We here at the Undercover Divas would like to share with you, two of our favorite Christmas Holiday recipes. We have found these recipes to be as special as the holiday, itself.
Tortellini with Lemon and Brussels Sprouts
(For meat lovers, omit the butter and cook 4 slices of bacon in a skillet. Drain bacon on paper towels, then saute brussels sprouts in the rendered fat. Top pasta with crumbled bacon.)
Ingredients:
1 pound brussels sprouts, trimmed and quartered
3 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
1 pound frozen cheese tortellini
Zest and juice from 1 lemon
Directions:
In a large pot of boiling salted water, cook brussels sprouts until crisp-tender, about 4 minutes. Meanwhile, in a large skillet, melt butter over medium, add onion and cook until translucent, about 8 minutes.
With a large slotted spoon, transfer sprouts to skillet. Increase heat to high and cook, stirring occasionally, until sprouts begin to brown, about 5 minutes. Meanwhile, in pot, cook tortellini according to package instructions, then drain. Toss tortellini with vegetables. Top with lemon zest and juice.
(Based on a recipe by Martha Stewart)
Pistachio Bundt Cake
Cake Ingredients:
2 packages Pistachio Instant Pudding
1 White or yellow cake mix (without pudding best)
1/2 cup corn oil
1/2 cup water
1/2 cup milk
5 eggs
Mix and pour into greased and floured Bundt pan. Bake 350 for 50 minutes.
Filling:
9 oz container of Cool Whip
1 pkg. Pistachio Instant Pudding
After cake has cooled completely, cut into 3 layers.
Mix together and spread cool whip combination on each layer. Sift powdered sugar over cake when finished.
(Recipe from the kitchen of Mary Pyler)
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