Holiday Recipes
Rudolph the Red-nosed Cookie If you thought he was cute as a reindeer wait until you see him as a cookie. So cute you could just eat him up, and you will! Favorite sugar cookie dough recipe (chocolate or plain)
3-inch-long teardrop cardboard pattern (for Rudolph's head)
Pretzels
Cookie Frosting
M&M's
Red hots Step 1
Roll out the cookie dough to a 1/4-inch thickness. Set the cardboard pattern on the dough. With the point of a sharp knife (parent's only), cut out the reindeer's head. Bake as directed. Step 2
Let cool. Break apart the pretzels to form antlers and attach them at the top of the reindeer's head with dabs of frosting. Add M&M eyes and don't forget the red hot nose. Makes 40 Rudolph cookies. Sand Art Brownies A regular mayonnaise jar layer
1 tsp. baking powder
1 tsp. salt,
1 cup of flour,
1/2 cup of cocoa powder,
1 cup of white sugar
1 cup of brown sugar. Next insert a bamboo skewer down between the jar and contents several times forming the art. Then, add 1/4 cup chocolate chips,
1/4 cup butterscotch chips,
1/2 cup walnuts. Decorate the outside with a raffia bow and a kitchen utensil and the completing recipe on a Recipe card Combine contents of jar with:
1 tsp. vanilla extract,
2/3 cup veg. oil,
3 eggs.
pour on top greased pan and bake at 350 degrees: 7x11 pan-32 to 37 mins. 9x9 pan-27 to 32 mins. Christmas Jelly Candy Ingredients: -5 pk Unflavored gelatin
-2 c Fruit juice or drink
-1/2 c Sugar
-2 TB Lemon juice Directions: -In a saucepan put gelatin and sugar, add the fruit juice and let set for 5 minutes Bring mixture to a boil, reduce heat and cook until gelatin melts, add lemon juice. Pour into shallow baking pans and chill until firm. -Carefully turn out of pan using a wide spatula. Cut with various shaped cookie cutters and place on wire racks to dry. put in covered tins with wax paper between layers. -Will keep up to 5 days. BAKER'S® Chocolate Holiday Bark1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped
1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, chopped
1 cup PLANTERS Almonds, toasted
1/2 cup dried cranberries
1/2 cup chopped dried apricots MICROWAVE semi-sweet chocolate and white chocolate in separate medium microwavable bowls as directed on package. Add half each of the almonds, cranberries and apricots to each chocolate; stir until well blended. DROP spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through the chocolate mixtures several times with knife for marble effect. REFRIGERATE at least 1 hour or until firm. Break into 24 pieces. Store in airtight container at room temperature. Great Substitute
Substitute 1 cup chopped OREO Chocolate Sandwich Cookies or candied citrus for the almonds or mixed dried fruit. Brownies Ingredients: Brownies
-1 1/3 cups all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon salt
-1 cup butter, melted
-1 cup cocoa
-2 cups white sugar
-4 eggs
-1 1/2 teaspoons vanilla
-1 cup chopped walnut Icing
-1/2 cup butter
-1/4 cup milk
-1/4 cup cocoa
-3 cups icing sugar
-1 teaspoon vanilla Directions: -Combine flour, baking powder and salt (set aside). -Combine melted butter, cocoa, sugar, eggs and vanilla. Blend dry mix into moist mixture. Add nuts, and pour batter into a greased 9x13 pan. -Bake at 350F degrees for 35 minutes or until it just starts to pull away from sides. ICING: melt butter in saucepan with milk on medium/low. Combine cocoa with sugar and stir into milk mixture. Add vanilla and let cool till spreading consistency. Peanut Butter Candy CakeIngredients:
1 cup milk
2 tablespoons butter, melted
4 eggs
1 teaspoon vanilla extract
salt to taste
2 cups white sugar
2 cups all-purpose flour
1 teaspoon baking powder
16 ounces milk chocolate candy
2 cups creamy peanut butter Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
2. In a large bowl, mix together eggs, vanilla, salt, sugar, flour, and baking powder. Blend in melted butter or margarine and milk.
