7 Christmas Buffet Recipes the Whole Family Will Love - Gaslandchef

7 Christmas Buffet Recipes the Whole Family Will Love

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Gasland Chef 7 Christmas Buffet Recipes the Whole Family Will Love

Slow-Cooker Cranberry Sauce

It wouldn't be Thanksgiving or Christmas dinner without cranberry sauce. But if you grew up with the jiggly canned kind, this vibrant version will erase those unsavory memories. Plus, it couldn't be easier to make since it simmers in the crockpot leaving you with hands free to tend to the turkey or cranky relatives. With the addition of zingy fresh ginger (pro tip: use a microplane zester to grate it), this slow cooker cranberry sauce packs a punch, but doesn't skip on the classic sweet-tart taste your holiday guests love and expect. The duet of fresh and dried cranberries makes for a deeper, more complex cranberry sauce flavor with substantial texture to pair with the holiday's main attractions. Don't be surprised when you find yourself making this recipe to pair with pork tenderloin, lamb, or even roast chicken for an easy perk-up to weekday dinners.



  • 2 (12-oz.) packages fresh cranberries

  • 1 cup granulated sugar

  • 1 cup firmly packed light brown sugar

  • 1 cup fresh orange juice

  • 2 tablespoons grated fresh ginger

  • 1 cup sweetened dried cranberries

  • 1 tablespoon orange zest


  1. Stir together first 5 ingredients and 1/2 cup water in a lightly greased 3 1/2- to 4-qt. slow cooker.

  2. Cover and cook on HIGH 3 to 3 1/2 hours or until cranberries begin to pop.

  3. Uncover and cook 30 minutes. Stir in dried cranberries and orange zest. Cool completely, stirring often (about 1 hour; mixture will thicken as it cools). Cover and chill 8 hours. Store in refrigerator up to 2 weeks.

Gasland Chef 7 Christmas Buffet Recipes the Whole Family Will Love

Twice-Baked Potatoes

Potatoes are like chicken: We love them, but sheesh how can we possibly think of yet another way to prepare them? And a baked potato is so easy that it's very tempting to pop a few spuds in the oven and call it a side dish. However, just a little extra time will kick your typical baked potato up many notches. Our Twice Baked Potatoes add tons of rich flavor to any meal. As a matter of fact, pair them with a hearty green salad, and they're a meal all by themselves. They're also crowd pleasers because the ingredients fit the who-doesn't-love-them category: butter, cheese, milk, bacon, sour cream, and green onions, plus a little salt and pepper. Potato skins will be crisp, the pulp fluffy and soft. And when you combine the potato with all the cheesy-creamy goodness in our ingredient list, you'll have a stuffed potato that's filling and fabulous.



  • Canola oil

  • 8 medium-size baking potatoes (about 4 lb.)

  • 1/2 cup butter, cut into slices

  • 1 cup sour cream

  • 8 thick-cut peppered bacon slices, cooked and crumbled

  • 1/2 cup milk

  • 1/2 teaspoon seasoned salt

  • 1/2 teaspoon pepper

  • 2 cups grated sharp Cheddar cheese

  • 2 green onions, sliced


  1. Preheat oven to 400°. Rub potatoes with oil. Bake on a baking sheet 45 to 50 minutes or until potatoes are tender and skins are crisp.

  2. Meanwhile, stir together butter and next 5 ingredients in a large bowl.

  3. Remove potatoes from oven, and let cool 15 minutes. Reduce oven temperature to 300°. Cut warm potatoes in half lengthwise; carefully scoop out pulp into bowl with butter mixture, leaving shells intact.

  4. Mash pulp and butter mixture together using a potato masher. Stir in 1 cup cheese, green onions, and seasoned salt and pepper to taste. Spoon mixture into potato shells; place on baking sheet. Sprinkle with remaining 1 cup cheese.

  5. Bake at 300° for 15 to 20 minutes or until cheese is melted and potatoes are thoroughly heated

    Gasland Chef 7 Christmas Buffet Recipes the Whole Family Will Love

      Pork Crown Roast 

      Even your mother-in-law will request the recipe for this wonderful holiday roast. Save yourself some prep time and ask the butcher to prep and tie the meat for you, or do it yourself at home with our detailed instructions. Either way, let the roast chill uncovered overnight to allow the surface to dry so that a nice crust forms as the meat cooks. This crown roast of pork not only makes a delicious centerpiece for your holiday table, it will pair with just about any side dish you're serving.


      • 1 (10-bone) pork crown rib roast (about 7 1⁄2 to 8 1⁄2 lb.), frenched, chine bone removed

      • 3 tablespoons country-style Dijon mustard

      • 10 garlic cloves, grated (1 Tbsp.)

