After many, many years of trail and error, I’ve finally dialed in my holiday dinner menu. Not only does the whole family enjoy eating it, but I feel confident about it making it every step of the way! It took a lot of epic fails, not-quite-right sides, and overly-inventive desserts to get to this point. But now that I have a delicious menu nailed down, I’m excited to be able to share it with all of you!
Planning a holiday dinner menu can be stressful and time-consuming, so I hope that sharing my own menu helps you out with yours! Whether you end up borrowing one or two of these recipes, or you want to use the whole menu, you’re more than welcome to it! You have my blessing to use and much or as little of this menu as you like. If I can help even a few people out with their holiday meals this year, I will consider it a job well done! :-)
Related: The One Salad That Will Steal The Spotlight At Your Next Potluck
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My Tried & True Holiday Dinner Menu
Appetizer: Spinach Salad
If I had to choose a very favorite salad, it would absolutely be this one! We call it Marianne’s Spinach Salad, because my sister-in-law Marianne got us all hooked on it after she started bringing it to family dinners. This unique salad has a little something for everyone due to its combination of sweet, salty, tangy, and creamy flavors. If you’re bringing it to a dinner or potluck, make sure to pack the cottage cheese and dressing separately so it doesn’t get soggy.
Salad Ingredients:
2 bunches spinach (about 12 ounces)
1 head lettuce
3 cups Swiss cheese, grated
1 lb. bacon, cooked and crumbled
3/4 cup fresh mushrooms, sliced
1/2 red onion, sliced thinly
16 oz cottage cheese
Dressing Ingredients:
3/4 cup canola oil
3/4 cup red wine vinegar
3/4 tsp dry mustard
1 1/2 Tbsp poppy seeds
3/4 cup sugar
1-2 tsp salt
Directions:
- Start by rinsing and drying the spinach and lettuce. Then remove the stems from the spinach if necessary, and roughly chop the head of lettuce.
- Place the spinach and lettuce in a large salad bowl, then add the Swiss cheese, bacon, mushrooms, and red onion.
- Then in a separate bowl, whisk together all of the dressing ingredients.
- Just before serving, add the dressing and cottage cheese to the salad and toss to combine.
Entree: Foolproof Prime Rib & Creamy Horseradish Sauce
Trust me, I know how nerve-wracking it can be to commit to cooking such an expensive hunk of meat! But I’ve been using the same method to make prime rib for our family’s Christmas party for nearly a decade now, and it works like a charm every time! I’m confident enough in this method to call it “foolproof,” because as long as you follow the directions exactly, you have nothing to fear! You’ll end up with deliciously tender, medium-rare prime rib that people will be reminiscing about for months to come.
Get the full recipe for my foolproof prime rib (and a delicious horseradish sauce to pair with it) at the link below!
Related: This Is The Only Prime Rib Recipe You’ll Ever Need
Side Dish #1: Creamed Corn
I’m almost certain I would have a mutiny on my hands if I failed to bring this creamed corn to our annual holiday party! It’s a perfect blend of sweet and savory, and the creamy texture is downright luxurious. Feel free to use any kind of frozen corn you can find, but I strongly recommend using the shoepeg corn if you can find it—it’s a total game-changer!
Ingredients:
1 (24-ounce) bag frozen shoepeg corn
1 cup heavy cream
1 cup milk
1 tsp salt
2 Tbsp sugar
2 Tbsp butter
2 Tbsp flour
White pepper
1/2 cup Parmesan cheese, shredded
Directions:
- Add the corn, cream, and milk to a pot and bring the mixture to a boil. (I don’t usually bother thawing the corn first because it thaws out so quickly in the pot.)
- Melt the butter in a small dish in your microwave, then stir the flour into it to make a roux. It should have a paste-y consistency.
- Add the roux to the pot, then stir well to incorporate. Continue to cook the corn mixture until thickened.
- Add white pepper and more salt to taste.
- Pour the corn mixture into a small casserole dish, then sprinkle the top with Parmesan cheese.
- Bake at 350°F for 20 minutes, or until the cheese has melted to your liking.
