12 Days of Christmas Recipes

I tried to “healthify” a family favorite Christmas cookie recipe (ginger cookies to be exact) yesterday and it was a crash and burn. Note to self: Christmas is the time for real Crisco shorting, sugar, flour, and molasses, don’t try to mess with the originals. That has been the extent of my baking lately. I just haven’t been in the mood to bake and recipe test lately. However I’m giddy to get back to Oklahoma for Christmas to bake cookies for Santa with my nieces and sip on brandy ices by the fire. Instead of serving up a new Christmas recipe, I compiled the best from TAB over the years into one post. Some cookies, homemade candy, festive cocktails, a few salads, and breakfast ideas.

I realized I had pulled 12 recipes and then wanted to play into the 12 days of Christmas so I’m up way past my bedtime trying to get this up while it’s still December 13th just so it makes more since being 12 days until Christmas!

On the 1st day of Christmas, my true love gave to me, a Decorated Cookie for Santa

My signature sugar cookies get made without a doubt every year at Christmas. Over the years I’ve loved decorating these after Christmas Eve service with my sisters, having friends over for a cookie decorating party, and more recently I love getting to make them with my nieces. The original recipe calls for a thin glaze icing which is delicious, but I also love a stiffer decorator’s icing for piping. Recipe below!

Decorating Frosting:
1 cup shortening (room temp)
1 tsp. Vanilla extract
1 tsp. Almond extract
2 lbs. powdered sugar
1/2 cup cream or milk
food coloring of your choice (I buy mine at craft stores, the color is much more vibrant than what you buy at the grocery stores)

Using an electric mixer, cream shortening and extracts together. Alternate adding in powdered sugar and milk gradually until all combined. Divide into bowls and stir in food coloring. Get frosting into piping bags and get decorating for Santa, he deserves it:) Tip: an upside-down gingerbread man cookie cutter makes for an easy decorated reindeer and an upside-down ice cream cone cutter is perfect for a Santa!

On the 2nd day of Christmas, my true love gave to me, two Ginger Cookies

These, Perfect CCCs (of course), and my signature sugar cookies are hands down my top three favorite cookies and maybe dessert in general. As mentioned above I thought I’d try and be progressive and give them a healthyish spin with oat flour and coconut sugar, but just don’t even try. Enjoy the extra calories :)

On the 3rd day of Christmas, my true love gave to me, three White Chocolate Dipped Oatmeal Ginger Cookies

I developed this recipe a few years ago and it just worked! They take on the flavor of my favorite ginger cookies as mentioned above, but the added oats and white chocolate make them something special. My sweet co-worker Ashley makes them year round and I couldn’t love her for that more!

On the 4th day of Christmas, my true love gave to me, four Cranberry & White Chocolate Christmas Cookies

Too festive for words and delicious too. I have a weak spot for white chocolate. I love the way it tastes with the tangy dried cranberries and the added spices in these cookies give them extra festive flair.

On the 5th day of Christmas, my true love gave to me, fiiiiiiivvveee Brandy Ices

Hi I’m Annie, I like Rent the Runway, instagram, eating, hanging out with friends, and brandy ices. The OG OKC drink that is 1000% getting made this year. My recipe is dairy free to avoid a massive stomach ache.

On the 6th day of Christmas, my true love gave to me, six pieces of Peppermint Bark

Mint + chocolate forever. It’s no Williams Sonoma peppermint bark (the best!!), but it’s too easy for words and makes for great neighbor or co-worker gifts.

On the 7th day of Christmas, my true love gave to me, seven Christmas Cracks

Iphone photo circa 2014 is not doing this magical concoction justice. This recipe was shared with me from my blogger bestie (I feel 19 saying that but it’s the truth) Molly’s family. It too is a great neighbor or co-worker gift that is soooo easy to make. I haven’t made Christmas Crack in a while and I’m thinking this will have to go on my holiday baking list for sure.

On the 8th day of Christmas, my true love gave to me, eight Snowball Cookies

My dad and I recently had a really good pecan sandie and went on a love fest for how good and underrated they are. I mentioned I’d make it my duty to find a good recipe for them to remake. I guess after blogging for 7 years you forget you already have a recipe for them?? These little Snowball Cookies are essentially pecan sandies just rounder and extra doused in powdered sugar.

On the 9th day of Christmas, my true love gave to me, nine Wintergreen Salads

This is a little gem of a recipe I threw up on the blog late last fall. It’s remained pretty under the radar, but it needs more attention. It would make a wonderful addition to your holiday table. The little roasted fingerling potatoes are the best part!

