Category Archives: Christmas Recipes

Cranberry Guacamole

I had the pleasure of meeting Tammy at a Christmas gathering this season at North Haven Church. I loved her message which encouraged women to share the gift of hospitality with others as we welcome people into our homes and feed them good food. Not a guacamole fan I was apprehensive tasting this dip, and then I shouldn't have, it was amazing. I love the Christmasy colors that this dip has as well as the spectacular taste. Thanks Tammy!

Course Appetizers

Cuisine Mexican

Servings 12

Author Tammy Maltby

Ingredients

3 ripe Hass avocados seeded, peeled, and coarsely mashed
½ cup canned salsa verde green salsa
4 Tbsp. chopped fresh cilantro or parsley leaves
1 fresh jalapeño seeded and finely chopped
1 tsp. coarse garlic salt
Juice from 1 large lime
1 cup dried sweetened cranberries such as Craisins or dried cherries, soaked in water for ten minutes, drained, and squeezed dry. (Or if you prefer you can use fresh cranberries)

Instructions

Coarsely mash avocados and fold in remaining ingredients.
Guacamole is best made as close to serving as possible. Keep the seeds in the dip to prevent discoloring.
For short-term storage, seal in an airtight container with a piece of plastic wrap pressed against the surface of the guacamole. Serve with tortilla chips.

Turkey with Rosemary Butter

Course Entree

Cuisine American

Servings 8

Author Karen

Ingredients

1 12 pound turkey fresh or thawed frozen
1 large onion quartered
½ stick butter softened
2 tablespoons fresh rosemary chopped
1 tablespoon fresh or jarred garlic minced
salt and pepper

Instructions

Preheat oven to 325 degrees.
Rinse turkey with water and pat dry. Remove giblet packet from cavity
Stuff cavity with onion quarters (and extra rosemary sprigs if desired).
Place sheet of aluminum foil into roasting pan, leaving enough on each side to wrap the turkey.
Blend butter, rosemary and garlic. Using your fingers, spread mixture on the entire surface of the turkey. Sprinkle with salt and pepper.
Wrap turkey loosely with foil (not airtight) and place in oven.
Roast in oven 3-4 hours.
Roast 3-4 hours. Unwrap foil for the last 30-45 minutes of cooking time to crisp the skin.
Remove turkey; discard onion and rosemary. Transfer turkey to carving plate and let rest a few minutes before slicing.

Pear and Pomegranate Salad

Course Salads

Cuisine American

Servings 8

Author Karen

Ingredients

2 bags baby spinach ends trimmed
1 Anjou pear diced
½ cup pomegranate seeds
¼ cup sliced green onion
Honey Roasted Pecans coarsely broken
Bottle of Litehouse Pomegranate/Blueberry Vinaigrette or Raspberry Vinaigrette

Instructions

Divide all ingredients among each of 8 salad plates, shake dressing and drizzle over each salad.
Note: to remove pomegranate seeds cut pomegranate in half. With small spoon, gently lift seeds out of membrane. Seeds can be stored in Ziploc storage bag in the refrigerator for several days.

Roasted Root Vegetables

Course Vegetables

Cuisine American

Author Karen

Ingredients

8-12 carrots peeled, trimmed and cut diagonally into 1" thick slices
8-12 baby turnips peeled, cut into wedges
6-8 fingerling potatoes cut in 1/2 lengthwise
1-2 parsnips peeled, trimmed and cut diagonally into 1" thick slices
1-2 medium onions quartered
1-2 beets peeled cut into wedges
1 celery root cut into 1"slices
1 whole head garlic separated into cloves, peeled
2-3 sprigs rosemary sage or thyme
salt & pepper

Instructions

Drizzle with olive oil.
Salt & pepper
Roast in 400 degree onion for 45 minutes.

Stuffed Turkey Breast

You can replace the carrots with other vegetables if desired, such as parsnips or turnips, and the white potatoes with sweet potatoes.

Course Entree

Cuisine American

Servings 6

Author Karen

Ingredients

1 cup chopped fresh parsley
2 cloves garlic minced
1 teaspoon grated lemon zest
Coarse salt and ground pepper
1 about 1 3/4 pounds boneless, skinless turkey breast
4 slices bacon
1 pound white potatoes scrubbed and cut into 1-inch chunks
4 carrots peeled, halved lengthwise, and cut into 1-inch pieces

Instructions

In a small bowl, combine parsley, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slice breast almost in half horizontally, leaving it attached on one side. Open like a book; season inside and out with salt and pepper. Stuff turkey with herb mixture; cover with bacon slices, tucking ends under the turkey.
Combine potatoes, carrots and 1/2 cup water in microwave-safe dish. Place turkey on top. Cover and cook on high 15 minutes.
Stir vegetable mixture; return dish to microwave. Cook, uncovered, until turkey is 160 degrees on an instant-read thermometer (juices should run clear when meat is pierced with a knife) and vegetables tender, 5 to 10 minutes more. Let turkey rest 5 minutes before slicing crosswise and serving with vegetables.
Recipe courtesy: Martha Stewart

