Spicy Cranberry Cream Cheese Dip

Pinned via Pinterest, and thoroughly enjoyed as a Christmas Dinner appetizer, this dip is delish.

In fact, my husband and I loved it so much, I came home from my sister's and made it again.

Tart, sweet and spicy, all rolled into one and spread on top of silky, smooth cream cheese. This dip is pure heaven. This will be appearing on Superbowl Sunday, no doubt about it.

Serve with ritz crackers, wheat thins or tortilla chips.

Spicy Cranberry Cream Cheese Dip

1 12 oz package fresh cranberries
1/4 C green onion, chopped
1/4 C cilantro, chopped
1 small jalapeno pepper
1 1/4 C sugar
1/4 t cumin
2 T lemon juice
dash salt
2 8 oz packages cream cheese

1. Put your cranberries in a food processor. You could also, just chop them up.
2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds now. Throw on a pair of rubber gloves or something, please. The seeds are the hot part of the pepper. If you don't like a lot of heat on the old pallet, just leave the jalapeno out.
3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.
4. When you are ready to serve, place your cream cheese bricks on a plate.
5. Spread the cream cheese out as evenly as you can.
6. Pour your cranberry mixture over the cream cheese.
7. Spread it all around.
8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

Recipe Source: Jamie Cooks It Up!  via Pinterest

Posted by: Sallie and Julia

Cookie Dough Truffles

One bite desserts are another of my  favorites for casual get togethers and taking to friends and neighbors. Just reading the name I knew they'd be good. Cookie dough. Yum. Truffles.Delish .Mix em together and wow!

A creamy cookie dough like center, studded with mini chocolate chips and crunchy pecans then wrapped in a heavenly coating of chocolate. Let me tell ya, these babies didn't last long!!

Cookie Dough Truffles
Paula Deen

Ingredients

• 1/2 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup semisweet mini chocolate morsels
• 1 cup finely chopped pecans
• 1 1/2 pounds chocolate bark candy coating, melted

Directions

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

Posted by: Sallie

Easter Goodies, and Brunch and Dinner oh my!

I love this time of year, but come to think of it, if it relates to cooking I love pretty much anytime of year. Hearty, comforting food for winter (and of course lots of goodies), fresh, brightly colored food during spring  and tasty grilled anything in summer, and don't forget all the delicious fruits of the harvest-- apples, pumpkin, cinnamon for fall. Yum.

I'm hosting Easter this year and can't wait. I love seeing all the girls in their pretty dresses, watching my kids hunt for eggs, and enjoying the one time of year in St. George that you can usually go outside without melting!

Here's what's on our Menu:


Brunch

I'm keeping it simple this year (gotta get to church and with 3 little girls hair to do plus my own, you get the picture.)

Quiche Lorraine

Cinnamon Coffee Cake Muffins

an adaptation of this salad-  I using strawberries, kiwis, canteloupe and grapes. Maybe some pineapple too.

Juice


Next comes..........................

The treats. I mean we need something to tide us over until dinner. Right?

Peanut Butter Eggs-these will go perfectly in the kids baskets.

Sugar Cookies in Easter shapes and colors

and last but not least.......

Dinner

Deviled Eggs (and it's a good thing. I think my kids have been asking me to make them repeatedly since last Easter.)

Cheesy Roasted red pepper dip with bread and crackers

Maple Glazed Ham

Funeral Potatoes

Green Salad

Asparagus in some form

Crescent Rolls

Carrot Cake

Either this key lime pie

and something lemon for sure.

Happy Easter from My Sister's Kitchen

Posted by : Sallie

White Cranberry Cashew Truffles

"Buttery cashews, jewel toned cranberries, and lavish white chocolate combine to make this dreamy candy that's an ideal holiday gift." I couldn't have said it better myself.

These caught my eye because they were something different and even though I'm all about tradition during the holidays, I love trying new things as well.

They were one of my favorites out of the three treats we made for our treat bags. Creamy, crunchy and a slightly tart from the cranberries. 

White Cranberry Cashew Truffles
Better Homes and Gardens

Ingredients


1 cup lightly salted roasted cashews

1/2 cup dried cranberries

12 ounces white baking chocolate, chopped

1/2 cup whipping cream

1 tablespoon butter

2 tablespoons brandy or orange juice

12 ounces white baking chocolate, chopped (or almond bark)

2 tablespoons shortening

Flaked coconut and/or snipped dried cranberries (optional)

Directions

1. For filling: In a food processor, combine cashews and the 1/2 cup dried cranberries. Cover and process until finely chopped. Transfer to a medium bowl; set aside. Place 12 ounces white chocolate in the food processor. Cover and process until finely chopped. In a small saucepan, combine whipping cream and butter. Cook and stir over medium-low heat until hot but not boiling. Remove from heat.

