Christmas 2019 has arrived, can you believe it? I sure can’t, this year has gone by so fast. Seems like it just started, but we are about to start the year 2020. Wow saying that and now looking at the year 2020 written down, it’s unreal to me.
Time flies by for real, I remember the adults always telling me that time flies by when you get older, but I really never believed them; until I was the older one. Ha Ha to me.
Well I would love to share some Christmas Dishes with you and maybe a few family stories. I hope you will enjoy and try out these wonderful recipes.
These will become a family favorite in your house too!
Delicious Green Beans
- 2 Pounds Fresh Green Beans Ends Trimmed and Snapped in Half or 2 Large Cans of Green Beans
- 1 Cup Chicken Broth or 1 Bouillon Cube for Canned Green Beans
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Black Pepper To Taste
- 4 Slices Bacon Cut Into Small Pieces
- 1/3 Cup Sugar, I Add More Sometimes
- Subsitute 1/4 Cup Cooking Oil If Not Using Bacon
- Rinse beans in a colander, then wrap up in a clean dish towel to dry.
- Cook bacon pieces in a large saucepan until crisp. chop the bacon strips before adding the green beans.
- Add green beans to the pan and continue to cook on medium heat, tossing beans well to coat in bacon dripping, until beans turn bright green about 3 minutes. Slowly add the chicken broth, then the salt, pepper and sugar and bring to a simmer.
- Simmer on low, covered with the lid cracked just a bit, stirring occasionally, until the beans are tender, about 1 hour. Check and adjust seasoning. Serve.
- Or For Making With Can Green Beans
- Cook bacon pieces in a large saucepan until crisp. Add cans of green beans, Mix well together on medium heat, add 1 bouillon cube, sugar, salt and pepper, bring to a simmer.
- Simmer on low, covered partly for about 40 minutes or until desired taste. Serve
Potato Salad, Is So Yummy
- 15 red potatoes, peeled, boiled and chopped
- 7 hard boiled eggs, chopped
- Dill relish or
- Sweet relish, it’s to your taste.
- French’s yellow mustard
- Large white onion, chopped fine
- Black pepper
- Seasoned salt or
- Sea salt
- Paprika (for garnish)
Place potatoes and eggs in a large mixing bowl. Add all other ingredients to taste. Sprinkle with Paprika.
Chicken Dressing, One Of My Favorite
- 2 Pans of corn bread (my family always made homemade cornbread but I buy the packets and make it that way)
- 1 Whole Chicken, Boiled and deboned, save broth
- Large Bottle of Sage, I use about 1/2 to 3/4 of it. It’s to your taste
- 3 cups Broth from the chicken more if needed
- Chopped Onion and Chopped Celery to taste. (I don’t put them in mine)
- Preheat oven to 375 degrees.
- (I do this part with my Clean hands) Take cornbread after it’s cooled and tear it apart mashing it with your fingers or you can use a potato masher—Add Chicken Broth a little at a time until the mixture is slightly soupy. (May need more broth)
- Mix in Sage, shredded chicken and any other veggies you desire. Stir until all ingredients are well combined. Season with salt and pepper. (The amount of Sage is to your taste you put in, but it’s great with the sage)
- Pour cornbread mixture into a 9 x 13 x 2 inch casserole dish coated with nonstick cooking spray. Place dish on the middle rack of the oven and cook for 45 minutes to an 1 hour.
- Broil for an additional 5-10 minutes or until the top is golden brown. Remove from oven and let sit for 10 minutes before serving.
- Serve with Cranberry Sauce.
Deviled Eggs, You Can’t Just Eat One
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons yellow mustard
- 1/4 teaspoon garlic power
- 1 1/2 tablespoons pickle relish sweet or dill
- paprika optional
- For easy-to-peel eggs, Put the eggs in boiling water that covers the eggs. Cook for 15 minutes, then set aside to cool for maybe 15 minutes. Take the eggs one at a time, crack it and peel it, Rinse it off. If eggs are still hot put under cold water while you peel them.
- Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolk and place them in a small bowl. Use a fork to mash up the yolks. Add the mayo, mustard, and garlic powder. Mix until smooth. Add the relish, salt and pepper to taste. Spoon the mixture equally back into the whites. Garnish with Paprika.
Turkey**Ham, Which One Will You Choose?
- 1 turkey, fresh or frozen (follow package directions to thaw)
- butter or margarine, softened
- salt and fresh ground pepper
- gizzards and neck from turkey
- 3 cups water
- 1 stick butter or margarine
- First remove, neck, gizzards and anything else from the body cavity of the turkey and set aside for your broth. Rinse turkey under running cold water, then pat bird dry using paper towels. Rub the outside of turkey generously with softened butter or margarine, salt and pepper. If desired loosely place stuffing of choice into the neck and body cavity of your turkey. Close all openings with string and now your bird is ready for roasting.
- Preheat oven to 325 degrees Fahrenheit.
- While your oven is preheating, its time to make your turkey broth. Place your turkey neck and gizzards, water and stick of butter in a sauce pan. Bring broth to a boil, then immediately reduce to a simmer.
