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Holiday Recipes

Find great ideas for Holiday Recipes at 123EasyAsPie.com

Q: holiday recipes?
What are some really great & easy holiday recipes and how can i make them?

A: For a simple, and quick recipe, try using ingredients that are pre-made! Such as cake mixes. You can add ingredients, such as fruits and candies, to give it a little more flavor. Here is a simple recipe that is delicious:

INGREDIENTS
1 (18.5 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
8 ounces sour cream
8 (1 ounce) squares German sweet chocolate, grated
1 cup semisweet chocolate chips

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9×13 inch cake pan.
2.Mix all ingredients and pour into prepared pan.
3.Bake at 350 degrees F (175 degrees C) for 55 minutes.
YOU DON’T EVEN NEED TO FROST IT!

Q: Holiday Recipes?
What is your favorite holiday drink (non acholic) or food? What is the recipe?

A: Non alcoholic drink is gingerale or cranberry juice with lime

Q: Holiday recipes?
Anybody have any interesting recipes for the holidays? I’m on the lookout for gift foods and entertaining ideas. Thanks
to Jessified: Thanks! These recipes look great! I can’t wait to try the peanut brittle. I’ve never made it before.
to Lulupooh and Raynelley: Thanks a bunch! I should have done this a long time ago. What great ideas! I’m starting a notebook!
To Sugarcandice: Thanks! I think I’ll make these to take to work. Yum!

To Robert: Holy Cow what a great site! I’ve added it to my favorites list. Thanks

A: German chocolate fudge!!!

INGREDIENTS
2 cups semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
1 (7 ounce) jar marshmallow creme
4 1/2 cups white sugar
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
1/8 teaspoon salt
2 cups chopped pecans
DIRECTIONS
Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
Spread into buttered 10×15 inch pan. Let stand until firm; cut into squares.

Peanut Brittle!! (easy to make..great gift!!)

INGREDIENTS
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
DIRECTIONS
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil, sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.

Q: What are some Chinese/Japanese holiday recipes?
I’d like to bring some culture into my Christmas this year.
What are some different holiday foods common in eastern Asia?

A link to a recipe site would be fantastic.

A: Careful Matt, someone will write some smart alec comment about cream of “sum yun guy” here! I love the Benihanna sight for great recipies. Their food rocks!! Happy Holidays!

Q: What are some great holiday cookie recipes that can be made quickly?
What are some great holiday cookie recipes that can be made quickly?
Cookie rolls? Freeze-ahead recipes? Holiday time is something we never have enough of, so all time-saving recipes are welcome!

A: Well, here are a few traditional recipes that I am used to using for Christmas for anything from dessert, snacks, or gifts! These are great and they are very easy to make!

Sortbread with White Chocolate and Raspberries

Shortbreads:
2 cups (280 grams) all-purpose flour
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract
Filling:
1/4 – 1/2 cup of raspberry jam
2 ounces (60 grams) white chocolate, grated
Homemade Raspberry Jam:
Raspberry Preserves:
2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened
1/4 cup (50 grams) granulated white sugar
a few drops of fresh lemon juice

Shortbreads: In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch (2.54 cm) apart on the prepared baking sheets. Use a smaller cookie cutter (3/4 – 1 inch (2.54 cm)) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small ‘window or cut out’ in the top cookie so you can see the jam underneath.) Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.
Raspberry Preserves: Place the frozen unsweetened raspberries and the sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 20 minutes or until most of the liquid has evaporated. Do not let it burn. Remove from heat and pour into a heatproof measuring cup. You should have almost a cup of preserves. Add a drop or two of lemon juice. Cover and place in the refrigerator for a few days before using.
To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners’ (powdered or icing) sugar.
On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 – 1/2 teaspoon of jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners’ sugar. Using a small spoon, fill the cut-out with a little more jam.
Makes about 12 sandwich cookies
You can store the unassembled cookies for several days in an airtight container. It is best, though, to assemble the cookies the same day as serving in order to keep the cookies crisp.

Gingerbread Men:

3 cups (420 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses
Note: To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray (like Pam).
Confectioners Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream
Assorted food colors (if desired)
Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.
In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
Bake for about 8 – 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.
Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
Makes about 3 dozen cookies depending on the size of cookie cutter used.
Store in an airtight container.