3. Bake for 15 to 20 minutes. Spread with peanut butter while still hot. Refrigerate until cool.
4. Melt chocolate bars, and spread on cooled cake. Makes 48 servings Date Nut Bread 2 cups apple juice
2 cups chopped pitted dates
2 cups white sugar
3 cups sifted all purpose flour
2 tsp. Soda
2/3 cup butter
1/8 tsp. Salt
1 tsp. Vanilla
2 eggs
2 cups chopped nuts ( walnuts or pecans) Bring the apple juice to a boil and then pour over the dates, set aside. Cream butter And sugar until a light yellow. Add eggs and mix well. Sift flour, soda, and salt Together , then add to creamed mixture. Alternate with vanilla and date water mixture. Add dates and pecans. Grease and flour 2 loaf pans. Bake at 275 for 1 hr. 45 mins. Or until toothpick inserted in center comes out clean. While still warm wrap in
Wax paper and clean towel, this helps it to stay really moist. Makes 2 large loaves Eggnog Cherry Nut Loaf2-1/2 cups all purpose flour
3/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1 beaten egg
Homemade Eggnog or 1-1/4 cups dairy eggnog
1/3 cup oil
1/2 cup walnuts or pecans
1/2 cup chopped maraschino cherries In mixing bowl, stir together flour, sugar, baking powder and 1 teaspoon salt. Mix egg, Homemade Eggnog or dairy eggnog and cooking oil. Stir into dry ingredients, mixing well. Fold in nuts and cherries. Turn into two greased 8x4x2 inch loaf pans. Bake at 350 degrees for 45-60 minutes or till done. Cool in pans 10 minutes. Remove from pan, cool on wire rack. Makes 2 loaves. Homemade Eggnog: Beat together 2 eggs, 1 cup light cream, 1/4 cup sugar and 1/4 teaspoon ground nutmeg. Makes 1-1/4 cups. Crock Pot Peach Cobbler 3/4 cup all-purpose baking mix, (Bisquick)
1/3 cup sugar
1/2 cup brown sugar
1/2 can evaporated milk
2 teaspoons margarine or butter, melted
2 eggs
3 large ripe peaches, mashed
2 teaspoons vanilla
3/4 teaspoon cinnamon Lightly grease slow cooker or spray with non-stick coating spray. In a large bowl, combine sugars and baking mix. Add eggs and vanilla. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into slow cooker. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Serve warm. Top with vanilla ice cream if desired. Oatmeal Raisin Spice Cookies 1. Preheat oven to 350F. Line cookie sheets with parchment paper.
2. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly mix.
3. Mix in 3/4 cup butter or margarine, softened. Stir in one slightly beaten egg and 1 teaspoon of vanilla. Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place on a parchment lined cookie sheets 2 inches apart.
4. Bake for 11 to 13 minutes in preheated oven, or until edges are lightly browned. Cool 5 minutes on cookie sheet. Transfer cookies to wire racks to finish cooling. Holiday Slush Punch 2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 liters lemon-lime flavored carbonated beverage In a large pot, boil sugar, water and strawberry flavored gelatin for 3 minutes. Stir in pineapple juice, lemon juice and orange juice; mix well. Divide mixture in half and freeze in 2 separate containers. When ready to serve, place one unthawed container in a punch bowl, stir in 1 liter of lemon-lime flavored beverage and stir until slushy. Christmas Fudge 1 cup sugar
1/2 cup butter
1/2 cup heavy cream
1/8 tsp salt
2 cups powdered sugar
1 tsp vanilla
1/2 cup red candied cherries, chopped
1/2 cup green candied cherries, chopped Spray an 8x8" baking dish with cooking spray. In a large saucepan, bring the sugar, butter, cream and salt to a boil over medium heat, stirring frequently. Let boil for 5 minutes, stirring constantly. Remove from heat and slowly add the powdered sugar and vanilla, stirring until smooth and well combined. Stir in the cherries until evenly distributed. Spoon into baking dish and chill for 1 hour or until firm. Cut into squares. Store in an airtight container. Merry Christmas Cookies 1/3 c Shortening
