90 Holiday Party Dishes That Wow Every Time

From the Recipe Creator: This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. —Frank Grady, Fort Kent, Maine

From the Recipe Creator: Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina

From the Recipe Creator: My grandmother makes this smoky bacon and Parmesan spread for parties and holiday get-togethers. For a pretty yuletide presentation, decorate the cream cheese wreath with green parsley and red pimientos. —Lisa Carter, Warren, Indiana

From the Recipe Creator: When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table!—Mary Ann Iverson, Woodville, Wisconsin

From the Recipe Creator: You can’t go wrong with this recipe. The cheesy, buttery bread is so simple to make, but the taste is sinful. Plus it looks fantastic, and people just flock to it! It’s better than the usual garlic bread with pasta, too. —Karen Grant, Tulare, California

From the Recipe Creator: I picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine. Even my dad, who's not big on candy, loves it. —Susan Wacek, Pleasanton, California

From the Recipe Creator: My mother measured ingredients for these using her hand. We've passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana

From the Recipe Creator: Mushrooms and water chestnuts give new life to the ordinary green bean casserole. Every time I make it for friends, I'm asked to share the recipe. —Linda Poe, Sandstone, Minnesota

From the Recipe Creator: This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer. It's an ideal dish for tailgating and potlucks. —Charlane Gathy, Lexington, Kentucky

From the Recipe Creator: It looks so elegant that everyone thinks I spent a lot of time on this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. —Betty Claycomb, Alverton, Pennsylvania

From the Recipe Creator: This eye-catching dessert is guaranteed to delight holiday dinner guests. Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. For a festive touch, I garnish the log with marzipan holly leaves and berries. —Jenny Hughson, Mitchell, Nebraska

From the Recipe Creator: I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. —Cindy Pruitt, Grove, Oklahoma

From the Recipe Creator: Fresh green beans are wrapped in bacon and covered in a sweet sauce in this fast and simple side dish. Every time I take these bacon-wrapped green beans to a luncheon or family dinner, people beg me for the recipe. —Julie Hewitt, Union Mills, Indiana

From the Recipe Creator: Pecans and butter give this cake the same irresistible flavor as the ever-popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida

From the Recipe Creator: It's downright fun to make and serve this potato recipe. The fresh herbs, butter and cheeses are just what a good potato needs. —Susan Curry, West Hills, California

From the Recipe Creator: A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin

From the Recipe Creator: I've never met a creme brulee that I didn't love! I'm not a big pumpkin fan, but this is fantastic. —Tamara Leonard Merritt, Raleigh, North Carolina

From the Recipe Creator: While everyone is enjoying a bountiful meal, this eye-catching tart can be baking to perfection in the oven. The pretty holiday dessert calls for very few ingredients, and it's a snap to assemble. —Jackie Zack, Riverside, Connecticut

From the Recipe Creator: In an effort to add more greens to our meals, I created this dish—and my kids eat it up. The crispy salami is the "hook." —Jennifer Mcnabb, Brentwood, Tennessee

From the Recipe Creator: What is it about sweet potatoes that unnerve some people? For those who firmly state they hate a yam because of the color or texture, the rich addition of coconut, bourbon and spices might just win them over. —Rebecca Anderson, Driftwood, Texas

From the Recipe Creator: My mom and I made up this recipe by combining two others. These cute cookies are crispy on the outside and light and fluffy inside. You could also bake the cookies flat and serve the filling as a cookie dip if you'd like. —Crystal Briddick, Colfax, Illinois

From the Recipe Creator: Baking a meal in a pumpkin is such a fun fall idea! To serve the dish, cut the pumpkin into wedges, giving each person both pumpkin and stuffing. —Rebecca Baird, Salt Lake City, Utah

From the Recipe Creator: This cinnamon treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. It's my aunt's recipe, and I think of her when I make it. —Sue Falk, Sterling Heights, Michigan

From the Recipe Creator: “This cake is easy to make and is always a big hit,” writes Lisa Varner from Charleston, South Carolina. “I like to serve it with ice cream for a double-dose treat!”

