Breakfast & Brunch
Creamy Cinnamon Rolls
Sheila Plock
Boalsburg, PA
This makes a great breakfast treat anytime, but I always make it for Christmas morning. After placing rolls in the pan, you can cover with greased plastic wrap, refrigerate overnight, and let them rise until double, approximately two hours, the following morning.
1 loaf frozen white bread dough, thawed
2 T. butter, melted
2/3 c. brown sugar, packed
1/2 c. chopped nuts
1 t. cinnamon
1/2 c. whipping cream
2/3 c. powdered sugar
1 T. milk
On a lightly floured surface, roll dough into an 18-inch by 6-inch rectangle. Brush with melted butter. Combine brown sugar, nuts and cinnamon. Sprinkle evenly over dough. Roll up jelly-roll style, starting with the long side. Cut into 20 slices; arrange cut-side down in a greased 13"x9" baking pan. Cover and let rise until almost double, about 1-1/2 hours. Uncover and pour cream over rolls. Bake at 350 degrees for 25 to 30 minutes. Mix together powdered sugar and milk; drizzle over warm rolls. Makes 20.
A mulled cider sachet makes a warm and delicious beverage. Place these fragrant spices in a bouquet garni bag…2 cinnamon sticks, one piece star anise, 1/2 teaspoon whole cloves and 1/2 teaspoon whole allspice berries. Simmer the sachet in 2 quarts apple cider for 15 minutes. Remove the sachet and serve.
Cinnamon Biscuits
Linda Roper
Pine Mountain, GA
My children loved when I made these tasty treats for breakfast on Sunday or Christmas.
2 T. plus 2 t. cinnamon
2 c. sugar
1/2 c. butter, melted
2 8-oz. tubes refrigerated biscuits
Mix together cinnamon and sugar in a medium bowl. Place melted butter in a separate bowl. Separate biscuits. Dip biscuits into butter, then into cinnamon mixture. Place biscuits on ungreased baking sheets. Bake at 375 degrees for 12 to 15 minutes, until golden. Makes 20.
I will always remember the Christmas we outsmarted Mom. Growing up, my brother Tom and I would wake at three o’clock on Christmas morning to sneak downstairs. We could never get our sister Charlotte up! One Christmas Mom swore we wouldn’t make it downstairs in the middle of the night, so she set a booby trap for us. She tied pots and pans at the bottom of the stairs with string. We somehow got past without making a noise! My mother was so mad, but at the same time could not believe what we did. Sleepyhead Charlotte missed it all!
Auntie Ruth’s Shoo Fly Pie
Susan Boeggeman
Downingtown, PA
When I was a little girl, my mother wanted my sister and me to eat breakfast before seeing what Santa brought us. In order to accomplish this, my Auntie Ruth made Shoo Fly Pie. It worked! I am now fifty-one with three grown children and we still enjoy it for Christmas breakfast.
2-1/2 c. all-purpose flour
1 c. sugar
1/2 c. shortening
2 9-inch pie crusts
1 c. dark molasses
1-1/2 c. plus 2 t. hot water, divided
1 t. baking soda
2 eggs, beaten
cinnamon to taste
Mix together flour, sugar and shortening; set aside half of mixture. Spread remaining half evenly into bottom of pie crusts. In a separate bowl, combine molasses and 1-1/2 cups hot water. Dissolve baking soda in remaining water; add to molasses mixture. Blend in eggs. Pour evenly into pie crusts. Top with remaining flour mixture and sprinkle with cinnamon to taste. Bake at 450 degrees for 10 minutes; reduce heat to 350 degrees and bake an additional 15 minutes. Makes 2 pies, 6 servings each.
When measuring thick ingredients like molasses or honey, first spray the measuring cup with non-stick vegetable spray. The contents will slip right out and you’ll get a more accurate measurement.
Hot Milk Cake
Tina George
El Dorado, AR
This cake tastes so good for a quick breakfast with a glass of cold milk. My family requests it for birthdays, instead of the regular frosted cake!
