New Years Recipes

Here are some tasty New Years Recipes

If you are still looking for some recipes for New Year, maybe these will help:

Creamy Monterey Ranch Dip

What You Need:

• 2 small tomatoes, peeled, seeded and diced
• 1/4 C almond slivers
• 1/4 C mild chile peppers, seeded and minced
• 1 green onion, chopped fine
• 1 1/2 C prepared Ranch dressing
• 1/2 C Monterey Jack cheese, shredded
• Almond slices
• Fresh Cilantro

How to Make It:

1. Place the tomatoes, almond slivers and peppers into a large mixing bowl.
2. Add the chopped green onion and toss to incorporate together.
3. Stir in the Ranch dressing being sure to completely cover the other ingredients.
4. Sprinkle in the cheese and stir to combine.
5. Cover the bowl tightly and chill.
6. Before serving garnish the top with the almond slices and cilantro.

Serving Size: 2 C

Serve with a variety of fresh vegetables. Change the mild peppers to hot peppers and serve as a dip with taco flavored chips.

Warm Pizza Dip

What You Need:

• 1 (8 oz) pkg. cream cheese, room temperature
• 1/2 C sour cream
• 1 t oregano
• 1/2 C pizza sauce
• 1/2 C pepperoni, chopped
• 1/2 C green pepper, chopped
• 1/4 C green onion, chopped
• 1/2 C mozzarella cheese, shredded

How to Make It:

1. Place the oven temperature on 350 degrees and allow to heat while mixing up the dip.
2. Place the cream cheese, sour cream and oregano into a large mixing bowl.
3. Use an electric mixer on low speed and blend the ingredients together well.
4. Spread the mixture into the bottom of an ungreased 9 in pie plate.
5. Spread the pizza sauce over the top of the cream cheese mixture.
6. Place the pepperoni, green pepper and onion into a mixing bowl and toss to combine.
7. Sprinkle the pepperoni and vegetable mixture evenly over the pizza sauce.
8. Bake for 10 minutes.
9. Remove from the oven and layer the cheese over the top.
10. Return to the oven and bake an additional 5 minutes or until the cheese has completely melted.

Serving Size: 2 C

Serve warm tortilla shells cut into triangles or bread sticks with this dip. Tortilla or nacho chips can also be served.

Nacho Chip Cheese Ball

What You Need:

• 1 (6 oz) pkg. pepper jack cheese, shredded
• 1 (4 oz) pkg. Cheddar cheese, shredded
• 2 (3 oz) pkg. cream cheese, room temperature
• 1 T lime juice
• 1/2 t onion powder
• 1/4 C ripe black olive slices, chopped fine
• 1/4 C fresh cilantro, chopped fine
• 3/4 C nacho chips, crushed

How to Make It:

1. Place the pepper jack cheese, Cheddar Cheese and cream cheese in a food processor.
2. Add the lime juice and onion powder and process until all the ingredients are incorporated together well.
3. Remove the mixture with a rubber spatula to a large mixing bowl.
4. Add the olives and cilantro and mix together well.
5. Spread a piece of waxed paper out on a flat surface.
6. Sprinkle the crushed nacho chips on the wax paper.
7. Use your hands and form the cheese mixture into a ball.
8. Place the cheese ball on the wax paper.
9. Roll the ball through the crushed chips being sure to cover the cheese ball completely.

Serving Size: 24

If you make this cheese ball ahead of time and stored it in the refrigerator be sure to allow time for it to soften before serving. It takes around 20 minutes for the cheese ball to become soft enough to eat. Serve with crackers or tortilla scoops.

Chicken and Cheese Wedges

What You Need:

• 1 C cooked chicken, chopped
• 1/4 C ranch dressing
• 2 t chili powder
• 1/2 t lime peel, grated
• 4 (10 in) tortillas
• 1 C Mexican cheese blend, shredded
• 2 green onions, sliced thin
• 1 T canola oil

How to Make It:

1. Place the chopped chicken into a large mixing bowl.
2. Add the dressing, chili powder and lime peel.
3. Stir until the ingredients are incorporated together well.
4. Spread the chicken mixture evenly over one half of each tortilla.
5. Sprinkle the chicken mixture with the cheese and the green onions.
6. Fold the tortilla over and press the edges together to seal.
7. Place a large skillet over medium high heat.
8. Coat both sides of the tortillas with the canola oil and place them in the heated skillet.
9. Cook 3 minutes, turning once, until the cheese has completely melted.
10. Remove from the skillet and allow them to cool.
11. Cut each tortilla into 8 wedges.

Serving Size: 32

Top with sour cream or guacamole. Salsa also works great as a topping on these wedges.

Spinach Tortilla Wrap Ups

What You Need:

• 4 (10 in) flour tortillas
• 1 (8 oz) container garden vegetable cream cheese
• 3 C spinach leaves, lightly packed
• 1 red bell pepper cut into strips
• 1/2 lb. thin sliced deli turkey

How to Make It:

1. Lay the tortillas on a flat surface such as a cutting board or counter.
2. Spread each tortilla with the cream cheese.
3. Place a single layer of the spinach leaves over the cream cheese.
4. Lay 4 of the red pepper strips over the top of the spinach leaves.
5. Add a layer of turkey slices on top.
6. Roll each tortilla up.
7. Wrap each tortilla roll in saran wrap and refrigerate at least 1 hour.
8. When they are ready to serve cut the rolls into 1 in slices.

Serving Size: 32

These can be made with deli ham or deli roast beef also. Try all three for your appetizer tray. These wraps can only be refrigerated for up to 24 hours before serving them. Any longer than that they will become soggy and loose their taste.

