December 18th, 2017

Lamb Real Estate Holiday Party Menu

You guys loved our Thanksgiving recipe blog so much that we have decided to share our Christmas dinner menu with you as well! Impress your guests by using recipes Leslie used this year at our LR holiday bash. This menu will save you room in the oven & cut your cooking time so you can enjoy the evening with your guests right from the start. Serving table decor credit goes to Lyndsay, who used left over pieces from her Christmas front porch to style the table this year! Check out the details below: 

Main Dish:

Brown Sugar & Pineapple Ham
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Ingredients
  1. 1 Ham, pre-cooked, bone-in, spiral cut
  2. 3 Cups Brown sugar
  3. 1 Can pineapple tidbits, undrained
Instructions
  1. Cover the bottom of the crock with brown sugar.
  2. Place ham on top of the brown sugar and add the pineapple tidbits with the juice. Sprinkle ham with more brown sugar.
  3. Cover and cook on low for 6-8 hours.
Notes
  1. Used 6-quart slow cooker
Lamb Real Estate http://www.lambrealestateteam.com/

Sides:

Old Fashioned Stuffing
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Ingredients
  1. 12 ounces dry bread cubes
  2. 2 cups diced celery
  3. 2 cups chopped onions
  4. 2 tablespoons chopped Italian parsley
  5. 1 tablespoon chopped fresh sage
  6. 1 tablespoon chopped fresh rosemary
  7. 1 tablespoon chopped fresh thyme
  8. 1 teaspoon salt
  9. 1/2 teaspoon black pepper
  10. 8 tablespoons butter
  11. 2 1/2 cups turkey broth or 2 1/2 cups chicken broth
Instructions
  1. Saute the onions, celery. herbs, salt and pepper in butter until soft.
  2. Combine with the bread cubes by tossing lightly, adding enough broth to make it wet but not too soggy, and place in an oblong baking pan.
  3. Cover with foil and bake at 325F. for 45 minutes.
  4. Uncover and bake 15 minutes more.
Lamb Real Estate http://www.lambrealestateteam.com/

Slow Cooker Lemon Thyme Butter Carrots
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Ingredients
  1. 2 lbs carrots, cut into matchsticks
  2. 1 onion, diced
  3. 1/4 cup butter
  4. 1 tbsp. freshly chopped thyme + more for garnish
  5. 1/4 cup freshly squeezed lemon juice
  6. 1 tbsp. lemon zest
  7. 2 tsp. brown sugar (optional)
  8. Salt and pepper
Instructions
  1. Add carrots and onions to a 6-quart slow cooker (4-quart works, too! Just stir a bit more often.) Combine butter, thyme, zest, and lemon juice in a small bowl until thoroughly combined. Pour over carrots. Season with salt and pepper.
  2. Cook on high heat for 3 hours, stirring halfway through.
  3. Near the end of cook time, stir in 1 to 2 teaspoons of sugar depending on tartness of lemon juice (I prefer no sugar!)
  4. Garnish with additional thyme if desired and serve!
Notes
  1. Adding sugar is optional if you want to cut back on the tartness of the recipe
Lamb Real Estate http://www.lambrealestateteam.com/

Sweet Potato Casserole
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Ingredients
  1. 3 cups cooked and mashed sweet potatoes
  2. ⅔ cup sugar
  3. ½ cup butter, softened
  4. 2 eggs, lightly beaten
  5. 1 teaspoon vanilla
  6. ⅓ cup milk
Topping
  1. ⅓ cup butter, melted
  2. 1 cup brown sugar
  3. ½ cup flour
  4. 1 cup chopped pecans
Instructions
  1. Boil and mash sweet potatoes.
  2. Beat in sugar, butter, eggs, vanilla and milk until smooth and creamy.
  3. Put in 9x13 greased pan.
  4. To make topping, combine topping ingredients together in a small bowl. Stir and mix to combine. Crumble topping over sweet potatoes.
  5. Bake at 350 for 30 minutes.
Notes
  1. I used sweet potatoes that were really light in color, which is why my casserole is more yellow, but you can also use darker sweet potatoes to give it more of an orange look. The darker colored sweet potato is also more sweet than lighter sweet potatoes.
Lamb Real Estate http://www.lambrealestateteam.com/

