Day 25 of 25 Recipes of Christmas: Baked Egg Casserole

Merry Christmas!!  This has become a tradition to serve at my Christmas brunch. After opening presents, the kids eat French toast made with EggNog batter (just poured straight from the EggNog container, nothing fancy or difficult) and the adults have this. I have this prepared ahead of time and in the fridge. I think it is actually better to do this as the mixture has a chance to combine better. I’ll stick this in the oven when I can tell we are getting to the end of the gift-opening.

Baked Egg Casserole

6 slices  bread — cubed
2 cups  grated cheddar cheese
1 cup cooked, cubed ham
1/2 cup finely chopped onion
6 eggs
3 cups milk

Mix bread, cheese, ham and onion. Spread in a 13×9 baking dish treated with nonstick spray. Whisk eggs and milk. Pour over top of bread mixture. Bake uncovered in  a preheated 375 degree oven for 45 minutes.


Day 24 of 25 Recipes of Christmas: Hot Spiced Fruit

I serve this along with tomorrow’s recipe for Christmas brunch.

Hot Spiced Fruit

16 ounces sliced peaches — with syrup
16 ounces pear halves — with syrup
15 ounces pineapple chunks in juice
1/2 cup orange marmalade
1 3″  cinnamon stick
1/2 teaspoon ground nutmeg
1/4 teaspoon  ground cloves

Mix all ingredients with liquid in a large  saucepan. Bring to a boil. Reduce heat; cover and simmer 1 hour. This can be prepared in a crockpot.

Eat this warm as a fruit sauce, or it’s good served over sliced ham or ice cream.

Day 23 of 25 Recipes of Christmas: Hot Spiced Cider


Hot Spiced Cider

1 gallon apple cider
1 cup brown sugar
1 teaspoon whole cloves
1 teaspoon allspice
2 teaspoons ground cinnamon
3 3″ sticks cinnamon
1/4 teaspoon nutmeg

Place cider in electric percolator or crockpot. Put remaining ingredients in percolator basket. Perk. If using crockpot, put remaining ingredients in a several layers of cheesecloth and secure. Add to crockpot and heat on low overnight. Serve hot in mugs.

Day 22 of 25 Recipes of Christmas: Easy Toffee

These is a very simple recipe, but does require some watching over. Kids can easily do this with parental supervision.

Easy Toffee

30 whole graham cracker — or saltines
1 cup brown sugar
1 cup butter
1 cup nuts
1 cup mini-chocolate chips

Line jellyroll pan with parchment and then crackers
Bring to boil sugar and butter for 3 minutes. Pour over crackers
Bake at 350 for 7 minutes. Sprinkle with chocolate chips. Spread with a spatula
Sprinkle with nuts.
Refrigerate or freeze
Break into bite size pieces.

Day 21 of 25 Recipes of Christmas: Peppermint Bark

A quick and easy candy recipe.

Peppermint Bark

1 pound white chocolate confectioner’s coating or white chocolate chips
1 pound dark chocolate confectioners coating or semi sweet chocolate chips
1 bag mints crushed — (10 ounce) starlight

Melt dark chocolate in microwave stirring every 30-seconds to a minute until completely melted Melt white chocolate in microwave stirring every 30-seconds to a minute until completely melted Line a cookie sheet with parchment Pour a layer of dark chocolate and then stripes of white chocolate reserving  1/4  cup of melted white chocolate.  Pull a knife through to marble. Sprinkle crushed mints on top.  Dip the tines of a fork into reserved white chocolate and drizzle over top of bark. Let harden or freeze.  Break into bit size pieces.

Day 20 of 25 Days of Christmas: Seven Layer Cookies

More Christmas Cookies! I’ve heard these called Magic Cookie Bars also

Seven Layer Cookies

1 stick butter
1 1/2 cups graham cracker crumbs
1 cup chopped nuts
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 1/3 cups flaked coconut
1 can sweetened condensed milk

Melt butter and place in bottom of 9 x 13″  pan.
Place remaining items in pan in the order listed.
Bake in 350 degree oven for 25 minutes or till brown.
Cool for 15 minutes and cut.

Day 19 o f 25 Recipes of Christmas: Snowballs

Christmas cookies again!


1 cup peanut butter chips
1/2 cup semisweet chocolate chips
1/4 cup powdered sugar
1/4 cup finely chopped salted cocktail peanuts
3 cups flour
1 1/4 cups butter — softened
1 tablespoon vanilla
Powdered sugar

To make filling:
Melt peanut butter chips and chocolate chips in a double boiler, stirring till  smooth. Remove from heat. Add powdered sugar and peanuts, mix well. Chill until firm enough to shape. Roll into 3/4″ balls; set aside.

To make cookie:
Preheat oven to 400 degrees. In bowl, combine flour, butter and vanilla extract; knead until well blended. Shape into one 11″ log, cut into 1/4″ slices. Shape each dough slice around a ball of filling. Roll into a ball and place on ungreased cookie sheet.  Bake for 10 minutes. Cool. Roll in powdered sugar.

Yield: 3 dozen