Christmas Recipes

 

Cheese Fondue

{from All Recipes}

Ingredients:

1 cup white wine

1 cup shredded Swiss cheese

1 cup shredded Gruyere cheese

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon nutmeg

Directions:

1. Simmer wine in fondue pot. Add cheese, half a cup at a time, stirring after each addition.

2. When cheese is melted, stir in flour, salt and nutmeg. 

3. Serve four as an appetizer or two as a meal. We like to use bread cubes, broccoli, carrots, and green apple slices as dippers.

Chocolate Fondue

{from All Recipes}

Ingredients:

1 cup chocolate chips

2 tablespoons butter

2 tablespoons water

1 can sweetened condensed milk

1 teaspoon vanilla

Directions: 

1. In a medium saucepan, melt chocolate chips, butter, water, and sweetened condensed milk. Stir constantly until thickened, about five minutes. 

2. Remove from heat, add vanilla, and transfer to fondue pot. Serves six. Enjoy with fruit, pound cake, marshmallows, pretzels and whatever else your heart desires!

Slow Cooker Pot Roast

{from Real Simple}

Ingredients:

1/4 cup tomato paste

2 tablespoons cornstarch

1 pound carrots, peeled and cut into two-inch pieces

1 pound baby potatoes

1 onion, cut into half-inch wedges

2 stalks celery, cut into one-inch pieces

2 bay leaves

3-pound beef chuck roast

Directions:

1. In a  slow cooker, whisk together the tomato paste, cornstarch, and one cup of water. 

2. Add the carrots, potatoes, onion, celery, and bay leaves and toss to combine. 

3. Season the beef with  salt and pepper and set on top of the vegetables. 

4. Cover and cook until tender, on low for 7 to 8 hours or on high for 4 to 5 hours. 

5. Let the meat rest for ten minutes before serving with veggies. Makes six servings.

{We had this with Brussels sprouts. For special occasions, they are so delicious sauteed with a little butter, lemon juice, and Parmesan.}

Roast Chicken

{from the Pioneer Woman}

Ingredients:

Whole chicken, rinsed and patted dry

1 1/2 sticks butter, softened

3 lemons

4 sprigs fresh rosemary

Directions:

1. Preheat oven to 425 degrees. Zest two lemons and finely chop one sprig of rosemary.

2. Combine softened butter, lemon zest and rosemary, adding salt and pepper to taste.

3. Line a 9x13 pan with aluminum foil and lay the chicken breast side up. 

4. Use your fingers to smear the butter mixture all over the chicken, under the skin and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. 

5. Place the six lemon halves, if they'll fit, and the remaining rosemary leaves into the cavity. 

6. Roast the chicken for about an hour and fifteen minutes. The skin should be deep golden brown and the juices should be sizzling.
7. Let rest for ten minutes before carving. Serves six.

Healthier Chocolate Fudge Pie

{from Lizzy Writes}

Ingredients:

1 1/3 cups chocolate chips

12 ounces medium-firm tofu

1 teaspoon cocoa powder

1 teaspoon vanilla

2 tablespoons milk

2-3 tablespoons honey

1/2 cup chopped pecans

Pie crust of your choosing

Directions:

1. Melt chocolate chips. Put all ingredients, except pecans, into a food processor or blender and blend until really, really smooth. 

2. Pour into a pie crust and chill until firm, about three hours. It's not quite as healthy, but extra delicious, with a little whipped cream!

{We used this coconut crust recipe, mistakenly assuming it would be healthier. It's actually about three times the calories of a regular store-bought crust, but if you are gluten-free or just coconut-obsessed, it might be a good option for you.}

P.S. A few other Christmas recipes for you - peppermint ice cream and blueberry muffins for Mary on New Year's Day!