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. Land O’Lakes butter

¼ c. seedless raspberry preserves

2 tsp. Heinz red wine vinegar

1 Tbs. Heinz ketchup

½ tsp. LaChoy soy sauce

1/8 to ¼ tsp. Manischewitz horseradish

1 garlic clove, 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.

Salad with Cran-Raspberry Dressing


1 package (10 ounces) frozen sweetened raspberries

¼ c. C&H sugar

2 tsp. Bob’s Red Mill cornstarch

¼ tsp. McCormick celery seed

¼ tsp. McCormick ground cinnamon

1/8 tsp. McCormick ground cloves

½ c. Very Fine 100% juice cranberry juice cocktail

¼ c. Heinz red wine vinegar


1 package (6 ounces) fresh baby spinach

1 can (11 ounces) mandarin oranges, drained

1/3 c. dried cranberries

3 green onions, sliced

¼ c. Fisher Nuts sunflower kernels

¼ c Fisher Nuts chopped pecans

¼ c Fisher Nuts 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

¼ c Newman’s Own extra virgin olive oil

½ tsp. salt

¼ tsp. pepper

¼ c. sesame seeds, toasted


Arrange asparagus in a single layer, in two foil-lined 15-in x 10-in x 1in. baking pans. Drizzle with oil. 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


½ cup butter

½ cup Bob's Red Mill-White Rice Flour

2 ½ cup milk

½ cup sour cream

2 c. crushed Barbara’s Bakery organic corn flakes

1 8 oz. package A&E shredded mild cheddar cheese

1 30 oz. package Cascadian Farm organic hash browns

½ c onion chopped

Salt and pepper


For white sauce, melt butter over low heat. Over medium heat, add flour to melted butter and stir to make a paste. Gradually add milk to paste 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 degrees for 40 min. Remove from oven. Sprinkle with crushed corn flakes and return to oven for 15-20 min.

Broccoli with Carmelized Onions and Pine Nuts


3 Tbs. Pine nuts or chopped slivered almonds

2 tsp. extra virgin olive oil

1 c. onion, chopped

¼ tsp salt, or to taste

4 c. broccoli florets

2 tsp. balsamic vinegar

Freshly ground pepper to taste


Toast pine nuts in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes. Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately.

Crock Pot Corn


2- 16 oz. packages of Cascadian Farm organic super sweet frozen corn

1 (8 oz.) package cream cheese

½ cup butter

2 Tbs. 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 Jell-O


1 6 cherry Jell-O

1- small tub cool whip, thawed

½ package Holiday Mallows

1-2 bananas

3 ½ c. water, divided

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

Cherry Goop


1 package package gluten free Graham Cracker crust Mix

½ cup butter

2 cup cool whip

1 (8 oz.) package cream cheese

1-2 cups Cherry Pie Filling


Melt butter and pour over cracker mix. 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 Bob's Red Mill-Vanilla Cake Mix

3 egg whites

1 1/3 c. buttermilk

2 Tbs. vegetable oil

123 Gluten Free- Yummy Yellow Cake Mix

½ cup buttermilk

1 egg

1 ½ Tbs. unsweetened cocoa powder

2 Tbs. McCormick red food color

1 tsp. Heinz cider vinegar

1 (8 oz.) Package cream cheese, softened

1 cup butter or margarine, softened

2 (16 oz.) package confectioners’ sugar

2 tsp. McCormick Pure Peppermint Extract


Preheat oven to 350 degrees. Grease and flour, with tapioca starch, three 9-inch round cake pans. In a large bowl, combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tablespoons 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 to 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 Confectioners’ sugar

3 ¾ cup granulated sugar

1 ½ 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. 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 and stir gently.

Cranberry Punch


2 cup cranberry juice

2 cup pineapple juice

1 cup orange juice

1 pt. strawberries, hulled and sliced

1 lime, thinly sliced

4 cup 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.

Pamela's Gingerbread Cookies


1 bag Pamela's Wheat Free Bread Mix

½ cup unsalted butter

¾ cup brown sugar

2 eggs

1/3 cup molasses

1 tsp baking powder

½ tsp baking soda

½ tsp ground cloves

1 TBSP + 1 tsp ground ginger

½ tsp cinnamon

½ tsp nutmeg


In the bowl of a heavy duty stand mixer, cream butter with sugar. Mix in egg, then molasses. Add all dry ingredients, DO NOT use yeast packet. Mix gently until dough comes together. Wrap dough in plastic wrap and refrigerate for 1 hour. Roll dough 3/8-inch thick between two layers of parchment paper. Cut out cookies.
Bake in a preheated 325° oven for 20 - 22 minutes or until edges begin to brown. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely.

Use Pamela's Vanilla Frosting Mix (recipe below) to make decorative frosting by mixing with food color and water! Frosting can be applied with a piping bag, or thin it down with more water and use a paint brush for a more detailed design.

Cookie Decorating Frosting/Royal Icing


1 bag Pamela's Vanilla Frosting Mix

2 egg whites

1/2 teaspoon cream of tarter


Mix ingredients together, add food coloring*. Spread or pipe on cooled cookies. Add decorative sprinkles or candies if desired.

*Powder food coloring will net brighter colors. Always check that food coloring is gluten-free.

*Need natural food coloring? SeelecTea Brand Food Coloring (100% All Natural / Organic)-Vegan, Gluten-free

tags:  miscellaneous, meats, salads, vegetables, desserts
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