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Christmas recipe's

This page contains all the Christmas recipes. Just click on the item you want below.

BUCKEYES

CHRISTMAS GUM DROP FRUITCAKE

CHRISTMAS PRETZELS

Church Windows

Cream Cheese Cookies

EASY CHRISTMAS COOKIES

NADINE'S CHRISTMAS STRAWBERRIES

Peppermint Brownie Meltaways

Pumpkin Cake Roll

Refrigerator Cookie Dough (Candy Canes)

Rum Cake

Seasoned Pineapple Cheese Ball

Stuffed French Toast

LIME CHEESE SALAD - Secreast

3/4 cup boiling water

3 ounces cream cheese (softened)

14 large marshmallows

1 small box line Jell-O

Heat the above until all is dissolved

but do not boil .let cool and then add:

1 small can crushed pineapple (undrained)

1/2 cup mayonnaise

1/3 cup evaporated milk

1/2 cup chopped pecans

3 tsp. lemon juice

mix well and put into mold or bowl

This is good at, Christmas or Easter

Church Windows-littletnt12

1 package semi sweet chocolate

1 package coconut flakes

1 stick butter

1 package multi colored mini. marshmallows

foil

In double boiler or 2 sauce pans bring water to boil in 1 pan then put other on top and melt chocolate add butter remove from heat.

add marshmallows.

Take foil in long pieces then add mixture form into roll. Roll in coconut and roll into the foil. Freeze for 4 hours or overnight is best. Slice into thin slices. Looks like church windows.

BUCKEYES-justusnak

2 C. Powdered Sugar

One bag semisweet chocolate chips
1 1/2 C Peanut Butter ( creamy )
1/2 C Margarine

1/2 stick parafine

Mix First three ingredients. Add more powdered sugar if needed for a stiff batter.( like fudge)
Melt chocolate and parafin in a double boiler, together. Make small balls of peanut butter mix....bite sized.
Dip in melted chocolate, leaving top of ball uncovered. Place on wax paper. These freeze well....makes about 5 dozen.
yummmmmmmmm

Peppermint Brownie Meltaways-joycemw71

1 pkg. (21.5oz) Fudge Brownie Mix

1/2 cup Flaked Coconut

1/2 cup Nuts, chopped

3 cups Powdered Sugar

1/3 cup Margarine or Butter, softened

1/2 tsp. Peppermint Extract

2 Tbsp. Milk

2 squares (1oz each) Unsweetened Chocolate

2 tsp. Margarine or Butter

Heat oven to 350 degrees. Prepare brownies as directed on pkg.

except stir coconut and nuts into the batter. Bake as directed; cool.

Mix powdered sugar, 1/3 c. margarine and peppermint extract. Stir in

milk, 1 tsp at a time, until spreading consistency. Spread over brownies.

Refrigerate about 30 minutes or until frosting is firm. Heat chocolate and

2 tsp. margarine until melted. Drizzle evenly over frosting spread evenly.

Refrigerate about 15 minutes. Cut into squares. Store in refrigerator.

Hot Fruit Punch -Sec

1 gal. apple cider

1 lg. pineapple juice

1 lg. frozen orange juice

3 juice cans of water

1 T. whole allspice

1 T. whole cloves

4 sticks cinnamon

Tie spices in clean cloth ( i use a coffee filter) Simmer 30 min, remove spices and Refrigerate. This is sugar free so heat up a cup and enjoy. Good at Christmas

NADINE'S CHRISTMAS STRAWBERRIES -TATONKAMAMA

These are sticky-gooey to make but they are so pretty and really delicious............

Need:

1 Can Eagle brand milk

1 large bag Flaked Coconut

1 tablespoon Sugar

1 teaspoon Vanilla or Almond flavoring

Small jar of Red Decorator sugar

Mix 1/2 package of dry jello with the Red dec. sugar and set aside

Mix Eagle brand milk and Vanilla or Almond flavoring well then add the coconut etc.

mix well and roll in balls Strawberry size-squeeze one end to form strawberry shape then roll in the Jello and Decorator sugar and you can go even farther and put on stem end etc. with small tube of green cake dec. icing any way they are just pretty and sooooo good!

CHRISTMAS PRETZELS-TATONKAMAMA

White Almond Bark (melt in Microwave)

Dip small figure 8 type pretzels set aside to cool

Have a feeling everybody does these

EASY CHRISTMAS COOKIES-TATONKAMAMA

Need:1 package Chocolate Almond Bark ( melt in micro-wave)

Box of Hi-Ho Crackers

Crunchy or smooth Peanut butter

Make sandwiches of Crackers and Peanut butter....Dip in melted Chocolate..set aside to cool..Can use White bark instead. To me they taste kind of like a Butter finger candy bar but once you start---You can't stop!!