Delicious, Creamy Mashed Potatoes
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Ingredients
  1. 5 pounds Russet Or Yukon Gold Potatoes
  2. 3/4 cups Butter
  3. 1 package (8 Oz.) Cream Cheese, Softened
  4. 1/2 cup (to 3/4 Cups) Half-and-Half
  5. 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
  6. 1/2 teaspoon (to 1 Teaspoon) Black Pepper
Instructions
  1. Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
  2. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
  3. Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
  4. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Notes
  1. When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
Lamb Real Estate http://www.lambrealestateteam.com/

Dessert:

 

Buttery Jam Thumbprint Cookies
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Ingredients
  1. 1 cup (2 sticks/16 TB) salted butter, softened (soft enough that it will give when you lightly press it, but not melted.)
  2. ½ cup confectioners' (powdered) sugar, plus ¼ cup more for dusting
  3. 2 teaspoons pure vanilla extract
  4. ⅛ tsp table salt
  5. 2 cups all purpose flour
  6. ½ cup thick fruit preserves (i.e., raspberry, blackberry, peach)
Instructions
  1. Preheat oven to 325°F with rack on middle position. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with paddle attachment on high speed, beat butter and sugar until creamy and light, 2-3 minutes (do not rush this part, as it will determine how your dough turns out.) Add vanilla and salt, scraping down bowl as needed. Switch to medium-low and gently mix in flour, just until combined. Dough should be somewhat sticky. Form into a ball shape, cover, and chill 30-60 minutes.
  3. Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment-lined baking sheets or silicone baking mats. Press down the center of each ball with handle-end of a wooden spatula or finger, making a deep well in the middle - deep but not too wide (it helps to hold the dough ball in palm of hand while forming the well with your finger.)
  4. Fill cookie centers generously with jam/preserves. I use either a very small spoon or a piping bag. Bake 20-25* minutes or until golden brown and puffy. Let cool 5 min. on baking sheet, then gently transfer to finish cooling on wire rack.
  5. When cookies are completely cooled, dust with confectioners' sugar. Cookies can be kept in airtight container at room temp for a few days.
Notes
  1. This cookie dough is less sweet than others, making space for the very sweet jam/preserves and the generous dusting of powdered sugar at the end.
  2. Cookies will taste like the jam/preserves you use, so use a good quality, thick one (thinner jams tend to "run" during baking.)
  3. These cookies are not intended to brown much, as they're more of a shortbread color; if you want more browning on top, bake on upper middle rack.
  4. I like baking these 20 minutes for a softer, meltier texture. If you prefer a bit crisper/browned texture, bake longer up to 25 min.
Lamb Real Estate http://www.lambrealestateteam.com/

Cinnamon Pecans
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Ingredients
  1. 1/2 cup white sugar
  2. 2 teaspoons cinnamon
  3. 1/2 teaspoon salt
  4. 1 egg white
  5. 4 cups pecans
Instructions
  1. Preheat oven to 325*F.
  2. In a bowl combine sugar, cinnamon and salt, set aside.
  3. In a separate bowl beat egg white until tripled in size and frothy.
  4. Add pecans into egg white and mix well.
  5. Add cinnamon mixture to pecans and mix well.
  6. Spread pecans onto a rimmed cookie sheet and bake for 10 minutes.
  7. Remove from oven and stir. Then bake for additional 10 minutes.
  8. Remove from oven and let cool.
  9. Store in an air tight container for up to 2 weeks.
Lamb Real Estate http://www.lambrealestateteam.com/

Peppermint Bark Pretzel Bites
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Ingredients
  1. 1 bag (10 oz) Candy Cane Hershey Kisses, unwrapped
  2. 1 bag white peppermint m&m's
  3. Pretzels *
Instructions
  1. Heat oven to 250 degrees. Line a cookie sheet with parchment paper or tin foil.
  2. Lay out 63 pretzels and place an unwrapped candy cane Hershey kiss on each pretzel.
  3. Cook for 5 minutes.
  4. Immediately press a peppermint m&m on top of each Hershey kiss. If wanted, sprinkle some Christmas sprinkles on each one.
  5. The chocolate will be soft but let it sit at room temperature for 1-2 hours for it to firm up OR to speed things up, place the cookie sheet in the fridge or freezer.
Notes
  1. I prefer to use the square pretzels but you could use any shape. Just not the stick ones.
Lamb Real Estate http://www.lambrealestateteam.com/

What are your Christmas dinner menu must-haves?