Christmas Eve Dinner

Appetizers

Fruit Tray - assorted cut fruit with dip

Sausage Balls

Sausage Balls, Bacon Wrapped Hot Dogs

Dinner:

Baked Ginger Glazed Ham

Glazed Carrots

Garlic Mashed Potatoes

Spinach Salad with pomegranate seeds and pear slices

Green Beans with crispy onions

Homemade Rolls

Dessert:

Spice Cake with Apple Compote

Christmas Cookies

Fruit and Veggie Trays

RECIPES:

Christmas Spritz Cookies

Fruit Dip

1 (4-5 oz) plain, greek yogurt

1/2 cup cool whip

1 tbsp powdered sugar

1 tsp pure vanilla extract

Garlic Mashed Potatoes

3  pounds red skinned potatoes

2+ tbsp salt

1 cup half-and-half

2 tbsp butter

6 cloves garlic, crushed

Directions

Peel (if desired) and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Add garlic to water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half in a medium saucepan over medium heat until simmering. Remove from heat, add butter, and set aside.

Remove the potatoes, drain. Add half-and-half, butter and mash together with potatoes. Add salt and pepper if necessary/desired. Serve warm.

Honey Glazed Carrots

16 oz bag baby carrots

2 tbsp honey

2 tbsp brown sugar

dinner rolls

2 tbsp fresh ginger, peeled, sliced thin.

3 tbsp butter

1/4 tsp salt 

1/4-1/2 cup water

In a non-stick pan, melt butter and stir in ginger. Add honey, 1/4 tsp salt, water, and sugar and stir to dissolve. Stir in carrots. Cover to steam. Stir occasionally, over medium heat, and cook 8 minutes or until tender. Add more boiling water if all the water evaporates before the carrots are tender. 

Spinach Salad

Salt and ground black pepper

6 cups baby spinach leaves

1 pomegranate

1 Bosc or Bartlet Pear

1/3 cup walnut pieces

De-seed the pomegranate, set seeds in salad bowl. Slice pear. Toss pear, pomegranate, spinach and walnut peices together.Sprinkle with salt and fresh pepper to taste. Serve with your favorite vinaigrette dressing (suggestion: Hidden Valley Farmhouse Originals Pomegranate Vinaigrette Dressing)

Green Beans and Crispy Onions

1 lb fresh or frozen green beans

1/4 cup French's French Fried Onions

2 tbsp butter

salt and pepper, to taste

Steam beans to desired doneness - about 10-15 minutes if fresh. Mix with butter in serving bowl until butter melts. Sprinkle with salt and pepper. Top with onions. Serve immediately.