2. With the food processor running, carefully pour hot cream mixture through feed tube into finely chopped white chocolate. Process until smooth, stopping to scrape side of bowl if necessary. Add white chocolate mixture to cranberry mixture. Add brandy; mix well. Cover and chill about 3 hours or until firm. Shape filling into 3/4-inch balls; freeze for 15 minutes.

3. Meanwhile, for coating: In a 4-cup glass measuring cup, combine 12 ounces white chocolate and the shortening. Pour very warm tap water (100 degrees F to 110 degrees F) into a large glass bowl to a depth of 2 inches. Place measuring cup containing white chocolate in large bowl. (Water should cover bottom half of measuring cup.) Stir white chocolate constantly with a rubber spatula until melted. (This takes about 20 minutes; don't rush. If water cools, remove measuring cup. Replace cool water with very warm water; return measuring cup to bowl of water.)

4. Line a baking sheet with waxed paper. Using a fork, dip frozen balls of filling into coating, allowing excess coating to drip back into measuring cup.

5. If desired, sprinkle tops of truffles with coconut and/or snipped dried cranberries. Chill about 10 minutes or until coating is set. Store, tightly covered, in the refrigerator or freezer. Let stand at room temperature for 30 minutes before serving. Makes about 60 truffles.

*Cook's note-- if you're making these in mass quantities, you might want to go with the almond bark. My sister and I found that the white chocolate tended to get too hard and then wasn't so pretty looking anymore.*
Posted by: Sallie

The Moistest Turkey EVER!

In the rush of everything Christmas related, I almost forgot to post this amazing turkey we had for Thanksgiving.

My sister found the recipe via Food Network which claimed it's the top rated turkey on their site. I'd have to agree.

The turkey is brined in some deliciously different spices and then before cooking, stuffed with aromatics. It made for the moistest turkey we'd ever eaten. Really, throughout the whole dinner that is what everyone talked about was the turkey. This will now be our go to recipe for Thanksgiving (and Christmas) dinner.

Alton Brown's Roast Turkey
Food Network

*This turkey will need to be started 2-3 days before serving*

1 (14 to 16 pound) frozen young turkey



For the brine:

1 cup kosher salt

1/2 cup light brown sugar

1 gallon vegetable stock

1 tablespoon black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 teaspoons chopped candied ginger

1 gallon heavily iced water



For the aromatics:

1 red apple, sliced

1/2 onion, sliced

1 cinnamon stick

1 cup water

4 sprigs rosemary

6 leaves sage

Canola oil

Directions
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.


Posted by: Sallie

Delicious Sugar Cookies

 

My family loves sugar cookies. We have a favorite recipe found here. My husband thinks it is a crime to even look at another recipe. Me, I'm the traitor. What can I say? Sometimes change is good. In this case, very good.

This recipe for sugar cookies is absolutely divine! Like I think I was actually moaning while I took a bite of one. (Good thing I was alone!) I loved the hint of lemon and the sweet buttery flavor. Even though they are cooked at a high temperature they keep their shape fabulously and are super soft, melt in your mouth, delicious!

Delicious Sugar Cookies
Good Things Catered and My Kitchen Cafe
Makes 2-3 dozen sugar cookies (about 2-3 inch size)

1 1/2 cups (3 sticks) butter, softened to cool room temperature

1 1/2 cups granulated sugar

1/2 cup powdered sugar

4 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

1 tablespoon lemon zest (from about 1 lemon)

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt



Preheat oven to 400 degrees.



In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won’t appear browned on top (or on bottom) when they are done baking so don’t let them over bake! I find 7 1/2 minutes is about perfect but if they are even lightly browned on bottom,  decrease the time by 30 seconds. This way they literally melt in my mouth.

Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. You can also  freeze 1/2 of the sugar cookie dough when you don’t have time or don’t want to roll it out and cut shapes. Wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. Take it out the night before you want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before you want to use it,  let it sit on the counter to soften a bit and then  roll it out and cut out the cookies.

Whipped Cream Cheese Frosting

*Note: the key to success here is using really soft cream cheese and beating it with the powdered sugar until no lumps remain.


