Holiday Recipes!

Happy Holidays!

I strongly believe in the power of good food. I want to use this space to share with you some of my favorite and super easy holidays recipes. Food provides opportunities for connecting with loved ones over cooking or eating.  I want to challenge you not to let those opportunities pass you by.

As an HDFS major, I learned about a concept called "bids." A bid is when someone extends an invitation of any sort to you in attempt to bond.  Most of the time it is natural but you can be intentional with bids.  Try to acknowledge the bids your family and friends extend to you while you're on break.  You don't have to say yes every time, but notice how often you're invited to watch a movie, get ready for a party together, or decorate for Christmas.  Then see how graciously you can give bids out, including making at least one of these recipes together.

Homemade Thin Mints

Unwrap a bag of Andes mints and melt them in the microwave.  Stir every thirty seconds and make sure it doesn't overcook! Then dip Ritz crackers in the melted mint chocolate on both sides. Set on parchment paper over a cookie sheet and leave in the freezer until they dry.

Hot Fudge Cake

Mix up a box butter recipe yellow cake (don't stress, the box cake tastes great and it's less work). Pour it into a 9 x 13 pan. As your cake bakes, melt a stick of butter in a pot.  Add in a cup of sugar and half a cup of cocoa powder.  Pour in 1/2 cup of milk and bring to a boil for two minutes. Turn off the stove and splash in some vanilla.  Poke holes in the yellow cake once it is golden on top using a straw, fork, or the end of a wooden spoon. Pour your homemade hot fudge over the cake and allow it to soak in.  Best served with vanilla ice cream.

Breakfast Souffle

The night before you want to serve this amazing breakfast, brown 1 1/2lb sausage and drain the meat.  Beat 8 eggs and mix with 3 cups of milk, a pinch of salt, and 1 1/2 teaspoons of dry mustard.  Cut up 3 slices of bread into little squares and combine with the egg mixtures.  Add sausage and 1 1/2 cups of grated cheddar cheese. Put in a greased 9 x 13 pan and refrigerate covered overnight. The next morning, bake uncovered for an hour at 350.
 
Enjoy!

Author | Savannah Ugan