Annual Christmas Recipe Thread

gingerbreadTime for your favorites folks. We’ll bump the thread later this week, so if you want to start with snacks, appetizers, and treats that’s fine and you can come back later and add your best ham recipe or Aunt Polly’s green beans. Whatever works for you.

Has your menu changed throughout the years, or is it the same favorites your family has always loved? We kind of have it both ways in our family. We used to have a huge breakfast after Midnight Mass (with gravy nyet, made from bacon grease ZM) but we’ve had to bump the breakfast up to morning hours thanks to the three little ones who really make our Christmas special now.Β 

In the evening we will have the turkey and dressing, ham, sweet potato casserole, corn pudding, broccoli casserole, home made bread and rolls, derby pie and cherry dump cake with fresh whipped cream. Throughout the years the vegetables have changed, except for that sweet potato casserole, and the turkey and ham recipes have been updated. The rolls are still my husband’s grandmother’s recipe.

In the mean time, gifts from my home feature old favorites like really, really good home made chex mix, some long time favorite cookie recipes, and a new favorite the last few years called Christmas Crack, as well as home made breads.

We hope your week of last minute shopping, wrapping, preparations in the kitchen and getting ready at your home will be times of joy for you and yours. Merry Christmas Treepers.



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641 Responses to Annual Christmas Recipe Thread

  1. MTeresa says:

    God bless you Menagerie and all the other writers/mods for CTH.

    We do seafood risotto for Christmas eve (7 fishes) and this year, it’ll be a turkey with all of the trimmings for Christmas day. I don’t have a recipe to share right now, but just wanted to thank all of you. Reading the comments on this site is a shining point of sanity – gives me hope for the country πŸ™‚

    Liked by 8 people

  2. 18CatsInOH says:

    Hi all–this year I am actually skipping all the festivities (including the endless cooking and baking) because I just moved out of my house last weekend. Unfortunately, my new house doesn’t close until the end of January, so I am living temporarily with a couple from church. I’ll be changing from 18CatsInOH to 22CatsInTN–yeah, the feral population grew.

    In a way its kind of nice not to be cooking for a cast of thousands, but on the other hand, sniff, no Christmas tree, no decorations, no cats batting around fragile ornaments. It seems almost, gasp, sane!

    Anyway, since all my recipes are packed in storage, here’s just my quick go to recipe for fresh cranberry relish:

    1 package fresh cranberries
    1 cup water
    1 cup sugar (I think–ya better check the package to make sure you don’t overdo it–sorry!)
    Grated peel from an orange or about 1 1/2 tsp dried orange peel (you can always go up or down on this ingredient to your personal taste) *Optional

    Add water to medium pan. Add sugar slowly stirring constantly until all sugar is soaked. Add cranberries and orange peel if using. Bring to boil over medium heat, stirring occasionally. Boil 5 minutes or until most of the cranberries have popped. Remove from heat and pour into decorative small bowl. Cover and refrigerate overnight or a minimum of 4 hours until set.

    Honestly, it is SOOOOOOOOOOOOOO much better than a can. Every time I serve it, people ooh and ahh over it.

    Merry Christmas all, good Treepers!

    Liked by 6 people

    • Plain Jane says:

      Sounds good. I’ve done a quicker, similar recipe.

      Two packages of rinsed and sorted cranberries, one small jar of sweet orange marmalade, some butter- maybe a stick or half a stick, depends :-), a dash of cinnamon, and broken walnuts if wanted.

      Put all in a greased shallow Corningware or a pan that fits quantity and cook in oven, covered for the first 20 minutes. Stir, check for desired consistency, and continue baking till bubbly – maybe about another 10-20 minutes depending on quantity and desired consistency.

      I love that I don’t have to mess with sugar nor oranges when using a quality marmalade.

      Liked by 1 person

    • LULU says:

      My late Mother always made her own – believe this is like recipe on package of Ocean Spray cranberries. She omitted orange peel. We like our cranberries β€œstraight”. I remember hearing the cranberries popping! Good stuff and so very easy.

      Liked by 2 people

      • 18CatsInOH says:

        Yep, it’s their recipe, which I dude up a bit. I make it both ways with or without orange peel, depending on who my guests are and knowing their tastes. I’ve also been known to throw in some chopped walnuts for extra crunchiness!


