My grandma and I are cooking Christmas Eve dinner. What are some good ideas?

I know that for the main meat, I am cooking fried chicken. For the vegetables, I’d like to cook spinach and peas. For the bread, we’re going to cook corn bread. What are some good side dishes? Also, a great soup and desert? I was thinking about chicken, sausage, and shrimp gumbo, but I’m open to a lot of stuff. Any ideas?

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6 Responses to “My grandma and I are cooking Christmas Eve dinner. What are some good ideas?”

  1. Kinipela said:

    Gotta have mashed potatoes (and gravy) with fried chicken! Dessert – pecan pie!

  2. Taya said:

    Maybe you could make Chicken or wedding soup. good side dishes are macaroni and cheese,salad,or mashed potatoes with gravy. For dessert you could make gingerbread cookies or men or you could make a gingerbread house. There are many good ideas i tried to give a lot of options hope i helped:)

  3. Roz said:

    1) Green beans & tomatoes dish (see web link with recipe below)

    2) Triple Layer Mud Pie (dessert)
    Triple-Layer Mud Pie

    Prep Time: 15 min Total Time: 3 hr 15 min Makes: 10 servings What You Need!3 squares BAKER’S Semi-Sweet Chocolate, melted 1/4 cup canned sweetened condensed milk 1 OREO Pie Crust (6 oz.) 1/2 cup chopped PLANTERS Pecans, toasted 2 cups cold 2% milk 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided Make It!
    MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.

    BEAT 2% milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir 1/2 the whipped topping into remaining pudding; spread over pudding layer in crust.

    TOP with remaining whipped topping. Refrigerate 3 hours.
    Kraft Kitchens TipsSize-WiseSince this indulgent dessert makes enough for 10 servings, it’s a perfect dessert to serve at your next party. How to Toast NutsPreheat oven to 350°F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.Variation Prepare substituting BAKER’S Bittersweet Baking Chocolate for the semi-sweet chocolate, increasing the sweetened condensed milk to 1/2 cup and substituting PLANTERS COCKTAIL Peanuts for the toasted pecans.K:2715 v0:51081

    Dessert
    ======
    This is a very simple dessert that everyone loves–

    Triple-Layer Mud Pie

    Prep Time: 15 min Total Time: 3 hr 15 min Makes: 10 servings What You Need!3 squares BAKER’S Semi-Sweet Chocolate, melted 1/4 cup canned sweetened condensed milk 1 OREO Pie Crust (6 oz.) , 2 cups cold 2% milk 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided Make It!
    MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.

    BEAT 2% milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir 1/2 the whipped topping into remaining pudding; spread over pudding layer in crust.

    TOP with remaining whipped topping. Refrigerate 3 hours.
    Kraft Kitchens TipsSize-WiseSince this indulgent dessert makes enough for 10 servings, it’s a perfect dessert to serve at your next party.

    The below website had a bunch of other recipes that looked pretty good, so you might want to check it out.
    Hope some of these help you out.

  4. pen said:

    Sounds like you live in the South! For me holidays are all about tradition so make your own or ask your grandma. I also ask my kids what they want to eat and I make that. This is what memories are made of.

  5. K L said:

    My Family Favorites:

    (1) Corn Casserole

    1 (15 1/4-ounce) can whole kernel corn, drained
    1 (14 3/4-ounce) can cream-style corn
    1 (8-ounce) package corn muffin mix (recommended: Jiffy)
    1 cup sour cream
    1/2 cup (1 stick) butter, melted
    1 to 1 1/2 cups shredded cheese

    Preheat oven to 350 degrees F.

    In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9-by-13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

    World’s best Mac and Cheese recipe
    This may just be one of the tastiest things we’ve ever eaten)

    Topping-
    2 c. panko bread crumbs (These are Japanese breadcrumbs, which are flakier than regular breadcrumbs. If you can’t find them with the other breadcrumbs, try the aisle that carries Asian food.)
    4 T. butter
    1/4 tsp. salt
    a few dashes of paprika
    Melt butter over medium-high heat, add salt and paprika. Add panko and coat thoroughly with butter. Stirring frequently, heat until toasted, about 8 minutes. Remove from heat and set aside.

