- Use leftover eggnog in place of milk when making vanilla pudding.
- I often buy things for special holiday dinners that I don’t want my family to eat ahead of time. To prevent this, use stickers to put on the items to identify which things are off limits. Use stickers like turkeys or pilgrims for Thanksgiving, Christmas stickers for Christmas, or birthday stickers for a birthday party. This way, when your family sees the sticker, they will know not to touch.
- It is nice to have extra casseroles in the freezer this time of year in case you need a quick meal. If you aren’t sure a casserole will freeze well, make only one to eat that night and then freeze just a few tablespoons of it to see how it does. If it works, then the next time you make it you can make two – one to eat and one to freeze for a future meal.
Brisket With Cranberry Sauce
Garden Vegetable Salad
Chocolate Covered Cherry Cake
Brisket Recipe with Cranberry Sauce
1 (2 1/2 lb.) beef brisket (fresh, not corned beef)
1/2 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can cranberry sauce
1 (8 oz.) can tomato sauce
1/4 cup chopped onion
1 Tbsp. mustard
Season brisket with salt and pepper. Place in a 5 quart crockpot. Combine the rest of the ingredients and pour on meat. Cover and cook on low for 8-10 hours. When cutting brisket, thinly slice across the grain. Skim fat and serve juice with meat.
This salad is nice because you can prep the vegetables the night before and then toss it all together and let it set all day. By dinner time, it will be ready to set on the table — one less thing to think about!
Garden Vegetable Salad
2 cups of each:
Cauliflower, thinly sliced
Cherry tomatoes, halved
Carrots, thinly sliced
1 medium onion, thinly sliced with the rings separated
Place vegetables in a large bowl.
3/4 cup olive or vegetable oil
1/2 cup minced fresh parsley
3 Tbsp. white wine vinegar or cider vinegar
1 tsp. salt
1 tsp. ground mustard
1/8 tsp. pepper
1 garlic clove, minced
Place in a jar with a lid and mix. Pour over vegetables and toss. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.
Chocolate Covered Cherry Cake Recipe
1 pkg. Pillsbury fudge cake mix (This brand works best.)
1 can (21 oz.) cherry pie filling
1 tsp. almond extract (optional)
Preheat oven to 350 degrees. Combine everything by hand, mixing well. Pour into a greased and floured 9×13 cake pan. Bake for 30 minutes. Cool and frost with:
1 cup sugar
5 Tbsp. butter
1/3 cup milk
6 oz. chocolate chips
In a saucepan, bring sugar, butter and milk to a boil. Stir constantly and cook for 1 minute. Remove from heat and stir in chips. Pour over cake and smooth out.
If you need some delicious and easy recipes that your family will love, check out our Dining On A Dime Cookbook and start saving today!
photo by:Ernesto Andrade