I hope this helps and happy baking!

Q: What are some good Christmas/Holiday Recipes (NOT COOKIES!)?
What are some yummy holiday desserts that are NOT cookies, we already make cookies, and want to make some different type of dessert for christmas dinner. If you could, would you please put in a link from where you got the recipe? Or just type it out if you got it from a recipe book? Thanks!!
Do not say “Do a web Search” I did and there wasn’t crap.

A: Fabulous Baklava

Rated: 5 out of 5 by 793 members Yields: 18 servings

“A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.”

INGREDIENTS:
1 (16 ounce) package phyllo
dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon 1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

DIRECTIONS:
1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Mom’s Best Peanut Brittle

Rated: 5 out of 5 by 304 members
Yields: 16 servings

“This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.”

INGREDIENTS:
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water 1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

DIRECTIONS:
1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.

Q: tried and true or kitchen tested/approved low carb holiday recipes as well as everyday recipes?
I am looking for recipes that are low carb and really really yummy. Holiday (Christmas and Thanksgiving) as well as everyday recipes. The more the merrier please. Thank you! =)) I have been diagnosed with PCOS (Polycystic Ovary Syndrome) and have to eat low carb for the rest of my life basically. Your support would be greatly appreciative!

A: I don’t cook much but many recipes abound. 3 low carb recipe sites listed below. Adapt what you’ve always eaten first (I bet someone has a recipe for it or low carb version) and then start exploring. Below are recipes for pumpkin soup (you could substitute turkey for the sausage or half & half) & pumpkin faux tapioca. I HIGHLY suggest you invest in a rotisserie for an awesome turkey. I got my first one used for less than $40 including shipping from ebay, it will do an 18# turkey. I loved it so much that I bought the professional model that will do several chickens or a 22# turkey at once. I eat turkey year around though.

Jicama, cucumber, celery & radish marinated in sesame oil & hot pepper flakes with rice wine vinegar & artificial sweetener. Make a stir fry with Bok Choy, bean sprouts, bamboo shoots, celery, mushrooms, shirataki noodles & your fav meats. I love eggs and could eat deviled eggs every day. You can smother omelets & meats with mushrooms & peppers & cheese. Meatzza – Meatloaf with pizza toppings (pepperoni, mushrooms, peppers, mozzarella) I prefer very thin sausage patties fried crispy with pizza toppings. Pork rinds & celery sticks are great crunch and can be eaten with dips (avocado/mayo/cayenne is my fav) & tuna/chicken/turkey/egg salads. I love love love my rotisserie and it makes the meats extra tasty. I cook a turkey every couple of months and make soup with the bones (add vinegar to leach minerals) and turkey salads. I’ll cube up some turkey meat mix in a couple of raw eggs add cheese (and broccoli after induction) with cayenne powder & nuke a couple of minutes for nearly instant meal. Flax seed should be eaten 2T daily even in induction.

Ground flax seed (2-3 Tbsp) 1/4 cup of water, cinnamon, artificial sweetener, mix in a raw egg – let sit 10 min to absorb liquid, put some cream cheese in the middle and nuke for 1.5 min. for hot cereal or 2 min. for more of a muffin type thing. Great low carb, high fiber treat.

After the 2 week induction, you add 5 grams of carbs per day every week and add a much greater variety of non starchy vegetables. Change your mindset – eat what you like to eat, just adapt it to low carb -
replace bread with lettuce
replace pasta with cabbage
replace rice with cauliflower
replace potatoes with brocolli
I eat all my favorite Chinese, Italian, even Mexican foods with low carb foods. Cabbage makes an excellent pasta substitute (for me) Make a lasagna with blanched cabbage leaves & thinly fried eggplant instead of noodles. Sugar free pasta sauce over fried cabbage. My fav is chicken cacciatore, I add greens & flaxseed or chia seed for body and also add pizza toppings – pepperoni, mushrooms, lots of mozzarrella. Alfredo sauce is also low carb.

