All the goodies
My love for food is deep, reasons physical and spiritual and philosophical. There's a post brewing in the back of my mind over food, and I'll get to it.
But for now, since it's Christmas and the sweets and savories and cinnamon aromas are enough to make one dehydrate from saliva production alone, thought I'd share some holiday favorites new and old.
Overnight Breakfast Casserole
serves 10-12
6 eggs, beaten
1 c. shredded cheddar cheese
1 tsp. dry mustard
1 lb. sausage, browned and drained
1 c. Bisquick
2 c. milk
1 tsp. oregano
Mix all ingredients together and pour into 9x13 dish. Cover and refrigerate overnight.
In the morning, bake at 350 for one hour. Refrigerate leftovers.
Pumpkin Bread
makes three loaves
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 c. oil
4 eggs
2 c. pumpkin
2/3 c. cold water
3 c. sugar
Preheat oven to 350. Grease and flour three loaf pans. Blend all ingredients together till combined. Disperse mixture equally between the three loaf pans.
Bake one hour or until tester comes out clean. Cool in pans five minutes, then transfer to cooling rack. Store in airtight container or wrapped tightly in plastic wrap.
Fruit Pizza
serves 12
1 roll refrigerated sugar cookie dough
8 oz. cream cheese, softened
1/3 c. sugar
1/2 tsp. vanilla
2 kiwi fruit, peeled, quartered, and sliced
1 c. quartered strawberries
1 c. blueberries
3/4 c. apple jelly
Preheat oven to 350. Line cookie sheet with parchment paper. Break up cookie dough in cookie sheet and press dough into bottom of pan. Bake 12-16 minutes or until just golden brown. Cool completely.
In small bowl, beat cream cheese, sugar, and vanilla til fluffy. Spread over cooled crust. Arrange fruit over cream cheese mixture.
Stir apple jelly vigorously til smooth. Spoon small amounts over fruit. Refrigerate til chilled through. Cut into squares. Cover and refrigerate leftovers.
Snickerdoodle Snack Mix
serves 16
1/4 c. sugar
1 tsp. cinnamon
2 c. Cinnamon Chex cereal
2 c. Chocolate Chex cereal
4 c. popped popcorn
1/4 c. butter
In small bowl, mix sugar and cinnamon. In large microwaveable bowl, mix popcorn and cereals.
Melt butter in microwave, then pour over cereal mixture, stirring til evenly coated
Microwave cereal mixture on high 1 minute. Stir and microwave on high 1 more minute.
Sprinkle half of cinnamon sugar mixture over cereal mixture and stir to coat. Sprinkle other half of cinnamon sugar mixture over cereal mixture and stir again. Microwave on high 1 minute. Spread on waxed paper to cool. Store in airtight container.
Gingerdoodles
makes 2-3 dozen depending on size
1 pouch gingersnap cookie mix
1 pouch sugar cookie mix
3 1/2 tsp. cinnamon, divied
1/4 c. sugar
butter, egg, and water called for on cookie mix pouches
Preheat oven to 375. Line cookie sheet with parchment paper.
Make gingerbread cookie dough as directed on pouch.
In separate bowl, make sugar cookie dough as directed on pouch, plus mix in 1 1/2 tsp. cinnamon with dough.
In another small bowl, mix 1/4 c. sugar and rest of cinnamon.
Take an equal pinch each of gingerbread dough and sugar cookie dough, and form them into a ball. Do not try to blend the doughs into each other - they just need to stick together. The size of your pinches will determine the number of cookies you get.
Roll balls in cinnamon sugar mixture, then place two inches apart on cookie sheet. Bake 10-12 minutes or til edges are set. Cool 5 minutes on cookie sheet, then transfer to cooling rack. Store in airtight container.
Italian Christmas Cookies
makes around 5 dozen
Cookies
2 1/2 c. flour 2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. sugar
1/2 c. butter, softened
1/3 c. whole milk ricotta cheese
2 tsp. grated lemon peel
2 eggs
1 tsp. vanilla
Frosting
2 1/4 c. powdered sugar
3 to 4 Tbsp. lemon juice
color sugars and/or sprinkles, optional
Stir together flour, baking powder, and salt.
