With Thanksgiving behind us, we now set our sights on Christmas, which is just one month away.
In this month’s Community Cookbook, Grand Haven Tribune Managing Editor Matt DeYoung shares some of his favorite Christmas recipes: sausage egg casserole and chocolate covered peanut butter balls.
Without a doubt, Christmas is my favorite time of the year. My family has plenty of Christmas traditions, one of which is to wake up to a wonderful breakfast on Christmas morning.
My wife prefers sweets, so she makes a batch of monkey bread (we call it Santa bread).
I prefer more hearty food, so I prepare a sausage egg casserole.
Our kids are the real winners – they get the best of both worlds!
Here’s the recipe for my sausage egg casserole, which I make the night before, then bake Christmas morning.
• 1 pound pork sausage
• 8 eggs
• 2 1/2 cups milk
• 1 tsp salt
• 1 tsp ground mustard
• 6 slices of bread, lightly toasted and cut into cubes
• 1 cup shredded cheddar cheese
Brown the sausage in a skillet; drain and discard excess grease.
Beat eggs in a large bowl; stir in milk, salt and mustard. Then add the bread cubes, cheese and sausage into the egg mixture.
Pour it all into a greased baking dish. Cover and refrigerate overnight.
Take the casserole out of the fridge 30 minutes before baking.
Bake at 350 degrees for 40 minutes.
If you want a little more kick, you can use spicy sausage or top with a little hot sauce.
Another Christmas favorite at the DeYoung home is chocolate covered peanut butter balls. I typically make a double batch, then make another because they never last more than a few days. Here’s how to make them:
• 1 1/2 cups powdered sugar
• 1/2 cup creamy peanut butter
• 3 tbsp butter, softened
• 1 lb dipping chocolate
Mix powdered sugar and peanut butter
Shape mixture into 1-inch balls and place them on a sheet of waxed paper
Melt the dipping chocolate (you can also use chocolate chips; add a scoop of shortening and melt over a double boiler)
Using a tooth pick, dip peanut butter balls into the chocolate. I use a spoon to drizzle the chocolate over the top of the balls.
Place back on the waxed paper and let them cool; then store in the fridge.
Be sure to eat a few right away, because in my experience, if you wait too long, they’re gone and you’re out of luck.