For me, Christmas dinner is going to look different this year. I’m not spending it with my family as usual, but I plan to prepare an easy and delicious meal for the family I’m with. There are recipes I traditionally make. This year, though, I’m going to sneak a few new recipes onto the menu.
Typically I prepare prime rib on Christmas, but with fewer people at the table, I’m going to make a ham. The glaze for Lana Bade’s My Honey Pineapple Ultimate Baked Ham is a cut above the rest.
“I do not like ham except this one,” reveals Lana. “It is baked well and the sweet and salty glaze bakes into crevices makes this just amazing!”
The flavors of pineapple, brown sugar, honey, and Dijon mustard really shine. Cuts on the ham allow the glaze to absorb deeper into the meat infusing it with rich flavor. Spoon the drippings over the finished ham and pineapple for the final touch. A beautiful centerpiece for your holiday meal.
Instead of mashed potatoes, I may make Nancy Metrick’s Easy Au Gratin Potatoes. Rich and creamy they are the perfect side dish when you want to indulge during the holidays.
“I make this as a side dish,” explains Nancy. “You can also add about a cup of cubed cooked ham to make this a main dish.” A great tip if you want to make this the day after Christmas and use your leftover ham.
The cheddar cheese melts and combines with the heavy cream to form a thick and creamy sauce. Fresh onion gives a punch of flavor to the potatoes. Romano and cheddar cheese are sprinkled on top. Romano cheese adds a touch of savoriness to the dish. The hardest part of making this is peeling and slicing the potatoes. After that, it only takes a few minutes to prepare.
Stuffing is one of those recipes I never make the same way twice. A delicious recipe is Cathy Evans Mauricio’s (Grand Prairie, TX) Owen’s Sausage Stuffing.
“I make this every year at Thanksgiving and Christmas,” shares Cathy. “It is my family’s favorite!”
Uncomplicated stuffing recipes are key when preparing a meal and I really love the sausage in this recipe. It gives the stuffing tons of flavor. If you like things a bit spicy, use hot sausage in this nice and moist stuffing. Taking the foil off for the last 10 minutes adds a crunchy texture to the top. Yum!
If your family insists on having the same main meal each year, try to switch things up with dessert.
Kimberli Cardosi’s (Kankakee, IL) Pumpkin Pie Cheesecake will be a scrumptious addition to your holiday baking.
“I love cheesecake and this time of year pumpkin always goes in everything,” says Kimberli. “So in the tradition of always doing a pumpkin pie, I threw it into one of my favorites as well.”
Simple to make, Kimberli’s recipe combines classic pumpkin pie flavors with the silky creaminess of a cheesecake. I love the soft and smooth texture and creamy pumpkin flavor in this dessert. It’s so good.
Love pecan pie? Love pumpkin pie? Then you’re going to really like Barbara Gabriel’s (Sherrills Ford, NC) Sweet Potato Pecan Pie recipe.
“Very good old Southern recipe,” says Barbara. “I got this from my mom. I loved her pies.”
One bite and I can tell how well Barbara’s mom made pies. It has the taste and texture of a pumpkin pie, with the sweetness of a pecan pie. Best of all it’s very easy to make. Top with a dollop of whipped cream for a sweet ending to your meal.
If you’re looking to substitute a recipe or two or looking to overhaul your menu, all these recipes are easy and worth a spot on your Christmas dinner table. Merry Christmas and Happy Pinching!