In separate, large bowl, beat sugar, butter, ricotta cheese, and lemon peel on medium speed until fluffy. Scrape side of bowl and beat in eggs one at a time til smooth. Scrape bowl and beat in vanilla. Gradually beat in flour mixture til well blended.
Refrigerate 2 hours.
Preheat oven to 350. Line cookie sheet with parchment paper. Using floured fingers, shape pinches of dough into 1-inch balls. Place 2 inches apart on cookie sheets.
Bake 9 to 11 minutes unitl just set. Cool 2 minutes on cookie sheet, then transfer to cooling rack. Cool completely before adding frosting.
In small bowl, beat powdered sugar and 3 Tbsp. lemon juice. Mixture should end up spreadable. If too thick, blend in more lemon juice. Using knife, frost top of cookie and immeditely add sugars or sprinkles. For these to stick, they must be added before frosting has set, which happens quickly. Store in airtight container.
Cutout Sugar Cookies
makes 3-4 dozen, depending on size of cutouts
1 1/2 c. butter, softened
2 c. sugar
4 eggs
1 1/4 tsp. vanilla
4 1/2 c. flour
2 tsp. baking powder
1 tsp. salt
color sugars and/or sprinkles, optional
Cream butter and sugar. Beat in eggs and vanilla. Stir in flour, baking powder, and salt til well blended. Cover and chill 3-4 hours.
Preheat oven to 400. Line cookie sheet with parchment paper. Knead and roll out portion of dough on floured surface. Keep rest of dough refrigerated.
Cut into shapes, place on cookie sheet, and add sugars or sprinkles. Bake 6-8 minutes. Cool 2 minutes on cookie sheet, then transfer to cooling rack. Store in airtight container.
Quick Fudge
makes 64 pieces
2 1/2 c. chocolate chips
14 oz. condensed milk
2 Tbsp. butter, softened
1 tsp. vanilla
Line 8x8 square pan with foil. Spray foil with nonstick cooking spray. Mix chocolate chips, condensed milk, and butter in microwaveable dish. Cook uncovered on high 30 seconds at a time, stirring in between, til chips are almost melted.
Stir in vanilla. Pour into pan and spread evenly. Refrigerate til set, then cut into 1-inch squares. Store in airtight container.
But for now, since it's Christmas and the sweets and savories and cinnamon aromas are enough to make one dehydrate from saliva production alone, thought I'd share some holiday favorites new and old.
Overnight Breakfast Casserole
serves 10-12
6 eggs, beaten
1 c. shredded cheddar cheese
1 tsp. dry mustard
1 lb. sausage, browned and drained
1 c. Bisquick
2 c. milk
1 tsp. oregano
Mix all ingredients together and pour into 9x13 dish. Cover and refrigerate overnight.
In the morning, bake at 350 for one hour. Refrigerate leftovers.
Pumpkin Bread
makes three loaves
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 c. oil
4 eggs
2 c. pumpkin
2/3 c. cold water
3 c. sugar
Preheat oven to 350. Grease and flour three loaf pans. Blend all ingredients together till combined. Disperse mixture equally between the three loaf pans.
Bake one hour or until tester comes out clean. Cool in pans five minutes, then transfer to cooling rack. Store in airtight container or wrapped tightly in plastic wrap.
Fruit Pizza
serves 12
1 roll refrigerated sugar cookie dough
8 oz. cream cheese, softened
1/3 c. sugar
1/2 tsp. vanilla
2 kiwi fruit, peeled, quartered, and sliced
1 c. quartered strawberries
1 c. blueberries
3/4 c. apple jelly
Preheat oven to 350. Line cookie sheet with parchment paper. Break up cookie dough in cookie sheet and press dough into bottom of pan. Bake 12-16 minutes or until just golden brown. Cool completely.
In small bowl, beat cream cheese, sugar, and vanilla til fluffy. Spread over cooled crust. Arrange fruit over cream cheese mixture.
Stir apple jelly vigorously til smooth. Spoon small amounts over fruit. Refrigerate til chilled through. Cut into squares. Cover and refrigerate leftovers.
Snickerdoodle Snack Mix
serves 16
1/4 c. sugar
1 tsp. cinnamon
2 c. Cinnamon Chex cereal
2 c. Chocolate Chex cereal
4 c. popped popcorn
1/4 c. butter
In small bowl, mix sugar and cinnamon. In large microwaveable bowl, mix popcorn and cereals.
