Christmas Recipes

Recipes for Christmas – Holiday Recipes

Christmas Recipes – Chocolate Peanut Butter Chip Cookies October 25, 2007

Chocolate Peanut Butter Chip Cookies

2 sticks butter

1&1/2 cups sugar

2 eggs

2 tsp. vanilla

2 cups all purpose flour

2/3 cup cocoa

3/4 tsp. baking soda

1/2 tsp. salt

12 oz. (or 2 cups) Reese’s Peanut Butter Chips

In large bowl, cream together butter, sugar, eggs (one at a time) and

vanilla until fluffy. Combine dry ingredients (except chips); add to

creamed mixture. Beat well. Fold in chips. Drop dough by

tablespoonfuls onto ungreased baking sheet. Flatten slightly with

fork. Bake at 350 for 8-10 minutes. Cool. Makes 4 dozen 2&1/2-inch



Christmas Recipes – Fruit Cake Cookies October 24, 2007


1 c. brown sugar

2 sticks butter

3 eggs

1 tsp. soda

2 tablespoons vanilla

6 c. pecans, chopped

3 c. sifted cake flour

1 lb. candied pineapple

1 lb. candied cherries

1 lb. pitted chopped dates

12 oz. white raisins

Add first three ingredients then add a little bit at a time. Drop by

teaspoon on greased cookie sheet. Bake at 300 degrees for 20 minutes.

Cool before storing.


Christmas Recipes – Walnut Snowman October 23, 2007

2 egg cups

yogurt container

black, felt tip pen


small paint brush


glue gun





horse chestnut 1

plastic top hat 1

small black sequin 1

silver metallic pipecleaner 1

red plastic French horn 1

small gold thread 1

piece 10″ black, for hanging

acrylic paint white

acrylic paint black

tinsel pom poms 2 ½” iridescent

paper towel

walnut 1

Step by Step Instructions

1. Pour a small amount of white paint into a yogurt container.

2. Paint the walnut with a generous coat of white paint. Let dry

sitting in an eggcup. You can touch up the spots missing paint


3. Paint the chestnut with a generous coat of white paint. Let dry

sitting in an eggcup. Don’t worry if some of the paint comes off the

bottom because this part will be glued to the walnut and won’t show.

4. Wash and dry the yogurt container.

5. When both the walnut and the chestnut are dry you can glue them

together. Squeeze hot glue on the bottom of the chestnut and press

it to the top of the walnut, the larger rounded end. Hold the

chestnut briefly in place until set.

6. Now it is time to decorate the snowman. Starting at the top,

squeeze hot glue around the inner rim of the hat where the hat will

be resting on the chestnut. Hold briefly to secure.

7. Squeeze a small amount of hot glue onto the back of the star

sequin and press to the front of the black hat. The glue is hot so

don’t stick your finger over the hole in the middle of the sequin,

press it down on the sides of the sequin. With a damp paper towel,

quickly wipe up any excess glue that has squeezed out through the

hole in the middle of the sequin.

8. Cut a 3″ long piece off of the red metallic pipe cleaner. Squeeze

a line of glue around the neck area of the snowman (between the two

nuts) and wrap the pipe cleaner around the neck pressing the pipe

cleaner into the glue. Hold the pipe cleaner in place briefly until

the glue hardens. Twist the pipe cleaner near the neck to make it

look like a scarf tied around the snowman’s neck. Don’t pull the

ends too hard because you don’t want to disturb the snowman’s head.

9. Now it is time to glue on the pom poms. They need to be glued

halfway between the top and bottom of the walnut and just next to the

seams of the walnut. Press the pom poms briefly to the walnut until

they are secure.

10. Squeeze a small amount of hot glue onto each end of the French

horn, centre it over the pom poms and press the ends onto the pom

poms. Hold until secure.