From the Recipe Creator: You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. —Mary Cokenour, Monticello, Utah

From the Recipe Creator: This recipe is hiding a big surprise. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices. —Ann Marie Moch, Kintyre, ND

From the Recipe Creator: This pumpkin cake is packed with a warm, seasonal taste from ground cinnamon and pumpkin, bits of crunchy pecans and a rich cream cheese frosting. The flavors combine for a cozy, sweet treat you'll want to have year-round. —Leon Dellinger, Elwood, Indiana

From the Recipe Creator: My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina

From the Recipe Creator: Cheese lovers are sure to enjoy dipping into this creamy quick-to-fix fondue cheese dip that has just a hint of apple. You can also serve this appetizer with pear wedges. —Kim Marie Van Rheenen, Mendota, Illinois

From the Recipe Creator: A magazine featured this recipe years ago, and it's still my favorite way to serve salmon. Just add crackers for a super simple yet elegant appetizer. —Norma Fell, Boyne City, Michigan

From the Recipe Creator: This maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. It honors his memory and has proven to be a favorite with family and friends throughout the years. —Lori Fee, Middlesex, New York

From the Recipe Creator: Santa himself might stop to sample this pretty-as-a-picture finger food! Crunchy green pea pods and juicy red tomatoes add a natural fresh, festive holiday note to my buffet table. —Carol Schneck, Lodi, California

From the Recipe Creator: My husband was in the Air Force, so we've entertained guests all over the United States. I acquired this recipe while in California. It's one of my favorite special appetizers. —Sandra Twait, Tampa, Florida

From the Recipe Creator: When I place a pan of these bars in the teachers' lounge and come back after the last bell, the pan is always empty. I'd say that's a good thing. White chocolate chips and cranberries make them extra special. —Mirella Hackett, Chandler, Arizona

From the Recipe Creator: There's nothing quite like cornbread dressing at Thanksgiving. —Drew Weeks, Edisto Island, South Carolina

From the Recipe Creator: Honey and corn syrup blend with savory herbs and seasonings to give my turkey a slightly sweet flavor. My tried-and-true herb turkey recipe never fails to win compliments. —Charlene Melenka, Vegreville, Alberta

From the Recipe Creator: This moist cake smothered with rich cream cheese frosting makes any dinner festive. Every autumn, I go to a cranberry festival in Wisconsin and load up on fresh cranberries to freeze for year-round cooking. —Nellie Runne, Rockford, Illinois

From the Recipe Creator: I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. —Robin Thompson, Roseville, California

From the Recipe Creator: This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. —Lucy Meyring, Walden, Colorado

From the Recipe Creator: This is my own fruitcake recipe, and it's a family favorite. I think it has just the right mix of nuts and fruit. —Allene Spence, Delbarton, West Virginia

From the Recipe Creator: This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. —Kim Rubner, Worthington, Iowa

From the Recipe Creator: After spending years living in Seattle, I’ve become a coffee junkie! I had to relocate across the country for a time, so I created this cheesecake with the flavors of salted caramel, coffee and espresso. It lifted me up on days when I felt blue about leaving one of the world’s amazing coffee destinations. —Julie Merriman, Seattle, Washington

From the Recipe Creator: This special champagne fondue has wonderful flavor from Swiss cheese and a hint of sweetness from honey. It clings well to any kind of dipper. —Shannon Copley, Upper Arlington, Ohio

From the Recipe Creator: Wow your friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. —Laura Bagozzi, Dublin, Ohio

From the Recipe Creator: I found this recipe while working at a small-town museum in West Texas. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. Frozen puff pastry helps make it easy and impressive. The palmiers also freeze well. —Judy Lock, Panhandle, Texas

From the Recipe Creator: When you say "holiday tradition" around our house, this appetizer comes to mind immediately. Every winter, I make lots of cheese logs and freeze them for when I'm expecting company or need to take food to someone's home. The blend of smoked oysters, chili powder, nuts and cream cheese tastes good-even people who don't like oysters may enjoy this interesting appetizer. —William Tracy, Jerseyville, Illinois

From the Recipe Creator: If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey

From the Recipe Creator: Our hometown has a rich Norwegian culture. That heritage is evident during our annual Nordic Fest, where this classic krumkake recipe is king. Here's your introduction to the timeless treat. —Imelda Nesteby, Decorah, Iowa

