any recipes for xmas?

Answer 1

Wooo, it's a little early for Christmas, but since it is my favorite holiday I'll give ya some recipes ;) Hope you enjoy them!

Mint Chocolate Truffle Cookies

6 squares BAKER'S Semi-Sweet Baking Chocolate
3/4 cup (1-1/2 sticks) butter
1 cup sugar
2 eggs
1-3/4 cups flour
1/2 tsp. CALUMET Baking Powder
1/3 cup crushed candy canes

PREHEAT oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Add eggs, one at a time, mixing until well blended after each addition. Add combined flour and baking powder; mix well. (Dough will be very soft.) Cover and refrigerate at least 2 hours or up to 24 hours.
ROLL heaping teaspoonfuls of dough into 1-inch balls. Place, 2 inches apart, on greased baking sheets.
BAKE 10 to 12 min. or until tops are set. (Do not overbake.) Immediately sprinkle with crushed candy canes. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

Festive Yule Log

1 pkg. (2-layer size) yellow cake mix
4 eggs
1 cup plain nonfat yogurt
1/2 cup oil
3 Tbsp. powdered sugar
1/2 cup powdered sugar, sifted
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
2 squares BAKER'S Semi-Sweet Baking Chocolate, divided
3 Tbsp. MAXWELL HOUSE Instant Coffee
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PREHEAT oven to 350°F. Line greased 15x10x1-inch baking pan with parchment or wax paper. Grease and flour paper; set aside. Place cake mix, eggs, yogurt and oil in large bowl; beat with electric mixer on medium speed 1 to 2 min. or until well blended. Spread 3 cups of the batter into prepared baking pan; tap pan gently on counter to remove any air bubbles. Pour remaining batter into 4 to 6 paper-lined medium muffin cups. Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean.
MEANWHILE, place large sheet of parchment paper on top of clean kitchen towel; sprinkle evenly with the 3 Tbsp. powdered sugar. Invert cake onto prepared towel; remove pan and top sheet of parchment paper. Starting at 1 of the short ends, roll up cake with parchment paper and towel. Cool on wire rack 30 min. Remove cupcakes from pan to wire rack; cool completely. Set cupcakes aside for another use.
GRATE enough of the chocolate to measure 1 Tbsp. grated chocolate; set aside. Microwave remaining chocolate in small microwaveable bowl on HIGH 1 min. or until partially melted. Stir until completely melted. Beat the 1/2 cup powdered sugar and the cream cheese spread in small bowl with electric mixer on medium speed until well blended. Stir in melted chocolate.
UNROLL cake; remove paper and towel. Spread cake with cream cheese mixture; roll up. Refrigerate 30 min.; place on serving plate. Stir instant coffee granules into whipped topping; spread over log. Refrigerate at least 2 hours. Cut into 20 (1/2-inch-thick) slices to serve. Sprinkle with reserved grated chocolate.

Mexican Cheese Wreath

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Cheese
1/2 cup finely chopped pitted ripe olives
1/2 cup finely chopped fresh parsley
2 Tbsp. finely chopped red peppers
1 tsp. chili powder

BEAT cream cheese and shredded cheese in medium bowl with electric mixer on medium speed until well blended. Add remaining ingredients; mix well. Cover.
REFRIGERATE several hours or overnight.
PLACE drinking glass in center of serving platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass, to form ring; smooth with spatula. Remove glass. Garnish with additional parsley and red peppers, if desired. Serve with assorted NABISCO Crackers.

Easy Holiday Ribbon Bowl

2-1/4 cups boiling water, divided
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin
1 cup ice cubes
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, unthawed, divided

STIR 3/4 cup of the boiling water into dry lime gelatin mix in large bowl until completely dissolved. Add ice cubes; stir until slightly thickened. Remove any unmelted ice. Pour into 1- to 1-1/2-qt. serving bowl. Refrigerate 15 min. or until set.
ADD remaining 1-1/2 cups boiling water to dry strawberry gelatin mix in large bowl; stir until gelatin is completely dissolved. Add 2/3 of the frozen whipped topping (about 2 cups); stir with wire whisk until whipped topping is completely melted and mixture is well blended. Refrigerate remaining whipped topping for later use as garnish. Carefully pour strawberry gelatin mixture over lime gelatin layer in bowl.
REFRIGERATE 2 hours or until set. Top with remaining whipped topping just before serving. Store leftover dessert in refrigerator.

