The Christmas Treats Recipe Thread

christmas foodThis post is for your favorite Christmas treats. That could be cookies, cakes, chex mixes, cheese balls, drinks, or any old party food or dessert favorite. There will be a regular recipe thread in a week or so. Here are a couple of ideas to get us started. This is an example of what we hope you are eating this holiday season, and will share your recipes for.

 

Here is your Don’t Bother example! See how easy this is?

don't bother

And to finish with a big bang, here is the recipe for a drink called Three Wise Men featuring…you guessed it! Jack Daniel’s whiskey.

 

Ingredients:

1/2 oz Jack Daniel’s Whiskey

!/2 oz Jim Beam Bourbon

1/2 oz Yukon Jack

Mix and enjoy!

Menagerie’s Three Wiser Men Plus One

One shot each of Gentleman Jack, Jack Daniel’s Single Barrel, and Jack Daniel’s Black Label. Mix, add ice if you’re kinda a sissy, drink, and follow with a shot of Winter Jack. Do not drink this on a weeknight unless you have 1.75 days off following this exquisite concoction. 3.668 days if you don’t hold yer likker well.

 

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169 Responses to The Christmas Treats Recipe Thread

  1. gainny says:

    “Here is your Don’t Bother example! See how easy this is?”

    Love it—it’s so inclusive!

    Liked by 3 people

  2. stella says:

    These are easy to make, and delicious (especially if you like coffee). I won a $50 prize in a cookie contest with these.

    Mocha White Chocolate Chunk Brownies

    Ingredients

    3 Tablespoons Instant Coffee Powder (instant espresso powder, if available)
    1 Tablespoon Water
    2 cups Firmly Packed Brown Sugar
    1-½ stick Butter, Unsalted
    2 whole Large Eggs
    2 Tablespoons Coffee Liqueur (Kahlua)
    2 cups All-purpose Flour
    2 teaspoons Baking Powder
    ½ teaspoons Salt
    5 ounces, weight White Chocolate, Cut Into 3/4" Pieces
    ¾ cups Coarsely Chopped Pecans, Toasted
    _____
    FOR THE CHOCOLATE DRIZZLE:
    1 ounce, weight White Chocolate, Melted
    1 ounce, weight Semi Sweet Chocolate Melted
    

    Preparation

    Preheat oven to 350 degrees F. Butter a 10-inch diameter cake pan. Line the bottom with parchment.

    Combine coffee powder and the water in a heavy medium saucepan. Stir over medium-low heat until coffee dissolves. Add sugar and butter and stir until butter melts. Pour into a large bowl and cool to room temperature, stirring occasionally. Add eggs and coffee liqueur to butter mixture and whisk to combine. Sift flour, baking powder and salt into a small bowl. Add to butter mixture and stir to blend. Stir in chocolate pieces and pecans.

    Pour batter into prepared pan. Bake until a tester inserted in the center comes out almost clean, about 35 minutes. Cool in the pan on a rack. Run a small sharp knife around the sides of the pan to loosen the brownies. Turn out onto a plate; peel off parchment.

    Cut into wedges. Put 1-oz. portions of semi-sweet and white chocolates in small Ziploc bags and melt in hot water. Snip a small bit off the corner of each bag, and drizzle chocolate decoratively on wedges.

    You can also leave off the drizzled chocolate, and serve with vanilla ice cream and caramel sauce.

    PS: I made these yesterday with dark chocolate chunks instead of white (didn’t have any in the house). They are not nearly as good, as the dark choc overpowers the coffee flavor.

    Liked by 7 people

  3. nyetneetot says:

    Bourbon Manhattan Cocktail

    Ingredients in the Bourbon Manhattan Cocktail
    •2 oz Bourbon
    •1 oz Italian sweet vermouth
    •2 dashes Angostura Bitters

    Garnish:
    Cherry

    Glass:
    Cocktail

    How to make the Bourbon Manhattan Cocktail

    Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass. Garnish with a cherry. (If you prefer a dry Manhattan, use dry vermouth instead of sweet and garnish with a lemon twist.)

    Liked by 1 person

  4. Auntie Lib says:

    I see we’ve gotten beyond the “Let’s try and impress everybody with the most elaborate, complex, and outrageous dessert recipes” phase. Would anyone care for an Oreo?
    http://lh5.ggpht.com/-nOPHh9c4138/ULcCn5j66JI/AAAAAAAANuA/rQSskPv1-gE/Candy%252520Cane%252520Oreos_thumb%25255B1%25255D.jpg?imgmax=800

    Liked by 1 person

    • Les says:

      I’m not big on sweets, but the Pumpkin Spice Oreos they had this year were so darn good.

      Liked by 1 person

    • Plain Jane says:

      I was just going to suggest the Trader Joe’s Joe-Joe’s 4 packs of Decadently Enrobed cookies. I just bought oodles of these and am going back for more to use as gifts also. So Auntie Lib, I’m glad you said what you said.

      I’m a baker and cook, but am just too darn tired and busy this year. We have a new grandson 5 hour round trip from our home and have been babysitting a couple of times a week. He’s precious.

      As far as Christmas dinner, everything is being catered. Our home is stuffed full of family for near the whole week of Christmas. This makes for a hectic zoo in our small home, but I thank God for our hectic zoo.

      Liked by 5 people

      • Auntie Lib says:

        I’m not much of a baker on a good day – the holidays are just too hectic. But I did stop for a second and fantasized over the fancy KitchenAid mixer at Costco yesterday. Then I remembered my skill level and moved on the freezer section. Have you tried the little cheesecake bites they have at Costco, Highly recommended!

        Liked by 3 people

        • michellc says:

          My kids bought me a fancy mixer last year. It was a different brand, but I love it for bread. No more kneading for me, the mixer does all the work. I still though find myself pulling out the little hand mixer for everything else.

          Liked by 1 person

          • Plain Jane says:

            Michelle, I pull out the hand mixer more than the Artisan. I have a bread machine for the bread and have never made it traditionally. I doubt I could.

            Like

            • michellc says:

              It’s not hard to make bread and it’s even easier when the mixer does all the kneading for you. I still on occasion will knead it myself, when I have some frustrations I need to take out on the dough.lol

              Like

              • Plain Jane says:

                Taking out frustration is what my mom did to bread dough. 🙂
                The bread machine works for me, because over Christmas week the kids and grandkids go through 2 loaves a day, so it’s made fresh over night for the next morning, and then another during the day for making sandwiches for lunch with the leftover turkey, ham, etc. Plus, there are about 4 people who would be disappointed if I didn’t give them a loaf over Christmas week.

