2 Recipes to Simplify your Holidays, Fox & Hound Bed and Breakfast

2 Recipes to Simplify your Holidays

Here are two mouth watering recipes that will help simplify your holidays while still creating a special holiday spirit and maybe even conjure up some wonderful memories of childhood breakfasts and desserts. 

  • An easy and much loved cookie recipe (gluten free too!)

Peanut Butter & Chocolate Kiss Cookies

1 C peanut butter
¾ C sugar
1 tsp baking soda
1 large egg.

25-30 chocolate kisses

Combine peanut butter and sugar.
Add baking soda, mix well then add egg.
Drop tsp size cookies dough ball one inch apart on prepared baking sheet. 
Bake at 350 for 10 minutes. Will turn a light golden color.

Unwrap the chocolate kisses

The moment the cookies come out of the oven, gently push the chocolate in the center
30 cookies (give or take)

Make ahead fancy holiday breakfast side dish

  • This is a breakfast side dish that is just so flavorful and goes well with eggs. Innkeeper Kathy makes this for her family and it is a big hit.  You can make it the night before or even a day or two before and store in the fridge. Just heat individual portions in the oven covered in tinfoil the day of your special breakfast. It is also possible to freeze the polenta after cutting into portions and then when ready to serve defrost and pop in the oven in tinfoil to warm.   

Pan Fried Savory Cornmeal Cakes (Polenta)

1 T olive oil
1 tsp butter
1/8 C finely chopped onion
2 C greens, thick stems removed chopped
2 C chicken stock
1 C heavy cream
¾ C water
3 T unsalted butter
ground pepper
1 C fine yellow cornmeal
½ cup ricotta cheese

Lightly oil a 8 X 8 baking pan and set aside.
Heat olive oil and butter in pan. Combine onions and greens, saute till soft and set aside to
Add the stock, cream, butter, water, 1 tsp salt, and ¼ tsp pepper to a pot and bring to a boil over
medium heat. Slowly pour in the cornmeal whisking constantly. Reduce the heat and stir with a
wooden spoon, until the mixture thickens to the consistency of mashed potatoes and pulls away
from the side. Stir in the ricotta until incorporated, then the veggies mixture. Take a taste, and
sprinkle in more salt and pepper if needed.
Spread the mixture in the prepared pan and level the top. Let sit until firm. (30 min.)
Cut the cornmeal into rectangles. Brush a large skillet with oil, heat and then sear in batches till
golden brown.( 2-3 min. per side)

From “The New Portuguese Table” adapted by Innkeeper Kathy


Have you ever tasted polenta? Do you make a special breakfast for your friends or family over the holidays? Write to me and let me know!  Innkeeper@FoxHoundInn.com