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	<title>Thyme Out &#187; Christmas Recipes</title>
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	<description>Food for Thought from Smith &#38; Truslow</description>
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		<title>Festive Egg &amp; Cheese Strata</title>
		<link>http://www.smithandtruslow.com/ThymeOut/festive-egg-cheese-strata/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/festive-egg-cheese-strata/#comments</comments>
		<pubDate>Sat, 10 Dec 2011 14:02:11 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Bread and Pastry]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Christmas Menus]]></category>
		<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[christmas brunch recipes]]></category>
		<category><![CDATA[egg strata casserole]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=747</guid>
		<description><![CDATA[The red and green peppers give this egg casserole a nice Christmas flair. Because you can make it ahead, it is great for Christmas brunch. Just pop it in the oven, turn on Nat King Cole and enjoy it with those you love.
Serves 6-8
Ingredients

3 Tablespoons butter
10 slices white sandwich bread
2 cups shredded cheddar cheese
8 eggs
3 cups [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Apple Cranberry Bourbon Bundt Cake</title>
		<link>http://www.smithandtruslow.com/ThymeOut/apple-cranberry-bundt-cake/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/apple-cranberry-bundt-cake/#comments</comments>
		<pubDate>Sat, 10 Dec 2011 13:58:50 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Christmas Menus]]></category>
		<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Baking with Chia Seeds]]></category>
		<category><![CDATA[Bourbon Apple Cranberry Cake]]></category>
		<category><![CDATA[Breakfast Coffee Cake]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=750</guid>
		<description><![CDATA[I like to bake. In part because I like to eat baked goods. Unlike most bakers, I like to experiment. Okay, I have to admit, it took me three tries to perfect this cake. But I&#8217;m glad I persevered. Check out the ingredient list&#8230; For a rich moist cake, it&#8217;s pretty healthy&#8230; no sugar and no [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rebecca Katz&#8217;s Spiced Sweet Potato Soup</title>
		<link>http://www.smithandtruslow.com/ThymeOut/rebecca-katzs-spiced-sweet-potato-soup/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/rebecca-katzs-spiced-sweet-potato-soup/#comments</comments>
		<pubDate>Wed, 11 May 2011 19:39:53 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Thanksgiving Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=708</guid>
		<description><![CDATA[To be honest, the first few times I tried to make this recipe, I ate the roasted sweet potatoes before they made it into the soup. They are fantastic!  I especially like them as a left over for breakfast. I finally restrained myself enough to make the soup &#8230;. and am glad I persevered. Who said [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Butternut Squash Soup with Ginger Spice Blend</title>
		<link>http://www.smithandtruslow.com/ThymeOut/butternut-squash-soup-with-ginger-spice-blend/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/butternut-squash-soup-with-ginger-spice-blend/#comments</comments>
		<pubDate>Mon, 25 Oct 2010 16:14:06 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entree]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Salad/Soup]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Thanksgiving Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Butternut Squash Soup]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=688</guid>
		<description><![CDATA[Our Ginger Spice Blend adds an exotic punch to traditional butternut squash soup. Roasting the squash rather than boiling it enhances its sweetness and results in a richer taste and texture. The  addition of apple adds a light citrus twist and the hot sauce is the perfect balance for the natural sugars in the squash.
I just split and seeded the squash [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Daniel&#8217;s Holiday Spice Gingerbread</title>
		<link>http://www.smithandtruslow.com/ThymeOut/holiday-spice-gingerbread/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/holiday-spice-gingerbread/#comments</comments>
		<pubDate>Mon, 25 Oct 2010 15:30:55 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Bread and Pastry]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Thanksgiving Recipes]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Gingerbread recipe]]></category>
		<category><![CDATA[Holiday Recipes]]></category>
		<category><![CDATA[Organic Ginger Spice Blend]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=631</guid>
		<description><![CDATA[A year ago, I was testing out this gingerbread recipe using our Ginger Spice Blend. I was just pulling it out of the oven when Ann, my neighbor, appeared at my door wanting to know what smelled so good. This was the first time I met Daniel, not quite two, newly adopted from Russia. He was pale and [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cider Braised Brussels Sprouts</title>
		<link>http://www.smithandtruslow.com/ThymeOut/cider-braised-brussels-sprouts/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/cider-braised-brussels-sprouts/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 14:38:56 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[braised brussels sprouts recipe]]></category>
		<category><![CDATA[Brussels sprouts]]></category>
		<category><![CDATA[chef michael montgomery]]></category>
		<category><![CDATA[Christmas side dish Recipe]]></category>
		<category><![CDATA[Christmas vegetable recipe]]></category>
		<category><![CDATA[culinary school of the rockies]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=644</guid>
		<description><![CDATA[This is another recipe from Chef Michael Montgomery, who teaches at the Culinary School of the Rockies. I took the Basic Cooking Techniques class last spring and absolutely loved it.  It is as informative as it is entertaining and a great way to spend a vacation and meat new friends who share a passion for food. If [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/cider-braised-brussels-sprouts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spinach Salad with Pear, Gorgonzola and Spiced Toasted Walnuts</title>
		<link>http://www.smithandtruslow.com/ThymeOut/spinach-salad-with-pear-gorgonzola-and-spiced-toasted-walnuts/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/spinach-salad-with-pear-gorgonzola-and-spiced-toasted-walnuts/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 14:35:09 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Salad/Soup]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Champaigne Vinegrette Recipe]]></category>
		<category><![CDATA[Organic Black Pepper]]></category>
		<category><![CDATA[pear salad recipe]]></category>
		<category><![CDATA[spinach salad recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=642</guid>
		<description><![CDATA[Sweet and spicy toasted walnuts team up with creamy gorgonzola cheese for a picturesque side. Champagne vinegar adds the celebratory note.
Ingredients:


