Christmas Eve Party after Lunch and Midnight Dinner
- Katherine Victoria Vananderland
- Dec 23, 2021
- 13 min read
Thank YOU, to the awesome Crew at Taste of Home for our dinner party. We appreciate this Holiday!
Pomegranate seeds intrigue me, so I sliced French bread, smeared it with cream cheese, and added seeds, pistachios and chocolate. —Elisabeth Larsen, Pleasant Grove, Utah
Ingredients
36 slices French bread baguette (1/4 inch thick)
1 tablespoon butter, melted
4 ounces cream cheese, softened
2 tablespoons orange juice
1 tablespoon honey
1 cup pomegranate seeds
1/2 cup finely chopped pistachios
2 ounces dark chocolate candy bar, grated
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Directions
Preheat oven to 400°. Arrange bread slices on an ungreased baking sheet; brush tops with butter. Bake until lightly toasted, 4-6 minutes. Remove from pan to a wire rack to cool.
Beat cream cheese, orange juice and honey until blended; spread over toasts. Top with remaining ingredients.
Nutrition Facts 1 appetizer: 44 calories, 3g fat (1g saturated fat), 5mg cholesterol, 46mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein.
Cheddar-Veggie Appetizer Torte
Total Time Prep: 25 min. Bake: 30 min. + cooling Makes 16 servings
A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin
Ingredients
1-1/3 cups finely crushed multigrain crackers
1/4 cup butter, melted
2 cups shredded sharp cheddar cheese
1 small zucchini, finely chopped
1/2 cup sliced fresh mushrooms
1/3 cup finely chopped red onion
1/4 cup finely chopped sweet red pepper
1 tablespoon olive oil
1 carton (8 ounces) spreadable garlic and herb cream cheese
4 large eggs, lightly beaten
2 tablespoons crumbled cooked bacon
2 tablespoons grated Parmesan cheese
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Directions
In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese.
In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese.
Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts 1 slice: 175 calories, 15g fat (8g saturated fat), 81mg cholesterol, 244mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 6g protein.
Holiday Almond Tassies
Total Time Prep: 30 min. Bake: 15 min./batch + cooling Makes 4 dozen
I make so many of these fancy tassies, I use up a 7-pound container of almond paste every year! They’re one of my family’s holiday favorites. —Donna Westhouse, Dorr, Michigan
Ingredients
1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
filling:
2 cans (8 ounces each) almond paste
1-1/2 cups sugar
3 large eggs, room temperature, lightly beaten
3 tablespoons orange juice
3 tablespoons heavy whipping cream
1 tablespoon all-purpose flour
1/4 cup sliced almonds
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Directions
In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Shape into 48 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups.
For filling, in a large bowl, combine the almond paste, sugar, eggs, orange juice, cream and flour. Fill prepared cups three-fourths full. Sprinkle with almonds.
Bake at 400° until lightly browned, 12-13 minutes. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely.
Nutrition Facts 1 tassie: 144 calories, 9g fat (4g saturated fat), 26mg cholesterol, 47mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 2g protein.
Hazelnut Almond Biscotti
Total Time Prep: 30 min. Bake: 30 min. + cooling Makes about 2 dozen
Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. —Johnna Johnson, Scottsdale, Arizona
Ingredients
2 large eggs, room temperature
3/4 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon almond extract
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup chopped hazelnuts, toasted
1/4 cup sliced almonds, toasted
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Directions
Preheat oven to 350°. In a large bowl, beat eggs, sugar and extracts until well-blended. In another bowl, whisk together flour, baking soda and salt; gradually stir into egg mixture. Stir in nuts (mixture will be stiff).
Divide dough in half. Using lightly floured hands, shape each portion into a 9x2-in. rectangle on a parchment-lined baking sheet. Bake until golden brown, about 20 minutes.
Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down.
Bake until lightly browned, 5-7 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.
Nutrition Facts 1 biscotti: 89 calories, 3g fat (0 saturated fat), 16mg cholesterol, 57mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Cherry Almond Snowdrops
Total Time Prep: 25 min. Bake: 10 min./batch Makes about 3 dozen
As soon as I was old enough, I helped make these distinctive almond cookies. You can freeze the dough, so they’re perfect for the busy holidays. —Trisha Kruse, Eagle, Idaho
Ingredients
2 cups plus 2 tablespoons cake flour
3/4 cup plus 1/2 cup confectioners' sugar, divided
1/4 teaspoon salt
1 cup cold butter, cubed
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 cup dried cherries, chopped
1/4 cup finely chopped almonds, toasted
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Directions
Preheat oven to 350°. Place cake flour, 3/4 cup confectioner's sugar and salt in a food processor; pulse until blended. Add butter and extracts; pulse until butter is the size of peas. Add cherries and almonds; pulse until combined (dough will be crumbly).
