Memorable Recipes for Christmas Breakfast or Brunch | DeKalb alive


It is that special time of year when family and friends gather around the table to share meals and bring back great memories and create new ones. For some, the tradition of Christmas morning begins with a hearty breakfast or a festive brunch. If you have time on the 24th to prepare some of the ingredients for your Christmas morning celebration, it will definitely give you more time for the fun and excitement of the day.

Sausage and cheese pie

• 1 lb chopped sausage, cooked and crumbled

• 1 TABLESPOON. butter

• 1/3 cup finely chopped onion

• 3/4 cup of milk

• 3 ounces. Cream cheese

• 3 large eggs

• 1 cup grated cheddar cheese, plus 1/8 cup for the top

• 1/2 tsp. Worcestershire sauce

• 1/4 tsp. salt

• 1/8 c. black pepper

• 1 deep frozen pie shell (9 inches), prepared according to package directions for a baked quiche

Over medium heat, cook the onions in a pan with the butter until tender. Add the milk and heat, but without boiling, the milk. Cut the cream cheese into pieces and add it to the pan. Mix well. Remove the pan from the heat and set aside. In a large bowl, beat the eggs; add 1 cup of cheddar cheese. Stir in the onion mixture, Worcestershire sauce, salt and pepper. Pour into partially baked and cooled pie shell. Top with cooked sausage and sprinkle with 1/8 cup additional cheese on top. Bake for 25-30 minutes at 375 degrees, or until set.

Sticky Caramel Chocolate Pecan Buns

• 1 can (15.5 oz) coconut-pecan frosting

• ¾ cup chopped pecans

• 2 10 oz cans of chilled buttermilk cookies

• 20 Hershey chocolate kisses

• 2 TABLESPOONS. melted butter

Spread the frosting on the bottom of a lightly greased 9×9-inch pan. Sprinkle chopped pecans over frosting. Put aside. Separate the cookies in 20 turns. Flatten each round to ¼ inch thick. Place a chocolate kiss in the center of each cookie round, fold the cookie in half and seal the edges to seal the chocolate kiss. Arrange cookies on pecans; flat sides down. Pour melted butter on top of cookies. Bake at 375 degrees for 28-30 minutes or until cookies are lightly golden. Let cool on a wire rack for about 5 minutes. To serve, invert onto a large serving platter. Note: our family also likes to eat it for dessert, with vanilla ice cream.

Mini Sausage Cookies

• 2 puff pastry cookies in refrigerated boxes (12 oz) (10 cookies per box)

• 1 lb rolled pork sausage, uncooked

• 2 cups grated mild or sharp cheddar cheese

Grease a mini muffin pan with nonstick cooking spray. Divide each cookie into two rounds. Press each cookie layer into each cup of a mini muffin pan. In a bowl, combine the sausage and cheese and shape into 40 balls. Press each ball into the center of each cookie cup. Bake at 400 degrees for 8 to 10 minutes, or until cookies are golden and sausage balls are cooked through and bubbling. (Makes 40 bites of sausage cookies.)

Chicken Oatmeal Casserole

• 2 cans (14.5 oz) of chicken broth

• 1 cup quick-cooking oatmeal

• 8 ounces. Cheez Whiz

• 3 large eggs, lightly beaten

• 2 cups cooked minced chicken

• A pinch of dried thyme

In a large pot, bring the chicken broth to a boil; stir in the oatmeal and reduce the heat. Cover and simmer for 5 minutes; Stir occasionally. Add the Cheez Whiz, eggs, chicken and thyme and mix well. Pour into a greased 9 x 9-inch baking dish. Bake at 375 degrees for 30 minutes. Makes about 4-6 servings. Notes: To save time in the kitchen, cook some chicken in a slow cooker or in the oven the night before and refrigerate.

Mini granola bites

• 1 ¼ cup quick-cooking oatmeal

• 1 cup of flaked coconut

• ½ cup all-purpose flour

• ½ tsp. baking powder

• ¼ tsp. salt

• ½ tsp. cinnamon

• 1/8 c. nutmeg (optional)

• ½ cup of salted butter

• ¾ cup packed light brown sugar

• 3 tbsp. honey

• ½ cup semi-sweet chocolate chips

• Pecan halves, optional (about 32)

In a large bowl, combine the oatmeal, coconut, flour, baking powder, salt and cinnamon. In a small saucepan, combine the butter, brown sugar and honey; cook over medium heat until the sugar has dissolved. Pour the butter mixture over the oat mixture and mix well. Pour a tablespoon of batter into well-greased miniature muffin cups. Bake at 350 degrees for 12-14 minutes, or until top is golden brown. Cool in the pan for 10 minutes; use a utility knife to loosen the edges if necessary. Melt chocolate chips (in microwave safe glass bowl 15-30 seconds apart) and stir until smooth. Dip granola bites (top or bottom) in melted chocolate and place on waxed paper; top each with a pecan half. Let stand until hardened. (Makes 32 bites.)

– Amy Fischer lives in Fort Payne, Alabama and is an avid Southern cook who enjoys spending time in the kitchen creating tasty recipes. You can contact her at

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