Our Family's Favorite Holiday Recipes

12:20 PM Posted In Edit This 0 Comments »
Busymomof10 wrote a blog about some of her favorite Christmas time recipes on her blog, Yes They're All Ours and they sounded so yummy that I thought I would post a few of our favorite Holiday Recipes!

Our Favorite Holiday Breakfast:
I make these pancakes at least once a week, but I ALWAYS make them the morning of a holiday because they are so simple! I think they are super yummy, easy to mix up, and work out FABULOUS because they are egg and dairy free! (We have allergies...lol) For Christmas, I added green food coloring and white chocolate chips...

Egg-free pancakes
  • 3 cups all purpose wheat flour
  • 3 tsp pure cane sugar
  • 3 tsp cinnamon
  • 6 tsp baking powder
  • 3 cups vanilla soy milk
  • 3 tbsp canola oil
  • 3 tbsp water
  • 3 tsp vanilla
  • 6 tsp butter (I use Smart Balance 50/50 because it doesn't aggravate my sons' dairy allergies!)

1- Mix dry ingredients.
2- Add wet ingredients, minus butter. Let rest while you heat up your griddle.
3- Heat up pan over medium heat. Melt butter.
4- Add butter to batter and stir together.
5- Spray pan with non-stick spray. Ladle 1/2 ladle of batter into pan. Cook until bubbles pop and then flip. Cook on that side until brown.

Serve Hot. Makes +/- 12 pancakes.
I always make extra batches of batter to store in the fridge for next time! If you are planning to eat them in less then a week, just double the recipe and freeze the pancakes. Then you pop them in the microwave for about a minute wrapped in a paper towel, and they come out (almost) as good as fresh!

Our Favorite Holiday Staple:
This next recipe I got a couple years ago off of Martha Stewart's website (I mean, you need some creative, absolutely delish food, who else can you go to? LOL) It's a family favorite, and gets requested from the first of the cool season when fresh cranberries start to show up in the stores! Plus, it takes up absolutely no time at all to prepare, uses mostly ingredients you will have laying around the house, and is an awesome twist on a classic dish (one that you will actually want to eat instead of jellied cranberry sauce!), and is so sweet and juicy even the kids will LOVE it!

Cranberry Sauce with Dried Cherries
  • 3 1/2 cups cranberries (one 12-ounce bag)
  • 3/4 cup dried cherries
  • 1/4 cup finely chopped shallots
  • 2 tablespoons red-wine vinegar
  • Zest and juice of one orange, about 1/2 cup
  • 2 teaspoons grated ginger
  • 3/4 cup packed light-brown sugar
1- Combine cranberries, cherries, shallots, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until cranberries pop.
Reduce heat to low; cook, stirring occasionally, until cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool

I always make mine a couple days ahead of time, and it keeps really well in the fridge for about 3 days. Just make sure that you keep a tight lid on it! This recipe makes about 3 cups, and of course, we always double it to be sure everyone gets some- but it doubles perfectly!

Our Special Occasion Main Course:
The last recipe I am going to share today is a delicacy around here. I only ever make it on super-special occasions because it just takes so much time and energy. But it is, and always will be, TOPS of my meal requests when I cook for people! It is definitely worth cooking, at least once! Again, I always triple this recipe (because I almost never cook it unless I am serving at least 10-12 people, including my family) and it triples just fine!!

Porcupine Sweet and Sour Meatballs
  • 1 1/2 lb. ground beef
  • 1/2 cup finely chopped onion
  • 3 garlic cloves, minced
  • 1/2 cup raw rice
  • 1 egg
  • salt and pepper, to taste
  • 2 cups beef broth
  • 20 oz. can pineapple chunks
  • 1 tbsp. corn starch
  • 1/2 cup brown sugar
  • 1/2 cup vinegar
  • 1 tablespoon soy sauce

1- Combine ground beef, onion, garlic, rice, egg and salt and pepper in bowl. Shape into medium sized meatballs and place in Dutch oven. Add beef broth and simmer over low heat (do not boil) until done for about 75 minutes, skimming off any fat which rises to the surface while cooking.
2-Drain syrup from the pineapple and set aside. Combine corn starch and brown sugar in a saucepan. Add syrup, vinegar and soy sauce. Bring to a boil and reduce heat. Cook over medium-low heat until thick and syrupy.
3-Pour sauce over meatballs and carefully stir in the pineapple. Simmer 10 minutes.

.Serve over rice or pasta.

Yummy. Absolutely delish!!

Hope you guys enjoy!!


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