CHRISTMAS GUM DROP FRUITCAKE-TATONKAMAMA

1/2 Cup butter

1 Cup white sugar

2 Eggs

1 teaspoon Cinnamon

1/2 teaspoon Ground Cloves

1-1/2 cup Raisins

1 Cup Dates (chopped)

2 cups FRUIT FLAVORED Gum drops

1 cup nuts Ones you like-I prefer Pecans.

1 cup Applesauce

1 teaspoon Soda ( dissolve in Applesauce)

2 cups Flour

Mix all well and hand fold in the Gumdrops

Grease and wax paper whole whole bread pan

Bake for 1 hour at 325*

Make sure you use fruit flavored Gumdrops (Spice ones overpower it all)

YUMMY CLUSTERS-TATONKAMAMA

1 package White Almond bark (Melt in Micro-wave)

add 1/2 or 3/4 cup Crunchy Peanut butter

Stir in 1 cup Chow Mein Noodles

approx. 1 Cup salted cocktail peanuts

Drop by rounded Teaspoons on waxed paper and cool these

Pumpkin Cake Roll-pattwo

3/4 Cup Flour 3 Eggs

2 TSP Cinnamon 1 Cup Sugar

1 TSP Baking Powder 2/3 Cup Canned Pumpkin

1 TSP Ginger 1 TSP Lemon Juice

1/2 TSP Salt 1 Cup Walnuts

1/2 TSP Nutmeg Powder Sugar Sifted

FILLING

2 (3-oz) Packages Cream Cheese 1/2 TSP Vanilla

1/2 Cup Butter 1 Cup Powdered Sugar

Grease and lightly flour 15 x 10x 1 inch jellyroll pan; set aside. Stir together flour, cinnamon, baking powder, ginger, salt & nutmeg, in a small mixing bowl beat eggs on high speed for about 5 minutes or until thick add lemon. Gradually add sugar, beating until sugar dissolves. Stir in pumpkin and lemon juice. Fold dry ingredients into pumpkin mixture and spread in a prepared pan. Sprinkle with walnuts. Bake at 375 degrees for 12 to 15 minutes. Loosen edges of cake and invert onto a towel, sprinkle with powdered. Roll cake and towel together. Cool. For filling: beat cream cheese, butter and vanilla. Beat in 1 cup powdered surer. Until cake, spread with filling. Roll up cake with filling. Chill. Makes 10 servings.

Stuffed French Toast-bevshar

1 8 ounce cream cheese, softened

1 teaspoon vanilla

1/2 cup chopped walnuts

1 16 ounce loaf French bread

1 cup whipping cream

4 eggs

1/2 teaspoon vanilla

1/2 teaspoon ground nutmeg

1 12 oz (1-1/2 c) jar apricot preserves

1/2 cup orange juice

1. Beat together the cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts, set aside.

2. Cut bread into 10 to 12 1-1/2 inch slices; cut a pocket in the top of each. Fill each with 1-1/2 tablespoons of the cheese mixture.

3. Beat together eggs, whipping cream, the remaining 1/2 teaspoon vanilla and the nutmeg. Using tongs, dip the filled slices in egg mixture, being careful not to squeeze out the filling.

4. Cook on a lightly greased griddle until both sides are golden brown.

5. To keep cooked slices hot for serving, place them on a baking sheet in a warm oven.

6. Meanwhile, heat together the preserves and juice. To serve, drizzle the apricot mixture over the hot French toast.

Refrigerator Cookie Dough (Candy Canes)-bevshar

1 cup butter

1 cup confectioner's sugar

1 egg, slightly beaten

2 1/2 cups flour

1 1/4 teaspoons vanilla

1/2 teaspoon salt

1 tube red frosting-optional

1. Cream butter until soft. Beat in sugar, egg, and vanilla. Work in flour and salt. Mix in well. Wrap in plastic wrap and store in refrigerator.

2. To make candy canes. Take 1 level tablespoon dough and roll into a rope 6" long. Roll in colored sugar (regular granulated) or frost with tube of red frosting when cool; curve end and place on greased cookie sheet and bake in 350 degree oven 10-15 minutes.

Note: My kids like these plain no frosting or sugar on top.

My name is mud if I don't make these at Christmas. My grown kids eat them out of the freezer!

Cream Cheese Cookies-bevshar

1 cup shortening

1 3 oz cream cheese

1 cup sugar

1 egg yolk

1 teaspoon vanilla

2 3/4 cups flour

1/2 teaspoon salt

raspberry preserves

1. Cram shortening and cream cheese until fluffy. Add sugar and beat well. Add egg yolk, vanilla, and salt. Work in flour. Take teaspoonful of dough, make little balls, make a dent with your thumb and fill with raspberry preserves.

