CHRISTMAS COOKIN: Post your fav. Christmas dishes & directions here!

[Streyeder]

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I LOVE Christmas season. The cookies, breads, seafood extravaganze on the 24th, baked ham, Turkey, etc! Man, it's a great month to love food!

Please post all of your favorite dishes so that some of the rest of us can try them out. (I'll try to get some to post when I get home, mom has them all. )

[bayoutider]

We started the tradition of Prime Rib for Christmas in 1980. We had just about enough of the turkey by then. We now have Turkey for Thanksgiving, Prime Rib for Christmas, and Ham for New Years.

Prime Rib:

3-4 ribs first cut loin end. @ 6-7 lbs
Salt, pepper, garlic powder
olive oil spray

Let roast sit about an hour to come to room temp. Spray with olive oil and season with salt, pepper, garlic powder. The olive oil helps the seasoning stick to the meat.

Preheat oven to 325F. While oven is preheating, over 2 burners sear the roast on all sides. Remove roast from pan and put rack in. Lay roast in rack, fat side up, bone side down. If there is not much top fat I sometimes put a piece of suet (fancy name for fat you can get from the butcher) or a couple slices of bacon on top.

Cook roast for about 20 min per pound or till thermometer reads 130F. Let stand at least 20 minutes before cutting.

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Daddy's Taters

5 lb bag of medium red potatoes, washed, eyes removed and bad spots cut off
pint of heavy cream
1 cup butter
1 tbsp flour
2 cups grated cheese (romano, gruyere, or parmesan)
salt and pepper
Chopped chives and parsley

Boil potatoes till fork tender, drain and put in serving dish.
In a separate pan heat cream, butter, flour, cheese, salt and pepper. When sauce is smoothe and creamy pour over potatoes and mix well.

Garnish wiith chopped chives and parsley.

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Other traditions are Red Velvet cake and homemade candy.

[BamaLuver]

We enjoy our turkey & dressing so much at Thanksgiving -- we do it again on Christmas day! Of course, we also add either a roast or ham for those that might prefer something other than turkey.

My sister usually hosts the family for dinner on Christmas Eve -- and she usually does a lot of small finger foods. We have wings, chicken salad croissants, cheese & sausage dip, spinach dip, macaroni salad, and BBQ cocktail sausages -- delicous!

My other fav's for the season are divinity, and fudge. My sister makes a great cookie for Christmas (some type of sugar cookie with green icing). The kids love them. I'll have to get that recipe!

Bayou: That prime rib sounds wonderful -- that's one of my fav's!

[SavannahDare]

Here are some that only make an appearance at Christmastime:

SWEET POTATO SOUFFLE
2 cups mashed sweet potato
1 cup sugar (I'm going to sub Splenda this year)
1/4 tsp salt
2 eggs
1/2 cup evaporated milk
1/2 stick butter or margarine (softened)
2 tsp vanilla
Blend all the above with hand mixer til smoothe, then pour into 8" or 9" casserole dish. Bake in a preheated 350 degree oven for 25 mins. Remove and sprinkle with the following topping:
1 cup light brown sugar
1 cup chopped pecans
1/3 cup sifted flour
1/2 stick melted butter or margarine
1 tsp vanilla
Combine all topping ingredients in a single dish while souffle is baking. It will be VERY sticky and will require you to use your hands to sprinkle on top of souffle. Return freshly topped souffle to 350 degree oven for an additional 10-15 mins or until topping is bubbly. Remove from oven and let sit 15-20 minutes before serving. This is also excellent served cold as a leftover.
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CHERRY DUMP CAKE
crust: 1 box yellow cake mix, 1 stick margarine or butter (softened), and 1 egg
filling: 1 16 oz. can of cherry pie filling
topping: 2 eggs, 8 oz. softened cream cheese, and a 16 oz. box of confectioner's sugar

-mix crust ingredients and press into ungreased 9x13" glass baking dish
-pour cherry pie filing on top of crust and spread evenly
-combine topping ingredients in a large bowl and blend til smoothe, then pour evenly over pie filling and crust
-bake in preheated 350 degree oven for 35-45 mins or until crust is golden and slightly pulled away from pan corners.
-remove from oven and let cool. Serve at room temp OR excellent served cold
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PEANUT BUTTER BON-BONS
1 jar creamy peanut butter
1 16 oz box of confectioner's sugar
1 stick butter or margarine (melted)

