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Christmas "Goodies" to Share - Recipes - Long


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I copied these from one of my crafts boards. Thought you might want to make some goodies!!!


1 c Semi-sweet chocolate chips

1/2 c Butterscotch chips

3 oz Can chow mien noodles

12 Maraschino cherries, halved

Melt chocolate and butterscotch chips together in a medium saucepan over low heat, stirring occasionally. Remove the pan from heat. Stir in chow mien noodles.

Using two teaspoons, on a waxed paper-lined cookie sheet, shape about 1 Tb of the mixture in a V-shaped cookie about 2" wide to resemble antlers.

Press a cherry half securely in the center of each. Repeat for remaining cookies.

Chill cookies on the cookie sheet in the refrigerator for 1 to 2 hours or till cookies are firm. Store the antlers in the refrigerator in a covered container up to 5 days.



6 oz. semisweet chocolate pieces or bar chocolate

6 oz. white baking chocolate bar

20 to 24 plastic spoons

In a heavy saucepan, heat semisweet chocolate over low heat, stirring constantly, until the chocolate begins to melt. Immediately remove from heat, and stir until smooth. Dip half of the spoons into chocolate, tapping handle of each spoon against side of pan to remove excess chocolate. Place spoons on waxed paper on a cookie sheet, and refrigerate about 30 minutes to allow chocolate to harden. (Chocolate also can be melted in a microwave. Heat for about 2 minutes. Remove and stir until chocolate is melted and smooth.)

Repeat process, using white chocolate.

Spoon remaining chocolate into two small, zip-top plastic bags. With scissors, cut a small opening in one corner of each bag. Drizzle white chocolate over the dark chocolate-coated spoons, and vice versa.

Refrigerate spoons for 30 minutes or until chocolate is set. Wrap each spoon separately and store in a cool, dry place for 2 to 3 weeks.



3 squares almond bark or white chocolate

2 bags microwave-popped popcorn

1 to 1 1/2 cups mixed nuts

Mix popcorn and nuts in a very large bowl.

Melt the almond bark or white chocolate in the microwave and pour over ingredients in bowl. Stir well.



1/2 cup powdered sugar

1/4 teaspoon salt

1 cup butter, softened

1 teaspoon vanilla extract

2 1/4 cups flour

1/2 cup chopped pecans

additional powdered sugar

Cream butter, sugar and vanilla until fully mixed. Add flour with salt to creamed mixture, blend thoroughly. Add nuts and mix well. Chill dough for 1 hour. Preheat oven to 400F. Shape into 1-inch balls and bake 8-10 minutes. Do not brown. Cool, then roll in powdered sugar.



Cookie Cutter Fudge


1 1/2 cups semisweet chocolate chips

1 cup peanut butter chips

1 can (14 ounces) sweetened condensed milk

2 tablespoons butter or margarine, softened

1 teaspoon vanilla

White or red decorating icing (in 4.25-ounce tube), if desired

Candies, if desired


Place each of six 3x 1/2-inch mitten-shaped cookie cutters, or other cookie cutters in a simple shape, on 5-inch square of aluminum foil. Seal foil tightly around outside of each cookie cutter. Place on cookie sheet. Lightly spray cookie cutters with cooking spray.

Mix chocolate chips, peanut butter chips, milk and butter in 4-cup microwavable measuring cup. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted. Stir in vanilla. Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies. Carefully remove foil. Gently press fudge out of molds to serve.



3/4 Cup Vegetable Oil

1~1/2 Cups sugar

1 t. vanilla

3 Tablespoon orange juice

3 eggs

3 Cup flour

3 t. baking powder

1/4 Cup sugar

1 teaspoon cinnamon

1 can cherry pie filling

Blend oil and 1 1/2 C. sugar. Add vanilla, orange juice and eggs, blend

well. Add flour and baking powder. In a separate bowl, combine sugar and

cinnamon. Spread half the batter in 9 x 13 inch greased pan. Spoon cherry

pie filling over batter. Cover with remaining batter and sprinkle with

cinnamon topping. Bake at 350° F. for 15 minutes, then 325 for about 30 more

or till done.


