5. Transfer to a piping bag or zip-top bag with a small hole cut in one corner. Pipe small balls of dough (about 1 1/2 inches in diameter) onto the prepared baking sheet, leaving at least 2 inches between each one.
6. Bake in batches until golden brown, about 17-20 minutes. Serve warm.

Amanda’s Butternut Squash Soup

Ingredients:

• 1 butternut squash (3 lbs)
• 1 tbsp minced garlic
• ½ yellow onion
• 3 cups broth
• ¼ cup heavy cream
• 2 to 3 sage leaves
• 1 tsp rosemary
• 1 to 2 sprigs thyme
• 1 tsp salt
• ½ tsp pepper
• 1 tsp smoked paprika
• Dash of nutmeg or cinnamon
• ⅓ cup grated parmesan
• 1 tbsp brown sugar

Instructions:

1. Preheat oven to 425°F. De-seed and cut the squash in half. Coat the inside halves with oil and lay face down on a baking sheet to roast for 45-50 minutes until tender and caramelized.
2. Allow to cool for 10 minutes, and discard the skin.
3. In a pot over medium heat, add butter and olive oil. Add garlic and onion,and sauté until onions are translucent.
4. Add the roasted squash, broth, heavy cream, sage, rosemary, and thyme to the pot. Mix well.
5. In a blender, blend the mixture until smooth. Add remaining seasonings, grated parmesan, and brown sugar.
6. Cover the pot and simmer for 30 minutes.
7. Serve with a drizzle of heavy cream and grated parmesan.

Angel’s Pierogies

Serving: 6 people (5 pierogies each)

Ingredients:

Filling:

• 1 1/2 lbs Russet potatoes (peeled and chopped into 1-inch squares)
• 2 tsp olive oil
• ½ cup diced onion (optional)
• 1 clove garlic (minced)
• ½ cup cream cheese
• Butter
• Garlic powder, onion powder, salt, pepper, Italian seasoning

Dough:

• 2 1/2 cups all-purpose flour
• ½ tsp salt
• ¼ cup sour cream
• 1 egg
• 2/3 cup water
• Italian seasoning, salt, pepper

Instructions:

1. Boil the potatoes with salt in lukewarm water until tender. Drain.
2. Heat olive oil in a pan, sauté onions until translucent. Add garlic toward the end.
3. Mash the boiled potatoes with cream cheese, seasoning to taste.
4. For the dough, mix flour and salt, then add sour cream, egg, and water. Knead until smooth. Let sit for 10 minutes.
5. Roll out dough, cut into circles, and fill with potato mixture. Seal the edges and crimp with a fork.
6. Boil pierogies in salted water until they float. Optionally, fry them in butter until browned.
7. Serve with toppings like bacon, chives, sour cream, or caramelized onions.

Garrett’s Sweet Potato Casserole with Oat Streusel

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes

Ingredients:

• 3 lbs sweet potatoes (about 3 large)
• 1/3 cup butter, softened
• 1/3 cup milk
• 1/2 cup brown sugar (dark brown preferred)
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 eggs

For the Oat Streusel:

• 1/3 cup butter, melted
• 2/3 cup brown sugar
• 1/2 cup flour
• 2/3 cup oats (or chopped pecans)
• 1/2 tsp cinnamon

Instructions:

1. Preheat oven to 400°F. Bake sweet potatoes on a foil-lined sheet for 45-60 minutes until tender. Let cool before peeling.
2. Reduce oven temperature to 350°F. Spray a 9×13 pan with nonstick spray.
3. Mash the peeled potatoes with butter, milk, brown sugar, vanilla, salt, and eggs. Spoon into the prepared pan.
4. In a separate bowl, mix together melted butter, brown sugar, flour, oats, and cinnamon. Crumble over the sweet potato mixture.
5. Bake for 20-25 minutes, until the top is lightly golden. Let cool slightly before serving.

Tonya’s Sweet Potato Soufflé

Ingredients:

Casserole:

• 3 cups (6 medium) sweet potatoes (24 oz)
• 1 cup sugar
• 2 eggs
• ½ cup milk
• 1-1 ½ tsp vanilla
• ⅓ cup butter
• ½ cup pecans

Toppings:

• 1 cup pecans
• 1 cup light brown sugar
• ⅓ cup flour
• ⅓-½ stick butter

Instructions:

1. Boil the sweet potatoes until tender. Mash with sugar, eggs, milk, vanilla, butter, and pecans.
2. Prepare the topping by mixing pecans, brown sugar, flour, and butter. Sprinkle over the casserole.
3. Bake at 350°F for 30 minutes.