Packed Full Egg Rolls

What You Need:

• 1 T soy sauce
• 1 T sherry
• 1 T peanut butter
• 1/2 t sugar
• 1 (8 oz) pkg. ground pork
• 1/2 C mushrooms, chopped
• 1/2 C celery, chopped
• 1/3 C green onions, chopped fine
• 1/2 C bean sprouts
• 3 C cabbage, chopped
• 1 (4.25 oz) can deveined shrimp, drained well
• 1 (8 oz) can water chestnuts, drained and chopped
• 5 C canola oil
• 15 egg roll wrappers
• 2 T water
• 2 t cornstarch

How to Make It:

1. Pour the soy sauce and sherry together into a small mixing bowl.
2. Add the peanut butter then the sugar and mix the ingredients together well.
3. Place the pork into a skillet over medium heat.
4. Cook the pork 8 minutes or until completely browned.
5. Remove the pork with a slotted spoon and set aside saving the drippings in the skillet.
6. Add the mushrooms, celery, green onions and bean sprouts to the drippings.
7. Fry stirring constantly for 1 minute.
8. Add the cabbage, shrimp and water chestnuts and continue cooking 2 minutes being sure to stir continuously.
9. Return the pork to the pan.
10. Stir in the soy sauce mixture until all the ingredients are completely combined.
11. Continue cooking the mixture 5 minutes or until completely warmed through.
12. Place the mixture into a bowl and allow to cool being sure to drain off any excess liquid.
13. Place the canola oil into a deep fryer and allow the oil to heat to 375 degrees.
14. Fill each egg roll wrapper with 1/4 C of the pork mixture placed near a wrapper corner.
15. Fold the bottom corner of the wrapper over the filling and then fold over the right then left corners.
16. Roll over several times to be sure the filling is enclosed in the wrapper.
17. Whisk the water and cornstarch together in a small bowl.
18. Brush the mixture over each egg roll to seal.
19. When the oil is hot add a 3 to 4 egg rolls.
20. Fry for 2 minutes or until a golden brown.
21. Remove and drain on a paper towel.
22. Continue in this manner until all the egg rolls have been fried.

Serving Size: 15

Egg rolls are pretty easy to make. You can use pork, beef or even chicken in an egg roll. Experiment with different ingredients to find just the right mixture to suit your tastes.

Sweet Red Pepper and Cheese Bites

What You Need:

• 2 (8 oz) pkgs. crescent rolls
• 1 1/2 C cooked ham, diced fine
• 1 C Swiss cheese, shredded
• 1 (3 oz) pkg. pepperoni, chopped
• 8 slices provolone cheese
• 1 (12 oz) jar roasted sweet red peppers, cut into thin strips
• 4 eggs
• 1/4 C Parmesan cheese, grated
• 3 t dry Italian dressing mix

How to Make It:

1. Spray the bottom and sides of a 13X9 in baking pan with a non stick cooking spray.
2. Press on tube of the crescent rolls on the bottom and 1 in up the sides.
3. Seal any perforations in the dough.
4. Place half the ham onto the dough.
5. In layers place the Swiss cheese, the pepperoni and the provolone cheese over the ham.
6. Top with the remaining pieces of ham.
7. Lay the red pepper strips over the ham.
8. Place the eggs into a small bowl.
9. Add the Parmesan cheese and Italian dressing mix to the eggs.
10. Whisk together until completely incorporated together.
11. Remove 1/4 C of the mixture and set aside.
12. Pour the remaining mixture over the peppers.
13. Lightly flour a flat surface and roll the second crescent roll dough out into a 13X9 in rectangle.
14. Make sure to seal any perforations in the dough.
15. Place the dough in the pan over the top of the other ingredients.
16. Pinch the edges to seal tightly.
17. Cover the pan with aluminum foil or an oven safe lid.
18. Place in a preheated 350 degree oven and bake for 22 minutes or until the crust is a golden brown.
19. Cool 5 minutes before cutting into bite size pieces and removing to a serving tray.

Serving Size: 36

JD Meatball Appetizers

What You Need:

• 4 lbs ground chuck
• 1 lb Italian sausage
• 1 1/2 pkg dry onion soup
• 1/2 shot Jack Daniels Whiskey
• 2 T A-1 sauce
• 2 slices of bread, crumbed
• 1 egg
• 3/4 C milk
• 1 t seasoning salt
• 1 t garlic powder
• 1 t onion powder
• 1/2 C flour
• 2 T canola oil
• 1/2 jar grape jelly
• 1 bottle Heinz 57 sauce

How to Make It:

1. Place the ground chuck and the sausage into a large mixing bowl.
2. Add the onion soup, whiskey and A-1 sauce.
3. Sprinkle in the bread crumbs and mix together with your hands until thoroughly combined.
4. Add the egg and milk to the mixture and mix again to incorporate.
5. Sprinkle in the seasoning salt, garlic and onion powder and continue mixing until all the ingredients are mixed into the meat well.
6. Shape the mixture into meatballs the size that you prefer.
7. Place the flour into a small shallow bowl.
8. Roll the meatballs into the flour and place in a large skillet with the canola oil.
9. Place the skillet over medium heat and brown the meatballs for 12 minutes or until cooked through.
10. Remove the meatballs from the skillet and drain on paper towel.
11. Place the jelly into a crock pot set on high.
12. Stirring occasionally allow the jelly to melt.
13. Pour in the Heinz 57 sauce and stir together well.
14. Turn the temperature on the crock pot to warm.
15. Place the meatballs into the crock pot and stir to coat with the jelly mixture.

Serving Size: 24 medium size

Amaretto Apricot Appetizers

What You Need:

• 1 (4 oz) pkg. cream cheese, room temperature
• 1/2 C almonds, slivered, toasted and chopped
• 1/2 C dried cherries, chopped
• 2 T amaretto liqueur
• 30 whole dried apricots

How to Make It:

1. Place the softened cream cheese into a bowl.
2. Add in the almonds, cherries and liqueur.
3. Mix, being sure all the ingredients are incorporated together well and the cream cheese is not lumpy.
4. Spoon the cheese mixture into a small baggie and close the baggie tightly.
5. Snip one corner from the baggie so the mixture can be piped into the apricot easily.
6. Use a butter knife to open one side of the apricots.
7. Fill each apricot with the cheese mixture.
8. Continue until all the dried apricots are stuffed.
9. Place on a serving plate, cover with a plastic wrap and chill for 1 hour before serving.

