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Great Christmas Recipes

Updated on November 28, 2015

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Great Recipes for Christmas

Christmas recipes always include terrific holiday offerings which make a great appetizer. There are huge collection of books and articles on Christmas Recipes that one can find. Christmas cookies, Christmas Candy, Christmas Cakes and many other delicious dishes are specially made on Christmas Eve. Various Christmas recipes make a great addition to the table and it is a holiday tradition for families to get together and try out new Christmas recipes each year

Families usually have their favorites, whether it's chocolate chip, shortbread or pinwheels. They make great gifts when you combine them with other items. One can make a great gift by tying colorful ribbon on the Christmas recipe instructions or Christmas Recipes cook book.

The following recipes are one of the great recipes that we could make for our families this Christmas. Hope everybody enjoys them as much as I would.

Note: Great Christmas Recipes claims no credit for articles and photos posted on this site unless noted.

Christmas Ham and Potato Cakes

Made with leftover Christmas ham and shredded potatoes, these mini cakes are the perfect accompaniment to your morning chow.

Makes 1 dozen


2 1/2 cups potatoes, shredded

1/4 cup flour

1/4 cup ham, shredded

1/4 cup grated Parmesan cheese

1/4 teaspoon garlic powder

1 large egg


1 Mix together potatoes, flour, ham, cheese, garlic powder, and egg.

2 Form into small rounds and fry on a nonstick pan in a little olive oil until golden brown on both sides. Sprinkle chopped basil on top before serving. serving of sour cream or applesauce on the side.

Christmas Cookie Ornaments

Surprise the family with these festive cookies—they taste as good as they look!


1 cup unsalted butter

1 1/2 cups sugar

1 egg

1 1/2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

colored sugar for decorating


1 In a mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and vanilla extract.

2 In another bowl, mix flour, baking powder, and salt; add to butter-sugar mixture one cup at a time, mixing well after each addition.

3 Divide dough into two balls. Wrap in plastic and chill until dough is ready to use.

4 To assemble: Place cookie dough on a floured surface and roll until 1/4-inch-thick. Use cookie cutters to cut into desired shapes.

5 Transfer to baking sheets lined with parchment paper or silicone baking mats.

6 Using a smaller cookie cutter or knife, cut shapes into the center of each cookie. (If cookies will be hung as ornaments or decorations, poke a small hole on the top part of each cookie before baking.)

7 Sprinkle colored sugar into the hollowed-out centers, filling to the brim.

8 Bake cookies at 350ºF for 8 minutes or until lightly browned. The sugar should also be melted and bubbling. Allow cookies to cool on baking sheets for at least 10 minutes.

9 When cooled, store in an airtight container. (String with ribbon to hang the cookies as ornaments, if desired.)

Topping tip For a “stained glass” effect, crushed hard candies can also be used in place of colored sugar.

Christmas Cake Parfait

Reinvent the traditional fruitcake by transforming it into this fruitcake trifle!

Makes 4 to 6


1 4-by-4-inch Fruitcake

3/4 cup cream cheese

1/4 cup cream

1/4 cup softened butter

2 egg yolks

1/4 cup sugar

2 egg whites

1/4 cup sugar


1 Coarsely chop fruitcake ; set aside.

2 Make the cream: Using an electric mixer, cream cheese, cream, softened butter, egg yolks, and sugar; set aside. Whip 2 egg whites with sugar until stiff.

3 Combine both mixtures. Layer and alternate chopped fruitcake with cream in glasses. Chill until ready to serve.

Great Christmas Stuff from Amazon

Christmas Jelly

Sambuca is an Italian colorless liqueur that gives this easy-to-make and colorful dessert a subtle aniseed flavor the kids will surely adore.

