I was very sick for two weeks before Christmas. I didn’t get to make the usual candies and cookies that I make every year. Luckily by Christmas Eve I was feeling much better. The kids and I made two kinds of cookies in the afternoon: shortbread cookies for Santa and gingerbread men.
I also made fun Christmas themed pizza for dinner that night. I make my own pizza dough from scratch using an easy no-rise recipe I’ve shared on the blog before. To make the pizza more fun I decorated one with a pepperoni Christmas tree for my husband and I, and made a cheese pizza snowman for the kids. The snowman was a big hit with the kiddos and made our simple Christmas Eve dinner more special.
Here are the photos of the finished pizzas. Do you have a dinner tradition for Christmas Eve? Share with us in the Comments!
Broccoli casserole is a great addition to your holiday meals or a unique potluck dish. This recipe is based on a dish my mother-in-law makes. It’s a nice change from the ordinary green bean casserole for Thanksgiving or Christmas. Don’t be frightened when you see the ingredients–canned cheese is for more than just snack crackers! I was skeptical as first too, but it tastes delicious.
1 cube of butter
1 large onion, chopped
1 box seasoned croutons
2 cans cream of mushroom soup
1 ½ – 2 pounds broccoli florets
1 can Easy Cheese, American or Cheddar flavor
- In a large skillet over medium heat melt the butter and add chopped onions. Cook until onions become translucent.
- Add the croutons and cook until most of the butter is absorbed. The croutons will brown a little.
- Add broccoli and cover. Cook for a few minutes, just to soften broccoli slightly. Remove from heat.
- In a 9×13″ casserole dish begin by spreading a thin layer of soup in the bottom of the pan.
- Add broccoli mixture. Dollop on more soup. Spray on Easy Cheese in an even layer. Repeat.
- When finished, press down into pan gently.
- Cook at 350° for one hour or until casserole is bubbly and heated through in center. Or, if making ahead cover with foil and refrigerate overnight. Cook the following day at 350° for up to two hours, or until heated through.
Step By Step Photos
Melt butter, saute onion and croutons.
Add broccoli, cook slightly.
Layer broccoli, soup, cheese. Repeat.
Cook until bubbly and center is heated through.
Thanks to the pot roast in the slow cooker, I had plenty of time to throw together a pie for dessert!
This pie is so easy to make, especially if you cheat and use pre-made pie crust from the store. The color of the filling is pink-red and the smell is sensational!
Double crust pie dough
6 medium apples, peeled, cored and sliced
1 bag of fresh cranberries (approx. 2 cups)
1 1/4 cups of sugar
3 TBSP corn starch
1 TSP cinnamon
Peel, core and slice apples. Chop cranberries coarsely. In a large skillet (10-12 in.) mix the sugar, starch and cinnamon. Add the cranberries and bring to a boil, add apples and cook for 5 minutes. Prepare a 9-in pie plate with one crust, fill with apple-cranberry mixture, top with second crust. Cover loosely with foil. Bake at 450 degrees for 20 minutes, then remove foil and reduce heat to 350. Bake for another 30 minutes or until bubbly and crust is browned.