Thursday, January 3, 2013

Christmas Food - Recipes

We definitely were blessed with YUMMY food over the holidays!
awww! Aren't they cute? I made these quickly and neatly while the kids slept:-)

Blueberry pancakes. Perfect way to start Christmas Eve!
Turkey Soup, made with the remnants of the feasting:-)
So, on Christmas morning, I made a recipe I found on Pinterest, and it was good and worth sharing. Very easy too.

Breakfast Casserole

1/2 - 1 lb sausage (I bought the pre-cooked pre-crumbled kind --found near the hotdogs at the store)
1 pkg crescent rolls
1 C cheddar cheese, shredded
5 eggs (I used 8 I think, 5 didn't look like enough, and I don't think would have covered the pan)
1/4 C milk
1 T rosemary or oregano
1/2 t salt
1/4 t pepper

Heat oven to 400. Cook your sausage, (or use pre cooked). Unroll the crescent rolls and press into the bottom of a 9x13 pan, pressing seams together to make one large sheet of dough.

Spread sausage over the dough, sprinkle cheese over sausage, whisk all other ingredients together and pour over the top.

Bake for 15-20 until the crust is golden brown and the eggs are set.


Next recipe is from Paula Deen, my neighbour passed it on to me a few years ago. We LOVE this soup!! I don't follow the recipe precisely, always, but it's close enough, and it's yummy!

The Lady's Chicken Noodle Soup

1 (2 1/2-3lb) fryer, cut up (I use turkey bones/meat leftover from holidays)
3.5 quarts water
1 onion, peeled
1 1/2-2 t italian seasoning
salt and pepper to taste
1 t lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes

Add all ingredients to a pot. Cook until chicken is tender, about 35-45 minutes.* Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock left. When chicken is cool enough to touch , pick bones clean, discarding bones, skin and cartilage. Set chicken aside. For this step you need:

2 C sliced carrots
2 C sliced celery, with leafy parts
8oz egg noodles
3T fresh or 3t dry parsley
1/3 C grated parmesan cheese
3/4C heavy cream
1/3 C cooking sherry
salt and pepper to taste

Bring stock to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5-10 minutes. Add egg noodles and cook according to package directions. When are done, add chicken, parsley, cheese, cream and sherry. Cook for another 2 minutes. Adjust seasonigs if needed by adding salt and pepper.

If you are watching calories, you may leave out the cheese and cream. (But it tastes better if you leave them in!;-)

*If boiling "old" bones, from a leftover chicken or turkey meal, the meat is already cooked...I let mine boil, and then simmer for anywhere from 1.5 to 3 hours. Depending on what I have going on. Then remove the carcass, strip meat from bones to add back into the soup, etc. Excellent stock!

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