With the Christmas holiday right around the corner, we wanted to share some of the best holiday dishes the south has to offer. Whether it’s sweet pecan pralines or rich, hearty crabmeat au gratin, these dishes are sure to add some holiday cheer to your table. From our kitchen to yours, Merry Christmas!
From the kitchen of Jason LeMaire, Tools
LeMaire’s Crab Dip
Ingredients: 1 tbsp. flour, 1 stick butter, 3 ribs celery chopped fine, 1 medium onion chopped fine, 1 medium bell pepper chopped fine, 2 cans cream of mushroom soup, 3 cans crabmeat, ¼ tsp. Worcestershire sauce
Directions: Melt butter and sauté celery, onion, and bell pepper. Add flour and sauté mixture for 3 minutes. Do not brown. Add crabmeat, cream of mushroom, and Worcestershire sauce. Cook on low for 30 minutes, stirring occasionally.
From the kitchen of Desiree Thibodeaux, Credit
Crawfish & Corn Beignets with Spicy Cajun Dressing
Beignet Ingredients: 4 cups cooking oil, 3 cups flour, 2 cups milk, 1 tbsp. baking powder, 1 tbsp. seasoning mix, 1 tbsp. minced garlic, 1 tsp. dried thyme leaves, 1 tsp. hot sauce, 1 lb. crawfish tails chopped, 1 (16 oz.) can corn, drained, ¼ cup minced parsley, and ¼ cup chopped green onions
Spicy Cajun Dressing Ingredients: 1 ¼ cups mayonnaise, ½ cup minced parsley, ½ cup minced green onions, ¼ cup minced celery, ¼ cup mustard, 1 tbsp. lemon juice, 2 tbsp. ketchup, 1 tbsp. seasoning mix, 1 tbsp. hot sauce, 1 tbsp. Worcestershire sauce
Beignet Directions: In a heavy, iron pot or deep fryer, heat grease to 350º F. In a large bowl, mix all ingredients. Drop batter by spoonfuls into grease. Cook beignets for 5 minutes after floating to the top of pot.
Spicy Cajun Dressing Directions: In a large bowl, combine all ingredients. Whip until blended. Chill.
From the kitchen of Dianna “Beth” Bonvillian, Sales
Sweet Potato Crunch
Ingredients (Potatoes): 3 cups mashed sweet potatoes, 1 cup sugar, ½ tsp. salt, 2 eggs, ½ stick butter, melted, ½ cup milk, ½ tsp. vanilla, and 1 tsp. cinnamon
Ingredients (Topping): 1 cup brown sugar, 1/3 cup flour, 1 cup chopped nuts, 1/3 stick butter, melted
Directions (Potatoes): Preheat oven to 350ºF. In a medium casserole dish, mix potatoes, sugar, salt, eggs, butter, milk, vanilla, and cinnamon until well blended. Bake 30 minutes.
Directions (Topping): In a medium bowl, mix brown sugar, flour, nuts, and butter until well blended. Pour over potatoes and back 5-10 minutes.
From the kitchen of Marie Vest, Wax
Southern Pecan Pralines
Ingredients: 3 cups sugar, 1 cup buttermilk, 1 tsp. baking soda, ½ cup (2 sticks) butter, 2-3 cups of pecans, and 1 tsp. vanilla
Directions: Place sugar in a 4-quart pot. Put baking soda in the buttermilk. (It will foam.) Add milk mixture to sugar in pot. Stir well and cook over medium heat until soft ball forms when dropped into cool water. Remove from heat. Add butter and vanilla, and let stand 5-10 minutes. Beat until mixture starts to get thick and has a gloss. Add pecans and beat until well mixed. Use two teaspoons to drop pralines onto waxed paper or plastic wrap.
From the kitchen of Jacelyn Arton, Pricing
New Orleans Cheesecake Bars
Ingredients: 1 box yellow cake mix, 1 stick butter, 3 eggs, 2 (8 oz.) packages cream cheese, 1 box powdered sugar.
Directions: Preheat oven to 325ºF. Mix cake mix, butter, and an egg. Spread mixture along the sides and bottom of a 13”x9”x2” baking pan to form a crust. In a medium bowl, combine remaining eggs and cream cheese. Gradually add powdered sugar and mix until smooth. Pour mixture over crust. Bake until it is golden brown and the middle is set, approximately 1 hour and 15 minutes. Do not undercook.
From the kitchen of Deanna Guilbeau, Sales
Homemade Hot Coco Mix
Ingredients: 2 cu
ps of instant nonfat dry milk, ¾ cup granulated sugar, ½ cup cocoa (Hershey’s is recommended), ½ cup dry non dairy creamer, dash of salt
Directions: Combine all ingredients in a large mixing bowl and blend well. Store in an airtight container. To use: Mix ¼ cup of mix with ¾ cup boiling water. Stir well.
What are you favorite holiday recipes? Feel free to share in the comments below. From all of us here at Stuller, happy holidays!
