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Holiday Recipes
Holiday Recipes
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract
Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one
13x9x2-inch baking pan. Stir together sugar, flour, cocoa, baking soda,
baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and
vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour
batter evenly into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40
minutes for rectangular pan or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frost as desired. Yields 10 to 12 servings.
12 ounces white chocolate, coarsely chopped
14 ounce can sweetened condensed milk
1/4 cup coarsely chopped peppermint candies
Butter an 8-inch square baking pan; line bottom and sides with foil allowing
foil to extend over sides of pan by about 1 inch. Butter foil. Over medium-high
heat in top of double-boiler or heatproof bowl set over pot of hot water
combine white chocolate and condensed milk. Cook, stirring frequently,
until melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy
over top. Using knife lightly swirl candy into chocolate mixture. Refrigerate
until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes or
rectangles. Store in refrigerator. Yield: 64 pieces
1 can (14 ounces) sweetened condensed milk
1 1/2 cups semisweet chocolate chips
1/2 cup shelled unsalted pistachios
1 1/2 cup white chocolate chips
1/2 cup sweetened dried cranberries
1/2 teaspoon vanilla
1/8 teaspoon salt
Line bottom of 8-inch square pan with wax paper. Combine half of milk
and semisweet chocolate chips; cook, stirring occasionally, until melted.
Remove from heat, stir in nuts; spread in pan; refrigerate until beginning to
set - about 10 minutes. In clean pan, heat remaining milk with white
chocolate chips; cook, stirring occasionally, until melted. Remove from heat;
stir in cranberries, vanilla and salt. Pour over semisweet layer; refrigerate
until set - about 2 hours. Cut into squares.
1 pound white baking chocolate, divided
4 ounces (1/2 package) cream cheese, softened
1/4 cup confectioners' sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon rum extract
ground nutmeg (for sprinkling)
Melt 8 ounces of the chocolate as directed on package. Beat cream cheese,
confectioners’ sugar, nutmeg and extract in large bowl with electric mixer
on medium speed mixer until well blended and smooth. Add melted chocolate;
beat until well mixed. Cover. Refrigerate at least 4 hours or until firm. Shape
into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until
ready to dip. Coat only 12 truffles at a time. Melt 4 ounces of the remaining
chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes,
stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted
chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess
chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any
“bald” spots on truffle, cover with melted chocolate that remains on the fork.)
Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and
remaining truffles. Refrigerate 1 hour or until chocolate is set. Store truffles
between layers of wax paper in airtight container in refrigerator up to 1 week.
1/4 cup maple-flavored syrup
2 tablespoons butter or margarine
1/4 teaspoon ground cinnamon
4 cups cocoa krispy cereal
1 cup dry roasted peanuts
2 cups miniature marshmallows
1 cup candy corn
1 cup candy-coated chocolate pieces
Preheat oven to 300°F. Mix syrup, butter and cinnamon in large microwavable
bowl. Microwave on HIGH 1 minute; stir until butter is completely melted.
Add cereal and peanuts; mix lightly. Spread into lightly greased 15x10x1-inch
baking pan. Bake 30 minutes, stirring after 15 minutes. Cool completely. Break
into pieces. Toss with marshmallows and candies. Store in airtight container
at room temperature.
1 (18-ounce) roll refrigerated sugar cookie dough
1/2 cup creamy peanut butter
1 cup candy corn
1/2 cup raisins
1/4 cup vanilla ready-to-spread frosting
Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil. Cut cookie
dough into 1/4-inch-thick slices; arrange in bottom of greased foil-lined pan.
With floured fingers, press slices to form crust. Bake at 350°F. for 15 to 20
minutes or until deep golden brown. Cool 30 minutes or until completely cooled.
Using foil lining, lift crust from pan; carefully remove foil from crust. Place
crust on serving platter or tray. Spread peanut butter evenly over crust. Sprinkle
evenly with candy corn and raisins. Melt 1/4 cup frosting in small saucepan over
low heat, stirring constantly until thin and of drizzling consistency.* Drizzle icing
over cookie pizza. Cut into wedges or squares.
Note:
*To melt frosting in microwave oven, place in small microwave-safe bowl;
microwave on HIGH for 10 to 15 seconds or until frosting is thin and can be
stirred to drizzling consistency.