I don’t cook often. I usually make huge batches of food & freeze most of it. I cook meats 20-30# at a time (for just me) I have gone into the forums for recipes (especially when I first started low carb) I was shocked that fried “rice” made with grated cauliflower tasted just like it’s name sake. Shirataki noodles are traditional in Japanese sukiyaki and low carb. I’ve heard faux mashed “taters” made with cauliflower & cream cheese can fool non low carbers. “potato” salad using cauliflower instead.

Chia seeds sound so expensive but 1# will make 10# food – Amazon.com has couple lbs. for $16 shipped to you. I buy mine in bulk – 24# for $6# with free shipping at getchia.com

I also order off Amazon – Lowrey’s Pork Rinds 18 for $15 – they pop like popcorn and are portion controlled.

Faux tapioca – 2 cups of water, 5 scoops of low carb whey protein powder, stir together & add cup of chia seeds, after they have started to absorb the water, add in 2 cans of coconut milk (or cream and added water during induction) & artificial sweetener if you like and mix it all in. Can be eaten after an hour but will be better tomorrow. Cream a pkg. of cream cheese into a can of pumpkin and add to the faux tapioca for an even more nutritious pumpkin pie pudding.

(berries are lowest glycemic) Cheesecake – strawberry ice cream (frozen berries, cream, a stick blender) – pork rinds great crunch – i eat lots of fish for snack (fish “steaks” or mackerel in tins are favs)- avocado/mayo/cayenne dip – olives

Pumpkin soup
* 1 (12 ounce) package Jimmy Dean sausage
* 1/2 cup onion, minced
* 1 garlic clove, minced
* 1 tablespoon italian seasoning
* 1-2 cup fresh mushrooms, chopped
* 1 (15 ounce) can pumpkin
* 4 cups chicken broth
* 1/2 cup heavy cream
* 1/2 cup water

Directions
1.Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.
2. Add pumpkin to this mixture and mix well.
3.Then stir in the broth and mix well.
4. Simmer 20-30 minutes.
5. Stir in the heavy cream and water and simmer on low another 10-15 minute Taste and add salt& pepper as needed.

Q: Favorite Family Holiday Recipes?
I just got married this past year and so I’ve been wanting to try out different holiday recipes so that I can discover what will become our own yearly tradition…I’ve been copying tons of recipes online but you never know how good they’ll be, so if you all will contribute your favorite recipes you always just HAVE to have during the holidays I would appreciate it! I’m mainly looking for desserts but other dishes are welcome as well. thanks :)

A: These are my favorite Holiday Recipes.

7-layer bar cookies…
These are YUMMY!!!!
1/2 c. butter or margarine
1 c. graham cracker crumbs
6 oz. chocolate chips
6 oz. butterscotch chips
1 1/3 c. flaked coconut
1/2 c walnuts
1 can sweetened condensed milk
Melt butter in 13×9′ pan. Sprinkle crumbs evenly over butter. Layer with chocolate chips, butterscotch chips, coconut and walnuts. Pour milk over all. Bake @ 350′ for 30 minutes. Cool. Cut into bars.

YUMMY PUMPKIN CAKE
2- 15 oz. cans of pumpkin
1- 12 oz. can evaporated milk
2 tsp. cinnamon
1 pkg Yellow Cake mix ( I use Betty Crocker Super Moist)
4 eggs
1 1/2 cups Sugar
1/2 tsp. nutmeg
1 cup melted butter
1 cup nuts
Beat pumpkin, milk, eggs, sugar and spices. Pour into ungreased 13″x9″x2″ pan. Sprinkle dry cake mix over pumpkin. Pour butter over top. Sprinkle with nuts. Bake at 350′ for one hour- no longer. Cool. Serve with Cool Whip. (This is more the consistency of a stiff pudding, rather than cake.)

