This season, we’re letting soulful, joy-filled cooking take center stage—and no one delivers that warm, “come get a plate” energy like Alyrica Cooper. For Grind Pretty’s Holiday Flavor Issue, Alyrica brings a lineup of decadent, down-home, show-stopping recipes that feel like tradition with a twist. Whether you’re hosting, potluck-hopping, or just treating yourself, these dishes don’t just feed a crowd—they command a moment.

From her silky Biscoff Cookie Butter Cheesecake to those jaw-dropping Deep-Fried Honey Barbecue Ribs drenched in a peach-rum glaze… from crispy Fried Chicken Deviled Eggs to rich, Smothered Green Beans that taste like a hug—Alyrica’s holiday menu is here to elevate your table and keep your guests talking long after the night ends.

Dig in, get inspired, and let your kitchen be the place where flavor, family, and festive vibes collide. 

Biscoff Cookie Butter Cheesecake

Ingredients

Biscoff Cookie Crust

• 8.8 oz biscoff cookies

• ½ cup  melted butter 

Biscoff Cheesecake Batter

• 1 ¼ cup of heavy whipping cream

• 24 oz cream cheese (softened)

• 1 cup granulated sugar 

• 2 tbsp confectioner's sugar

• ¼ cup sour cream

• 1 tsp pure vanilla extract

• ⅓ cup biscoff cookie butter

Topping 

• ⅓ cup biscoff cookie butter 

• extra crushed biscoff cookies

Instructions

• Place the biscoff cookies in a food processor and pulse to obtain fine crumbs.

• Dump the crumbs into a bowl and add in the melted butter. Mix until fully combined. 

• Press the mixture into the bottom of a 9” tin pan. Allow the crust to chill and set while making the filling.

• Add the heavy whipping cream to the mixture and allow it to beat for 4-5 minutes until stiff. 

• Using a mixer, beat the cream cheese blocks until creamy. Add in the granulated sugar and continue to mix until fully combined. Scrape the sides of the bowl. 

• Add in the sour cream, confectioner's sugar, and vanilla. Mix until fully combined. 

• Heat the cookie butter in the microwave for about 10 seconds. Just enough for it to loosen. Add in the cookie butter and mix until fully combined. 

• Slowly fold in the whipping cream until fully combined. 

• Pour in half the cheesecake batter into the pan and spread evenly. Pour in some of the cookie butter and swirl it around. Add in the rest of the cheesecake batter and spread evenly. Pour more cookie butter onto the top and swirl it around for a unique design. 

• Add the crushed cookies around the perimeter. 

• Set in fridge for 4-6 hours or until set. 

Deep Fried Honey Barbecue Ribs Topped with a Peachy Rum Glaze

Ingredients

Ribs

• 1 rack of ribs sliced individually

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp seasoning salt

• 2 tbsp mustard

Dry Batter

• 2 cups of flour

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp seasoning salt 

Honey Barbecue Sauce

• 1 ½ cup barbecue sauce

• ¼  cup brown sugar

• 2 tbsp honey

Peachy Rum Glaze

• 1 14.5 oz canned peaches in heavy syrup

• 2 tbsp  rum

• 4 tbsp butter

• ½ cup sugar

• 1 tsp vanilla extract

• ½ tsp cinnamon

• pinch of nutmeg

• 2 tbsp water

• 2 tbsp cornstarch

Oil for frying

Instructions

• In a bowl, add the ribs, seasonings, and mustard. Mix until fully coated. 

• In another bowl, add all the ingredients for the dry batter and batter each rib.

• Fry for 3-5 minutes. 

• In a saucepan on medium heat, add all the ingredients for the Honey Barbecue sauce. Mix until fully combined. Allow the sauce to get hot, then remove from the heat. 

• Add the ribs to a large bowl and pour over the barbecue sauce. 

• In another saucepan on medium heat, add all the ingredients for the Peachy Rum Glaze except the water and corn starch. 

• Mix until combined and bubbly. In a small bowl, add the water and cornstarch. Mix together. Add it into the Peachy Rum Glaze and continue to cook for 3-5 minutes. 

• Plate the ribs onto a serving dish and pour the Peachy Rum Glaze on top. 

Fried Chicken Deviled Eggs

Ingredients

Fried Chicken

• 2 boneless, skinless chicken breasts, cubed

• 1 cup buttermilk

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp salt

Dry Batter

• 1 ½ cup flour

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 2 tsp salt

Deviled Eggs

• 6 hard-boiled eggs

• 2 tbsp mayonnaise

• ½ tbsp yellow mustard

• 1 tbsp sugar 

•  ½ cup sweet chili sauce

• chopped fresh chives for garnish

oil for frying

Instructions

• In a bowl, add the chicken, buttermilk, and seasonings. In another bowl, add all the ingredients for the dry batter. Allow the chicken to sit in the buttermilk for at least 10 minutes. 

• Batter the chicken in the dry batter and fry for 3-5 minutes. 

• Slice the eggs in half. Carefully remove the yolks and place them in a bowl. 

• Add in the mayo, mustard, and sugar. Stir until fully combined and has no large lumps. 

• In a small saucepan, add the sweet chili sauce and allow it to get hot. Place the chicken into a bowl and pour the sauce over the chicken. 

• Using a small spoon, add the yolk mixture back into each egg white. Top each egg with a piece of chicken and garnish with chives.

Want the full recipe for Alyrica's Deep Fried Honey Barbecue Ribs Topped with a Peachy Rum Glaze and Smothered Green Beans?! Download a copy of the Holiday 2025 issue of Grind Pretty Magazine!

For more delicious recipes or to book Alyrica Cooper, visit lyricskitchen.com .