Clapper’s Holiday Cookbook

Happy Holidays from the Clapper Team! No matter what you celebrate, November and December are always full of cooking (and eating!) delicious food. From healthy alternatives to indulgent classics, our Holiday Cookbook has 10 recipes (And an extra one for our cocktail aficionados) from Clapper creators for you to try out this year.  Use the hashtags #HolidayCooking and #BeMyGuest to show us what you’re making this holiday – especially if it’s one of these recipes below!

1. Thanksgiving Stuffing

by @MariaEmmerich


  • 1 1/2 cups of dried egg whites
  • 1 1/2 cups water
  • 1/4 cup allulose
  • 1 tablespoon cream of tartar
  • salt, to taste


  • 1 lb of ground chicken or ground turkey
  • 2 cups of breadcrumbs (This depends on how much you’re making! The stuffing should double in size once you add the breadcrumbs.)
  • 1 cup mushrooms (sliced)
  • 1 cup chicken or turkey broth
  • 1/2 cup onions (minced or diced to taste)
  • 1/2 cup celery (minced)
  • 2 eggs, whisked
  • salt, to taste
  • pepper, to taste
  • butter, to taste

Add the dried egg whites, cream of tartar, salt, allulose, and water to a mixing bowl. Whip until fluffy (like marshmallows, or a méringue!). Once fluffy, add all of your mixtures to a bread/loaf pan. Bake at 325 degrees for about 40 minutes. Once it’s cool, cut it into bite-sized cubes, about 1/2 inch to 1 inch-sized cube.

In a pan over medium heat, melt your butter. Once melted, sauté the onions, celery, and mushrooms until soft and tender. Add the ground meat and sauté until cooked through, breaking the meat into chunks as you go. Add your breadcrumbs, broth, two eggs, salt, and pepper, and combine. Once combined, transfer to a baking dish and bake at 325 for about 30 minutes.

2. Green Been Casserole

By @OnlyPans


  • 1 lb fresh green beans
  • 8oz whole mushrooms (petite/baby mushrooms are best)
  • 4oz Cipollini onions (you can use pearl instead!)
  • 4oz bacon, chopped
  • 1 tablespoon garlic paste
  • salt, to taste
  • pepper, to taste


  • 8 tablespoons butter, cut into cubes
  • 3 tablespoons white wine vinegar
  • 3 tablespoons white wine
  • 1/4 cup heavy cream (and an additional 2 tablespoons, too)
  • 1 tablespoon shallot, minced
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt


  • 1 shallot, thinly sliced
  • 2 tablespoons cornstarch
  • salt, to taste

Green Bean "Casserole"

Wash and trim green beans. As you do that, bring a large pot of water to boil and add salt (to taste). Add green beans to this pot and cook for two to three minutes. Once the beans are done cooking (they’ll be a much more vibrant green when they’re done), transfer them to a bowl of ice water. Leave them in the bowl for a few minutes, drain, then add to your baking dish and set aside.

Add chopped bacon to a cold pan and render over medium heat until crispy. Remove and drain bacon, then set aside. Using the same pan (and hot bacon fat) add the trimmed and peeled pearl onions and cook until they begin to brown/blister. Then add mushrooms and sauté. Once soft, reduce heat to low and add garlic paste. Cook and stir to combine, then add salt and pepper to taste, then set aside.

Now, you’ll get started on the creamy beurre blanc! Heat 1 tablespoon of butter in a saucepan on medium heat and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced. Then add the heavy cream and salt and bring to a boil. As that’s boiling, whisk together the other 2 tablespoons of cream and cornstarch, and whisk into the rest of your sauce. (Be careful! The sauce will be boiling and super hot!) Reduce the heat to medium/low and add your cubes of butter a few at a time, stirring rapidly with a wire whisk. Pour this sauce over the prepared beans. Add your mushrooms and onions over the beans, then sprinkle your bacon across the top.
Next, toss your thinly sliced shallots in cornstarch until well coated. Fry these in 350-degree oil until crispy. Remove, drain, and lightly salt these before using them to top your prepared dish.
In the words of OnlyPans, “taste all of your food before you give it to anyone else”, and enjoy!

