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Happy Holidays everyone! Christmas is right around the corner and if you are like me, you still have shopping to do, wrapping of the gifts, baking and thinking about what to serve for the festive occasion. All of these things can become stressful. I have two recipes that are quick and easy for you to try.
Berry Berry
Fizz Cocktail
1 (10 ounce) bag sliced frozen strawberries, defrosted
2 tablespoons honey
1 (8 ounce) bag frozen blueberries
1 bottle Prosecco of your choice
In a food processor, puree the sliced strawberries, with their juice, and honey until smooth. To assemble the drink: Pour a generous spoonful of the fruit puree into a champagne flute. Add a few frozen blueberries and top with Prosecco.
Hint: This is a gluten-free drink and I used Agave instead of honey for my sweetener. I also added more than 2 tablespoons to make the fruit sweet since the Prosecco is not. You can also do this drink with wine as well. You can make the puree ahead of time so your cocktail is ready to go. When it is assembled it really is a festive holiday drink.
This next recipe is a cookie that is really easy and it is also an oldie.
Cake Mix
Snickerdoodles
1 package of the super moist white or yellow cake mix
1/2 cup butter or margarine melted
1 egg
2 tablespoons sugar
2 teaspoons cinnamon
Heat oven to 350 degrees Fahrenheit and bake on a non-stick cookie sheet or use a silpat on top of your cookie sheet pan. Mix cake mix, melted butter and egg in a large bowl with a spatula until dough forms (some dry mix will remain). Shape dough into 1-inch balls. Mix sugar and cinnamon together in a small bowl. Roll balls into mixture. Place about 2 inches apart on an ungreased cookie sheet. Bake for 10-12 minutes or until set. Remove from cookie sheet to cooling rack.
Hint: You can make this gluten-free by using a gluten-free cake mix. I have made these several times and they are so quick and easy compared to the traditional recipe: One bowl and a cookie sheet pan. The traditional recipe is delicious, but when you are stressed for time this is a great short cut. I hope you get a chance to try these recipes this holiday season. They are quick and easy.
-Pamela Rolley
This Fruit Christmas Tree recipe can be made ahead of time. It makes great edible centerpieces that are nutritious. It is the perfect activity for your kids to prepare over the holiday.
Fruit Christmas Tree
1 ripe pineapple
1 pear (a little under ripe works best)
2 clementines, peeled and segments separated
3 kiwi, ends trimmed then chopped into sixths with skin left on
8oz strawberries, stems removed
6oz blackberries
1-1/2 cups red grapes
1-1/2 cups green grapes
1 bamboo skewer
toothpicks
Slice top and bottom off pineapple then cut a thin slice from the top. Press a star-shaped cookie cutter into the center of the thin slice then set star aside. Slice a little off the sides of the pineapple at an angle to create a cone shape. Push the bamboo skewer through the center, then skewer the pear on top, leaving the top of the skewer uncovered, you’ll skewer the star on top at the end.
Place pineapple onto a serving tray then insert toothpicks around pineapple and pear at a slight angle, breaking a little off if necessary, then add fruit. I found it easier to place most of the bigger fruit first then fill in with the smaller fruit like grapes. Add the pineapple star to the top of the skewer then serve.
You can make the Fruit Christmas Tree several hours ahead of time but keep covered with Glad Press ‘n’ Seal or Saran Wrap and refrigerate until ready to serve.
Use whatever fruit you like -- blueberries and/or raspberries would also be fine to use!
This creamy healthy cauliflower mac and cheese is delicious for lunch or dinner.
Cauliflower Mac
and Cheese
Yield: 6 servings
8 cups water
2 1/2 cups cauliflower florets, chopped small
1 cup uncooked elbow macaroni
1 1/2 cup milk of choice
3 tablespoons flour
2 tablespoons butter
1/2 teaspoon salt, and dash pepper if desired
2 cups Cheddar shreds
1/4 cup Italian breadcrumbs
2 teaspoons butter
Boil the water in a large pot. Add cauliflower and macaroni; cook over medium heat, stirring occasionally, 7 minutes or until macaroni is al dente.
Drain; return to the saucepan, and cover to keep warm.
Meanwhile, heat the oven to 350 degrees Fahrenheit. Grease an 8×8 pan.
In a medium pot, stir milk, flour, butter, and salt with a whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat.
Stir in cheese until melted. Combine sauce and pasta mixture, stirring and breaking up any large cauliflower pieces. Taste, and season as desired.
I like to add a little extra salt and a pinch of nutmeg, but it's optional. Smooth into the 8×8 pan. Toss breadcrumbs with the 2 teaspoons of butter.
Sprinkle breadcrumbs on top of the pan. Bake on the center rack for 30-40 minutes or until edges are bubbly and breadcrumbs are golden.
-Karen Sick
The Recipe Gals, Pam Rolley and Karen Sick, together have more than 60 years' experience as nutritionists in the public school and university settings. You'll find their delicious offerings every other week in the Williamsport Sun-Gazette's section, The Taste.