What are some easy Christmas Party Recipes?
Our facility is having a Christmas Party Friday, what are some easy, EASY recipes for dish or dessert? The main dish is, of course, Turkey & ham…. Thanx!
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November 1st, 2010 at 7:38 am
There are some nice recipes here : http://www.recipesforvegans.co.uk/christmas.html
November 1st, 2010 at 8:08 am
http://www.foodnetwork.com/
enjoy and happy holidays!!!!!
November 1st, 2010 at 8:58 am
This is an awesome dish. Just substitute turkey for chicken!
Chicken Ritz Casserole
Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.
November 1st, 2010 at 9:57 am
a lot of easy recipes are at
http://www.verybestbaking.com
or
http://www.kraftfoods.com
November 1st, 2010 at 10:20 am
Ro-tel dip:
All you need is a velveeta block of cheese, a can of ro-tel dip, and a crockpot (ground beef is optional):
Chop the cheese and put it in the crock pot along with the ro-tel dip- put the crock pot on medium and occasionally stir.
November 1st, 2010 at 10:29 am
Reese’s Peanut Butter Cups
1 cup peanut butter
1/4 teaspoon salt
1/2 cup powdered sugar
1 (12-ounce) package Hershey’s milk chocolate chips
In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
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Hot Dip
2 lbs. Velveeta cheese
2 cans Rotel diced tomatoes w/green chilies
1 lb. ground beef
1 lb. Rudy’s Farm sausage (mild) or any brand of choice
Brown sausage in skillet, chop finely while cooking. Place tomatoes in large pot on medium heat, add cheese in 1″ squares. Drain sausage and add to cheese. Turn to low as cheese is mostly melted. Stir often….cheese will scorch! Brown beef, chop finely and add to cheese mixture. Cook on very low for 5 minutes. Serve with chips – ENJOY
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Creamy Spinach Dip
1 cup mayonnaise
1 pkg vegatable recipe mix
1 pkg (10 ounces) frozen chopped spinach
thawed & squeezed dry
1 container (16 ounces) sour cream
Combine all ingredients.
Chill 2 hours.
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Easy Rum Balls
2 1/2 c. vanilla wafers, crushed
1 c. chopped nuts, finely
1 c. powdered sugar
1 1/2 tbsp. cocoa
Dash of salt
1/2 c. rum or brandy or orange juice or bourbon
2 1/2 tbsp. light Karo
Mix thoroughly and form into small balls. Roll in powdered sugar and wrap in wax paper.
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Corn Flake Candy
1 2/3 cup Corn Syrup
1 2/3 cup sugar
Boil until sugar is melted, remove from heat, then add
1 2/3 tablespoon vanilla
2 1/2 cup peanut butter
* * *
10 cups Corn flakes
In a big pan that is coated with butter, put in 10 cups Corn Flakes.
Pour the above mixture over the Corn Flakes and stir with a large spoon that is coated with butter. I have even coated my hands with butter for the last of them to be put on wax paper so not to burn my hands as it is still very hot.
Stir until Corn Flakes are covered. Spoon out on wax paper and let cool.
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No Bake Cookies
2 cups sugar
1/2 cup milk
1 stick butter
1/2 cup peanut butter
4 tablespoons cocoa
3 cups oats
1 teaspoon vanilla
Boil sugar, milk, butter and cocoa for 1 1/2 minutes (until all the sugar is melted).
Start timing when mixture comes to a boil.
Remove from heat.
Add peanut butter, oats, and vanilla.
Mix until blended.
Drop by spoon fulls onto waxed paper to set and cool.
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Four Layer Delight
or
Better Than Sex Cake
1st Combine
1 cup flour
1/2 cup chopped nuts
1 stick butter
Press in a 9 X 13 pan, bake at 350 for 20 minutes.