4 eggs
2 c. sugar
2-1/4 c. all-purpose flour
2-1/4 t. baking powder
1 t. vanilla extract
1-1/4 c. milk
2/3 c. butter
In a bowl, beat eggs with an electric mixer on high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. In a separate bowl, combine flour and baking powder. Add flour mixture and vanilla to egg mixture; beat until smooth. Heat milk and butter in a saucepan over medium-low heat, until butter melts, stirring occasionally. Add milk mixture to egg mixture; blend well. Pour into a greased 13"x9" baking pan. Bake at 350 degrees for 30 to 35 minutes, until cake tests done. Cool on a wire rack before cutting. Makes 12 to 16 servings.
Personalize mugs to serve up toasty beverages at your holiday brunch. You’ll find a rainbow of ceramic paints and markers at the craft shop. They’re sweet keepsakes guests can take home as a reminder of the day!
Artichoke Squares
Deborah Patterson
Carmichael, CA
Right before we all open our gifts, I pop this dish in the oven. The smell is wonderful! We can’t wait to share brunch with my extended family...such a happy time for all of us to be together again.
8 eggs
1 c. shredded sharp Cheddar cheese
1 onion, finely chopped
1 clove garlic, finely chopped
salt and pepper to taste
12 saltine crackers, crushed
2 6-oz. jars artichoke hearts, drained
Garnish: chopped fresh parsley
Beat eggs slightly in a large bowl. Add remaining ingredients except garnish; mix well. Pour into a lightly greased 11"x7" baking pan. Bake at 325 degrees for 25 minutes. Let cool slightly and sprinkle with parsley before serving. Makes 6 to 8 servings.
A hearty country breakfast for a chilly December morning! Cook up frozen diced potatoes and onions in a cast-iron skillet, then use the back of a spoon to make six wells. Break an egg into each and bake at 350 degrees for 12 to 14 minutes, until eggs are set. Add salt & pepper to taste and serve piping hot, right from the skillet.
Lisa Ann’s Crustless Quiche
Lisa Ann Panzino-DiNunzio
Vineland, NJ
This is such an easy, tasty and healthy quiche. It goes so quickly that I had to start making two!
1 T. safflower or canola oil
1 onion, thinly sliced
10-oz. pkg. frozen chopped spinach, thawed and drained
5 eggs, beaten
4 slices turkey bacon, crisply cooked and crumbled
3 c. shredded Cheddar cheese
1/4 t. sea salt
pepper to taste
Heat oil in a large skillet over medium-high heat. Cook onion, stirring occasionally, until tender and golden. Add spinach to skillet and continue cooking until excess liquid has evaporated. Remove from heat and set aside. In a large bowl, combine eggs, bacon, cheese, salt and pepper. Stir in onion mixture. Pour into a 9" pie plate that has been sprayed with non-stick vegetable spray. Bake at 350 degrees for 30 to 40 minutes, until eggs have set. Let stand 5 minutes before serving. Serves 6.
Dress up the beverage station at your holiday buffet. Fasten a festive ribbon around a punch bowl and set it in a fresh pine wreath...so pretty!
Weekend Pancakes
Sophia Graves
Okeechobee, FL
At least one day during the weekend we have pancakes in my house. When my niece and nephews visit they always request these for breakfast.
1-1/4 c. all-purpose flour
1 T. baking powder
1 T. sugar
1 T. butter, melted and cooled slightly
1 egg, beaten
1 t. vanilla extract
1 to 1-1/4 c. milk, divided
Mix together flour, baking powder and sugar in a large bowl. In a separate bowl, stir together butter, egg, vanilla and one cup milk. Pour butter mixture over flour mixture; mix well. If batter is too thick, add additional milk to desired consistency. Pour batter by 1/4 cupfuls onto a hot, lightly greased griddle. Cook until batter starts to bubble, about 3 minutes. Flip pancakes and cook an additional 2 to 3 minutes. Serves 8.
