Showing posts with label Christmas recipes. Show all posts
Showing posts with label Christmas recipes. Show all posts

Dec 8, 2019

Christmas Recipes

The book launch for Maggie Pill's newest, ONCE UPON A TRAILER PARK, was a great deal of fun. People asked for the recipes for several items served, so here they are.

Chicken Spread
1 pint canned chicken
1 8-oz. package cream cheese
1/2 c. chopped onion
Drain chicken and save juice. Blend chicken, cream cheese, and onion. Add some of the juice if mixture is too dry. Season to taste with salt & pepper. Serve with crackers.

Cinnamon Toasted Pecans
1 pound pecans, whole or halves
1 egg white
1 tablespoon water
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
Preheat oven to 300 degrees. In a medium-sized bowl, beat egg white and water to a froth. In a large zip-bag, combine sugar, salt, and cinnamon. Coat pecans with the egg/water mixture then drop them into the bag and shake, coating well. Spread on greased cookie sheet and bake for 40 minutes, stirring every 10 minutes.
Cool on waxed paper. (These freeze well, but seldom last long!)

Chocolate Peanut-Butter Clusters
In a large saucepan combine
½ c. light corn syrup
½ c. chocolate chips
¼ c. sugar
½ c. peanut butter
3 c. toasted “O” oat cereal, plain, not sweetened
Combine corn syrup, chips, and sugar and cook on medium heat just until bubbles break the surface. Add peanut butter and cereal; mix well. Drop by teaspoons onto waxed paper. Makes about 3 dozen.



Buckeyes
In a large mixing bowl, combine
2 c. peanut butter
1/2 c. margarine or butter, softened
3 c. powdered sugar
Mix well. Form into balls about 1 inch in diameter. Roll between palms to condense and firm. Chill in refrigerator for an hour or so.
In a small, deep bowl, melt one 12-ounce package of chocolate chips with 1/4 bar of wax.
Using a toothpick, dip balls into warm chocolate, leaving the “eye” of peanut butter showing. Set on waxed paper to cool. Makes about 5 dozen.



Oreo Truffles
1 package Oreo-type cookies (not double-stuffed)
1 8 oz. package cream cheese
Squash cookies to fine crumbs. Stir in softened cream cheese. Roll into balls and chill for an hour.
Melt 12 oz. white chocolate. Using a toothpick, dip balls into chocolate and set on waxed paper until they harden. Store in a cool place. About 3 dozen.


Bacon-wrapped Water Chestnuts                        

Cut bacon strips in half and wrap around a whole water chestnut, secure with a toothpick
Bake on a rack set in a sheet pan for 30 minutes at 400 degrees.
Remove from oven, drain grease, and brush with sauce of your choice. Your favorite barbecue sauce is fine, or you can combine 1/3 c. ketchup, 1/3 c. brown sugar, and a tablespoon of Worcestershire sauce. Cook for 12-15 minutes more, until they're done to your liking.

Nov 30, 2015

30 Days of Christmas--Day 6*-The Perfect Gift


Many of us start looking for the perfect gift around this time. (If you're one of those people who's had your shopping done since July 12th, I still love you.) There are lots of ways to go about finding things to make those around us happy, but I've been thinking of something you might not have considered.

Why not give people the right to be different from you?

Consider if you will how much stress--family, community, national, and international--would disappear if we didn't insist on being right.

Football fans call rival teams terrible names, and their fans must be stupid if they cheer for them.

Men and women make nasty jokes about the other gender's supposed weaknesses.

Kids take note of the differences between them and conclude Not Like Me means bad. I don't think they come to that belief on their own.

Internet philosophers speculate on the oddness--and therefore the wrongness--of this person or that group.

People of different cultures are lumped into one category and labeled as wrong without the slightest attempt to understand that their system works for them, and besides, individuals within the culture aren't exactly alike any more than we are. (I never go commando when I go clubbing--oh, wait--I never go clubbing. Still, that's the view some around the world have of Americans.)

And politicians? Their view has to be correct because, well, it's us against them. So vote for me and I'll put all those wrong people in their place.

What if for Christmas we gave everyone the right to think and act differently from what we as individuals call normal, as long as they aren't harming others?

What if for Christmas we didn't judge? I think I read somewhere God's supposed to take care of that.


