Xmas - Christmas Goodies.pub

Chocolate Peppermint Grahams
Ingredients:
11oz milk chocolate, melted
11oz white chocolate, melted
4 peppermint candy canes, crushed
24 graham squares
Directions:
1. Dip one end of the graham into milk chocolate, lay on parchment paper.
Allow to set (to speed set, s ck in fridge for 15minutes).
2. Dip other end in white chocolate and immediately sprinkle with crushed
candy canes. Allow to set.
Latte Fudge
Ingredients:
3 cups sugar
1 1/2 cups half-and-half or light cream
2 tbsps espresso powder or 3 tbsps instant coffee
3 tablespoons light-colored corn syrup
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 teaspoon vanilla
1 cup toasted chopped hazelnuts
2 ounces semisweet chocolate, melted (optional)
Coffee beans (optional)
Directions:
1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan.
Bu-er the foil; set pan aside.
2. Bu-er sides of a heavy 3-quart saucepan. In the saucepan, combine sugar,
half-and-half or light cream, espresso powder or instant coffee crystals, corn
syrup, and cinnamon. Cook and s r over medium-high heat un l mixture boils.
Clip a candy thermometer to side of pan. Reduce heat to medium-low;
con nue to boil at a moderate, steady rate, s rring occasionally, un l
thermometer registers 234 degrees F, so3-ball stage (25 to 35 minutes).
Adjust heat as necessary to maintain a steady boil.
3. Remove pan from heat. Add bu-er and vanilla, but do not s r. Cool, without s rring, to 110 degrees F (55 to 60 minutes).
4. Remove thermometer from pan. Beat mixture vigorously with a clean wooden spoon un l fudge just begins to thicken; s r in nuts. Con nue
bea ng un l fudge just starts to lose its gloss (about 10 minutes total).
5. Immediately spread fudge evenly in the prepared pan. Score into 1-1/2-inch squares while warm. When fudge is firm, use foil to li3 it out of
pan. Cut fudge into squares. If desired, drizzle pieces with melted chocolate and top with coffee beans. Makes about 1-7/8 pounds (64 pieces).
Festive Cheese Tree
Ingredients:
Variety of cheeses
Fresh thyme sprigs
Grape or cherry tomatoes
1 mushroom
Directions:
1. Cut cheese into 1-inch cubes.
2. On large platter, arrange cubes
in rows to form tree shape, using
different flavor for each row and
separating flavors with thyme
sprigs and rows of tomatoes.
3. For star on top, peel skin from
mushroom; press star pattern into
mushroom with point of knife.
Eggnog Truffles
Ingredients:
14 oz vanilla candy coating
¼ cup eggnog
¼ cup whole milk
½ cup flour
¼ teaspoon nutmeg
dash salt
8 ounces white chocolate chips, melted
Directions:
1. In a double boiler, combine the candy coating,
eggnog, milk, nutmeg and salt. Cook over medium
heat until melted and smooth. Place mixture in the
refrigerator and chill 2 hours.
2. Mix in the flour until a dough is formed. Roll
into walnut sized balls and place in the freezer for
30 minutes.
3. Meanwhile, melt the white chocolate chips in a
microwave safe bowl at 50% power for increments
of 30 seconds, stirring in between until mixture is
smooth. Gently dip each ball into mixture, and set
aside to harden. It’s easier if you use toothpicks to
dip. Store in the refrigerator.
Chocolate Gooey Butter Cookies
Ingredients:
1 teaspoon vanilla extract
Powdered sugar, for dus ng
1 (18 ounce) box moist chocolate cake mix
1 (8-ounce) brick cream cheese, room temperature
1 egg
1 s ck of bu-er, room temperature
Directions:
1. Preheat oven to 350 degrees F. In a large bowl
with an electric mixer, cream the cream cheese and
bu-er un l smooth. Beat in the egg. Then beat in
the vanilla extract. Beat in the cake mix. Cover and
refrigerate for 2 hours to firm up so that you can roll
the ba-er into balls.
2. Roll the chilled ba-er into tablespoon sized balls
and then roll them in confec oner’s sugar.
3. Place on an ungreased cookie sheet, 2 inches
apart. Bake 12 minutes. The cookies will remain so3
and gooey. Cool completely and sprinkle with more
confec oners’ sugar, if desired.
