Berries Pavlova
RECIPES: Holiday

The holidays are a time for enjoying friends, family, and good food! It can be hard to stay healthy during the holiday season, though. Browse through our holiday recipes to find healthier versions of your favorites and new recipes to try! As you're planning what to make, watch out for the blue icons along the left side of the recipe cards. Each icon represents a food you can buy with your WIC checks! Here's a key:






Peanut Butter









  1. Preheat oven to 375°F.

  2. Mash the banana with a fork.

  3. Cut butter in half. In a microwave-safe bowl, heat in microwave 10–15 seconds to soften. Be careful not to melt butter.

  4. In a large bowl, use a mixing spoon to blend butter, banana, and sugar.

  5. Add peanut butter and brown sugar. Continue mixing until completely combined.

  6. Add egg and vanilla. Mix until smooth.

  7. Add flours and baking soda. Mix until smooth.

  8. Stir in rolled oats. If using chocolate chips or raisins, gently stir in now.

  9. Scoop dough with a teaspoon and shape into 1-inch balls. Place dough balls 2 inches apart on an ungreased baking sheet. Flatten dough balls by using a fork to make a criss-cross pattern on the cookies.

  10. Bake on middle rack of oven until cookies are lightly browned on bottom, about 8–10 minutes. Remove from oven. Let sit 5 minutes to firm up. Remove from tray.


  • 1 ripe banana

  • ½ stick (4 Tablespoons) unsalted butter

  • 1∕3 cup granulated sugar

  • ½ cup peanut butter

  • 1∕3 cup light brown sugar, packed

  • 1 large egg

  • ½ teaspoon vanilla extract

  • ½ cup all-purpose flour

  • ½ cup whole wheat flour

  • ½ teaspoon baking soda

  • 2∕3 cup rolled oats

Optional Ingredients:

  • ½ cup raisins (or ⅓ cup chocolate chips)

Servings: 18

Time: 30 minutes

Rolled Oats and Peanut Butter Cookies

Fruited Rice Pudding

Servings: 8           Time: 1 hour 30 min


  • 2 cups water

  • 1 cup long-grain brown rice

  • 4 cups evaporated fat-free milk

  • 1/2 cup brown sugar

  • 1/2 teaspoon lemon zest

  • 1 teaspoon vanilla extract

  • 6 egg whites

  • 1/4 cup crushed pineapple

  • 1/4 cup raisins

  • 1/4 cup dried apricots, chopped


  1. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and cook about 10 minutes. Pour into a colander and drain thoroughly.

  2. In the same saucepan, add the evaporated milk and brown sugar. Cook until hot. Add the cooked rice, lemon zest and vanilla extract. Simmer over low heat until the mixture is thick and the rice is tender, about 30 minutes. Remove from the heat and cool.

  3. In a small bowl, whisk together the egg whites. Pour into the rice mixture. Add the pineapple, raisins and apricots. Stir until well blended.

  4. Heat the oven to 325 F. Lightly coat a baking dish with cooking spray. Spoon the pudding and fruit mixture into the baking dish. Bake until the pudding is set, about 20 minutes. Serve warm or cold.

Honey Glazed Sweet Potatoes

Servings: 4           Time: 1 hour


  • 1/4 cup water

  • 2 tablespoons brown sugar

  • 2 tablespoons honey

  • 1 tablespoon olive oil

  • 2 pounds sweet potatoes (about 4 large), peeled and cut into wedges

  • Black pepper OR chopped herb of choice (rosemary, sage or thyme), to taste


  1. Preheat the oven to 375 F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

  2. To make the sauce, in a small bowl add the water, brown sugar, honey and olive oil. Whisk until smooth.

  3. Place a single layer of sweet potatoes in the baking dish. Pour the sauce over the sweet potatoes. Turn to coat them.

  4. Cover and bake until tender, about 45 minutes. Turn the sweet potatoes once or twice to continue coating them. When tender, remove the cover and continue to bake until the glaze is set, about 15 minutes.

  5. Transfer to a serving dish and top with pepper or chopped herb of choice. Serve immediately.


Servings: 8           Time: 15 minutes


  • 1 can pineapple chunks (in juice, 20 oz., drained)

  • 1 1⁄3 cups mandarin oranges (drained)

  • banana (peeled and sliced)

  • 1 1⁄2 cups grapes (seedless)

  • 3⁄4 cup marshmallows (miniature)

  • 1⁄3 cup coconut (flaked)

  • 8-ounces (about 1 cup) plain low fat yogurt

  • 2 Tbsp honey or other sweetener


  1. Drain pineapple and oranges. Use juice as beverage.

  2. Combine fruit with marshmallows and coconut.

  3. Mix honey or sweetener with yogurt.

  4. Fold yogurt into the fruit mixture.

  5. Chill.

  6. Serve.

Recipe from Cornell Cooperative Extension of Onondaga County, A Holiday Dinner, via


  1. Heat the oven to 350 F. Lightly coat a 2-quart baking dish with cooking spray.

  2. In a large skillet, heat the chicken broth over medium heat. Add the celery and onion and cook until the vegetables are tender, about 5 minutes. Remove from heat.