bowlful of baby spinach or romaine lettuce
1 ripe pear, sliced
1 roasted beet, diced or if you prefer, 1/3 cup pomegranate seeds adds festive color
2 ounces Gorgonzola
spiced toasted walnuts
2 Tablespoons good quality extra virgin olive oil
1/4 [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/spinach-salad-with-pear-gorgonzola-and-spiced-toasted-walnuts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Poached Pear Tart</title>
		<link>http://www.smithandtruslow.com/ThymeOut/poached-pear-tart/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/poached-pear-tart/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 14:32:33 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[basic cooking class]]></category>
		<category><![CDATA[culinary school of the rockies]]></category>
		<category><![CDATA[Organic Black Peppercorns]]></category>
		<category><![CDATA[Organic Cinnamon Sticks]]></category>
		<category><![CDATA[Organic Cloves]]></category>
		<category><![CDATA[Organic Vanilla Bean]]></category>
		<category><![CDATA[pear tart recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=646</guid>
		<description><![CDATA[This recipe is compliments of Chef Michael Montgomery an instructor at the Culinary School of the Rockies in Boulder Colorado. I took a Basic Cooking Techniques class from him last spring and really enjoyed it. The crunchy shortbread crust marries well with the soft poached pear and light whipped cream. The original recipe calls for [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/poached-pear-tart/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tarra·Cardamom Encrusted Standing Rib Roast</title>
		<link>http://www.smithandtruslow.com/ThymeOut/tarra-cardamom-encrusted-standing-rib-roast/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/tarra-cardamom-encrusted-standing-rib-roast/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 14:30:38 +0000</pubDate>
		<dc:creator>Lynn Hollenbeck</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[christmas entree]]></category>
		<category><![CDATA[Organic Tarra Cardamom Rub]]></category>
		<category><![CDATA[red wine reduction sauce]]></category>
		<category><![CDATA[rib roast recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=641</guid>
		<description><![CDATA[An easy, elegant and delicious special occasion entree, adapted from a Paula Deen recipe. Timing is the important factor here. The roast stays in the oven the majority of the day, nicely  infusing your house with an exquisitely fragrant aroma. This particular rub works wonderfully with a beef filet roast as well, but since standing [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/tarra-cardamom-encrusted-standing-rib-roast/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Potatoes Dauphinois</title>
		<link>http://www.smithandtruslow.com/ThymeOut/potatoes-dauphinois/</link>
		<comments>http://www.smithandtruslow.com/ThymeOut/potatoes-dauphinois/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 14:27:36 +0000</pubDate>
		<dc:creator>Jean Gleason</dc:creator>
				<category><![CDATA[Christmas Recipes]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[au gratin potatoes recipe]]></category>
		<category><![CDATA[chef michael montgomery]]></category>
		<category><![CDATA[culinary school of the rockies]]></category>
		<category><![CDATA[Organic Bay Leaf]]></category>
		<category><![CDATA[Organic Black Peppercorns]]></category>
		<category><![CDATA[Organic Thyme]]></category>
		<category><![CDATA[potatoes dauphinois recipe]]></category>

		<guid isPermaLink="false">http://www.smithandtruslow.com/ThymeOut/?p=643</guid>
		<description><![CDATA[I took the Basic Cooking Techniques class taught by Chef Michael Montgomery at the Culinary School of the Rockies. This five day class covers every thing from sourcing food ingredients and basic knife skills, to basic cooking skills including blanching, braising, grilling, roasting, and deglazing. Chef Michael, shares his passion for good food and people through entertaining stories of french culinary school and restaurant [...]]]></description>
		<wfw:commentRss>http://www.smithandtruslow.com/ThymeOut/potatoes-dauphinois/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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