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Try These Holiday Recipes & Follower Favorites!


follower favoritesEarlier this month, we asked our friends and followers on social media to submit their most coveted holiday recipes to prepare this time of year. Some of these great recipes have been passed down through several generations!

We wanted to feature our favorite submissions and give you the chance to try these unique follower favorites for yourself. We would like to say a special thank you to our followers who have been patiently waiting for the market to open. We wish you all a Happy and Healthy Thanksgiving!

Feta Artichoke Stuffing

(for 5 lbs)
submitted by Laura


  • 5 cups artichoke hearts, chopped

  • 1/4 cup garlic, chopped

  • 2 1/2 cups fennel bulb

  • 1/4 cup shallots, chopped

  • 1 tablespoon oregano, dried

  • 2 1/2 oz canola oil

  • 1/4 cup Romano cheese, grated

  • 1/2 cup sun-dried tomatoes, chopped

  • 1 1/4 cups feta cheese, crumbled

  • 1 1/4 cups   Panko

  • 2 cups bread crumbs


Combine the artichoke hearts, garlic, shallots and fennel in a food processor and pulse until a coarse (black bean sized) mixture is achieved.

Move the mixture to a large stainless steel bowl and hand mix all the remaining ingredients.

Put in a dish and bake at 325 degrees until the internal temperature is 165 degrees.

Marinated Vegetable Salad

submitted by Tracy V.

  • 1 cup bell pepper, diced

  • 1 cup celery, diced

  • 1 cup green onion, chopped1

  • 1 can white shoepeg corn, drained

  • 1 can French cut green beans, drained

  • 1 can English peas, drained

  • 1 small jar chopped pimentos, drained

Mix above ingredients together in a large mixing bowl. In a saucepan bring the following ingredients to a boil.

  • 1 cup sugar

  • 3/4 cup white vinegar

  • 1/2 cup salad oil

  • 1 tablespoon water

  • 1 teaspoon salt

Pour the hot sauce and vinegar mixture over vegetables. Mix well and refrigerate. The taste is enhanced the longer it sits.

Cran-Apple Oatmeal Bake


  • 3 cups apples, chopped

  • 1 pack, fresh cranberries

  • 1 1/4 cups sugar

Toss ingredients together and place in a greased 9x13 inch pan.

  • 1 1/2 cups oatmeal

  • 1/2 cup  brown sugar

  • 1/3 cup flour

  • 1/3 cup pecans

  • 1 stick butter, melted

Mix these ingredients together and pour on top of fruit mixture. Press well and bake at 375 degrees for 45 minutes until golden and bubbly.

Favorite Broccoli Casserole

submitted by Larkin


  • 3 packages frozen chopped broccoli, steamed and drained

  • 3 eggs, beaten by hand

  • 2 cans cream of mushroom soup

  • 1 cup mayonnaise

  • 2 packages (16 ounce) grated cheddar cheese

  • 4 tablespoons   onion, minced

  • 1 box cheese-its


Using a large mixing bowl, combine mushroom soup, mayonnaise, cheddar cheese, and minced onion, stirring to mix.

Fold in the cooked and drained broccoli

Pour mixture into a greased 9x9 inch baking dish

Take the bag of cheese-it's out of the box, and using a rolling pin (or your fists) crush the crackers into small pieces (this is a great task to give to a kid).

Top the broccoli mixture with the crushed cheese crackers and a few pats of butter.

Cook the mixture at 350 degrees for 30-40 minutes or until bubbly.

Brussels Sprouts Roast


  • 1 bag Brussels Sprouts, ends off and halved

  • 3 tablespoons maple syrup

  • 2 tablespoons low sodium soy sauce

  • 1/2 cup Parmesan cheese, grated

  • 2 tablespoons olive oil

  • 1  package dried dates, pitted and chopped

  • Salt and pepper to taste


Preheat oven to 375 degrees.

In a large mixing bowl combine all ingredients and stir to coat thoroughly.

Pour onto a nonstick or greased baking sheet (I like to cover my baking sheet in foil for easy clean up).

Roast for 30-40 minutes or until the Brussels Sprouts are barely burned on the outer edges and soft to a fork.

Smooth and Creamy Dessert Squash Pie

submitted by Sheryl B.


  • 6 ounces  granulated sugar

  • 1/2 teaspoon kosher salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon freshly grated nutmeg

  • 8 ounces cream cheese, at room temperature

  • 15 ounces homemade sugar roaster squash puree

  • 4 tablespoons unsalted butter, melted and cooled

  • 3 large eggs


Pre-heat oven to 350 degrees. Prick holes in the squash with a fork and bake squash in oven on a baking sheet until the skin of the squash is golden brown and the body sinks in the middle (usually 1 to 1.5 hours).

In the bowl of a food processor, combine sugar, salt, cinnamon, ginger, and nutmeg, and pulse 3 times to mix. Add the cream cheese and pulse until a homogeneous paste forms. Add the sugar roaster squash and butter and process for 30 seconds. Stop to scrape down the sides of the bowl, then process until the mixture is completely smooth, about 30 seconds longer. Add the eggs and process until completely smooth, scraping down sides as necessary. For extra-smooth pie, press the mixture through a fine mesh strainer or a chinois using the back of a ladle.

Pour the mixture into prepared pie shell and smooth over the top with a rubber spatula. Rap the shell firmly against the counter a few times in order to release any air bubbles. Transfer to the baking sheet in the oven and bake for until the filling puffs slightly and the center only moves slightly when jiggled, 30 to 35 minutes, rotating the pie half way through baking. Allow the pie to cool for at least one hour before serving. It may be chilled for up to two days.

Carrot Cake


  • 4 eggs

  • 1 1/2 cups corn oil

  • 2 cups sugar

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 2 teaspoons cinnamon

  • 2 teaspoons vanilla

  • 3 cups carrots, grated and finely chopped


Beat eggs, and mix in oil and sugar. Combine all dry ingredients then mix together thoroughtly. Mix in grated carrots.

Bake in 3 greased and flour coated 8” cake pans at 350 degrees for 25 to 30 minutes.

Frost with cream cheese frosting.

Cream Cheese Frosting


  • 1 pound  confectioners sugar

  • 1/4 pound butter, softened

  • 1 8-ounce package cream cheese, softened

  • 2 teaspoons vanilla


Combine butter and cream cheese. Mix in sugar and vanilla. I usually put 1 cup of chopped pecans on top.

Buttermilk Congealed Salad

submitted by Stephanie H.


  • 1 package jello, any flavor, I prefer orange

  • 1 can crushed pineapple in juice

  • 1 cup nuts, chopped

  • 2 cups buttermilk

  • 1  package (9 ounces) Cool Whip


Heat pineapple. Mix the pineapple with jello and cool in the refrigerator for 15 minutes. Add buttermilk and nuts, and refrigerate for another 15 minutes. Add the Cool Whip and chill overnight.