Serving Size: 30

If you can't find toasted almond slivers just place them in a shallow pan and toast for 8 minutes in a 350 degree oven, stirring occasionally. The almonds will a golden brown when toasted.

Spiced Up Chicken Cups

What You Need:

• 2 C chicken, cooked and chopped fine
• 4 green onions, sliced
• 1 (8 oz) can water chestnuts, sliced, drained and chopped fine
• 1/2 t red pepper flakes
• 1 T fresh mint leaves, chopped
• 24 small lettuce leaves
• 1/2 C roasted peanuts, chopped

How to Make It:

1. Mix the chicken, green onions and water chestnuts together in a mixing bowl.
2. Sprinkle in the red pepper flakes and mint leaves and toss to combine.
3. Place 2 T of the chicken mixture onto each lettuce leaf.
4. Top with the chopped peanuts.

Serving Size: 24

Bibb lettuce leaves work really well for these appetizers. They form a cup on their own. If the leaves are too large break them up into smaller pieces. These cups also taste great with toasted almonds or cashews instead of the roasted peanuts.

Simple Spiced Sticks

What You Need:

• 1 C canola oil
• 1 (1 oz) pkg. dry ranch salad dressing mix
• 1 t garlic salt
• 1 tsp cayenne pepper
• 1 (10 oz) pkg. pretzel sticks
• 1 (16 oz) pkg. potato sticks

How to Make It:

1. Heat the oven temperature to 200 degrees while preparing the sticks.
2. Pour the canola oil into a small mixing bowl.
3. Whisk in the dressing mix, salt and cayenne pepper until well combined.
4. In a separate bowl toss together the pretzel sticks and potato sticks.
5. Pour the spiced oil mixture over the sticks and toss to coat well.
6. Spread the sticks into two ungreased large baking pans.
7. Bake 1 hour or until a golden brown being sure to stir often so the sticks don't burn.

Serving Size: 12

Place these snacks in bowls around the room for guests to munch on as they please. If you're lucky enough to have any left over place them in an airtight container and they will remain fresh for up to 1 week.

Easy Holiday Recipes - Holiday Cooking Recipes

Easy Holiday Recipes - Holiday Cooking Recipes


Holiday cooking recipes are still important this time of the year. A lot of us still plan on giving a New Year dinner party and all the holiday cooking recipes will still come in handy. Here are a few to get you started on planning your menu.


Easy Holiday Recipes - Holiday Cooking Recipes - Fruited Holiday Rib Roast


What You Need For This Easy Holiday Recipe:

• 1 (6 lb) beef rib roast


• 1 T anise seed, crushed


• 3 garlic cloves, minced


• 3 T olive oil


• 2 T Dijon mustard


• 1/2 t salt


• 1/4 t pepper


• 3 C dried apricots


• 12 red boiling onions, halved


• 1/3 C orange juice


• 3 fresh pears, wedged

Method For This Easy Holiday Recipe:


1. Set the oven temperature to 325 degrees and allow the oven to heat up.
2. Trim all the fat from the rib roast and discard.
3. Place the anise seed and garlic in a mixing bowl.
4. Pour in the oil and the mustard.
5. Sprinkle in the salt and pepper and whisk together to combine well.
6. Remove 3 T of the oil mixture and place in a separate bowl for later use.
7. Place the roast on a rack in a shallow baking pan.
8. Brush the roast with the remaining oil being sure to completely cover.
9. Place the roast in the oven and bake for 1 1/2 hours.
11. Place the dried apricots and the onions into a mixing bowl.
12. Pour in the orange juice and the reserved oil.
13. Toss to coat the fruit and onions well.
14. Place a piece of aluminum foil that is large enough to hold the fruit mixture.
15. Fold the foil over the mixture being sure to leave room for steam.
16. Place the foil wrap in the oven next to the roast for 30 minutes.
17. Place the pears in a oven proof bowl or pan.
18. Place them in the oven with the meat and fruit mixture for 30 minutes.
19. Transfer the roast to a serving platter and garnish the platter with the pears.
20. Add the apricots and onions to the platter, cover and allow standing for 15 minutes before serving.


Serving Size: 12


Easy Holiday Recipes - Savory Peach Ham


What You Need:

• 1/4 C ketchup


• 1 T brown sugar


• 1 T cider vinegar


• 2 t Worcestershire sauce


• 1 t + 2 T canola oil


• 1/4 t pepper


• 4 (4 oz ea) ham slices, boneless and fully cooked


• 1 (8.5 oz) can sliced peaches, drained

How to Make It:


1. Pour the ketchup into a small mixing bowl.
2. Add the brown sugar and mix until sugar has dissolved.
3. Pour in the vinegar, Worcestershire sauce and 1 t of the oil.
4. Sprinkle in the pepper and whisk all the ingredients together until well combined.
5. Brush each ham slice with the ketchup mixture being sure to cover both sides.
6. Place the remaining canola oil into a large skillet.
7. Place the ham slices one at a time into the skillet over medium heat.
8. Cook each slice 7 minutes, turn and continue cooking an additional 4 minutes.
9. Transfer each cooked slice to a warm platter while cooking the remaining ham.
10. Once all the ham slices have been cooked lower the temperature to low.
11. Add the peaches to the skillet and drizzle the remaining ketchup mixture over the top of the peach.
12. Cover and cook 5 minutes.
13. Turn the peaches and cook an additional 2 minutes.
14. Remove the peaches and place over each ham slice before serving.


