Holiday Menus?

[MorningG]

Does anyone know yet what they’re making for Christmas or Thanksgiving? I’m only having myself and my Significant Other for Christmas, but for Thanksgiving I’m travelling to my brother’s – which means I’m only in charge of a few sides (yea! i get the green bean casserole) since others chose already the main course, desserts, stuffing, and drinks!

but what about menus and recipes that are your favorites?

[MorningG]

Oh! To answer my own question – for Christmas I’m making a quick ham with sweet potatoes, with very simple sides – broccoli & blue cheese, sliced salmon with cream cheese and crackers, brie – things that I know both of us like that are easy.

[rtebalt]

For Christmas, I’m making:
1.) honey baked ham
2.) potato salad
3.) deviled eggs
4.) apple onion stuffing
5.) macaroni & cheese
6.) brown rice
7.) green bean casserole
8.) stuffed mushrooms
9.) pumpkin pie or pecan pie
10.) marbled Andes brownies
11.) Nitey-Nite cookies

I love making everything! I’m so excited! I’ve been planning for months!

By the time Christmas comes, I will probably have added a few more things! 🙂

[MorningG]

mmm sounds good. Post recipes somewhere! i love seeing how others make their goodies!

[dyankee1995]

For Thanksgiving, as mentioned in a previous post, I will have a house full.

I will serve: Deep Fried Turkey (this will allow me to use the oven for other things), sweet potato casserole (which is out of this world), some kind of mashed potato (I’m not sure yet whether I will try to fancy it up any), a basic roll (I got an easy recipe out of a local cookbook last year that turned out great), some kind of green veggie (not sure yet what that will be), stuffing (of course, but not homemade), cranberry sauce, gravy, a couple pies (I haven’t decided on the exact kind, but probably a version of a pumpkin and pecan).

I will also serve nuts as a snack throughout the day, because that just started out as a family tradition years ago and I can’t stop that. I might make a couple loaves of quick bread for snacking on later in the day. My aunt will be here to help, so I’m sure she will add a couple things to my list, but we certainly won’t be starving that day.

Debbie

[rtebalt]

dyankee1995, I don’t know if you’re interested, but I have a really good recipe for stuffing – and its not hard to make. In fact, you could make it up the night before & just pop in the oven (or toaster oven) on Thanksgiving. Here it is.

Its a Rachael Ray recipe & my hubbie just LOVED it when I made it last year.

Apple & Onion Stuffin’ Muffins

2 Tbs olive oil
1 stick butter, softened
1 fresh bay leaf
4 ribs celery
1 medium to large onion
3 McIntosh apples, quartered & chopped
salt & pepper
2 Tbs poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups Pepperidge Farm Stuffing Mix
2-3 cups chicken stock

1.) Preheat large skillet over Medium-High heat. Add olive oil & 4 Tbs butter. When butter melts, add bay leaf, celery, onion & apples.

Sprinkle with salt & pepper & poultry seasoning. Cook 5-6 minutes to begin softening veggies & apples, then add parsley & stuffing to pan & combine. Moisten stuffing with broth until bread is soft, but not wet.
2.) Butter 12 muffin cups liberally.

Use ice cream scoop to fill & mound into tins. (Remove bay leaf.) Bake until set & crisp on top, 10-15 minutes. Remove & serve hot or at room temperature.

Makes 12 muffins

[MorningG]

Mmm stuffing muffins – that sounds great for a quick go, and festive too!
Thanks!

[dyankee1995]

Thanks for the recipe for the stuffing muffins. I will definitely try it. My aunt is a big fan of Rachel Ray, so I think she will especially enjoy these for Thanksgiving.

Do you happen to have any exceptional recipes for a green veggie that I can serve that day. I don’t want to use the old stand by green bean casserole. I’d like to try something different for a change, but keeping it simple.

Debbie

[dyankee1995]

@MorningG 86886 wrote:

Oh! To answer my own question – for Christmas I’m making a quick ham with sweet potatoes, with very simple sides – broccoli & blue cheese, sliced salmon with cream cheese and crackers, brie – things that I know both of us like that are easy.

I’d like to try the broccoli & blue cheese if you’re willing to share.