*Makes about 4 cups of frosting

1 (8 oz.) block cream cheese, softened

1 1/2 cups powdered sugar

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1 1/2 cups heavy whipping cream



In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla. Mix until very smooth and light and no lumps remain. In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth. Store in the refrigerator for up to one week.



Posted by: Sallie

Brussel Sprouts Gratin With Caramelized Onions

When planning our Christmas Dinner, my sister and I both admitted we'd never tried brussels sprouts. They are infamous for being a nasty vegetable that no one wants to eat. We headed straight to Williams Sonoma's website and found this Brussels Sprout Gratin. It was delicious! The brussels sprouts reminded me of broccoli. Maybe it was all the delicious cream, butter and cheese, but I am now a fan of brussels sprouts.

Brussels Sprouts Gratin with Caramelized Onions

Williams Sonoma

Ingredients:
For the topping:
3 cups coarse fresh bread crumbs
3 Tbs. unsalted butter, melted
1 1/2 tsp. lemon zest
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 Tbs. minced fresh flat-leaf parsley
For the gratin:
1 Tbs. unsalted butter
Kosher salt, to taste, plus 2 tsp.
2 lb. brussels sprouts, trimmed and halved lengthwise
2 Tbs. all-purpose flour
8 oz. Gruyère cheese, grated
1/2 oz. Parmigiano-Reggiano cheese, grated
1 tsp. lemon zest
3/4 tsp. freshly ground pepper
1 cup heavy cream
1 jar (8 oz.) caramelized shallots, liquid strained off
Directions:
Preheat an oven to 375°F. To make the topping, in a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside. To make the gratin, grease a 12-inch ovenproof nonstick fry pan with the butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels. In a bowl, stir together the flour, Gruyère, Parmigiano-Reggiano, lemon zest, the 2 tsp. salt and the pepper. Stir in the cream, then the brussels sprouts and caramelized shallots. Transfer the mixture to the prepared fry pan and smooth the top. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.

Posted by: Sallie & Julia

Christmas Jello Salad

This is a fun and festive recipe given to me by my good friend Robyn. (Also the photographer for our family pictures). It's the perfect addition to your Christmas table with its layers of red, white and green. Don't be grossed out by the miracle whip. It adds creaminess but no taste. Everyone loved it and it's now a Christmas Eve tradition


Christmas Jello Salad
Robyn Lamoreaux

2 small or 1 large package lime jello

1 small package lemon jello

1/2 package mini marshamallows

1 large can crushed pineapple (drained, but save the juice)

1 cup whipped cream

1 large package red jello

8 oz. package cream cheese, softened

3/4 cup miracle whip

Make lime jello according to package directions. Put in 9 x 13 pan. Let set. Mix lemon jello with 1 cup hot water and mini marshmallows. Let cool. Add 1 cup of the pineapple juice, cream cheese, miracle whip, 1 cup of the crushed pineapple and the whipped cream. Pour on top of green layer and let set. Make red jello according to package directions. Pour carefully on top of yellow layer. Let set completely.


Posted by: Sallie

Pomegranate Cheesecake

This was the hit of Christmas dessert. I served this for Christmas Eve and Christmas Day and everyone loved it. My husband demanded it be made every Christmas. A new family favorite.

Pomegranate Cheesecake

Better Homes and Gardens and My Kitchen Cafe

Crust:

1/2 cup butter, softened

1/4 cup packed brown sugar

1 egg

1 1/4 cups all purpose flour

Filling:

4 8-oz. packages cream cheese, softened

1 1/4 cups granulated sugar

1/4 cup all purpose flour

3 eggs

1 tablespoon vanilla

1/2 cup sour cream (can use reduced fat)

1 teaspoon finely shredded lemon peel

3/4 cup pomegranate seeds

Topping:

1 1/2 cups sour cream (again, reduced fat will work)

1/4 cup sugar

1 teaspoon vanilla

Pomegranate Glaze:

1-16-ounce bottle pomegranate juice (usually found in the refrigerated section of juices)

