Thursday, December 24, 2009

Christmas starts on the 23rd least that is how it worked when I was going up. My mom's birthday is December 23 and it has always kicked off the Christmas celebration for us. When we were young this meant going out to dinner at Arnies and getting to eat a candy cane off the Christmas tree. Now that we are grown and there are busy little grandsons around we stay at home and I cook dinner for the family.

I was really looking forward to our celebration this year because my sisters helped me cook the meal. Both Ashley and Laura are wonderful cooks and it was so fun to get to all be in the kitchen together making a meal for the family. We missed Rebecca though, my youngest sister doesn't come in town until Christmas Eve. The menu was simple; nothing fancy but all delicious.

Hot Spinach Dip and Pita Chips
Laura Breeding
2 C. shredded Monterey Jack cheese
8 oz. pkg. cream cheese, softened
10 oz. pkg. spinach, thawed and squeezed dry
2 roma tomatoes, finely chopped
3/4 C. chopped onions
1/3 C. half & half
1 Tbsp. finely chopped jalapeno

Combine all ingredients. Pour into a buttered dish. Bake at 400 degrees for 20-25 minutes. Serve with Pita Chips.

Chicken Spaghetti
1 pkg. family size boneless, skinless chicken breasts
1 lb. Velveeta cheese
1 16 oz. pkg. angel hair pasta
1 green bell pepper, chopped
2 cans Rotel (drain one can)
1 small onion, chopped
2 small cans mushrooms (drained)
1 can cream of mushroom soup
1 can cream of chicken soup
black pepper
garlic salt
onion powder

Boil chicken until done. Remove the chicken from the pot and cook the pasta in the reserved water. Drain pasta. Chop chicken into small bite size pieces. Sprinkle chicken with garlic salt, onion powder, and black pepper to taste. Chop Velveeta into cubes and place the cheese, soups, Rotel, mushrooms, onions, and green peppers into a microwave safe large bowl. Cook in microwave in 3 minute increments, stirring regularly, until cheese is melted. Add chicken and pasta to mixture. Cook uncovered at 350 degrees for 30-45 minutes or until bubbly. Serves approximately 10-12 people. This can be frozen in smaller portions and frozen for 30 days.
*we will serve this with salad and bread.

Coconut Cupcakes
Yellow cake, white frosting with coconut sprinkled on top.
*Laura taught us a fun new trick to make pink coconut. Place coconut in a ziplock bag with a few drops of food coloring, shake until desired color.

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