The best dang recipes for the holidays

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🥗 FOOD FEELING 🥗 on Instagram: Crispy garlic parmesan potatoes

ales cuisine on Instagram: "The viral sweet potato creme brulee🥔 so creamy and melty!"

Live Healthy and Fit l Health Fanatics & Food Addicts on Instagram: "Looking for the perfect side dish? Try these Cream Cheese Petals with Smoked Salmon!"

Vesela Asenova| Recipe Creator on Instagram: "Pumpkin Cheesecake with Salted Caramel Pecans - a Holiday Must Make that everyone in our family talks about!"

Food Journal on Instagram: stuffed shells

*mariah carey voice* ITS TIMEEEEEE Thanksgiving with Tini🍂🦃 Mac and cheese

Fall vegetable and Italian sausage casserole! RECIPE: For the veggies: 3 cups cubed butternut squash 2 cups cauliflower florets 1 large shallot, thinly sliced (about 1/3 cup) 2 tbsp olive oil 1 tsp italian seasoning Salt and pepper, to taste White wine sauce: 1.5-2 lbs ground Italian sausage 1 cup dry white wine 2 tbsp fresh sage, finely chopped 3-4 cloves of garlic, minced Red pepper flakes, to taste Salt and pepper, to taste 2 cups heavy cream 1/2 cup grated Parmesan Topping: 1/2 cup Parmesan cheese 1/2 cup mozzarella 1. Preheat oven to 425. Grease the bottom of a 9x13” baking dish, then toss all of the vegetables and seasonings together in the baking dish. 2. Bake vegetables for 30 minutes. 3. Meanwhile, make the sausage white wine sauce. Cook Italian sausage, breaking up, until no longer pink. Drain as much of the grease off as you can. 4. Pour in white wine and cook down for 3 minutes. Stir in sage, garlic, red pepper flakes, and salt and pepper and cook for 1 minute. Add your heavy cream. 5. Bring sauce to a boil, then reduce to a simmer for 2 minutes. Turn off heat and stir in parmesan. Set aside. 6. When vegetables have roasted for 30 minutes, reduce oven temperature to 350. 7. Pour the sauce and white wine sauce mixture over the vegetables and gently stir to combine. Top with parmesan and mozzarella. Bake for 20 minutes, then broil for 3-5 minutes to brown the cheese (be careful not to burn!). Allow to rest for 10 minutes before serving and enjoy!

🤯🍩 A cinnamon sugar apple is wrapped in flakey puff pastry, topped with caramel sauce! Perfect cozy treat for Fall! 🍂 Vegan, no-egg, no-dairy, 5 ingredient, GF option & SUPER EASY!

fall comfort food- Chicken potpie>

Crack Chicken Soup w/ Cheddar Bay Biscuit Topping!😋 So deliciously cheesy and satisfying! The perfect fall comfort meal! Ingredients: - 3 cups rotisserie chicken (or shredded cooked chicken breast) - 1 packet ranch seasoning - 3 cups chicken broth - 1 cup water - 2 cups cooked and crumbled bacon - 1 brick of cream cheese - 2 cups shredded cheddar - 1 box cheddar bay biscuit mix + ingredients - optional green onion Directions: 1. Add chicken, ranch, chicken broth and water to a soup pot. Heat on medium low and bring to a simmer. 2. Add bacon, cream cheese, and cheddar cheese. Stir until melted together and smooth. 3. Pour into oven save dishes. (About 2/3 full) 4. Prepare biscuit dough according to box directions. Plop dough over soup. 5. Bake at 425 for 15 minutes. 6. Brush the garlic butter over biscuit topping (comes in the box) 7. Top with some green onion!