Annual Christmas Recipe Thread

It’s time to pull out those well thumbed cookbooks and faded old hand written recipes and share the best. We all have old family favorites, new treats we just discovered, and treasured family recipes handed down from mother to daughter, or in my case, to daughter in law, for generations.

I always look forward to getting a taste of regional favorites here too. It’s fascinating to see how different each area of the country is, and get to see some recipes for things I never have cooked before, and to hear the stories told of how families have shared this food for so long.

We hope you and yours are enjoying your best holiday season ever as you prepare to celebrate Christmas. In the midst of all the preparations, remember to choose to take time to enjoy and savor the wonder too.


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199 Responses to Annual Christmas Recipe Thread

  1. liz says:

    Carrot Potato Bake
    6 to 8 potatoes
    1 ½ cups shredded carrots
    ½ cup finely chopped onion
    2 cups half and half
    1 to 1 ½ teaspoons salt
    Dash of ground pepper
    1 Tablespoon unsalted butter
    ½ cup soft bread crumbs
    2 Tablespoons chopped fresh parsley
    Lightly grease a 2 quart baking dish and heat oven to 325ºF.

    Into cold water, peel and shred enough potatoes to make 6 cups. Drain thoroughly; pat dry with paper towels.

    In a bowl combine shredded potatoes, carrots, onion, and half and half with salt and pepper; mix well. Spoon into greased baking dish.

    Melt butter in a small saucepan; stir in bread crumbs and parsley. Sprinkle mixture over the potato/carrot mixture. Bake for 60 to 70 minutes or until vegetables are tender. Let stand 5 minutes before serving. Makes 8 servings.


  2. liz says:

    Cranberry Bread
    1 cup fresh cranberries (chopped or whole)
    ¾ cup chopped walnuts
    1 tablespoon grated orange peel
    2 cups sifted flour
    1 teaspoon salt
    1 cup sugar
    1 ½ teaspoon baking powder
    ½ teaspoon baking soda
    2 tablespoons shortening
    ¾ cup orange juice
    1 egg, well beaten
    Preheat oven to 350°, grease and flour 5×9 inch loaf pan.
    Prepare cranberries, nuts, and orange peel; set aside. Sift flour,
    salt, sugar, baking powder, and baking soda together. Cut in
    shortening; stir in orange juice, egg, and orange peel just to
    moisten; fold in cranberries and nuts.
    Put mix into prepared pan. Bake for 60 minutes or longer until
    tooth pick comes out clean. Cool on rack.

    Liked by 5 people

  3. Lanna says:

    This is a favorite for Christmas parties.

    Cranberry Feta Pinwheels

    8 oz. whipped cream cheese
    1/4 C. chopped green onions (include green tops)
    1 C. crumbled feta cheese
    1 C. dried cranberries (craisins, buy the 6 oz. package and use it all)
    4 flour tortillas

    Mix all ingredients except tortillas. Spread about 1/2 cup on each tortilla, roll up tightly. Wrap in plastic and refrigerate at least 1 hour. You can even make the rolls a couple of days ahead. To serve, trim ends and slice each tortilla roll into 10 pieces. Makes 40.

    Note: You don’t have to use whipped cream cheese, just soften a 8 oz. block of regular cream cheese and beat it until fluffy. I make these year round and when I make them for Christmas parties I use the green spinach tortilla wraps (Mission brand) instead of plain tortillas. Looks very festive.

    Liked by 4 people

  4. liz says:

    Figgy Pudding
    1⁄3 cup butter
    2⁄3 cup molasses
    2 eggs
    1 package (9 ounces) dried California figs, stems removed
    1 lemon, zested and juiced
    3⁄4 cup milk, divided
    2 cups flour, divided
    2 teaspoons baking powder
    11⁄2 teaspoons ground ginger
    1 teaspoon salt
    1⁄4 teaspoon baking soda
    Preheat oven to 325°F. In food processor process butter and molasses until blended. Add eggs and pulse to blend. Add figs, lemon zest, and juice and process until figs are finely chopped. Add half the milk and process until blended. Add half the flour, the baking powder, ginger, salt, and baking soda and process until blended. Add remaining flour and process until smooth.

