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Five Easy Holiday Dishes To Bring To A Dinner Party

Five Easy Holiday Dishes To Bring To A Dinner Party

There is a reason they call it The Most Wonderful Time Of The Year and that is, comfort food. With countless gatherings ahead, it is important to set yourself up for success. If you feel the pressure of contributing a home-cooked dish, we’ve got you! Here are five simple, delicious recipes that’ll leave your company begging for thirds. Don’t be the gal who takes home a half eaten dish. Be the gal that makes a second batch all for herself to enjoy at home after the party is over.

1. Cracked Out Green Bean Casserole
  • 2 cans (10.5-oz) Cream of Mushroom Soup
  • 1 cup buttermilk
  • 1 (1-oz) package dry Ranch salad dressing mix
  • 4 cans (14.5 oz. each) Del Monte® Cut, Whole or French-Style Green Beans, drained
  • 1 cup shredded cheddar cheese
  • 1 pound bacon, cooked and chopped
  • 1 (6-oz) can French's White Cheddar French Fried Onions
  • Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
  • Stir together soup, buttermilk, ranch mix, drained green beans, cheese and cooked bacon. Pour in prepared pan. Top with Crispy Fried Onions.
  • Bake for 25 minutes to 30 minutes.
2. Bacon Jam Brussel Sprouts
  • 1 lb brussels sprouts
  • 2 1/2 tbsps extra virgin olive oil
  • a few pinches salt & pepper
  • 6 oz applewood smoked bacon, chopped (about 5 slices)
  • 3 tbsps apricot jam
  • 1 1/4 tbsps apple cider vinegar
  • Fresh thyme to garnish
  • Pre-heat oven to 425F.
  • On a cutting board halve and quarter the brussel sprouts, discarding of the stems. Transfer to a large-rimmed baking sheet, then combine with EVOO and salt & pepper, tossing well to coat. Roast on oven middle rack for 20 – 25 minutes until done to your liking, stirring mid-way. The crispier the better.
  • Meanwhile, in a large skillet cook the chopped bacon over a medium flame until crispy, about 15 minutes. Be sure to drain any rendered fat from the skillet once the bacon is fully cooked. Next, reduce flame to low before stirring in the apricot jam and apple cider vinegar, incorporating well. Allow this mixture to simmer until needed, stirring occasionally.
  • Once the brussels are roasted, immediately transfer to a heat-proof serving dish. Top with the bacon jam and stir to combine, then serve! Garnish with fresh thyme if desired.
3. Mac and Cheese
  • 1 1/2 cups dry elbow macaroni shells
  • 3 tablespoons butter or margarine
  • 3 tablespoons all purpose flour
  • 2 cups milk (not skim)
  • 1/2 teaspoon each salt and pepper
  • 2 cups of shredded cheese (sharp cheddar and swiss)
  • Preheat oven to 350 degrees.
  • Bring a pot of water to a boil; add a generous sprinkling of salt the pasta.
  • While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta when it’s done.
  • Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
  • Add the milk and whisk to remove any lumps and add the salt and pepper.
  • Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
  • Stir in the cheese and whisk until smooth and melted. Turn off the heat.
  • When the pasta is almost done but still firm, drain it and add to the sauce.
  • Stir the pasta into the sauce and bake in a greased 2 quart dish (or an 8×8 pan works pretty well) 20-25 minutes until browned and bubbly. You can also skip baking it if you want it super creamy and just put it under the broiler to brown the top (keep an eye on it) and then serve.
4. Hashbrown Casserole
  • 30 oz frozen shredded hash brown potatoes thawed
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 3 large garlic cloves minced
  • 1/4 cup all purpose flour
  • 2 cups whole milk (can use reduced fat if needed)
  • 1 cup chicken stock
  • 1 cup sour cream
  • 8 oz shredded sharp cheddar cheese
  • 1 1/2 tbsp minced parsley (can use dried parsley if needed)
  • salt and pepper to taste
  • 1 cup shredded sharp cheddar cheese topping
  • Preheat oven to 350 and grease a 9x13 casserole baking dish.
  • Preheat medium pot over medium heat on stove-top. Add oil, heat it through and add onions. Saute onions until they start to brown.
  • Smash and mince garlic and add it to the onions. Stir and saute until fragrant.
  • Sprinkle flour over the onions and stir well. Stir for a few seconds and start slowly pouring in chicken stock, while stirring. Pour in milk after that while stirring as well. Let the mixture heat through and start to thicken.
  • Stir in sour cream, cheese, salt, and pepper. Let the mixture cook and thicken as the cheese melts. Taste to make sure you have enough seasoning.
  • Stir in parsley.
  • Mix hash browns and cheese sauce in a large bowl and spread the mixture in the prepared casserole dish. Make sure it's all spread evenly throughout.
  • Spread some more cheese on top and bake for 35-40 minutes, until casserole browned and bubbles around the edges.
5. Corn Pudding
  • 3 eggs, beaten
  • 3 tablespoons melted butter
  • 3 tablespoons sweetened condensed milk
  • 2 tablespoons flour
  • 1 cup milk (not skim)
  • pinch of grated nutmeg (optional)
  • salt and pepper to taste
  • 1 thawed pack frozen corn, four servings (about 2½ cups fresh or canned corn)
  • Preheat the oven to 350F. Prepare a 8x4" loaf pan with cooking spray.
  • In a large mixing bowl, beat the eggs with the melted butter, condensed milk and flour until well blended.
  • Stir in the milk and seasonings.
  • Add in the corn and combine.
  • Transfer to the loaf pan and spread evenly.
  • Bake for 40 - 50 minutes or until the top is golden brown and the custard is set.

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