      • 2 tablespoons chopped fresh thyme

      • 2 tablespoons chopped fresh rosemary

      • 2 tablespoons kosher salt

      • 2 tablespoons olive oil

      • 1 tablespoon black pepper

      • 2 teaspoons granulated sugar


      1. Trim fat on roast to 1⁄4 inch thick. Place roast on work surface, meat side down with ribs curved up. Cut 1 1⁄2-inch-long slits (about 3⁄4 inch deep) between rib bones on bony side of roast. Stand rack with ribs pointed up and slits facing away from you. Curve rack so that ends meet and form a crown. Tie roast with kitchen twine at bottom, in middle, and around bones to secure. (You can ask a butcher to do this step.) Wrap top of each rib bone, individually, with aluminum foil to prevent burning.

      2. Stir together mustard, garlic, thyme, rosemary, salt, oil, pepper, and sugar in a small bowl. Rub mixture on roast, working it into slits and avoiding frenched bones. Place roast on a rack set in a foil-lined rimmed baking sheet. Chill, uncovered, 8 hours or up to overnight.

      3. Remove roast from refrigerator, and let stand at room temperature 1 hour. Preheat oven to 450°F with oven rack in lower third of oven. Bake roast in preheated oven 15 minutes. Reduce oven temperature to 325°F, and continue baking until a thermometer inserted into thickest part of rib registers 135°F for medium, 1 hour and 50 minutes to 2 hours and 10 minutes. Remove roast from oven; tent with foil. Let rest 30 minutes (internal temperature will rise to 145°F as the meat rests). Remove kitchen twine and foil caps before slicing between bones and serving.

      Gasland Chef 7 Christmas Buffet Recipes the Whole Family Will Love

      Brussels Sprouts with Bacon and Shallots

      Here's a crowd-pleasing, holiday-ready take on a classic combo: Brussels sprouts and bacon. Thanksgiving is the perfect time to try out this casserole, but we love it for a regular weeknight as well.

      This dish is best with small, compact Brussels sprouts because they have a milder flavor than the large, leafy ones.


      • 4 thick-cut bacon slices

      • 2 small shallots, chopped (about 1⁄4 cup)

      • 2 teaspoons minced garlic (about 2 garlic cloves)

      • 3 tablespoons sherry vinegar

      • 3 pounds fresh Brussels sprouts, halved (about 10 cups)

      • 2 tablespoons canola oil

      • 1 ½ teaspoons kosher salt, divided

      • ¾ teaspoons black pepper, divided

      • ½ cup panko (Japanese-style breadcrumbs)

      • 1 tablespoon unsalted butter, melted


      1. Cook bacon in a large skillet over medium, turning occasionally, until browned and crisp, about 10 minutes. Transfer to a plate lined with paper towels; reserve drippings in skillet.

      2. Add shallots to hot drippings, and cook over medium, stirring often, until shallots are softened and start to brown, about 8 minutes. Add garlic, and cook, stirring often, 1 minute. Add vinegar, and cook until thick and syrupy, about 2 minutes. Remove from heat, and pour into a small microwavable bowl. Crumble bacon, and stir into shallot mixture. Cool to room temperature, cover, and chill until ready to use, up to 1 day ahead.

      3. Preheat oven to 400°F. Toss Brussels sprouts with canola oil, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Transfer to 2 aluminum foil-lined rimmed baking sheets. Roast Brussels sprouts in preheated oven until golden and tender, about 25 minutes, stirring halfway through baking. Set aside for up to 1 hour.

      4. Combine breadcrumbs, melted butter, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a small bowl. Set aside.

      5. Microwave bacon-shallot mixture on MEDIUM (50% power) until mixture can be stirred, about 30 seconds. Toss roasted Brussels sprouts with bacon-shallot mixture, and transfer to a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with breadcrumb mixture, and bake at 400°F until heated through and breadcrumbs are golden brown, about 15 minutes. Let stand 10 minutes before serving.

      Gasland Chef 7 Christmas Buffet Recipes the Whole Family Will Love

      Christmas Snow Salad

      Despite its charming name, the recipe does not contain actual snow. (Sorry, kids.) This creamy, bright red Jell-O salad is made with unflavored gelatin, crushed pineapple, whipped topping mix, mayonnaise, and powdered sugar, and is flecked with chopped red and green maraschino cherries and chopped pecans and walnuts. It looks like a delightfully retro Christmas tree ornament, especially if it is made in a fancy mold.


