Christmas Food Recipes

Holiday Oreo Bark

This is such a great recipe to make for any holiday because it’s completely customizable and ready in minutes. The only ingredients which remain constant are the Oreo cookies and chocolate, a combination which is delicious even on its own. However, with different candies and food coloring you can change the appearance and flavor according to the time of year.

During the Christmas season, I keep the chocolate white and add candy cane pieces to the recipe. For a Valentine’s Day treat, you can add red food coloring and incorporate cinnamon hearts into the mix. At Easter, you can color the chocolate to light blue or purple and add Smarties to the recipe. Or at Halloween, orange food coloring and mini marshmallows will provide a tasty variation. Experiment with whatever toppings you like to create your own holiday bark.

  • Ingredients:
  • 2 packages white chocolate chips (or a combination of white & dark)
  • 1 package of oreo cookies, crushed
  • 1 cup candies of your choice, crushed if needed

Directions:

Line a baking sheet with wax paper. Spread the Oreos and any additional toppings onto the paper in a thin layer. Place the chocolate chips into a large microwave safe bowl and heat for 1-2 minutes. Stir and heat for another minute or two until melted. Alternately you can heat the chocolate in a saucepan on the stove. Pour over the cookies until completely covered, spreading into a thin layer 1/2 inch thick. Chill in the freezer for about 20 minutes or until the chocolate becomes solid. Break into 2 inch pieces and serve.

This recipe is an excerpt from the Easy Peasy Eats Cookbook.

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Christmas Food Recipes

Chocolate Chip Banana Cookies

These cookies and moist and delicious and the addition of the whole wheat flour and whole grain oats makes them healthier than most. Plus they are a perfect way to use those frozen bananas you might have sitting in your freezer.  You can vary the recipe by adding 1/2 cup of chopped nuts if you wish.

Directions:

Preheat your oven to 375 degrees. Grease a cookie sheet or line with parchment paper. In a large bowl, combine the flour, brown sugar, salt, baking soda, cinnamon, and nutmeg. Add the butter and blend until the mixture is crumbly. Next add the egg, vanilla and bananas and combine until smooth. Last, fold in the oats and chocolate chips. Drop spoonfuls of the dough onto the cookie sheet and place on the middle rack in your oven. Bake for 12 minutes until the edges are browned. Remove from the oven and allow cookies to cool

Ingredients

  • 1 1⁄2 cups whole wheat flour
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground nutmeg
  • 1/2 cup butter
  • 1 egg
  • 1 teaspoon vanilla
  • 2 bananas, mashed
  • 1 cup whole grain oats
  • 1 cup semi-sweet chocolate chips

About Theresa Toth, Easy Peasy Eats

I have been cooking almost my entire life. My passion for food and feeding people has always had a special place in my life and in my twenties I combined my two loves—entertaining and cooking—into a successful catering business. Becoming a parent presented me with the challenge of creating new ways to provide the meals my family deserved with the limited time I had in the kitchen. I started developing new recipes that were much less time consuming but still delicious and nutritious. That’s how Easy Peasy Eats was born!

Christmas Food Recipes

Chocolate Crepes with Berries, Bananas & Nutella

These crepes are a favorite in my house, especially with the youngest members of the family. The chocolate batter makes the crepes sweet on their own but the filling makes them incredibly rich and decadent. I’ll often serve them as a dessert or for brunch alongside a savory crepe. Mix it up by using different fruit fillings or syrups for topping.

Directions:

Place a little of the oil into a small skillet and using a paper towel, grease the pan. Place over a medium-low heat for 1 minute. In a large bowl, combine the flour, cocoa powder, icing sugar, milk, eggs, butter and vanilla until smooth. Pour approx. 1/2 cup of the batter into the pan. Lift and swirl the batter around the pan until the bottom is completely covered. Return to the heat and cook for approx. 1 minute until set. Invert the pan and slide the crepe onto a plate. Cover to keep warm. Repeat the process with the rest of the batter. Once all the crepes are cooked, place each one on a plate and spread 1 tablespoon of the Nutella down the center of each one. Top with banana slices and fold over the sides.  Drizzle with syrup and dust with icing sugar. Serve warm.