2. Bake in 350 degree oven 10-15 minutes.

Yield: approx 100 cookies

Fruit Ball-Sec

2- 8ounce cream cheese

1 small can mandarin oranges

1 small can crushed pineapple

1 small box instant vanilla pudding mix

1/2 cup chopped pecans

Drain oranges and pineapple real well mix all ingredients together Make into a ball and roll in coconut Refrigerate Serve with graham crackers Good at holidays or parties

Seasoned Pineapple Cheese Ball -Sec

2-8ounce cream cheese

1 small can crushed pineapple (well drained)

1 cup chopped pecans

1/4 cup chopped green pepper

2 T chopped onion

1 T seasoning salt

Mix all together and for 1 large ball or 2 small balls Roll in pecans and refrigerate serve with assorted crackers Yummy

Snow Pudding-lona5768

Soften 1 envelope unflavored gelatin in 1/4 cup cold water.

Stir In 1 C Boiling water

3/4C sugar

1/4C lemon juice

1T grated lemon rind

Strain and cool. Stir occasionally. When partially set, beat until frothy. Beat in 2 stiffly beaten egg whites. Continue beating until mixture holds its shape. Pike into sherbet glasses. Chill and serve with Soft Custard Sauce (below)

Soft Custard Sauce-lona5768

In top of double boiler, beat 2 whole eggs. Blend in 1/4C sugar, 1/4t salt, 1t vanilla. Pour in 1 1/2 C scalded milk. Cook over SIMMERING water, stirring constantly. When custard begins to thinly coat spoon, remove from heat. ( if it should start to curdle or separate, remove from heat and beat until smooth. Cool and pour over snow pudding or serve as soft set custard.

White Christmas Pie-lona5768

In small bowl, soften 1 envelope of unflavored gelatin in 1/4C cold water.

Mix together in saucepan 1/2C sugar, 4T flour, 1/2t salt. Gradually stir in 1 1/2C milk. Cook over low heat until boiling. Boil 1 minute and remove from heat. Stir in softened gelatin and cool. When partially set, beat until smooth. Blend in 3/4t vanilla, 1/4t almond extract. Gently fold in 1/2C whipping cream, whipped until stiff peaks form. Gently fold into a a meringue made from the leftover egg whites, 1/4t cream of tartar and 1/2C sugar, mixed in a large bowl. Fold in 1C moist shredded coconut. Pile into cooled, pre-baked pie shell. Sprinkle with more coconut. Chill until set, about 2 hours. Remove from refrigerator about 20 minutes before serving.

Egg Nog Chiffon Pie-Lona5768

For the filling: soften 1T unflavored gelatin in 1/4C cold water. Set aside.

In saucepan, mix 1/2C sugar, 1/2t salt and 11/4C milk. Cook over low heat, stirring constantly until scalded. Remove from heat. Slowly stir half of mixture into 3 egg yolks, slightly beaten. Blend back into remaining mixture in saucepan. Cook over low heat stirring constantly until it comes to a boil. Immediately remove from heat. Stir in softened gelatin. Cool until partially set, then beat until smooth. Blend in 2T rum extract. Gently fold in 1/2C whipping cream, whipped stiff. Carefully fold into a meringue of 3 egg whites, 1/4t cream of tartar and 1/2C sugar. Pile into pie shell and chill until set. Top with sweetened whipped cream and sprinkle with nutmeg.

EGG NOG COOKIES from angelalberta_22

INGREDIENTS:

1/2 c softened butter (no substitutes)

1 c sugar

2 eggs

2 tbsp plus 1 tsp eggnog

2-1/2 cups flour

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp ground nutmeg

ICING

2 c icing sugar

1/4 tsp nutmeg

4 to 5 tbsp eggnog

Preheat oven to 375 degrees F. In a mixing bowl, cream butter and sugar. Beat in eggs. Stir in egg nog. Combine the flour, salt, soda and nutmeg; gradually add to creamed mixture. Cover and refrigerate 1 hour or until easy to handle. On a floured surface, roll out dough to 1/8" thickness and cut with cookie cutters ( 2" to 2-1/2" in diameter) place 2" apart on a greased cookie sheet. Bake for 8-10 min or until edges begin to brown. Remove and cool on a wire rack. In a mixing bowl beat icing sugar, nutmeg and enough egg nog to achieve icing consistency. Spread over cookies, let dry.

***instead of icing i have used candied cherries placed on before baking****

Rum Cake -Secreast

1 box yellow Duncan Hines cake mix

1 box instant French vanilla pudding mix

1/4 cup water

1/2 cup oil

1/2 cup rum

4 eggs

1 cup chopped pecans spray pans with bakers joy or grease and flour. sprinkle nuts in bottom of pans Combine rest of ingredients and bake at 325 it will make 2 cakes if u use loaf pans and if u use small pans which i do it will make 5 or 6. if u use loaf pans it will make u will bake at 325 for about 60 minutes or until golden brown if u use mini loaf pans bake for about 20 to 25 minutes

Topping

1 stick margarine

1 cup sugar

1/4 cup rum

1/4 cup water

Boil for 3 minutes and pour over hot cakes let cakes stand in pans for 30 minutes or until cool turn them out and wrap in saran. will keep for a long time in refrigerator or u can freeze them hope I haven't made this sound to difficult, its not easy to make and so good.

More Christmas recipe's coming soon