• Holiday Recipes from the Lubbock Chamber Staff!

    The Lubbock Chamber of Commerce is so thankful this holiday season for the business leaders and members of the Lubbock community we get the opportunity to work alongside. We hope that your upcoming holidays are spent cooking (and eating!) with those you hold close. Our staff is so excited to share some of our favorite, secret holiday recipes with all of our members and supporters!


    Red Velvet Cake Balls
    Ingredients:
    •          1 box of red velvet cake mix + box ingredients
    •          16 ounce cream cheese frosting
    •          Favorite chocolate candy (melted)
    •          Mini cupcake cups
    •          (optional: sprinkles / crushed candy canes)
     
    Instructions:
    •          Bake cake as instructed on box and let cool
    •          Blend together cake mixture and frosting
    •          Roll mixture into mini balls and chill in refrigerator
    •          Melt chocolate candy
    •          Dip balls in melted candy and place in mini cupcake cups
    •  Decorate!
     
    Crock Pot Brown Sugar Holiday Ham
    Ingredients:
    •  7 lb Cooked Bone- In Ham or Spiral Cooked Ham
    •  1 Cup Brown Sugar
    •  2 Cups Pineapple Juice
    •  ½ Cup Maple Syrup
     
    Instructions:
    •  Place ham in a large slow cooker flat side down
    •  Rub brown sugar over all sides of ham
    •  Drizzle with juice and syrup
    •  Cover and cook on low for 4-6 hours
    •  Serve!
     
     
    Juleribbe (Norwegian Christmas Rib)
    Ingredients:
    •  4-5 lb Pork Rib
    •  3 teaspoons Salt
    •  2 teaspoons Pepper
    •  Approximately ¾ cup Water
     
    Instructions:
    •  Saw through bone to make pulling ribs apart for serving easier. Cut the rind in a criss-cross pattern
    •  Rub with salt and pepper two or three days before roasting, and leave in fridge.
    •  Place the rib in a roasting dish with the rind side up. To get rid of melted fat, a tip is to place foil or plate upside-down under the meat, so that it is slightly raised in the middle.
    • Pour 3/4 cup of water into dish and cover with foil. It is very important for foil to be airtight! So that evaporation will be successful.
    •  Roast in the middle of the oven at 450 degrees Fahrenheit for 30 minutes then remove foil and lower to 375. Roast for another 2 hours and let sit for 20 minutes before carving.
    •  Enjoy!
     
    Caramel Pecan Sticky Buns
    Ingredients:
    •  1/2 cup packed brown sugar
    •  1/3 cup butter, melted
    •  1/2 cup chopped pecans
    •  1 can (17.5 oz.) Pillsbury Grands cinnamon rolls with icing
     
    Instructions:
    •  Heat oven to 350°F. In ungreased 9-inch square pan, mix brown sugar and melted butter. Sprinkle with pecans.
    •  Separate dough into 5 rolls; set icing aside. Place rolls on top of pecan-butter mixture in pan.
    •  Bake 20 to 25 minutes or until golden brown. Cool 1 minute. Place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain 1 minute so caramel can drizzle over rolls.
    •  In small microwavable bowl, microwave icing uncovered on High 8 to 10 seconds or until thin enough to drizzle. Drizzle over warm rolls. Serve warm.
     
    Wassail (Hot Toddy)
    Ingredients
    •  1 gallon apple cider
    •  2 cups orange juice
    •  1 cup lemon juice
    •  ½ cup sugar
    •  2 teaspoons cinnamon
    •  1 teaspoon cloves
    •  1 teaspoon nutmeg
    •  1 orange, sliced
    •  1/2 cup southern comfort or spiced rum, optional
    Instructions
    •  Mix juices, sugar and seasonings together. Add the brandy at this point to make the alcoholic wassail.
    •  Slowly bring to a boil in a large saucepan or pot. Boil for 1 minute.
    •  Reduce heat and simmer for 30 minutes.
    •  Serve hot with sliced oranges floating in the pan or punch bowl.
     
    Candied Pecans
    Ingredients
    • 1 cup white sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 1 egg white
    • 1 tablespoon water
    • 1 pound pecan halves
     
    Instructions
    • Preheat oven to 250 degrees F (120 degrees C).
    • Mix sugar, cinnamon, and salt together in a bowl.
    • Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
    • Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
     
    Buffet Potatoes
    Ingredients:
    •  2 lbs. frozen hash brown potatoes         
    •  8 oz. shredded cheddar cheese
    •  1 can cream of chicken or celery soup   
    •  8 oz. sour cream
    •  1 cup ½ and ½                                                  
    •  1 t. salt
     
    Instructions:
    • Thaw potatoes and combine all ingredients in a large bowl.
    • Bake uncovered in a grease 9” X 13” dish for 1 hour at 350 degrees.
    • Serves 15.
     
