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Very Merry Holidays! - Milk & Eggs Community Posts

Very Merry Holidays! - Milk & Eggs Community Posts

The holiday season is just about here and we love all the beautiful recipes and posts we see so far! Check out some of the dishes that our Milk and Eggs community have created for the holiday season. Be sure to tag us in your future recipes for a chance to be featured on our next blog!


Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce

This is a delicious holiday dinner entree. The beef is seasoned simply with crushed peppercorn, kosher salt and Dijon mustard. If you don’t like mustard, don’t let that scare you off. It adds flavor, but in a subtle way. You’d never guess the mustard was there, but trust me, you need it.

Recipe by Half Baked Harvest

Three-Ingredient Prime Rib Roast

Coffee and prime rib seem like unlikely partners, but Ryan Farr's recipe reveals they both have an earthy quality that makes them a natural match. Just be sure to scrape off any excess coffee rub from the meat before serving.

Recipe by Food and Wine

Pineapple and Rum Glazed Ham

What’s better than a tender and juicy ham on the table during holiday meals? A ham coated with a pineapple juice and rum glaze! I’m so excited to share with you this recipe for Pineapple and Rum Glazed Ham that is going to rock your holiday dinner table.

Recipe by The Blond Cook

Ham and Herb Quiche

This cheesy Ham and Herb Quiche with fresh rosemary, thyme, and parsley will steal the spotlight for your brunch.

Recipe by Chocolate Moosey

Caramelized Onion and Cranberry Stuffed Turkey Breasts

This recipe does take a bit of prep time. However, you can do some of the steps ahead of time. The day before, you can toast the bread cubes, caramelize the onions with the celery, and make the herb butter.

Recipe by Chocolate Moosey

Garlic Herb Beef Tenderloin Roast with Creamy Horseradish Sauce

This is an outstanding special occasion roast. This perfectly prepared, lean, tasty, melt-in-your mouth beef tenderloin will be the centerpiece of any holiday meal!

Recipe by Renee's Kitchen Adventures


Miso-Infused Cream Cheese Spread

Cooks in Japan cure all kinds of food in miso, from fish to tofu. Inspired, chef David Myers uses the fermented soybean paste to flavor cream cheese.

Recipe by Food and Wine

Winter Squash Wreaths (Vegan & Gluten-Free)

This salty-sweet-fresh appetizer is as delicious as it is lovely and it’s perfect for the holiday season. Starting with my favorite – roasted acorn squash, topped with a kale-almond relish, drizzled with a maple-tahini sauce and topped off with pomegranate and hemp seeds. SO GOOD and SO FUN to make.

Recipe by Food By Mars

Roasted Brussels Sprouts with Pomegranate

Roasted Brussels Sprouts with Pomegranate is a super easy fall and holiday side dish that dresses up any table and will make Brussels sprout fans out of everyone!

Recipe by The View From Great Island

Three Cheese Asparagus Gratin

Jealous of this asparagus. Sitting pretty under the perfect cheese blanket. Must be a good place to be.

Recipe by The Cookie Rookie

Brown Sugar-Glazed Carrots

These Brown Sugar-Glazed Carrots take carrots to a whole new level! Made with just 4 delicious ingredients, they come together quickly and make the perfect holiday side dish!

Recipe by Lemon Tree Dwelling

Maple Glazed Butternut Squash with Bacon

This Maple Glazed Butternut Squash with Bacon recipe makes an easy side dish fot the autumn months. It’s also works great as a delicious breakfast with a fried egg on top.

Recipe by Home Cooking Memories


Eggnog French Toast Casserole

If you’re anything like me, you crave eggnog as soon as Nov. 1 hits, but find it really hard to finish a bottle because it’s so freakin’ rich. Well I’m here to let you in on a secret: you should use your leftover eggnog in a French toast casserole!

Recipe by The February Fox

Holiday Crack Candy

Sweet, crunchy, and oh so festive! This holiday crack candy needs to be on the dessert menu at your party!

Recipe by Delish

Spiced Cashew Brittle and Chocolate Crunch Bark

Cayenne-spiked cashew brittle is delicious alongside crunchy chocolate bark.

Recipe by Food and Wine

Melted Snowmen Oreo Balls

These Melted Snowmen Oreo Balls are festive and a great addition to any holiday party. I guarantee they’ll be the first to go.

Recipe by The Girl Who Ate Everything

Decadent Slow Cooker Hot Chocolate

This hot chocolate is made in the slow cooker. It’s mega creamy and so undeniably chocolate-y and rich that it should come with a warning label. It honestly tastes like pure melted chocolate with a creamy, frothy texture. Because guess what? It’s made with pure melted chocolate! HEAVENS YES.

Recipe by Sally's Baking Addiction

Almond Raspberry Shortbread Cookies

This recipe calls for raspberry jam, but really you could use any flavor of your choosing! Here’s another recipe for your holiday cookie collection and your holiday cookie plate. 