                I don’t even slice the bread. It sets on the counter on a cutting board and everyone cuts their own and builds their own sandwiches.

                Like

        • Plain Jane says:

          Auntie Lib,
          I have the new Artisan KitchenAid mixer. I bought it last year because the bowl was larger than my old Kenwood (that one was a major workhorse). It was easy to clean. The Artisan is not. The shield is chintzy, It doesn’t protect the machine where the tool inserts into the machine from batter going up into the grooves. I have to use a Q-Tip to clean it out. It does have a powerful motor, and is a watermelon color 🙂 and that’s the best I can say about it.

          Liked by 1 person

      • Auntie Lib says:

        PS – Congratulations on the new grand baby! Enjoy every minute with him!!!! We’re going to see out three grandsons next weekend (23 – 25 hour round trip depending on traffic.)

        Like

      • michellc says:

        Congratulation on the grandson. It won’t be long now and my little grandson will be here.

        Liked by 3 people

      • justfactsplz says:

        Congratulations. I remember the day my grandson was born. I am seeing my grandchildren over New Years. It is a ten hour round trip event. I am going to see my granddaughter perform with the Moscow Ballet in the Nutcracker Suite.

        Liked by 2 people

  5. Les says:

    Sometimes we do the whole primerib and Thanksgivingish Christmas Fancy Sit Down Dinner Party Buffet ala Hyacinth Bucket and sometimes we pull out the panini press and do fabulous hot sandwiches and great finger foods and dips. This is a dip and drinks year. We’ll either do french dip sandwiches with real home-cooked beef and/or grilled Black Forest ham/cheese/sauerkraut sandwiches.

    The best Southern dip is still red pepper jelly poured on a brick of softened cream cheese served with triscuits.

    We’ll also make several more dips with crudites and crusty bread and leave it all out for family and friends to graze.

    Redneck Family Favorite (sounds gross, usually first to go at work):

    CRACKER CANDY

    35 crackers (I use salted)
    1 c. brown sugar
    1 c. butter
    12 oz. pkg. milk chocolate chips
    Chopped nuts (optional)

    Preheat oven to 350 degrees. Cover cookie sheet with foil. Lay 35 crackers flat covering pan. Boil 1 cup brown sugar and 1 cup butter for 2 minutes, full boil, time it. Pour over crackers and bake at 350 degrees for 5 minutes. Remove and cover with 12 ounce package of milk chocolate chips. As they melt, spread evenly. Sprinkle with chopped nuts (if you want). Chill until candy peels off foil. Break into pieces.

    Liked by 2 people

  6. pattyloo says:

    Coconut Cream-cheese Snowballs (one dish, no cooking)
    1 softened pkg cream cheese
    juice of 1 lemon
    grated peel of 1 lemon
    1 1/2 cups coconut
    8 oz chopped pineapple – drained

    Reserve 1 cup coconut for rolling balls in.
    Mix all other ingredients
    Shape into 3/4″ balls (makes about 30 balls)
    Roll each ball in reserved coconut.
    Chill a few hours or overnight.

    The coconut absorbs the juices, and gives a nice chew feel, as well as coconut flavor..
    You can change this up by switching out the citrus for cocoa or cinnamon or other flavorings. You could probably use a little milk instead of the lemon juice, or maybe even a liquer. I would still include coconut though for the texture.

    Like

  7. Just Tea says:

    If you try this cake, you will make it over and over again. It’s wonderful and everyone who has tried it loves it. It’s easy too:)

    St. Louis Style Gooey Butter Cake

        1/2 cup butter ( NOT MARGARINE!)
        18 ounces yellow cake mix ( one box)
        3 eggs
        1 (8 ounce) packages cream cheese ( cut into quarters)
        1/2 teaspoon almond extract or 1/2 teaspoon pure vanilla extract
        4 cups confectioners' sugar ( A.K.A. Powdered sugar)
    
    
    
    Preheat oven to 350.
    Lightly grease (or spray with Pam) one deep 9x13 rectangular cake pan. I would suggest a 4 in  deep pan, as the cake rises when it is cooking, but a oven-safe disposable coffee cake pan from the grocery store would work fine too.
    
    Melt butter. I do this by heating the the microwave on low power for 30 seconds.
    Empty cake mix into a large bowl.
    
    Stir melted butter, along with ONE egg, into the cake mix.
    
    PRESS mixture into pan. Mixture will have the consistency of sticky dough. Using a spatula works for me, but pressing with clean fingers will do the trick as well.
    
    In a large bowl, mix cream cheese, almond or vanilla extract, confectioners sugar and the remaining two eggs.
    
    Beat for three minutes with an electric mixer set on medium high speed, or until smooth with NO lumps.
    
    Pour evenly over top of the cake mixture in the pan. Use a spatula to spread.
    

    http://www.food.com/recipe/st-louis-style-gooey-butter-cake-195977

    Liked by 1 person

  8. Indiemex says:

    Yummy Sugar Cookies:
    1 C butter, room temp.
    1 C sugar
    1 large egg
    1 t vanilla extract
    .5 t almond extract
    2.25 C flour
    .5 t baking powder
    .5 t baking soda

    Whip butter till light and fluffy and doubled in volume. Add sugar, whip some more. Add egg, keep whipping. Add vanilla and almond, whip-whip-whip! Combine dry ingredients, gradually incorporate into butter mixture. Roll into one inch balls, dip tops of balls into sugar, sprinkles or edible glitter. Place on cookie sheet, sugar side up. Flatten with the bottom of a flat glass (I use a measuring cup) to about .25″ thick. Bake at 350, for 10-12 minutes. Voila! These cookies are super easy to make. Easy to roll, because dough is not sticky. Makes production go quickly. They have a delicate crisp with a soft center, and they come out looking like Christmas tree ornaments. Wish I could upload a photo of the batch I just finished baking.
    Buen provecho!

    Liked by 1 person

  9. LoLo says:

    Salted Pretzel Caramel Brownies

    1 box fudge brownie mix (for a 9×13 pan)
    2 eggs
    1/4 cup water
    2/3 cup vegetable oil
    3 cups pretzels
    1 jar caramel sauce
    coarse sea salt
    DIRECTIONS
    Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, or grease with cooking spray.
    Prepare brownie batter according to package instructions.
    Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.
    Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.
    Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.
    Serve warm, or let cool to room temperature then serve.

    Like

  10. rashomon says:

    Lawd ‘o mercy, You all me laughing. So this is my contribution. Required: a bunch of kids. Or hungry men.

    I large can of sweetened condensed milk
    2 – 3 oz of very good bitter chocolate (the whole deal is about the chocolate), break into smallish pieces so it melts easily
    1 -2 tsp. of very good vanilla, OR very tasty rum, bourbon, whatever rocks your boat
    Stuff: chopped anything from nuts to coconut to Reese’s Pieces to chopped dates/figs to whatever your heart desires. Rice Krispies cereal, caramel — that’s why you need kids ’cause they always figure out another way to configure the basics.

    Heat the milk in a microwave covered so it doesn’t explode, add broken pieces of chocolate and stir until it’s gooey, add favoring, then add stuff until the batter is stiff. Form into balls and
    1) freeze, serve cold OR
    2) bake at about 325 degrees for 15 minutes to stiffen. My grandmother would say they last two months in this form, but they’ve never made it out of the kitchen. The heat does add some depth to the product, but…who cares about “depth”…huh?????

    Like

    • rashomon says:

      Can I contribute to an edit function? “You all ‘keep’ me laughing.”

      Like

      • Les says:

        You are fancy at your house. This is the lazy version of man fudge for people who like to grab stuff quickly and get the heck out of the store:

        1 can sweetened condensed milk
        1 bag semi-sweet chocolate chips
        Capful of vanilla if you have it, skip if you don’t
        Tiny pinch of salt because you have to salt chocolate

        Pour canned milk in a microwave safe casserole or glass cake pan (not the big 9X13, the little square one), microwave for 2 minutes. Stir (a bunch to make it smooth), throw it in the refrigerator. Almost as good as my grandma’s make-a-mess fudge.

        Like

        • Menagerie says:

          Here’s another super easy one that’s really good. Melt chocolate almond bark, the add enough pecan halves to make it thick. Dump spoonfuls on wax paper. When it cools, you have a great candy.

          Like

          • Les says:

            Can you use the white almond bark? Then I can pretend I made Divinity. haha

            Since you aren’t ashamed of easy, here’s another one:

            1 lb unsalted saltine crackers (4 sleeves) (I just use the bag of oyster crackers)
            1 cup canola oil
            1 (1 ounce) packet ranch dressing mix
            2 tablespoons crushed red pepper flakes (or about 1/2 teaspoon cayenne powder)
            1/2 teaspoon garlic powder

            Shake for about five minutes in a tupperware container or in a large ziplock bag.

            (I only eat crackers around the holidays, I am giving rednecks a bad name with all these cracker recipes. Although I have always wanted to try the Mock Apple Pie recipe made with crackers, just to see…)

            Liked by 1 person

            • Menagerie says:

              Sure, you can use the white, and any kind of nut or dried fruit you like. Since I like dark chocolate I often put in squares of unsweetened chocolate to make it darker and less sweet.

              I have made the mock apple pie, years ago, and considering it is made of crackers, it’s not bad at all. Years ago I used to watch Justin Wilson’s cooking show. He had a recipe for mock potato salad made with crackers. I never tried that, but I always meant to.

              Like

              • Les says:

                You made me look it up:

                Share this

                Mock potato salad contains celery, onions, relish, hard-boiled eggs, and olives but uses saltine crackers instead of potatoes. It is surprising how much this tastes like the real thing.

                Ingredients
                •4 stay-fresh bags saltine crackers
                •1 cup celery, chopped
                •1 cup onions, chopped
                •1 cup sweet relish or sweet pickles, chopped
                •1 cup dill relish or dill pickles, chopped
                •Salad Dressing (not mayonnaise)
                •6 hard-boiled eggs, chopped
                •Louisiana hot sauce, to taste
                •1 cup and more pimento olives, chopped
                •1 cup black olives, chopped
                •1 cup green onions (optional)

                Preparation

                Crumble crackers and mix with celery, onions, relish, salad dressing, hard-boiled eggs, hot sauce, olives, and green onions in a large bowl.

                Add salad dressing to the desired consistency.

                If you serve the next day, you might have to add more salad dressing because the crackers drink up all those tasty juices.

                If you make this, let us know how it was! And how is salad dressing different than mayo? Is it the sweet stuff like Miracle Whip?

                Like

              • deqwik2 says:

                You can use white almond bark with Cheerios too. We like the Honey Nut Cheerios best. Great for the little kids.

                Like

            • czarowniczy says:

              Just double checked with my neighbors – down here redneck recipes are ‘cracker’ recipes

              Like

    • Nanny G says:

      An itty bit of cayanne pepper would punch this up for an all-adult palate.
      I like a granola-type cereal as opposed to the rice Krispies.
      And almonds with Ameretto liquor.

      Like

  11. My favorite holiday candy – Divine Divinity:

    2.5 c. white sugar
    0.5 c. light corn syrup
    0.5 c. water
    0.25 t. salt
    2 egg whites
    1.0 t. vanilla extract (pure)
    0.5 c. chopped pecans (or maraschino cherries)

    In 2 qt. saucepan combine sugar, corn syrup, water and salt.
    Cook to hardball stage (260 deg.) stirring only until sugar is fully dissolved.
    When temp reaches 250 deg. beat egg whites until stiff (make sure to beat the egg whites in a large bowl as you will be adding the syrup to the egg whites, not the other way around.)
    When syrup reaches 260 deg. VERY gradually add syrup to the egg whites, beating at high speed continuously. (I do this with a steady, very slight stream.)
    When all of the syrup has been added add vanilla extract.
    Continue to beat mixture at high speed until candy holds its shape and loses its gloss. (Usually 4 to 5 minutes.)
    Stir in chopped pecans (or cherries).
    QUICKLY drop by teaspoons onto waxed paper.
    Let cool completely.

    NOTE: Divinity will not set unless the barometric pressure is 30 and rising. You can find this information online or by calling the local news station’s weather desk. Also, it will feel like forever when beating the mixture but do not stop until gloss is gone or candy will not set. This is a delightful treat for the Holidays and makes a great gift, too.

    Like

  12. kim says:

    Menagerie, I made that apple cake recipe you posted on the thanksgiving thread, except I made it as loaves of bread. I wasn’t sure how they would turn out but was told I could sell them they are so good. Thanks for the recipe!

    Liked by 2 people

  13. goodkathie says:

    What happened to this post? Same thing happened to the Thanksgiving recipe thread. Says it cannot be found but it was there before… Kathie

    Sent from my iPhone

    >

    Liked by 1 person

  14. Can’t wait for MORE! I love this thread. I’m having a Christmas Open House party next weekend. Do you think this is enough – too much?

    Here’s my menu:
    Horseradish Beef Roll Ups (spiral roll up sandwiches)
    Bacon and Avocado stuffed Cherry Tomatoes
    Little meatballs in red sauce
    Vietnamese Spring Rolls with Fish Sauce
    Spinach Dip in Bread Bowl
    Cheese Tray – Blue, Cheddar, Brie, Gouda – with crackers
    Crudité Platter with Green Goddess Dip
    Sugar cookies, Chocolate Chip Cookies, Pizzelles, Stollen
    Sparkling Wine, Chardonnay, Beer, Soft Drinks

    Liked by 2 people

    • auscitizenmom says:

      Can I come? 🙂

      Liked by 1 person

    • Menagerie says:

      Sounds great. Do you have a recipe for those Horseradish Beef Rollups?

      Liked by 1 person

      • Ingredients
        1 (8 ounce) package cream cheese
        2 tablespoons prepared horseradish
        1 tablespoon dijon-style mustard
        5 8-inch flour tortillas
        30 leaves fresh spinach, stemed removed
        10 slices thin deli italian roast beef or 10 slices roast beef
        4 ounces cheddar cheese, shredded
        Directions
        1. Beat cream cheese, horseradish and mustard in small bowl until smooth.
        2. Spread about 3 tablespoons cream cheese mixture evenly on each tortilla.
        3. Arrange 5 or 6 spinach leaves over cream cheese.
        4. Place 2 slices roast beef over spinach; sprinkle with about 3 tablespoons
        cheese.
        5. Roll each tortilla up tightly; wrap with plastic food wrap.
        6. Refrigerate at least 4 hours or overnight.
        7. To serve, cut each tortilla into 1-inch slices.
        One of the suggestion under the recipe was to mix the shredded cheddar with the cream cheese mixture before spreading. They said it was easier to roll that way.

        Liked by 2 people

        • czarowniczy says:

          Oh yum – spring rolls, steamed or fried, with nuoc cham. We’ve been eating at the same Vietnamese restaurant in Gretna, Louisiana (Pho Tau Bay) for well over 30 years and they are a ‘must’. If you’re ever in Gretna (across the river from New Orleans) go to Pho Tau Bay, the owners had a chain in Vietnam by that name (under new management now) so their stuff’s genuine. Oh dear, I’m off track again.

          Like

    • ctdar says:

      what time?

      Like

  15. Les says:

    Can someone post some of their family dip recipes? I like to know what other people eat. And do you eat your buffalo chicken dip hot or cold?

    Reuben dip (adjust amounts, original recipe calls for a pound of each, but I usually use less cheese and sauerkraut)

    1 lb of corned beef or pastrami (shaved, and ask to see it before they start cutting so you don’t get that disgusting fat/gristle line, I don’t care if the person at the deli thinks I’m a freak, I always ask)

    At least 1/2 jar drained (squish it between two plates to get the juice out) sauerkraut, can use the entire jar

    1/2 lb swiss cheese (easier and cheaper to buy the good sliced kind and cut the slices into tiny squares)

    About a 1/2-3/4 cup mayo, more if you want (some people use Thousand Island dressing), up to one cup

    You can bake this in the oven, throw it in a crockpot, or just microwave it. Serve with the little rye or pumpernickle bread loaves or crackers or go low carb and serve with celery sticks.

    Cold Crab Dip
    Mix:
    1 can or small container picked white crab meat
    1 block softened cream cheese
    Shape it and put it on a flat plate, not in a bowl,

    Mix coctail sauce and pour over crab/cream cheese:
    1/2 cup Ketchup
    couple squeezes lemon juice
    ground horseradish to taste

    Then chill.

    We used to serve this with Nabisco Swiss Cheese crackers but they don’t seem to make them anymore so now we just use whatever. Not the same.

    Like

    • pattyloo says:

      Red-Green Cream Cheese Ball
      1 pkg Buddig Beef (not sure the size) chopped
      Green onions (a bunch) chopped
      1 pkg cream cheese softened
      a couple Tbsp mayo
      lemon juice
      black pepper, salt to taste
      just mix it all up and form a ball
      wrap in saran wrap and chill
      remove wrap and serve with crackers or veggies.

      Like

    • michellc says:

      Dried Beef Cheese Log

      16 oz. cream cheese(softened)
      1/2 c diced green onions
      1 tbs worcestershire sauce
      1 tsp seasoned salt
      1- 10 oz jar dried beef
      1/2 c crushed pecans

      Chop the dried beef
      Mix the cream cheese, worcestershire sauce and seasoned salt with mixer.
      Stir in the green onions and chopped beef.
      Roll into log or ball.
      Roll the cheese log or ball in pecans.
      Wrap in plastic wrap and chill one hour.

      Serve with crackers and vegetables.

      A few of my other dips that are nothing more than opening up cartons and packages.lol

      Vegetable dip
      Carton of sour cream and a package of ranch mix. Mix together and refrigerate.

      French onion dip
      Carton of sour cream and a package of Lipton onion soup mix. Mix together and refrigerate.

      Like

  16. Menagerie says:

    Drunk Weenies

    One pkg cocktail weenies
    One cup ketchup
    One half cup molasses
    Two tablespoons Pick a Pepper sauce
    One half tsp smoked paprika

    Mix and cook in crock pot on low 4 -5 hours.

    Add one quarter cup whiskey about two hours before serving.

    Liked by 1 person

    • Les says:

      Dang, that sounds good. And then I will have an excuse to buy some whiskey…

      Meatballs:

      Frozen meatballs (I know, but it’s the holidays, gimme a break)
      1 jar grape jelly
      1 bottle chili sauce (that stuff by the ketchup, Heinz I think)

      Dump in the crockpot, put out toothpicks and napkins, pretend you cooked. lol

      Another redneck staple:

      Pimento cheese (makes the world’s best grilled cheese or cheeseburger topping)

      8 oz shredded sharp cheddar (shred your own, the pre-shredded has cornstarch in it)
      about 1/2 cup mayo
      most of a small jar of red pimento (4 oz) with a bit of the juice, just a little juice
      fresh onion grated in (not much of an onion) or onion salt.

      Mix and put in refrigerator overnight. Don’t touch it until it soaks up all the mayo and swells.

      Liked by 1 person

      • Menagerie says:

        I like it better with velveeta. Normally I love cheddar, but try the velveeta and add smoked paprika to it.

        Like

      • whuptdue says:

        Your meatball recipe is one I’ve enjoyed and forgotten. Sounds silly but all I could remember was the odd combination of bbq or chili sauce mixed with grape jelly. This is a yummy recipe to bookmark for impromptu covered dish recipes. Thanks for posting!

        Like

      • michellc says:

        I make meatballs similar to that, except I do make my own meatballs and mix them in bbq sauce and plum jelly.

        Like

    • rashomon says:

      Pick-A-Pepper! The greatest stuff since soap! We first tasted it in Cayman many decades ago and spent weeks trying to get our grocers to handle it. What a score! My brother absorbs it. Makes any spicy recipe better.

      Liked by 1 person

  17. rashomon says:

    What a great resource!!!

    BACON: Dates or figs, stuffed with feta or blue cheese (or gorgonzola or semi-soft Mexican cheese), and an almond, wrapped in 1/2 slice bacon (skewer if necessary). If you microwave or bake the bacon to drain off some of the fat, the baking time is about 10 – 15 minutes at 325 to crisp. I you don’t have nuts, fogettaboutit. It’s the bacon or prosciutto or skinny slices of smoked ham that meld the flavors.

    Also, stuff figs, apricots or dates with pecans and roll in powered sugar.Good with coffee after dinner.

    Like

  18. texan59 says:

    I don’t know how to make these, but they sure are cute. 🙂

    Liked by 3 people

    • Indiemex says:

      From the bottom up – Looks like a cupcake with the rounded top cut off, or a very dense cupcake that doesn’t over rise. A thin coat of ganache, whip cream, strawberry, whip cream. They’re adorable. I think I will try these out for my son’s Sunday school class. Thank you!

      Like

  19. Matt Musson says:

    RICE KRISPY GREEN HOLLY WREATH!

    WOW! VERY EASY! Great for bachelors or busy Dads.

    Make rice kripy treets but substitute Corn Flakes for Rice Krispies.
    Add lots of green foot coloring.
    Spray your hands with non-stick cooking spray.
    Form the warm misture into a wreath on a platter.
    Decorate with Redhot candies as Holly Berries.

    Looks good. Tastes better!

    Like

  20. Dixie Darling says:

    Uh.huh and so far, I’ve gained about five pounds just reading these recipes.

    Liked by 1 person

  21. Nanny G says:

    We make duck (either basted with an orange concentrate plus orange liquor sauce OR dry rubbed with Chinese Five Spice and beer-butted over some sake and 5 spice.)
    Then, the next day we have ”make-’em-yourself tostadas.
    I put out shredded lettuce, salsas, jalapenos, shredded duck meat, flour tostada shells, sliced avacado and whatever.
    A simple orange sorbet or sherbert is dessert.

    Like

  22. ZurichMike says:

    Russian Tea Balls (Mexican Wedding Cookies, Vannillakip

    (if rolled out into little crescents, they are called “Vanilla Kipferln” in Germany / Austria / Switzerland)

    1 cup of softened butter
    1/2 cup of powdered (confetioner’s) sugar
    2-1/4 cup of flour
    1/4 teaspoon of salt
    1 tablespoon of vanilla extract
    3/4 cup of finely ground walnuts

    Making the dough
    • Mix butter and sugar first
    • Add flour and salt, then vanilla.
    • Mix in ground walnuts at the end (can be ground in a little food chopper)
    • Dough should be firm. If too soft, let in cool in the refrigerator.

    Making the cookies
    • Preheat oven to 375 F.
    • Line a baking pan with parchment paper.
    • Roll little dough balls about 1/2” and place about 3/4” apart on pan
    • Baking time is 9-11 minutes (the bottom of a cookie will be light brown.
    • When cool enough to handle after baking, roll in powdered sugar.
    • When completely cool, roll in powdered sugar again.
    • Store in air-tight tins covered in powdered sugar. Gently turn container every day or so.
    • Store in cool part of the house.

    Tips
    • Cookies taste better after a few days.
    • If you have granulated vanilla sugar (like they have in Europe), pulverize two packages in a clean coffee grinder and add to 3/4 cup of powdered sugar and use to roll the cookies – a nice vanilla taste to the walnuts! Or just add a split vanilla bean pod to the container.

    Like

  23. ZurichMike says:

    Rugelach

    For the Dough
    8 ounces (2 sticks) unsalted butter, room temperature
    8 ounces cream cheese, room temperature
    1/2 cup sugar
    3 large egg yolks
    1 teaspoon pure vanilla extract
    Pinch of coarse salt
    2 1/3 cups all-purpose flour, plus more for rolling out dough

    For the Filling
    4 ounces walnuts
    1/2 cup sugar
    Pinch of cinnamon
    Pinch of salt
    12 ounces apricot jelly, melted
    2 cups mini semisweet chocolate chips, or currants or a combination

    For the Finishing
    1 large egg, lightly beaten
    1/4 cup fine sanding sugar

    Directions
    1. Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
    2. Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
    3. Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
    4. Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.

    Liked by 1 person

  24. ZurichMike says:

    Orange Cranberry Nut Loaf

    Ingredients

    2 cups flour
    1 cup sugar
    1 1/2 teaspoons baking powder
    1 teaspoon salt
    1/2 teaspoon baking soda
    3/4 cup orange juice
    1 tablespoon grated orange peel
    2 tablespoons shortening
    1 egg, well beaten
    1 1/2 cups fresh cranberries, coarsely chopped
    1/2 cup chopped nuts

    Directions
    Preheat oven to 350ºF.
    Grease a 9 x 5-inch loaf pan.

    Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl.
    Stir in orange juice, orange peel, shortening and egg.
    Mix until well blended.
    Stir in cranberries and nuts.
    Spread evenly in loaf pan.

    Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
    Cool on a rack for 15 minutes.
    Remove from pan; cool completely.
    Wrap and store overnight.

    A nice spread for this bread is cream cheese mixed with orange zest and a bit of orange marmalade.

    Liked by 1 person

    • Menagerie says:

      Yes! Thanks ZM, I’ve been looking for a good cranberry bread recipe. It’s next up in my kitchen. My husband and sons love their bread, and I love to spoil them.