  3. WeeWeed says:

    I will share my late grandma’s secret recipe for the perfect pumpkin pie with y’all infidels. You know how the recipe is on the can of every can of Libby’s-Libby’s-on-the-label-label-label –
    Double everything except the pumpkin. Cook as directed, and if it carmelizes a bit on the top, it’s perfect! The end.
    And it makes 2 pies!! πŸ˜€

    Liked by 1 person

    • pyromancer76 says:

      This is one my family’s favorite old-timey recipes, too, with a little improv for personal taste.

      Liked by 1 person

    • wanthetruth says:

      …then you’ll like-it-like-it-like-it-on-your table-table-table… can’t imagine how long it’s been since that product jingle has run through my mind, years and years and years for sure! Kind of fun to remember, thanks WeeWeed πŸ™‚

      Liked by 1 person

  4. John Galt says:

    Marlboro — it’s what’s for dinner. Old Christmas ad filmed at my grandparents’ ranch. I was inside watching one of the film crew throw oily rags in the fireplace to make lots of chimney smoke. When I told him that seemed pretty fake, he told me that they also put marbles in soup to make it look chunky on TV commercials.

    Liked by 4 people

  5. regedit says:

    Put a carp into a pot-pour 100g of Scotch over it,pour 100 g of
    Gin over it,pour 100 g of Bourbon over it,pour 100g of vodka over the carp
    Next -trow the carp away and there you GO

    Make sure the carp is dead because the son of a bi+ch will drink it all

    Liked by 2 people

  6. Elizabeth says:

    Apple Tart Tatin with Amaretto Whipped Cream
    6 or 7 firm, tart apples such as Gravenstein, King or Northern Spy
    1/4 cup (50 mL) unsalted butter, softened
    1/2 cup (125 mL) granulated white sugar
    1/2 teaspoon (2 mL) cinnamon
    1 (7 ounce/198 g) package frozen puff pastry dough, fully thawed but still cold
    2 tablespoons (30 mL) amaretto liqueur
    2 tablespoons (30 mL) icing sugar
    1/4 cup (50 mL) toasted slivered almonds
    1 1/2 cups (375 mL) 35% whipping cream
    Peel, core and quarter apples. Coat bottom and sides of a 10-inch (25 cm) cast iron or other heavy-bottomed skillet with butter; sprinkle evenly with sugar and cinnamon. Beginning at outside edge of pan, make a concentric circle by placing apple slices tightly together, flat side down. (The apple edges will rise above the top of the pan.)

    Place pan on a burner set to medium-high heat. The sugar will begin to caramelize and mix with the juices. Do not disturb apples as the sauce boils. Cook for 20 minutes until the caramel is golden brown.

    Transfer pan to centre of a 375ΒΊF (190ΒΊC) oven; cook for 30 minutes, or until apples are soft. Place foil or baking sheet on lower rack to catch any spillovers.

    Roll puff pastry out to a 12-inch (30 cm) round. Remove pan from oven and place pastry on top, using a knife to tuck pastry edges around apples. Bake for another 30 minutes, until pastry is golden brown and crisp. Set aside to cool. Using a mixer, beat together amaretto, icing sugar and whipping cream until stiff and fluffy.

    When tart has cooled to room temperature, tip it out onto a tray. Slice as you would an apple pie. Sprinkle with toasted almonds and garnish with a generous dollop of whipped cream.

    Makes 8 servings.


  7. moe2004 says:

    Let the cooking begin! Off to a rocky start, my back went out two days ago. Fortunately I had the house pretty much set, and most of the gifts wrapped. My sweet son came to the supermarket with me yesterday and did all the lifting, thank God for heating pads. Today I start the prep for my annual Christmas Eve feast. Here is my menu.
    Stuffed Mushrooms with ricotta and sausage
    Homemade onion dip with veggies and chips
    Baked shrimp with homemade cocktail sauce
    Prime rib with garlic and herb rub
    Potato casserole
    Roasted broccoli
    Pillsbury rolls, because some kids never grow up.

    I’m going to buy a cake tomorrow. If anyone wants a recipe shout out, repeated breaks my with my heating pad will be needed. Merry Christmas my friends!