Serving Size: 4



Sweet Red Apple Slaw


What You Need:

• 1 lg. head of cabbage, shredded


• 4 carrots, shredded


• 2 medium sweet red apples, chopped fine


• 1 C mayonnaise


• 1/4 C sugar


• 2 T white vinegar


• 1/2 t salt


• 1/4 t pepper

How to Make It:


1. Place the cabbage in a large salad bowl.
2. Add the carrots and toss to combine.
3. Place the chopped apples in the bowl and toss again.
4. In a separate bowl, whisk together the mayonnaise, sugar and vinegar.
5. Sprinkle in the salt and pepper and whisk well to combine.
6. Pour the dressing into the cabbage mixture.
7. Toss with 2 forks to cover well.
8. Cover and refrigerate to chill through before serving.


Serving Size: 12


The apples add the sweetness along with color to this slaw. Onions can also be chopped and added along with cashews to make this slaw even better.



Toasted Almond Broccoli with Orange Sauce


What You Need:

• 3 C water


• 3/4 t salt


• 12 C broccoli florets


• 1 C whipping cream


• 1 T orange juice concentrate, thawed


• 1/2 t pepper


• 1/2 C almonds, sliced and toasted

How to Make It:


1. Place the water in a Dutch oven pan over high heat.
2. Sprinkle in the salt.
3. Bring the water and salt to a rapid boil.
4. Place the broccoli florets into the boiling salted water.
5. Bring back to a rapid boil.
6. Reduce heat to medium, cover and cook 10 minutes or until the broccoli is fork tender.
7. Dump the broccoli into a colander and allow the broccoli to drain.
8. Place the broccoli into a serving dish.
9. Place the whipping cream into the Dutch oven pan.
10. Add the orange juice and pepper stirring to combine.
11. Place the pan over low heat and cook, stirring occasionally, for 3 minutes or until the mixture is completely heated through.
12. Pour the sauce over the broccoli.
13. Sprinkle the toasted almonds over the broccoli just before serving.


Serving Size: 12


To toast almonds place them on an ungreased cookie sheet in a single layer.
Toast in a 350 degree oven approximately 8 minutes or until the almonds become a golden brown. Almonds can also be toasted in a skillet for 6 minutes over medium heat and in the microwave on high for 4 minutes. Always remember to stir the almonds often for even toasting and never let them darken any more than a light golden brown.



Creamy Cheese Pearl Onions and Peas


What You Need:

• 1 1/4 t salt, divided


• 1 (10 oz) pkg. pearl onions


• 2 (10 oz) pkgs. frozen peas, thawed


• 4 1/2 t butter


• 4 1/2 t flour


• 1/4 t pepper


• 1 1/2 C milk


• 3/4 C process cheese, cubed

How to Make It:


1. Place 2 in of water into a sauce pan.
2. Sprinkle the salt into the water.
3. Add the pearl onions.
4. Place the pan over medium high heat and bring to a boil.
5. Allow the onions to boil for 5 minutes.
6. Place the peas into the pan with the onions.
7. Reduce the heat to medium low, cover the pan and simmer for 10 minutes.
8. Drain, place in a serving bowl and set aside.
9. Place the butter in a large saucepan over low heat.
10. Allow the butter to melt completely then add the flour.
11. Sprinkle in the remaining salt and the pepper and stir until smooth.
12. While stirring gradually add in the milk.
13. Bring the mixture to a boil.
14. Stirring continuously boil the mixture for 2 minutes or until it begins to thicken.
15. Add the cheese and continue stirring until the cheese has completely melted and the sauce is smooth.
16. Pour the sauce over the onions and peas and stir to coat.


Serving Size: 8


If you want a little color to your onion and peas add a few pimento before pouring on the cheese sauce. If you like nuts add a few chopped cashews or pecans for a crunchy topping.


Creamy Bread Crumb Potatoes


What You Need:

• 5 lbs. potatoes


• 1/2 C + 1 1/2 T butter, divided


• 1/2 C flour


• 2 1/2 C chicken broth


• 2 1/2 C half and half


• 4 egg yolks


• 1/2 C fresh parsley, minced


• 1 1/2 t salt


• 1/2 t pepper


• 1/8 t cayenne pepper


• 1/2 C seasoned bread crumbs

How to Make It:


1. Place the unpeeled potatoes into a large kettle and cover with water.
2. Place the kettle over high heat and bring the water to a brisk boil.
3. Reduce the heat to medium, cover the kettle and cook the potatoes for 15 minutes or until they are just beginning to tender.
4. Drain the potatoes in a colander and rinse under cold water.
5. Allow the potatoes to cool enough to handle.
6. Remove the skins and cut the potatoes into slices.
7. In a saucepan over low heat melt the 1/2 C of butter.
8. Once the butter has melted stir in the flour until smooth.
9. Add the chicken broth and cream.
10. Adjust the heat to medium and allow the mixture to come to a brisk boil.
11. Stirring continuously boil the mixture for 2 minutes or until it begins to thicken.
12. Take the pan off the heat.
13. Place the egg yolks in a small bowl and beat slightly with a fork.
14. Pour 1 C of the hot sauce into the egg yolks and stir to combine.
15. Place the egg mixture into the pan with the remaining sauce.
16. Place the pan over medium heat and stirring continuously add in the parsley, salt, pepper and cayenne pepper.
17. Bring the mixture to a gentle boil and stirring continuously cook for 2 minutes.
18. Set the oven temperature to 375 degrees.
19. Spread 1 C of the sauce into the bottom of an ungreased 3 qt baking dish.
10. Top the sauce in the baking dish with 1/3 of the potatoes.
11. Continue with 2 more layers of the sauce then potatoes.
12. Melt the remaining butter then toss with the bread crumbs.
13. Spread the bread crumbs evenly over the top of the casserole.
14. Bake 35 minutes or until bubbly.


