Merry Christmas!
Our annual Christmas pot luck and gift exchange was hosted by Judy this year and we had a wonderful time. I think it's amazing how you say the word 'pot luck' and everyone looks to their favourite recipes to share with their friends -and somehow, everything goes well together. This year, I've asked everyone to share their recipes so you'll find them later in this post. First, a few photos:
Judy's home is always so welcoming and when all decorated for Christmas, it was even more welcoming.
Here's Karen and Carmen enjoying appetizers, provided by Karen, and punch, provided by Faye2, before lunch.
Myself and Faye1 with our elf and snowman headbands. (- love the Christmas elves headband - Faye2 brought assorted hand bands for everyone to add to the Christmas joy!)
Cheryl with reindeer headband, just chilling'!
Jane with Santa headband.
Faye2 and Cheryl relaxing.
Karen, Carmen and Faye 1 - three heads are better than one (actually 7 heads if you count the elves and snowmen).
Myself, Carmen and Jane.
Lunch getting ready - love Judy's new kitchen cabinets, stove, fridge and microwave!
And here's the lunch set up - yummy!
Judy is uncovering her pasta and getting it ready.
Judy and Carmen bringing up the end of the line.
Myrtle and Faye2 looking over the desserts!
Time for the great gift exchange!
Faye1 was number 1 - so she gets to have another chance at the very end, lucky girl!
Myrtle is checking out a gift ...
Carmen seems pleased with her gift - will she get to keep it?
Cheryl's unwrapping what turned out to be gift number 1 - poor Cheryl had her gifts stolen twice! I think the key is to not look 'too happy' and to quickly hide your gift!
Oops, I stole Cheryl's first gift! I really love the tea cup and saucer (and note pad and soap)!
Jane is checking out Cheryl's second gift and ..... she steals it!
I think Cheryl is thinking 'if someone steals this gift, I'm going to rip out their stitches! (not really, Cheryl was very gracious!)
Judy's turn - it's a scarf! And a few more things!
Karen was happy with her gift - and no, she's not taking Cheryl's gift!
And here are the recipes:
Karen:
Appetizers, potatoes and shrimp (I think!), very delicious but purchased so no recipe, sorry!
Faye2:
CRANBERRY PUNCH
Diet cranberry juice (10 cal/250 mls) mixed with Diet Sprite (0 cal) with cranberry and orange juice ice cubes, very refreshing!
CRANBERRY PUNCH
Diet cranberry juice (10 cal/250 mls) mixed with Diet Sprite (0 cal) with cranberry and orange juice ice cubes, very refreshing!
Faye1:
HARVEST PARTY SALAD1/4 cup fresh lemon juice
3 tbsp. extra virgin oi
1 lb. brussels sprouts, trimmed and very thinly sliced
1 small head romaine lettuce, chopped
1/3 cup feta cheese
2/3 cup dried cranberries or golden raisins
1/3 cup chopped or sliced almonds
In a large bowl, whisk olive oil,1/2 tsp. salt and 1/4 tsp. pepperadded sprouts and toss until well coated.Let stand at least 10 minutes or up to 2 hours.When ready to serve, to bowl with sprouts, add romaine,cheese, cranberries and almonds. Toss to combine.
Jane:
CROWD PLEASING SCALLOPED POTATOES
Grease a 13 x 9” baking pan. Set oven at 400 F. Reserve about 2 Tbsp of the bacon bits. Peel and slice potatoes into thin slices. Slice onions into thin pieces.
Cook cream cheese with broth and milk at medium temperature until cream cheese is melted and the mixture just comes to a boil. Sit constantly with a whisk.
Layer 1/2 each of potatoes, onions and bacon bits. Repeat layer. Pour cheese sauce over the potatoes. Cover with foil and bake for about 1 and 1/5 hours or until potatoes are tender and golden. Sprinkle with reserved bacon bits and shredded cheese. Cook uncovered until cheese melts.
4.5 lbs Yukon Gold potatoes
1 onion
1 tub (250 g) Philly Here and Garlic Cream Cheese
2 cups low sodium Chicken Broth
1 cup milk
2/3 cups bacon bits (divided)
1 cup mozza - cheddar shredded cheese
Grease a 13 x 9” baking pan. Set oven at 400 F. Reserve about 2 Tbsp of the bacon bits. Peel and slice potatoes into thin slices. Slice onions into thin pieces.
Cook cream cheese with broth and milk at medium temperature until cream cheese is melted and the mixture just comes to a boil. Sit constantly with a whisk.
Layer 1/2 each of potatoes, onions and bacon bits. Repeat layer. Pour cheese sauce over the potatoes. Cover with foil and bake for about 1 and 1/5 hours or until potatoes are tender and golden. Sprinkle with reserved bacon bits and shredded cheese. Cook uncovered until cheese melts.