Banana Pancake Topper
Macie Dilling
Raleigh, NC
Perfect for a brunch! Top your favorite pancakes with a spoonful of these luscious bananas and warmed syrup.
2 bananas, peeled and sliced
2 T. butter, melted
In a large skillet over medium heat, cook bananas in butter for 2 to 3 minutes per side, until golden. Serves 4 to 6.
Oatmeal-Blueberry Pancakes
Joy Gamber
Mount Vernon, IL
Mmm...a pancake version of a favorite muffin!
1 c. biscuit baking mix
1 c. quick-cooking oats, uncooked
2 T. brown sugar, packed
3/4 c. milk
2 eggs, beaten
2 T. butter, melted and cooled slightly
1/2 c. blueberries
In a medium bowl, combine all ingredients except blueberries; mix well. Fold in blueberries. Pour batter by 1/4 cupfuls onto a hot, lightly greased griddle. Spread batter to 1/4-inch thickness. Cook on both sides until golden, turning when surface is bubbly and edges are slightly dry. Serves 8 to 10.
When you’re making pancakes for a crowd, keep them warm in a low-temperature oven. Just arrange pancakes on a baking sheet, set in the oven, then serve as needed.
Pepper Jack Frittata
Gladys Kielar
Perrysburg, OH
The red and green peppers look so festive at a holiday brunch. Serve with salsa and sour cream for a “Feliz Navidad!”
1 red pepper, chopped
1 green pepper, chopped
1 t. fresh parsley, chopped
3/4 c. shredded Pepper Jack cheese
1-3/4 c. egg substitute
Sprinkle peppers, parsley and cheese into a 9" pie plate coated with butter-flavored non-stick vegetable spray. Pour egg substitute over all. Bake at 375 degrees for 30 minutes. Makes 4 servings.
Wrapping paper isn’t just for presents. Tack up your favorite prints on kitchen cabinet doors or in the back of the china cabinet. Cut the paper to size and adhere with dots of reusable sticky putty. When it’s time to come down, the paper will come off easily without damaging the surface.
4-Ingredient Breakfast Pizza
Kristin Pittis
Dennison, OH
My mother-in-law makes this every Christmas morning. For a change, substitute real bacon bits for the sausage...or even use both!
2 8-oz. tubes refrigerated crescent rolls
2 eggs, beaten
7-oz. pkg. heat & serve pork breakfast sausage, sliced
1 c. shredded Cheddar cheese
Arrange crescent rolls in a rectangle on a lightly greased baking sheet, pinching seams to seal. Spread eggs over crescent rolls. Sprinkle sausage and cheese over top. Bake at 375 degrees for 15 to 20 minutes, until eggs are set and crust is golden. Makes 12 servings.
Welcome overnight guests by leaving special treats in their rooms...wrap up scented soaps in plush washcloths, leave a few mints on their pillows or set up a small coffee maker with mugs and individual coffee packets for them to enjoy.
Yuletide Orange Smoothie
LaShelle Brown
Mulvane, KS
After we open our stockings, it’s a family tradition to have this refreshing beverage along with our big breakfast.
12-oz. can frozen orange juice concentrate
2 c. milk
2 c. cold water
1 c. sugar
2 t. vanilla extract
16 to 18 ice cubes
Combine all ingredients in a blender. Blend about 30 seconds, or until smooth. Makes 8 servings.
Dress up glasses of Yuletide Orange Smoothie with a little sparkle. Tie tiny Christmas ornaments onto stemmed glasses with ribbon bows...so fun!
Fruited Orange Yogurt
Beth Bennett
Stratham, NH
A smooth and crunchy, sweet and zingy breakfast you can enjoy on-the-go.
8-oz. container mascarpone cheese
32-oz. container plain yogurt
1/3 c. sugar
juice and zest of 2 oranges
Garnish: granola
blueberries, raspberries, sliced bananas
In a bowl, combine mascarpone cheese, yogurt and sugar. Stir in juice and zest. Sprinkle granola over top. Serve with fresh fruit. Serves 4 to 6.
