I stored these in a container to munch on all during the holiday season. So easy and delicious. I bought this container and use it for various holiday snacks as the label is a chalk marker surface.
1 pound pecan halves
1 large egg white
1 tablespoon water
1/2 teaspoon pure vanilla extract
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 250 degrees.
Line a rimed 18 x 13 sheet pan with parchment paper.
In a large mixing bowl, vigorously whisk the egg white with water and vanilla until very frothy.
In a separate small mixing bowl, whisk together sugar, cinnamon, and salt.
Add pecans to egg white mixture and toss until evenly coated.
Pour sugar mixture over pecans and toss until evenly coated.
Pour coated pecans onto the prepared baking sheet and spread into an even layer.
Bake in preheated oven for 1 hour, stirring every 15 minutes. Allow cooling then store in an airtight container.
adapted from cookingclassy.com
I love having a bowl of reindeer chow on the table whenever the grands come over during the holiday season.
6 cups Rice Chex cereal
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1 cup powdered sugar mixed with 1 1/2 tablespoons cocoa powder
1 bag Christmas M&M's (12-ounce bag)
2 cups mini peanut butter cups
2 cups pretzel twists
Place the cereal in a large bowl. In a medium bowl, combine the chocolate chips and peanut butter. Microwave the chocolate mixture for 30-second intervals until melted; stir until smooth.
Pour the chocolate mixture over the cereal and use a spatula to gently toss the cereal in the chocolate until completely coated.
Place the mix of powdered sugar mixed with cocoa powder in a resealable
gallon-sized plastic bag. Add the chocolate-coated cereal. Seal, then shake until cereal is coated in the sugar/cocoa powder mix.
Spread the cereal out in a single layer on a sheet of parchment paper; cool completely until dry.
Combine the cereal, M&M's, mini peanut butter cups and pretzel twists; then serve.
adapted from www.dinneratthezoo.com
I started making these several years ago for an easy, make-ahead Christmas Eve appetizer found on the blog Once Upon A Chef with Jenn Segal.
These are Madison and Quinn's favorite, they requested that I make them once again this past Christmas Eve. So now it has become a new tradition. I keep them warm in the slow cooker. This recipe makes 25 mini meatballs, I doubled the recipe.
Ingredients:
1 large egg
1/4 cup heavy cream
3/4 cup cubed white sandwich bread, crusts removed (I used a firmer bread, such as Pepperidge Farm white bread)
1/2 pound ground pork
1 garlic clove, minced
1/8 teaspoon allspice
1/8 teaspoon ground black pepper
3/4 teaspoon salt
1 teaspoon baking powder
1/2 pound ground beef (85% lean)
Sauce:
1/2 cup ketchup
1/2 cup packed dark brown sugar
2 tablespoons water
1 1/2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 tablespoon finely grated shallot, from one shallot
1 small clove garlic, minced
1/8 teaspoon ground black pepper
1/2 teaspoon salt
Instructions:
Preheat the oven to 325. Line a baking sheet with aluminum foil and place a baking rack over the foil. Spray rack generously with nonstick cooking spray.
Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder at high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated about 20 seconds, scraping the bowl as necessary.
Using moistened hands (meat mixture is sticky and wet hands help; keep wetting them as you go, form the meat mixture into tablespoon-sized round meatballs and place on the prepared rack.
Bake for about 20 minutes, until just done.
Meanwhile, in a large saute pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.
Add the baked meatballs to the sauce and stir to coat evenly. Transfer them to a serving platter and spear with toothpicks and spoon the sauce over the top.
Or, have guests serve themselves right from the slow cooker with appetizer plates and toothpicks in a small dish to the side.
adapted from onceuponachef.com
Each year, Madison selects the signature Christmas Cocktail. This one was a beautiful presentation and fun to make using thick glass ornaments that I purchased from Amazon. We doubled the recipe for 6 Ornamentini's.
Here is Madison with the presentation.
Makes 4 martinis
1 cup vodka (Tito's preferred)
1/2 cup orange liqueur (Cointreau preferred)
1/2 cup cherry juice*
1/4 cup cranberry juice*
1/4 cup orange juice, freshly squeezed with no pulp
Sugared cranberries (recipe below) and fresh rosemary sprigs to garnish.
*Use 100% juice.
Pour all ingredients into a cocktail shaker with ice. Shake vigorously.
Using a funnel, pour the mixture into the clear glass ornaments that have been rinsed.
Carefully, replace the topper on each ornament.
Add sugared cranberries and a rosemary sprig to four martini glasses. (I used stemless glasses). Set the ornament in the glass to serve. Before drinking, slowly pour the contents onto the cranberries.
Sugared Cranberries:
2 cups sugar, divided
1/2 cup water
1 bag (12 ounces) fresh cranberries
In a medium saucepan over medium heat, combine 1/2 cup sugar with 1/2 cup water. Stir until sugar is dissolved (2-3 minutes). Remove from heat and stir in the cranberries. Transfer the cranberries to a wire rack and let dry for at least an hour.
Working in small batches, roll the cranberries in the remaining sugar until they are well coated. Let them dry for at least one hour on a wire rack.
Store the cranberries in a bowl without a lid. They are edible however super bitter so we weren't fans.
Use as decor for up to two weeks.
A traditional side for our family for Christmas Eve dinner for many years.
I decided to try a new recipe and was so happy I did. This one from Ree Drummond of the Food Network was so delicious. We all loved the bacon bits a (real bacon) mixed in before baking and sour cream. Pictured here after we plated Christmas Eve dinner.
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
Freshly ground black pepper
Preheat the oven to 400 degrees.
Place the potatoes on a baking sheet. Rub them with canola oil and bake for 1 hour, making sure they are sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees.
With a sharp knife, cut each potato into half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. (I use a melon baller, it works great). Lay the hollowed potato shells on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt and black pepper to taste and mix together well.
Fill the potato shells with the filling, so they look abundant and heaping. Top each potato with a little more grated cheese and bake them in the 350 oven for 15 to 20 minutes.
adapted from Ree Drummond, The Pioneer Woman
Christmas Eve 2019 Dessert from Ina Garten. Quinn did the torching!
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon Grand Marnier
Preheat the oven to 300 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks and 1/2 cup of the sugar together on low speed until just combined.
Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiling. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and Grand Marnier and pour into 6 - 8-ounce creme brulee ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35-40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly.
Allow to sit at room temperature for a minute until the sugar hardens.
A Christmas Eve tradition and the only way to prepare Beef Tenderloin. Follow this Ina Garten recipe exactly and you will have the perfect beef tenderloin every time.
1 whole filet of beef (4-5 pounds) trimmed and tied
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
Preheat the oven to 500 degrees.
Place the beef on a baking sheet and pat the outside dry with a paper towel.
Spread the butter on with your hands.
Sprinkle evenly with the salt and pepper.
Roast in the oven for exactly 22 minutes for rate and 25 minutes for medium-rare.
*I roast ours for exactly 24 minutes.
Remove the beef from the oven, cover it tightly with aluminum foil and allow it to rest at room temperature (on the kitchen counter) for 20 minutes.
Remove the strings and slice the filet thickly.
**Serve with Blue Cheese Butter (Recipe Below):
1 stick unsalted butter, slightly softened
1/4 cup crumbled good blue cheese
2 teaspoons finely chopped fresh thyme
Salt and freshly cracked black pepper
Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste.
Cover the bowl and refrigerate for 30 minutes.
Here is our plated dinner, Christmas Eve 2019.
