Easy Holiday Recipes for all ages

Vegetable Salad Bars

1 can crescent rolls
1 pkg. (8oz) cream cheese
1 pkg. DRY ranch dressing 
2 rounded tsp sour cream
2 rounded tsp mayo 

½ small head cauliflower
½ sm bunch broccoli
2 sm carrots

Shredded Cheddar, Swiss or Monterey cheese

Shred the veggies in a food processor

Unroll the crescent rolls and lay out on the jelly roll pan – pinch together the seams 
Bake as suggested
Let cool

Mix together cream cheese, dressing, sour cream and may – you can let this sit overnight. 

Cover roll with cream cheese mixture 
Pat on shredded vegetables
Sprinkle with cheese
Press firmly

Cover w/ Saran Wrap and refrigerate
Cut into bars and serve. 

Will keep for several days


Tortilla Soup 

2 tablespoons olive oil
1 large onion – chopped
2 garlic cloves – minced
¼ cup chopped cilantro
½ tsp cumin
2 jalapeno peppers – finely diced
2 scallions – chopped (green & white parts) 
5 cups chicken broth
2 cups diced chicken or turkey (pre cooked – get rotisserie from store)
1 cup frozen corn 
At least 1 can kidney beans
2 Roma tomatoes
8 oz. shredded cheddar cheese
Tortilla chips
Sour cream 

Heat olive oil in large stockpot over medium heat.
Add onion, garlic, cumin, cilantro, jalapeno & scallions. 
Cook for 2-3 minutes
Add chicken broth and bring to a boil
Simmer covered for 20 mins
Add beans, diced chicken, tomatoes & corn
Serve in bowls and garnish with more tomatoes, cheese, tortilla chips & sour cream

Breakfast Casserole

2 cups shredded cheese
¼ cup butter
1 cup light cream 
¼ tsp pepper
½ tsp salt
2 t dry mustard (Coleman’s) 
12 eggs slightly beaten 
1 lb sausage – optional 
Can use spinach, tomatoes, mushrooms, whatever

Spread cheese in baking dish
Dot with butter
Combine cream, S & P, & mustard. 
Pour half cream mixture over the cheese
Add beaten eggs
Add sausage
Pour rest of cream over top
Bake at 350 for 30-40 minutes – until bubbly