Dear Nostalgic Chefs,
In the 1980s, the holiday table wasn't about perfection—it was about fun. It was about convenience, a little bit of flair, and the kind of sugary-sweet, savory-creamy comfort food that told a uniquely American Christmas story.
In kitchens across the nation, moms chased a festive spirit with ingredients that came straight from a can or a box. They didn't have time for complicated sauces; they had a vision for a Cheese Ball Snowman, a shimmering Cranberry Jell-O Salad, and a mountain of Pigs in a Blanket. They blended grape jelly with chili sauce and made Oyster Stew. Every dish was a badge of holiday honor.
They weren't gourmet meals, but they were reliable. They were the sticky, cheesy, boozy flavors that defined a generation, and every bite tasted like a simpler time.
Stick around—because the 25 dishes you're about to see didn't just feed a family. They created a decade of tradition.
1. Cheese Ball Snowman
It sat on every holiday table like a centerpiece and a dare rolled into one.
The Cheese Ball Snowman wasn't just food — it was art. And in the 1980s, if your mom didn't make one, people noticed.
Here's how it worked. cream cheese, shredded cheddar, Worcestershire sauce, and a little garlic powder, all mixed together and shaped into two or three stacked balls. The outside? Rolled in crushed pecans, parsley, or — if your mom was fancy — paprika for a sunset glow.
Then came the decorations. Pimento strips for a scarf. Olive slices for buttons. A carrot piece for the nose. And two raisins or peppercorns staring back at you like tiny coal eyes.
It sounds ridiculous now. But back then? It was genius.
The cheese ball sat on a platter surrounded by Ritz crackers, Triscuits, or buttery wheat thins, and it lasted about twenty minutes before someone's uncle dug in with a knife and destroyed the face.
But here's the thing. it tasted incredible. Creamy, sharp, salty, with that crunch from the nuts. And every bite reminded you that Christmas wasn't just about the tree — it was about the table, the laughter, and your mom standing in the kitchen with a spatula and a vision.
The cheese ball snowman didn't survive the '90s. But for one magical decade, it ruled Christmas Eve like a king made of dairy.
Yield: Serves 12-16 people
Prep Time: 30 minutes
Cook Time: No cooking required
Total Time: 2 hours 30 minutes (includes chilling time)
Ingredients
For the Body (Bottom Ball):
16 oz cream cheese, softened
2 cups sharp cheddar cheese, finely shredded
4 oz crumbled cooked bacon (about 6 strips)
3 green onions, finely chopped
1 tsp Worcestershire sauce
½ tsp garlic powder
¼ tsp black pepper
1 cup crushed butter crackers or paprika (for coating)
For the Head (Top Ball):
8 oz cream cheese, softened
1 cup white cheddar or mozzarella cheese, finely shredded
¼ cup fresh parsley, finely chopped
¼ cup pecans or walnuts, finely chopped
2 tbsp ranch seasoning mix
½ cup fresh parsley and ½ cup chopped pecans (for coating)
For Decoration:
3 large black olives (for buttons)
2 small black olives (for eyes)
1 small carrot piece or bell pepper triangle (for nose)
1 red bell pepper strip or ribbon (for scarf)
Crackers or vegetables for serving
Instructions
Make the bottom cheese ball: In a large bowl, beat softened cream cheese until smooth. Mix in shredded cheddar, bacon, green onions, Worcestershire sauce, garlic powder, and pepper until well combined.
Shape the body: Form the mixture into a large ball (about 4-5 inches in diameter). Wrap tightly in plastic wrap and refrigerate for at least 1 hour until firm.
Make the head cheese ball: In another bowl, combine cream cheese, white cheese, parsley, pecans, and ranch seasoning. Mix thoroughly.
Shape the head: Form into a smaller ball (about 3 inches in diameter). Wrap and refrigerate for 1 hour.
Coat the cheese balls: Roll the larger ball in crushed crackers or dust with paprika. Roll the smaller ball in the parsley-pecan mixture until completely covered.
Assemble the snowman: Place the larger ball on a serving platter. Use toothpicks to secure the smaller ball on top. Insert 3 large olive slices down the front as buttons.
Add the face: Press 2 small olive pieces for eyes and a carrot or pepper triangle for the nose. Wrap a bell pepper strip or decorative ribbon around the "neck" as a scarf.
Serve: Arrange crackers around the base of the snowman. Serve immediately or refrigerate until ready to serve (up to 24 hours).