-mix well, shape into 1" balls, stick a toothpick in each one, place on wax paper and place in freezer for 1 hour.
-melt 1 bag Nestle's semi-sweet chocolate chips either in microwave or on stove top, stirring frequently.
-dip bon-bons in chocolate one at a time, shaking off excess then placing on either wax paper or non-stick tin foil.
-refrigerate to set (about 1-2 hours), then remove toothpicks and serve.
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CHESS PIE
1/2 cup sugar
1/2 cup light brown sugar
1/8 cup sifted flour
1/4 tsp salt
1/4 cup milk
1/4 cup butter or margarine
1 egg yolk
1 egg
1/2 tsp vanilla
1 9" unbaked pie crust

-Combine sugars, flour and salt. Pour in milk and add butter, place in a medium pan and heat over low heat, stirring constantly until sugar dissolves and butter is melted. Remove from heat and set aside to cool.
-Whisk egg yolk, egg and vanilla in a bowl until smoothe. Slowly whisk in cooled sugar mixture. Pour this into the pie crust.
-Bake for 25 minutes, then lower oven temp to 250 degrees and bake another 25 minutes or until edges are lightly browned and top is puffy.
-Remove from oven and let cool thoroughly before serving.

[BamaLuver]

I'll have to try those peanut butter Bon-Bon's. The way my family goes through peanut butter cups -- they should love those!

[exiledNms]

Our family fave at Casa exiled is the Christmas Day breakfast of sausage & egg casserole.

mrs. exiled also makes a really fun hot chocolate mix of chocolate & ground up peppermint. Excellent gift idea!

Recipes forthcoming shortly...

exiled

[exiledNms]

	Quote:	exiledNms
	Our family fave at Casa exiled is the Christmas Day breakfast of sausage & egg casserole. mrs. exiled also makes a really fun hot chocolate mix of chocolate & ground up peppermint. Excellent gift idea! Recipes forthcoming shortly...

Ok, here they are:

Sausage & Egg Casserole
1 lb pork sausage
6 eggs
3 slices white bread, cubed (trust me! It works great!)
2 c. milk
1 tsp. salt
1 tsp dry mustard
1 c. grated sharp cheese

Saute & drain sausage; beat eggs with mile, salt, mustard. Layer bread crumbs, sausage, & cheese in well-greased 9X13 baking dish. Pour egg mixture over all. Refrigerate overnight. Bake @ 350' for 40 minutes.

Easy to make, & mrs. exiled really likes the "refrigerate overnight" part. We wake up on Christmas morning, drink coffee, put on the casserole, tear into presents, & then feast! And all four exileds really like this.

Minted Hot Cocoa Mix
3 4-1/2" sticks hard peppermint candy
1 cup powdered non-dairy coffee creamer
1 cup sifted powdered sugar
1/4 cup cocoa

Place candy in heavy duty zip-top plastic bag; crush with mallet. (Or use a bass-o-matic type processor to grind it up...anyone remember that old & most-excellent Saturday Night Live skit??) Combine crushed candy & remaining ingredients. Store in airtight container. Yield's 2.25 cups of mix. *For a mocha mix, add 1/2 cup of instant coffee*

When adding this to water, mix it far stronger than normal hot chocolate mix.

Note that I'm a pretty ordinary-taste kind of guy, and I love this stuff. As I say, it makes easy & much-appreciated & creative Christmas gifts.

So there you have Christmas @ casa exiled...nothing fancy, but I predict that our kids & their families will still be doing the casserole & the minted HC 30 years from now...

exiled

p.s. - streyder, you mean you're over there amongst the heathen aubies without your Mom's recipes? Be careful, or you'll be posting recipes for possum souffle with creek-slung chiltlins on the side...

[Brtraker]

Now just tell me what is wrong with crik-slung chitterlings? Actually I prefer mine stump-whupped first, and then crik-slung......

[exiledNms]

	Quote:	Brtraker
	Now just tell me what is wrong with crik-slung chitterlings? Actually I prefer mine stump-whupped first, and then crik-slung......

Ahh...another fan of the late, great Jerry Clower...