Here are a few of my all-time favorite Christmas (or anytime) recipes

OVERNIGHT CRÈME BRULEE FRENCH TOAST

This is always a crowd pleaser and what could be better than just popping this in the oven on Christmas morning.  No muss, no fuss!  And serve a slice of that apple sausage wreath on the side if you like!

1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (Grand Marnier®)
1/4 teaspoon salt

1.     Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.

2.   Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange  brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.

3.   Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.

4.   Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
 

Make sure to let this casserole come to room temperature or you will be finding that it needs longer oven time.  When you serve it, turn each piece upside down so you get all the luscious syrup.  A prettier presentation includes a dusting of powdered sugar.  If you like, you could also add your favorite nuts to the syrup before baking for a “praline” flavor.  Delicious and so easy!

CHRISTMAS SNOWBALLS (also known as Mexican Wedding cakes or Russian Tea Cakes)

These cookies are so yummy and buttery and perfect with coffee!  They keep extraordinarily well too. 

½ cup powdered sugar
1 cup butter, softened
2 tsps. Vanilla
2 cups all purpose flour
1 cup finely chopped pecans or walnuts
¼ tsp salt
powdered sugar for  rolling

Pre-heat oven to 325 degrees.  In a large bowl, combine ½ cup powdered sugar, butter and vanilla.  Stir in flour, nuts and salt until dough holds together.  Shape into 1-inch balls.  Place at least an inch apart on ungreased cookie sheets.  Bake for 15-20 minutes until set but not brown.  Immediately remove from cookie sheets.  Cool slightly and roll in powdered sugar.  Cool completely and reroll in powdered sugar.   Store in airtight containers.

As you carefully roll the cookies in the powdered sugar the butter in the cookie and the sugar will sort of meld together.  As you reroll more sugar will adhere making a delicious coating.  If you have access to edible white glitter, you can roll them in that at the end and make your “snowball” glisten!  No matter how you finish these cookies, the best finish is in the eating!! They also freeze very well.

APPLE SAUSAGE WREATH

How many times have you wished for make ahead recipes particularly for holiday brunches and the like?  Well, here is a delicious way to serve sausage and it can be prepared the day before and even partially cooked ahead.  Have more time to enjoy your company and family on Christmas morning and still serve something delicious!

2 lbs sausage (your favorite and perhaps even substitute ¼ lb hot for extra zip)
1 ½ cups Pepperidge Farms stuffing
2 beaten eggs
½ cup milk
¼ cup minced onion
1 cup finely grated apple

Mix all the ingredients together and shape into a wreath.  Bake at 350 degrees for 1 hour draining off the fat as it bakes.  When baked, slice and serve!

If you wish to make this ahead, prepare it the night before and bake for ½ hour at 350 degrees, again draining off excess fat.  The next morning, remove it from the refrigerator and let it come to room temp just a bit.  Put it back into a 350 degree oven and complete the baking for ½ hour, being sure to drain off that excess fat.

YUMMY PARTY CHICKEN

This is a very simple but tasty way to serve either just your family or a larger group.  And the emphasis is on EASY with quick preparation.  Serve the yummy sauce atop noodles or rice to get every last bite. 

1 Package dried beef
8 boned, skinned chicken breasts
8 slices bacon
1 can cream of mushroom soup
1 pint of sour cream

Shred the dried beef in the bottom of a baking dish.  Wrap each chicken breast in a slice of bacon and place on top of dried beef.  Mix mushroom soup and sour cream and pour over the chicken.  Bake in a slow oven, 325 degrees, for 1 ½ hours.

You certainly can “play” with this recipe.  Add mushrooms to the sauce if you like or your favorite fresh herbs.  Just use your imagination!

OVERNIGHT STICKY BUNS

These are wonderful anytime but during the busy holidays, they are especially wonderful.  You make them up in a snap the night before and in the morning put them in the oven and smell the wonderful aroma of cinnamon wafting throughout the house.  And they are ooey gooey delicious!!

Whole pecans, walnuts and/or raisins
18 frozen dinner rolls (Rhodes, Bridgeford, etc)
1 box REGULAR butterscotch pudding (NOT instant)
1/2 cup butter
1 tsp cinnamon
3/4 cup brown sugar

Butter a bundt or angel food pan; place your choice of nuts and/or raisins on the bottom.  Add 18 dinner rolls, FROZEN!  Sprinkle with dry butterscotch pudding.  Heat butter, cinnamon and brown sugar until it is a nice syrup.  Pour over rolls.  Cover with damp cloth and let sit overnight.  (NOT in the refrigerator, just on the counter.) In the morning preheat your oven to 350 degrees and bake for 30 minutes.  Let stand for 10 minutes before removing from pan.  Enjoy!!

"When removing from pan, be careful.  That ooey gooey syrup is hot.  Put a plate (or pizza pan) over the top and turn carefully to invert the bundt pan.  Then just pull apart your scrumptious sticky buns."

PINE CONE NUTSNACKER

This is a truly festive spread for crackers or your favorite bagel chips.  Shape it into one or two pine cones; press the almonds on for the brown nubby look and at the top put a nice sprig of parsley, dill or even artificial pine sprigs.  Looks beautiful and tastes delicious!!!!!

1 1/4 c whole almonds
8 oz cream cheese (softened)
1/2 c mayonnaise
5 slices bacon, crisped and crumbled
1Tbsp finely chopped green onion
1/2 tsp dill weed
1/8 tsp black pepper

"Dill weed is used so sparingly and so seldom, that you might wish to keep it in the freezer to keep its full flavor and potency."

BACON TOMATO CUPS (Makes approx 16 appetizers)

Here is a delicious recipe that will bring your company begging for more.  Don't let the amount of basil put you off.  It is an incredible addition to this recipe and you won't be disappointed!

8 slices bacon
1/2 small tomato, chopped
1/2 onion, finely finely chopped
4 oz shredded Swiss cheese (we love baby Swiss)
1/2 cup mayo
1 tsp dried basil
1 16 oz can refrigerated buttermilk biscuit dough

Lightly grease mini muffin pan.  Separate each biscuit in half or even into thirds.  (I prefer the smaller size.)  Shape each piece into a round circle and line each muffin tin.  In a skillet over medium heat, cook bacon until evenly brown and crisped.  Drain on paper towels.  Crumble the bacon into a medium sized mixing bowl and mix with tomato, onion, Swiss cheese, mayonnaise and basil.  Fill each muffin lining with the bacon mixture.  Bake in a preheated 375 degree oven for approx 10 to 12 minutes, or until golden brown.   This recipe may be made ahead and flash frozen.  Once frozen, store in Ziploc bags in the freezer.  Reheat until hot and yummy!
 

"Teflon mini muffin pans cook faster and brown more evenly."

Thank you for visiting us and remember, there are only:

days before Christmas!!