    Mac and Cheese-
    1lb. box of macaroni noodles 2 eggs
    2 12 oz. cans of evaporated milk (Do not use fat free evaporated milk, it will not give the same result and seriously, when you see how much cheese is in this, who are you kidding using fat free milk anyways?)
    2 tsp. powdered dry mustard
    1 tsp. salt
    1/2 tsp black pepper
    1/2 tsp. Tabasco
    16 oz shredded sharp cheddar
    8 oz. shredded Parmesan cheese
    8 oz. finely chopped Velveeta
    (All 3 cheeses should be combined into one bowl and tossed evenly with each other)
    8 T. unsalted butter (note: see step 4 below)

    1. Preheat oven to 400 degrees.
    2. Combine cans of evaporated milk, eggs, mustard, salt, pepper, and Tabasco in a bowl and whisk together until ingredients are well-combined and eggs are completely beaten. Set aside. Be sure to do this before you boil the pasta because the eggs will need time to acclimate so they are not cold when being added to the pasta. You do not want the eggs to become scrambled eggs once added to hot pasta.
    3. Boil pasta in salted water for the time given by the al dente instructions on the box.
    4. Once pasta is cooked, drain and return to pot. Toss with unsalted butter until coated. If this is going to be eaten in one sitting, you can skip the butter. The butter helps seal the pasta and keep the leftovers from getting mushy from sitting in cheese sauce in your fridge, but if it’s being eaten in one sitting this is a non-issue.
    5. Give evaporated milk mixture a few extra whisks and then add to pasta with half of cheese, stirring over medium to medium high heat until cheese is melted. Add remaining cheese and continue stirring until thoroughly melted.
    6. Transfer to a large baking dish and top with toasted panko. Bake on top rack of oven for 20 to 25 minutes. If you use a disposable foil pan, place a cookie sheet underneath it while baking so the bottom doesn’t burn.
    7. Try not to eat the entire pan.
    The end result is a creamy, cheesy macaroni and cheese that is anything but bland.

    Hazelnut Pumpkin Pie

    Ingredients
    2 cups graham cracker crumbs
    3 tablespoons sugar
    3 tablespoons hazelnut creamer, divided
    1/2 cup butter, melted
    1 (8-ounce) package cream cheese
    3/4 cup light brown sugar
    3 eggs
    1 (15-ounce) can pumpkin puree
    1/2 cup heavy cream
    1/4 teaspoon allspice
    1/2 teaspoon salt

    Directions
    Heat oven to 350 degrees F.

    To make crust, mix graham crackers, sugar, 1 tablespoon of hazelnut creamer and butter until combined. Press into a 9 to 10-inch springform pan or cake pan making sure to press mixture up the sides and bottom as well, set aside.

    For filling, in a large bowl mix in order cream cheese, brown sugar, eggs 1 by 1 and pumpkin puree. In a small cup stir remaining 2 tablespoons of hazelnut creamer, allspice and salt into heavy cream. Pour heavy cream mixture into pumpkin mixture and blend until combined. Pour into crust and bake for 35 minutes or until the center sets. Allow to cool to room temperature before serving.

    Delicious!!!

  6. Krystle Chow said:

    For the dessert, this chocolate caramel cookie recipe was a big hit with my church group. Really easy and fun:

    4 oz (113 g) bittersweet chocolate, chopped
    3/4 cup (175 mL) butter, softened
    1 cup (250 mL) granulated sugar
    2 eggs
    1 tbsp (15 mL) vanilla
    2 cups (500 mL) all-purpose flour
    1/2 cup (125 mL) cocoa powder
    1 tsp (5 mL) baking powder
    1/2 tsp (2 mL) baking soda
    1/2 tsp (2 mL) salt
    3 chocolate-covered caramel bars, (each 52 g), such as Caramilk, chilled

    In bowl over saucepan of hot (not boiling) water, melt chopped chocolate, stirring occasionally; let cool.

    In large bowl, beat butter with sugar until fluffy, beat in eggs, 1 at a time. Beat in vanilla, then melted chocolate.

    In separate bowl, whisk flour, cocoa, baking powder, baking soda and sa< stir into butter mixture until combined. Cover; refrigerate for 30 minutes or until firm enough to shape.

    Break each chocolate bar into 10 pieces. Roll dough by heaping tablespoonfuls (15 mL) into balls; flatten and place 1 piece of chocolate in centre. Seal dough around chocolate. Place, seam side down, on parchment paper-lined baking sheet.

    Bake in centre of 375°F (190°C) oven for 10 minutes or until edges are firm and centres are still soft. Let cool on pan on rack for 2 minutes. Transfer to rack; let cool completely.

    And for the side dishes, how about lasagna cupcakes or mac 'n' cheese cupcakes? You just have to Google to find those. Really cute and yummy.




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