Below, you will find great recipes for the
NH Christmas season.
Christmas is just around the corner.
And you are the one hosting Christmas dinner
this year. Here are some fabulous
recipes to make Christmas dinner a big hit
with your family and friends.
Christmas Dinner Recipes
English Muffin Hors D’ Oeuvres Recipe
1 1/4 cups mayonnaise
1 1/2 cups shredded Cheddar cheese
6 green onions, chopped
1 pinch salt
1 pinch garlic salt
1 pinch ground black pepper
1 (12 ounce) package English muffin, split
Preheat the oven to broil. Set the
oven rack to about 6 inches from the top of
the oven.
In a bowl, mix mayonnaise, Cheddar cheese,
green onions, salt, garlic salt and pepper.
Spread mixture over each English muffin
half. Cut each muffin half into
quarters and place on baking sheet.
Broil for 4-6 minutes or until cheese is
bubbly.
Party Meatballs Recipe
1 (14 ounce) can Jellied Cranberry Sauce
1 (12 ounce) bottle Chili Sauce
1 (2 pound) bag frozen, pre-cooked,
cocktail-size meatballs
In a large saucepan, combine cranberry sauce
and chili sauce. Cook over medium heat
until smooth, stirring often. Add
meatballs. Cover and cook for 15
minutes or until meatballs are heated all
the way though.
Rib Roast Recipe
1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
Preheat oven to 375 degrees.
Mix salt, pepper and garlic powder in a
small bowl.
Place the roast on a rack in a roasting pan
so that the fatty side is up. Rub the
seasoning onto the roast.
Roast for one hour. When done, turn
the oven off but leave the roast inside for
3 hours. 40 minutes before serving,
turn the oven back on to 375 degrees to
reheat the roast. The inside
temperature of the roast should be 145
degrees. Let sit 10 minutes before
carving.
Brown Sugar and Mustard Glaze Ham Recipe
1 Bone-in Spiral Sliced Ham, Butt or Shank
Portion Ham, or Half Ham
1 1/4 cups dark brown sugar
1/4 cup Dijon-style mustard
Preheat oven according to the directions on
the package.
Mix brown sugar and mustard to make glaze.
Heat ham according to the package
directions.
Brush glaze on ham 30 minutes before the
meat is done. Heat uncovered for the
final 30 minutes.
Carve and serve.
Deep Fried Turkey Recipe
3 gallons peanut oil for frying
1 (12 pound) whole turkey, neck and
giblets removed
1/4 cup Creole seasoning
1 white onion
In a turkey fryer, heat oil to 400 degrees.
Rinse turkey and pat dry with paper towels.
Rub Creole seasoning over turkey inside and
out. Place the turkey and whole onion
inside the turkey fryer neck end first.
Cook at about 350 degrees for 45 minutes.
Remove basket from oil and drain turkey.
Insert a meat thermometer into the thigh.
The inside temperature should be 180
degrees.
Duck Breast with Blueberry Sauce Recipe
2 teaspoons salt
1 teaspoon fresh-ground black pepper
1 1/2 tablespoons dried thyme leaves
1 tablespoon crushed dried rosemary
3 tablespoons olive oil
4 potatoes, cubed
2 pints fresh or frozen blueberries
1/2 cup water
1/2 cup apple juice
1/2 cup white sugar
1 jalapeno pepper, finely chopped
3 slices pancetta or bacon, cut into
thin strips
6 shallots, thinly sliced
1/2 cup sliced shiitake mushrooms
2 pounds bok Choy, sliced
4 (8 ounce) boneless duck breast halves
2 tablespoons vegetable oil
1 tablespoon butter
2 tablespoons aged balsamic vinegar
Preheat oven to 375 degrees.
In a small bowl, mix together salt, black
pepper, thyme and rosemary and set aside.
Place potatoes in baking dish. Drizzle
olive oil and sprinkle 2 tablespoons of your
spice blend over potatoes. Toss the
potatoes in the pan until they are evenly
coated with oil and seasonings. Spread
into a single layer across the bottom of the
baking dish and bake 35-40 minutes in the
oven.