Shape dough into 1-in. balls, pressing firmly to adhere; place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until lightly browned.
Cool on pans 10 minutes. Roll warm cookies in remaining confectioners' sugar. Cool on wire racks.
EDITOR'S NOTE:To toast nuts, place in a dry skillet and heat over low heat until lightly browned, stirring occasionally.
Nutrition Facts 1 cookie: 113 calories, 6g fat (4g saturated fat), 15mg cholesterol, 59mg sodium, 13g carbohydrate (5g sugars, 0 fiber), 1g protein.
Oysters Rockefeller
Total Time Prep: 1-1/4 hours Bake: 10 min. Makes 3 dozen
My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! —Beth Walton, Eastham, Massachusetts
Ingredients
1 medium onion, finely chopped
1/2 cup butter, cubed
1 package (9 ounces) fresh spinach, torn
1 cup grated Romano cheese
1 tablespoon lemon juice
1/8 teaspoon pepper
2 pounds kosher salt
3 dozen fresh oysters in the shell, washed
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Directions
In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper.
Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture.
Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.
OYSTERS ROCKEFELLER RECIPE TIPS How many oysters do you need per person? If you're serving Oysters Rockefeller as an appetizer, plan on 2 to 3 oysters per guest. For other oyster recipes, serving sizes may vary.How do you know when oysters are done? Oysters are done cooking once they become nice and plump, and the edges start to curl.What goes well with oysters for dinner? A thick, chewy bread always goes well with oysters! Try out our Crusty Homemade Bread recipe to really impress your guests. —Sarah Fischer, Taste of Home Culinary Assistant
Nutrition Facts 1 oyster: 79 calories, 5g fat (3g saturated fat), 32mg cholesterol, 133mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 6g protein.
Dried apricots give this comforting cider a marvelous twist. Add cranberries, cinnamon, allspice and cloves for the perfect hot drink to sip on cool nights. —Ginnie Busam, Pewee Valley, Kentucky
Ingredients
8 cups unsweetened apple juice
1 can (12 ounces) ginger ale
1/2 cup dried apricots, halved
1/2 cup dried cranberries
2 cinnamon sticks (3 inches each)
1 tablespoon whole allspice
1 tablespoon whole cloves
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Directions
In a 5-qt. slow cooker, combine apple juice and ginger ale. Place the apricots, cranberries, cinnamon sticks, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place in slow cooker; cover.
Cook on high until heated through, 3-4 hours. Discard spice bag.
Nutrition Facts 3/4 cup: 79 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 20g carbohydrate (17g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 2 fruit.
Mini Muffuletta
Total Time Prep: 25 min. + chilling Makes 3 dozen
People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.—Gareth Craner, Minden, Nevada
Ingredients
1 cup pimiento-stuffed olives, drained and chopped
1 can (4-1/4 ounces) chopped ripe olives
1 tablespoon balsamic vinegar
1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
6 French rolls, split
1/2 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/2 pound thinly sliced cotto salami
1/4 pound sliced part-skim mozzarella cheese
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Directions
In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use).
Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops.
Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.
Nutrition Facts 1 each: 119 calories, 8g fat (3g saturated fat), 16mg cholesterol, 537mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 6g protein.
White Christmas Sangria
Total Time Prep/Total Time: 10 min. Makes 21 servings (3-3/4 quarts)
This punch has a pleasant fruity flavor. It's not too sweet so everyone will enjoy it! —Taste of Home Test Kitchen
Ingredients
6 cups white cranberry juice, chilled
3/4 cup thawed lemonade concentrate
3 bottles (25.4 ounces each) sparkling grape juice
Pomegranate seeds and sliced grapefruit, oranges and kiwi, optional
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Directions
Combine cranberry juice and lemonade concentrate in a punch bowl; pour in sparkling grape juice. If desired, add pomegranate seeds and sliced fruit. Serve immediately.
Nutrition Facts 3/4 cup: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 28g carbohydrate (28g sugars, 0 fiber), 1g protein.
