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Archive for the ‘seasonal recipes’ Category

A Warm Holiday Delight to Share!

December 3rd, 2013 | Filed under: helpful hints Holiday traditions seasonal recipes | Posted by Elf jennifer

I am so excited to share with you a absolutely wonderful dessert I made on Thanksgiving! It warms the soul and the belly – Bread Pudding! The dessert is very simple to make and is a favorite for everyone. When you go to the store looking for the perfect bread, I would recommend Challah or Brioche; these breads soak up everything so wonderfully and have a light airy feel to them! You could also use this as an opportunity to get rid of stale bread in the pantry!

Raisin Bread Pudding

 Yummy dessert


1 loaf of Challah or Brioche (or whatever bread you desire)

1 qt. of 2% milk

3 eggs

2 cups sugar

2 Tbsp vanilla

1 cup of raisins

1/4 tsp allspice

1/2 tsp cinnamon

3 Tbsp melted butter

The Night Before:

Lay out each piece of bread on a cooling rack to stale the bread over night, this allows the bread to better soak up the wet ingredients. If you forget this step, you can toast each piece of toast in a toaster the day of, DO NOT brown, simply dry out the bread.

 Northwest holiday dessert


Preheat oven to 350.

Tear each slice of bread into about 1 inch square pieces. Personally, I think tearing the bread gives the dessert a more home-cooked feel than cutting it.

Put bread into a large bowl and add the quart of milk. Press down gently and turn over until all the milk has been soaked up. Make sure every piece is equally soaked.

In a separate bowl, lightly beat the 3 eggs. Then, whisk in sugar, vanilla, and the spices until thoroughly combined.

Gently fold the egg mixture into the bread mixture, try not to dissolve the bread. Let sit for a minute.

Melt 3 Tbsp of butter and pour into a 9×13 baking pan. Spread throughout the baking pan.

Pour the batter into the pan and bake 35 – 45 minutes. It is done when the sides are pulling away and it is just browning a little bit.

Serve warm or later on that day, serve the day you make it. Top with your favorite carmel sauce when you serve, and enjoy!

Seattle Lights


A Very Merry Cranberry Brie Appetizer

December 1st, 2013 | Filed under: helpful hints seasonal recipes | Posted by Elf jennifer

This extra special, melty goodness will wow any guests at your next holiday party! With its gorgeous braid of puff pastry and topped with a luscious deep red cranberry sauce, this hors d’oeuvre has all the elements – Elegant, tasty, and filling! This creation really isn’t too hard to make, the only “making” you’re doing is the cooking of the cranberry sauce. From there it’s just all assembling.

Cranberry-Rosemary Baked Brie

 Northwest Holiday Appetizer


1 cup fresh or frozen cranberries (if frozen be sure to completely thaw)

1 Tbsp finely chopped fresh rosemary

1/4 cup sugar

2 Tbsp balsamic vinegar

1 Tbsp water

Pinch of salt

8 oz. wheel of Brie

8 oz. of puff pastry

1 Tbsp melted butter



Preheat oven to 375 degrees.

Put cranberries, rosemary, sugar, water, vinegar, and salt in a small saucepan.

Bring to a simmer, do not boil. Simmer for 10 minutes until the sauce has cooked down and thickened.

Place the brie in the center of your rolled out puff pastry.

Gently bring the sides up and fold over one another creating a braided look. Leave room in the center for the cranberry sauce.

Place the pastry covered wheel on a greased baking sheet. Pour the sauce in the middle and spread to cover the whole center.

Brush the puff pastry with melted butter (or for a lighter flakier crust, brush with egg whites).

Bake 10-15 minutes, until puff pastry is turning golden.

Place on a decorative plate, surrounded by crackers, and enjoy!



Edible Reindeer Holiday Treats

November 21st, 2013 | Filed under: cookie recipies Holiday traditions seasonal recipes | Posted by Elf jennifer

 Peanut butter cookie

This is a fun cookie project to do with the kiddos, and a great edible display for your upcoming holiday party! The recipe is really very simple. Use your favorite peanut butter recipe, and accompany it with M&M’s (both big and mini) and mini chocolate-covered pretzels. The peanut butter cookie recipe I use is:


1/2 cup of butter

1/2 cup of peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 tsp vanilla

1 1/4 cup flour

3/4 tsp baking soda

1/4 tsp salt

Large Red M&M’s

Mini Brown M&M’s

Mini Chocolate Cover Pretzels

Seattle Holiday



Preheat oven to 375˚

Whisk flour, baking soda, and salt together in a bowl and set aside.

Beat until creamy the butter, peanut butter, sugar, and brown sugar. Add in the egg and vanilla and beat again until creamy.

Add the flour mixture 1/2 cup at a time and mix until combined.

Spoon out the cookie mixture and roll in you hand. Press slightly flat onto cookie sheet and pinch one end (for the nose).

Bake 10-12 minutes.

Right when they come out of the oven lightly press two pretzels for antlers, one large red M&M for a nose, and two mini brown M&M’s for eyes.

Let set, and then enjoy!


Fantastic Finger Food Fit for an Elf

November 13th, 2013 | Filed under: helpful hints seasonal recipes | Posted by Elf jennifer

Mrs. Claus brought us elves some fantastic snacks today! As it is getting busier around the North Pole with Christmas nearing, Mrs. Claus tries to keep us full and energized by making some fun-to-eat snacks! Sometimes she makes individualized ones, or just platters to share, all are yummy and fun finger-food. Both of these recipes can be easily interpreted to make another object, animal, or setting. So get to cooking, and get creative!