    Liked by 1 person

    • Merry Christmas moe2004! Hope the back eases up for you and God bless your son.

      Liked by 2 people

    • LULU says:

      their, not there


    • LULU says:

      My Reply was dumped. Typo in email addy. Was recommending IcyHot roll-on liniment or their Extra Strength cream for your back. I am especially fond of the roll-on. So easy and it works fast. Best stuff since the liquid Tiger Balm I bought years ago in China.

      Liked by 1 person

    • LULU says:

      How do you do the Baked Shrimp?


    • Bob Thoms says:

      Good luck with that back; my doc always recommended Ibupropen and cold pack, not heat……and keep moving, try not to let it lay you up too much.

      merry christmas

      Liked by 1 person

      • moe2004 says:

        Thank you, I’m busting my butt in the kitchen it seems the worst has past. Enjoying my music and the Christmas spirit, Merry Christmas to you too.


    • Badseed says:

      How about the recipe for the stuffed mushrooms please?


      • moe2004 says:

        Usually make a double batch of the stuffing for a party and freeze half for Christmas Eve, just have to stuff the fresh mushrooms and bake. I add a quarter pound of cooked sweet Italian sausage to this recipe before stuffing. It comes from one of my favorite cookbooks, The North End Italian Cookbook, by Marquerite DiMino Buonopane and yes that is the correct spelling. Getting the correct recipe from some of the old Italian ladies is like pulling a tooth. This is The North End in Boston, I think the book is out of print, really could use another mine is falling apart due to the many times I use it.
        10 large mushrooms
        1/4 cup fresh bread crumbs
        2 garlic cloves pressed
        1 tablespoon fresh parsley
        2 medium eggs
        1/2 cup ricotta
        2 tablespoons fresh parmesan
        Salt and pepper to taste
        2 tablespoons olive oil
        1. Wipe mushrooms with damp paper towel, remove stems and finely chop. Mix with bread crumbs, garlic, parsley, ricotta, grated cheese, salt and pepper.
        2. Fill each mushroom cap, place on a shallow ovenproof pan.
        3. Lightly drizzle each with olive oil. Bake on highest rack in preheated 350 degree oven for twenty minutes, let sit for ten before serving.


  8. Mary Kay Andrews says:

    Hi all. I love all these recipes and the little stories, too.
    It’s amazing that the posters here are from everywhere that the recipes are so diverse. I live in the southwest in New Mexico. For Thanksgiving, we always have turkey, etc., but for Christmas we have trays of tamales, tortillas, and posole with red Chile. It’s New Mexico! We’re all addicted to chile. It’s quite a job getting all this food cooked and since it’s just my mother and me this year, I am roasting a small prime rib. (I have to have a couple tamales, so I went and BOUGHT some)

    Liked by 2 people

  9. redlegleader68 says:

    RedLegLeader’s Promised Bloody Mary Recipe

    Hello, Treepers!
    Mrs. RedLegLeader and I arrived in Jolly Ole England and are enjoying a grand time with our daughter in Cambridge. As they say, the weather outside is frightful!! But, on to the task at hand: New Orleans Bloody Mary Recipe

    The main trick I’ve learned in making a very savory Bloody Mary is the use of the salts. For my concoction, you will need the following, all in the same sized bottles. These are the somewhat small bottles found in any grocery.

    1- Garlic Salt
    1- Onion Salt
    1- Celery Salt
    1- Lemon Salt
    1- Seasoned Pepper

    …one medium to large mixing bowl (Arnaud’s uses a big stainless steel bowl). With all your salts together, open them completely and dump them all in the bowl. Use a kitchen whisk to thoroughly mix them together. When finished, what the bar does is to put the mixed ingredients into the following:

    What else you will need:

    One whole, hopefully thin skinned, lime (you get more juice this way;) Lea & Perrins Worcestershire sauce (only use this brand!!); either Tabasco or Crystal Hot Sauce. (I prefer the Crystal Hot sauce since I can use more of it to increase the intensity of the drink without it being overpoweringly hot.) At least 2-oz of Vodka. V-8 juice: This is the preferred juice since it has other vegetable flavors already in it. Some like the Clamato juice, but I’m NOT a fan of clam juice. Just sayin’!

