Christmas cooking ideas?
Any good holiday recipes for this holiday season? So far I’ve got butter rum fudge, chocolate fudge, peanut clusters, snowflake cookies, cutout cookies, peppermint patties, Santa’s suprise cookies, and peppermint brittle. Any other ideas? Please and thank you!
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December 3rd, 2010 at 11:22 pm
hi
The lasagna and salad sound good to me. We did that for many years because we didn’t want to duplicate what the people would be having on Christmas day. I think I would plan on at least two salads that can be made ahead of time and maybe a relish plate. And why not just buy a fancy dessert. It worked out fine for us.
Also, you will have more time to spend with your guests.
December 3rd, 2010 at 11:42 pm
They aren’t really christmasy but they taste amazing.
No Bake Fudge Cookies
Serving Size : 48
2 cups Sugar
1/2 cup Milk
1/2 cup Butter or Margarine
***
3/4 cup Peanut Butter
3 cups Quick-cooking oats
6 tablespoons Cocoa Powder
1 teaspoon Vanilla
Boil first three ingredient for one minute, over medium heat in a large pan
(dutch oven size). Next, add peanut butter and cocoa and mix well with a
wire whisk. Remove from heat, and stir in vanilla. Add quick oats, until
mixture will just hold it’s shape when dropped from a spoon. You may need
to increase the amount of oats by as much as 1/2 cup, depending one your
altitude and humidity. Drop mixture by teaspoonfuls or use cookie scoop to
drop mixture onto cookie sheets which have been lined with waxed paper.
Cool before serving.
December 4th, 2010 at 12:19 am
make some cookies! chocolate chip recipie:
http://www.ehow.com/how_10302_make-chocolate-chip.html
watch the video, these are sooo good!
santa will luv em!
December 4th, 2010 at 12:49 am
Cranberry Fudge
Makes about 25
2 cups semi-sweet chocolate chips
1/4 cup light corn syrup
1/2 cup powdered sugar
1/4 cup evaporated milk
1 teaspoon vanilla
1 6-ounce package sweetened dried cranberries
1/3 cup chopped pecans
Line the bottom and sides of 8 x 8-inch pan with plastic wrap. Set aside. Combine chocolate chips and corn syrup in a medium saucepan. Cook over low heat until melted and smooth. Remove from heat. Add powdered sugar, evaporated milk and vanilla; stir vigorously until the mixture is thick and glossy. Add sweetened dried cranberries and nuts; mix well. Pour into prepared pan. Cover and chill until firm, about 8 hours. Cut into 1-1/2-inch squares. Store covered in refrigerator. Serve at room temperature.
December 4th, 2010 at 1:47 am
recipe required for orange sauce to serve with duck
December 4th, 2010 at 2:17 am
Gingerbread men….
December 4th, 2010 at 2:48 am
apples. Not just plain apples. Apples dipped in caramel, with chocolate dripped on them and skor bars to coat it all off. just melt 55 caramels to cover 5 small apples.
December 4th, 2010 at 3:42 am
i would just go for the old timey sugar cookies. those are always good.
December 4th, 2010 at 4:21 am
rice crispy treats
those peanut butter cookies with the Hershey’s kiss in the middle
December 4th, 2010 at 4:34 am
CINNAMON CANDY POPCORN
6 quarts freshly-popped popcorn (1 cup kernels)
12 ounces cinnamon red hots
Granulated sugar
1 cup butter
½ cup light corn syrup
1 tsp. salt
½ tsp. baking soda
1 tsp. cinnamon oil
Heat oven to 250 degrees F. Butter large roasting pan. Place popcorn in prepared pan. Place in oven while preparing glaze. Place red hots in 2-cup measure & fill to top w/sugar. Boil red hots, sugar, butter, syrup & salt for 5 minutes. Remove from heat & add soda and oil. Stir well & pour over popped corn, tossing quickly to distribute evenly. Bake for 1 hr., stirring every 15 min. Remove from oven. Using metal spatula, scrape popcorn from bottom of pan. Let cool completely in pan. Break into clumps. Store in airtight container at room temperature for up to 1 week.
Yield: 6 Quarts
RUM BUTTER CASHEWS
1 cup granulated sugar
¾ cup rum
2 cups whole, unsalted cashews
2 oz. butter
Bring sugar & rum to boil in medium saucepan. Cook for 3 minute, or until candy thermometer reaches 234 degrees F. Remove from heat & add cashews, stirring constantly to coat w/syrup. The sugar will become white & grainy after about 30 seconds. Return saucepan to heat & re-melt sugar, adding a few drops of water if needed. Watch carefully; do not burn. When syrup has turned a rich caramel color (about 2 minutes) & the nuts sound hollow at the tap of a spoon, remove from heat & stir in butter. Turn onto oiled baking sheet, spreading out in one layer, separating any pieces that are stuck together. Cool completely. Store in airtight container for up to 2 weeks.
Yield: 2 Cups