ROASTED ORANGE CRANBERRY SAUCE
1 pkg. (12 oz.) fresh or frozen cranberry
1 cup coarsely chopped orange
1 cup packed brown sugar
1 tsp. ground ground cinnamon
1 3/4 cups Chicken Broth
MIX cranberries, orange, brown sugar and cinnamon in 17" x 15"
roasting pan. Pour broth over fruit mixture.
ROAST at 450°F. 25 min. or until mixture thickens. Pour into
bowl. Cover and refrigerate at least 2 hr. Makes 2 1/2 cups.
TIP: TIP: Make a day in advance and chill overnight.
RUM COOKIES
1/2 lb. brown sugar
1/8 pt dark corn syrup
1/2 tsp Rum
3/4 c grated coconut
1 c flour
1/4 tsp baking soda
Mix together, form into balls. Bake 350 til lightly brown.
CROCKPOT SNOW COCOA
2 c whipping cream
6 c milk
1 tsp vanilla
12 oz pkg white chocolate chips
Combine all ingredients in a slow cooker. Cover & cook on LOW for 2-2 1/2 hrs or until chocolate is melted and mixture is hot. Stir well to combine before serving. Makes 10 servings
HOT CHOCOLATE MIX
Have a basket of candy canes near-by. The cocoa is yummy stirred with a candy cane.
8 cups dry milk
4-3/4 cups powdered sugar
1-3/4 cups cocoa
1-1/2 cup non-dairy creamer
1 sm. pkg. instant chocolate pudding mix
Sift the ingredients into a large bowl. Place the mix into an airtight containers.
Attach this to the jar:
To make Hot Chocolate
5 Tbsp. (1/3 cup) Hot Chocolate Mix
1 cup hot water (not boiling)
marshmallows or whipped cream
Place the Hot Chocolate Mix into a mug. Add boiling water. Stir until Hot Chocolate mix is dissolved. Garnish as desired with marshmallows or whipped cream. Serves 1.
CRANBERRY UP-SIDE DOWN CAKE
3/4 cup unsalted butter
3/4 cup light-brown sugar
3/4 pound cranberries
1˝ cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
2 egg yolks
2 teaspoons vanilla extract, divided
1/2 cup 2 percent milk
2 egg whites
1/4 teaspoon cream of tartar
1 cup heavy cream (optional)
1 tablespoon confectioner's sugar (optional)
1. Preheat oven to 350° F. Butter a 9-by-9-inch cake pan. In a small pan over medium heat, melt 4 tablespoons butter and the brown sugar and pour the mixture into the bottom of the cake pan. Place the cranberries in the cake pan on top of the melted butter and sugar.
2. Mix together the flour, baking powder, and salt. In a mixing bowl, cream the remaining 1/2 cup butter with the sugar. Add the egg yolks, one at a time, beating well after each addition. Add 1 teaspoon vanilla and mix well. Add the milk alternately with the dry ingredients, folding well after each addition.
3. In a small mixing bowl, using clean beaters, beat the egg whites to soft peaks. Add the cream of tartar and continue to beat until the peaks hold their shape. Fold the whites into the cake batter. Spread the batter over the fruit in the cake pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes.
4. Remove the cake from the oven and run a small knife around the edges. Let sit for 15 minutes. Invert the cake onto a serving platter and let it sit another 5 minutes, then remove the pan.
5. Optional:
Whip the heavy cream to soft peaks. Flavor with the remaining vanilla and the confectioners’ sugar.
6. Serve slices of cake topped with a dollop of the whipped cream, if desired.
CHRISTMAS POPCORN CAKE
10 Oz Popcorn -- Popped
20 Oz Small Marshmallows
1/2 Lb Butter
12 Oz Pkg. Gumdrops -- NO Black Ones
1 Whole Can Salted Nuts
1. In large kettle put marshmallows and butter and mix over low flame,
stirring until smooth.
2. In large bowl put popcorn, gumdrops, salted nuts and popcorn and mix well.
3. Pour marshmallow mixture over all and mix well.
4. Pour all into a greased and dusted with powdered sugar angel food cake pan.
5. Pack down tight, it will all go into pan.
6. Remove from pan when no longer sticky and slice.
EDIBLE SLEIGHS
For the sleigh base, wrap your favorite candy bar in aluminum foil.
