Have a debt-free, stress-free Christmas


It is that time of year again where thoughts are turning to Christmas. What presents do the children want?  Who sent us cards or gave us gifts that we should reciprocate this year?  How much will it cost?  I just finished paying for last Christmas!

How many times have we approached the Christmas holidays with intentions of not over spending only to succumb to advertisements shouting, “Spend, spend, spend!” What can we do to stop, or at least minimize, this emphasis on breaking the bank?

The primary way to keep from going overboard this Christmas is to set up a budget and stick to it.

Set up a category in your Christmas budget for gifts. Include every person you plan to give a gift and the maximum amount you wish to spend.  Then make a game of it.  See how many people you can go under budget in your Christmas shopping.

Do not forget to budget for incidentals like wrapping paper, tape, stamps, and cards. Things like these can sneak up on you and break the bank before you know it.

Another big item to put in your Christmas budget is food. Include everything you need for your Christmas baking: flour, sugar, baking chips, etc.  Add everything you expect to serve for Christmas Eve and Christmas Day.  If your family is like mine you will have foods, rich foods, which you would not normally have so it is best to budget for them so you are sure to have the money to pay for them without going deeper into debt.

Setting up a Christmas budget will help keep you from over spending this Christmas. Be sure you budget for every little thing you can think of.  You may even include a miscellaneous category to cover anything you forgot.

Have yourself a carefree little Christmas without all the worries that over spending can bring throughout the new year.

 


Our family likes to start off Christmas day with a breakfast casserole like the one below. Since this is not a usual breakfast fare we need to make sure our budget has the money for the ingredients we do not have on hand.

Sausage Breakfast Casserole
6 slices bread
Butter or margarine
1 lb bulk pork sausage
1 ½ cup (6 oz) shredded Longhorn or mild Cheddar cheese
6 eggs, beaten
2 cups half and half
1 tsp salt

Spread butter over bread slices; place in a greased 13x9x2-inch
baking dish; set aside.

Cook sausage until browned, stirring to crumble; drain well.

Spoon over bread slices; sprinkle with cheese. Combine eggs, half
and half, and salt; mix well and pour over cheese. Cover casserole
and chill overnight.

Remove from refrigerator 15 minutes before baking.

 

We like trying new recipes at Christmas time. This recipe turned out to be a great variation on the traditional pumpkin pie.

Double Layer Pumpkin Pie
4 oz. cream cheese, softened
1 cup + 1 tbsp cold milk
1 tbsp sugar
1 tub (8 oz.) whipped topping, thawed
1 prepared graham cracker crumb crust (6 oz.)
1 can (16 oz.) pumpkin
2 pkg (4-serving size) vanilla flavor instant pudding
1 tsp ground cinnamon
½ tsp ground ginger
1/4 tsp ground cloves

In a large bowl, mix cream cheese, 1 tbsp milk and sugar with wire
whisk until smooth. Gently stir in 1 ½ cups whipped topping. Spread
on bottom of crust.

In a second bowl, stir pumpkin, pudding mix, and spices into remaining
milk. Beat with wire whisk until well blended. (Mixture will be thick.)
Spread over cream cheese layer.

Refrigerate 4 hours. Serve with remaining whipped topping. Makes 8 servings.

Spritz cookies are easy to make with many variations. A single batch can make several dozen cookies.  Here is a basic spritz cookie recipe with some variations to try.

Basic Spritz Cookies
½ cup butter or margarine, softened
¼ cup vegetable shortening
¾ cup granulated sugar
1 large egg
2 tsp vanilla
2 cups all-purpose flour
¼ tsp baking powder
¼ tsp salt

Place butter and shortening in large mixing bowl. Cream together
on medium-high speed. Add sugar gradually. Beat until light and
fluffy, about 5 minutes. Add egg and vanilla. Mix well using
medium speed.

Combine flour, baking powder, and salt in separate bowl. Add to
butter/sugar mixture in three additions, mixing well after each
addition. Dough will be stiff.

Assemble and fill cookie press with desired disc. Press cookies on
ungreased, uncoated baking sheet. Bake at 375 degrees for 10 to
12 minutes or until lightly browned around the edges. Do not overbake.
Makes 6 to 7 dozen.

Variations:
Chocolate-Almond: Decrease vanilla to 1 teaspoon; add 1 teaspoon
almond extract and 3 tablespoons cocoa.

Egg Nog: Add ½ teaspoon ground nutmeg to flour.

Orange: Substitute 2 teaspoons orange extract for vanilla; add 1
teaspoon finely grated orange peel.

Raspberry-Nut: Substitute 1 ½ teaspoons coconut extract for vanilla;
2 tablespoons seedless red raspberry jam. Sprinkle with chopped nuts
before baking.

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