holiday entertaining guide - for every mom · the art of holiday entertaining 5 or maybe this...

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the $5 dinner mom's

Your guide to thriving, and not just sur viving, this holiday season

Holiday Entertaining Guide

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table of contentsINTRODUCTION 4

Learn why you need this ebook to survive the holiday season!

THE ART OF HOLIDAY ENTERTAINING 5Or maybe this should be titled, The Science of Entertaining. Either way, this chapter

will bring the peace and sensibility you’ll need from the moment you open the front

door and greet your guests to the time you bid them farewell.

BUDGET ENTERTAINING DURING THE HOLIDAYS 11

Find out Erin’s budget entertaining price per person,

along with best meat prices, and other budget friendly tips for entertaining

this holiday season.

TABLETOP DECORATIONS 17

Drop fret about spending a fortune to create a masterpiece in the center of

your table. 8 creative DIY ideas for your table’s centerpiece…and they won’t cost

you more than $10!

HOLIDAY LEFTOVERS 57

Over 20 ideas for repurposing what you didn’t have room for at your feast.

And you’d never know you were having leftovers.

PRINTABLES 59

Simplify your planning with printables for your holiday menu plan, grocery list, oven

schedule, week ahead master to-do list, table decor and design sketch, food service plan

and conversation starters.

TABLE OF CONTENTS

recipesAPPETIZERS

Rosemary White Bean Dip 22Winter Squash and Pear Soup 23

Carmelized Onion and Blue Cheese Bruschetta 24Spinach-Onion Dip 25

HOLIDAY DRINKS

Slow Cooker Cranberry-Apple Cider 27Pomegranate-Cramberry Punch 28

Orange-Pineapple Wassail 29Pumpkin Eggnog 30

MAIN DISH

Cider Glazed Turkey 32Beef Roast with Mushrooms and Pearled Onions 33

Baked Ham with Honey Mustard Glaze 34Maple Roasted Salmon 35

SIDE DISH

Butternut Squash with Maple Pecan Topping 37Maple Whipped Sweet Potatoes 38

Roasted Sweet Potato Salad 39Oven Roasted Garlic Green Beans 40

Creamy Broccoli Bake 41Scalloped Corn 42

Mozzarella Mashed Potatoes 43Wild Rice Stuffing with Pears, Cranberries and Mushroom Sauce 44

Golden Raisin-Apple Stuffing Cups 45Cranberry and Celery Stuffing 46

Three Cheese Stuffing 47

BREAD

Honey Butter Dinner Rolls 49Pumpkin Rolls 50

Make Ahead No-Knead Dinner Rolls 51

DESSERT

Almond Pecan Pie 53Pumpkin Double Chocolate Cheesecake 54

Green Chili Apple Pie 55Maple Pumpkin Pie 56

RECIPES

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introduction

Does just thinking about the holiday season stress you out?

There are multiple feasts, teas, cookie exchanges, brunches, dinner parties, after parties, parties, parties, parties. The to-do list is endless. And the days feel like they get shorter and shorter as each event approaches.

Whether you are a seasoned pro at entertaining during the holidays, or you’re hosting your first family gathering for Thanksgiving or Christmas, this Holiday Entertaining Guide is just what you need to invigorate your event or your feast this holiday season.

• It will give you the perspective that you need to not only survive the holidays but to thrive through them all.

• It will literally guid you through each week, allowing you to enjoy it all as it comes.

• It will help you set your budget for your gathering.

• It will inspire you to do less these holidays..yes, it’s possible.

• It will help you jazz up your menu with some tasty and affordable recipe ideas.

We’ll talk specifically about the purpose of entertaining, how to get around “perfection pressure” and more in the first chapter, The Art of Holiday Entertaining. In the following chapter, we’ll look closely at budgeting both your time and your money through the holiday season. Then I’ll share a number of simple, DIY table decoration ideas that won’t cost you more than $10..some won’t cost you a penny. Then we’ll get onto the delicious part...recipes for appetizers, drinks, main dishes, side dishes and desserts; followed by 20 ways to repurpose the leftovers from your holiday feast.

Plus, there are several free printable holiday meal planners (including an oven schedule for the day of your feast!) and task lists, along with 10 free recipes for the perfect holiday treats for your cookie exchanges!

INTRODUCTION

Chapter 1 - The Art of Holiday Entertaining

What is the purpose of entertaining? Why do you gather with friends and family? What does a

hospitable environment feel like?

Before you host a gathering this holiday season, you have to get the answers to these

questions right…because if you don’t, your feast, event or small get together is going to be a

major flop.

PURPOSE OF ENTERTAINING

So what is the purpose of entertaining? What do you want for your guests to take away from

the time they spent in your home?

The look of your table doesn’t matter. The food doesn’t matter…although you do want it to

taste great! It’s the people around the table, and the relationships formed and built upon that

matter most.

The purpose of entertaining, and entertaining during the holidays, is to create connections.

It’s about being an example of gratitude and grace. It’s about opening the front door to your

home, as well as the door to your heart.

It’s about encouraging, inspiring and empowering. It’s about sharing, it’s about growing, it’s

about friendships and it’s about love.

And the holidays are the time when friends and family gather together and do all of these

things. Share about the past year and what they hope to come for the new year, grow in

relationships and spread love and good cheer.

WHAT HOSPITALITY LOOKS LIKE

When it comes to entertaining, the most important aspect isn’t the table design, the menu or

the choice in tableware. It’s the warmth and love that flows from the host of the event that is

most crucial when entertaining. It’s hospitality that matters most.

If I had to name just one aspect of Dominican culture and lifestyle that had the most profound

impact on me, I’d have to say it was their sense of hospitality and openness.

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I spent 6 years of my adult life in the Dominican Republic. I met my husband there, our first

son was born there, and we absolutely loved our time living there. While living in another

culture had its challenges, there were so very important lessons that I learned in living there.

And it’s what I learned about hospitality that I want to share with you. It’s an art that we’ve

lost in our culture…because we are too wrapped up in our own pride, and we succumb too

easily to the pressure to be perfect as we entertain guests.

Let me tell you what I mean…

We lived up in the mountains, in a small town, and we’ve often walk out into the “campo”

(countryside) for fun and exercise. The roads were dirt, and filled with ruts from the rain and

waterwash. The houses were usually made out of large metal oil cans (think giant cans of

tuna) that were rolled out and pounded flat, and nailed to large tree branches that were

being eaten by termites. The floors were made of dirt, and any “furniture” that was in the

home was typically dug out of the trash and was falling apart. Walls were made of sheets,

outhouses were common. Wood stoves were out back, running from morning to afternoon

cooking rice and beans, and chicken if they had any to make.

One afternoon my husband and I were out walking with our young son through the campo.

He was a little “rubio” (blond haired, blue eyed) and often attracted much attention when we

were about town. As we were enjoying our stroll with him, a sweet older woman standing

in her “doorway” stopped us and started chatting with us and engaging little Ryan, trying to

make him giggle. It wasn’t but 2 minutes that she’d invited us into her home. A home just like

the one described above.

And what does she do when we get inside her home.

She offers us coffee. We later learned that she made it herself with beans she’d picked up on

the mountainside. She had no cabinets. She had no “extra stash” to make more later in the day.

This was it. This was all she had. And she was offering it to us.

It was an act of love, generosity, grace and sacrifice.

Thinking about enjoying this cup of coffee with this sweet woman still warms my heart to this

day. This is hospitality friends.

She had nothing. Absolutely nothing to offer us, but a cup of coffee.

Which she did.

And it warmed my heart, more than it did my stomach.

THE ART OF ENTERTAINING

WHAT HOSPITALITY FEELS LIKE

Home.

When guests are in your home, you want them to feel like they are in their home. Like they

can be completely open, honest and their authentic selves.

I felt at home in that sweet woman’s little dirt floored home on the side of a dirt road out

in the Dominican countryside. I wasn’t worried about saying the wrong word in Spanish, and

I had absolutely no problem returning the same grace and love back to her while we were

with her.

Hospitality also has a smell. During the holidays, you can enhance the atmosphere in your

home, making it more “homey” simply by having a small pot of cider simmering on the

stovetop. Or by even having a homemade potpourri simmering in the slow cooker. Simply

drop some whole cinnamon sticks, whole cloves and orange or apple spices into some water

in a slow cooker. Cook on low with the top off…just watch the water level to make sure it

doesn’t dry out.

Hospitality feels, and smells, like home.

“PERFECTION PRESSURE”

There’s too much pressure put on entertaining these days. Way too much.

There’s a pressure to be perfect. To have the perfect house. To have the perfect kitchen, dining

table and tableware.

There’s a pressure to impress.

There’s a pressure to say just the right thing.

Friends, it’s time to take a step back, remove some (or all) of the pressure and just be

ourselves. Be you. The not-so-perfect YOU.

I promise that you and your guests will have a wonderful time if you forgot to vacuum the

kids’ bedrooms…or you forgot to set out the towels and soap for overnight guests.

Your feast will be most enjoyed by everyone (yourself included) when you lay the “perfection

pressure” aside and just do your thing and be yourself.


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If your counters are normally cluttered, leave them cluttered. If you have piles of laundry in

baskets, don’t stress yourself out to get it all put away. Making the food for your feast is much

more important that folding laundry…so hide it in the laundry room and get back in the

kitchen. You don’t have to have every single, little, tiny thing in order come time for your feast.

Sure, a clean rug under the table, a swepted kitchen floor and a clean food serving surface are

necessary. But if the chore doesn’t directly affect the atmosphere of your feast…lay it aside and

don’t stress over it.

