Over the next two weeks leading up to Christmas, I thought it was fitting to present some easy-to-make lunch, brunch, and dinner recipes that you might not have thought of to feed your family and friends. friends. After the formal dinners that many of us featured on Thanksgiving, a more low-key food selection on Christmas Eve and Christmas might be what you’re looking for. Whether it’s a slow cooker meal, an easy baked meal, or a cold presentation, we as hosts can have a successful get-together with any of the following recipes. These recipes are easily executed for hosts when properly planned and will provide an enjoyable and relaxing event for all.
The first Christmas recipe is a meal soup. When paired with warm, homemade toast and a crisp salad, it creates a relaxing time at home with guests.
The second recipe, I serve this little gem with fresh fruit or yogurt.
The third recipe is “Who doesn’t like hot cakes”? I had to include this recipe.
Finally, a warm, light and delicious Christmas muffin.
I crafted all of these items and turned them into a mini self-serve brunch buffet. Customers can then select the foods they want to eat. These recipes are meant to be yours, so play around with them to make it.
Nothing means more than home, family, friends, faith and sharing the love of food at Christmas!
And with that, I couldn’t agree more!
Jacqueline Iannazzo-Corser is a staff writer for The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, culinary specialist at the Opportunity Center at Arthur Lesow Community Center and adjunct professor of culinary arts at Monroe County Community College. She can be reached at email@example.com.
Easy Mushroom and Barley Soup
For 4 people
• 2/3 cup pearl barley
• 6 cups beef broth or vegetable broth
• 1 diced carrot
• 1 onion, diced
• 1 stalk of celery chopped
• 8 oz. Sliced Mushrooms or 1 Box
• 1/2 tsp. Worcestershire Sauce
• 1 C. Soya sauce
• 1 tbsp. butter
• 1/4 tsp. dried thyme leaves
• 1 bay leaf
• Parmesan cheese – Optional
• Cook onion, carrot and celery in butter in large saucepan over medium heat until onion is tender.
• Add the mushrooms and cook an additional 5 to 6 minutes.
• Add the rest of the ingredients indicated and bring to a boil.
• Reduce heat and simmer 30 to 35 minutes or until barley is tender.
• Remove bay leaf when cooked.
• Garnish with Parmesan if desired.
Easy Christmas Quiche
• 2 deep 9-inch pie crusts, frozen or homemade
• 1 lb of bacon, chicken, turkey or ground sausage
• 8 Eggs Beat lightly
• 3 cups of half and half
• 3 cups of grated Monterey Jack cheese or your choice
• 1 1/2 cup dried cranberries
• Preheat the oven to 400 degrees.
• If you are pre-baking frozen pie crusts or one from scratch after the baking process, let them cool to room temperature before filling.
• If using bacon or sausage, cook and drain excess fat on paper towels. If using chicken breast or turkey, cook as recommended. Cut the meat to fit the quiche.
• Rehydrate the dried cranberries in a little water and set aside.
• Whisk eggs and half and half in medium bowl until blended.
• Sprinkle the bottom of the pie shell with cheese.
• Then add the selected meat with cranberries.
• Finally, pour the egg mixture into the pie crust over the meat, cranberries and cheese.
• Reduce oven temperature to 375 degrees.
• Bake 45 minutes or until knife inserted in center comes out clean.
• Let stand 10 to 15 minutes before serving.
Easy Christmas Hot Cakes
Gives 12 big dollars or 24 silver dollars
• 2 1/4 cup all-purpose flour
• 4 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup sugar
• 1/3 cup vegetable oil
• 2 cups of milk
• 1 C. vanilla extract
• 1 beaten egg
• 1/4 cup Christmas nuggets
• In a medium bowl, combine the dry ingredients – flour, sugar, baking powder and salt.
• Then add the milk, oil, egg and vanilla and whisk until smooth.
• Finally add the vanilla and nuggets.
• On a hot, greased griddle, pour the batter into 4-inch pancakes.
• Once the cakes start to bubble, turn them over.
• The pancakes are cooked once each side is golden brown.
Quick Christmas Muffins
• 1 3/4 cup all-purpose flour
• 1/2 cup of sugar + 2 tbsp.
• 2 tbsp. baking powder
• 1/2 tsp. salt
• 1 beaten egg
• 3/4 cup of milk
• 1/4 cup vegetable oil
• 1 cup coarsely chopped fresh cranberries plus a handful to garnish the muffins
• Preheat the oven to 400 degrees.
• Grease muffin tins or use paper cups.
• In a bowl, mix 2 tablespoons of sugar with coarsely chopped cranberries.
• In a medium bowl, combine flour, remaining sugar, baking powder and salt.
• Make a well in the center of the dry ingredients.
• Add the egg, milk and oil to the center of the well. Stir until just combined.
• Stir the cranberries into the batter.
• Pour the batter into a muffin pan about two thirds of the way up.
• Garnish with a few more chopped cranberries.
• Bake for 14 to 17 minutes, until a toothpick comes out clean.
source : https://folobooks.com/