Ingredients

  • 1 tablespoon oil
  • 1 flour
  • 1/3 cup cocoa powder
  • 1/4 cup icing sugar (plus more for garnish)
  • 1 1/4 cups milk
  • 2 large eggs, beaten
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla
  • 2 bananas, sliced
  • 1 cup strawberries, sliced
  • 1 cup Nutella
  • 1/2 cup strawberry syrup

About Theresa Toth, Easy Peasy Eats

I have been cooking almost my entire life. My passion for food and feeding people has always had a special place in my life and in my twenties I combined my two loves—entertaining and cooking—into a successful catering business. Becoming a parent presented me with the challenge of creating new ways to provide the meals my family deserved with the limited time I had in the kitchen. I started developing new recipes that were much less time consuming but still delicious and nutritious. That’s how Easy Peasy Eats was born!

Christmas Food Recipes

Spinach Salad with Pomegranate, Walnuts & Goat Cheese

This is a really nice light salad with a lot of texture. The crunch of the walnuts with the smooth goat cheese and juicy pomegranate provide a burst of flavor at every bite. The tangy Honey Balsamic dressing finishes off the salad nicely.

Directions:

Combine the ingredients for the dressing and set aside. Plate the spinach onto serving plates and top with nuts, cheese & pomegranate. Pour balsamic dressing over top and serve

Ingredients

  • Salad:
  • 4 cups baby spinach
  • 1/2 cup chopped walnuts
  • 1/2 cup goat cheese
  • 1/2 cup pomegranate arils
  • Vinaigrette:
  • 1/2 cup balsamic vinegar
  • 3/4 cup olive oil
  • 1/4 cup honey
  • 1 teaspoon garlic
  • Fresh cracked pepper

About Theresa Toth, Easy Peasy Eats

I have been cooking almost my entire life. My passion for food and feeding people has always had a special place in my life and in my twenties I combined my two loves—entertaining and cooking—into a successful catering business. Becoming a parent presented me with the challenge of creating new ways to provide the meals my family deserved with the limited time I had in the kitchen. I started developing new recipes that were much less time consuming but still delicious and nutritious. That’s how Easy Peasy Eats was born!

Christmas Food Recipes

Crab Stuffed Portobello Mushrooms

These stuffed mushrooms have a sophisticated flavor and hearty texture. The softness of the crab is enhanced by the seasoned veggies and crunchy breadcrumbs. I love having these as a starter but they are filling enough to have as a light lunch with a side salad. If you don’t have portobello mushrooms on hand, you can substitute with button mushrooms, just cut the baking time by 5 minutes.

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.  Clean off the mushrooms with a damp cloth and remove the stems. Using a spoon, scrape out the black gills. Place on baking sheet and set aside. In a large pan over medium heat, pour in the olive oil and add the onions, celery, red pepper and bacon. Saute for 5 minutes, stirring. Add the seasoning salt and pepper and continue to cook for another 5 minutes until the veggies are soft and the bacon is crispy. Meanwhile, in a large bowl place the remaining ingredients and stir to combine. Once the veggies are done, add the mixture to the bowl and stir. Using a spoon, fill each mushroom cap with the mixture and place on the middle rack in the oven. Bake for 15 minutes. Turn the oven to broil and cook until the tops are nicely browned. Serve hot.

Ingredients

  • 4 portobello mushrooms
  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup red pepper, diced
  • 1 cup bacon, diced
  • 1 teaspoon seasoning salt
  • 1/2 teaspoon pepper
  • 1,1/2 cups crab meat (approx 2 cans)
  • 1/4 cup parsley, finely chopped
  • 1 teaspoon curry powder
  • 1 teaspoon chili powder
  • 1 tablespoon dijon mustard
  • 3 tablespoons mayonaise
  • 1 egg, beaten
  • 1/2 cup bread crumbs
  • 1/2 cup grated parmesan cheese

About Theresa Toth, Easy Peasy Eats

I have been cooking almost my entire life. My passion for food and feeding people has always had a special place in my life and in my twenties I combined my two loves—entertaining and cooking—into a successful catering business. Becoming a parent presented me with the challenge of creating new ways to provide the meals my family deserved with the limited time I had in the kitchen. I started developing new recipes that were much less time consuming but still delicious and nutritious. That’s how Easy Peasy Eats was born!