Edible Fruit Tree
Ingredients:
1 Styrofoam cone
Toothpicks
Cookie cutters
Assorted fruits
Cilantro
Directions:
1. Use the cookie cutters to create
various shapes out of the melon slices.
2. Attach toothpicks to the Styrofoam
cone. Attach one piece each of fruit to
a toothpick.
3. Use cilantro leaves as grass garnish.
Holiday Peppermint Chex
Ingredients:
6 cups Rice Chex® or Chocolate Chex® cereal
12 oz vanilla candy coating
1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)
Directions:
1. Line cookie sheet with foil or waxed paper. Place cereal in large bowl.
2. In microwavable bowl, microwave white vanilla baking chips uncovered on
high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be
stirred smooth. Stir in half the crushed peppermint candy.
3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on
cookie sheet. Immediately sprinkle with remaining candy. Let stand un l set,
about 20 minutes. Gently break up coated cereal. Store in air ght container.
Fiesta Christmas Tree
Ingredients:
1 package (8 ounces) cream cheese
Yellow or green bell pepper
1 piece (2 inches) green onion
Small jar of jalapeño jelly
1 teaspoon chopped fresh cilantro
Veggies or crackers
Directions:
1. Cut block of cream cheese diagonally in
half; arrange on serving plate with shallow
rim to form triangle.
2. Cut bell pepper into star shape; place
at top of tree. Place green onion piece at
base of tree.
3. Spoon jelly over cream cheese. Sprinkle
with cilantro. Serve with veggies or crackers.
Kiss Pies
Ingredients:
1 refrigerated pie crust, thawed
14 Hershey Kisses of choice
1 egg white whisked with 1 Tbsp water
Powdered sugar for dus ng
Granulated sugar for sprinkling before baking
Directions:
1. Preheat oven to 350 degrees F. Roll out pie dough
onto a lightly floured counter top. Take a knife and cut
the dough into 2 ½ - 3 inch circles of dough. Place an
unwrapped Kiss in the middle of each circle. Fold each
side of the dough to the p of the Kiss and pinch edge
around top of Kiss. Press together edges of dough to
close up dough.
2. Brush all li-le pies with an egg white wash then
sprinkle with granulated sugar. At 350 degrees, bake
for 20-28 minutes or un l li-le pies are golden. Remove and let cool for 5 minutes before transferring to
cooling rack. Dust each with powdered sugar.
Eggnog Pound Cake
Ingredients:
1 (16-oz.) package pound cake mix
1 1/4 cups eggnog
2 large eggs
1/2 teaspoon grated nutmeg
1/2 teaspoon vanilla extract
Directions:
1. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer un l blended. Increase speed to medium,
and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.
2. Bake at 350° for 1 hour to 1 hour and 5 minutes or un l a long wooden pick inserted in center comes out clean. Cool in pan on a
wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
Christmas Tree Meringues
Ingredients:
2 egg whites
½ c sugar
green food coloring
edible star decora ons
Directions:
1. Preheat the oven to 250ºF. Beat egg whites un l so3
peaks form. Gradually add the sugar and beat un l glossy,
firm peaks form. Add the green food coloring un l the
desired color is achieved.
2. Using a spatula, put the mixture into a piping bag with a
star p. Pipe the meringue onto lined baking sheets in a
spiral mo on to create a tree shape. I made the base of my
spiral about 2cm in diameter. Leave enough room between
each tree to allow for the meringue to spread slightly. Top
each tree with a star decora on.
3. Bake in the oven for about 30-45 minutes (actual baking
me will depend on the size of your meringues). Turn off
the oven and leave the oven door slightly ajar and allow
the meringues to cool completely in the oven.
Peppermint Meringue
Ingredients:
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
2 peppermint candy canes, crushed
Directions:
1. Preheat oven to 225 degrees F.
Line 2 cookie sheets with foil.
2. In a large mixing bowl, beat egg
whites, salt, and cream of tartar to
so3 peaks. Gradually add sugar,
bea ng un l whites form s ff peaks.
3. Drop by spoonfuls, 1 inch apart on
the prepared cookie sheets. Sprinkle
crushed peppermint candy over the
top.
4. Bake for 1 ½ hours in preheated
oven. Meringues should be dry on the
inside. Do not allow them to brown.
Turn off oven. Keep oven door ajar,
and let meringues sit in the oven un l
completely cool.