2nd Blend together to a bowl
8 ounces cream cheese
1 cup powder sugar
1 cup cool whip
Spread on cooled 1st layer
3rd Mix together in a bowl until thick, then spread on 2nd layer
6 ounces instant pudding
3 cups cold milk
4th Spread on 3rd layer (chocolate)
Cool whip
Grate a sweet chocolate bar of your choice over cool whip
Sprinkle chopped nuts on top if desired.
Keep in refrigerator.
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SHEET CAKE
In a bowl mix
2 cups sugar
2 cups flour
Bring to a boil, then remove from heat
1 stick butter
3 1/2 tablespoons cocoa, omit if you want a white cake
1 cup water
1/2 cup shortening
Pour into sugar and flour, mix together.
Add 2 eggs
1/2 cups buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Mix all together, batter will be thin.
Pour into a SHEET CAKE PAN (looks like a cookie sheet with sides) that is greased and dusted with flour or cocoa.
Bake at 400 for 20 minutes
ICING
1 stick butter
3 1/2 tablespoon cocoa
1/3 cup milk
bring to a boil in a pan, and remove from heat
Add 1 teaspoon vanilla and stir
Then start adding powder sugar and stir until it is as thick as you want it and then spread over the cooled cake.
This cake taste best when it is very cold.
November 1st, 2010 at 11:27 am
hi : yes I know an great Christmas recipe very easy made
called Gingerbreadmen it’s an cookie made out of cookie
dough ! get 1 pound of non fat butter add powered sugar
use 1tsp of vanillia or almond exctract put all in a mixing bowl
use an electric mixer until ready .See
http://www.gingerbreadmencookies/recipes.com
ps have an cookie cutter available ok ?
November 1st, 2010 at 11:33 am
Au Gratin Carrots
2 pounds carrots, sliced
1/2 cup chopped onion
1/4 cup butter or margarine, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
4 ounces process American cheese, cubed
2 tablespoons chopped fresh parsley
2 cups cornflakes, crushed
Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, saute onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese just until melted. Add carrots and parsley. Pour into a greased 8-in. square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 8-10 servings.
Chocolate Kahlua Trifle
1 package devils food cake mix
2 small boxes instant chocolate pudding
3 1/2 cups milk
1/2 cup Kahlua
1 small tub Cool Whip
6 frozen Heath candy bars
Prepare cake as box directs. Bake cake in 9 x 13 pan. Cool. Cut into squares, about 1″. Make pudding using milk and Kahlua. Crush frozen Heath Bars with a hammer. In a deep bowl or trifle dish, put a layer of cake, pudding, Cool Whip then Heath Bars. Repeat layers. Refrigerate for a couple hours.
Chocolate Trifle
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=1099&r_d=y
STRAWBERRY JELLO SALAD:
2 (3 ounces) packages Strawberry Flavor Jello
1 cup boiling hot water
2 (10 ounces) packages frozen strawberries
3 Bananas – mashed
1 (16 ounces) can crushed pineapple – drained
1/2 cup walnuts – chopped fine
1 pint (16 ounces) sour cream
Dissolve jello in 1 cup boiling water.
Add frozen strawberries to jello. Stir bananas, pineapple and walnuts into jello. Spread half jello mixture in 8″x8″ pan. Cool slightly (it sets up quickly). Spread sour cream over cooled jello. Pour remaining jello on top. Refrigerate.
November 1st, 2010 at 11:57 am
LES OEUFS A LA NEIGE
4 eggs , separated
pinch salt
5 oz caster sugar
1 pint milk
1 vanilla pod
2 tablespoons brandy
Beat the egg whites stiff with the salt and 2 oz of the sugar.
Bring 3/4 pint of milk to the boil, with the vanilla pod.
Spoon the egg whites into four oval shapes and poach them in the slowly simmering milk for 3 minutes.
Lift them out and leave to drain.
Make a custard from the egg yolks, milk, sugar and the poaching milk.
Strain into a dish and stir in the brandy.
Leave the custard to cool and then top with the poached egg whites.
Serves 4