      Two years ago I was given a Czechoslovakian recipe for bread. The young man who gave it to me said his grandmother always prepares it with a traditional ethnic dinner on Christmas eve. Spelling it the way he pronounces it, it’s called longoushka. It’s made with rye, wheat, and potato flours, potato water, caraway seeds, and no oils or shortening and topped with cheese. It is truly delicious. I got curious and googled it, and I have searched Eastern European cooking sites. Never found a recipe, or anything close. I don’t suppose you have ever run across a similar recipe have you?

      It’s really not a treat, just a good hearty bread to savor with a meal.

      Like

    • Plain Jane says:

      Oooh Mike. Thanks. I haven’t made this recipe in years for lack of time and the fact that I could eat this instead of a real meal. I can’t tolerate the carbs. But I tasted it vicariously as I read through your recipe.

      Like

  25. TCS says:

    I found this recipe right before Thanksgiving and made it as an appetizer. I had so much going on in my oven that the cheese got a little too melty but it was sooooo good…even as a melty mess on a plate. Going to try it again with a careful eye on it in the oven. 😉

    Kahlua-Pecan-Brown Sugar Baked Brie

    http://noblepig.com/2009/12/kahluapecanbrown-sugar-baked-brie/

    Like

  26. Absolute favorite-Vanilla Spice Southern Comfort Egg Nog,it is the best!!!

    Like

  27. JenNJ says:

    While I admit this recipe sounds a bit gross, I am threatened with bodily harm if I don’t bring these to our big Christmas bash every year. It is also one of the easiest recipes of all time.
    Sweet and Sour Meatballs
    You can use your own, or any cocktail size meatballs. Mix an extra large jar of grape jelly, with a jar and a half of chili sauce. (Can use more or less of each to suit your taste) Stir the combo over medium heat until smooth. Add meatballs and cover, reducing heat. Simmer for about 20 minutes stirring occasionally.

    Liked by 1 person

    • ctdar says:

      grape jelly ?
      now I gotta try it!

      Like

      • JenNJ says:

        Yup, I know it sounds pretty weird but they are really good. I just use regular Welch’s grape jelly. After trying a few others, I found that the Shop rite brand chili sauce works the best. I make quite a few things for our family parties. This one is definitely a favorite for everyone. They are really yummy and only take about ten minutes of my time.

        Liked by 1 person

    • deqwik2 says:

      We use a similar recipe & it does sound gross but is very popular.
      Little Smokies in Sauce
      We use 12 oz jar grape jelly & 16 oz bottle barbecue sauce with 2 lbs little weenies (miniature smoked sausage links). Mix jelly & bbq sauce together in crock pot, add sausage links & cook on high for about 2-3 hours or until thoroughly heated..

      Like

  28. Les says:

    Egg Custard Pie

    1 thawed deep dish pie shell (frozen is way easier, but you can be a purist if you want)
    3 eggs (I don’t mess with adding separate yolks or whites, this is a lazy person recipe)
    2 cups milk warmed to a scald in the microwave
    2/3 cup sugar
    pinch of salt
    cap or so of vanilla
    sprinkle of nutmeg (I don’t like cinnamon unless it is cinnamon toast, but you can add a bit)

    Preheat oven to 350. Heat milk to a scald, about 2 minutes in the microwave (some people add a tablespoon of butter but it isn’t needed). Beat the eggs well with a fork and stir in the other ingredients. Temper the eggs by slowly adding in the milk while stirring. When it is all mixed, place pie tin on cookie sheet and pour in the egg mixture. It’s hard to move this if you don’t have the cookie sheet under it. Bake for about 40 minutes or until it isn’t raw/runny in the middle. It may puff a little in the oven, but don’t mess with it and it will lay back down when it cools.

    I love custard. You can add sweetened coconut flakes to this before you bake it. Or some melted dark chocolate.

    My family requested tres’ leche cake this year (I’m a pie or zuchinni bread person) so if anyone has a good recipe for that I would appreciate you posting it!

    Like

  29. deqwik2 says:

    Vanilla Wafer Nut Roll

    1 box Vanilla Wafers -finely ground
    1 can Eagle Brand milk
    2 cups finely chopped nuts
    optional: add dates or cherries or any other of your favorites
    Mix together. (Will be very sticky)

    Put about 2 cups of powdered sugar on wax paper, divide the mixture in half & roll in the powdered sugar to form log. You can put pecan halves on top to decorate
    Chill for at least 1 hour. Slice & serve.

    These freeze really well so can be made days or weeks ahead of time as long as they are wrapped tightly. (I use Saran wrap & foil)

    Like

  30. angie says:

    My mom has a recipe that she calls Alaskan Brownies-yum!!! This was my late father-in-law’s favorite dessert. It’s the Hershey’s Cocoa brownie recipe with a twist:

    Alaskan Brownies
    Ingredients
    1 cup (2 sticks) butter or margarine
    2 cups sugar
    2 teaspoons vanilla extract
    4 eggs
    3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
    1 cup all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 cup chopped nuts (optional)

    Directions

    1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
    2. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan.
    3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. **** My mom mashes the brownies with a spatula as soon as they’re set but before they’re finished baking. It makes them chewier.

    Chocolate drizzle:
    This is a Hershey’s chocolate frosting recipe. We add just enough milk so that it can be drizzled and heat it a bit in the microwave to warm.

    Directions:

    1    Melt butter. Stir in cocoa.
    2    Alternately add powdered sugar and milk, beating to spreading consistency.
    3    Add a small amount of additional milk, if needed.
    4    Stir in vanilla.
    

    Vanilla Ice cream

    After the brownies are baked and cooled. Spread a thick layer of ice cream and then drizzle with warmed chocolate frosting. If you want to make them ahead, bake and add the layer of ice cream but don’t drizzle the chocolate until you’re ready to serve or ready to leave for dinner or a party. Cut into squares.

    Another Christmas treat but not edible. I'm watching a youtube right now called "The Star of Bethlehem Documentary 2007". 
    

    Liked by 1 person

  31. deqwik2 says:

    One of my favorite appetizers is very simple.