Don’t spend 4 hours running around town and then working on an elaborate centerpiece for

your table…because you just want to impress your guests. Why not impress them more with

a fabulous meal and conversation instead…and save yourself that 4 hours…and perhaps a few

shreds of sanity? They’ll remember that much more so than they would your centerpiece.

Stop trying to be perfect. Start being your not-so-perfect self.

Your guests will thank you, your spouse will thank you, and you’ll end up thanking

yourself too!

CONVERSATION STARTERS

Open, honest and fun conversation is essential for making people feel welcome, and feel

like they can be themselves. Guiding the conversation through the course of an evening or

afternoon takes a little practice, but it’s not an impossible feat.

But Erin, I’m not good at small talk. I never know what to say.

There’s no reason you can’t just skip the small talk, and head right into the heart of making

realconnections and friendships that will last.

But what if we don’t “click,” Erin.

You’re right…you won’t “click” with everyone. But that’s not a reason to not be gracious, or

warm, or open, or caring. I didn’t “click” with this sweet old woman from the campo. We

spoke different languages, we were from different generations…but we were still able to enjoy

each other’s company over coffee, and enjoy the giggles of our little boy.

At lengthy, leisurely meals, conversation seems to flow naturally for an hour, even two or

three, but then it will come to a halt. I do believe it’s the host’s responsibility to keep things

moving along. When you hit that point, be ready with one of the questions below.

Try out some of these conversation starters at your next gathering…see if they take you

somewhere you normally wouldn’t go in a casual conversation. And if you think these are

too personal, they are not…I promise. You can’t get to know someone without asking

great questions.


• After learning what they do for work… Where do you want to be in 3 years, 5 years

and 10 years in your career? What goals and aspirations do they have for your work?

• Where was your most recent vacation? If you got to go on an all expense paid week

long trip to anywhere in the whole world, where would you go and why?

• What books have had the most profound impact on you and why?

• What are your favorite sports, TV shows or hobbies?

• “What do you want to be when you grow up?” – Always a fun question to ask to

adults…you might be surprised at some of the answers!

• What animal would best represent your personality? Or, Who would you want to play

you in our autobiographical movie? Or What’s your most embarrassing moment? –

fun questions, and be ready to share your own answer.

• What are five things you can’t live without and why? How would you react if you had

to give them up for a week?

• What’s the one thing you want to be remembered for?

• What are you three main goals in life?

Write a few of these questions out, ponder them, process them, think about them before your

guests arrive, or as you travel to the party. Keep them in the forefront of your brain and fire

away, as you meet new friends at a brunch, or reconnect with our friends or family members

you haven’t seen in a few years.

Great conversation comes from asking great questions. And these questions asked here will

surely lead you to great conversations, where deep connections can be made. Where people

feel like they can express themselves freely, where they can be themselves, and feel right at

home…in your home.

HOSTESS WITHOUT THE MOSTESS

Yes. There are a thousand excuses.

“I’m too busy.” – Um, yeah…so. So am I. But I choose to make it a priority to have friends and

family into our home. I choose to host the holiday feasts (when we are in town) each year. I

choose to slow down enough to enjoy the time together with friends and family.

“I can’t cook.” –There’s always store bought convenience food. Have you tried making

somethingsimple? Remember…you don’t have to be a caterer or trained chef for people to

enjoy being in your home.


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“My spouse is anti-social.” – Gently encourage them and ask them to participate as a loving

act for you. Share with them the conversation starters listed above. Ask them who they’re

comfortable being around and include them on the guest list. Don’t host a gathering that

requires him or her to be present, i.e. host a cookie exchange for ladies only and ask your

husband to make himself scarce…and chances are he’ll want to be as far away as possible

from the loud bunch of ladies!

“I can’t afford it.” – Then ask others to pitch in. Make it full potluck style meal, where you

only provide one or two dishes…won’t cost more than a regular family dinner would. Light

a candle, sprinkle some leaves or pinecones on the table from your yard…and focus on the

conversation. You can afford it, if you want to.

“I don’t have serving pieces.” – Serve it all on regular plates, mixing bowls or out of

Tupperware. Your guests won’t care…I promise. They are there to be with you…not with your

serving pieces. If you really feel self-conscious about this, then shop around yard sales, thrift

stores and goodwill looking for a variety of serving pieces and tableware. You never know

what kind of treasures you’ll find.

So I don’t mean to be rude here, but excuses, excuses…no thanks! There’s really not a good

excuse for not wanting someone to come in your home and enjoy spending time with you.

Think back to the sweet old lady in the Dominican Republic who lived in a house made of

tin cans with a dirt floor and a leaking roof. It wasn’t her house that impressed me. It was her

generosity and willingness to bring us into her home and serve us. She had nothing to offer

but the last of her coffee…but she offered it anyways. As a gift, as an act of grace and sacrifice.

Set your excuses aside and get to entertaining this holiday season.

HOSTESS WITH THE MOSTESS

Who is the hostess with the mostess?

You are. Yes, you. The one reading this. You are the hostess with the mostess.

You, as you are. Your house, as it is. You are the hostess with the mostess.

So…decide what event you’re going to host this holiday season, give it your mostess and be

the best hostess!


Chapter 2 - budget entertaining during holidays

When it comes to budgeting for the holidays, we need to be mindful when budgeting both

our time and our money. While people get hung up on the extra costs that come with the

holiday…large feasts, Black Friday, cookie exchanges, gifts, gifts and more gifts…it’s just as

crucial to consider how we are spending our time during the holidays as well. In this chapter,

I’ll share a number of different strategies and ideas that will help you better manage the cash

in your wallet and the hours in your day as you navigate through the holiday season.

SETTING THE BUDGET FOR YOUR FEAST

So you’re hosting the holiday feast. You’ve not done this before…but you’ve watched your

grandma or mom or in laws for years. But it’s your turn.

Or maybe you enthusiastically agreed to host your enormous family feast, but you’ve recently

taken a pay cut, or worse, a job has been lost.

You’re worried about how much it’s going to cost or how you’ll manage to get it all into your

regular grocery budget. But don’t fret, as there are a number of things you can do to keep the

overall costs down.

COUPONS

Thanksgiving dinner has been called the “most couponable feast of the year” by Stephanie

Nelson, the Coupon Mom. She couldn’t be more right! You start seeing “holiday ingredient”

coupons in newspapers, on major coupon websites and even on manufacturer’s websites as

early as the first week in October. New coupons are released every week as the week of the

feast approaches. Matching coupons with the lowest sale price can dramatically reduce the

overall cost of your ingredients, and your feast.

STORE CIRCULARS

Also, grocery stores do a fantastic job of marking down the most popular and common

ingredients for the traditional Thanksgiving feast. You’ll start to notice the sales during the

first week of November for sweet potatoes, broccoli, pie crusts, canned pumpkin, evaporated

milk, etc. Unless you have the perfect coupon matchup for these ingredients, making them

free or nearly free, I suggest that you wait until the week of the feast to buy the majority of the

ingredients. In years past, the best prices for popular ingredients will be found the same week

of the feast. So don’t be tempted when you see what you think is a good sale price on turkey,

or pie, as chances are those prices will be half as much the week of Thanksgiving. Resist the

urge to stock up ahead on the popular feast ingredients.

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But I don’t want to battle the rest of the world at the store that week?

Go in very early on Monday morning, or late enough in the evening when they are

restocking shelves from the daytime rush. You’ll get the best prices and you won’t have to go

head to head when another grocery cart approaches the checkout at the same time you do!

HOW MUCH MEAT DO I NEED?

The largest portion of your feast budget will be spent on the main dish…the turkey, the roast

or ham, or the salmon or other favorite meat cut. You’ll need to figure out how much you

need per person, to then know how to budget out the rest of the meal.

• Turkey – 1/2 to 1 lb. per person (depending on how much you want for leftovers)

• Beef Roast – 1/4 to 1/3 lb. per person

• Ham – 1/3 to 1/2 lb. per person

• Salmon – 1/4 to 1/3 lb. per person

Now for the overall budget…

OVERALL BUDGET FOR THE FEAST

My rule for the host of the feast…$5 per person. I’ve always been able to entertain and host

a holiday feast on this amount. Is it possible to do? Yes.

12 people, $60.

6 people, $30.

24 people, $120.

Looks more reasonable, now…doesn’t it. You can definitely plan a simple, well rounded,

tasty feast for these dollar amounts. Plus, in these tough economic times, everyone…yes,

everyone…knows that no one should be bearing the entire cost of anything. Aunt Betty will

bring the pie everyone loves, grandma will make her world famous dinner rolls and your

cousin who just got home from culinary school might want to bring her new signature soup

or appetizer.

Remember - Being the host of the feast doesn’t mean you do it all. You’ll run yourself right

into the ground and your event will be a flop, as you’ll be too exhausted to actually entertain

once everyone arrives.

BUDGET ENTERTAINING DURING THE HOLIDAYS

SETTING THE BUDGET AS A GUEST

If you will be the guest attending this year’s feast, it’s still a wonderful idea to set a cash

budget for the item(s) that you’ll be bringing to the feast. Just because you don’t have the

additional costs of hosting the feast, doesn’t mean you can spend whatever you want on what

you plan to bring.

Do you feel like you have to bring something fancy because you are only bringing one

thing??!! There’s no need to feel that way. Bring a dish that you enjoy, something you know

others will enjoy, and something that won’t stress you out in the process of making. If it’s a

recipe you’ve not made before, or uses a cooking method you are not familiar with…it might

be worth a “test run” the week before, if you can afford to make it twice. Showing up with half

risen dinner rolls that you made as you were rushing out the door to get to the feast…not

such a good idea.

