Mom Knows Best : Holiday Feast Menu

Wednesday, December 21, 2016

Holiday Feast Menu

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   Check out what is on my menu for my Christmas dinner. I live in New Mexico and I like to serve a southwestern food on Christmas. Posole and tortillas are common items to serve on Christmas eve here in New Mexico and tamales are a common Christmas day menu item. I created the green chile cheese bread to go along with these items. I bought all my ingredients at Smiths Food and Drug stores as they have the best selection of New Mexican ingredients for my holiday meal. They also have great prices, friendly employees and short check out lanes.

Slow Cooker Vegetarian Posole
 serves 10-12

6 quarts water
1 2 lb. package frozen Posole
10-12 ounces frozen corn
2 medium onions diced
2 teaspoons garlic powder
1½  Tbsp.  salt
1 14 oz.  container Frozen Red Chile

Place all ingredients into the slow cooker crock. Place the lid on the crock and cook on high for 4-6 hours, stirring after one hour. Serve with cheese, sour cream, and sliced avocados if desired.

Slow Cooker Vegetarian Tamales

Masa dough
  •                       2 cups masa harina/corn flour 
  •                       ½ teaspoon baking powder
  •                       ½ teaspoon garlic powder
  •                       ½ teaspoon cumin
  •                       ¼ teaspoon chili powder
  •                       4 tablespoons cubed butter
  •                       1 cups water
  •                       1 cup vegetable broth
        Tamale filling
                         1 cup shredded cheddar cheese
                         1 jar sliced jalapenos 
        1 package dried corn husks
        Steamer basket or foil

             Soak the corn husks in warm water for about an hour. While they are soaking you can make the masa dough. Place the masa harina and spices in a food processor and pulse until blended. Then add the butter and blend until combined. Add the liquid and blend until well combined and looks like sticky dough.
     Take a golf ball size piece of the masa dough and spread it onto a wet corn husk. The dough should be about 1/4 inch thick, you do not want to see the corn husk through the dough. Place a couple of jalapenos on the dough and then sprinkle a bit of cheese on top. Fold the corn husk over to join the edges of the masa.If you need to add more masa dough to cover the filling, do so as no filling should be showing. Fold the rest of the corn husk over so it resembles a burrito and set aside. Repeat until all masa dough is used. You can then place these bundles in a freezer bag to freeze or steam them. I like to place half in the freezer and cook the rest.
     Place your steamer basket in your slow cooker and pour about an inch of water in, make sure the water is not touching the holes of the steamer basket. If you do not have a steamer basket, you can place your tamales on top of some crumpled up foil. Just make sure to use enough foil so the tamales do not touch the water. Then place the tamales in the basket and cover the slow cook with the lid. Cook on high for 6 hours. Serve with sour cream, avocado, cheese, and salsa.

Green Chile Cheese Bread

2/3 cup warm water
1 tablespoon sugar
1 1/2 teaspoons yeast
4 teaspoons butter soften
3/4 teaspoon salt
2 cups flour
3 tablespoons powder milk
1 cup shredded cheddar cheese
1/2 cup chopped green chile 

1. In a large bowl, dissolve yeast and sugar in warm water. Stir in butter, salt, 1 cup of flour and powder milk. Stir in the remaining cup of flour and beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, adding more flour if needed.
2. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, about an hour.
3. When the dough has doubled, knead it with some flour.
4. Roll out the dough on a lightly floured surface to about 10" by 15".
5. Spread the green chile and cheese down the middle of the rolled dough.
6. Fold over the long sides of the dough and then roll it lengthwise.
7. Place the dough into a bread pan and let rise in warm place for an hour.
8. Bake at 350 degrees for about 30 minutes or lightly brown on top.
9. Cool for an hour and then bread will be easy to remove from pan.

Chocolate Mint Cream Pie

24 chocolate sandwich cookies
1/4 melted butter
1/2 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 cup milk
1 package chocolate mint chips
2 egg yolks
3 oz cream cheese, softened
1 1/2 cups whipping cream
1 teaspoon vanilla

Put the sandwich cookies in a food processor and process into crumbs. Mix the melted butter into the crumbs and press the mixture into a pie pan. Chill the crust for an hour.

In 2-quart saucepan, mix sugar, cornstarch, and salt. Gradually stir in milk until well blended. Add chocolate chips and egg yolks; cook over medium heat, stirring constantly until mixture is melted and thick. Remove from heat. Beat in cream cheese with wire whisk until smooth. Cover surface with plastic wrap; refrigerate just until cool, about 1 hour.

In large bowl with electric mixer, beat whipping cream and vanilla on high speed until soft peaks form. Reserve 1 cup whipped cream for topping. Fold remaining whipped cream into cooled chocolate mixture. Spoon evenly into cooled baked shell. Refrigerate 6 to 8 hours or overnight. Spoon or pipe reserved whipped cream over filling. Store in refrigerator. I shredded some chocolate on the pie before serving, I just used a chocolate bar that I had. You can also use cookie crumbs too.

  Check out the Kroger Holiday Cheer Challenge for recipes, holiday tips and more! Share your holiday photos on Twitter, Facebook and Instagram with the hashtag #CheerChallenge and spread some cheer.

What is on your holiday menu?

"These opinions are my own and I was challenged to share my holiday menu in exchange for a gift card."


  1. That chocolate mint cream pie sure sounds good. I am sure my whole family would love it.

  2. Maybe this Green Chile Cheese Bread does taste like a pizza with lots of cheese and chile for my satisfaction. I must try this now, I am already craving. lol

  3. This sounds so good!!!! I need to wrap up my holiday menu, I know the desserts are still up for discussion what is to be made!

  4. Your recipes look so delicious! I will have to try the green chile cheese bread and chocolate mint cream pie! They sound so good!!!

  5. The chocolate mint cream pie has my name written all over it. Thanks for the recipe.

  6. Ooh, that looks delicious. My favorite part of any meal is dessert, of course, and I am drooling over that pie!

  7. everything looks so good and i think i gained about 10lbs just reading lol..i cant wait to eat. looks great and thank you for the recipe. deff going to use this for the holiday

  8. All of these sound incredible! I'm especifically craving that Green Chile Cheese Bread after this post

  9. wow everything looks and sounds so delish. the green chile cheese bread is everything

  10. I don't use my slow cooker nearly enough. This would be perfect though because my best friend is a vegetarian!

  11. Oh--that chocolate mint creme pie sounds divine! I would love to have one of those.

  12. Chocolate and mint work very well together. This looks like a delicious feast, thanks for sharing this one!

  13. Those ideas are so great! Everything look delicious and perfect for Holidays!

  14. I really appreciate these recipes! It's nice to have vegetarian dishes on the table especially this season.

  15. Oo I'm drooling. Everything looks so amazing. Yum! I love to eat.

  16. I want that mint cream pie, but I'm torn between that and something else. Oh well, I think I better get started on those Green Chile Cheese Breads!

  17. All these recipes sound delicious! I'd love to try your Green Chile Cheese Bread and the Mint Cream Pie too!

  18. I'm having a slow cooker for a gift, I know because I peeked. These recipes came just in time!

  19. Looks delicious. I'll try one of these and if I get it right, I might just serve one Mexican food during Xmas dinner.

  20. I love mexican foods and though I do not eat them as much as I would like I still love them. These all look really delicious.


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