Farmhouse Christmas Dinner
Holiday Pork Loin
Patricia Ferraiolo
East Haven, GA
We tried this scrumptious slow-cooker recipe with cranberries, squash and apples for the first time this past Christmas. It was such a big hit that we are including it again in this year’s menu.
1 c. apple cider or apple juice
2-lb. boneless pork loin
1/2 t. salt
1/4 t. pepper
3 Granny Smith apples, cored, peeled and sliced
1 butternut squash, peeled and cubed
12-oz. pkg. cranberries
2 to 3 T. brown sugar, packed
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. dried sage
Pour apple cider or juice into a skillet over medium-high heat. When liquid is hot, add pork loin and sear on all sides. Sprinkle salt and pepper over pork; remove to a slow cooker. Drizzle skillet drippings over pork. Combine apples, squash and cranberries and sprinkle with remaining ingredients. Stir to combine ingredients and place around pork in slow cooker. Cover and cook on low for 5 to 6 hours. Remove pork loin from slow cooker and let stand for 10 to 15 minutes. Slice into 1/2-inch slices. Top with apple mixture and serve. Serves 6 to 8.
Keep the Christmas dinner menu simple, familiar and yummy. You may even want to ask your family ahead of time what dishes or foods are “special” to them. It’s a day for tradition and comfort...and you’ll be a more relaxed hostess too.
Grandma’s Swiss String Beans
Audrey Zukowski
Clintondale, NY
My grandmother always made this bean dish for Christmas. When she could no longer do the cooking, my aunt took over, then my mother, then me. Now my children enjoy it at Christmas too. You can use fresh, canned or frozen green beans.
1/4 c. plus 2 T. butter, divided
1/2 c. dry bread crumbs
2 T. all-purpose flour
1 T. onion, minced
1 t. sugar
1 t. salt
1/4 t. pepper
1 c. sour cream
4 c. green beans, trimmed and thinly sliced lengthwise
2 c. shredded Swiss cheese
Melt butter in a large saucepan over low heat. Toss 2 tablespoons butter with bread crumbs; set aside for topping. Blend flour, onion, sugar, salt and pepper into remaining butter in saucepan. Add sour cream and stir until smooth. Increase heat to medium; cook and stir until thick and bubbly. Fold in beans; transfer to a greased 13"x9" baking pan. Sprinkle with cheese and bread crumb mixture. Bake, uncovered, at 400 degrees for 20 to 25 minutes. Makes 6 servings.
For a pretty yet super-speedy centerpiece, wrap chunky pillar candles in a length of glittery wide ribbon and fasten with double-stick tape. A great way to use all those snips of extra ribbon too!
Savory Roast Turkey Breast
Jennie Gist
Gooseberry Patch
This roast turkey is delicious, yet so simple to make!
5-1/2 to 6-lb. bone-in turkey breast
1/2 c. butter, sliced
1/4 c. lemon juice
2 T. soy sauce
1 T. dried sage
1 t. dried thyme
1 t. dried marjoram
1/4 t. pepper
2 T. green onions, finely chopped
Place turkey breast in an ungreased shallow roasting pan. Insert a meat thermometer into thickest part; set aside. Combine remaining ingredients in a small saucepan over medium-low heat. Bring to a boil; mix well and remove from heat. Brush butter mixture over turkey breast. Roast, uncovered, at 325 degrees for 1-1/2 to 2 hours, or until thermometer reads 165 degrees, basting with butter mixture every 30 minutes. Remove turkey breast to a platter; cover lightly to keep warm. Let stand for about 10 minutes before slicing. Serves 10 to 12.
Homemade pan gravy is delicious and easy to make. Remove the roast turkey to a platter. Set the roaster with pan juices over medium heat. Shake together 1/4 cup cold water and 1/4 cup cornstarch in a small jar and pour into the roaster. Cook and stir until gravy comes to a boil and thickens, 5 to 10 minutes. Add salt and pepper to taste, and it’s ready to serve.
Roasted Garlic Mashed Potatoes
Janet Allen
Hauser, ID
Here in Idaho we eat potatoes so often that I’m always looking for new ways to make them extra flavorful...this is a real winner! Be sure to start the garlic spread ahead of time.
2 lbs. potatoes, peeled and cubed
1/4 c. butter, sliced
1/4 c. sour cream
salt and pepper to taste
1 to 2 T. milk
Cover potatoes with water in a saucepan. Cook over medium-high heat until potatoes are tender, 15 to 20 minutes; drain. Place potatoes in a large bowl; add Roasted Garlic Spread and remaining ingredients except milk. Beat with an electric mixer on medium speed to desired smoothness, adding milk as needed. Serves 4.