1 Egg
1 tsp Lemon extract
1 tsp Baking Soda
1/3 c Sugar
2/3 c Honey
2 3/4 c Flour
1 tsp Salt Mix together the shortening, egg, lemon extract, soda, sugar, honey, flour, and salt. Chill dough for at least 2 hours. Roll the dough out and cut into Christmas shapes using cookie cutters. Sprinkle with colored sugar. Bake at 375 degrees for 8-10 minutes. Christmas Mocha Nut Butter Balls 1 c Butter; softened
1/2 c Sugar
2 tsp Vanilla
2 tsp Instant coffee powder
1/4 c Cocoa
1 3/4 c Flour
1/2 tsp Salt
2 c Pecans; finely chopped Cream butter, sugar, and vanilla until light. Add instant coffee, cocoa, flour, and salt. Mix well. Add pecans. Shape into 1" balls and place on ungreased sheets. Bake at 325 degrees for about 17 to 20 minutes. Roll in powdered sugar while warm. Store in tin box between layers of wax paper. Diabetic Fudge Recipe Ingredients:
1 14 1/2 oz. evaporated milk
3 tbsp cocoa
1/4 cup oleo
Liquid Sweetner to equal 1/2 cup sugar
1/4 tsp salt
1 tsp vanilla
2 1/2 cup graham cracker crumbs
1/4 cup nuts Preparation:
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill. SNOW FUDGE 2 cups sugar
1 cup light cream or evaporated milk
1/2 cup butter
8 oz. white confectionery coating, chopped
1/2 cup flaked coconut
1/2 cup coarsely chopped pecans
1 teaspoon vanilla 1. Place sugar, cream and butter into a heavy 3 quart saucepan. 2. Cook over medium heat to 238 degrees F., stirring constantly. 3. Remove from heat. 4. Allow mixture to stand, without stirring for 10 minutes. 5. Add confectionery coating. Beat until melted. 6. Quickly stir in coconut, pecans, and vanilla. 7. Pour into a buttered 8" square pan. Cool. Cut into squares. Makes 64 1-inch squares. Coconut Fudge Ingredients: 2 packages (3 ounces each) cream cheese, softened
4 1/2 to 5 1/4 cups powdered sugar
1 cup chopped blanched almonds
1 cup flaked coconut
1/2 teaspoon coconut extract
Sliced almonds (optional) Butter 8-inch square pan; set aside. Beat cream cheese and enough powdered sugar in a medium bowl with electric mixer to make a stiff, but not dry mixture. Stir in chopped almonds, coconut and coconut extract.Press mixture into prepared pan. Arrange sliced almonds on top; gently press into fudge. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator. Makes about 2 pounds 300 Dollar FudgeIngredients: 3 (12 oz) packages Nestle semi-sweet chocolate chips
1/2 lb butter, cut into pieces (not margarine)
3 Tbsp. real vanilla
4 1/2 cups sugar
1 can evaporated milk
Nuts (optional) Directions: In a large bowl, combine chocolate chips, butter and vanilla. In a large saucepan, combine sugar and evaporated milk. Bring sugar and milk to a rolling boil and once boiling has begun, time for exactly 6 minutes (stirring constantly) before removing from high heat. Pour the syrup from the pan over the chocolate chips, butter and vanilla, add nuts if desired. Stir vigorously until well mixed. Pour onto lightly greased pans. This quantity will fill 2 cookie sheets and produce about 5 lbs. of fudge cut into 1 inch squares about 1/4 inch thick. Let cool slightly before cutting. Keeps well frozen. Moms Homemade Fudge 2 Cups sugar 2 Tbls cocoa
1 cup whole milk 1 stick butter Using a heavy duty, deep, sauce pan (no Teflon), bring these ingredients to a boil. Stir continuously and watch for mixture to become thick and frothy. Take tiny amount and put into a cup of cold water. If this forms a soft ball, then mixture is ready. Take from stove, and put pan in sink. add: 1/2 stick butter 1 teas. vanilla Easy Chocolate Fudge You will need: 12 oz. milk chocolate chips.
