Holiday Menu

So I wanted to put together a holiday day menu that we normally like to use for Thanksgiving or Christmas or even Easter. This is our favorites for the holidays! Feel free to browse thru other recipes for more ideas. Here goes!

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Breakfast

French Toast with Sausage

Biscuit & Gravy Casserole

Brown Sugar Banana Oatmeal

The Perfect BLT with a fried egg

Main Course

Ranch Turkey

Pot Roast

Chicken Broccoli Casserole

Dirty Rice

Sides

Sweet Potato Casserole

Corn Casserole

Creamed Spinach

Honey Roasted Carrots

Parmesan Peas

Corn Bread Dressing

Jalapeno Popper Deviled Eggs

Desserts

Banana Pudding

Nutella Cheesecake

Chocolate Pie

Carrot Cake

Pumpkin Pie

PB Pie

Yellow Cupcakes w/choc buttercream

Breads

Southern Corn Bread

Yeast no-knead Dinner Rolls

Bread Maker Bread

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No-Yeast, No-knead Rolls

rolls

Ok, first, don’t laugh. Yes they look funny. Not sure why they came out this way this time. However, it does NOT change the taste. These no yeast rolls are also no knead! It is a quick and simple recipe I made because I was bored with cornbread. However, these rolls do have a cornbread texture almost, but they taste like rolls. Its hard to explain. Give it a try, we LOVE them with soup!

2 cups all purpose flour

1 tsp salt

3 tbs sugar

4 tsp baking powder

1/4 cup soft butter

3 large eggs, separated

1 cup whole milk

Mix the flour, salt, sugar and baking powder well. Cut in the butter with a fork. Until it is completely un-visible. (tiny little dough balls is what you see) In a small bowl, beat the eggs yolks well, then add the cup of milk and beat again. Pour the egg mixture into the flour GENTLY mixing. In another medium bowl, whip/beat the egg whites until they are stiff. Fold them into the batter gently. Put batter evenly in 12 greased muffin holes. (Don’t use muffin papers, they wont work good) Bake at 400* for 15 minutes then check them. If they are not golden on the top, turn the oven down to 375* and cook 5 more minutes. When the tops are brown like my picture, they are done. Remove from pan to cool on a wire rack asap so the bottoms don’t continue to cook and get too crispy.

Enjoy!

Banana Bread

  

 

2 cups all purpose flour

1 tsp baking soda

1/4 tsp salt

2 tbs white sugar

1 tsp vanilla

1 tsp cinnamon, more if wanted 

1/2 cup butter, softened

3/4 cup packed brown sugar

2 eggs, beaten

2.5 cups mashed overripe bananas (I use 3 medium bananas

Heat your oven to 350* and grease a loaf pan or small casserole dish

In a large bowl, mix the flour, baking soda, white sugar, cinnamon and salt. In another bowl cream together the butter and brown sugar with a mixer. STIR in the eggs, vanilla and mashed bananas and mix well. Then STIR in the banana mixture into the flour, just until moist. Don’t over stir! Pour into the loaf pan/casserole dish and bake for about 30 minutes and then start checking. Use a toothpick to check the center of the bread. Cook 5 more minutes and check again. Don’t let it over cook or it will be dry. Let it cool for 15 minutes before you take it from the pan. A loaf pan will take longer than the casserole pan I used. 

  

For a glaze, if you want, add some confectioners sugar and milk and whisk together. You can add a dash of banana flavoring or cinnamon if you want. Make sure the bread is completely cool before you add the glaze.

Yeast Rolls (No knead)

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2 pkg active dry yeast

2 cup warm water

1/2 cup sigar

2 tsp salt

6.5 cups flour

1 egg

1/4 cup soft shortening

Dissolve the yeast in the warm water. Add the sugar, salt and half of the flour. Beat for 2 minutes. Then add the egg and shortening. Gradually beat in remaining flour until smooth. Cover with a slightly damp cloth and put in the frig for 2 hours. Pull out after two hours and shape into rolls. Place them on a greased baking sheet and let rise in a dry area for 2 hours again. (I like to use the inside of my oven to let rise, as long as the oven is cool) Then heat the oven to 400* and bake 15-20 minutes. Rub the tops with butter and garlic if wanted.

Southern Cornbread

I have two recipes listed here. Please read both and decide which one suits you. There is a quicker version first, then under it is the more homemade version!

Both recipes are cooked in a cast iron skillet!

Non stick spray

1 large egg

1 & 1/3 cup whole milk

(Or you can use 1.5 cups buttermilk)

1/4 cup veggie oil

2 cups Martha White Self Rising Corn Meal MIX

Or again, you can use the buttermilk corn meal mix

This is important for me, using only that brand of cornmeal mix. It just runs in the family. 😉

Preheat your oven to 450*

Spray your skillet with non stick spray and put it in the oven for about 8 minutes. Beat your egg, stir in the milk and corn meal mix until it is all smooth. Batter should be creamy, not thick. You can add a little more milk if you need to thin it out some but it should not be super thin. Just pourable. Pour it in the cast iron and bake for about 20 minutes. Watch it close after 15 minutes. No one like burnt cornbread! 😉


Also I wanted to post my second recipe:

1 cup flour

1 cup cornmeal (white or yellow)

1 tbs sugar

2 tsp baking powder 

1 tsp baking soda

1/4 tsp salt

1 cup buttermilk 

1/3 cup melted butter

1 tbs cold butter

2 large eggs, beaten

Heat oven to 400°F.

Combine flour, cornmeal, sugar, baking powder, baking soda and salt in bowl. Stir in buttermilk, 1/3 cup melted butter and eggs just until mixture is moistened.

Melt 1 tablespoon butter in heavy cast iron or oven-proof 10-inch skillet. Pour batter immediately into pan so it sizzles. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Don’t overcook! 

Bread Maker Bread!

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1.5 cup warm water

2 tbs sugar

2 tbs butter

2 tbs nonfat dry milk

1 1/4 tsp salt

4 cups bread flour

3.5 tsp quick rise yeast

Follow the ingredients in order. It is important. Let the bread maker mix the dough then transfer to a pan, let it rise until double or so, then bake in a 350* oven. Makes a 2 lb loaf. The cook will vary, you want it light brown only.