Although chefs spend their workdays cooking and planning menus, they still enjoy preparing food on their days off.

This includes cooking during the holidays.

“Absolutely,” said Chad Mealy, executive chef at Butler Memorial Hospital.

For his Christmas dinners with his family, Mealy traditionally makes a bone-in rib roast.

“I'd say that's one of my favorites,” Mealy said.

He also likes to assemble a cheese board, which he considers to be one of his signatures. Mealy brings wine and tries to cure his own meats to go with the other foods.

One of the most difficult holiday dishes, he finds, is beef Wellington. He and his family members make their own versions together to see which ones are best.

“We have competitions,” Mealy said.

His favorite holiday desserts are buckeyes, which are peanut butter balls covered in chocolate.

With people stuck in the hospital over holidays sometimes, chefs try to make sure they have a good meal.

“We try to accommodate everyone who is at the hospital,” Mealy said.

For meals at the hospital around Christmastime, he said prime rib and stuffed chicken breasts are among the most popular entrees. These are served with traditional sides, such as mashed potatoes and stuffing. Turkey is served for Thanksgiving.

Gary Febinger, executive chef for resident dining at Slippery Rock University, said for much of the year SRU chefs work to make out-of-the-box meals.

However, they ditch all that for the Thanksgiving dinner that SRU serves in late November.

“We hold together and make a home meal for that,” Febinger said.

He said chefs carve about 700 pounds of turkey at that meal. He also said that SRU cannot get away without making lots of mashed potatoes as well.

A favorite dessert at the meal is a hand-prepared strawberry and chocolate mousse.

Early in December, SRU also has a holiday dinner.

That meal includes classics like ham and sweet potatoes, but chefs throw in a few curveballs, such as a Mediterranean item maybe or other ethnic dishes.

Febinger said that chefs prepare dishes common in foreign countries on a daily basis due to the number of international students at SRU, and the holiday dinner is no exception.

“Just something that makes them feel comfortable as well,” Febinger said.

When it comes to his own holiday meals, Febinger goes to his mother's house to eat. He usually brings a fried turkey, to be served in addition to the roast turkey that his mom makes, to ensure that there will be plenty of leftovers for everyone.

A popular request from other family members is tomato sauce and meatballs.

“We were an Italian culture growing up,” Febinger said.

One dish he finds challenging, but not really challenging to make, is giblet gravy, which is gravy made from parts of the turkey such as the liver and heart.

“It's difficult to get people to eat it once they find out what's in it,” Febinger said.

He said breads are hard to make, due to how precise the recipes are.

“I love messing with it,” Febinger said.

He said his favorite holiday dessert, both to make and eat, is lemon cheesecake.

Preparation time: 30 minutesServings: 8Filling:4 cups cooked fresh sweet potatoes, drained and peeled½ cup granulated sugar2 eggs1 teaspoon vanilla1/3 cup milk¼ cup melted butterCombine the filling ingredients and beat with an electric mixer until they are smooth.Spoon the filling into a 2-quart casserole or oven-proof dish that has been sprayed with cooking spray.Topping:2/3 cup light brown sugar1/3 cup flour1/3 cup butter (softened/room temperature)½ to 1 cup chopped pecansIn a bowl, mix the topping ingredients until they are crumbly. Sprinkle the topping over the sweet potato mixture.Bake at 350 degrees for 30 minutes or until a knife inserted near the center comes out clean.This can be served as a side dish or dessert.Source: Glenda Stitt, Franklin Township

Preparation time: 30 minutes; also allow time to chill overnightServes 128 ounces cream cheese8 ounces sour cream (1 cup)½ cup granulated sugar1 teaspoon vanilla4 pounds whole grapes (red, white or combination)Beat together the cream cheese, sour cream, sugar and vanilla.Fold in the grapes.Sprinkle with the topping and refrigerate overnight.Topping:½ cup packed brown sugar½ cup chopped pecans1 large chopped milk chocolate almond toffee candy bar½ cup toffee bitsMix topping ingredients together. Sprinkle thickly over the salad.Source: Chef Esther Preston, Allegheny Grille, Foxburg

Makes about 6 dozen¾ cup margarine¾ cup brown sugar9 tablespoons cocoa1 egg2 teaspoons vanilla¼ cup milk2 cups flour (may need more)1 teaspoon baking powder½ teaspoon salt¼ teaspoon baking soda1 cup chopped nutsAbout 2 cups powdered sugarCream together the margarine, brown sugar and cocoa.Add the egg, vanilla and milk. Mix the dough until blended.Add the flour, baking powder, salt, baking soda and nuts. Mix the dough well.If the dough is sticky, add more flour.Roll the dough into 1-inch to 1¼-inch balls. Place them about 2 inches apart on ungreased cookie sheets.Bake the cookies at 350 degrees for 8 to 10 minutes.Cool the cookies until they are slightly warm. Roll the cookies in powdered sugar.Source: Mary Lucco, Butler

“I like to serve this with a traditional stuffing and a roasted garlic turkey gravy,” said Chef Alan Green of the Hotel Saxonburg. “It is really, really delicious.”Serves: 6 to 81 skin on boneless turkey breast (5-6 pounds)Marinade:4½ teaspoons fennel seeds2 teaspoons black peppercorns2 tablespoons kosher salt4½ teaspoons minced fresh rosemary2 teaspoons minced fresh garlic2 teaspoons red pepper flakes1/3 cup extra virgin olive oilMix the marinade ingredients together. Rub the mixture on the turkey breast. Put the turkey breast in the refrigerator and marinate it for a minimum of 24 hours, but no longer than 36 hours.Preheat the oven to 350 degrees.¼ cup extra virgin olive oil¼ pound butterIn a large skillet, sear (brown) the skin side of the turkey breast in the extra virgin olive oil and butter. Sear until the skin is browned. Turn the turkey breast over and brown the other side.Put the skillet, with the turkey in it, in the oven. Roast until the internal temperature of the turkey is 165 degrees. This will take about 90 minutes.Remove the turkey breast from the oven.Tent the turkey breast with foil by placing a sheet of foil over the turkey and, in the middle, allowing about 1 inch between the top of the turkey and the foil.Allow the turkey to rest 30 minutes before carving.Source: Chef Alan Green, Hotel Saxonburg, Saxonburg- See more at: http://beedit.sx.atl.publicus.com/article/20131203/FOCUS18/712039823&NoCache=1#sthash.clqbiQ2H.dpuf