14 oz. can sweetened condensed milk (NOT evaporated)
1 1/2 - 2 tsp. vanilla extract
1 TBS. butter
1 cup chopped nuts (optional)
chocolate chips, chopped nuts, sprinkles --optional topping variations In heavy saucepan, over low heat, heat up the sweetened condensed milk (do not boil!). Stir this as it's warming so it doesn't scald. When it's hot (but not boiling), add the chocolate chips and stir until smooth. When all the chocolate chips are melted, turn off the heat and add the vanilla. Add the butter and stir quickly until it melts. Add the nuts (if you're adding any) and mix well. Spread evenly into a wax (or parchment) paper lined 8-inch square pan. Chill 2 to 3 hours (or better, overnight) until firm. When you're ready to cut...turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. This can be stored in the fridge for a week or so, just take it out an hour or two before you want to eat it. If you want a topping (nuts, chocolate chips, sprinkles), you can add them on top before putting the fudge in to the refrigerator to cool. When you're ready to cut the fudge, instead of turning the pan over, use the wax (or parchment) paper to pull the fudge out of the pan, and cut then cut it into squares. Adding the topping to the pan before adding the fudge sometimes leads to it being mixed in and when you turn the pan over later, the topping ends up uneven; adding it on top just before refrigerating, you can press it lightly onto the top of the fudge and it will stay in place better when cutting. This is a soft fudge that tastes very much like the chips you use, so you'll want to use a kind you like. Milk chocolate works better than the semisweet variety in this recipe. SNICKERS FUDGEBottom Layer
1 C milk chocolate chips
1/4 C butterschotch chips
1/4 c creamy peanut butter
Filing
1/4 c butter
1 c sugar
1/4 c evaporated milk
1-1/2 c marshmallow creme
1/4 c creamy peanut butter
1 tsp vanilla
1-1/2 c chopped salted walnuts
Carmel layer
1 (14oz) pkg individually wrapped carmels, unwrapped
1/4 c heavy cream
Top layer
1 c milk chocolate chips
1/4 c butterscotch chips
1/4 c creamy peanut butter
lightly grease a 9+13 pan For the bottom layer combine 1 c milk chocolate chips,1/4 c butterscotch chips and 1/4 c creamy peanut butter, in a small sauce pan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan .Refrigerate until set. For the Filling In heavy sauce pan over med-high heat melt butter, stir in the sugar and evaporated milk. Bring to a boil and let boil 5 min. Remove from heat and stir in marshmallow creme,1/4 c peanut butter and vanilla, fold in peanuts. Spread over bottom layer and return to fridge until set. Carmel layer
Combine caramels and cream in medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set. Top layer
In small saucepan over low heat combine 1 c milk chocolate chips,1/4 c butterscotch chips and 1/4 c peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hr before cutting into 1in squares Gingerbread Fudge 3 tablespoons unsalted butter
1 cup sugar
1 cup light brown sugar (packed)
1/4 cup molasses
1/4 cup light corn syrup
1/2 cup whipping cream
pinch of salt
1/2 teaspoon cream of tartar
2 tablespoons instant espresso powder dissolved in 1/4 cup water
6 ounces bittersweet chocolate, (finely chopped)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg -Line an 8" square pan with foil, lightly butter with 1 tablespoon butter.
Combine sugars, molasses, corn syrup, cream, salt, cream of tartar, and espresso on a large sauce pan.
Cook over medium heat, stir constantly until sugar has dissolved (3 to 4 minutes). Remove from heat, stir in chocolate until melted and smooth.
Return to heat, cook with out stirring until reach 238 F (softball stage). Remove from heat stir in vanilla, spices and butter. Allow to cool to about 110 F (about 15 minutes). Beat until it loses sheen and forms peaks. Pour into prepared pan. Let stand at room temperature for at least 2 hours. Lift out by corners of foil. TRADITIONAL CHRISTMAS FUDGE Ingredients: 3 c. sugar
3/4 c. butter
1/2 can evaporated milk
2 c. chocolate chips
1 jar marshmallow creme
1 c. chopped nuts (optional)
1 tsp. vanilla Preparation: Combine sugar, butter, and milk.
Bring to a boil.
Stir often.
Remove from heat.
Stir in chocolate chips until melted.
Add marshmallow creme, nuts, and vanilla.
Beat until blended.
Pour into 13 x 9 inch greased pan.
Cool and cut. Gluten Free Peanut Butter Cookies 1 c Peanut-butter 1 c Sugar 1 lg Egg Beat the egg. Mix everything together. Preheat oven to 325 degrees F. Place blobs of cookie dough on a greased cookie sheet in the size you like, and flatten with a fork to make the traditional peanut-butter cookie pattern. Put in oven and bake for 8-10 minutes. NOTES: * These are very simple peanut-butter cookies -- They turn out a little moist, but are yummy. * These cookies are a bit moist, so don't worry about that. Don't burn them; they don't taste good when they're burnt. To make a suggestion, fill out our feedback form. | 
