Taste of Tuesday: Christmas Party Prep

~ Good Morning Sunshines ~

How are you!? Did you see yesterday's post?  I got lots of comments about my sweater (swoon), but I also touched quickly on one very important thing about Christmas (other than what to wear); the menu!  Today I am on "house arrest" because we are having work done on our bathroom, so what better time to menu plan right!?  We have Christmas events galor this week so although I haven't made any of these recipes yet they are officially on the menu, so giddy up friends!

First is the dessert I am making for Wake's pre-school Christmas party: Santa Hat Brownies.  His classroom is 100% nut free (incl. tree nuts) so I thought this recipe would be perfect for a few reasons; 1) it's nut free - duh! 2) it's super easy to make, and 3) it's festive & cute so the kiddos will love it!

Recipe & Photo Cred: Daisys World

Ingredients:

1 pan of favorite brownies cut into rounds

12 - 16 small strawberries washed & hulled

1 batch vanilla - mascarpone buttercream (recipe found here) 

Directions:

To assemble, pipe a ring of frosting on top of each brownie.  Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place. Top the tip of the strawberry with a dot of frosting to finish Santa hat.

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Next are all the recipes I plan on making for the Christmas Dinner/Party

Maple Pecan Baked Brie

recipe courtesy of Shannon Rainka

Photo Cred: Cooking Channel TV

Ingredients:
Brie (Two wedges)
1 stick of butter
1 C of Brown sugar
Pecans
*Optional - jam, jelly, or fresh fruit.  I'll use raspberries

Instructions:
Preheat oven to 400 degrees. Melt butter and stir in the brown sugar.  Drizzle butter mix over the Brie and add nuts and jam or fruit.  Bake 10 - 15 minutes and serve hot with salty crackers. 

Boozy Cranberries

Recipe & Photo Cred: Bake.Love.Give

Ingredients:

1 12 oz bag fresh cranberries

1 C firmly packed brown sugar

1 C water

2 oz Crown Royal Maple

granulated sugar for coating

Instructions:

* Place brown sugar, water and Crown Royal Maple in a medium saucepan.

* Heat over medium heat until sugar is dissolved, do not boil.

* Remove from heat, stir in cranberries, cover and refrigerate overnight.

* Place about a cup of sugar in a large bowl or cake pan.

* In small batches, strain excess liquid from cranberries and roll in sugar.  Transfer to a baking sheet to dry in a single layer. 

* After cranberries have dried for about an hour, repeat rolling in sugar to thoroughly coat any remaining liquid.  Transfer back to baking sheet to try for at least another hour.

* Once dry, store in an airtight container in a cool location.

* Remaining liquid can be bottled and refrigerated as a delicious simple syrup.

Copycat Krystal Burgers

Recipe & Photo Cred: Bellalimento

Ingredients:

1 lb ground hamburger meat

1 envelope Lipton onion soup mix

1 C mayo

1 C shredded cheddar cheese

yellow mustard

dill pickle chips

dinner rolls

Instructions:

* Preheat oven to 350 degrees. Into a deep sided pan, brown your hamburger meat.  Remove from heat, drain excess fat & then return to pan.

* To pan add: onion soup mix, mayo & cheese. Mix to combine.

* Without tearing the dinner rolls apart, CAREFULLY cut them in half.  Remove top portion.  Place bottom half of buns onto a sheet of aluminum foil (large enough to cover)

* Spread meat mixture evenly on top of bread bottoms.  Place a dill pickle chip on top of each bun.  Top with a squeeze of yellow mustard.  Place tops of buns on top of mixture.

* Wrap aluminum foil around burgers.  Place onto a rimmed cookie sheet and into oven for approx. 5-10 mins until bread is toasted.  

Mmmmmm I'm really hungry now...how about you!?  Have a great Tuesday lovies and don't forget to stop back by here tomorrow for my Mid Week Muse link-up which is all about Christmas Casual! 

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