Marilyn’s 3-Ingredient Oreo Balls

A simple yet irresistible treat, Marilyn’s Oreo Balls are a holiday favorite! These bite-sized indulgences are made with just three ingredients: Oreo cookies, cream cheese, and chocolate. Here’s how to make them:

Ingredients:

• 36 regular Oreos
• 8 oz brick-style cream cheese
• 12 oz chocolate (semi-sweet, milk, or white)

Instructions:

1. Crush the Oreos into fine crumbs using a food processor. Reserve 2 tablespoons for decorating.
2. Mix the Oreo crumbs with the cream cheese until well combined.
3. Roll the mixture into balls and freeze for 20 minutes.
4. Melt the chocolate and dip the balls. Sprinkle with the reserved Oreo crumbs.
5. Chill again until the chocolate hardens.

Grace’s Mini Coffee Cheesecakes

Rich, creamy, and packed with coffee flavor, Grace’s Mini Coffee Cheesecakes are perfect for those who love a little caffeine in their dessert! These cheesecakes are topped with whipped cream and cocoa powder for the ultimate festive finish.

Ingredients:

For the Crust:

• 16 Oreo cookies
• 2 tbsp unsalted butter, melted

For the Filling:

• 2 tsp hot water
• 2 tbsp fine ground espresso powder
• 16 oz full-fat cream cheese, room temperature
• 1/3 cup granulated sugar
• 1 tbsp pure vanilla extract
• ½ cup sour cream, room temperature
• 2 large eggs, room temperature

For the Topping:

• 1 cup heavy whipping cream
• ½ cup powdered sugar
• Cocoa powder for dusting

Instructions:

1. Preheat the oven to 350°F and line a cupcake pan with baking liners.
2. Grind the Oreos for the crust and mix with melted butter. Press the mixture into cupcake liners and set aside.
3. For the filling, mix hot water and espresso powder until dissolved. Then combine with cream cheese, sugar, vanilla, sour cream, and eggs.
4. Spoon the batter into the cupcake liners and bake for 15-18 minutes.
5. Chill for at least 2 hours before serving, topped with whipped cream and cocoa powder.

Emma’s Maple-Pecan Roasted Sweet Potatoes

These roasted sweet potatoes with maple syrup and pecans are a perfect side dish for any holiday meal. The combination of caramelized sweet potatoes, shallots, and crunchy pecans is a delightful balance of flavors.

Ingredients:

• 1 cup pecans, roughly chopped
• 1/4 cup plus 2 tbsp maple syrup
• 3/4 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/8 tsp cayenne pepper
• 2 lbs sweet potatoes, peeled and sliced into ½” rounds
• 2 medium shallots, peeled and quartered
• 2 tbsp olive oil
• 2 tbsp unsalted butter

Instructions:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Make the pecan praline by simmering pecans, maple syrup, salt, cinnamon, and cayenne for about 5 minutes. Let it cool on parchment paper.
3. Toss the sweet potatoes and shallots with olive oil and roast for 15 minutes.
4. Brush the sweet potatoes with maple butter (made with butter, syrup, and cinnamon), then return to the oven for 10 more minutes.
5. Top the roasted sweet potatoes with the pecan praline mixture before serving.

Leia’s Recipe

“I don’t cook.” – Leia Kinley, 2024.

Sarah’s Mickey Mouse Pancakes
These adorable Mickey pancakes are perfect for a fun family breakfast on Christmas morning. Light and fluffy, they are paired with a sweet buttermilk syrup that everyone will love!

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking soda
• 1/3 tsp kosher salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp canola oil
• 1/4 cup chocolate chips
• 4 white chocolate melting wafers (I use Ghirardelli)
• 1 cup whipped cream
• 4 strawberries

For the Buttermilk Syrup:

• 1 stick of salted butter
• 1/2 cup granulated sugar
• 1/2 cup buttermilk

Instructions:

1. Place flour, sugar, baking soda, salt, buttermilk, egg, and canola oil into a large mixing bowl and mix until combined.
2. Preheat a non-stick skillet over medium-low heat. When hot, spoon pancake batter first into a round in the middle, then spoon two small amounts of batter to make the ears. Use a spoon to shape into rounds.
3. When the batter starts to bubble, carefully flip the Mickey pancake. Cook on the second side until puffed and cooked through, about 60 seconds. Transfer to a serving plate, decorate your eyes, and smile with chocolate chips. Use white chocolate wafers for the nose and put whipped cream on top of the ears. Garnish with strawberries.
4. For the buttermilk syrup, place butter, sugar, and buttermilk into a small saucepan over medium heat. Stir and cook until bubbly. Once it reaches a low boil, reduce the heat to low, add baking soda and vanilla, stirring to combine. The syrup will foam up at first, then settle as it cools. Drizzle syrup over pancakes and enjoy!

We hope these recipes bring extra joy and flavor to your holiday celebrations! From our team to yours, Merry Christmas and happy cooking!