Stuffed Asiago-Basil Mushrooms
Total Time Prep: 25 min. Bake: 10 min. Makes 2 dozen
Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. —Lorraine Caland, Shuniah, Ontario
Ingredients
24 baby portobello mushrooms (about 1 pound), stems removed
1/2 cup Greek Yogurt with Honey
3/4 cup shredded Asiago cheese
1/2 cup loosely packed basil leaves, stems removed
Thinly sliced or shaved Parmesan cheese, optional
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Directions
Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Bake 10 minutes. Meanwhile, place mayonnaise, Asiago cheese, basil and pepper in a food processor; process until blended.
Drain juices from mushrooms. Fill each with 1 rounded teaspoon mayonnaise mixture; top each with a tomato half.
Bake until lightly browned, 8-10 minutes. If desired, top with Parmesan cheese.
Nutrition Facts 1 appetizer: 35 calories, 3g fat (1g saturated fat), 5mg cholesterol, 50mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein.
Eggplant Parmesan Sliders
Total Time Prep: 45 min. Bake: 15 min. Makes 2 dozen
These party-ready eggplant parmesan sliders are easy for guests to grab (and are vegetarian-friendly!). The lemon-ricotta spread really adds a level of flavor to these delicious bites. —Debbie Glasscock, Conway, Arkansas
Ingredients
4 large eggs, beaten
1-1/2 cups seasoned bread crumbs
2 medium eggplant, peeled and cut into 1/4-inch slices
1/2 cup olive oil
1 container (15 ounces) whole-milk ricotta cheese
1/3 cup plus 1/4 cup grated Parmesan cheese, divided
2 tablespoons lemon juice
2 teaspoons dried parsley flakes, divided
1 teaspoon grated lemon zest
1/2 teaspoon kosher salt
2 packages (18 ounces each) Hawaiian sweet rolls
1-1/2 cups marinara sauce
24 slices fresh mozzarella cheese
1/2 cup butter, melted
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Directions
Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant slices in eggs; coat with crumbs. In a large skillet, cook eggplant in oil in batches until golden brown on both sides; drain on paper towels.
In a small bowl, mix ricotta, 1/3 cup Parmesan, lemon juice, 1 teaspoon parsley flakes, lemon zest and kosher salt. Spread over roll bottoms. Place in 2 greased 13x9-in. baking dishes. Top with eggplant, marinara and mozzarella. Replace roll tops. Brush with melted butter; sprinkle with remaining 1/4 cup Parmesan cheese and 1 teaspoon parsley.
Bake, uncovered, until golden brown and cheese is melted, 15-20 minutes. Serve with additional warmed marinara.
Nutrition Facts 1 slider: 347 calories, 19g fat (9g saturated fat), 68mg cholesterol, 420mg sodium, 33g carbohydrate (13g sugars, 3g fiber), 13g protein.
Veggie Lasagna
Total Time Prep: 70 min. Bake: 1-1/4 hours + standing Makes 12 servings
Ingredients
1 package (16 ounces) frozen sliced carrots
1/4 cup finely chopped onion
2 tablespoons butter
1 cup ricotta cheese
spinach layer:
2 shallots, chopped
1 tablespoon olive oil
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
1 large egg
eggplant layer:
1 medium eggplant, peeled and cut into 1/4-inch slices
3 garlic cloves, minced
6 tablespoons olive oil
1/2 teaspoon salt
2-1/2 cups marinara sauce
12 lasagna noodles, cooked and drained
1/4 cup minced fresh basil
4 cups part-skim shredded mozzarella cheese
3 cups grated Parmesan cheese
4 cloves garlic minced
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Directions
Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper; remove. In same skillet, saute shallots in oil until tender. In clean food processor, puree the shallots, spinach, ricotta, egg, salt and pepper.
In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt.
Spread 1/2 cup marinara sauce in a greased 13x9-in. baking dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan.
Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan (dish will be full).
Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts 1 piece: 496 calories, 27g fat (13g saturated fat), 77mg cholesterol, 954mg sodium, 37g carbohydrate (12g sugars, 5g fiber), 29g protein.