For the sleigh's runners, place two candy canes on either side of the wrapped candy bar. Secure by tying with a 1/2-inch wide red ribbon that forms a bow on top of the sled.
Finish by adding miniature packages, a small Santa, etc. on top and you have a great little gift or decoration!
FIRESIDE COFFEE
2 c. Nestle's Quik
2 c. Coffeemate creamer
1/2 c. instant coffee
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. granulated sugar
Mix in blender for 5 minutes at medium speed. Store tightly covered. Put in jelly jars - tie with ribbon and plastic spoon and note directions on gift card for a nice gift.
Recipe to attach to jar:
Use 3 teaspoons per cup of boiling water.
OLIVE CHEESE BALL
1 8-ounce package cream cheese
8 ounces blue cheese, crumbled
1/4 cup butter or margarine, softened
2/3 cup chopped pitted ripe olives, well drained (one 4-1/2-ounce can)
2 tablespoons snipped fresh chives
1/3 cup coarsely chopped walnuts or almonds, toasted
Fresh parsley (optional)
Assorted crackers or apple slices
1. Place cream cheese, blue cheese, and butter or margarine in a large bowl; let stand until room temperature. Beat cheeses and butter with electric mixer on low speed until smooth. Stir in olives and chives. Cover and chill for at least 4 hours or up to 24 hours.
2. Shape mixture into a ball; cover and chill until serving time. To serve, roll in nuts. Let stand for 15 minutes. If desired, garnish with parsley. Serve with assorted crackers or apple slices. Makes 3 cups (forty-eight 1-tablespoon servings).
Make-ahead tip:
Prepare cheeseball, except do not roll in nuts; cover and chill up to 24 hours before rolling in nuts and serving.
CHOCOLATE DROP FUDGE
1 bag of Old Fashion Chocolate Drops (white filling inside)
1 C peanut butter
1 Tbsp butter
Handful of chocolate chips
Place all ingredients in microwave safe bowl and heat on high for 2 minutes (microwaves vary). Mix together making sure to stir in any of the white center that may clump a little. Pour into 8x8 pan and let cool at room temperature. You can find the Chocolate drops at any dollar store, but don't wait too late to buy them because the closer to Christmas they are gone.
CHRISTMAS CRANBERRY CANDLES
12 (6 ounce) empty fruit juice cans
2 (16 ounce) cans whole cranberry sauce
1 1/2 cups boiling water
1 small box cherry Jell-O
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 cup mayonnaise
1 orange, peeled and diced
1/4 cup walnuts, chopped
Heat cranberry sauce; strain and set berries aside.
Combine hot juice and water; add gelatine, stirring until dissolved. Add salt and lemon juice. Cool; place in refrigerator until thickened enough to mound slightly when dropped from a spoon.
Beat in mayonnaise with rotary beater until light and fluffy. Fold in cranberries, fruit and nuts. Divide mixture evenly into the fruit juice cans. Chill 4 hours or longer.
Unmold on Christmas doilies.
To flame,
insert small wax birthday candles into tops of cranberry candles and light
GOAT CHEESE EDIBLE ORNAMENTS
1 8-ounce package cream cheese, softened
6 ounces semi-soft goat cheese (chevre) or crumbled feta cheese
24 pickled jalapeno pepper slices* or small pimiento-stuffed green olives, well drained
1/2 cup dried red sweet pepper, finely chopped
1/2 cup snipped fresh cilantro
1/3 cup chopped toasted pumpkin seeds
1. In a medium bowl stir together the cream cheese and the goat or feta cheese until smooth. Cover and chill for 1 hour.
2. Using a rounded tablespoon of the cheese mixture, form it around a jalapeno slice or green olive, completely enclosing the pepper or olive.** Mixture will be sticky; moisten hands as necessary. (Chill mixture if it becomes too soft to handle.) Place shaped balls on a shallow pan. Cover with plastic wrap; chill for 1 hour.
3. Roll one-third of the balls in the red sweet peppers, one-third in the cilantro, and one-third in the pumpkin seeds to coat, leaving some white showing. Cover and chill at least 1 hour or up to 6 hours. Serve with picks. Makes 24 appetizers.
*Note:
Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so wear plastic gloves while preparing them and wash your hands thoroughly afterward.
**Note:
For smaller balls, use a rounded teaspoon of the cheese mixture and omit the jalape?o slices or pimiento-stuffed green olives. Shape into balls.