Roasted Garlic Spread:
1 bulb garlic, cloves separated
1 T. olive oil
Toss unpeeled garlic cloves in oil. Wrap tightly in a small square of aluminum foil and place in a small casserole dish. Bake at 350 degrees for 35 to 45 minutes, until soft. Cool slightly. Press out softened garlic into a bowl; mash with a fork.
Set up a Christmas corner...a quiet place with favorite holiday books, a basket for incoming Christmas cards & letters...perhaps even soft music playing nearby and a jigsaw puzzle to work. It’ll be a peaceful retreat where family members can relax and reflect on the meaning of the season.
Feliz Navidad Casserole
Tracee Cummins
Amarillo, TX
More than twenty years ago, my husband and I were newlyweds attending college in Lubbock, Texas. I clipped the original recipe for this casserole out of the local newspaper. I’ve changed it over the years to include our family’s favorite ingredients. It’s a real winner!
1-1/2 lbs. ground beef
1 onion, chopped
10-3/4 oz. can cream of chicken soup
10-oz. can red enchilada sauce
4-oz. can diced green chiles
2 t. ground cumin
1/2 t. salt
1/2 t. pepper
3 c. shredded Mexican-blend or Monterey Jack cheese, divided
10 8-inch flour tortillas
Brown beef and onion in a large skillet over medium heat; drain. Stir in remaining ingredients except cheese and tortillas; simmer for 10 minutes. Spread 1/3 of meat sauce in a greased 13"x9" baking pan. Sprinkle with one cup of cheese. Add a layer of tortillas, tearing tortillas to fit pan and completely covering the sauce and cheese. Repeat layers, ending with remaining sauce and cheese. Bake, uncovered, at 350 degrees for 20 minutes, or until bubbly and cheese is melted. Serves 8.
Pair a gift of special-event tickets with a small themed item. Tuck football tickets inside a warm handknit cap...wrap up tickets to a movie with a few squares of homemade fudge...add a pretty scarf to a gift of concert tickets. It’s sure to be appreciated!
Mexican Black-Eyed Peas
Hope Davenport
Portland, TX
We always have black-eyed peas for good luck on New Year’s Day. I like them spiced up a bit, as in this recipe from my husband’s grandma.
16-oz. pkg. dried black-eyed peas
1 lb. ground pork sausage
1 onion, finely chopped
18-oz. can whole tomatoes
1/2 c. water
2-1/2 T. celery, finely chopped
2 T. sugar
2-1/2 T. chili powder
2 T. garlic salt
1/4 t. pepper
Place dried peas in a Dutch oven; add water to cover by 2 inches. Soak for 6 to 8 hours, or overnight. Brown sausage in a skillet over medium heat; drain. Add onion and cook until tender. Drain peas; stir into sausage mixture. Add tomatoes with juice and remaining ingredients. Bring to a boil. Cover; reduce heat and simmer for 1-1/2 hours, stirring occasionally and adding more water as necessary. Makes 6 servings.
Be a family of cheerful givers! Look around the house for gently used clothing, toys and household items to give to charity. Or bake cookies together to take to a nursing home or community shelter. Take a family trip to deliver your donations...it’s sure to get you in the holiday spirit.
Best-Ever Italian Bread
Denise Mainville
Huber Heights, OH
One word sums up this recipe...yummy! This is a must with all our Italian dinners.
1 loaf Italian bread
1/2 c. grated Parmesan cheese
1/3 c. mayonnaise
1/4 t. dried basil
1/4 t. garlic powder
1/8 t. dried oregano
1/8 t. garlic salt
Slice loaf into 12 slices without cutting through the bottom. Place on an ungreased baking sheet. Combine remaining ingredients in a small bowl and mix well. Spread mixture between slices and over top of loaf. Bake at 400 degrees until golden, about 12 to 14 minutes. Serves 6.
It was a handmade Christmas. The tree came from down in the grove, and on it were many paper ornaments made by my cousins. ... There were popcorn balls from corn planted on the sunny slope next to the watermelons, paper horns with homemade candy and apples from the orchard. ... And there were real candles burning with real flames.
Special Baked Lasagna
Gretchen Brown
Forest Grove, OR
My mother-in-law has made this recipe for years and it is always so delicious. At my husband’s request, she’s even served it alongside the roast turkey on Christmas Day!
1 lb. ground beef, browned and drained
14-1/2 oz. can diced tomatoes
2 6-oz. cans tomato paste
1 c. water
1 clove garlic, pressed
1 T. dried basil
3 T. dried parsley, divided
2-1/2 t. salt, divided
3 c. cottage cheese
1/2 c. grated Parmesan cheese
2 eggs, beaten
1/2 t. pepper
16-oz. pkg. lasagna noodles, uncooked
2 8-oz. pkgs. shredded mozzarella cheese
In a large bowl, prepare sauce mixture by combining ground beef, tomatoes with juice, tomato paste, water, garlic, basil, one tablespoon parsley and 1-1/2 teaspoons salt; set aside. In a separate bowl, prepare cheese mixture by stirring together cottage cheese, Parmesan cheese, eggs, pepper and remaining parsley and salt. Spoon 1/3 of sauce mixture into an ungreased deep 13"x9" baking pan. Layer with half each of uncooked noodles, sauce mixture, cheese mixture and mozzarella; repeat layers. Make sure noodles are completely covered by sauce. Cover pan with aluminum foil. Bake at 375 degrees for 45 minutes. Uncover; bake an additional 15 minutes, until bubbly and heated through. Makes 12 servings.
