All-Day Holiday De lights
Celebrate the season with dishes from morning tonight
The holiday season and all its celebrating often means full days of visiting family and friends, opening gifts and enjoying moments with loved ones, even if much of that interaction may take place virtually this year. With all the laughter and happiness, you’re bound to get hungry, and feeding the family throughout the day means you’ll need recipe ideas ready for the occasion.
Starting the big day with a bountiful breakfast helps begin the festivities on a high note, while appetizers help hold everyone over for the main course, sides and, of course, dessert. Consider these tasty dishes to take your holiday gatherings to new heights from morning to night.
Visit Culinary.net to find more holiday meal ideas.
An Easy and Cheesy Holiday Appetizer
If you need a last-minute appetizer or want to impress your friends, but don’t have the time to spend hours making something, consider this easy-to-make, easy-to-eat cheesy treat.
This Cheeseball recipe calls for a handful of common household ingredients like cream cheese, cheddar cheese, vegetables and Worcestershire sauce rolled together and chilled for a tasty dip served with crackers. For added flavor, it’s made using Buddig Beef, which has been feeding traditions for more than 75 years with its timetested appetizer.
Find more holiday recipe ideas at buddig.com/recipes.
Che e s e b a ll
Total tim e:30 m inutes Servings:10
• 1 pa cka ge ( 8 o u n ces) crea m cheese, so ften ed
• 2 cu ps ( 8 o u n ces) fin ely shred d ed ched d a r cheese
• 1 ca n ( 2 1/ 4 o u n ces) sliced b la ck o lives, d ra in ed
• 2 ta b lespo o n s m in ced green o n io n
• 2 ta b lespo o n s m in ced red b ellpepper
• 1 tea spo o n W o rcestershire sa u ce
• 1/ 8 tea spo o n pepper
• 2 pa cka ges ( 4 o u n ces) Bu d d ig Beefo r Ha m , cho pped , d ivid ed
• 1 pa cka ge a sso rted cra ckers
In large bowl of mixer on medium speed, beat cream cheese and cheddar cheese until creamy.
Mix in black olives, green onion, red bell pepper, Worcestershire sauce, pepper and 2 ounces chopped beef until well combined.
Form into ball. Wrap in plastic wrap.
Chill at least 2-3 hours to allow flavors to blend. Just before serving, roll in remaining chopped beef until completely coated.
Serve with assorted crackers.
A M e m ora b le M orn in g Bre a k fa s t
Holiday mornings are iconic for those moments spent together opening gifts, sharing stories and enjoying a meal. Skip the cereal and frozen foods for a spread like these Orange Eggs Benedict with a homemade hollandaise sauce.
With six servings, it’s perfect for a family breakfast to fill empty stomachs after a morning of gift-giving. Plus, kids can join in on the fun by helping make the hollandaise, which simply requires mixing a few ingredients before pouring over the completed dish.
Find more breakfast recipes at Culinary.net.
Orange Eggs Benedict
Serves:6
O ra n ge Ho lla n d a ise:
• 2 egg yo lks
• 1 o ra n ge, ju ice o n ly
• 1/ 2 tea spo o n ko sher sa lt
• 1/ 2 cu p u n sa lted b u tter, m elted
• w a ter
• 1 ta b lespo o n white vin ega r
• 8 eggs
• 1/ 2 cu p b u tter, so ften ed
• 6 thick slices ha m
• 1/ 2 cu p o ra n ge m a rm a la d e
• o ra n ge zest, fo r ga rn ish
Call Together Loved Ones with Cookies
A true holiday celebration calls for sharing moments with loved ones and creating memories that can last a lifetime. Crafting a sweet dessert to cap off the festivities is a perfect way to come together in the kitchen and enjoy the moment with those who matter most.
These Gingerbread Cookies made with C&H sugar can be a hallmark holiday treat that allow kids to help in the process. Once they’re out of the oven, ask little ones to help decorate the festive and delightful cookies.
Visit chsugar.com to find recipes perfect for entertaining and celebrating with family throughout the year.
Ginger bread Cookies
R ecipe courtesy ofBernice B aran Prep tim e:30 m inutes
C ook tim e:10-12 m inutes Yield:24 cookies
• 1/ 2 cu p ( 1 stick) u n sa lted b u tter, so ften ed
• 1/ 2 cu p C& H ® Da rk Bro wn S u ga r
• 1 la rge egg
• 1/ 4 cu p m o la sses
• 1 3/ 4 cu ps a ll- pu rpo se flo u r
• 1/ 2 tea spo o n b a kin g so d a
• 1/ 8 tea spo o n sa lt
• 1 tea spo o n gro u n d gin ger
• 1/ 2 tea spo o n gro u n d cin n a m o n
• 1/ 4 tea spo o n gro u n d n u tm eg
• 1/ 8 tea spo o n gro u n d clo ves
• ro ya licin g
To make Orange Hollandaise: In small bowl, blend egg yolks, orange juice and salt until combined. Gradually add melted butter into egg mixture while blending. Set aside.
In skillet, add water halfway up sides. Add vinegar. Bring to simmer. Break eggs into water to poach. Cook 3-4 minutes until whites are cooked through and yolks are still runny. Using slotted spoon, remove eggs and drain on paper towels.
Spread butter on one side of bread slices. Place bread in skillet and cook until golden brown. Add ham to same skillet and cook until browned on both sides.
To assemble, spread bread slices with orange marmalade. Top each with one slice cooked ham and one poached egg. Pour hollandaise over eggs and garnish with orange zest.
In large bowl of electric mixer fitted with paddle attachment, cream butter and sugar about 2 minutes on medium speed until light and fluffy. Add egg and molasses; mix until well incorporated.
In separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves. Use mixer on low speed to add to butter mixture until combined and dough is formed.
Divide dough in half, wrap with plastic film and refrigerate at least 1 hour.
Preheat oven to 350˚ F and line baking sheets with parchment paper.
Flour clean work surface. Roll dough 1/8-1/4 inches thick. Cut out shapes with desired cookie cutters.
Transfer cookies to lined baking sheets and bake 10-12 minutes, or until firm. Let cookies cool on baking sheets 2-3 minutes then transfer to cooling rack. Cool completely.
Decorate cookies with royal icing.