Pinecone Cheese Spread

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. chopped canned green chilies
1/3 cup PLANTERS Sliced Almonds, toasted
RITZ Crackers

PLACE cream cheese, shredded cheese and mustard in food processor or blender container; cover. Process until well blended. Stir in chilies.
PLACE on sheet of wax paper; shape into 4-inch oval to resemble a "pinecone." Insert almonds in rows to completely cover cream cheese mixture. Cover.
REFRIGERATE at least 2 hours or until firm. Let stand at room temperature 15 min. before serving. Serve as a spread with crackers.

Triple Layer Eggnog Pie

10 KRAFT Caramels
1 cup cold milk, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup PLANTERS Chopped Pecans, toasted
1 cup cold eggnog
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

PLACE caramels and 1 Tbsp. of the milk in microwavable bowl. Microwave on MEDIUM (50%) 30 seconds or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans.
POUR remaining milk and eggnog into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans in crust.
ADD half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate at least 3 hours before serving. Store leftover pie in refrigerator.

Answer 2

Try my award winning SPICED COFFEE EGGNOG PUNCH


2 cups very strong coffee (flavored, if desired)
1 1/2 McCormick® Cinnamon Sticks , broken
6 McCormick® Whole Cloves
6 McCormick® Whole Allspice
2 quarts eggnog (regular or low-fat)
1 tablespoon McCormick® Pure Vanilla Extract
1 cup whipping cream
1 quart vanilla ice cream, softened
McCormick® Ground Nutmeg


1. Brew coffee twice as strong as usual. Place broken cinnamon sticks, cloves and allspice into a square of cheesecloth; tie closed. Place in saucepan with coffee. Simmer 15 minutes. Cool to room temperature; remove spices. Refrigerate at least 30 minutes or overnight.
2. Pour eggnog into punch bowl (at least 4-quart capacity.) Add vanilla and coffee mixture; stir to blend well.

3. Whip cream, then gently stir into eggnog. Spoon ice cream into mixture and stir gently. Sprinkle with nutmeg as desired

Great for Thanksgiving too. This recipe won a holiday contest on the McCormick site. HAPPY HOLIDAYS!

Answer 3

I make this comparable recipe with purple wine!!! It seems great each and every time!!! i attempt to stay removed from Tequila it may reason being pregnant!!! (I truly have a fifteen year previous to tutor it :) )

Answer 4

cheese cake with 2 philadelphia cream cheeses
2 cups sugar
1 graham cracker crust
1 container cool whip
mix ingredients together till well blended put in crust and fridge for 4 hours then ur done add cherrys compote if you want for added touch so easy and so creamy its heaven on a crust

Answer 5

Love and Goodwill!

Answer 6

CHRISTMAS?! We haven't even hit Thanksgiving at a good stride yet!

Answer 7

take one tree place in bucket of sand/dirt leave until golden brown then place on neigbours lawn.

Answer 8

this site is full of them...

http://allrecipes.com/recipes/holiday-cooking/christmas/main.aspx

Answer 9

1988 2nd Place: Pat Egan's Christmas Tree Cookies
[Reset]
Keys : Cookies Holiday
Ingredients :

2 1/2cupFlour
1cupSugar
1cupButter or margarine,
Softened
1 1/2tspBaking powder
1/4tspSalt
1/2tspAlmond extract
1xEgg
1/4cupGreen sugar crystals, about
1/4cupConfetti or nonpareil candy
Decorations, optional

Method :