Tips & Variations
For a smoother coating on the bottom ball, use finely crushed Ritz crackers mixed with a pinch of paprika for color.
Make the cheese balls up to 2 days ahead and assemble the snowman just before serving.
For a festive twist, add dried cranberries to the head mixture and use them as "buttons" instead of olives.
If the cheese balls are too soft to stack, freeze them for 15 minutes before assembling.
For different flavor profiles, try a jalapeño-cheddar base or a sun-dried tomato and basil combination.
Use pretzel sticks as "arms" by inserting them into the sides of the body.
Serving Suggestions
Serve with an assortment of crackers (butter crackers, water crackers, wheat thins), fresh vegetables (celery sticks, bell pepper strips, cherry tomatoes), and breadsticks. This makes a stunning centerpiece for holiday parties, Christmas gatherings, or winter celebrations. Pair with a chilled white wine or sparkling cider for a festive presentation.
2. Coca-Cola Glazed Ham
Your mom didn't just bake a ham. She gave it a baptism.
Coca-Cola Glazed Ham was the centerpiece of '80s Christmas dinner — sweet, sticky, and shockingly easy to make. And yes, it really was made with actual Coke.
Here's the secret. a bone-in spiral ham, scored in diamonds across the top, then studded with whole cloves like tiny flavor grenades. The glaze? One can of Coca-Cola mixed with brown sugar, mustard, and sometimes a splash of pineapple juice, poured over the ham and basted every twenty minutes until it turned mahogany and glistening.
The soda didn't just add sweetness — it caramelized into a sticky, crackling crust that made the edges taste like candy-coated meat. Some moms used Pepsi. Others swore by Dr Pepper. But Coke? That was the gold standard.
When it came out of the oven, the whole house smelled like Christmas and a diner rolled into one. Sliced thick and piled on a platter, it disappeared faster than wrapping paper on Christmas morning.
Coca-Cola ham wasn't fancy. But it was festive. And in the '80s, that was all that mattered.
Yield: Serves 12-15 people
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Ingredients
For the Ham:
1 fully cooked bone-in spiral-cut ham (8-10 lbs)
2 cups Coca-Cola (divided)
½ cup water
Whole cloves (about 20-30, optional for studding)
For the Glaze:
1 cup Coca-Cola
1 cup brown sugar, packed
½ cup honey
¼ cup Dijon mustard
2 tbsp unsalted butter
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp black pepper
Pinch of cayenne pepper (optional)
Instructions
Preheat and prepare: Preheat oven to 325°F (165°C). Remove ham from packaging and rinse under cold water. Pat dry with paper towels. If desired, score the surface in a diamond pattern (about ¼-inch deep) and stud with whole cloves at intersections.
Prepare for baking: Place ham cut-side down in a large roasting pan. Pour 1 cup Coca-Cola and ½ cup water into the bottom of the pan. Cover tightly with aluminum foil.
Initial baking: Bake for 1 hour 30 minutes, basting with pan juices every 30 minutes. Add the remaining 1 cup Coca-Cola to the pan halfway through.
Make the glaze: While ham bakes, combine 1 cup Coca-Cola, brown sugar, honey, Dijon mustard, butter, cinnamon, ground cloves, black pepper, and cayenne in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, stirring frequently, until thickened and syrupy.
Apply glaze: Remove foil from ham. Brush generously with the Coca-Cola glaze, making sure it gets between the slices. Reserve remaining glaze.
Final baking: Increase oven temperature to 400°F (200°C). Return ham to oven uncovered and bake for 30-45 minutes, basting with glaze every 10-15 minutes, until the exterior is deeply caramelized and sticky.
Rest and serve: Remove from oven and let rest for 15 minutes. Transfer to a serving platter and drizzle with remaining glaze and pan juices.
Tips & Variations
For extra caramelization, use a kitchen torch to lightly torch the glaze before serving for a professional finish.
Substitute Coca-Cola with Dr. Pepper or root beer for different flavor profiles—Dr. Pepper adds a spiced complexity.
Add 2 tablespoons of bourbon or rum to the glaze for an adult version.
If the glaze gets too thick while cooking, thin it with a splash of Coca-Cola or orange juice.
For a spiral ham, the glaze naturally seeps between slices—this is what creates the beautiful caramelized layers.
Save the ham bone for split pea soup or bean dishes.