HOMEMADE HOT COCOA (30 servings)

1 cup baking cocoa

2 cups sugar

5 ½ cups dry milk

1 cup non ~ dairy creamer

1 ½ tsp. Salt

In a large bowl stir together the cocoa, sugar, powdered milk, non-dairy creamer and salt. Store in air tight containers or glass jars.

To use: Add 3 to 4 tablespoons of mix to 1 cup of hot water. Top with marshmallows or whipped topping with a dash of chocolate sprinkles and cinnamon.

30 servings

PEPPERMINT: Add ½ cup crushed candy cane to the mix.

MOCHA: Add 1 cup of instant coffee granules to the mix.



1 Pound White Chocolate Almond Bark

24 hard peppermint candies, unwrapped

Line baking sheet with waxed paper.

Microwave White Chocolate Almond Bark in medium, microwave-safe bowl per instructions on back of bag.

Place peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.

Spread mixture to desired thickness on lightly buttered, prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.



1 package of Chocolate Chips, White Chocolate Chips, Butterscotch Chips or Peanut Butter Chips

2 Tablespoons Crisco Shortening.

Melt in microwave for 1 minute. Take out and stir. Melt at 10 second additional intervals, stirring until melted. Makes great candy dip!



8 cups popcorn, party mix

1 cup peanut or nuts of your choice

1/3 cup honey

3 tablespoons maple syrup

2 tablespoons butter or margarine

* "Place popcorn in a covered plastic container. Tie with ribbon and attach pinecones." Place popped corn and peanuts in a 13 x 9 x 2-inch baking pan. Stir to mix, then set aside.

Place honey and maple syrup in a small saucepan. Over medium-high heat, bring to a boil and boil 5 minutes, stirring every 2 minutes. Remove from heat.

Stir in butter until melted. Pour over popped corn and peanuts. Use two forks and toss mixture until all of the popped corn and peanuts are covered with the honey mixture. (Try to keep the honey mixture on the popped corn and don't let it settle to bottom of pan.)

After the snack cools, break pieces apart.

Store in an airtight container in a cool place. Eat within 1 week.





round funnel

coffee mug

double boiler or microwave and microwave safe bowl

Non-stick cooking spray

white paper strip to write a message on



Melt the chocolate in a double boiler or in the microwave. Watch it carefully, and stir it occasionally.

Put some tin foil over the small end of the funnel, closing it off. Spray a little non-stick spray into the funnel. Place the funnel into the coffee mug to hold it upright

Pour the melted chocolate in, and put into the freezer for about 45 minutes to harden.

Take a strip of white paper and write your Christmas message on it.

Remove the chocolate from the funnel, and wrap it in tin foil, tucking the message in near the point. Leave some of the message sticking out.

Alternative Method:

This project can also be made using 'Rice Krispy Treats' (rice cereal and marshmallow, recipe is on the box). Spray some non-stick cooking spray into the funnel, then press the rice/marshmallow mixture into it. Once it is firm, you can give it an optional coat of melted chocolate, and wrap with foil.



Cheese Ball

2 8 oz. boxes cream cheese - softened

1 tbs. seasoned salt

2 tsp. Worcestershire sauce

1 2.5 oz. packet sliced ham - minced fine by hand or in food processor

6 minced green onions

Combine and thoroughly mix all ingredients in large bowl. Form the mixture into a ball. Cover and refrigerate for at least four hours, preferably overnight. Serve with a variety of crackers.

Serves 10 to 12



2 c. cocoa mix

1 c. instant coffee

3/4 tsp. cinnamon

2 c. powdered creamer

1 1/2 c. powdered sugar

3/4 tsp. nutmeg

Blend ingredients together and store in an airtight container

.To use the mix, put 3-4 tsp. a in cup and add steaming hot water. Try with Amaretto, whipped topping, chocolate shavings, or vanilla ice cream.