    Also, you need at least a pint glass (16oz) and a stainless steel bar shaker.

    ~fill the pint glass 1/2 full with cubed ice; do NOT use crushed ice. Take the salt shaker and put one to three heavy dashes over the ice. Squeeze 1/2 of the lime completely in the 1/2 full glass. Add enough Worcestershire and hot sauce to taste. You will have to experiment with this (the fun part) to get your personal recipe to way you want it. Add the vodka now.

    ~fill the glass the rest of the way with ice; add the V-8 to “almost” the top and then add ANOTHER one to three dashes of your salt.

    ~now shake the drink for a while. You need to make sure that the salt is as completely dissolved as possible. I always do the shaking part in two stages; I give a very vigorous shake to start; then let it rest for a minute or so and then shake again. Hint: if your drink now appears really red, you haven’t used enough Worcestershire sauce.

    ~you should end up with the contents in the stainless shaker. Pour it gently back into the pint glass and add a little bit of ice as necessary. When you’re almost full, add one more dash (and only one!) of your salt. Put perhaps 1-2-3 drops of your hot sauce on top and squeeze the other 1/2 of the lime floating the juice across the top the limes should be cut into two wedges and and one squeezed wedge goes in the drink. DO NOT STIR THIS.

    ~OK, you can now add celery stalks or whatever, but I’m pretty sure you’ll just want to enjoy this wonderful drink and forget the salad.

    ~now, do it again and adjust the ingredients to your liking. You won’t be disappointed!!

    Enjoy Treepers!
    From our family to yours, MERRY CHRISTMAS!!

    Liked by 5 people

  10. Rita Meter Maid says:

    Wow, this is great, but I wish it would have started about 2 weeks ago so we could have easily planned for it. In our house Christmas guests and food start with people arriving the night before Christmas Eve (tonight) and then the food and festivities carry through both Christmas Eve and Christmas Day. Have already been to the store a dozen times getting stuff and have been busy making things for days. Hard to add to the list now. I guess I’ll have to save these for next year, but I have to say that it would be nice to have a thread like this a couple weeks before the holiday so we could all plan better.

    Everyone have a Merry Christmas!


  11. teaforall says:

    Here is my Family’s favorite crust less Cheesecake
    2 8oz cream cheese
    2/3 cup sugar
    3 eggs
    1 tsp Vanilla
    Preheat oven to 350
    beat cream cheese till smooth and add remainder of ingredients. Pour into a Buttered Glass Pie Plate. bake 30 – 35 min. remove from oven and cool for 15 min

    Mix by hand
    8 oz sour cream
    3 tlbs sugar
    1 tsp vanilla.
    Pour over cheesecake and bake for additional 10min

    When cheesecake is completely cool add fresh berries I prefer blueberries whatever is your pleasure……

    Bon Appetite
    Merry Christmas

    Liked by 3 people

  12. This year marks the first time my family actually made our own Gingerbread house (usually buy the pre-made box kits) and it turned out great! It was a lot of fun designing, cutting out the shapes and putting it all together, and the smell that fills your house is amazing!

    For food, in my house we usually do a full meal with turkey and all the fixin’s but this year we’re changing it up by having homemade Chicken Cordon Bleu with a salad, mashed potatoes, bread and veggies. For dessert the list is much longer…

    Super Chewy Chocolate Chip Cookies
    Chocolate Mint Cookies
    Snickerdoodles Cookies
    Oatmeal Butterscotch Cookies
    Sugar Cookies
    Peanut Butter Sandwich Cookies
    Gooey Butter Cake
    Pumpkin Pie
    Homemade Fudge

    As you can tell we like sweets in my family! πŸ˜‰

    I don’t have any recipies on me right now but I can sure post them later of anyone’s interested. Also, if you are looking for another dessert I strongly recommend the Gooey Butter Cake! It’s a brain child of the St. Louis area and is absolutely amazing! πŸ˜€

    Liked by 2 people

    • KoKoPuf says:

      Love to have the Super Chewy Chocolate Chip recipe! And the Gooey Butter Cake! And the Snickerdoodle! Oh heck, I want all of them!

