Dear $$firstname$$,

Greetings from Taste of Home! Celebrate the holidays with a special Christmas brunch for your family and friends, including Mushroom Sausage Strata, Cinnamon Rolls and Warm Christmas Punch.

Along with some lighter recipes, we also share cookie tips and hints from other readers that will help make your holiday baking a breeze. You’ll also find recipes for great homemade gifts, like Hot Drink Mix and Peanut Butter Chocolate Pretzels, and get creative ideas for packaging those yummy treats.

P.S. Thanks for the great response to last month’s request for you to send us your recipes and tips! If you’d like to see your name in print, remember to share your recipes with us! If selected, your name, story and recipe will appear in Taste of Home or its “sister” publications! Right now, we’re searching for:

• Turkey, ham, ground beef and meatless entrees that can be ready and to the table in 30 minutes or less.
• Beef, meatless, pork and seafood entrees that are on the light side – lower in calories, fat and sodium.

Send your recipes today! You can also use the Submit a Recipe link on www.tasteofhome.com; be sure to check out our Contest page for special recipe contests and Contributor Guidelines.  

• In this issue:
• Christmas Brunch
• Looking for Lighter Fare
• Christmas Cookie Tips
• Gifts from the Kitchen
• Creative Gift Containers

Christmas Brunch

“Mushroom Sausage Strata is a hearty mainstay for our family’s Christmas Day brunch menu,” says Julie Sterchi of Harrisburg, Illinois. “Being able to assemble the recipe ahead of time is a real plus!”

She also serves these yummy frosted Cinnamon Rolls warm from the oven as a Christmas morning treat. “Even if you are not accustomed to working with yeast dough,” shares Julie, "you’ll find this dough is easy to handle.”

“Whenever I take this eye-catching Fruit Medley to a party or gathering, people ask for the recipe,” Julie explains. “I like to use dark sweet cherries and blueberries to give this blend its distinctive flavor.”

Red-hot candies add rich color and spiciness to this festive Warm Christmas Punch, and the cranberry juice gives it a little tang. “Our children always request it for our December 25th brunch,” says Julie.

MUSHROOM SAUSAGE STRATA

• 1 pound bulk pork sausage
• 10 slices whole wheat bread, cubed
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Swiss cheese
• 6 eggs, lightly beaten
• 1 cup milk
• 1 cup half-and-half cream
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon pepper

In a skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the sausage, mushrooms and cheeses.

In a bowl, combine the remaining ingredients; pour over the top. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Yield: 8-10 servings.

Find more strata recipes using the Taste of Home Recipe Finder.

CINNAMON ROLLS

• 5 to 6 cups all-purpose flour
• 1 package (18-1/4 ounces) yellow cake mix
• 2 packages (1/4 ounce each) quick-rise yeast
• 2-1/2 cups warm water (120° to 130°)
• 1/4 cup butter, melted
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• FROSTING:
• 6 tablespoons butter, softened
• 3 cups confectioners’ sugar
• 1-1/2 teaspoons vanilla extract
• 2 to 3 tablespoons milk

In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.

Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a mixing bowl cream butter, confectioners’ sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls. Yield: 2 dozen.

Find more cinnamon roll recipes using the Taste of Home Recipe Finder

FRUIT MEDLEY

• 1 can (20 ounces) pineapple chunks, undrained
  1 can (11 ounces) mandarin oranges, drained or 2 medium navel oranges, peeled and chopped
  1 large red apple, cubed
  1 cup sliced fresh strawberries
  1 cup halved seedless red grapes
  3 kiwifruit, peeled and sliced
  1 cup fresh or frozen blueberries
  1 cup fresh or canned pitted dark sweet cherries
  2 medium firm bananas, sliced

In a large bowl, combine the first six ingredients; cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss. Yield: 10 servings.

Find more fruit salad recipes using the Taste of Home Recipe Finder.

WARM CHRISTMAS PUNCH

• 1 bottle (32 ounces) cranberry juice
• 1 can (32 ounces) pineapple juice
• 1/3 cup red-hot candies
• 1 cinnamon stick (3-1/2 inches)
• Additional cinnamon sticks, optional

In a 3-qt. slow cooker, combine juices, red-hots and cinnamon stick. Cook on low for 2-5 hours. Remove cinnamon stick before serving. Use additional cinnamon sticks as stirrers if desired. Yield: 2 quarts.

Find more punch recipes using the Taste of Home Recipe Finder.

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Looking for Lighter Fare?

