What will you be serving for Christmas dinner?!
Kings Arms Tavern Sweet Potatoes
3-pounds sweet potatoes
?-cup light brown sugar, packed divided
3-tablespoons butter
5 teaspoons cinnamon
?-teaspoon nutmeg
?-teaspoon salt
1-cup milk
Preheat oven to 400o
Grease 1? quart casserole
Cook sweet potatoes in boiling salted water until done; drain peel and mash them.
Stir in all the remaining ingredients except 2 tablespoons of sugar.
Turn the mixture in to prepared casserole and sprinkle with remaining sugar.
Bake at 400o for 30 minutes.
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Glaze for ham:
2 cups brown sugar
1/2 cup honey
Juice from one 16 ounce can of pineapple rings in their own juice.
Mix until smooth and spoon half of mixture over the ham. Spoon the rest over half way through the baking time. Simple and easy.
Bake ham at 325 degrees F for 20 minutes per pound and when finished garnish with pineapple rings and cherries.
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Lime Jello Salad
2 large boxes of Lime flavored Jello
1 16 ounce block of cream cheese - softened
1 16 ounce can crushed pineapple - drained reserving juice to make jello
1 cup heavy whipping cream or 20 ounce container of Cool Whip
Make jello according to package direction for the quick-set method using the reserved pineapple juice for part of the cold water - refrigerate until soft set. While jello is setting, mix pineapple and cream cheese in a blender or food processor until creamy. Mix into the jello. Whip whipping cream until hard peaks are formed - fold into the jello mixture and pour into a jello mold. Chill for at least four hours or until set - I like to prepare this a day or two before and let it set in the fridge.
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Holiday Scalloped Potatoes
Prep: 35 min.
Bake: 70 min.
Ingredients
1-1/2 pounds round red or Yukon gold potatoes
12 ounces sweet potatoes
1/4 cup butter
1 medium onion, chopped
3 tablespoons all-purpose flour
2-1/4 cups milk
1/2 cup grated Parmesan cheese
1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Fresh tarragon (optional)
Directions
1. Preheat oven to 350 degrees F. Thinly slice unpeeled round red or Yukon gold potatoes. Peel and thinly slice sweet potatoes.
2. For sauce, in a medium saucepan, heat butter over medium heat. Add onion; cook about 5 minutes or until tender, stirring frequently. Stir in flour; cook and stir for 1 minute. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in Parmesan cheese, the 1 tablespoon fresh or the dried tarragon, salt, and pepper.
3. In a greased 2-quart shallow baking dish, arrange half of the round red or Yukon gold potato and half of the sweet potato, alternating in rows if desired. Spoon half of the sauce over the potatoes. Arrange remaining potatoes over layers in dish. Top with remaining sauce.
4. Cover and bake for 40 minutes. Uncover and bake about 30 minutes more or until potatoes are tender and sauce is golden brown. If desired, garnish with additional fresh tarragon. Makes 8 servings.
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Scalloped Potatoes
Prep: 30 minutes
Bake: 85 minutes
Ingredients
1 cup chopped onion (1 large)
2 cloves garlic, minced
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2-1/2 cups milk
8 cups thinly sliced red, white, long white, or yellow potatoes (about 2 1/2 pounds)
Directions
1. For sauce, in a medium saucepan cook onion and garlic in hot butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly.
2. Place half the sliced potatoes in a greased 3-quart rectangular dish. Top with half the sauce. Repeat layers.
3. Bake, covered, in a 350 degree F oven for 45 minutes. Uncover and bake for 40 to 50 minutes more or until potatoes are tender. Let stand, uncovered, for 10 minutes before serving.
4. Makes 10 servings
5. Cheesy Scalloped Potatoes: Prepare as above, except gradually add 1-1/2 cups shredded cheddar, Gruy're, or Swiss cheese (6 ounces) to the thickened sauce, stirring until cheese melts.
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Company Scalloped Potatoes
12 servings
Prep: 25 minutes
Bake: 1 3/4 hours
Ingredients
1 cup chopped onion
3/4 cup chopped red and/or green sweet pepper (1 medium)
4 cloves garlic, minced
2 tablespoons butter or margarine
2 10-3/4-ounce cans condensed cream of celery soup
2 cups milk
1/4 teaspoon black pepper
8 cups sliced, peeled potatoes (about 2-3/4 pounds)
2/3 cup grated Parmesan cheese
1 cup soft bread crumbs
3 tablespoons butter or margarine, melted
Green and/or red sweet pepper rings (optional)
Directions
1. Cook onion, chopped sweet pepper, and garlic in 2 tablespoons butter or margarine in a large saucepan about 5 minutes or until tender. Stir in soup, milk, and black pepper. Heat, stirring occasionally, until bubbly.
