Easy Winter Recipes

December is the month when my slow cooker basically lives on the counter, the house always smells like something delicious, and I’m looking for any excuse to make a cozy cocktail. If you’re craving comforting, festive, easy-to-love recipes this season, you’re in the right place.

Think: a hearty Italian sausage soup simmering away while you wrap gifts, a no-bake cannoli pie that tastes like it came straight from a dreamy little bakery, colorful roasted veggies that brighten up any holiday table, and a ginger-cranberry whiskey sour that feels like Christmas in a glass.

Let’s dive in—your kitchen is about to smell incredible.

Slow Cooker Italian Sausage Soup

Recipe by Juliana Hale of allrecipes; tested by Linda Brewer

This one is the definition of winter comfort. It’s cozy, hearty, and has that “I cooked all day” feel—even though your slow cooker did most of the work.

Total Time: 3 hours 20 minutes
Servings: 8

INGREDIENTS:

• 1 pound bulk Italian sausage or turkey Italian sausage
• 1/2 cup chopped onion
• 6 cups reduced-sodium chicken broth
• 2 (8-ounce) cans tomato sauce
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup chopped green bell pepper
• 2 teaspoons Italian seasoning
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper
• 8 ounces ziti or penne pasta
• 1 cup ricotta cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup finely chopped fresh basil

DIRECTIONS:

01

Cook sausage and onion in a large skillet over medium heat, breaking it up until browned; drain fat.

02

Add sausage mixture to a 4–5 qt. slow cooker. Stir in broth, tomato sauce, diced tomatoes, green pepper, Italian seasoning, garlic, and crushed red pepper.

03

Cover and cook on Low for 6–8 hours or on High for 3–4 hours.

04

If cooked on Low, switch to High. Add pasta; cook 30 minutes.

05

Mix ricotta, Parmesan, and basil in a small bowl.

06

Ladle soup into bowls and top with a dollop of that ricotta mixture. Enjoy every cozy spoonful!

No-Bake

Cannoli Pie

Recipe by Craig Ruff of allrecipes

If you need a holiday dessert that feels fancy but takes almost no effort—this is it. Creamy, dreamy, and tucked into a waffle cone crust (yes, really!).

Time: 4 hours 20 minutes
Servings: 1 pie (10 servings)

INGREDIENTS:

• 8 waffle cones, slightly crushed
• 1/2 cup roasted pistachios
• 1 tablespoon granulated sugar
• 7 tablespoons unsalted butter, melted
• Cooking spray

• 1/4 cup salted roasted pistachios, plus extra for garnish
• 1 1/2 cups whole milk ricotta
• 1 cup mascarpone
• 1 cup powdered sugar
• 1/2 cup mini chocolate chips, plus extra for garnish
• 2 teaspoons grated orange zest, plus more for garnish
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup heavy whipping cream

DIRECTIONS:

01

Make the crust: Pulse cones, pistachios, and sugar in a food processor until fine. Add butter and pulse until combined.

02

Coat a 9-inch deep-dish pie plate with cooking spray and press mixture into the bottom and sides. Freeze 15 minutes.

03

Make the filling: Mix chopped pistachios, ricotta, mascarpone, powdered sugar, chocolate chips, orange zest, vanilla, and salt.

04

Whip heavy cream to medium peaks and gently fold into ricotta mixture.

05

Fill the crust, smooth the top, cover, and refrigerate 4–8 hours.

06

Garnish with more pistachios, chocolate chips, and orange zest. Slice and be prepared for everyone to ask for the recipe.

Holiday Roasted Vegetables

Recipe by Lauren Miyashiro of Delish

These are the veggies you want on your holiday table—colorful, caramelized, and just a tiny bit sweet. Bonus: they work in both the oven and the air fryer!

Total Time: 35 minutes
Servings: 4

INGREDIENTS:

• 3/4 lb Brussels sprouts, halved
• 2 large carrots, sliced into 1/2” pieces
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 tsp chopped rosemary
• 1 tsp chopped thyme
• Kosher salt & black pepper
• 1/2 cup toasted pecans
• 1/2 cup dried cranberries

DIRECTIONS:

Oven

1. Preheat to 400°. Spread vegetables on a baking sheet. Toss with oil, balsamic, herbs, salt, and pepper.
2. Roast 20–25 minutes, shaking halfway through.
3. Toss with pecans and cranberries before serving.

Air Fryer

1. Toss vegetables with oil, balsamic, herbs, salt, and pepper.
2. Cook at 400° for 10 minutes, shaking halfway.
3. Finish with pecans and cranberries.

Ginger-Cranberry Whiskey Sour

Recipe by Lena Abraham of Delish

This cocktail tastes like the holidays—warm, bright, a little spicy, and SO good for a cozy December night (or your next festive gathering).

INGREDIENTS:

• 1/2 cup granulated sugar
• 1/2 cup water
• 1 (3”) piece ginger, peeled

• 2 oz bourbon
• 1 oz ginger simple syrup
• 1 oz unsweetened cranberry juice
• Ice
• Mandarin or clementine peel for garnish

DIRECTIONS:

Ginger Simple Syrup

1. Combine sugar and water in a jar. Grate ginger directly into the jar. Shake until sugar dissolves, 3–4 minutes.
2. Strain through a fine-mesh sieve, pressing out all the liquid. Refrigerate for up to 3 weeks.

The Cocktail

1. In a shaker, combine bourbon, ginger syrup, and cranberry juice.
2. Add ice and shake until frosty.
3. Strain into a rocks glass or coupe.
4. Garnish with citrus peel and sip something festive!