Easy Oreo Truffles
1 pkg -18oz Oreo chocolate sandwich cookies, divided
1pkg (8oz cream cheese, softened
2 pkg ( 8oz each) Baker’s semi sweet baking
chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use (I use a blender or you can put them in a resealable plastic bag and use a rolling pin to crush them.)
Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into balls, about 1 inch in diameter. Dip balls in chocolate; place on wax paper- covered baking sheet.
Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about an hour.
Store covered in refrigerator. Makes approx 40-50 truffles
You will have some leftover cookie crumbs. I just put them in a freezer bag and put them in the freezer. We like to use the crumbs with ice cream.
For easy dipping, place truffle ball in melted chocolate to coat; Lift truffle from chocolate using two forks (this will allow extra chocolate to run off) before placing on wax paper

These are so delicious and they make ALOT.
Christmas Crispies
Ingredients:
1- 6 oz. pkg. semi sweet butterscotch pieces
1/2 c. peanut butter
5 cups of Rice Crispie cereal ( i use a generic brand)
Stir the 6 oz. pkg of butterscotch bits and the peanut butter in a pan, over low heat, until the butterscotch melts. Then pour mixture over the cereal and stir together gently. Drop by teaspoons onto wax paper. Chill for two hours or over night.

Q: Anyone have any good holiday recipes to share?
I want to do some baking for gifts and need some good recipes. Any ideas or recipes are welcomed. Thanks!

A: Gingerbread People
about 25 gingerbread people
Prep: 30 minutes
Chill: 3 hours
Bake: 5 minutes per batch

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter
1/2 cup sugar
1 egg
1/2 cup molasses
1 teaspoon vanilla
1/4 cup grated fresh ginger
Royal Icing
Assorted colors of paste food coloring

Directions
1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.

2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.

3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing.

Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.
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Old-Fashioned Sugar Cookies
Prep: 20 minutes
Chill: 3 hours
Bake: 10 minutes per batch

Ingredients
1-1/4 cups shortening
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1/2 tsp. lemon extract
4-1/2 cups all-purpose flour
1 cup buttermilk or sour milk
Granulated sugar, fine sanding sugar, coarse sugar, or colored decorating sugar

Directions
1. Beat shortening in a large bowl with an electric mixer for 30 seconds. Add the 2 cups sugar, baking powder, baking soda, nutmeg, and salt; beat until combined. Beat in eggs, vanilla, and lemon extract till combined. Alternately add flour and buttermilk to shortening mixture, beating until combined. Divide dough in half. Cover and chill at least 3 hours or until easy to handle.

2. Heat oven to 375 degrees F. Roll dough on a floured surface until 1/2 inch thick. Cut into rounds with a 2-1/2-inch cookie cutter. Place rounds 2-1/2 inches part on an ungreased cookie sheet. Sprinkle with additional sugar. Bake about 10 minutes or until set and edges just begin to brown. Transfer to wire racks and cool. Makes 32.

3. To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
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Spritz are a butter sugar cookie usually made using a cookie press to get many different shapes.

Spritz Blossoms
about 7 dozen cookies
Prep: 40 minutes
Bake: 7 minutes/batch

Ingredients
1-1/2 cups butter, softened
1 cup packed brown sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3-1/2 cups all-purpose flour
1 recipe Powdered Sugar Icing
Coarse sugar; silver dragees

Directions
1. Preheat oven to 375F. In large bowl beat butter on medium to high speed 30 seconds. Add brown sugar and baking powder; beat until combined, scraping sides of bowl. Beat in egg, vanilla, and extract until combined. Beat in as much flour as you can; stir in remaining flour.

2. Push dough through cookie press onto ungreased cookie sheet. Bake 7 to
9 minutes or until edges are lightly browned. Transfer to wire rack to cool.

3. Brush with Powdered Sugar Icing; sprinkle with sugar. Place a dragee in center. Dry 30 minutes on waxed paper. Makes 80.

4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.
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Molasses Ginger Cookies
Prep: 30 minutes
Chill: 3 hours
Bake: 9 minutes per batch

Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar

Directions
1. In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3�4 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.

2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 1�2 cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.

3. Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.

Test Kitchen Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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Tender Sugar Cookies
about 60 Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch

Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour

Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
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COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE

1 cup Flour
1 tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
¾ cup Butter – softened
1 2/3 cup Sugar
2 Eggs – large or bigger (I prefer to use Jumbo)
1 ½ tsp Pure Vanilla Extract
2 ½ cup Quick Oats
1 cup Flaked Coconut
16 oz Milk Chocolate – Melted (I prefer Droste a Milk Chocolate candy bar from Holland)

Preheat oven to 375 F.

Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy (and I know how you gals like ‘fluffy’). Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.
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Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs.