2. Layer half of the potatoes in a greased 3-quart oval or rectangular baking dish. Cover with half of the soup mixture. Sprinkle with half of the soup mixture. Sprinkle with half of the Parmesan cheese. Layer remaining potatoes and soup mixture atop. Cover dish with foil.
3. Bake in a 325 degree F oven for 1-1/2 hours or until nearly tender. Uncover and sprinkle with a mixture of bread crumbs, the remaining Parmesan cheese, and melted butter. Bake for 15 minutes more or until potatoes are tender and crumbs are golden. Let stand 15 minutes before serving. Garnish top with sweet pepper rings, if desired. Makes 12 servings.
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This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.
Irish Crème Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.
3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.
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Fantasy Fudge - the Original recipe
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow crème
1 cup chopped nuts
1 tablespoon vanilla
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow crème, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Note: Can be made in a smaller pan for thicker squares (yield will be reduced).
Answers: We are having Ham with a brown sugar/honey/pineapple juice glaze, a stuffed turkey and a rib roast - we are serving over 30 people at Christmas - along with sides of smashed potatoes, sweet potato casserole, green bean casserole, rolls, Lime Jello salad, pineapple rings, stuffing, cranberry sauce, deviled eggs and a relish tray with sweet and dill pickles, black and green olives, baby carrots, celery sticks, radishes and red, green and yellow pepper strips with a couple of different dips.
Kings Arms Tavern Sweet Potatoes
3-pounds sweet potatoes
?-cup light brown sugar, packed divided
3-tablespoons butter
5 teaspoons cinnamon
?-teaspoon nutmeg
?-teaspoon salt
1-cup milk
Preheat oven to 400o
Grease 1? quart casserole
Cook sweet potatoes in boiling salted water until done; drain peel and mash them.
Stir in all the remaining ingredients except 2 tablespoons of sugar.
Turn the mixture in to prepared casserole and sprinkle with remaining sugar.
Bake at 400o for 30 minutes.
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Glaze for ham:
2 cups brown sugar
1/2 cup honey
Juice from one 16 ounce can of pineapple rings in their own juice.
Mix until smooth and spoon half of mixture over the ham. Spoon the rest over half way through the baking time. Simple and easy.
Bake ham at 325 degrees F for 20 minutes per pound and when finished garnish with pineapple rings and cherries.
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Lime Jello Salad
2 large boxes of Lime flavored Jello
1 16 ounce block of cream cheese - softened
1 16 ounce can crushed pineapple - drained reserving juice to make jello
1 cup heavy whipping cream or 20 ounce container of Cool Whip
Make jello according to package direction for the quick-set method using the reserved pineapple juice for part of the cold water - refrigerate until soft set. While jello is setting, mix pineapple and cream cheese in a blender or food processor until creamy. Mix into the jello. Whip whipping cream until hard peaks are formed - fold into the jello mixture and pour into a jello mold. Chill for at least four hours or until set - I like to prepare this a day or two before and let it set in the fridge.
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Holiday Scalloped Potatoes
Prep: 35 min.
Bake: 70 min.
Ingredients
1-1/2 pounds round red or Yukon gold potatoes
12 ounces sweet potatoes
1/4 cup butter
1 medium onion, chopped
3 tablespoons all-purpose flour
2-1/4 cups milk
1/2 cup grated Parmesan cheese
1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Fresh tarragon (optional)
Directions
1. Preheat oven to 350 degrees F. Thinly slice unpeeled round red or Yukon gold potatoes. Peel and thinly slice sweet potatoes.
2. For sauce, in a medium saucepan, heat butter over medium heat. Add onion; cook about 5 minutes or until tender, stirring frequently. Stir in flour; cook and stir for 1 minute. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in Parmesan cheese, the 1 tablespoon fresh or the dried tarragon, salt, and pepper.
3. In a greased 2-quart shallow baking dish, arrange half of the round red or Yukon gold potato and half of the sweet potato, alternating in rows if desired. Spoon half of the sauce over the potatoes. Arrange remaining potatoes over layers in dish. Top with remaining sauce.
4. Cover and bake for 40 minutes. Uncover and bake about 30 minutes more or until potatoes are tender and sauce is golden brown. If desired, garnish with additional fresh tarragon. Makes 8 servings.