Appetizers can be made for as little as $3-$5, bread or dinner rolls for under $2, homemade

pies for around $3 to $5. Watch the sales for the ingredients, clip any coupons that you’ll need

and be on your way to making something fabulous for less!

SETTING THE BUDGET FOR OTHER HOLIDAY GATHERINGS

After the Thanksgiving weekend, the flurry of cookie exchanges, brunches, and teas begin.

Whether you are hosting or attending, the same rules outlined above apply. But I might

reduce the cost per person for the host of smaller gathering.

A delicious batch of holiday cookies and sweet treats can be made for less than $5, but

upwards of $10, depending on the number of “fancy ingredients” called for in the recipe

you’re making.

Brunches and teas can easily be set up as potlucks, with the host providing a main dish and

variety of drinks. For an event such as this, the host might be able to spend as little as $2-$3

per person, depending on the menu.

BEST MAIN DISH PRICES

So what are the best prices for the different kinds of meats that are traditionally served at a

holiday meal…turkey, beef roast, ham and salmon (recipe ideas to follow)??? I’ll tell ya!

Please note that these prices are based on previous year’s sales, and inflation might be at

work with the prices we see this year. These prices vary and can be affected by region,

grocery demographic, and supply.

I will give a range, accounting for the brand and quality. These prices are for non-organic

ingredients, expect to pay at least 2 to 3 times more for organic products.


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• Frozen Whole turkey - $.49/lb. - $.99/lb.

• Fresh Whole Turkey - $.89/lb. - $1.99/lb.

• Young Turkey Breast - $1.50/lb. - $2.50/lb.

• Spiral Sliced Ham - $1.89/lb. - $2.29/lb.

• Boneless Ham - $2.29/lb

• Bone-in Ham - $.99/lb. - $1.29/lb.

• Round roast - $2.49/lb. - $2.99/lb.

• Salmon - $5.99/lb. - $7.99/lb.

Some grocery stores will offer free turkeys, as a reward for purchasing x amount of dollars

of certain products, in the weeks leading up to the feast. Pay close attention to the store

circulars and watch the circulars of the other stores you don’t normally shop in…as they just

might have the best deals for this holiday season.

The prices for turkey will also be lowest during the week of the feast. The prices for ham and

different cuts of beef roast will be at rock bottom the week of the Christmas holiday. These are

great times to stock up the freezer with the delicious cuts of meat…if your grocery budget and

freezer space allows it.

BUDGETING YOUR TIME IN THE KITCHEN

I talk extensively in my Breakfast and Lunch Cookbook about being one step ahead of yourself

in the kitchen. And there’s no better time to put this concept into practice than the holidays.

There can be anywhere from 5 to 20 “make in the kitchen” items on your holiday to-do list.

But what if you were able to cross some off weeks before the holidays hit, or two weeks

before the event you are hosting.

MAKE AHEAD DISHES

• Mashed Potatoes – these can be made weeks ahead of time and frozen after being

prepared. Simply thaw and reheat for the big day.

• Stuffing – mixins can be chopped ahead of time, sausage can be browned and frozen

days or weeks in advance.

• Sweet Potatoes – can be baked or boiled a day or two in advance, then whipped

together the morning of the feast.

• Bread for Homemade Stuffing – Bread pieces can be torn and frozen months in

advance of making homemade stuffing. The dried out bread can also be frozen.


• Green Beans – These can be cooked a day or two in advance and then seasoned and

reheated just before eating.

• Cranberry Sauce – if you’re making homemade, make it a day or two in advance and

keep it chilled in the fridge.

• Pies - The Maple Pumpkin Pie and Pumpkin Double Chocolate Cheesecake included

in this ebook freeze and thaw beautifully. Apple pie filling can be prepared in advance,

then thawed, dropped in a pie shell and baked. If you’re making homemade pumpkin

pie for the first time, or the 25th time, you’ll want to check out my tips for making the

perfect pumpkin pie that I shared on SCJohnson.com.

While yes, we’d prefer it all coming hot out of the oven straight to the table. But unless

you have an industrial size kitchen, that’s just not going to happen. Having a few of the items

on your menu made a day or two ahead and kept in the fridge, or weeks ahead and kept in

the freezer, just might be what you need to survive the rush that come with hosting the

holiday feast.

Make Ahead Cookie Dough

For your cookie exchanges, don’t get caught making the cookies the morning of the event.

Pencil it into your planner to make the dough 2 or 3 days before the event. Even freeze the

dough, if you wish to make it weeks ahead of time. Sugar cookie dough freezer beautifully, as

does chocolate chip cookie dough, gingerbread men dough and others.

And did you know that cookies bake perfectly, after the dough has set in the fridge for at least

24 hours (and up to 3 days). This gives the dry ingredients the time they need to soak into the

butter and eggs. When cookie dough has had time to set, the cookies will bake to perfection.

Homemade vs. Convenience

Another of the pressures that comes with hosting the holiday feast…making everything from

scratch. While I’m all for homemade from scratch cooking, there’s a fine balance to this

homemade-convenience scale. Everything at your feast doesn’t have to be homemade.

Catch that…it doesn’t all have to be homemade.

Do yourself a favor and serve some kind of convenience food at your feast…be it stuffing from

the bag, cranberry sauce out of the can, or Brussels sprouts from the freezer. This balance that

I mention mostly has to do with your sanity level…and keeping it in check.

Don’t forget to scroll down after the recipes to print out the planners for feast menu plans,

grocery lists, coupons, kitchen task list and an oven schedule.

Because your oven needs a schedule on holiday feast days.

And I’ve got a special Christmas cookie and candy bonus for you too…10 FREE recipes for

fudge, peppermint brownies and more…you can find them with the printable planners after all

the recipes at the end of the ebook!


http://www.5dollardinners.com/2011/09/apple-pie-filling-for-the-freezer.html

http://scjohnson.com/en/family/family-economics/food-for-thought/10-11-09/Seven-Tips-for-Making-the-Perfect-Pumpkin-Pie.aspx

http://scjohnson.com/en/family/family-economics/food-for-thought/10-11-09/Seven-Tips-for-Making-the-Perfect-Pumpkin-Pie.aspx

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TIME BUDGETING DURING THE HOLIDAYS

It’s hard to slow down and enjoy the holidays. Just like it’s hard to slow down and enjoy your

children as toddlers because they grow so quickly and time rushing by. But you can slow

down…you just have to be intentional about the way you are spending your time.

The second you find yourself “rushing about,” stop and ask yourself…Is this something that I

HAVE to be doing right now? How can I do this differently so I don’t feel rushed and can enjoy

this errand or baking session?

Maybe it’s dipping into the dining out cash envelope after an afternoon filled with hunting

down wrapping paper, class and teacher gifts and that special ingredient that you need for

your great aunt’s fabulous holiday brownie recipe…or for when you spent the afternoon

making homemade food gifts for family, friends, teachers and neighbors and there’s flour all

over the counters and kitchen floor. Don’t stress yourself out by trying to get dinner made at

the same time. If you’re cash envelope allows, treat yourself to dinner out. If it doesn’t, then I

suggest starting the slow cooker the morning that you’ll have these errands or go on a baking

spree. Dinner will take care of itself and you can relax knowing you’ve got dinner covered so

you can go about your busy afternoon.

Do you have to make that extra trip to the grocery store? Do you have something you can use

as a substitute, or can you borrow from a neighbor?

Take an evening off and enjoy a TV show, or movie you’ve been wanting to see. You will serve

yourself best by taking little time outs, and not allowing yourself to burn out on the holidays…

before they’ve even begun…or right smack dab in the middle of December.

Holiday burn out can be avoided…just watch your level of busy-ness. Clear your calendar

for a day so you can do something you WANT to do, not NEED to do. Or so you can enjoy

something you need to do, that you wouldn’t enjoy if you had to do it in a rush.

Do you think I’m crazy for even suggesting this…try it. Take a day off, an evening off or

afternoon sitting on the couch. The toughest part isn’t catching yourself running around like

a chicken with your head cut off. That’s easy to recognize. The most difficult part is making

yourself sit down, even if it’s just for 15 minutes. And it’s tough to call up your friend to say

you can’t meet for your coffee date because you have 3 urgent matters to tend to that

morning. Ask for a raincheck…for after the holidays!

It will be hard to follow through on…but it will serve you well. It will help you get through

the rest of the busy holiday season. And maybe, just maybe, you’ll look back and realize you

actually enjoyed the holidays. You’ll remember the times you slowed down. And you’ll have

positive (not ragged or blurred) memories to take with you into the New Year.

Now that we’ve got our budgets figured out, and we’ve penciled in some down time into

the holiday calendar, let’s move on and talk for a few minutes about DIY table designs and

centerpieces, then move onto the yummy part…recipes and leftover ideas!


Chapter 3 - tabletop decorationsClose your eyes for a second. (Wait...don’t really close them, because then you can’t see to

read!)

Remember back to the last holiday feast you attended. Or hosted. Do you remember the

tabletop decorations? What did the centerpiece look like? What plates and glasses were used?

Unless you are a design expert and you work with home décor for a living and choose to pay

close attention to these details, chances are you don’t remember what the tablescape looked

like. Perhaps you remember the china because it was your grandmother’s and you always

serve holiday feasts on it. Or maybe it’s the set of dishes you scored at goodwill years ago and

will always serve your family feasts on it for years to come.

But the centerpiece. And the table design.

Don’t remember, do you?

(I usually don’t remember. I don’t pay attention to these details.)

When it comes to the centerpiece of the table, or the designs around the turkey or main dish,

I say make it as simple as can be. You don’t want to create something so elaborate and large

that guests can’t see each other and miss out on vital conversation.

