On Christmas morning, probably the last place you want to be is stuck in the kitchen, making eggs and pancakes for everybody.
So, "Early Show" contributor Katie Lee shared some delicious, cinch holiday brunch recipes to make your day much easier, enabling you to have fun around the tree instead of being stuck in the kitchen!
3 grapefruits, peel and pit removed, cut into segments
3 tangerines, peel and pit removed, cut into segments
2 kiwi, chopped
Seeds of 1 pomegranate
1/4 cup coconut flakes
1/4 cup mini marshmallows
3 tablespoons chopped walnuts
Mix all ingredients together. Refrigerate until serving time.
Honestly, is there anything better than a big, hot, gooey, sticky cinnamon roll? I think not. When my grandmother made these we would all fight over who got the center roll because it usually had the most icing. She made her icing with just confectioners sugar and milk, but sometimes I substitute orange juice to change it up a bit.
1/4 cup warm water
1 package yeast (2 1/4 teaspoons)
1 teaspoon sugar, plus 1/2 cup for the dough, and 1/2 cup for the filling
1 large egg, lightly beaten
1/4 cup canola oil
2 teaspoons salt
1/2 cup cold water
1/2 cup boiling water
4 cups all-purpose flour, plus 1/2 cup or more as needed
2 tablespoons cinnamon
6 tablespoons unsalted butter, melted
For the Cinnamon Rolls: In a small bowl mix 1/4 cup warm water with the yeast and 1 teaspoon sugar. Set aside for about five minutes, until the mixture starts to thicken and bubble slightly. If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.
In a large bowl stir together the reserved 1/2 cup sugar, egg, oil, and salt. Mix in the cold water and then boiling water. Add the yeast mixture and stir until well blended. Slowly add in the 4 cups of flour until incorporated.
Turn the dough out onto a floured surface and knead with floured hands for about 8 to 10 minutes, adding in the extra 1/2 cup or more of flour as needed. Put the dough into a clean large bowl. Cover with plastic wrap and refrigerate until doubled in size, about 3 hours.
Meanwhile, combine the remaining 1/2 cup sugar and 2 tablespoons cinnamon in a small bowl. Grease a 9- by 13-inch baking dish with about 1 tablespoon of the melted butter using a pastry brush.
Punch down the dough and place it onto a lightly-floured surface. Using a rolling pin, roll out the dough into a rectangle about 20-inches by 10-inches with the long edge facing you. Using the pastry brush, spread 1/4 cup (about 4 tablespoons) of the melted butter over the top of the dough. Then, sprinkle the cinnamon sugar mixture over the entire dough evenly. Roll up the dough starting with the long edge facing you into a long, tight cylinder. Gently squeeze the cylinder to seal it. Use a sharp knife to cut the dough into 12 even rounds. Place the rounds, cut side down, into the prepared baking dish. There will be some space in between the rounds. Brush the tops of the rolls with the remaining 1 tablespoon of melted butter. Cover the dish tightly with plastic wrap and allow the dough to rise in a warm place for about 1 1/2 to 2 hours. Preheat the oven to 350 degrees F.
Bake the cinnamon rolls until golden, about 40 to 45 minutes. Meanwhile, prepare the icing by mixing the powdered sugar with the milk or orange juice in a small bowl. When the rolls come out of the oven drizzle the icing over the hot rolls. Serve while warm.
For more recipes, go to Page 2.
Red Pepper and Spinach Frittata
2 tablespoons (1/4 stick) unsalted butter
2 leeks, whites only, thinly sliced
8 large eggs, beaten
1 red bell pepper, sliced
2 cups cooked fresh or frozen spinach, thawed and squeezed of excess water
1/2 cup fresh basil, chiffonaded
4 ounces goat cheese, crumbled
1/2 cup grated parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry bread crumbs
Preheat the oven to 350°F.
In a medium skillet over medium heat, melt the butter. Add the leeks and sauté about 10 minutes. Add in sliced red bell pepper in the last minute of sautéing. Remove from heat and cool completely.
In a large mixing bowl, combine the eggs with the leeks, red pepper, spinach, basil, goat cheese, Parmesan, salt, and pepper. Mix well.
Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the bread crumbs and shake until the bread crumbs evenly coat the pan. Pour the egg mixture into pan. Bake for 30 to 35 minutes, until solid and a toothpick comes out clean. Cool in the pan over a wire rack for 5 minutes. Invert the frittata onto a plate, then flip right side up onto a serving plate or remove sides of springform pan and transfer to a serving plate. Can be served warm or at room temperature.
Candy Cane Cocoa Coffee
For each drink, add 1 tablespoon chocolate syrup to coffee and desired amount of steamed milk. Add a dollop of whipped cream, dust with cocoa powder, and add a candy cane as a stirrer.