I volunteered to make Christmas dinner this year. After all, I figured it was only fair seeing how we invited one of hubby’s friends and my boss and his son and daughter over. Unfortunately, only our friend is able to make it (my boss says he’s too much of a bah humbug this year to be good company!) so it’s not going to be as big of a group as originally thought, but I’m still having fun with the menu and table setting.
For the menu, I’m mainly making the items my mom used to make when we were growing up with one or two additions and a couple twists on others.
Here is my menu:
- Pineapple Glazed Ham (using one of my mother-in-law’s recipes)
- Corn Casserole
- Raspberry Jello Salad
- Rosemary Butter Rolls (my addition)
- Green Bean Casserole (my family never has this, but my hubby likes it so I make it for him the holidays we’re with his side of the family)
- Oven Roasted Asparagus (my addition)
- Spinach Dip
- Pineapple Casserole (the version from my hubby’s side of the family)
- Spicy Sweet Potatoes
- Cranberry Cocktails (cranberry juice and sprite)
- Brownie & Peppermint Pie (my addition)
Here are the recipes if you’re interested:
PINEAPPLE GLAZED HAM
1 cup firmly packed dark brown sugar
½ cup maple-flavored syrup
¼ cup Grey Poupon Dijon Mustard
1 (5 lb) whole fully cooked boneless ham
1 T cornstarch
1 (20-oz) can crushed pineapple in juice, undrained
Preheat oven to 350°. Mix sugar, syrup and mustard until well blended; set aside. Score ham with sharp knife; insert cloves into ham as desired. Place ham on rack in shallow baking pan. Bake 2 hours or until ham reaches an internal temperature of 140° when tested in center with meat thermometer, brushing occasionally with ½ cup of the syrup mixture after 1½ hours. Mix remaining syrup mixture with cornstarch and pineapple with its liquid in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with sliced ham.
RASPBERRY JELLO SALAD
16 oz. can crushed pineapple
20 oz. frozen unsweetened raspberries, thawed
2 3 oz. pkg. raspberry jello
2 c. applesauce
½ c. chopped pecans
Drain pineapple and raspberries, reserving juices. Place in large bowl and set aside. Add enough water to juice to measure one cup. Pour into saucepan; bring to boil. Remove from heat and stir in jello until dissolved. Pour over fruit mixture. Add applesauce and pecans. Pour into serving dish. Chill until set. Makes 12 servings.
OVEN ROASTED ASPARAGUS
Asparagus (how ever much you need for your group)
Wash and trim asparagus (how ever much you need to feed your group). Lay in a single layer on foil-lined, rimmed baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Roast at 400 degrees for 30 minutes or until asparagus shrivel to about half their size and are super delicious. If you have to, you can roast them at a lower temp for a longer period of time.
½ cup sugar
3 tablespoons flour
2 medium cans of pineapple chunks or tidbits
1 cup grated cheddar cheese
1 stick melted margarine
1 stack of Ritz crackers, crushed
Drain pineapple but save 3 tablespoons of juice. Mix the sugar, flour, juice and pineapple together. Place in a greased casserole dish. Sprinkle cheese on top. Melt butter and mix with crushed crackers. Sprinkle on top. Bake on 350 for 30 minutes. Or if you want to make it ahead of time, bake if to 25 minutes and keep in fridge. Take it out about 30 minutes ahead of time to thaw out then bake for 10-15 minutes to heat.
SPICY SWEET POTATOES
3 large sweet potatoes, peeled and cut into 1-inch cubes (about 6 cups)
2 T. olive or canola oil
2 T. brown sugar
1 t. chili powder
½ t. salt
¼ t. cayenne pepper
In large resealable plastic bag, toss potatoes and oil. Add remaining ingredients; toss to coat. Transfer to a greased 11 x 7 inch baking dish. Bake uncovered at 400 for 40-45 minutes or until potatoes are tender, stirring every 15 minutes. Serves 8.
BROWNIE & PEPPERMINT PIE
*I haven’t ever made this and am not using a recipe, so I don’t know how it will turn out*
Brownie mix (and items to make it according to pkg)
Peppermint ice cream
Mix brownie mix according to pkg directions. Spread in the bottom of a greased springform pan. Bake brownies until a toothpick inserted in the middle comes out clean. Allow to cool completely. Spread softened ice cream on top. Freeze until ice cream hardens. Spread hot fudge on top and freeze. Thaw at room temp about 20-30 minutes before serving.