Christmas Menu

posted by 8 years ago

Pork Tenderloin with Raspberry Sauce


1 pork tenderloin (1 lb)

1 tsp. McCormick cayenne pepper, optional

2 tsp. butter

¼ c. seedless raspberry preserves

2 tsp. red wine vinegar

1 Tbs. Heinz ketchup

½ tsp. La Choy –lite soy sauce

1/8 - ¼ tsp. horseradish

1 clove garlic, minced

Fresh raspberries, optional


Cut tenderloin into eight pieces; flatten each piece to 1-in. thickness. Sprinkle cayenne on both sides if desired. In a large skillet, cook pork over medium heat for 3-4 minutes on each side or until juices run clear. Meanwhile, in a small saucepan, combine the preserves, vinegar, ketchup, soy sauce, horseradish and garlic. Simmer, uncovered, for 3 minutes, stirring occasionally. Serve with tenderloin; garnish with raspberries if desired. (4 servings)

Curried Pumpkin-Apple Soup


2 Tbs. butter

1 c. onion, chopped

1 c. celery, chopped

½ large apple, peeled, cored and chopped

2 tsp. mild curry powder

3 c. chicken broth

1 ½ c. solid pack pumpkin mash or canned pumpkin

¼ tsp. salt, plus more to taste

1 whole bay leaf

1/3 c. heavy cream

2 to 3 Tbs. honey or maple syrup

Sour cream and chives for garnish


Melt the butter in a medium-size soup pot. Stir in the onion, celery, and apple. Partially cover the pot and sauté the ingredients over medium-high heat until onion is clear, about 8 minutes. Stir in the curry powder and sauté the mixture for another minute. Stir in 1 c. of the chicken broth and cook for 1 minute more. Pour the contents of the pan into a blender or food processor, add the pumpkin, and puree the soup until smooth. Pour it all back into the pot, then stir in the remaining chicken broth, the salt, and the bay leaf. Set the soup over medium-high heat and bring it to a simmer, stirring occasionally. After 5 minutes, stir in the heavy cream and 2 Tbs. of honey. Taste the soup adding more salt or honey if necessary to get the desired balance of sweet and savory. Simmer for 2 minutes more, remove the soup from the heat, and serve hot. Garnish each bowl with a dollop of sour cream and a sprinkle of chives if desired.

Spinach Salad with Cran-Raspberry Dressing

Salad Dressing Ingredients

1 package (10 oz.) frozen sweetened raspberries

¼ c. sugar

2 tsp. cornstarch

¼ tsp. celery seed

¼ tsp. ground cinnamon

1/8 tsp. ground cloves

½ c. 100% juice cranberry juice cocktail

¼ c. red wine vinegar

Salad Ingredients

1 package (6 oz.) fresh baby spinach

1 can (11 oz.) mandarin oranges, drained

1/3 c. dried cranberries

3 green onions, sliced

¼ c. sunflower kernels

¼ c. chopped pecans

¼ c. slivered almonds


Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; set puree aside. In a large saucepan, combine the sugar, cornstarch, celery seed, cinnamon and cloves. Stir in the cranberry juice, vinegar and reserved raspberry puree. Bring to a boil over medium heat; cool. Cover and refrigerate. In a large salad bowl, combine the spinach, oranges, cranberries, onions, sunflower kernels, pecans and almonds. Drizzle with dressing; gently toss to coat. Refrigerate any leftover dressing.

Roasted Asparagus


4 lbs. fresh asparagus, trimmed

Olive Oil Mister

½ tsp. salt

¼ tsp. pepper

¼ c. sesame seeds, toasted


Preheat oven to 400 °. Arrange asparagus in a single layer, on two foil-lined 15-in x 10-in x 1in. baking pans. Mist with Extra Virgin Olive Oil Mister. Sprinkle with salt and pepper. Bake uncovered, at 400 ° for 12-15 min. or until crisp-tender, turning once. Sprinkle with sesame seeds and serve.

Cheesy Potatoes


½ c. butter

½ c. brown rice flour, superfine

2 ½ c. milk

½ c. sour cream

2 c. crushed Erewhon Cornflakes Cereal

1 (8 oz.) package mild cheddar cheese, shredded

1 (30 oz.) package hash browns

½ c onion, chopped

Coarse salt & fresh ground pepper, to taste


Preheat oven to 350°. For white sauce, melt butter over low heat. Over medium heat, add flour to melted butter and stir to make a roux. Gradually add milk and stir until mixture comes to a boil. After sauce comes to a boil, add sour cream and stir frequently until blended. Add salt and pepper to taste. Spray a 9x13 casserole pan with Pam cooking spray and begin layering ½ of the package of hash browns, ½ of the chopped onion, ½ of the cheese, and ½ of the white sauce. Repeat layers ending with sauce. Bake at 350° for 40 min. Remove from oven. Sprinkle with crushed corn flakes and return to oven for 15-20 min.