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Scalloped Potatoes
Prep: 30 minutes
Bake: 85 minutes
Ingredients
1 cup chopped onion (1 large)
2 cloves garlic, minced
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2-1/2 cups milk
8 cups thinly sliced red, white, long white, or yellow potatoes (about 2 1/2 pounds)
Directions
1. For sauce, in a medium saucepan cook onion and garlic in hot butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly.
2. Place half the sliced potatoes in a greased 3-quart rectangular dish. Top with half the sauce. Repeat layers.
3. Bake, covered, in a 350 degree F oven for 45 minutes. Uncover and bake for 40 to 50 minutes more or until potatoes are tender. Let stand, uncovered, for 10 minutes before serving.
4. Makes 10 servings
5. Cheesy Scalloped Potatoes: Prepare as above, except gradually add 1-1/2 cups shredded cheddar, Gruy're, or Swiss cheese (6 ounces) to the thickened sauce, stirring until cheese melts.
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Company Scalloped Potatoes
12 servings
Prep: 25 minutes
Bake: 1 3/4 hours
Ingredients
1 cup chopped onion
3/4 cup chopped red and/or green sweet pepper (1 medium)
4 cloves garlic, minced
2 tablespoons butter or margarine
2 10-3/4-ounce cans condensed cream of celery soup
2 cups milk
1/4 teaspoon black pepper
8 cups sliced, peeled potatoes (about 2-3/4 pounds)
2/3 cup grated Parmesan cheese
1 cup soft bread crumbs
3 tablespoons butter or margarine, melted
Green and/or red sweet pepper rings (optional)
Directions
1. Cook onion, chopped sweet pepper, and garlic in 2 tablespoons butter or margarine in a large saucepan about 5 minutes or until tender. Stir in soup, milk, and black pepper. Heat, stirring occasionally, until bubbly.
2. Layer half of the potatoes in a greased 3-quart oval or rectangular baking dish. Cover with half of the soup mixture. Sprinkle with half of the soup mixture. Sprinkle with half of the Parmesan cheese. Layer remaining potatoes and soup mixture atop. Cover dish with foil.
3. Bake in a 325 degree F oven for 1-1/2 hours or until nearly tender. Uncover and sprinkle with a mixture of bread crumbs, the remaining Parmesan cheese, and melted butter. Bake for 15 minutes more or until potatoes are tender and crumbs are golden. Let stand 15 minutes before serving. Garnish top with sweet pepper rings, if desired. Makes 12 servings.
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This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.
Irish Crème Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.
3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.
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Fantasy Fudge - the Original recipe
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow crème
1 cup chopped nuts
1 tablespoon vanilla
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow crème, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Note: Can be made in a smaller pan for thicker squares (yield will be reduced).
I make Christmas brunch. We're having sausage balls and French toast, and probably hash browns because the menfolk like 'em. There's going to be some kind of fruit too, but I don't know what yet, pastry from St. Louis Bread Company (Panera outside of St. L),. and Panetonne, which is kind of an Italian stollen or coffee cake.
Ham and mashed potatoes
A small, Amish turkey and smashed taters.
Tofu. Meat is murder
ham and salad and some pasta dish its more christmas lunch
Beef tenderloin, macaroni and cheese, collard greens , squash casserole, and biscuits. Pie for dessert.
Spiral ham with brown sugar glaze; mashed potatoes and gravy, corn and some other veggie, salad, rolls, butter, lemon meringue pie and some other dessert. And what part of that feast is healthy? Oh well. Merry Christmas!
My family is a mix of a few different cultures. This might make you laugh but here's the menu
fried chicken
baked ham
mac n cheese
mashed potatoes
rice n beans
tostones
pastelles
salad
i will be having snack food on christmas eve then on christmas we will have ham green beans rolls corn mashed potatoes candy yams and pumkine pie and chocolate pie yummmmmmmmmmmmmmm!!!!!!!!!!!!!!!!!!!!!!!...
We're having brisket, turkey, mac and cheese, green beans, pasta salad, rolls, yams.....
Shrimp and smelts for appetizers. Baccala salad and a seafood salad. For main course, Lasagna, meatballs, bracciole, rib-eye steaks and Lamb, with lettuce and green beans.
For dessert, cheesecake, and Tiramisu cake. And roasted chestnuts in the oven and mixed fruits.
YUMMY!!!! MERRY CHRISTMAS!!!