Ignore all the magazine covers. Skip past them in the checkout line. You don’t need or want to

add that “perfection pressure” to yourself as you host your family and friends for the holidays.

There are much better ways to spend your mental and physical energy and time in preparing

the feast.

Set the grandiose notions of “the perfect table” aside, and create a simple, warm and welcom-

ing atmosphere for your guests, that includes a simple theme, design or centerpiece to your

table. But one that won’t interfere with why you are really together…to begin and build rela-

tionships.

KID DESIGNED

Another fantastic concept for your table’s decorations…have the kids make them. After all, they

are probably bored on the day of the feast…bouncing in and out of the kitchen asking when

it’s time to eat.

You want them out of your kitchen, and they want something to do…so put them to

work making decorations or placecards for your guests. Set up a little work station for them

18 19

somewhere else in the house and ask grandma or Aunt Betty to make sure they are putting

the glitter where it’s supposed to go…and not in each other’s hair…or ears. (Not that that’s

ever happened at our house!)

Family and friends will marvel at their work…and chances are they will remember the

kid-made table decorations from the feast you hosted in 2011. Plus, it’s a great way to get the

conversation started as you sit down to eat.

(If you’re not hosting the feast at your house, offer to bring the supplies needed for your kids

to make the decorations for the table.)

You’ll see below, school aged kids are perfectly capable of making many of the suggestions

found below, and older kids could manage any of these ideas. And preschoolers can help too

with a little guidance from grandma or Aunt Betty.

DIY TABLETOP DECORATIONS

I’d like to offer you several different ideas for your table design…that you can do yourself, and

that won’t cost you more than $10. And yes, I’m assuming that you have some things around

the house that you can use…like mason jars, or large glass vases. Also, it helps if you live in an

area where you can get colorful leaves, pine cones or branches from pine trees…from your

own yard or a neighbor’s. I’ve underlined the products that might need to be

purchased to make these decorations.

Also included below…a conversation starter and placecard idea for each of the different

centerpieces.

Metallic ornaments in Vase

Fill a large glass vase with the metallic ornaments and place the vase on a large white

serving platter and add ornaments to the platter. Look for these ornaments at a discount

supply store, won’t cost you more than $5 or $7.

• Conversation starter: Ask guests to reflect on the previous year and share what one

word that describes an momentous occasion or happy experience from the year.

After dinner have them write their name, year and their word and hang them on your

tree.

• Placecard Idea: Write the names of guests onto the ornaments with a permanent or

decorative marker and place on or near their plates.

Candy-cane wrapped vase

Use a red ribbon (and glue if necessary) to attach candy canes around a short skinny vase.

Add pine branches, or for a more elaborate look, roses and other greenery coming out

of the vase.

TABLETOP DECORATIONS

• Conversation starter: Share the sweetest memory from the previous year.

• Placecard Idea: Make a little tag with guests’ names and tie to mini candy canes

and place on plates.

Winter Fruit Vase

Fill a vase with Clementine oranges, lemons and fresh cranberries. Then have a few short fresh

pine branches coming out of the top.

• Conversation starter: Ask guests to share a favorite recipe that uses one of the

fruits on display.

• Placecard Idea: Spray paint clothespins with metallic spray paint (or have kids

color them!), then glue on a cranberry or two. Clip their name card into the

clothespin and stand the clothespin on the table on it’s “legs.”

Candlesticks Topped with Ornaments or Mini Pumpkins

Add bright, colorful metallic ornament balls or mini pumpkins on top of candlesticks of

varying heights. Ask your guests to bring 1 or 2 candlesticks from their home and have them

place on your table with an ornament you have on hand.

• Conversation Starter: Ask everyone to share a story or how they came upon the

candlestick they brought.

• Placecard Idea: Place mini pumpkins at each place setting and “pin” the name card to

the top of the pumpkin. Or write their name onto an ornament to mark their place.

Floating Cranberries

Add a large candle to the center of a wide glass vase. Fill water halfway up the candle and float

fresh cranberries and fresh pine needles in the water. (Just watch the candle and don’t let it

burn down too far.)

• Conversation starter: What were some of your family holiday traditions growing up?

• Placecard Idea: Spray paint clothespins with metallic spray paint (or have kids color

them!), then glue on a cranberry or two. Clip their name card into the clothespin and

stand the clothespin on the table on its “legs.”

Mason Jars with Floating Candles

Ask kids to tie ribbons of different colors around the tops of Mason jars and then fill with

water and add floating votive candles. (Don’t allow them to light the candles if they are not

old enough!) Go extra colorful and dye the water in the jars with food coloring for a full effect.


20 21

Spread leaves or pinecones around the table for added Fall feel.

• Conversation Starter: Share a favorite mason jar memory from childhood…or

the recent past.

• Placecard Idea: Fold a small piece cardstock in half and write each guest’s name onto

the cardstock. Then cut a slit in the top bend of the placecard and slide a freshly

fallen leaf into the top of the cardstock. If decorating with pine cones, use pinecones

to hold place card.

Glitter Pinecones

Fill a large vase with pinecones painted with glitter paint. (Kid-friendly)

• Conversation Starter: Share the most “sparkling” moment of your life from

the previous year.

• Placecard Idea: Lay pinecone flat, or stand it on its end and set it so the card can rest

inside the pinecone.

Fall Leaves

Decorate your table with leaves from outside, or have kids cut out, color or paint leaves and

then attach them to “trunk and branches” made out of boxes. (Kid-friendly)

• Conversation Starter: What is the thing you are most grateful for in your life

right now and why?

• Placecard Idea: Print out names onto leaves and place them on or nearby the plate.

While you want to create a simple, yet beautiful atmosphere around the table, it’s really the

conversation and company that your guests will remember. Hopefully these ideas will help

you create the atmosphere you want to create for your feast, without burning a large hole

in your budget.

Oh…and we also hope your guests remember the food.

Shall we move onto the recipes…


APPETIZERS

22 23

Rosemary White Bean DipThis simple and ultra frugal dip is packed with flavor and nutrition.

INGREDIENTS

¼ cup olive oil

2 teaspoons minced garlic

2 15 oz. cans white cannellini beans, drained and rinsed

2 tablespoons fresh lemon juice

2 teaspoons salt

Dash pepper

1 teaspoon dried rosemary

Crudités - veggies, breadsticks, pita chips

DIRECTIONS

To a blender or food processor, add all the ingredients except the crudités. Blend until smooth. If you don’t plan to serve this right away, chill in the refrigerator for up to 2 days.

Serve Rosemary White Bean Dip with crudités.

Makes 8 to 10 appetizer servings.

APPETIZERS APPETIZERS

winter squash and pear soupThis soup would be perfect an hour or two before your big feast if you are eating later in the afternoon. Or perfect to get you through the later hours of the day, if you enjoy your holiday feast in the early afternoon.

INGREDIENTS

2 tablespoons olive oil

1 onion, chopped

2 celery stalks, chopped

2 carrot sticks, peeled and chopped

1 butternut squash, peeled, seeded and chopped

1 acorn squash, peeled, seeded and chopped

2 Bartlett pears, peeled, seeded and chopped

4 cups chicken or vegetable broth

½ teaspoon cinnamon

¼ teaspoon nutmeg

Salt and pepper to taste

DIRECTIONS

In a large saucepan or Dutch oven, heat the olive oil and then sauté the onion, celery and carrots for 3 to 4 minutes. Then add the butternut squash, acorn squash, pears and broth plus 4 cups of water.

Bring to a boil, then reduce heat to low, cover and let simmer for 25 to 30 minutes, or until vegetables are fork tender. Stir in the cinnamon and nutmeg, and salt and pepper.

Pour all the soup into a blender or food processor and puree. Return to the saucepan or Dutch oven and keep warm, covered over low heat. Let cool slightly before serving.

This soup can be made up to 2 days in advance and reheated over low heat on the stovetop.

Serve Winter Squash and Pear Soup.


24 25

carmelized onion and blue cheese bruschettaTwo powerful and delicious flavors collide over toasted bread slices.

INGREDIENTS


2 white onions, chopped

1 tablespoon sugar

1 tablespoon balsamic vinegar

16 slices baguette bread, thinly sliced

½ cup blue cheese crumbles

DIRECTIONS

“Balsam-melize the onions” – In a large skillet, heat the olive oil, then stir in the chopped onions, sugar and balsamic vinegar. Let cook over low heat for 30 minutes, stirring often. (The onions can be cooked up to 2 days ahead of time and stored in the freezer until ready to assemble and broil.)

Meanwhile, slice the baguette bread, place on a baking sheet and run under the broiler for 2 to 3 minutes to toast the pieces some. Then add the “balsam-melized” onions and a few crumbles of blue cheese to each bread slice. Run under the broiler again for 1 to 2 minutes, until cheese softens.

Serve Caramelized Onion and Blue Cheese Bruschetta.

Makes 16 appetizers.

APPETIZERS APPETIZERS

spinach onion dipTrade onions for artichokes for a less expensive spinach dip that will tempt every tastebud!

INGREDIENTS

½ cup light mayonnaise

2 cups sour cream

3 tablespoons minced onion

1 teaspoon onion powder

1 teaspoon garlic powder


1 10 oz. bag frozen chopped spinach, thawed and drained well

1 cup grated Parmesan cheese

Pita chips, tortilla chips, potato chips, vegetable crudités

DIRECTIONS

In a mixing bowl, combine the mayonnaise, sour cream, minced onion, onion powder, garlic powder and salt and pepper. Stir in the spinach and Parmesan cheese. Serve with pita chips, tortilla chips, potato chips and/or vegetable crudités.

Serve Spinach-Onion Dip.