From the Recipe Creator: Dress up basic meat loaf for a special occasion dinner when company is visiting. This crowd-sized pinwheel features deli ham, Swiss cheese and a homemade tomato sauce. —Vera Sullivan, Amity, Oregon

From the Recipe Creator: It's believed the Greeks served cheesecake at the first Olympics, so why not rewrite history with a Greek cheesecake appetizer? Ingredients in this version "tame" the kalamata olives, so even if you shy away from kalamatas, you'll be glad you tried this one. For a milder flavor, use the more common black or green olives. —Theresa Kreyche, Tustin, California

From the Recipe Creator: Serve this refreshingly sweet side dish to your guests in separate cups you craft…from oranges! All you have to do is cut oranges in half, scoop out the fruit and fill the peel with the sweet potato mixture. It's a hit among our family and friends. —Melonie Bowers, Sugarcreek, Ohio

From the Recipe Creator: Homemade brownies are a sweet addition to the appetizer table on game day. Your guests might forget the score, but I guarantee they'll remember these treats! —Sherry Miller, Columbia Heights, Minnesota

From the Recipe Creator: These quick scalloped potatoes are mildly cheesy, creamy and comforting—just like Mom used to make—only less of them! —Edith Jennings, Prairie City, Iowa

From the Recipe Creator: Sometimes the best-loved recipes are the most basic. Just ask my family who raves over this classic amaretto cheesecake. It's rich, creamy and versatile to boot! —Barbara Caine, Sussex, New Jersey

From the Recipe Creator: When I needed to put some leftover bread dough to good use, I started with a recipe I often use for bubble bread and substituted savory ingredients for the sweet. —Lori McLain, Denton, Texas

From the Recipe Creator: For more than half a century, this elegant entree has graced my family's holiday table. The zesty stuffing with its nice nutty crunch complements the slices of moist duck, while the hint of orange in the gravy sets it apart.

From the Recipe Creator: I use the vegetables from our garden in all my cooking. Dotted with parsley and red pepper, this souffle is a favorite. —Janet Eckhoff, Woodland, California

From the Recipe Creator: This recipe, passed down from my Canadian grandmother, has been in my family for at least three generations. It's been a favorite wintertime dessert for us and is always served for Easter and other holiday meals. —Ann Searcey, Kettering, Ohio

From the Recipe Creator: Three kinds of cheese and some curry powder make this cheese log a little more lively than most. Swipe it on your favorite cracker with a drizzle of honey for a sensational snack. —Ethel Johnson, North Saanich, British Columbia

From the Recipe Creator: My mother's family members were all excellent cooks who were known for their great hospitality. As a longtime family favorite, this old-fashioned cake was always expected to be on the menu at holiday dinners, special occasions and potlucks. —Elisabeth Garrison, Elmer, New Jersey

From the Recipe Creator: A flaky puff pastry crust holds sweet caramelized onions and creamy goat cheese for an easy yet upscale appetizer. The recipe is a must on all our entertaining menus. —Heidi Ellis, Monument, Colorado

From the Recipe Creator: Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.—Agnes Ward, Stratford, Ontario

From the Recipe Creator: The coconut sprinkled on this old-fashioned, fluffy white cake gives the impression of snow, without the cold. It's a beautiful dessert that is a fitting end to a delicious winter meal. It’s best to frost the cake just before serving as the frosting may soften over time. —Lynne Peterson, Salt Lake City, Utah

From the Recipe Creator: One bite of fudgy flourless chocolate cake and you'll see why it's pure pleasure for confirmed chocoholics! A small slice of this rich, dense dessert goes a long way.

From the Recipe Creator: When you want an extra-special dessert for the holidays, it’s hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. —Jackie Howell, Tucson, Arizona

From the Recipe Creator: This recipe is a twist on baked Brie. My family always requests these during the holidays. They are delicious and make the kitchen smell amazing! —Jacquie Franklin, Hot Springs, Montana

From the Recipe Creator: Spicy stuffing balances the delicate flavor of pork in this dish that looks great on the plate—and tastes even better! —Margaret Allen, Abingdon, Virginia

From the Recipe Creator: I remember my Aunt Murna telling me she made this old-fashioned jam cake often when she was a young girl. Through the years, she made improvements to it, and her cake become a real family favorite. It has been a popular staple at our reunions. —Janet Robinson, Lawrenceburg, Kentucky