    1 package sandwich ham (the rectangle shape)
    1 box cream cheese (allow to soften)
    green onions (as many as the number ham slices you use)

    Spread cream cheese on ham, lay green onion on top & roll it up.
    Use 4 or 5 toothpicks to hold it together & cut into pieces

    Like

  32. Pingback: The Christmas Treats Recipe Thread | RINO Blog Watch

  33. tappin52 says:

    Restaurant Style Salsa (from The Pioneer Woman)

    1 can (28 oz.) Whole Tomatoes with juice (could use diced)
    2 cans (10 oz. each) Rotel (tomatoes with green chilies)
    1/4 Cup Chopped Onion
    1 clove Garlic, Minced
    1 Whole Jalapeño, Quartered and chopped (seed if you want less heat)
    1/4 Teaspoon Sugar
    1/4 Teaspoon Salt
    1/4 Teaspoon Ground Cumin
    1/2 Cup Cilantro
    Juice of 1/2 Lime

    Combine all ingredients in a blender or food processor (this was too much for my processor, so I did it in two batches). Pulse until you get the salsa consistency you prefer. Refrigerate at least an hour. Serve with tortilla chips. This is better than my husband’s favorite Mexican restaurant salsa.

    Liked by 1 person

  34. Hot Toddy says:

    TEXAS TORTE
    2 eggs, beaten
    2 tbsp. flour
    1/2 tsp. salt
    1/3 c. milk
    1 (4 oz.) can chopped green chiles
    1/2 lb. sharp Cheddar cheese, grated
    1/2 lb. Monterey Jack cheese, grated
    To eggs add flour, salt and milk; beat well. Add remaining ingredients and mix well. Pour in a flat well-greased 8 x 12 inch Pyrex baking dish and bake at 350 degrees for about 35 minutes.
    Cut into tiny squares and serve as a hot hors d’oeuvre. Makes 96 squares.
    *Recipe notes: Yield: 24 We don’t cut into tiny squares because we’re pigs.
    Yummy as a heavy appetizer or Christmas breakfast.

    Like

  35. Hot Toddy says:

    CAPTAIN RODNEY’S CHEESE DIP aka “Lawd, where has this been all my life” Dip

    1/2 cup mayonnaise
    One 8 oz pack cream cheese
    2 cups grated cheddar cheese
    2 green onions (chopped)
    6 Ritz crackers (crushed)
    8 slices bacon (cooked and crumbled)
    1/2 cup of a Captain Rodney’s sweet and spicy Boucan Glaze (sold by the bottle)

    Mix mayonnaise, cream cheese, cheddar and onions in greased pie pan. Top with crackers and bake at 350 degrees for 15 minutes. Top with bacon and Captain Rodney’s Glaze. Serve with Ritz.

    Like

  36. subspeed6 says:

    WHITE FIREBALL CHRISTMAS MARTINI
    1 oz. (30ml) Vanilla Vodka
    1 oz. (30ml) Amaretto
    1 oz. (30ml) Fireball Whisky
    2 1/2 oz. (75ml) Coconut Milk
    Colored Sugar
    Nutmeg

    Source:

    Like

  37. angie says:

    Homemade Thin Mint Cookies

    Ingredients:
    One sleeve of Ritz crackers (or about 27)
    1 cup of semi-sweet chocolate chips
    1 teaspoon coconut oil, shortening, or vegetable oil
    1/2 teaspoon pure mint extract

    Directions:
    In a microwave safe bowl, mix chocolate chips with mint extract and coconut oil. Microwave in 15 second increments until melted and smooth, stirring each time. My microwave takes 2-3 times.
    Line a baking sheet with wax paper or parchment paper. Dip the crackers into the chocolate,letting the extra drip back into bowl. Let set. Some impatient people place them in the fridge or freezer. 😉

    Like

    • Les says:

      I’m going to try this. Thanks.

      Happen to have a recipe for butter mints since I’m getting the mint extract?

      Like

      • angie says:

        I haven’t made these but found a recipe online.

        Land o Lakes Buttermint twists

        1/2 cup Land O Lakes® Butter, softened
        5 1/4 cups powdered sugar
        3 tablespoons Land O Lakes® Half & Half
        1 teaspoon peppermint extract
        2 to 3 drops red food color
        1 to 2 drops green food color
        Directions

        Place butter in bowl. Beat at low speed, scraping bowl often, until creamy. Add powdered sugar, whipping cream and peppermint extract. Continue beating 2-5 minutes or until mixture forms a soft dough.

        Divide dough in half. Beat red food color into one-half of dough. Continue beating until dough is pink. Beat green food color into other half of dough; beat until dough is light green.

        Place dough, 1 color at a time, on surface lightly sprinkled with powdered sugar; knead until smooth. Cover with plastic food wrap to prevent drying out. Roll 1 tablespoon of each tinted dough into 4-inch rope. Gently twist green and pink ropes together. Carefully continue rolling and twisting rope to a 10-inch rope. Add more powdered sugar when rolling, if necessary. Cut diagonally into 1-inch pieces. Place twists onto waxed paper-lined baking sheet. Repeat with remaining dough. Let mints stand uncovered at room temperature 6-8 hours or until surface is dry.

        To store, layer mints between sheets of waxed paper into container with tight-fitting lid. Refrigerate up to 1 month. For longer storage, store in freezer up to 2 months.

        Like

  38. angie says:

    My daughter and I had a Pinterest Party a couple of years ago. Everyone really like the Hot Chocolate bar:

    Hot Chocolate:
    Ingredients
    1/2 cup sugar
    1/4 cup HERSHEY’S Cocoa
    Dash salt
    1/3 cup hot water ( I omit the water and just use more milk)
    4 cups (1 qt.) milk
    3/4 teaspoon vanilla extract ( i don’t use vanilla)
    Miniature marshmallows or sweetened whipped cream (optional)

    Directions
    1. Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.

    1. Remove from heat
    2. Serve in cup/ mug

    Each guest uses one of the following to their taste:
    Marshmallow flavored vodka
    Peppermint flavored vodka
    Whipped cream flavored vodka

    Top with whipped cream, a cherry, sprinkles, chocolate shavings, etc.