3. Tomatoes and Avocado Dish

by @Chefilya


  • 1 large tomato
  • 1 avocado
  • 1 pickled, whole jalapeno (you can use fresh if you prefer it!)
  • 2-3 stalks of parsley
  • salt, to taste
  • pepper, to taste
  • basil for garnish


  • 5 tablespoons olive oil
  • 1/2 teaspoon mustard
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vinegar Jerez
  • chopped thyme, to taste
  • pinch of salt

Cut the top off your tomato (just enough for it to be flat). Set aside. Carve the insides of the tomato into a bowl; cut around the skin, leaving about a 1/4 inch of the flesh inside, and cut the meat into cubes. Using a spoon, scoop the meat into a bowl. Drain the tomato pieces and collect the juice. Using a strainer, pour the remaining juice and seeds from the tomato (pressing out any extra juice) into a new bowl and set aside.
Chop or dice the chunks of tomato meat to your taste and size preference, then add to a bowl. Remove the green stem from the top of the tomato and cut those pieces to the same size as the rest of the meat.
Cut and remove the pit from your avocado. Peel and dice the avocado, then add to your tomato chunks. Remove the leaves from 2-3 stalks of parsley, then chop finely and add to the tomato and avocado. Mix, then spoon into tomato bowl.
For the vinaigrette, add the oil, mustard, lemon juice, vinegar, thyme, and salt to a jar (or another container with a tight lid). Lid the jar, give it a good shake to combine everything, and drizzle over your tomato and avocado salad. Add your basil for garnish.

Remember we said to set aside the tomato juice? Go grab it for…


  • leftover tomato juice (roughly 2-3 ounces, just enough to fit in an espresso cup)
  • Worcestershire sauce, to taste
  • Tobasco sauce, to taste
  • salt, to taste
  • pepper, to taste
  • celery to garnish

Combine everything together in a small glass/espresso cup and give it a good stir. To make it alcoholic, add a splash of vodka or your favorite beer. Top with celery and enjoy!

4. Chocolate Ripple Cake

By @AussieKazz

This one is dependent on how much you like whipped cream and how many people you’re making it for! This is an estimate, but feel free to adjust. What’s a little extra whipped cream besides delicious, right?


  • 2 cups of heavy whipping cream
  • 1 package (or about 9 ounces) of Chocolate Ripple biscuits/cookies
  • 1 capful to 1 tablespoon vanilla extract (adjust to suit your taste!)
  • 1 Peppermint Crisp bar (about 1.24 ounces), crushed and crumbled with a rolling pin

Add heavy whipping cream and vanilla into a mixing bowl and whip until stiff peaks form. Spread a thick layer of this cream onto your serving dish.

Create a sandwich of two cookies with about 1/2 to 1 inch of whipped cream between; set this in the layer of cream so that it stands straight up. Repeat this process until you use either half of the cookies or have enough for the group you’re feeding! Ice with a thick layer of whipped cream. You made need more whipped cream or cookies to feed your crowd, so feel free to adjust the recipe to ensure everyone gets a piece.

Top with your crushed peppermint crisp and leave to chill in the fridge for at least six hours.

5. Deviled Eggs

By @Cooking_with_Candyland

We’ve mentioned before that some of these recipes can be changed or adapted to better suit your taste, and deviled eggs are absolutely one of those dishes! This is how we made them in our Holiday Cooking Livestream, but taste your mixture before you put them in the eggs to make sure they’re to your liking. Deviled eggs are a “measure with your heart” recipe, and my mom changes her own recipe each time she makes it! Hopefully, this base helps you figure out what you like best and build off of it.


  • •12 hard-boiled eggs
  • • two big tablespoons of mayo
  • • about two tablespoons of sweet relish
  • • about a tablespoon of mustard
  • • about a tablespoon of honey mustard
  • • salt, to taste
  • pepper, to taste

Classic Deviled Eggs Recipe | Mary Nolan | Food Network

Peel and half your eggs (longways), removing the yolk and setting them in their own bowl. You should be able to pop them out of the eggs with no problem, but if a yolk gives you trouble or you’re worried about tearing the egg white, use a spoon to get them out! Arrange your emptied egg whites empty side up on a tray and set them aside.

Using a fork, smush your egg yolks until they’re crumbly. Add your mayo, yellow mustard, honey mustard, relish, salt, and pepper, and mix. Once everything is well combined, try a bit to make sure you like it. Feel free to add extra of anything you think they need!

Once you’re happy with your filling, use a spoon to fill the egg whites. Make sure you have enough that each hole is filled, but if it overflows onto the rest of the egg, that’s perfect! Once all your eggs are filled, put them in the fridge to set for a few minutes or until you’re ready to eat them. Enjoy!
If you have any extra filling left over, feel free to eat it right then or save it for later. It would be great on toast or crackers!

6. Southern Style Cornbread

by @Cooking_with_Candyland


  • 1 box Jiffy honey cornbread mix (any will do, but we used this one for the live stream!)
  • 8.25 ounces of cream corn (just over half a can of creamed corn)
  • 8 ounces of sour cream
  • 3 eggs
  • butter, to taste

Best Sour Cream Cornbread: Super Moist Bread RecipeIn a mixing bowl, add your Jiffy, cream corn, eggs, and sour cream and stir until well combined. Pour your batter into a greased baking dish (or muffin pan) and bake at 375 degrees for 35 minutes or until golden brown.
Let your cornbread cool for a few minutes before removing it from the pan. Cut in half and add a pat of butter to make it unbelievably good!

