Easy Christmas Dinner Menu: Recipes For Your Holiday Party

Ingredients

1 Small Wheel of Brie Cheese

1/4 Cup Dried Cranberries

1/4 Cup Chopped Walnuts

1 Sheet Frozen Puff Pastry

1 Egg (Beat With 1 Teaspoon Water)

Directions

Step 1: First, prep the brie by cutting it all the way around through the rind. Then, use a piece of string or dental floss to fully cut the brie in half.

Step 2: On each side of the cut brie, push in the cranberries and walnuts. Then place the halves back together so the cranberries and walnuts are hidden in the middle.

Step 3: Using a rolling pin, roll out the puff pastry until it’s about 1/8-inch thick. Then, place the brie in the middle of it.

Step 4: Brush the pastry with your egg wash and then fold all the edges of the pastry over the brie. Cut off any excess dough.

Step 5: Flip the wrapped brie over – the seam should be at the bottom. Press the sides of the dough to make sure it’s snug against the brie. Then brush the whole thing with the egg wash.

Step 6: Put the brie in the freezer for one hour. Note: Do not skip this step, it’s a crucial part of making the crust golden when cooking.

Step 7: Once you take the brie out of the freezer, preheat the oven to 425 degrees.

Step 8: Put the brie on a baking sheet lined with parchment paper. Bake for about 20 minutes. Note: You’ll know it’s finished when the outside is a golden brown and it’s slightly leaking cheese.

Step 9: Serve and enjoy!

Ingredients

18 Medium Mushrooms

1 Can (6 Ounces) Crabmeat (Drained, Flaked & Cartilage Removed)

1/3 Cup Mayonnaise

3 Tablespoons Seasoned Bread Crumbs

2 Tablespoons Grated Parmesan Cheese

1 Garlic Clove (Minced)

Minced Parsley

Directions

Step 1: Preheat the oven to 400 degrees.

Step 2: Cut off the stems from all the mushrooms.

Step 3: Mix together crabmeat, mayonnaise, bread crumbs, cheese, and garlic until fully combined.

Step 4: Evenly distribute the mixture into each mushroom cap.

Step 5: Place the stuffed mushrooms onto a baking sheet and cook for 20-25 minutes.

Step 6: Sprinkle parsley on top, then serve.

Ingredients

1 Package (12 Ounces) Fresh or Frozen Cranberries

1/4 Cup Chopped Green Onions

1/4 Cup Cilantro

1/4 Cup Chopped Green Pepper

1 Tablespoon Minced Ginger Root

2-3 Teaspoons Ground Chipotle Pepper

1 Medium Lime

1 Can (10 Ounces) Diced Tomatoes & Green Chilies (Drained)

3/4 Cup Sugar

1/2 Teaspoon Kosher Salt

1/8 Teaspoon Cayenne Pepper

Directions

Step 1: In a food processor, blend together the cranberries, green onions, cilantro, green pepper, ginger root, and chipotle pepper.

Step 2: Grate up 2 teaspoons of lime zest and pour into food processor. Then squeeze lime juice into the processor and combine.

Step 3: Pour the mixture into a bowl and mix together with tomatoes and green chilies, sugar, salt, and cayenne. Please in the fridge for about 4 hours.

Step 4: Serve the salsa in your favorite Christmas serving dish with crackers or chips.

Ingredients

1 (4 1/2 – 5 1/2 Pound) Bone-In Pork Loin End Roast

Salt and Pepper

1 1/2 Cups Apple Juice

2 Tablespoons Brown Sugar

1 Tablespoon Soy Sauce

1 Tablespoon Worcestershire Sauce

3 Tablespoons Spicy Brown Mustard

Directions

Step 1: First, make sure you let the pork sit out for about 45 minutes.

Step 2: Preheat the oven to 350 degrees.

Step 3: Season the pork with salt and pepper, then place it fat side up onto a roasting pan with a rack or baking sheet. Roast in the oven for 1 hour.

