Christmas Dinner

Wondering what to make on Christmas Eve or Christmas day?  I've compiled a list of a few of our very favorites--many that I'll be making this weekend as well.  I love the holidays and love getting in the kitchen and making our traditional meals and treats.  We always do ham on Christmas Eve and our favorite breakfast casserole on Christmas morning.  We also make sugar cookies to leave out for Santa with a big glass of milk.  So here are some of our tried and true holiday favorites.  Merry Christmas!
(Just click on the recipe names and it will take you right to the recipe)

SIDES

Bacon Wrapped Green Beans

Brown Sugar Carrots

Cheesy Potatoes 

Barbeque Green Beans

BREADS

Amazing Rolls!

Cinnamon Rolls (Christmas morning tradition)

Butterscotch Bundt Rolls

SALADS

7-up Salad

Spinach Salad

Berry Salad

APPETIZER/DRINK/SNACK 

Apple Brickle Dip

Creamy Crockpot Hot Chocolate

Candy Chex Mix

Cauliflower Soup

 DESSERT

Moist Orange Carrot Cake

Andes Peppermint Crunch Cookies

Divine Chocolate Mint Cookies

Gingersnaps

Not Pictured (but I just had to add them):

Sugar Cookies

Pumpkin Blondies

Oreo Truffles

Apple Spice Bars

Oatmeal Cake

Oatmeal Cookie Bars

Asian Cabbage Salad

I am always on the hunt for a good, filling, flavorful salad.  This salad is now in my top 3!  It is SO amazing!  And so flavorful!  And so filling!  My husband gave me a new cookbook for Mother's Day and while perusing through it I knew I had to try this salad.  The ingredients are so fresh and also very healthy--but don't have that "health food" taste.  I love the crunch that the coleslaw adds to it and the combo of textures from all the veggies and then toasted sesame seeds and sliced almonds is to die for.  I made it to go with another Asian type dish that I'll blog about later and we were dying over this salad.  And my favorite part was that it was STILL good the next day!  That pretty much never happens when you dress a salad.  It's usually soggy and gross the next day.  But not this one!  I will for sure be making this one a regular on our menu!

Asian Cabbage Salad from "Our Best Bites"

1 (14 oz) bag coleslaw mix

1 rib celery, sliced

1/2 cucumber, sliced (I omitted this...we're not fans)

About 20 sugar snap peas

1/2 red bell pepper, sliced

1/4 small red onion, thinly sliced

1 1/2 cups cooked, shredded, or diced chicken, optional (but I totally recommend it)

1 tablespoon toasted sesame seeds

1/2 cup toasted slivered or sliced almonds

Dressing

2 T canola oil

2 T cider vinegar

1/4 C seasoned rice wine vinegar

2 T sugar

1 tsp kosher salt

2 tsp soy sauce

1/4 tsp garlic powder, or one small garlic clove, minced

1/4 tsp freshly ground pepper

1/2 tsp sesame oil

1. Make dressing first.  Combine all ingredients in a sealed jar and shake extremely well.  Store in the fridge until ready to use.  This step can be done 2-3 days before serving the salad.

2. Place all salad ingredients, except sesame seeds and sliced almonds, in a bowl.  Toss with dressing at lesat 30 minutes before serving.  When you pour on the dressing, you might think it's not quite enough, but when it sits and marinates, it combines with the vegetables and draws out some of the liquid, so there will be plenty of dressing after it sits.

3. Refrigerate the salad for 30-60 minutes.

4. Right before serving, toss the salad with the toasted almonds and sesame seeds.

How to toast sesame seeds:

To toast seeds and nuts, place them in a dry skillet over medium heat.  Stir constantly until golden brown. Let them cool before using.  It's important not to toast more than one type together because of size differences an differences in the amount of oil in each type.

Serves 12: Weight Watchers Points+: 3

Great Spinach Salad

I had some friends over for a playdate a couple of days ago. We've been trying to get together more regularly lately and it's given us all a chance to make some adult food for lunch if you're hosting it. I love this salad and couldn't wait for an excuse to make it! I've seen and tasted many variations of the recipe, but this version I got from my sister is the best one I've tasted. I LOVE the dressing. It goes perfectly with the mushrooms (which I usually don't like...but do in this), red onions, bacon, and cheese. I took this to a friend's for dinner once and my friend was begging for the recipe because her husband never eats anything green and he went back for four helpings of this!

