Share your holiday recipes here

[Pete polyp]

Come on guys and gals, share your favorite holiday recipes!


Forgotten cookies

2 egg whites (room temperature)
1 pinch salt
1 teaspoon vanilla
2/3 cup sugar
1 cup chopped pecans
1 cup chocolate chips

Use a small bowl and beat eggs until firm but not stiff. While still beating add salt and slowly add sugar. Beat until stiff. Stir in pecans and chocolate chips. Spoon onto an ungreased baking sheet. Place in a 350° preheated oven and TURN THE OVEN OFF. Leave them in the oven overnight.

 

[Pete polyp]

@steve&mari

 

[steve&mari]

Mari is working be home shortly I'll get the measurements from her for them and post some up shortly. Great topic hopefully we get people involved with it.

 

[drstratton]

I'll play!
For a Sweet Treat my family loves Oreo Cookie Balls! I just found this Snowman Version!

Ingredients

• 1 pkg. (8 oz.) brick cream cheese, softened
• 36 OREO Cookies (regular size), finely crushed
• 16 oz. vanilla candy wafers or melts, melted (these can be found at Walmart, target, Michaels or other craft stores)
• 48 Mini OREO Bite Size Cookies
• decorations: decorating icing or gel; multi-colored sprinkles

Instructions

1. Mix cream cheese and cookie crumbs until well blended. I like to crush the Oreos in a food processor and then add the cream cheese and process it together. It can also be done by hand though.
2. Shape into 48 (1-inch) balls; place in single layer in shallow pan. Some readers have stuck toothpicks in the top before freezing for easier dipping later. Freeze for at least 20 minutes. They can be frozen for longer. Dip balls in melted coating (see note); I do this by using a fork and tapping the fork on the bowl of my candy coating to remove some of the extra coating. If you used the toothpick option dip balls and then gently remove the toothpick and fill in the hole with melted candy coating. Place in shallow waxed paper-lined pan, allowing excess coating to pool at bottom of each ball.
3. Chill balls until coating is set.
4. Decorate with remaining ingredients as shown in photo. You can use the candy coating to adhere the hat to the head. Place in the fridge immediately to set up the decorations.
5. Refrigerate 1 hour or until firm. Keep refrigerated.

Notes
I have used almond bark before to dip these but found that the candy wafers work better. Sometimes when you dip the balls the Oreos can leave some crumbs in the coating but the wafers tend to do this way less.
I like to divide my coating into half or fourths so that if for some reason dark oreo bits get in one bowl you have others as back up. You can even dip them twice. Once in a layer and if it has oreo bits, oh well. The second time dip them in a fresh melting coating bowl and then there are no crumbs to worry about. I only had to dip these once but in the past I've had oreo bits sneak in my white coating
Source: http://www.snackworks.com/recipe/melting-snowmen-cookie-balls-128120.aspx

Read more at http://www.the-girl-who-ate-everything.com/2014/11/christmas-parties.html#UtT7dXx2FwJW3mv5.99

 

[Pete polyp]

I'll play!
For a Sweet Treat my family loves Oreo Cookie Balls! I just found this Snowman Version!

Ingredients

• 1 pkg. (8 oz.) brick cream cheese, softened
• 36 OREO Cookies (regular size), finely crushed
• 16 oz. vanilla candy wafers or melts, melted (these can be found at Walmart, target, Michaels or other craft stores)
• 48 Mini OREO Bite Size Cookies
• decorations: decorating icing or gel; multi-colored sprinkles

Instructions

1. Mix cream cheese and cookie crumbs until well blended. I like to crush the Oreos in a food processor and then add the cream cheese and process it together. It can also be done by hand though.
2. Shape into 48 (1-inch) balls; place in single layer in shallow pan. Some readers have stuck toothpicks in the top before freezing for easier dipping later. Freeze for at least 20 minutes. They can be frozen for longer. Dip balls in melted coating (see note); I do this by using a fork and tapping the fork on the bowl of my candy coating to remove some of the extra coating. If you used the toothpick option dip balls and then gently remove the toothpick and fill in the hole with melted candy coating. Place in shallow waxed paper-lined pan, allowing excess coating to pool at bottom of each ball.
3. Chill balls until coating is set.
4. Decorate with remaining ingredients as shown in photo. You can use the candy coating to adhere the hat to the head. Place in the fridge immediately to set up the decorations.
5. Refrigerate 1 hour or until firm. Keep refrigerated.

Notes
I have used almond bark before to dip these but found that the candy wafers work better. Sometimes when you dip the balls the Oreos can leave some crumbs in the coating but the wafers tend to do this way less.
I like to divide my coating into half or fourths so that if for some reason dark oreo bits get in one bowl you have others as back up. You can even dip them twice. Once in a layer and if it has oreo bits, oh well. The second time dip them in a fresh melting coating bowl and then there are no crumbs to worry about. I only had to dip these once but in the past I've had oreo bits sneak in my white coating
Source: http://www.snackworks.com/recipe/melting-snowmen-cookie-balls-128120.aspx

Read more at http://www.the-girl-who-ate-everything.com/2014/11/christmas-parties.html#UtT7dXx2FwJW3mv5.99

You just saved me from having to contact my ex for this recipe. Thanks a bunch!