BONUS: Because you made it this far into my philosophical rant, I'm posting a recipe to try:



Pecan Bark



1 cup unsalted butter (I used salted and it worked fine)

1 cup firmly packed brown sugar




1 cup chopped pecans




24 graham cracker squares




 




Preheat over to 350 degrees.  Line a 10x15 inch cookie sheet with foil and lightly grease the foil.




Place crackers on the sheet in one layer.  Sprinkle pecans evenly over the top and set aside.




Melt butter in a small saucepan.  Add brown sugar and stir until mixture boils.  Boil for one minute.




Pour mixture evenly over crackers & pecans.  Bake for ten minutes.  Remove from oven and immediately place hot cookie sheet in the freezer.  After 1 hour, remove and break back into pieces.  Needs no refrigeration.  
 






*In case you're wondering, I'm taking Sundays off, so there's no Day 5




Dec 20, 2014

Sandwich Cookie Truffles

1 pkg. cream-filled cookies (such as Oreos but
not double-stuffed)
1 8 oz. pkg. cream cheese
Smash the cookies to fine crumbs. Stir in softened cream cheese.
Roll into balls and chill for 1 hour.
Melt 12 oz. white chocolate. (Some use regular chocolate.) Using toothpicks, dip the balls into melted chocolate and set on waxed paper and chill to harden.
If you like, you can drizzle dark chocolate over the white to make them pretty or decorate in some other way. We like to color the white chocolate green and leave a "buckeye" showing the cookie mixture. Any way you do it, these don't last long, and they make great gifts for friends, family, and others on your list!

Dec 19, 2014

Pecan Pie Bars

Just what they sound like--great for parties

Crust:
1/2 c. oleo
1/2 c. shortening
1 c. brown sugar
2 c. flour
Mix well and press into 9x13" pan.
Bake at 350 degrees for 10 minutes

Topping:
Mix
5 eggs
1 c. syrup (I use light but recipe says you can use light or dark)
3/4 c. sugar
1 tsp. vanilla
2 c. pecans, broken

Pour mixture over crust and bake at 275 degrees for about 50 min. Cut into bars.

Dec 18, 2014

Fruit Pizza

I don't claim this one is exactly healthy, but it does have fruit, and you can make it look very festive by focusing on reds and greens.

Make sugar cookie dough and flatten it onto a lightly greased pizza pan. You can use your own recipe or even store-bought, but here's one that works:

Crust:
1 c. butter or margarine
1 1/2 c. powdered sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
1 tsp. soda
1 tsp. cream of tartar
Blend butter, sugar, egg & almond extract well. Mix flour, soda, and tartar and blend in.
Bake in 375 degree oven until lightly browned. Cool.

Topping
When cool crust is completely cool, spread with topping.
1 pkg. cream cheese, softened
1/3 c. sugar
1 tsp. vanilla

Fruit:
Top with fresh fruit: pineapple, strawberries, kiwi, bananas, etc. (Note: I've never gotten as creative as the pic above, but someday I might!)

Dec 17, 2014

Yum-yum Pie

Also called Macaroon Pie, this one's easy but really good!

In a blender:
2 eggs
1 c. milk
3/4 c. sugar
1/2 c. flour
2 tbsp. melted butter/oleo
1/2 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. salt
Blend well. Pour into greased pie plate and sprinkle with 1 c. flaked coconut.
Bake at 350 degrees for 35-40 minutes, until golden brown.

Dec 16, 2014

Brownie Pudding

              
                                        This one always makes me feel like I can do magic!

Brownie batter
1 c. flour
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. oil
1 tsp. vanilla

Pudding
3/4 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water

Mix together first 5 ingredients. Add milk, oil, and vanilla (I add 1/2 c. walnuts here). Stir well and put into greased 8x8 baking pan. (Batter is thick; I flatten it a little with a spatula.)
Combine brown sugar and cocoa in a bowl. Pour hot water in and stir until liquified. Pour over the brownie batter. Bake at 350 degrees for about 45 minutes.

When done, the brownies are on top and below them is rich, dark pudding. Scoop out a serving, turn it upside down in a bowl, and add ice cream or whipped cream, and you've got a major treat that was easy to make!

Dec 15, 2014

Four-layer Delight

The pudding you use is your choice. I like pistachio for this one.

