Christmas this year was pretty quiet, just the six of us home for the holidays. Mom & I did our share of holiday baking and brought some goodies to the neighbors, but tried to keep things simple this year. And since there’s always so much food and snacking, most of our Christmas Eve and Christmas choices were great leftovers (mid-afternoon snack/appetizers instead of a meal) or freezable.
This year’s menu was a mix of old favorites (such as the seven-layer cookies, the stuffed shrimp, and the spinach lasagna) and new adventures (like the red velvet snowball cake that we made twice and ultimately deemed a failure). In the end, we had a very happy, well-fed family.
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Christmas Week Goodies:
Chrust
Almond Kringle
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A meatless Christmas Eve:
Lunch: Potato Pancakes with sour cream & apple sauce
Snacks: Cheese-Stuffed Mushrooms
Dinner: Spinach Lasagna
Eggplant Parmesan
Crab-Stuffed Shrimp
Dessert: Red Velvet Snowball Cake
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Christmas Day:
Bunch: Leftovers
Dinner: Rosemary & Fennel Crusted Beef Tenderloin served with Horseradish Sauce and Creamy Mustard Sauce
Mashed Potatoes
Roasted Brussel Sprouts & Shallots
Green Beans with Vinaigrette & Asiago
Dessert: Red Velvet Snowball Cake