Christmas Eve!

Crazy morning start but good, none the less. My closest friend is in the hospital with Covid & blood clots on her lungs (went by ambulance 2 days ago). She texted me today & is breathing a little better (THANK THE LORD!). Oldest son finally went to a clinic – he has an ear infection & is on Amoxicillin so he’s feeling much better – yay! (“THINK” we’re doing Christmas dinner, but still not sure). Rushed to grocery store to buy Romaine lettuce for Greek salad (in case we ARE doing dinner) – got there really early, 8:15 so I’m happily back home. Babysitting grandson 11 a.m. – ? (son said he’s closing the restaurant EARLY tonight – sure hope so, for HIS sake!).

Managed to bake the Gingersnap cookies for my husband AND the Russian Tea Cakes for oldest son, yesterday. I was a bit ‘tuckered out’ after, but happy I got that done. Today is baking the family tradition: “Happy Birthday, Jesus” chocolate cake (I’ve featured this one in past posts). Am thinking of making the other dessert today, too – it’s the Pumpkin Gingersnap dessert I was ‘going’ to make at Thanksgiving (then family decided it was OK just to have cheesecake). Still have a few presents to wrap, stockings to stuff (just before I go to bed).

I still have more recipes you might be able to use:

Christmas Dirt Cake

1 (15.5 oz) pkg. Golden Oreo cookies
8 oz. cream cheese, softened
1/2 C. butter, softened
1 C. powdered sugar
2 (16 oz, ea) tubs Cool Whip, thawed
2 (3.3 oz ) instant vanilla pudding mix
3 C. milk
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Decorations:
Little Debbie Christmas Tree cakes
Christmas sprinkles
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Crush Oreos in a food processor or blender.
Place 2/3rds of them in bottom of a 9 X 13″
baking dish.

Using an elec. mixer, in a large bowl mix
cream cheese & butter until smooth – mix
in powdered sugar & all of Cool Whip.

In another bowl whisk milk & pudding mixes –
fold into cream cheese mixture & pour
over Oreos in dish. Top with remaining
crushed Oreos & remaining Cool Whip.
Cover & refrigerate a minimum of 2 hours
before serving.

Serving suggestion:
Stand up Little Debbie Christmas trees
on top of cake & sprinkle top with
Christmas sprinkles before serving.
Serves 12

(recipe: dessertsonadime.com)
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Praline-Pecan French Toast
(chill time before baking 8 hours)
1 (16 oz) loaf French Bread
1 C. light brown sugar, firmly packed
1/3 C. butter, melted
2 T. maple syrup
3/4 C. chopped pecans
4 large eggs, lightly beaten
1 C. milk
2 T. granulated sugar
1 tsp. cinnamon
1 tsp. vanilla
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Spray a 9 X 13″ baking dish with
nonstick cooking spray.

Cut bread into 10 (1-inch thick) slices – reserve
remaining bread for another use

In a bowl mix brown sugar, butter & maple
syrup – pour into prepared pan – sprinkle
with chopped pecans.

In a large bowl whisk eggs, milk, gran. sugar &
cinnamon. Arrange bread slices over nuts; pour
egg mixture over bread. Cover & chill 8 hours.
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Preheat oven 350 degrees F.
Bake bread 35-37 minutes until golden brown.
Serve immediately. Serves 8-10

(recipe: southernliving.com)
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Overnight Eggnog-French Toast Casserole
(chill time before baking 8 hours)
1 (16-18 oz) loaf Challah bread, cut into
1/2 inch thick slices
8 large eggs
2 1/2 c. refrigerated eggnog
1 1/2 C. whole milk
3 T. granulated sugar
2 T. dark brown sugar
1/2 tsp. kosher salt
1 1/4 tsp. vanilla extract, divided
1 1/2 tsp. fresh grated nutmeg, divided
1 tsp. cinnamon, divided
3 T. brown sugar (or turbinado)
3/4 C. pure maple syrup
2 T. (1 oz) bourbon
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Powdered sugar – for dusting
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Spray a 9 X 13″ baking dish with nonstick
cooking spray. Place bread slices slightly
overlapping, in dish.

In a bowl whisk eggs, eggnog, milk, gran.
sugar, brown sugar, salt, 1 tsp. vanilla,
1 tsp. nutmeg & 1/2 tsp. cinnamon – pour
over bread to fully coat.
Cover & refrigerate 8 hours or up to overnight.
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Preheat oven 350 degrees F.
Uncover bread mixture.
In a small bowl mix brown/turbinado sugar &
remaining 1/2 tsp. nutmeg & cinnamon. Sprinkle
over bread mixture.
Bake 45-50 minutes until golden brown.
Let stand at room temp. 10 minutes

In a small saucepan, cook maple syrup, bourbon
& remaining 1/4 tsp. vanilla over Low heat,
stirring often, until warmed through, about
2 minutes.

