Christmas Recipes

Recipes for Christmas – Holiday Recipes

Tequila Christmas cookies January 25, 2008

Tequila Christmas cookies


 Tequila Christmas Cookies:

 1 cup of water

 1 tsp. baking soda

 1 cup of sugar

 1 tsp. salt

 1 cup of brown sugar

 1 tbsp. lemon juice

 4 large eggs

 1 cup nuts

 2 cups of dried fruit

 1 bottle tequila

 Sample the tequila in a large glass to check quality.

 Take a large bowl, and check the tequila again, to be sure it is of
 the highest quality. Pour one level cup and drink.

 Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.

 Add one teaspoon of sugar. Beat again.

 At this point, it’s best to make sure the tequila is still OK, so,
 try another

 Turn off the mixerer thingy.

 Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

 Pick the frigging fruit and the damn cup off the floor.

 Mix on the turner. If the fried druit gets stuck in the beaterers, just
 pry it loose with a drewscriver.

 Sample the tequila to check for tonsisticity.

 Next, sift two cups of salt, or something. Check the tequila.

 Now shift the lemon juice and strain your nuts.

 Add one table.

 Add a spoon of sugar, or somefink. Whatever you can find.

 Greash the oven.

 Turn the cake tin 360 degrees and try not to fall over.

 Don’t forget to beat off the turner.

 Put the bowl through the window, finish off the booze and make sure to

 put the dirty stove in the dishwasher.


Tequila Christmas Cookies


Christmas Cookies November 23, 2007

Christmas Cookies

Black & White Chocolate Tartlets

Crust Ingredients:
1 1/2 cups (24) crushed creme-filled chocolate cookies
3 tablespoons Butter, melted

Filling Ingredients:
1 (8-ounce) package cream cheese, softened
12 ounces white chocolate, melted, cooled

Combine cookie crumbs and butter in medium bowl; mix well. Reserve 2
tablespoons crumb mixture. Divide remaining crumb mixture evenly among
24 mini muffin cups lined with paper or foil cups. Press crumb mixture
evenly onto bottom of each cup.
Beat cream cheese in small mixer bowl at medium speed, scraping bowl
often, until creamy. Add melted white chocolate; continue beating until
well mixed (1 to 2 minutes).
Pipe filling, using pastry bag fitted with star tip, evenly over crust
into each muffin cup. Sprinkle with remaining crumbs. Freeze until firm
(at least 1 1/2 hours).
Makes 24 tartlets.
Nutrition Facts (1 tartlet):
Calories: 180, Fat: 12 g, Cholesterol: 15 mg, Sodium: 115 mg,
Carbohydrates: 14 g, Dietary Fiber: 0 g,
Protein: 2 g.