“One of my special-occasion entrees is this great-tasting Turkey Breast with Apricot Glaze,” shares Nancy Zimmerman of Cape May Court House, New Jersey. “I stuff the turkey breast with onion, cloves and an orange before roasting it, which fills the house with a wonderful aroma!”

“I turn to this Cranberry Sauce recipe often because I can prepare it a day ahead—it’s so convenient when company’s coming,” says Nancy. With only a trace of fat, the fruity side dish is nutritious and delicious.

Dried apricots add sweetness and color to Nancy’s Apricot-Pecan Wild Rice. Seasoned with sage and thyme, the down-home dish is sure to have guests asking for seconds.

TURKEY BREAST WITH APRICOT GLAZE

• 1 small onion
• 2 whole cloves
• 1 small orange, halved
• 1 bone-in turkey breast (4-1/2 pounds)
• 1 cup apricot preserves
• 1/2 cup unsweetened apple juice
• 1 teaspoon Dijon mustard

Peel onion and insert cloves. Stuff onion and orange into the neck cavity of turkey. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 170°.

Let stand for 10-15 minutes before slicing. Meanwhile, in a saucepan, combine the preserves, apple juice and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until slightly thickened. Remove skin, onion and orange from turkey. Slice turkey; drizzle with glaze. Yield: 12 servings.

Nutrition Facts: One serving (4 ounces cooked turkey with 4 teaspoons glaze) equals 228 calories, 1 g fat (trace saturated fat), 97 mg cholesterol, 82 mg sodium, 18 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 4 very lean meat, 1 fruit.

Find more turkey recipes using the Taste of Home Recipe Finder.

CRANBERRY SAUCE

• 1 cup cranberry-raspberry juice
• 1 cup sugar
• 1 package (12 ounces) fresh or frozen cranberries, thawed
• 1 tablespoon lemon juice

In a large saucepan, bring juice and sugar to a boil. Add cranberries; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the berries pop, stirring occasionally. Remove from the heat; stir in lemon juice. Cool. Cover and refrigerate for 1 hour or until chilled. Yield: 11 servings.

Nutrition Facts: One serving (1/4 cup) equals 101 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 26 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchanges: 1-1/2 fruit.

Find more cranberry sauce recipes using the Taste of Home Recipe Finder.

APRICOT-PECAN WILD RICE

• 1-1/2 cups finely chopped onions
• 1-1/2 cups finely chopped celery
• 4 teaspoons canola oil
• 5 cups cooked wild rice
• 3/4 pound dried apricots, coarsely chopped
• 1-1/3 cups reduced-sodium chicken broth
• 1/2 cup coarsely chopped pecans, toasted
• 1/2 cup minced fresh parsley
• 2 teaspoons dried thyme
• 1 teaspoon rubbed sage
• 1 teaspoon salt
• 1/4 teaspoon pepper

In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients.

Spoon into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Yield: 12 servings.

Nutrition Facts: One serving (3/4 cup) equals 204 calories, 6 g fat (trace saturated fat), 0 cholesterol, 282 mg sodium, 35 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fruit, 1 fat.

Find more rice recipes using the Taste of Home Recipe Finder.

