Yummy, Delicious and Simple Christmas Recipes

If you are stumped on what to cook for Christmas try some of these easy and delicious recipes. You don't have to be a professional chef to make these recipes. 

1 (15 ounce) can pumpkin

1 (14 ounce) can sweetened condensed milk

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9 inch) unbaked pie crust

Directions Preheat oven to 425 degrees . Mix pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool and serve.

10 medium potatoes

4 x 5ml spoons dried crushed rosemary

1 1/2 cup of olive oil (extra virgin)

4 Garlic cloves, crushed

Scrub potatoes in their skins and cut into four sections. Steam for ten minutes, then toss in olive oil, rosemary and crushed garlic. Place the potatoes on a warmed baking tray and roast in hot oven for 30 minutes at 375°F.The outside should be crunchy. Serve immediately.

3 tablespoons butter

1 cup chopped onions

1 1/2 cups chopped celery

2 1/2 cups milk

6 tablespoons all-purpose flour

1 1/2 teaspoons butter

4 ounces Cheddar cheese, sliced

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1/4 pound lober stmeat

1/4 pound crabmeat

1/4 pound scallops

1/4 pound medium shrimp

Preheat oven to 350 degrees F. Lightly grease a medium baking dish. Melt 3 tablespoons of butter in a skillet, and saute the onions and celery until tender. Heat the milk in a saucepan over medium heat, and mix in the flour and 1 1/2 teaspoons butter until well blended. Blend the cheese into the mixture. Season with salt and pepper. In a medium bowl, mix the onions and celery with the cheese sauce mixture. Toss in the crabmeat, lobster, shrimp, and scallops. Transfer to the prepared baking dish. Bake uncovered in the preheated oven 25 minutes, or until the seafood is opaque and the surface is lightly browned.

1 1/2 cups all-purpose flour

1/2 cup cake flour

2 teaspoons baking powder

1 teaspoon orange zest or orange extract

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup sour cream

1/4 cup fresh orange juice

6 tablespoons unsalted butter, softened

2/3 cup sugar 2 large eggs

1 cup fresh or frozen (thawed) cranberries, coarsely chopped

Preheat the oven to 350° F. Grease and flour one 9- by 5-inch loaf pan . In a mixing bowl, whisk together the flour, cake flour, baking powder, orange zest, salt and baking soda. In a separate bowl, combine the sour cream and orange juice. In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. Beat in the eggs one at a time, beating well after each addition. Alternately beat in the flour mixture and sour cream mixture, beginning and ending with the flour mixture. Just before the last of the flour is fully incorporated, fold in the cranberries. Spread the batter into the prepared pan or pans. Bake for 45 to 50 minutes or until a wooden pick inserted near the center of the loaf comes out clean. Remove loaf from the oven and cool in the pan. Invert it to a wire rack and cool completely.