One of my favorite Christmas memories ever is from my childhood. When he was about six, my little brother Jonathan was bound and determined to see Santa Claus. The house we grew up in didn’t have a fireplace so Jonathan was convinced Santa had to come through the front door. After we all went to sleep, he grabbed the warm and cozy afghan our YiaYia (Greek for grandmother) had knitted for him. He curled up in a chair in the living room watching the door. When I woke up Christmas morning, I found him asleep in the chair. I ran and got my parents and we just all watched him sleep for a few minutes...so small and cute! Even though I was only eight years old, I will always remember how that Christmas magic was in the heart of a sweet little boy who only wanted a glimpse of Santa!
Brandi’s Egg & Spinach Bake
Brandi Talton
Guyton, GA
I created this recipe for my husband.So flavorful and filling!
10 eggs, beaten
1/4 c. whipping cream
1/4 c. milk
2 t. pepper, or to taste
1/8 t. garlic salt
2 c. spinach
2 tomatoes, diced
1 c. deli ham, diced
Mix together all ingredients in a large bowl. Pour into a 12"x9" baking pan that has been sprayed with non-stick vegetable spray. Bake, uncovered, at 350 degrees for 30 minutes, or until eggs are set. Serves 6.
At Christmas, all roads lead home.
Girlfriends’ Cheesy Egg Bake
Linda Murray
Brentwood, NH
My friend shared this with me several years ago. My daughter has now taken over the honors of having the family to Christmas breakfast at her house and serving this dish.
2 10-3/4 oz. cans cream of chicken soup
1/2 c. milk
4 t. onion, grated
1 t. mustard
1-1/4 c. shredded extra-sharp Cheddar cheese
1 doz. eggs
1/4 to 1/2 c. butter, softened
1 loaf French bread, sliced 1/2-inch thick
Optional: chopped fresh parsley
In a saucepan over medium heat, combine soup, milk, onion and mustard; stir constantly until heated through. Remove from heat; stir in cheese until melted. Pour half of soup mixture into a lightly greased 13"x9" baking pan. Break eggs onto the top of the soup mixture. Spoon remaining soup mixture around eggs. Butter both sides of bread slices; stand bread around edges of pan. Bake, uncovered, at 350 degrees for 30 minutes, or until eggs are set. Sprinkle with parsley, if desired. Makes 12 servings.
Cheese toast is delicious alongside savory breakfast dishes...and a snap to make on a countertop grill. Spread softened butter over slices of French or sourdough bread, grill until golden, then sprinkle with your favorite cheese.
So-Easy Caramel Rolls
Amy Teets
Saint Peters, MO
A simple breakfast I like serving to company! If you wish, sprinkle chopped nuts on top of the ice cream topping before adding the rolls.
1/4 c. butter
12-1/4 oz. jar caramel ice cream topping
2 8-oz. tubes refrigerated crescent rolls
Place butter in a 13"x9" baking pan and place in a 375-degree oven until melted. Once melted, add ice cream topping and mix well. Without unrolling the dough, remove dough from tubes. Cut each section into 6 rolls and place cut-side down in pan. Bake at 375 degrees for 20 to 25 minutes. Immediately invert onto a serving plate. Makes one dozen.
Little extras for Christmas morning...a small wrapped gift at each place setting, soft holiday music in the background and no lights allowed except those on the tree. So magical!
Auntie Kay Kay’s Sticky Buns
Jen Sell
Farmington, MN
Everyone loves when my Auntie Kay Kay visits! She always makes these sticky buns that are ready to bake in the morning. She didn’t hesitate when I asked her for the recipe...now I can make them when she’s not here.
