Christmas Menu

posted by 10 years ago

Lemon Blueberry Oatmeal Coffee Cake

This recipe provided by Bakery On Main


For the Coffee Cake Batter

2 cups gluten-free all-purpose flour

2 tsp. baking powder

1 tsp. salt

1 cup sugar

? cup vegetable oil

2 eggs

1/3 cup milk

1/2 cup lemon juice

2 tsp. lemon zest

1 cup frozen blueberries

For the Crumble Topping

3 packages Bakery on Main Blueberry Scone Oatmeal

4 Tbs. butter, melted

For the Glaze

? cup powdered sugar

1 Tbs. lemon juice

1 Tbs. milk

Zest of 1 lemon


Preheat oven to 350? F. Spray an 8-inch spring form pan lightly with non-stick spray. Set aside. In a mixing bowl, whisk together gluten-free all-purpose flour, baking powder and salt. Set aside. In the bowl of a standing mixer, cream together sugar, oil, eggs, milk, lemon juice and lemon zest. Beat until light and smooth. Add the dry ingredients into the wet ingredients in 3 separate additions, making sure to mix well after each addition. Fold in the blueberries. To make the crumb topping, in a small bowl, mix together the Bakery on Main Blueberry Scone Oatmeal and melted butter. Evenly pour the batter into the prepared spring form pan. Sprinkle the crumb topping evenly across the cake. Bake for 40 to 45 minutes until a toothpick inserted comes out clean. Cool before releasing the cake from the spring form pan. To make the glaze, whisk together powdered sugar, milk and lemon zest. Drizzle over cooled cake before serving.

Pork Tenderloin with Raspberry Sauce


1 pork tenderloin (1 lb)

1 tsp. McCormick cayenne pepper, optional

2 tsp. butter

1/4 cup seedless raspberry preserves

2 tsp. red wine vinegar

1 Tbs. Heinz ketchup

1/2 tsp. gluten free soy sauce

1/8-1/4 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 cup onion, chopped

1 cup celery, chopped

? large apple, peeled, cored and chopped

2 tsp. mild curry powder

3 cups chicken broth

1 1/2 cup solid pack pumpkin mash or canned pumpkin

1/4 tsp. salt, plus more to taste

1 whole bay leaf

1/3 cup 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 saut? the ingredients over medium-high heat until onion is clear, about 8 minutes. Stir in the curry powder and saut? 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

? cup sugar

2 tsp. cornstarch

1/4 tsp. celery seed

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

1/2 cup 100% juice cranberry juice cocktail

1/4 cup red wine vinegar

Salad Ingredients

1 package (6 oz.) fresh baby spinach

1 can (11 oz.) mandarin oranges, drained

1/3 cup dried cranberries

3 green onions, sliced

1/4 cup sunflower kernels

1/4 cup chopped pecans

1/4 cup 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.

Mediterranean Rice Salad with Quinoa

This Recipe Provided by Minute Rice


1 cup Minute? Ready to Serve Brown Rice and Quinoa

1 cup baby kale

1/4 cup gluten free Greek vinaigrette dressing

1/4 cup cherry tomatoes, halved

1/4 cup cucumber, thinly sliced

2 Tbs. crumbled feta cheese

2 Tbs. Kalamata olives, pitted and halved

1 jar marinated artichoke hearts, drained and chopped


Heat brown rice and quinoa according to package directions. In a small bowl, combine prepared brown rice and quinoa, kale, vinaigrette, tomatoes and cucumber. Blend well. Top with feta cheese, olives and artichokes. (Yield: 1-2 Servings)

Sweet Potato Holiday Hash

This recipe provided by Hilary?s Eat Well


2 small sweet potatoes

2 tsp. + 1 Tbs. coconut oil

2 tsp. paprika

2 tsp. cumin

Generous pinch of sea salt

Freshly ground pepper

1 medium onion

2 garlic cloves

3 celery stalks

1 green bell pepper

1 package Hilary's World's Best Veggie Burgers

Fresh basil or spinach leaves to garnish


Preheat the oven to 425?F. Wash and dice sweet potatoes and add to baking sheet. Evenly coat sweet potatoes with 2 teaspoons of coconut oil, paprika, cumin, sea salt, and pepper. Let sweet potatoes bake in the oven for 25 minutes, stirring once halfway through. Next, roughly chop onion and mince garlic. In a large stovetop skillet on medium heat add 1 tablespoon of coconut oil. When skillet is hot, add onion and garlic and let cook for 10 minutes stirring occasionally until onions have caramelized. Meanwhile, wash and chop celery and green bell pepper and set aside. When onions and garlic have started to caramelize, add celery and green onion and stir together, optionally adding a pinch of sea salt and freshly ground pepper. Next, chop frozen Hilary's World's Best Veggie Burger patties and add to the skillet, let cook for 10 minutes stirring occasionally. When sweet potatoes are finished cooking, add them to the skillet and stir all ingredients together. Garnish with fresh herbs of choice (or thinly sliced spinach) and enjoy! Choose Organic ingredients when possible. To boost protein and make this dish meal worthy, add 2 Hilary's World's Best Veggie Burger packages (4 burgers). Love garlic? Go for 3 cloves instead of one!

Roasted Asparagus


4 lbs. fresh asparagus, trimmed

Olive Oil Mister

1/4 tsp. salt

1/4 tsp. pepper

1/4 cup sesame seeds, toasted


Preheat oven to 400 degrees. 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 degrees for 12-15 min. or until crisp-tender, turning once. Sprinkle with sesame seeds and serve.

Cheesy Potatoes


1/2 cup butter

1/2 cup brown rice flour, superfine

2 1/2 cup milk

1/2 cup sour cream

2 cup crushed Erewhon Cornflakes Cereal

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

1 (30 oz.) package hash browns

1/2 cup onion, chopped

Coarse salt & fresh ground pepper, to taste


Preheat oven to 350 degrees. 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 1/2 of the package of hash browns, 1/2 of the chopped onion, 1/2 of the cheese, and 1/2 of the white sauce. Repeat layers ending with sauce. Bake at 350 degrees 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

1/2 cup 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 1/2 hours, stirring occasionally.

Kids Whipped Gelatin


1 (6 oz.) box cherry gelatin

1 small tub Cool Whip, thawed

1/2 package Holiday marshmallows

1-2 bananas, sliced

3 1/2 cup water, divided


Pour gelatin into 2 1/2 cups boiling water and stir until dissolved. Stir 1 cup 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.

Cherry Goop


1 box of gluten free graham crackers

3 Tbs. butter

2 cups Cool Whip

1 (21-oz.) can Cherry Pie Filling

1 (8 oz.) package Cream Cheese, softened


Crush 1 box of gluten free graham crackers 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 cup of the mix to make the 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 cup buttermilk

2 Tbs. vegetable oil

1 box gluten free Yellow Cake Mix

1/2 cup buttermilk

1 egg

1 1/2 Tbs. unsweetened cocoa powder

2 Tbs. McCormick red food color

1 tsp. cider vinegar

1 (8 oz.) Package cream cheese, softened

1 cup 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 degrees. 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, 1/2 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 cup Confectioner's sugar

3 3/4 cup granulated sugar

1 1/2 cup light corn syrup

1 cup 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. gluten free dairy eggnog

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

1 (12 oz.) can 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 cups cranberry juice

2 cups pineapple juice

1 cup orange juice

1 pt. strawberries, hulled and sliced

1 lime, thinly sliced

4 cups 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:  meats, christmas, miscellaneous, salads, vegetables
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