By DiAnn Mills @DiAnnMills
If you’re like me, I’m scrambling for Christmas recipes. I’m pulling out tried and true recipes while looking for a new tempting taste treat. Over the years, I’ve saved yummy how-to dishes for appetizers, salads, soups, vegetables, main courses, and of course desserts.
Below are a few favorites that might be suitable for your Christmas feast. If I have the source, it’s listed.
Crescent-Wrapped Brie
1 can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1 round (8 oz) Brie cheese
1 egg, beaten
Heat oven to 350°F.
If using crescent rolls: Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares.
Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.
Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.
Cranberry Sauce
1 pound fresh cranberries, washed and dried
2 cups granulated sugar
1/3 cup water
1 cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced
In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.
Source: https://bit.ly/35a2oun
Brussel Sprouts Supreme
1 bag of Brussels sprouts
2 Tablespoons Olive Oil
3 slices of crumbled bacon
1/2 cup toasted pine nuts
1/4 cup golden raisins
2 Tablespoons Pesto
Shaved Parmesan Cheese
Halve Brussels Sprouts
Boil 2 minutes; drain thoroughly. Fry Brussel Sprouts in olive oil until tender. Be careful not to overcook.
Add bacon, pine nuts, raisins, and pesto. Stir in shaved parmesan cheese.
Serve!
Seeduction Bread
1 1/4 cups warm water (105 degrees to 115 degrees)
2 tablespoons molasses
2 tablespoons honey
1 (.25 ounce) envelope active dry yeast
2 tablespoons canola oil
2 cups unbleached all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons sea salt
3 tablespoons raw pumpkin seeds
2 tablespoons raw sunflower seeds
1 tablespoon poppy seeds
2 tablespoons millet seed
3 tablespoons malted barley flour
1 tablespoon wheat gluten
1 egg white, beaten
1 teaspoon millet seed
Combine ingredients per bread maker directions. Use wheat bread setting. My favorite!
Source: Allrecipes.com
No-Bake Pumpkin Pie
16 ounces cream cheese
1 – 15 ounce can pumpkin
3 teaspoons pumpkin pie spice
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
16 ounces Whipped Topping like Cool-Whip
One graham cracker crust store-bought MUST USE DEEP DISH!
Using an electric mixer, blend the cream cheese and pumpkin puree.
Next, add the pumpkin pie spice, brown sugar, sugar, and vanilla.
Fold the whipped topping into the pumpkin mixture by hand until blended.
Pour into a DEEP DISH graham cracker crust.
Refrigerate overnight for best results.
This is incredible!
We all have our go-to recipes for the holidays. What are yours?