1 cup peanuts

1 cup sugar

1/2 cup white syrup

1/2 tsp salt

1 TB butter

1 tsp vanilla

1 tsp baking soda

Combine peanuts, sugar, syrup & salt. Microwave on high 5 minutes. Add butter & vanilla. Microwave 2 more minutes. Add soda and stir until foamy. Pour onto cookie sheet sprayed with nonstick spray. Break when cool.



2 c. sugar

1 c. light cream or evaporated milk

1/2 c. butter

1/2 c. flaked coconut

1 tsp. vanilla

8 oz. white almond bark

1 c. miniature marshmallows

1/2 c. chopped walnuts

Boil sugar, cream and butter to a soft ball stage (234 degrees). Remove from heat. Add almond bark and marshmallows. Beat until melted. Stir in nuts, coconut and vanilla. Put in 9x9 inch buttered pan. Cut in squares when completely cool.



1 cup gingersnap crumbs

3 Tbsp. sugar

2 Tbsp. butter or margarine, melted

5 pkg. (8 oz.) cream cheese, softened

1 cup sugar

3 Tbsp. flour

1 Tbsp. vanilla

3 eggs

1 cup sour cream

3 Tbsp. rum

1/2 tsp nutmeg

Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch spring form pan. Bake at 350°F for 10 minutes.

Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed just until blended. Blend in sour cream. Stir rum and nutmeg into batter. Pour over crust. Sprinkle with additional nutmeg if desired.

Bake at 350°F for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.



1 lb white bark candy

1 lb salted nuts

2 cups crispy rice cereal

Melt candy in a double boiler.

Add nuts and cereal.

Mix well. Spoon onto waxed paper.

Refrigerate until firm.

Break into pieces, store in air tight container.

For a change use 2 cups of coconut in place of cereal & nuts.



1 12oz package of butterscotch morsels

2 tablespoons peanut butter

2 cups nuts

1 package of chow mien noodles

Melt morsels and peanut butter in microwave.

Mix nuts and noodles in a large bowl

Pour morsel/peanut butter mixture over nuts and noodles

Stir until nuts and noodles are coated

Spoon onto a cookie sheet

Place in refrigerator until set.



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

Melt butter, add marshmallows.

When mixture is smooth, add extracts, coloring and cereal.

Make into wreath shapes.

Decorate with red cinnamon candies and silver balls.



1/4 cup finely crushed peppermint candies (12 candies)

1/4 cup powdered sugar

1 cup butter, softened

1/3 cup powdered sugar

1/4 cup finely crushed peppermint candies (12 candies)

1 teaspoon vanilla

2 1/4 cups flour

1 Heat oven to 325ºF. Mix 1/4 cup crushed candies and 1/4 cup powdered sugar; reserve. Mix butter, 1/3 cup powdered sugar, 1/4 cup crushed candies and the vanilla in medium bowl. Stir in flour and salt.

2 Shape dough by level measuring tablespoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet.

3 Bake 12 to 15 minutes or until set but not brown. Immediately remove from cookie sheet; roll in reserved candy mixture. Cool completely on wire rack. Roll in candy mixture again.



1 Egg white

4 cups powdered sugar

1/3 cup light corn syrup

1/2 teaspoon Peppermint oil or extract

Cornstarch for dusting

1 16-oz. bag semi-sweet chocolate chips

1. In a medium bow, beat the egg white until it is stiff and forms peaks. Don't use a plastic bowl for this.

2. Slowly add the powdered sugar while blending with an electric mixer set on medium speed.

3. Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.

4. Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.

5. Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches. Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.

6. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat.

7. Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.

8. Chill the peppermint patties until firm, about 30 minutes. Makes 20 peppermint patties.



1/3 cup brown sugar

2 tablespoons butter, softened

Pecan halves, 3 to 4 per muffin cup

1 cup flour

1 cup quick-cooking oats

1/4 cup granulated sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 cup butter

1 egg

1 cup buttermilk

Preheat oven to 400 degrees F.

Blend brown sugar with 2 tablespoons butter. Evenly pat brown sugar/butter mixture into muffin cups. Arrange pecan halves on top of mixture.