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Christmas Cookie Tips

• A co-worker is a big fan of my peanut butter cookies. Last Christmas, I gave him a batch of cookie dough in a festive freezer-safe container, along with baking directions and a cookie sheet. He was delighted! —Rebecca P., Osceola, Iowa
• I love making Christmas cookies with my kids but don’t care for the mess our jam thumbprint cookies leave behind. We used to divide the dough into balls, dip them in egg whites and roll them in crushed nuts. However, this was sloppy and time-consuming. Now I mix the crushed nuts into the dough before making the balls. The cookies look just as pretty, and I greatly decrease preparation and cleanup time. —Annie O., Greenville, Ohio
• Even if you don’t have time to bake, you and your family can still enjoy special Christmas cookies. It just takes a trip to the grocery store and a little creativity! Here are tricks for making purchased cookies your own works of art: Melt some vanilla or white baking chips. Dip gingersnaps halfway into melted chips…or drizzle the melted chips over the cookies. Tint your favorite vanilla frosting with food coloring. Use to pipe holiday designs on sugar cookies. Purchase chocolate-covered mint cookies; drizzle with contrasting melted white chocolate. Frost chocolate chip cookies with purchased or homemade chocolate frosting. Decorate with colored sugar or sprinkles. —Taste of Home Test Kitchen
• If you make several kinds of cookies during the holidays for a cookie tray at a party or to give as gifts, here’s a tip that is sure to simplify your baking. I spend a couple of weekends before the holiday rush (sometimes as early as October) mixing up all the cookie dough. Then I freeze it in large freezer bags. When I’m ready to bake, I just put the dough in the refrigerator the night before to defrost. —Cindi P., Anchorage, Alaska
• Many cookie doughs can be stored in the freezer until you have time to bake your holiday treats. Do not freeze doughs that contain sour cream or cream cheese. Chill the dough in the refrigerator until it’s firm. Then shape it into a ball or square, wrap it in aluminum foil and place it in the freezer. Thaw dough in the refrigerator before baking. —Taste of Home Test Kitchen
• To save time and still make a variety of cookies for holiday celebrations, I get creative with a big batch of basic refrigerator cookie dough. I slice some to make round cookies and top with colored sugars…I roll some into balls and coat them with coconut or chopped nuts…I use a portion for thumbprint cookies…and the rest I wrap around fillings like dates, cherries and candies. —Marilyn B., Norwalk, Ohio
• My mother gave chocolate chip cookies a new twist for the holidays by substituting chopped red and green spiced gumdrops for some or all of the chocolate chips. —Barbara H., Appleton, Wisconsin
• When you need to make batches of pretty decorated cookies for a church bazaar or holiday get-together, try this technique: Put the icing in clean, empty red and yellow squeeze bottles like restaurants use for ketchup and mustard. They’re easier to fill than decorating bags and quick to clean, too. —Jill O., Troy, Ohio
• You can easily turn beautiful cutout cookies into holiday ornaments or package toppers. Before baking, simply make a hole near the top of each cutout with a clean plastic straw. Bake and cool as directed. After decorating the cookies, thread a pretty ribbon through the hole and tie. Use to trim the tree or to top packages. —Amy W., Cedar Hill, Texas

Find more helpful cookie tips at www.tasteofhome.com/Cookies-101 or check out a video about hosting a holiday cookie exchange online at www.tasteofhome.com.

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Gifts from the Kitchen

"Hot Drink Mix is great to have in the cupboard for cold wintry days," says Nancy Zimmerman from Cape May Court House, New Jersey. Using strawberry drink mix instead of chocolate makes it fun for kids of all ages. "For gifts, put it in a pretty jar and attach directions to fix one serving," she adds.

“No one will believe this rich, tantalizing Chocolate Fudge is lower in fat, so you’d better include the recipe when you package this sweet treat,” suggests Vickie McGuckin of Trenton, Michigan. "This yummy fudge is so quick and easy to make.”

“Peanut Butter Chocolate Pretzels are easy for any age to make but pretty enough to share with friends,” says Marcia Porch of Winter Park, Florida. “You can add color sprinkles to customize them for any holiday or occasion.”

“Each of these buttery Surprise Package Cookies has a chocolate mint candy inside,” explains Lorraine Meyer of Bend, Oregon. “They’re my very favorite cookie and are always part of our Christmas cookie trays.”

Find more gifts from the kitchen in this video from www.tasteofhome.com.

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Creative Containers

After you’ve taken the time to prepare an assortment of homemade foods for friends and family, why not take the extra step and package them in a unique way? Some creative containers are merely clever conversation pieces. Others are actually part of the gift itself and will be enjoyed long after the goodies are gobbled up.

You’ll have a handle on decorating gifts from the kitchen if you rely on baskets. Be on the lookout for them on sale at craft and variety stores throughout the year, and save any baskets you’ve acquired either from a gift you’ve received or from a purchase you’ve made for yourself. Line the basket with white or colored tissue paper, then top with cookies that have been bundled in plastic wrap. Place the basket on a large piece of clear, colored or patterned cellophane; bring the edges of the cellophane up and tie with a ribbon. Add a decorative bow if desired.

At Christmastime, craft and variety stores sell a variety of papier-mache boxes perfect for gift giving. You can stack star-shaped sugar cookies in a star-shaped papier-mache box that’s been lined with wax-coated tissue paper. (Wax-coated tissue paper can be found at specialty cooking stores. It’s sturdier than regular tissue paper and won’t absorb the cookie’s flavor and oils.) If you care to show your creativity, spray-paint the box and/or stamp it with festive designs. Let the box dry completely before adding tissue paper and cookies.

Little dressing up is needed when you fill inexpensive clear jars with colorful snack mixes and individually wrapped candies. Simply tie a festive ribbon and some tiny ornaments around the top for an easy-to-prepare present.

Find more creative gift basket ideas in this video from www.tasteofhome.com.

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