2 loaves frozen sweet bread dough
1/2 c. cinnamon-sugar
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, packed
1/2 c. vanilla ice cream
Place bread dough into a lightly greased 13"x9" baking pan. Cover pan with plastic wrap that has been sprayed with non-stick vegetable spray; thaw in the refrigerator overnight. In the morning, cut dough into bite-size pieces; coat in cinnamon-sugar. Return buns to pan. Melt butter, sugars and ice cream in a saucepan over medium-low heat; stir until smooth. Pour over buns. Bake at 400 degrees for 20 minutes. Serves 6 to 8.
Offer guests fun toppers for their coffees...flavored creamers, mini chocolate chips and fluffy whipped topping. And don’t forget peppermint sticks for stirrers. Yum!
Linen & Lace
Marie Hulse
Gardnerville, NV
This French toast dish is a traditional Christmas breakfast in my husband’s family. My sister-in-law and I prepare this recipe every Christmas Eve. We have so much fun laughing and catching up on the past year! With breakfast out of the way, we can enjoy Christmas morning together.
1 loaf French bread, sliced 1-inch thick
8 eggs, beaten
3/4 t. salt
3 c. milk
4 t. sugar
1 T. vanilla extract
2 T. butter, melted
Garnish: maple syrup
Arrange bread slices in a single layer in a well-greased 13"x9" baking pan. Mix remaining ingredients except butter and garnish; pour over bread. Cover with aluminum foil and refrigerate overnight. In the morning, drizzle with melted butter and bake, uncovered, at 350 degrees for 40 minutes. Let stand 2 to 3 minutes; serve with maple syrup. Makes 8 to 12 servings.
Buttermilk Syrup
Karen Ensign
Providence, UT
A yummy syrup served over pancakes or waffles. You can substitute 1/2 cup milk combined with one tablespoon vinegar for the buttermilk.
2 T. butter, softened
3/4 c. sugar
1 t. light corn syrup
1/2 c. buttermilk
1/2 t. baking soda
1 t. vanilla extract
In a saucepan over medium-high heat, boil all ingredients except vanilla for one minute. Remove from heat and stir in vanilla. Cover and store in refrigerator. Makes about one cup.
Strawberry Cheesecake French Toast
Sharon Larson
Collinsville, IL
I serve this treat when my grandkids come to spend the night. And in the summer, it’s a way of saying “thank you” for helping Gramma pick strawberries.
8-oz. container ricotta cheese
3 T. powdered sugar
1 t. vanilla extract
1 loaf French bread, sliced 1/2-inch thick
2 eggs, beaten
1 c. milk
2 c. strawberries, hulled and sliced
Garnish: maple syrup, additional powdered sugar
In a small bowl, combine ricotta, powdered sugar and vanilla. Spread 2 tablespoons on each of 8 slices of bread; top each slice with remaining bread to form a sandwich. In a bowl, beat together eggs and milk; soak sandwiches for one to 2 minutes per side. Cook on a hot, greased griddle for 5 minutes on each side, or until golden and heated through. Serve with strawberries. Garnish with syrup and additional powdered sugar. Makes 8 servings.
If your basket of winter accessories is overflowing with scarves, put them to work as a tree skirt. Arrange in a pinwheel fashion around the tree and secure with safety pins.
Creamed Eggs on Biscuits
Jonna Jackson
Quincy, IL
The first time I heard of this dish was the first Christmas I spent with my husband’s family. It’s now our family’s tradition and often requested for Sunday breakfast throughout the year.
12 eggs, hard-boiled and peeled
1/2 c. butter
3 to 4 T. all-purpose flour
5-oz. can evaporated milk
1 c. water
3/4 to 1-1/2 c. milk
warm biscuits or toast
Slice eggs both ways with an egg slicer; set aside. Melt butter in a saucepan over medium-low heat. Stir in flour. Add evaporated milk, stirring constantly. Add water while continuing to stir. As sauce begins to thicken, add enough milk to desired consistency. Stir in eggs; heat through. Serve over split biscuits or toast. Serves 6.
Doughnut hole kabobs...what a delicious idea! Slide bite-size doughnut holes onto wooden skewers and stand the skewers in a tall vase or cookie tin for easy serving.