Christmas Food Recipes

Creamy Apple Cheddar Soup

I love the combination of tart and sweet in this satisfying soup. It’s a great brunch option and also makes an excellent first course. Green apples work best in this soup as the flavor is strong without being overpowering. Experiment with different cheeses to change up the flavour. Smoked Gouda or Swiss cheese will provide a deeper flavor.

Directions:

Melt the butter in a large pot over medium heat and add the onions, salt and pepper. Cook, stirring, for 10 minutes until the onions are caramelized. Add the apples and continue to cook for 5 minutes longer. Next add the flour and cook for approx one minute. Add broth and apple juice and bring to a boil. Using a hand blender or processor, puree the soup until creamy. Next add the cheese and stir until melted. Ladle into bowls and garnish with additional cheese, apple and sprinkle with paprika.

Ingredients

  • 3 tablespoons butter
  • 1 onion, diced
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 1/4 cup flour
  • 1 large green apple, peeled and diced (plus extra diced apple for garnish)
  • 4 cups vegetable broth
  • 1 cup apple juice
  • 1-1/2 cups shredded cheddar cheese
  • Sprinkle of paprika for garnish

About Theresa Toth, Easy Peasy Eats

I have been cooking almost my entire life. My passion for food and feeding people has always had a special place in my life and in my twenties I combined my two loves—entertaining and cooking—into a successful catering business. Becoming a parent presented me with the challenge of creating new ways to provide the meals my family deserved with the limited time I had in the kitchen. I started developing new recipes that were much less time consuming but still delicious and nutritious. That’s how Easy Peasy Eats was born!

Christmas Food Recipes

Blueberry Scones with Lemon Glaze

These scones are bursting with blueberries and have the perfect balance of sweet and tangy thanks to the lemon glaze. They come together in minutes with very little fuss. I always use frozen blueberries for this recipe as they tend to be larger and sweeter than fresh and I add them just before baking so the dough doesn’t turn blue.

Directions:

Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or grease with butter. In a large bowl, combine the flour, sugar, baking powder and salt and mix together well. In a separate bowl, stir together the butter, eggs and milk. Pour into flour mixture, and combine until a sticky dough is formed. Using a spoon, scoop 1-2 tablespoons of the dough and place it onto the cookie sheet about 1 inch apart. Press the blueberries one at a time into each scone, so that they are covered by the dough at the sides. Bake for 15 minutes until golden. Meanwhile, combine the butter and lemon juice in a bowl and microwave for 30 seconds. Add the icing sugar and stir until the glaze is smooth. It will thicken a little upon standing. When the scones are ready, remove them from the oven and let them cool for 10 minutes. Then drizzle the lemon glaze over top.

Ingredients

  • 2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons melted butter
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1/2 cup frozen blueberries
  • Lemon Glaze:
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon butter, melted
  • 2 cups icing sugar

About Theresa Toth, Easy Peasy Eats

I have been cooking almost my entire life. My passion for food and feeding people has always had a special place in my life and in my twenties I combined my two loves—entertaining and cooking—into a successful catering business. Becoming a parent presented me with the challenge of creating new ways to provide the meals my family deserved with the limited time I had in the kitchen. I started developing new recipes that were much less time consuming but still delicious and nutritious. That’s how Easy Peasy Eats was born!

Christmas Food Recipes

Spicy Guacamole

Spicy Guacamole

It’s tough to find commercial guacamole that looks or tastes as good as fresh. And when it’s so easy to make, skip the trip to the store and make your own. I recommend purchasing firm green avocados and allowing them to ripen on your counter rather than buying them at the store when they are ripe. This will reduce bruising. Purchase avocados 3-4 days in advance.

  • Ingredients
  • 4 ripe avocados, mashed
  • 1/4 cup red onion, minced
  • 1 clove garlic, minced
  • 1/2 cup cilantro, chopped
  • 1/4 cup jalapeno pepper, minced
  • 1/2 cup tomatoes, chopped
  • 1/4 cup fresh lime juice
  • 1 teaspoon coarse sea salt
  • Fresh pepper

Directions:

Combine all ingredients in a large bowl and garnish with additional cilantro. Serve with chips, crackers or veggies.