Serving Size: 12


Chocolate Peppermint Meringue Pie


What You Need:

• 2 (1 oz) squares unsweetened chocolate


• 2 T butter


• 1 C + 6 T sugar, divided


• 2/3 C evaporated milk


• 1 t + 1/2 t vanilla extract, divided


• 1 qt. peppermint ice cream, softened


• 1 (9 in) deep dish pie shell, baked


• 3 egg whites


• 1/4 t cream of tarter


• 1/2 t vanilla extract


• 3 T peppermint stick candy, crushed

How to Make It:


1. Place a heavy saucepan over medium heat.
2. Add the chocolate and butter to the saucepan and heat until both are completely melted and smooth, stirring occasionally.
3. Add 1 C of sugar and the evaporated milk to the pan.
4. Continuing cooking, stirring constantly, for 8 minutes or until the sugar has completely dissolved.
5. Remove the pan from the stove and stir in 1 t of vanilla.
6. Allow the mixture to cool to room temperature.
7. Spread half of the ice cream into the baked pie shell.
8. Place the shell and ice cream into the freezer until the ice cream has become firm.
9. Remove and spread half of the chocolate mixture over the firm ice cream.
10. Return to the freezer until set.
11. Repeat the layers one more time.
12. After the second layer of chocolate mixture return to the freezer and leave at least 4 hours or overnight.
13. Place the egg whites, 6 T sugar and cream of tarter into a heavy saucepan and place the pan over low heat.
14. With an electric mixer on low speed beat the ingredients while cooking for 12 minutes or until the mixture reaches 160 degrees on a candy thermometer.
15. Remove from the heat and pour in the vanilla.
16. Beat with the mixer until soft peaks form.
17. Fold the crushed candy into the meringue.
18. Spread the meringue over the top of the pie and return to the freezer until ready to serve.


Serving Size: 8

These easy holiday recipes will make a success of any New Year’s Eve dinner party! Be on the lookout for the blog about New Year’s Eve Snacks that will follow just in time for your planning. Easy holiday recipes make sure you can enjoy your party with your guests.

Easy Holiday Recipes - Christmas Dinner for Two

Easy Holiday Recipes - Christmas Dinner for Two

Before some more Easy Holiday Recipes, let's have a look at Christmas dinner for two. Sometimes we don’t want the big gatherings at Christmas. It could be us and our spouse. If you want to forego the lavish Christmas dinner and share it with a special someone, here are some ideas for a Christmas dinner for two.

Christmas dinner does work even if there are only two people involved. Portion sizes are smaller and you won’t stay in the kitchen all day, but laughs and good memories are still made.

1. You will save money.

There will be less of everything to prepare when dinner is for two instead of twenty. If you still want leftovers, cook dishes in servings of four. This way, just enough is leftover for one maybe two meals so you won’t get tired of eating it.

2. Turn the Christmas dinner into a romantic meal.

Add candles to the table and set formal place settings. Both of you can dress for the occasion even if it is in your living room.

3. Prepare a Christmas dinner menu in advance.

It won’t be a big menu, but you can do it together. Fixing the meal together is also romantic. Talk over old times when you were dating or of Christmases past.

4. A Christmas dinner for two is not a solemn affair.

We are talking about choosing to celebrate away from the large gathering of relatives. You can certainly visit family for dessert or at some other holiday event.

5. You can still eat turkey with all the trimmings.

Cook a small turkey breast instead of a large whole turkey. Buying a bag of breadcrumbs to make the dressing should provide at least four servings of stuffing.

6. Order your dinner and pick it up.

Most grocery stores provide Christmas dinner options for small gatherings even as small as two. If you still want to make your Christmas turkey breast, order the side dishes and desserts from the grocery store. Their menu specifies serving sizes and prices. Order well in advance so there will be no problems with your order.

7. Try something new.

Since there is no one to impress, try some of those Christmas side dishes you’ve seen on Food Network cooking shows. Set up a taste testing for the two of you along with some wine to make the food taste better.

Christmas dinner doesn’t have to involve the entire family to be special. Spending quality time with our significant other at the holiday dinner table is a rewarding experience as well.

Easy Holiday Recipes - Christmas Hens for Two

What You Need For This Easy Holiday Recipe:

*2 T onion, chopped fine
*1/3 C long grain rice, uncooked
*4 T butter, divided
*1/2 C cream of celery soup
*3/4 C water
*1 T lemon juice
*1 t chives, dried
*1 t parsley flakes
*1 chicken bouillon cube
*2 (1 1/4 lb) Cornish hens
*1/2 t salt
*1/4 t pepper
*1/2 t tarragon, dried

How to Make It:

1. Place 2 T butter in a large skillet over medium heat and allow the butter to melt completely.
2. Stir in the onion along with the rice.
3. Cook for 3 minutes, stirring occasionally, until the rice has begun to brown.
4. Pour the soup into the skillet and stir to combine.
5. Add the water, lemon juice, chives, parsley and bouillon cube being sure to stir well to combine the ingredients.
6. Allow the mixture to heat to a steady boil.
7. Reduce the heat to low, cover the skillet and allow to cook 25 minutes or until all the liquid is absorbed and the rice is tender.
8. Remove the skillet from the heat and allow the mixture to cool enough to handle.
9. Clean the hens with cold water and pat dry with paper towel.
10. Sprinkle the salt and pepper into both hen cavities.
11. Stuff the two hen cavities with the rice mixture.
12. Place the oven temperature at 375 degrees and allow the oven to heat.
13. Place a rack in a large baking pan.
14. Lay the hens' breast up on the rack.
15. Melt the remaining butter in a microwave safe bowl on high for 1 to 2 minutes.
16. Add the tarragon to the melted butter and stir to combine.
17. Brush the hens with the butter mixture.
18. Cover loosely with foil and bake 45 minutes being sure to baste with the butter mixture about every 10 minutes.

