Need some new Christmas recipes? These recipes have graced our Christmas brunch table for many years. The kids always insisted I serve these. It wasn’t Christmas without them.
I used to make the sausage and egg casserole; however, I now usually serve these with ham and scrambled eggs.
Whether you fix breakfast, brunch, lunch, or dinner, you might want to try these. Well, a couple of them may not be suitable for dinner. If you don’t try them for Christmas, try them sometime. If you don’t, you’ll be missing some yummy dishes. I hope you enjoy them.
What are some things you serve your family for your Christmas meal? Do you have any traditional dishes your family insists on?
- 1 pkg. dry yeast (not fast acting)
- ¼ c. lukewarm water (around 110-115 degrees)
- 1 c. creamed cottage cheese, heated to lukewarm
- 2 T. sugar
- 1 T. dried minced onion
- 1 T. butter
- 1 egg
- 2 ¼ c. All-purpose flour
- 2 t. dill seed
- 1 t. salt
- ¼ t. baking soda
- Dissolve yeast in water. Allow to sit while you combine all ingredients except flour in large mixing bowl. Then add yeast. Add flour gradually to form stiff dough. It is not necessary to beat this with electric mixer.
- Cover (I use a towel) and let rise near heat until light, about 60 min. (I turn on the oven for a couple of minutes just to warm up and then turn off.) When raised and fluffy, stir down dough with floured hands or spoon and turn into greased loaf pan or 2 qt. casserole. Let rise again near heat (again in the over), about 40 to 50 min. till risen. Bake at 350 degrees about 35 min. or until golden brown and a toothpick comes out clean.
- The recipe says to brush the top with butter and sprinkle with salt while still hot (but I’ve never done it). I always do this: when cooled, slice, butter, wrap in tin foil and reheat for about 10 min. or so until butter is melted and it’s hot. Enjoy!
- 5 c. salted boiling water (or as the box suggests)
- 1 c. grits
- 1 roll garlic cheese (unfortunately, they don’t make this anymore. Use 8 oz. Velveeta and add some garlic powder. I never measure it.)
- 1 stick butter
- 1 ½ c. half & half
- 2 eggs well beaten
- salt and pepper to taste
- paprika
- Cheddar cheese
- Stir grits slowly into boiling water. Cover. Lower to med-low and cook for 5-7 min. (Check the package) Cook until done. Slice cheese and butter into grits. Mix half & half and eggs (so eggs don’t cook up in the hot grits). Stir until cheese and butter are melted. Pour into greased 9x13 dish or other. Sprinkle on some cheddar cheese and paprika. Bake at 350 degrees for 45 min. or until not jiggly in the middle.
Strawberry Pretzel Salad
2 c. crushed pretzels
¼ c. sugar
1 ½ stick melted butter
Do not use the light-colored pretzel sticks. Use regular pretzels. Do not put in blender or Cuisinart to crush. Ruins it. You have to beat the pretzels or smash them.
Mix these well and place in a greased 9×13 dis. Bake at 350 degrees for 10 min. Cool. Can even put in freezer or refrigerator for a few minutes to cool faster.
1 – 8 oz. cream cheese softened
1 c. sugar
1 lg. carton Cool Whip (I’m not sure which size this is. This recipe was written before the really large container came out.)
Mix and spread over cooled pretzel mixture.
20 oz. frozen, thawed, and mashed strawberries (without sugar)
2 c. pineapple juice
1 – 6 oz. box strawberry jello
Heat pineapple juice. Mix with jello (now water). Add strawberries. Mix well. Cool. (If you don’t cool some, it melts the cream cheese.) Pour over cream cheese mixture. Place in refrigerator until firm. Doesn’t take as long as regular jello.
Enjoy!
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Lynn writes devotionals and inspirational stories. She has one book waiting to be published in 2015 and is working on a second one. Her greatest passion is to fulfill God’s call on her life to encourage others and glorify the Lord with her writing. She currently writes for several sites and writes bi-weekly on her site, Heading Home. http://lynnmosher.com
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