New Traditions...

This is the 3rd year that our whole "Utah" family gathers together for a Christmas Brunch and $10 gift card "white elephant" exchange. We started doing this in place of drawing names and going to an expensive dinner. It was all to much money during an already "tight" time, so we came up with this idea instead. Danny and I host it at our house and I do the cooking, although this year I got help from D, Michele and Eric and we were barely done in time...whew!

This year we had a Blintz Cake with fruit sauce, maple sausage, scrambled eggs, potato cakes, asparagus wrapped in prosciutto, shrimp cocktail and bagels and lox. It was all very yummy if I do say so myself.

We exchanged gift cards to restaurants this year and there was a special surprise of a $25 gift card hidden in the bunch. The kids also got their Christmas gifts from Danny and Me since we are going to California for Christmas. I really enjoy this new tradition that we've started and I hope we have many more years to come. (Don't forget to get the Blintz recipe at te bottom of this post.)

BLINTZ BRUNCH BAKE

2 pkg.-8 oz. Cream Cheese, softened

1 container (15 oz.) Ricotta Cheese

5 eggs

3/4 cup sugar, divided

2 tsp. grated lemon peel
3 Tbsp. fresh lemon juice

1 cup flour
1 cup (2 sticks) butter or margarine, melted
1/4 cup milk

1 Tbsp. CALUMET Baking Powder

PREHEAT oven to 325°F. Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until well blended; set aside. PLACE flour, butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; beat with wire whisk until well blended. Spread 1/3 of the dough onto bottom of greased 13x9-inch baking dish; cover with cream cheese mixture. Gently spoon remaining dough over top. BAKE 45 minutes or until center is set. Cut into 16 pieces to serve. Sprinkle with powdered sugar, if desired. Serve with fruit sauces.