Start a sweet new tradition at your holiday dinner...hand out paper star cut-outs and have each person write down what they’re happiest for since last Christmas.
Slow-Cooked Applesauce
Mary Talalay
Lutherville, MD
As a blended Jewish and Christian family, we’ve created many traditions for our special family. I first made this applesauce for Thanksgiving, but Hanukkah also includes apples as part of the tradition, so it’s perfect for us. This is yummy over vanilla ice cream, with gingersnaps or all by itself!
1/2 c. water
8 to 10 Granny Smith apples, cored, peeled and cubed
1 to 2 T. lemon juice
1 to 2 T. dark brown sugar, packed
Pour water into a slow cooker. Add apples; drizzle with lemon juice. Cover and cook on low setting for 6 hours, stirring after 2 hours. Applesauce should be a chunky consistency after 6 hours. If a smoother consistency is preferred, spoon applesauce into a food processor and purée as desired. Stir in brown sugar to taste. Makes 8 servings.
Slow cookers are oh-so-handy helpers during the holidays. Free up space in the oven and on the stovetop by filling them with scalloped potatoes, savory bread stuffing or corn pudding. They’re super for keeping spiced cider or cranberry punch simmering or cheesy appetizers piping-hot too.
Black Cherry Cranberry Salad
Leigh Ellen Eades
Summersville, WV
I remember my mother making this salad for every Thanksgiving and Christmas when I was a child. Now, when planning my own holiday meals, this salad is always at the top of the menu!
8-oz. can crushed pineapple
1/4 c. water
3-oz. pkg. black cherry gelatin mix
16-oz. can whole-berry cranberry sauce
1 c. celery, chopped
1 c. chopped walnuts
1/4 c. lemon juice
In a saucepan over medium heat, mix undrained pineapple and water. Heat to boiling; add gelatin mix and stir until gelatin is dissolved. Add remaining ingredients and stir well. Transfer to a 6-cup serving dish. Chill in refrigerator for 4 hours, or until firm. Makes 8 servings.
For a festive garnish on cranberry salads, use a mini cookie cutter to cut star or flower shapes from fresh orange peels.
Brown Sugar-Glazed Ham
Jo Ann
Guests will love this tender baked ham with its fruity brown sugar glaze. Dress it up by scoring the unbaked ham in a diamond pattern and pressing a whole clove into each diamond.
10-lb. fully-cooked bone-in ham
1-1/2 c. water
1-1/4 c. dark brown sugar, packed
1/3 c. pineapple juice
1/3 c. honey
2 T. Dijon mustard
1 T. orange juice
2 t. orange zest
1/4 t. ground cloves
Place ham in an ungreased large roasting pan; pour water into pan and set aside. In a saucepan over medium heat, whisk together remaining ingredients. Bring to a boil; reduce heat to low and simmer for 5 to 10 minutes. Brush ham with glaze; tent lightly with aluminum foil. Bake at 325 degrees for 2 hours; uncover. Brush ham with glaze. Bake, uncovered, for an additional 30 minutes, brushing with glaze every 10 minutes. Let stand for 15 to 20 minutes; slice to serve. Makes 12 to 15 servings.
Gather up little mittens or gloves that the children have outgrown...they make such a sweet decoration for a front-door wreath. Add a bow made of a child-size knitted scarf...charming!
Twice-Baked Potato Casserole
Sandy Roy
Crestwood, KY
This hearty casserole is loaded with an irresistible combination of bacon, sour cream, cheese and green onions...yum! I like to leave the potatoes unpeeled to add real baked potato flavor.
6 baking potatoes, baked, cubed and divided
1/4 t. salt
1/4 t. pepper
1 lb. turkey bacon, crisply cooked and crumbled
3 c. sour cream, divided
2 c. shredded mozzarella cheese, divided
2 c. shredded Cheddar cheese, divided
Garnish: 2 green onions, sliced
Place half the potato cubes in a greased 13"x9" baking pan. Sprinkle with salt, pepper and bacon; top with half each of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 350 degrees for about 20 minutes, until cheese is melted. Sprinkle with green onions before serving. Serves 6 to 8.
Need a candlelit centerpiece in a hurry? Clear glass hurricanes, punched-tin lanterns or simple candlestands all look festive when arranged together in a group of similar items. Take a look around the house and see what you can find!