Serving Suggestions
Traditionally served as the centerpiece of holiday dinners, particularly Christmas and Easter. Pair with classic sides like scalloped potatoes, green bean casserole, sweet potato casserole, dinner rolls, and roasted Brussels sprouts. The sweet-savory glaze pairs beautifully with tangy sides like cranberry sauce or a fresh citrus salad. Leftover ham makes excellent sandwiches, omelets, and soups.
3. Cranberry Jell-O Salad
It wasn't a salad. It wasn't a dessert. It was… something else.
Cranberry Jell-O Salad shimmered on every '80s Christmas table like a wobbly ruby gemstone. And whether you loved it or feared it, you couldn't ignore it.
Here's how it came to life. a box of cherry or cranberry Jell-O dissolved in boiling water, then mixed with canned cranberry sauce, crushed pineapple, chopped walnuts, and — if your mom was feeling ambitious — mini marshmallows or diced celery for crunch.
Poured into a festive mold — sometimes shaped like a wreath, a star, or even Santa's boot — it set overnight in the fridge, then got flipped onto a platter lined with lettuce leaves. The unmolding was always a gamble. Sometimes it slid out perfectly. Other times… well, you served it anyway.
The flavor? Sweet, tart, crunchy, and confusing — all at once. Some families ate it as a side dish. Others treated it like dessert. Nobody really knew where it belonged, but it belonged.
Cranberry Jell-O salad faded with the decade. But for those who grew up with it, that wiggle and shine still feels like Christmas.
Yield: Serves 10-12 people
Prep Time: 20 minutes
Cook Time: No cooking required
Total Time: 4 hours 20 minutes (includes chilling time)
Ingredients
For the Jell-O Mixture:
2 packages (3 oz each) cranberry or raspberry Jell-O
2 cups boiling water
1 can (14 oz) whole berry cranberry sauce
1 can (20 oz) crushed pineapple, drained (reserve juice)
½ cup cold water or reserved pineapple juice
For the Fruit and Nut Layer:
2 cups fresh or frozen cranberries, chopped
1 medium apple, peeled and finely diced
1 medium orange, peeled and segmented (or 1 can mandarin oranges, drained)
½ cup pecans or walnuts, chopped
½ cup celery, finely diced (optional)
For Garnish:
Fresh lettuce leaves or curly lettuce
Mini marshmallows
Additional fresh cranberries (optional)
Instructions
Dissolve the Jell-O: In a large mixing bowl, pour 2 cups boiling water over the Jell-O powder. Stir for 2-3 minutes until completely dissolved.
Add liquids: Stir in ½ cup cold water (or reserved pineapple juice) and the entire can of cranberry sauce, breaking it up as you mix until well combined.
Add fruits and nuts: Fold in the crushed pineapple, chopped cranberries, diced apple, orange segments, pecans, and celery (if using). Mix gently but thoroughly.
Prepare the mold: Lightly spray a 10-cup Bundt pan or ring mold with cooking spray, or rinse with cold water. Pour the Jell-O mixture into the prepared mold.
Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight until completely firm and set.
Unmold: To unmold, dip the bottom of the pan in warm (not hot) water for 10-15 seconds. Place a serving platter over the mold, then quickly invert. Give it a gentle shake if needed.
Garnish and serve: Arrange fresh lettuce leaves around the base of the salad. Scatter mini marshmallows around the platter for decoration. Slice and serve cold.
Tips & Variations
For a creamier version, add 8 oz softened cream cheese to the warm Jell-O mixture and whisk until smooth before adding fruits.
Substitute strawberry or cherry Jell-O for a different flavor profile while maintaining the festive red color.
For extra texture, add 1 cup mini marshmallows to the mixture before chilling—they'll soften and create pockets of sweetness.
Make individual servings by pouring the mixture into small molds or clear plastic cups for easier portioning at large gatherings.
If fresh cranberries are unavailable, use 1 additional can of whole berry cranberry sauce and reduce the sugar slightly.
For a vintage twist, top with a dollop of whipped cream or Cool Whip before serving.
Serving Suggestions
A classic retro holiday side dish, traditionally served at Thanksgiving and Christmas dinners across America. This festive molded salad is often presented on a bed of lettuce as part of the appetizer course or alongside the main meal. Pairs beautifully with roasted turkey, ham, and traditional holiday sides. The sweet-tart flavor provides a refreshing contrast to rich, savory dishes. Can also be served as a light dessert option.
4. Shrimp Cocktail Ring
If your family had money — or wanted to look like they did — there was a shrimp ring on the table.