26 27

DRINKS

DRINKS

Slow cooker cranberry-apple ciderWith your oven and stovetop on overdrive, utilize your slow cooker to make this delicious cider for your guests.

INGREDIENTS

1 64 oz. bottle 100% apple juice

12 oz. bag fresh cranberries

Handful whole cloves

Couple cinnamon sticks

DIRECTIONS

Pour the apple juice into the slow cooker. Add the fresh cranberries, whole cloves and cinnamon sticks.

Set on high for 4 hours. Strain the cranberries, cloves and cinnamon sticks before serving.

If you wish for a sweeter cider, stir in few teaspoons of brown sugar.

Serve Cranberry-Apple Cider warm, straight of out the slow cooker.

Makes 16 servings.

DRINKS

28 29

pomegranate-cranberry punchSparkling punch with the perfect balance of tart and sweet...a simple drink that will impress your guests!

INGREDIENTS

2 cups pomegranate juice

Optional – 1 cup sugar

2 cups orange juice

2 cups cranberry cocktail

2 liter ginger ale

DIRECTIONS

Chill each of the juices. In a large punch bowl or serving bowl, gently stir together the pomegranate juice and sugar (optional), then stir in the orange juice, cranberry cocktail and ginger ale.

Serve Pomegranate-Cranberry Punch, chilled.

Makes 16 servings.

DRINKS DRINKS

orange-pineapple wassailDress this drink up by floating thinly sliced oranges in the wassail just before serving.

INGREDIENTS

4 cups pineapple juice

2 cups orange juice

2 cups apple juice

Small handful whole cloves

4 to 6 cinnamon sticks

DIRECTIONS

In a large Dutch oven or stock pot, add the pineapple juice, orange juice, apple juice and the whole cloves and cinnamon sticks.

Boil for 1 minute, then reduce heat to as low as your stovetop will allow. Let simmer for up to 30 minutes. Cover if you plan to simmer longer than that.

Serve Orange-Pineapple Wassail, hot into mugs straight off the stovetop.

Makes 8 servings.

30 31

pumpkin egg nogJazz up your favorite holiday drink with a little pumpkin and a little spice!

INGREDIENTS

1 quart store bought eggnog

½ cup canned pumpkin puree

1 teaspoon pumpkin pie spice

Whipped cream for topping

DIRECTIONS

In a large pitcher or serving bowl, whisk together the eggnog, pumpkin puree and pumpkin pie spice. Keep chilled in the refrigerator until ready to serve.

Serve Pumpkin Eggnog with whipped topping.

Makes 4 servings.

DRINKS DRINKS

MAIN DISHES

http://www.5dollardinners.com/2011/10/erins-homemade-pumpkin-pie-spice.html

32 33

cider glazed turkeyAdd the sweet taste of cider to your favorite turkey dish.

INGREDIENTS

12 to 14 pound turkey

Salt and pepper

3 granny smith apples, cored and cut into chunks

1 small white onion, peeled and quartered

1 lemon, halved

1 small bunch fresh rosemary

Cider Glaze:

1 cup apple cider

¼ cup sugar

¼ cup butter or margarine

DIRECTIONS

Preheat oven to 325. Rinse and then place the turkey into a roasting pan and pat dry. Season the inside of the turkey with salt and pepper, then add the apple chunks, onion pieces, halved lemon and rosemary. Insert meat thermometer into the fleshiest part of the thigh, but not touching the bone.

Roast in the preheated oven for 1 ½ hours.

Meanwhile prepare the glaze by heating the cider and sugar in a small saucepan. Boil for about 7 to 10 minutes, or until the glaze reduces by half, to about ½ cup. Stir frequently. Remove from heat and whisk in the butter, until glaze thickens slightly.

After roasting for 1 ½ hours, brush the glaze all over the turkey. Return turkey to the oven and continue roasting for 30 to 45 minutes, or until the meat thermometer reads 165 to 170. Remove turkey from the oven, transfer to carving board or serving platter and let sit for 30 minutes before carving.

Serve Cider Glazed Turkey.

Makes 8 to 10 main dish servings.

MAIN DISHES MAIN DISHES

beef roast with mushrooms and pearled onionsI prefer using the slow cooker for beef roasts because of the way the meat cooks and slices...plus it’s one less thing your oven has to cook for the big feast! Use a traditional roasting pan and cook about 22 to 27 minutes per pound, depending on how done you want the meat, or until the meat thermometer reads 140 for medium or 165 for medium well.

INGREDIENTS

16 oz. baby bella mushrooms

2 10 oz. bags frozen pearled onions

½ cup water

4 pound beef round roast

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and pepper

DIRECTIONS

Place the mushrooms and frozen pearled onions in the base of a 6 quart or larger slow cooker with the water. Place the beef roast on top and season with the rosemary, thyme, salt and pepper.

Set the slow cooker on low and cook for 8 hours. If you wish to eat earlier in the day, you can cook on high for 4 to 5 hours.

Once cooked, remove the meat and place it on the serving platter. Slice and then spoon the mushroom and onion broth over the meat on the serving platter.

Serve Beef Roast with Mushrooms and Pearled Onions.

Makes 12 main dish servings.

34 35

baked ham with honey mustard glazeThere’s nothing better than ham plus honey plus mustard. Put it all together for an unforgettable main dish.

INGREDIENTS

4 pound ham

Glaze:

½ cup honey

¼ cup spicy brown mustard

2 tablespoons orange juice

1 teaspoon cinnamon

½ teaspoon ground cloves

DIRECTIONS

Preheat oven to 325.

Place the ham in a roasting pan, cover and bake for 1 hour and 15 minutes.

In a small mixing bowl, whisk together the honey, spicy brown mustard, orange juice, cinnamon and cloves.

Remove ham from the oven and make several slits in the skin and fat. Brush the honey mustard glaze all over the ham. Return to the oven and bake, uncovered, for another 30 to 35 minutes. Baste 2 or 3 more times during these last 30 minutes, using up remaining glaze.

Remove from the oven and let sit for 15 to 20 minutes before slicing and serving.

Serve Baked Ham with Honey Mustard Glaze as main dish.

Makes 12 to 16 main dish servings.

MAIN DISHES MAIN DISHES

maple roasted salmonSalmon...really?!? Perfect for those looking for a heart-healthy and light option to be the star of their holiday feast!

INGREDIENTS

4 pounds salmon

½ cup maple syrup

¼ cup balsamic vinegar

1 ½ teaspoons minced garlic

Salt and pepper

DIRECTIONS

Preheat the oven to 450. Grease a baking sheet with non-stick cooking spray.

Cut the salmon into 12 fillets of equal size and place skin side down on the prepared baking sheet.

In a small saucepan, add the maple syrup, balsamic vinegar and minced garlic. Heat until starts to bubble, then remove from the heat. Pour ½ of the glaze into a small bowl to use for basting. Brush the remaining glaze over the salmon fillets.

Roast the salmon in the preheated oven for 10 minutes, then remove and baste with the remaining glaze and then bake for another 10 to 15 minutes, or until fish easily flakes. Remove from oven and season with salt and pepper and drizzle any remaining glaze over the top. Let cool slightly before serving.

Serve Maple Roasted Salmon as main dish.

Makes 12 main dish servings.

36 37

S IDE DISHES

butternut squash with maple pecan toppingDelectable side dish with the perfect balance of Fall flavors and textures.

INGREDIENTS

2 pound butternut squash

2 tablespoons maple syrup

1 cup pecans, chopped

2 tablespoons butter or margarine

1/3 cup maple syrup

2 teaspoons cinnamon

DIRECTIONS

Preheat oven to 400. Grease the bottom of a glass baking dish with cooking spray.

Peel, seed and dice the squash.Place the squash in the greased baking dish and toss with maple syrup.

Roast in the preheated oven for 40 to 45 minutes, or until all squash pieces are fork tender.

While the squash is roasting, prepare the maple pecan topping. Run a knife through the pecans. Or use chopped pecans.

Melt the butter or margarine in a small skillet. Stir in the maple syrup, then stir in the cinnamon. Add the chopped pecans and let simmer for 3 to 5 minutes. Until ooey-gooey.

Place the Maple Pecans onto a piece of wax or parchment paper and let cool for 10 minutes, or more. Chop lightly if needed before adding to the roasted squash.

Serve Roasted Butternut Squash with Maple Pecan Topping.

Makes 8 side dish servings.

SIDE DISHES

38 39

Maple whipped sweet potatoesThese no sugar sweet potatoes can be made the day before your feast and refrigerated overnight

INGREDIENTS

6 sweet potatoes


1 tablespoon cinnamon

1 teaspoon ground ginger

1 egg

1/3 cup maple syrup

DIRECTIONS

Steam bake the sweet potatoes and let them cool before handling. Keep the oven on if you plan to bake this right away. Turn off if you plan to refrigerate overnight.

Peel away the skin and scoop the cooked flesh into a stand mixer or large mixing bowl. Add the butter, cinnamon, and ginger. Beat with beater or hand mixer for 4 to 5 minutes.

Beat in the egg and maple syrup.

Spread the whipped sweet potatoes to a 9x13 glass baking dish. Cover with plastic wrap, refrigerate. Or bake at 350 for 30 minutes, or until slightly puffed and browned on top.

Serve Maple Whipped Sweet Potatoes.

Makes 8 to 10 side dish servings.

SIDE DISHES SIDE DISHES

roasted sweet potato saladPeel, cut, roast and toss! And this tasty side salad can be made the day before too.

INGREDIENTS

6 medium sweet potatoes, peeled and diced


1 tsp cinnamon

½ teaspoon nutmeg

½ teaspoon allspice

2 tablespoons honey

2 tablespoons brown or spicy mustard

3-4 tablespoons mayonnaise

DIRECTIONS

Place the peeled and diced sweet potatoes in a colander and rinse them with water.

