Looking for some new recipe ideas this holiday season? Here is one of each dish needed for a holiday get-together. Kids can at least help with all of these recipes, and they all contain 10 ingredients or less!
Drink: Hot Spiced Cranberry Cider
2 quarts apple cider
6 cups cranberry juice
1/4 cup packed brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
1 lemon, thinly sliced
1. In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.
Source: Family Oven
Snack: Christmas Snack Mix
1 jar (1 lb) dry-roasted peanuts
2 bags (14 oz each) red and green candy-coated chocolate candies
2 bags (14 oz each) red and green candy-coated chocolate-covered peanuts
1 bag (14 oz) chocolate-covered peanuts
1 jar (7 oz) wheat germ nuts snack
1. In large container, mix all ingredients. Store in covered container up to 1 month.
Appetizer: Almond Pinecone Cheeseball
1 1/2 cup almonds, whole
1 cream cheese, 8 ounce package
1/2 cup mayonnaise
5 bacon slices, crisply cooked
1 tablespoon green onion, chopped
1/2 teaspoon dill weed, dried
1/8 teaspoon pepper, ground
1. Spread almonds in single layer in shallow pan. Bake at 300 degrees, 15 minutes, stirring often, until almonds just begin to turn color.
2. Combine softened cream cheese and mayonnaise; mix well. Add bacon, onion, dill and pepper; mix well. Cover; chill overnight.
3. Form cheese mixture into pinecone shape on serving platter. Beginning at narrow end, press almonds at slight angle into cheese mixture in rows. Continue overlapping rows until all cheese is covered.
4. Garnish with artificial pine sprigs. Serve with crackers.
Source: Organized Christmas
Salad: Spinach & Green Apple Salad
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
5 ounces baby spinach leaves (about 5 cups lightly packed)
1 Granny Smith apple
1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes
Blue Cheese (optional)
1. In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste.
2. Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.
3. Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad.
4. Follow with the walnut pieces. If desired, crumble blue cheese on top of salad. Serve immediately.
Source: Mom’s Cooking Club
Main Dish: Cornish Hens
2 Cornish game hens (20 to 24 ounces each)
1/4 cup unsweetened apple juice
3 tablespoons reduced-sodium soy sauce
1 tablespoon browning sauce, optional
1. Place hens on a rack in a shallow baking pan. Combine the apple juice, soy sauce and browning sauce if desired; pour over hens.
2. Bake, uncovered, at 350° for 50-60 minutes or until a meat thermometer reads 180°, basting occasionally with pan juices. Yield: 2 servings.
Source: Taste of Home
Side Dish: Tasty Green Beans Recipe
4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1/2-inch segments
1/3 cup fresh dill, well chopped
3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments
extra-virgin olive oil
fine-grain sea salt
1. In a large thick-bottomed skillet of medium-high heat add a generous splash of olive oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. (about 7-10 minutes)
2. At this point stir in the dill, and then stir in the green beans. Cook for a couple more minutes – just until the the beans brighten up and lose that raw bite. Turn out into a bowl or onto a platter and serve immediately.
Source: 101 Cookbooks
Dessert: Dad’s Favorite Fudge Recipe
3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1 lb semi-sweet chocolate, chips or block chocolate chopped up
7 oz. jar marshmallow cream
1 tsp. vanilla extract
1 cup chopped walnuts
1 Prepare everything in advance and have ready to go – chopped chocolate, chopped nuts, best to have marshmallow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula. Line a 13″x9″x2″ baking pan with foil, butter the inside (alternatively, line the pan with waxed paper).
2 In a 3-quart, thick-bottomed saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble. Once the mixture reaches a boil, set your timer to 4 minutes. You will want to remove the mixture from the heat once it reaches 234°F on a candy thermometer (234°F at sea-level, adjust for altitude) which should take about 4 minutes. If you don’t have a candy thermometer, just go with the four minutes.
3 Remove from heat. Quickly stir in chocolate and marshmallow cream. Once those have melted and are well mixed, stir in the vanilla and then the walnuts.
4 Pour into prepared pan.
5 Cool to room temperature before slicing (about 4 hours). You may want to chill in the refrigerator to get it more firm.
Source: Simply Recipes