      Liked by 1 person

      • Lol They are all good! I got the cookie recipe from the TV show America’s Test Kitchen so you should be able to go to their website and lookup Chewy Chocolate Chip Cookies. However, the Gooey Butter Cake and Snickerdoodles are family ones. I don’t have the Snickerdoodle recipe on me but here is the one for Gooey Butter Cake.

        Gooey Butter Cake

        Ingredients 1:

        1 box yellow cake mix
        1 stick of melted butter (8 tablespoons)
        2 eggs beaten

        Step 1:
        Mix ingredients with a fork. Pour into a 9″x13″ pan. Spread and pat up sides to form a crust.

        Ingredients 2:

        3 3/4 cups of powdered sugar
        8 oz cream cheese
        3 eggs
        1 Tablespoon vanilla extract

        -Step 2:
        Beat with mixer, adding one egg at a time. Pour into crust from step 1, not allowing it to run down the sides of the crust. Bake at 350 for 40-45 mins. Sprinkle with powdered sugar and serve.

        It’s REALLY good!!! πŸ˜€


  13. teaforall says:

    Finally the baking is done. This year I made alot of homemade candy and 1 batch of chocolate chip cookies.
    Moose Munch Popcorn
    English Toffee
    Salted Carmel Nut Brittle
    Turtle Clusters
    Chocolate covered Pretzels
    Rocky Road peanut clusters

    Cookie trays are decorated, wrapping is done. I am ready for Christmas and Christmas dinner with my family. This year I truly feel bless in more ways then one. God has answered our Prayers and Hope is on the horizon. people are happy , and wishing everyone Merry Christmas . To all My Fellow Treepers, Sundance and Staff, have a Bless and Peaceful Christmas

    Liked by 2 people

  14. entagor says:

    I could never make a decent country gravy, until I started making my own sausage. Requires good quality ground pork. My dream breakfast Christmas morning

    My dream Christmas snack is home baked ham sandwich, deviled eggs, hot coffee while listening to Handel’s Messiah

    Easy Breakfast Sausage
    1 lb good quality Ground Pork
    1 teaspoon Salt
    1/2 teaspoon Black pepper
    2 fresh sage Leaves
    2 stems fresh Thyme
    1 stem fresh Rosemary
    1 stem fresh Oregano (or 1/2 teaspoon dried Oregano)
    2-3 dashes Nutmeg
    2-3 dashes Tobasco Sauce or pinch Red Pepper Flakes
    Chop herbs discarding stems. Mix all ingredients well. Fry patties, or make sausage gravy

    Country Sausage Gravy
    1 recipe of Sausage, above
    1 Cup water
    1 Cup Milk
    3 or 4 tablespoons Flour

    Fry sausage in in a good heavy skillet on medium heat, breaking up, until crumbled and well browned. The brown stuff on the bottom of the fry pan is what flavors the gravy. Pour off excess fat. Sprinkle flour over pork and drippings and stir well over medium low heat a couple minutes so flour absorbs fat and heats up. Gradually pour in the water, stirring rapidly and scraping bottom of pan. When water is completely mixed in, slowly blend in the milk. Bring to a simmer, and simmer a few minutes until thick stirring constantly. Serve over biscuits or noodles

    Liked by 1 person

  15. G-d&Country says:

    Hello fellow Treepers. I have enjoyed reading the recipe threads immensely, but I was hesitant to share my “recipe” because it is so simple, but it’s good, and well – it’s BACON!
    My father announced to my mom one new year’s eve he invited relatives over, now mind you this was a few hours before they were showing up! We had very little money, and the bacon we had was a real treat. My mother literally stretched the bacon a little (bacon strips were longer back then I think.) cut each in half, and wrapped the strip around a saltine cracker, and then baked/broiled them on the broiler pan. The bacon stuck together on the cracker, and the fat either absorbed into the cracker, or the excess dripped into the bottom of the pan. The taste of the bacon saturated the cracker, and gave the bacon more substance. It was like a bigger, square piece of bacon! She carried them out arranged on a plate and everyone loved them. The saltines did make it even saltier, but then you were just thirstier πŸ˜‰ I have made them since then using a full strip for each cracker, then adding a sprinkle of parmesan cheese on the top. Does anyone else have suggestions for toppings?
    May everyone at the Treehouse have a Blessed, Merry, and Healthy Christmas and New Year!

