Christmas Eve Recipes…..

We tried a couple of new recipes this year for Christmas Eve.  The following were hits and will be added to our online cookbook.


1/2 Cup Butter, melted
2 Tbsp. lemon juice
2 Tbsp. Dijon mustard
1-1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. celery salt
1 round loaf sourdough bread
1 lb. Monterey Jack cheese, cut into thin slices

In a small bowl, combine the first six ingredients; set aside.  Cut bread diagonally into 1 inch slices to within 1/2 in of bottom of loaf.  Repeat cuts in opposite direction. Arrange cheese slices in cuts.  Drizzle butter mixture over bread.

Wrap loaf in foil; place on a baking sheet.  Bake at 350 for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted. 

*Taste of Home Simple & Delicious – January/February 2010


3/4 cup red currant jelly
3/4 cup barbecue sauce
3 Tbsp. prepared mustard
2 pkg (1 lb each) miniature smoked sausages, drained. 

In a large saucepan, combine the jelly, barbecue sauce and mustard.  Cook, uncovered over medium heat, for 15-20 minutes or until jelly is melter and mixture is smooth, stirring occasionally. 

Add sausage; stir to coat.  Cover and cook 5-6 minutes longer or until heated through, stirring occasionally.  Serve with toothpicks. 

(I did cook my sauce on the stove to melt, but then put the sausages and sauce in the crockpot for a few hours on low)

*Taste of Home Simple & Delicious – January/February 2010


1 lb ground beef
6 bacon strips, diced
1/2 cup chopped onions
1 pkg (8 oz) process cheese (Velveeta), cubed
1 tube (16.3 oz) large refrigerated buttermilk biscuits
1/2 cup ketchup
1/4 cup yellow mustard

In a large skillet, cook the beef, bacon and onion over medium heat until meat is no longer pink; drain.  Add cheese; cook and stir until melted.  Remove from the heat. 

Flatten each biscuit into a 5 inch circle; spoon 1/3 cup beef mixture onto each biscuit.  Fold sides and ends over filling and roll up.  Place seam side down on a greased baking sheet. 

Bake at 400 for 18-20 minutes or until golden brown.  In a small bowl, combine ketchup and mustard; serve with roll-ups.   Yield:  8 servings.  (I made these with 2 cans of the little buttermilk biscuits. They turned out more appetizer size)

*Taste of Home Simple & Delicious – January/February 2010

Great appetizers!  Hope you enjoy them!

0 thoughts on “Christmas Eve Recipes…..

  1. Sounds good, as always!!!! I was surprised to see a recipe using currant jelly! I didn’t think anyone else knew that currant jelly exists! My grandma used to give us currant jelly to put on our French toast!

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