 

[drstratton]

You just saved me from having to contact my ex for this recipe. Thanks a bunch!

Glad to help!

 

[steve&mari]

Ok here we go polar clusters as follows

12oz bag white chips and 1/2 cup peanut butter melt n mixed together

Add 3 cups mini marshmallows and 1 cup peanuts and mix everything together drop spoonfuls onto wax paper to set up n enjoy.



Orange balls as follows

12oz can frozen oj softened 2 sticks margarine 2 lbs powder sugar and 2 boxes crushed keebler vanilla wafers mix well and sit for a hour.

Make into balls and roll in Graham crackers crumbs and enjoy.

Not sure what to call em but here we go on another easy one.

Round pretzels place a Hershey hugs kiss in center place in warm over a couple moments to soften remove and place a red or green m&m on top n push slightly cool to hold in place and enjoy.

I'll dig up a couple more yet.

 

[drstratton]

Cranberry-White Chocolate Cookies

Prep: 15 min., Bake: 12 min. per batch

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup butter, softened
1 1/3 cups sugar
2 large eggs
1 1/2 cups white chocolate morsels
1 (6-ounce) package sweetened dried cranberries

Combine flour and next 3 ingredients; set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.

Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.

Note: For testing purposes only, we used Craisins for sweetened dried cranberries.



Yield: Makes about 3 dozen

 

[drstratton]

One of my favorites!

Giant Ginger Cookies

twenty-five 4-inch cookies

Bake: 12 to 14 minutes per batch



Ingredients

· 4-1/2 cups all-purpose flour

· 4 teaspoons ground ginger

· 2 teaspoons baking soda

· 1-1/2 teaspoons ground cinnamon

· 1 teaspoon ground cloves

· 1/4 teaspoon salt

· 1-1/2 cups shortening

· 2 cups granulated sugar

· 2 eggs

· 1/2 cup molasses

· 3/4 cup coarse sugar or granulated sugar

Directions

1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.

To Present This Gift... Stamp the bag as desired. Let the ink dry. Carefully roll down the top of the bag. Using a crafts knife, cut two slits wide enough to accommodate the ribbon on each side of the bag top. Thread the ribbon up through a slit on one side of the bag, then across the top and down through another slit on the other side of the bag. Bring the other end of the ribbon under the bag and staple or glue the ends together. Let glue dry. Repeat for the second ribbon. Line bag with parchment paper or waxed paper.

Also try this... Use permanent markers instead of stamps to draw designs on the paper bag.

To present this gift you will need: Stamp pad and stamp, brown paper bag, crafts knife, 2 yards of wire-edge ribbon cut into 1-yard lengths, stapler or thick white crafts glue, and parchment paper or waxed paper.

 

[drstratton]

One more for now!

Peppermint Cream Bites

Makes: 30 round bites

Prep: 20 minutes Freeze: 45 minutes Bake: 8 minutes


Ingredients
· 1-1/2 cups crushed chocolate sandwich cookies with white filling (about 15 cookies)

· 3 tablespoons butter, melted

· 2 cups powdered sugar

· 2 tablespoons butter, softened

· 2 tablespoons milk

· 1 teaspoon peppermint extract

· 6 ounces bittersweet chocolate baking bar, chopped

· 2 teaspoons shortening

· Optional ¼ to ½ cup crushed candy canes (added to the peppermint paste if desired)

Directions
1. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending foil over the pan edges; set aside.

2. In a medium bowl, combine crushed cookies and melted butter. Press mixture into the bottom of prepared pan. Bake in the preheated oven for 8 minutes. Cool slightly in pan on a wire rack.

3. Meanwhile, combine powdered sugar and softened butter in a food processor. Cover and process until butter is evenly distributed. With processor running, add milk and peppermint extract to make a paste. Spread peppermint mixture evenly over the prepared crust. Put in freezer for 45 minutes.

4. In a medium microwave-safe bowl, combine chopped chocolate and shortening. Microwave on 100 percent power (high) for 1 minute or until chocolate is melted, stirring once. Let chocolate cool 15 minutes. Pour chocolate over mint layer and spread evenly. Using the edges of the foil, lift the uncut bars out of the pan. Use a 1-1/2-inch round cookie cutter to cut mixture into rounds,* or cut mixture into squares. Makes 30 round bites.

* To help push the cookie cutter through the mixture, press the top of the cookie cutter with the bottom of a measuring cup.

To Store: Place peppermint bites in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

 

[Pete polyp]

I'm digging all the recipes....m keep em coming

 

[steve&mari]

Rumchatta on ice lol.

