Corned beef and cabbage is the first thing that comes to mind.

Mince pie {eating some now} hot cider

Let's see.........it's been things (so far) like Cranberry chocolate scones, Apricot chocolate scones and my ultra fave, Pumpkin scones!
Of course there's my love of eggnogg, so it ends up in coffees, as a coating over the pumpkin scones before they're baked, in rice puddings and milkshakes (ok, that last one isn't very "holiday" ish)

If you love warm, slightly sweet breakfast or brunch treats, here's an easy (and interchangeable scone recipe) that anyone can do in minutes.

Pumpkin Scones (about 12 to 16 depending on size you cut them)

1 1/2 C. Eggnog (see, told you!) (plain, whole milk if you're using other flavors that don't go with pumpkin)
1 C. Canned pumpkin
4 eggs
(1/4 C. more eggnog or milk to brush onto the scones just before baking)
* whisk the wet ingredients together and set aside

*in another bowl combine (whisk together very well) the following
1 tsp. ground ginger (the following 4 spices are only for the pumpkin flavor)
1 tsp. ground cinnamon
2 tsp. ground nutmeg
1 tsp. Allspice (yes I know this is a bit redundant)
4 tsp. baking powder
1/2 tsp. baking soda
1/2 C. brown sugar (packed) (and a small bit of white sugar just for dusting at the end)
3 1/4 C. All Purpose Flour (a little extra for the cutting board and in case the dough is just too moist to handle)

1 1/2 C. Salted butter, very COLD, diced small

With all the dry ingredients whisked together it's time to add in the diced butter. With your hands (hopefully you have cold hands!) toss around the butter and the flour and begin to crumble the butter up into the flour (as if you were "cutting" the butter like you would for pastry dough) get the butter ground down into small, pea-sized pieces and so the flour is beginning to blend into the butter a bit. Don't over work it or allow the butter to get mushy. Dump in the wet ingredients. Again, use your hands to "fold" the ingredients together, being mindful to not stir or work the dough or your scones will be tough. Mix just until the wet and dry come together and turn it out onto a floured surface, fold and knead only two turns, then shape into a rectangle about 2 inches thick. Using a sharp knife, dusted in flour, cut the dough, lengthwise, in half, then across into thirds, making 8 equal squares. dust the knife again and then cut diagonally into triangles. You should end up with about 16. Slip each triangle onto a better looking triangle and place onto a baking sheet in 400 degree (no convection) oven. Brush them with the additional milk or eggnog that you reserved at the beginning, and dust them with granulated, white sugar as thick as you like. The more, the sweeter (and the better with the pumpkin flavor) Bake them about 12 to 15 minutes, taking them out when tops begin to just turn golden.

Butter tarts - I need to get the recipe from my mom...