Dump them into a large bowl and toss with the olive oil, cinnamon, nutmeg and allspice. Place them in a single layer on a rimmed baking sheet.

Roast at 400 for 25 to 35 minutes, or until all are soft. Roasting time may vary depending on thickness of the sweet potato pieces. Remove from oven and let cool for about 20 minutes before tossing with the dressing.

In a small mixing bowl, whisk together the honey, mustard, and mayonnaise. Pour the dressing over top of the sweet potatoes.

Serve Roasted Sweet Potato Salad warm, or chill for at least 2 hours and then serve chilled.


40 41

oven roasted garlic green beansIf vegetables could be candy...these would be it!

INGREDIENTS


1 pound green beans, washed and trimmed

2 tablespoons minced garlic

1 teaspoon Kosher salt

Pepper

1-2 tablespoons grated or shredded parmesan

DIRECTIONS

Preheat oven to 425. Line a baking sheet with foil.

In a mixing bowl, toss together the olive oil, green beans, minced garlic, Kosher salt and pepper. Spread the green beans out on the foiled lined baking sheet.

Roast in the oven for 8 minutes, tossing quickly at around 6 minutes. Let cool slightly before serving.

Serve Oven Roasted Garlic Green Beans.



creamy broccoli bakeCan broccoli really melt in your mouth? Because it does in this amazing side dish.

INGREDIENTS

2 eggs, lightly beaten

1 onion, chopped

2 tablespoons melted butter

½ cup mayonnaise

1 cup shredded Swiss cheese

1 cup shredded cheddar cheese

1 cup sour cream

1 teaspoon garlic powder

Salt and pepper

1 12 oz. package frozen broccoli cuts, thawed

1 12 oz. package frozen broccoli chopped, thawed

¼ cup soft bread crumbs

DIRECTIONS

Preheat oven to 400. Grease a 9x9 inch glass baking dish with non-stick cooking spray.

In a mixing bowl, whisk the eggs, chopped onion, mayonnaise and melted butter. Add the 2 cheeses to the mixture. Stir in the sour cream, garlic powder, salt and pepper to the mixture and blend with a rubber spatula until combined well.

Gently stir in the thawed broccoli from both packages.

Spread the broccoli mixture evenly into the prepared baking dish. Sprinkle the bread crumbs on top.

Bake in the preheated oven for 30 to 35 minutes.

Serve Creamy Broccoli Bake.


42 43

scalloped cornA smooth, yet crunchy corn dish that’s sure to please everyone, of every age, at your table!

INGREDIENTS

1 small onion, chopped


2 tablespoons flour

1 teaspoon salt

½ teaspoon paprika

1 15 oz. can cream style corn

1 15 oz. can whole kernel corn, drained well

1 egg

1 teaspoon baking powder

½ cup crushed Ritz crackers

DIRECTIONS

Preheat oven to 350. Grease a 2 quart casserole dish, or 9x9 inch glass baking dish with non-stick cooking spray.

In a medium skillet, completely melt the butter and then sauté the onions for about 4 to 6 minutes, or until the onions begin to brown. Stir in the flour until it completely combined. Then stir in the salt and paprika.

Stir in both cans of corn, the stir in the egg and baking powder until completely mixed through.

Pour the corn mixture into the prepared baking dish. Sprinkle the crushed crackers over the top.

Bake in the preheated oven for 30 minutes or until the casserole bubbles around the crackers.

Serve Scalloped Corn.



mozzarella mashed potatoesA creamier, tastier version of what could be the most traditional holiday side dish.

INGREDIENTS

3 pounds white potatoes, peeled and cubed

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1 tablespoon butter

½ cup milk1/8 teaspoon garlic powder

½ teaspoon salt

Pepper

DIRECTIONS

Boil the potatoes in a large pot until the potatoes are fork tender, about 15 minutes. Drain and place into large bowl. Mash with a potato masher until well mashed.

Stir in both the Parmesan and mozzarella cheeses to the mashed potatoes. Stir in the butter, milk, garlic powder, salt and pepper.

Serve Mozzarella Mashed Potatoes.


44 45

wild rice stuffing with pears, cranberries and mushroom sauceThis makes for delicious lunch leftovers...no need to reheat...a perfect cold rice stuffing salad! And it’s great for those who eat gluten-free and can’t do “regular” stuffing.

INGREDIENTS

1 cup brown rice

½ cup wild rice

2 cups vegetable or chicken broth

2 ½ cups water

2 Bartlett Pears, diced

1 cup dried cranberries

2 bunches green onions, sliced (handful reserved for garnish)

Creamy Rosemary Mushroom Sauce:

4 tablespoons butter

8 oz sliced white mushrooms

Tablespoons fresh rosemary, chopped

1 teaspoon fresh thyme, chopped


4 tablespoons butter1/3 cup flour

1 cup Pacific Naturals Chicken Broth (use vegetable broth for vegetarian)

1 ½ cups whole milk


DIRECTIONS

In a large saucepan or Dutch oven, add the brown rice, wild rice, broth and water. Bring to a boil, then cover, reduce heat and simmer for 45 to 50 minutes.

After the rice has been cooking for about 30 minutes, add the diced pears, cranberries, sliced green onions (saving some for garnish), and about ½ cup sautéed mushrooms. Mix in and continue cooking for about 20 more minutes, or until rice is tender.

In a large saucepan, melt the butter and then sauté the sliced mushrooms, fresh rosemary and fresh thyme for about 5 to 7 minutes, or until mushrooms darken. Spoon out about ½ cup to add to the rice mixture, then place the remainder of the sautéed mushrooms on a nearby plate.

In the same skillet, prepare the cream sauce. Melt 4 Tbsp of butter over medium-low heat, then quickly stir in the flour, forming a paste. Vigorously and continuously whisk in the broth and the milk, until the flour has melted into the sauce. Continue to cook over medium-low heat until the sauce thickens and begins to bubble. Once bubbling, stir the sautéed mushrooms back into the sauce. Pour sauce over the stuffing to serve.

Serve the Wild Rice Stuffing with Pears, Cranberries and Mushroom Sauce.



golden raisin-apple stuffing cupsStuffing has never been more fun and kid-friendly — sweet, savory and super easy for little hands to enjoy!

INGREDIENTS


1 small red onion, chopped

3 celery stalks, chopped

6 granny smith apples, peeled, cored and chopped

2 cups vegetable or chicken broth

1 ½ cups golden raisins

6 cups homemade or store bought cube stuffing mix

1 teaspoon poultry seasoning

Salt and pepper

2 9” homemade or store bough pie crusts (See Green Chili Apple Pie for double pie crust recipe)

DIRECTIONS

Preheat the oven to 350. Grease the wells of 12 muffin tins

To a large saucepan, add the oil and sauté the red onion and chopped celery. After about 3 to 4 minutes, add the chopped apples and broth. Let cook another 4 to 5 minutes.

In a large bowl, toss the golden raisins and stuffing cubes. Toss the cooked apples, celery, onions and broth with the raisins and bread cubes, until all the bread cubes have soaked up the liquid.

Cut the pie crust into large circles…large enough to fill the better part of a regular size muffin tin. Press them into the greased muffin tin.

Scoop the golden raisin-apple stuffing into the crust in each muffin tin and press down firmly.

Bake at 350 for 20 to 25 minutes, or until stuffing begins to golden on top. Let cool slightly before serving.

Serve Golden Raisin-Apple Stuffing Cups.

Makes 12 stuffing cups.

46 47

cranberry and celery stuffingA burst of sweet-tart and crunch make for a wonderful addition to the traditional stuffing mix.

INGREDIENTS



1 14 oz. package herb seasoned stuffing mix

2 cups thinly sliced celery

1 cup dried cranberries

3 green onions, thinly sliced

DIRECTIONS


Bring 2 cups of water and the butter and chopped onion to a boil, then toss in the stuffing mix until moistened. Remove from the heat and cover. Let sit for 5 minutes.

Stir in the celery slices, dried cranberries and green onions.

Spread the stuffing mixture into the prepared baking dish. Cover with foil.

Bake in the preheated oven for 25 minutes. Then remove the foil and continue baking 10 to 15 minutes, or until top is golden brown.

Serve Herb and Celery Stuffing.



three cheese stuffingThis creamy, delicious stuffing doubles easily into a 9x13 baking dish.

INGREDIENTS

3 tablespoons butter


14 oz. package herb seasoned stuffing mix

3 eggs

1 cup shredded Monterey Jack cheese, shredded

1 cup shredded mozzarella cheese, shredded

1 cup shredded Cheddar cheese, shredded

DIRECTIONS


Bring 2 cups of water and the butter and chopped onion to a boil, then toss in the stuffing mix until moistened. Remove from the heat and cover. Let sit for 5 minutes.

In a large mixing bowl, toss together the 3 cheeses.

In another mixing bowl, whisk the eggs and then stir in 1 ½ cup of the cheeses. Pour the egg-cheese mixture into the stuffing and mix well.

Spread the stuffing into the prepared baking dish. Sprinkle the remaining cheese mixture over the top.

Bake in the preheated oven for 15 to 18 minutes, or until golden brown on top. Let cool slightly before serving.

Serve Three Cheese Stuffing.


48 49

BREADS

honey butter dinner rollsSlather on some honey butter to these light and fluffy dinner rolls.

INGREDIENTS

1 ¼ cup lukewarm water

1 teaspoon salt

1 tablespoon butter or margarine

1 ½ cup whole wheat flour

1 ½ cup all-purpose flour

1 tablespoon active dry yeast

3 tablespoons honey

Honey Butter Ratio

1 tablespoon honey


DIRECTIONS

Bread Machine Directions

Place all the ingredients in the order listed, except the honey and butter or margarine. Turn the bread machine onto the dough cycle.

