Christmas Casserole

• 1/4 cup butter, melted
• 2 cans refrigerated cinnamon rolls with icing
• 6 eggs
• 1/2 cup heavy whipping cream
• 2 tsp ground cinnamon
• 2 tsp vanilla
• 1 cup maple syrup
• 1 cup chopped pecans, optional

1. Preheat oven to 375-degrees
2. Pour melted butter into glass 9x13 baking dish
3. Cut each roll into 9 pieces, spread into baking dish (set icing aside)
4. In a medium bowl, beat eggs
5. Add in cream, cinnamon and vanilla until well blended
6. Pour over roll pieces, sprinkle with pecans and drizzle syrup on top
7. Bake ~ 25 minutes, cool 15 minutes
8. While cooling, remove metal lids of icing containers and microwave 20 seconds then drizzle on top of casserole
9. Sprinkle with powdered sugar
10. Serve with maple syrup

This recipe will be a new tradition at our house…it’s so unhealthy it’s something we can only dare to eat once a year and Christmas seems like the perfect celebration for it!  We didn’t do it with pecans but they’d be delicious and a nice crunch to this recipe.  Just a warning – this is RICH and filling!  Enjoy!

Cheesebecki Soup

• 1lb ground beef
• 1 medium onion, chopped
• 4 stalks celery, chopped
• 4 carrots, peeled & chopped
• 8 cups water
• 4 chicken bouillon cubes
• 1 pkg cubed hashbrowns
• 12oz velveeta (more or less to taste)
• 1 can evaporated milk
• 1 pkg cream cheese, softened
• garlic salt, salt, pepper

1. brown the ground beef
2. add in onion, celery and carrot
3. once beef is browned, add water and bouillon
4. bring to a boil and add in cream cheese, stirring frequently
5. once cream cheese has melted, add potatoes
6. once potatoes are cooked, add evap milk and velveeta
7. season to taste
8. thicken with corn starch and water as needed

Catalina Cranberry Chicken

• 4lbs chicken breast (or whatever type of chicken you have)
• 8 oz Catalina dressing (Kraft)
• 1 can whole berry cranberry sauce
• 1 packet of french onion soup mix

1. preheat oven to 350-degrees
2. place chicken in 9x13 baking dish
3. mix all other ingredients together to make sauce
4. top chicken with sauce
5. bake 50 mins or to 165-degrees

This was amazing!  I was pretty nervous because it’s such a strange combination but it’s so incredibly easy and packs a TON of flavor!  Mike is still raving about this dish hours later!  By far one of the best new recipes we’ve tried in quite some time!  And Bryker enjoyed it, too – so it’s a big hit for us!

French Onion Stuffed Mushrooms

• 2 Tbsp butter
• 2 large onions, halved and sliced thinly
• 1 can beef broth
• 7 dashes Worcestershire
• splace of dry white wine (i.e. chardonnay)
• 1/2 cups grated guyere (I used mozzarella)
• salt
• 24 whole white mushrooms, washed and stems removed
• minced parsley

1. saute onions with 1 Tbsp butter for 15-20 minutes
2. add wine, brother and worcestershire
3. cook until liquid has reduced down, set aside
4. melt 1 Tbsp butter in another skillet
5. place mushrooms in, cook 2 mins, turn over and repeat
6. place mushrooms in baking dish
7. fill with onion mixture, top with cheese
8. bake 10-15 minutes @ 325 degrees
9. sprinkle parsley on top
10. serve…delicious warm or cold