Side Dish #2: Instant Pot “Baked” Potatoes
Who doesn’t like a good baked potato? Everyone in my family prefers different toppings, so I just set them all out in small bowls and let everyone choose for themselves. (We usually have butter, cheese, sour cream, and green onions available at the very least.) And even though baked potatoes are already pretty easy to make, they’re even easier in the Instant Pot!
Because you’ll be cooking the potatoes in your Instant Pot, it will free up the oven for prime rib. Get the full details on making perfect “baked” potatoes in your Instant Pot at the link below! (It’s the first of three recipes included in that post.)
Related: Three Ways To Make Delicious Potatoes In The Instant Pot
Dessert: Sour Cream Cookies
For my family, there’s only one way to finish off a delicious holiday meal—with a big plate of Sour Cream Cookies! These pillowy, frosted cookies are the Cadillac of sugar cookies. They don’t take a lot of time or effort to make, but some people do get tripped up by how sticky the dough is. Just make sure to chill the dough thoroughly before rolling it out, which will help make it easier to handle.
Eating one (or three) of these cookies is the perfect way to end a perfect meal! Get the full recipe and detailed instructions for making Sour Cream Cookies at the link below.
Related: By Request, My Mom’s Amazing Sour Cream Cookies!
What’s on your holiday dinner menu this year?
I want to say “thank you” for all your great ideas, tips and wisdom. Have a Merry Christmas and a great New Year!
Thank you, Wandra! That’s so sweet :-) Merry Christmas!
Hey, Jillee! Thank you for all this, but I think I missed the printable version of the recipies. Help, please?
I copied and pasted! I’m looking to the prime rib and the creamed corn!!!! Yum
Hi Glenda! There’s a green button towards the bottom of the post that says “print friendly.” Once you click it, it will bring up a preview. From there, you can click on any parts of the post that you don’t want to print – you can print just the parts you need! Although you’ll have to click on the links to get the recipes for the prime rib, potatoes, and the cookies. I’m so sorry, Glenda! I didn’t realize what a hassle I made it to print these recipes!
I made this meal two years ago for my husband and I and it was wonderful! I plan on making again this year for more family. You took your delicious English Trifle recipe away though. That was such a hit I was planning on making it again and I can’t find it. It’s a really unique dessert to have and I was hoping you could repost it for old times sake!!
Hi Megan! I didn’t think anyone would miss the trifle recipe – I’ll email it to you right now! :-)
Could I get the Trifle recipe also please?
Yes! Here you go, Jody! Ingredients 1 pre-made cake (I like to use angel food cake) 2 boxes of instant vanilla pudding or custard mix 2 lbs fresh fruit (I use strawberries and/or raspberries, and bananas) 1/3 cup sugar 1/2 cup whipped cream additional fresh fruit (to garnish) 1/3 cup sherry wine, juice or water Directions Prepare pudding or custard according to directions and let cool. Mix the fruit with the sherry (or juice, or water) Cut the cake into 1″ chunks and place 1/2 of the chunks in the bottom of a trifle bowl. Layer 1/2 of the fruit… Read more »
Megan did you do the cottage cheese in the salad? This seems kind of different but I am going to give it a whirl!
Thank you for all your wonderful and helpful posts. I look forward to sharing some of your Christmas dinner ideas. Have a blessed holiday!
Thanks – Happy Holidays Nancy!
This sounds like an amazing meal. My husband loves Prime Rib and I am like you – a little nervous to cook such an expensive cut of meat only to have it fail. However, I am convinced to try this for the family over the Christmas holidays.
Thank you so much for all your wonderful ideas. I know that you must spend a great deal of time researching everything. I love to read them each day.
P.S. I live in Utah and I would be happy to join you for your family dinner – lol.
Thank you so much Janine! I hope you enjoy your Christmas dinner – you can do it!!
How many servings does the corn and spinach make?
The salad serves anywhere from 6-10 people, depending on how much you serve.
The corn is enough for about 6-8 people, and both recipes can easily be doubled :-)