While the potatoes are roasting, stir
together the blueberries, water, apple
juice, sugar, and jalapeno in a small
saucepan. Bring to a boil over medium-high
heat, then reduce heat to low, and simmer
until the mixture has reduced to the
consistency of syrup, about 10 minutes.
Cook the pancetta in a large skillet over
medium heat until crispy. Remove the
pancetta to drain on a paper towel, leaving
the drippings in the skillet. Add the
shallots and the mushrooms to the hot
skillet; stir and cook them until soft and
just beginning to brown. Remove the shallots
and mushrooms and set aside.
Increase heat
to medium-high and place the bok Choy in the
hot skillet. Stir and cook the bok Choy
until the leaves are wilted and the white
stalk pieces are tender, about 5 minutes.
Return the shallots, mushrooms, and pancetta
to the skillet, turn off the heat and set
aside.
Rinse the duck breast halves and pat dry.
Rub the remaining spice blend onto both
sides of the duck breasts. Preheat a large
skillet over medium-high heat, when the pan
is hot put in the vegetable oil and butter.
Immediately place the duck breasts in the
pan, skin and fat side down. Do not move the
duck breasts until the skin is deep brown,
about 5 minutes. Turn the breasts and cook
until the internal temperature of the
thickest part is 160 degrees F (71 degrees
C) for well done. Remove the duck from the
pan and place on a plate, covered with foil
to rest for 5 minutes. While the duck is
resting, place the skillet with the bok Choy
mixture onto a burner over medium heat to
warm through.
Slice each duck
breast diagonally into 1/2 inch strips.
Divide the bok Choy mixture among four
plates and drizzle each serving with 1/2
tablespoon of aged balsamic vinegar. Arrange
the sliced duck breasts on top of the bok
Choy mixture; ladle on blueberry sauce.
Serve with oven-roasted potatoes on the
side.
Christmas Sweets
Chocolate Gingerbread Cookie Recipe
1/2 cup butter
1/2 cup molasses
2 (1 ounce) squares unsweetened
chocolate
2 1/2 cups all-purpose flour
2/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup milk
1/3 cup granulated sugar for decoration
In the top of a double boiler, combine
butter, molasses and chocolate. Heat
until chocolate melts. Mix until
smooth.
Sift flour, 2/3 cup sugar, baking powder,
baking soda, ginger and salt. Add
chocolate mixture, milk and mix well.
Chill in the refrigerator until firm.
Roll dough into one inch balls and then roll
balls into sugar. Place on ungreased
cookie sheet.
Bake at 375 degrees for 10 minutes.
Sugarplum Bread Recipe
1 teaspoon white sugar
1 cup warm water
2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
1/2 cup butter, melted
2 teaspoons salt
1 teaspoon lemon zest
6 cups all-purpose flour
4 eggs
1/2 cup candied mixed fruit
1 cup raisins
3/4 cup pine nuts
1 cup confectioners' sugar
1 1/2 tablespoons water
1/2 teaspoon vanilla extract (optional)
1 cup cherries
In a bowl, dissolved one teaspoon sugar in
one cup hot water. Add in yeast and
let stand 10 minutes. Stir well.
Add ½ cup sugar, butter, salt, lemon rind
and 2 cups flour. Beat for 2 minutes
at medium speed with electric mixer.
Add 2 cups more flour as well as the eggs
and beat for 3 minutes. Add remaining
flour.
Knead dough on floured surface until smooth,
so for about 8 minutes. Place in
lightly greased bowl. Cover with
greased wax paper. Let rise in warm
area until doubled in volume, about 2 hours.
Knead dough down and place on floured
surface once again. Knead in raisins,
candied fruit and nuts. Shape into two
round loaves. Place on greased round
cake pan. Cover with towel and let
rise in warm area for about an hour or until
doubled in size.
Bake at 350 degrees for 50 minutes.
Remove bread from pans right away.
Cool on wire racks.
Mix sugar, 1 ½ teaspoons water and ½
teaspoon vanilla. Spoon onto laves and
decorate with cherries.