No one will even miss the meat when you serve this vegetable-rich lasagna. It has a fresh, full-bodied flavor. To save time, prepare the carrot and spinach layers in advance. —Mary Jane Jones, Williamstown, West Virginia
Cherry Cheese Logs
Total Time Prep: 15 min. + chilling Makes 2 logs (1-3/4 cups each)
Our party guests flock to this holiday gem of an appetizer - cherry-studded cream cheese served with graham or water crackers and pears. —Libby Walp, Chicago, Illinois
Ingredients
3 packages (8 ounces each) cream cheese, softened
2 tablespoons sugar
1 tablespoon orange juice
1/4 teaspoon ground ginger
1 jar (10 ounces) maraschino cherries, well drained and chopped
1 cup chopped pecans, toasted
Graham crackers
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Directions
In a large bowl, beat cream cheese, sugar, orange juice and ginger until smooth. Fold in cherries. Refrigerate, covered, at least 1 hour.
Place pecans in a shallow bowl. Shape cheese mixture into two 7-in.-long logs; roll in pecans to coat evenly. Wrap logs; refrigerate at least 1 hour. Serve with crackers.
Nutrition Facts 2 tablespoons: 131 calories, 12g fat (6g saturated fat), 27mg cholesterol, 72mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 2g protein.
Touch-of-Gold Christmas Trees
Total Time Prep: 40 min. Bake: 10 min./batch + cooling Makes about 5-1/2 dozen
You can decorate these pretty Christmas trees with other types of sprinkles if you don't have the gold dust. The filling alone makes the cookies special and so delicious! —Linda Sweet, Cornwall, New York
Ingredients
1-1/2 cups butter, softened
1 cup sugar
1 large egg
2 tablespoons 2% milk
1 teaspoon almond extract
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
2/3 cup Nutella
Gold pearl dust
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Directions
Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg, milk and extracts. In a separate bowl, whisk flour and baking powder; gradually beat into creamed mixture.
Using a cookie press fitted with a Christmas tree disk, press dough 2 in. apart onto ungreased baking sheets. Bake until set (do not brown), 8-10 minutes. Remove to wire racks to cool completely.
Spread Nutella on the bottoms of half of the cookies; top with remaining cookies. Brush tops with pearl dust. Store in an airtight container.
TEST KITCHEN TIPSThe gold dust adds a classy, old fashioned touch to these cookies. Check out recipes for other vintage Christmas cookies.
Nutrition Facts 1 sandwich cookie: 90 calories, 5g fat (3g saturated fat), 14mg cholesterol, 43mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.
Holiday White Fruitcake
Total Time Prep: 20 min. Bake: 50 min. + cooling Makes 4 loaves (16 piece each)
Years ago, when I attended Koloa Missionary Church in Hawaii, a friend gave me this recipe. Now I whip up at least 60 loaves for the holidays. —Eileen Sokolowski Flatt, Chandler, Arizona
Ingredients
1 package (8 ounces) chopped mixed candied fruit
1-1/4 cups golden raisins
1 cup chopped walnuts, toasted
3 cups all-purpose flour, divided
2 cups butter, softened
2 cups sugar
6 large eggs, room temperature
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Directions
Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment.
In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pans 10 minutes before removing to wire racks to cool.
Nutrition Facts 1 slice: 133 calories, 7g fat (4g saturated fat), 33mg cholesterol, 61mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 2g protein.
Taste of Home
My Christmas Fudge
Total Time Prep: 15 min. Cook: 10 min. + cooling Makes 96 pieces (5-3/4 pounds)
This fudge is virtually foolproof and so creamy you won't believe it. I've searched for years for the richest fudge, and this one does it for me. You can add just about anything you like to customize it.—Barbara Miller, Oakdale, Minnesota
Ingredients
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
1/2 cup butter, cubed
2 packages (11-1/2 ounces each) milk chocolate chips
4-1/2 cups miniature marshmallows
2 ounces unsweetened chocolate, chopped
3 cups chopped walnuts, toasted
2 teaspoons vanilla extract
4 ounces white baking chocolate, melted
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Directions
Line a 13x9-in. pan with foil; coat with cooking spray.
In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes. Remove from heat.
Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in walnuts and vanilla. Immediately spread into prepared pan. Drizzle with melted white baking chocolate; cool completely.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers.
TEST KITCHEN TIPSFor this recipe, make sure you use evaporated milk, not condensed milk. Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar. Find more of our favorite fudge recipes here. Nutrition Facts 1 piece: 127 calories, 6g fat (2g saturated fat), 6mg cholesterol, 18mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 2g protein.
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