Getting Your Tummy Rumbling for Christmas

December 2016 Feature Colin Peterson Web Exclusive

Christmas Eve is tomorrow, and we all know the holidays are the time we spread cheer around to our friends, family, and everyone around us. Still haven't thought about what you want to do for a wonderful, mouthwatering family meal yet? Here's a list of delicious holiday recipes that'll get your tummies rumbling. Of course, there are many more possibilities out there, but here's a list just to give you some ideas to build off of.

Christmas Prime Rib

Recipe and photo by JUDY2RIVER


1 (6 pound) boneless prime rib roast

2 tablespoons prepared horseradish

2 tablespoons Dijon mustard

2 teaspoons kosher salt

2 teaspoons coarsely ground black pepper

2 teaspoons dried thyme

2 teaspoons garlic powder

2 stalks celery, cut into 2-inch pieces

1 carrot, cut into 2-inch pieces

1 small unpeeled onion, quartered and separated

2 teaspoons concentrated beef base (paste)

1 1/2 cups water

1 teaspoon cornstarch

1 teaspoon water


The day before serving, remove the roast from the package, and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast. Preheat oven to 450 degrees F (230 degrees C). Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables. Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. Temperature of the meat will rise about 10 degrees during resting time. To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.

Angie's Perfect Dinner Rolls

Recipe and photo by Christy H.


2 1/2 cups warm milk

4 teaspoons active dry yeast

1/2 cup sugar

2 eggs

1/2 cup butter, softened

2 teaspoons salt

7 cups all-purpose flour, or as needed

1/2 cup butter, melted


Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour. Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times. Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.

Christmas Roasted Vegetables

Recipe and photo by Snowbunny


1 large butternut squash - peeled, seeded, and cut into 1-inch pieces

1 large delicata squash - peeled, seeded, and cut into 1-inch pieces

3 sweet potatoes, peeled and cut into 1-inch pieces

1 (2 pound) rutabaga, peeled and cut into 1-inch pieces

2 red potatoes, peeled and cut into 1-inch pieces

2 carrots, sliced

1 large onion, sliced

2 tablespoons dried rosemary

2 tablespoons dried thyme

1 teaspoon dried oregano

2 tablespoons extra-virgin olive oil

6 dried bay leaves

1 dash lemon juice

1 dash red wine vinegar

1 pinch salt

1 pinch ground black pepper


Preheat oven to 400 degrees F (200 degrees C). Mix butternut squash, delicata squash, sweet potato, rutabaga, and red potato pieces, carrots, and onion in a large roasting pan. Mix rosemary, thyme, and oregano in a small bowl. Drizzle olive oil over the vegetables and sprinkle with herb mixture; toss to coat vegetables with oil and herbs. Scatter bay leaves over vegetables and drizzle lemon juice and red wine vinegar over the top. Roast in the preheated oven until vegetables are tender, about 1 hour and 30 minutes, stirring every 30 minutes. Season with salt and black pepper.

Award-Winning Soft Chocolate Chip Cookies

Recipe and photo by Walmart


4 1/2 cups all-purpose flour

2 teaspoons baking soda

2 cups butter, softened

1 1/2 cups packed brown sugar

1/2 cup white sugar

2 (3.4 ounce) packages instant vanilla pudding mix

4 eggs

2 teaspoons vanilla extract

4 cups semisweet chocolate chips

2 cups chopped walnuts (optional)


Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

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