    Cranberry/Pecan Cheese Ball
    Ingredients:
    • ½ cup chopped pecans                                 
    • 1 teaspoon Worcestershire sauce
    • 8 oz. softened cream cheese                     
    • 1 ½ cups dried cranberries
    • 8 oz. shredded white cheddar cheese   
    • ½ t. salt
     
    Instructions:
    • With a mixer, beat together cheeses, Worcestershire sauce and salt.
    • Stir in pecans.
    • Form the mixture into a ball. Place cranberries all over the cheese ball, using small handfuls at a time, pushing in lightly to secure them in place.
    • Wrap in plastic wrap and refrigerate for at least 30 minutes. Serve with assorted crackers.
     
    Swiss Chicken
    Ingredients:
    • 8 boneless, skinless chicken breasts       
    • 8 slices Swiss cheese
    • 1 can Creamy Chicken Mushroom Soup
    • ½ can white wine
    • ¼ cup butter                                                     
    • 2 cups Pepperidge Farm Stuffing
     
    Instructions:
    • Place chicken breasts in a greased casserole dish.
    • Put one slice of cheese on each breast.
    • Mix soup with wine and pour over all.
    • Melt butter and combine with stuffing and top the casserole.
    • Bake at 350 degrees for 1 hour.
     
    Mexican Beef Casserole
    Ingredients:
    • 1 ½ lbs. ground beef                                      
    • 1 small can evaporated milk
    • ½ chopped onion                                            
    • 1 t. cumin
    • 1 can cream of chicken soup                      
    • 1 T. chili powder
    • 1 can cream of mushroom soup                               
    • garlic salt and pepper
    • 1 can Rotel tomatoes                                    
    • tortilla chips or Fritos
    • Cheddar cheese, shredded
     
    Instructions:
    • Brown beef with onion.
    • Drain and season with spices to taste.
    • Mix soups, Rotel and milk together.
    • Layer chips, beef, soups and cheese in greased casserole dish.
    • Repeat layers.
    • Bake at 350 degrees for 30-40 minutes or until bubbly.
     
    Pumpkin Bread
    Ingredients:
    • 1 ½ C. Flour
    • ½ tsp. Salt
    • 1 C. Sugar
    • 1 tsp. Baking Soda
    • 1 C. Pumpkin Puree
    • ½ C. Vegetable Oil
    • 2 eggs, beaten
    • ¼ C. Water
    • ¼ tsp. Nutmeg
    • 1 tsp. Cinnamon
    • ¼ tsp. Allspice
    • ¼ tsp. Cloves
    • ½ C. Chopped nuts (optional)

    Instructions:
    • Preheat oven to 350.
    • Sift together flour, salt, sugar & baking soda.
    • In a separate bowl, combine the pumpkin, oil, eggs, water, & spices. Pour into the bowl w/ dry ingredients & mix just until all are combined – don’t stir too much!
    • Stir in the nuts, if you’re using them (we like it better without the nuts).
    • Pour into a well-buttered 9x5x3 in. loaf pan.
    • Bake 50-60 minutes until done in the middle. Remove from pan, cool on a rack.
    • Keep wrapped in the refrigerator.  Really good with cream cheese, butter or chopped walnuts in cream cheese.
     
     Special Corn Bread
    Ingredients:
    • 2 C. Bisquick
    • 2/3 C. Sugar
    • 1 C. Milk
    • 6 Tbsp. Corn Meal
    • 2 eggs
    • ½ C. Butter, melted
      
    Instructions:
    • Combine dry ingredients, then add eggs & milk.
    • Beat until; well blended. Mix in melted butter.
    • Place in greased 9 inch square pan.
    • Bake at 350 for 35-30 minutes or until toothpick comes out dry. Cut in squares.
     
    Sausage Cheese Balls
    Ingredients:
    • 2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
    • 1 1/2 cups all-purpose baking mix
    • 4 cups shredded sharp Cheddar cheese
    • 1/2 cup finely chopped onion
    • 1/2 cup finely chopped celery
    • 2 teaspoons black pepper
    • 2 teaspoons minced garlic (optional)
     
    Instructions:
    • Preheat oven to 375° F.
    • Combine all ingredients in a large mixing bowl; stir well. Form into 1-inch balls.
    • Place on ungreased baking sheet; bake 18 to 20 minutes or until golden brown.
    • Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

    Note: Sausage Cheese Balls may be prepared ahead and frozen uncooked. To bake from frozen: thaw on baking sheet 15 minutes; bake in preheated oven 20 to 25 minutes or until golden brown.
    Variation: For firmer texture, add 3 cups baking mix and 2 cups shredded cheese to the ingredients listed above.

    We would love to hear about some of your favorite holiday dishes, please share in the comments down below!

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