Christmas Recipes From Nino Homes
From appetizers and beverages to side dishes, main courses and desserts, here are some favorite, festive holiday recipes from members of the Nino Homes team.
BECKY DOTY’S FOOLPROOF STANDING RIB ROAST
By Tracy Nino
About 5 to 6 hours before serving time, salt and pepper the roast, weighing from 6 to 20 lbs. Place the room temperature beef into a preheated 375-degree oven in an uncovered roasting pan. Cook for 1 hour and turn off the oven. Do NOT open oven door. NO PEEKING!
Let roast sit in oven until almost ready to serve, then…
For rare roast beef, turn oven back on to 300 degrees for 45 minutes.
For medium rare roast beef, turn oven back on to 300 degrees for 55 minutes.
That’s it. As long as you don’t peek, it will be done to perfection every time!
SNOWY MASHED POTATO CASSEROLE
By Tracy Nino
Ingredients:
4 lbs. russet potatoes
1 pkg cream cheese
2 tsps. salt
1 tbsp. butter
1/8 tsp. pepper
1 clove garlic, crushed
1/4 cup chopped chives
1/2 tsp. paprika
Wash then cook potatoes in boiling water 15 minutes or until tender. Drain and peel. Mash potatoes in large bowl. Using an electric mixer, add the cream cheese, sour cream, salt, pepper and garlic. Beat at high speed until very light and smooth. Stir in chopped chives. Spoon into lightly greased baking dish. Sprinkle with paprika. Dot with butter. Bake at 350 degrees for 30 minutes, or until lightly golden brown and heated through.
EASY HOLIDAY COLESLAW
By Sofia Sandoval
Ingredients:
Package of shredded coleslaw with dressing included
3 green onions, chopped
1 Delicious apple, chopped
5 radishes, chopped
1 jalapeno, chopped—keep the seeds in for added spice!
1 bunch of curly parsley, chopped
1 cup of dried cranberries
Mix it all together and serve. It’s refreshing and tasty and goes great with your holiday meal!
RUSSIAN TEACAKES
By Wendy Blackburn
Blend together:
1 cup butter
½ cup powdered sugar
1 tsp. vanilla
¼ tsp. salt
With blender on low speed, add in:
2-¼ cups flour
¾ cup finely chopped pecans
Roll into balls and bake at 350 for 8 to 10 minutes (until firm to the touch).
Roll in powdered sugar while still warm and then again once they are cooled.
PECAN PIE
By John & Greta Billman
Received this recipe from a friend who found it in The Pioneer Woman Cooks: A Year of Holidays and have been making it ever since. It’s delicious served with a warm beverage. Top it with whipped cream or ice cream for an even more festive dessert.
This holiday favorite is great with your own pie crust or if you are pressed for time, pick out your favorite pie shell from the freezer section in your grocery store. Delicious no matter how you cut it.
Ingredients:
1 cup light corn syrup
1 cup sugar
¼ cup packed brown sugar
3 eggs, beaten
⅓ cup (⅔ stick) butter, melted and slightly cooled
½ teaspoon salt
¾ teaspoon vanilla extract
1 heaping cup finely chopped pecans
1 unbaked pie crust (store bought or homemade)
Preheat oven to 350 degrees.
In a large bowl, combine the corn syrup, sugar, brown sugar, eggs, butter, salt and vanilla. Whisk the mixture until it’s totally combined. Place the chopped pecans in the bottom of the pie crust pour the sticky mixture right over the top. Cover the pie in foil and place it on a baking sheet. Bake for 35 minutes. Remove foil, then bake for 25 to 30 minutes more, being careful not to burn the crust or pecans. (If you think it’s browning too quickly, cover it with foil again.)
BAKED FETA EGGS
By Cherry Hjeltness
Ingredients:
½ cup sundried tomatoes
1 yellow bell pepper, diced
1/2 small red onion, diced
4 cloves minced garlic
4 ounces feta cheese (or more if you like)
4 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1 cup baby spinach
4 large eggs
Optional for topping – chopped fresh basil or fresh chives
Preheat oven to 400 degrees.
Dice onion, bell pepper and garlic. Combine in bowl with sundried tomatoes
and seasonings. Refrigerate overnight to let the flavors marry.
If using ramekins or individual serving dishes*—divide evenly and add 1 oz.
of feta cheese in each of the 4 oven-safe dishes. Drizzle a tablespoon of
olive oil over each dish.
If using one large dish**—-Evenly spread the mixture over bottom of oven-
safe baking dish. Place the feta in the center. Drizzle the olive oil over the
feta and veggies. Place ramekins on a baking sheet before placing them in the oven, or
place the baking dish directly in the oven. Bake for 25 minutes.
Remove dishes from the oven and stir to combine so the feta is evenly
mixed in with the veggies. Then add the spinach and stir in until
combined.
Create a well in the middle of each ramekin or four wells if using one
baking dish. Crack the eggs into the wells.
Place dishes back in the oven and bake for an additional 10 minutes.
Top with optional chopped fresh herbs or sliced chives.
Serve with crusty baguette, toast or pita for dipping.
Notes
*Ramekins should hold at least 10 ounces or more.
**If using one baking dish, I recommend using an 8×8 or 9×11 baking pan.
FAIRY BELL HOLIDAY PUNCH
Great Grandma loved buying the girls Christmas books. One of their favorites was Christmas Fairy Magic by Margaret McNamara. They have been bringing their Fairy Bell Punch to Christmas Eve dinner ever since. They love to make pretty ice molds with berries, orange and apples to keep chill.
Ingredients:
1 quart apple cider
1 cup cranberry Juice
2 cups ginger ale
Lemon juice
Orange & apple slices
Combine cider, cranberry juice & ginger Ale. Add fruit slices for color.
