Top 10 Renasant Family Christmas Dishes

December 04, 2018

1. Anita’s Chicken Ball Snowman | Anita Skinner – Decatur, AL

1 ½ cups of cooked, shredded chicken
1 soften block of cream cheese
1 packet of Ranch dressing mix
4 shakes of Worcestershire Sauce
½ cup of chopped pecans (optional)

Mix chicken, cream cheese, Ranch, and Worcestershire.
Roll mixture into ball and roll in chopped pecans.
For Christmas, double the recipe and make a snowman. Instead of rolling the mixture into one ball, roll it into three balls for the snowman. Use whole pecans as nose, buttons, mouth and eyes. Then roll the sides in the chopped pecans and serve with Ritz crackers.

2. Ronnie’s Holiday Iron Skillet Apple Pie | Ronnie Ables – Kosciusko, MS

Step 7: Fill Up Your Crust by LearningLark, on Flickr
Step 7: Fill Up Your Crust” (CC BY 2.0) by LearningLark

1 Stick plus 1 Tbs. Butter, Divided
1 Cup Brown Sugar
3 Pillsbury Unroll & Fill Pie Crusts
5 Granny Smith Apples
1 ¼ Cups Sugar, Divided
2 Tbs. Cinnamon, Divided

Peel, quarter and thinly slice the apples. Set aside.
Melt stick of butter in medium-sized iron skillet in 350 degree oven.
Stir in brown sugar until well blended.
Place one pie crust on top of mixture.
Place ½ of the apple slices on top of the crust.
Mix ½ cup sugar and 1 Tbs. cinnamon together and sprinkle over apple slices.
Place second crust over the mixture.
Layer remaining apple slices on top of the crust.
Mix ½ cup sugar and 1 Tbs. cinnamon together and sprinkle over apple slices.
Place 3rd crust over the mixture.
Sprinkle ¼ cup sugar over the top crust.*
Divide 1 Tbs. butter in four parts (more if desired), dot on top of crust.
Cut small slits in crust*
Bake at 350 degrees for 45 minutes or until crust is golden brown.

*For a holiday pie, be creative and make a pattern with the slits. Also, if you have an unused fourth crust, you can use it to cut out small holiday shapes (i.e., stars, trees, etc.) and arrange them on the top crust before sprinkling with sugar.

3. Sawyer’s Crème Brûlée Cookies | Sawyer Holland – Tupelo, MS

¾ cup unsalted butter, softened
½ cup light brown sugar, lightly packed
½ cup sugar
1 large egg
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
¼ teaspoon or a pinch of salt

8 ounce cream cheese, softened
1 ¼ cup powdered sugar
1 teaspoon pure vanilla extract
¼ cup sugar (to sprinkle on top)

Preheat oven to 350° and line two cookie sheets with parchment. Mix butter and sugars until light and fluffy, 3-4 minutes. Mix in egg and vanilla.
In another bowl whisk together flower, cornstarch, baking soda, and salt, then add mixture to wet ingredients until smooth (dough will be thick).
Place tablespoon sized cookie dough balls onto the parchment paper and bake for 7-8 minutes, until the edges are brown.
Remove and let cool before transferring to cooling rack to cool completely.
For the frosting, beat cream cheese until smooth. Add powdered sugar and vanilla and mix until smooth.
Put sugar into small bowl. Spread the frosting onto the cookies then press the frosted cookies into the bowl of sugar, covering the top of the frosting with sugar.
Before serving use a kitchen torch, or set your oven to broil to caramelize the sugar on top. If you decide to use broil for the tops WATCH CAREFULLY! It will only take 1-2 minutes at the most.

Note from chef – I’m convinced that her parents gave me their blessing to marry her because of these cookies. They are that good.

4. Jim’s Pecan Pie | Jim Forbis – Atlanta, GA

Pecan Pie by Rhett Sutphin, on Flickr
Pecan Pie” (CC BY 2.0) by Rhett Sutphin

1 Cup Sugar
½ Stick butter, melted
3 eggs, beaten on LOW speed until combined
½ Cup White Karo Syrup (do not use DARK syrup)
1 ½ Cups of Whole Pecans
1 – 9” Deep Dish Pie shell

Preheat oven to 350 degrees (temperature may vary depending on oven)
1) Mix Sugar and melted butter until moisture evenly distributed
2) Mix beaten eggs into sugar/butter mixture until smooth (no lumps)
3) Mix Karo Syrup into sugar/butter/egg mixture until blended
4) Pour Pecans into bottom of pie shell, distributing evenly. Pour liquid mixture over pecans.
5) Place Pie in pre-heated oven and bake for 60 minutes or until inserted knife comes out clean. They will burn if you leave them in too long and make for a gooey, lumpy pudding if you don’t bake them long enough, so keep an eye on the pie.

Note from chef – I have been baking this recipe for 40 years. I give these as Christmas gifts every year. It seems to be a favorite of all who receives one.