Judy:
SAUSAGE AND PEPPER BAKED ZITI
1 ½ pounds sweet and/or hot Italian sausage links, cut crosswise into 1 inch chunks
4 garlic cloves, thinly sliced
2 large green, yellow, and/or red peppers, cut into ¼ inch slices
1 jumbo onion (about 1 pound) cut in half, then cut crosswise into ¼ inch slices
1 can (28oz) whole tomatoes in puree
1 tin (15oz) tomato sauce
1 tsp. salt
1 pound ziti or penne pasta
1 package (8oz) mozzarella cheese, cut into ½ inch cubes
½ cup freshly grated Romano cheese
1 ½ pounds sweet and/or hot Italian sausage links, cut crosswise into 1 inch chunks
4 garlic cloves, thinly sliced
2 large green, yellow, and/or red peppers, cut into ¼ inch slices
1 jumbo onion (about 1 pound) cut in half, then cut crosswise into ¼ inch slices
1 can (28oz) whole tomatoes in puree
1 tin (15oz) tomato sauce
1 tsp. salt
1 pound ziti or penne pasta
1 package (8oz) mozzarella cheese, cut into ½ inch cubes
½ cup freshly grated Romano cheese
- Prepare sauce: In deep nonstick 12 inch skillet, cook sausage over medium heat 5 minutes or until browned on all sides, stirring occasionally.
- Reduce heat to medium. Discard all but 2 tbsps sausage fat. To sausage in skillet, add garlic, peppers, and onion, and cook covered 10 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes with their puree, tomato sauce and salt; heat to boiling over medium heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 10 minutes.
- Meanwhile preheat oven to 400⁰F. Heat large covered saucepot of salted water to boiling over high heat. Add pasta; cook 2 minutes less than cooking time recommended on label.
- Drain pasta. Add pasta to sauce to coat. Add mozzarella; toss to combine. Transfer pasta mixture to ungreased 13” by 9” glass dish and spread evenly; sprinkle with Romano.
- Bake uncovered, 20 to 25 minutes or until top browns and sauce is bubbling. Let stand 10 minutes for easier serving.
Bev:
My recipe was from this cookbook, Cozy Country Christmas:
CHICKEN AND STUFFING BAKE
(I used just 1 1/2 cups of sour cream and would suggest slightly less, I used two packages of Stove Top Stuffing, Chicken flavour and I used dried cranberries instead of raisins)
Cheryl:
AUTUMN ROASTED VEGETABLES WITH APPLES AND PECANS
Preheat oven to 400 deg. Fahrenheit. Spray a rimmed 18x13 baking sheet with non-stick cooking spray. (or use parchment paper)
16 0z. brussel sprouts, bottoms trimmed, cut in half
1/2 medium red onion, in small chunks
2 Tbsp. salted butter, melted, with 1 Tbsp. lemon juice and 1/4 tsp salt added to it
Combine above ingredients in a bowl, mix well, pour onto baking sheet and spread out.
3 cups cubed butternut squash (3/4” cubes)
2 medium crisp baking apples, cubed (a firm apple that does not go to mush when baked is best)
2 Tbsp. light brown sugar
1/4 tsp ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. melted butter
Combine above ingredients in a bowl mix well, pour onto baking sheet and spread out.
Roast 40 minutes in preheated oven, tossing at 20 minutes. At 5 minuted remaining, add 2/3 cup pecans (chopped or whole) and 1/3 cup dried cranberries. Serve warm.
Preheat oven to 400 deg. Fahrenheit. Spray a rimmed 18x13 baking sheet with non-stick cooking spray. (or use parchment paper)
16 0z. brussel sprouts, bottoms trimmed, cut in half
1/2 medium red onion, in small chunks
2 Tbsp. salted butter, melted, with 1 Tbsp. lemon juice and 1/4 tsp salt added to it
Combine above ingredients in a bowl, mix well, pour onto baking sheet and spread out.
3 cups cubed butternut squash (3/4” cubes)
2 medium crisp baking apples, cubed (a firm apple that does not go to mush when baked is best)
2 Tbsp. light brown sugar
1/4 tsp ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. melted butter
Combine above ingredients in a bowl mix well, pour onto baking sheet and spread out.
Roast 40 minutes in preheated oven, tossing at 20 minutes. At 5 minuted remaining, add 2/3 cup pecans (chopped or whole) and 1/3 cup dried cranberries. Serve warm.
Pineapple Delight
Crust:
2 1/4 cups graham wafer crumbs
1/2 cup sugar
1/2 cup melted butter
Put in 9" x 13" pan (reserving 1/4 cup) and bake at 350 for 10 min. Let cool.
Filling:
36 marshmallows
1 cup milk
1 cup whipping cream whipped (I use 1 carton light Coolwhip)
1 can crushed pineapple drained
Microwave marshmallows in milk stirring often until marshmallows are melted. Let cool. Stir in cool whip and pineapple. Pour over crust. Sprinkle reserved crumbs over top and refrigerate.
Carmen:
Carmen brought a white cake decorated with fresh fruit and whipped cream, it was delicious and it was from Sobeys!
Is there anything so joyous as the gathering of friends? I think not! We wish everyone reading this blog a very Merry Christmas and a happy, healthy and fulfilling (finish those ufo's!) New Year!!!
Bev
Bev