* Preparation Time: 20 minutes
* Chilling Time: 4 hours
* Baking Time: 10
minutes
* 1. Put flour, sugar, butter, baking powder, salt, almond extract and egg into large bowl of an electric mixer. Mix together, using low speed. Dough will be crumbly. Then knead dough with hands until mixture holds together.
* 2. Remove 1/3 cup of the dough; wrap and refrigerate. Divide remaining dough in thirds. Using hands, roll each into a 6-inch log.
* 3. Put sugar crystals on a sheet of wax paper. Roll each log in the sugar crystals to coat well; use the wax paper as a guide to press in crystals. Shape each log into a triangle, pressing gently on wax paper to give three sharp corners. Make sure to make 2 sides longer than the third side. Wrap each log well and refrigerate at least 4 hours or until dough is firm enough to slice. To this point, cookies can be made up to a week in advance.
* 4. Heat oven to 350 degrees. To bake, slice logs crosswise into 1/4-inch slices. Put slices about 1 inch apart on ungreased cookie sheets. For each cookie, shape about 1/2 teaspoon of the reserved 1/3 cup dough into a tree trunk. Attach to bottom underside of each tree.
* Sprinkle each cookie lightly with candy decorations, if desired. Bake until lightly browned, about 10 minutes. Carefully remove to wire racks. Cool completely.
* Note: The logs can be divided and shaped into 3 sizes and sliced to form a 3-tiered tree. These second-place winning cookies are easily shaped into trees that are edged with glittery green sugar.
* Of her simple cookies, Pat Egan of Dolton, Illinois writes,
* "They're not a fancy or gourmet cookie, but a simple symbol of the Christmas season that is so close to my heart."
















1989 Honorable Mention: Jelly Christmas Eyes
[Reset]
Keys : Cookies Holiday
Ingredients :

1/2cupMargarine
1/3cupSugar
1xEgg
Juice of 1 lemon
1/4tspGrated lemon rind
1 1/3cupAll-purpose flour
1/2cupGround almonds or walnuts
Raspberry or strawbery jelly
Sugar

Method :

* Preparation Time: 20 minutes
* Chilling Time: 30 minutes
* Baking Time:
10 to 12 minutes per batch
* 1. Cream margarine and sugar in mixing bowl. Add egg, lemon juice and lemon rind. Mix until smooth. Add flour and nuts. Wrap in plastic wrap and flatten. Refrigerate dough 30 minutes.
* 2. Heat oven to 350 degrees. Roll out dough on lightly floured surface to 1/8-inch thickness. Use a round 2-inch cookie cutter to cut out circles from dough. Cut out an inner circle with a smaller round cookie cutter from half of the circles to make a "cookie ring."
* 3. Bake circles and rings until light golden, 10 to 12 minutes.
* Transfer to wire rack to cool. Spread a small amount of jelly on each whole circle. Press a cookie ring on top of it. Shake the cookies one at a time in a bowl of sugar to coat well. Store in a covered dish.
* Note: Confectioners' sugar can be used to coat the cookies in place of granulated.
* Honorable mention went to Mary Vodisek of Chicago for this recipe featuring two sugar cookies sandwiched together with jelly.



















3 Dimentional Christmas Trees ( * RATING * 5 out of 5 2 reviews
Servings [Reset]
Keys : Basic Mixes No Cookies Desserts Holidays
Ingredients :

2xRecipes Basic Holiday Cookies, see below

Method :

* Make double recipe Basic Holiday Cookie dough. Roll out 1/4 of dough at a time on a well-floured surface 3/16th inch thick. Cut out trees for total of 16. Bake on pans coated with cooking spray in 350 F. oven for 12 minutes, until lightly browned at edges. While still warm cut 8 trees in half vertically. Cool on rack. Spread one side of cookie trees and half trees and edges with icing. Press on candy-coated chocolate candies (M&Ms).
* Let dry. Repeat with other sides. Let dry. Pipe bands of icing down center of whole tree on both sides. Push half trees into icing band on both sides.
* Hold until icing firms. Let dry. Dust tops with confectioner's sugar.
* Makes
8 trees.
* NOTES : (#) All cookies made with the Basic Holiday Cookies mix are marked

















A Cup of Christmas Tea
Servings [Reset]
Keys : Beverages Drinks
Ingredients :

1 3/4cupTea, instant (no sugar or lemon)
2cupOrange flavored Tang
1 1/2cupSugar
2tspCloves
2tspCinnamon
1pktLemonade mix, small size, no sugar

Method :

* Mix all ingredients together. Put into a food processor and blend well.
* TO SERVE: Put 2 to 3 tsp. of mix into a cup. Pour boiling water over and stir.
* NOTES:
This recipe is great to give as gifts at Christmastime. Put into a small jelly jar. Take several colors of very thin ribbon and tie a bow around the jar lid or use pinking shears to cut a circle of decorative fabric to put over the top of the jar. Then tie with the ribbons or a gold cord.