Christmas

Christmas Package Cheese Snack

Ingredients 8 ounces of cream cheese (softened) 1/2 teaspoon dried dill 1/4 teaspoon garlic powder 1/8 teaspoon salt Scallion Red bell pepper Instructions Mix the dried dill, garlic powder, and salt into the softened cream cheese. Pack the mixture into a rectangular container lined with plastic wrap. Refrigerate it for at least 3 hours. Before serving time, set the unwrapped block of cheese on a platter and decorate it with a scallion bow and red pepper polka dots and gift tag.

Frosty the Cheese Ball

Ingredients 16 ounces cream cheese 1/2 teaspoon garlic salt 1/2 teaspoon onion powder 10 raisins for eyes, mouth, and buttons 1 piece of carrot for the nose 4 crackers for the hat (we used Ritz and Dare water crackers) 1 thyme sprig for the hat (optional) Strips of carrot for the scarf 2 broken pretzels for the arms 1 (1/2-inch) piece of a canned baby corn for the pipe Toothpick for the pipe Instructions In a large bowl, let the cream cheese soften at room temperature for about 30 minutes. Stir in the garlic salt and the onion powder, then cover the bowl with plastic wrap and chill for 2 hours. Make the snowman by rolling two thirds of the cheese into a ball for his body and the other third into a ball for his head. Stack the balls, then add the facial features, clothing, arms, and pipe as shown. Serve with crackers or mini bagels

Herb-roasted Turkey

Ingredients 15- to 20-pound turkey Salt 1/4 cup soft butter 2 tablespoons chopped fresh rosemary 6 to 8 chopped fresh sage leaves (or 2 to 3 teaspoons dried crumbled sage) 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme) 1 teaspoon Dijon mustard 1/2 teaspoon finely grated lemon zest 1/4 teaspoon ground black pepper 1 to 2 cups chicken broth Instructions Position the rack in the bottom third of the oven and heat the oven to 325º. Remove the turkey neck, heart, and gizzard and discard or reserve for another use. Rinse the bird well inside and out and pat dry, then salt the cavity. In a small mixing bowl, blend the butter, herbs, mustard, lemon zest, and pepper. Starting at the tail end, gently slide your hand under the skin of the turkey breast to loosen it. Using your fingers, smear a generous tablespoon of the butter mixture on each half of the breast. Smear half of the remaining herb butter on the exposed flesh near the neck. Then smear the remaining herb butter over the skin of the breast. Loosely fill the neck cavity with stuffing. Pull up the excess skin at the neck to seal, and secure it to the body with a small skewer or toothpicks. Loosely fill the main cavity with stuffing. Tie together the legs with kitchen twine, or secure them with the plastic leg clamps if the bird came with them. Tuck the wing tips under the bird so they don't scorch. Place the turkey directly in a large roasting pan or on a rack inside the roasting pan. Roast for 1 hour without opening the oven. After 1 hour, add 1 cup of chicken broth to the pan. Rotate the pan 180º. Continue to roast until the meat registers 180º, measured at the thickest part of the inside thigh; do not let the thermometer touch bone. At the center of the cavity, the stuffing should register 165º. Add more broth to the pan, if necessary, to keep the pan juices from burning. Total cooking time for a stuffed turkey should be 4 1/4 to 5 hours (for an unstuffed bird, subtract 30 minutes). Transfer the turkey to a large platter. Cover and let stand for 20 to 30 minutes. Pour the pan juices into a 2-cup measure and set aside for the gravy.

O Christmas Treat Pizza

Ingredients 1 package frozen, chopped spinach Yellow, red, and orange bell peppers Olive oil Cornmeal Pizza dough for one 12-inch round pie 1 cup tomato sauce 1/4 to 1/3 grated Romano cheese Feta cheese Instructions Heat oven to 450 degrees. Cook the spinach, drain, and press it to squeeze out excess liquid. Set aside. Use tiny cookie cutters to shape circles and stars from the peppers. Set aside. Coat a 12-inch pizza pan with olive oil, then sprinkle on the cornmeal. Roll the dough into a circle and place on the pan, pushing the edges to the rim. Spread the tomato sauce on the dough and sprinkle on the grated Romano cheese. Top with the chopped spinach and then drizzle olive oil over the spinach. Sprinkle the crumbled feta over the spinach and arrange the pepper circles. Bake for about 20 minutes, or until the bottom of the crust is browned. Cut the pizza into triangular slices and then trim the crust to form a trunk. Finally, top each slice with a yellow star. Makes one 12-inch pizza.

Rudolph the Red-nosed Cupcake

Ingredients A cooled cupcake (baked from your favorite recipe) Chocolate frosting Round, red lollipops M&M's candies Black decorators' gel frosting Pretzels Red shoestring licorice Instructions To make one, first frost a cooled cupcake with chocolate frosting. Unwrap a round, red lollipop (we used a Blow Pop), trim the stem slightly, and stick it into the center of the cupcake for Rudolph's very shiny nose. For eyes, set 2 M&M's candies in place, then dot them with black decorators' gel frosting. Carefully break large thin pretzels into antler shapes and insert them into the top of the cupcake. Finally, add a short piece of red shoestring licorice for a mouth.

