Christmas Recipes: December 2014

Friday, December 19, 2014

[CHRISTMAS-RECIPE] Christmas Slush

Christmas Slush

"Tasteful Traditions," Author: Cosmopolitan Club of Petal, MS

2 (6-oz.) cans frozen orange juice concentrate, thawed and undiluted

4 1/2 cups water

2 (46-oz.) cans red fruit punch

1 (46-oz.) can unsweetened pineapple juice

1 (48-oz.) bottle Ocean Spray CranApple juice

2 (33.8-oz.) bottles ginger ale, chilled

Combine thawed orange juice concentrate and water, mixing well. Stir in fruit punch, pineapple juice and CranApple juice. Freeze in large container, stirring occasionally.

Remove from freezer 3 1/2 hours before serving. Stir occasionally as mixture thaws. Stir in ginger ale just before serving.

Yield: About 2 1/4 gallons

from the Nov. 2005 issue of Today in Mississippi

Mississippi Cooks: Featured Cookbook

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Saturday, December 13, 2014

[CHRISTMAS-RECIPE] White Chocolate and Cranberry Cookies

White Chocolate and Cranberry Cookies

"Are You Ready? 100 Years of Family, Friends and Food", Department of Nutrition and Hospitality Management, University of Mississippi

1 cup unsalted butter

1 cup brown sugar

1 cup sugar

2 eggs

2 Tbsp. vanilla

3 cups all-purpose flour

1 Tbsp. baking soda

1/2 tsp. salt

2 cups dried cranberries

1 1/2 cups white chocolate chips

1 cup chopped walnuts or pecans (optional)

Preheat oven to 325 F. Lightly grease or line baking sheets with parchment paper.

In a large mixing bowl, cream butter and sugars until smooth. Add eggs and vanilla, blending well. Slowly add flour, baking soda and salt to creamed mixture, mixing to combine. Stir in cranberries, chocolate chips and nuts, if desired. Drop balls of dough onto prepared baking sheets, about 2 inches apart.

Bake cookies until golden brown around the edges and just set on top, about 12 minutes for small cookies. Remove to rack to cool.

Yield: 3 dozen

from the Nov. 2013 issue of Today in Mississippi