Make-Ahead Morning Casserole
Susie Backus
Gooseberry Patch
This recipe is so easy to make ahead and perfect for when company comes. It’s enjoyed by my family for most holidays!
8 eggs, beaten
3 c. milk
1 lb. ground pork sausage, browned and drained
10 slices bread, torn into bite-size pieces
2 c. shredded Cheddar cheese
2 c. sliced fresh mushrooms or 4-oz. can mushroom pieces and stems, drained
2 T. butter, melted
2 T. all-purpose flour
1 T. dry mustard
salt and pepper to taste
In a large bowl, combine all ingredients; mix well. Spoon into a greased 13"x9" baking pan. Cover with aluminum foil and refrigerate overnight. Bake, covered, at 350 degrees for 60 to 75 minutes, until a knife inserted in center comes out clean. Makes 8 to 10 servings.
Tuck napkin-wrapped cutlery into a child-size mitten to lay at each place setting...how sweet!
Pineapple Upside-Down Biscuits
Billye Barrow
Cleveland, TX
My good friend Myrtie shared this recipe with me. So simple and delicious...we love it!
10-oz. can crushed pineapple, drained and juice reserved
1/2 c. light brown sugar, packed
1/4 c. butter, melted
1/4 c. chopped pecans
10 maraschino cherries
10-oz. tube refrigerated buttermilk biscuits
Combine pineapple, sugar, butter and pecans; mix well. Spray 10 muffin cups with non-stick vegetable spray; place a cherry in the bottom of each muffin cup. Divide pineapple mixture evenly among the cups. Place one biscuit in each cup on top of pineapple mixture. Spoon one teaspoon of reserved pineapple juice over each biscuit. Bake at 350 degrees for 12 to 15 minutes, until golden. Cool for 2 minutes. Invert pan over plate to release biscuits. Serve warm. Makes 10.
Bring country charm right into the kitchen with a mini Christmas tree! Trim it with gingerbread cookies, tea strainers, cookie cutters, toy-size kitchen utensils and garlands of cinnamon sticks and dried apple slices.
Gooey Honey Biscuits
Cheri Emery
Quincy, IL
Indulge in a little quiet time with a steaming mug of coffee and warm-from-the oven goodies.
2 c. all-purpose flour
4 t. baking powder
1/2 t. salt
2 t. sugar
1 t. cream of tartar
1/2 c. shortening
2/3 c. milk
1/4 c. butter, melted
1/3 c. honey
Blend together flour, baking powder, salt, sugar and cream of tartar in a large bowl. Cut in shortening with pastry blender or 2 knives, until mixture resembles cornmeal. Mix in milk. Turn out dough onto a lightly floured surface and knead 12 to 15 times. Break dough into 1/3 cup-size pieces. Roll pieces into balls; pat to 1/2-inch thickness. Place biscuits on ungreased baking sheets and brush with melted butter. Bake at 450 degrees for 10 to 12 minutes. While biscuits are baking, place honey and remaining butter in a saucepan over medium heat; bring to a boil. Remove honey mixture from heat and brush over biscuits before serving. Makes about one dozen.
Offer a quick & creamy salmon spread for brunch. Combine an 8-ounce package of cream cheese, 2 tablespoons prepared horseradish, 2 tablespoons chopped fresh dill and salt & pepper to taste. Fold in 1/4 pound of chopped smoked salmon and serve with vegetables and crackers.
Blueberry Muffin Cake
Amy Cassidy
Morganton, NC
A nice change from blueberry muffins. Wonderful for breakfast or anytime.
2 7-oz. pkgs. blueberry muffin mix
1 c. plus 3 T. milk, divided
1/2 c. powdered sugar
1 t. lemon extract
In a bowl, use a spoon to stir together dry muffin mix and one cup milk until well blended. Pour batter into a greased 8"x8" baking pan. Bake at 400 degrees for 18 to 20 minutes. Use a fork to poke holes into warm cake. Mix together remaining milk, powdered sugar and extract. Pour glaze over warm cake. Let stand 15 minutes before serving. Makes 9 servings.
