Apparently in Norway, Christmas is celebrated on Christmas Eve…with Meatloaf:

Norway:
The Christmas meal is eaten on Christmas Eve and for coastal regions is traditionally cod, haddock and lutefisk. Inland pork chops, Christmas meatloaf and special sausages are eaten. Farmers leave a bowl of nisse (gruel) in barns on Christmas Eve for the magic Gnome who protects their farms. From All About Christmas

Now…the search for a Norwegian Meatloaf recipe led me to this great story…but no recipe.

No matter what you have for Christmas Eve, I hope the holiday is blessed for you.

As you know if you are a regular, portabella mushrooms are a particularly popular food in this house to express love and desire. This meatloaf combines the love power of the mushroom with the retro chic of meatloaf.

Portabella Meatloaf

3 portabella mushroom caps, scrape gills and chop finely
5 garlic cloves, chopped
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1 3/4 pound ground beef
1 cup soft breadcrumbs
2 eggs, beaten
2 tablespoons Worcestershire sauce
5 tablespoons tomato paste, divided

Heat the oven to 350F. Mix seasonings and mushrooms. Combine with beef, breadcrumbs, eggs, Worcestershire sauce and all but 2 tbsp. tomato paste. Gently press the mixture evenly into an 8×4x2-inch loaf pan, forming a rounded loaf. Spread remaining tomato paste over top. Bake, uncovered, 1 hr. 10 minutes

Be sure to join in on the Cookie Exchange organized by Cyndy of the Walking Faithfully blog.

Lots of cool cookie recipes!

Here is a quick one from me:

Thumbprint Cookies

1 c. sifted confectioner’s sugar
2 c. flour
1 8-oz. pkg. cream cheese, softened
2 sticks butter

Allow butter and cream cheese to soften slightly before beginning. Cream butter and cream cheese together. Gradually add confectioner’s sugar and flour. Chill for an hour or so. Roll into balls the size of walnuts. Make a thumb-print indentation in center of ball. Fill hole with a tiny bit of jelly, jam or preserves (we used baby food spoons in a couple of little custard cups with about 2 Tbsp. of jam in each cup). Bake at 375°F for 10 min.

Sort of a creepy Santa…a 1950s quiz show to win prizes for Christmas

Clearly, the Wishbook  was a formative part of my life. I miss the fact that we don’t get them in the mail anymore–just a pile of catalogs that have none of the magic. So, go gander at the old wishbooks and see if you see things you wanted for Christmas (or sadly enough, I see stuff I STILL want for Christmas)

Any fond wishbook memories out there?

These classic cookies always photograph well for cookbooks I think. My children always pick them out based on the picture. I did the same as a child. Fortunately, they are also pretty tasty in addition to their pretty appearance. Keep in mind the dough should be refrigerated for a few hours before baking, so mix them up first thing in the morning. Then go on to the rest of your cookie baking for the day. (or holiday decorating)

1/2    cup vegetable oil
4    ounces unsweetened baking chocolate, melted and cooled
2    cups granulated sugar
2    teaspoons vanilla
4    eggs
2    cups all-purpose flour
2    teaspoons baking powder
1/2    teaspoon salt
1/2    cup powdered sugar
Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours. eat oven to 350ºF. Grease cookie sheet. Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from cookie sheet. Cool on wire rack.

These are quick. These are easy. Perfect for the young ones who want to help but don’t have egg cracking skills and get flour and sugar all over the house. But, they give that “real cooking” experience that your refrigerated dough or mix does not.

1 can sweetened condensed milk
1/2 cup creamy peanut butter
2 cups fine graham cracker crumbs
1 pkg (6 oz) semi sweet chocolate chips

Heat oven to 350. Blend milk and peanut butter until smooth. Mix in crumbs and chocolate chips. Drop by rounded teaspoonfuls 2″ apart on ungreased baking sheet. Bake 10 to 12 minutes or until light brown. Makes 4 doz cookies.

This is the actual not very retro meat loaf we are having for dinner tonight. I don’t know how well it will go over. Wish me luck. I will let you know.

Mexican Crockpot Meatloaf

2 lbs ground beef
2/3 cup taco sauce
4 tablespoons packaged taco mix (add more if you like a spicier loaf)
2 cups coarsely crushed corn chips
2 large eggs, lightly beaten
1 cup grated Monterey Jack

In a large bowl, mix all the ingredients. Shape into loaf. Place in crockpot. Cover and cook on low 8 to 10 hours or on high 3 1/2 to 5 hours.

From 1936…with that catchy tune…

These are the cookies that were always so pretty in cookbooks…but I never had luck making them as a child. Every year, I would choose them as one of the Christmas Cookies to make…and every few years my mother would let me give it a try. The best advice I have: use a HEAVY cookie sheet and be patient, only baking 6-9 at a time. Also, make sure your cookie sheet has cooled before putting the next batch on.

1 cup all-purpose flour
1 cup finely chopped nuts
1/2 cup corn syrup
1/2 cup shortening
2/3 cup brown sugar

Heat oven to 375. Blend flour and nuts. Bring corn syrup, shortening, and sugar to boil in saucepan over medium heat, stirring constantly. Remove from heat; gradually stir in flour and nuts. Drop by level teaspoonsful about 3″ apart on greased baking sheet. Bake 5 to 6 minutes; remove from oven and ALLOW TO STAND 5 min BEFORE removing from baking sheet. Makes about 4 doz. cookies.