1 box (18.25 ounce) white cake mix
1 cup reduced fat sour cream
3 large eggs
1/2 cup corn oil
1 cup each cherry and blueberry pie filling
2 cans (16 ounces each) whipped vanilla frosting, divided
Heat oven to 350 degrees. Arrange racks in top and bottom of oven. In bowl
of electric mixer, beat first 4 ingredients 2 minutes. Divide batter among
4 lightly greased and floured 9" round cake pans. Bake 10 minutes. Remove
cakes from pans; cool 5 minutes. Spread cherry filling on 1 cake layer; top
with second cake layer and 1 cup frosting. Top with third layer and blueberry
filling. Top with remaining cake layer. Coat cake with remaining frosting.
Garnish with strawberries, blueberries and star fruit, if desired.
1 pound ground beef
3 tablespoons chopped onion
1/2 teaspoon minced garlic
1/3 cup chili sauce or ketchup
1 tablespoon cider vinegar
1/2 teaspoon salt
1-1/4 cups water
3 tablespoons butter
1-1/4 cups mashed potato flakes
1 package (3 ounces) cream cheese, cubed
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup crushed potato chips
Paprika, optional
In a large skillet, cook beef and onion over medium heat until meat is no
longer pink. Add garlic and cook for 1 minute or until tender; drain. Stir in
the chili sauce, vinegar and salt; set aside. In a small saucepan, bring water
and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended.
Beat in cream cheese until smooth. Press 1 biscuit dough onto the bottom and
up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread
potato mixture over beef. Sprinkle with potato chips; press down lightly. Bake
at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired.
Serve immediately, or cool before placing in a single layer in a freezer container.
Cover and freeze for up to 2 months.
To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a greased baking
sheet. Bake at 375° for 15-18 minutes or until heated through. Yield: 5 servings.
1/2 lb fully cooked bratwurst (about 3), cut into 3/4-inch pieces
1 1/3 cups drained sauerkraut
1 cup shredded Swiss cheese
3/4 cup baking mix
1/2 cup milk
1/2 cup regular or nonalcoholic beer
2 eggs
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle
bratwurst, sauerkraut and cheese in pie plate. In small bowl, stir remaining
ingredients until blended. Pour into pie plate. Bake 30 to 35 minutes or until
knife inserted in center comes out clean. Let stand 5 minutes before serving.
2 packages (14-1/2 ounces each) gingerbread cake mix
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
3 cups milk
1 can (29 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
Prepare and bake gingerbread according to package directions, using two
greased 9-inch round baking pans. Cool completely on wire racks. Meanwhile,
for pudding, in a large saucepan, combine pudding mix and milk; stir until
smooth. Cook and stir over medium heat until mixture comes to a boil. Cook
and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to
room temperature. Combine pumpkin and brown sugar; stir into pudding.
In a 4-quart glass serving bowl, crumble one gingerbread cake; gently press down.
Top with half of pudding mixture and whipped topping. Repeat layers. Cover and
refrigerate overnight. Yield: 25 servings (1 cup each).
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies
In a large bowl, beat cream cheese and confectioners' sugar until smooth.
Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger
until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.
1 package (8 ounces) cream cheese, softened
3 tablespoons spicy brown mustard
1/4 teaspoon prepared horseradish
5 flour tortillas (10 inches), room temperature
7 packages (2 ounces each) thinly sliced deli corned beef
15 thin slices Swiss cheese
1 can (14 ounces) sauerkraut, rinsed and well drained
In a small bowl, beat the cream cheese, mustard and horseradish until
blended. Spread a heaping tablespoonful of cream cheese mixture over each
tortilla. Layer each tortilla with eight slices of corned beef, three slices of
cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup
sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-inch
slices. Yield: about 8 dozen.
4 10-inch flour tortillas
4 to 8 iceberg lettuce leaves
12 slices deli turkey
1/2 cup jellied cranberry sauce
Place 1 tortilla on a clean work surface and top with 1 or 2 lettuce leaves.
Place 3 slices of turkey over the lettuce, then spoon 2 tablespoons cranberry
sauce over the turkey. Roll up the tortilla and place seam side down on a
serving plate. Repeat with remaining ingredients. Cover and refrigerate until
chilled. Cut into 1-inch slices and serve.
1 fluid ounce heavy cream
1 fluid ounce vodka
1 fluid ounce peppermint schnapps
1 fluid ounce crème de cacao
1 cup ice cubes
1 small candy cane (optional)
Pour the heavy cream, vodka, schnapps, and white crème de cacao into a
cocktail shaker over ice. Cover, and shake until the outside of the shaker has
frosted. Strain into a chilled glass, and garnish with a mini candy cane to serve.
