When we arise, there will be a breakfast casserole to pop in the oven and cider warming on the stove. Those are holiday traditions at our house.
Our feast menu stars a ham shank once again. The cheesecake will be store-bought as I no longer own a springform pan. The Brussels sprouts will be steamed as that’s simple and tasty. Probably served with a bit of lemon butter. You’ll remember the hot Reuben dip from Thanksgiving—a double batch in a 13″ x 9″ pan with waffle pretzels to go with bacon-wrapped mozzarella sticks as an appetizer and Yule Salad as our salad instead of greens. Colcannon is a little more involved than your standard mashed potatoes but can be made while the ham rests and is sooo worth the effort.
|Hobbit's Second Breakfast Casserole|
|Jules Verne Cider|
|Bacon-Wrapped Mozzarella Sticks|
|Hot Reuben Dip & Waffle Pretzels|
|Easy Key Lime Pie|