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More Of the Best Christmas Dishes For Easy Cooking and Fun

Updated on December 8, 2012
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TURKEY MUFFULETTAS

  • Split large dinner, Kaiser, or submarine sandwich rolls with a knife and brush with EVOO olive oil. Delicious with any good crusty-top roll. Try rye or pumpernickel. Onion rolls would be especially good.
  • Alternate thin slices of turkey and cheese on one side.
  • Top with Olive Salad and replace top of the roll.
  • Makes 2 to 3 servings.
  • If you like, heat through long enough to soften cheeses.

Olive Salad

  • 1/2 cup pimiento-stuffed olives
  • 1/2 cup black olives, chopped or sliced
  • 1/2 cup finely chopped celery
  • 1/4 cup coarsely chopped carrots
  • 1/4 cup finely chopped cauliflower or brocolli
  • 1 Tablespoon chopped green and red bell pepper
  • 1 Tablespoon chopped parsley
  • 2 teaspoons minced garlic
  • 1 Tablespoon minced onion
  • 1 cup EVOO
  • 1/3 cup vegetable or peanut oil
  • 1/2 teaspoon each of salt, oregano and coarsely ground fresh black pepper

Mix all the Olive Salad ingredients together in a quart jar and keep refrigerated.

CORNMEAL-CRANBERRY COOKIES

INGREDIENTS 

  • 3 cups all purpose flour
  • 1 cup white cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 cups dried cranberries

DIRECTIONS

  • Preheat your oven to 350 degrees F.
  • Grease or cooking-spray two cookie sheets.
  • Mix together flour, cornmeal, baking powder and salt until well blended
  • Cream butter and sugar until light and fluffy yellow.
  • Add eggs one at a time, beating well after each addition.
  • Beat in vanilla.
  • Add the dry mixture in slowly and stir until combined.
  • Stir in the dried cranberries.
  • Drop dough by rounded teaspoonfuls or small icream-scooperfuls onto the baking sheets and be sure to leave 2 inches between cookies so they have room to spread as they bake.
  • Bake until evenly golden brown, about 15 minutes.
  • Transfer cookies to cooling racks.
  • Serve with Strawberry or Lemon Ice Cream from your grocery, or make your own.

 

WHITE HOT CHOCOLATE!

You can use White Chocolate Chips or any flavored chips, like RASPBERRY.

INGREIDENTS

  • 1 cup white chocolate [or flavored] chips - mint choco-chips are good.
  • 1 cup heavy cream
  • 4 cups half-and-half [or 2% milk to reduce fats]
  • 1 teaspoon vanilla
  • 1/4 teaspoon peppermint extract
  • Vanilla whipped topping
  • Thick candy cane or light peppermint sticks, some crushed over the tops and a whole stick in each glass.

DIRECTIONS

In a heavy, medium size saucepan use medium heat and add white chocolate chips and heavy cream.

  • Stirring continuously until all the chocolate chips melt, don't let the pot burn.
  • Stir in the half-and-half or 2%, vanilla and peppermint extract.
  • Stir until mixture is hot and delicious.
  • Pour into mugs or thick glasses and top with a dollop of whipped topping and a candy stick. Crush some pepermint stick over the tops of each mug.

Comments

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    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish 

      9 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      OK Santa, I will look in the magic recipe box :)

    • profile image

      santa claus 

      9 years ago

      can i requestmy birth day is december 25 i want to have the best filipino dish for christmas

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish 

      10 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      That sounds delicious, with a variety of layering in flavors and textures, mp3audiobooks. I especially like the idea of shopping at the butcher's, using pear, and apple cider, and the addition of Cognac in the stuffing.

    • mp3audiobooks profile image

      mp3audiobooks 

      10 years ago from Switzerland

      My favourite Christmas dish is still a traditional turkey. The bird must have been living in the open, not from a industrial bird raising conglomerate, but from a farmer near us. Then I prepare a filling from pork sausage meat (from my local butcher, not supermarket!), fresh pear, small pieces of lard, breadcrumbs, herbs, salt, pepper and Cognac. That stays in the bird for the next 24 hours. I baste the outside of the turkey with olive oil and sprinkle salt, pepper and herbs over it. After 24 to 36 hours, the bird goes in the oven and is moistened with fresh apple cider every 10 to 15 minutes. After about 4 hours (for a 4 kg turkey) it's done and VERY tasty!

    • gabriella05 profile image

      gabriella05 

      10 years ago from Oldham

      Yummy sounds fantastic

      Thanks

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish 

      10 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      I hope you have a fun party with all of your best friends attending!

    • Jackilyn profile image

      Jackilyn 

      10 years ago

      mmmm... Sounds good for my x-mas party! Thank you Pat ! This was just the thing I wanted.

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