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Here is a collection of holiday favorites that are on the must make list every single year in our household. Some go back generations.

Turkey-Cheddar Panini Recipe

Perfect for Christmas meal turkey leftovers.

Ingredients

  • 2 slices whole grain bread
  • 1 Tbsp. Miracle Whip
  • 40 g thinly sliced roasted turkey
  • 1 medium cheddar cheese slice
  • 3 thin tomato slices
  • 1 thin red onion slice
  • 2 tsp. non-hydrogenated margarine

Directions

  1. Heat panini grill.
  2. Spread 1 bread slice with Miracle Whip; top with turkey, cheese, tomatoes, onion and remaining bread slice.
  3. Spread outside of sandwich with margarine.
  4. Grill 4 min. or until sandwich is golden brown and cheese is melted.

Crockpot Spinach Artichoke Dip Recipe

A perfect party dip any time of the year.

Ingredients

  • 3 cups chopped artichoke hearts
  • 1 lb. cream cheese
  • 10-oz. package frozen chopped spinach
  • 8 oz. shredded part-skim mozzarella
  • 1 cup each grated parmesan and mayonnaise
  • 2 chopped garlic cloves

Directions

  1. Put artichoke hearts, cream cheese, frozen chopped spinach, part-skim mozzarella, parmesan, mayonnaise, and garlic cloves in a slow cooker.
  2. Season with a teaspoon each salt and pepper.
  3. Cover and cook on low for 3 to 4 hours or high for 2 hours, stirring at the end.
  4. Serve from the slow cooker (set to “warm”) with crackers.

Slow Cooker Hot Chocolate Recipe

Take a sip of this unbelievably rich hot chocolate and you’ll discover how great slow-cooking can be for hot chocolate.

Ingredients

Hot Chocolate

  • 4 oz. unsweetened chocolate, chopped
  • 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
  • 1 (14-oz.) can sweetened condensed milk (not evaporated)
  • 2 quarts (8 cups) milk
  • 1 tablespoon vanilla

Toppings

  • Whipped cream
  • Miniature marshmallows
  • Miniature semisweet chocolate chips
  • Chocolate cookie crumbs

Directions

  • In 3 1/2 or 4-quart slow cooker, combine unsweetened chocolate, chocolate chips and sweetened condensed milk; mix well.
  • Cover; cook on High setting for 30 minutes, stirring every 10 minutes or until chocolate is melted.
  • With wire whisk, stir in 2 cups of the milk until smooth. Gradually stir in remaining 6 cups milk and vanilla.
  • Cover; cook on High setting an additional 2 hours or until hot.
  • Just before serving, stir mixture again with wire whisk. Reduce heat setting to Low; have guests ladle hot chocolate into cups and top as desired.

Eggs & Salmon on Bagels Recipe

If you want a great Christmas morning recipe, this is it.  Easy to make and the salmon makes it feel rich.  Not only that but it’s a high energy start to a big day.

Ingredients

  • 8 eggs
  • 1/2 cup (125 mL) milk
  • 3 oz (90 g) smoked salmon, chopped
  • 2 tsp (10 mL) chopped fresh dill
  • salt and white pepper to taste
  • 2 tbsp (30 mL) melted butter
  • 2 bagels, each cut in half, toasted and lightly buttered
  • 1/4 cup (60 mL) low-fat sour cream
  • fresh dill sprigs, for garnish

Directions

  1. Beat the eggs and milk in a bowl until blended. Mix in the salmon, dill, salt and pepper.
  2. Heat the butter in a large, non-stick skillet over medium heat. Pour in the egg mixture. As it begins to set, slowly run a heatproof spatula across the bottom and sides of the skillet to form large, soft curds in the egg mixture. Cook until thick, but still moist, with no visible liquid egg remaining.
  3. Place a half bagel on each of 4 plates. Top with the egg mixture. Dollop with sour cream and garnish with a dill sprig to serve.

Double-Cheese Stuffed Mushrooms Recipe

This is such a great appetizer because it is easy to make yet tastes so amazing.  Great to serve as a party appetizer or as a starter for a special meal.  Either way, your guests (and you) will love it.

Ingredients

  • 16 large fresh mushrooms
  • 1 Tbsp. non-hydrogenated margarine
  • 2 Tbsp. finely chopped onions
  • 1/2 cup Parmesan Grated Cheese
  • 2 Tbsp. Roasted Garlic Cream Cheese
  • 2 Tbsp. Miracle Whip
  • 1/8 tsp. ground black pepper
  • 14 Ritz Crackers, finely crushed (about 1/2 cup), divided
  • 1 Tbsp. finely chopped fresh parsley, divided

Directions

  1. Heat oven to 350ºF.
  2. Remove stems from mushrooms; set aside. Use melon baller to carefully scoop small amount of flesh from each mushroom cap. Finely chop removed flesh and stems. Place caps, hollowed-sides up, on parchment-covered rimmed baking sheet.
  3. Melt margarine in large skillet on medium heat. Add chopped flesh, stems and onions; cook and stir 5 min. or until tender. Remove from heat. Stir in next 4 ingredients and half each of the cracker crumbs and parsley. Use melon baller to portion filling into caps; top with remaining crumbs.
  4. Bake 25 min. or until heated through; sprinkle with remaining parsley.

Cheesy Stuffing Cups Recipe

Ingredients

  • 1 Tbsp. oil
  • 3/4 cup chopped celery
  • 1 cup water
  • 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
  • 1/3 cup dried cranberries
  • 1/4 cup walnut pieces
  • 1 cup shredded cheddar cheese, divided
  • 1 egg, lightly beaten

Directions

  1. Preheat oven to 350ºF. Heat oil in large skillet on medium heat. Add celery; cook and stir 5 min. or until crisp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1/2 cup of the cheese and the egg; mix lightly.
  2. Spoon stuffing mixture evenly into eight greased medium muffin cups, mounding mixture as necessary to use all the stuffing mixture. Sprinkle with remaining 1/2 cup cheese.
  3. Bake 10 min. or until stuffing cups are heated through and cheese is melted.

Chocolate Chip Cookie Ball Recipe

Ingredients

  • 1 pkg. (350 g) Chips Ahoy! Cookies, finely crushed, divided 1 pkg.
  • (250 g) Cream Cheese, softened
  • 2 pkg. (225 g each) Baker’s Semi-Sweet Chocolate

Directions

  1. Remove 1 Tbsp. cookie crumbs.  Set aside.
  2. Mix cream cheese and remaining crumbs until well blended.
  3. Shape into 42 (1-inch) balls. Refrigerate 30 min.
  4. Melt chocolate as directed on package. Dip balls in chocolate; place on parchment or waxed paper-covered baking sheet.
  5. Sprinkle with reserved crumbs.
  6. Refrigerate 1 hour or until firm.

2016 Festival of Trees at the Western Development Museum

On Saturday I took Mark and Oliver to the Western Development Museum where we not only checked out the Eaton’s Once Upon a Christmas exhibit but we took in the 2016 Festival of Trees.  We did not stay for the Minions Dance Party.  Oliver wouldn’t be caught dead at something that childish.  Despite being there a few hours before the dance party, some parents and kids were already sitting down waiting for it.  Keeping a toddler entertained that long?  Good luck.

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