Serves 8 to 10

Prep Time 15 minutes


4 packs flavored gelatin (strawberry, grape, orange, lime flavors), prepared according to package directions

4 small cans all-purpose cream

1 cup white sugar

2 cups unsweetened pineapple juice

5 jiggers Sambuca

5 sachets unflavored gelatin

For the topping

3 cups graham crackers, crushed

1/2 cup butter, melted

1/2 cup white sugar


1 Cut the colored prepared gelatin into cubes.

2 Prepare the topping: Mix the ingredients until well combined. Set aside.

3 In a mixing bowl, combine the cream and sugar. Stir until sugar is dissolved. Set aside.

4 Boil the pineapple juice then add Sambuca. Mix in the unflavored gelatin until it dissolves.

5 Combine the pineapple-juice mixture with the cream-sugar mixture. Let it cool for a while.

6 Fold in the cut gelatin and place in a prepared dish.

7 Place in the fridge and let it set. When ready, top with graham cracker mixture, slice, and serve with strawberry syrup if desired.

Chunky Christmas Bark Cookies

Cookies for Santa when he passes by your house on Christmas eve.

Yield 12 to 16 cookies

Prep Time 30 to 40 minutes

Baking Time 8 minutes


3/4 cup butter

3/4 cup sugar

3/4 cup brown sugar

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla

2 tablespoons water

2 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1 cup white chocolate chips

1 cup bittersweet chocolate chips

1 cup walnuts

1 cup crushed candy canes


1 Preheat oven to 375 degrees Farenheit.

2 Cream together butter, sugars, and salt.

3 Combine eggs with vanilla and water. Then add the eggs one at a time, scraping the sides of the bowl after every addition.

4 Combine flour and baking soda. Add this mixture to the creaming batter. Then add the chocolate, walnuts, and candy cane bits.

5 With an ice cream scooper, scoop out the batter onto lined (with parchment paper, baking paper, or wax paper) baking sheet pans. Bake for 8 to 12 minutes.

Gingerbread Man

Get nostalgic with these Christmas classic treats!

Makes 12 to 16 cookies, depending on cookie cutter size.


3 1/2 cups all-purpose flour, sifted

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 cup butter

1/4 cup shortening

1/2 cup sugar

1/2 cup unsulphured molasses

1 egg

For the royal icing

4 cups confectioners’ sugar, sifted

6 tablespoons warm water

3 tablespoons meringue powder


1 Preheat oven to 350 degree Farenheit.

2 In a bowl, sift flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves; mix. Set aside.

3 Melt butter and shortening in a medium saucepan over low heat just until melted. Add sugar, molasses, and egg; mix well. Cool slightly then add half of the dry ingredients; mix well.

4 Turn mixture onto a lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough.

5 Roll dough in a baking sheet lined with greaseproof paper. Roll dough to about 1/8-inch thickness.

6 Cut dough using a gingerbread man-shaped cookie cutter. (We used Wilton Gingerbread Man cutters, available at Gourdo's.)

7 Bake for about 10 to 20 minutes (varies with cookie size) or until done. Cool.

8 Keep cookies in an airtight container after cooling.

9 Make royal icing: Beat all ingredients in a mixer on low speed for about 7 to 10 minutes. Place in a covered container when not in use (refrigerate and use within two weeks).

10 Color (with food coloring) as desired and pipe away!

Baked Ham and Bananas

Baked ham and fruits is a match made in heaven. This time, try bananas—the pairing is quite a delicious revelation!

Serves 12 to 15

Prep Time 30 minutes

Cooking Time about 75 to 90 minutes


1 1/2 tablespoons cornstarch

3/4 cup white wine

1/3 cup honey

1 tablespoon mustard

1 cooked ham, about 2 1/2 to 3 kilos

6 to 8 lakatan bananas


1 Preheat oven to 350ºF. In a bowl, dissolve cornstarch in wine. Pour in honey and mustard.

2 Place the ham in a baking pan, and pour half of the glaze over the ham. Bake for about 75 to 90 minutes, basting with hot glaze (from the pan) every 20 to 30 minutes.

3 Fifteen minutes before the ham is fully cooked, slice bananas diagonally and marinate in the remaining half of the glaze for 10 minutes. Take the ham out of the oven, arrange bananas around the ham and pour remaining glaze over ham and bananas. Return to the oven and cook further for 10 minutes.

