With Christmas day just two sleeps away, and a few days of holidays ahead, many of us are about to assume a much-anticipated lighter schedule. There’ll be more sleeping late (except on Christmas morning, of course) and bedtimes at later hours as we take some time to relax at home. These days between Christmas and New Year’s are a much needed break after hectic holiday preparations.

Here’s a couple of recipes for making a special breakfast or a late-morning brunch, and two new dip recipes for late-night feasting with family and friends. Merry Christmas and thanks to all who read and contribute to our Recipe Swap!

SAVOURY MUFFINS

A scrumptious meal in just a few bites! This recipe is found in the Manitoba Egg Farmers’ recent recipe booklet releaseTreasured Favorites.You can download the entire booklet on their website at: www.mbegg.mb.ca/recipes-booklets.html.

1-1/2 c. cooked broccoli

(or thawed frozen

broccoli), chopped

1-1/2 c. cooked ham,

chopped

1 medium onion,

chopped

1/2 c. grated

Parmesan cheese

6 eggs

1/2 c. vegetable oil

1-1/4 c. all-purpose flour

1 tbsp. baking powder

1 tsp. dried oregano

1 tsp. parsley leaves

1/2 tsp. dried

thyme leaves

1/4 tsp. garlic powder

Preheat oven to 375 F. In a large bowl, combine broccoli, ham, onion and cheese. In another bowl, beat eggs until foamy; blend in oil. Add the dry ingredients; beat until smooth. Stir in broccoli mixture just

until blended. Pour into greased muffin cups. Bake muffins for 20 to 25 minutes or until lightly browned. Serve warm or cold. Makes 12 muffins.

Tip:Any leftover muffins should be stored in the refrigerator. These muffins also freeze well.

EGG AND CHEESE STRUDEL

This savoury dish is also found on the Manitoba Egg Producers’ website. Enjoy!

1 10-oz. (300-g) package

frozen chopped spinach,

thawed and

squeezed dry

1 c. finely chopped

almonds (optional)

1 onion, chopped

1 garlic clove, crushed

1/2 c. melted butter

8 eggs

1-1/2 c. grated

Swiss cheese

1/2 tsp. ground nutmeg

Salt and pepper to taste

1 16-oz. (454-g) package

phyllo

pastry, thawed

Preheat oven to 400 F. In a bowl, combine spinach and almonds. In a skillet, sauté onion and garlic in 1 tbsp. butter. Add to spinach and almonds. In another bowl, beat eggs. Add cheese and seasonings. Line a greased 13 x 9-inch pan with one sheet of pastry, brush with some melted butter and repeat until there are eight buttered sheets of pastry. Cover pastry with spinach mixture. Pour on egg and cheese mixture. Top with four more buttered sheets of pastry. Roll up edges and seal. Slit top of strudel with a knife. Brush with melted butter and bake 30 to 40 minutes or until pastry is golden and crisp. Cut strudel into thick slices and serve warm.

Makes 8 servings.

COURTESY MANITOBA EGG PRODUCERS

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APPLE MAPLE CHEDDAR SPREAD

These two delicious dips are provided courtesy of Dairy Farmers of Canada. Enjoy the delicious combination of apples and Canadian cheddar cheese in a new way by spreading it on crackers and serving it to guests as an easy appetizer during the busy holiday season.

1 red apple, cored

1/2 c. cream cheese,

softened

1/3 c. 10% half-and-half

cream

1/2 c. shredded white or

orange Canadian extra

old cheddar cheese

1 tbsp. pure maple syrup

1 tbsp. chopped fresh

chives or green onions

1/2 tsp. Dijon mustard

1 small clove

garlic, minced

Chives and/or thin

apple slices (optional)

Crackers, flatbreads

and/or celery sticks

Using large holes of a box cheese grater, grate the apple and squeeze out juice; set grated apple aside. In a medium bowl, using a hand mixer, beat cream cheese and cream until smooth. Stir in grated apple, Canadian cheddar cheese, maple syrup, chives, mustard and garlic until combined. Cover and refrigerate for at least 1 hour to blend flavours or for up to 2 days. (Spread will thicken upon standing.) Transfer to serving container and garnish with chives and/or apple slices (if using). Serve with crackers, flatbreads and/or celery sticks.

Prep. Time: 15 minutes. Yields: 6 servings.

MEXICAN CHEESE DIP

2 tbsp. butter

1 medium onion,

chopped

1 c. finely chopped

tomatoes

1-1/2 tbsp. all-purpose

flour

1 c. milk

1 c. cubed Canadian

cheddar or brick cheese

1-2 tbsp. chopped

jalapeno chilies or

small hot peppers

Sauté onion in butter; add tomatoes. Cook over medium heat about five minutes. Blend together flour and milk; pour over onions and tomatoes. Stir over low heat until thickened; add cheese and stir until melted. Add chilies.

Serve hot with tortilla chips or vegetables.

Prep. Time: 10 minutes.

Cooking Time: 15 minutes.

Yields: 2 cups.

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RECIPE SWAP