Christmas Morning Mimosas
1/2 bottle Simply Orange Juice, Pulp-Free
1/2 bottle Simply Cranberry Juice
2 bottles of your favorite champagne, sparkling wine or prosecco
In a pitcher, stir together the orange and cranberry juices and refrigerated. When ready to serve, simply fill 1/3 of the champagne flutes with the juice mixture and the rest with your champagne. Cheers!
Gingerbread from Trader Joe’s
1 box Trader Joe’s Gingerbread Cake Mix
1 large egg
1/3 cup vegetable oil
3/4 cup water
Preheat oven to 350. Lightly grease bottom and halfway up of and 8X8 cake pan. Combine oil, egg and water in a bowl. Add gingerbread and fold together until ingredients are moistened. Spread evenly in pan. Bake for 25-30 minutes.
Serve with Lemon Curd or all by itself.
Christmas Fruit Salad
Green Grapes, halved
Star Fruit, sliced
Combine all fruit in a large bowl. Done.
Everyone’s favorite breakfast food during the holidays are these little babies. You can make them ahead and flash freeze them to pull out as needed. This is a single recipe but I usually double it.
1 pound mild or hot sausage
1 1/4 cup Bisquick
1 cup Cheddar Cheese (shredded by hand NOT pre-shredded)
8 oz Cream Cheese
Place all ingredients on your counter to bring them to room temperature. Once the cream cheese is softened, the sausage and cheddar cheese are at room temp, put all in ingredients in your bowl attached to your stand mixer. Using the dough hook attachment, mix ingredients until well-blended but don’t over mix. With the ingredients at room temp, this should be fairly easy and quick. Roll balls about 1- 1 1/2 inches and place on parchment-lined baking sheets about 2 inches apart. Bake at 400 for 15-20 minutes.
Fruit + Yogurt Trifle
1 cup sliced Strawberries
1 cup Raspberries
Your favorite Vanilla Yogurt
1 cup Pineapple, cubed
1 cup Kiwi
2 small cans Mandarin Oranges, in juice not syrup
There are two ways you can layer the fruit. Either you can keep them all separate and do a layer per fruit (per color of fruit) or you can mix them all to together and that way each fruit would be in each layer of the trifle. It’s totally your call. Start with a layer of yogurt spread in the bottom of the trifle bowl. Then add your first granola layer, enough to cover the yogurt. After that a layer of fruit. And so on and so on. Like a lasagna. I would end with a layer of yogurt that way you’ll have a nice white surface for any garnishes you’d like to add.
4 oz prosciutto, julienned into strips
a dozen eggs, beaten with a splash of milk
2 ozs cream cheese, softened + diced into small pieces
2 1/2 tbsp chives, chopped
salt + pepper to taste
In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add prosciutto and saute until slightly crispy around the edges. Remove from heat and place on a paper towel lined plate or bowl and set aside. Turn heat down to medium and add eggs. Slowly stirring eggs with a plastic spoon or fork until they are soft scrambled. Add cream cheese and stir until combined. Remove from heat. Then add salt, pepper, prosciutto and chives and stir until ingredients are evenly distributed. Serve immediately.
Now, if you are anything like my sister you may not want to cook everything! Our local Reid’s Fine Foods has a great selection of frozen breakfast items. Their grits & sausage casserole is so easy to throw in the oven and so delicious. People will think you made it yourself! They also have a variety of breakfast rolls and desserts. You can even buy items for your holiday meal there- like mac’n’cheese, spiral ham, collard greens, rolls, etc. Not an ad- just a big fan!