Tasty Tuesday Wednesday ~ Holiday Edition

Oops.  I forgot all my recipes yesterday so I had to do a post switch-a-roo!

This year I will be hosting Christmas for the first time....in our new house....with a new baby!  Talk about a lot of pressure!  Thankfully my dad is an awesome cook and helped plan the menu.  I'm sorry I don't have pictures...but we haven't made any of it yet....so you'll just have to imagine how delicious everything looks!  Enjoy and Happy Holidays!

Christmas Menu

Beef Tenderloin with a Merlot Sauce

Cheesy Hash Brown Potatoes

Almond Green Beans

Cranberry Salad

Rolls

Turtle Pumpkin Pie

Merlot Sauce

(This sauce is nothing short of amazing....I almost don't even need the beef, I could eat it straight up.  It does take a loooong time to cook though, so if you make it...allow plenty of time)

1 ½ cups chopped onions

1 ½ cups chopped carrots
1 ½ cups chopped celery
3 tablespoons olive oil
3 tablespoons tomato paste
1 tablespoon grated lemon peel
2 bay leaves
3 tablespoons black pepper corns
1 tablespoon rosemary
1 bottle merlot wine
1 10 ½ oz can beef broth
1 10 ½ oz can chicken broth

Saute onions, carrots and celery in oil until soft. Add tomato paste, lemon peel, pepper corns, bay leaves and rosemary. Add wine and let cook down a few minutes before adding beef and chicken broth. Cook until reduced by at least ½. Strain sauce and discard vegetables & seasonings. Cook sauce until thick consistency.

Cheesy Hashbrown Potatoes
(I think my hips widened just writing this recipe....but it's soooo freaking good)
48 oz of shredded raw hash brown potatoes (thawed)

1 pint of half & half

2/3 lb velveeta cheese
1/2 lb butter
1 med onion chopped
green onion chopped (use enough of the chopped white and green parts to add some color)
salt and pepper
1/4 c shredded cheddar cheese

Melt the velveeta and butter in the microwave

Mix everything together - potatoes, melted butter/cheese mixture, onions.  Salt and pepper to taste.  Transfer all to a 9x13 pan sprayed with PAM and then sprinkle the cheddar cheese over the top.  Bake at 350 for about an hour or until hot and bubbly.

Almond Green Beans
(These are a holiday staple in my house, so much better than green bean casserole)
1 pound fresh green beans
4 T butter
1/2 t oregano
salt/pepper/sugar to taste
2 slices ham, chopped
3T almonds

Clean and cook beans.  Drain, rinse with cold water to preserve green color and stop the cooking process.  Melt butter in pan, add beans oregano, salt, pepper, sugar and ham.  Mix and heat until warm.  Top with almonds.

Cranberry Salad
(This is not your typical cranberry salad, it's actually good.  I've served it to many an anti-cranberry eater and converted them.  It's just that good)
2 reg boxes raspberry jello (any red jello works)
2 c boiling water

Mix and let slightly thicken

1 small package cream cheese
1 can whole cranberry sauce
1/2 pt sour cream

Beat these ingredients together, then add the jello mixture.  If you're using electric beaters, it will tend to splatter...a lot so be careful.

Pour into mold and refrigerate.


Turtle Pumpkin Pie
(I've never actually made it, but it looks delicious!)
1/4 c plus 2T caramel ice cream topping, divided
1 Graham cracker pie crust
1/2 c plus 2T chopped pecans, divided
2 pkg (3.4 oz each) Vanilla Instant pudding
1 c cold milk
1 c canned pumpkin
1 t ground cinnamon
1/2 t ground nutmeg
1 8oz tub cool hip thawed, divided

Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 c nuts.

Beat pudding mixes, milk, pumpkin and spices with whisk until blended.  Stir in 1 1/2 c cool whip.  Spoon into crust.

Refrigerate 1 hour.  Top with remaining cool ship, caramel topping and nuts before serving.

Bon Appetite!