It is once again that time of the year when we get together with family or friends to celebrate Christ’s birth! Here are some of our favorite recipes that put a smile on our face and remind us that, while Christmas is ultimately about celebrating the birth of the Savior, it is also a time to share love and joy with each other around the table.
Cranberry Crescent Rolls
Makes 24 Rolls
A homemade crescent roll is amazing in itself. Add warm cranberry filling and it is over the top yummy! ~Rachel
1 cup milk
1 cup butter/margarine
2/3 cup sugar
1 teaspoon salt
4 teaspoons (2 packages) active dry yeast
1 cup warm water (110-115*)
2 eggs, lightly beaten
7-8 cups flour
1 can whole cranberry sauce
2 eggs, lightly beaten
In saucepan, heat milk,butter,sugar and salt until bubbles appear around the edge.
Stir well. Cool (95-100*F)
In a small bowl, dissolve yeast with warm water. Let stand 5-10 minutes.
Beat yeast mixture and egg into milk mixture at low speed. Beat in half of the flour at low speed until smooth. Mix in remaining flour until dough pulls away from the sides of the bowl. Mix on low for 2 minutes. Cover with a cloth; let rise in a warm place for 1 hour.
Punch down dough. Divide into 4 balls; roll each ball into a 12-inch circle. Cut each circle into 6 wedges. Scoop about 1 Tablespoon of cranberry sauce onto each rectangle. Starting with the wide end, roll up each wedge. Place on greased backing sheet. Curve ends to form crescent.
Cover loosely with a cloth; let rise in a warm place for 30 minutes.
Preheat oven to 400* F. Brush crescents with glaze and bake until golden, about 15 minutes.
My grandmother made this dish and it has always been my favorite way to eat broccoli. ~Rachel
24 ounces broccoli
1 cup cottage cheese
1 teaspoon onion, finely diced
½ teaspoon salt
½ teaspoon pepper
1 teaspoon Worcestershire sauce
¼ cup butter/margarine, melted
½ cup bread crumbs
1 cup cheese, grated
Cook broccoli until crisp tender. Put in 9×9 baking dish.
Combine eggs, cottage cheese, onion, salt, pepper, and Worcestershire sauce.
Pour over broccoli.
Combine butter and bread crumbs. Sprinkle over broccoli mixture.
Bake at 350*F for 25 minutes. Top with grated cheese and bake an additional 5 minutes.
Christmas Veggie Pizza
Makes Two Christmas Trees; 8 serving each.
This recipe makes for a fun appetizer at a Christmas party or can be used as an addition to any meal. ~Chrystal
2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
1 – 8 ounce package cream cheese, softened
1/2 cup ranch dressing
1/8 teaspoon garlic powder
3 cups finely chopped assorted vegetables (bell peppers, broccoli, carrot, cucumber and/or green onions)
1/2 cup shredded cheese
Heat oven to 375*F. Remove dough from cans; do not unroll.
Cut 16 slices from each can. Lay into the shape of two trees (or Christmas wreath!)
Bake one tree 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen and slide onto cooling rack to cool.
Bake and cool second tree. Place each tree on serving platter.
In small bowl, mix cream cheese, ranch dressing and garlic powder; blend until smooth. Spread mixture over both trees.
Decorate trees with assorted vegetable pieces and cheese.
Refrigerate until serving time. To serve, pull apart slices of tree.
Pistachio Mallow Salad
I am reminded of my Grandmother Bixby who was known for making these types of desserts. This Pistachio Fluff is especially yummy and has my family fighting over the leftovers. ~ Chrystal
1-16 ounce carton frozen whipped topping, thawed
1-3.4 ounce package instant pistachio pudding mix 6 to 7 drops green food coloring, optional
3 cups miniature marshmallows
1-20 ounce can crushed pineapple, undrained
1/2 cup pistachios or walnuts, chopped
Additional whipped topping, optional
In a large bowl, combine whipped topping, pudding mix and food coloring if desired.
Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours.
Just before serving, top with additional whipped topping if desired, sprinkle with nuts.
Christmas Cheese Ball
Makes 1 Cheese Ball
This is the only kind of cheese ball we ever made for Christmas. The crushed pineapple gives it a unique twist that most cheese balls don’t have. ~Angie
2 – 8 ounce packages cream cheese, softened
1 cup crushed pineapple, well-drained (get as much moisture out of the pineapple as possible)
2 teaspoons onion, minced
2 teaspoons sweet red pepper flakes
1/4 to 1/2 teaspoon Lawry’s seasoned salt
1/2 – 1 cup pecans or walnuts, chopped
Combine all ingredients, except for the nuts.
Shape into a ball and pat on the nuts.
Chill and serve with crackers.
Having been raised in Brazil where Christmas popcorn was unavailable to buy in the stores, we always made this homemade version of caramel popcorn. Make a big batch–this stuff is addicting! ~Angie
7 quarts popped popcorn (about 1 3/4 cups raw popcorn)
2 cups brown sugar
1 cup butter
1/2 cup light or dark corn syrup
1/2 tsp salt
1/2 tsp soda
Mix together the brown sugar, butter, and corn syrup and boil for 5 minutes, stirring constantly.
Remove from heat and stir in soda.
Immediately pour over popped popcorn.
Dump the caramel-covered popcorn onto 2 ungreased baking pans (with sides)
Bake at 250*F for about 1 hour, stirring every 10 minutes. As it bakes, the popcorn will get drier and crunchier.
Note: Make sure all popcorn is popped by the time the caramel sauce is ready. The sauce hardens quickly and it will be hard to adequately coat the popcorn if it isn’t immediately poured over the popcorn.
We hope you have many opportunities this Christmas season to welcome people into your home to praise God for His Incarnation and worship Him together around your table!