There’s no place like home for the holidays, and one of the ways we celebrate with our loved ones is sharing our favorite dishes. Every year I strive to re-create the holiday recipes my grandparents taught me. I celebrate their memories and the fun I had with them by making the dishes my family has shared for years. Of course, it’s also fun to come up with new traditions and introduce fresh creations to the family feast. Here are some choice holiday recipes, both new and old, from your family here at LC.

LC Family Holiday Recipes

Philip’s Spiced Cranberries

Philip shared his ma’s holiday recipe for spiced cranberries. He says he might be biased, but it’s the best cranberry sauce he’s ever tasted!


  • 2 cups Sugar
  • 3/4 cup Water
  • 4 cups Cranberries
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon Cardamom
  • 1/2 teaspoon Allspice


  • Cook sugar and water in heavy saucepan over
  • medium heat, stirring until sugar dissolves.
  • Bring to a boil.
  • Add cranberries and spices.
  • Cook until cranberries pop, about 10 minutes.
  • Serve warm, room temperature or cold. Can be
  • Prepare 2 days in advance.

Yield – 6 Cups
Original recipe by Lisa Gower

Tammy’s Secret Sweet Potatoes

Some hoiday recipes for candied sweet potatoes can be too sweet, or too mushy. Not so with this recipe, which Tammy says her family loves year after year!


  • 4 qty. medium size sweet potatoes
  • 1/2 stick of butter
  • 1/2  cup brown sugar
  • 1 tsp. cinnamon
  • 1/2 cup small marshmallows


  • Peel potatoes, place in water and boil for 20 minutes, until slightly soft.
  • Drain and cool potatoes, then slice lengthwise
  • Add first layer of potatoes
  • Sprinkle 1/4 cup brown sugar
  • Sprinkle 1/2 tsp. cinnamon
  • Cut 1/4 of butter into squares and lay across
  • Add next layer of potatoes
  • Repeat steps
  • Bake at 350 degrees, in a 8 inch baking dish, for 20 minutes. Serves 4
  • Check if potatoes are soft, do not cook them to the point of mush.

Shannon’s Savory Asparagus Cheese Casserole

This holiday recipe has been a favorite on both sides of my family for years.  The secret is Le Seur asparagus and sharp cheddar cheese.


  • 3 cans Le Seur Asparagus
  • 1 can asparagus pieces – any brand
  • 1 lb sharp cheddar cheese
  • ½ stick butter
  • 1 – 1 ½ cups milk
  • 4 tablespoons flour
  • 5 pieces white bread

Prep: Toast bread so that it’s crispy, but not burned, and chop into small pieces. Grate entire pound of cheese. Open and drain cans of asparagus, leaving a cup of asparagus juice in reserve.


  • In a large casserole dish, spread a light layer of toast. Lay asparagus spears, head to tail, overlapping to cover the entire surface but be sure to leave a little space between the spears. Sprinkle a light layer of cheddar cheese.
  • Repeat with a second layer of toast, asparagus and cheese.
  • Fill in some of the space with asparagus pieces before adding a final layer of cheese.
  • Sauce: Prepare cheese sauce by melting 4 tbsp butter in a sauce pan. Add flour to thicken into a roux. Add 1 to 1 and half cups of milk and stir until flour mixture is dissolved. Add half cheddar cheese and stir on medium heat until melted. Add a half cup of asparagus juice to the mixture and remaining cheese. Stir until smooth.
  • Pour cheese sauce over casserole, distributing equally. Allow to sit for 5 minutes for sauce to sink in. Bake for 30 minutes at 350 degrees.

Darren’s Special Spam Masubii

Darren grew up in Hawaii, where this sushi containing spam is a popular holiday treat. He found a holiday recipe here at, that teaches you to prepare this special dish that reminds him of home.

We hope you’ll enjoy these recipes, and share your favorites with us in the comments!  Happy Holidays from your LC Family!