1/4 cup brown sugar

1 1/2 tablespoons cornstarch

1/2 cup pomegranate seeds

For the crust: preheat oven to 350 degrees. In a mixing bowl beat butter on medium high speed for 30 seconds. Add brown sugar. Beat until combined. Add egg; beat well. Beat in flour until combined. Divide dough in half. Cover one portion and set it aside.Remove the sides from a 10-inch springform pan and set aside. Spread first portion of dough on just the bottom of ungreased springform pan base, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto the sides of the sprinform pan to a height of 1-3/4 inches, using a thin metal spatula, like an offset spatula, to spread dough.For the filling: reduce oven temperature to 325 degrees. In an extra-large mixing bowl beat cream cheese and sugar until fluffy. Beat in the flour on low speed until smooth. Add eggs and vanilla all at once, beating on low speed just until combined. Mix in sour cream and lemon peel. Then, using a wooden spoon or a spatula, gently fold in pomegranate seeds (if you use the electric mixer for this part, the seeds will burst and stain the filling with the juice - and it won't look as pretty).Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven. (It doesn't matter if the cheesecake cracks on top since it will have a sour cream topping.)For the topping: stir together sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake, spreading gently to the edges. Return to oven; bake for 10 minutes. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.For pomegranate glaze: in a medium saucepan bring pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (12 to 15 minutes). In a separate bowl, stir together brown sugar and cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.When ready to serve, remove cheesecake and pomegranate glaze from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce. Makes 16 servings.

Posted by: Sallie

Eggnog Punch

This was a fun drink I served for Christmas Eve. Unfortuantely it was all gone before I had a chance to taste it. It must be great!



Eggnog Punch
Recipe Girl

1 gallon vanilla ice cream

½ gallon eggnog

1 tsp ground nutmeg

½ tsp ground cinnamon

16 oz frozen whipped topping, thawed

1. Scoop ice cream into a punch bowl. Pour eggnog over ice cream; sprinkle with nutmeg and cinnamon; stir in whipped topping.
2. Serve immediately. Stir as needed.
Yield: 1 1/2 gallons



Posted by: Sallie

Winter Spinach Salad

This was the delicious salad I served for Christmas Eve. Very festive with the maple flavoring and the green spinach and dried cranberries. I added some crumbled bacon to mine. Delish!

Winter Spinach Salad
slightly adapted from Leigh Anne

1 bunch baby spinach
1/2 C dried cherries or craisins
5 slices bacon, cooked and crumbled

3 green onions, sliced
1 green apple, cored and thinly sliced
1/2 C seedless red grapes, cut in half
1/4 C sugared pecans
1/2 C crumbled Gorgonzola cheese

Cook and prepare bacon. Combine spinach, cherries, green onions, apple slices, grapes and pecans. Add dressing and toss. Garnish with Gorgonzola cheese and bacon.

Maple Syrup Dressing
1/2 C olive oil
1/4 C cider vinegar
2 Tbsp shallots minced
2 Tbsp fresh lemon juice
2 Tbsp maple syrup
1/4 tsp salt
1/4 tsp pepper

Combine all ingredients in a jar and shake until evenly combined.

Posted by: Sallie

Hot Chocolate

This was so easy and yummy, the whole family LOVED it!

Hot Chocolate

Leigh Anne

Nestle's Hot Cocoa Mix

Whole Milk

Vanilla

Whipped Cream

optional garnishes: mini chocolate chips, toffee chips, cocoa powder, candy canes, etc.

Make hot chocolate according to package directions (amount will depend on how many servings you want) using whole milk. To one gallon of cocoa, add 2 tsp. vanilla. Top with whipped cream and desired garnishes.

Posted by: Sallie

Honey Fruit Salad

I always like to have some form of fruit for breakfast and this was perfect. Simple, beautiful and delicious. They honey and lemon juice brought out the flavor of the fruit and my whole family loved it. This will now be a delicious addition to my traditional Christmas Breakfast.

Honey Fruit Salad
from allrecipes and Leigh Anne

2 medium firm bananas, sliced
2 C fresh blueberries
2 C fresh raspberries
2 C fresh strawberries, sliced
5 Tbsp honey
1 tsp fresh lemon juice
3/4 tsp poppy seeds

Combine fruit in a large bowl. In a small bowl combine the honey, lemon juice and poppy seeds. Pour over fruit and toss to coat.

Posted by: Sallie

French Toast Casserole

After having this again for Christmas Breakfast I think I can safely claim that for now this is my ultimate favorite breakfast. I don't know how to describe it except sweet, buttery, caramely, and nutty. It's to die for! One note, every time I have made this, it has needed to bake for longer than the recipe calls for. Just lift a top piece of the french toast and look underneath to make sure the bottom layer is done and not soggy.

French Toast Casserole

Paula Deen

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup (I always use this buttermilk syrup instead)

Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Posted by: Sallie

Christmas Meals

I know this is a little late for this year but I just couldn't resist posting some of the delicious food we had for Christmas.