5. Jim and Karen Beaty’s Squash Casserole | Jim Beaty, Jr. – Duluth, GA

Early Summer Squash & Zuchinni Chicken C by trekkyandy, on Flickr
Early Summer Squash & Zuchinni Chicken C” (CC BY-SA 2.0) by trekkyandy

2 lbs yellow squash
1 medium onion
1 can cream of mushroom soup
1 stick of butter 8 oz sour cream
Pepperidge Farm herb dressing mix

Slice the squash and onion (add water to just cover the bottom of the pot) and cook over medium heat until tender. Salt and pepper to taste. Take off heat and add butter, soup, sour cream and 12 package of dressing mix. Mix until blended. Place in casserole dish and cover top with dressing mix. Bake uncovered at 350 degrees for about 20 minutes until top is brown.
*Can add more sour cream and dressing mix for desired taste

6. Melissa’s Red Velvet Cake | Melissa Nance – Lawrenceville, GA

Red velvet by TonTip, on Flickr
Red velvet” (CC BY 2.0) by TonTip

1 ½ cups sugar
1 tsp. vanilla
1 tsp. baking soda
1 tsp. vinegar
1-2 oz red food coloring
2 eggs
1 ½ cups wesson oil
2 ½ cups plain flour
1 cup buttermilk
1 tsp. baking soda
1-2 oz red food coloring

1 ½ box confection sugar
1 8 0z & 1 4 oz cream cheese
1 tsp. vanilla
1 cup pecans (optional)
1 stick butter-softened

Mix cake wet ingredients together. Then mix cake dry ingredients together. Gratually mix wet ingredients with dry ingredients after both have been . Bake in 3 8in or 9in cake pans at 325° for 25 minutes or until done. Cool on rack. Also, makes 24 cup cakes.

Mix cream cheese and butter then add all other ingredients and mix well. Spread over cooled cake layers.

7. Jessica’s Squash Dressing | Jessica Jones – Calhoun City, MS

Thanksgiving buffet by Rhett Sutphin, on Flickr
Thanksgiving buffet” (CC BY 2.0) by Rhett Sutphin<

2 cups cooked yellow squash
2 cups crumbled cornbread
1 can of cream of chicken soup (I prefer cream of chicken and mushroom soup, not a can of each, that is the name of it)
1 small onion, chopped
¼ cup butter, melted
¼ teaspoon of dried sage (more if you REALLY like sage, omit if you just hate sage)
3 eggs
Salt and pepper to taste

Mix all of the ingredients together, pout into greased baking dish and bake @ 350 degrees for 30-40 minutes.

8. Liz’s Asparagus Casserole | Liz McIntyre –      Oxford, MS

Asparagus by sfllaw, on Flickr
Asparagus” (CC BY-SA 2.0) by sfllaw

2 cans of whole asparagus
2 cans of cream of mushroom soup
4 boiled eggs
1 sleeve of Ritz crackers
1 cup of shredded cheddar cheese

Preheat oven to 350°
Start layering ingredients in a 9×13 glass baking dish
Start with asparagus, then crumbled up boiled eggs, then cream of mushroom soup, then a thin layer of shredded cheddar cheese. Repeat.
Sprinkle crumbled Ritz crackers on top of last layer of shredded cheddar.
Put in oven for 25-30 minutes. If crackers on top start to brown too quickly, just put a layer of tin foil on top while finishing cooking.

9. Donald’s Best Ham EVER | Donald Swafford – Cleveland, MS

Ham by Alex Cheek, on Flickr
Ham” (CC BY-SA 2.0) by Alex Cheek

Ham (size that will fit nicely in a slow cooker or Crock-Pot)
1 can of pineapple slices
Brown sugar (1/4 – 1/2 cup)

Put a layer of pineapple slices in the bottom of the slow cooker. Next, put ¼ cup of brown sugar over the pineapples. Add your ham. Pour the pineapple juice over the ham and cover with ¼ cup of brown sugar. Throw a couple of pineapple slices on top. Do not add water. Believe me, you will not need it. Make sure you cover the ham completely. If your ham is too big to cover with the lid use aluminum foil. Cook the ham for 8 hours (you can check your ham after 6 hours), but after 8 hours the ham is falling apart. You can start the ham when you go to bed and it should be ready to eat when you wake up in the morning.

Note from the editor – This recipe is so good, that we are borrowing it from our Thanksgiving recipes post from last year!

10. Pamela’s Chicken Divan | Pamela Wade –    Memphis, TN

4 chicken breasts, boiled and cubed
1 32 oz. package of frozen broccoli, cooked and drained
2 cans cream of mushroom soup
1 cup mayonnaise
2 cups grated cheddar cheese
Salt and pepper

Layer bottom of an 8×13 pan with cooked chicken, salted and peppered to taste. Layer cooked broccoli, seasoned with salt and pepper. Stir mayonnaise and mushroom soup together in a separate bowl. Spread over top of broccoli, and sprinkle cheese on top. Bake 20 to 30 minutes on 350°.

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