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CHRISTMAS MENU

~Starters~
Holiday Mulled Cider
Cheese Ball & Crackers  

~Salads~
Easy Christmas Dinner Salad
Carrot and Pineapple Jello Salad

~Dinner~
Ham with Brown Sugar and Pineapple
The Absolute Best Scalloped Potatoes
"Why I Show up for Dinner" Lima Beans
Classic Green Bean Casserole

~Dessert~
Santa's Pumpkin Christmas Cake

CHECK LIST :

Check List
Christmas centerpiece ________
Tooth picks ________________
Aluminum foil _____________
Holiday Napkins _______________
Paper Cups ___________
Punch Bowl _____________
Paper Towels _____________
Coffee  __________________
Dinner Rolls ________________
Breakfast Eggs _______________
Breakfast Sausage ____________
Bread _______________________

Things I need: ___________________

_______________________________

_______________________________

_______________________________

_______________________________

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DON'T FORGET TO READ THROUGH THE GROCERY LIST TO SEE WHAT YOU HAVE BEFORE STARTING OFF TO THE STORE.  

Feel free to use our Christmas dinner Menu, Shopping list and recipes for your holiday dinner shopping. This serves approximately 8-10 people. Email us with any questions!

How much ham to buy:
1/4 lb. of meat per person of boneless ham
1/2 lb. of meat per person of ham with little bone
3/4 - 1 lb. of meat per person of ham with large bone.

SHOPPING LIST:

MEAT:
1 5 lb. Ham 
2 lbs. sliced bacon

      
DAIRY:
1 lb. package of Velveeta cheese
1/2 gallon milk
1 lb. butter
eggs
1 qt. orange juice
2 lb. bag shredded cheddar cheese
2 (8) ounce Philadelphia Cream cheese 
4 ounces port wine cheese 
 

FROZEN VEGETABLES:
2 (10) ounce pkgs. frozen Fordhook lima beans 
  

FRESH FRUIT/VEGETABLES:
1 10 lb. bag white potatoes
1 head cauliflower
1 bunch broccoli
1 lb. bag of baby cut carrots

small celery 
apple cider (normally near fresh vegetables)
1 orange
1 lemon

CANNED GOODS:
1 large can pineapple slices
1 (20) ounce can crushed pineapple
2 (14.5) ounce cans French Style green beans 
1 (2.3) ounce can French fried onions

1 (16) ounce can 100% pumpkin  

SOUPS/SAUCES:
1 (10 3/4) ounce can cream mushroom soup
 
WINES AND SPIRITS:
1 bottle of rum

MISCELLANEOUS
1 box cracklin' oat bran cereal
pretzels
assortment of crackers 
Worcestershire sauce
mayonnaise
vinegar
onions

BAKERY  AISLE
1 box unflavored gelatin
vanilla
cinnamon sticks
ground cinnamon
whole cloves
whole allspice 
brown sugar
sugar
baking powder
package finely diced walnuts
flour
oil

 

RECIPES

MULLED CIDER

apple cider

For every quart of cider you use, use the following spices:

2 cinnamon sticks
6-8 whole cloves
6-8 whole allspice
1 Tbsp. brown sugar
1 lemon, sliced
1 orange, sliced
rum, if desired

In a large saucepan, combine all ingredients except the rum and bring to a boil. Lower heat, and simmer for several hours. If desired, strain through a cheesecloth before serving. Add desired amount of rum to individual servings if children will be drinking the cider. Serve hot.

This is a delicious recipe, and makes your home smell wonderful, too! In our home, we always make a gallon of this, and sip on it all afternoon!

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CHRISTMAS CHEESE BALL RECIPE

2 cups shredded sharp cheddar cheese 
4 ounces Velveeta cheese 
8 ounces Philadelphia Cream cheese 
4 ounces port wine cheese 
1 1/2 tablespoons finely chopped onion 
1 teaspoon Worcestershire sauce 
1 box cracklin' oat bran cereal


Soften cheeses. Mix all ingredients together thoroughly by using hands and squeezing through fingers (fun!).  Form into three (3) equal balls or logs. Crush approximately 2 cups of Cracklin' Oat Bran cereal by placing in large plastic ziploc bag, close, and use a rolling pin to crush to desired texture.  In a large bowl, gently roll balls or logs in Craklin’ Oat Bran cereal. Chill and serve with pretzels and crackers. 

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EASY CHRISTMAS DINNER SALAD

1 bunch broccoli 
1 head cauliflower 
8 oz. sharp shredded cheddar cheese
1 lb. bacon, cooked and diced
salt & pepper to taste


Dressing:
1 cup mayonnaise
1/2 cup sugar
3 tablespoons vinegar


In a large bowl, blend together the broccoli, cauliflower, cheese, and bacon, making sure the broccoli and cauliflower are in bite-size pieces. Salt and pepper to taste. Blend the dressing ingredients together in a small bowl. With a large mixing spoon, add the dressing ingredients to the veggie mixture, and mix until all is well-blended. Serve immediately or leave in the refrigerator until dinner.

Tip:  If you find this hard to mix, feel free to use your hands.

