My 2019 Christmas Card + Holiday Recipes

My 2019 Christmas Card + Holiday Recipes

My 2019 Christmas Card


And just like that, it’s Christmastime again.


Wishing you and your family a very Merry Christmas.

This is the first Christmas we’ve spent in Ohio since 2011.  It’s wild to think it’s been that long.  This Christmas looks very different for us.  We’ve gotten used to our quiet holidays alone in LA.  We traded in palm trees for pine trees this holiday season.

My 2019 Christmas CardMy 2019 Christmas Card Angela Lanter Hello Gorgeous

Christmas cards from Paper Culture


In addition to all of the shopping, gift wrapping and family fun, I’ve done a ton of cooking this past week.  Here are a few of our favorite recipes that I’ve made…




Fruit cobbler baked oatmeal–  this was a hit at our Christmas brunch!

Homemade cinnamon rolls–  cinnamon rolls have been a Christmas morning staple my entire life.  Last year, I decided to ditch the Pillsbury canned rolls for homemade and they’re now one of our favorite Christmas traditions.

Blueberry Buckle Cake–  this blueberry crumble coffee cake is a great alternative to blueberry muffins.  Great all year round!

Sweet potato casserole–  our favorite side dish on Easter, Thanksgiving and Christmas Day.

Hash brown casserole–  another favorite side dish every holiday and dinner party.

Cast iron skillet chicken–  the only way I want to cook chicken forevermore.  Juiciest chicken you’ll ever taste!

Ambrosia–  we’re not reinventing the wheel here, it’s your typical Ambrosia salad.  Staple dish at summer cookouts, but Matt wanted it for Christmas brunch.

Melting potatoes–  the best potatoes I’ve ever tasted.  I’m not kidding.

French bread–  four ingredients; one hour.  That’s all you need for this delicious homemade bread.

Mom’s bean casserole-  I’ve never been able to find this recipe online, but it’s one of our absolute faves.  I’ll blog it soon so y’all can share in it’s deliciousness as well.


Whew!  No wonder I’m tired.  That’s a crap ton of cooking I’ve done this week.  I didn’t include the other smaller dishes I’ve made like my crunchy brussel sprouts, turmeric broccoli, garlic mushrooms…  I love to cook, if you couldn’t tell.  This Christmas has been especially fun to have family around to cook for other than just Matt and I.


What have you made this week?  Share your dishes and even your recipes in the comments below.  I hope you’ve had a Christmas full of family, food and fun.  Wishing you a very blessed and very loved holiday season.


Merry Christmas

1920 1280 Angela Lanter
  • I love your Christmas card! Merry Christmas!

  • Kristi Campbell

    A family favorite is my bacon mustard maple glazed turkey with roasted root veggies (way easier than it sounds). We have some diet restrictions (no dairy or gluten) in our family but of course this is easily adaptable to whatever your tastes are. Afterwards the leftover root veggies we add bone broth to and blend into a soup! So good.

    18 – 20 lb pound turkey (we like the leftovers)
    1 cup real maple syrup
    2 heaping tbsp. of Dijon mustard
    2 sticks of unsalted vegan butter (earth balance in the sticks), room temp
    ½ bunch of sage leaves, finely chopped
    8-12 strips of uncured smoked bacon
    2 garlic bulbs, tops trimmed off
    Bunch of poultry seasoning herbs, tied
    2 Onions, peeled and cut in half
    Apple, cut in half or quarters depending on size
    Small orange, cut in half
    3-4 Large Carrots, peeled, trimmed and cut in chunks
    2 sweet potatoes
    3-4 Parsnips, peeled, trimmed and cut in chunks
    3-4 Beets, peeled and quartered (I normally get the gold ones if I can just so all the veggies aren’t died red but no big deal)
    1 tsp salt
    1-1/2 tsp cinnamon
    ½ tsp nutmeg
    ¼ tsp cloves
    1 tsp ginger

    Prepare the sage butter: Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper. Place on a piece of cling film in a line and roll into a log shape and put back in the fridge to harded. (Can be done a couple of days early. When ready to use, unroll it and slice it into ½” slices.)
    Prepare the veggies as stated and toss with a little salt, cinnamon, nutmeg, cloves, and ginger. Set aside.

    Preheat oven to 500 degrees.

    Prepare the Glaze: In a small mixing bowl, whisk together the maple syrup, dijon mustard and a small amount of hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes.

    Prepare the turkey: Rinse and pat dry the turkey. Season the cavity liberally with salt and pepper. Stuff the cavity with one onion, one garlic bulb, apple, orange and bunch of poultry seasoning. Gently lift the skin from the meat with your fingers and stuff it with the slices of sage butter. Sprinkle the skin of the turkey with salt and pepper.

    Cook the turkey: Place the veggies in the bottom of a large/deep roasting pan and toss with a small amount of salt and pepper. Place a turkey rack over the veggies and put the turkey on top and place the pan in the oven on the lowest rack for 30 minutes. Turn the oven down to 350 degrees. This turkey should take around 3 hours to cook. Remember to baste every 30 minutes with glaze. After about 2 hours of cooking, add the vegetables under the turkey and then lay the strips of bacon across the top of the turkey. Continue to cook and baste until the meatiest part of the thigh registers at 170 degrees. Remove and let the turkey cool to allow the juices to reincorporate into the meat.

    • Angela Lanter

      Oh yum! This sounds amazing! Thank you for sharing!

  • Your Christmas card is adorable!!! I hope you and your family had a wonderful Christmas!!!

  • Brittany Blackburn

    I want one of these next Christmas! ?

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