Step 4: While the pork is cooking, make the glaze. Bring the apple juice to a boil over medium-high heat.

Step 5: Pour in brown sugar, soy sauce, Worcestershire sauce, and mustard. Mix together and simmer until it’s a thick consistency – about 5 to 7 minutes.

Step 6: After the 1 hour of roasting, continue to cook the pork and brush the glaze over it every 15 minutes.

Step 7: Cook for about 2 more hours, until it reaches an internal temperature of 150 degrees.

Step 8: Brush one more coat of the glaze over it after it’s done cooking.

Step 9: Let it rest for 15 minutes before carving and serving.

Ingredients

8 Boneless Skinless Chicken Breasts

2 Tablespoons Canola Oil

1 Cup Cherry Preserves

1/2 Teaspoon Ground Allspice

Directions

Step 1: Flatten out the chicken until it’s about 1/4-inch thick.

Step 2: In a large skillet on medium heat, cook the chicken in canola oil for about 4-5 minutes on each side.

Step 3: Mix together the cherry preserves and allspice and heat in the microwave until fully warmed.

Step 4: Pour the cherry mixture over the chicken. Serve and enjoy!

Ingredients

4 6-Ounce Salmon Fillets

4 Tablespoons Butter

4 Large Garlic Cloves (Chopped)

1 Lemon

1/4 Cup Chopped Parsley

1/2 Teaspoon Black Pepper

Directions

Step 1: Preheat the oven to 400 degrees.

Step 2: Place salmon fillets on a baking sheet and set aside.

Step 3: In a bowl, mix together the butter, garlic, lemon zest, 2 tablespoons parsley, and 1/4 teaspoon black pepper. Mix until it becomes a paste.

Step 4: Rub the paste into each salmon and then squeeze lemon juice on top.

Step 5: Cook for about 15-20 minutes until it flakes easily.

Step 6: Serve with the remaining parsley on top.

Ingredients

2 Bartlett Pears (Cut Into Wedges)

2 Small Red Onions (Cut Into Wedges)

2 Small Sweet Potatoes (Cut Into 1/2-Inch-Thick Half Moons)

6 Sprigs Thyme

3 Tablespoons Olive Oil

Salt & Pepper

Directions

Step 1: Preheat oven to 425 degrees.

Step 2: Place the thyme and your pre-cut pears, onions, and sweet potatoes on a large baking sheet. Drizzle with olive oil and season with salt and pepper.

Step 3: Cook in oven for 35-45 minutes. You’ll know it’s finished once the vegetables are golden brown and tender.

Step 4: Sprinkle thyme on top and serve.

Ingredients

4-lb. Red Potatoes (Cut into 2-inch Pieces)

1 Cup Half-and-Half

1 Cup Sour Cream

4 Tablespoons Unsalted Butter

3-Ounces Extra-Sharp Cheddar Cheese (Grated)

Finely Chopped Chives

Salt & Pepper

Directions

Step 1: Put your pre-cut red potatoes into a large pot with water. Bring to a boil.

Step 2: Once it reaches a boil, add 2 teaspoons of salt and reduce the heat. Simmer the potatoes for 15-18 minutes. Drain the water out and then put the potatoes back into the pot.

Step 3: Pour in the half-and-half into the pot, followed by the sour cream, butter, and salt and pepper.

Step 4: Mash together until ingredients are mixed and potatoes are smooth. Then, gently fold in the cheddar cheese.

Step 5: Sprinkle chives on top and serve.

Ingredients

3-lbs. Green Beans

2 Cups Breadcrumbs

3 Tablespoons Olive Oil

3 Green Onions

3 Tablespoons Corn Starch

2 1/2 Cups Whole Milk

Ground Nutmeg

8-Ounces Cheddar Cheese

1/4 Cup Parmesan Cheese

Directions

Step 1: Preheat the oven to 375 degrees.

Step 2: Bring a large pot of water to a boil. Then, pour in the green beans and cook for about 2 minutes. Drain them and set them aside for now.