Recipe by Your Homebased Mom

Sugar Cookie Truffles

Sugar cookie truffles are a must-try for the holidays. It’s a four-ingredient no-bake recipe that uses sugar cookies, cream cheese, white chocolate and sprinkles!

Recipe by If You Give a Blonde a Kitchen


Our Holiday Recipes


Sweet Holiday Gifts

Bertha Mae's Brownies

Bertha Mae's Cookies



When your hot chocolate is so thick and creamy that it coats the back of a spoon👅🙌🏻! This is no ordinary hot chocolate though...It’s loaded with superfoods and adaptogens + one special ingredient to help bring on that extra creaminess. Oh and don’t forget the churro marshmallows. 👌🏻See recipe below and make it this weekend! Happy Friday loves! ❤️ . . Tahini Superfood Hot Chocolate (serves 2) . 3 cups milk (I used cashew) 2 T maple syrup 1 T @soomfoods tahini 2 T @philosophielove cacao magic (sub cacao powder) 1/2 t @rootandbones chaga and cordyceps . Pour ingredients into a pan, cook on stove and whisk over low heat until it just comes to a boil. Top with marshmallows and a dusting of cinnamon (I used @primalpalate gingerbread spice) if desired! #hotchocolate #marshmellows #superfoods #adaptogens #plantbased #philosophiesuperfoods #snackapade

A post shared by Lindsay | The Fit Fork Feed (@thefitforkfeed) on

It’s not the holidays without SNICKERDOODLES! #ad 😋 I’ve partnered with my friends at @ralphsgrocery for a virtual cookie exchange and decided to make these simple snickerdoodles that I know you’ll love. @jazzythings I’ll trade you a couple of these for whatever you’re baking in your kitchen! 😘 Recipe is below and all the ingredients are from my local @ralphsgrocery #LoveMyRalphs ♥️ Ingredients: 1 cup unsalted butter, room temp 1 1/2 cups brown sugar 2 eggs, room temp 2 1/2 cups all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon salt For the Topping: 1/4 cup sugar 1 teaspoon cinnamon Directions: 1) Preheat oven to 350 degrees. In a stand mixer beat the butter and sugar until well combined. 2) Add the eggs and vanilla and mix. Add the flour, baking powder, baking soda, cinnamon and salt and mix until just combined. 3) Mix the sugar and cinnamon in a small bowl for the topping. 4) Scoop out dough (about the size of a golf ball) and roll with your hands into a ball. Roll dough ball in the cinnamon/sugar mixture until covered completely and place on a parchment lined baking sheet. 5) Bake for 8-10 minutes (underbake!) and let cool completely before eating. They will become more chewy as they cool. Makes about 20-24 cookies.

A post shared by Laney Schwartz (@lifeisbutadish) on

My favorite December flavor combo? Chocolate and Peppermint 🎉🍫⛄️ what’s yours? #thestarvingactor

A post shared by The Starving Actor (@the_starving_actor) on

Puff puff is always in rotation around the holidays! #comfortfood #evseats

A post shared by Evi | Food Travel Cooking (@evseats) on

I love you a LATKE 🕎 Happy 1st day of Hanukkah, y’all! I feel super fortunate that @wyattavison_ & I got to learn more about our roots this year cause now there’s a whole lot more to celebrate 💜💜 @david_kazdan & I decided to do a test run on these delicious treats & I’ve got all the great dets for you below! PS - use my @milkandeggscom code: HANNAHAVISON for a sweet discount x Ingredients: 4 russet potatoes grated 1 white onion grated 1 container of sour cream 1 container of applesauce 
Vegetable oil (½ cup to start, but add as needed) 2 eggs 1 TBSP of all-purpose flour 1 pinch of salt and pepper Directions: 1. Grate all of the Peeled potatoes & onion 2. Using cheesecloth or a clean tea towel squeeze out any liquid from the potatoes & onion 3. Combine the vegetables with the two eggs, 1 TBSP of all- purpose flour & a pinch of salt & pepper into a medium sized bowl, and mix 4. Add ½ cup of vegetable oil to a deep frying pan, and heat it up to about 400°F (medium high) – adjust as needed (*Pro tip: too low of a cooking temperature will cause the latkes to get soggy & too hot will result in burnt outsides & uncooked insides) 5. Set a clean paper towel on top of a plate near the stove in preparation for the hot, fried latkes 6. Using a tablespoon create a small ball of the mixture & place it in the oil. Use a spatula to press down & flatten the latke, and allow them to cook in the pan for about 2-3 minutes on each side (or whenever they are golden brown & crispy) 7. Remove the cooked latke from the pan, and place on the paper towels allowing the excess oil to soak into the plate 8. Repeat the steps to create more latkes
9. Serve the finished hor d‘oeuvres with a small bowl of sour cream & applesauce #hanukkah #jewish #latkes #holidays #food #recipe #foodie #foodporn #noboringfam #love #celebrate

A post shared by Hannah Avison (@hannahavison) on

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