Monday, December 19, 2016

My Holiday Menu

I love holiday baking.  Here is what we are eating this season.

Christmas Eve:

Every Christmas Eve we have a "Shepherd's dinner" which means we mind of eat what we think they would have eaten when the angel came.  We fudge this a little bit but mostly its things like: nuts, dried fruit, grape juice, dried meats, breads, crackers, and cheese.  We also dress up like shepherds.

My favorite thing is to melt Fontina, olive oil, and rosemary in the oven and eat it with good bread.  

Usually we end with fudge.  Here is my favorite recipe:

Its tastes just like my mom's fudge but it never fails to turn out.

Christmas Morning:
We have really good chocolate milk and cinnamon rolls.  I make these the week before and freeze them so I don't have to bake any more than I have to on Christmas.

Christmas Dinner:

I would have ham, but my husband hates it so we have Thanksgiving dinner all over again with a few additions.

Turkey (with Alton Brown's brine)

Holiday Sweet Potatoes

3 cups cooked and mashed sweet potatoes
1 cup sugar
2 eggs, beaten
¼ cup milk
½ cup shredded coconut
1 tsp. salt
1 tsp. vanilla
½ cup margarine, melted

1 cup brown sugar
¼ cup margarine, melted
1 cup chopped pecans or walnuts

Preheat oven to 350.
Mix sweet potatoes, sugar, eggs, milk, coconut, salt, vanilla, and margarine.  Pour into greased 2 quart casserole dish.  Bake for 20 minutes.  Combine brown sugar, pecans, and margarine to make topping.  Sprinkle on sweet potato dish.  Bake for another 20 minutes until brown.

Serves 8

Mashed Potatoes and gravy


Raspberry Salad

1 small pkg. Raspberry jello
3 oz. Cream cheese

          Dissolve jello in 1 c. hot water.  Combine cream cheese and dissolved jello in blender until smooth.  Add ½ c. cold water.  Let set up in refrigerator for about one hour.

Then add:
1 pkg. Thawed raspberries
1 pkg. Dream whip (whipped)

          Refrigerate until firm.

For dessert this year we are having a Raspberry Chocolate Piecaken.

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