Christmas Dinner

Christmas Dinner Image

Now that Thanksgiving is in the past it is time to start thinking about Christmas Dinner. This month I am giving you recipes to help with your whole meal from salad to dessert. You can also choose a couple of ideas to supplement what you normally love to cook.

Easy Tossed Salad

Ingredients

  • Head of Lettuce
  • 3 Oz. of Oscar Mayer Bacon Bits
  • 8 Oz. of Mild Shredded Cheddar Cheese
  • 1 Red Ripe Tomato

Wash the head of lettuce, separate the leaves and slice them up into a bowl or colander. Drain any excess water. Add the mild cheddar cheese and bacon bits to the lettuce stirring as you go. Toss the salad until thoroughly mixed. Place the salad into a serving bowl, cut the tomato up and add the slices to the top of the mix to finish the dish. Enjoy with your favorite dressing.

Glazed Honey Ham

Ingredients

  • Precooked Ham Sized Appropriately for Meal
  • Honey
  • Brown Sugar

Take the ham from the package and place it on a foil lined pan. Score the ham in multiple places to allow the glaze to enter the ham. Preheat the oven to 325 degrees. Combine one cup of honey and two tablespoons of brown sugar in a bowl. Put the bowl into the microwave and heat until the glaze is liquefied (should take less than one minute). Once removed, make sure the glaze is properly mixed. Cover the ham with some of the glaze. Once finished cover the ham with foil and put it in the oven. Check and re-glaze the ham about every ten to fifteen minutes until done. Cooking time will vary, but a good rule of thumb is between 1 to 1.5 hours. Remove from the oven, allow to cool, slice and serve on a platter.

Baked Leaks, Baby Corn and Brussel Sprouts*

Time: 45 mins
Effort: Easy

Ingredients
1 leek cut into 3″ lengths then cut again down the middle
8 Brussels sprouts, halved
6 ears of baby corn (from a can)
1 cup heavy cooking cream
1 tbsp butter
1/2 cup toasted plain breadcrumbs
Salt to taste

In a medium saucepan with steamer, steam Brussels sprouts and leeks until almost tender. Turn oven on to 400 degrees. In an ovenware dish arrange the Brussels sprouts, corn and leeks. Pour cream all over, then sprinkle with breadcrumbs and salt. Place small pieces of butter all over the top. Bake until top is browned and the cream is bubbly.

Sautéed Potatoes with Portobello Mushrooms and Peas*

Time: 20 minutes
Effort: Easy
Serves 4

Ingredients
4 medium sized red or white potatoes, peeled and cut lengthwise into wedges
2 cups frozen baby green peas
3 large portobello mushrooms, thickly sliced
2 shallots, sliced
1/4 cup water
1 beef bouillon cube
1 tbsp olive oil

In a medium saucepan, sauté shallots in olive oil until transparent, add potato wedges and sauté with cover on for approximately 10 minutes, mixing from time to time. Add water and bouillon cube, cover and simmer until most of the water has evaporated and the potatoes are almost cooked. Add mushrooms and peas, then simmer for another 10 minutes until mushrooms are tender and peas are cooked. (No need to add any more water as the frozen peas as well as mushrooms add moisture).

Baked Apples with Biscuit (Cookie) Crumble and Honey*

Time: 20 minutes
Effort: Easy
Serves 4

Ingredients
2-3 large red apples, peeled, cored and sliced thin
10 biscuits (cookies) of your preference (I used whole wheat cookies but you can use any of your favorites) crumbled fine in a food processor
2 tbsp butter
4 tbsp honey
1 tsp cinnamon (optional)

Heat oven to 400 degrees. Butter four medium ramekins or cocottes. Place layers of apple, crumbled biscuit (cookies) and honey in the containers and top with pieces of butter. Bake until the mixture is bubbly and browned on the top. Sprinkle with a little cinnamon on top.

*Recipes used with permission from Jump Into My Kitchen.