Serving Size: 2

Saucy Cinnamon Apple Cocktail


What You Need:

* 1 TBSP lemon juice
* 2 C apple juice
* 2 cinnamon sticks
* 1/2 tsp. grated lemon peel
* 1/4 tsp. salt
* 2 Red Delicious apples, cored, peeled and diced
* 1 1/2 C pineapple chunks, in their own juice
* 1 orange, peeled and sectioned

How to Make It:

1. Pour the lemon juice and the apple juice together in a large saucepan.
2. Place the pan over medium high heat and bring juices to a rapid boil.
3. Once boiling add the cinnamon sticks, lemon peel and salt and stir well.
4. Bring mixture back to a rapid boil.
5. Reduce heat to medium low and cook, uncovered 10 minutes.
6. Remove from heat and allow cooling for about 15 minutes.
7. Place the apples, pineapple and orange segments into a large mixing bowl.
8. Remove the cinnamon stick from the juice mixture.
9. Stir the juice mixture to be sure all the flavors are incorporated together.
10. Pour the juice mixture over the fruit being sure to completely cover the fruit.
11. Seal and refrigerate at least 2 hours before serving.

Serves 4

Orange Glazed Carrots

Ginger not only livens up so many recipes but it also is used to ward off colds and flu!!

Ingredients:

* 1 pound of fresh or thawed frozen baby carrots
* 1/3 cup of orange marmalade
* 2 tablespoons of butter
* 2 teaspoons of Dijon style mustard
* 1/2 teaspoon of grated fresh ginger

Instructions:

1. Cook carrots in saucepan and drain or steam them, whichever you prefer.
2. Return carrots to saucepan and stir in the butter, mustard, marmalade and ginger.
3. Mix well.
4. Simmer on medium setting stirring frequently until carrots are glazed.

This makes a great side dish to any lunch meal. It can also be served as an appetizer or snack as well.

A Different Green Bean Dish

Were you put in charge of the green bean dish this year? Spice it up!

Ingredients:

* 1 tablespoon olive oil
* 1 onion, finely chopped
* 6 cloves garlic, finely chopped
* 6 links spicy pork sausage, sliced
* 1 cup water
* 2 pounds frozen green beans
* Seasoning salt to taste

Instructions:

1. Sauté the garlic and onion until tender
2. Add sausage to skillet and brown all over.
3. Add 1 cup of water and bring to a boil.
4. Now add the green beans.
5. Cover, reduce to a simmer and let cook for about 30 minutes until green beans are ready.
6. You may need to add a little more water about half way if it starts to get low.
7. Season to your tastes.

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Fun Holiday Recipes - Planning a Christmas Dinner Party

Easy Holiday Recipes - Planning a Christmas Dinner Party

Why are you looking for easy holiday recipes? I do not think that is a very good question! Let us look at planning a Christmas dinner party and then move on to the easy holiday recipes.

We all love spending time with family and friends during Christmas to share the blessings of the season. A very good way to do that is hosting a Christmas dinner party for your friends. Here are a few tips when it comes to planning the perfect party for the holidays.

A Christmas dinner party is an elegant affair. People get a chance to dress up and mingle with coworkers and other friends in an adult setting. It is as much fun as it is formal.

1. Invite guests at least three weeks in advance.

The Christmas engagement calendar fills up fast and you want to get your dinner party on the roster. Host a Christmas dinner party for your office department. For a dinner party that is purely personal, invite friends and their dates or spouses. Specify on the invitation that it is for adults only. This gives everyone time to find a sitter for their children.

2. Plan the menu.

On the invitation ask if anyone has any special dietary concerns. There could be vegetarians in the group but here we are more concerned with food allergies or conditions such as diabetes. Plan the food courses accordingly so no one feels left out.

3. Get back to your guests if they do not respond.

If everyone hasn’t responded a week out from the Christmas dinner party, contact them with a quick message just in case they forgot. For sit down formal dinners having an accurate head count is necessary to be sure there is enough food for everyone. As a standard rule of thumb, allot at least two pounds of food per person attending the dinner party.

4. Decide on cooking or catering.

There is nothing wrong with catering a dinner party. Cooking can be an all day affair and no one wants to be stuck in the kitchen during their own dinner party. The host or hostess wants to mingle with the rest of the guests. If you decide to cook, keep the menu simple and opt for a buffet presentation instead of table service.

5. Set up the table and decorate a day in advance.

This way, if anything is missing, there is time to go out and find it. Leave glasses until the last minute so they don’t gather lint and dust particles overnight. After setting the table, go ahead and clean up a bit especially in the common areas where guests will be mingling.

6. Lay out the food a half hour before guests arrive.

If a caterer is handling the affair there are no worries there. For a home cooked buffet style dinner party, light the liquid fuel under the food pans half an hour before guest arrive so the food will be warm.

An elegant dinner party is a nice way to get to know coworkers away from the office or to relax with friends you don’t see much of during the year. Everyone has a chance to show off their best holiday clothes and share a few laughs.

