I wish we'd taken more pictures because Annette did some spectacular-looking tables and juice and hot cocoa bar. Here's the fruit Christmas tree, and you can see the "chalkboard" behind it. (Black poster board). You can also see the parfaits, which were yogurt topped with fruit and this granola recipe. I've decided it's my favorite granola recipe ever, adaptable however you like. I used only almonds and pecans and left out the dried fruit.
You can also see the two dips. One was my favorite fruit dip. The other went with this recipe from Our Best Bites, Savoring the Seasons.
Pastry-Wrapped Breakfast Sausages with Maple Dijon Dipping Sauce
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Cook Time: 15-20 minutes
From Our Best Bites: Savoring the Seasons
| 1 sheet puff pastry shell |
| 1 (12-ounce) package breakfast sausage links |
| 1/2 cup shredded cheese |
| 1 egg, lightly beaten with 2 tablespoons water |
Yield: 32 sausages
1. Gently unfold the puff pastry sheet onto a lightly floured surface. Lightly sprinkle the surface of the dough with flour and roll into a 12 x 12-inch square. Use a pizza cutter or sharp knife to slice into four equal strips.
2. Working with one strip of dough at a time, place 3 sausages lengthwise down one side of the dough strip. If extra space remains, trim another sausage to fit so entire length of dough strip is covered. If using cheese, sprinkle about 2 tablespoons shredded cheese next to the sausages. Starting from the edge where the sausages are, gently roll dough so it wraps around the sausage and cheese and folds over onto itself. Gently press or pinch dough to seal and softly roll to smooth out surface. Repeat with remaining puff pastry and, sausages and cheese.
3. Using a pastry brush, brush tops of rolls with egg wash. Using a sharp knife, slice rolls into 1-1/2 to 2-inch pieces. Place on a parchment-lined baking sheet and bake at 400 degrees for 15-20 minutes or until light golden brown. Cool 5-8 minutes and serve with Maple Dijon Dipping Sauce.
Maple-Dijon Dipping Sauce
2 tablespoons Dijon Mustard
4 tablespoons pure maple syrup
4 tablespoons mayonnaise
Whisk ingredients together until combined.
We also had this dish:
Grease 3-quart rectangular baking dish. Spread half the bread cubes in the prepared dish. Sprinkle evenly with half of the cheese and ham. Top with remaining bread bread cubes and the remaining cheese and ham. In a medium bowl, combine four of the egss with the milk. Pour evenly over layers in dish. Press down gently with the back of a spoon to moisten all the ingredients. Cover and chill for 2 to 24 hours.
Preheat oven to 325 degrees. Bake, uncovered, for 30 minutes. Using the back of a wooden spoon, press six indentations in top of strata. Break a whole egg into each indentation. Bake for 20-25 minutes or until eggs are set. Let stand for 15 minutes before serving. If desired, sprinkle lightly with salt and pepper.
Annette also made this yummy cinnamon roll recipe and baked it in the shape of a Christmas tree. She's tweaked her version a bit, using 4-1/2 cups of flour at the most, not five like the recipe says. She also uses 3 ounces of cream cheese and 1 1/2 cup powdered sugar for the frosting.
I thought you might enjoy these recipes and a glimpse of our fun evening.
1. Gently unfold the puff pastry sheet onto a lightly floured surface. Lightly sprinkle the surface of the dough with flour and roll into a 12 x 12-inch square. Use a pizza cutter or sharp knife to slice into four equal strips.
2. Working with one strip of dough at a time, place 3 sausages lengthwise down one side of the dough strip. If extra space remains, trim another sausage to fit so entire length of dough strip is covered. If using cheese, sprinkle about 2 tablespoons shredded cheese next to the sausages. Starting from the edge where the sausages are, gently roll dough so it wraps around the sausage and cheese and folds over onto itself. Gently press or pinch dough to seal and softly roll to smooth out surface. Repeat with remaining puff pastry and, sausages and cheese.
3. Using a pastry brush, brush tops of rolls with egg wash. Using a sharp knife, slice rolls into 1-1/2 to 2-inch pieces. Place on a parchment-lined baking sheet and bake at 400 degrees for 15-20 minutes or until light golden brown. Cool 5-8 minutes and serve with Maple Dijon Dipping Sauce.
Maple-Dijon Dipping Sauce
2 tablespoons Dijon Mustard
4 tablespoons pure maple syrup
4 tablespoons mayonnaise
Whisk ingredients together until combined.
We also had this dish:
Spicy Ham and Egg Strata
Prep Time: 30 minutes
Cook Time: 50 minutes
Cook Time: 50 minutes
Adapted from Better Homes and Gardens: One Pan Recipes
| 5 cups cubes of French bread |
| 2 cups shredded cheese (I used Mexican blend, with Jalapeno Jack) |
| 1 1/3 cups chopped ham (8 ounces) |
| 10 eggs |
| 1 1/2 cups milk |
Grease 3-quart rectangular baking dish. Spread half the bread cubes in the prepared dish. Sprinkle evenly with half of the cheese and ham. Top with remaining bread bread cubes and the remaining cheese and ham. In a medium bowl, combine four of the egss with the milk. Pour evenly over layers in dish. Press down gently with the back of a spoon to moisten all the ingredients. Cover and chill for 2 to 24 hours.
Preheat oven to 325 degrees. Bake, uncovered, for 30 minutes. Using the back of a wooden spoon, press six indentations in top of strata. Break a whole egg into each indentation. Bake for 20-25 minutes or until eggs are set. Let stand for 15 minutes before serving. If desired, sprinkle lightly with salt and pepper.
Annette also made this yummy cinnamon roll recipe and baked it in the shape of a Christmas tree. She's tweaked her version a bit, using 4-1/2 cups of flour at the most, not five like the recipe says. She also uses 3 ounces of cream cheese and 1 1/2 cup powdered sugar for the frosting.
I thought you might enjoy these recipes and a glimpse of our fun evening.