By Easy Peasy Eats

Christmas Food Recipes

Turkey Roll-ups Stuffed with Almonds and Apples

This is probably the most difficult Easy Peasy recipe I have as it involves a few more more steps than usual. But the finished product is worth the extra effort and it’s really nice as a special occasion meal. For this recipe I am using turkey breast but chicken and pork are excellent substitutes.

Directions:

Preheat the oven to 375. In a pan, heat the butter over medium heat and saute the apples and almonds for 5 minutes. Add the cinnamon, nutmeg, sugar and salt and stir. Set aside. Meanwhile, make the sauce by combining the chicken broth, jam and dijon mustard in a saucepan and bring to a boil. Then turn the heat down to low and simmer while the rest of the recipe comes together.

Place each turkey breast between two sheets of plastic wrap and pound the meat to approx 1/4 inch thick . You want the meat to be as even as possible but not so thin that it falls apart. Place 2 heaping spoonfuls of the apple mixture into the center of each turkey breast and carefully roll up. Secure with tooth picks along the seam.

In a nonstick pan, heat the oil over medium heat and carefully brown the turkey on both sides. Then place the roll-ups into a baking dish and brush approx 1/2 cup of the sauce over the meat. Cover with foil and bake for 20 minutes until turkey is no longer pink inside.

Remove from the oven and place onto a cutting board. Remove tooth picks and slice into rounds. Serve sauce alongside.

  • Ingredients
  • 2 large turkey breasts
  • 1 teaspoon butter
  • 1 cup apples, peeled and diced
  • 1/2 cup sliced or slivered almonds
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon brown sugar
  • pinch of salt
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1 cup apricot jam
  • 1/4 cup dijon mustard

Easy Peasy Eats

About Theresa Toth, Easy Peasy Eats

I have been cooking almost my entire life. My passion for food and feeding people has always had a special place in my life and in my twenties I combined my two loves—entertaining and cooking—into a successful catering business. Becoming a parent presented me with the challenge of creating new ways to provide the meals my family deserved with the limited time I had in the kitchen. I started developing new recipes that were much less time consuming but still delicious and nutritious. That’s how Easy Peasy Eats was born!

Christmas Food Recipes

Frittatas with Sausage, Peppers and Onions

These individual frittatas are so simple to make, and when you make them in ramekins instead of a muffin tin it adds a nice elegance. Perfect for entertaining or special occasions. To make this even easier, you can prepare them in advance and let them chill until you are ready to bake them. You may have to add an extra 5 minutes of cooking time as the ramekins will be cold.

Directions:

Preheat your oven to 400 degrees. Place the olive oil into a skillet and set to medium heat. Add the sausage, peppers and onions and saute for 5 minutes until the meat is browned and the veggies are soft. Add the seasoning salt, chili powder and pepper and stir. Meanwhile, place the ramekins onto a large cookie sheet. When the sausage and veggies are cooked, fill up each ramekin about half way with the mixture. In a large bowl, whip the eggs, milk and cheese (if using) until frothy. Pour over the sausage mixture in each ramekin, leaving about 1 cm space to allow the eggs to rise. Place the cookie sheet with the ramekins on top into the oven and cook for 15-20 minutes until the egg is set. Remove and place 1-2 frittatas on a plate along with your favorite side dish. Hash browns and fruit are nice for breakfast or a side salad for lunch

  • Ingredients
  • 1 tablespoon olive oil
  • 2 cups pork sausage, crumbled or cubed
  • 1 cup onions, diced
  • 1 cup red peppers, diced
  • 1 teaspoon seasoning salt
  • 1 teaspoon chili powder
  • Fresh pepper to taste
  • Dozen eggs
  • 1/2 cup milk
  • 1/2 cup shredded Monterey Jack cheese (optional)

Easy Peasy Eats

About Theresa Toth, Easy Peasy Eats

I have been cooking almost my entire life. My passion for food and feeding people has always had a special place in my life and in my twenties I combined my two loves—entertaining and cooking—into a successful catering business. Becoming a parent presented me with the challenge of creating new ways to provide the meals my family deserved with the limited time I had in the kitchen. I started developing new recipes that were much less time consuming but still delicious and nutritious. That’s how Easy Peasy Eats was born!