Christmas Recipes

Recipes for Christmas – Holiday Recipes

Christmas Recipes – Quick and Easy Popcorn Balls December 15, 2007

Quick and easy popcorn ball Recipe
3 oz. Jell-O (any flavor)
1 cup sugar
1 cup corn syrup
4 quarts freshly popped popcorn
Cook the first three ingredients, bringing to a boil. Pour over
popped corn. Quickly shape into balls with buttered hands.


Cappuccino Caramels December 4, 2007

Cappuccino Caramels Recipe

1 c. butter or margarine

2-1/4 c. (16 oz.pkg.) brown sugar

1 (14 oz.) can sweetened condensed milk

1 c. lt. corn syrup

3 T. instant coffee crystals

1 c. chopped walnuts

1 tsp. vanilla

1/2 to 1 tsp. finely shredded orange peel

Line baking pan with foil, extending foil over edges. Grease the foil

with butter and set aside. Melt margarine or butter over low heat.

Stir in brown sugar, condensed milk, corn syrup and coffee crystals.

Cook over medium heat, stirring constantly, until candy reaches firm-

ball stage (248°). Remove saucepan from heat and remove candy

thermometer. Immediately stir in walnuts, vanilla and orange peel.

Pour into prepared baking pan, smoothing the surface; cool. Use foil

to remove from pan. Cut into squares using buttered knife.


Butterscotch Caramels November 30, 2007


3/4 c. condensed milk

2 c. lt. brown sugar

1 c. butter

1/2 tsp. salt

1 c. dark Karo corn syrup

Cook together to 240°. Add 1 tsp. vanilla. Cook to 246°. Pour into

buttered tin 1″ deep. Press nuts into candy if desired. Cut when



Peanut Butter Chocolate Balls November 29, 2007



1 c. chunky peanut butter

1/4 c. butter, softened

1-3/4 c. powdered sugar

2 c. crisp rice cereal


1 c. butterscotch-flavored chips

1 c. semi-sweet real chocolate chips

1-1/2 T. shortening

In large mixer bowl combine peanut butter and butter. Beat at medium

speed, scraping bowl often, until creamy (1 minute). Continue

beating, gradually adding powdered sugar and scraping bowl often,

until smooth (1-2 minutes). By hand, stir in cereal.Shape rounded

teaspoonfuls of peanut butter mixture into balls; place on waxed

paper-lined baking sheet. Cover, refrigerate at least 1 hour.In 1-

quart saucepan combine all coating ingredients. Cook over medium

heat, stirring constantly, until smooth (3-4 minutes). Remove from

heat.Using a spoon, dip peanut butter balls into chocolate mixture,

letting excess chocolate drip off. Place on waxed paper-lined baking

sheet. Refrigerate at least 30 minutes to set. 4 dozen candies.


Easy Maple Creams November 26, 2007



1/2 c. butterscotch flavored chips

1/4 c. butter

1 (3 oz.) pkg. cream cheese, softened

1 tsp. maple extract

2-1/2 c. sifted powered sugar


1-1/2 squares (1-1/2 oz.) semi-sweet baking chocolate, broken

1 tsp. shortening

In saucepan melt butterscotch chips, butter, cream cheese and extract

over low heat (3-5 minutes). Remove from heat. With wire whisk, stir

in powdered sugar, 1 c. at a time, until smooth. Refrigerate 30

minutes. Shape mixture into 3/4″ balls. Place on waxed paper-lined

baking sheet. Flatten balls with bottom of glass to 1/4″ thickness.1n

1-quart saucepan melt chocolate and shortening over low heat until

smooth (1-2 minutes). Using fork, drizzle melted chocolate over

candies. Refrigerate until firm (2 hours). Store refrigerated. Makes

48 candies.


Christmas Recipes – Eggnog Fudge November 5, 2007

Eggnog Fudge

1/8 cup butter, chilled

3 cups sugar

1 cup eggnog

6 ounces white chocolate chips

1 1/2 cup mini-marshmallows

1 cup almonds, chopped

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Line a 9″ x 9″ pan with aluminum foil and set aside.

Spray the sides of a large saucepan with butter-flavor

non-stick spray. Add the eggnog and sugar, and bring to

a rolling boil over medium to medium-high heat, stirring

constantly. Boil for two full minutes. Fold in the marshmallows,

cinnamon, and nutmeg. Bring back to a rolling boil for another

6 minutes, stirring constantly. The mixture will start to turn

brown, which is normal, but if you see brown flakes in the

mixture then turn down the heat a little. Remove from heat

and add the butter, chips, and nuts. Stir until thoroughly

mixed or until the mixture starts to lose its glossy appearance.

Pour into prepared pan. Cool at room temperature. Remove from pan,

remove foil, cut into squares.


Christmas Recipes – White Cappuccino Truffles October 23, 2007


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.