Christmas Recipes

Sunday, November 17, 2013

[CHRISTMAS-RECIPE] White Chocolate and Cranberry Cookies

White Chocolate and Cranberry Cookies

by Shugary Sweets
Prep Time: 15 minutes
Cook Time: 10-12 minutes

Ingredients
3/4 cup butter, melted
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
2 1/4 cup flour
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup white chocolate morsels or chunks
1 cup Craisins (dried cranberries)

Instructions
In mixing bowl, beat melted butter with sugars until creamy. Beat in eggs, one at a time. Add in vanilla. Slowly beat in flour, baking soda and salt. Fold in white chocolate and Craisins.
Drop by large teaspoons onto a parchment lined cookie sheet. Bake in a 375 degree oven for 10-12 minutes. Remove, cool and enjoy!

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[CHRISTMAS-RECIPE] Cranberry Cream Cheese Spread

Cranberry Cream Cheese Spread

1 package (8 ounces) reduced-fat cream cheese
1/2 cup dried cranberries, chopped
1/2 cup chopped dried apricots
1 teaspoon grated orange peel
Assorted crackers

In a large bowl, mix the cream cheese, cranberries, apricots and orange peel until blended. Chill until serving. Serve with crackers. Yield: 1-1/2 cups.

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Saturday, October 26, 2013

[CHRISTMAS-RECIPE] Apple and Butternut Squash Cobbler

Apple and Butternut Squash Cobbler
Print text only Serves 10
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Meal type Dessert
Misc Freezable, Serve Hot
Occasion Christmas, Thanksgiving
A twist on the traditional apple cobbler with a rich autumn flavor, with the butternut squash.
Ingredients
1 cup sugar
2 cups all purpose flour (divided)
3/4 teaspoons salt (divided)
1 teaspoon cinnamon
3 medium Granny Smith Apples (cored and sliced)
1 medium butternut squash neck (peeled and cubed (sugar cube size))
1 1/2 cup quick cooking oats
1 1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter (melted)
Directions
Step 1
Combine 1/2 cup flour, 1 cup sugar, 1/4 teaspoon salt and cinnamon in a bowl. Please note that flour and sugar amounts are divided.
Step 2
Stir in apples and butternut squash. Pour into greased 9?x13? pan.
Step 3
Using the same bowl (less to clean up) combine oats, brown sugar, 1 1/2 cups flour, 1/2 teaspoon salt, baking powder and baking soda.
Step 4
Slowly pour in melted butter. When combined scoop out and over the apples and squash. There will be some apples etc visible when all of the batter is used. Do not worry…the batter will expand and rise to cover all.
Step 5
Bake at 350F for 40 minutes.

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Saturday, September 21, 2013

[CHRISTMAS-RECIPE] S’mores Truffles

S'mores Truffles

Ingredients:

¾ cup marshmallow fluff

5 Tablespoons (1/2 stick plus 1 Tablespoon) margarine or butter

1 cup graham cracker crumbs

¼ cup extra-mini chocolate chips

6 ounces bittersweet chocolate

optional: extra graham cracker crumbs, for decorating

Instructions:

Combine the marshmallow fluff, margarine and graham cracker crumbs in a small bowl. Mix to combine. Add the chocolate chips and mix until distributed. (I did everything up to this point with my hands.)

Form the "dough" into small balls, about 2 teaspoons worth in each. (This is easiest when done with a small cookie scoop.) Refrigerate the balls until hardened, so they will be easier to dip.

Melt the chocolate over a double boiler or in a heatproof bowl set over a pot of boiling water. Stir until smooth. Dip the balls into the chocolate to coat. Set on a piece of parchment paper to set. If desired, top with some extra graham cracker crumbs before the chocolate sets.

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Friday, September 20, 2013

[CHRISTMAS-RECIPE] Five-Chip Cookies

Five-Chip Cookies

From "Our Community Cookbook," Meadowood Baptist Church, Amory, MS

1 cup butter or margarine, softened
1 cup peanut butter
1 cup sugar
2/3 cup packed brown sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 cup old-fashioned oats
2 tsp. baking soda
1/2 tsp. salt
2/3 cup milk chocolate chips

2/3 cup semisweet chocolate chips

2/3 cup peanut butter chips
2/3 cup vanilla chips

2/3 cup butterscotch chips

In a mixing bowl, cream butter, peanut butter and both sugars. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking soda and salt; gradually add to creamed mixture. Stir in chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.

Bake at 350 F for 10 to 12 minutes or until lightly browned. Cool for 1 minute before moving to wire racks.

Yield: 4 1/2 dozen.

from the May 2012 issue of Today in Mississippi

Mississippi Cooks: Featured Cookbook

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Thursday, July 25, 2013

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Sunday, June 16, 2013

[CHRISTMAS-RECIPE] Grasshopper Pudding Pie

This is from the Kraft website...

~~~~~

Grasshopper Pudding Pie
time
prep:
15 min
total:
6 hr 15 min
servings
total:
8 servings

What You Need
4 FAMOUS Chocolate Wafers, divided
1 pkg. (1 oz.) JELL-O Pistachio Flavor Fat Free Sugar Free Instant Pudding
1-1/2 cups cold fat-free milk
1/4 tsp. peppermint extract
2 cups thawed COOL WHIP Sugar Free Whipped Topping
1 square BAKER'S Semi-Sweet Chocolate, chopped
Make It
CRUSH 2 wafers; sprinkle onto bottom of 9-inch pie plate sprayed with cooking
spray.
BEAT pudding mix, milk and extract with whisk 2 min. Stir in COOL WHIP and
chopped chocolate; spread onto bottom of pie plate. Top with remaining wafers,
cut into quarters.
FREEZE 6 hours or until firm. Remove pie from freezer 10 min. before serving;
let stand at room temperature to soften slightly before cutting to serve.

~@~@~@~@~@~
originally posted by Rhonda in Missouri

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