  3. In a large bowl, combine the bread cubes, parsley, paprika, nutmeg, cranberries, water chestnuts and chopped apples. Add the onion and celery mixture. Stir to mix evenly.

  4. Spoon stuffing into the prepared baking dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake 10 more minutes. Serve immediately.


  • 1 cup low-sodium chicken broth

  • 1 cup chopped celery

  • 1/2 cup chopped onion

  • 10 slices whole-wheat bread, toasted and cut into cubes

  • 1/4 cup chopped parsley (optional)

  • 1/2 teaspoon paprika (optional)

  • 1/8 teaspoon ground nutmeg (optional)

  • 1/2 cup chopped fresh cranberries

  • 1 cup whole water chestnuts (optional)

  • 1 cup chopped apple (with skin on)

Servings: 18

Time: 40 minutes

Stuffing with Cranberries

Baked Apples

Servings: 6           Time: 1 hour 


  • 6 small apples

  • 1 large lemon

  • ¾ cup chopped walnuts

  • ½ cup raisins

  • ¼ cup brown sugar

  • ½ teaspoon ground cinnamon


  1. Preheat oven to 350°F.

  2. Rinse apples.

  3. Remove stems by cutting a 1-inch-wide hole out of the top of each apple. Cut into the hole to remove and scoop out the core and seeds.

  4. Rinse lemon and cut in half. In a small bowl, squeeze the juice from each half. Discard seeds.

  5. In a second small bowl, mix walnuts, raisins, and brown sugar.

  6. Stuff the center of each apple with 1 heaping Tablespoon of the walnut mixture. Sprinkle a pinch of cinnamon over the top of each apple.

  7. Place stuffed apples upright in the baking dish. Pour the lemon juice around them. Bake for 35–40 minutes, or until the skin is wrinkly. Spoon some of the pan juice over the apples about halfway through cooking time to keep the apples moist.

  8. Remove from oven. Let cool slightly before serving.


Adapted from Cooking Matters at

Winter Cider

Servings: 10           Time: 10 minutes


  • 8 cups (64 oz.) 100% apple juice

  • 10 whole cloves

  • 3 cinnamon sticks

  • 1 teaspoon nutmeg

  • 1 teaspoon star anise

  • 1 cup orange juice


*You can adjust the spices or leave them out to your liking.


  1. Combine the first five ingredients in a pot and cook over medium-high heat for about 5 minutes, stirring the liquid intermittently.

  2. Place a strainer over a large glass, bowl, or pitcher. Carefully pour the liquid into the container. Discard the star anise and cloves.

  3. Serve warm in a mug with a cinnamon stick to stir!

Holiday Sparkler

Servings: 12           Time: 5 minutes


  1. Combine apple juice, cranberry juice, and seltzer water or club soda in a large punch bowl or pitcher

  2. Serve over ice


  • 4 cups apple juice

  • 4 cups cranberry juice

  • 4 cups seltzer water or club soda

Basic Baked Custard

Servings: 6           Time: 35 minutes


  • 3 cups milk

  • eggs

  • 1/2 cup sugar

  • 1-1/2 tsp. vanilla

  • 1/4 tsp. salt

  • ground nutmeg or cinnamon, optional


  1. Preheat oven to 350°F. Heat milk in small saucepan until very hot. Milk should be steaming but not bubbling. Meanwhile, beat eggs, sugar, vanilla and salt in medium bowl until blended but not foamy. Slowly stir in hot milk.

  2. Place six lightly greased 6-oz. custard cups in baking pan large enough to hold cups without touching each other or sides of pan. Pour egg mixture into cups, dividing evenly. Sprinkle with nutmeg or cinnamon, if desired.

  3. Place pan on rack in the center of a 350°F oven; pour very hot water into the pan (hot-water bath) to within 1/2 inch of top of cups. Bake until a knife inserted near the center of the custard comes out clean, 25 to 30 minutes; centers will still be soft. Remove cups from water bath at once. Cool on wire rack 5 to 10 minutes. Serve warm or refrigerate until cold.