On the 10th day of Christmas, my true love gave to me, ten Acorn Squash Salad Bowls

Another festive salad that makes for a fun lunch over the holidays or a creative side dish. I don’t know about you, but I love acorn squash. We always grew up eating it. My mom would roast halves and we would eat it with butter and brown sugar lol. I’m now stuffing mine with greens, but still good (if not better).

On the 11th day of Christmas, my true love gave to me, eleven Best Breakfast Casseroles

I talk about this casserole a lot, but it’s truly the best. The recipe was shared with me by my friend Madeline and the original recipe calls it Christmas Casserole so…

On the 12th day of Christmas, my true love gave to me, twelve Merry Berry Scones

This recipe makes me miss my old roommate and friend Lindsay. She loved this recipe and still makes them for herself since she’s moved to LA. The rosemary in these scones are such a hidden surprise. They are great with coffee and would be wonderful on Christmas morning!

---

“On the 12th day of Christmas, my true love gave to me, twelve merry berry scones, eleven best breakfast casseroles, ten acorn squash salad bowls, nine wintergreen salads, eight snowball cookies, seven christmas cracks, six pieces of peppermint bark, fiiiivvveee brandy ices, four cranberry & white chocolate christmas cookies, three white chocolate dipped oatmeal ginger cookies, two ginger cookies, and a decorated cookie for santa.”

Merry Christmas!
Annie

Wintergreen Salad

I got the inspiration to make this salad from an airport. Yes, an airport. It’s based on a salad from Modern Market I had in the Denver Airport a few months ago. I had never heard of Modern Market, but after an indulgent weekend in Vail for my friend Trinian’s bachelorette party, it was an airport restaurant with salads on the menu, and a salad was necessary.

The salad exceeded expectations, I knew I had to recreate it. With the name Wintergreen Salad, I’ve been waiting until the holidays to get this post together. It’s hearty with the roasted fingerlings, but light with the citrus basil vinegarette. It also includes one of my favorite salad ingredients - dates!

Make it for lunch, make it for dinner, make it as a side for your Christmas dinner, I love love love this salad!

Wintergreen Salad adapted from Modern Market
Yields 6-8 for a side salad, 3-4 as an entree

Ingredients:
5 oz pre-washed box of mixed greens
3/4 lb. fingerling potatoes
1/4 cup green onions, chopped on a bias (2 stems)
1/2 cup dates, pitted and chopped (about 8 large dates)
1/2 cup walnut pieces, toasted
4 oz. goat cheese, crumbled
2 medium Granny Smith apples, thinly sliced

Dressing:
1/2 cup olive oil
1/4 cup white wine vinegar
2 Tbsp. freshly squeezed orange juice
1 bunch of fresh basil
large pinch of salt and pepper

Directions:
Start by roasting your potatoes. Slice them in half lengthwise and widthwise. On a rimmed baking sheet, toss in olive oil, salt, and pepper. Roast at 350 degrees for 15 minutes or until they tender.

While the potatoes are roasting, toast your walnuts in a saute pan over medium heat. Shake the nuts around in the pan to toast evenly, about 5 minutes. Don’t take your eye off of then, nuts can burn very quickly. Take off the heat and set aside.

Then, make the dressing. Combine all of the ingredients in a small food processor or blender until the basil is finely chopped. Add more salt and pepper to taste if needed.

To assemble, toss the greens with the goat cheese, walnuts, dates, apples, roasted potatoes and enough dressing to your liking. There will likely be leftover dressing! Top with chopped green onion and some fresh cracked black pepper.

*would be great with chicken or roasted salmon if serving as an entree

Annie

Ginger Cookies

Ginger Cookies are one of my most favorite Tucker family recipes. They are up there with my mom’s chili and hashbrown quiche. Hashbrown quiche needs to make it’s way to the blog soon now that I think about it.

Growing up, the first batch of ginger cookies signified the start of fall or the holiday season. I have vivid memories of coming home from school to my mom making ginger cookies and being genuinely so happy. Sneaking more bites of dough than the actual cookies.

The original recipe makes almost 7 dozen cookies. I am giving you half the ingredients because having 7 dozen cookies around isn’t good for anyone. I say that because you will make them and then realize you just ate 84 cookies, they are that good. However, if you are attending a holiday cookie swap, these are your cookies!!

The recipe couldn’t be simpler. No wet and dry ingredient separation. All the ingredients go into a mixer at once and you’re done!

Ginger Cookies
yields 30-32 cookies

Ingredients:
3/4 cup shortening, room temperature
1 cup of sugar
¼ cup molasses
1 egg
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
sugar

Directions:
Preheat your oven to 350 degrees. Grease with cooking spray or line baking sheets with parchment paper and set aside.

