TYLER, Texas (KLTV) – Each day for the 12 days leading up to Christmas, we’ll share some content to help you enjoy your holiday celebrations even more than ever. We hope you’ll have some fun watching, cooking, baking and sipping along with us.
12 Days of Christmas recipesMaple-rosemary butternut squash with pecans(East Texas Kitchen/Mama Steph)
On Day 5, Mama Steph is going live at 7 p.m. on East Texas Now to make three recipes while you watch, plus Makayla will show you two other Christmas recipes she’s pre-recorded, too, giving you five wonderful ideas to get you thinking creatively for your holiday cooking.
Lasagna soup
8 oz. whole-milk ricotta cheese (about 1 cup)2 oz. Parmesan cheese, finely grated (about 1¼ cups)1/8 tsp. ground nutmeg1 1/4 tsp. kosher salt, divided1 Tbsp. olive oil1 lb. ground chuck1 medium-size yellow onion, chopped (about 1 cup)3 medium garlic cloves, finely chopped (about 1 Tbsp.)2 (15-oz.) cans diced tomatoes6 cups chicken stock1 1/2 Tbsp. granulated sugar8 oz. uncooked lasagna noodles, broken into 1 1/2- to 2-inch piece1 Tbsp. red wine vinegar4 oz. low-moisture mozzarella cheese, shredded (about 1 cup)1/4 cup small basil leaves
Ricotta topping:
Stir together ricotta, Parmesan, nutmeg, and 1/4 teaspoon of the salt in a medium bowl. Cover and refrigerate until ready to serve.
Soup:
Heat oil in a large Dutch oven over medium-high. Add ground chuck. Cook, stirring and breaking up into pieces, until browned and just cooked through, about 3 minutes. Drain on paper towels. Reserve the fat in the pan.
Add onion to Dutch oven. Cook over medium-high, stirring occasionally, until softened and starting to caramelize, about 4 minutes.
Add garlic. Cook, stirring constantly, until fragrant, about 1 minute. Stir in diced tomatoes and stock; bring to a boil over high. Stir in sugar and remaining 1 teaspoon salt.
Add lasagna pieces. Cook, stirring occasionally, until noodles are just cooked through and almost al dente, about 8 minutes.
Stir in browned beef. Remove from heat, and stir in vinegar.
Divide soup evenly among 4 bowls; top with mozzarella and dollops of reserved ricotta mixture. Top bowls with basil leaves before serving.
Christmas morning baked oatmeal:
Ingredients
Cooking spray
2 cups chopped peeled Honeycrisp apples (about 2 small)
2 cups regular rolled oats
1 cup toasted chopped pecans, divided
1/2 cup packed light brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 cups whole milk
2 large eggs
1 teaspoon vanilla extract
4 tablespoons salted butter, melted
1/2 cup raisins or dried cranberries
Preheat oven to 350°F. Lightly grease an 11- x 7-inch baking dish with cooking spray. Spread chopped apples evenly in the bottom of the baking dish.
Stir together oats, 1/2 cup toasted pecans, sugar, baking powder, cinnamon, and salt in a large bowl. Whisk together milk, eggs, and vanilla. Gently stir milk mixture into oat mixture until well incorporated. Gently stir in melted butter until just incorporated. Fold in raisins.
Pour oat mixture over apples in prepared baking dish. Top evenly with remaining 1/2 cup chopped pecans.
Bake in preheated oven until browned and set, 40 to 45 minutes. Let stand 5 minutes.
Maple-rosemary butternut squash with pecans
1 1/2 – 2 pounds cut butternut squash
4 tablespoons salted butter, melted
3 tablespoons maple syrup
2 tablespoons chopped fresh rosemary (or 2 teaspoons dried rosemary)
3 teaspoons salt
½ cup pecans, chopped
Preheat oven to 400°F.
2. In a large bowl, combine cut squash, melted butter, maple syrup, chopped rosemary, and salt. Toss together to evenly distribute.
3. Pour contents of bowl onto a rimmed baking sheet in a single layer. Bake on center rack of oven for 20 minutes.
4. Remove from oven, ip the squash using a spatula and return to the oven for an additional 15 minutes until tender and beginning to brown.
5. Add pecan pieces, toss to combine, and serve.
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