Banana Sour Cream Bread
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
Preheat oven to 300 degrees.
Grease four loaf pans.
In a small bowl, stir together ¼ cup sugar
and one teaspoon cinnamon. Dust pans
lightly with cinnamon and sugar mixture.
In another bowl, cream butter and 3 cups
sugar. Add eggs, mashed bananas, sour
cream, vanilla, cinnamon, salt, baking soda,
flour and nuts. Divide into prepared
pans.
Bake for one hour or until a toothpick comes
out clean.
Peanut Butter Fudge
2 cups packed brown sugar
1 tablespoon butter
1/2 cup milk
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon vanilla extract
1 cup creamy peanut butter
Grease a square pan.
In a saucepan, combine brown sugar, butter
and milk over medium heat. Cook until
the mixture reaches the soft ball stage
which is 240 degrees.
Combine cornstarch and water. Add to
saucepan and mix well. Remove from
heat and beat for 2 minutes. Add
vanilla and peanut butter until thoroughly
blended. Spread batter evenly into the
pan, let cool and then cut into squares.
White Chocolate Party Mix
1 pound white chocolate
3 cups crispy rice cereal squares
3 cups crispy corn cereal squares
3 cups toasted oat cereal
2 cups thin pretzel sticks
2 cups peanuts
1 (12 ounce) package mini candy-coated
chocolate pieces
Melt white chocolate on the top of a double
boiler.
In large bowl, combine all the cereal,
pretzels, peanuts and candy coated
chocolates.
Pour chocolate mixture over cereal mixture
and stir to coat evenly.
Spread mixture onto wax paper and let cool.
Break into smaller pieces and store in the
refrigerator in an airtight container.
Pecan Tarts
1 (3 ounce) package cream cheese,
softened
1/2 cup butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
FILLING
1 egg
3/4 cup packed dark brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
2/3 cup chopped pecans
In a mixing bowl, beat cream cheese and
butter; blend in flour and salt. Chill for 1
hour. Shape into 1-in. balls; press into the
bottom and up the sides of greased
mini-muffin cups.
For filling, beat the egg in a small mixing
bowl. Add brown sugar, butter and vanilla;
mix well. Stir in pecans. Bake at 325
degrees F for 25-30 minutes. Cool in pan on
wire rack.
Coconut Caramel Pie
2 tablespoons butter or margarine
1 cup flaked coconut
1/4 cup chopped pecans
1 (8 ounce) package cream cheese,
softened
1 (14 ounce) can sweetened condensed
milk
1 (16 ounce) container frozen whipped
topping, thawed
2 (9 inch) prepared graham cracker
crusts
1 (12 ounce) jar caramel ice cream
topping
In a skillet, melt butter; add coconut and
pecans. Cook and stir over medium heat for
10 minutes or until golden brown and
toasted; set aside.
In a mixing bowl, beat cream cheese and milk
until smooth. Fold in whipped topping. Pour
into crusts. Drizzle with caramel topping;
sprinkle with coconut mixture. Cover and
freeze for 8 hours or overnight or until
firm. Remove from the freezer 5 minutes
before slicing.
Pumpkin Spice Pie
2 cups cold milk
2 pkg. (4 serving size) JELLO Pumpkin
Spice Flavor Instant Pudding & Pie
Filling
1/4 teaspoon ground cinnamon
1 (8 ounce) tub COOL WHIP Whipped
Topping, thawed
1 (6 ounce) HONEY MAID Graham Pie Crust
1/2 cup PLANTERS Pecan Halves
1 tablespoon honey
In a bowl, beat milk, dry pudding mixes and
cinnamon with wire whisk until well blended.
Spread 1 ½ cups onto bottom of crust.
Add 1 ½ cups whipped topping to remaining
pudding mixture and stir gently. Spoon
over layer already in crust. Top with
the rest of whipped topping.
Refrigerate for one hour.
Cook pecans and honey in skillet for 2-3
minutes over medium heat until pecans are
caramelized.
Spread onto sheet of waxed paper, separating
into clusters. Cool.
Sprinkle over pie
before serving.
Also see our
new Year's Recipes
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