CHRISTMAS (HOLIDAY) RECIPES AND IDEAS (PLEASE FEEL FREE TO POST YOURS!)

[judyb57]

3 Ingredient Crockpot Turkey

1 frozen turkey breast, NOT thawed, bone-in (5 pounds) or
boneless (3 pounds)
1 lb. can cranberry sauce
1 envelope dry onion soup mix

For bone-in turkey, put all ingredients into 5-6 qt crockpot,
cover, and cook 2 hrs on high.
Reduce heat to low .
Continue cooking 4-5 hrs til turkey registers 170 deg F on
instant meat thermometer.
(Some sources now say that 165 deg F is acceptable for safe
temperature).

For boneless turkey breast, follow instructions above.
When you reduce crockpot heat to low, start checking turkey
after 1-2 hrs.
It may only need that much time to reach 170 degrees F.
Slice turkey breast and serve with sauce.

 

[CareyG]

Very cool Judy!! I would love to see some xmas cookie recipes, I am always looking for new ones to try! ​

 

[judyb57]

CANDY CANE COOKIES​

Ingredients:

1/2 cup shortening

1/2 cup butter, softened

1 cup powdered sugar

1 egg, slightly beaten

1 tsp. Almond extract

1 tsp. Vanilla extract

2 1/2 cups all-purpose flour

1 tsp. Salt

1/2 tsp. Red food coloring

1/3 cup finely crushed peppermint candy

1/3 cup sugar



Directions:

Cream shortening and butter in a large bowl until fluffy; add the next 6 ingredients and mix well.

Divide dough in half; add food coloring to one portion, mixing well.

On a lightly floured surface roll a tsp. Of each dough into a 4 ¼ inch rope. Place ropes side by side, and carefully twist together; curve one end down

to resemble a cane.

Repeat with remaining dough.

Place cookies on an ungreased baking sheet and bake at 375 degrees for about 9 minutes or just until edges begin to brown.

Combine candy and sugar; mix well.

Remove cookies from pans while warm and coat with candy mixture.

Makes about 4 dozen.

 

[judyb57]

CHRISTMAS MOSAIC COOKIE​

1 cup butter/marg. softened
1 cup powdered sugar
1 egg
1 tsp vanilla extract
8 oz container of red candied cherries (fruitcake cherries not
maraschino)
8 oz container of green candied cherries (fruitcake cherries)
2 1/4 cups flour
1/4 cup flour
powder sugar for sprinkling
----------

Mixing: Roughly chop the red and green cherries and place in small
separate bowl. Stir in the 1/4 cup flour into the cherries to keep them
from clumping to each other. Set aside for later.

With electric mixer at medium, beat the butter until smooth, then add
the powdered sugar. Mix well. Add egg and vanilla, and then mix until
completely blended. At low speed, slowly add the 2 1/4 cups flour until
completely mixed. It will be thick. With a spoon, fold in the chopped
cherries until evenly distributed.

Separate the dough into two even pieces and shape into logs about 2
inches in diameter and approximately 5-6 inches long. Wrap in wax paper
and then seal in plastic wrap and refrigerate for 2-3 hours or even
overnight.

Baking: Preheat oven to 350 degrees. Spray or grease cookies sheets.
Slice the logs into 1/4 inch cookie slices and place on cookie sheets
about 1 inch apart.

Bake for 13 to 15 minutes. Let it sit for a minute before removing to
cool. Dust lightly with powdered sugar.

Tips: When chopping the candies cherries, spray your chef's knife with
nonstick to keep the cherries from sticking.
To change this recipe for St. Patrick's Day, replace the red cherries
with another package of green, and add green food coloring to the dough.

 

[judyb57]

Mint Chocolate Snaps​

1 cup chocolate chips
1/2 cup plus 1-1/2 TBSP shortening (I used Crisco sticks)
3/4 cup sugar
1 egg
1/4 cup light corn syrup
1 tsp. peppermint extract
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/4 cup crushed peppermint candies (about 12 starlight mints)
Additional sugar

------------
Melt chocolate morsels in top of a double boiler over simmering water ( I just melted them in a small pan over low heat).

