Here it is! This year I knew I had to make most things ahead or at the last minute, because I didn't have the afternoon free to do my usual cooking marathon.
Several days before, I made the marinated mushrooms.
The day before, I made deviled eggs, crudites, tomato sauce and allrecipes.com's Two Ingredient Pumpkin Cake. I used Betty Crocker's Gingerbread Cake & Cookie Mix and a small can of pumpkin puree. I have a personal tradition of making gingerbread cookies and I didn't want to go without them just because I couldn't take the afternoon off...so I came up with this instead. I am so glad I did. While the cake doesn't have the cute factor the decorated gingerbread people do, it's hardly a sacrifice taste-wise. Maybe this will become my new tradition.
Before you make this, I highly recommend you read the comments posted below the recipe. I followed the recommendation to add 2 eggs and a little sugar. I also added my usual extra spices, and a splash of bourbon. I topped it with one of the poster's recipe for a simple glaze made from confectioner's sugar, nutmeg, cinnamon and milk. I baked it in 4 small, gift-sized loaf pans. It is the moistest cake ever. I'm telling you, it is unbelievable!
The hour before, I made everything else. For me, I made Veggie Patch Meatless Meatballs. These are fully cooked, so all you have to do is heat them up. I don't know why, but I don't think I've ever tried these in spaghetti--what a treat!
For the cheese course, I followed Pillsbury's recipe for Baked Brie with Raspberry Preserves, except I added chopped pecans and almonds. I omitted the cinnamon stick.
I cut the brie recipe in half so I had extra crescent rolls. I used a rolling pin to flatten them a bit and sealed the perforations. Then I spread margarine in them and sprinkled some Parmesan cheese and chopped basil. Sliced into coins, they were little buttery pinwheels that went nicely with the cold appetizers.
Anyway, back to the brie. Warm, melty, slightly sweet, creamy, with a flaky crust. What more could you ask for? Very good, and different. Lots of compliments! I am sure puff pastry would be tasty too, but I didn't have time to fuss with that. The crescents were very tasty and quick.
Then it was on to the Nutella Chess Pie. I created a recipe involving one of my favorite ingredients--Nutella--into a nice pie reminiscent of warm brownies that aren't quite cooked all the way yet...and you eat them anyway because they are so gooey, fudgy and good.
Well...I'm off to have leftovers of brie and spice cake. Leftovers that are more HO HO HO than HO HUM! (OK, I know that was really cheesy! Ha, cheesy! See what I did there?)
Buon Natale!
Several days before, I made the marinated mushrooms.
The day before, I made deviled eggs, crudites, tomato sauce and allrecipes.com's Two Ingredient Pumpkin Cake. I used Betty Crocker's Gingerbread Cake & Cookie Mix and a small can of pumpkin puree. I have a personal tradition of making gingerbread cookies and I didn't want to go without them just because I couldn't take the afternoon off...so I came up with this instead. I am so glad I did. While the cake doesn't have the cute factor the decorated gingerbread people do, it's hardly a sacrifice taste-wise. Maybe this will become my new tradition.
Before you make this, I highly recommend you read the comments posted below the recipe. I followed the recommendation to add 2 eggs and a little sugar. I also added my usual extra spices, and a splash of bourbon. I topped it with one of the poster's recipe for a simple glaze made from confectioner's sugar, nutmeg, cinnamon and milk. I baked it in 4 small, gift-sized loaf pans. It is the moistest cake ever. I'm telling you, it is unbelievable!
The hour before, I made everything else. For me, I made Veggie Patch Meatless Meatballs. These are fully cooked, so all you have to do is heat them up. I don't know why, but I don't think I've ever tried these in spaghetti--what a treat!
For the cheese course, I followed Pillsbury's recipe for Baked Brie with Raspberry Preserves, except I added chopped pecans and almonds. I omitted the cinnamon stick.
I cut the brie recipe in half so I had extra crescent rolls. I used a rolling pin to flatten them a bit and sealed the perforations. Then I spread margarine in them and sprinkled some Parmesan cheese and chopped basil. Sliced into coins, they were little buttery pinwheels that went nicely with the cold appetizers.
Anyway, back to the brie. Warm, melty, slightly sweet, creamy, with a flaky crust. What more could you ask for? Very good, and different. Lots of compliments! I am sure puff pastry would be tasty too, but I didn't have time to fuss with that. The crescents were very tasty and quick.
Then it was on to the Nutella Chess Pie. I created a recipe involving one of my favorite ingredients--Nutella--into a nice pie reminiscent of warm brownies that aren't quite cooked all the way yet...and you eat them anyway because they are so gooey, fudgy and good.
Well...I'm off to have leftovers of brie and spice cake. Leftovers that are more HO HO HO than HO HUM! (OK, I know that was really cheesy! Ha, cheesy! See what I did there?)
Buon Natale!
Bevande
Cocktails
Antipasti
Marinated Mushrooms ∞ Red & Green Deviled Eggs
Crudités ∞ Basil Pinwheels
Primi
Pasta & Meatballs ∞ Italian Bread with Olive Oil Dip
Secondi
Broiled Shrimp ∞ Broiled Garlic Eggplant
Formaggio
Brie En Croute
Dolce
Nutella Chess Pie ∞ Cookies
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