    Generously butter an 8-cup pudding or other mold. Spoon batter in and smooth top. Bake until bamboo skewer or cake tester inserted off center comes out clean, about 11⁄2 hours. (Exact cooking time will depend on the shape of the pan or mold.) Let cool in pan 10 minutes. Loosen edges with knife. Unmold onto serving plate. Serve warm or at room temperature with custard sauce, hard sauce, or orange sauce. Makes 12 to 16 servings. (Recipe from California Fig Advisory Board)

    Liked by 5 people

  5. liz says:

    Rudolph’s Reindeer Ale

    1 pint Cranberries
    1 pint Water
    1 pint Apple Juice
    8 oz. Cranberry Juice
    8 oz. Sugar
    8 oz. Chunk Pineapple (in juice)
    4 oz. Lemon Juice
    1 bottle Ginger Ale
    Bring the water, cranberries and sugar to
    a boil. Let simmer until sugar is dissolved
    and cranberries are soft. Strain and let
    cool. Mix the cooled juice with the rest
    of the ingredients and chill. Garnish
    with lemon slices.

    Liked by 4 people

  6. georgiafl says:

    This is a corrected version of the recipe I posted for Thanksgiving:

    Cajun Eggplant Shrimp Boats


    1 large eggplant

    2 tbsp butter or oil
    1/2 cup diced celery
    1/4 cup chopped green pepper
    1/4 cup parsley chopped fine
    1/2 cup diced tomato, tomato sauce, crushed tomatoes or salsa.
    1 cups cooked rice (or 1/2 cup fine dry bread crumbs or other thickening agent).
    1 pound shrimp cleaned and chopped
    1 tsp Worcestershire sauce
    1/2 cup chopped green onions scallions
    1/2 tsp. Poultry Seasoning or 1/4 tsp. Thyme and Basil or equivalent Italian or Provencal Seasoning
    1/2 cup chopped or crushed tomatoes or a few tablespoons prepared taco sauce or salsa.

    Cut eggplants in half, scoop center of eggplants with a round spoon or scoop, leaving 1/2 inch shell, and dice. Salt eggplant shells – set aside for 20 minutes, rinse and drain. Chop eggplant meat, soak in salt water for 20 minutes, weighing down eggplant with a saucer. Rinse and drain.

    Melt butter or oil in frying pan. If not using rice, add flour and make a roux.
    Add celery, green onions, green pepper, parsley, eggplant to roux. Sauté until tender. Add rice, shrimp and seasonings. Cook 5 minutes, stirring constantly.

    Fill eggplant halves. Top with cheddar or your favorite cheese and/or seasoned fine bread crumbs.
    Bake in a 375 degree oven approximately 20 to 30 minutes.

    OPTIONAL – if you want to make this spectacular, dip the eggplant shells in egg and breading mix and deep fry before filling like the Athens GA restaurant did.


    • georgiafl says:

      OH Yeah – This grandma nearly got run over by a reindeer today

      ….in Walmart, the store clerks are wearing reindeer hats, and I nearly collided with one of them today. We all laughed.

      Christmas spirit is high in Tallahassee – everyone is wishing me a Merry Christmas and Happy New Year!!!

      Liked by 7 people

      • Wiggyky says:

        Georgiafl I agree, people every where seem happy, smiling, and wishing Merry Christmas. Back in Oct two youngsters were putting out Christmas items in Walmart. I chatted with them and I told them it was a sacrilege to put out Christmas so early. I told them when I was a young boy we did not think of Christmas until December. The Santa Claus parade was in the first or second week of December, and we visited a lot of stores to see what was offered. There was no tree in the house. Christmas eve we would go to midnight mass. When we got home, why magically there was the floor to ceiling tree all decked out and presents under the tree. I was told that Santa visited us early as he had lots of rounds to make. Those youngsters were amazed at my story, which is true.

        I know why we celebrate the 25th and respect it, however, it is a far cry from the greed and commercialization we have today. It has ruined it for our family. I will not buy a Christmas Card or present for someone “just because” they bought me one.

        For the Treepers The music may or may not play in Firefox but works perfectly in Internet Explorer.

        Merry Christmas

        Liked by 5 people

        • georgiafl says:

          🎄 Merry Christmas, Wiggyky!

