Holiday Menu

So I wanted to put together a holiday day menu that we normally like to use for Thanksgiving or Christmas or even Easter. This is our favorites for the holidays! Feel free to browse thru other recipes for more ideas. Here goes!



French Toast with Sausage

Biscuit & Gravy Casserole

Brown Sugar Banana Oatmeal

The Perfect BLT with a fried egg

Main Course

Ranch Turkey

Pot Roast

Chicken Broccoli Casserole

Dirty Rice


Sweet Potato Casserole

Corn Casserole

Creamed Spinach

Honey Roasted Carrots

Parmesan Peas

Corn Bread Dressing

Jalapeno Popper Deviled Eggs


Banana Pudding

Nutella Cheesecake

Chocolate Pie

Carrot Cake

Pumpkin Pie

PB Pie

Yellow Cupcakes w/choc buttercream


Southern Corn Bread

Yeast no-knead Dinner Rolls

Bread Maker Bread

Ranch Turkey


15-18 lb turkey

2 packets of ranch seasoning

1 and 1/4 sticks unsalted butter, room temp

3 carrots

3 stalks of celery

1 medium onion quartered

salt and pepper

2 tbs maple syrup

4 cups low sodium chicken broth (5 cups if making gravy too)

3 tbs flour, optional, for the gravy

Make sure the turkey is room temp before preparing. Preheat the oven to 425. Remove 2 tbs of the ranch seasoning and put in a small pot with 2 cups chicken broth, maple syrup.  In another bowl, mix together 1 stick of butter with the rest of the ranch packets and mix well.

Put the carrots, celery and onion in the bottom of the roasting pan. Place the turkey rack on top. Pour 2 cups chicken broth in bottom. Spread the ranch butter over the turkey and under the skin as well as on top of skin. Place the turkey on the roasting rack. Sprinkle with salt and pepper. Turn the oven down to 350 and put the turkey in the oven.

With the small pot of ranch, maple, and broth, warm on low until melted and all is combined. Use a whisk to make sure its mixed. Use this to baste the turkey about 20 minutes after it is in the oven. Tent with foil so the turkey doesn’t get too dark. Keep basting the turkey every 20 minutes until done. Make sure the turkey reaches 165 degrees on a thermometer.

If you want to make the gravy, strain the juices once the turkey is done. Try to pull out any fat that separates. Use the last 1/4 cup of butter and warm in a pot. Whisk in the flour and cook for a minute. Slowly whisk in last cup of chicken broth and the remaining liquids from the pan. Season with salt and pepper if needed then let simmer on low until it thickens.


Parmesan Peas


2 tbs unsalted butter

1-2 small shallots

salt and pepper

14 oz bag frozen green peas, thawed

2 tbs fresh squeezed lemon juice

1/4 cup grated parm

Splash of heavy cream if needed

Melt the butter over medium heat. Add the shallots, salt and pepper and cook until shallots are soft. Stir in the peas and cook until soft but still bright green. (Add more salt and pepper if needed here) Add the lemon juice and toss. Remove from heat and sprinkle in the Parmesan, mix and let it melt. Add more pepper here if needed. If you want them to be more moist and creamy, add a splash of heavy cream and simmer another few minutes til warm again.

Our Favorite Pot Roast!


3 lbs beef roast

1 packet onion soup mix

2 cups chicken broth

pinch of thyme

big pinch of pepper

splash of Worcestershire sauce

Combine all in crock pot. Cook on high for 4-6 hours until meat is falling apart.

Take the roast out, and add 1 packet of brown gravy mix to the left over liquids in the crock pot. Make a cornstarch slurry to make it thicker if you want. (2 tsp cornstarch + 4 tsp cold water mixed)

 Also!!! Those carrots in the pic go FABULOUS with this pot roast. Here is the link: Honey Roasted Carrots

Honey Roasted Carrots


Baby carrots, or regular carrots cut in half like seen in picture.

2 tbs olive oil

2 tbs honey

salt and pepper

1 tbs soy sauce

1 tbs dried parsley

Preheat over to 450

Line a baking sheet with foil, trust me on this one

Toss the carrots in the olive oil and half of the honey. Spread flat on the pan lined with foil in a single layer. Sprinkle with salt and pepper. Roast the carrots until they start to blister but still have a slight crunch. When done, toss the carrots in remaining honey, parsley and the soy sauce.

Chicken & Rice Bake


1 can cream of mushroom

1 cup water or chicken broth

3/4 cup uncooked rice

1/2 tsp paprika

1/2 tsp black pepper

1 tsp garlic salt


3 or 4 boneless skinless chicken breasts

Preheat your oven to 375

Mix the soup, rice, water or broth and half of each seasoning together in bowl. Mix well. Pour in a 9×13 pan and lay the chicken breast on top. Sprinkle with remaining half of each seasoning. Cover with foil and bake 30-45 minutes or until chicken is done and not pink in the center.


Chicken Tortilla Soup

3 large chicken breast

1 large can green enchilada sauce

2-3 cups chicken stock

1 can petite diced tomatoes with juices

1/2 bag frozen corn

Small can green chili’s

1 white chicken chili packet


chopped onion, about 1/2 of a medium size

minced garlic, maybe a tsp or so

Few heaping tbs of sour cream

Yellow rice (precooked)

Flour tortillas

Boil the chicken in the enchilada sauce and chicken stock. KEEP LIQUID. DO NOT DRAIN. Pull chicken out, let cool then dice it up or shred it and put back in the liquid. Then add everything else except tortillas. Cook on medium until everything is hot. Yes, it is that simple!

We like to serve this with this flour tortillas and yellow rice.

Beef & Broccoli over Rice


2 lbs thin steak (can use flank steak or carne asada, any super thin steak), sliced into strips

1 cup beef broth

1 cup low sodium soy sauce

1 cup brown sugar (not packed)

1 tbs sesame oil or Dale’s seasoning


You can find this at walmart or the dollar general market for those who don’t know what this is. Its wonderful on pork too!

1 tbs minced garlic

1/2 tsp red pepper flakes (add more if wanted)

4-6 cups frozen broccoli florets

3 tbs corn starch + 5-6 tbs cold water

Cooked white rice, optional

Grease the slow cooker, add steak, broth, soy, brown sugar, sesame oil or dales, garlic and pepper flakes. Cover and cook on high for 2-3 hours or on low for 4-5 hours. What I do is start on high for an hour then turn down to low and cook until its is super tender.

When done, stir the corn starch and water together until all mixed and liquid. Add to the crock pot and stir well. Cover and simmer another 20 minutes. When ready to serve, put the broccoli in a microwave safe dish with a lid. (leave lid open so steam can escape.) Add a few tbs of water and Cook on high 5-6 minutes or until no longer frozen but still has a bite. Drain and then add to the crock pot, mix and let sit in sauce for5 minutes before serving.

You can serve with white rice if wanted, if not, it goes well alone. A drizzle of sriracha goes wonderful as well!!