Now let us have a look at some really easy holiday recipes:

Balsamic Turkey Breast with Cranberry Sauce


What You Need:

• 1 (7 lb.) turkey breast
• 6 tbsp. balsamic vinegar, divided
• 3 tsp. rosemary, crushed
• 3 tsp. thyme, crushed
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tbsp. olive oil
• 1 1/2 C frozen fruit punch concentrate
• 1 1/2 C cold water
• 1 (10 oz.) pkg. dried cranberries
• 2 tbsp. cornstarch

How to Make It:

1. Using 2 tbsp of balsamic vinegar rub the turkey breast on all sides well.
2. Sprinkle the turkey with the rosemary, thyme, salt and pepper.
3. Place the turkey breast on a rack that has been placed in a large roasting pan.
4. Bring the temperature of the oven up to 350 degrees.
5. Place the turkey breast in the oven for 45 minutes.
6. After 45 minutes, baste the turkey again with 2 tbsp of the vinegar.
7. Return the turkey to the oven and continue roasting an additional 45 minutes or until the internal temperature of the turkey is 170 degrees.
8. Remove the turkey and allow standing 20 minutes before carving.
9. Place the fruit punch concentrate and water into a large saucepan over medium high heat.
10. Stir the cranberries into the mixture.
11. Bring the mixture to a heavy boil.
12. Place the heat on low and continue cooking 5 minutes.
13. Place the remaining 2 tbsp of the vinegar into a bowl.
14. Add the cornstarch and whisk until completely combined.
15. Add the vinegar mixture to the cranberry mixture after 5 minutes.
16. Continue heating, stirring constantly, until the mixture reaches desired thickness.
17. Pour the cranberry sauce over the turkey after carving.

Serves 8

After carving the turkey, place it on a platter that has been warmed in the oven . This ensures that the turkey stays warm and moist for all your guests to enjoy.

Honey Mustard Turkey Breast Microwave Style


What You Need:

• 1 (7 lb.) turkey breast, thawed
• 2 tbsp. unsalted butter
• 1/4 tsp. curry powder
• 1/2 tsp. ground ginger
• 2 tbsp. Dijon style mustard
• 1/2 C honey

How to Make It:



1. Place a plastic rack into a large deep sided microwavable dish.
2. Place the turkey, breast side down, on the rack.
3. Melt the butter in a microwavable safe bowl on high heat for 15 seconds.
4. Once melted completely add the curry, ginger, mustard and honey to the bowl.
5. Stir until all the ingredients are completely incorporated together.
6. Baste the turkey skin with the honey mustard mixture.
7. Cover the turkey with wax paper.
8. Microwave the turkey on high for 14 minutes.
9. Rotate the turkey 1/4 turn and baste again.
10. Continue cooking for 13 minutes.
11. Remove the turkey from the microwave.
12. Drain off any juice that has gathered in the dish.
13. Turn the turkey breast side up and baste with the honey mustard mixture.
14. Re-cover with wax paper.
15. Microwave on medium high temperature for 28 minutes or until the internal temperature reaches 170 degrees.
16. Remove the turkey from the microwave and cover with aluminum foil.
17. Allow the turkey to set covered for 20 minutes before carving.



Serves 8

By covering the turkey with foil after removing it from the microwave you allow the turkey to continue cooking through and the heat to equalize making the turkey moist and juicy when carved.

Not So Everyday Apple Salad


What You Need:



• 4 Granny Smith apples, peeled, cored and sliced
• 1 (16 oz.) can julienne beets, drained
• 1/2 C radishes, sliced
• 1/4 C green onions, sliced
• 1/4 C vinegar
• 1/4 C olive oil
• 1 tsp. sugar
• 1/4 tsp. salt
• 1/8 tsp. pepper



How to Make It:



1. Place the apple slices in a large mixing bowl.
2. Add the beets, radishes and onions.
3. Toss to combine.
4. In a separate bowl whisk together the vinegar and olive oil.
5. Add the sugar, salt and pepper and mix together well with a rubber spatula.
6. Pour the mixture over the apple mixture.
7. Seal tightly and refrigerate at least 2 hours.
8. Toss well before serving to reincorporate the flavors.



Serves 6

To give this salad a little zip, add a couple of drops of hot sauce to the dressing before pouring over the apples.

Christmas Time Bonbons

What You Need:



• 4 1/2 C confectioner’s sugar
• 2/3 C sweetened condensed milk
• 1 t vanilla
• 1 teaspoon almond extract
• Red and green food coloring



How to Make It:



1. Place the sugar into a large mixing bowl.
2. Pour in the milk, vanilla and almond extract.
3. Blend the mixture together well.
4. Separate the mixture into 2 separate bowls.
5. Add the red food coloring to one bowl and the green food coloring to the other bowl.
6. Knead the mixtures with your hands until smooth and creamy.
7. Cover both bowls with a damp kitchen towel.
8. Refrigerate both for 24 hours.
9. Remove the bowls and form both mixtures into balls.
10. Place the balls on wax paper and keep refrigerated until ready to eat.



Serving Size: 4 dozen

These wonderful Christmas colored bonbons can be dipped in chocolate, butterscotch or caramel. They can also be rolled in colored sugars or powered sugar for a special treat.

I will be back on another day, probably tomorrow, with more easy holiday recipes!
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Easy Christmas Dinner - Planning a Family Christmas Dinner

Easy Holiday Recipes

Easy Christmas Dinner - Planning a Family Christmas Dinner

It is one of the two times a year that families are guaranteed to get together for a meal. Christmas dinner with family is a big deal in most households. But, this year, plan ahead so that more time is actually spent with the family and not slaving over a hot stove.

For an easy Christmas dinner, planning saves not only time but money when it comes to having a family gathering. At Christmas, most families are filled with good cheer and a longing to reconnect. Let the family Christmas dinner be the culmination of that celebration.

Here are a few tips for an easy Christmas dinner to help that dinner turn out to be a delight instead of a disaster.

1. Find out who is coming.

We are talking about family so most people will probably attend. But, there will be the person who has to work or is out of town and can’t make it because of the weather (it does snow in a few places around Christmas!).

2. Ask everyone to bring something.

Obviously if they are traveling by plane that will be difficult, but for family members who are driving in or live nearby, it is okay to ask them to bring a vegetable dish or a dessert to the Christmas dinner. The others can pitch in on the preparations when they arrive.

3. Make side dishes in advance of the Christmas dinner.

We all like to sit and smell the delightful flavors wafting from the kitchen but that’s impractical when serving dinner to a sizable group. Before you know it, the entire house would be overheated and there would be dishes piled up in the sink for someone to wash. Fix and freeze as many side dishes as you can. A few hours before the meal, take them out and warm them up.

