"Here are some of my favorite Christmas recipes. I hope you enjoy them and have a Very Merry Christmas!"
*Just click on the links below each picture to view the recipes.
|"A yummy biscotti perfect for Christmas!"|
|"This is my favorite holiday recipe! My family and I wait all year for my Grandma to make it for Thanksgiving and Christmas dinner. The combination of bread, rice and sausage makes this stuffing recipe different than any other one I've ever tasted. It wouldn't be the holidays without it!"|
2-(16 ounce) packages of Jimmy Dean Sausage (1 regular and 1 sage)
1 onion, chopped
2-3 ribs celery, chopped
1 loaf of French bread, cut or torn into 1-inch pieces, dried*
2 eggs, beaten
1 (14.5 ounce) can chicken broth
1/2 cup water
1 bag of prepared Uncle Ben's Boil-In-Bag Rice (From 4-bag package, prepared according to package directions)
Brown sausage with onion and celery, until sausage is cooked thoroughly and vegetables are softened. Add dried bread, eggs, chicken broth, water and cooked rice. Spoon into a 9x13 pan and bake at 350 degrees for 30 minutes.
*TIP: My Grandma tears the bread into pieces and then places it in a large bowl and allows it to sit out on the counter until it is dry. You can also dry the bread by tearing it into pieces and placing it on a sheet tray and baking it at 300 degrees for about 8 minutes.
|"These Pumpkin Cookies are perfect for Fall. Whether you make them for Halloween treats or Thanksgiving goodies, they are a perfect addition to your holiday baking. The moist pumpkin cookies are delicious on their own, but the Maple-Vanilla Buttercream Frosting makes them absolutely IRRESISTIBLE!"|
|"Yummy French toast served with butter & maple syrup and garnished with fresh raspberries from the garden!"|
8 slices of Texas Toast
1 cup of Half and Half
4 egg yolks, beaten
1 Tablespoon sugar
1/8 teaspoon nutmeg
butter, for serving
syrup of your choice
fresh raspberries, to garnish, if desired
In an 8x8 baking dish, whisk together Half and Half, egg yolks, sugar and nutmeg until completely combined. Dip each slice of Texas toast in the egg mixture, making sure to soak both sides completely. Allow excess egg mixture to drain off of toast and place on a large (11x15) parchment paper covered sheet pan. You could also cover the sheet pan with a Sil-pat silicone mat. Cover with plastic wrap and refrigerate over night.
The next morning when ready to prepare the French toast, preheat oven to 350 degrees. Uncover toast and place in oven. Bake at 350 degrees for 10 minutes. Flip toast over and continue to bake for an additional 10 minutes. Serve French Toast with butter, maple syrup, or your favorite syrup. Garnish with fresh raspberries, if desired. ENJOY!