Captain Harris’s Seafood Quiche
Angie Biggin
Lyons, IL
This luxuriously rich quiche is best served in small portions to savor each and every bite! Captain Harris was a famous steamboat captain in Galena, Illinois in the 1800s. This quiche was served at a bed & breakfast in Galena.
8-oz. pkg. shredded Swiss cheese, divided
9-inch deep-dish pie crust
6-oz. can crabmeat, drained and flaked
10-oz. pkg. frozen chopped spinach, thawed and drained
1 c. cooked small or medium shrimp
6 eggs, beaten
1 c. whipping cream
3/4 c. half-and-half
1 T. fresh dill, chopped
1/8 t. cayenne pepper
Place half the cheese in pie crust. Top with crab, spinach, shrimp and remaining cheese. Whisk together remaining ingredients; pour over cheese. Bake at 350 degrees for 15 minutes. Reduce temperature to 300 degrees. Bake an additional 30 to 40 minutes longer, until a knife tip inserted into center comes out clean. Let stand 10 minutes before cutting into wedges. Serves 6 to 8.
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Start a Christmas album and add to it every year...a family photo taken in front of the tree, the children’s letters to Santa, notes on favorite gifts received and special visitors. Display it where family & friends can enjoy looking at it...sure to make for many smiles over the years!
Homemade Crescent Rolls
Karen Rissler
McAlisterville, PA
These buttery made-from-scratch rolls are a big hit with my in-laws every Christmas!
1 T. active dry yeast
1/2 c. plus 1 t. sugar, divided
1/2 c. warm water
1 c. butter, melted
2 eggs, beaten
1 t. salt
4 c. all-purpose flour
3/4 c. milk
In a large bowl, mix yeast and one teaspoon sugar with very warm water, about 110 to 115 degrees; let stand until dissolved. Add remaining sugar and other ingredients; mix well. Cover and refrigerate for 5 hours to overnight. Divide dough into 3 to 4 balls. On a lightly floured surface, roll out each ball into a 10-inch round and cut into 12 triangles. Roll up triangles starting at the wide end; form into crescents. Arrange crescents on baking sheets that have been lightly sprayed with non-stick vegetable spray. Cover and let rise until double in size, about one hour. Bake at 350 degrees for 10 minutes until golden, watching closely to avoid browning. Makes 3 to 4 dozen.
Planning a big holiday menu packed with homemade goodness? Be sure to include items that are easily made ahead. Many side-dish casseroles, breads and even desserts can be prepared and frozen as much as one to two months in advance, then thawed overnight and warmed as needed.
Sweet-and-Sour Brisket
Beth Shaeffer
Greenwood, IN
This is a great alternative to the traditional Sunday pot roast. It tastes even better the next day, sliced and made into sandwiches! This brisket can easily be prepared in a slow cooker, if you prefer. Cook it on low setting for 6 to 8 hours.
2 T. oil
4-lb. beef brisket
28-oz. can crushed tomatoes
1 c. catsup
3/4 c. brown sugar, packed
1/2 c. balsamic vinegar
1.35-oz. pkg. onion soup mix
Heat oil in a large oven-proof saucepan over medium heat. Brown brisket on both sides; drain. Mix remaining ingredients; pour mixture over brisket. If necessary, add a little water so that brisket is half covered by liquid. Cover and bake at 350 degrees for 3 to 4 hours, until tender. Makes 6 to 8 servings.
Wouldn’t doting grandparents love to receive a grandchild’s best artwork in a sweet frame? Paint a simple frame in a color that goes well with the picture, then glue on wooden alphabet tiles to spell out the child’s name. A gift that’s sure to be cherished!
Susan’s Famous Carrots
Kathleen Niedbala
Pawcatuck, CT
My mom has made this delectable dish for as long as I can remember. My siblings and I request it for every special meal. There are never any leftovers...it’s always the first dish to go!
2 onions, chopped
3/4 c. butter, melted and divided
1/4 c. all-purpose flour
1/4 t. dry mustard
1 t. celery salt
1 t. salt
1/8 t. pepper
2 c. milk
2 16-oz. pkgs. frozen sliced carrots, cooked and drained
3/4 lb. white Cheddar cheese, sliced
2 sleeves round buttery crackers, finely crumbled
In a skillet over medium heat, sauté onions in 1/4 cup butter until translucent. Stir in flour and cook for one minute. Add mustard, celery salt, salt and pepper; slowly add milk. Reduce heat to low. Cook, stirring constantly, until mixture is thickened and smooth. In a lightly greased 2-1/2 quart casserole dish, layer carrots alternately with cheese slices, making 3 to 4 layers and ending with carrots. Pour sauce over top. Toss cracker crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350 degrees for 30 minutes, or until golden on top. Serves 8.