Melt butter in microwave, then pour over cereal mixture, stirring til evenly coated
Microwave cereal mixture on high 1 minute. Stir and microwave on high 1 more minute.
Sprinkle half of cinnamon sugar mixture over cereal mixture and stir to coat. Sprinkle other half of cinnamon sugar mixture over cereal mixture and stir again. Microwave on high 1 minute. Spread on waxed paper to cool. Store in airtight container.
Gingerdoodles
makes 2-3 dozen depending on size
1 pouch gingersnap cookie mix
1 pouch sugar cookie mix
3 1/2 tsp. cinnamon, divied
1/4 c. sugar
butter, egg, and water called for on cookie mix pouches
Preheat oven to 375. Line cookie sheet with parchment paper.
Make gingerbread cookie dough as directed on pouch.
In separate bowl, make sugar cookie dough as directed on pouch, plus mix in 1 1/2 tsp. cinnamon with dough.
In another small bowl, mix 1/4 c. sugar and rest of cinnamon.
Take an equal pinch each of gingerbread dough and sugar cookie dough, and form them into a ball. Do not try to blend the doughs into each other - they just need to stick together. The size of your pinches will determine the number of cookies you get.
Roll balls in cinnamon sugar mixture, then place two inches apart on cookie sheet. Bake 10-12 minutes or til edges are set. Cool 5 minutes on cookie sheet, then transfer to cooling rack. Store in airtight container.
Italian Christmas Cookies
makes around 5 dozen
Cookies
2 1/2 c. flour 2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. sugar
1/2 c. butter, softened
1/3 c. whole milk ricotta cheese
2 tsp. grated lemon peel
2 eggs
1 tsp. vanilla
Frosting
2 1/4 c. powdered sugar
3 to 4 Tbsp. lemon juice
color sugars and/or sprinkles, optional
Stir together flour, baking powder, and salt.
In separate, large bowl, beat sugar, butter, ricotta cheese, and lemon peel on medium speed until fluffy. Scrape side of bowl and beat in eggs one at a time til smooth. Scrape bowl and beat in vanilla. Gradually beat in flour mixture til well blended.
Refrigerate 2 hours.
Preheat oven to 350. Line cookie sheet with parchment paper. Using floured fingers, shape pinches of dough into 1-inch balls. Place 2 inches apart on cookie sheets.
Bake 9 to 11 minutes unitl just set. Cool 2 minutes on cookie sheet, then transfer to cooling rack. Cool completely before adding frosting.
In small bowl, beat powdered sugar and 3 Tbsp. lemon juice. Mixture should end up spreadable. If too thick, blend in more lemon juice. Using knife, frost top of cookie and immeditely add sugars or sprinkles. For these to stick, they must be added before frosting has set, which happens quickly. Store in airtight container.
Cutout Sugar Cookies
makes 3-4 dozen, depending on size of cutouts
1 1/2 c. butter, softened
2 c. sugar
4 eggs
1 1/4 tsp. vanilla
4 1/2 c. flour
2 tsp. baking powder
1 tsp. salt
color sugars and/or sprinkles, optional
Cream butter and sugar. Beat in eggs and vanilla. Stir in flour, baking powder, and salt til well blended. Cover and chill 3-4 hours.
Preheat oven to 400. Line cookie sheet with parchment paper. Knead and roll out portion of dough on floured surface. Keep rest of dough refrigerated.
Cut into shapes, place on cookie sheet, and add sugars or sprinkles. Bake 6-8 minutes. Cool 2 minutes on cookie sheet, then transfer to cooling rack. Store in airtight container.
Quick Fudge
makes 64 pieces
2 1/2 c. chocolate chips
14 oz. condensed milk
2 Tbsp. butter, softened
1 tsp. vanilla
Line 8x8 square pan with foil. Spray foil with nonstick cooking spray. Mix chocolate chips, condensed milk, and butter in microwaveable dish. Cook uncovered on high 30 seconds at a time, stirring in between, til chips are almost melted.
Stir in vanilla. Pour into pan and spread evenly. Refrigerate til set, then cut into 1-inch squares. Store in airtight container.
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