BLOGMAS #2: CHRISTMAS DINNER

Next up in the Grinch's 25-day Christmas Challenge is food, and that's my jam.

I've never had a set meal for Christmas, due in large part to bouncing between celebrations at my mom's, my dad's, and various partners over the years. We've done everything from pizza to enchiladas, but here's a brief list of my favorites:

1. Pumpkin Roll/Pumpkin Pie - I know a lot of folks keep this dish relegated to Thanksgiving, but pumpkin is easily one of my favorite foods. I'm taking full advantage of the well-stocked shelves of pumpkin puree. Hell, I might even whip up a batch of my famous Spicy Pumpkin Soup.

2. Sweet Potato Casserole - I've only had this one a handful of times, but man alive does it warm my belly. The ones I've tasted use mashed sweet potatoes, butter, brown sugar, and a candied pecan crumble. I'd almost be willing to trade my pumpkin pie for a big helping of this dish.

3. Ham - Generally, I can take meat or leave it, but way too many folks bust out turkey for Christmas. I'm not having that nonsense. I can't stand turkey, and it's bad enough that I have to dodge three or four variations over Thanksgiving. Let's throw a pork shoulder in the smoker, dust it with brown sugar, and call it a day.

4. Green bean casserole - This is one the easiest dishes on my Christmas menu, perhaps because it satisfies the vegetable requirement without actually being a vegetable. While I love the veggie tray and load up on every vegetable I see, many aren't as keen for the greens. Mushroom gravy and french fried onions make the green beans much more palatable for those folks.

5. Christmas cookies - I absolutely adore Christmas cookies. Sugar cookies. Snicker doodles. Eggnog cookies. You bake it, I'll eat it. And it's a good thing, too, because my students usually drop enough Christmas cookies on my desk to feed a small tribe.

Check out these adorable manifestations of Elf on the Shelf from last year:

I'll leave you with a harvest recipe that always makes my mouth water:

Spicy Pumpkin Soup 5 cups Vegetable Broth 1 can Evaporated Milk 30 oz Pure Pumpkin, puréed 16 oz Yellow Corn 1 packet Lipton Vegetable Soup Mix 1 cup Sharp Cheddar Cheese, grated 2 tbsp Stick Butter 6 tbsp. Dark Brown Sugar 2 tbsp. Chili Powder 1 tbsp. Ground Cumin 1 tsp. Ground Coriander 1 tsp. Ground Red Pepper 1 tsp. Thyme ½ tsp. Celery Seed Salt and Pepper to taste

Directions:

1. Blend pumpkin, vegetable broth and evaporated milk in large stock pot. 2. Add remaining ingredients and whisk for 2-3 minutes. 3. Bring to boil over medium heat. 4. Reduce heat and simmer until flavors blend, about 30 minutes. Makes about 3 qts.