A Collection of Christmas Eve Recipes

As was previously established….we have Christmas Eve Dinner every single Christmas. Only, this year I was in charge. Yes, I love being in charge! So I created this yummy fabulous menu, and attempted to cook my first large chunk of meat ever. This is big for me, really big. So I’ll share my menu.

  • Cranberry, candied walnut, feta, sliced apple, and greens salad (with homeade raspberry vinagrette)
  • Homeade Asiago Beer Bread (I’d share the recipe, but it kind of tasted like nothing, I’m not going to waste your time)
  • Baked Pineapple Stuffing
  • Mom’s Red Beets (she insisted upon them!)
  • Phyllo and Proscuitto Wrapped Asparagus Spears
  • Coconut Pecan Glazed Sweet Potatoes
  • Bourbon Dijon Glazed Ham
  • Berry Cherry Cream Cheese Pie
Homeade Maple Raspberry Vinaigrette
Items Needed:
1/2 cup of balsamic vinegar
1/2 cup olive oil
1/2 cup of canola oil
1/2 cup maple syrup
1 Tbsp. dijon mustard
1 Tbsp. fresh tarragon
1/2 teaspoon sea salt
1. Whisk all items together until slightly thickened, store in an airtight container.
Berry Cherry Cream Cheese Pie
Items Needed:
  • One refrigerated Pie crust
  • 2 (8 ounce) packages of cream cheese
  • 1 1/4 cups granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 (8 ounce) container of thawed Cool Whip
  • One (21 ounce can) light Cherry Pie Filling
  • 3 cups quartered strawberries
  • One cup blackberries


1. Bake Pie crust as directed on the box. ( 9-11 minutes at 450*) Cool Completely.

2. Beat cream cheese, sugar, lemon juice, and vanilla until combined. Fold in cool whip.

3. Place mixture into pie crust and smooth.

4. In small bowl, combine cherry pie filling, strawberries, and blackberries. Place on top of the cool whip mixture. Refrigerate 4 hours or until set.

Unfortunately, I have no pictures of the other recipes. I was so busy and excited about the food that I completely forgot! It was terrible! However, I feel as if you should have these recipes, they are sooo yummy, you don’t even need a picture.

Proscuitto Wrapped Asparagus Spears
Items Needed:
12 frozen asparagus spears
1/2 package of phyllo dough sheets
6 slices of proscuitto
Herbed Cheese Spread (I used a cheese ball)
1. Thaw the asparagus in the microwave oven.
2. Preheat the oven to 425*, and grease cookie sheet.
3. Keeping the phyllo dough damp with a cloth, take one sheet out of the package at a time and cut in two.
4. Take 1/2 a piece of proscuitto a spread the cheese spread onto it. Place proscuitto on phyllo dough. Place asparagus spear, with the head popping out, on the proscuitto. Roll.
5. Repeat with other 11. Bake for 5-7 minutes, or until golden brown.
Bourbon Dijon Glazed Ham
  • One fully cooked spiral cut bone in ham (9-10 lbs.)
  • 1-2 teaspoons whole cloves
  • 1 cup packed brown sugar
  • 2 teaspoons ground mustard
  • 1/4 cup bourbon

1. Preheat oven to 325*, Place the ham (fat side up) on a rack in a large roasting pan.

2. Score the ham in a diamond shaped pattern, and insert cloves into the openings, insert meat thermometer into thickest part of the ham, bake for one hour.

3. Combine ingredients for glaze. Brush hald the mixture onto the ham, bake for 30 minutes longer.

4. Brush the rest of the glaze onto the ham, bake covered for 40 mintutes longer, until thermometer reads 140* (If pan drippings begin to burn, then add 1/4 cup of water)

5. Remove from oven, tent with aluminum foil for 15 minutes before cutting.

Coconut Pecan Glazed Sweet Potatoes
Items Needed
4 lbs. Sweet potatoes (Peeled and cut into chunks)
1/2 cup chopped pecans
1/2 cup flaked coconut
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup light melted butter
1/2 teaspoon ground cinamon
1/4 teaspoon salt
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
mini marshmallows
1. Place peeled and chunked sweet potatoes in a cooking spray coated crock pot.
2. Mix together the rest of the ingredients exept the mini marshmallows. Sprinkle over the potatoes.
3. Cook on high heat for 3 hours. Place into baking dish and add marshmallows on top. At 350* bake for approximately 20-30 minutes, or until marshmallows are golden brown.
Hope you have enjoyed all these yummy delights from my kitchen!