Almost Christmas! Sharing My Menu and Recipes

Friends, I can’t believe it’s almost Christmas!

I love all the excitement leading up to Christmas…listing to holiday music, seeing Christmas Tree, Santa Claus, and Candy Cane Lanes, buying gifts and wrapping them, and being thankful for my blessings. Then, on Christmas night or the next day, I am so sad it’s all over for another year. Am I crazy? Please tell me you feel the same.

This Christmas season has been one of the most relaxing in a long while. Usually at this time of year, I’m studying for finals and writing papers. But, I’ve been on a hiatus from school for about a month now and don’t go back until Spring. What a treat it’s been!

As I mentioned several weeks ago, we will be starting on more projects around here after January 1st:

This room will be our first project!

I’ve planned out my holiday meals and recipes for Christmas Eve, Christmas Day, and our extended family Christmas at the end of the month. The other day, I shared my menu and recipes for Christmas Eve here:


Christmas Menu

Today, I’m sharing our Christmas Day menu and recipes. We will have six adults and three children. The kids are having their own menu, provided by my daughter, Heather. We adults will be feasting on:

Cheese Cube Wreath and Loaded Tater Top Appetizers
 Rib Eye Steaks
Hash Brown Casserole
Mixed Greens Salad
Roasted Green Beans
German Apple Cake
Cheese Cube Wreath
PC: Kraft Foods

I found a photo of this Cheese Cube Wreath online. After a little internet research, I found out it came from Kraft. I don’t have the recipe, but bought cubed cheese and will use sprigs of rosemary from my garden.

Loaded Tater Tots


  • 16 oz. bag of Tater Tots
  • ¾ c. shredded cheddar cheese
  • ½ c. sour cream
  • 4 slices of bacon, cooked and crumbled

Preheat oven to 450. Spray a mini-muffin pan with non-stick spray. Place 2 tater tots into each muffin cup. Place the pan on the bottom rack of oven and bake 10 minutes.

Spray the bottom of a shot glass with cooking spray. Use a twisting motion to gently press baked tater tops into a potato cup. Return to oven and bake for 15 minutes, or until golden brown.

Add cheese to potato cups, bake 1 minute or until melted. Transfer to serving plate and add the rest of the ingredients. Serve.

Rib Eye Steak

  • 4 Rib Eye Steaks, 1” thick
  • Olive Oil
  • Seasoning, my favorite is Montreal Steak

The night before, remove steaks from package, and dry them off with paper towels. Add enough olive oil to lightly cover the steak. Liberally apply your favorite steak seasoning evenly over the steaks, or spread it with your hands to apply evenly. My seasoning of choice is Montreal Steak Seasoning. Cover the seasoned steaks with plastic wrap and return them to the fridge.


Remove steaks from the refrigerator at least 30 minutes before cooking (but no more than an hour). This allows them to cook more evenly. Preheat your grill to high heat. Set up a two-zone fire.

Place ribeye steaks on the grill and cook over direct heat for 4-5 minutes on each side for medium rare. Do you wonder why you need a two-zone setup? If your steaks are close to being done, you can move them over to the cold side of the grill to finish them off. Use a meat thermometer to determine if you’ve cooked steaks the way you like them. Here are the temperatures you should keep in mind: 120° F = Rare, 130° F = Medium rare, 140° F = Medium, 160° F = Well done

Remove steaks from grill and let them rest for five minutes. The juices will redistribute throughout the meat, producing a tender, juicy result.

Hash Brown Casserole

This has been a family favorite for about 10 years or so. We were served this casserole at a party, and it was love at first bite. We usually have it for Easter and Christmas. This year, my daughter, Danielle, is making it.

  • 36 oz. package frozen hash brown potatoes, thawed
  • 1/2 cup butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup chopped onion
  • (10.75 ounce) can condensed cream of chicken soup
  • 2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13 inch pan with non-stick cooking spray. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Mix and pour into prepared pan or dish. Bake in the preheated oven until browned, about 45 minutes.

Mixed Greens Salad

My daughter, Heather, is making this salad and it sounds like it’s going to be delicious. I’ll have her share it in a future post. Usually, I would just buy a prepared salad kit from my local grocery store or Costco.

Roasted Green Beans

You can find the recipe here: (

PC: King Arthur Flour

Unless I am feeling ambitious, I usually have someone bring the rolls or buy them from the store. My favorite recipe is from King Arthur’s website:

German Apple Cake

I discovered this recipe about a year and a half ago. My German son-in-law loves this cake, as does the rest of our family. Since we are having so many traditional American dishes, I decided to make a German Apple cake for dessert. This is the recipe I use:

I hope my menu and recipes give you some holiday inspiration. Wishing you a very Merry Christmas, filled with peace, love, and good cheer!

So, what do you think? Comment here!