Easy Last-Minute Christmas Recipes

Easy Christmas Recipes

If you’re like me then Pinterest is often your best friend, especially when you wait until last minute to take care of something. I’ve searched Pinterest and found three easy last-minute Christmas recipes that the whole family is sure to enjoy.

Honey-Glazed Ham in the slower cooker by The Kitchn

What you need:

3/4 cup packed light brown sugar
1/2 cup honey
1/2 cup water
1/4 cup Dijon mustard
10 whole cloves
1 (8- to 10-pound) spiral cut ham

Instructions:

1. Make the glaze: Combine the brown sugar, honey, water, mustard, and cloves in a small saucepan and bring to a simmer over medium-high heat. Cook until the glaze is homogeneous and fragrant from the cloves, about 5 minutes. Remove the cloves with a spoon.
2. Prepare the ham: Place the ham in a 6-quart or larger slow cooker, making sure you can put the lid on. You may have to turn the ham on its side, or trim a bit off the top if your ham is too large. Gently pull apart the ham’s slices and separate them.
3. Add the glaze: Pour the glaze over the ham, trying to cover as much of the ham as possible, but not worrying too much, as the glaze will fall back into the slow cooker.
4. Cook the ham: Cover and cook on LOW for 4 to 5 hours. Every hour (or as you remember), baste the ham with the glaze. You can also flip the ham halfway through cooking, if desired.
5. Serve: The ham is ready when it reaches an internal temperature of 140°F. Serve with the thickened glaze.

Side Notes:

• Make ahead: The glaze can be made up to 3 days ahead and stored in the refrigerator.
• Storage: Store leftover ham in its juices in an airtight container in the refrigerator for up to 5 days.

Mini Sausage Wreaths by Free Fun Christmas 

What you need:

• Mini Sausages
• Refrigerated Crescent Dough Rolls
• Red Bell Pepper
• Diced Rosemary
• 1/3 cup Butter
• 1/2 cup BBQ Sauce
• 1/2 cup Whole Berry Cranberry Sauce

Instructions:

1. Preheat the oven to the temperature specified on the package of Refrigerated Crescent Dough Rolls. Drain the liquid off of the mini sausages.
2. Unroll the crescent dough and separate at the perforations to create 4 rectangles. Press together the remaining perforation in each rectangle. With a knife or pizza cutter, cut each rectangle lengthwise into 8 strips making a total of 32 strips.
3. Wrap one strip of dough around each mini sausage. Lay out the crescent-wrapped sausages with their sides touching on an ungreased cookie sheet in a circle forming a wreath shape.
4. Bake for 11-15 minutes or until golden brown. Melt 1/3 cup of butter and brush the butter on top of the crescent-wrapped sausages. Sprinkle the rosemary on top of the butter.
5. Cut a red bell pepper into a bow shape for garnish. Combine the BBQ sauce and cranberry sauce in a small saucepan over low heat, stirring until heated through. Serve with wreath for dipping.

Easy Peppermint Bark by Sugar Apron

What you need:

• 6 oz dark chocolate
• 12 oz white chocolate
• 3 tsp vegetable oil
• 10 to 12 crushed candy canes

Instructions:

1. Line the bottom and sides of an 9″ x 9″ square baking pan with non-stick aluminum foil.
2. Stir half white chocolate and 1 teaspoon of vegetable oil in a double boiler.
3. If you don’t have a double boiler, you can make your own by placing a metal bowl into a pot of boiling water.
4. Stir the chocolate as it melts with a heat-proof spatula.
5. Remove from over water. Stir in 1/3 crushed candy cane pieces.
6. Spread melted chocolate out on the parchment paper.
7. Place baking pan in the freezer for 20 minutes.
8. Melt the dark chocolate and 1 teaspoon of vegetable oil in a metal bowl placed into a pot of boiling water.
9. Stir the chocolate as it melts with a heat-proof spatula.
10. Pour dark chocolate mixture in long lines over white chocolate layer.
11. Using icing spatula, spread dark chocolate in even layer.
12. Place baking pan in the freezer for 20 minutes.
13. Repeat with another layer of white chocolate with the remaining chocolate and tilt the pan for an even layer.
14. Immediately sprinkle the remaining crushed candy canes evenly over the white chocolate layer while it’s still warm and soft.
15. Gently press down on them to help them stick into the layer.
16. Place in the freezer for about 20 minutes, or until the chocolate has set.
17. Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil.
18. Break into suitable pieces, keep in the fridge for up to two weeks.
19. Peppermint bark is traditionally broken into chunks but if you want to cut into squares, dip your knife or cookie cutter in hot water.

Cheesy Broccoli Casserole by Nums The Word

What you need:

• 4 cups chopped broccoli
• 1 (10 ounce) can of cream of chicken soup
• 1 cup mayonnaise or miracle whip (we prefer mayo)
• 1/4 cup of butter melted (1/2 stick)
• 2 large eggs, slightly beaten
• 1/2 medium onion finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups extra sharp cheddar cheese
• 1/2 sleeve of Ritz crackers, crushed

Instructions:

1. Preheat oven to 350*F
2. Place broccoli in a steaming basket on stove and steam for 5 minutes or until broccoli is tender to a fork.
3. Remove broccoli from stove and chop into bite sized pieces. Place into a medium size mixing bowl.
4. Add to broccoli, soup, mayonnaise, butter, eggs, onion, salt and pepper. Mix well.
5. Add 3/4 cup of cheese to broccoli mixture and mix well.
6. Pour entire contents into an 8×8″ square baking dish.
7. Top with remaining 3/4 cup of cheese and Ritz crackers.
8. Bake for 30 minutes or until cheese is melted and top is golden.