Any good Christmas recipes or a great website to decorate them. All advice.Thanks.?

Question

I have to get alot of easy resipes on the 18th , I want to give some baked hoilday cookies for my boyfriends mom and dad , and for his little brother and sister, and what can I get them something small each to put with the cookies ,as a small gift . I really want them to like me. It's my first time meeting them. Thanks.

Answer 1

here are some links i use myself, i am sure you will find them all very useful and wonderful

http://www.christmas-cookies.com/
http://www.christmas-joy.com/recipes/
http://allrecipes.com/recipes/holiday-cooking/christmas/main.aspx
http://www.razzledazzlerecipes.com/

hope these help you , if you need more let me know i have TONzZZZZZZZZ.

have a MERRRY CHRISTMAS and good luck at dinner !

jan

Answer 2

This site has awesome Christmas recipies!!! I really hope theey love you! I'm sure them will considering you care enough to take the time to look for good recipies for them!!!

Good luck, smiles from me! :-)

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

Answer 3

GLAZED HAM

1 (8 pound) bone-in shank ham
4 cups water, or as needed
1/2 cup honey
1/2 cup brown sugar
2 tablespoons liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 pinch ground cloves

Preheat the oven to 275 degrees. Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid.
Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan.
Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.
Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.


CHOCOLATE COVERED CHERRIES

60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners' sugar
1 pound chocolate confectioners' coating

Drain cherries and set on paper towels to dry.
In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place.


GINGER COOKIES

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons grated fresh ginger
3/4 cup butter, softened
1 cup white sugar
1/4 cup molasses
1 egg
1 cup white sugar

In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
Preheat oven to 350 degrees.
Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.



RUM OR BOURBON BALLS

1 cup semisweet chocolate chips
1/2 cup white sugar
3 tablespoons corn syrup
1/2 cup rum or bourbon
2 1/2 cups crushed vanilla wafers
1 cup chopped walnuts
1/3 cup confectioners' sugar

Melt chocolate chips over low heat. Remove from heat and stir in sugar and corn syrup. Blend in rum or bourbon. Add crushed vanilla wafers and chopped nuts. Mix well.
Cool in refrigerator until hard enough to roll into small balls.
Roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. Store in lightly covered container for a week before serving.