Christmas Recipes

Recipes for Christmas – Holiday Recipes

Christmas Double Layer Pumpkin Pie Recipe December 21, 2008

Double Layer Pumpkin Pie

Yields: 8 servings

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) pkgs. instant vanilla pudding
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

In a large bowl, whisk together cream cheese, 1 tablespoon of
milk, and sugar until smooth. Gently stir in whipped topping.
Spread into bottom of crust. Pour 1 cup of milk into large
bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon,
ginger, and cloves. When thickened, spread over cream cheese
layer. Refrigerate 4 hours, or until set.

 

Cheesy Ham au Gratin Christmas Recipe December 20, 2008

Cheesy Ham au Gratin

2 cup Cooked ham; dice
1 cup Milk
1 cup Boiling water
2 can Mexicorn Whole Kernel corn, drained
1 can Condensed Cheddar cheese soup
1 oz 13-16 oz Pack Hungry Jack Cheesy Scalloped Potatoes

In 3-1/2 to 4 qt crockpot, combine all ingredients; mix welll,
making sure potatoes slices are covered with sauce.

Cover; cook on LOW for 8 to 10 hours or until potatoes are tender.

Servings: 4

 

Black-Eyed Peas and Ham Christmas Recipe December 19, 2008

Black-Eyed Peas and Ham

Ingredients:
1 pound dried black-eyed peas
2 ham hocks or a ham bone with ham left on it
Pepper to taste
onions, sliced
hot sauce

Place the ham bones or hocks in a crockpot, add the peas after they have
been rinsed (but not soaked), and cover with water completely. Cook all
day on low, or 4 or 5 hours on high. Crockpots vary, so keep checking.
You may need to add more water. Stir a couple of times while checking.
Season with pepper if you wish. Serve with slices of onion and hot sauce
— a smooth cayenne variety.

 

Angel Angel Food Coconut Cream Cake Christmas Recipe December 18, 2008

Angel Food Coconut Cream Cake

1 (8- or 9-inch) purchased round angel food cake
1 (21 ounce) can coconut pie filling
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons coconut, lightly toasted

Split cake horizontally to make 4 layers. (To split, mark side of
cake with toothpicks and cut with long, thin serrated knife.) Place
bottom layer on serving plate; spread with 1/3 cup of the pie
filling. Repeat with 2 more layers. Replace top cake layer. Frost top
and sides of cake with whipped topping. Sprinkle top with coconut.
Store in refrigerator.

Makes 12 servings.

 

Old-Fashioned Ginger Snaps March 18, 2008

Old-Fashioned Ginger Snaps

Old-fashioned ginger snap cookies, made with molasses, butter or margarine,
brown sugar, and spices.
INGREDIENTS:
2 3/4 cups self-rising flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1 cup brown sugar, packed
3/4 cup margarine or butter, softened
1 egg
1/4 cup light molasses

PREPARATION:
Combine flour, soda, and spices in a bowl and set aside. Cream sugar and
margarine. Beat in egg and molasses until light and fluffy. Stir in flour
mixture just until blended. Chill for 2 hours or more.
Preheat oven to 375 degrees.
Shape dough into 3/4-inch balls, roll in granulated sugar, and place on
lightly greased baking sheets about 2 inches apart. Flatten each ball with
the bottom of a glass dipped in sugar. Bake about 8 to 10 minutes, until
set.
Makes 8 dozen cookies.

 

Red Velvet Cake Recipes December 25, 2007

Red Velvet Cake

Ingredients:
4 tablespoons cocoa powder
1 ounce liquid red food color
3/4 cup water
1 pudding-type cake mix (white or yellow)
4 eggs
1 teaspoon vanilla
1 teaspoon butter flavoring
4 tablespoons buttermilk powder
1 tablespoon white vinegar

Directions:

Heat oven to 325F.

Mix together cocoa powder, red food color, and a small amount of the water forming a paste. Add remaining ingredients except vinegar. Mix 2-3 minutes on medium speed until well blended. Add vinegar and blend completely. Pour batter into prepared 9″ x 13″ cake pan and bake for approximately 35 minutes or until toothpick inserted in center comes out clean.

 

Fruitcake Recipe December 20, 2007

5 eggs

1/2 lb. butter

1 C. sugar

1 3/4 C. flour

1/2 tsp. baking powder

1 lb. candied cherries

1 lb. candied pineapple

4 C. chopped pecans

1 T. vanilla

1 T. lemon extract

Cut cherries into 4’s, cut pineapple into chunks. Cream butter and add

to sugar slowly. Beat eggs then add to sugar mixture; add flavorings to

sugar mixture. Sift flour, measure, then sift again with baking powder.

Place cut up fruit into flour mixture and stir fruit to coat it. After

coating fruit, gradually add fruit/flour mixture to sugar mixture until

all is combined. Pour batter into 2 greased and floured loaf pans.

Start fruitcakes in a cold oven set to 250F. Bake 2 to 2 1/2 hours.

Makes 2 loaves.

“Because I hate fruitcake.”
Bonnie Napier – When asked why we had not posted any fruitcake recipes this year.