Cream shortening in a large mixing bowl; gradually add 3/4 cup sugar, beating until light and fluffy. Add chocolate, beating well. Add egg, corn syrup, and flavorings; beat well.

Combine flour, soda and salt in a large mixing bowl; stir in chocolate mixture and crushed peppermint candy.

Shape dough into 1-inch balls, and roll in additional sugar; place 2 inches apart on ungreased (or parchment paper lined) cookie sheets. Bake at 350 for 12 to 15 minutes (I baked at 325 for 10 minutes). Cool on cookie sheets for 5 minutes; remove to wire racks. Store in airtight containers.

YIELD: about 7 dozen.

 

[judyb57]

CANDY CANE CHOCOLATE CHUNK COOKIES​

1 cup butter, softened
1/2 cup white sugar
2 eggs
2 tsp. vanilla extract
1/2 tsp. peppermint extract
2 3/4 cups all-purpose flour
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
one 5 oz. sized milk chocolate candy bar, chopped
1 cup coarsely chopped peppermint candy canes

Preheat oven to 400. In a medium bowl, cream together butter, sugar until smooth. Beat in eggs 1 at a time, then stir in vanilla, peppermint extracts. Combine flour, cream of tartar, baking soda, salt; stir into creamed mixture until all of dry has been absorbed. Mix in chocolate chunks, chopped candy cane. Form spoonfuls of dough into balls, place them 2" apart onto an ungreased baking sheet. Bake 8-10 minutes in preheated oven.

 

[CareyG]

YUM! Those cookie recipes sound great!! ​

 

[judyb57]

Maine Potato Candy​

Yield: 2 Pounds

RECIPE INGREDIENTS

4 cups confectioners' sugar
4 cups flaked coconut
3/4 cup cold mashed potatoes (without added milk or butter)
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 pound dark candy coating




DIRECTIONS In a large bowl, combine sugar, coconut, potatoes, vanilla and salt; mix well.


Line a 9-in. square pan with foil; butter foil. Spread coconut mixture into pan. Cover and refrigerate overnight. Cut into 2-in. x 1-in. rectangles. Cover and freeze.


In a microwave or double boiler, melt candy coating. Dip bars in coating; place on waxed paper to harden. Store in an airtight container.

 

[CareyG]

Peanut Crisps

1/2 cup butter or margarine, softened
1/2 cup peanut butter
1-1/2 cups firmly packed brown sugar
3/4 cup granulated sugar
2 large eggs
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup peanut butter-flavored chips
1/2 cup salted Spanish peanuts

Pre-heat oven to 350 F. Beat together butter and peanut butter in a large mixing bowl; gradually add sugars, beating well at medium speed with an electric mixer until the mixture is creamy. Add eggs, beating well. Combine flour and soda in a medium bowl; add flour mixture to creamed mixture, mixing well. Stir in peanut butter chips and peanuts. Shape dough into 1" balls; place 3" apart on ungreased cookie sheet. Bake for 12 to 15 minutes or until lightly browned. Remove to wire racks to cool.

 

[CareyG]

Santa's Whiskers

1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup confectioners' sugar
1 large egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour plus 2 teaspoons for coating the cherries
1-1/2 cups red and green candied cherries, quartered
3/4 cup pecans, chopped

Using an electric mixer, combine the butter, granulated sugar, confectioners' sugar, egg and vanilla in large bowl, beat well. Gradually add the flour and continue beating until well blended. In a small bowl, coat the cherries with 2 teaspoons of flour. Stir cherries and pecans into the dough. Shape dough into 3 or 4 logs, using wax paper. Roll each log in the flaked coconut. Wrap tightly, and refrigerate until firm, 2 hours or overnight. Preheat oven to 350° F / 180° C Line the baking sheets with parchment paper. Cut logs into 1/4-inch slices with a sharp knife. Place the slices 1 inch apart, on the lined baking sheets. Bake for 10 to 13 minutes, or until edges are very lightly browned. Transfers to wire racks to cool.

 

[CareyG]

Aunt Jackie's Pecan Tarts

3 ounces cream cheese, softened
1/2 cup + 1 tablespoon butter, softened
1 cup sifted flour
1 egg
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla
dash salt
2/3 cup chopped pecans

Preheat oven to 325F. Combine cheese, 1/2 cup butter & flour. Mix thoroughly and chill, covered, 1 hour. Divide into 24 small balls and press into sides and bottom of 2 ungreased minature muffin pans. Combine egg, brown sugar, vanilla, salt & remaining 1 tablespoon butter; beat until smooth. Sprinkle 1/3 cup pecans equally into 24 tart shells. Divide egg mixture equally among 24 tarts, pouring on top of pecans. Sprinkle remaining 1/3 cup pecans on top of tarts. Bake 20-25 minutes until pastry is golden brown.

 

[CareyG]

Peppermint Pinwheels

2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon mint extract
Red food coloring
15 peppermint candies, crushed

In a large mixing bowl, beat butter with sugar until creamy. Beat in egg yolk and vanilla. In a smaller bowl stir together flour, baking powder and salt. Blend flour mixture into butter mixture to make a smooth dough. Divide dough into two equal portions. Set aside one half. To the other half add the peppermint extract and enough red food coloring to tint the dough a dark pink. Roll out each color dough to a 16x10 inch rectangle, between sheets of wax paper. Remove top sheet of wax paper from the pink dough; place dough on top side down on top of plain dough; peel off paper. Roll up dough tightly, jelly-roll fashion. Wrap in wax paper and chill several hours until very firm. Pre-heat oven to 350 F. Unwrap dough and cut into 1/4-inch thick slices with a sharp knife; place on ungreased baking sheets. Sprinkle each cookie with a bit of crushed peppermint candy. Bake 10 minutes or until cookies are firm, but not browned. Remove from cookie sheets to wire racks; cool completely.

 

[CareyG]

Holly Cookies

1/2 cup butter
3 cups miniature marshmallows
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tsp green food color
4 cups corn flakes
red hot candies

Melt butter, add marshmallows, stirring until all marshmallows are melted. Add extracts and food coloring; stir until it is a uniform green color. When mixture is smooth, add corn flakes; mix well but gently so as not to crush the cornflakes. Form into 3" mounds on sheets of waxed paper, decorate with red cinnamon candies and silver dragées. Let cool.

 

[CareyG]

I make these every year, it was my grandmothers recipe and now thats she gone, I make them, its a family favorite. They melt in your mouth!!

Pecan Crescents

Ingredients

1 cup butter
1/2 teaspoon salt
2 cups chopped pecans
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 cup confectioners' sugar
Directions

Preheat oven to 325 degrees F (170 degrees C).
Cream butter or margarine, gradually adding confectioners' sugar and salt. Cream until light and fluffy.
Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners' sugar.

 

[judyb57]

These crescents are what I made yesterday, lol. My boys all love them and I remember my mom made them all the time. I have to make these and divinity every Christmas for my kids and grandkids. If anyone tries these please be sure and use real butter! Margarine has too much water in it and they do not turn out right (trust me, I know from experience, lol)

 

[CareyG]

LOL yes you are right Judy, if you use margarine......they break!!!​

 

[sorcer3ss]

Those all look delicious, and I love the look of the Holly Cookies, they are really festive.

 

[CareyG]

Those all look delicious, and I love the look of the Holly Cookies, they are really festive.

Yes they are! They seem to be the same recipe as Rice Krispie treats but with corn flakes instead of the rice krispies!