Dust top of casserole with powdered sugar.
Serve with maple syrup-bourbon sauce.
Serves 8
(serving size: 1 C. casserole & about 2 T. sauce)

(recipe: southernliving.com)
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Crispy-Topped Creamed Spinach

2 (10 oz, ea) pkgs. frozen chopped
spinach, thawed, well drained/squeezed
1 (8 oz) tub (Kraft) Philadelphia Chive & Onion
cream cheese spread
1/2 C. Ranch salad dressing
2 eggs, beaten
1 1/2 C. (Kraft) shredded Triple-Cheddar
cheese with a touch of Philadelphia, divided
24 round butter crackers, crushed (about 1 C.),
divided
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Preheat oven 375 degrees F.
Spray a 2-qt. casserole dish with
nonstick cooking spray.
In a large bowl mix first 4 ingredients until
blended; stir in 3/4 C. cheese & 1/2 C.
cracker crumbs.
Spoon  mixture into prepared dish – top
with remaining cracker crumbs & cheese.
Bake 20-25 minutes until heated through.
Serves 12

(recipe: myfoodandfamily.com)
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Cheesy Vegetable Au Gratin

1 lb. carrots (about 8), peeled/diagonally
cut into 1/4-inch thick slices
1 lb. fresh asparagus spears, trimmed, cut
into 3-inch lengths
3 T. butter, divided
2 cloves garlic, minced
2 T. flour
1 1/2 C. milk
1 C. shredded Pepper Jack cheese
(can substitute your favorite cheese)
1 (5 oz) pkg. baby kale, (about 6 C.)
6 round butter crackers, coarsely crushed
2 T. shredded Parmesan cheese
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Preheat oven 375 degrees F.
Spray a 1 1/2 qt. casserole dish
with nonstick cooking spray.

In large pan of boiling water, cook
carrots 4 minutes, adding asparagus
for last 2 minutes, drain.  Rinse
vegetables under cold water; drain well.

In Dutch oven or large deep skillet, melt
2 T. butter over medium heat. Add garlic –
cook/stir 1 minute. Add flour – cook/stir
1 minute. Gradually whisk in milk & bring
to boil, stirring constantly. Continue to cook,
stirring, until thickened. Add Pepper Jack
cheese – cook 1-2 minutes until melted,
stirring constantly. Remove from heat &
add kale & cooked vegetables – stir until
evenly coated with sauce. Spoon into
prepared baking dish.

Melt remaining butter & toss with cracker
crumbs & Parm. cheese -sprinkle over top.
Bake 20 minutes until heated through.
Serves 10

(recipe: myfoodandfamily.com)
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Cheesy Loaded Mashed Potatoes

4 C. hot cooked mashed potatoes
1 (8 oz) tub sour cream
6 slices cooked center-cut bacon,
crumbled (can use bacon bits)
1 C. (Kraft) shredded Triple Cheddar
cheese with a touch of Philadelphia
2 green onions, sliced
1/4 tsp. ground black pepper
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Mix all ingredients until well blended.
Serves 10

(recipe: myfoodandfamily.com)
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Oven-roasted Parmesan Asparagus

1 lb. fresh asparagus
1 T. olive oil
1 tsp. garlic salt
1/4 C. shredded Parmesan cheese
1 lemon
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Preheat oven 400 degrees F.
Trim bottoms of asparagus.
Line a cookie sheet with foil & lay
asparagus on sheet in an even layer.
Drizzle olive oil over top & sprinkle
garlic salt on asparagus.

Bake 8-10 minutes until asparagus darkens
slightly & is tender. DO NOT overcook. It
should still be crisp – it will continue to cook
as it sits.

Cut lemon in half & squeeze juice over
asparagus. Top with Parmesan cheese &
serve.
Serves 4

Refrigerate any leftovers in an air tight
container for up to 5 days

(recipe: eatingonadime.com)
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Roasted Carrots with Brown Sugar

2 lb. carrots, peeled, ends cut off
4 T. brown sugar
2 cloves garlic, minced
1 T. & 1/2 tsp. butter, melted
1/2 T. olive oil
3/4 tsp. salt
1/4 tsp. black pepper
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Preheat oven 425 degrees F.
Spray a rimmed baking sheet
with nonstick cooking spray.

