Index
C
1. Cranberry Pistachio Bark
2. Caprese Salad
3. Christmas Morning “Husband” Saver
4. Cottage Pie
D
1. Date Squares
2. Devilled Eggs
1. Cranberry Pistachio Bark 1 pound good quality white chocolate (I use Belgian) 1 cup dried cranberries 1 cup shelled pistachios Melt chocolate in the top of a double boiler. Let cool to room temperature. Roast pistachios at 350 degrees F. for 5 – 7 minutes. Set aside to cool. Stir cranberries and pistachios into melted chocolate. Pour and then spread mixture onto a parchment lined 10″ x 15″ cookies sheet. Refridgerate for at least 1 hour, then break into pieces. Makes about 1 1/2 pounds. Store in refridgerator. 2. Caprese Salad An assortment of fresh tomatoes, cut into 1/4 inch slicesFresh mozzarella cheese, (preferably Buffalo mozzarella), drained and cut into 1/4 inch slices
Big bunch of basil
Extra virgin olive oil
Freshly ground salt and pepper On a large serving platter or individual salad plates, layer alternating slices of the tomatoes and mozzarella, adding a basil leaf between each. Drizzle the salad with the extra-virgin olive oil and season with salt and pepper, to taste. This salad should be at room temperature when served. 3. Christmas Morning “Husband” Saver 3 cups milk
6 eggs
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried mustard
1 Tbsp. minced onion
1 Tbsp. worchestershire sauce
cooked ham, back bacon or sausage meat (your choice)
2 cups shredded, sharp cheddar cheese
1 1/2 loaves thickly sliced bread (I use egg or white bread) Topping:
1 cup crushed corn flakes
1/3 cup butter Cut crusts from bread and cover the bottom of a buttered 9″ x 13″ pan with one layer of bread slices. Top with your choice of meat, then sprinkle the cheese over the meat. Cover cheese and meat with a layer of bread slices. (You’re forming a sandwich of sorts) Set aside.
Beat eggs until frothy, add milk, onion and seasonings; mix well. Pour egg mixture over bread in pan. Cover with plastic wrap and refrigerate overnight. In the morning assemble topping by melting butter, adding cornflake crumbs and mixing together. Sprinkle over bread, bake at 375 degrees F. for 1 hour. 4. Cottage Pie 1 lb. lean ground beef 1 onion, diced 2 (284 ml / 10 oz) cans of condensed vegetable beef soup (or vegetable soup) 1 can corn niblets, drained 3/4 cup frozen peas (optional) 6 yukon gold (or any yellow fleshed)* potatoes (or more depending on size) 1/3 cup milk (approximately) 3 Tbsp. butter 1 clove garlic, finely minced (optional) 3/4 cup grated cheddar cheese Bring potatoes to a boil and cook until tender, remove from heat and drain. Add butter, garlic and milk, mash until creamy. Meanwhile, in a large non-stick skillet over medium heat, brown grown beef, add onion and continue cooking, stirring occasionally, until onion is translucent. Add soups, corn niblets and frozen peas to meat mixture. Stir to combine. Spoon into buttered casserole dish, top with potatoes and sprinkle with cheese. Bake uncovered at 350 degrees F. for 30 minutes Enjoy! (*I LOVE yellow fleshed potatoes and they mash extremely well)
~ D ~
1. Date Squares 2. Devilled Eggs 1. Date Squares Base: 1 1/2 cups flour 2 cups oatmeal 1 cup brown sugar 1/2 tsp. baking soda 1 tsp. vanilla 1 cup butter (softened) Filling: 1 pound pitted, chopped dates 1 cup brown sugar 1 cup boiling water Mix base ingredients together and press half into bottom of buttered 9″x13″ baking pan. Set aside. Put filling ingredients in a saucepan and cook over medium heat, stirring until thickened. Spread filling over prepared base and then cover with remaining base mixture. Press lightly. Bake at 350 degrees F. for 25 – 30 minutes or until lightly browned. Cool before cutting and store in airtight container. 2. Devilled Eggs 12 large eggs 1/2 cup sour cream 4 Tbsp. good quality mayonnaise 1 Tbsp. freshly squeezed lemon juice 2 Tbsp finely chopped dill, plus more for garnish (optional) 1/2 cup finely chopped smoked salmon (optional) salt and pepper to taste
Place eggs in a large pot and cover with cold water. Bring to a boil. As soon as they begin to boil, cover and turn off heat. Let stand for 12 minutes. Drain eggs then cover with cold water. Set aside to cool. When cool, remove shell and slice eggs in half, lengthwise. Carefully remove yolks to a medium bowl and set whites aside.
Using a fork, finely mash eggs. Add next 4 ingredients and combine until creamy, fold in chopped salmon. Add salt and pepper to taste.
Using a small spoon (or pastry bag if you wish), fill the egg whites with the egg yolk mixture. Garnish with chopped dill. Keep refridgerated, loosely covered until ready to serve.
(Optional – if you’re not a lover of salmon you could replace the salmon & dill with 1/3 cup freshly grated Parmesan cheese and 2 Tbsp., plus garnish, of finely chopped flat leaf (Italian) parsley.)
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I really like the sound of the Cottage Pie. I think I’ll try this one tonight.
Miranda, it’s really good and so simple to make. We probably have it once every 5-6 weeks, I hope you love it too.
i’m gonna have to try the deviled eggs! i luv em.
Mark, I love them and they’re an easy and simple recipe to put together! enjoy!