          I love your Christmas story!

          Liked by 2 people

        • georgiafl says:

          Love your Merry Christmas greeting too!

          Very touching!

          Liked by 1 person

        • CleanhouseinDC says:

          And lots more Christmas lights are up this yea!


        • Your story brought back wonderful memories. I too went to bed on Christmas Eve in a house without a tree. Woke up Christmas morning to a beautifully decorated tree with presents under it. The presents couldn’t be opened till we got home from the 9:00 (children’s) mass.

          Liked by 2 people

          • Wiggyky says:

            I’m glad to know your Christmas time was similar to mine. Merry Christmas.


            • msAnnThrope says:

              My mother decorated the tree Christmas Eve too. Took it down on new years day. We always left our gifts displayed under the tree. Turkey, dressing, mashed potatoes, gravy, snaps (green beans) and rice pudding with raisins. I always got a Hershey with almonds in my stocking. The trees had blue line g hits on the lower branches, bubble lights on the higher branches. A star on top. We always waited for the first bubble light to bubble. Magical time.


    • georgiafl says:

      We are having the shrimp/eggplant boats for Christmas Eve along with the Lemon Angel Pie I posted a year ago:



      4 egg whites
      pinch of salt
      1/4 teaspoon cream of tartar
      1 cup sugar
      6 egg yolks
      3/4 cup sugar
      1/3 cup plus 1 tablespoon fresh lemon juice
      grated rind of 2 lemons (wash lemons well in soap and water, rinse well, then soak lemons in hot water and dry before grating)

      1 pint heavy cream, divided use
      sugar to taste (about 2 tablespoons)
      vanilla to taste


      For Crust: Heat oven to 275 degrees. Beat egg whites until soft peaks form. Add salt, cream of tartar and sugar a little at a time. Beat until stiff but not dry. Spread mixture in buttered 9 inch pie plate, forming a crust shape (not too high on sides). Bake for 25 minutes, then increase heat to 300 and continue baking 25 minutes more. This will puff up high, but will settle and crack when cooled.

      For Filling: Beat egg yolks; stir in sugar, lemon juice and rind. Cook over low heat, stirring constantly until slightly thickened (it will thicken more as it cools. Cool very well, at least 1 hour, at room temperature. For Topping: Whip 1 1/2 cups cream until thick. Fold this slowly into cooled lemon filling. Beat remaining 1/2 cup, adding sugar and vanilla to taste. Pour lemon filling into cooled merangue crust.

      Spread sweetened whipped cream on top. Refrigerate overnight, if possible

      Note: I do not frost my pie with the whipped cream, but wait and use it to top each serving.
      Garnish with 2 tbsp lemonade powder, 1 tbsp finely grated lemon peel, mixed with 1/2 cup coarse crystal sugar in a sugar or spice shaker and/or top with thin 1/2 slice of lemon.

      Liked by 2 people

  7. moe2004 says:

    Someone get me out to the kitchen and fast, not a good day to want to be lazy. Merry Christmas and MAGA!

    Liked by 1 person

  8. Kaco says:

    I just want to do a shout out to whoever posted that NY strip roast last year with the sage, thyme, and garlic paste, I had made it for New Year’s Eve and it was delicious!

    Liked by 3 people

  9. I was wondering what happened to this thread..thanks for reviving it.


  10. Bob Thoms says:

    And the preparations begin:

    Today I am making my beef stock for the gravy that goes with the standing rib roast and mashed potatoes:

    7 pounds beef bones, sawed into 2-inch pieces
    1 (6-ounce) can tomato paste
    2 cups chopped onions
    1 cup chopped celery
    1 cup chopped carrots
    2 cups claret wine
    20 peppercorns
    5 garlic cloves, peeled
    5 bay leaves
    1 teaspoon dried leaf thyme
    1 1/2 gallons water

    Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.

    Liked by 2 people

  11. Julie4Trump says:

    Can you please issue the NY a strip roast recipe again. Would love to try it. Merry Christmas to all fellow treepers.

    Liked by 1 person

  12. Bacall says:

    Merry Christmas. What a Make America Great Again year. Snow and smiles.