The first snacks were two different bears, a brown bear and a honey bear:

Brown Bear Snack

Honey Bear Snack

Step 1: Take two pieces of bread and lay them side-by-side. Spread thick, and smooth on one piece creamy peanut butter, and on the other nutella.

Step 2 : Open a banana and slice 4 small pieces, put those in the place of the eyes, and place a chocolate chip for the nose.

Step 3: Cut a dried apricot in half length-wise, use one half as the smiling mouth.

Step 4: Enjoy!

Even Big Kids enjoy this snack!

Snacks for Kids

The second snack was a platter for all of us to share:

Healthy Snack

Step 1: Create the Palm Trees: Cut a banana in half, length-wise, and place on the platter; one half on each side. Cut the bottom of the banana to even it out. Grab a few green grape bunches and place accordingly on top of the banana.

Step 2: Create the Ground: Evenly sprinkle chocolate chips, dried blueberries, and raisins along the bottom of the bananas.

Step 3: Create the Man: Cut four slices of ham for limbs (Mrs. Claus used ham steak for nice thick ham), and one square piece (about a square inch), for the body. Cut a square piece of cheese for the head. Assemble the body, two longer slices of ham for the legs, the shorter for the arms, and cheese for the head. Use yellow mustard to create a face!

Step 4: Enjoy by sharing!

Healthy Snack

Both of these recipes can be made with just a butter knife so you can easily include the kids! Kids, you don’t have to stick to the recipes exactly. If you don’t like raisins use peanuts, M&Ms, pretzels, or anything you think would look good as a ground! And if you’re a vegetarian, just make the body out of cheese. Get creative and have fun!

Challenge your self and see what other animals or settings you can come up with!

Begin a Fall Morning with a Yummy Warm Tummy

October 28th, 2013 | Filed under: seasonal recipes | Posted by Elf jennifer


Good morning everyone! What is your favorite way to start a crisp fall morning? A Pumpkin Spice Latté, bowl of hot oatmeal, hot apple cider? Well I have a recipe I would like to share with you that is all the flavors of fall in a classic breakfast dish… pancakes! Apple pancakes possess the crisp juicy crunch of the apple bits, have the warmth of the accompanying spices, and the classic feel of a pancake breakfast. Enjoy this any fall morning, or make it special for a holiday breakfast! I’m going to share with you a great recipe found on Smitten Kitchen but with a few twists of my own!

Apple Spice Pancakes



2 eggs beaten

1½ cups of milk (or yogurt)

2 cups of all-purpose flour

1 tsp of baking powder

½ tsp of salt

¼ cup sugar

1 tsp cinnamon

½ tsp cloves

½ tsp ginger

3 medium apples, peeled and coarsely grated

Butter for frying



Beat the 2 eggs and milk (or yogurt) together in a large bowl.

Whisk together all the dry ingredients (flour – ginger) in a small bowl.

Peel, core, and grate the apples. If you have a food processor, the easiest way I found (and the tastiest) was to peel and core the apples and use a food processor. Don’t use the grating attachment, I just threw them right in and pulsed until it was small bits.

Add the dry ingredients to the wet and whisk together ½ cup at a time, until well combined.  Then add in the apple bits.

Heat the cast iron frying pan on medium-low heat. Melt the butter in the pan and add ¼ cup of pancake mixture to make perfectly sized pancakes!

Cook for about 3 minutes on each side.


Serve with warmed maple syrup, a dusting of sugar, and enjoy!

Eezy Peezy Pumpkin Recipe

October 15th, 2013 | Filed under: news seasonal recipes | Posted by Elf jennifer

Hey everyone, it’s that time of year again… it’s fall! That means time for fall flavors and harvest recipes! I wanted to share with you a recipe idea that incorporates the most popular member of the Gourd family this month, the pumpkin. I have found an easy appetizer recipe that will wow any company you host this season. I am looking forward to sharing my vast collection of recipes with you throughout this holiday season!

I have tested this appetizer and got nothing but “Yum” and “Delicious” as feedback!

Harvest Pumpkin Appetizer

Baked Pumpkin with Garlic Yogurt Sauce


1 sugar pie pumpkin (about 2 lbs.)

2 Tbsp. of vegetable oil

½ Cup of granulated sugar

½ Tsp. cinnamon

¼ Tsp. coriander

1 Cup of plain (full fat) yogurt or Greek yogurt

1 clove of garlic minced

Salt to taste


Slice the pumpkin in half and then again into quarters. Scoop out the seeds and use a peeler to remove skin. Slice the pumpkin into 2-3 inch pieces.

In a small bowl combine the sugar, cinnamon, and coriander.

Preheat oven to 350˚F

Heat the oil in a Dutch oven or large heavy bottomed skillet over medium high heat. Brown the pumpkin pieces well on both sides about 5-10 minutes (I found it is better if you brown the second side only half as long because it will brown more in the oven).

Remove from heat and sprinkle the sugar and spice mixture evenly over the pumpkin.

Cover tightly and bake for 30 minutes.

Prepare the sauce, combine yogurt and garlic. Add salt to taste. Milk or water can be added to thin the sauce if desired


*From my experience, this recipe will also work well using yams, sweet potatoes, or butternut squash.

Recipe sourced from:

Festive Harvest Food

To spice up the presentation I found some Halloween food picks that would make any finger food more festive: