|I'm Just Cookin'|
|Written by Darci Tomky|
Your go-to for to-go dishes
Amid the hustle and bustle of Christmas, it’s easy to get stressed out about holiday meal planning.
Planning is the key word there. It’s always best to have a plan!
That way, when Grandma asks you to bring a side dish to Christmas, you need an appetizer for the church potluck or your daughter just happened to forget to tell you she needed a salad for her school’s fundraiser dinner, you have a plan!
I love having some go-to dishes that can easily accompany any holiday meal. They don’t take hours to prepare, and you know they’ll turn out great.
It avoids the hours of pouring over cookbooks or the Internet for a new recipe. (Especially helpful when you are as indecisive as I am!)
Last weekend I tried out Taste of Home’s appetizer wreath, and it was love at first sight ... or first taste. (It’s beautiful to look at and it tastes good, too!)
Chef Guy Klinzing shared this recipe with his Holyoke audience at the October Taste of Home Cooking School.
Nothing beats those flaky crescent rolls and cream cheese sauce paired with glorious red and green veggies sprinkled on top. And your guests can each snag a roll for some great-tasting finger food and the perfect start to your holiday celebration.
I arranged 14 of the rolls in a circle, with two left over to stick on the bottom of the wreath for the “bow,” topped with celery leaves. And as a side note, I only used about half of the veggies called for in the recipe, so you might want to chop a bit and see how far it goes before you do any more.
The other three recipes— seven-layer salad, cheesy potatoes and Jell-O salad—are oldies but goodies out of my mom’s recipe box.
Now that sounds like a plan.
2 tubes (8 ounces each) refrigerated crescent rolls
Lettuce, torn in bite-size pieces
10 cups frozen hashbrowns
2 3-ounce packages Jell-O (any flavor)
Holyoke Enterprise December 19, 2013