Veggie Plate with Hummus
Ingredients:
Your favorite hummus
Broccoli florets (reserve 1 stem)
Cauliflower florets
Cherry or Grape tomatoes
Garnish: Slice of star fruit, or yellow
bell pepper cut in a star shape
Directions:
1. On a large serving pla-er, spread a
layer of your favorite homemade or
prepared hummus.
2. Lightly press the broccoli florets
into the hummus in the shape of a
Christmas tree. Use the reserved
broccoli stem to make the tree trunk.
3. Use the cauliflower florets to fill in
all the blank space on the pla-er.
4. Garnish the broccoli “tree” with
cherry or grape tomatoes and top with
a slice of star fruit or bell pepper!
Red Velvet Cheesecake
Ingredients:
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
1. Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch
springform pan.
2. Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute.
Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
3. Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a
wire rack 30 minutes. Cover and chill 8 hours.
4. Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add
powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish
with mint sprigs, if desired.
Santa Claus Crackers
Ingredients:
Pepperoni slices
Ritz crackers
Rico-a cheese
Celery – thinly sliced
Capers
Directions:
1. Use kitchen scissors to cut a pepperoni
hat. Add to cracker with a dab of rico-a.
2. Spread on a rico-a beard and fluffy
hat trim.
3. Add celery slices for a mustache
4. Add capers for eyes and nose.
The Grinch’s Mint Chocolate Chip Cookies
Ingredients:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup crème de menthe baking chips
1 cup semisweet chocolate chunks
Directions:
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough
forms. Stir in crème de menthe baking chips and chocolate chunks. Drop dough 2 inches apart on ungreased cookie sheet.
2. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm
or cool completely. Store tightly covered at room temperature.
Oreo Truffles
Ingredients:
1 package Oreos
8 oz. Cream cheese
Vanilla Candy Coating for dipping
Directions:
1. Chop Oreos up finely in a food processor. Save
1/8 cup of the finely crushed Oreos for garnish
later. Mix so3ened cream cheese and crushed
Oreos un l well combined.
2. Roll into 1" balls and place on a wax covered
cookie sheet. Put in freezer for 15 minutes. While
balls are in freezer, melt chocolate according to
direc ons.
3. Pull the Oreo Truffles out of freezer, and dip
into chocolate. It’s easier if you use toothpicks to
dip. Garnish with reserved Oreo crumbs before the
chocolate sets up (it sets quickly).
Santa Strawberries
Ingredients:
Strawberries
Whipped cream (Extra creamy Reddi-wip works great)
Black gel icing
Directions:
1. Slice the stem tops and pointy bottoms off of the
strawberries. Lay the strawberries onto a platter.
2. When ready to serve, spray a dollop of whipped cream onto
the top of the strawberry. Place pointy bottom on top of
whipped cream like Santa’s hat. Spray a tiny bit more
whipped cream for the ball of fluff of Santa’s hat.
3. Add two eyes with black gel icing.
Rolo Turtles
Ingredients:
Pretzels (snap or twists)
Rolo Candies (use the packaged kind less unwrapping)
Pecan (shelled)
Directions:
1. Place the pretzels on a baking sheet,
lined with parchment paper. Place one
Rolo candy on each pretzel.
2. Pop them in the oven at 350 for 4-5
minutes. They will look shiny, but they
will still look like a Rolo, they shouldn't
melt all over the place.
3. Take them out of the oven and place
a pecan on top of each Rolo candy.
4. Then, gently push down squishing
the Rolo. Let them cool at room temp.
Peppermint Oreo Mini Cheesecakes
Ingredients:
26 Peppermint Oreos, divided
12 oz cream cheese, so3ened
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
Directions:
1. Preheat oven to 350°F. Grease a mini cheesecake pan and line the bo-om of 16 cheesecake slots with an Oreo. Set
aside. (You can also use a cupcake n with liners)
2. Roughly chop the remaining 10 Oreos, set aside.
3. In a mixer, beat the cream cheese and sugar un l smooth. Add egg and vanilla extract, bea ng un l well combined.
Fold in chopped Oreos by hand, un l just combined. The more you s r, the more the red from the Peppermint Oreos
will color the
cheesecake.
4. Fill each cheesecake slot un l 3/4 of the way full. Bake for 15-18 minutes, or un l no longer giggly in the center.
Cool for at least 30 minutes on a wire rack and then transfer to the fridge to chill for at least 4 hours.
5. Top with whipped cream and crushed candy cane.