Day to Day With Mom

Well it’s finally that time… yep it’s time for the Christmas menu thoughts. I have so many recipes that I want to try but I know without a doubt I won’t cook any of them. A girl can hope though can’t she? I do however have to get everything calmed down a little so me and the kids can bake some cookies otherwise Santa will be eating celery this year!

I was watching a cooking show this weekend and the lady was cooking soup, she used lobster and corn and some other items to get the stock. I’m not sure how good it would be but it sure gave me a huge laugh for the day…

LADY ON TV: we now have the stock we’ll remove all the juice to get the flavor of the lobsters and the corn…

Brianna (4): Mama she’s cooking monsters!!!

Me: No honey she said lobsters

Brianna: No mama look at those monsters in the pot!

I couldn’t help but laugh, I’m sure to her it sounded like monsters and the looks of those cooked lobsters would of course resemble a monster to a four year old.

Here are a few recipes from allrecipes.com that I would like to try this Christmas so if I can’t maybe you can:

French Toast Souffle

• 10 cups white bread cubes
• 1 (8 ounce) package lowfat cream cheese, softened
• 8 eggs
• 1 1/2 cups milk
• 2/3 cup half-and-half cream
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract
• 2 tablespoons confectioners’ sugar

DIRECTIONS

1. Place bread cubes in a lightly greased 9×13 inch baking pan.
2. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
3. The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
4. Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners’ sugar, and serve warm.

 Turkey Potato Casserole

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place turkey in an even layer on the bottom of a 9×13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
3. Bake for 30 to 40 minutes in the preheated oven, until heated through.

 Awesome Broccoli-Cheese Casserole

• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 egg, beaten
• 1/4 cup finely chopped onion
• 3 (10 ounce) packages frozen chopped broccoli
• 8 ounces shredded sharp Cheddar cheese
• salt to taste
• ground black pepper to taste
• 2 pinches paprika

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish.
2. In a medium bowl, whisk together condensed cream of mushroom soup, mayonnaise, egg and onion.
3. Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season to taste with salt, pepper and paprika.
4. Bake for 45 minutes to 1 hour in the preheated oven.

 ~Christmas Baking~

Cake Balls

DIRECTIONS

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

 Peanut Butter Bars

DIRECTIONS

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

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