In a large bowl, mix flour, oats, sugar, baking powder, salt and baking soda. Cut butter into mixture.

Blend egg with buttermilk and stir into flour mixture until just dampened. Spoon batter into muffin cups, on top of pecan halves. Bake for 15 to 20 minutes.



1 cup margarine

1/2 cup Sue Bee Honey

1/2 cup sugar

1 tsp. almond flavoring

2-3/4 cup flour

3/4 cup each red and green candied


1/2 cup chopped pecans


Cream together margarine, honey and sugar. Stir in remaining ingredients, except coconut. Roll dough into an 18-inch log and roll in coconut that has been sprinkled on waxed paper. Slice into 1/2-inch cookies and bake on a greased cookie sheet for 10 minutes at 375 degrees. Makes about 2-1/2 dozen cookies.




4 cups all-purpose flour

1 teaspoon baking powder

1 1/2 cups margarine

1 cup white sugar

1 (3 ounce) package fruit flavored gelatin mix

1 egg

1 teaspoon vanilla extract

1 (1 ounce) package fruit flavored gelatin mix


Preheat oven to 400 degrees F (205 degrees C).

Sift flour with baking powder. Cream margarine; gradually add sugar and gelatin and cream well. Add egg and vanilla; beat well. Gradually add flour mixture; mix until smooth.

Force dough through cookie press onto ungreased cookie sheet. Sprinkle with gelatin. Bake for about 12-13 minutes or until golden brown at the edges.



2 1/2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

4 cups apples, peeled and sliced

1/3 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 1/4 cup butter

2/3 cup sugar

1 egg

1 cup milk

Whipped cream or ice cream for topping

Combine flour, baking powder and salt; set aside. Preheat oven to 350° F.

Butter a 9-inch-square baking dish. Place sliced apples in the dish and sprinkle with a mixture of brown sugar, cinnamon and nutmeg.

Cream the butter and sugar until fluffy. Mix in the egg. Add the flour mixture, alternating with milk, beginning and ending with the flour mixture to make a stiff batter. Spread batter evenly over apples and bake for about 50 minutes or until golden brown. Cool for at least 10 minutes before serving. You can serve it right out of the pan or invert it onto a serving plate like an upside-down cake, warm or at room temperature. Top with whipped cream or ice cream.



1 cup (2 sticks) margarine or butter, softened

3/4 cup powdered sugar

1 egg

1 teaspoon vanilla

2 cups all-purpose flour

1-1/4 cups Quaker® Oats (quick or old fashioned, uncooked)

1/4 teaspoon salt (optional)

Approximately 48 assorted bite-size candies

Colored sugar or candy sprinkles

Heat oven to 325°F. Beat margarine and sugar until creamy. Add egg and vanilla; beat well. Add combined flour, oats and salt; mix well.

Shape dough into 1-inch balls. Press desired candy piece into center of each ball; shape dough around candy so it is completely hidden. Roll cookies in colored sugar or candy sprinkles until evenly coated. Place 1-1/2 inches apart on ungreased cookie sheets.

Bake 14 to 17 minutes or until set and bottoms are light golden brown. Remove to wire rack. Cool completely. Store tightly covered.

Variation: For powdered sugar-coated cookies, bake uncoated cookies as directed above. Remove to wire rack; cool 5 minutes. Place about 3/4 cup powdered sugar in plastic bag. Place 3 to 4 cookies in bag; seal. Gently shake until coated with powdered sugar. Repeat with remaining cookies. Sift remaining powdered sugar over cookies. Cool completely.


For Gift Giving: Pack in holiday cookie tins or make cookie bundles. To make bundles, arrange a few cookies in the center of a square of food-safe wrap. Form into a bundle and tie closed at top with ribbon.



1 1/2 cups whole or sliced frozen unsweetened strawberries

1/4 cup frozen apple juice concentrate

1 1/2 Tablespoons tapioca


Blend frozen strawberries and apple juice in a blender; do not puree.

In a medium saucepan, add mixture to tapioca; let stand 5 minutes. Slow bring to a boil on medium heat, stirring constantly. Remove from heat and cool 20 minutes. Freeze in plastic

freezer containers.



