It’s one of my favorite days of the year. Not only do I get to wake up to the squeals of excited boys, but my parents are here visiting from Virginia. My heart is full to overflowing.
Growing up, we always had a big Christmas breakfast. Mom would start the day before, making cinnamon roll dough from scratch. It would rise twice and then she’d roll it out, covering it liberally with a mixture of brown sugar and cinnamon. The rolls would rise again overnight and be ready to be popped into the oven Christmas morning then topped with a warm, gooey glaze as they were served. We had those with Little Smokies sausages. Seriously, I could have eaten those out of the pan. We never seemed to have them any other time but Christmas, so I took full advantage when they were simmering on the stove.
The rest of the day, we usually snacked. It was such a novelty not to have to sit at the table and eat a well-balanced meal three times that day that we all loved it! Often, “lunch” would be one of the many varieties of Christmas cookies my mom had baked: sugar (which we decorated, another family tradition), snowballs (or Mexican wedding cookies, my favorite), peanut butter Hershey kiss cookies (peanut butter is a viable lunch, right?) or a peanut butter chocolate swirled roll-up cookie that I also loved.
Sometimes she’d set out bowls of nuts or plates of appetizers like cheese and crackers or an appetizer dip.
I think I’m going to do the same thing today. We’ll grill steaks later, but for midday, it sounds like the snacks have it!
Merry Christmas and happy eating!
1/2 cup sugar
1/2 cup brown sugar, packed
1 cup water
12 oz fresh or frozen cranberries
1/2 cup Granny Smith apple, finely diced
3 Tbs prepared horseradish
1 Tbs Dijon mustard
8 oz cream cheese, room temperature
In a heavy pan, stir water and sugars together to mix. Bring to a boil over medium-high heat. Stir in cranberries; return to a boil. Simmer for 10 minutes or until thickened, stirring occasionally.
Stir in apple, horseradish and mustard.
Transfer to a bowl and refrigerate overnight.
Place a block of cream cheese on a decorative plate and surround with assorted crackers. Spoon a heaping mound of the cranberry chutney on top of the cream cheese to cover it.
Scoop the cranberry cream cheese mixture on top of a cracker and enjoy.
Nutritional Information: Calories Per Serving: 178, Fat: 8 g (5 g Saturated Fat), Cholesterol: 25 mg, Sodium: 114 mg, Carbohydrates: 26 g, Fiber: 1 g, Protein: 2 g.
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