      • 2 envelopes unflavored gelatin

      • 1/2 cup cold water

      • 1 (15 1/4-oz.) can crushed pineapple, undrained

      • 1 (1 1/4-oz.) envelope whipped topping mix (such as Dream Whip)

      • 1/3 cup mayonnaise

      • 1/4 cup sifted powdered sugar

      • 1 (10-oz.) jar red maraschino cherries, drained and chopped

      • 1 (6-oz.) jar green maraschino cherries, drained and chopped

      • 1/2 cup chopped pecans or walnuts


      1. Soften gelatin in 1/2 cup cold water; set aside. Drain pineapple, reserving juice; add enough water to juice to make 1 cup. Bring pineapple juice mixture to a boil, remove from heat, and stir in softened gelatin. Chill mixture until consistency of unbeaten egg white.

      2. Prepare whipped topping mix according to package directions, omitting vanilla; fold 1 cup topping into gelatin mixture (reserve remaining topping for other uses). Gently fold next 5 ingredients and pineapple into gelatin mixture; pour into a lightly greased (with cooking spray) 4-cup mold. Chill until firm. Unmold on serving tray; garnish with additional cherries, if desired.

      Gasland Chef 7 Christmas Buffet Recipes the Whole Family Will Love

      Chocolate-Peppermint Swirl Sandwich Cookies

      If you have a neighborhood cookie swap or church social on your calendar this season, these sandwich cookies are sure to be a hit. Cookies and bars are always crowd-pleasers—and make great handmade gifts for friends and family during the holidays. Choose a gingersnap or linzer from this lineup of Christmas treats if you want to include some of the classic holiday cookies on your dessert tray as well.


      Cookie Dough

      • 3/4 cup unsalted butter, softened

      • 1 1/2 cups light brown sugar

      • 2 large eggs

      • 1 teaspoon vanilla extract

      • 1 cup semisweet chocolate chips

      • 1 1/2 cups all-purpose flour

      • 3/4 cup unsweetened cocoa

      • 1 teaspoon baking powder

      • 3/4 teaspoon salt

      • 1/2 cup sparkling sugar

      Peppermint Filling

      • 1/2 cup unsalted butter, softened

      • 4 ounces cream cheese, softened

      • 4 cups powdered sugar

      • 1 1/2 tablespoons heavy cream

      • 1/2 teaspoon vanilla extract

      • 1/4 teaspoon peppermint extract

      • Red food coloring gel


      1. Prepare the Chocolate Sugar Cookie Dough: Beat butter and sugar with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla. Beat on medium until combined, stopping to scrape down sides of bowl as needed. Melt chocolate chips according to package directions, and cool. Add to butter-sugar mixture; beat on low until blended.

      2. Stir together flour, cocoa, baking powder, and salt in a medium bowl. With mixer running on low speed, add flour mixture to butter mixture, beating until just incorporated. Cover dough; chill 1 hour.

      3. Prepare the Cookies: Preheat oven to 350°F. Shape dough into 48 (1-inch) balls. Place sparkling sugar in a shallow bowl. Roll each ball in sparkling sugar; place 2 inches apart onto 2 parchment paper-lined baking sheets. Gently flatten dough balls to 1/2-inch thickness. Bake in preheated oven until cookies are dry to the touch, about 8 minutes. Cool on baking sheets 2 minutes. Transfer cookies to a wire rack to cool completely, about 30 minutes.

      4. Prepare the Filling: While cookies cool, beat unsalted butter and cream cheese with a heavy-duty electric stand mixer on medium speed until creamy, 1 to 2 minutes. Reduce speed to low, and, with mixer running, gradually add powdered sugar, beating until smooth. Beat in heavy cream, vanilla extract, and peppermint extract.

      5. Using a small food-safe paint brush, paint 3 lengthwise stripes of red food coloring gel on the inside of a piping bag fitted with a large star tip. Fill bag with frosting. Pipe frosting onto half of cookies, and sandwich with remaining cookies. Refrigerate 15 minutes before serving to firm up frosting.

      Gasland Chef 7 Christmas Buffet Recipes the Whole Family Will Love

      Molded Cranberry Salad

      Rediscovering this jewel of a retro recipe was like finding a timeless dress at a vintage store.


      • 1 (8-oz.) can crushed pineapple in syrup

      • Boiling water

      • 1 (3-oz.) package raspberry-flavored gelatin

      • 1 (14-oz.) can whole-berry cranberry sauce

      • 1 cup drained mandarin oranges

      • 1 teaspoon orange zest


      1. Drain syrup from pineapple into a 2-cup measuring cup. Add boiling water to equal 1 1/4 cups. Transfer to a large bowl. Dissolve gelatin in hot syrup mixture; chill 1 hour and 30 minutes or until partially set. Fold in cranberry sauce, oranges, zest, and crushed pineapple. Pour into 1 (4-cup) mold, and chill 2 hours or until set.

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