4 cups white sugar

1 cup milk

1/2 cup butter

1 (7 ounce) jar marshmallow creme

12 ounces peanut butter

2/3 cup all-purpose flour

Grease a 9x13 inch baking dish, set aside. In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.



1 can (46 ounces) Hi-C Hula Punch, thoroughly chilled

2 pints vanilla ice cream, softened

2 cups Sprite, chilled In punch bowl

Combine Hi-C Hula Punch, Sprite and ice cream.

Stir until well blended and chill.

Makes 32 servings.



1 cup brown sugar

1 cup white sugar

1 cup margarine or shortening

2 eggs

1/4 teaspoon salt

1/4 teaspoon baking powder

1 teaspoon baking soda dissolved in 1 Tablespoon water

1 teaspoon vanilla

2 cups flour

1/4 pound coconut

3 cups cornflakes

Cream sugar and shortening, add eggs, then the rest of ingredients altogether. Drop on cookie sheet. Bake at 350 degrees for 8-10 minutes.



1 cup flour

1/2 cup melted butter

1 teaspoon baking soda

1 1/2 teaspoons cinnamon

2 eggs

1 teaspoon vanilla

package of red gumdrops

Mix all ingredients in a large bowl. Put quarter size amounts of dough on a buttered pan. Cook for 10-20 minutes at 350 degrees. Add one gumdrop to each cookie for a red Rudolph nose.



1 package active dry yeast

1/3 cup warm water

1 cup butter

2 1/4 cups sifted all purpose flour

granulated sugar

Stir yeast in water; let stand 5 to 10 minutes. Cream butter thoroughly; gradually blend in flour. Add yeast to butter and flour. Form dough by teaspoonful into a ball. Press each ball flat in granulated sugar (sprinkled on foil); first one side, then the other. Bake on ungreased cookie sheet in 375 degree oven 15 to 20 minutes. NOTE: for variety, cinnamon or finely chopped pecans (or any kind of nuts) may be added to the granulated sugar. (At Christmas, sprinkle a little red and green sugar on cookies)



• 1/2 cup butter

• 1/2 cup shortening

• 2 cups granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon cream of tartar

• 1/8 teaspoon salt

• 3 egg yolks

• 1/2 teaspoon vanilla

• 2 cups all-purpose flour

In a large mixing bowl, beat the butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking soda, cream of tartar and salt. Beat till combined. Beat in the egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.

Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet.

Bake cookies in a 300° F. oven about 20 minutes or till tops are slightly cracked and sides are set (do not let edges brown). Transfer cookies to a wire rack; cool.



1 cup crunchy peanut butter

1 (12oz) package chocolate chips

4 cups miniature marshmallows

Melt together peanut butter and chocolate chips in microwave. Stir and allow to cool slightly (so as not to melt marshmallows). In large bowl, pour chocolate mixture over marshmallows. Stir until marshmallows are completely coated. Pour into buttered pan and chill. Cut into squares



1 box brown sugar

1 cup chopped pecans

1 (8 ounce) tub of Cool Whip

2 Tablespoons butter

Mix whipping cream and brown sugar in a bowl. Place in microwave for 15 minutes. Take out and add butter and pecans. Stir and drop by spoonful on wax paper.



1/2 cup margarine, softened

1 cup peanut butter

1/2 box powdered sugar

1 1/2 packages graham crackers

1 package chocolate chips

2 tablespoons margarine or 1/4 cup milk

Combine margarine, peanut butter, powdered sugar and graham crackers. Press mixture in pan. Melt chips and 2 tablespoons of margarine or milk. Spread over graham cracker crust. Refrigerate. Cut when cool.



6 slices of bread (with edges trimmed)

1 pound mild sausage

6 eggs

1 pint half and half

2 cups shredded cheddar cheese

Butter bread and place on bottom of 9x13-inch casserole dish that has been sprayed with non-stick cooking spray. Set aside.

