Christmas food Recipes?

Hey I need some fun, delicious, easy christmas food recipes. Im trying to switch it up this year instead of the same old food i keep serving over and over. Thanks.Christmas food Recipes?
well, I was going to do a lasagna and go Italian this year, then I got a great deal on whole boneless pork loin, so I think I will be doing this recipe form Paula Deen


Pork Tenderloin with Root Vegetables





Ingredients





* 1 (1 1/2 to 2-pound) pork tenderloin





Marinade:





* 1/4 cup soy sauce


* 2 tablespoons dry red wine


* 1 tablespoon honey


* 1 tablespoon brown sugar


* 2 cloves garlic, minced


* 1 teaspoon grated ginger


* 1/2 teaspoon ground cinnamon


* 2 green onions (green parts only), chopped


* Root Vegetables, recipe follows





Directions





Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate overnight.





Preheat oven to 350 degrees F. Bake for 45 minutes or until meat is 145 degrees F when measured with an instant-read thermometer. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces. Drizzle a small amount of the meat juices from cooking over each piece of meat. Serve with the root vegetables.


Root Vegetables:





5 parsnips





5 carrots





2 rutabagas





5 turnips (roots only)





Olive oil





House Seasoning, recipe follows





Preheat oven to 350 degrees F.





Peel and cut root vegetables into large chunks. Arrange in a roasting pan and season with olive oil and House Seasoning. Roast until tender; first check vegetables for doneness after 25 minutes and then every 10 minutes thereafter. Serve with the pork.


House Seasoning:





1 cup salt





1/4 cup black pepper





1/4 cup garlic powder





Mix ingredients together and store in an airtight container for up to 6 months.Christmas food Recipes?
A GOOD CHRISTMAS PUDDING


One pound of flour, two pounds of suet, one pound of currants, one pound of plums, eight eggs, two ounces of candied peel, almonds and mixed spice according to taste. Boil gently for seven hours.








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MIXING OF INGREDIENTS





';With respect to the mixing of the ingredients, different modes are employed. The eggs are always beat up previously in a separate state; and the milk, spice, flour, and crumbs are generally added by degrees, and beat up successively, adding the suet and fruit next, and the brandy last. In some cases, however, this process is reversed, and the eggs are added last; but in general, the eggs and milk, the flour, suet, and fruit, and the spices, go together.';





';The pudding-bag is always dredged with flour, and often tied rather loose, that the pudding may swell; and, after boiling it, about five minutes are suffered to elapse, in order that the moisture may evaporate from the outside of the cloth, and allow it to leave the pudding in a perfect state. Some are boiled in a cloth only, some in a mould only, with a cloth over the mould, and others in both a cloth and basin. They all should have pounded white sugar sprinkled freely over them, on being served on the dish for table.';





';Much puzzling difference is apparent in the time directed for the boiling of the puddings of each receipt. This appears to depend on the nature of the composition and the proportion of binding material. We have instituted a comparison of all the receipts by reducing the weight of ingredients to the average standard, and have obtained the following independent deduction:





Plum puddings require the same boiling, if the crumb be left out, and more flour, egg, and fruit supply its place.


They require more boiling, when containing a greater proportion of flour and egg, but less crumb and suet, or when boiled in a mould.


They require less boiling, when having less flour, but more crumb and fruit.


The average time of boiling for ingredients weighing four pounds is about four hours.';
Cranberry relish is one of our favorites.





1 bag fresh cranberries, washed (about 12 oz)


1 large orange, peeled, sliced and de-seeded


Peel from half the orange, washed and chopped very tiny


1 c. sugar


1 15-20 oz can crushed pineapple, well drained





Put cranberry in food processor and chop. Pour into large bowl. Put orange slices into food processor and puree. Add to bowl. Stir in the orange peel, sugar, and pineapple. Refrigerate overnight or up to three days before serving. Goes great with turkey, ham, pork roast...
Martha Stewart shared this recipe for gravy that is really yummi.


Goes something like this.


Cook a few carrots sliced, an onion and some chopped celery in turkey broth, from the turkey or canned. Cook until total mush and push through a sieve. Put the thick vegetable mixture into your gravy for added flavor when your gravy is half way done, and continue cooking the gravy. Shread up some of the turkey into tiny pieces and add also, makes the best gravy ever!


Make pumpkin pie and bake in a dish with no shell. Once cooled, Put into a bowl and mix with 1/2 the total amount of pie mixture, cool whip. Refrigerate. Serve like this or in a premade graham cracker crust. Serve like this or swirl carmel drips over it to decorate.
i bake pie with bake -in christmas ornaments, like those mini ginger bread men, reindeer, sugar cookie snowmen, etc. into the crust or the top. it really works!!! but the bake-in have to be un baked and frozen when u get them.