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CARROT AND PINEAPPLE JELLO SALAD

1 1/2 c. cold orange juice, divided
2 envelopes unflavored gelatin
1/2 c. boiling orange juice
1/4 tsp. salt
1 c. mayonnaise
1 1/2 c. cubed baby carrots
20 oz. can crushed pineapple, undrained


Pour 1/2 c. cold orange juice in a blender. Sprinkle both envelopes of gelatin over the juice. Let stand 5 minutes. Add the boiling orange juice. Blend at low speed until gelatin is dissolved, using a spatula to scrape sides and mix in all gelatin. Add remaining cold orange juice, salt, and mayonnaise; blend well. Add carrots and pulse a few seconds until carrots are finely grated. Stir in about 3/4 of the can of undrained pineapple.

Lightly spray a jello mold with nonstick cooking spray, and pour mixture into mold. Chill until firm. This usually takes about 2-3 hours. To unmold, fill a sink with hot tap water, using enough to come up the sides of the mold without going over the top. Hold the mold in the water for 5 seconds, take out, place plate over the top, and invert. Don't hold any longer or you will melt the jello (a little will melt anyway). Keep leftovers refrigerated.

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HAM WITH BROWN SUGAR & PINEAPPLE

5 lb. ham, fully cooked
1/2 c. brown sugar
4 Tbs. reserved pineapple juice
1 can pineapple slices (reserve juice)

Place ham in a pan lined with aluminum foil. Score ham by cutting criss-cross patterns across the whole ham.  Drain pineapple, reserving juice. Combine 4 teaspoons of juice with brown sugar to make paste. Spread over top & sides of  ham. Using  toothpicks, attach whole slices of pineapple to top and sides of the ham. Bake at 300 degrees for 2 1/2 hours.

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SCALLOPED CHEESE POTATOES 

8-10 large potatoes, peeled & thinly sliced
8 tbs. butter 
8 tbs. flour
5 1/2 cups milk
8 oz. block Velveeta Cheese cut into cubes
1 tsp. salt 
1 tsp. pepper

Preheat oven to 350 degrees.

Melt butter in a large saucepan. Stir in flour, salt, and pepper. Whisk to mix well. Add milk, a little at a time, and stir until thickened and bubbly. Add cheese and stir until melted. Remove from heat.

Place half of the sliced potatoes in a greased 9x13x2 inch casserole. Cover with half of the sauce. (At this point you can dot potatoes with small pieces of additional Velveeta, if desired). Repeat layers. Bake covered for 45 minutes. Uncover, and bake an additional 30 minutes or until potatoes are no longer hard.

Tip 1:  Do not try and fill the casserole dish too full of potatoes. If you need more potatoes make an additional small casserole dish full.

Tip 2:  After you peel the potatoes, place them in cold water until you have finished peeling all of the potatoes.  That way they won't turn brown.

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"WHY I SHOW UP FOR CHRISTMAS DINNER" LIMA BEANS

2 pkgs. frozen Fordhook lima beans (10 ounces each)
8 slices raw bacon, diced
1 small chopped onion
½ cup chopped celery
1-½ cups shredded sharp cheddar cheese
¼ teaspoon pepper
Dash of Worcestershire sauce

Preheat oven to 350 degrees.

Cook lima beans in 1-½ cups boiling salted water for 15 minutes; drain, reserving ½ cup of cooking liquid. In a large nonstick skillet, fry diced bacon until about half cooked. With a slotted spoon, remove bacon to paper towels to drain; discard all but 3 tablespoons of fat. Cook onion and celery in bacon fat until softened. In a large bowl, toss together lima beans, onion, celery, cheese, pepper, Worcestershire sauce and reserved cooking liquid. Turn into a lightly greased 2-quart casserole. Sprinkle top with the bacon. Bake uncovered for about 25 minutes, or until top is browned. Remove and serve immediately.

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CLASSIC GREEN BEAN CASSEROLE

2 14.5 oz. cans French Style green beans
1 10 3/4 oz. can cream mushroom soup
1/4 cup milk
1 (2.3-ounce) can French fried onions
salt & pepper to taste


Combine milk and soup in a medium mixing bowl.  Add green beans, salt,  pepper and 1/2 can onions. Pour into 1 1/2 quart greased casserole.  Bake uncovered at 350°F. for 30 minutes. Top with remaining onions and bake 5 minutes longer.

Tip:  This is a classic green bean casserole that is on most Christmas Menus.  When making this feel free to add a little more of the onions or soup if needed.

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SANTA'S CHRISTMAS PUMPKIN CAKE

Cake:

4 eggs
1 2/3 cup sugar
1 cup oil
1/2 tsp. vanilla
1 16 oz. can 100% pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon

Frosting:

1 8 oz. package cream cheese
1/2 cup butter (1 stick)
1 tsp. vanilla
2 cups sugar

Topping:
1 cup finely diced walnuts

Preheat oven to 350 degrees.

In a large bowl using an electric mixer, beat together eggs, sugar, oil, vanilla and pumpkin till light and fluffy. Stir together flour, baking powder, cinnamon, salt and baking soda. Add to pumpkin mixture and mix thoroughly. Spread batter in an ungreased 9 x 13 cake pan. Bake for 25-30 minutes. Cool completely before frosting.

To prepare frosting, thoroughly blend cream cheese and butter, stir in vanilla, add sugar a little at a time, and beat well until smooth.  Sprinkle top with 1 cup of finely diced walnuts.