Easy Ice-cream Pie

Ingredients 1 1/2 cups finely crushed graham crackers or chocolate wafers 5 tablespoons butter (melted) 1 quart pistachio or mint chip ice cream 1/2 cup hot fudge sauce Red and green candies Instructions Place 1 1/2 cups finely crushed graham crackers or chocolate wafers into a 9-inch pie pan. Stir in 5 tablespoons of melted butter, then press the mixture into the bottom and sides of the pan. Freeze for 30 minutes. Fill with 1 quart pistachio or mint chocolate chip ice cream, layer on 1/2 cup hot fudge sauce, top with 2 cups whipped cream, and sprinkle with red and green candies. Freeze before slicing and serving.

Baked Cream Cheese Appetizer

INGREDIENTS:

1/2 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese
1/2 teaspoon dried dill weed
1 egg yolk, beaten

DIRECTIONS:

First unroll the dough on a lightly floured surface. Now press together seams to form a 12 x 4 inch rectangle. Sprinkle one side of the cream cheese with half of the dill weed. Place brick of cream cheese dill side down in center of dough. Sprinkle dill on top of cream cheese. Enclose cream cheese by bringing sides of dough together and pressing edges to seal. Place dough on lightly greased cookie sheet. Brush with beaten egg.

Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes and serve it warm



Baked Walnuts

INGREDIENTS:

2 egg whites, stiffly beaten
1 cup white sugar
1/2 cup butter, softened
1 pound walnut halves

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Now add sugar, walnuts and butter to the stiff egg whites. This should be mixed till the nuts are well coated. Now spread this out on a cookie sheet. Bake in preheated oven for 20 to 30 minutes, stirring a couple of times, until browned.



Chilean Christmas Bread

INGREDIENTS:

2 cups SR flour,
1 cup milk,
1 teaspoon baking powder,
100 grams glaced cherries,
1 teaspoon cognac or brandy,
1 cup plain flour,
1 cup sugar,
1 cup sultanas and chopped almonds (mixed),
1/2 cup glace fruit,
2 eggs,
115 grams butter, and
1 lemon grated rind.

METHOD:

Begin with sifting the flour. Cut butter into pieces. Cream butter and sugar and then add eggs and mix well. Add sultanas and almonds, glace fruit, lemon rind, vanilla, cherries, and cognac to flour. Mix well and pour into a buttered mould.
Bake at 150 Celsius for 1 1/2 hours.



Christmas Eggy nod

INGREDIENTS:

4 egg yolks
1 (5 ounce) can sweetened condensed milk
1 tablespoon white sugar
1 teaspoon vanilla extract
4 1/2 cups milk
4 egg whites
1 fluid ounce rum
1/4 teaspoon ground nutmeg

DIRECTIONS:

In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.



Christmas Seafood casserole

INGREDIENTS:

20 pounds bone-in ham
1 (20 ounce) can sliced pineapple
2 (12 fluid ounce) cans beer

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan. Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.
Bake 6 to 8 hours, or until cooked through.

Remove the pineapple rings and let sit 15 minutes before slicing.



Caramel filled chocolate cookies

INGREDIENTS:

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate-covered caramel candies

DIRECTIONS:

Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C).

Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.

Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.



Chocolate Dipped Orange Biscotti

INGREDIENTS:

1 cup all-purpose flour
1/2 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 egg white
1/2 cup chopped almonds
2 tablespoons orange zest
4 (1 ounce) squares bittersweet chocolate

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball. Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide.

Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet. Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry.



Easy Spritz Cookies

INGREDIENTS:

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1/2 cup butter, melted
1 egg
1/2 cup Gold Medal ® all-purpose flour
1 teaspoon almond extract
Colored sugars or colored sprinkles

Heat oven to 375 degrees F. In large bowl, stir cookie mix, butter, egg, flour and almond extract until soft dough forms.
Fit cookie press with desired template. Fill cookie press with cookie dough; press cookies onto ungreased cookie sheets. Decorate as desired using colored sugars and sprinkles.
Bake 6 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.



Baked Corn

INGREDIENTS:

1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream
1 cup butter or margarine, melted
2 eggs
1 (12 ounce) package corn muffin mix

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.



Cheesy Sweet and Savory Spuds

INGREDIENTS:

6 Yukon Gold potatoes, peeled and cubed
2 sweet potatoes, peeled and cubed
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon chicken bouillon granules
1 2/3 tablespoons brown sugar
2 teaspoons black pepper
2 cups shredded Monterey Jack cheese

DIRECTIONS:

Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from heat, and drain.

Preheat the oven broiler.

In a large bowl, mash the potatoes. Gradually mix in butter, heavy cream, chicken bouillon, brown sugar, and pepper. Transfer the mixture to a medium baking dish, and top with Monterey Jack cheese. Broil uncovered in the preheated oven 10 minutes, or until the cheese is melted and lightly browned.



Baked Apples with Mint

INGREDIENTS:

4 Red Delicious apples
1/2 cup raisins
1/4 cup brown sugar
1 tablespoon chopped fresh mint leaves
4 teaspoons butter

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Core apples and peel off a 1 inch strip around the hole on the top of each apple. Place apples in a shallow baking dish.
Combine raisins, brown sugar, and mint leaves. Fill apples with the raisin mixture. Top the raisin filling in each apple with 1 teaspoon butter.

Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes, until apples are tender.



Brandied Fruit Topping

INGREDIENTS:

1/2 cup raisins
1/2 cup mandarin oranges
1 cup pitted prunes
3/4 cup white sugar
water to cover
1 (15 ounce) can sliced peaches, chopped
1 (15 ounce) can pineapple chunks
3/4 cup brandy

DIRECTIONS:

In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.

Stir in peaches, pineapple and brandy. Store in refrigerator.