3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans – optional
2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan – I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

Q: Does anyone have any quick and easy holiday recipes?
My inlaws are coming for Christmas dinner. I have a 9 month old so don’t have a lot of time to prepare dinner. I can follow a recipe just fine but am not a great cook without one. Could anyone suggest some good recipes for dinner. We have the turkey planned out, but nothing else so far. We don’t need sweets as they are taken care of. Thanks so much!

A: Fresh green beans with buttered almonds. (veg. side dish).

This is how you will get PERFECT green beans:

Melt 1/2 stick butter in a large frypan. Put in 1/2 cup sliced almonds. Saute a minute, until nuts begin to lightly brown. REMOVE FROM HEAT IMMEDIATELY.

Boil 4 qts salted water.
Drop in fresh, trimmed green beans.
Boil 4 MINUTES! No more.

Toss green beans in buttered almonds, and add a little more salt.

Q: What are some really good vegetarian/ vegan holiday recipes?
Every year, my family contributes to a holiday potluck at christmas and thanksgiving, and even at easter. i would like to make some really good food vegetarian/ vegan food for my family. Any suggestions?

A: i think they would like the celebration roast with gravy.
the apple potato dumplings that come with the tofurkey feast.
sorry its the one day of the year that i don’t want to cook anything from scratch

ricardo–can i find your video on youtube or google?

Q: Best holiday recipes you have ever eaten in your entire life?
My brother and I are baking stuff for Christmas and we were wondering if anyone has some really awesome recipes for us.
Easy 10 points for the best tasting dish!!!!!!!!!
Just desserts, please, I don’t need to know how to make honey smoked ham yet.

A: Grandma’s Waffle Iron Cookies are a holiday favorite in my family. One note, a Belgian waffle irons (the kind that makes the really big holes in waffles) don’t work for this recipe, you need a standard waffle iron.

Ingredients for cookies
4 squares semi-sweet bakers chocolate
2 sticks plus 2 tbsp margarine
1 1/2 c sugar
4 eggs
2 c flour
1/2 tsp salt

Ingredients for frosting
1/4 c margarine
1/3 c milk
1 tsp vanilla
2 squares semi-sweet bakers chocolate
2 1/2 c powdered sugar
M&Ms for decoration – we usually put two green and one red on each cookie to kind of look like holly.

Directions for cookies
Melt chocolate and margarine together in a small pan, stirring continuously. In a bowl combine sugar and eggs and mix bowl. Add chocolate mixture and stir well. Add flour and salt and stir well. Cook in waffle iron at medium low/light waffle setting. If the waffle iron does not have settings you will have to keep unplugging iron to control heat. Cook for 1 1/2 to 2 minutes, the cookies should easily lift out with fork. Place on cooling rack or on paper towels to cool.

Directions for frosting
Combine margarine, milk, and chocolate in a pan and melt stirring continuously. Remove from heat, add powdered sugar and vanilla and mix well. Frost cookies right away before frosting gets to thick, topping with M&Ms as you go.

Q: What are some good recipes for a holiday dessert for a luncheon at work?
My company is doing a holiday luncheon next wednesday and i’m looking for a great holiday dessert recipe to bring in! Any ideas?

A: How about some christmas cookies;)
Delcious Recipe Follows:

Ingredients

* 2 1/2 cups all-purpose flour
* 2 teaspoons ground cardamom
* 1/4 teaspoon fine salt
* 1 cup unsalted butter, (2 sticks), at room temperature
* 1 cup confectioners’ sugar
* 1 large egg, room temperature
* 1 tablespoon pure vanilla extract
* 1 teaspoon finely grated lemon zest
* Colored sanding sugars or chopped toasted pecans

Directions

Whisk the flour, cardamom, and salt in a bowl.

Put the butter and confectioners’ sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.

Preheat oven to 325 degrees F.

Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

Q: Recipes…..what is your favorite holiday recipes?
What is your favorite holiday get together recipes? I am trying to find new ideas to spice up the Holiday’s. Thanks.

A: I am always asked to make and bring my homemade Irish Creme Fudge. I also make this using Kahlua, brandy, Kirsch, spiced rum or other liqueurs and add nuts and/or fruits that compliment the chosen liqueur.