    Liked by 2 people

  13. georgiafl says:

    For a delicious fresh and easy dish to take to that Church dinner…and would be a great New Year’s dish if you substitute Black Eyed Peas for Edamame. (Southern tradition to eat black eyed peas and Hog Jowl on New Years Day – nowadays, any pork dish will do with your BE Peas!)

    Black Bean and Edamame Salad
    1 small red onion, chopped
    2 (12 ounce) packages frozen shelled edamame (green soybeans), thawed
    2 (14 ounce) cans black beans, drained and rinsed
    1 (14 ounce) can garbanzo beans, drained and rinsed
    Optional – 1-2 cups fresh or frozen corn
    2 cups rice vinegar
    1 red bell pepper, chopped
    1 yellow bell pepper, chopped
    3 tablespoons chopped fresh Italian parsley
    3 teaspoons grated fresh ginger root
    2 tablespoons extra-virgin olive oil
    salt and ground black pepper to taste

    Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
    Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
    Refrigerate 8 hours or overnight.

    Liked by 1 person

  14. Gil says:

    I have a tradition thats in no way conventional. On Christmas Eve we do chinese food. Its not holiday ham but it was inspired by the movie below. And on Christmas day, we have special cookies from european bakery on a platter for day long munching. I only get them at Christmas because of cost. Breakfast is Vanilla egg nog pancakes with fresh strawberries, boysenberry syrup, and whip cream with bacon of course.

    Eggnog pancakes

    1 1/2 cups flour
    1 tbsp sugar
    1 1/2 tsp baking powder
    1/2 tsp salt
    1/4 tsp grated fresh nutmeg

    Mix these.

    Then add:
    2 large eggs
    1 1/2 cups eggnog. Im using vanilla, but any flavor is ok.
    2 tbsp melted butter
    1 tsp vanilla extract

    Then start cooking!

    Liked by 3 people

  15. toomanykats says:

    Does anyone have a great recipe for shortbread cookies? Krustez used to have a boxed version that was awesome, I cannot find it anywhere in the grocery stores


  16. We brought this recipe back from NZ where Christmas can be 90° so it’s usually a BBQ affair on Christmas Day. A fantastic dessert that is an icon in the South Pacific.


    Liked by 1 person

  17. maiingankwe says:


    I don’t know where my Mom got this recipe, all I know is she has made it for as long as I can remember. I also remember all of the arguing of where it should be placed on the table and in front of who. Our last Christmas dinner when my Mom and Dad were alive it was placed in front of me. Great memory.

    I never realized there were so many stuffing recipes and most people stuff their turkeys. Our stuffing is made separate and I always thought it the very best. I’ve tried over the years to try other people’s stuffing, but I don’t think anything can come close to my Mom’s. Unfortunately, I never wrote it down, it comes from memory, so I really don’t have the proper measurements, so please bear with me.

    1 medium onion diced (I do my fine, but Mom didn’t.)
    About 3-4 finely diced celery (comes about even/ equal with the diced onion)
    2 beef bouillon cubes
    1 can of chicken broth
    1 roll of Johnny Dean’s sausage, regular flavor
    1 bag of croutettes, (Pepperidge farm is my favorite, it has to be croutettes, the small ones)

    Spray a 13*9 dish
    In a yuuge bowl, add croutettes and mix the Jimmy Dean’s sausage well.

    In a skillet sauté the celery and then add onion to sauté them as well. When done, add can of chicken broth and the two bouillon cubes until it dissolves. Add to large bowl of croutettes and sausage, mix well and put in greased dish.

    One can bake this for about 90 minutes at 350F.

    I also wrap breakfast sausages with a slice of bacon around each one and stick a toothpick in to hold in place. I add both of these dishes to the oven at the same time. My family loves both of these dishes and they think I’m a fabulous cook when really they are so simple to make and doesn’t take a great deal of time or expertise.