A gift of a casserole dish or a small kitchen appliance that’s anything but ordinary! Tuck in several handwritten recipe cards featuring several yummy ways to use the gift...perhaps even a couple of jars of special spices or seasonings.
Honey Sweet Potatoes
Barbara Bargdill
Gooseberry Patch
We like this sweet & simple recipe better than the usual marshmallow-topped holiday sweet potatoes.
3 lbs. sweet potatoes, peeled and cubed
1/4 c. butter
1/4 c. honey
2 t. lemon juice
salt and pepper to taste
In a lightly greased 13"x9" baking pan, arrange sweet potatoes in a single layer; set aside. In a small saucepan, stir together butter, honey and lemon juice over low heat until butter melts. Drizzle over sweet potatoes; toss well to coat. Sprinkle with salt and pepper. Bake, uncovered, at 350 degrees until fork-tender, about 30 to 40 minutes, stirring after 15 minutes. Serves 6.
If guests will be coming & going at different times on Christmas Day, serve a casual buffet instead of a sit-down dinner. With a spread of sliced baked ham or roast beef, a choice of breads and sandwich fixin’s, warm sides waiting in slow cookers and a luscious dessert tray, guests will happily serve themselves at their own pace.
Maple-Baked Acorn Squash
Lorrie Haskell
Lyndeborough, NH
Here in New Hampshire we make our own maple syrup and use it in many dishes. This is a flavorful family favorite that’s easily doubled or tripled as needed.
1 acorn squash, halved and seeded
1/2 c. maple syrup, divided
2 t. butter, diced and divided
salt and pepper to taste
Fill an ungreased 9"x9" baking pan with 1/2 inch of water. Place squash halves in pan, cut-side up. Pour 1/4 cup of syrup into each squash half. Dot each with one teaspoon of butter; sprinkle with salt and pepper. Cover pan with aluminum foil. Bake at 350 degrees for about 45 to 50 minutes, until squash is tender. Serves 2.
Use favorite cookie cutters for all kinds of crafting! Trace around them onto brightly colored paper for placecards and gift tags...add a dash of glitter for sparkle. Or make simple ornaments...trace a cookie cutter onto doubled felt and cut out, then blanket-stitch together and stuff lightly...so cute!
Easy “Rotisserie” Chicken
Patti Walker
Mocksville, NC
This slow-cooked chicken is so juicy it will melt in your mouth. Even small kids just love it! I developed this recipe during fall sports season, when we were always rushing after school to tennis and football practice. Add some pasta or rice and a salad for a nice meal between all of your after-school activities.
5 to 7-lb. roasting chicken
1 lemon, sliced
Optional: 1 sprig fresh rosemary or thyme
2 T. butter, melted
1 t. garlic powder
1/2 t. poultry seasoning
1 t. onion powder
1 t. paprika
pepper to taste
Roll 2 to 3 pieces of aluminum foil into balls; place in a large oval slow cooker. Pat chicken dry with paper towels. Place lemon slices inside chicken along with herb sprig, if using. Loosen the skin on breast; rub melted butter and other seasonings under loosened skin. Place on top of foil balls, breast-side up. Do not add any liquid to slow cooker. Cover and cook on low setting for 8 hours, or on high setting for 4 hours. Chicken will be very tender; use a wide spatula or lifter to remove carefully from slow cooker. If a crisper skin is desired, place chicken on a baking sheet and broil the top briefly, until crisp and golden. Serves 4 to 6.
Ask Grandmother & Grandfather to tell you about their earliest childhood Christmas memories...be sure to capture these sweet stories on video.
Spiced Apple-Cranberry Sauce
Jackie Smulski
Lyons, IL
A zingy sauce that’s just a little different from the usual cranberry sauce...and so easy to make! It’s a great time-saver during the holidays, since it can be kept covered and refrigerated for a week.
2 Granny Smith apples, cored, peeled and finely chopped
3/4 c. sugar
1/2 c. cranberry juice cocktail
2 T. balsamic vinegar
4-inch cinnamon stick
12-oz. pkg. cranberries
In a saucepan, combine all ingredients except cranberries. Bring to a boil over medium heat. Stir in cranberries; reduce heat and simmer for 8 to 10 minutes. Remove from heat; discard cinnamon stick. Cover and chill before serving. Serves 4 to 6.
Create a special desk calendar for a good friend. Select a plain calendar at an office supplies store, then add favorite quotes and sayings she would enjoy. Decorate with scrapbooking supplies for a one-of-a-kind gift she’s sure to love.
Spicy Citrus Salad
Diane Hixon
Niceville, FL
I was experimenting in the kitchen when I tossed this salad together. It was a hit at Thanksgiving dinner. The spiciness is just right...very refreshing and not overpowering.