Brown sausage as you would hamburger, drain off excess grease, and spread over bread in prepared pan. Sprinkle cheese over sausage. Beat eggs, add half and half, and mix well. Pour this over the bread, sausage and cheese. Cover and place in refrigerator overnight. Let sit out for 15 minutes before baking. Bake at 350º for 45 minutes or until set.



Spread chunky peanut butter between two Ritz crackers. Dip in melted Chocolate Almond Bark. Lay on waxed paper (sprayed with Pam) and decorate with sprinkles.



Dip Pringles brand potato chips half way into chocolate candy coating. Let chocolate harden completely. Put in canisters.



1 cup white corn syrup

1 cup granulated sugar

1 cup crunchy peanut butter

1/4 cup margarine

1 teaspoon vanilla extract

3 to 4 cups cornflake cereal

Line a baking sheet with aluminum foil. In a large saucepan stir together corn syrup, sugar, peanut butter, margarine and vanilla. Bring to a rolling boil, stirring constantly. Allow to boil for 2 minutes. Remove from heat and stir in cornflakes. Drop by tablespoon onto prepared baking sheet. Allow to cool and set.




1/2 cup (1 stick) unsalted butter, softened

• 2-1/2 cups powdered sugar

• 1/2 cup HERSHEY'S Unsweetened Cocoa

• 1/4 cup whipping cream

• 1-1/2 teaspoons vanilla extract

• Chopped Walnuts or Pecans

• Chocolate Almond Bark Candy Coating


1. Beat butter in large bowl until creamy. Stir together powdered sugar and cocoa; add to butter mixture alternately with whipping cream and vanilla, blending well. Add nuts. Refrigerate until very firm.

2. Shape small amount of mixture around desired center; roll into 1-inch balls. Drop into Chocolate coating. Refrigerate until firm. About 3 dozen truffles. If you want a thinner candy coating, add a little water and stir. NEVER add milk or it will THICKEN the candy coating.



1/2 cup Hugs 4 teaspoons

Kisses 4 cups Love

1 cup Special Holiday Cheer

3 teaspoons Christmas Spirits

2 cups Goodwill Toward Man

1 Sprig of Mistletoe

1 medium-size bag of Christmas Snowflakes (the regular kind won't do!)

Directions: Mix hugs, kisses, smiles and love until consistent. Blend in holiday cheer, peace on earth, Christmas spirits and good will toward men. Use the mixture to fill a large, warm heart, where it can be stored for a lifetime, (it never goes bad!). Serve as desired under mistletoe, sprinkled liberally with special Christmas Snowflakes. It is especially good when accompanied by Christmas Carols and family get-togethers. Serve to one and all - and have a very, Merry Christmas!



4-3/4 ounce package vanilla pudding and pie filling mix

2 cups eggnog

1 1/4 cups milk

1 tablespoon light rum (optional)

1/8 teaspoon ground nutmeg

9" graham cracker pie shell

Whipped cream


Cook pudding mix for pie filling using 2 cups eggnog and 1 1/4 cups milk. Stir in rum and nutmeg; pour into crust. Cover surface with plastic wrap; chill several hours. Garnish with whipped cream and nutmeg.




2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

1 cup white sugar 1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups rolled oats

1 cup semisweet chocolate chips


1. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.

2. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.



2 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/4 cup shortening

1 1/4 cups buttermilk

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon baking soda

2 eggs

1 cup small gumdrop, cut in half

1/2 cup chopped nuts, if desired

1 Heat oven to 350ºF. Grease bottom only of loaf pan, 9x5x3 inches.

2 Beat all ingredients except gumdrops and nuts in large bowl with electric mixer on low speed 15 seconds. Beat on medium speed 30 seconds, scraping bowl constantly. Stir in gumdrops and nuts. Pour into pan.

3 Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. For best results, wrap and refrigerate at least 8 hours before slicing.



Cake 1 box white cake mix (Prepared according to directions on box)

1/2 teaspoon red food color

1/2 teaspoon peppermint extract

White Icing

1 cup powdered sugar

1 tablespoon milk or water

1/2 teaspoon vanilla

Crushed candy canes or crushed hard peppermint candies, if desired

1 Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.