Lets start with breakfast. After all the trying and testing, my husband said, let's just have the usual. As soon as I tasted it Christmas morning I decided right then and there, this is my tried and true, go to, never changing Christmas Breakfast. It was so delicious! I did try Paula Deen's recipe for the French Toast Casserole (I usually do this) and it was fabulous. Pretty much the same as I what I usually make. Without comparing them side by side I couldn't choose a favorite. The hashbrown omlet is always so yummy, my favorite part has got to be the cheese! We had a few new additions this year, both from Leigh Anne. A delicious fruit salad and some super easy, super delicious hot cocoa!

Christmas Breakfast

French Toast Casserole

Hashbrown Omlet

Honey Fruit Salad

Hot Chocolate

Onto the main meal. My sister hosted Christmas at her house this year.The meal was delicious. This is what we ate.

Cornish Game Hens

Mushroom and Sausage Stuffing

Aunt Jane's Mashed Potatoes

Brussells Sprout Gratin

Sweet Potato Bake

Decadent Peanut Butter Pie

Red Velvet Bread Pudding (My sister and I both agreed this would be even better with some mini chocolate chips mixed in)

Hot Chocolate Bar

Christmas Eve was nice. I had my husbands family over and since I had to prepare food for Christmas Dinner the next day to take to my sister's I wanted something simple. I was able to make most of the dishes,the day before. The stew was prepared in the morning, that way when dinner time rolled around I had the oven free for a few delicious appetizers and had time to make the salad.

Eggnog Punch

Beef Stew

Lion House Rolls

Winter Spinach Salad

Christmas Jello

Glazed Chocolate Cream Roll

Pomegranate Cheesecake

Posted by: Sallie

New Year's Brunch- Lodge Style

I hope everyone had as great a Christmas as we did. It was so fun to see family, eat good food, and just have fun! Here is the delicious brunch recipe we promised. I think breakfast is my favorite meal of the day. I just love all the different flavors and varieties and especially the sweet treats. We always have a family brunch on New Year's and watch the Rose Parade. I got this fabulous brunch menu last year from Better Homes and Gardens. The French Toast is so yummy with the crunch from the granola and the creamy cinnamon yogurt sauce. The Beef Hash is especially great for the men who want something filling and hearty. I love all the flavors from the orange and lime juices combined with the spice of the peppers! The warm citrus fruit is a great contrast with the tart fruit and sweet sugar and unique because you serve it warm. And last but not least, some delicious hot chocolate with toffee on top. I like to add a little vanill to mine. Save room because this is one delicious and hearty meal.

Granola Topped French Toast

Beef Hash with a Spicy Kick

Warm Citrus Fruit with Brown Sugar

Timberline (or other) hot chocolate

Granola Topped French Toast
Better Homes and Gardens

3 eggs, lightly beaten
3/4 cup milk
1 tablespoon granulated sugar
1 tablespoon finely shredded orange peel
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
12 1/2-inch thick bias-slices baguette-style French bread
2 tablespoons butter
1 cup granola, coarsely crushed
1 recipe Cinnamon-Yogurt Sauce (see recipe below)
Maple syrup (optional)
Sifted powdered sugar (optional)

Directions
1. In a shallow bowl beat together eggs, milk, granulated sugar, 1-1/2 teaspoons of the orange peel, vanilla, and cinnamon with a whisk. Dip bread slices into egg mixture, coating both sides.
2. In a skillet or on a griddle melt 1 tablespoon of the butter over medium heat; add half of the bread slices. Sprinkle some of the granola on top of each slice of bread in the skillet, pressing in gently with spatula so granola sticks.Flip each slice, pressing lightly with the spatula. Cook for 2 minutes more or until golden brown. When removing from pan, flip each slice so granola side is on top.
3. Repeat with remaining butter, bread slices, and granola. Serve with Cinnamon-Yogurt Sauce, remaining orange peel, and syrup. Sprinkle with powdered sugar. Makes 4 servings.

Cinnamon Yogurt Sauce

In a bowl combine one 8-ounce container plain low-fat yogurt, 1 tablespoon honey, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon vanilla. Makes 3/4 cup.

