Our Christmas dinner will not be until Saturday. Schedules and other commitments keep us from all getting together on the 25 th but none of us mind having another celebration. We will be one short, sister Doodles is coming but her hunky husband is working, so we'll do without him this year if he promises to come next.
Lil bird and her fella will pick up Doodles at the airport and bring her this afternoon. I have a small dinner planned with tamales as the featured player. This will be a prelude to our Saturday celebration. We are getting together with our dear extended family tonight for dessert and a round of presents.
Last night my husband and I were invited to a Pajama Party for Christmas Eve. It was with our dear extended family, a new boyfriend and his brother, sister-in-law, and seven-year-old son. It was fun to share all the excitement about Christmas that comes with a little person.
Dress was very casual; what you wear to bed and food was breakfast, of course. We had waffles with a variety of toppings and sausages. I made a Green Chile Quiche. I'd not made it in a while but it's one of those recipes that I drag out ever so often. This "bullet-proof" recipe, meaning it's difficult to screw up is not for anyone on a diet so all you healthy cooks, turn away.
Oddly enough the recipe calls for Mocha Mix which is something like fat free half and half but non-dairy. Why they use that I have no idea because with the cheese and cream cheese it's already a cholesterol nightmare. Cut yourself a small slice, if you can it's also quite yummy.
As for wearing pjs to a party, I highly recommend this. When you go home you just have to climb in bed, how great is that?!
Green Chili Quiche
1 8 oz. package cream cheese, softened
6 eggs, beaten
1 1/2 cups Mocha Mix (This is something like fat free half and half but non-dairy)
1/4 teaspoon dry mustard
4 oz. chopped green chilies ( I use fresh but you can use canned)
1 1/2 shredded Swiss cheese
1 1/2 shredded cheddar cheese
about 1/2 teaspoon salt if you use fresh chilies
unbaked 10" pie crust
Cut cream cheese in cubes and full the bottom of the crust. On top of cream cheese add the chopped green chilies. Mix the two shredded cheeses together and add to pie pan. Beat eggs, add Mocha Mix dry mustard, and salt and pour over the cheese. I gently push the cheese under the egg mixture. Bake 400 for 15 minutes then turn oven down to 375 for 1 hour or until done in the center. Best to let it cool for at least 20 minutes so it easy to cut.
I usually put foil around the edges of the pie crust until the last 30 minutes to keep the edges from getting too brown.