    The reason they love this stuffing is because the top part can have a bit of crunch and it tastes so good with gravy poured over all of it. I also make traditional roast potatoes, which are a yuuge hit along with Yorkshire pudding. My Mom was born and raised in England, in the Midlands and born in Cheltenham, so her food tastes and customs rubbed off on me.
    Merry Christmas to one and all and hoping a fabulous New Year for everyone,

    Liked by 1 person

    • Ad rem says:

      Fetched you from the bin…. 😦


      • maiingankwe says:

        Thank you. I’ve been having a great deal of problems with my phone, so I blame that. I may not have been posting in a long time, but I’ve been doing my best to keep up with the reading. It feels weird not being able to post as usual and I miss saying hello to everyone. I think I just lucked out today, so I’m going to take advantage of it and wish everyone a Blessed Christmas!
        Thank you for saving my post,

        Liked by 1 person

  18. CiscoKid says:

    Here is a recipe for Christmas Eggnog from our first president, in the exact words as they were written by George Washington himself.
    This was one of his favorite concoctions for celebrating Christmas at Mount Vernon.
    “One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry—mix liquor first, then separate yolks and whites of 12 eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.”
    “Taste frequently”
    That’s the sign of a good cook.

    Liked by 1 person

    • William Friday Buckley's Ghost says:

      Use egg nog to make EGG NOG FRENCH TOAST. Just dip a good thick sliced Italian or French bread in egg nog and drop in a heavily buttered hot fry pan. Turn until dark brown on both sides. Heat syrup or blackberry preserves in the microwave and Walla!


  19. amwick says:

    So, we had our neighbors over last night for snacks and drinks… One brought these crackers and they were wonderful…
    Basically, you take cheese bits mix with olive oil and spice and then bake them… ohhhhhhhhh….

    These crispy, crunchy, herby, cheesy crackers are so easy to make—and very, very hard to stop eating. You’ll understand why they’re called Crack Crackers after the first bite!


  20. Patriot1783 says:

    Not really a recipe but for those that buy too much chocolate like I always do:
    Buy some puff pastry sheets and wrap the bits of leftover chocolate with the pastry, bake as directed and you will have some tasty dumplings for desserts 😄


  21. aredtailblog says:

    Deviled eggs:
    Per six eggs, use

    -1/4 mayo
    -tsp mustard
    -Tbsp drained dill relish

    Garnish with Hungarian paprika and pepperflakes


  22. idon'tremember says:

    In dulci jubilo – Christmas Music of the 15th-18th Centuries – Monteverdi Choir Hamburg / Jurgen Jurgens


  23. Pingback: Conservative Treehouse’s Annual Christmas Recipe Thread – IOTW Report

  24. InAz says:

    Link to Tucson Tamale in Tucson, Arizona.
    They ship anywhere in the United States.
    For those that want to try something new.

    I have not found a better tamale anywhere else. Tucson Tamale makes a tamale with ancient native beans indigenous to the Southwest. That one is really good. (Sorry, can’t remember name of the bean….very small bean)

    ( If anyone knows of a place to buy fabulous tamales I am game to try them. )

    My parents were true Southerners. They moved to the Southwest when I was a baby. And we stayed to this day. They had planned to move back to the South, but it never happened.
    Our Thanksgiving and Christmas celebrations were blended……..Southern and Southwest.

    We had the traditional foods, Southern style, with authentic Mexican food. To this day I do the same with my own family. We even blend the Christmas decorations.


  25. czarina33 says:

    Easiest Chocolate Pie Ever
    Pour 12 oz semi-sweet chocolate chips in a blender
    Heat 12 oz heavy cream in a saucepan to scalding (just before boiling)
    Hold saucepan over blender, turn the blender on to purée, & pour the hot cream slowly into the chips. Let it run until it stops making chopping sounds. Stop the blender.
    Add 1 tsp real vanilla. Run the blender for a few seconds.
    Pour into a graham cracker pie shell. Refrigerate till set. Lick off the scraper & everything you can get out of the blender with your fingers. Cut into very narrow slices, as it is very RICH. Serve with whipped cream if desired.


  26. liz says:


    1 pkg. butterscotch bits
    1 cup peanut butter, creamy or
    ½ cup dry roasted peanuts
    1 bag Chinese noodles
    Melt butterscotch and peanut butter in microwave. Add
    peanuts and gently fold in noodles. On a wax paper covered
    cookie sheet, drop small scoop of mixture into small mounds
    like haystacks. Chill until firm. Careful when you bite into
    these, they can be messy!


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