1/2 t. cayenne pepper
1 t. paprika
1/2 t. garlic powder
3 T. olive oil
1 T. red wine vinegar
1/3 c. fresh parsley, chopped
3 seedless oranges, peeled and sectioned
1/4 to 1/3 c. pitted black olives, halved lengthwise
6 c. mixed salad greens, torn
Whisk together spices, oil and vinegar in a serving bowl. Stir in parsley, oranges and olives. Cover and refrigerate for one hour. Toss with salad greens and serve immediately. Serves 6.
Celebrate the first day of winter by taking a family nature walk and collect some pine cones to make a treat for the birds. Tie a hanging string to the top of each pine cone, then spread with peanut butter mixed with cornmeal and roll in bird seed. The birds will love it!
Tossed Salad & Cider Dressing
Tina Wright
Atlanta, GA
With three kinds of apple, the creamy dressing makes this salad perfect for a chilly-weather dinner.
2 c. fresh spinach, torn
2 c. romaine lettuce, torn
1 c. iceberg lettuce, torn
Toss together spinach and lettuces in a salad bowl. Drizzle with Cider Dressing; toss well and serve immediately. Makes 6 servings.
Cider Dressing:
1/4 c. frozen apple juice concentrate, thawed
3 T. sour cream
3 T. water
2 T. cider vinegar
2 T. fresh parsley, chopped
2 T. apple, cored, peeled and finely shredded
1 T. Dijon mustard
1/4 t. salt
1/8 t. pepper
Whisk together all ingredients. Keep refrigerated; shake well before using.
Fill a large basket with all the groceries for a holiday dinner...seasonal two-for-one sales will help make this budget-friendly. Have the kids make a sign saying “Happy Holidays from Our Family to Yours” and deliver the basket to a neighborhood charity. A sure way to remember what Christmas is all about!
Almond Rice Pilaf
Cathy Forbes
Hutchinson, KS
A tasty change from potatoes that’s especially good with chicken. My husband sometimes nibbles on the seasoned almonds before I have a chance to put them on the rice!
3 c. water
3 c. instant rice, uncooked
5 T. plus 1 to 2 t. margarine, divided
1 T. chicken bouillon granules
1/2 c. onion, chopped
2 T. soy sauce
1/2 c. sliced almonds
1 T. ranch salad dressing mix or 1 t. garlic salt and herb blend
In a saucepan over high heat, bring water to a boil. Remove from heat; add rice, 3 tablespoons margarine and bouillon. Stir; place lid on pan and let stand for 5 minutes. In a skillet over medium heat, sauté onion in 2 tablespoons margarine until tender. Fluff prepared rice with a fork; stir into onion mixture in skillet. Add soy sauce and stir well; heat through. Remove rice mixture to a serving bowl; cover to keep warm. In the same skillet, toast almonds in remaining margarine and dressing mix or herb blend, until lightly golden. Sprinkle almonds over rice mixture and serve. Makes 6 servings.
Host a tree-trimming party! Invite all the cousins, aunts & uncles for a merry time hanging ornaments and twining garland...even set up a table of craft materials so guests can make their own. Afterwards, share holiday plans over a simple supper...such fun!
Raspberry-Glazed Salmon
Rebecca Barna
Blairsville, PA
If you’re looking for an alternative to all the roast beef, ham and turkey during the holidays, or just want a lighter meal, this is a delicious choice.
1 lb. salmon, cut into 4 to 5 fillets
1/4 c. butter, melted
1/2 c. brown sugar, packed
3 T. fresh dill, chopped
1/4 to 1/2 c. raspberry vinaigrette salad dressing
Place salmon fillets in an ungreased 2-quart casserole dish; set aside. For the marinade, whisk together remaining ingredients. Reserve 1/4 cup of marinade; drizzle remaining marinade over salmon. Cover and refrigerate for at least one hour, turning twice. Drain and discard marinade from casserole dish. Cover dish with aluminum foil; bake at 350 degrees for 20 to 25 minutes. Uncover; drizzle 2 tablespoons of reserved marinade over salmon and bake an additional 5 minutes, until salmon flakes easily with a fork. Place salmon on a serving platter and drizzle with remaining marinade. Serves 4 to 5.
Let the children write and illustrate the annual family Christmas letter! Far-away friends are sure to be charmed and you’ll get a fresh glimpse into what events and activities really mattered to the kids this year.
Favorite Sausage-Apple Stuffing
Vickie
Pork sausage, onion, apple and two kinds of stuffing...yummy! This recipe has all the good country flavors, yet is ready in 30 minutes. It makes a great stuffing for baked butterflied pork chops.
1/2 lb. ground pork sausage
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
1/8 t. pepper
14-1/2 oz. can chicken broth
1 apple, cored and chopped
2 c. herb-flavored stuffing mix
2 c. cornbread stuffing mix
In a large saucepan over medium heat, brown sausage with onion, celery and pepper. Drain; stir in broth and apple. Bring to a boil; reduce heat to low. Cover and simmer for 5 minutes, or until apple is tender. Add stuffing mixes; toss lightly to moisten well. Cover again; let stand for 5 minutes before serving. Serves 4 to 6.