Debbie

[dyankee1995]

@rtebalt 86888 wrote:

For Christmas, I’m making:
1.) honey baked ham
2.) potato salad
3.) deviled eggs
4.) apple onion stuffing
5.) macaroni & cheese
6.) brown rice
7.) green bean casserole
8.) stuffed mushrooms
9.) pumpkin pie or pecan pie
10.) marbled Andes brownies
11.) Nitey-Nite cookies

I love making everything! I’m so excited! I’ve been planning for months!

By the time Christmas comes, I will probably have added a few more things! 🙂

What are nitey-nite cookies?

I’d also like to try the marbled andes brownies.

Debbie

[MorningG]

LOL it’s super easy:
Take raw broccoli and cut into florets. Pour blue cheese dressing into small container as dip.

[dyankee1995]

LOL. I thought it was cooked broccoli. Thanks

[dyankee1995]

Since the original message asked about Christmas as well, I thought I would mention that for Christmas we have always just prepared a few finger foods or appetizers and have them available throughout the day. That way we can play with our new toys and not have to worry about fixing a big meal.

Debbie

[rtebalt]

@dyankee1995 87098 wrote:

Thanks for the recipe for the stuffing muffins. I will definitely try it. My aunt is a big fan of Rachel Ray, so I think she will especially enjoy these for Thanksgiving.

Do you happen to have any exceptional recipes for a green veggie that I can serve that day. I don’t want to use the old stand by green bean casserole. I’d like to try something different for a change, but keeping it simple.

Debbie

sorry, when it comes to the green veggie i always do green bean casserole. my hubbie loves it! i did look around and found some interesting options online that you could try.

here are some:

1.) Orange Scented Green Beans
Peel of 1 orange
2 pounds trimmed green beans, available in produce department
2 tablespoons butter
Salt
3 tablespoons fresh chives, snipped
Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them.

Drain beans and return to pan. Remove peel. Toss with butter, salt and chives then transfer to a serving dish

2.) Zucchini and Carrot a Scapece
1/3 cup plus 1/4 cup extra-virgin olive oil
5 large zucchini (about 2 pounds), cut into 1/4-inch rounds
Salt and freshly ground black pepper
3 garlic cloves, thinly sliced
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
10 medium carrots (about 1 pound), peeled and cut into 1/4-inch rounds
1/4 cup red wine vinegar
Heat 1/3 cup oil in a heavy large frying pan over medium-high heat.

Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper.

Sprinkle half of the garlic, basil, and mint leaves over the zucchini.

Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini.

Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat.

Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving.

Transfer the scapece to a platter. Serve with bread, fish or chicken.

3.) Brussels Sprouts with Pancetta
1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes.

Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.

Serve.

:061:

[rtebalt]

@dyankee1995 87102 wrote:

What are nitey-nite cookies?

I’d also like to try the marbled andes brownies.

Debbie

Nitey-Nite Cookies are this special little traditiona that I started last year on Christmas Eve (my birthday). Right now its just me & my hubbie, but I thought this would be something we could do when we have kids. These cookies are cool because they cook overnight & are ready when you get up Christmas Morning!

🙂

Here’s the recipe:

2 egg whites
2/3 cup sugar
1 cup chopped nuts
1 cup chocolate chips

1.) Preheat oven to 350. Beat eggs until fluffy & gradually add sugar. Beat until stiff.

Stir in huts & chocolate chips.
2.) Drop onto foil-lined pan.
3.) Put in oven, close door, turn off oven.
don’t open oven until morning!!!

[rtebalt]

@dyankee1995 87102 wrote:

I’d also like to try the marbled andes brownies.

Debbie

I got this recipe off a package of Andes Mints. It looks super easy! Here it is:
1 pkg (19.8-23.7oz) brownie mix
2 pkgs (4.67oz each) Andes Creme De Menthe Thins or 2 cups Andes Baking Chips

1.) Grease bottom only of 13×9 baking pan. Prepare brownie mix as directed on package. Spread into pan.
2.) Bake as directed. Immediately place Andes Candies on surface of hot brownies. Allow to stand 2-3 minutes or until candies are melted.
3.) Using knife or metal spatula, gently swirl together melted candies to cover entire surface of brownies. Cool 2 hours or until slightly set. Cut into bars.

Makes 2 dozen bars

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