5 Easy & Delicious Recipes to Try This Winter

When the temperatures drop, we all crave comfort food. These healthy winter recipes will satisfy your winter food cravings. Get the most out of the season's hearty produce and savory flavors with these season's recipes.

1. Cheddar Broccoli Soup

You'll want to ladle up with bowl after bowl! Warm your stomach and your heart.


1 small onion, chopped

2 garlic cloves, minced

2 tablespoons butter

2 tablespoons all-purpose flour

1 can (14-1/2 ounces) beef broth

1-1/2 cups 2% milk

1 package (10 ounces) frozen chopped broccoli

1 teaspoon ground mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon ground nutmeg

1 cup shredded cheddar cheese

Additional shredded cheddar cheese, optional


In a large saucepan, sauté onion and garlic in butter until soft. Stir in the flour until mixed. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes. Stir in the milk, broccoli, mustard, Worcestershire sauce, and nutmeg. Bring to a boil. Reduce the heat; simmer, uncovered, for 6-8 minutes or until the soup is heated. Stir in the cheese until melted. Serve with additional cheese, if desired.

2. Mushroom Marsala with Barley

This vegetarian recipe is a delicious blend of chicken marsala and mushroom barley soup. It makes a great main dish but can also be served with or without the barley as a side dish.


1-1/2 pounds baby portobello mushrooms, cut into 3/4-in. chunks

1 cup thinly sliced shallots

3 tablespoons olive oil

1/2 teaspoon minced fresh thyme

3/4 cup Marsala wine, divided

3 tablespoons reduced-fat sour cream

2 tablespoons all-purpose flour

1-1/2 teaspoons grated lemon zest

1/4 teaspoon salt

1/4 cup crumbled goat cheese

1/4 cup minced fresh parsley

2-1/2 cups cooked barley


In a 4- or 5-quart saucepan, combine mushrooms, shallots, olive oil, and thyme. Add 1/4 cup Marsala wine. Cook, covered, on low about 4 hours, until vegetables are tender. Stir in sour cream, flour, lemon zest, salt, and the remaining 1/2 cup Marsala. Cook, covered, on low 15 minutes longer. Sprinkle with goat cheese and parsley. Serve with hot cooked pearl barley.

3. Tater Tot Casseroles

A great recipe to enjoy with your family. Make tonight's dinner an easy one with these simple and delicious Tater tot casserole. Let’s dig into this cozy and hearty casserole dish!


3/4 pound bulk hot Italian sausage

3/4 pound lean ground beef (90% lean)

1 small onion, chopped

2 cans (10-1/2 ounces each) condensed cream of celery soup, undiluted

2 cups frozen cut green beans, thawed

1 can (15-1/4 ounces) whole kernel corn, drained

2 cups shredded Colby-Monterey Jack cheese, divided

1/2 cup 2% milk

1 teaspoon garlic powder

1/4 teaspoon seasoned salt

1/4 to 1/2 teaspoon cayenne pepper

1 package (32 ounces) frozen Tater Tots


Fry the sausage, beef, and onion over medium heat until the meat is no longer pink; drain. Add the soup, beans, corn, 1 cup cheese, milk, garlic powder, seasoning salt, and cayenne pepper. Place in 2 greased 11x7-inch casserole dishes. Top with Tater Tots; sprinkle with remaining cheese.

Freeze 1 casserole, covered, for up to 3 months. Bake remaining casserole, covered, at 350° for 40 minutes. Remove cover and bake casserole 5-10 minutes longer, until bubbling. Use frozen casserole: Thaw it overnight in the refrigerator. Remove it from the refrigerator 30 minutes before baking.

Cover the casserole and bake at 350° for 50 minutes. Remove the cover and bake 5-10 minutes longer until the casserole is bubbling.

For Dessert:

1. Pineapple Sweet Potato Casserole with Marshmallows

Treat your family and friends to something sweet. This recipe is warm and a real showstopper on a plate. The smell of the burnt marshmallows is very enticing too! Make sure you make enough for the whole family.


6 medium sweet potatoes

1/2 cup butter, cubed

3/4 cup sugar

1 can (20 ounces) crushed pineapple, drained

2 large eggs, beaten

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

15 large marshmallows


Place the sweet potatoes in a large kettle and cover with water; bring to a boil. Boil gently until potatoes can be easily pierced with the tip of a sharp knife, 30-45 minutes. Drain; let cool slightly.

Preheat the oven to 350°. Peel the potatoes and place them in a large bowl with the butter and sugar, mash. Add pineapple, eggs, vanilla, nutmeg, and salt; stir to combine. Spoon the mixture into a greased 2-quart baking dish. Cover with marshmallows. Bake, uncovered until a knife inserted in the center comes out clean (40-45 minutes).

2. Soft Ginger Cookies

No holiday table would be complete without ginger cookies. But these are no ordinary cookies, as the dough recipe is versatile, and you can use it for other holidays or celebrations. Make a triple batch of these to enjoy and give as gifts.

Next, we need to answer the question of who took the cookies out of the biscuit jar. Let us get started with the baking!


3/4 cup butter, softened

1 cup sugar

1 large egg, room temperature

1/4 cup molasses

2-1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt


Beat the butter and sugar in a large bowl until light and fluffy. Beat in the egg and molasses. Mix the flour, ginger, baking powder, cinnamon, cloves, and salt; add gradually to the creamy mixture and mix well.

Roll the dough into 1-1/2-inch balls and then into sugar. Place the balls 2 inches apart on ungreased baking sheets. Bake the balls at 350° until puffy and lightly browned, 10-12 minutes. Cool on a wire rack.