BIG Christmas Dinner (Lots of recipes!)

Posted on December 23, 2011 by Emily 2 Comments. This post may contain affiliate links. Clicking and purchasing through them helps to keep the great content coming your way, thanks! Find all my favorite items in my Amazon SHOP HERE. Posts written in collaboration of Brother as a Brother Brand Ambassador.

Those of you who read this blog frequently know that last week I was hosting a big Christmas dinner. AND… it was a success! So fun! I’ve never cooked all day before (literally) and it went so well. My kids were great, which allowed me to get done what I needed. I am going to share my favorite party recipes with you today!

Hot Wassail

1/2 of mix should be apple juice

the other 1/2 is a mix of orange, cranberry, and pineapple

add 2 TBS brown sugar, a dash of nutmeg and a cinnamon stick

its best to let it sit on the stove on low heat for around an hour before serving. The flavors mix so well! Its always a hit and people ask for the recipe all the time.

Cheesy Ham and Potato Soup

(adapted from Americas Most Wanted Recipes)

3 lbs Potatoes peeled

4 TBS butter (1/2 stick)

1/2 cup flour

4 cups whole milk

1 cup skim milk

1 cup chicken broth

2 cups cubed ham

1 lbs velveeta cheese

white pepper

garlic powder

1 tsp Tabasco sauce

Cut the potatoes into 1/2 inch cubes and put in pot with water to cover. Boil for 10 min, drain, set aside

Melt the butter in soup pot and add flour, whisking constantly until the paste is smooth. Gradually add the whole milk, milk and chicken stock, whisking. When the sauce begins to thicken, add the velveeta, keep whisking.

Add the potatoes to cheese mix. Season to taste with garlic and pepper, add the tabasco. Lower the heat and simmer for 30 min, stirring occasionally.

** I have found that once the soup cools, you need to put it in small portions to re-heat. The whole pot tends to burn if you try to reheat the large portion. Too thick and the bottom burns, while the top doesn’t heat!**

Vegetable Potato Soup

4 large potatoes

1 med. onion

4 carrots

a few stalks of celery

6 cups chicken broth

thyme

2 cups milk

Chop all the vegetables in small cubes. Put in a large pot with chicken stock. Add a generous amount of Thyme (a few TBS). Bring to a boil, reduce heat and simmer for 30 min. Add the milk to lighten the soup and a bit of corn starch to thicken. simmer for 10 more min.

Broccoli Cauliflower Salad

I blogged about this last Christmas, so you can just click the link for the recipe

Asian Style Cabbage Salad

1 head of cabbage

4 carrots (shredded)

1 cup almonds (sliced or crushed)

1 package of ramen noodles (dry)

dressing:

1/2 cup Oil

1/2 cup sugar

1/4 vinegar

3 TBS soy sauce

seasoning pack from ramen

Mix all of the ingredients together for the dressing and let sit. Chop cabbage. Add carrots and almonds. Crush up the dry raman and add to the salad. Pour the dressing on top and you have a delicious, easy salad!

Enjoy!

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