Karen Freeman
Guest Columnist
December 19, 2007 11:22 am
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Christmas is less than a week away. Wow! It seems like it comes faster and faster each year. That’s because we are busier and busier each year, I think. We rush from one task to the next, from one event to the next. On Christmas morning, we need to slow down. Take the time to enjoy the celebration of Christmas. Whether you observe Christmas as a religious holiday or as a commercial holiday, it’s a time to be with family and friends. A time to tell people how much they mean to you.
In many families, mine included, Christmas breakfast is a special time. The kids get up early to see what Santa brought for them. Mom and Dad get to bask in their joy and delight of their gifts. There is wrapping paper everywhere and empty boxes piled on every surface. Often while the kids are playing with their toys and one parent supervises the fights, the other parent is trying to get Christmas breakfast started.
Don’t forget to buy some fresh fruit to serve with each of these dishes. Add a little garnish to each serving and you will have a picture perfect Christmas breakfast!
The solution to that is to start Christmas breakfast the night before. While the kids watch the last of the Christmas specials on TV, whip up a wonderful Christmas breakfast that you can put together quickly when it’s time to eat.
The first recipe is an asparagus potato omelet. You lightly cook the onion, basil, ham and potatoes. This can be done the night before and stored in the fridge. The morning of, you just whip the eggs and arrange everything in the pan and cook it for about 11-12 minutes, cut it into wedges and you’re done. Put a sprig of basil on top of each slice for a little added eye appeal.
The second recipe is one of my daughter’s favorite foods from childhood. Monkey Bread. You can make this the night before if you like. But, once the kids are bored with opening presents, this is something that you can let them create while you enjoy another cup of coffee! Besides, who can resist cinnamon and nuts?
The third recipe will become a family favorite. It’s delicious and smells wonderful. Cook and crumble the bacon the day before, also chop the veggies ahead and store in zip top bags. It will take about 10 minutes to put together but will be well worth it. This is something that can be added to a breakfast or brunch spread and can be eaten on the run.
The last recipe is decadent! What is a special breakfast without cinnamon rolls? Most of the work is done the night before. You use bread dough, but you buy it at the market, you don’t have to make it yourself. Once you put it together, cover it and put it in the refrigerator until morning. While the oven is heating, you finish it off. It take about 10 minutes to get it ready but think about how your kitchen will smell while it’s baking! That will earn you lots of brownie points!
Asparagus-Potato Brunch Omelet
Ingredients:
1 Cup Onion, chopped
1/2 Teaspoon Basil, crushed
2 Teaspoons Oil
1 Cup Ham, diced, cooked
1 (14.5 ounce) Can Whole New Potatoes, drained & chopped
1 (15 ounce) Can Extra Long Asparagus Spears, drained
1 Cup Swiss Cheese, shredded
4 Eggs, beaten
Directions:
Cook onion and basil in oil in 10-inch skillet until tender. Add ham and potatoes; cook 2 minutes.
Arrange asparagus on top and sprinkle with cheese.
Blend 1/4-cup water into eggs. Pour into skillet. Cover and cook on medium heat, 6 minutes. Uncover and cook 5 minutes or until set. Cut into wedges.
Monkey Bread
Prep Time 15 Min
Cook Time 30 Min
Ready In 45 Min
Ingredients:
3 (12 Ounce) Packages Refrigerated Biscuit Dough
1 Cup White Sugar
2 Teaspoons Ground Cinnamon
1/2 Cup Margarine
1 Cup Packed Brown Sugar
1/2 Cup Chopped Walnuts (optional)
1/2 Cup Raisins
Directions:
Preheat oven to 350 degrees F. Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Bacon Quiche Tarts
Ingredients:
2 (3 Ounce) Packages Cream Cheese, softened
5 Teaspoons Milk
2 Eggs
1/2 Cup Shredded Colby Cheese
2 Tablespoons Chopped Green Pepper
1 Tablespoon Finely Chopped Onion
1 (8 Ounce) Package Refrigerated Crescent Rolls
5 Bacon Strips, cooked and crumbled
Directions:
In a small mixing bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion; mix well.
Separate dough into eight triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon.
Bake, uncovered, at 375 degrees F for 18-22 minutes or until a knife comes out clean. Serve warm.
Creamy Cinnamon Rolls
Ingredients:
2 (1 Pound) Loaves Frozen Bread Dough, thawed
2/3 CUP Sweetened Condensed Milk (NOT evaporated milk), divided
1 Cup Chopped Pecans
2 Teaspoons Ground Cinnamon
1 Cup Confectioners' Sugar
1/2 Teaspoon Vanilla Extract
Chopped Pecans (optional)
Directions:
On a lightly floured surface roll each of the bread dough loaves to a 12x9-inch rectangle. Spread 1/3 cup of the sweetened condensed milk over dough rectangles. Sprinkle with 1 cup pecans and cinnamon. Roll up jelly-roll style starting from a short side cut. Cut each into 6 slices.
Generously grease 13x9-inch baking pan. Place rolls, cut sides down, in pan. Cover loosely with greased wax paper and then with plastic wrap. Chill overnight. Cover and chill remaining 1/3-cup milk.
To bake let pan of rolls stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Bake 30 to 35 minutes or until golden brown. Cool in pan 5 minutes; loosen edges and remove rolls from pan.
For frosting, in small bowl, combine confectioners' sugar, remaining 1/3 cup milk and vanilla. Drizzle frosting on warm rolls. Sprinkle with additional chopped pecans (optional).
Karen’s Kitchen is a weekly column by Karen Freeman of Tarboro. Contact Karen at:
kvfreeman@triad.rr.com to exchange ideas, ask questions, submit recipes, tips or suggestions.
Check out her Web site: http://www.geocities.com/kvfreeman27886/
Did you know?
Meal planning tips
Always use a shopping list! Check the recipes ahead of time to make sure you have the needed ingredients. Don't wait till the last minute. Your neighbor may not have the extra tablespoon of vanilla that you need!
Unexpected Company: A casserole dish could be a lifesaver. Tuna noodle casserole or macaroni and cheese can be whipped up in no time. Always keep a couple extra cans of tuna, a package of noodles or macaroni and grated cheese on hand. Serve either with string beans, applesauce, bread and butter and beverage.
While preparing your feast, there is one cardinal rule! Be sure to clean up as you go. A mess can pile up quickly! It is much easier to wipe a knife and put it back where it goes than to throw it in the sink with tons of other dishes, pots, pans, etc. If you keep ahead of the game, you will be able to enjoy your guests and not worry what the kitchen looks like. Did you every try putting several days mail on the desk and then try to go through it? Gets frustrating, huh? This is the same feeling you will get if you don't clean up as you go.
Serve hot foods hot and cold foods well chilled. Experiment with new recipes and try different herbs and spices. The herbs can make the ordinary dish turn into the extraordinary!
(http://www.foodfunandfacts.com/mealplanning.htm)
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