Christmas Dinner Shopping List from us at DinnerPlanner.com

Christmas Dinner Shopping List

CHRISTMAS MENU

~Starters~
Holiday Mulled Cider
Cheese Ball & Crackers

~Salads~
Easy Christmas Dinner Salad
Delicious Watergate 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 ________
Candles __________________
Table Cloth _______________
Holiday Napkins _______________
Paper Cups ___________
Dessert Plates ____________
Punch Bowl _____________
Paper Towels _____________
Coffee/Cream/Sugar __________________
Nuts/Olives ______________________
Dinner Rolls ________________
Breakfast Eggs _______________
Breakfast Sausage ____________
Bread _______________________
To Go Containers ________________
Aluminum Foil _____________
Tooth picks ________________
Things I Need: ___________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________
_______________________________

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 Dinner Recipes for your Holiday Dinner shopping. This serves approximately 8-10 people.

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
2 lb. bag shredded cheddar cheese
2 (8 oz.) packages Philadelphia Cream cheese
4 ounces port wine cheese
1 container COOL WHIPPED topping

FROZEN VEGETABLES:
2 (10 oz.) packages frozen Fordhook lima beans

FRESH FRUIT/VEGETABLES:
1 (10 lb.) bag white potatoes
1 head cauliflower
1 bunch broccoli
small celery
apple cider (normally near fresh vegetables)
1 orange
1 lemon

CANNED GOODS:
1 large can pineapple slices
1 (20 oz.) can crushed pineapple
4 (14.5 oz.) cans French Style green beans
1 large can French fried onions
1 (16 oz.) can 100% pumpkin

SOUPS/SAUCES:
2 (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 package (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 bag JET-PUFFED Miniature Marshmallows
1/2 cup chopped Pecans or walnuts
vanilla
cinnamon sticks
ground cinnamon
whole cloves
whole allspice
brown sugar
sugar
baking powder
package finely diced walnuts
flour
oil

ALL CHRISTMAS 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!

————————————————————–

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.

————————————————————–

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.

————————————————————–

WATERGATE SALAD

1 can (20 oz.) crushed pineapple in juice, undrained
1 package (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped Pecans or walnuts
1-1/2 cups COOL WHIPPED topping, thawed

In a medium bowl, combine the first 4 ingredients. Stir in cool whipped topping. Refrigerate for at least 1 hour or overnight.

————————————————————–

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.

————————————————————–

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.

————————————————————–

“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.

————————————————————–

CROCKPOT CLASSIC GREEN BEAN CASSEROLE

4 (14.5 oz.) cans French Style green beans
2 (10 3/4 oz). cans cream mushroom soup
1 tablespoon butter
1 large can French fried onions
salt & pepper to taste

Drain the greens and put in the crockpot. Lightly salt and pepper. Gently stir in soup. Mix until beans are well coated. Stir in French fried onions. Dot with butter.

Cook on low for 3 hours or high for 1 hour. Keep warm until time for dinner.

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.

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.