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Ten Easy Christmas Recipes

If you celebrate Christmas, you’re probably doing the same thing as everybody else this year – cooking dinner for your small bubble!

As we’re providing you with 10 (yes, TEN!!) recipes, we won’t waste time getting to the point. So, ho ho ho, here we go! Sealuxe’s favourites are…

seafood chowder in bread bowl 

Cheddar Seafood Chowder


  • 6 bacon strips, chopped

  • 2 celery ribs, finely chopped

  • 1/2 cup chopped sweet orange pepper

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 1/4 cup all-purpose flour

  • 1 can (14-1/2 ounces) chicken broth

  • 2 cups 2% milk

  • 2 medium red potatoes, cubed

  • 1 teaspoon seafood seasoning

  • 1/4 teaspoon salt

  • 1/2 pound uncooked medium shrimp, peeled and deveined

  • 1/2 pound bay scallops

  • 1-1/2 cups shredded cheddar cheese


  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.

  • In the drippings, saute the celery, orange pepper and onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened.

  • Add the potatoes, seafood seasoning and salt; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Add shrimp and scallops; cook and stir for 3-4 minutes or until shrimp turn pink and scallops are opaque. Stir in cheese until melted. Garnish each serving with bacon. yum!


Buttery Mashed Potatoes


  • 3 pounds medium Yukon Gold potatoes, peeled

  • 2/3 cup heavy whipping cream

  • 1/2 cup butter, cubed

  • 1 teaspoon salt

  • 3/4 teaspoon white pepper


  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted.

  • Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.


Festive Cranberry Cherry Punch


  • 1/3 cup fresh or frozen cranberries

  • 2 lemon slices, cut into 6 wedges

  • 1 package (3 ounces) cherry gelatin

  • 1 cup boiling water

  • 3 cups cold water

  • 6 cups cranberry juice, chilled

  • 3/4 cup thawed lemonade concentrate

  • 1-liter ginger ale, chilled


  • Place several cranberries and a piece of lemon in each compartment of an ice cube tray; fill with water and freeze.

  • In a punch bowl or large container, dissolve gelatin in boiling water. Stir in the cold water, cranberry juice and lemonade concentrate. Just before serving, stir in ginger ale. Serve over cranberry-lemon ice cubes.


Slow-Cooker Crab & Green Onion Dip


  • 3 packages (8 ounces each) cream cheese, cubed

  • 2 cans (6 ounces each) lump crabmeat, drained

  • 4 green onions, chopped

  • 1/4 cup 2% milk

  • 2 teaspoons prepared horseradish

  • 2 teaspoons Worcestershire sauce

  • 1/4 teaspoon salt

  • Baked pita chips and assorted fresh vegetables


  • In a greased 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low 3-4 hours or until heated through, stirring occasionally. Serve with chips.


Maple-Ginger Glazed Carrots


  • 4 pounds medium carrots, cut into 1/4-inch slices

  • 1/4 cup water

  • 3 tablespoons butter, divided

  • 1 tablespoon minced fresh ginger root

  • 1/3 cup maple syrup

  • 1 tablespoon cider vinegar

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • Minced fresh parsley, optional


  • In a Dutch oven (or closed casserole dish in a regular oven), combine the carrots, water, 2 tablespoons butter and ginger. Cover and cook for 10 minutes (regular oven at 350° for 22 minutes). Cook, uncovered, until carrots are crisp-tender, 6-8 minutes longer.

  • Stir in the syrup, vinegar, salt and pepper. Cook, stirring frequently, until sauce is thickened, 5-6 minutes. Stir in remaining butter. If desired, garnish with parsley.


 Spiced Pear Risotto


  • 6 cups chicken broth

  • 1/2 cup finely chopped sweet onion

  • 1/2 cup finely chopped sweet red pepper

  • 1 garlic clove, minced

  • 3 tablespoons butter

  • 3 cups uncooked arborio rice

  • 1/2 teaspoon Chinese five-spice powder

  • Dash cayenne pepper

  • 1/4 cup apple cider or juice

  • 1 large pear, peeled and chopped

  • 1/2 cup grated Parmesan cheese, divided

  • 1/2 teaspoon coarsely ground pepper

  • Chopped chives, optional


  • In a large saucepan, heat broth and keep warm. In a Dutch oven, saute the onion, red pepper and garlic in butter until tender, about 3 minutes.

  • Add the rice, five-spice powder and cayenne; cook and stir for 2-3 minutes. Reduce heat to medium; add cider. Cook and stir until all the liquid is absorbed.

  • Add warm broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 25 minutes.)

  • Add the pear, 1/4 cup cheese and pepper; cook and stir until heated through. Sprinkle with remaining cheese. If desired, top with chopped chives.


Herbed Roast Turkey Breast


  • 1 bone-in turkey breast (5 to 6 pounds)

  • 5 teaspoons lemon juice

  • 1 tablespoon olive oil

  • 1 to 2 teaspoons pepper

  • 1 teaspoon dried rosemary, crushed

  • 1 teaspoon dried thyme

  • 1 teaspoon garlic salt

  • 1 medium onion, cut into wedges

  • 1 celery rib, cut into 2-inch pieces

  • 1/2 cup white wine or chicken broth


  • Preheat oven to 325°.With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey.

  • Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish.

  • Bake, uncovered, 2 to 2-1/2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.


Easy Butter Biscuits


  • 2 cups all-purpose flour

  • 3 teaspoons baking powder

  • 1 teaspoon salt

  • 1/3 cup cold butter, cubed

  • 2/3 cup 2% milk


  • Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened.

  • Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter.

  • Place one inch apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.


Butterscotch Mulled Cider


  • 1 gallon apple cider or juice

  • 2 cups butterscotch schnapps liqueur

  • 8 cinnamon sticks (3 inches)

  • Apple pieces, optional


  • In a 6-qt. slow cooker, combine all ingredients. Cover and cook on low for 3-4 hours or until heated through. If desired, garnish with apple pieces and additional cinnamon sticks.

We hope you have fun making these recipes. Even though they’re all simple to make, they’re so delicious that your bubble people will think you’ve been slaving in the kitchen for days!