Baking time guide: Allot 15 minutes baking time for every 500 grams of ham.

Holiday Crepe Cake

For a scene-stealing dessert, try this: Layers and layers of crepes, filled with light custard cream and topped with a luscious berry compote. This impressive dessert is bound to draw ooohs and ahhhs.

Serves 8 to 10

Prep Time 20 minutes

Cooking Time 30 minutes


For the crepe batter

3/4 cup all-purpose flour

1/4 cup whole-wheat flour

1/2 teaspoon salt

1/4 cup sugar

3/4 cup milk

3/4 cup water

1/4 cup melted butter

5 small eggs

2 tablespoons rum

2 tablespoons oil

For the crepe filling

2 packages vanilla pudding mix, prepared according to package directions

(for a thicker pudding, use less water)

1 cup whipped cream

For the topping

2 cups (about 300 grams) fresh or frozen mixed berries

1 1/4 cups sugar

confectioners’ sugar for dusting


1 Make the crepes: In a large bowl, combine dry ingredients together. In another bowl, mix together wet ingredients except for the oil. Pour wet ingredients into dry ingredients and whisk until well blended. Strain to remove lumps. Set aside in the chiller for at least 30 minutes or up to 2 days.

2 Heat a 9-inch nonstick pan and add about 1/2 teaspoon oil. Pour 1/3 cup of the batter into the center and swirl to spread evenly. Cook for 30 seconds or until light brown spots appear. Flip and cook for another 10 seconds. Transfer to a tray to cool. Repeat with remaining batter to make a total of 24 crepes. Set aside.

3 Make crepe filling: In a bowl, place prepared pudding mix. Gently fold in whipped cream.

4 Make berry topping: Place berries and sugar in a saucepan. Boil until syrupy. Let cool and set aside.

5 To assemble, spread a dollop of filling on a piece of crepe. Repeat with remaining crepes (except for the top layer) and stack to form a cake. Right before serving, spread berry topping on the center of the cake and dust with confectioners’ sugar.

Make-ahead tip Cook the crepes and berry topping in advance. Stack crepes with sheets of parchment paper between each layer, then place the entire stack in a resealable plastic bag. Refrigerate for two days or freeze for up to one month. Keep berry topping in the refrigerator for up to five days.

Morrocan Chicken with Mock Stuffing

This juicy, spice-laden roasted chicken makes an impressive Noche Buena centerpiece-and it works equally well as a weeknight dish too.

Serves 8

Prep Time 30 minutes

Cooking Time 90 minutes


For the aromatic spice oil

3 cloves garlic

1 piece cinnamon bark

2 bird's eye chilies (siling labuyo)

1 teaspoon coriander seeds

1 teaspoon black peppercorns

5 pieces juniper berries (available at the Salcedo Market)

3 bay leaves

1 to 1 1/2 cups good quality extra virgin olive oil

For the chicken

8 pieces chicken quarters (leg and thigh part)

2 to 4 tablespoons sea salt

1 teaspoon sugar

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

juice from 1 lemon

zest from 1 lemon

2 (240-gram) cans whole peeled tomatoes, crushed

For the mock stuffing

5 cups day-old bread

1 cup extra virgin olive oil

juice from 1 lemon

1 to 2 teaspoons prepared mustard

2 to 3 cups chopped parsley

salt and freshly ground pepper


1 Make the aromatic spice oil: Submerge spices in room-temperature oil and store in a clean, airtight container; let infuse for at least 1 week. If pressed for time, warm all ingredients in extra virgin olive oil.

2 Marinate chicken in all the ingredients, except tomatoes, for 30 minutes.

3 Preheat oven to 325ºF. Arrange chicken quarters in a baking dish. Pour crushed tomatoes and aromatic oil, including spices, over marinated chicken. Bake for 50 to 70 minutes or until cooked through. Transfer to a platter and serve with mock stuffing on the side.