    Liked by 4 people

    • BebeTarget says:

      Yes, mix brown sugar with chili powder to taste. Coat uncooked, bacon-wrapped crackers before baking. I use this mix for bacon wrapped bread sticks and it is delicious. Merry Christmas!


    • KitKat says:

      How about a slice of pickle, a dill or sweet yum yum. I bet a bit of very finely chopped fresh onion or shallot would be good too. Maybe a dollop of sour cream would work.


    • entagor says:

      Can’t wait to try. Below someone posted a recipe for Cabin Biscuits, which look like homemade crackers to me. Looks like a perfect match


      • G-d&Country says:

        Homemade crackers – I’ve never made them before, but I bet they are so much better than store bought. Thanks for the heads-up of the cracker recipe. I was thinking, being up here in New England we have lots of maple syrup, how about crushed maple candy, or maple sugar (not cane sugar) on top it would caramelize and give a sweet/salty bacon flavor? Another option is perhaps just a drop of smoke liquid per cracker?
        A flavor combo for the crackers is the Cabot pepperjack cheese mixed with garlic. The jalepeno, cheese, garlic flavor is really good. So many things to try now! Thank you all, and have a Merry Christmas and Healthy New Year πŸ™‚


  16. Elizabeth says:

    Cabin Biscuits
    Serves 25 portions.
    These are more like crackers than biscuits.
    β€’2 cups all-purpose flour
    β€’1/2 teaspoon salt
    β€’1 teaspoon shortening
    β€’3/4 cup water

    In bowl, mix together flour and salt. Using fingertips, work shortening into flour until mixture resembles fine crumbs. Make a well in ingredients and pour in water. Blend until mixture forms a stiff dough, adding up to 2 extra teaspoons of water if necessary.

    Place on lightly floured surface and roll into cylinder. Cut into 25 evenly sized pieces; loosely cover with plastic wrap; let rest 15 minutes. Roll each piece of dough into a 21/2-inch circle. Prick all over with fork. Place on ungreased baking sheet; bake in 375-degree oven for about 15 minutes or until lightly browned.

    Variations: Spray unbaked biscuits with water and sprinkle with rock salt. Or 10 minutes into baking, sprinkle with parmesan cheese and fresh chopped parsley. For a sweet biscuit, brush unbaked dough lightly with butter, then sprinkle with cinnamon and sugar.

    Source: “Last Dinner on the Titanic: Menus and Recipes from the Great Liner

    Liked by 1 person

  17. Lanna says:

    Just in case there’s a little space left on your table, or if you have leftover cranberry sauce later:

    Aunt Becca’s Pink Cranberry Salad

    2 small (3 oz.) packages cherry jello
    2 C. boiling water
    2 C. (1 pint/16 oz.) sour cream
    1 can (or 2 C. homemade) whole berry cranberry sauce, stirred to loosen

    Dissolve jello in boiling water, whisk in sour cream until thoroughly blended. Stir n cranberry sauce. Pour into a clear glass bowl (it’s really pretty) and refrigerate until set. Can also be put into a 6 cup mold and unmolded to serve. I’ve also put 1/2 C. portions into clear punch cups (plastic or glass) for individual servings. Recipe is easily halved.

    My aunt first made this the year she got married (1936) and served it every Thanksgiving, Christmas and Easter. She’s been gone for 25 years but the tradition lives on.

    Liked by 2 people

  18. Our family always liked giblet gravy, but there were never enough giblets to satisfy (and nobody likes turkey liver except the cats). So thirty years ago I started cooking chicken and adding it to the gravy. I’m up to a whole chicken now in eight cups of gravy. I also chop four hard-boiled eggs into it. It’s the thickest, most scrumptious stuff for turkey, or potatoes, or biscuits.

    Liked by 2 people

  19. wizzum says:

    Menagerie, I made the ham from the recipe you recommended; Wow! that was the best ham I have ever had. In my experience, cooked hams tend to be dried out over salty and stringy, not this one! It’s a keeper, I sent the recipe to my sister in Australia.

    Thank you, Merry Christmas and all the best for you and your family in the New Year!

    Liked by 2 people

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