7. Chicken and Shrimp Noodles

by @Faith2022


  • 2 packages of rice stick noodles
  • about 2 chicken breasts, sliced
  • about 12 large/jumbo shrimp (or more, depending on your taste!)
  • about 1 onion, sliced (or roughly 1 cup of sliced onion)
  • about 1/2 cup carrots, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 2-3 boiled eggs, chopped
  • about 1/4 cup soy sauce
  • about 1/4 cup cooking wine


  • salt
  • black pepper
  • garlic powder
  • onion powder
  • Maggi powder
  • Maggi curry powder
  • sesame oil
  • chili flakes

Peel, tail, and devein your shrimp, then season with black pepper, garlic and onion powder, Maggi powder, and salt to taste. Mix (with your hands if needed) until they’re evenly covered. Heat about a tablespoon of oil (enough to cook the shrimp) in a wok over medium heat, then dump in your shrimp and sauté until cooked through. You want the shrimp to be pink and opaque. (Some will curl in on themselves when done cooking, which is fine, too!) Remove from the wok and set aside.

Slice your chicken breasts and season with the same blend as the shrimp: black pepper, garlic and onion powder, Maggi powder, and salt to taste. Add more oil to your wok and cook your chicken until done.

Remove from the wok, add new oil, and pour in your onion. Saute, then add your carrots and peppers. Next, add your soy sauce, cooking wine, sesame oil, chili flakes, and Maggi curry. You’ll toss and stir the whole dish in this as it cooks, so make sure you have enough ready! Adjust the recipe if needed. Stir to coat and cook until vegetables are soft, then add in your noodles, chicken, shrimp, and eggs. Stir again to combine and warm through. Top with green onions and enjoy!

8. Spaghetti Bread Bowls

By DoughertyDozen

This recipe is adapted from a recipe created for 14 people! These are rough estimates based on our appetites, so feel free to adjust for your own and the group you’re feeding.


  • 1 circular loaf of bread
  • about 2 ounces spaghetti noodles, measured to taste
  • about 1/3 cup of spaghetti sauce
  • Italian cheese mix, to taste

Cook your spaghetti. In a separate pan or pot, heat up your sauce.
Cut a hole in the top of your loaf and scoop out the middle, brushing the inside with olive oil. Add your cooked spaghetti, top with your sauce, and sprinkle with cheese.
Bake in the oven at 350 degrees for 5-10 minutes and enjoy!
Extra tip! Toast the remaining bread for extra dipping, or save it for another night.

9. Keto Pecan Pie

by @MariaEmmerich


  • 1 1/2 cups pecans
  • 1 cup butter
  • 1 cup heavy cream
  • 4 eggs, beaten
  • half cup natural sweetener
  • 2 teaspoons vanilla extract

You’ll start by browning your butter. Melt your butter in a pan over high heat, whisking often. Then heat and whisk until your butter froths up and brown flecks appear.

In the same pan, add your sweetener, heavy cream, and vanilla. While it’s not too hot, add your eggs; if the mixture gets too hot, the eggs will cook and scramble when you add them. (Ew, very gross!) Whisk all your ingredients together to combine. Add your pecans and pour them into a pie pan.

Bake at 325 degrees for about 30-40 minutes.

10. Apple Chocolate Cake

By @yoursouthindiandad


  • about 15 ounces of Thrive Market’s gluten-free chocolate cake mix
  • about 1 cup of brandy (follow the instructions on the cake mix and adjust to taste!)
  • 3 eggs
  • 1/3 cup pure tallow
  • about 2 teaspoons of vanilla (adjust to taste!)

Chocolate Apple Cake | Chocolate Apple Cake Recipe - YouTube

Peel, core, and dice your apples. Set aside.

In a mixing bowl, add your vanilla and 3 eggs. Whisk together to combine. Add your brandy, tallow, and apples. Mix to combine. Add your cake mix and stir everything together until combined, making sure the batter is smooth (except for the apples, of course).

Bake at 350 degrees for about 23-28 minutes, or until you can insert a knife and remove it cleanly.

(An Extra Boozy +1) Caramel Apple Mimosa

By @BoozyAdventures


  • champagne
  • caramel vodka
  • apple cider
  • Autumn Apple Cocktail Caviar

Apple Cider Mimosa {Delicious and Refreshing!} –

Add a spoonful of cocktail caviar to the bottom of your glass (aim for about 5, but adjust to your taste). Next, pour about 1/2 inch of caramel vodka over that, then add another 1/2 inch of apple cider to that. Fill the rest of the glass with your favorite champagne. Once you’ve finished your first, feel free to adjust the measurements to make it more or less boozy or apple-ly to suit your taste.

We hope this Holiday Cookbook inspires you to get in the kitchen and try something new this year!

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