- Place bird into a roasting pan and place into preheated oven. After 30 minutes of cooking, its time to begin basting the turkey frequently with your turkey broth and pan drippings from the bird. Frequent basting will produce a juicer bird.
- Cook turkey to an internal temperature of 180 to 185 degrees Fahrenheit, with the center of your stuffing reaching at least 165 degrees. Allow turkey to cool for about 15 minutes before carving.
- 1 (12 pound) bone-in ham
- 1/2 cup whole cloves
- 1 (20 ounce) can pineapple rings in heavy syrup
- 1/2 cup packed brown sugar
- 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
- 1 4oz jar cherries
- Preheat the oven to 325 degrees F (160 degrees C).
- Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
- Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.
MACARONI & CHEESE
- 1 1/2 cups dry elbow macaroni shells or cavatappi
- 3 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 2 cups milk not skim
- 1/2 teaspoon each salt and pepper
- 2 cups of shredded cheese I like sharp cheddar and Swiss
- Preheat oven to 350 degrees.
- Bring a pot of water to a boil; add a generous amount of salt to the pasta.
- While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta when it’s done.
- Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
- Add the milk and whisk to remove any lumps and add the salt and pepper.
- Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
- Stir in the cheese and whisk until smooth and melted. Turn off the heat.
- When the pasta is almost done but still firm, drain it and add to the sauce.
- Stir the pasta into the sauce and bake in a greased 2 quart dish (or an 8×8 pan works pretty well) 20-25 minutes until browned and bubbly. You can also skip baking it if you want it super creamy and just put it under the broiler to brown the top (keep an eye on it) and then serve.
The thinner the dish, the less the bake time. I used a cast iron skillet and mine was done in 25 minutes. A thicker dish like a 2 quart casserole will take 40 minutes.
- 4 Chicken Breast, Boiled and deboned, save broth or can use Chicken thighs (dark meat) instead.
- 4 – 10 1/2oz Cream of Chicken Soups
- 1 16oz Sour Cream
- 1 teaspoon Black Pepper – to taste
- 1 Box Ritz Crackers
- 1/2 stick Butter or 1 stick if melting and mixing with crackers
- Pre-heat Oven to 350 degrees
- Mix 4 cans Cream of Chicken Soup with 1 – 16oz Sour Cream, Add more if color is still like cream of chicken soup.
- Add Black pepper to taste
- Add 2 cups Shredded Chicken or more if desired. My husband loves his with Lots of Chicken in it:)
- Mix All together, then Add 1/4 cup Chicken Broth
- Mix together, Should Not be liquidy
- Take 3 sleeves of Ritz Crackers and Crush them
- In a Casserole dish, take 1 sleeve of Ritz Crackers and pour on bottom of dish, then put a few pieces of the butter on top of the crackers.
- Next, Pour the Cream of Chicken Mixture on Top of the crackers in the dish evenly.
- Take the remaining sleeves of Ritz Crackers and spread them evenly over the mixture until it is covered. Put pieces of butter all over the top of the crackers.
- Bake for 25-30 minutes, it should turn brown on top. Serve & Enjoy
- (You can take the Ritz Crackers and Butter and Mix them together then spread on Mixture)
Desserts**Rich & Decadent
- Your preference of a refrigerated pie crust, softened as directed on box
- 1/3 cup packed brown sugar
- 2 tablespoons butter, melted
- 1/4 cups light corn syrup
- 1 1/4teaspoons vanilla
- 1 1/2teaspoons all-purpose flour
- 1/4teaspoon salt
- 1 1/2cups pecan halves or pieces
- Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, beat brown sugar, butter, corn syrup, vanilla, flour, salt and eggs with whisk until well blended. Stir in pecans. Pour filling into crust-lined plate.
- Bake 28 to 32 minutes or until filling is set in the center. If necessary, cover crust edges last 15 to 20 minutes to prevent over browning. Cool completely on cooling rack, about 3 hours. Store in refrigerator.
- 2/3 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 eggs, beaten
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter, softened
- 2 bananas, peeled and sliced
- 1/2 (12 ounce) package vanilla wafer cookies
- In medium saucepan combine sugar, flour, and salt. Add eggs and stir well.
- Stir in milk, and cook over low heat, stirring constantly.
- When mixture begins to thicken, remove from heat and continue to stir, cooling slightly, Stir in vanilla and butter until smooth.
- Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least one hour in refrigerator before serving. Sometimes I eat it hot, It is so so good that way also:)
Coming together as Family and spending time is a treasure we need to keep alive. My fondest memories are when all Aunts, Uncles, Cousin’s, Grandma, Brother, Sisters were All gathered together. We would laugh, talk, play, listen to music, a lot of times being sung and played by family, it was O so Wonderful!!
My Uncle Troy even had all of us kids convinced that the bush in front of the house made watermelons 🙂 He would call us all out there in the summer and pull watermelons out from under the flower bush, I thought that bush made those for years. He was so awesome and loved us so much. Food was Always a huge part of family gathers and a lot of it.
Enjoy your Family this Christmas Season and All Year Long. Find the time to say Hi or even have lunch, if nothing else send a card or text every now and then showing your thinking of them. Hey you could even plan a family gathering during the year.
Merry Christmas From My House To Yours,
Blessings to You Always,
Renea & Family