Christmas Cookin’
Gearing up today for Christmas Eating with my pre-shopping, shopping expedition! Weeee! I go 2 weeks out to get the stuff in need and 1 week out for the stuff I forgot! LOL!
After making a giant meal for Thanksgiving and watching all the appetizers go first and never make it to leftovers…. Some never made it to the table… I started thinking and watching what leftovers we didn’t eat. We have no trouble polishing off HAM!~ LOL! None of the side dishes got fully eaten before they went bad. Noticing what got scarfed up first. We are going to keep it simple for Christmas.
Welcome to the Cates Finger Food Christmas!!
I will still bake a Ham, Mash Potatoes and Gravy, but the rest will be finger foods. Its going to be so much fun building these little yummies with my emerging Man-cooks! Its all simply prep and very little to cook on the day and then we are going to have another video game festival, this time without me stuck in the kitchen so long, prepping and cleaning up, calling out, “…be right there, I have to watch the casseroles 5 more minutes!”
Then we all gather around for a big meal, we really don’t want since we snacked all day, then there is clean up…
…For the birds! I want to be playing, man!
So far the idea is going over well. Its how we eat anyway, small meals, lots of snacks. I am reminded of the movie MERMAIDS where the mom only made finger foods and how that was frowned upon. HOOT! I think she was on to something!
So far this is the list…
- Deviled Eggs
- Smokie Cheese Cherries
- Glazed Kielbasa Bites
- Vegetarian Pate’
- Pimento Cheese Crackers
- Sweet Sour Meatballs
Jodiann’s Deviled Eggs
Homemade Mayo:
Directions
- mayo, beat the egg yolks with a pinch of garlic powder in a medium bowl with an electric mixer or hand blender. Or use food processor. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Season with salt and pepper. Mix in the wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit. I often don’t use all the vinegar.
- Bring salted water to a rapid, rolling boil. Add room temperature eggs. Cover. Stop heat. Time for 13 minutes for hard boiled. Drain and cool. Peel off the shells, rinse. Cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate. If an egg rips I eat it! Hoot!
- To the yolks, add shallot/onion, less than a 1/2 cup of the mayonnaise, a pinch of celery salt, a pinch of curry. Mix until well blended. Mixture should be as stiff as frosting. If the mixture seems dry, stir in more mayonnaise, but be careful a little goes a long way. Spoon into large plastic bag, use like a pastry bag, snip off the tip and squirt the mix into egg white halves. Lightly sprinkle with curry. Chill or serve.
Tune in tomorrow for Smokie Cheese Cherries! Especially if you have little kids. These are fun to make and kids love them! Learned this one from my Dear Janie! Hey Janie! Love you!
Happy Christmas!
Edited: December 17th, 2009