The Shrimp Cocktail Ring was pure '80s elegance. cooked shrimp arranged in a perfect circle around a glass bowl filled with tangy red cocktail sauce. Simple. Classy. Expensive enough to impress the in-laws.
But here's the thing. it wasn't homemade shrimp your mom spent hours peeling. It came frozen in a box from the grocery store, pre-cooked and pre-arranged, ready to thaw and serve. All she had to do was unwrap it, fill the center with Heinz cocktail sauce, and boom — instant sophistication.
The shrimp were small, pink, and cold. The sauce was ketchup-based with horseradish that cleared your sinuses on contact. And the presentation? Flawless. It sat on the appetizer table like a crown made of seafood.
Guests would pluck shrimp one by one, dip them delicately, and pretend they ate like this all the time. It didn't matter that it came from a freezer. On Christmas, it felt like luxury.
The shrimp ring defined aspirational holiday eating in the '80s. And honestly? It still tastes like celebration.
Yield: Serves 12-15 people
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 1 hour 30 minutes (includes chilling time)
Ingredients
For the Shrimp:
2 lbs large shrimp (31-40 count), peeled and deveined, tails on
8 cups water
2 lemons, halved
3 bay leaves
2 tbsp Old Bay seasoning
1 tbsp salt
1 tsp black peppercorns
4 cloves garlic, smashed
Ice bath (large bowl filled with ice water)
For the Classic Cocktail Sauce:
1 cup ketchup
3 tbsp prepared horseradish (adjust to taste)
2 tbsp fresh lemon juice
1 tsp Worcestershire sauce
½ tsp hot sauce (Tabasco)
¼ tsp garlic powder
Pinch of salt and black pepper
For Garnish:
2-3 lemons, cut into wedges
Fresh parsley sprigs
Crushed ice (optional, for serving platter)
Instructions
Prepare the poaching liquid: In a large pot, combine water, lemon halves (squeeze juice into pot first), bay leaves, Old Bay seasoning, salt, peppercorns, and garlic. Bring to a rolling boil over high heat.
Cook the shrimp: Add shrimp to the boiling liquid. Stir once and cook for 2-3 minutes until shrimp are pink, opaque, and just cooked through. Do not overcook or they will become rubbery.
Shock in ice bath: Immediately transfer shrimp to the ice bath using a slotted spoon. Let cool completely for 5-10 minutes. This stops the cooking process and keeps shrimp tender.
Drain and chill: Drain shrimp thoroughly and pat dry with paper towels. Transfer to a covered container and refrigerate for at least 1 hour or up to 24 hours before serving.
Make cocktail sauce: In a medium bowl, whisk together ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, garlic powder, salt, and pepper. Taste and adjust horseradish for desired heat level. Cover and refrigerate until ready to serve.
Arrange the ring: Place a small bowl or ramekin in the center of a large round serving platter. Fill with cocktail sauce. Arrange chilled shrimp in a circular pattern around the bowl, overlapping slightly with tails pointing outward for an elegant presentation.
Garnish and serve: Tuck lemon wedges and fresh parsley sprigs between the shrimp around the platter. For an extra-special presentation, place the platter on a bed of crushed ice. Serve immediately.
Tips & Variations
For perfectly cooked shrimp, watch for them to form a "C" shape. If they curl into an "O" shape, they're overcooked.
Make the cocktail sauce spicier by adding extra horseradish or a dash of cayenne pepper. For a milder version, reduce horseradish to 1-2 tablespoons.
Substitute Greek yogurt or sour cream for half the ketchup for a creamy pink cocktail sauce variation.
Add 1 tablespoon of fresh dill to the poaching liquid for extra flavor dimension.
For a zesty twist, add finely grated lemon zest to the cocktail sauce.
Pre-cooked frozen shrimp can be used—simply thaw, rinse, and arrange. However, freshly poached shrimp have superior texture.
Make a double batch of cocktail sauce—it keeps for up to 1 week refrigerated and guests always want extra.
Serving Suggestions
A timeless classic appetizer perfect for holiday parties, Christmas Eve gatherings, New Year's celebrations, and elegant dinner parties. The shrimp cocktail ring makes a stunning centerpiece for any appetizer table or buffet. Traditionally served ice-cold as the first course of special occasion meals. Pair with champagne, white wine, or classic martinis for an upscale cocktail party atmosphere. Can be accompanied by oysters on the half shell, crab claws, or other shellfish for a complete seafood display.
5. Green Bean Casserole with French Fried Onions
It wasn't Christmas without the crunch.