From the Recipe Creator: In Holland, it’s tradition to mold this Dutch speculaas dough into the shape of St. Nicholas and serve the cookies on Sinterklaas (St. Nicholas Day). —Taste Recipes Test Kitchen

From the Recipe Creator: I love simple recipes that are fancy enough for guests. To get a velvety texture in this tart, I use creme fraiche, but sour cream works too. —Veronica Callaghan, Glastonbury, Connecticut

From the Recipe Creator: I have been making crown roasts for many years but was only satisfied with the results when I combined a few recipes to come up with this guest-pleasing version. It’s beautifully roasted with an apricot glaze and a nicely browned stuffing. —Isabell Cooper, Cambridge, Nova Scotia

From the Recipe Creator: Pull out each Goldfish graham and dip it into the soft center to snack on these pine cones. There's nothing more fun or creative on the cookie table this year! —Betty MacArthur, Portland, Oregon

From the Recipe Creator: Havarti is a wonderful dessert cheese. This elegant yet simple recipe—with pecans, caramel topping and tart apples—makes it even better. —Tia Thomas, Mountain City, Tennessee

From the Recipe Creator: Get ready for oohs and aahs when you set this on the table. A creamy white chocolate filling rolls up beautifully inside a layer of fluffy red velvet cake. To make it extra festive, dust stripes of confectioners' sugar for a candy cane look. —Tonya Forsyth, Waurika, Oklahoma

From the Recipe Creator: I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. —Thomas Faglon, Somerset, New Jersey

From the Recipe Creator: These elegant appetizers get rave reviews at my office holiday party. The pastry leaves look as if they require hours in the kitchen, but the prep work takes just 30 minutes. —Angela King, Walnut Cove, North Carolina

From the Recipe Creator: I get tired of people bad-mouthing fruitcake. It's one of my favorite holiday flavors and I look forward to it every year. This year, I decided to combine it with everyone's favorite, upside-down cake. Try to say no to this fruitcake—I dare you! —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: Here’s my go-to entree for just about any special occasion. Filled with a savory stuffing, the sliced tenderloin looks and tastes like a specialty from an upscale restaurant. —Joyce Conway, Westerville, Ohio

From the Recipe Creator: I swapped out my old cheese souffle for one with corn. If you’re souffle-challenged, it helps to use smaller ramekins instead of one big dish. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: I make these pumpkin treats every autumn and they are gone in minutes. The spice combination is perfect for fall, and it is all wrapped up in a pretty little cake.—Deb Lyon, Bangor, Pennsylvania

From the Recipe Creator: Grampa was of German heritage and loved the old-world recipes his mother gave him. I made a few changes so I could prepare this dish in a slow cooker and give it a slightly updated flavor. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: I had a similar dish in a restaurant in Seattle, and when I returned home I just had to try my hand at making it. This is the fantastic result. I've taken it to work for parties and my boss once commented, "It's so good, it must be illegal."—Jenny Rodriquez, Pasco, Washington

From the Recipe Creator: When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side is just right with pork. —Ann Sheehy, Lawrence, Massachusetts

From the Recipe Creator: I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. —Christina Pope, Speedway, Indiana

From the Recipe Creator: I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small; if they're too large they have a tendency to rise to the top. —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: For a brunch showstopper, we make chicken pie with phyllo and spinach. Our kids go for it, too, especially when we serve it with a minty fruit salad. —Katie Ferrier Gage, Houston, Texas

From the Recipe Creator: This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. —Marilyn Edelman, Sabetha, Kansas

From the Recipe Creator: Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania

From the Recipe Creator: These onions are cooked in vegetable broth and stuffed with a delicious blend of cheeses. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone. You could substitute Gorgonzola cheese for the blue cheese, and in place of Romano, you could use Parmesan. Any blend is delicious! —Sonya Labbe, West Hollywood, California

From the Recipe Creator: I keep these little bursts of flavor in my freezer so they can be pulled out and popped into the oven at a moment's notice. Crab, pancetta and Gruyere make an elegant appetizer, and you can make your own variations of the filling. Try chicken and pesto, or a Mediterranean version with spinach and feta. —Grace Voltolina, Westport, Connecticut