Breakfast – Christmas Shaped Pancakes
Time: No more than 10 minutes.!
Directions:
This one’s pretty self-explanatory!
Step One: Prepare the batter the way you normally would
- Boxed – follow directions on box
- From scratch (makes 6 servings)
- 1½ cups all purpose flour
- 3½ teaspoons baking powder
- 1 Tablespoon sugar
- ½ to 1 teaspoon salt (depending on preference)
Step Two: Place non-stick cookie cutters on a pan
Step Three: Pour batter into molds
Step Four: When cooked on one side, remove mold, and flip
Step Five: Decorate to your own taste
Step Six: Enjoy!
Lunch – Five-Ingredient Pasta Salad
Time: 15 minutes for both prep and cooking
What You’ll Need:
- Whole-wheat pasta – One package
- Fresh arugula (or any green) – Three handfuls
- Fresh mozzarella (you could also use shredded cheese) – One ball, diced
- Roasted red peppers (sweet and smoky and perfect) – One 12 oz. jar
- Basil pesto – One 6 oz. jar
Directions:
Step One: Cook pasta in a large pot of salted boiling water.
Step Two: Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.
Step Three: In a large serving bowl, toss pasta with the remaining ingredients until combined.
Step Four: Serve immediately, or refrigerate in a sealed container for up to 3 days.
Snack – Gingerbread Cheescake Dip
Time: 5 minutes
What You’ll Need:
- 1 8-oz. package cream cheese, softened
- 1/4 cup brown sugar
- 1/4 cup powdered sugar, sifted
- 3 tablespoons molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Dash nutmeg
- 4 oz. Cool Whip
- Graham crackers for serving
Directions:
Step 1: beat the cream cheese until smooth, about 1 min.
Step 2: Add the sugars and molasses. Beat until smooth and combined.
Step 3: Add the ginger, cinnamon and nutmeg. Mix until combined
Step 4: Add the Cool Whip, and beat until combined.
Step 5: Transfer into serving bowl, and chill until ready to serve.
Step 6: Serve with graham crackers.
Storage: This dip can be stored for up to one week in the fridge.
Dessert – Orange Creamsicle Truffles
What You’ll Need:
- 1/4 cup (1/2 stick) unsalted butter
- Zest of 1/2 orange
- 3 tablespoons heavy cream
- 1 cup (about 4.4 oz.) white chocolate, broken into pieces
- 1 teaspoon orange extract
- 1/4 cup powdered sugar
- Red & yellow food colouring, optional
Directions:
Step One: In a medium saucepan, melt butter and add orange zest. Once butter is completely melted, add the heavy cream and stir to combine. Remove from the stove.
Step Two: Using a fine mesh strainer, strain out the orange zest into a small bowl.
Step Three: Add chocolate to the bowl. Allow to sit for 1 minute before stirring. Stir and make sure the white chocolate is completely melted (if some pieces remain, return saucepan to the stove and cook mixture over low heat while stirring constantly until chocolate is melted).
Step Four: Add orange extract and give it a good stir.
Step Five: Add food colouring (if using) and stir until desired colour is reached. Use 1 drop of red and 3 drops of yellow. Cover mixture and place into the fridge for 2 hours.
Step Six: Pour powdered sugar into a small bowl.
Step Seven: Remove truffle mixture from the fridge and form into balls (I used about 1 tablespoon per truffle) and roll in the powdered sugar. Repeat.
Step Eight: Place truffles into the freezer for 15-20 minutes if you want to enjoy them right away, or keep in the fridge for up to one week (one month in freezer)
This recipe makes about 24.
Drinks – Eggnog
What You’ll Need:
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 2 cups milk
- 1 1/2 teaspoons freshly grated nutmeg
- Pinch of salt
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon rum extract (optional)
Directions:
Step One: In a medium bowl, whisk together the egg yolks and sugar until light and creamy.
Step Two: In a saucepan, bring the cream, milk, nutmeg and salt to a bare simmer, stirring often.
Step Three: Slowly ladle in 1/2 cup or so of the hot milk to the egg mixture, whisking vigorously to avoid little bits of cooked egg. This will temper the eggs so they don’t scramble when cooked on the stovetop.
Step Four: Ladle in another 1/2 cup, whisking vigorously the entire time. Do this until all the hot milk has been added to the eggs and the mixture is well combined.
Step Five: Pour the tempered egg mixture back into the saucepan of milk on the stove, whisking quickly, and cook the mixture, stirring constantly, until it reaches 160 degrees F on a thermometer.
Step Six: Remove from the heat and stir in the vanilla and rum extract (if using).
Step Seven: Pour the eggnog into a bowl and cover with plastic wrap. Refrigerate until chilled.