What You Need:

1 1/3 C of orzo pasta

2 T of olive oil

2 T of butter

4 shallots, chopped fine

1 C of pistachios, chopped

1 C of dried cranberries

1 C of heavy whipping cream

1 1/4 C of chicken broth

1 t of salt

1/2 t of pepper

How to Make It:

Cook the orzo according to the directions on the package and drain well.

Place the oil and butter into a skillet placed over medium heat.

When the butter has completely melted stir in the shallots.

Cook the chopped shallots in the butter oil mixture for 1 minute.

Stir the pistachios into the mixture.

Sauté for 2 minutes or until lightly browned.

Stir in the cranberries, cream and the chicken broth.

Cook 5 minutes or until thickened, stirring occasionally.

Stir the orzo into the mixture well.

Sprinkle with the salt and pepper and stir to combine.

Reduce the heat to low and cook 5 minutes or until the orzo is heated through. 

Makes 8 servings

Preparation Time:  approximately 15 minutes

Cooking Time:  approximately 8 minutes

Total Time:  approximately 23 minutes

This tasty pasta dish adds cranberries and a bit of crunch to your Christmas dinner.  The red cranberries and lightly green pistachios give this dish all the color of Christmas.  Add it to your buffet and see just how fast it goes.

What You Need:

2 (1 oz) squares unsweetened chocolate

2 T butter

1 C + 6 T sugar, divided

2/3 C evaporated milk

1 t + 1/2 t vanilla extract, divided

1 qt. peppermint ice cream, softened

1 (9 in) deep dish pie shell, baked

3 egg whites

1/4 t cream of tarter

1/2 t vanilla extract

3 T peppermint stick candy, crushed

How to Make It:

Place a heavy saucepan over medium heat. 

Add the chocolate and butter to the saucepan and heat until both are completely melted and smooth, stirring occasionally. 

Add 1 C of sugar and the evaporated milk to the pan.

Continuing cooking, stirring constantly, for 8 minutes or until the sugar has completely dissolved.

Remove the pan from the stove and stir in 1 t of vanilla.

Allow the mixture to cool to room temperature.

Spread half of the ice cream into the baked pie shell.

Place the shell and ice cream into the freezer until the ice cream has become firm.

Remove and spread half of the chocolate mixture over the firm ice cream.

Return to the freezer until set.

Repeat the layers one more time.

After the second layer of chocolate mixture return to the freezer and leave at least 4 hours or overnight.

Place the egg whites, 6 T sugar and cream of tarter into a heavy saucepan and place the pan over low heat.

With an electric mixer on low speed beat the ingredients while cooking for 12 minutes or until the mixture reaches 160 degrees on a candy thermometer.

Remove from the heat and pour in the vanilla.

Beat with the mixer until soft peaks form. 

Fold the crushed candy into the meringue.

Spread the meringue over the top of the pie and return to the freezer until ready to serve.

Serving Size:  8

What You Need:

1/4 C of flour

1 (10 3/4 oz.) can cream of chicken soup

1 (8 oz.) container of sour cream

2 yellow squash, sliced

1 onion, chopped

1 C of grated carrot

1 (8 oz.) pkg. stuffing mix

1/2 C of butter, melted

How to Make It:

In a large bowl whisk the flour, soup and sour cream together until smooth.

Add the squash, onion and carrot and stir gently until well coated.

Place the stuffing mix in a separate bowl.

Pour the melted butter over the stuffing mix and stir well.

Place half of the stuffing into the bottom of the slow cooker.

Spread the coated vegetables over the stuffing.

Top with the remaining stuffing.

Cover the slow cooker and cook on low for 5 hours or until the vegetables are tender.

Makes 10 servings

Preparation Time:  approximately 15 minutes

Cooking Time:  approximately 5 hours

Total Time:  approximately 5 hours 15 minutes

Looking something different than the traditional stuffing to serve?  Try this pretty side dish.  If you are having trouble finding yellow squash, zucchini will work just as well.

What You Need:

12 hard boiled eggs

1/2 C salad dressing

1 t parsley flakes

1/2 t dried chives

1/2 t dry mustard

1/2 t dill weed

1/4 t paprika

1/8 t pepper

1/4 t salt

1/8 t garlic powder

2 T milk

How to Make It:

Split the eggs in half lengthwise.

Place the yolks in a bowl and lay the whites on a plate.

Mash the yolks with a potato masher or fork.

Fold in the salad dressing using a rubber spatula.

Sprinkle in the parsley, chives, mustard, dill weed, paprika, pepper, salt and garlic powder.

Carefully pour the milk into the yolk mixture.

Use a fork and stir the mixture together until all the ingredients are incorporated together.

Fill each egg white with the mixture.

Sprinkle the tops with fresh parsley and paprika before serving.

Serving Size:  24

To make hard boiled eggs easier to peel add a pinch of salt to the water when boiling the eggs.  Run under cold water and place the refrigerator for about 30 minutes.  When cracking the egg to peel crack the top and bottom of the egg and roll in your palms to loosen.