Beef Hash with a Spicy Kick

Better Homes and Gardens

*Plan ahead. Needs to marinate for 30 minutes*

1/2 cup orange juice
2 tablespoons lime juice
1 tablespoon adobo sauce (from chipotle peppers)
1-1/4 pounds beef sirloin or top loin steak, finely chopped
2 large onions, diced (2 cups)
2 tablespoons minced garlic or bottled minced garlic
1 tablespoon chili powder
1 tablespoon cooking oil
1-1/2 pound Yukon Gold potatoes or red skinned potatoes, cooked* and diced
1 tablespoon chopped chipotle peppers in adobo sauce
2 Roma tomatoes, seeded and chopped
1/4 cup snipped fresh cilantro
Salt and ground black pepper
Fried eggs (optional)
Fresh cilantro sprig (optional)
Directions
1. In a large plastic bag set in a bowl, combine orange juice, lime juice, and adobo sauce. Add meat, turning to coat. Close bag. Marinate in refrigerator for 30 minutes. Drain and discard marinade. Pat meat dry with clean white paper towels. (Removing as much moisture as possible from the meat makes for a crispy hash.)
2. In a 12-inch heavy skillet cook the onion, garlic, and chili powder in hot oil over medium heat for 5 minutes or until onion is tender. Add meat to skillet; cook and stir about 2 minutes or until meat is browned. Stir in potatoes and chipotle peppers. Spread in an even layer in the skillet. Cook for 8 minutes more or until potatoes are golden brown, turning occasionally. Stir in tomatoes and snipped cilantro. Season with salt and pepper. Serve with fried eggs and fresh cilantro. Makes 6 servings.
*To Cook Potatoes: Remove eyes from potatoes. Cut potatoes into quarters. Cook, covered, in enough boiling lightly salted water to cover for 20 to 25 minutes or until tender. Drain.

Warm Citrus Fruit With Brown Sugar

Better Homes and Gardens

2 medium red grapefruit, peeled and sectioned, or 1-1/2 cups refrigerated grapefruit sections, drained
2 medium oranges, peeled and sectioned
1 cup fresh pineapple chunks or one 8-ounce can pineapple chunks, drained
1/4 cup packed brown sugar
2 tablespoons butter, softened

Directions
1. In a medium bowl combine grapefruit, oranges, and pineapple. Transfer to four individual broiler-safe au gratin dishes or a 1-quart broiler-safe au gratin dish or casserole.
2. In a small bowl stir together brown sugar and butter until well mixed; sprinkle on fruit. Broil about 4 inches from the heat for 5 to 6 minutes until sugar is bubbly. Makes 4 servings.

Timberline Hot Chocolate

Sligtly adapted from Better Homes and Gardens
4 cups milk
1/2 cup water
1/2 cup sugar
8 ounces bittersweet or semisweet chocolate, coarsely chopped
1/4-1/2 teaspoon vanilla to taste

1 recipe Schlag (see recipe below) (optional)
English toffee, crushed (optional)
Unsweetened cocoa powder (optional)

Directions
1. In a saucepan combine milk, water, and sugar. Stir over medium heat until mixture just comes to boiling. Remove from heat. Stir in chocolate. Beat with an immersion blender, rotary mixer, or whisk until chocolate is melted and mixture is frothy. Add vanilla.
2. To serve, pour hot chocolate into cups. If desired, top with Schlag, crushed English toffee, and cocoa powder. Makes 4 to 6 servings.
Schlag: In a mixing bowl combine 1 cup whipping cream, 2 tablespoons sugar, and 2 teaspoons vanilla extract. Beat until soft peaks form (tips curl).

Posted by: Sallie & Julia

Holiday Morning Buns

I found this great KAF (King Arthur Flour) recipe via Melanie's blog. We actually had them for our Easter Brunch and they were delicious. Think cinnamon sugar topped biscuit. Really good, light and fluffy, slightly sweet biscuit. If you're looking for something that takes no effort except preheating the oven Christmas morning , this would be a great choice. The other thing I love about these is they are not too sweet. Perfect for Christmas morning when your little munchkins are probably already on sugar overload. One other thing I must mention--these can also be made well in advance and frozen, taking a little more stress out of your busy Christmas week.

Holiday Morning Buns

King Arthur Flour

3 1/2 cups (14 3/4 ounces) all-purpose Flour + 1/2 cup (2 1/4 ounces) cornstarch

1 tablespoon baking powder

1 1/4 teaspoons salt

2 tablespoons (7/8 ounce) sugar

2 to 2 1/4 cups heavy cream

Coating

7 tablespoons butter, melted, OR 2 5/8 ounces milk

Cinnamon and sugar for rolling (I just mixed my own together)