Roasted Vegetables with Pomegranate Vinaigrette

Course Vegetables

Cuisine American

Servings 12

Author Karen

Ingredients

1 large head regular cauliflower about 2 pounds, cut into small florets
1 pound baby Romanesco cauliflower or regular, cut into small florets
2 medium sweet potatoes peeled and cut into 1/2-inch wedges
1 pound brussels sprouts halved
3 tablespoons extra-virgin olive oil
coarse salt and freshly ground pepper
For the Vinaigrette:
½ cup pomegranate juice
¼ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup pomegranate seeds

Instructions

Roast the vegetables. Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
Meanwhile, make the vinaigrette: transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.
Recipe courtesy: Martha Stewart

Cranberry Pudding Cake with Butter Sauce

Course Desserts

Cuisine American

Author Karen

Ingredients

CAKE:
1 cup sugar
2 cups flour
2 teaspoons baking powder
3 tablespoons melted butter
1 cup milk
2 cups whole cranberries
SAUCE:
1 cup sugar
1 cup whipping cream
½ cup butter

Instructions

Mix flour, baking powder, sugar, melted butter, and milk.
Fold in cranberries.
Pour into greased 8 x 8 pan.
Bake at 350 degrees for 40 minutes.
SAUCE:
Mix above sauce ingredients and microwave until smooth.
Mix 1 teaspoon or so of cornstarch into a small amount of water.
Add to other mixture.
Heat in microwave to boiling.
Add 3 tablespoons lemon juice and microwave for one more minute.
Spoon warm sauce onto cake.

Corn Souffle

Course Vegetables

Cuisine American

Author Karen

Ingredients

2 15.25 oz cans whole kernel corn
2 15 oz cans creamed corn
4 tablespoons white sugar
4 tablespoons white flour
4 tablespoons milk
4 eggs

Instructions

Preheat oven to 350 degrees.
Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well.
Pour mixture into souffle bowl.
Bake at 350 degrees for 1 to 1 1/2 hours.

Tender Yeast Bread

Course Breads

Cuisine American

Calories 102kcal

Author Karen

Ingredients

2 packages dry yeast
1 tablespoon sugar
1 ½ cups warm water 105-115 degrees
6 cups bread flour divided
½ cup instant nonfat dry milk powder
¼ cup vegetable oil
¼ cup honey
1 ½ teaspoons salt
1 egg lightly beaten
Vegetable cooking spray

Instructions

Dissolve yeast and sugar in warm water in a large bowl, let stand for 5 minutes.
Add 2 cups flour and next 5 ingredients; stir well.
Stir in 3 cups flour to form a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Divide dough in half; roll each portion onto a 14X8-inch rectangle. Roll up halves, starting at short ends, pressing firmly to eliminate air pockets; pinch edges to seal. Place each roll, seam side down, in a 9X5X3-inch loafpan, coated with cooking spray.
Cover, let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk.
Uncover; bake at 350 degrees for 30 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks. Yield: 2 loaves, 18 servings each.

Raspberry Pecan Tea Ring

Course Breads

Cuisine American

Servings 18

Calories 135kcal

Author Karen

Ingredients

1 10 oz package frozen raspberries in light syrup thawed
¼ cup plus 2 tablespoons firmly packed brown sugar
2 tablespoons plus 2 teaspoons cornstarch
½ cup finely chopped pecans
¼ cup plus 2 tablespoons powdered sugar
1 ½ teaspoons skim milk
¼ teaspoon vanilla extract

Instructions

Prepare Tender Yeast Bread. After first rising, punch dough down and turn out onto lightly floured surface; cover and let rest 10 minutes.
Press raspberries through a sieve, reserving 3/4 cup plus 2 tablespoons juice; discard seeds.
Combine reserved juice, brown sugar and cornstarch in a small saucepan; stir well.
Bring to a boil and cook 1 minute, stirring constantly. Pour into a bowl; let cool.
Divide dough in half; roll each portion into an 18X12-inch rectangle on a lightly floured surface. Spread half of raspberry filling evenly over each portion of dough, leaving a 1/2-inch margin around edges. Sprinkle with half of pecans.
Roll up halves tightly, starting at long side; pinch seam to seal. Place each roll, seam side down, on a baking sheet coated with cooking spray; bring ends together to form a ring. Pinch ends together to seal.
Using kitchen shears or a knife, cut slits 1 inch apart around outside edge to within 1/2 inch of center. Cover and let rise in a warm place (85 degrees) free from drafts, 45 minutes or until doubled in bulk.
Uncover; bake at 350 degrees for 20 minutes or until rings sound hollow when tapped. Cool on wire racks.
Combine powdered sugar, milk and vanilla in a bowl; stir well. Drizzle over tea rings.
Adapted from: Cooking Light Recipes