Crock Pot Corn


16 oz. frozen sweet corn

1- 8 oz. package cream cheese

½ c. butter

2 Tbs. granulated sugar

2 Tbs. water


Put frozen corn into crock pot. Cut cream cheese and butter into small pieces and place in crock pot. Add sugar and water. Cover and start temperature on high for 45 min. After 45 min. stir corn and turn temperature down to low and cook for 3 ½ hours, stirring occasionally.

Kids Whipped Gelatin


1 6 cherry gelatin

1 small tub Cool Whip, thawed

½ package Holiday marshmallows

1-2 bananas, sliced

3 ½ c. water, divided


Pour gelatin into 2 ½ c. boiling water and stir until dissolved. Stir 1 c. cold water into gelatin and refrigerate until “soft” set about 1 hour. After gelatin sets, remove from refrigerator and put into blender. Blend until frothy. Add Cool-Whip to gelatin and blend until smooth. Pour gelatin mixture into a pretty glass bowl and top with sliced banana and holiday mallows. Place back into the refrigerator until gelatin re-sets before eating.

This recipe provided by Bob's Red Mill

Wheat Free Gingerbread


1-1/2 cups Organic Amaranth Flour

1/2 cup Arrowroot Starch

1 tsp Baking Soda

1/2 tsp Sea Salt

3/4 tsp ground Ginger

1 tsp ground Cinnamon

1/4 tsp ground Allspice

2/3 cup warm Water

1/4 cup Oil

1/3 cup Honey

2 Tbs Lemon Juice


Preheat oven to 350°F. Grease 8 or 9 inch square baking dish. Combine dry ingredients and sift them into bowl, mixing well. Combine liquids in one pint measuring cup or small bowl and mix with fork or whisk. Pour over dry ingredients all at once and mix quickly. Pour immediately into baking dish and bake for 30 minutes. When done, cracks appear and top springs back when touched. Best if served warm. (Makes 9 Servings.)

Cherry Goop


1 bag of Pamela's Simplebites Ginger Mini Snapz

3 Tbs. butter

2 c. Cool Whip

1 (21-oz.) can Cherry Pie Filling

1 - 8 oz. package Cream Cheese, softened


Crush 1 bag of Pamela's Simplebites Ginger Mini Snapz with a rolling pin in a plastic bag. Melt butter and pour over crushed cookies. Stir until all of the mix appears wet with the butter. In a 9 x13 in. pan, press all but 1/8 c. of the mix to make a crust. In a separate bowl, mix cream cheese and cool whip until smooth. Pour cream cheese mixture over crust and spread a thin layer over entire crust. Pour the pie filling over cream cheese layer. Top the pie filling with remaining 1/8 c. crust mix. Refrigerate until cold and serve.

Santa’s Favorite Cake


1 package Namaste Foods-Vanilla Cake Mix

3 egg whites

1 1/3 c. buttermilk

2 Tbs. vegetable oil

1 box gluten free Yellow Cake Mix

½ c. buttermilk

1 egg

1 ½ Tbs. unsweetened cocoa powder

2 Tbs. McCormick red food color

1 tsp. cider vinegar

1 (8 oz.) Package cream cheese, softened

1 c. butter or margarine, softened

2 (16 oz.) packages confectioners’ sugar

2 tsp. McCormick Pure Peppermint Extract

Tapioca starch, to flour pans


Preheat oven to 350°. Grease and flour three 9-inch round cake pans. In a large bowl, combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 Tbs. vegetable oil. Mix with an electric mixer for 2 minutes on high speed. In a separate bowl, combine yellow cake mix, ½ cup buttermilk, 1 egg, cocoa, red food color, and vinegar. Use an electric mixer to beat for 2 minutes on high speed. Spoon white batter alternately with red batter, into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect. Bake in preheated oven for 22 - 25 minutes, or until a wooden toothpick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely. In a large bowl, beat cream cheese and butter until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides.

Hard Rock Candy


1 c. Confectioners’ sugar

3 ¾ c. granulated sugar

1 ½ c. light corn syrup

1 c. water

2 tsp. cinnamon oil

1 tsp. McCormick red food color


Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioner’s sugar. In a large heavy saucepan, combine the granulated sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees. Remove from heat. Stir in the cinnamon oil and food color. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.

Orange Eggnog Punch


1 qt. reduced-fat dairy eggnog

1 can (12 oz.) frozen orange juice concentrate, thawed

1 can (12 oz.) ginger ale, chilled


In a pitcher, stir eggnog and orange juice concentrate until well mixed. Pour in ginger ale,stir gently and serve.

Cranberry Punch


2 c. cranberry juice

2 c. pineapple juice

1 c. orange juice

1 pt. strawberries, hulled and sliced

1 lime, thinly sliced

4 c. ginger ale


In a large glass container, combine all ingredients except ginger ale and chill thoroughly. Just before serving, slowly stir in the ginger ale. Pour into a punch bowl or large jug and add ice cubes.

tags:  christmas, miscellaneous, salads, vegetables, santa
1. posted by: mdougal   7 years ago

How much cream cheese for the "Cherry Goop"?

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