Cut carrots in half, then in half again.
(cut thicker ends in half again so they
are similar in width.)
In a bowl mix brown sugar, butter, garlic,
oil, salt/pepper & carrots – until carrots
are well coated. Spread carrots out on
prepared baking sheet.

Roast 15 minutes. Remove from oven,
toss then roast an additional 10 minutes
until you can easily put a fork through them.
Place in a serving bowl (or platter) & toss
carrots in the glaze from the pan, scraping
up all the glaze from the pan – mix it in.
Sprinkle top with parsley, if desired.
Serve warm
Serves 5

NOTE: You can half, double or triple recipe

(recipe: foodmeanderings.com)
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Million Dollar Dip

1 (16 oz) tub sour cream
1 (1 oz) pkt. dry Ranch Salad dressing &
seasoning mix
3 oz. bacon – cooked/crumbled (about 3-
5 slices)
1 C. Cheddar cheese, shredded
parsley – optional garnish
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Dippers:
assorted chips
crackers
cut veggies
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In large bowl combine sour cream, Ranch mix,
bacon & Cheddar cheese – mix thoroughly.
Garnish with parsley, if desired.
Serve with dippers
Refrigerate any leftovers.
Makes 3 cups

Can be made 1 day ahead – keep covered &
refrigerated until serving. Use within 3-5 days.

(recipe: lovebakesgoodcakes.com)
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Cranberry Bliss Bars
(Starbucks copycat)

Blondie Layer:

3/4 C. (1 1/2 sticks) salted butter, cubed
1 1/2 C. packed light brown sugar
2 large eggs
3/4 tsp. vanilla
2 1/4 C. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/2 C. dried cranberries
6 oz. white baking chocolate, coarsely
chopped

Frosting:

8 oz. cream cheese, room temp.
1 C. powdered sugar, (sifted)
6 oz. white baking chocolate, melted
1/2 C. dried cranberries, chopped
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Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.

Blondie Layer:

In microwave bowl melt butter 1 minute;
stir in brown sugar – scrape butter/sugar into
a large bowl & let cool to room temp.
Using an elec. mixer, beat in eggs & vanilla.

In a separate bowl whisk flour, baking powder,
salt & cinnamon. Gradually add dry mixture to
butter mixture. Stir in cranberries & chopped
chocolate (batter will be thick).

Spread batter into prepared pan.
Bake 18-21 minutes until a toothpick inserted
into center comes out clean (do not over bake).
Cool completely on a wire rack.

Frosting:

In large bowl using elec. mixer, beat cream
cheese & powdered sugar until well blended.
Gradually add half of melted white choc. –
beat until blended. Frost the Blondie layer &
sprinkle with cranberries. Drizzle top with
remaining melted white choc.
Cut into 30 bars (square or triangle-shaped).
Store in refrigerator until ready to serve.

NOTE: Poster suggested you might like adding
1 T. grated orange zest to frosting.

(recipe: recipegirl.com)
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Crockpot Asiago Cheese Dip

1 C. chicken broth (or water)
4 oz. dried tomatoes (NOT oil packed)
2 (16 oz, ea) tubs sour cream
1 1/2 C. finely shredded Asiago cheese (6 oz)
1 1/4 C. mayonnaise
1/2 of an 8-oz. pkg. cream cheese, cut up
1 C. sliced fresh mushrooms (or 1 oz. re-hydrated
dried mushrooms like porcini, shiitake, chanterells or
oyster*)
1 C. thinly sliced green onions
thinly sliced green onions (garnish)
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Dippers:
baguette-style French bread slices topped with
finely shredded Asiago cheese, toasted
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In a small saucepan bring broth/water to a boil;
remove from heat. Add dried tomatoes. Cover &
let stand 5 minutes. Drain (discard liquid). Chop
tomatoes (you should have about 1 1/4 C.)

In a 3 1/2 or 4-quart crockpot, combine sour cream,
1 1/2 C. Asiago cheese, mayo, cream cheese, mush-
rooms & 1 C. green onions – stir in chopped tomatoes.

Cover & cook on Low 3-4 hours (or High 1 1/2 to 2 hours).
Stir well before serving. Sprinkle top with additional
green onions & serve with suggested dippers.
Makes 7 cups.

*To re-hydrate mushrooms:
Place dried mushrooms in a small bowl. Add
enough boiling water to cover. Let stand 30 minutes.
Drain, squeezing out any excess liquid. Coarsely
chop.

(recipe: bhg.com)
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Hope your holiday plans are coming together nicely;

Hugs;

Pammie