Christmas Dinner Ideas and Recipes
Christmas Dinner is so much fun to prepare. Let us help you with Your Christmas Dinner Recipes and Christmas Dinner Ideas this holiday season!
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CHRISTMAS DINNER MAIN DISH RECIPES
MULLED 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!
JOLLY OLe St. NICK CHRISTMAS HAM
1 (5 pound) fully-cooked, bone-in ham
(3/4 – 1 lb. of meat per person of ham with bone.)
1/2 cup apricot preserves
1 tablespoon Dijon mustard
1/2 cup packed light brown sugar
1 cup of water
1 cup of orange juice
Preheat oven to 325 degrees. Blend together apricot preserves and Dijon mustard in a mixing bowl. Score the ham with shallow criss cross cuts. Spread preserves mixture over the whole ham. Gently pat brown sugar over the top of the preserve mixture. Mix water and orange juice together in a bowl. In a large roasting pan pour orange juice and water in bottom. Place the ham on a roasting rack in roasting pan. Bake approximately 1 1/2 hours or until ham is heated thoroughly. You may need to add a 1/2 to 1 cup of the orange juice/water to the pan as your ham cooks and the liquid evaporates.
Or try a plain baked ham with delicious raisin sauce.
1/2 cup water
1/3 cup raisins
1/3 cup currant jelly
1/2 teaspoon grated orange zest
1/2 cup orange juice
2 tablespoons light brown sugar, firmly packed
1 tablespoon cornstarch
In a small saucepan over medium heat combine water, raisins, currant jelly, orange zest, and orange juice. Bring raisin sauce mixture to a boil. In a small bowl, combine brown sugar, cornstarch, salt, and allspice. Stir into raisin sauce mixture. Continue to cook, stirring constantly, until sauce is thick and clear. Serve raisin sauce warm with ham. Makes about 1 1/4 cups of raisin sauce.
CHRISTMAS HAM MUSTARD SAUCE
1/2 cup of mayonnaise
1/2 cup of sour cream
3 tablespoons of brown mustard
Beat mayonnaise and sour cream until light and fluffy. Stir in mustard.
SANTA’S ELVES POTATO DELIGHT
8 red potatoes, sliced (not small red)
2 large sweet onions, sliced
1/2 cup butter, sliced
2 cups shredded cheddar cheese
1/4 teaspoon garlic salt
salt and pepper to taste
In a large bowl mix sliced potatoes, sliced onions, butter and garlic salt together. Add salt and pepper to taste. Grease a large casserole dish. Place potato mixture in casserole. Cover with aluminum foil. Bake in preheated 350 degree oven for 40 minutes stirring occasionally. Remove from oven and remove aluminum foil. Sprinkle with cheese. Return to oven, uncovered and continue baking until cheese has melted and potatoes are fork tender, approximately 10 minutes.
2- 10 oz. pkgs. frozen chopped broccoli
1 stick butter
4 chicken bouillon cubes
4 Tbsp. flour
2 c. milk
2/3 c. water
6 Tbsp. butter
14 oz. bag Pepperidge Farm herbed stuffing mix (cubed)
2/3 c. coarsely chopped walnuts
Preheat oven to 350 degrees.
Cook the broccoli and drain. In a medium saucepan over medium heat, melt the stick of butter. Crumble the chicken bouillon cubes and stir in the butter. Mix well, and remove from heat. Add the flour. Blend. Put back on the heat and whisk until paste-like. Remove from heat. Add the milk, a little at a time. Cook until thickened.
Spray a 2 qt. casserole dish with nonstick cooking spray. Spread the broccoli evenly on the bottom. Pour the sauce over the broccoli.
Boil the water, and add the 6 Tbsp. butter, melting. Remove from heat. In a large bowl, place about 1/2 bag of the seasoned croutons. Pour the water with the melted butter over the croutons, and toss with the walnuts until water is evenly distributed over the croutons. Top the broccoli with the crouton mix.
Bake, uncovered, for 30 minutes. Can be made ahead of time and reheated.
PUT A CHRISTMAS BOW ON IT CORN BAKE
1 box corn muffin mix
1 cup milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
Preheat oven to 350 degrees. Pour muffin mix into a large mixing bowl. Add eggs and milk. Blend until muffin mix is just moistened. Add butter, salt and pepper and mix well. Fold in both cans of corn. Grease a 2-quart casserole dish. Pour corn mixture into casserole. Bake uncovered for 45 minutes or until knife comes out clean when inserted in the center of casserole.
CHRISTMAS DINNER GREEN BEAN CASSEROLE
1 10 (ounce) can cream of mushroom soup
3 (ounces) Velveeta cheese, cubed
1 tablespoon real bacon bits
1 (4 ounce) can mushroom stems and pieces, drained
2 (15 ounce) cans cut green beans, drained
1 (2.8 ounce) can French-fried onions
Preheat the oven to 325 degrees
Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions.
Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly.
