Christmas Dinner Menu

This year, I’m so excited to be hosting my parents and younger sister for Christmas Day dinner. With all my kids at home, our table will feel complete.

One of our traditions is to have beef tenderloin for dinner on Christmas Day. My kids have called it “Christmas meat” since they were little. So this is always a given.

But this year, I’ve picked a few different sides to change things up a bit. It’s a huge help that my daughter Grace loves to cook, so none of this will feel like a lot on a day we tend to like to keep things pretty relaxed.

Here’s what the Scheidler’s Christmas Day dinner will look like (along with all of the recipes except for the beef tenderloin–that’s usually a game-time decision for my husband):

  • Beef Tenderloin
  • Loaded Smashed Potatoes
  • Seasoned Green Beans
  • Parmesan Brussels Sprouts Salad
  • Pull-Apart Christmas Tree
  • Chocolate Peppermint Cheesecake

Loaded Smashed Potatoes

What You Need

  • 1 lb. baby potatoes
  • kosher salt
  • 1/4 c. melted butter
  • 3 cloves garlic, minced
  • Freshly ground black pepper
  • 2 c. shredded cheddar
  • 10 slices bacon, cooked and crumbled
  • Sour cream, for serving, if desired

What You Do

  1. Preheat oven to 400º. Place potatoes in a large pot and cover with two inches of water. Season with salt.
  2. Bring to a boil and boil until tender, 15 minutes. Drain until cool enough to handle.
  3. Transfer potatoes to a baking sheet. Pour over melted butter, garlic, and season with salt and pepper. Toss until totally combined.
  4. Using the bottom of a small glass or jar, smash potatoes into flat patties.
  5. Bake until crispy, 20 to 25 minutes more.
  6. Top with cheddar and bake until melted, 3 minutes more.
  7. Top with cooked bacon, green onions, and sour cream (if using) and serve.

Seasoned Green Beans

What You Need

  • 3-1/2 cups fresh green beans (about 1 pound)
  • 2 tablespoons butter, melted
  • 1/4 to 1/2 teaspoon seasoned salt
  • 1/4 to 1/2 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder

What You Do

Place beans in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender. In a small bowl, combine the butter and seasonings. Drain beans; add butter mixture and toss to coat.

Parmesan Brussels Sprouts Salad

What You Need

  • 5 tbsp. extra-virgin olive oil
  • 5 tbsp. lemon juice
  • 1/4 c. freshly chopped parsley
  • Kosher salt
  • Freshly ground black pepper
  • 2 lb. Brussels sprouts, halved and thinly sliced (about 8 cups)
  • 1/2 c. chopped toasted almonds
  • 1/2 c. pomegranate seeds
  • Shaved parmesan cheese, for serving

What You Do

  1. In a medium bowl, whisk olive oil, lemon juice, parsley, 2 teaspoons salt, and 1 teaspoon pepper until combined.
  2. Add Brussels sprouts and toss until completely coated.
  3. Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.
  4. Fold in almonds and pomegranate seeds and garnish with shaved Parmesan before serving.

Pull-Apart Christmas Tree Bread Bites

What You Need

  • 1 lb. refrigerated pizza dough
  • Egg wash (1 egg whisked with 1 tbsp water)
  • 7 mozzarella sticks
  • 1/4 c. melted butter
  • 1/2 c. finely grated parmesan
  • 1 tablespoon thinly sliced basil
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped rosemary

What You Do

  1. Preheat oven to 450°. Line a large baking sheet with parchment paper. Cut mozzarella sticks into 1” pieces and set aside.
  2. On a floured surface, divide pizza dough into two pieces. Stretch and roll each piece of dough into a long rectangle, then cut dough into 2” squares (you’ll need 33 total).
  3. Wrap a dough square around each piece of mozzarella, forming a tightly sealed ball. Place balls seam-side down on the baking sheet in the shape of a Christmas tree (they should be touching). Brush egg wash on dough balls and bake until golden, 15 to 20 minutes.
  4. Meanwhile, whisk together melted butter, Parmesan and herbs. Brush on baked pizza balls. 

Chocolate Peppermint Cheesecake

What You Need

  • Cooking spray
  • 3 (8-oz.) blocks cream cheese, softened
  • 1 c. granulated sugar
  • 2 large eggs
  • 1/4 c. sour cream
  • 1 1/2 tablespoons all-purpose flour
  • 1 teaspoon peppermint extract
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 c. chopped chocolate, plus more for garnish
  • 1/2 c. chopped white chocolate, plus more for garnish
  • 1/2 c. chopped candy canes, plus more for garnish

What You Do

  1. Preheat oven to 350º and spray an 8″ springform pan with cooking spray. Make filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and sugar. Add eggs, one at a time, then sour cream, flour, peppermint extract, vanilla, and salt. Gently fold in chopped chocolates and candy canes and set aside.
  2. Make crust: In a food processor or in a large Ziploc bag, crush Oreos into fine crumbs. Stir with melted butter until completely moist.
  3. Add crust to prepared pan and pack tightly.
  4. Pour over filling and place pan on a rimmed baking sheet. Bake until center is only slightly jiggly, about 1 hour. (If you want to use a water bath to ensure no cracking, wrap springform pan in foil and place springform pan in a deep-sided roasting pan. Pour boiling water into roasting pan until it reaches halfway up the springform pan.)
  5. Turn off oven and let cheesecake cool in oven 1 hour (this step is optional but prevents cracking).
  6. Refrigerate cheesecake until completely chilled, at least 4 hours but preferably overnight
  7. Before serving, make chocolate ganache: Pour hot cream over chocolate chips and let sit, 5 minutes. Stir until all chocolate is melted. (If ganache seems too thin, refrigerate 5 minutes.)
  8. Spread ganache over chilled cheesecake and garnish with more chopped chocolate and candy canes.
  9. Refrigerate 10 minutes before serving to let ganache harden.

These are all new recipes for me and I can’t wait to get cooking! Have fun being busy in your kitchen!


Photo by Jenn Marie Photography

If these recipes are helpful, you might like these ones, too:

A Healthier Christmas Breakfast

Brunch Ideas

Easy Charcuterie

My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


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Leave a Comment


  1. Kate wrote:

    Sounds wonderful!! Merry Christmas!🎄

    Posted 12.21.21 Reply
    • Ann Marie Scheidler wrote:

      Thank you, Kate! Merry Christmas! xo

      Posted 12.23.21 Reply