Lightly grease a 9" x 13" pan, line with parchment, and grease the parchment. Parchment isn't absolutely necessary, but it makes it easier to get the bubbly, sugary buns out of the pan once they're baked.Whisk together the flour, baking powder, salt, and sugar. Add 2 cups of the cream all at once, then toss and stir the mixture till the dough comes together. If necessary, add additional cream to make the dough cohesive. Gather the dough in your hands and knead it a few times to make sure there are no dry spots.Place the cinnamon sugar in a small, shallow bowl or pan; or in a plastic zip-top bag. Break off pieces of dough about the size of a ping pong ball, or about 1 1/8 ounces. Dip each piece in melted butter or milk, then roll or shake in the cinnamon-sugar to coat. Place the cinnamon-coated dough balls into the pan of your choice in a single layer; they'll be touching one another, which is just fine.Cover the pan with plastic, and place in the freezer overnight, or for up to a week or so. If freezing longer than overnight wrap the entire pan in plastic wrap, then in foil. Next day, remove the pan from the freezer, and let the buns rest at room temperature while you preheat your oven to 350°F. The buns don't need to thaw.If you're baking the buns immediately (not frozen), bake them for 45 to 50 minutes, till the buns in the center are cooked through. You can asses this by taking a toothpick and actually digging into the center bun to take a look; it should look totally baked, not doughy. If the buns have been frozen, bake them for 65 to 70 minutes, testing for doneness as instructed above. Tent them with aluminum foil after 45 minutes of baking.Remove from the oven, and serve immediately. Dust with confectioners' sugar, if desired, right before serving.

Posted by: Sallie

Hashbrown Omlet

Lots of times around Christmas the women in our ward get together for a fun little breakfast. My friend Christy brought this a few years ago and it has been a Christmas morning staple in our house. It's got a little bit of everything, eggs, potatoes, cheese, bacon, and even onions and green peppers. You can make it on the stove top which is great if you've got something else baking in the oven or bake in a 9 x 13 pan.

Hashbrown Omlet
Christy Miller

8 slices bacon (usually I crumble this, but if I'm in a hurry I just put it on in slices)
4 cups shredded potatoes (they have these pre-made if you want to speed things up)
1/2 cup chopped onion
1/2 cup chopped green pepper

8 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper

8 slices of American Cheese

Cook bacon in a 10-12 in. skillet. Leave in drippings. Remove bacon and crumble. Mix next three ingredients and put into skillet with drippings. Cook over low heat until underside is brown. Blend eggs, milk, salt and pepper. Pour over potatoes. Top with cheese and bacon. Cook over low heat 10 minutes or until done. If you prefer to bake-350 degree oven. I would guess about 25-35 minutes. Just cook until eggs are set to your liking.

Note- I usually cook mine in a skillet that has a lid. That way if you are having trouble getting the top to set, you can just put the lid on for a few minutes. It also speeds up the cheese melting.

Posted by: Sallie

Christmas Breakfast ---Sour Cream Coffee Cake with Buttery Pecan Struesel

Do you have a traditional Christmas Breakfast that you serve every year? We'd love to hear your ideas and recipes. Us? We have our old favorites but are always searching for delicious new recipes to try. I have made this out of this world, amazingly delicious Caramel Pecan French Toast, two years in a row but I wanted to try out some new recipes this year. I thought it would be easier but with all these delicious choices, I still can't decide. For your convenience I have made every recipe and will tell you the pros and cons (at the bottom of the post), in my opinion, of each recipe. Let's get started.

Sour Cream Coffee Cake with Buttery Pecan Struesel

Cook's Illustrated

Streusel
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
3/4 cup granulated sugar (5 1/4 ounces)
1/2 cup packed dark brown sugar (3 1/2 ounces)
2 tablespoons ground cinnamon
2 tablespoons unsalted butter , cold, cut into 2 pieces
1 cup pecans , chopped

Cake
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 1/2-inch cubes, plus 2 tablespoons softened butter for greasing pan
4 large eggs
1 1/2 cups sour cream
1 tablespoon vanilla extract
2 1/4 cups unbleached all-purpose flour (11 1/2 ounces)
1 1/4 cups granulated sugar (8 3/4 ounces)
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon table salt
Instructions

