Christmas is 9 days away.
Either you are already prepared, or you are sprinting to the finish. In case you are the latter, and planning that meal has been last-on-your list, we thought we'd help with a delicious plan.
From appetizer to cookies, we've got you covered! Big thanks to our friend Kim Colwick, on Instagram as @6heartsandahome, for all of her great family recipes!
Appetizer 1: Mini Italian Skewers- makes approx. 50
1 (8-9 ounce) package of refrigerated cheese tortellini
Approximately 50 salami slices (usually 2 small packages)
About 50 cubes of sharp white cheddar (I just buy a block and cut it into 1/4 inch thick pieces)
1 bottle of your favorite Italian salad dressing
1 (6 ounce) can or jar of medium olives (green, black, pimiento-stuffed, kalamata, or a combination– your choice!)
Cook the tortellini according to the package directions (about 4 minutes). You do not want to overcook them! (They will fall apart if too soft).
After cooking, drain the water and let the tortellini cool on the counter for about 10 minutes before placing them in a large ziplock bag or bowl. Dump the entire bottle of Italian dressing in with the tortellini, and let them marinate for at least 2 hours (or overnight) in the refrigerator.
On each toothpick, thread the marinated tortellini, salami, cheese slices, and olives however you would like.
Pro tip: I place the olives on the end so that picky eaters can pull them off.
Appetizer 2: Sugar Glazed Pecans
4 eggs, whites only
½ cup ginger ale
2 tsp. salt
2 tsp. cinnamon
1 tsp. ground ginger
2 cups sugar
8 cups pecan halves
Preheat oven to 250. Spray 2 baking pans with cooking spray.
Separate eggs and whisk egg whites. Add ½ cup of ginger ale, salt, cinnamon, ground ginger, sugar and salt. Fold together until pecans are covered. Spread over pans.
Bake at 250 for 1-1 ½ hours – stirring occasionally. Store in an airtight container.
Side Dish 1: Creamy & Rich Mashed Potatoes
5 pounds Russet potatoes washed and peeled, cut in chunks (about 7 large potatoes)
4 ounces cream cheese softened
1/2 cup salted butter melted
1/2 cup heavy whipping cream
1 1/2 teaspoons salt
Place the cut potatoes in a large pot and fill the pot with water, leaving about 2 inches at the top of the pan. Place the pan on the stovetop on medium-high heat. Allow the water to come to a boil, then turn the water down to medium heat. Boil the potatoes for 10-15 minutes, or until the potatoes are soft.
Drain the water from the potatoes.
Mix the potatoes with a mixer. Add the cream cheese, butter, whipping cream and salt. Mix all ingredients together but do not overmix, as they will not be as fluffy.
Side Dish 2: Southern-Style Creamed Corn
5 ears corn on the cob
1 tablespoon bacon grease or butter
1 tablespoon sugar
1 tablespoon cornmeal
3/4 cup heavy cream
1/4 cup finely grated Parmesan cheese
salt and pepper to taste
Remove the husks and silks from the corn and rinse the ears of corn.
Cut the kernels from the cob into a large bowl. Flip your knife over and run the dull side of the knife down the cob to get all of the juice out of the cob.
In a large skillet, heat the bacon grease or butter until melted and hot. Dump in the corn and cook over medium heat for about 5 minutes, stirring occasionally.
Sprinkle the sugar and cornmeal over the corn and give it a stir.
Pour in the heavy cream and Parmesan cheese. Stir until combined.
Allow to cook for 5 more minutes or until heated through. The juices should thicken up quite a bit.
Add salt and pepper, to taste.
Side Dish 3: Orange Fluff Salad
1 large package Cook and Serve vanilla pudding (do not use instant pudding)
1 large package orange jell-o
3 cups water
1 (16 ounce) Cool Whip
5 ounces mini marshmallows
22 ounces mandarin oranges (drain them first)
3 bananas (slice them and add them right before serving so they don’t turn brown in the fridge)
Mix together pudding, Jell-O, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until the mixture has thickened (about 4-5 hours).
Beat until creamy.
Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.
Main Course: Baked Pork Tenderloin
1 or 2 1/2 pound pork tenderloins (see note)
1 tablespoon oil
2-3 tablespoons fresh lemon, lime, or orange juice (or 1 tablespoon of each)
2 teaspoons Italian seasoning
1 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon smoked paprika (optional but highly recommended)
1/4 teaspoon black pepper
Preheat oven to 400 degrees and lightly grease a large baking/casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.
Whisk together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika (if using) and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in a prepared baking dish and drizzle lemon/lime juice over the top.
Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness (you can take them out on the early side if you like the centers a little pink).
Spoon juices from the dish over the meat.
Allow to rest on a cutting board or in the baking dish for 5-10 minutes.
Slice into 1-inch pieces. Spoon any remaining juices from the pan over the slices.
Dessert: Peter Pan Kiss Cookies
Note: These can and should be made ahead of time.
1 cup peanut butter
1 stick of butter (softened)
1 cup brown sugar
1 cup all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1 bag of Hershey Kisses, unwrapped
Powdered Sugar for dusting
Cream peanut butter, butter, and brown sugar together. Add eggs to mixture, then add flour, baking soda, and cinnamon. Blend well. Chill dough for 30-40 minutes.
Wrap dough batter around a kiss and roll into a small ball. Place on cookie sheet and bake on 350 for 12-14 minutes. Remove and sprinkle with powdered sugar.
And there you have it! A full plan for your Christmas dinner that is sure to please all at your table!