Irish Crème Fudge

3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) Irish Crème
2 cups walnuts or pecans – optional
2 8-inch square pans sprayed with non-stick spray

In a 3 quart sauce pan – preferably enameled cast iron – melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

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My sweet potato casserole is from Colonial Williamsburg and it is something else that I am always asked to make and bring along with my grandmother’s jello salad.

Kings Arms Tavern Sweet Potatoes

3-pounds sweet potatoes
¾-cup light brown sugar, packed divided
3-tablespoons butter
5 teaspoons cinnamon
½-teaspoon nutmeg
¼-teaspoon salt
1-cup milk

Preheat oven to 400º
Grease 1½ quart casserole
Cook sweet potatoes in boiling salted water until done; drain peel and mash them.

Stir in all the remaining ingredients except 2 tablespoons of sugar.

Turn the mixture in to prepared casserole and sprinkle with remaining sugar.

Bake at 400º for 30 minutes.

PUMPKIN can be substituted for the sweet potatoes and it comes out well.

**************************************…
Lime Jell-O Mold

1 large box Lime Jell-O
8 ounces Cream Cheese – room temperature
1 can Crushed Pineapple – chilled
1 16 ounce container of Cool Whip or fresh whipped cream

Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold.

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In the winter I like to serve fruit salsas and chips around the holidays. Fruit salsas and chips are light and they look pretty with all the different colors combined.

Mango Salsa
2 cups

Ingredients
1-1/2 cups chopped, peeled mangoes or peaches
1 medium red sweet pepper, seeded and finely chopped
1/4 cup thinly sliced green onions
1 jalapeno chile pepper, seeded and finely chopped
1 tablespoon olive oil
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions
1. Combine all ingredients in medium bowl. Makes 2 cups.

***************************************************************

Savory Strawberry Salsa

Ingredients
2 cups strawberries, coarsely chopped
1 cup avocado, seeded, peeled, chopped
1/2 cup cucumber, coarsely choppes, seeded
2 tablespoons honey
1 teaspoon lime peel, finely shredded
2 tablespoons lime juice
1 to 2 tablespoons jalapeno chile pepper, seeded, finely chopped
1/4 teaspoon black pepper, coarsely cracked

Directions
1. In a medium bowl, combine ingredients. Cover and chill for 2 to 24 hours. Makes 12 (1/4 cup servings).

**********************************************************************

Orange-Pineapple Salsa Prep: 20 minutes
Marinate: 8 hours

Ingredients
2-1/2 teaspoons finely shredded orange peel
2 oranges, peeled, sectioned, and coarsely chopped
1 cup chopped fresh pineapple or canned crushed pineapple, drained
2 tablespoons snipped fresh cilantro
1 tablespoon finely chopped shallot
1 fresh jalapeno chile pepper, seeded and finely chopped

Directions

Meanwhile, for salsa, in a small bowl stir together orange peel, the orange, pineapple, cilantro, shallot, and jalapeno pepper. Cover and chill until ready to serve or up to 24 hours.

*********************************************************************

Fruit Salsa
Start to Finish: 25 minutes

Ingredients
2 kiwi fruits, peeled and chopped
2 mangoes, seeded, peeled, and chopped (2 cups)
2 cups chopped fresh strawberries
1 small fresh jalapeno chile pepper, seeded and finely chopped (about 1 Tbsp.)*
1/4 cup snipped fresh mint
2 Tbsp. lime juice
2 Tbsp. honey
1/2 cup fresh raspberries
8 1-inch slices quartered watermelon
1 pint lemon or lime sorbet or sherbet

Directions
1. In a large bowl combine kiwi fruits, mangoes, strawberries, jalapeno pepper, mint, lime juice, and honey. Gently stir in raspberries. Serve immediately or cover and chill up to 4 hours. Serve over watermelon quarters with sorbet. Makes 8 servings.

*Note: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch the peppers, wash your hands well with soap and water.

Q: holiday recipes from Austria. However not for christmas or easter i need a different holiday with diff recipes
Please tell me some holidays from austria except christmas and easter…..and please tell me some recipes that go with them

A: sammy — why would you not want to reckonise the birth and death of Jesus Christ.

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