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Christmas Menu

• Hot Apple Cider

• Baked Ham**
• Orange Sweet Potatoes
• Parmesan Potatoes**
• Green Beans with Mushrooms
• Dinner Rolls

Christmas Desserts

• Rice Pudding
• Pumpkin Roll**

 

Christmas Menu

Notes:

1. This menu should serve 8-10 adults plus smaller children comfortably. If you have growing teens, big appetites, or more people, I I suggest doubling several of the side dishes and cooking a larger ham.
   
   
2. Some of these dishes can be made ahead and refrigerated until time to bake. They are marked with **.
   
   
3. The Ham recipe calls for a fully cooked ham. If you purchase an uncooked ham, make sure you cook the ham a day or two in advance. The size of the ham you buy will depend on the number of guests you are having and how many leftovers you want to have. I am including a 8-lb. ham on the list, but adjust this according to your needs and the size of your crock pot. Also consider what time you will be eating your Christmas meal. We usually eat around 3 or 4 PM so I will be putting on my ham around 7AM. If you like to eat your big meal earlier in the day, try baking your ham in the oven at 325° for about 1 1/2 hours, basting regularly and checking for an internal temperature of 160-170° for a fresh ham.
   
   
4. There is no need to add any liquid to the ham. It will make its own juices. I personally like to add brown sugar to this dish by sprinkling about a cup over the top of the ham. I then baste the ham throughout the day by pouring the juices over the brown sugar-topped ham.
   
   
5. I tried to find some healthier holiday options this year. So hopefully you will all enjoy this year's menu without all the calories and fat!
   
   
   
   
   

Hot Apple cider

• 1 cup water
• 1-2 sticks cinnamon
• 1 1/2 tsp whole cloves
• 1 quart unsweetened apple juice

In a large pot, bring water and spices to a boil. Reduce heat and simmer for 10 minutes. Strain the mixture and discard the solids. Return the seasoned water to the pot. Add the apple juice to the water, and simmer over low heat until thoroughly heated. Serve warm.

 

 

  Crock Pot Baked Ham

• 8 lb. ham, preferably smoked butt or shoulder

Place ham in slow cooker and cook 8-10 hours on low. Slice before serving. Shred or chop any leftovers and freeze in 1-2 cup portions.

 

 

 

 Orange Sweet Potatoes

• 3 lbs sweet potatoes (about 6 medium large sweet potatoes)
• 2 cups orange juice
• 1/4 tsp nutmeg
• 1/4 tsp ginger

Wash, peel, and cube sweet potatoes. Place potatoes and juice in a large pot. Cover and bring to a boil. Reduce heat to low and cook for about 25 minutes or until potatoes are tender. Stir frequently. When potatoes are cooked, drain and reserve most of the liquid. Add spices and mash or beat the potatoes until smooth. Add small amounts of reserved juice (a little at a time) if the potatoes are too stiff. This dish is best when served immediately.

 

   Parmesan Potatoes**

• 1/4 cup flour
• 2 tsp parsley
• 1/8 tsp white pepper
• 2 lbs baking potatoes
• 2 small yellow onions, sliced into thin rings
• 1/2 cup Parmesan cheese, grated
• 2 cups evaporated skim milk

Combine first 3 ingredients together in a small bowl. Set aside. Wash peel and thinly slice potatoes until you get 6 cups of potatoes. Spray the bottom of a 9x13 baking dish. Layer 1/3 of the potatoes in the bottom of the dish. Next layer 1/2 of the onions on top of the potatoes. Sprinkle 1/2 of the flour mixture on top of the onions. Next add 2 tbsp of the cheese on top of the flour mixture. Repeat the layers, first 1/3 of the potatoes, then the last half of the onions, then the flour mixture then some cheese. Finish off with the last 1/3 of the potatoes.Pour the milk over the potatoes and finally sprinkle the remaining parmesan cheese over the top. Cover the dish with foil and bake at 350°F for 45 minutes. Remove the foil and bake 30 more minutes or until the potatoes are tender and the top is golden brown. Let stand out of over for 5 minutes before serving.

 

Green Beans and Mushrooms

• 2 lbs frozen green beans
• 2 cups sliced fresh mushrooms
• 1/4 cup water
• 1 1/2 tsp chicken bouillon granules
• 1/4 tsp pepper

Place all ingredients in a large pot and stir to mix thoroughly. Bring to a boil over medium heat and then reduce heat to low, cover, and simmer for 10-15 minutes, stirring occasionally. Add a little water if the pot becomes too dry. Serve immediately.

Dinner Rolls

 

 

Christmas Desserts

 

 

 Rice Pudding**

• 6 cups milk
• 2/3 cup cup long grain rice, uncooked
• 2/3 cup raisins
• 1/2 cup sugar
• 2 tsp vanilla
• 1/2 tsp nutmeg

Bring milk to a boil in a medium sauce pan. Stir in rice and raisins. Cover and cook over low heat for about 30 minutes, stirring occasionally. When most of the milk has been absorbed, add sugar and vanilla. Spoon into serving bowls and sprinkle with nutmeg. Serve warm or chilled.

 

 

Pumpkin Roll**

This wonderful and pretty holiday dessert is such a hit in our family that my sister-in-law always makes 2 so we don't run out!

Cake:

• 3 eggs
• 1 cup white sugar
• 2/3 cup solid pack pumpkin puree
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 cup chopped pecans
• confectioners' sugar for dusting

Filling:

• 1 (8 ounce) package cream cheese
• 4 tablespoons butter
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• confectioners' sugar for dusting

Preheat oven to 350° F (175° C). Grease and flour a 10x15 inch jellyroll pan.

In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.

Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.

In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.

 

* Indicates that of the options listed, this item is the one on the grocery list.

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