These are my tried and true, hand-me down holiday staples. Enjoy.
Nutcracker Cheeseball (newly dubbed in light of the bacon present in the cheeseball,the King's love of bacon, which led to poor Princess Pirlipat's disastrous facial! Pobrecita!
( Note! Original recipe from the kitchen of Nicole Marcotte Smithers, British Columbia; Runner Up for Taste of Home Magazine, 2003 Contest)
1 round loaf (1 pound) Sourdough bread
1 package (8 ounces) cream cheese, softened
1-1/2 (12 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese
1-1/2 tsp. Worcestershire sauce
3/4 pound sliced bacon, cooked and crumbled
1/2 cup chopped green onions
Assorted crackers
Cut the top fourth off the loal of bread; carefully hollow out the bottom, leaving a 1- in. shell. Cut the removed bread and top of loaf into cubes; set aside.
In a mixing bowl, beat the cream cheese. (Let this set out of the fridge for 45 minutes to soften at room temp.) Add the sour cream, cheddar cheese and Worcestershire sauce until combined; stir in bacon and onions.
Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24 in. x17 in. )
Bake at 325 for 1 hour or until heated through. Serve with crackers and reserved bread cubes. And a sword in case the 7 headed Mouse King, from E.T.A Hoffman's book The Nutcracker, tries to wreck your party. Yield: 4 cups.
The next recipe I had Christmas morning at Andrea's (a friend that is basically a sister)and have done it for subsequent Christmas mornings. The smells of brown sugar all mixed together with tart apples and other yummy ingredients on Christmas Eve are a great tradtion with your kids! I know it adds to an already hectic night. But, maybe, it will help you slow down and savor the night, with those who are most important to you!
(I love you Jaden! And miss you when you are not here! Even writing down this recipe brings back memories slicing apples with you on Christmas Eve! Wherever you are, so am I. You aren't here, it isn't just isn't Christmas! It is nice, however, to get a jump on Christmas Eve)
Over Night French Toast (a.k.a. Christmas Eve French Toast)
1-1/4 C. dark or light brown sugar, packed.
3/4 C. butter
2 T. light or dark corn syrup or maple syrup
4 C. tart apples, peeled or sliced
2 T. flour
Sprinkle of Cinnamon
4 eggs
1 C. Milk
2 tsp. Vanilla
Dash of Salt
One loaf, day old French bread (or fresh- if you're pressed for time. Tried it both ways. No big deal)
In glass measuring cup mix brown sugar, butter and corn syrup. Microwave uncovered 3 minutes, stirring twice. Blend to thicken. Pour into ungreased 9x13" baking pan. Spread appleas over mixture and sprinkle with flour and cinnamon. Beat eggs,, milk, vanilla,, and salt. Dip bread slices into egg mixture until well soaked. Place slices close together over apples. Pour any remaining egg mixture over bread. Cover and refrigerate overnight. Remove from refrigerator about 30 min. before baking. Bake at 350, uncovered for 35-40 minutes until golden brown and apples are soft.
Serves 6. You will want to make wayyyyyyyyyyyy more than just six. (Because everyone will come to your house and eat these since it will become TRADITIoN!) Serve on cute plates, of course!
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