This Christmas, give from the heart, not from the wallet - TEAM Resources

Jodie Mirosovsky is a member of TEAM resources, which writes the living tips column each week. This week she focusses on recipes and other helpful hints for Christmas and the holiday season.

The busy season is upon us. There are sports events, parties to attend and of course Christmas concerts. I don’t want to miss a thing.

Do you feel the same?

I love the hustle and bustle, the music and the decorations, but most of all, I like the social aspects of the season. I like getting together with family and friends.

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I realize, however, that I must reinforce the true meaning of Christmas to my family so they remember that the season is not just about mommy’s social life and spending money.

As a test, I asked my six-year-old daughter what she thought Christmas was about. In an instant, she replied, “the presents.” I guess I have some work to do.

I must teach her and her brothers that it is not about wanting things. Instead, it should be about giving– giving to others not just over the holidays but all year through.

Have we forgotten the reason for the season? Can we remember the Christmas spirit each day of the year? Are we caught up in the commotion and chaos of the holidays? Let’s give gifts that pull at heartstrings rather than on our bank accounts.

Over the years, we have asked our readers about their most memorable gifts. In many cases, those special gifts were not huge material items.

The gift of time, a beautifully framed photograph, a homemade treat or a gift certificate to something that your friend or family member would not normally buy for themselves are all gifts that are not overindulgent but still relay kindness.

The “bigger is better” way of giving does not bring happiness; perhaps just more debt.

I learned my gifting lesson about 10 years ago on Christmas morning. My young sons were opening presents from Santa and started opening the four or five gifts from me and my husband. Our tree was hidden from too many presents, and the boys asked, “do we have to open any more? Can we just stop?” They did not need all this stuff. We had bought too much. They just wanted to play together.

Keep this in mind when holiday shopping.

Entertaining made simple

With our busy schedules, it is not always easy to “get something made” to serve company or take to a gathering.

Here are great pantry items that my family loves to make entertaining much easier:

Red Chile Pepper Spread: Pour the spread over a softened block of cream cheese (250 g) and serve with a good cracker. My favourite is multigrain wheat thins.
Tazo Chai Spiced Black Tea Latte concentrate served with milk: A delicious warm drink that can be complemented with mini cream puffs found. If you like coffee, try Starbucks Christmas blend or Breakfast blend.
Antipasto, salsa or hummus served with your choice of tortilla chips or crackers.

Fresh cut vegetables served with Renee’s cucumber dill or garden ranch dip.
For a beverage try Canada Dry’s Cranberry Ginger Ale. For those who enjoy wine, try Dr. Zensen’s white wine for a great hostess gift.

All of these items are available at grocery stores and Costco.

Festive food

The holidays are not complete without food. In all the rush, sometimes it feels like there is no time to eat or to prepare delicious food. I would like to share an easy menu to lead you into the season.

First stop – don’t forget your greens. Eating nutritious food is a sure way to stay healthy through the holidays. Fruit and vegetables are a great way to start.

Mandarin lettuce salad

1 medium head of romaine lettuce or greens of your choice, chopped

1/2 c. drained orange 500 mL

segments

3 green onions, sliced

1 c. seedless red grapes, halves 250 mL

1 tsp. poppy seeds 5 mL

1/4 c. oil 60 mL

1/4 c. vinegar 60 mL

1/4 c. sugar 60 mL

1/4 tsp. salt 1 mL

In a large salad bowl, mix lettuce with the oranges, onions and grapes. In a small bowl combine the poppy seeds, oil, vinegar, sugar and salt. Pour over greens, toss and serve.

Slow cooker lasagna

Prepare this dish the night before. Keep chilled and then put in the slow cooker five to six hours before you want to enjoy your meal.

1 lb. ground beef 450 g

1 jar pasta sauce 750 g

2 tbsp. brown sugar 25 mL

1 c. water 250 mL

1 c. cottage cheese 250 mL

2 1/2 c. Tex Mex cheese shredded, divided 625 mL

1/4 c. grated Parmesan cheese, divided 60 mL

1 egg

2 tbsp. fresh parsley, chopped 25 mL

8 lasagna noodles, uncooked and broken into pieces

Brown meat and drain. Add pasta sauce, brown sugar and water, set aside. In another mixing bowl, combine cottage cheese, two cups of shredded Tex Mix cheese, Parmesan cheese, egg and parsley.

Place one cup (250 mL) of the meat sauce into the slow cooker. Cover with half of the broken noodles, then cheese mixture. Start layering again with two cups (500 mL) of meat sauce followed by remaining noodles and cheese mixture. Spread remaining meat sauce over the top. Cover and cook on low for five to six hours or until liquid is absorbed. Sprinkle with remaining 1/2 cup (125 mL) of shredded cheese.

Adapted from Kraft Kitchens /www. kraftcanada.com

Raspberry cream muffins

This recipe is from Company’s Coming Most Loved Holiday Favorites.

Serve this wholesome treat to your holiday guests. Santa may like them, too.

2 c. flour 500 mL

1 tsp. baking powder 5 mL

1/2 tsp. baking soda 2 mL

1/2 tsp. salt 2 mL

1/4 tsp. ground cinnamon 1 mL

1/2 cup butter or hard margarine, softened 125 mL

2/3 cup sugar 150 mL

2 large eggs

1/2 cup sour cream 125 mL

1 tsp. vanilla extract 5 mL

1 c. coarsely chopped frozen raspberries 250 mL

Measure the flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir and make a well in the centre.

Cream butter and sugar in a medium bowl. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla. Beat until smooth. Add to well in flour mixture.

Add raspberries. Stir until just moistened. Fill 12 greased muffin cups 3/4 full.

Bake in 350 F (180 C) oven for 30 to 35 minutes until wooden pick inserted in centre of muffin comes out clean. Let stand in pan for five minutes.

Remove muffins and place on a wire rack to cool. Makes 12 muffins.

Note: Do not take the raspberries out of freezer ahead of time. You want them frozen when they go into the batter.

Cherry dessert

This recipe looks like Christmas, with the glistening red and white.

1/2 c. butter or margarine, softened 125 mL

1/4 c. sugar 60 mL

1 c. flour 250 mL

1/2 c. butter or margarine, softened 125 mL

4 oz. spreadable cream cheese 125 g

1 c. confectioners sugar 250 mL

19 oz. can cherry pie filling 540 mL

1/2 c. chopped pecans 125 mL

2 c. whipped cream 500 mL

Cut butter into sugar and flour until crumbly. Press into the bottom of an ungreased nine by nine inch (22 X 22 cm) pan. Bake at 350 F (180 C) for 10 minutes or until slightly browned.

Cream the butter, cream cheese and sugar and spread over the cooled crust. Cover cheese mixture with pie filling. Top with whipped cream.

You can also use blueberry pie filling.

Pomegranate jellies

The recipe is from the first book in the Practical Gourmet Series, Small Plates for Sharing from Company’s Coming.

1/4 oz. envelope (1 tbsp.) unflavored gelatin 15 mL

1 c. pomegranate juice 250 mL

1/4 c. water 60 mL

1/4 c. ice wine 60 mL

2 tbsp. sugar 30 mL

Sprinkle gelatin over juice and water in a saucepan. Let stand for one minute.

Add ice wine and sugar. Heat and stir until sugar is dissolved. Pour into six glasses or small dessert cups.

Chill for about three hours until set. Serves six.