Enjoy the taste of homemade muffins even on a busy morning! Freeze baked muffins in a freezer-safe bag, then remove as needed and let thaw in the refrigerator overnight.
Busy Morning Banana Bread
Laura Justice
Indianapolis, IN
Super easy and freezes well. Just pull from the freezer the night before and it will be ready for your busy morning!
3 ripe bananas, mashed
3 eggs, beaten
1/2 c. butter, melted
1 T. vanilla extract
1/2 c. water
18-1/2 oz. pkg. yellow cake mix
In a large bowl, blend together bananas, eggs, butter, vanilla and water. Gradually add in dry cake mix. Beat for 4 minutes. Pour batter into 2 greased 9"x5" loaf pans. Bake at 350 degrees for 40 minutes. Increase temperature to 400 degrees and bake an additional 5 to 10 minutes, until tops are golden. Makes 2 loaves.
Sweet breads aren’t just for breakfast! For yummy lunchbox sandwiches, top slices of pumpkin or banana bread with peanut butter, jam, flavored cream cheese or apple slices.
Breakfast Berry Parfait
Michelle Case
Yardley, PA
So pretty served in a parfait or champagne glass!
1 c. strawberries, hulled
1/2 c. raspberries
1/4 c. blackberries
1 c. bran & raisin cereal
6-oz. container strawberry yogurt
Combine berries in a bowl. Top with cereal. Spoon yogurt over all. Serves 2.
When I was little, family “videos” were shot on 8mm film. I can still see the bright “movie” lights in the living room downstairs that signaled Santa had arrived. My younger brothers and I would wait eagerly at the top of the stairs, peeking through the banisters and squealing with excitement until we were finally called to come down. How we ran down the stairs to see what presents awaited us as Dad filmed the joy of Christmas morning! Those home movies still make us (and our children!) laugh and bring back warm memories of an old-fashioned family tradition.
Winter Fruit Salad
Nancy Girard
Chesapeake, VA
Perfect to make during the winter months when fresh fruit is not as abundant. It can be made a day ahead for a holiday brunch.
1/2 c. sugar
2 T. cornstarch
20-oz. can pineapple chunks, drained and 3/4 c. juice reserved
1/3 c. orange juice
1 T. lemon juice
11-oz. can mandarin oranges, drained
3 to 4 red and green apples, cored and chopped
2 to 3 bananas, sliced
In a saucepan, combine sugar and cornstarch. Add reserved pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thick and bubbly; cook and stir one minute longer. Remove from heat; set aside. In a bowl, combine pineapple, oranges, apples and bananas. Pour warm sauce over fruit; stir gently to coat. Cover and refrigerate to cool before serving. Makes 12 servings.
Craft a fun snowball wreath that won’t melt! Hot-glue fuzzy white pompoms over a foam wreath, then top it with a simple bow.
Christmas Morning Casserole
Kristin Smith
Bartlesville, OK
I remember visiting my grandma on Christmas morning and opening presents with her. She always fixed this casserole for us to eat. Now I make it for my family!
1 lb. ground pork sausage, browned and drained
6 eggs, beaten
1 c. shredded Colby Jack cheese
2 c. milk
1 t. dry mustard
1 c. biscuit baking mix
1 t. dried oregano
Mix together all ingredients and pour into a greased 13"x9" baking pan. Cover and refrigerate overnight. Bake, uncovered, at 350 degrees for one hour. Serves 6.
Make fancy bacon curls to garnish breakfast plates. Fry bacon until browned but not crisp, immediately roll up slices and fasten each with a toothpick. Drain on paper towels. Mmm!
Savory Christmas Breakfast
Lori Ragalis
New Britain, CT
This make-ahead recipe bakes while you empty the stockings and open presents.
