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Saturday, December 25, 2010

Merry Christmas

Merry Christmas!

 Luke 2: 9 Suddenly, an angel of the Lord appeared among them, and the radiance of the Lord’s glory surrounded them. They were terrified, 10 but the angel reassured them. “Don’t be afraid!” he said. “I bring you good news that will bring great joy to all people. 11 The Savior—yes, the Messiah, the Lord—has been born today in Bethlehem, the city of David!

On Christmas Eve our children receive Christmas pajamas and open one gift. Then we read the Christmas story in "What God Wants for Christmas." It's a great way to prepare us for celebrating Jesus' Birthday.
This year we had Christmas brunch at our house. I made some yummy things (recipes below)

Farmer’s Casserole
3 C frozen shredded hash brown potatoes
¾ C shredded Monterey Jack Cheese
1 C diced cooked ham, bacon or sausage
¼ C sliced green onion
4 beaten eggs or 1 C frozen egg product
1 12 oz. can evaporated milk (I was out and used ½ and ½)
¼ tsp pepper
1/8 tsp salt

Grease a 2 qt baking dish generously with butter. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, meat, and onions. In a medium mixing bowl combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. (I cover and refrigerate overnight or for several hours). Bake uncovered, in a 350 degree oven for 40-45 minutes (or 55-60 if made ahead and chilled) or until center appears set. Let stand for 5 minutes before serving. Makes 6 servings.

Paula Deen’s Baked French Toast Casserole

1 loaf French bread
8 lg. eggs
2 C half and half
1 C milk
2 Tbs. granulated sugar
1 tsp. Vanilla extract
¼ tsp. cinnamon
¼ tsp. nutmeg
Dash of salt
Praline topping (below)
Maple syrup

Slice French bread into 20 slices, 1 inch each, and arrange in a generously buttered 9x13inch flat baking dish in 2 rows, overlapping the slices. In a large bowl combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat with a rotary beater or whisk until blended, but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat the oven to 350 degrees F. Spread Praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
½ lb (2 sticks) butter
1 C packed light brown sugar
1 C chopped Pecans
2 Tbs. light corn syrup
½ tsp. cinnamon
½ tsp nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over French toast Casserole

Sweet and Yummy Citrus Dip

1 8 oz container plain or vanilla yogurt
1 Tbs. Vanilla (if using plain yogurt)
2 Tbs. orange juice concentrate
1 Tbs. lime juice
1 Tbs. light brown sugar
2 C chopped or sliced Fruit (Strawberries, Peaches, Bananas, Blueberries)
Combine all ingredients, mix well, and chill. Serve sliced fruit with dip or toss chopped fruit with dip just before serving.

Orange Julius

1 6oz. can Frozen orange juice concentrate
1 C milk
1 C water
½ c granulated sugar
1 tsp. vanilla
Ice cubes ( a handful or so)

Put all ingredients in the blender and mix until smooth. Serve and enjoy!
To change it up you can switch out the OJ with frozen pineapple juice (or for adults, reduce the amount of water in half and add some rum!)

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