Make dried apple slices for country-style Christmas crafting. Slice apples thinly, soak them in lemon juice for 20 minutes and pat dry. Spread slices on a baking sheet and bake at 200 degrees for 2 to 3 hours. String them with cinnamon sticks and star anise on strips of homespun for sweet-smelling swags or toss several slices into a bowl of potpourri.
Sweet Potato Soufflé
Jessica Silva
East Berlin, CT
Last year I served my very first family Christmas dinner. I knew I had to “wow” everyone with their favorite dishes, but wanted to make them mine. Instead of a traditional sweet potato recipe, I made this soufflé. They all loved it...I’m sure you will too!
3 sweet potatoes, peeled, cooked and mashed
1/2 c. butter, softened
1 c. sugar
2 eggs, beaten
1/2 c. evaporated milk
2 t. vanilla extract
1/2 t. salt
10-1/2 oz. pkg. mini marshmallows
1/4 c. brown sugar, packed
Combine all ingredients except marshmallows and brown sugar. Mix well and place in a greased 1-1/2 quart casserole dish. Bake, uncovered, at 325 degrees for 25 minutes. Arrange marshmallows on top; sprinkle with brown sugar. Return to oven for an additional 5 minutes, or until marshmallows are golden. Serves 8 to 12.
Serve a sweet potato casserole in orange cups...so pretty on a dinner buffet! Cut large oranges in half and scoop out the orange pulp with a grapefruit spoon. Shells can even be prepared a day ahead and refrigerated. Heap the sweet potato mixture in the shells, place in a baking pan and bake as directed.
Barley & Sweet Corn Bake
Julie Francis
Cape Girardeau, MO
This hearty, colorful casserole goes well with pork, chicken or fish. For convenience, it can be made ahead and refrigerated.
3 cloves garlic, minced
1 c. onion, chopped
2/3 c. carrots, peeled and chopped
1 T. oil
3 c. chicken broth
1 c. pearled barley, uncooked
Optional: 1/4 t. salt
1/8 t. pepper
2 c. frozen corn, thawed
1/2 c. fresh parsley, chopped
In a skillet over medium heat, sauté garlic, onion and carrots in oil until tender. Transfer to a greased 2-quart casserole dish; add broth, barley, salt if desired and pepper. Mix well. Cover and bake at 350 degrees for one hour. Stir in corn and parsley. Cover and bake an additional 10 to 15 minutes, or until barley is tender and corn is heated through. Makes 10 to 12 servings.
Make quick & easy “snowballs” to tuck into the Christmas tree or nestle in an evergreen centerpiece. Simply cut snowy white quilt batting into narrow strips and roll it into balls. Add a pinch of frosty silver glitter, if you like.
Mom’s Oyster Dressing
LeeAnn Edwards
Billings, MO
For several years Mom made this dish for our family Thanksgiving and Christmas dinners. My dad and brothers still request it every year so now I make it. It doesn’t taste quite the same as Mom’s, but it’s close!
14-3/4 oz. can creamed corn
8-oz. can smoked oysters, drained
1/2 c. evaporated milk
1/2 c. butter, softened
1 sleeve saltine crackers, crumbled
In a lightly greased 12"x8" baking pan, mix all ingredients in order given. Add more crackers if a thicker consistency is desired. Bake, uncovered, at 350 degrees for 35 to 40 minutes. Serves 4 to 6.
Be sure to share your family’s stories behind the special foods that are a tradition at every holiday dinner...Grandmother’s green bean casserole, Aunt Jessie’s famous walnut cake, Mom’s secret seasoning for the roast beef. There may even be stories to tell about the vintage tablecloth or the whimsical salt & pepper shakers!
Simply Elegant Steak & Rice
Kelly Marcum
Rock Falls, IL
From my Aunt Jean, a most wonderful hostess and cook. On one of our first trips out after having our first child, she had this dish simmering on the stove when we walked in the door.
1-1/2 lbs. boneless beef round steak, sliced into 1-inch strips
1-1/2 t. oil
2 onions, sliced into rings
10-3/4 oz. can cream of mushroom soup
1/2 c. dry sherry or beef broth
4-oz. can sliced mushrooms, drained and liquid reserved
1-1/2 t. garlic salt
4 c. cooked rice
In a large skillet over medium-high heat, brown beef in oil. Add onions; sauté until crisp-tender. Blend soup, sherry or broth, reserved mushroom liquid and garlic salt; pour over beef mixture. Add mushrooms. Reduce heat to low; cover and simmer for about one hour, until beef is tender. Serve over cooked rice. If desired, dish may be prepared in the oven. Transfer skillet mixture to a greased 2-quart casserole; cover and bake at 350 degrees for 45 to 60 minutes. Serves 6.
