Christmas Recipes to Lighten Up Your Break

Mulan-Imani Bridges, Reporter

With the Christmas season rolling in very quickly, I cannot help but share my excitement everywhere. It’s truly the “most wonderful time of the year”! With this amazing season approaching, recipe searching is in full swing. 

Here are my top favs!  

The first recipe is quick and easy, with the total time of cooking to be 30-35 minutes. Bunuelo is a recipe my family has enjoyed for a very long time. It’s quick, light and still brings a smile to the table.  



  • 2 cups All-Purpose Flour  
  • Oil (frying)  
  • 1 tsp. Of Baking Powder  
  • ½ tsp. Of Salt  
  • Ground Cinnamon  


  • To make the dough, add the all-purpose flour, baking powder, and salt to a bowl. Mix until well combined. Add warm 4 tablespoons of oil, mix all until dough comes together.  
  • After moving the dough to a clean working surface, knead the dough for about 10 minutes (must be smooth) roll the dough into a ball, place into bowl and let sit for 30 minutes.  
  • Next roll the dough, separate into the number of pieces of your choice, and roll the balls on a clean floured surface.  
  • Finally, once the oil has been heated at 350 F.. fry the dough balls for about 1 minute and 60 seconds or until they are golden brown. Once done, cover the bunuelos with cinnamon sugar and enjoy! 

Boku Salad

The next recipe takes the attention of the oven and puts it in the fridge. Boku Salad is quick, easy, and chilly! 


  • Young Coconut  
  • 1 container of Sugar Palm  
  • 1 cup of Nata De Coco  
  • 1 can of Fruit Cocktail  
  • 1 can of Pineapple chunks  
  • 1 cup of condensed milk  
  • 1 cup of thickened cream  


  • After making all the ingredients properly drained, mix all of them into a bowl. Place the thickened cream in a container and add the condensed milk. Pour both mixtures together and refrigerate for 5-6 hours before serving.  


Going on the third recipe, ditching the foods and focusing on the drinks I was able to enjoy Champurrado. With it being more time consuming than other recipes I favorite, it’s definitely worth the wait and the work! 


  • 8 cups of water  
  • 5 oz. Of Piloncillo  
  • 1 Cinnamon Stick  
  • 2 Mexican chocolate tablets  
  • ¾ of a cup of Masa  


  •  Place 6 cups of water in a pan with the Piloncillo and Cinnamon stick included (wait for the water to boil before reducing temperature). Wait for the piloncillo to melt, takes about ten minutes!  
  • Once the Piloncillo has melted, add the Mexican chocolate tablets, let another 5 minutes go by to dissolve and stir when needed. Next, in another bowl pour the last two cups of water and mix with the masa. Avoid clumps! When the chocolate has dissolved completely pour the masa in the pan and stir.  
  • Lastly, once the Champurrado starts to boil make sure to stir constantly! When it’s all thickened, allow for another 5 minutes to heat and serve after a cooldown time! Enjoy the chocolate thickness!  

Smores Hot Chocolate

The last recipe I chose was a drink as well. Less stirring, do not worry! This is Smores Hot Chocolate! 


  • 2 cups of Milk  
  • 1 cup of Water  
  • ¼ cup of Cocoa Powder  
  • 2 tbsp. Of Light Chocolate Syrup  
  • 2 tbsp. Of Sugar  
  • ¼ tsp. Of Non-Bitter Stevia  
  • Crushed Graham Crackers  
  • ½ cup of Marshmallows  


  • Heat the milk in a pan until warm (try not to overheat). Add the cocoa powder, chocolate syrup, sugar, stevia, and the salt then whisk until all combined.  
  •  In the meantime, Rub the marshmallows on the mug of your choice (just enough to stick the crushed graham crackers to the mug). Optional as well but may also add graham inside the mug. When this is complete pour the hot chocolate and top it with marshmallows. Place the mugs carefully into the oven and watch the marshmallows turn brown.  let cooldown before serving!