11. Now it is time to paint the features on the chestnut face of the

snowman. If necessary, mark off where you will be painting the eyes,

nose and mouth by making small dots with a black, felt tip pen on top

of the white paint on the chestnut head. Make sure you leave enough

room to accommodate the dots of paint you will be adding on top of

each pen mark you made. Pour a small amount of black paint into the

yogurt container. Dip the small plastic end of the paintbrush into

the paint and blot off the end lightly on the paper towel. Press the

end onto the face below the hat to create the first eye. Lay the

snowman down flat to let the paint dry for five minutes before going

on to the next step.

12. Cut a 10″ piece of thread and tie it around the neck just above

the piece of pipe cleaner, knot it near the neck then knot the ends.

Hang it on your tree or around the house and enjoy.


Christmas Recipes – White Cappuccino Truffles


1/2 c. heavy cream

2 tsp. instant espresso powder

8 oz. white chocolate, chopped

1 T. unsalted butter

1/2 tsp. vanilla

1/3 c. confectioners sugar OR 12 oz. white chocolate, melted for


24 small chocolate-coated espresso beans (optional)

In small saucepan, heat cream and espresso powder until almost

simmering. Add chopped white chocolate and butter. Remove from heat;

let stand for 5 minutes. Add vanilla, and stir until smooth. Cover,

refrigerate for at least 3 hours.By rounded measuring teaspoonfuls,

scoop mixture onto waxed paper. Roll mixture into balls, coating

hands with confectioners sugar if needed.Roll in confectioners sugar

or dip into melted white chocolate. Garnish each truffle with one

small espresso bean. Makes 24.


Christmas Recipes – No Fail Fudge October 22, 2007


3 (6-ounce) packages semi-sweet chocolate chips (3 cups)

1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)

Dash salt

1/2 to 1 cup chopped nuts

1 1/2 teaspoons vanilla extract


In heavy saucepan, over low heat, melt chips with Sweetened

Condensed Milk and salt. Remove from heat; stir in nuts and vanilla.

Spread evenly into waxed paper lined 8- or 9-inch square pan. Chill

2 hours or until firm.

Turn fudge onto cutting board; peel off paper and cut into squares.

Store covered in refrigerator.


Christmas Recipes – Creamy Cashew Cookies October 21, 2007


4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt *

1 cup butter or margarine, softened

2 cups firmly packed dark brown sugar

2 large eggs

1 teaspoon vanilla extract

2/3 cup sour cream (Penn Maid)

3 cups roasted cashews,

chopped Whole cashews, for garnish

Brown Butter Frosting

1 cup butter

4 cups confectioners sugar

6 tablespoons heavy cream

1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease 2 cookie sheets. Combine flour,

baking powder, baking soda and salt in a bowl. Beat butter and brown

sugar in mixer bowl until light and fluffy. Beat in eggs and vanilla.

At low speed, beat in sour cream, then dry ingredients. Stir in

cashews. Drop dough by rounded teaspoonfuls onto cookie sheets. Bake

12 minutes, until lightly browned. Repeat with remaining dough. Brown

Butter Frosting: Melt butter in saucepan over medium heat, until

lightly browned. Remove from heat; whisk in confectioner’s sugar,

then cream and vanilla until smooth. Spread warm frosting on cookies.

Garnish each with a whole cashew. Makes 9 dozen. * If using salted

cashews, omit salt from dough.


Christmas Recipes – Orange Drop Cookies October 20, 2007


1 cup butter

1 1/2 cups sugar

1 cup sour cream

2 eggs

3 TBLSP grated orange rind

4 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2/3 cup orange juice


1/4 cup butter- melted

2 cups powdered sugar

1 TBLSP grated orange rind

2 TBLSP orange juice

Preheat oven to 375* In medium bowl, cream together butter, sugar and

sour cream until smooth. Beat in eggs one at a time, then stir in

grated orange rind. Combine the flour,baking powder,baking soda and

salt; stir into sugar mixture, alternating with oj. Drop by tsp full

unto ungreased cookie sheets. Bake 8 to 10 minutes and allow to cool

for several minutes before removing from the cookie sheets. Mix

frosting and ice cool cookies. Makes aprox.6 dozen cookies