Holiday Menu

Ok friends here we go! The Holidays may look a little different this year and you may find yourself with a little less cooking to do but I wanted to put together a list of my favorite sides to go with your Turkey or Ham this year.

These will be on our family table this year so if you make one or all it can be like we’re having Christmas together, even from afar 🙂

FRESH CRANBERRY SAUCE

Sure you can buy it in a can but this recipe is so easy why wouldn’t you just make it yourself?

INGREDIENTS:

3 cups fresh cranberries

3/4 cups PURE maple syrup

1/2 cup light brown sugar

1/4 cup water

1/2 tsp pure vanilla extract

DIRECTIONS:

combine all ingredients in saucepan

bring to a boil and then reduce heat

simmer about 8 minutes or until cranberries start to pop

pour into a serving dish to let cool

SCALLOPED POTATOES

I don’t know I’ve ever had scalloped potatoes other than at Easter! Not sure why!? Again, it’s one of those dishes I would like to be left alone with!  It’s that amazing!  The top bakes into a crunchy texture while the inside stays soft, guaranteed crowd pleaser!

INGREDIENTS:

8 Potatoes – peeled and sliced to make round slices

3 Tbsp Butter

2 Tbsp Flour

3 Cups Milk

1 1/2 Tsp Salt

1/2 Tsp Pepper

1 white Onion – peeled and diced

option of Havarti cheese 

DIRECTIONS:

layer a thin layer of potatoes, onion, flour and salt and pepper

repeat about 3 times ending with potatoes on top 

cover entire dish in milk 

* if using havarti cheese slices add them between layers!

Spread a thin coat of butter around inside top rim of 9 x 13 dish, this will prevent the milk from spilling over dish while cooking

Bake at 350 Degrees with LID ON (COVERED) for 1 Hour

Take Lid off (uncover) and cook for 30 minutes longer

SWEDISH POTATOES

Go a step further than regular mashed potatoes and give these a try!  My Aunt gave me this recipe years ago and it’s been a favorite on our table ever since!

INGREDIENTS:

6 large potatoes – peeled and then cut into square pieces

3/4 Cups Sour Cream

1 x 4 ounce package of Cream Cheese

1 1/2 Tsp Onion Salt

1/2 Tsp Salt

1/2 Tsp White Pepper

2 Tbsp Butter

DIRECTIONS:

Cook potatoes in salted, boiling water until tender

Drain potatoes and mash in large bowl

Add the rest of the ingredients and beat until light & fluffy (no lumps)

Put this mixture in a medium size casserole dish 

Add a few slices of butter on top 

Bake at 350 degrees for 30 minutes

Let stand at least 10 minutes before serving

MAC & CHEESE (puff Daddy mac & cheese if you must know 😉

I listed this on my Super Bowl menu and it’s a great side for Easter too!  If you have picky eaters like my kids it’s a great option for the kids table but don’t be surprise if the adults are digging in as well, it’s that good!

INGREDIENTS:

1 x 16 oz. package of macaroni noodles 

2 lb. of sharp cheddar – grated ( I buy the already grated in the bag!)

1 lb. mozzarella cheese – grated

1 stick of butter – unsalted

2 eggs

1 Pint heavy whipping cream

1 x 12 oz.can of EVAPORATED milk

DIRECTIONS:

Boil macaroni noodles until cooked – about 10 minutes.  Rinse, drain and set aside in bowl.

In a saucepan, melt the butter and add whipping cream and 1 lb. of the cheddar.

Stir and thicken with a bit of flour until creamy

Pour this over the macaroni and stir

Add the evaporated milk and eggs and stir

Take a 2 QT casserole dish and spray with non-stick cooking oil

Place 1/4 of the macaroni mixture evenly along bottom of casserole dish

Follow by evenly adding 1/4 of both cheddar and mozzarella cheese (just dividing these into 4 layers – like making a lasagna)

Repeat this process of macaroni – and cheeses 3 times finishing with a layer of cheese on top.  

Bake at 300 degrees, uncovered for one hour or until top starts to bubble and brown.