    Like

  39. nyetneetot says:

    Hot toddy fruitcake

    Ingredients
    For the cake
    200ml hot, strong black tea (use any type)
    3 tbsp whisky
    3 tbsp good-quality orange marmalade, thin or medium shred
    700g mixed dried fruits
    100g mixed peel
    100g glacé cherries (natural colour)
    225g butter
    225g golden caster sugar
    4 eggs, beaten
    225g plain flour
    1 tsp ground mixed spice
    1 tsp ground cinnamon
    finely grated zest 1 lemon

    To feed the cake
    2 tsp caster sugar
    50ml hot black tea
    1 tbsp whisky (or use orange juice if you prefer)

    1. Mix the hot tea, whisky and marmalade in a large bowl until the marmalade melts. Stir in all of the dried fruit, peel and cherries, then cover and leave to soak overnight.
    2. Next day, heat oven to 160C/fan 140C/gas 3 and grease and double-line a 20cm round, deep cake tin with non-stick baking paper. Using electric beaters, cream together the butter and sugar until fluffy. Add the eggs a little at a time, beating well after each addition, then fold in the flour and spices, followed by the lemon zest and soaked fruit. Add any liquid that hasn’t been absorbed by the fruit, too. Spoon into the prepared tin, level the top, then bake for 1½ hrs. Turn the oven down to 140C/fan 120C/gas 1 and bake for another 1½ hrs or until a skewer inserted into the centre of the cake comes out clean. Cool on a wire rack in the tin.
    3. While the cake is still warm, use the skewer to pepper the cake with holes, poking it all the way down. Dissolve the sugar in the tea, add the whisky or orange juice, then spoon over the surface. If you’re making the cake ahead of time, feed it with a fresh swig of hot toddy every week, but take care not to make the cake soggy. Can be kept for a month well-wrapped in an airtight container in a cool, dry place. If short on time, the cake can be made the same day that you decorate it.

    Like

  40. joshua says:

    Well, I am a no cooking male older white guy who thinks food just appears in a refrigerator most of the time, ready to eat….but reading this, combined with feeling a need for some Xmas time positive attitude reinforcement I got inspired to cook something fun and good….walking thru the groc store, saw a bag of overripe bananas for sale REALLY cheap, so I bought a bag…went home, jumped on internet for Banana Nut bread recipes…had everything except the pecans, which I took out a second home mortgage and bought a pound of them, so I proceeded to mash and mix and blend and chop and stuff, and about an hour and a half later, had two loaves of Banana Nut Bread…..like growing up at Christmas back home (I am 73 now), made me miss my Mom and Dad, our fireplace and Christmas tree and the Christmas Eve Church Service, and the wonderful holiday foods…..short ending….Bread was terrific, I feel empowered and happy, and all that thanks to Sundance and the Treepers inspiration and messages. Bless you all, and Merry Christmas and Happy New Year to all….now I think I will stop watching TV news for about two weeks as well.

    Liked by 4 people

    • Menagerie says:

      Merry Christmas to you as well. I find cooking to be a rewarding and creative endeavor. You may have found a new hobby, and one that will bring you s o much pleasure.

      Like

    • auscitizenmom says:

      Go for it, Joshua. My dad started doing more of the cooking when he was nearly 90 and Mama couldn’t stand for long. Don’t be afraid to experiment. Daddy made a wonderful pie once.

      Here is his (sort of) recipe: It was an apple pie, but he didn’t have enough apples, so he added blueberries (and some other fruit I can’t remember). He sweetened it with a small amount of sugar (didn’t have enough), some honey, and blackstrap molasses, then added pecans and walnuts (only had a few of each, so he added both). There may have been other ingredients, but, this is all I remember. I was hesitant to try it, but it was the most wonderful pie I have ever had in my life. Unfortunately, there will never be another one.

      Like

  41. taqiyyologist says:

    Okay, if you like the Anise Seed:

    4 eggs
    2 cups sugar
    1/2 to tsp anise extract
    (or) 4-6 drops anise oil
    3 1/2 cups all purpose flour
    1 tsp baking powder
    1/4 tsp salt

    1. Lightly grease cookie sheets. In large bowl, beat eggs at high speed 3-4 min. or until very thick. Gradually beat in sugar; beat an additional 15 min. (hope you got a nice KitchenAid.)
      Beat in anise extract, add flour, baking powder, and salt. Mix it up. Cover with cellophane, and refrigerate for an hour.
    2. On well-floured surface using regular rolling pin, roll dough into rectangle the same width as springerle rolling pin, and 1/2 inch thick. Using springerle rolling pin, roll designs into dough. Cut cookies on design lines, place on cookie sheets, cover with cloth, and let sit in a cool place overnight.

    3. Heat oven to 375F. Place cookies in oven. Immediately decrease temp to 300F. Bake 20-25 min. until set, but not brown. Immediately remove from cookie sheets. Store in tightly-closed container. Cookies can be served after 8 hours, but are BETTER if stored for several weeks before serving.

    Yield — 4 dozen cookies.

    (You don’t need the special rolling pin, just some cookie cutters.)

    😀

    Like

  42. Plain Jane says:

    I have to post this one. I’ve been making it for about 40 years. It is “supposed” to be the old Goldblatt’s Department Store Cheesecake recipe. Super easy and fast. This is for a 6/6 inch pan, just double for a 9/13. It’s requested for almost every occasion by my family.

    There are no directions, in my recipe, just ingredients…sorry about that, but I’m sure you all know when you add eggs, beat well after each addition. Will try to fill in the blanks in this recipe’s procedure. It gets even better after a few days.

    Merry Christmas All, and God bless you and yours.

    No Crust CHEESECAKE

    1# CREAM CHEESE – incorporate the sugar (I use just 1/2 cup) then add eggs & extract

    3 WHOLE EGGS

    1 tsp. ALMOND EXTRACT

    2/3 CUP SUGAR

    BAKE 325 (310 CONVECTION/BAKE) ABOUT 50 MIN

    COOL for 10 MIN. then SPREAD TOPPING, BAKE ADDITIONAL 10 MINUTES

    TOPPING 16 OZ. SOUR CREAM

                    1 TSP. VANILLA  
    
                     ½ CUP SUGAR
    

    Like

  43. Menagerie says:

    For anyone who would like to look over the main dish recipes we collected for Thanksgiving, here is the link.

    https://theconservativetreehouse.com/2014/11/27/the-annual-best-of-the-best-treeper-thanksgiving-recipe-thread-2/

    Like

    • Plain Jane says:

      Thank you Menagerie. I book marked that link and it and this Christmas thread will be fun to look at and grab a recipe or two when the weather is bleaker in another month or two. Nothing like cooking up something good, tried and true when it’s minus ten degrees outside.

      Liked by 1 person

  44. Merry Christmas everybody on here. All the best wishes for the coming year.

    Liked by 1 person

  45. czarowniczy says:

    Love the starter drink recipe – we’re teaching the grandson to make Christmas cookies so it’ll give me something to sip on while I scrape cookie dough of the ceiling fan.

    Liked by 1 person

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