Christmas Day Brunch 2014

Christmas Day Brunch 2014

Joan prepared her scrumptious Christmas morning cuisine once again this Christmas Day. Emily and Michael having spent Christmas Eve here were the first ones to the table. Kim and  Bradley arrived next, followed by Jane, Diane, and Rusty.

Mimosas were served using a new White Cat wine, Fizz. It was a hit.

 The brunch began with a fruit compote, Winter Fruit. 

Then guests took their plates into the living where the buffet table was set.

The usual expected favorite were there:

 

Festive Enchiladas

Farmers' Breakfast Casserole 

Stuffed French Toast

Hash Brown Casserole 

This year Joan added a new item, Spinach & Egg Casserole.

To fill out the menu, Diane brought sticky buns and Bradley made sausage gravy served over biscuits. Plus Joan baked a spiral ham.

Upon finishing our breakfast we adjourned to the living room to see what Santa Claus had delivered.

Spinach & Egg Casserole

Joan added this new recipe to our annual Christmas brunch.

Ingredients:

2 T. butter
9 eggs, beaten
1/2 c. milk
1/2 c. sour cream
1 c. shredded Cheddar cheese
1-1/2 c. fresh baby spinach
salt and pepper to taste

Directions:

Place butter in a 9”x9” baking pan; melt in a 350-degree oven. Mix remaining ingredients in a bowl; pour into pan. Bake, uncovered, at 350 degrees for 30 minutes, or  until eggs are set. Serves 6.

Apple Brickle Dip

This apple dip is a new addition to the Family Top Ten.

PREP 15 min

READY IN 15 min

Ingredients:

1 (8-ounce) package cream cheese, softened

1/4 cup brown sugar

1/4 cup white sugar

1 teaspoon vanilla extract

1 (8-ounce) package toffee baking bits

1 tablespoon lime juice

1 tablespoon lemon juice

4 Granny Smith apples, cored and sliced

Directions:

Beat together cream cheese, brwon and white sugars, and vanilla extract in a bowl until smooth. Stir in toffee bits. Pour lime and lemon juices over sliced apples to prevent browning. Serve dip with apples on the side.

Makes 2 1/4 cups - serves 10 easily.

Stuffed Cabbage Soup

Ingredients:

1 tablespoon vegetable oil
1 package coleslaw mix
1 can (28 ounces) crushed tomatoes
1 cup water
1 tablespoon lemon juice
1/3 rice (white or brown)
1 pound ground beet or 1-inch chunks of beef
1 large onion
2 cans (14 1/2-ounces each) beef broth
1/4 cup light brown sugar
1 teaspoon salt

Directions:

    In a 6-quart pot, brown beef. Add coleslaw mix and onion; cover and cook for 4 minutes, stirring after 2 minutes. Add tomatoes, beef broth, water, brown sugar, lemon juice andsalt; bring to a boil. Add rice, reduce heat and simmer, covered, for 45 minutes, or until rice is cooked.

Hearty Lasagna Soup

While many soups say they eat like a meal,
this one truly delivers!

Ingredients:

1 teaspoon olive oil
1 medium onion. chopped
1 small red pepper
4 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon oregano
1 pound lean ground beef
1(28-ounce) can crushed tomatoes
1 teaspoon granulated sugar
1 (14-ounce) can, or 2 cups reduced-sodium beef broth
1/4 teaspoon crushed red pepper
1 cup dry campanelle pasta or 4 lasagna noodles
3 tavlespoons grated Parmesan cheese
1/4 teaspoon slat (optional)
1/2 reduced-fat shredded mozzarella cheese

Directions:
In a large soup pot over medium-high heat, heat the oil. Add the onion and cook for four minutes or until translucent. Add the red pepper, sauté for 2 minutes, then add the garlic, Italian seasoning, and oregano and cook for 1 minute. Crumble in the beef and cook until the beef is no longer pink.
Add the crushed tomatoes, sugar, beef broth, red papper, and 2 cups of water. Bring to a boil. Reduce the heat, cover, and simmer on low for 10 minutes. Add the pasta (breaking lasagna noodles into pieces), and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes, or until pasta is tender. Stir in the Parmesan.
Ladle 1 1/2 cups of soup into bowls, top each with 1 2/2 tablespoons of cheese.


Suggestions:
While Campanelle pasta is more spoon-friendly, lasagna noodles are fun. The choice is yours.

If  you desire more cheesy goodness, mix 6 ounces of low-fat ricotta with a pinch of salt and pepper and spoon two tablespoons into each bowl before adding the soup.

Pasta with White Beans and Arugula

This year's Fourth of July was a most pleasant day. After Joan prepared a opulent breakfast, we took the morning papers to the porch. After passing a leisurely afternoon, we grilled some ribs that we  purchased at BJ's.

Joan made this salad as a side:

Pasta with White Beans and Arugula

Prep Time: 15 minutes
Start to Finish: 30 minutes
Servings: 8

Ingredients:

1 package (16 oz. ) bow-tie (farfalle) pasta
1 can (19 oz.) cannellini beans, drained, rinsed
1 jar (8.5 oz.) sun-dried tomatoes in oil and herbs, drained, rinsed
1 package (5 oz.) arugula
1 package (4 oz.) crumbled feta cheese (1 cup)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt

Preparation:

1. Cook and drain pasta as directed on package; cover to keep warm.
2. Meanwhile, in large bowl, mix remaining ingredients. Stir in hot cooked pasta until blended.

Dustin's Party Favorites

Dustin was in town so we all get together to celebrate.

Photos

Three recipes that hit the spot:

North Georgia Caviar

This will keep refrigerated in a plastic container for several days. It is good with corn bread or as a side item with hamburgers and hot dogs.
But best served with Tostitos Scoops.

This will keep refrigerated in a plastic container for several days. It is good with corn bread or as a side item with hamburgers and hot dogs.

But best served with Tostitos Scoops.

2 (15-ounce) cans black-eyed peas, drained and rinsed
1 (15-ounce) can shoe peg corn, drained
1 (10-ounce) can Rotel tomatoes, drained
1 medium green bell pepper, chopped
6 whole green onions, chopped
1 (16-ounce) bottle Italian dressing

In a large mixing bowl combine the black-eyed peas, corn, tomatoes, bell pepper, onions, and dressing. Mix thoroughly. Refrigerate until ready to serve.

YIELD: ABOUT 8 CUPS

 Rita's Wild Rice

This is a fabulous side dish to anything! Tastes better the second day.

6-oz. pkg. long-grain and wild rice mix
1/2 c. onion, chopped
1/2 c. carrots, peeled and chopped
1/2 c. celery, chopped
1/2 c. radish, chopped
1/2 c. Italian dressing

Prepare rice according to package directions; let cool. Toss rice with chopped veggies. Stir in salad dressing to coat. Serve at room temperature or chilled

Serves 4 to 6.

Coleslaw

2 packs Ramen Noodles (Beef Flavored) - crush and use flavoring packet
1 cup silvered almonds
1 cup sunflower seeds (unsalted, roasted - in bulk dept.)
1 stick butter

Sauté altogether about 15 minutes. Refrigerate after you sauté, at least 1/2 hour.

2 bags of coleslaw with carrots
2 green onions, chopped

Dressing - refrigerate the night before
1 cup vegetable oil
1/2 cup sugar
1/3 cup white wine vinegar

Put cabbage , noodle mix together, toss than add dressing and toss.
Put it together about 1/2 hour before serving.