1 stick oleo/butter
1 c. flour

1/2 c. chopped nuts
8 oz. cream cheese
1 c. powdered sugar
1 package Cool Whip
3 c. milk
2 small packages instant pudding

Layer 1: Melt oleo, add flour and nuts. Press into 9x13 pan and bake at 375 degrees for 15 min.
Layer 2: Blend cream cheese & p. sugar, add 1 c. Cool Whip. Mix and spread over cooled Layer 1.
Layer 3: Mix 2 pudding mixes with milk. Pour over 1 & 2. Chill until set.
Layer 4: Spread remaining Cool Whip on top

Dec 14, 2014

Recipe: Simple Sauce for Sunday

The easiest and best hot fudge sauce for ice cream, desserts (or even to eat with a spoon, as someone I know well tends to do).

1 can sweetened condensed milk
1 square baking chocolate
1 scoop peanut butter (more or less to your taste)

Melt the baking chocolate in a saucepan. Pour in milk and mix well over low heat. Add peanut butter for a creamy consistency and rich taste. Stores well in the fridge, I hear, but it never lasts long at my house so I can't speak to that! Put it in a pretty jar and it makes a great gift, too.


Dec 13, 2014

Reindeer Cookies

Any sugar cookie recipe will do for these cookies, but here's one that's good. It's the decorations that make them fun.

1/2 c. margarine/butter, softened
4 oz. cream cheese
1 1/4 c. powdered sugar
1 egg
1 1/2 tsp.
vanilla extract
1/4 tsp. salt
1/4 tsp. baking powder
3 c. flour

Oven 350 degrees
 Combine butter, cream cheese, and p. sugar with a mixer until light and fluffy. Add egg, vanilla, salt, and baking powder. With mixer on low, add flour until dough holds together. Make it into a ball, wrap in plastic wrap, and chill at least 1 hour.
On lightly floured surface, roll dough 1/4 inch thick and cut into triangle shapes. Bake 15 minutes until edges brown lightly. Cool completely.
Frost cookies with chocolate icing. Break pretzel loops off and set them along top edge for antlers. Add candies or dots of colored frosting for for eyes and noses.

Dec 12, 2014

Cookie Cutter Cakes

This recipe can get a little fussy, but that's what it's all about in Christmas baking, right?

1 1/2 c. sugar
1/2 c. oleo/butter
1/4 c. shortening
1/2 c. milk
3 eggs
1 1/2 c. flour
Flavorings (see below)

Combine the first six ingredients and blend for 2 minutes at medium speed. Add flavorings you want from this list or make up your own. I like to divide up the batter and make three or four differently flavored cakes, which takes smaller pans. If you make it all the same flavor, use a 9x13 pan.
  For egg nog: 1 tsp. nutmeg, 2 tsp. rum extract, 1/2 c. chopped nuts
  For cherry: 1 tsp. almond extract, 8 oz. jar of chopped maraschino cherries
  For lemon: 2 tsp. lemon juice, 2 tsp. grated lemon peel
  For orange: 2 tsp. orange juice, 2 tsp grated orange peel
  For nut: 1 tsp. vanilla, 1/2 tsp. almond extract, 1/2 c. chopped nuts
  For coconut: 1/2 tsp. coconut extract, 1/4 tsp. almond extract, 1/3 c. flaked coconut

Bake 25-35 minutes at 350 degrees. Cool, cut into shapes (if desired), and dip in thin confectioners' icing. (Mix 1 tsp. of vanilla with one tbsp of butter and 1/4 c. milk. Add powdered sugar until the consistency is right.)
Of course you can color the icing and put sprinkles, etc. on these petits four type cakes.

Dec 11, 2014

Caramels

I only make these once a year because the cooking part takes so darned long. Still, they're wonderful little bits of heaven, and they cost a fraction of what you'll pay in a candy store.

2 c. sugar
Dash salt
2 c. white corn syrup
1/2 stick butter
2 c. condensed milk
1 tsp. vanilla

Boil sugar, salt and corn syrup to 245 degrees. Add butter & milk (don't let it stop boiling).
Cook to 242 degrees, stirring constantly (this is the part that takes forever, but it you aren't careful it will scorch on the bottom and you'll have lumps of yukky stuff.)
Add vanilla.
Pour into 9-inch square pan and cool. Cut into squares and wrap in waxed paper.

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