Dallas Moreno

Director of Story Telling

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December 19th, 2018

A Festive Christmas Tabletop and Dinner Menu

Christmas is almost here—and while you’re making your final Mill Creek grocery runs, us nosey real estate agents want to intrude one last time in your holiday festivities! 😉

This year for our company Christmas party, Leslie planned out some amazing dishes that we all helped prep after our Secret Santa gift exchange and incredible trip to Breakfast Land. Some of these dishes we used last year because—hello, who doesn’t put mashed potatoes on their Christmas menu every year?! 

Additionally, we paired this festive meal with a tabletop that pulls the entire Christmas dinner setting together. You won’t be able to get enough of the timeless red accents mixed in with the gorgeous bold greenery. Here are a couple pro tips that Lyndsay and Tina used to pull this look together:

  1. The table cloth is actually a plaid throw blanket that was a gift from a family member!
  2. The placemats were formerly a normal roll of burlap that they cut and folded into squares. It is usually more cost effective to make your own.
  3. The bells on the place settings are actually from a wreath that Lyndsay cut off and placed onto each setting and tied together with cinnamon sticks and pinecones. 
  4. Can’t forget the eucalyptus stems! These were separate from the original garlands in the centerpiece. They were added to bring variety to the heavy pine look.

 

 

TABLE TOP DECOR

Plaid blanket | Placemats (cut from burlap roll) | Candles | Garland | Eucalyptus stems | Plates | Pinecones | Bells (similar) | Cinnamon sticks (local grocery) | Red & white twine | Striped red & white napkins |

 

Christmas Dinner Menu Recipes

Smoked Honey Ham

Ingredients:

  • Costco ham w/ glaze packet
  • Meat Churches Honey Hog seasoning
  • Mustard
  • 3 apples, chopped
  • 2 cups apple cider
  • 1 tbsp. apple butter
  • Bourbon, to taste

Instructions:

  • Take Costco ham and rub with mustard for a binder, then liberally apply Meat Churches Honey Hog.
  • In a roasting pan, chop 3 apples (in larger chunks) and add about 2 cups of apple cider (should land about 1/2 way up apples). Place ham on top of apples. It should not touch the apple cider.
  • Wrap the ham tight and cook on Traeger grill at 275 degree for just under 90 minutes.
  • For the glaze, warm 1 tbps apple butter over low heat in sauce pan. Then add the Costco glaze packet per instruction. Add bourbon of your choice to taste. Boil glaze down to thicken.
  • Once ham is done cooking (inner-temp 135), bring inside to counter, uncover, and pour glaze over ham. Let rest for 10 minutes and serve.

 

Slow Cooker Lemon Thyme Butter Carrots

Ingredients:

  • 2 lbs carrots, cut into matchsticks
  • 1 onion, diced
  • 1/4 cup butter
  • 1 tbsp. freshly chopped thyme + more for garnish
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp. lemon zest
  • 2 tsp. brown sugar (optional)
  • Salt and pepper

Instructions:

  • 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.
  • Cook on high heat for 3 hours, stirring halfway through.
  • Near the end of cook time, stir in 1 to 2 teaspoons of sugar depending on tartness of lemon juice (I prefer no sugar!)
  • Garnish with additional thyme if desired and serve!

Old Fashioned Stuffing

Ingredients:

  • 12 ounces dry bread cubes
  • 2 cups diced celery
  • 2 cups chopped onions
  • 2 tablespoons chopped Italian parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 tablespoons butter
  • 2 1/2 cups turkey broth or 2 1/2 cups chicken broth

Instructions:

  • Saute the onions, celery. herbs, salt and pepper in butter until soft.
  • 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.
  • Cover with foil and bake at 325F. for 45 minutes.
  • Uncover and bake 15 minutes more.

 

 

Mac ‘n Cheese w/ Breadcrumbs

Ingredients:

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups warm whole milk
  • 1/2 tsp salt
  • 1/ tsp pepper
  • Dash of red pepper
  • 1c Beecher’s Flagship Cheese
  • 1 box elbow macaroni
  • 4 oz Tillamook Farmcut Sharp Cheddar
  • Panko Breadcrumbs

Instructions:

  • Bring elbow macaroni to boil, strain, and set to side, when fully cooked.
  • Melt 2 tbsp of unsalted butter in a small pot and slowly mix in 2 tbsp flour. Then slowly pour 2c warm milk (microwave 1.5 minutes) into butter/flour mixture while stirring.
  • Add sea salt, pepper, and red pepper flakes to mixture.
  • Add Beecher’s Cheese to warm mixture and cook until melted. 
  • Thicken cheese mixture by stirring and increase heat until at desired consistency.
  • Pour mixture over noodles.
  • Pour mac ‘n cheese into 9×13 dish and top with 4oz Tillamook sharp cheddar and sprinkle w/ Panko breadcrumbs. 
  • Bake at 400 degrees for 20 min and serve.
 

Crispy Brussel Sprouts with Bacon and Garlic

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

  • 10 small brussel sprouts
  • 2 bacon rashers, minced
  • 2 garlic cloves, thinly sliced
  • ¼ cup (60ml) olive oil
  • 2 tablespoons rock salt, sea salt or “Kosher” salt
  • Salt and pepper

Instructions

  1. Peel off any bad leaves from the brussel sprouts
  2. Bring a pot of water to the boil. Add rock salt.
  3. Blanch brussel sprouts for 4 minutes then drain and refresh in cold running water.
  4. Cut sprouts in half lengthwise.
  5. Heat olive oil on high. Add bacon and cook 1 minute.
  6. Add Brussels sprouts and fry until they start to brown around the edges and the bacon crisps.
  7. Add garlic slices and fry 1 minute until softened.
  8. Drain brussels sprouts to remove excess oil. Serve hot.

Delicious, Creamy Mashed Potatoes

Ingredients:

  • 5 pounds Russet Or Yukon Gold Potatoes
  • 3/4 cups Butter
  • 1 package (8 Oz.) Cream Cheese, Softened
  • 1/2 cup (to 3/4 Cups) Half-and-Half
  • 1/2 teaspoon (to 1 Teaspoon) Lawry’s Seasoned Salt
  • 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Instructions:

  • 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.
  • 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.
  • 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.
  • 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.

Colette’s Christmas Crack (Betty Crocker)

Ingredients:

40Ritz™ crackers 
1 cup butter
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 bag (11.5 oz) milk chocolate chips (2 cups)
 
Instructions:
  • Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray. Place crackers in single layer in pan.
  • In 2-quart saucepan, cook and stir butter, sugar and salt over medium heat until butter is melted. Heat to boiling, stirring frequently. Boil 7 to 9 minutes longer, stirring frequently, until light brown color. Remove from heat. Add vanilla; stir until blended. Immediately pour mixture evenly over crackers in pan; spread to cover.
  • Bake 13 to 15 minutes or until bubbly and brown in color. Sprinkle chocolate chips on top of cracker mixture. Let stand 5 minutes. Spread chocolate evenly over cracker mixture. Sprinkle with candy sprinkles. Cool completely, about 2 hours or until chocolate is set. Break into pieces. Store covered in refrigerator up to 1 week.

Lyndsay’s Thumbprint Cookies, here.

Lyndsay’s Peppermint Bark Pretzel Bites, here.

 

Happy Holiday’s from us all at Lamb Real Estate! We hope they are full of much joy & laughter.

Xo,

Dallas Moreno