Holiday brunch or breakfast
Jaime La Provence, freerangestock.com
Bacon potato puffs can be served in individual portions or baked in a 1-quart casserole dish, both with or without a pastry crust.
A good meal in the morning, especially during winter, really goes a long way toward fortifying you for a busy day. And we all know that holidays keep us pretty busy! Whether it be for family, friends or both, a brunch or breakfast this time of year can be a fun and very welcome event.
Whenever possible, I make homemade cinnamon rolls for Christmas breakfast, but some of the following recipes offer more in the way of nutrition (except for the S’more muffins).
I haven’t had much time for holiday preparations this year and didn’t get my tree until the morning I wrote this, which was just about mid-December. But I will, like most of us, try my best to do what I reasonably can and try to avoid stress.
I hope you, my kitchen friends, also will allow yourselves time to actually enjoy this holiday season and stay safe and warm. And well fed!
S’more jumbo muffins 1 1/2 cups flour 1/2 cup graham cracker crumbs (about 8 squares if making them yourself) 1/4 cup packed light or dark brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 1/2 cups buttermilk 1/4 cup vegetable oil 3/4 cup semisweet chocolate chips 1 1/4 cups miniature marshmallows, divided
In large bowl, combine the dry ingredients. Combine egg, buttermilk and oil; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and 1 cup marshmallows.
Fill greased jumbo muffin cups three-fourths full. Sprinkle with remaining marshmallows. Bake at 375 for 18 to 20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Makes 6 muffins.
Bacon potato puff You can cook and serve this dish in individual servings if you wish, and even add a crust, much like a quiche.
1/2 pound sliced bacon, diced 4 eggs, separated 1/4 cup finely chopped onion 1/2 teaspoon ground mustard 1/8 teaspoon pepper 2 cups warm mashed potatoes (prepared with milk and butter) 1/2 cup shredded Cheddar cheese 1/4 cup minced fresh parsley
In a skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings.
In a mixing bowl, beat egg yolks until light, about 2 minutes. Beat in onion, mustard and pepper. Place potatoes in a bowl; fold in egg yolk mixture. Set aside 2 tablespoons bacon.
Fold cheese, parsley and remaining bacon into potatoes. In a small mixing bowl, beat egg whites until stiff; fold into potato mixture. Transfer to a greased 1-quart baking dish; sprinkle with reserved bacon.
Bake, uncovered, at 325 for 45 to 50 minutes or until set and edges are golden brown. Serve immediately. Serves 6 to 8.
Company fruit salad This recipe can be halved if you wish, but you might want the leftovers to enjoy for lunch and dinner, too! But I don’t recommend the fruit salad leftovers going into the next day. This is very similar to a recipe my mom has served every Thanksgiving for about 50 years.
4 medium Golden Delicious apples, diced 4 medium Red Delicious apples, diced 2 cups seedless green grapes, halved 1 can (20-ounces) pineapple chunks, drained 1 can (11-ounces) mandarin oranges, drained
Dressing: 1 package (3-ounces) cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup sugar
Combine all the fruit in a large bowl. In a mixing bowl, beat dressing ingredients until smooth. Pour over fruit; toss gently to coat. Serve immediately. Makes 16 to 20 servings.
Cheddar salmon quiche I used to make this with a whole-wheat and chopped almond crust, but this version is good, too.
1 cup flour 1/4 teaspoon salt 3 tablespoons cold butter or margarine 3 tablespoons shortening 1/4 cup milk
Filling: 1 can (14 3/4 ounces) salmon, drained, bones and skin removed 1 cup ( 4 ounces) shredded Cheddar cheese 1/4 cup chopped green pepper 1/4 cup chopped onion 1 tablespoon flour 1/2 teaspoon salt 1/8 teaspoon pepper 3 eggs, beaten 1 1/4 cup milk
In a bowl, combine the flour and salt; cut in butter and shortening until crumbly. Stir in milk. On a floured surface, roll dough into a 10-inch circle. Transfer to an ungreased 9-inch pie plate or quiche dish. Trim and flute edges. Bake at 350 for 10 minutes.
Combine salmon, cheese, green pepper, onion, flour, salt and pepper; spoon into crust. Combine the eggs and milk; pour over salmon mixture. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Makes 6 servings.