7 slices white bread, crusts removed
1 c. shredded Cheddar cheese
6 eggs, beaten
3 c. milk
1/2 t. salt
1/4 t. pepper
1 t. dry mustard
3 slices bacon
Tear bread slices. Mix together bread crumbs and cheese; transfer to a greased 12"x9" baking pan. Combine eggs and milk; pour over top. Stir together salt, pepper and mustard; sprinkle over egg mixture. Place bacon on top. Cover and refrigerate overnight. Bake, uncovered, at 350 degrees for 50 to 55 minutes, until bacon is crisp and casserole is set. Serves 6.
Put a slow cooker to work at the breakfast buffet...set on low, it can keep sausage gravy, scrambled eggs or other breakfast foods piping-hot and delicious.
Treasure Puffs
Bonnie Bichl
Platteville, WI
I made these on Christmas morning for my family many years ago. No one could go into the living room until Treasure Puffs were done! If you prefer, use eight bite-size candy bars instead of the large candy bar.
8-oz. tube refrigerated crescent rolls
2.11-oz. chocolate-covered nougat candy bar, unwrapped
1/4 c. butter, melted
Divide crescent rolls into 8 sections. Cut candy bar into 8 pieces. Wrap each piece of candy with a crescent roll. Dip rolls into melted butter; turn to coat. Place on an ungreased baking sheet. Bake at 350 degrees for about 10 minutes, or until golden. Makes 8.
As Christmas nears, plan a family slumber party! Set up quilts and sleeping bags around the tree, pass around lots of snacks and watch a holiday movie. Before falling asleep, read “The Night Before Christmas” with only the tree lights on.
Pancake Cookies
Pat Hancock
Hawthorne, NJ
My mother made these cookies every year by the dozens...everyone went nuts about them! Great for breakfast parties, kids’ breakfasts or to give as holiday cookies. You can substitute chocolate hazelnut spread for the jam or preserves.
3 eggs, beaten
1-1/2 c. milk
1/2 c. water
1 T. butter, melted
2 T. sugar
1 T. baking powder
1/8 t. salt
2-3/4 c. all-purpose flour
10-oz. jar favorite-flavor jam or preserves
Garnish: 1 c. powdered sugar
In a large bowl, blend together eggs, milk, water and butter. In a separate bowl, combine sugar, baking powder, salt and flour. Gradually beat sugar mixture into egg mixture; blend well. Heat a griddle pan over medium heat and spray with non-stick vegetable spray. Spoon batter into 2-1/2 to 3-inch circles on griddle. Cook pancakes 2 to 3 minutes per side; set aside to cool. Spread a thin layer of jam or preserves on each cooled pancake. Roll up pancakes. Line up tightly on a plate to keep from unrolling. Sprinkle with powdered sugar. Makes one dozen.
Original, personalized ornaments are so easy to craft! Attach alphabet stickers to matte-finish Christmas ball ornaments, spelling family names or holiday expressions like “JOY” or “PEACE.” For sparkle, hot-glue tiny jewels or sequins onto ornaments.
Texas Steak Bake
Nicole Manley
Great Lakes, IL
A hearty morning dish to get you going!
8-oz. tube refrigerated crescent rolls
6-oz. pkg. fully-cooked beef steak strips
4-oz. can mushroom stems and pieces, drained
1/2 onion, chopped
1/2 green pepper, chopped
1/2 c. shredded Cheddar cheese
5 eggs, beaten
1/2 c. milk
salt and pepper to taste
Arrange crescent rolls in the bottom of a 13"x9" baking pan that has been sprayed with non-stick vegetable spray; press together seams. Top crust with steak, mushrooms, onion and green pepper. Sprinkle cheese on top. Beat together eggs, milk, salt and pepper; pour over cheese. Bake, uncovered, at 425 degrees for 20 to 25 minutes. Serves 6 to 8.
Stem and seed a green pepper in a flash...hold the pepper upright on a cutting board. Use a sharp knife to slice each of the sides from the pepper. You’ll then have four large seedless pieces ready for chopping!