We celebrated Christmas with family on the first weekend of December. As my father used to say, “It doesn’t matter what day it is as long as we are together.” There are now several families involved in our Christmas, and the best thing for everyone concerned was for us to have an early Christmas.
There were several advantages. All of my Christmas shopping was finished long before the stores got crowded. I got my house decorated early, so HH and I enjoyed it for a whole month. Our church needed someone to help in the sound booth for our Christmas Eve service. Everyone else on the team wanted to be with family, so I volunteered. It was incredible to be in the balcony, looking down on hundreds of twinkling candles, and listening to everyone sing Silent Night. After the service I wasn’t in a particular hurry to get home, so I went by a rehab center to visit two friends. Incredibly both of them had been transferred to the hospital. It is not fun to be alone in the hospital on Christmas Eve. I am so thankful I could spend a few minutes with each of them.
The only difficulty with our early Christmas was planning a meal. It was just a week after Thanksgiving, so I didn’t want to do a traditional meal. Our future DIL (Daughter in Love) had to be at a bridal tea for a friend of hers in the early afternoon. I decided to do Brunch.
It was such a hit that the kids have all requested that we do it again next year. Here is my menu.
My own Type A & O breakfast casserole
Spicy pecans
Hot curried fruit
Pecan Pie Muffins
Jaynes Cranberry Crunch
Cranberry Crunch has been a favorite recipe since 2004. Here is the link Jayne’s Cranberry Crunch
Pecan Pie Muffins are another family favorite. We like them so much that I submitted the recipe to Blood Type Diet Recipes. Pecan Pie Muffins
I looked at dozens of Breakfast Casserole recipes online. None of them were exactly BTD friendly. So I combined three recipes. It came out perfectly.
Ingredients:
1 pound Turkey breakfast sausage
1/2 onion chopped
1/2 pound frozen spinach
10 eggs
1 3/4 cup almond milk
1 1/4 tsp dry mustard
1 tsp Braggs Liquid aminos
5 pieces sprouted bread (I used California Style Complete Protein)
8 oz shredded cheese
How to make it:
Cook sausage. Grill onions. Add spinach to onions and leave on low heat while you prepare the eggs. Whisk together eggs, almond milk, mustard and Braggs. Spray 11 x 13 dish with cooking spray. Layer: bread, onions & spinach, sausage, egg mixture. I put cheese on top of half the casserole so everyone could choose with or without.
Let it sit – at least 2 hours, can be overnight in refrigerator.
Bake 350 degrees for 45 minutes.
The spicy pecans are based on a recipe in the Mitford Cookbook
Ingredients:
4 Tbsp ghee
2 Tbsp Braggs liquid aminos
1/2 tsp cumin
1 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp Lowery’s seasoning (or Mrs. Dash for lower sodium)
1 pound raw pecans
How to make it:
Preheat oven to 325.
In a saucepan combine butter and spices. Simmer to let flavors combine. Add pecans and stir until coated. Spread pecans on cookie sheet. Bake 15 – 20 minutes until crisp.
Hot Curried Fruit
This is a flexible recipe. I vary the fruit. I often double the spices.
Ingredients:
1 16 oz can pineapple, drained
1 can apricot halves, drained
2 cups frozen peaches
1 apple, cut in bite sized pieces
1 banana, sliced
1/3 cup melted ghee
1/2 cup maple syrup or agave
1/4 tsp ground cloves
1/2 tsp curry powder
1/2 tsp cinnamon
How to make it:
Combine all the fruit in a medium sized casserole. Combine ghee and spices. Pour over fruit. Bake uncovered at 350 degrees for 30 minutes. Serve hot.
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