The Best Holiday Party Recipes That Shine Every Time

The holiday season is a time for festive gatherings, delicious food, and cherished memories. But let’s face it—planning a party can be overwhelming. Between the cooking, serving, and cleaning, who has the time to truly enjoy the festivities? That’s where disposable pans and containers come to the rescue. They make baking, serving, and storing a breeze, so you can focus on what really matters—spending time with loved ones.

Here Are 3 Show-Stopping Holiday Recipes & The Perfect Disposable Pans To Make Them

Pumpkin Crème Brûlée

• 2 cups heavy cream
• 1 vanilla bean (or 1 tsp vanilla extract)
• 5 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup pumpkin puree
• 2 tbsp. brown sugar (for caramelizing)

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Heat the heavy cream with the vanilla bean until just simmering; let it cool slightly.
3. Whisk together egg yolks and granulated sugar until pale and creamy. Stir in the pumpkin puree.
4. Gradually add the warm cream mixture, whisking constantly.
5. Pour the mixture into 8 ounces round foil pan and bake in a water bath for 35-40 minutes, or until set.
6. Chill for 2 hours, then sprinkle brown sugar on top and caramelize with a torch.

Coconut Pound Cake

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup coconut milk
• 1 cup shredded coconut

1. Preheat the oven to 350°F (175°C).
2. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in extracts.
3. Sift together flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with coconut milk.
4. Fold in shredded coconut.
5. Pour batter into 8 inches angel food cake pan and bake for 50-60 minutes, or until a toothpick comes out clean.
6. Let cool, then cover with lids for transport or storage.

Loaded Potato Casserole

Creamy, cheesy, and topped with crispy bacon—our Loaded Potato Casserole is a holiday staple. Serve this indulgent dish in our 11x7 inches entrée pan, which come in radiant red and gold to match your festive décor. These pans are the ultimate multitaskers, allowing you to bake, serve, store, and transport without ever needing to switch dishes. 

Ingredients:

• 5 lbs. russet potatoes, peeled and diced
• 1 cup sour cream
• 1 cup cream cheese, softened
• 1/2 cup unsalted butter, melted
• 2 cups shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 2 green onions, sliced
• Salt and pepper to taste.

1. Preheat the oven to 375°F (190°C).
2. Boil potatoes in salted water until tender; drain and mash.
3. Mix in sour cream, cream cheese, butter, salt, and pepper until smooth.
4. Fold in half the cheddar cheese and bacon.
5. Transfer to 11x7 inches entrée pan and top with remaining cheese and bacon.
6. Bake for 25-30 minutes, or until bubbly and golden. Garnish with green onions before serving.