Sweet Treats and Savory Delights: X-Mas Recipes to Satisfy Your Cravings


The holiday season is the perfect time to indulge in delicious sweets and savory dishes that satisfy our cravings. Whether you’re planning a festive gathering or simply want to treat yourself and your loved ones, we have curated a collection of mouthwatering X-Mas recipes that will surely bring joy and delight to your table. From classic desserts to unique appetizers, this article will guide you through a culinary journey of delightful flavors and festive aromas.

Sweet Treats

1. Gingerbread Cookies:


  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • ¼ cup molasses


  1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the water and molasses.
  3. Gradually mix in the dry ingredients until well blended.
  4. Preheat oven to 350°F (175°C). Roll dough into small balls and place them 2 inches apart on a parchment-lined baking sheet.
  5. Bake for 8 to 10 minutes, or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

2. Peppermint Bark:


  • 12 ounces semisweet chocolate, chopped
  • 12 ounces white chocolate, chopped
  • 1 teaspoon peppermint extract
  • ¾ cup crushed peppermint candies


  1. Melt the semisweet chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until smooth.
  2. Remove from heat and stir in half of the peppermint extract.
  3. Spread the melted chocolate onto a parchment-lined baking sheet and refrigerate until firm.
  4. Melt the white chocolate in a separate bowl set over simmering water. Stir until smooth and mix in the remaining peppermint extract.
  5. Pour the white chocolate over the semisweet chocolate layer and sprinkle crushed peppermint candies on top.
  6. Refrigerate until firm, then break into small pieces and serve.

Savory Delights

1. Bacon-Wrapped Dates:


  • 24 pitted dates
  • 12 slices bacon, cut in half
  • 24 whole almonds
  • 24 toothpicks, soaked in water


  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Stuff each date with an almond and wrap with a half slice of bacon. Secure with a toothpick.
  3. Arrange the wrapped dates on the prepared baking sheet and bake for 15-20 minutes, or until the bacon is crispy.
  4. Remove from oven and let cool for a few minutes before serving.

2. Spinach and Feta Stuffed Mushrooms:


  • 24 large mushrooms, stems removed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • ½ cup feta cheese, crumbled
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste


  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
  3. Add spinach to the skillet and cook until wilted.
  4. In a bowl, combine the sautéed spinach, feta cheese, Parmesan cheese, salt, and pepper.
  5. Stuff each mushroom cap with the spinach and cheese mixture and place them in the prepared baking dish.
  6. Bake for 20-25 minutes, or until mushrooms are tender and the filling is golden brown.


Q: Can I make gingerbread cookies ahead of time?

A: Yes, gingerbread cookies can be made ahead of time. Once baked and cooled, store them in an airtight container for up to one week.

Q: Can I use dark chocolate instead of semisweet chocolate for peppermint bark?

A: Yes, you can use dark chocolate instead of semisweet chocolate if you prefer a richer flavor.

Q: Can I substitute the almonds in bacon-wrapped dates with other nuts?

A: Absolutely! You can substitute almonds with walnuts, pecans, or even pistachios for a different flavor profile.

Q: Can I use frozen spinach instead of fresh spinach for stuffed mushrooms?

A: Yes, you can use frozen spinach. Thaw it and squeeze out any excess water before adding it to the skillet.