Get in the holiday spirit by trimming a tabletop tree! Look around the house for items like sparkly clip earrings or tiny toys and dolls to use as ornaments...even clip figures from Christmas cards or make a tiny paper chain. Such fun!
Holiday Broccoli Casserole
Lori Havens
Lisle, IL
As a girl growing up in Michigan, I enjoyed visiting my Aunt Johanna, Uncle Hal and all my cousins on Christmas Eve. Aunt Johanna served this yummy casserole on many special occasions, and I was happy to receive the recipe. When I married, I brought this dish to my new family’s holiday table...and it has been on their menus ever since!
10-oz. pkg. frozen chopped broccoli, cooked and drained
1 egg, beaten
1/4 c. milk
1/4 c. mayonnaise
1/2 c. shredded Cheddar cheese
10-3/4 oz. can cream of mushroom soup
1/2 c. zweiback toast, crumbled
2 T. butter, melted
Place broccoli in a greased shallow 8"x8" baking pan. Stir together egg, milk, mayonnaise, cheese and soup; pour over broccoli. Combine toast crumbs and butter; sprinkle evenly over casserole. Bake, uncovered, at 350 degrees for 45 minutes. Serves 6.
The best gift busy parents could receive...an offer to babysit for an afternoon or an evening. While they’re out holiday shopping, entertain the kids with a simple activity like baking cookies or making sweet handprint cards for Mom & Dad. Your gesture is sure to be appreciated.
Lemon-Chive Potatoes
Stefanie St. Pierre
North Chatham, MA
These are our favorite potatoes...they’re really delicious!
1 T. olive oil
1 lb. redskin potatoes, cubed
salt and pepper to taste
1/2 c. water
3 chives, thinly sliced
1 t. lemon juice
In a large pot, heat oil over medium-high heat. Add potatoes; sprinkle with salt and pepper. Cook, tossing occasionally, until golden, about 10 to 15 minutes, adding a little more oil if needed. Add water; stir and cover. Cook until potatoes are tender and liquid has evaporated, about 5 minutes. Transfer to a serving bowl; toss potatoes with chives and lemon juice. Makes 4 servings.
While you’re adding the finishing touches to a big holiday meal, set out a wooden bowl of whole walnuts or pecans and a nutcracker for guests. It’ll double as a party activity and a light snack...before you know it, dinner is served!
Nut-Crusted Baked Chicken
Micah Tannehill
Springfield, MO
Everyone loves this supper...it’s really good for any occasion! Just add rice pilaf and steamed, buttered broccoli for an elegant meal that’s oh-so easy to prepare.
6-oz. pkg. cornbread stuffing mix
1/4 c. almonds
1/4 c. walnuts
1/4 c. French fried onions
1/2 t. pepper
1 egg, beaten
3 T. warm water
10-3/4 oz. can cream of mushroom soup
4 boneless, skinless chicken breasts
Combine stuffing mix, almonds, walnuts, onions and pepper in a blender. Pulse mixture to the texture of cornmeal; place in a shallow bowl. In a separate shallow bowl, whisk egg and water together. Add soup to egg mixture and beat until well blended. Dip chicken breasts into egg mixture and then into stuffing mixture until well coated. Place in a greased 13"x9" baking pan. Bake, uncovered, at 400 degrees until chicken juices run clear when pierced, about 45 minutes. Serves 4.
Share the spirit of the season with the whole neighborhood...go caroling! Make up little booklets with words of popular carols ahead of time, if you like. Don’t worry about singing off-key...you’ll be terrific!
Cheesy Eggplant Casserole
Allison Antony
Washington, VA
A yummy meatless main! Garnish with a toss of chopped parsley.
1 eggplant, peeled and sliced 1/4-inch thick
1 c. onion, sliced
1 clove garlic, crushed
2 T. oil
2 tomatoes, sliced 1/2-inch thick
2 t. sugar
1 t. dried basil
1 t. dried oregano
salt to taste
8-oz. pkg shredded mozzarella cheese
1/2 c. grated Parmesan cheese
Bring a large saucepan of salted water to a boil over medium-high heat. Add eggplant slices. Simmer 5 to 10 minutes until just tender, but not mushy. Drain well and set aside. In the same saucepan over medium heat, sauté onion and garlic in oil; drain. Layer eggplant and tomato slices alternately in a greased 12"x8" baking pan, overlapping slightly. Sprinkle with sugar and seasonings. Top with onion mixture; sprinkle evenly with cheeses. Bake, uncovered, at 375 degrees for 30 to 40 minutes, until hot and bubbly. Serves 6.
It seems there’s always more than enough food on Christmas Day...why not set an extra place and invite a neighbor or co-worker who might otherwise spend the day alone. Can’t think of anybody? Just check with a neighborhood church or senior center.