Current phase of holiday cooking

Doing the rounds on my friend’s blogs and also from prior years on the email lists, it seems that everyone has their cooking/baking traditions for the holidays.  I’ve never had a set tradition for that. Back when I was with Sportsboy’s dad, we did the Swedish themed things. Homemade meatballs, Lussebulle (saffron bread) and Drem Torta (dream cake). Oh, that last one would make your teeth rot off – but yuuuuuuuuum. All butter and sugar pretty much. I really want to make that again 🙂

As I’ve been on my own, I’ve slowly compiled some habits I guess. Things picked up here and there which I would never make regularly, but are fun as a holiday treat. Plus, I look forward to them since they are only in the kitchen once a year. So here is my current Christmas recipe list from what I have made or will make today for tomorrow and the coming week:

Lace Cookies from Mimi – added those last year and we all love them. Made a batch last night. Mmmm.

Pillsbury holiday themed sugar cookies. This takes no effort at all of course other than putting them into and taking them out of the oven.  I’ve been baking these for several years now and again, we love them. Simple and yummy. Always left out for Santa 🙂

Pineapple/Cherry cobbler: Added last year after I consumed waaay too many pieces at work. I’ll be making this when I am done with this post!

    Betty Crocker Super Moist Yellow cake mix

1/2 cup butter – melted

21oz can cherry pie filling

8oz can crushed pineapple – drained.

Preheat oven to 350 degrees/ Mix and spread cherry and pineapple across bottom of 13x9x2 pan. Mix cake mix and butter in a bowl until crumbly. Spread crumb mixture evenly over cherry/pineapple mixture. Bake for 40-50mins until top is golden brown.

Italian Broccoli Casserole: My mom has been making this at Thanksgiving and or Christmas for a long time. It’s so good! I’m making it this year to serve with the Honey Ham that I will roast.

20 oz frozen cut broccoli

2 beaten eggs

1 can condensed cheddar cheese soup

1/2 tsp dried oregano, crushed

8oz can stewed tomatoes, cut up

3 tbsp grated parmesan cheese

Cook frozen broccoli in unsalted boiling water 5 mins until tender. Drain well. Combine eggs, cheese soup and oregano. Stir in stewed tomatoes and cooked broccoli. Turn vegetable cheese mixture into a 10x6x2 baking dish. Sprinkle with parmesan cheese. Bake casserole, uncovered at 350 for about 30 mins. Serves 6-8.

Lastly, I am loving the Hamilton Beach roasting pan that my mom gave me two years ago. It will allow me to make a new dish that I want to make a tradition for Christmas Eve – roasted beef tenderloin, and heat the ham for tomorrow without taking up the oven that I will need for all that baking described above.