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Christmas Recipes ~ NH Recipes

 

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 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 teaspoons water and 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 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 cups onto bottom of crust.

 

Add 1 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

 


 

Return to the NH Recipe Main Menu

 


 

 

Cut Your Own Christmas Tree in NH

 


 

 

 

 

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