Holiday Recipe Card Template Free

Welcome to our holiday recipe card template free article! We know that the holiday season is one of the busiest times of the year, so we want to make things easier for you by providing some delicious and easy-to-make recipes that you can prepare for your family and friends.

• Creamy Garlic Mashed Potatoes
• Roasted Butternut Squash
• Classic Green Bean Casserole
• Holiday Ham

Creamy Garlic Mashed Potatoes

Ingredients:

• 3 pounds Yukon Gold potatoes, peeled and cubed
• 1 cup milk
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Boil the potatoes in a large pot of salted water until tender.
2. While the potatoes are cooking, heat the milk, butter, and garlic in a small saucepan until the butter is melted and the mixture is hot but not boiling.
3. Drain the potatoes and return them to the pot.
4. Add the milk mixture to the pot and mash the potatoes until smooth.
5. Season with salt and pepper to taste.

FAQ:

• Q: Can I use a different type of potato?
• A: Yes, you can use any type of potato you like, but the texture may be slightly different.
• Q: Can I make this recipe ahead of time?
• A: Yes, you can make the mashed potatoes up to two days ahead of time and reheat them in the oven or microwave.
• Q: Can I use almond milk instead of regular milk?
• A: Yes, you can use any type of milk you like, but the flavor may be slightly different.
• Q: Can I add cheese to this recipe?
• A: Yes, you can add shredded cheese to the mashed potatoes before serving.
• Q: Can I freeze the mashed potatoes?
• A: Yes, you can freeze the mashed potatoes for up to three months. Thaw them in the refrigerator overnight and reheat them in the oven or microwave.

Tips:

If you want to make the mashed potatoes creamier, you can add more butter and milk. You can also add other seasonings like thyme or rosemary to give them more flavor. For a healthier version, you can use low-fat milk and less butter.

Roasted Butternut Squash

Ingredients:

• 1 large butternut squash, peeled and cut into cubes
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F.
2. In a large bowl, combine the butternut squash, olive oil, maple syrup, cinnamon, salt, and pepper.
3. Spread the squash out in a single layer on a baking sheet.
4. Bake for 25-30 minutes or until the squash is tender and caramelized.

FAQ:

• Q: Can I use a different type of squash?
• A: Yes, you can use any type of winter squash like acorn or kabocha.
• Q: Can I use honey instead of maple syrup?
• A: Yes, you can use any type of sweetener you like.
• Q: Can I add other spices to this recipe?
• A: Yes, you can add other spices like nutmeg or allspice to give it more flavor.
• Q: Can I make this recipe ahead of time?
• A: Yes, you can roast the squash up to two days ahead of time and reheat it in the oven or microwave.
• Q: Can I freeze the roasted squash?
• A: Yes, you can freeze the roasted squash for up to three months. Thaw it in the refrigerator overnight and reheat it in the oven or microwave.

Tips:

If you want the squash to be sweeter, you can add more maple syrup or brown sugar. You can also add other vegetables like carrots or sweet potatoes to make it a roasted vegetable medley. For a vegan version, you can use agave nectar or another plant-based sweetener.

Classic Green Bean Casserole

Ingredients:

• 2 cans (10.5 ounces each) condensed cream of mushroom soup
• 1 cup milk
• 2 teaspoons soy sauce
• 1/4 teaspoon black pepper
• 8 cups cooked cut green beans
• 1 can (6 ounces) French’s® Original Crispy Fried Onions

Instructions:

1. Preheat the oven to 350°F.
2. In a large bowl, combine the soup, milk, soy sauce, and black pepper.
3. Add the green beans and half of the fried onions and mix well.