(For recipes, scroll down the page)

When their only daughter Blair leaves the family nest to serve a stint with the Peace Corps in Peru, Luther & Nora Krank (Tim Allen & Jamie Lee Curtis) face the prospect of a very lonely holiday. So they decide to book an island cruise to beat the yuletide blues and just skip the holidays.


But their decision to boycott tradition has the whole neighborhood aghast, especially local busybody Vic Frohmeyer (Dan Aykroyd). The Kranks are skipping Christmas? Unimaginable. Unthinkable. Unbearable. To make matters worse, Luther refuses to put his illuminated Frosty the Snowman on his rooftop. Every house has a Frosty on its rooftop at Christmas. Hemlock Street is famous for it.

Then, without warning, Luther & Nora get a phone call from Blair. She’s coming home for Christmas after all, returning to Chicago with her new fiancée. The Kranks have just twelve hours to perform a miracle and pull themselves and their neighbors back in the Christmas spirit and throw the best celebration ever!

With fast-paced energy and support from Dan Aykroyd, Cheech Marin, Jake Busey and M. Emmet Walsh, this hilarious adaptation of John Grisham's best-selling novel, "Skipping Christmas" became "an instant family classic!"


The following recipes were inspired by the film Christmas With the Kranks. Don't forget to serve them with your Hickory Honey Ham!!!

Cornbread Stuffing

2 (10 oz.) packages corn break mix
1/2 cup celery, chopped
1 medium onion, minced
1/2 cup butter
2 egg yolks
1 can of chicken stock
salt and pepper

Prepare corn bread, following label directions, or use your own favorite recipe. Cool. Crumble enough to make 7 cups and transfer to a large mixing bowl.

Saute celery and onion in butter in a large skillet until soft. Spoon vegetables and butter over corn bread crumbs.

Candied Yams

6-8 medium sweet potatoes or 1 lg. can of yams
3 T. brown sugar
1 orange (just the juice)
1 bag marshmallow
1/2 c. chopped nuts

Mash sweet potatoes/yams. Add the brown sugar and the juice from 1 orange. Add nuts; mix well. Cover the mixture with marshmallows. Bake until marshmallows are brown at 325 degrees.

Holiday Egg Nog

6 eggs 6 tablespoons sugar
1 pint whipping cream, whipped
1 cup whisky (optional)
1 teaspoon vanilla extract

Separate eggs. Beat whites stiff. In another bowl beat yolks and add sugar, vanilla extract and whiskey (optional). Gently fold in whites and cream.

Caramel Cream Pie

1 (9-inch) graham cracker crust
2 (14 oz) cans sweetened condensed milk
1 (7 oz) jar marshmallow cream
1 (8 oz) container whipped topping

Place the cans of sweetened condensed milk (labels off, unopened) in a large pot; bring to a boil, then lower the heat and simmer for 3 hours, making sure the water stays above the cans. Let cool 1 hour.

CAREFULLY open the cans and scoop contents into large bowl. Fold in the marshmallow cream. Pour into pie shell. Chill in refrigerator for several hours or overnight.

Serve topped with whipped topping. When cooked that long, the sweetened condensed milk turns into caramel. Very yummy and so easy!

Pistachio Bark

12 (1 oz) squares semisweet chocolate
OR white chocolate (Nora Krank's choice!)
1 c. pistachio nuts, shelled and toasted

Microwave the chocolate in a microwavable bowl on high for 2 minutes, stirring after 1 minute. Stir until completely melted. Stir the nuts into the chocolate. Spoon the chocolate and nut mixture onto a waxed paper-lined baking sheet. Refrigerate for 1 hour until firm. Break into bite-size pieces about an inch in size.