Once the dough cycle has completed, place the dough onto a clean and floured surface. Knead the dough and divide into 18 small dough balls.

Place dough balls onto 2 greased baking sheets. Let rise for about an hour in a warm place.

Bake at 350 for 8 to 10 minutes, or until slightly golden on top.

To make Honey-Butter: stir together the honey and butter or margarine in a small mixing bowl.

Serve Honey Butter Dinner Rolls warm with honey-butter.

Makes 18 dinner rolls.

By Hand Directions

In mixing bowl, combine the lukewarm water plus 1 cup of flour. Add the yeast and honey. Whisk together to make a “spongy” dough. Let sit for 10 to 15 minutes.

Add the other ½ cup of all-purpose flour and the wheat flour to the spongy dough and stir with wooden spoon. When dough becomes thick enough, knead it by hand for 6 to 8 minutes on a floured surface or in a floured bowl, until reaches the consistency of soft baby skin.

Place in floured or greased bowl and let rise for 45 minutes to 1 hour.

Once the dough has risen and doubled in size, the dough is ready to be formed. Divide the dough down into 18 small dough balls.

Place dough balls onto 2 greased baking sheets. Let rise for about an hour in a warm place.

To make Honey-Butter: stir together the honey and butter or margarine in a small mixing bowl.


Serve Honey Butter Dinner Rolls warm with honey-butter.


BREADS

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pumpkin rollsMix in a little pumpkin puree for added flavor to the dinner rolls on your table. Great way to use up any extra pumpkin leftover from another recipe.

INGREDIENTS

½ cup warm water

½ cup milk

1 egg, slightly beaten

¼ cup honey

½ cup canned pumpkin puree

1 teaspoon salt

2 cups whole wheat flour

2 ½ cups all-purpose flour

1 package active dry yeast

1 teaspoon sugar

¼ cup butter, melted for brushing

1 teaspoon dried or fresh rosemary

DIRECTIONS

Bread Machine Directions

Place all the ingredients in the order listed, except the melted butter and rosemary. Turn the bread machine onto the dough cycle.

Once the dough cycle has completed, place the dough onto a clean and floured surface. Knead the dough and divide into 18 small dough balls.

Place dough balls onto 2 greased baking sheets. Let rise for about an hour in a warm place. Just before baking, brush the melted butter and rosemary over top of the rolls.


Serve Pumpkin Dinner Rolls warm with butter.

Makes 18 pumpkin dinner rolls.

By Hand Directions

In mixing bowl, combine the warm water plus 1 cup of flour. Add the yeast and sugar. Whisk together to make a “spongy” dough. Let sit for 10 to 15 minutes. Then, whisk in the milk, honey, egg, and pumpkin puree.

Add the other 1 cup of all-purpose flour and the wheat flour to the spongy dough and stir with wooden spoon. When dough becomes thick enough, knead it by hand for 6 to 8 minutes on a floured surface or in a floured bowl, until reaches the consistency of soft baby skin.

Place in floured or greased bowl and let rise for 45 minutes to 1 hour.

Once the dough has risen and doubled in size, the dough is ready to be formed. Divide the dough down into 18 small dough balls.

Place dough balls onto 2 greased baking sheets. Let rise for about an hour in a warm place. Just before baking, brush the melted butter and rosemary over top of the rolls.


Serve Pumpkin Dinner Rolls warm with butter.

Makes 18 pumpkin dinner rolls.

BREADS BREADS

make ahead no-knead dinner rollsGet the dough in the fridge the night before, then bake them just before your feast and serve hot out of the oven.

INGREDIENTS

2 cups warm water

2 packages active dry yeast

¼ cup white sugar

¼ cup melted butter

2 eggs

1 teaspoon salt

6 cups flour, plus more for forming the dough

3 tablespoons melted butter for brushing

DIRECTIONS

In a large mixing bowl, add the warm water and stir in the yeast and white sugar. Let sit for 10 minutes, or until foamy.

Stir in the melted butter, eggs and salt. Using a wooden spoon, stir in the flour 1 cup at a time until springy dough forms. Cover the dough with plastic wrap and let double in size, about 1 hour.

Once doubled, scoop the dough out onto a clean, floured surface and divide the dough into 18 small dough balls.

Grease a 9x13 inch glass baking dish with non-stick cooking spray. Arrange the dough balls into the baking dish. Place plastic wrap over the top and put into the refrigerator, for no longer than 24 hours. Preheat oven to 400. Brush the tops of the rolls with melted butter and bake for 30 to 35 minutes, or until golden brown on top.

Serve Make Ahead No-Knead Dinner Rolls warm with butter.


52 53

DESSERTS

almond pecan pieLooking for a new and different twist on your favorite traditional pecan pie? Tossing in some sliced almonds will give your pie a new flavor and texture!

INGREDIENTS

Homemade Crust:

1 cup all-purpose flour

½ teaspoon salt1/3 cup shortening or butter

2-4 tablespoons cold water

Filling:

4 eggs

1 cup brown sugar

½ cup maple syrup

4 tablespoon butter, melted

1 tablespoon vanilla

½ teaspoon salt

1 ½ cup pecans

¾ cup sliced almonds

DIRECTIONS

Preheat oven to 375. Grease a 9” pie plate with non-stick cooking spray.

To prepare homemade pie crust, place flour in mixing bowl; add butter and cut in with pastry blender. Add salt and then add cold water 1 Tablespoon at a time. Mix and toss ingredients together with a fork until dough ball forms. Place in plastic wrap or Ziploc baggie and put into the refrigerator while you make the filling. Pie crust can be made up to a day in advance and kept in the refrigerator.

To prepare filling, whisk together the eggs, brown sugar, maple syrup, melted butter, vanilla and salt together in a mixing bowl.

Stir in the pecans and sliced almonds into the filling.

Once filling is prepared, take the dough ball from the fridge and place on lightly floured surface. Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters. Move the folded pie crust from the counter to the pie plate. Unfold in the pie plate. Pour filling into pie shell. Flute edges in your favorite design.

Bake at 375 for 40 to 50 minutes, or until filling has set in the middle. Use a pie crust shield (Amazon affiliate link), or foil to keep the crust edges from burning.

Let cool completely on cooling rack. Refrigerate if you wish to serve chilled. Cover if you plan to refrigerate longer than an hour.

Serve Almond Pecan Pie, chilled with whipped cream or warm with vanilla bean ice cream.

Makes 8 servings.

DESSERTS

54 55

pumpkin double chocolate cheesecakePumpkin meet chocolate. Chocolate meet cheesecake. Cheesecake meet pumpkin. A dessert that can only come from heaven!

INGREDIENTS

Homemade Crust:




Filling:

¾ cup mini chocolate chips

8 oz. cream cheese, softened1/8 cup white sugar

5 tablespoons cocoa

1 egg

1 15 oz. canned pumpkin puree2/3 cup brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ teaspoon salt

4 eggs

DIRECTIONS

Preheat oven to 375. Grease a deep dish pie plate with non-stick cooking spray.

To prepare homemade pie crust, place flour in mixing bowl; add butter and cut in with pastry blender. Add salt and then add cold water 1 Tablespoon at a time. Mix and toss ingredients together with a fork until dough ball forms. Place in plastic wrap or Ziploc baggie and put into the refrigerator while you make the filling. Pie crust can be made up to a day in advance and kept in the refrigerator. Pie crust can be made up to a day in advance and kept in the refrigerator.

In a mixing bowl, beat together the cream cheese, sugar, cocoa and egg.

In another mixing bowl, beat together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, nutmeg and salt. Whisk in the eggs.

Once filling is prepared, take the dough ball from the fridge and place on lightly floured surface. Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters. Move the folded pie crust from the counter to the pie plate. Unfold in the pie plate. Flute edges in your favorite design.

Sprinkle the mini chocolate chips in the base of the pie shell.

Spread the cream cheese filling over top of the chocolate chips, then pour the pumpkin filling on top. filling into pie shell.

Bake at 375 for 60 to 70 minutes, or until filling has set in the middle. Use a pie crust shield, or foil to keep the crust edges from burning.

Let cool completely on cooling rack. Cover and refrigerate for at least 2 hours to chill.

Serve Pumpkin Chocolate Cheesecake, chilled.

Makes 8 servings.

DESSERTS DESSERTS

green chili apple pieYou’d think this would be a spicy pie...but it’s not. The green chilies draw out the sweetness in the filling and the tartness of the apples in a way you won’t believe!

INGREDIENTS

Homemade Crust:

2 cups all-purpose flour

1 teaspoon salt2/3 cup shortening or butter

6-8 Tablespoons cold water

Filling:

8 tart apples, such as granny smith, peeled, cored and sliced

2 tablespoons lemon juice

1 4 oz. can green chilies

¾ cup brown sugar

¼ cup flour

1 teaspoon cinnamon

½ teaspoon nutmeg

Pinch of salt

4 teaspoons butter, divided

DIRECTIONS


To prepare homemade pie crust, place flour in mixing bowl; add butter and cut in with pastry blender. Add salt and then add cold water 1 Tablespoon at a time. Mix and toss ingredients together with a fork until dough ball forms. Divide dough ball in two and place each in plastic wrap or Ziploc baggie and put into the refrigerator while you make the filling. Pie crust can be made up to a day in advance and kept in the refrigerator.

In a large mixing bowl, toss the apple slices with the lemon juice and green chilies. Stir in the brown sugar, flour, cinnamon, nutmeg and a pinch of salt.

