One of the most stressful times of year for me personally is Christmas. Having to buy everyone gifts and preparing the food for Christmas dinner can all be a lot, that is why for today’s post I wanted to share my guide to the perfect Christmas and what I do to make it easier.
Today’s post will include tip & tricks and some of my favorite Christmas recipes, and don’t worry because I have many more Christmas recipes coming on day 4 and 5 of blogmas.
ENJOY 🙂1.Wrap your lights around cardboard and ‘plug’ them in to avoid tangles.
2. You can also wrap them around a hanger for easy storage.
3. Store breakable ornaments in coffee tins.
I found these hacks on Buzz feed
4. Chill a bottle of fizz quickly– Forgot to put the champers for your party in the fridge? Wrap the bottles tightly in a damp tea towel, then pop them into the freezer. Because heat travels more quickly through dense materials (the waterlogged towel) than air, your fizz will be ice-cold and ready to pour within 20 minutes. Alternatively, Amazon sells a nifty gadget called the Corkcicle ($14.99), which you slip into the bottle. Essentially a giant plastic icicle containing a thermal gel, it cools the wine down from the inside.
5. Warm up plates in the dishwasher– put your dinnerware in the dishwasher for a quick rinse beforehand, and they’ll be the perfect temperature.
6. Pimp your mincemeat- Homemade mincemeat is much tastier than shop-bought, but not everybody has time. Buy the best supermarket jar, then add extra brandy and a handful of luxurious fruits, such as dried cherries or figs. Accept compliments graciously.
7. Make friends with your freezer– a surprising number of dishes can be made ahead of time. Potatoes, parsnips and stuffing can all be cooked and frozen, then defrosted and reheated in the oven on the day itself. As for red cabbage – it actually tastes much better if you make it a few days before, and leave it in the fridge for the flavours to deepen.
8. Crack walnuts without a nutcracker- Here’s an excellent festive party trick. Place two walnuts, side by side, in the palm of your hand. Make sure the hardest parts of the nuts – the ridges – are overlapping, then close your hand and squeeze. They should crack open easily.
9. Christmas wrapping paper – can be expensive, especially if you have a large family. Instead, buy a large roll of brown paper and some string. Your presents will look both charmingly old-fashioned and on-trend minimalist chic.
I found these hacks on Telegraph.co
10. Imprint Stamp Designs On Cookies- This one quick and easy extra step will add a sophisticated design to your Christmas sugar cookies. Choose brand-new stamps in mistletoe or snowflake prints.
11. Bake Fun Shaped Fudge Inside Cookie Cutters- Use cookie cutters to mold fudge into festive shapes like snowmen or Christmas trees. To really nail the wintery look, decorate with colored sprinkles.
12. With just a little tape, you’ve got an easy Christmas manicure.
13. Old Saran wrap or aluminum foil containers make great boxes for gifting cookies.
I found these hacks on Pinterest
1. Horseradish-and-Herb-Crusted Beef Rib Roast
- 16 tablespoons unsalted butter, softened
- 1 head of garlic, cloves coarsely chopped
- 1 cup prepared horseradish
- ¼ cup plus 2 tablespoons chopped fresh thyme
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh sage
- 1 (16-pound) beef rib roast
- Salt and pepper
- Directions: Preheat oven to 325 degrees Fahrenheit. In a food processor, combine butter, garlic, horseradish, thyme, rosemary, and sage. Process until well combined.
- Stand roast in a large roasting pan, and season generously all over with salt and pepper. Set fat-side up, and spread horseradish butter all over the top. Bake for about 3½ hours, or until an instant-read thermometer inserted into the center registers 125 degrees Fahrenheit for medium rare. Transfer to a carving board, and let rest at least 20 minutes or up to 1 hour.
- Carve roast, and serve.
Cider-Braised Pork Shoulder with Caramelized Onions
- 1 (3- to 4-pound) bone-in fresh pork shoulder half
- 2 garlic cloves, cut into slivers
- 2 tablespoons olive oil
- 1½ pounds onions, halved lengthwise, and cut into ¼-inch-thick slices
- ¾ cup unfiltered apple cider
- Directions: Preheat oven to 325 degrees Fahrenheit. Score the fat and skin on pork in a crosshatch pattern, and make slits all over with a small knife. Insert a garlic sliver into each slit. Pat dry, and season pork generously with salt and pepper.
- Heat oil in a 4- to 5-quart ovenproof pot over medium-high heat until hot. Brown meat on all sides, turning occasionally, about 8 minutes. Transfer to a plate.