2 Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. Store cake loosely covered at room temperature.

3 In small bowl, mix icing ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy.



1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3 cup butter or margarine, melted

1 egg

2 to 3 drops red or green food color

1 Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Divide dough in half. Stir food color into 1 half; mix well.

2 For each candy cane, shape 1 teaspoon dough from each half into 4-inch rope. Place 1 red and white rope side by side on ungreased cookie sheet; press together lightly and twist. Curve top of cookie down to form handle of cane.

3 Bake 7 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.



2 c. sugar

1/2 c. water

2 T. light Karo syrup

1 lb. real butter

2-3 pkgs of Hershey bars (6 to a pkg) (Grated)

1/2 lb. Almonds or Pecans (ground)

Cook first 4 ingredients to hard crack stage. Pour into buttered or sprayed jelly roll pan or cookie sheet and spread thin. Immediately lay on top: Grated Hershey bars to cover. While they are melting, spread as for frosting and right away sprinkle on the ground nuts, pressing softly into chocolate.



1/3 cup butter (no substitutes),softened

3 tbls. brown sugar

2 eggs, lightly beaten

3 tbls. honey

1/2 cup all purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

1/8 tsp. ground allspice

1/8 tsp. ground nutmeg

2 tbls. half-and-half cream

1 cup raisins

1 cup chopped nuts

1 pkg. (6 ozs.) dried apricots, finely chopped

3 cups pecan halves

In a mixing bowl, ceam the butter, sugar, eggs and honey. Combine dry ingredients; add to creamed mixture alternately with cream. Beat in raisins, dates, apricots and pecans. Pack into two greased and floured 7-3/4x3-5/8x2-1/4 inch loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack.

Bake at 300 degrees for 60-65 minutes or until a wooden pick inserted near the center comes out clean. Cool completely in pan. Loosen edges with a knife and remove from pan. Store in an airtight container in the refrigerator. YIELD: 2 loaves




1 cup butter at room temperature

1/2 cup confectioners' sugar, plus 2 Tbls.

2 tsp. vanilla

2 tsp. water

2 cups all-purpose flour

1 cup macadamia nuts, chopped

In large bowl, beat together butter and 1/2 cup sugar on medium-high speed until light and fluffy, about 2 minutes. Add 2 tsp. water and vanilla; beat until combined. On low speed, beat in flour just until combined and all ingredients are evenly moistened.

Fold in nuts. Form into disk; cover with plastic wrap. Refrigerate for 2-3 hours.

Heat oven to 350F. Roll dough into balls, using 1 level Tbls. for each. Place on ungreased baking sheets, spacing about 1" apart. Bake for 20 minutes or until lightly golden. Let cookies cool slightly on wire rack. Dust with remaining 2 Tbls. sugar.



1 package (16 ounces) Nutter Butter cookies

1-1/4 pounds white candy coating, melted

Miniature chocolate chips

M&M miniature baking bits

Pretzel sticks, halved

Orange and red decorating gel or frosting

Using tongs, dip cookies in candy coating; shake off excess. Place on waxed paper. Place

two chocolate chips on one end of cookies for eyes. Place baking bits down middle for

buttons. For arms, dip ends of two pretzel stick halves into coating; attach one to each

side. Let stand until hardened. Pipe nose and scarf with gel or frosting.

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Every year, Erin (my daughter) and I, spend a whole day baking Christmas cookies and candy for gifts for everyone in the family. We've been doing it since she was about 10 years old. (She's 25 now!)

We try at least one new recipe every year, so I'll be printing your post! Those look GOOD!

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Thanks so much for all these yummie recipes. My grandmother made sure that all us grandkids could bake. So every year she got me together with my cousins and we spent the whole day baking cookies for the whole family for Christmas.

I have held this tradition with my husband and son (on a smaller level of course :D ) and they both look forward to it every year. We will look forward to finding some new favorites. I had thought that with all that was going on with dad this year that I would bypass on the baking. However, Dad had something to say about that. He ordered his favorite sugar cookies!!!


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