Green Bean Casserole was the side dish that showed up to every holiday dinner in the '80s — and for good reason. It was creamy, crunchy, and required exactly three ingredients if you didn't count salt and pepper.
Here's the formula. two cans of green beans, drained. One can of Campbell's Cream of Mushroom soup, stirred until smooth. A splash of milk to loosen it up. Mix it all together, pour it into a casserole dish, and bake until bubbling.
But the real magic? Those French's French Fried Onions on top. Crispy, salty, golden little rings that turned a humble vegetable into something you'd actually fight over at the table.
Some moms added soy sauce or garlic powder. Others threw in water chestnuts for extra crunch. But the core stayed the same. creamy, savory, and topped with that addictive onion crown.
It came out of the oven steaming, with the onions still crackling. And every spoonful was comfort, nostalgia, and the taste of home all mixed into one.
Green bean casserole hasn't gone anywhere. But in the '80s? It was everywhere.
Yield: Serves 8-10 people
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Casserole:
2 lbs fresh green beans, trimmed and cut into 2-inch pieces (or 2 cans 14.5 oz each cut green beans, drained)
2 cans (10.5 oz each) condensed cream of mushroom soup
1 cup whole milk
2 tsp soy sauce
1 tsp garlic powder
½ tsp black pepper
¼ tsp salt
1 can (6 oz) French fried onions (divided, about 2⅔ cups total)
1 cup sharp cheddar cheese, shredded (optional)
For Blanching Fresh Green Beans:
8 cups water
2 tbsp salt
Ice bath (bowl filled with ice water)
Instructions
Preheat oven: Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
Prepare fresh green beans (if using): Bring salted water to a boil in a large pot. Add green beans and blanch for 4-5 minutes until bright green and crisp-tender. Immediately transfer to ice bath to stop cooking. Drain thoroughly and pat dry. If using canned beans, skip this step.
Make the sauce: In a large mixing bowl, combine cream of mushroom soup, milk, soy sauce, garlic powder, black pepper, and salt. Whisk until smooth and well combined.
Combine ingredients: Add the green beans and half of the French fried onions (about 1⅓ cups) to the soup mixture. Stir until beans are evenly coated. If using cheese, fold in ¾ cup at this stage.
Transfer to baking dish: Pour the green bean mixture into the prepared baking dish, spreading it evenly. Smooth the top with a spatula.
First bake: Bake uncovered for 25 minutes until the mixture is hot and bubbling around the edges.
Add topping: Remove from oven and evenly sprinkle the remaining French fried onions (about 1⅓ cups) over the top. If using cheese, sprinkle remaining ¼ cup over the onions.
Final bake: Return to oven and bake for an additional 8-10 minutes until the onions are golden brown and crispy.
Rest and serve: Let stand for 5 minutes before serving to allow the sauce to thicken slightly.
Tips & Variations
For a from-scratch version, make homemade cream of mushroom soup by sautéing 8 oz sliced mushrooms in butter, adding flour to make a roux, then whisking in chicken broth and cream until thickened.
Add 8 oz sliced fresh mushrooms sautéed in butter to the green bean mixture for extra mushroom flavor and texture.
Substitute cream of chicken or cream of celery soup for a different flavor profile.
For extra crunch, toss the French fried onions with 2 tablespoons melted butter and ¼ cup panko breadcrumbs before topping.
Make it ahead: Assemble the casserole (without the onion topping) up to 24 hours in advance, cover, and refrigerate. Add 10 minutes to baking time if starting from cold.
For a lighter version, use low-fat soup and substitute Greek yogurt for half the milk.
Add crispy bacon bits along with the green beans for a smoky twist.
Serving Suggestions
An iconic American holiday side dish, essential for Thanksgiving and Christmas dinner tables since the 1950s. This classic comfort food pairs perfectly with roasted turkey, glazed ham, prime rib, or meatloaf. Serve alongside mashed potatoes, stuffing, cranberry sauce, and dinner rolls for a traditional holiday feast. The creamy, savory casserole with its crispy onion topping provides the perfect textural contrast to tender meats. Leftovers reheat beautifully in the oven at 350°F until warmed through.
✨ Why These Recipes Matter
Each of these dishes carries a story — of the times, the people, the memories and the places that shaped them. They remind us that American cooking grew from everyday life — from resourcefulness, community, roots and tradition, wherever it may have originated from. When we make these recipes today, we’re not just revisiting old flavors — we’re keeping history alive, one meal at a time.
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With love,
The America We Remember Team