Place the first 9 ingredients in a stand mixer fixed with the paddle attachment. Mix on medium speed until the dough comes together, about 1 minute. Pour about 1/2 to 1 cup of sugar in a low dish or bowl. Roll dough into tablespoon-size balls, then roll in sugar. Place on a cookie sheet, 2 inches apart. Using the bottom of a drinking glass, flatten each ball of dough lightly.

Bake for 7-9 minutes. As usual, I stress not to over-bake cookies. These are ginger cookies, not gingersnaps meaning they are to be soft and chewy, not crisp and crunchy. Mine are perfectly done at 8 minutes.

Annie

Best Breakfast Casserole

I originally published this post in November 2018. After partnering with Happy Egg Co. I knew this was the perfect recipe to use with their Heritage Breed Eggs. I kept the post the same, but the recipe and photos have been updated. Enjoy!

With her permission, I’m so glad to be sharing the recipe for one of my best friend's family’s breakfast casserole. Madeline first introduced our group of friends to this casserole at our other great friend’s bachelorette trip in Austin back in May. It feeds a bunch (especially if you double it!!) and it is simply a crowd pleaser. I quickly asked for the recipe and have made it 4 times since.

We then made it for our big friend Memorial Day Lake trip, I made it again for a family trip to the lake, and then again for an early morning breakfast tailgate. And yet again this past weekend, for another early morning breakfast tailgate. It’s clearly great for all occasions. I must add that on the image of the recipe Madeline sent me, written above the recipe, the word Christmas is added to the title. “Christmas Breakfast Casserole.” Without a doubt this would make for the best holiday breakfast. Before the big meal on Thanksgiving or before the presents are opened on Christmas!

I’ve made just a few adaptations since making it multiple times now. I know butter the bread before slicing, use spicy sausage, and I’ve taken the mushrooms down from 4 oz to 2 oz. I love mushrooms, but not everyone does, so just a few here and there are perfect. Do not omit the mustard powder, I swear it’s the secret ingredient. And add a pinch of pepper, because I never make eggs without pepper!

Breakfast Casserole adapted from The O’Connors
serves 8

Ingredients:
1 lb. spicy sausage
6 eggs
2 cups whole milk
6 slices of white sandwich bread
1 1/2 cups shredded cheese (Colby Jack, Mexican Blend or Cheddar will work, Pepper Jack would be great too!)
2 oz mushrooms, stalks removed and thinly sliced
4 tbsp. salted butter
1 tsp. salt
1 tsp. dry mustard powder
pinch of pepper

Directions:
In a pan over medium, cook the sausage until brown. Drain and set aside. Beat eggs and milk together. Add salt and mustard powder and beat again. Spread 3 tablespoons of butter over the 6 slices of bread. Cut into cubes and add to wet ingredients and stir until bread is coated. Stir in the cheese, mushrooms, and sausage.

Butter a 9x13 baking dish with the remaining 1 tablespoon of butter. Cover with foil and refrigerate overnight. Bake at 350 for 40 to 45 minutes. Let stand for a few minutes before serving.

Perfect with a cup of coffee and as the original recipe states, “good with hot biscuits and fresh fruit!”

Annie

Thank you Happy Egg Co. for letting me work with you. While I was compensated for this post, all thoughts and words are 100% my own. Grab a coupon for their heritage breed eggs here.

Bites of My Life

One week! One week until Christmas. I love the busyness of this time of year, yet also the calmness. Work is busy trying to wrap up last minute projects before everyone goes full on holiday mode, but it’s also slower than normal as everyone does indeed, already have Christmas on the brain. Socially I’m busy, but with all the good things. I’m glad I could kick my cold last week to gear up this week for Robert Earl Keen, a cookie decorating party, a Christmas friend dinner, two Christmas parties then the main event.

-Finished Eleanor Oliphant is Completely Fine last week. Didn’t love it, has anyone else read it?
-The seasonal cold saga continues. Tried to kick it naturally with Elderberry Syrup, Zinc and Vitamin D. The trifecta according to my friends Powell.
-Low key the coolest new place to live in OKC. If you are in the market, check out West Village.
-The cutest Christmas cookies dressed up for our company holiday happy hour last week,
-Cornbread with a size of gumbo.
-Trendy healthy foodie vibes at Provision Kitchen.
-Hey OKC, have you been to Cafe Disco yet?
-Organic Squeeze pro tip: sub coconut water for your liquid and add maca. You still get a creamy taste like you would from almond milk, but with bigger health benefits.
-Made a batch of my favorite mix to portion out and give as gifts!

Annie

Extra bite: With 2019 just around the corner, read up on the projected wellness trends we should expect to see. I’m also working on two resolution posts. My 2018 resolution is to get said posts up before 2019 ;)