4. Cook the turkey early.

Turkey is the main course at most traditional Christmas dinners. Roasting the turkey early leaves plenty of room in the stove to fix smaller dishes together. It takes several hours for a turkey to cool completely, so by dinnertime, it will still be warm enough to serve without reheating the entire bird.

5. Serve dinner buffet style.

Let everyone serve themselves. Have a communal blessing over the food and then whoever is hungry can eat. It is not the sit down at the table dinner we all envision from our youth, but it is more practical. Some people like to eat early and some will be watching sports on television.

Planning a Christmas dinner for the family is about the fellowship as much as it is about the meal. Use the above tips to share the cooking and spend more time reminiscing with family and friends. Implement these easy Christmas dinner tips and have a delightful Christmas and enjoy the company!

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Flipped Butter Turkey


What You Need For This Recipe:

* 1 (13 lb.) whole turkey, thawed
* 1/2 C butter
* 1 C water

How to Make It This Recipe:

1. Remove the giblets and neck from inside the turkey cavity.
2. Clean the turkey well with cold water and pat dry inside and out.
3. Set the oven temperature to 350 degrees and allow the oven to heat up.
4. Place the turkey breast down in a large roasting pan.
5. Insert 1/4 C of the butter into the cavity of the turkey.
6. Place the remaining 1/4 C of butter around the turkey in the roasting pan.
7. Carefully pour the water into the pan so you don't splash the turkey.
8. Cover the turkey tightly with a piece of aluminum foil.
9. Roast 3 hours or until the internal temperature of the thickest part of the thigh reaches 180 degrees and juice runs clear.

Serves 12

This recipe is one of the simplest ways to roast a turkey. The butter makes the turkey very moist and enhances the flavor. More water can be added 1/4 C at time during roasting if necessary.

Roasted Lemon Rosemary Herbed Turkey


What You Need For This Recipe:

* 2 tbsp. oil from a jar of oil packed sun dried tomatoes, divided
* 4 tsp. fresh rosemary, chopped
* 1 tbsp. garlic, minced
* 2 tsp. lemon peel, grated
* 1 (12 lb.) whole turkey, thawed
* 3 (14 oz.) cans chicken broth, divided
* 1 large onion, cut into wedges, divided
* 6 oil packed sun dried tomatoes, chopped and divided
* 1/4 tsp. salt
* 1/4 tsp. pepper
* 1 lemon, quartered
* 3 garlic cloves, crushed

How to Make It This Recipe:

1. Place 2 tbsp of the oil from the tomatoes into a mixing bowl.
2. Add the rosemary, minced garlic and lemon peel.
3. Use your hands to loosen the skin of the turkey over the breast area.
4. Rub the oil mixture under the skin and over the flesh of the turkey.
5. Place the turkey in the refrigerator for 1 hour.
6. Place 1 C of the broth, half of the onion wedges and half of the sun dried tomatoes in the bottom of a roasting pan.
7. Place a rack that has been sprayed with a non stick cooking spray into the pan.
8. Bring the oven temperature to 350 degrees.
9. Rub the turkey with the remaining 1 tbsp of oil.
10. Sprinkle the salt and pepper over the entire turkey.
11. Place the turkey on the rack in the roasting pan.
12. Squeeze the lemon over the turkey and then place them in the turkey cavity.
13. Add the remaining onion, tomatoes and crush garlic in with the lemons.
14. Place a foil tent over the breast area of the turkey.
15. Roast 1 hour and then remove the foil.
16. Pour the remaining broth into the bottom of the pan and return the turkey to the oven.
17. Roast an additional 2 hours or until the internal temperature of the thigh reaches 180 degrees.
18. Allow the turkey to rest 25 minutes before carving.

Serves 12

Herb Seasoned Roasted Turkey


What You Need For This Recipe:

* 2 tbsp. butter, softened
* 1 tbsp fresh sage, chopped
* 1 tbsp. fresh thyme, chopped
* 1 tbsp. garlic, minced
* 1 apple, peeled, cored and cut into wedges
* 1 onion, cut into wedges
* 1 (12 lb.) whole turkey, thawed
* 2 (14 oz.) cans chicken broth, divided

How to Make It This Recipe:

1. Place the softened butter into a mixing bowl.
2. Add the sage, thyme and garlic and mix until all the ingredients are incorporated together well.
3. Prepare the turkey by removing the neck and giblets and rinsing under cold water.
4. Drain any excess water from the turkey cavity and pat the outside dry with paper towel.
5. Rub the butter mixture over the entire turkey.
6. Fill the turkey cavity with the onion and apple wedges.
7. Spray a rack with a non stick cooking spray and place it in a shallow roasting pan.
8. Place the prepared turkey on the rack in the roasting pan.
9. Set the oven temperature on 350 and allow the oven to preheat.
10. Loosely tent foil over the turkey breast.
11. Pour 1 C of the broth into the bottom of the pan and if there are any apple and onion wedges left over place them in the pan also.
12. Bake 1 hour and then remove the foil.
13. Add the remaining chicken broth to the pan and return the turkey to the oven.
14. Continue roasting for 2 hours or until the internal temperature of the breast reaches 170 degrees.
15. Remove from the oven and allow standing 20 minutes before carving.

Serves 12

Use a roasting pan that fits the turkey size. The pan should be 3 to 4 inches deep with 2 inches open on each side the turkey. If it's too wide the juices will evaporate too quickly. Also be careful with the weight of the pan. Make sure you can safely lift the pan with the bird in and out of the oven.

These Easy Holiday Recipes will make your Christmas dinner that much easier and fun.

Do you want to make your Christmas Dinner that much more special? Why not have a look at the amazing e-book Americas Most favorite Recipes with lost of famous restaurant recipes you can prepare right at home?

Download these Secret Restaurant Recipes now. Access Is Instant!