BRUSSELS SPROUT GRATIN (from the restaurant T’AFIA)

For someone who has never liked brussel sprouts to put this on their Holiday table you know it has to be good! It’s creamy and crunchy all at the same time 🙂

INGREDIENTS:

2 tbsp unsalted butter, cut into pieces, plus more for the dish

kosher salt

1 pound of Brussels Sprouts, outer leaves and stems removed

pinch of red pepper flakes

fresh ground pepper

1/2 cup Heavy Cream

1/2 cup Grated White Cheddar Cheese

1/2 cup Breadcrumbs

DIRECTIONS:

Preheat oven to 400 degrees and butter a 2 quart baking dish

Bring a large pot of salted water to a boil, add brussels and cook until tender, 8 to 10 min

drain the brussels and coarsely chop

transfer to the prepared baking dish and toss with the red pepper flakes, salt and pepper and then spread out evenly in the dish

pour the cream on top

sprinkle with the cheese and breadcrumbs and dot with the butter pieces

Bake the gratin until bubbly and golden brown, about 15 minutes

GREEN BEAN CASSEROLE

INGREDIENTS:

1 Can of Cream of Mushroom Soup

1/2 Cup of Milk

1 Tsp Soy Sauce

1 Dash Black Pepper

4 Cups of Cut Cooked Green Beans

1 & 1/3 Cups of French’s French Fried Onions

DIRECTIONS:

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cups onions in a casserole dish

bake at 350 degrees for 25 minutes or until the bean mixture is hot and bubbling

stir the bean mixture

sprinkle with the remaining onions in the center of dish

bake for 5 minutes or until the onions are golden brown

PAULA DEANS CORN CASSEROLE

INGREDIENTS:

14.75 oz creamed corn

15.25 oz whole kernel sweet corn, drained

8 oz JIFFY corn muffin mix

8 oz sour cream

1 stick butter

1 cup shredded cheddar cheese

DIRECTIONS:

Preheat oven to 350 degrees

In a large bowl, combine all ingredients except for the cheddar cheese.

Pour into greased 9×13 casserole dish or 10 inch cast iron skillet

Bake uncovered for 45 minutes

Top with shredded cheddar and bake an additional 10-15 minutes, until the top begins to brown

Let stand 5 minutes prior to serving

SOUR CREAM APPLE PIE

It’s almost like I make my way through the meal just to get to this dessert!  It’s that amazing!  It was always on every Holiday table we had and the recipe has been passed down to me and now I pass it on to you!  

WHAT YOU DO:

Spray pie dish with cooking spray to prevent sticking

Add 1 bottom pie shell (I like Pillsbury roll out ones from the refrigerator section)

FILLING: (mix together in one large bowl and spread out evenly in pie shell)

2/3 Cup of Brown Sugar

1/4 Tsp each of Cinnamon, Nutmeg and Salt

1 Tbsp of Cornstarch

5 Cups of Peeled, Sliced GRANNY SMITH apples (about 6 or 7)

Once the above ingredients have been mixed together and put into pie shell…

Cover the top with 1 cup of Sour Cream, try to spread out evenly

CRUMB TOPPING: – use fingers to crumble together

In medium bowl combine

1 Cup of Flour

6 Tbsp of White Sugar

6 Tbsp of Brown Sugar

1 Tsp of Salt

1/2 Cup (1 stick) of Soft Butter (not melted! – you need it to hold a form)

Using your hand, mix the above ingredients together until it forms “crumbles”

Sprinkle on top of filling, evenly covering the top of the pie – this replaces the need for a top pie crust

Bake at 400 degrees for 30 minutes, cover crust with foil or pie shields to prevent burning, reduce heat to 350 and continue to cook until apples start to bubble.  Let stand at least 20-30 minutes.  

What’s a pie guard?  You can buy disposable ones at places like Walmart or you can buy re-usable ones at kitchen stores or walmart.

Or you can trace the circle of your pie dish on tin foil before you start and cut out your own!

This year I am going to add an addition to the dessert table! I buy it from a local bakery (nothing bundt cakes) but you can easily get a box mix and make it yourself as well.

A Red Velvet Bundt Cake with Buttercream Icing and I’m going to serve it with mint chocolate chip and vanilla ice cream , just a way to keep it looking festive!

Merry Christmas Everyone, I hope this has given you some cooking inspiration!

Xo Jen