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Don’t want my mom cooking all day on christmas..any good ideas what we can eat?

Something thats yummy but can be made a couple days in advance or very quickly?

ITs her christmas too and she shouldnt be working

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5 Responses to “Don’t want my mom cooking all day on christmas..any good ideas what we can eat?”

  1. sake bomb said :

    then give the gift of helping or cook xmas dinner for her… that’ll brighten her day ever so much… you’d be surprised!


  2. Luv2Cook said :

    Depends on what you are having? Turkey? Roast? I think a turkey dinner is so time consuming and you could consider ordering the entire meal. . . I am considering. If not, here is what I am doing for christmas as it will be quick and easy.

    Pork Roast – make mushroom gravy with the drippings.
    Boiled potatoes – refusing to make mashed potatoes again:-)
    Broccoli & cauliflower with a little cheese sauce.
    Extra mushrooms.
    Cresent rolls
    chocolate cream pie

    I will buy the pies and the entire meal will only take 2 1/2 hours and most of that time is for cooking the pork roast. Just help her out and hang out with her in the kitchen, she will appreciate that so much.

  3. lifeguard431 said :

    ice cream
    banana smooties
    egg nog
    hot chocolate

  4. Brandy said :

    KFC all the way baby!

  5. libbyami said :

    this year because of time and money issues, I’m going for a yummy lasagna a leafy veggie loaded salad, some cheesy garlic bread and for dessert, Giada’s Mocha Semifreddo


    * Nonstick cooking spray
    * 8 ounces purchased amaretti cookies (about 23 cookies)
    * 3 tablespoons unsalted butter, melted
    * 3/4 cup sugar
    * 8 large egg yolks
    * 1/3 cup brewed espresso
    * 2 tablespoons dry Marsala wine
    * Pinch salt
    * 1 cup whipping cream


    Spray a 9 1/4 by 5 1/4 by 3-inch metal loaf pan lightly with nonstick spray. Line the pan with plastic wrap. Finely grind the cookies in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture onto the bottom of the prepared loaf pan. Refrigerate.

    Whisk 1/2 cup of sugar, egg yolks, espresso, Marsala, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy and an instant-read thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the custard over another bowl of ice to cool completely.

    Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, fold the whipped cream into the custard. Spoon the mixture atop the prepared crust. Cover with plastic wrap and freeze until frozen, at least 8 hours or up to 3 days.

    Unfold the plastic wrap. Invert the semifreddo onto a platter. Remove the plastic wrap. Cut the semifreddo into 1-inch slices and serve.

    all of these can be done, or preped the day before


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