When you know a winter storm is brewing, plan your hibernation with all the creature comforts, especially if you’re having guests over or are headed to the mountains. Cold weather recipes are what you need to spread the warmth inside and out. This menu can last you a whole weekend, with mix-and-match breakfasts and snacks, plus a great, hearty dinner.
The recipes are a satisfying mix of slow-cooked, quick-baked, and easy-to-make food, perfect for when the next storm starts to unleash its fury. They’re stick-to-your-ribs recipes for those harsh winter days.
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Kinda like French toast but with zero sophistication and 100-percent awesome, the dish is a quirky Pennsylvania Dutch dish that’s filling and easy to make: What’s not to love? Get our Hootsla (Egg Bread) recipe. (And serve it with our Braised Sweet Sausage recipe, cooked with a little orange juice, maple syrup, and orange zest.)
Frittatas are like crustless quiches, and this frittata is like a ham-and-cheese sandwich with no bread, Canadian bacon, and Gruyere cheese. Sautéed shallots offer a heavenly aroma. Get our Frittata Lorraine recipe.
Sure, there may be three parts to this recipe, but it’s not hard really. And look at the pile of lusciousness you get at the end! Just think of sinking your fork into that fluffy, gooey flapjacks stack. Get our Carrot Cake Pancakes recipe.
Easier and just as indulgent (maybe more so), this can be assembled ahead of time and works just as well for dessert as it does for breakfast (the bananas make it morning-acceptable, right?). Use store-bought caramel sauce if you like and add salt to taste. Get our Salted Caramel and Banana Breakfast Strata recipe.
Comfort food isn’t necessarily rich and heavy—it can be something that stirs nostalgia, and trail mix does just that. Plus, you need to keep your energy up if you’re venturing outside to ski, snowshoe, or just walk around the park that looks so pretty under a coat of powder. This munchie, crunchy snack has the fiber and protein to do the trick when you’re on the go. Dried fruit contrasts the salty almonds and peanuts, aided by crunchy plantains. Get our Nutty Trail Mix recipe.
A little sugar added to that salt and oil makes this a kettle-style corn of the popped variety especially loved by people with a sweet tooth. Get our Easy Kettle Corn recipe and settle in on the couch with blankets and Netflix for a mini hibernation.
Meatloaf can be a finger food when you make it in muffin tins—and this chicken parm version is stuffed with melted mozzarella cheese, which makes it even better; ditto the crisp panko and tomato sauce topping. You can make the mixture and form the mini loaves in advance, then hold in the fridge until you’re ready to top them and bake just before serving. Get our Chicken Parmesan Meatloaf Muffins recipe.
Related Reading: 17 New Ways to Use Your Muffin Pans
Side and Salad Recipes
What’s nice about this recipe is its versatility. It works beautifully as both a creamy stovetop dish with any sort of mix-ins you like, and as a crunchy baked mac ‘n’ cheese sprinkled with panko breadcrumbs. Get our Classic Macaroni and Cheese recipe.
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The acidity of this salad pairs well with a heavy, rich main dish, like meaty roasts, and creamy pastas (dairy is like a base, the opposite of acid)—but the meaty mushrooms make the salad itself pretty satisfying. You can use almost any small type of mushroom you like. Get our Warm Escarole and Mushroom Salad recipe.
Related Reading: The Ultimate Guide to Mushrooms
Only seven ingredients in this recipe, and milk, butter, eggs, and salt are more than half of them. Not so bad. This isn’t a tricky soufflé like you think it is, so don’t be afraid to try it when company’s coming. Get our Jack Cheese and Grits Soufflé recipe.
Collards are often cooked with smoked ham hocks, but smoked turkey drumsticks are a great substitute and yield more meat than ham hocks. Cleaning and trimming 5 pounds of greens is the hardest part of this recipe—after that, it’s easy. Get our Slow Cooker Collard Greens recipe.
Eight heads of garlic (yes, we meant heads, not cloves) may seem excessive, but after a long, slow cook time, they caramelize into mellow gold that suffuse this dish with fantastic flavor. There’s a surprising secret ingredient that further adds to the alluring flavor of this easy, tender roast, but nobody will be able to guess what it is. Plan on roasting the garlic ahead of time since it takes a while, then break out the slow cooker on the day you want to serve the dish. Get our Garlicky Pot Roast recipe.
You could make the crisp-fried buffalo chicken in this recipe on its own (well, still best to serve it with blue cheese sauce), but inside a gooey grilled cheese sandwich on fluffy, crispy challah, it’s even better. Get our Buffalo Chicken Grilled Cheese recipe.
To start developing the flavors, sauté vegetables, ground beef, and spices, then put the mixture into the slow cooker along with tomatoes and kidney beans. Let the chili cook overnight or all day until it’s thickened and has a nice beefy flavor, then stir in jalapeños for a kick of heat. Get our Spicy Slow Cooker Chili recipe.
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Squash, chickpeas, Yukon golds, carrots, parsnips, spinach, even raisins, for added sweetness—this is a slow-cooked vegan feast that is sure to warm your soul on a cold winter night. Get our Slow Cooker Root Vegetable Stew recipe.
Related Reading: Edible Holiday Gifts That Are Vegan Friendly
Seriously, add some freshly brewed coffee and pour it into your cake batter. Come on, do it. With some cocoa powder and brown sugar too, this is a moist, chocolate lovers’ dream. Get our Mocha Pudding Cake recipe.
Apple pie is always delicious. Dutch apple pie—covered, not with a crust, but with a thick, sweet, and crunchy streusel—is super-delicious. Get our Dutch Apple Pie recipe.
These yeast-raised waffles have a little extra texture from semolina and a churro-inspired coating of cinnamon sugar. As if that wasn’t enough, they’re drizzled with a chile-spiked dark chocolate sauce and a lightly sweetened coconut cream sauce too. Get our Churro-Style Waffles with Spiced Chocolate and Coconut Crema recipe. And feel free to wait til morning and serve them for breakfast instead.
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