4 Make the mock stuffing: Using a knife or food processor, coarsely chop bread into crumbs. Mix with the rest of the ingredients. Let it sit for at least 30 minutes.

Cooking tip: It's best to infuse the spices in room-temperature oil for at least 1 week rather than heating it. But if you lack time, warm the spices in oil just until oil is bubbling.

Make-ahead tip: For the flavors to further infuse the chicken, prepare this dish 1 to 2 days in advance and store, covered, in the refrigerator. Reheat in a 350ºF oven before serving.

Prawns with Queso de Bola and Honey Ham

Here's a unique dish that you can serve during special occasions such as Christmas. For sure, it will be the highlight of the gathering!

Serves 6 to 8

Prep Time 15 minutes

Cooking Time 15 minutes


1 kilo jumbo shrimp or prawns

4 tablespoons butter, divided into 2

1 small white onion, finely chopped

1/4 cup chopped honey ham (substitute option: bacon)

2 tablespoons all-purpose flour

splash dry white wine or dry sherry

1/2 cup milk

1/3 cup grated queso de bola

1/2 teaspoon paprika or crab boil seasoning

2 tablespoons Parmesan cheese

2 tablespoons breadcrumbs


1 Use kitchen scissors to cut away from the back of shrimp all the way to the tail. This is how to butterfly a shrimp or prawn. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the meat on an angle into chunks. Preheat the broiler to high.

2 Heat a small saucepot and a medium skillet over medium heat. In the small saucepot, melt 2 tablespoons butter. Add onions and cook 3 to 5 minutes until very soft.

3 To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped prawn meat and honey ham and sauté. Add flour to the saucepot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk.

4 Remove sauce from heat and stir in queso de bola and paprika or crab boil. Season with salt and pepper. Spoon the sauce over the prawn meat and stir to combine. Pour prawns into and over the shells in a casserole dish and top with Parmesan and breadcrumbs. Broil on high until golden, 2 to 3 minutes. Serve.

Nutty Fruitcake Rum Balls

Hands down, this is the most popular treat being given away during Christmas. How to enjoy it sans a fruitcake overload? Just turn it into this yummy and nutty treat!

Prep Time 15 minutes

Freezing Time 15 minutes

Serves 5


1 1/2 cups chopped fruitcake

1/3 + 3/4 cup chopped nuts, divided

2 tablespoons confectioners’ sugar

2 1/2 tablespoons corn syrup

2 tablespoons dark rum

3 tablespoons cocoa powder


1 Process fruitcake in a food processor, pulsing to make fine crumbs.

2 Transfer to a bowl and combine 1/3 cup chopped nuts, confectioners’ sugar, corn syrup, rum, and cocoa powder.

3 Take two tablespoons mixture and arrange in a lined baking sheet, making about 10 pieces. Repeat until done. Freeze for about 15 minutes.

4 Shape into balls. Roll and coat the rum balls in the remaining chopped nuts. Repeat until done.

5 Chill until ready to serve.

Herbed Queso de Bola Crisps

Add some crunch and amp the flavor of your salad greens using that extra queso de bola from Christmas!

Prep Time 10 minutes

Cook Time 7 minutes

Serves 6


1 cup grated quezo de bola

1 teaspoon dried rosemary


1 Preheat oven to 350°F.

2 In a bowl, mix cheese and rosemary.

3 Place 1 tablespoon cheese-herb mixture on lightly greased baking sheet; spread slightly then flatten. Allow a 1-inch space between each flattened crisp. Repeat; making 16 crisps total.

4 Bake for 5 minutes. Cool for 2 minutes.

5 Turn crisps over. Bake for another one or two minutes or until golden brown. Cool on wire rack.

6 Serve with your salad greens or indulge as is.

© 2011 icu4marketing lm

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    • profile image


      7 years ago

      Great Recipes Indeed. More Please!

    • profile image


      7 years ago

      Thanks for the christmas recipes. Will look forward for more of this.

    • profile image


      7 years ago

      Great Recipes. Would be of good use when looking for something different to prepare on Christmas.


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