Although Arlene would go on to cook on other TV programs, At Home stopped producing new episodes in 2013.
Since 1991, Arlene had made dozens of Christmas episodes, featuring cookies, deserts, breakfasts, and dinners. This episode from 2012 was her final Christmas special.
Working with friend Laura and husband Paul, they make chili ham, cheese topped green beans, blue cheese herb spread veggie dip, pineapple stuffing, creamy mushroom pasta, chicken cordon bleu casserole, and loaded potato salad.
Chicken Cordon Bleu Casserole
This is a delicious casserole that features all the flavors of this elegant dish, but with less work.
Ingredients
- 8 boneless, skinless chicken breast halves, cut into pieces
- 8 slices cooked ham, cut into pieces
- 8 slices Swiss cheese
- 1 can condensed cream of chicken soup (11 oz)
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp salt
- 1 tsp ground black pepper
- 1 package herb seasoned dry bread stuffing mix (6 oz)
Instructions
- reheat oven to 350 degrees. Lightly grease baking dish. Place chicken pieces in prepared 13-by-9-inch baking dish. Cover chicken with ham and then lay slices of cheese over ham to cover surface.
- In a medium bowl combine soup, sour cream, chicken broth, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/cheese. Top all with dry stuffing mix to cover.
- Bake in preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear. Makes 8 servings. Enjoy!
Arlene’s Famous Chili Ham
A holiday favorite, this ham has a special sauce that makes it even better.
Ingredients
- 1 semi-boneless whole or half ham
- 1 quart bottle apple cider vinegar
- 1 bottle chili sauce (12 oz)
- 1/2 cup brown sugar
- 2 tbsp prepared mustard
- 1/4 cup honey
- 1/3 cup real maple syrup
- 1 can crushed pineapple (8 oz)
- 1 tbsp whole cloves
Instructions
- Preheat oven to 325 degrees. Wash excess fat off ham and dry completely. Score top of ham deeply and place in roasting pan. Pour vinegar over entire ham and place in oven.
- Bake ham for 3 hours, pouring vinegar over ham at 30 minute intervals until the entire bottle is used up. Do not baste ham with drippings in bottom of pan. (The vinegar mellows the taste of the ham.)
- While ham is baking, in a saucepan, combine chili sauce, brown sugar, mustard, honey , maple sy rup, pineapple and cloves and cook over medium heat until boiling. Remove from heat and spoon 1/2 of mixture over ham. Return ham to oven and bake 30 minutes; remove from oven and spoon remaining sauce over ham.
- Bake another 30 minutes, then remove from oven, cover, and let stand 15 minutes until juices set. Slice and serve immediately. Makes lots. Enjoy!
Blue Cheese Herb Spread
A great accompaniment to vegetables, chips, or crackers.
Ingredients
- 2 tbsp walnuts
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped chives
- 1 package cold cream cheese (8 oz)
- 1/2 cup blue cheese (crumbled)
- dipping snacks: celery, radishes, carrots, crackers, etc.
Instructions
- Place the walnuts, parsley, and chives in the bowl of a food processor, and process until finely chopped. Place herb mixture into a small bowl, and stir in blue cheese. Set aside.
- Place the cream cheese in the bowl of a food processor, and process until smooth. Add the herb mixture to the cream cheese, and process until thoroughly blended. Serve at room temperature with crackers or vegetables. Enjoy!
Pineapple Stuffing
An interesting twist on holiday stuffing, this dish goes great with ham!
Ingredients
- 5 to 6 slices white bread, cubed
- 1 cup sugar
- 1/2 cup melted butter
- 2 eggs (lightly beaten)
- 1 can pineapple chunks, drained (16 oz)
Instructions
- Preheat oven to 375 degrees. Grease a deep-dish pie plate and set aside.
- Combine bread cubes, sugar, melted butter, eggs and pineapple and spoon into prepared pie plate.
- Bake in preheated oven for 30 to 35 minutes. Makes 6 servings. Enjoy!
Pasta with Mushroom Cream Sauce
You might not think of pasta as a Christmas dish, but this is a great addition.
Ingredients
- 1 pound bow tie pasta (farfalle)
- 2 tbsp butter
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 2 to 3 cups sliced shiitake, portabello, cremini, or button mushrooms
- 2 cups heavy cream
- salt (to taste)
- ground black pepper (to taste, 1 tsp or so)
- 1/2 cup grated Romano or Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt butter in a large skillet over medium heat. Saute onion and garlic until tender and translucent, but not burned. Add mushrooms and allow to saute until browned and moisture has evaporated. Gradually stir in heavy cream. Cook, stirring constantly for 7 to 10 minutes or until sauce has thickened. Season with salt and pepper. Remove from heat and stir in cheese. Toss with cooked pasta until evenly coated. Serve immediately. Makes 4 servings. Enjoy!
Loaded Baked Potato Salad
This takes regular potato salad and adds all the favorite flavors of a baked potato!
Ingredients
- 5 pounds red potatoes, scrubbed clean and cubed (peeling optional)
- 2 cups sour cream
- 1/2 cup mayonnaise
- 1/2 cup ranch dressing
- 6 green onions, chopped (reserve some for garnish)
- 1/2 pound bacon chopped and cooked until crisp (reserve some for garnish)
- 2 cups shredded cheddar cheese
- salt and pepper, to taste
- 1 tsp vinegar
Instructions
- Cover potatoes in a large pot with cold water. Cook potatoes for 10 minutes or until easily pierced with fork. Drain and put in fridge to cool for an hour, at least.
- Mix together sour cream, mayo, dressing, onions, cheese, salt, pepper and vinegar. After potatoes have cooled for an hour or so, cover with dressing mix. Lightly coat potatoes. Place back in fridge for a few hours.
- When ready to serve sprinkle with chopped green onions and bacon. Makes 10 to 12 servings. Enjoy!
Cherry Delight
This dessert looks fancy but comes together in a snap!
Ingredients
- 2 boxes cherry gelatin (4 serving size each)
- 1 can crushed pineapple (20 oz)
- 1 can mandarin oranges (15 oz)
- 1 container whipped topping, thawed (16 oz)
- 1/2 bag miniature marshmallows
- Maraschino cherries (for garnish)
Instructions
- In a large mixing bowl, combine all ingredients making sure there are no clumps of Jell-O. Refrigerate overnight, covered.
- Ingredients will set and get thicker and the marshmallows will get soft and fluffy. Serve in a trifle bowl or glass dish. Decorate with cherries and orange slices. Makes 8 to 10 servings. Enjoy!
Transcript
The transcript from this program is not available.
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