Need a quick menu idea for the holidays? Recipes to try for gatherings with family, friends


Looking for a last minute idea for a family reunion or a holiday party? Juliana Goodwin has you covered.

The holidays are here and I have some fantastic recipes for your festivities.

Any Holiday Brunch would be a great time to make my Chicken Sausage and Hollandaise Pesto Breakfast Casserole. The base is hash browns, topped with chicken sausage, onions, guacamole, eggs, cheese and sundried tomatoes – this dish is inspired by California. Once cooked, the dish is topped with pesto hollandaise sauce. Serve half the sauce on the side so people can baste more of their slice.

I turned the classic Watergate salad into a pie. If you’re unfamiliar with this old-fashioned dessert, it’s made with pistachio pudding, pineapple, coconut, pecans, marshmallows, and whipped topping. I like it even better in pie form, and it’s made in a pre-purchased cookie crust, so it’s a great dessert to take out for an event because you can leave the dish out. People will love it! It is also a good gift from the kitchen.

I am constantly overloaded during the holidays and need a quick appetizer. If you have less than 15 minutes, make this fig, bacon and goat cheese crostini. The key is good local bread. I have used Neighbor’s Mill but any good bread will do. Fig Spread is available at various grocery stores around town, from Price Cutter Plus to the Brown Derby International Wine Center. Any fig spread will do.

Happy holidays and great food!

Watergate pie

For 6-8 people

  • 1 Oreo pie crust (8 inches)

  • 1 pkg. (8 ounces) cream cheese, softened

  • 1 (3.4-ounce package) instant pistachio pudding

  • 1 can (8 ounces) crushed pineapple, undrained

  • 1 package (8 ounces) whipped topping

  • 2/3 cup mini marshmallows

  • 1/3 cup grated coconut

  • 1/2 cup chopped pecans

  • Pecan halves for garnish (optional)

Let the cream cheese come to room temperature before preparing this dish. Use an electric mixer to beat the cream cheese until smooth, then stir in the pudding mixture. Then stir in the pineapple, with its juice, until well blended. Stir in the whipped topping, marshmallows, coconut and pecans.

Spread the mixture in the pie shell. Refrigerate 4 hours. I like to garnish the pie with pecan halves.

Freeze 15 minutes before serving to facilitate cutting. Slice and serve.

Fig, bacon and goat cheese crostini

  • 12 slices of sourdough or rustic Italian bread

  • 12 tablespoons of fig jam or fig spread

  • 1 cup crumbled cooked applewood smoked bacon

  • 3 ounces of crumbled goat cheese

Preheat the oven to 400 degrees. Slice of bread.

Spread a generous amount of fig spread or jam on your bread, about 1 tablespoon per slice of bread (depending on the size of the bread). Then top with bacon and goat cheese, divided between 12 slices of bread. Cook 5-7 minutes. Use immediately. If you have an air fryer, you can have it ready in 3-4 minutes.

Chicken Sausage Breakfast Casserole with Pesto Hollandaise Sauce

  • 4 cups frozen hash browns

  • 1/2 teaspoon of salt

  • 1/2 teaspoon of pepper

  • 2 packages of chicken and apple sausage

  • 1 medium red onion, chopped

  • 8 ounces of guacamole

  • 1 cup grated Mexican cheese

  • 12 eggs

  • 2/3 cup milk

  • 3/4 teaspoon of salt

  • 3/4 teaspoon pepper

  • 1/4 cup sliced ​​sun-dried tomatoes

Dutch pesto

Note: If you can find chopped chicken sausages, use them. Otherwise, buy the kielbasa style and place it in a food processor to cut it into pieces.

Preheat the oven to 375 degrees.

Spray a 9 x 13-inch casserole dish with cooking spray. Distribute the hash browns on the bottom of the pan. Sprinkle with 1/2 teaspoon of salt and pepper. Top with chicken, red onion and guacamole. I used a spoon to drop and spread the guacamole around the pan and spread it out.

In a large bowl, whisk together the eggs and milk with salt and pepper. Pour into the gratin dish. Top with cheese and sundried tomatoes.

Bake for 40 minutes.

Do not prepare the Hollandaise until the casserole is ready. To make the hollandaise, melt the butter over low to medium-low heat. In a blender, combine the egg yolks, lemon juice and pesto sauce for 25 seconds. Slowly pour in the melted butter and mix on the lowest speed until incorporated.

Pour half the Hollandaise over the casserole dish and serve the other half on the side.

This article originally appeared on Springfield News-Leader: Quick Vacation Recipes to Try for Reunions with Family and Friends


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