CHRISTMAS SWEET POTATO CASSEROLE
3 cups of cooked mashed sweet potatoes
1 cup of sugar
1/2 cup of milk
1/2 teaspoon of salt
1 stick of butter, softened
1 teaspoon of vanilla extract
1 cup of light packed brown sugar
1/2 cup of flour
1 cup of finely chopped pecans
In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add 1/2 stick butter and vanilla.
In another bowl add brown sugar, flour, nuts, and 1/2 stick butter. Add 1/2 nut and flour mixture in potato mixture. Save 1/2 nut and flour mixture for topping. Place in baking dish and add topping. Bake 350 degrees for 1/2 hour.
1 head of cauliflower
4 oz. can of sliced mushrooms
1/4 cup of diced green pepper
1/4 cup of butter
1/3 cup of flour
2 cups of milk
1 teaspoon of salt
1 cup of shredded Swiss cheese
2 tablespoons of chopped pimento
Break cauliflower into medium size flowerets. Cook in boiling water until crisp-tender,
about 8 to 10 minutes. Drain. Sauté mushrooms and green pepper in butter in medium
saucepan until tender. Stir in flour. Gradually stir in milk. Cook and stir until smooth and thickened. Stir in cheese, salt and pimento. Heat oven to 325 degrees. Put half of the cauliflower into a buttered casserole dish. Cover with half of the sauce. Then add remaining cauliflower and remaining sauce. Cover and bake for 25 minutes.
EASY CHRISTMAS CRAB DIP
1 pkg. (8 oz.) of cream cheese
1 jar Kraft Sharp Old English cheese spread
1 tablespoon of half & half or milk
1 tablespoon of chopped chives
Dash Worcestershire sauce
Garlic salt, to taste
12 oz. of crab (fresh, frozen or canned)
Mix the first six ingredients in the top of a double boiler or chafing dish over a medium
heat. When the ingredients have melted and mixed well add the crab, reduce the heat to
just warm. Serve with crackers. Great for a party!
CHRISTMAS CRANBERRY SALAD
1 (13 1/2 oz.) can of crushed pineapple
2 (3 oz.) pkg. of strawberry gelatin
3/4 cup of cold water
1 (16 oz.) can of whole berry cranberry sauce
1/3 cup of coarsely chopped nuts
1 tablespoon of butter
1 (8 oz.) container of Cool Whip
Drain pineapple juice into measuring cup; reserve pineapple. Add water to juice to make 1 cup. Bring to a boil and stir in gelatin. Add cold water; chill until gelatin is of consistency of unbeaten egg whites. Combine pineapple and cranberry sauce, then stir into gelatin mixture. Place pecans in butter in a pan and bake about 8 minutes in 350
degree oven. Stir occasionally until pecans are toasted. Cool nuts. Spread Cool Whip over top of gelatin, cranberry mixture. Sprinkle pecans over frosting.
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
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.
CHRISTMAS PARTY EGGNOG
12 egg yolks*
1/2 lb. sugar
1 qt. whole milk
1 fifth rum of choice
1 qt. heavy cream, whipped stiff
sprinkling of cinnamon
8 whole cloves
In a large bowl, beat the egg yolks until light in color. Add the sugar and beat until well blended. Blend in the milk and rum. Add the sprinkling of cinnamon and the cloves. Cover, and place in the refrigerator and chill for about 2 hours.
Remove from refrigerator, remove the cloves, and fold in whipped cream. Use a whisk to blend, trying to be sure not to overblend. Chill again for at least another hour.
Before serving, whisk quickly to incorporate, and place in a large punch bowl or other decorative bowl. Sprinkle with nutmeg. Serves 15-20.
*This is an old recipe, before everyone was concerned about consuming raw eggs. If this is a concern to you, use pasteurized eggs, and you should be fine with this recipe.
CHRISTMAS REINDEER BREAD
1/2 cup butter, softened
1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup 100% pumpkin
6 ounces semi-sweet chocolate chips
1 cup chopped pecans, divided
1/4 cup confectioners’ sugar
2 tablespoons heavy cream
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Cream butter and sugar until fluffy. Add one egg at a time mix well after each addition. In a separate bowl blend together flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and the ginger. Slowly stir 1/3 of the flour mixture into the sugar mixture. Then stir 1/3 of the pumpkin into the sugar mixture. Next stir in 1/3 of the flour and then the rest of the pumpkin. Finally stir in the last of the flour mixture. Gently fold in chocolate chips and 3/4 cup of pecans. Grease and flour a 9×5 inch loaf pan. Preheat the oven to 350 degrees. Pour mixture into loaf pan and sprinkle with remaining pecans. Bake for one hour until a knife inserted in the middle of the loaf comes out clean. Cool completely. For the icing stir together the confectioners’ sugar and heavy cream. Add cinnamon and nutmeg and stir until smooth. Drizzle icing over bread loaf when completely cooled.
Would you LOVE even more ideas? See Less Stress for Thanksgiving for lots of delicious recipes.