 

[drstratton]

This is what I make for dinner on Christmas Eve! One pot cooking = little clean up!!! If you're feeling really ambitious you can make rolls! Recipe to follow!!!


Hamburger Soup

1 lb. hamburger (browned)

Onion (sautéed)

Garlic (sautéed)

1-2 Cans tomatoes with chili peppers

1-2 Cans Chicken or beef broth

Potatoes - Cubed

1 can Black beans or whatever type you prefer

Green beans with juice

Worcestershire sauce

Salt & Pepper to taste

Combine all ingredients except green beans and cook until potatoes are tender, then add your green beans. You can also add any other veggies you want (Carrots, peppers, corn etc...if fresh add with potatoes if canned add at the end). I found this recipe in a book and I am not sure where it is at the moment. This is the basic recipe idea; you can adjust amounts depending on how many people you want to feed. I’m sorry it is not more exact, it is a very forgiving recipe and easy to adjust.

 

[drstratton]

Golden Corral's Rolls Recipe (this is a copycat recipe)


Serves/Makes: 2 dozen

Ingredients:
1 envelope active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup scalding hot milk
1 egg -- lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter or margarine -- for brushing rolls
Directions:

Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees.

Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased-side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.

Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- by 9- by 2-inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.

Per Serving (excluding unknown items): 110 Calories; 2g Fat (19.2% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 111mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

 

[saltyphish]

I make several alcoholic beverages for the holidays and give to friends and family. If everyone would like I can share them. Just not sure what peoples' reaction would be on a family friendly site. As a matter of fact I have 3 I am making right now. House smells awesome.

 

[steve&mari]

I'd think it'd be ok it's not like we're endorsing sales to minors it's only realistic to me that there's some adult content that's not offensive. But I could be the minority who knows now days lol. :confused:

 

[saltyphish]

I agree! steve&mari,

Blueberry Pie Moonshine

• 1/2 bottle of 190 proof Everclear. (750ml) (I use Moonshine) Everclear works just as well.

• 1/2 cup of vanilla whipped Vodka

• 1 can of blueberry pie filling

• 1 cup of brown sugar

• 1/2 gallon of Blueberry Juice or juice cocktail (found at any grocery store)

• 1 tub of blueberries

• 5 cinnamon sticks

Mix everything but alchohol in a pot and bring to a boil. I cook it for 25 min to make sure blueberries are tender and sugar is dissolved. After mixture has cooled add alcohol. The longer this sits the better it gets. It meelows with time 2 weeks or more. Can be drank in less time just not as smooth. Enjoy responsibly!

 

[tweeter]

Mom's Orange pound cake

1 orange 6 eggs 2 sticks butter 2 3/4 cups sugar

3 cups flour 1/2 teaspoon salt 1/4 t. baking soda 1 t. vanilla

Grate 2 teaspoons orange rind. Set aside. Mix butter & sugar til creamy. Add eggs & vanilla. mix. mix dry ingredients and then add to cake. Bake in tube pan at 325 about 1 hr or til done.

Citrus Topping

Grate 1/3 cup orange rind. Mix 2/3 cup fresh orange juice, orange rind, 2 t. water, 1/4 cup sugar and a dash salt in saucepan, bring to a boil. Simmer on low 10 mins. drizzle over a hot cake.

 

[tweeter]

A family favorite! Coconut Cream Pie
separate 3 eggs . set aside
In sauce pan mix 1/3 cup flour and 3/4 cup sugar. Add 1 can evaporated milk & 1/2 cup water. Cook over med heat, stirring constantly til it bubbles and thickens. Pour a little of the hot pudding into the egg yolks to temper, then add back to pan. cook 2 more min.
Take off heat and add 2 Tbs butter, 2 tsp vanilla, and 1 cup frozen coconut. pour into a cooked pie shell. You can use the egg whites for a merange topping, but I like to top with fresh whipped cream. I add 3 Tbs sugar and a pinch of vanilla and a pinch of butter extract to my whipped cream.

 

[drstratton]

I agree! steve&mari,

Blueberry Pie Moonshine

• 1/2 bottle of 190 proof Everclear. (750ml) (I use Moonshine) Everclear works just as well.

• 1/2 cup of vanilla whipped Vodka

• 1 can of blueberry pie filling

• 1 cup of brown sugar

• 1/2 gallon of Blueberry Juice or juice cocktail (found at any grocery store)

• 1 tub of blueberries

• 5 cinnamon sticks

Mix everything but alchohol in a pot and bring to a boil. I cook it for 25 min to make sure blueberries are tender and sugar is dissolved. After mixture has cooled add alcohol. The longer this sits the better it gets. It meelows with time 2 weeks or more. Can be drank in less time just not as smooth. Enjoy responsibly!

I don't drink (I quit when I was 17;)), but if I did, I think I would probably like this!