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Deck The StallsWhat better way to celebrate the holidays than with a barn party?

Gather your horsey friends and spread some cheer with these recipes, which put an equine flair on some of the most popular holiday flavors.

By KIMBERLY LOUSHIN AND HALEY WEISSPhotos by KIMBERLY LOUSHIN

APPLE OATMEAL BARSA simple but delicious twist on your favorite apple pie filling. 

1. Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch square baking pan or casserole dish and set aside.

2. Combine apples, vanilla extract, sugar, water, cinnamon and nutmeg in a small pot over low heat. Cover and cook for approximately 20 minutes until apples are tender.

3. Combine oats, flour, salt and cinnamon in a large bowl. 

4. In a small saucepan, combine butter and brown sugar. Heat to a boil and cook for 5 minutes, stirring occasionally. Immediately pour into oat mixture and stir until the oats are evenly coated. 

5. Pour roughly half the oat mixture into baking dish, pressing the oats to make an even bottom layer. Spread apple mixture evenly over oats and then top with remaining oat mixture and press.

6. Bake for 30 minutes, until the top is browned. Remove and let cool before cutting into squares.

INGREDIENTS:For the filling

3 small apples, peeled and diced2 tsp. vanilla extract3 tbsp. granulated sugar¼ cup water½ tbsp. cinnamon½ tsp. nutmeg

For the crust3 cups rolled oats

cup flour1 ½ tsp. salt1 stick of butter1 cup packed brown sugar1 tbsp. cinnamon

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PEPPERMINT PUPPY CHOWIt’s not really for the dogs—but this grab-and-go snack will appeal to the kid in you!

EGGNOG CHEESECAKE BARSThere’s nothing “bah, humbug” about this eggnog. Here, the traditional holiday drink puts a new spin on cheesecake.

INGREDIENTS:For the crust

2 ½ cups graham cracker crumbs½ cup melted butter

For the cheesecake layer2 packages (8 oz. each) cream cheese¾ cup sugar2 large eggs2 tsp. rum extract¼ tsp. nutmeg

1. Preheat the oven to 350 degrees Fahrenheit.

2. Using a food processor, pulse graham crackers until they become fine crumbs. Add in melted butter and mix until coated evenly.

3. Press crumb mixture into a 13" by 9" glass baking dish so that it covers the bottom of the pan evenly.

4. In a separate bowl, use the whisk attachment on a mixer to beat cream cheese, eggs, sugar, rum extract and nutmeg until smooth.

5. Pour cheesecake filling over the crust and smooth the top.

6. Bake for 35 minutes. Remove from oven and allow to cool completely. Once it has cooled, cover with foil and refrigerate for four hours or overnight. Cut into squares.

1. Melt chocolate and butter in the microwave in a microwave-safe bowl. This works best if you microwave for 45 seconds, stir and then repeat until the chocolate is melted. Be careful not to overheat the chocolate, as it will become too thick to pour.

2. Add peppermint extract to chocolate mixture and stir.

3. Pour melted chocolate mixture over the cereal and mix until thoroughly covered. 

4. Pour powdered sugar and crushed candy canes (a blender works well for this) into a large plastic bag, add chocolate-coated cereal, and shake until coated. Store in an airtight container.

INGREDIENTS:9 cups Chex cereal or similar generic brand2 cups white chocolate4 tbsp. butter

1 ½ cups powdered sugar½ tsp. peppermint extract6 crushed candy canes

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1. In a medium saucepan, combine cocoa powder, sugar, water and salt.

2. Over medium heat, stir until the mixture boils. Once it’s boiling, cook for one minute, stirring constantly.

3. Stir in milk and heat without boiling.

4. Remove from heat and add peppermint schnapps. Yields five servings.

5. Serve with a peppermint stick and whipped cream.

CARROT CAKE COOKIESAll the yum of carrot cake and cream cheese, but in a hand-held form. You can’t stop with just one.

INGREDIENTS:For the cookies

3 cups oatmeal¾ cup shredded carrots2 sticks unsalted butter1 cup lightly packed brown sugar1 cup sugar2 large eggs2 tsp. vanilla extract1 ½ cups flour1 tsp. baking powder

1. Preheat the oven to 350 degrees Fahrenheit. 

2. Mix butter, brown sugar and sugar until light and fluffy. Add eggs one at a time, mixing the first in thoroughly before adding the second one. Then add vanilla.

3. In a separate bowl combine flour, baking powder, cinnamon and salt.

Add dry ingredients to butter mixture.

4. Add oats and carrots and mix until combined.

5. Using a tablespoon, drop dough onto greased cookie sheet and flatten slightly. Bake for 12 to 15 minutes, until slightly browned, and allow to cool on a baking rack. 

6. While the cookies are cooling, use an electric mixer to whip cream cheese, butter and salt together until smooth. Add vanilla and powdered sugar, and mix until smooth.

7. Create a sandwich of two cookies with cream cheese mixture as filling.

SPIKED PEPPERMINT HOT CHOCOLATEA winter favorite with a warming party kick.

INGREDIENTS:¼ cup unsweetened cocoa powder½ cup sugar

cup hot water

tsp. salt4 cups milk6 oz. peppermint schnapps

1 tsp. cinnamon1 tsp. salt

For the filling4 oz. cream cheese, softened6 tbsp. butter, softened1 pinch of salt½ tsp. vanilla1 cup powdered sugar

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HAM AND BRIE PINWHEELSDesserts aren’t the only stars of a holiday party. This recipe makes a rich and savory counterpoint to the sweets on your menu.

APPLE CIDER FLOATThis adults-only drink goes perfectly with your sweet tooth and can be served warm or cold. 

INGREDIENTS:2 cups apple cider1.5 oz. whipped cream vodka (or, for a stronger kick, try Fireball cinnamon whiskey)A dash of cinnamon2 scoops vanilla ice cream

Mix cider and alcohol with cinnamon. Pour over two scoops of ice cream in a glass or mug.

INGREDIENTS:1 sheet puff pastry (thawed)9 slices of ham4 oz. of brie cheese, at room temperature

1. Preheat the oven to 400 degrees Fahrenheit.

2. Roll out a sheet of puff pastry and spread brie across as thick or as thin as desired.

3. Sprinkle with green onions and top with ham.

4. Starting with the short side of the pastry, roll it up. Cut roll into ½-inch slices and place cut side down on parchment paper on a baking sheet.

5. Bake for 15 minutes and serve warm.

2 green onions, sliced