Spinach Salad from Ann

1/2 pkg. spinach (whole small leaf)

1/2 head iceberg lettuce (or buy "just lettuce" in a bag and use whole bag)

1 C. fresh sliced mushrooms

1 lb. bacon, cooked & crumbled (I use already cooked bacon & crumble it)

2 C. grated Swiss cheese

1/4-1/2 sliced purple onion

Combine all of above ingredients. Add dressing and toss just before serving (I've done it in advance before and it gets too soggy).

Dressing

1/3 C white vinegar

1/3 C sugar

3/4 tsp salt

3/4 C oil

3/4 T grated onion

1/3 tsp dry mustard

Put all of the above in a blender and blend. Add 1 T poppy seeds and blend lightly. If I'm making this as an extra big salad to serve to many people, I'll double the dressing. Put about half the dressing on to begin with and then see how much more you need.

*As a variation this time, I used a new trick my friend told me about. I used cottage cheese instead of the swiss cheese to cut down on a little fat. I know it sounds weird--but it actually was really good. Just make sure to put the cottage cheese in a colander beforehand and rinse it really well.

Berry Salad

While we were living away from family in Ohio, my mom called and told me about this amazing salad that my cousin, Robyn, had brought to a family party.  I still remember her describing it to me and thinking, "Wow, that sounds good...but maybe a little strange".  Oh, how wrong I was (about the strange part)!  My mom made this at our family reunion this summer and I loved it!

So I have now stolen the recipe from her and made it for our family.  The cheesecake pudding mixed with yogurt and cool whip makes such a refreshing, not too sweet base.  I love the berries and bananas (surprise, surprise...). If you are looking for a fun, new salad recipe for your Thanksgiving feast, give this one a try!  This recipe makes a lot of salad--so for our small family I'll probably half it next time.  But it would be great to serve a large family this holiday.

Berry Salad from Robyn B.

2 instant cheesecake jello pudding mix (Fatfree/Sugar free for WW Points+)
1 8oz cool whip (Fat free for WW Points+)
32oz carton of strawberry yogurt

Mix these ingredients together and refrigerate.

Just before serving, Add:
1 sm. bag of raspberries
1 sm. bag of mixed berries (thaw the berries before adding)
bananas

Serves: 12; Weight Watchers Points+: 2

Fresh Fruit Salad

Let me first add the disclaimer that I know this picture is not the greatest.   That being said, it looked much better in real life and tasted great! It is really easy and tastes very light and refreshing. It's one of those salads that you can whip up really quickly and then make the rest of your meal--my kind of salad. I am always looking for quick, flavorful side dishes and this one did not disappoint in any way.  I loved the combination of fruit and the vanilla pudding added just the right amount of sweetness.  I'll for sure be making this one again!

Fresh Fruit Salad from "Worldwide Ward Cookbook"

1-2 C strawberries, sliced
1-2 C seedless grapes
3 bananas, sliced
1 8-oz can mandarin oranges, drained
1 small pkg. instant vanilla pudding mix
1 3/4 C milk

Place fruit in a large bowl (any assorted fruit may be used--grapes, bananas, and strawberries are my favorite).  Add drained oranges.  In a separate bowl, combine pudding with milk.  Whisk well.  Pour the pudding over the fruit and stir.  Refrigerate for about an hour.  Stir before serving.

7-Up Salad

I must admit that although I am from a state where Jello is jokingly (or maybe seriously) known as a staple--I'm not such a huge fan of Jello salads. This salad is a HUGE exception! It is one of my very, very favorite salads. It goes perfectly with a nice Sunday dinner. The 7-up adds a great little kick to the jello and I love the bananas and the whip cream topping that goes on the top. This has become a favorite around our house--especially with the little ones. This would be a great addition to an Easter dinner if you're looking for something new to shake up your meal.

7-Up Salad from Barbs (my mom)

1 lg. pkg lemon jello—dissolve in 1 C boiling water

Add:
3 C 7-up. Let set until slightly thickened in fridge.

Fold in:
Sliced bananas (the more the better)
1 ½ C miniature marshmallows
1 Lg. can crushed pinappled (drained)—save syrup

Let jello set completely and add topping:

Topping:
1 cup pineapple syrup (add water to make 1 cup)
1 egg (well beaten)
½ C sugar
1 T cornstarch
Mix and bring to a boil, stirring constantly. Cook until thick. Fold in ½ pt whipped cream (already whipped). Spread on Jell-0.

16 Servings:  Calories: 128   Carbs: 20    Fat: 5    Protein: 1