- Add onions to pot, and cook over medium-high heat, stirring occasionally, until softened and golden, about 5 minutes. Season with ¾ teaspoon salt and cook, stirring occasionally, until onions are golden and caramelized, about 8 to 10 minutes longer.
- Stir in cider, then add pork to pot. Cover, and transfer to oven. Braise until very tender, about 2½ to 3 hours.
- Transfer pork to a serving dish. Boil juices and onions until reduced to 2 cups, about 2 to 3 minutes. Season with salt and pepper. Serve pork with reduced sauce.
- 1½ cups pecan halves
- 6 tablespoons unsalted butter, melted
- 2 garlic cloves, minced
- 1½ teaspoons dried dill weed
- 1 (3- to 3½ -pound) boneless, skinless side of salmon
- 1¼ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- Directions: Preheat oven to 400 degrees Fahrenheit. Pulse first 4 ingredients together in a food processor, until mixture resembles coarse crumbs. Season salmon with salt and pepper, and place on parchment paper-lined baking sheet. Spread pecan mixture evenly over salmon. Transfer to oven, and bake 18 to 20 minutes, or just until salmon begins to flake. Serve.
- 1 cup all-purpose flour
- 1 cup milk
- 3 eggs, beaten
- Large pinch of salt
- ½ cup roasted meat drippings, bacon grease, or light cooking oil, divided
- Directions: Preheat oven to 450 degrees Fahrenheit, then mix flour, milk, eggs, and salt in a large bowl until smooth.
- Divide drippings evenly among cups in a large, six-muffin tin, and transfer to oven for 5 minutes. Drippings should be very hot before proceeding.
- Remove tin from oven, and carefully divide batter among the cups, filling just over halfway full. Return to oven, and bake for about 20 minutes. Then lower temperature to 350 degrees Fahrenheit, and bake for 10 minutes longer, or until golden all over. Serve at once.
- 2 heads kale
- 1 cup chicken stock
- 2 tablespoons unsalted butter
- 1 cup cream
- ¼ teaspoon sugar
- Salt and freshly ground white pepper
- Directions: Separate kale leaves, and remove stems. Place kale in a large skillet, add chicken stock, and simmer over medium heat until skillet is almost dry, about 10 minutes.
- Add butter, and cook, stirring, for 2 minutes. Add cream and sugar, season with salt and white pepper, and cook for 6 to 8 minutes. Transfer to a bowl, and serve.
Oven-Roasted Squash and Beets with Arugula
- 2 pounds beets, peeled and cut into ½-inch pieces
- 4 tablespoons extra-virgin olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 (2-pound) butternut squash, peeled, seeded, and cut into ½-inch pieces
- 2 cups baby arugula leaves
- Directions: Preheat oven to 425 degrees Fahrenheit. In a shallow roasting pan, combine beets, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat. In a second shallow roasting pan, combine squash with remaining oil, salt, and pepper. Toss to coat.
- Place roasting pans on separate racks in oven, and bake for 25 to 35 minutes, or until tender, stirring, and switching pan positions once during roasting.
- Transfer beets and squash to a large bowl. Add arugula, and toss. Serve warm or at room temperature.
Brussels Sprouts with Maple and Cayenne
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 tablespoon maple syrup
- ⅛ teaspoon cayenne pepper
- Directions: Preheat oven to 400 degrees Fahrenheit. On a rimmed baking sheet, toss Brussels sprouts with olive oil and season with salt. Roast until sprouts are browned in spots and tender when pierced with a knife, 15 to 20 minutes, stirring halfway through. Meanwhile, combine syrup and cayenne in a small bowl. Drizzle syrup mixture over sprouts, stir to coat, and roast 1 minute longer. Serve.
I found these recipes on cheat sheet.com
- Chocolate Peppermint Torte
- Holiday Pumpkin Gingerbread Trifle
- 100+ Best Christmas Desserts – this website is the best one for those who love desserts! They include so many delicious and adorable looking desserts that will add so much to your Christmas party 🙂
Thank you guys so much for reading my blog post, if you have any questions leave a comment below and I will respond. Also, if you are new to my blog please follow it and join me on my blogging journey! Happy Holidays:)
This is my first year with a blog so to celebrate how well I am doing I wanted to participate in blogmas. I will be posting for the 12 days leading up to Christmas and all of these posts will go live at 8am as do all of my non blogmas ones (click the “about me” at the top of the page for more info on this). Hope you guys enjoy the rest of my posts.
My friend is also doing blogmas, his site is seasons diys.
Blogmas day 1 post – DIY Christmas Home Decor- day 1 of blogmas
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