Once filling is prepared, take the dough ball from the fridge and place on lightly floured surface. Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters. Move the folded pie crust from the counter to the greased pie plate. Unfold in the pie plate.

Pour filling into pie shell and top with small dabs of butter around the filling. Add the second pie crust on top and seal the edges and flute edges in your favorite design. Slice 4 to 8 slits into the top of the crust to vent.

Bake at 425 for 15 minutes. Reduce the temperature to 350, and continue baking for 35 to 45 minutes. Use a pie crust shield (Amazon affiliate link), or foil to keep the crust edges from burning.

Let cool on cooling rack. Refrigerate if you wish to serve chilled. Cover if you plan to refrigerate longer than an hour.

Serve Green Chili Apple Pie warm or chilled, with ice cream or whipped topping.

Makes 8 servings.

http://www.amazon.com/gp/product/B001CFPXVS/ref=as_li_ss_tl?ie=UTF8&tag=5din-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=B001CFPXVS

56 57

maple pumpkin pieWhat flavor of autumn work best inthe traditional pumpkin pie? Maple of course!

INGREDIENTS

Homemade Crust:




Filling:

1 15 oz. canned pumpkin puree

½ cup maple syrup

¼ cup brown sugar

1 ¼ cup heavy cream

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ teaspoon salt

2 eggs

DIRECTIONS


To prepare homemade pie crust, place flour in mixing bowl; add butter and cut in with pastry blender. Add salt and then add cold water 1 Tablespoon at a time. Mix and toss ingredients together with a fork until dough ball forms. Divide dough ball in two and place each in plastic wrap or Ziploc baggie and put into the refrigerator while you make the filling. Pie crust can be made up to a day in advance and kept in the refrigerator.

In a mixing bowl, whisk together the pumpkin puree, maple syrup, brown sugar, heavy cream, cinnamon, ginger, cloves, nutmeg and salt. Whisk in the eggs.

Once filling is prepared, take the dough ball from the fridge and place on lightly floured surface. Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters. Move the folded pie crust from the counter to the greased pie plate. Unfold in the pie plate.

Pour maple pumpkin filling into pie shell.

Bake at 425 for 15 minutes. Reduce the temperature to 350, and continue baking for 45 to 50 minutes. Use a pie crust shield (Amazon affiliate link), or foil to keep the crust edges from burning.

Let cool on cooling rack. Refrigerate if you wish to serve chilled. Cover if you plan to refrigerate longer than an hour.

Serve Maple Pumpkin Pie chilled or room temperature with whipped topping.

Makes 8 servings.

DESSERTS

holiday leftoversHere they are...20 ideas for repurposing the food you didn’t eat during your feast. And the best part...ou’d never know you were having leftovers. No time for beating around the bush...

THANKSGIVING SHEPARD’S PIE

In 9×13 glass baking dish, layer stuffing, then shredded turkey and top with leftover mashed potatoes. Dig a few ¼ inch holes in the potatoes and pour gravy over the potatoes, and into the holes. Bake at 350 for 20-30 minutes, to warm it through. Cut and serve like a shepherd’s pie.

TURKEY POT PIE

1 16 oz. bag of mixed vegetables, 2-3 cups of homemade white sauce, 1-2 cups shredded turkey, 1 homemade or store bough pie crust. In 8×8 baking dish, mix vegetables and 2-3 cups white sauce. Add 1-2 cups shredded turkey and mix through. Place pie crust over top of the baking dish. Vent pie crust with 2-3 small slits in the crust. Bake at 350 for 25 minutes.

CRANBERRY TURKEY SANDWICH

Grab some whole wheat bread, spread some cranberry sauce on one slice, a little mayo on the other slice. Add some sliced turkey meat, a piece of lettuce and you’ve got the perfect light lunch for the day after your feast.

TURKEY BLTs

Spruce up the tradition BLT by adding some turkey slices to it!

TURKEY ENCHILADAS

Use leftover dark meat turkey, shredded as best you can, in place of chicken in your favorite chicken enchiladas recipe.

CRANBERRY TURKEY CRESCENTS

Mix the leftover turkey with leftover cranberry sauce and wrap in crescent rolls. (Like these Chicken Cranberry Crescents.)

TURKEY CHILI

Shred the leftover turkey meat and use it in place of ground beef in your favorite chili recipe…you just might be surprised by the outcome.

POTATO-BROCCOLI SOUP

Take 2 leftover broccoli heads, add 1 cup of mashed potatoes, 2 cups of chicken broth, 2 cups of milk (0r 1 can evaporated milk), salt and pepper, and a little extra virgin olive oil. Toss in any leftover chopped celery and onion. Add all ingredients to saucepan. Stir well, bring to boil. Then reduce heat and simmer. Simmer for 10-15 minutes. If necessary, blend with immersion hand blender. Garnish with sour cream or shredded cheese.

LOADED MASHED POTATO PIE

Place a leftover pie crust into a pie plate and bake at 350 for 10 to 15 minutes with rice or beans inside, to keep the crust from puffing up. Then add the mashed potatoes and top with crumbled bacon, sliced green onions or chives, shredded cheese and a dollop of sour cream. Bake for 10 more minutes to warm through and allow cheese to melt.

HOLIDAY LEFTOVERS

58 59

STUFFING STUFFED PORK CHOPS

Stuffing freezes well, so no rush to make these stuffed pork chops. Slice pork chop half open and slide some stuffing inside. Brown the pork chops for 2 to 3 minutes per side in an oven proof skillet or Dutch oven. Then bake at 350 for 10 to 12 minutes, or until pork is cooked through.

MAPLE CRANBERRY SYRUP FOR PANCAKES CRANBERRIES

Maple-Cranberry Syrup - the recipe can be found on $5 Dinners.com, just click the link to see the recipe.

HAM AND CHEESE SANDWICHES

Use ham slices to make ham and cheese grilled sandwiches or paninis. Spice it up by adding some brown mustard, thinly sliced apples, or spinach. Ham sandwiches works best with cheeses like mozzarella, provolone, Swiss or brie.

HAM AND MASHED POTATOES CASSEROLE

Dice up the ham and combine with the leftover mashed potatoes. Stir in some green chives or green onions, place in a casserole dish, top with shredded cheese and bake at 350 for 10 to 15 minutes, or until warmed through and cheese has melted.

RANCHERO BLACK AND PINTO BEANS

Try this recipe for Ranchero Black and Pinto Beans, works perfectly if you have just a little bit of ham leftover from your feast.

BBQ OR HORSERADISH ROAST BEEF SANDWICH

Add a slice or two of your beef roast onto some whole wheat bread with a dab of BBQ sauce, or horseradish if you wish for something with a little bite to it.

BEEF AND PEPPER QUESADILLAS

Saute the leftover beef roast with some frozen pepper and onion blend. Then combine with shredded Mexican cheese blend. Add to tortillas and make quesadillas on the skillet, Panini maker, quesadilla maker or oven.

BEEF STROGANOFF

Make up a quick sauce and use the leftover beef and mushrooms from the Beef Roast (see Main Dishes recipe section) and put together a simple beef stroganoff.

ROAST BEEF & SWISS SLIDERS

Use up the leftover dinner rolls, or small buns with these sliders. Top with roast beef, favorite sauce and top with slice of Swiss cheese. Run under the broiler to melt the cheese. Serve warm.

SALMON SALAD

Take the leftovers of your green salad and top with leftover salmon, along with some grape tomatoes and pecans, then dress with favorite vinaigrette.

PASTA SALAD WITH SALMON AND CREAMY DILL SAUCE

Toss the leftover salmon with cooked small shell pasta and a yogurt based creamy dill sauce. Just whisk up some yogurt, milk and a few drops of lemon juice with dill, salt and pepper. Toss and enjoy.

HOLIDAY LEFTOVERS

holiday entertaining guide printablesThe Complete Holiday Entertaining Planner can be found below. If you’d like to print a particular page, click on the link below and it will take you to that page. Note, the page number and print it from right here. If you’d like to print the complete holiday entertaining planner, then select pages ** to **, when prompted by your printer.

• Holiday Feast Menu

• Grocery List

• Week Ahead Planner

• Table Décor and Design

• Oven Schedule

• Food Set-Up and Serving Platters

• Conversation Starters

Bonus Holiday Desserts Printable10 Holiday Cookie, Brownie and Fudge Recipes

http://www.holidayentertainingguide.com/wp-content/uploads/2011/10/ebook_dessert.pdf

And thank you for not freely sharing these resources with those who have not paid for them!

HOLIDAY ENTERTAINING GUID PRINTABLES

http://www.holidayentertainingguide.com/wp-content/uploads/2011/10/ebook_dessert.pdf

your holiday feast planner

HOLIDAY MENU

Appetizers:

Drinks:

Main Dish:

Side Dishes:

Bread:

Dessert:

GUESTS BRINGINGOR SERVING DISH

©2012 www.5dollardinners.com. All Rights Reserved.

grocery list

ITEM COUPON?

Budget:

$©2012 www.5dollardinners.com. All Rights Reserved.

Holiday Entertaining Task list

Week Before:

5 Days Before:

3 Days Before:

2 Days:

Day Before:

Feast Day:


around the table

TO BORROW/PURCHASE/THRIFT

TABLE DECOR PLAN

CONVERSATION STARTERS

1.

2.

3.

4.

5.

6.

7.

8.


food set-up

Sketch out how you plan to serve your holiday feast. Take note of any serving pieces you need to borrow or thrift.

YOUR TABLE OR BUFFET


oven schedule

TIME DISH LENGTH TEMP


holiday entertaining guide - for every mom · the art of holiday entertaining 5 or maybe this...

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