What You Need:

6 chicken leg quarters

3/4 C of ketchup

1/2 C of orange juice

1/4 C brown sugar, packed

1/4 C red wine vinegar

1/4 C of olive oil

4 t fresh parsley, minced

2 t Worcestershire sauce

1 t garlic salt

1/2 t pepper

2 T + 2 t of cornstarch

1/4 C of water

How to Make It:

Cut the leg quarters at the joints and place into the slow cooker.

Whisk together the ketchup, orange juice and brown sugar until the sugar dissolves.

Whisk in the vinegar, oil, parsley and the Worcestershire sauce.

Sprinkle in the garlic salt and pepper and whisk until well combined.

Pour the mixture over the chicken and turn the chicken to coat on all sides.

Cover the slow cooker and cook on low for 6 hours or until the internal temperature of the chicken reaches 180 degrees.

Remove the chicken to a warmed serving platter and cover to keep warm.

Dip out 2 C of the cooking sauce from the slow cooker and place in a saucepan. 

Whisk the cornstarch and water together until smooth.

Add the mixture to the cooking sauce in the saucepan and place the pan over medium heat.

Bring the mixture to a brisk boil.

Stirring constantly cook the mixture for 2 minutes or until thick.

Pour the sauce over the chicken before serving.

Makes 12 servings

Looking for something a little different to serve this Christmas?  Why not try this chicken recipe.  It can cook in the slow cooker while you are preparing the rest of the meal.  Kids will especially like this dish.  Purchase chicken legs and thighs instead of leg quarters for quicker preparation. 

What You Need:

3/4 C butter, room temperature

1/2 C + 2 T sugar, divided

1/2 C brown sugar, firmly packed

1/2 t baking soda

1 1/2 t cinnamon, divided

1/2 t ginger

1/8 t salt

1 egg

1 t vanilla

2 1/4 C flour

Red and green miniature semisweet chocolate pieces

How to Make It:

Place the butter in a large mixing bowl.

Beat the butter with an electric mixer on low speed for 30 seconds. 

Pour in 1/2 C sugar, the brown sugar, baking soda, 1/2 t cinnamon, ginger and salt.

Beat with mixer on medium speed until well combined.

Add the egg and vanilla and continue to beat until completely incorporated into the mixture.

On low speed beat in the flour in it is completely moistened.

Divide the dough in half, cover and chill 1 hour or until the dough can be easily handled.

Place the oven temperature on 350 degrees and allow the oven to heat while finishing the cookies.

Combine the remaining sugar and cinnamon together in a small bowl.

Lightly flour a flat surface and roll out half of the dough with a lightly floured rolling pin to 1/4 in thickness.

Cut the cookies with a scalloped cookie cutter.

Cut a 1 in circle in the center of each cookie.

Place the cut cookie dough on an ungreased cookie sheet.

Sprinkle the cookie dough with the cinnamon sugar mixture.

Press the red and green candies into the cough.

Continue in the same manner with the second half of the dough.

Bake the cookies 10 minutes or until lightly born and firm.

Cool on the cookie sheet 2 minutes then move to a wire rack to complete cooling.

Serving Size:  36 cookies

These little treats make great munchies during your Christmas day.  Make a double batch to be sure to have enough to go around. 

What You Need:

2 (15 1/4 oz.) cans lima beans, drained

2 (15 oz.) cans butter beans, drained

2 sweet red peppers, chopped

2 green peppers, chopped

1 large sweet onion, chopped

4 garlic cloves, minced

1/2 C of lemon juice

1/2 C of olive oil

4 T of cider vinegar

2 t ground cumin

1/2 t pepper

How to Make It:

Place both types of beans into a serving bowl and toss to combine.

Add the red peppers, green peppers, onion and garlic and toss again.

In a small mixing bowl whisk together the lemon juice, oil and vinegar.

Add the cumin and pepper and whisk until blended in well.

Pour the mixture over the bean mixture and toss to coat well.

Cover with plastic wrap and chill for at least 1 hour before serving.

Makes 16 servings

Preparation Time:  approximately 15 minutes

Total Time:  approximately 15 minutes

Try something a little different on your Christmas buffet with this healthy but tasty salad.  It has all the colors of Christmas and tastes light and refreshing to boot.  The canned beans don’t take away from its flavorful taste. 

What You Need:

2 (16 oz) pkg. frozen cut green beans

2 t orange peel, grated

1 C cranberries, dried

1 C bacon bits

4 T honey

How to Make It:

Cook the green beans according to the manufactures directions on the package.

Include the orange peel with the beans when cooking them.

Drain the beans well.

Place the cooked beans and orange peel into a serving dish.

Add the cranberries and bacon and toss to combine.

Drizzle the honey over the beans and gently stir to cover them well.

Serving Size:  10

These beans are a change from the green bean casserole we seem to make every year and they are just as easy to make.  The tartness of the cranberries and the sweet taste of the honey compliment each other to make this a tasty holiday dish.