Step 3: Place breadcrumbs in a bowl and mix together with olive oil and onions.

Step 4: In a saucepan on medium-high heat, mix together cornstarch, 1/2 cup milk, nutmeg, and salt and pepper. Boil for 2 minutes while continuously stirring, and then reduce heat to medium-low.

Step 5: Gradually stir in the cheddar cheese and Parmesan cheese until melted.

Step 6: Pour in the green beans and mix together until they are all evenly coated.

Step 7: Pour the mixture into a 3-quart baking dish and sprinkle the crumb mixture on top.

Step 8: Bake for 25-30 minutes. Serve and enjoy!

Ingredients

Cake:

1 3/4 Cups Flour

1 1/2 Teaspoons Baking Powder

1 1/2 Teaspoons Baking Soda

1 Teaspoon Salt

2 Cups Sugar

3/4 Cup Unsweetened Cocoa

2 Eggs

1 Cup Milk

1/2 Cup Vegetable Oil

1 1/2 Teaspoons Vanilla Extract

1 Cup Boiling Water

Frosting:

2 Cups Butter

6 Cups Powdered Sugar

1 Teaspoon Vanilla Extract

Salt

Chocolate Ganache:

4-Ounces Semi-Sweet Chocolate Chips

1/2 Cup Heavy Whipping Cream

Extras:

Candy Canes

Gingerbread Cookies

Directions

Step 1: Preheat oven to 350 degrees.

Step 2: Prep 3 cake pans with grease and flour.

Step 3: Mix together flour, baking powder, baking soda, salt, sugar, and cocoa. Pour in the eggs, milk, oil, and vanilla.

Step 4: Beat for 2 minutes on medium speed, then mix in 1 cup of boiling water.

Step 5: Pour the mixture evenly into the cake pans. Bake for 30 minutes. Note: to check if they’re done, insert a toothpick and remove – it should come out clean. Set cakes out to cool.

Step 6: It’s time to make the frosting. Beat the butter on medium speed until it’s creamy. Gradually pour in and mix powdered sugar 1/2 cup at at time. Lastly, beat in the vanilla extract and salt.

Step 7: Next, make the chocolate ganache topping. Pour the chocolate chips into a bowl and set aside. Heat up the heavy whipping cream in the microwave for about 1 minute. Pour the cream over the chocolate chips and continuously mix until smooth.

Step 8: It’s finally time to put everything together! Place the cakes on top of each other and smooth vanilla frosting over them until fully covered.

Step 9: Carefully pour the chocolate ganache over the top in a pattern of your choice.

Step 10: Top with candy canes and gingerbread cookies. Serve and enjoy!

Ingredients

20 Large Marshmallows

2 Tablespoons Butter

Green Food Coloring

3 Cups Cornflakes

Red M&M’s

Directions

Step 1: Melt marshmallows and butter in a microwave on high for about 45 seconds.

Step 2: Mix in green food coloring, and then stir in the cornflakes.

Step 3: Divide the mixture into 8 even portions. Shape each one into a wreath shape and place them on top of wax paper.

Step 4: Immediate press M&M’s into each one. Let them set before serving.

Ingredients

3/4 Cup Heavy Cream

8-Ounces Semi-Sweet Chocolate

8-Ounces Bittersweet Chocolate

1 Tablespoon Butter

1/2 Cup Red Wine

1 Teaspoon Vanilla Extract

Directions

Step 1: Place chocolate into a glass mixing bowl and set aside.

Step 2: Boil the cream and butter on medium-high heat, then add in vanilla.

Step 3: Pour the cream mixture over the chocolate and stir together until smooth.

Step 4: Gradually stir in the red wine.

Step 5: Pour the mix into an 8 x 8 square pan and place in the fridge for 2-3 hours.

Step 6: Scoop into small round balls and roll them each into cocoa powder. Decorate as you please with frosting or sprinkles.