Presenting the Winners from Our Holiday Cocktail Party Recipe Contest

From the Recipe Creator: Once you’ve made a batch of cranberry syrup, this cocktail is quick and easy to make. You can find prepared cranberry syrup in some high end grocery or liquor stores, but it’s just as easy to make your own. —Francine Lizotte, Langley, British Columbia

From the Recipe Creator: In my extended family there are both nut and gluten allergies. I originally came up with this recipe because I wanted to bring an allergy-friendly dish to family potlucks that still tasted delicious and seasonal. It got such rave reviews that now I make it all throughout the holiday season. —Kristin Bowers, Gilbert, Arizona

From the Recipe Creator: I love eggnog alone, but some people in my family find it to be a little basic. This recipe amps it up, making it festive and a little boozy. Some people like it served over ice, but I prefer the richness of the eggnog without it getting watered down. —William Silas, Chicago, Illinois

From the Recipe Creator: This recipe is my take on crab cakes that I made into finger food for a party. The artichoke mixture on top really complements the crab. —Margee Berry, White Salmon, Washington

From the Recipe Creator: The pretty red color of this cocktail makes it perfect for many special occasions. I love the balance of sweet and tart and how easy it is to make. —Renee Page, Rochelle, Illinois

From the Recipe Creator: These sausage pastries got their name when a friend mistakenly called them tasties instead of pastries. They’ve been sausage tasties ever since! If you’re lucky enough to have a few left, they tastes great reheated for breakfast. I like to serve them with honey mustard dipping sauce. —Kristyne Mcdougle Walter, Lorain, Ohio

From the Recipe Creator: I love coconut and margaritas, so I came up with this cocktail last Christmas. The lime and coconut go so well together! I’m really happy with the way they turned out. I have the ingredients on hand during the holidays to make several batches. —Donna Gribbins, Shelbyville, Kentucky

From the Recipe Creator: After baking, these buttery thumbprint cookies are filled with cherry liqueur icing and sprinkled with finely chopped maraschino cherries. The result is a delicious, bite-sized treat that is as attractive as it is delicious. They make a great addition to holiday cookie trays. —Colleen Delawder, Herndon, Virginia

From the Recipe Creator: Infused with richly flavored browned butter, these chocolate chip cookies are chewy and soft, just the way they should be. I think they’re the very best cookies you’ll ever eat. You can even make them without a mixer. —Grace Vallo, Salem, New Hampshire

From the Recipe Creator: Bread meets spiced, herby, creamy butter in this butter board—the latest appetizer trend and so easy to prepare. No board? No problem. You could also combine the butter and toppings, shape the mixture into a log and slice it into pats for serving at the table on dinner rolls or crackers. —Joan Hallford, Fort Worth, Texas

From the Recipe Creator: This recipe for stuffed mushrooms gets heat from habanero peppers that’s tempered by the richness of blue cheese. To make this an entree, substitute four large portobello mushrooms for the smaller mushrooms. —Laurie Bock, Lynden, Washington

From the Recipe Creator: A coworker gave me this recipe thirty years ago. I made a few changes to suit my family’s tastes. These hot cheese and spinach puffs are tasty and always well-received! They are super convenient since you can make them in advance and bake them later. —Kristine Chayes, Smithtown, New York