Holiday Entertaining and Albertson’s

Albertson's 1

Last week I attended a Holiday Foodie Event at Albertson’s here in Southern California. We had a great group of Orange County Bloggers present.  If anyone knows me, I try to stay away from grocery stores, and I run away from them during the Holidays.  I worked as a Courtesy Clerk (Bagger) for a brief stint while in High School.  I now have anxiety over my bread and eggs getting crushed because of this. But, I actually looked forward to this event, as I’m completely lost, and we are having company over for Christmas Eve and Christmas Day.

We were treated to a several stations throughout the Grocery Store. Within each station were ideas for Holiday Centerpieces, Appetizers, Main Course Dishes, Desserts, and even simple gifts. The best part, everything used in these stations was found within the grocery store, a one-stop shop. There’s nothing worse than running to several different stores to organize one holiday meal, right?

I thought I would share some of the recipes, I received on this day. We had so many so it was hard to chose which ones to post.

Cheese Platter

Baked Brie with Honey-Walnut Sauce

1 5-inch) brie round
½ cup honey
¼ cup brown sugar
¼ cup walnuts or pecans

Preheat oven to 325 degrees. Put brie in baking dish; drizzle ½ cup honey over the brie. Sprinkle the top with brown sugar. Add walnuts or pecans. Bake for 20-25 minutes. Serve with sliced bread, crackers or gingersnaps.


Ambrosia

Ambrosia Trifle
Courtesy of Southern Living

1 cup sweetened flaked coconut
1 24-ounce package prepared vanilla pudding
1 8-ounce container frozen creamy whopped topping, thawed and divided
2 24-ounce jars refrigerated mandarin oranges
½ round bakery pound cake, cut into 1-inch cubes

Place coconut on a baking sheet. Bake at 350 degrees for 8 minutes or until lightly browned; set aside. Meanwhile, stir together pudding and 1 ½ cups whipped topping.

Drain oranges, reserving liquid. Layer half of the cake cubes in six 2-cup stemmed glasses or a 3-quart glass bowl or trifle dish.

Brush cake cubes with reserved liquid; spoon half of pudding evenly over cubes. Top with half of oranges. Repeat layers, ending with oranges.

Dollop desired amount of whipped topping sprinkled with toasted coconut. Chill until ready to serve.

Disclosure: I was not compensated for this post financially. I received some small items, tastes of food, and coupons while at the event.

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