1. For the streusel: In food processor, process flour, granulated sugar, 1/4 cup dark brown sugar, and cinnamon until combined, about 15 seconds. Transfer 1 1/4 cups of flour/sugar mixture to small bowl; stir in remaining 1/4 cup brown sugar and set aside to use for streusel filling. Add butter and pecans to mixture in food processor; pulse until nuts and butter resemble small pebbly pieces, about ten 1-second pulses. Set aside to use as streusel topping.
2. For the cake: Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 10-inch tube pan with 2 tablespoons softened butter. Whisk eggs, 1 cup sour cream, and vanilla in medium bowl until combined.
3. Combine flour, sugar, baking powder, baking soda, and salt in bowl of standing mixer; mix on low speed for 30 seconds to blend. Add butter and remaining 1/2 cup sour cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand, with few large butter pieces remaining, about 1 1/2 minutes. Increase to medium speed and beat until batter comes together, about 10 seconds; scrape down sides of bowl with rubber spatula. Lower speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds after each and scraping down sides of bowl. Increase speed to medium-high and beat until batter is light and fluffy, about 1 minute.
4. Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface. Sprinkle evenly with 3/4 cup streusel filling (without butter or nuts). Repeat with another 2 cups batter and remaining 3/4 cup streusel filling (without butter or nuts). Spread remaining batter over, then sprinkle with streusel topping (with butter and nuts).
5. Bake until cake feels firm to touch and long toothpick or skewer inserted into center comes out clean (bits of sugar from streusel may cling to tester), 50 to 60 minutes. Cool cake in pan on wire rack 30 minutes. Invert cake onto rimmed baking sheet (cake will be streusel-side down); remove tube pan, place wire rack on top of cake, and reinvert cake streusel-side up. Cool to room temperature, about 2 hours. Cut into wedges and serve. (Cake can be wrapped in foil and stored at room temperature for up to 5 days.)

For a delicious Chocolate Chip Variation:

Add: 1 cup chocolate chips

Skip Step 4 in the above recipe and follow this step instead. The rest of the recipe is the same.

4. Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface, and sprinkle 1/2 cup chocolate chips on top. Sprinkle evenly with 3/4 cup streusel filling (without butter or nuts). Repeat with another 2 cups batter, 1/2 cup chocolate chips, and remaining 3/4 cup streusel filling (without butter or nuts). Spread remaining batter over, then sprinkle with streusel topping (with butter and nuts).

Pros- In the looks department, this cake is beautiful! I love all the different layers and textures and ribbons of strusel & It's REALLY good.

Cons- This is not a quick throw together recipe. It took me a good 1-1 1/2 hours just to put this cake together, then add another hour for baking and at least 2 more for cooling. If you plan on making this for Christmas breakfast you'll either have to get up super early or make it they day before.

Posted by: Sallie

Macaroons Three Ways & Holiday Cookie Round Up

I think I might have mentioned that both Julia's husband and my husband LOVE coconut. This was one of their holiday requests. Yummy macaroons three different ways. The delicious original, chocolate, and and out of this world chocolate chunk. Crunchy, sweet and chewy. These are sure to be a hit!

And last but not least, in case you missed something in the last two weeks, here's a list of all the treats we posted in our Christmas Cookie Round Up.

White Chocolate Cherry Shortbread

Christmas Sandies
Cranberry Orange Bread
Mexican Wedding & Snowball Cookies

Orange Ginger Cookies with White Chocolate Drizzle

Classic, Chocolate Chunk and Chocolate Macaroons

Chocolate Covered Nuts

Peppermint Bark

Apricot Cherry Pie Squares

Chocolate Turtle Cookies

Fantasy Fudge

Chocolate Peppermint Cookies

Aunt Katie's Sugar Cookies

Peanut Butter & Chocolate Blossoms

Almond Roca

Homemade Peanut Butter Cups

Cranberry Bliss Bars

Classic Macaroons
Martha Stewart

Makes 20

3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt

Directions

Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days.

Chocolate Chunk Macaroons

Martha Stewart

Makes 20

3/4 cup sugar
2 1/2 cups (about 3 ounces) unsweetened shredded coconut
2 large egg whites
1/2 cup semisweet chocolate chunks
1 teaspoon pure vanilla extract
Pinch of salt
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.

Chocolate Macaroons

Martha Stewart

Makes 2 dozen
4 ounces semisweet chocolate, broken into small pieces
1/4 cup unsweetened cocoa powder, sifted
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
3 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
Directions
Heat oven to 350 degrees. Line a baking sheet with parchment paper.
Bring a small saucepan of water to a boil. Reduce heat, and allow it to simmer. Place chocolate in a small bowl, and set over saucepan. Stir until chocolate is melted, and set aside to cool.
In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons 1 inch apart.
Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let cool on baking sheet. Store in an airtight container for up to 3 days.


Posted by: Sallie & Julia

***Up next.....Christmas Breakfast Favorites and many more utterly delicious sweet and savory recipes for all your holiday entertaining!***