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Thread: ONEMAGICAL CHRISTMAS RECIPE THREAD (190+ Recipes)

  1. #11
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    :gingerbread: Sneaky Snickers Bars

    These are an easy, chewy bar cookie

    1 hours | 10 min prep

    SERVES 12 -16

    40 large caramels, unwrapped or 46 small caramels, unwrapped
    2/3 cup evaporated milk
    1 (18 1/2 ounce) package German chocolate cake mix
    3/4 cup melted butter
    6 ounces chocolate chips
    1/2 cup flour
    1 cup chopped nuts (optional)

    Combine caramels and 1/3 cup milk in medium saucepan and cook over
    low heat, stirring constantly, until melted and smooth.
    In mixing bowl, combine 1/3 cup milk, cake mix, melted butter, flour,
    and nuts (if desired).
    Press half of mixture into greased 13x9-inch pan.
    Bake at 350 for 6 minutes.
    Remove from oven and sprinkle with chocolate chips.
    Spread melted caramel mixture over chocolate chips, then crumble
    remaining dough over top.
    Bake 15 minutes.
    Remove from oven and cool.
    Refrigerate 30 minutes to set caramel before cutting into bars.

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  2. #12
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    :gingerbread: CHocolate, CHocolate, Chocolate Chip Cake

    Anonymous

    Images/CakeIcon

    1 package devil's food chocolate cake mix

    1 small box instant chocolate pudding mix

    1 carton (8 oz) sour cream

    4 eggs

    1/2 cup water

    1/2 cup vegetable oil

    1 package (12 ounce) chocolate chips

    Images/metric

    Preheat oven to 350 degrees. In large mixing bowl, combine cake mix, pudding mix, sour cream, eggs, water, and oil; beat until blended, about 2 minutes.

    Stir in chocolate chips. Pour batter into a greased bundt pan or greased 13x9x2 pan. Bake 1 hour. Remove from oven; cool. Sprinkle with powdered sugar.

  3. #13
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    :gingerbread: Broccoli Cheese Casserole

    1 can cream of mushroom soup
    1/2 cup milk
    2 tsp yellow mustard
    1 16oz bag frozen broccoli flowrets, thawed
    1 cup shredded Cheddar cheese
    1/3 cup dry bread crumbs
    2 tsp butter, melted

    stir soup, milk, mustard broccoli and cheese in 1 1/2 qt casserole

    mix bread crumbs with butter in a bowl and sprinkle over broccoli mixture

    Bake at 350 degrees for 30 min or until hot

  4. #14
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    :gingerbread: Green Bean Casserole

    2 cans cream of mushroom soup
    1 cup milk
    2 tsp soy sauce
    1/4 tsp black pepper
    2 bags 16oz ea frozen cut green beans, cooked and drained
    1 can French fried onion rings

    Stir the soup, milk, soy sauce, black pepper, beans and
    1 1/3 cups onions in 3 qt casserole

    Bake at 350 for 25 minutes or until the bean mixture is hot and bubbling. stir the bean mixture and top with the remaining onions

    Bake for 5 min or until onions are golden brown.

  5. #15
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    :gingerbread: Easy Peanut Butter Fudge

    Peanut Butter Fudge

    Ingredients:

    1 cup Butter-sweet
    1 cup Creamy Peanut Butter
    1 teaspoon Vanilla
    1 Box Confectioner Sugar

    Microwave Butter & PB together on High for approx. 2 minutes or until melted

    Add: Vanilla & Confectioner Sugar to PB mixture and stir until combined.

    Pour into a buttered 8x8 inch pan lined with wax paper.
    Spread mixture over wax paper then place another piece of wax paper over top
    & refrigerate until cool.

    Cut into 1 inch pieces & store in a covered container.

    If you want to make Chocolate PB Fudge then add 1 pkg chocolate chips.
    Just melt them as the same as you do the butter and peanut butter

  6. #16
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    :gingerbread: White CHocolate CHerry FUdge

    White Chocolate Cherry Fudge



    Cream cheese, white chocolate or coating, & chopped dried cherries combine
    to make this candy, which may be tinted pink or left white, as you wish.

    1 (8 ounce) package cream cheese, softened
    2 Tablespoons butter
    2 pounds white baking bars, broken into small chunks
    1 1/2 cup chopped dried cherries
    1 drop red food coloring (optional)

    Line a 9x9-inch baking pan with foil and spray with non-stick cooking spray. In a mixing bowl, beat cream cheese with an electric mixer until smooth and creamy. In a 6-cup microwave-safe bowl melt butter on medium high heat, about 30 seconds. Add baking chocolate and continue heating until smooth and melted, about 1 1/2 to 2 minutes, stopping and stirring after 1 minute. Pour over cream cheese and beat until well blended, smooth and glossy. Fold in dried cherries and food coloring if desired. Spread in prepared pan and cool. Remove from pan and cut into 1 inch squares. Store in sealed plastic container in refrigerator, separating layers with wax paper.

  7. #17
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    :gingerbread: Peppermint Patties

    Peppermint Patties



    1 (14-ounce) can sweetened condensed milk
    1 Tablespoon peppermint extract
    Green or red food coloring (optional)
    6 cups confectioners sugar
    Additional confectioners sugar
    1 1/2 pounds chocolate-flavored candy coating, melted

    1. In large bowl, combine the condensed milk, peppermint extract and food coloring (optional). Add 6 cups confectioners sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with additional confectioners sugar. 2. Knead lightly to form smooth ball. Shape into 1-inch balls. Place 2 inches apart on wax-paper-lined baking sheets. Flatten each ball into a 1 1/2-inch patty. 3. Let dry 1 hour or longer; turn over and let dry on other side for at least 1 hour. 4. With fork, dip each patty into melted candy coating; draw fork lightly across rim of pan to remove excess coating. Invert onto wax-paper-lined baking sheets; let stand until firm.

  8. #18
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    :gingerbread: Candy Cane Fudge

    Candy Cane Fudge



    1 1/2 cups granulated sugar
    1/2 cup butter or margarine
    1 5 oz can evaporated milk
    1 7 oz jar marshmallow cream
    3 cups semisweet chocolate chips
    1/2 tsp vanilla extract
    2 cups candy cane pieces or peppermint pieces, crush whole candies in
    plastic bag prior to measuring

    Lightly grease a foil lined 9 x 9 x 2 inch pan and set aside. Heat sugar, butter, milk and marshmallow cream in heavy 3 qt saucepan over medium heat until mixture boils. Make sure to stir constantly to prevent burning. Boil and stir for 5 minutes. Add chocolate chips and vanilla, stirring until chips are melted. Stir in candy cane pieces. Remove from heat and immediately spread into prepared pan. Refrigerate overnight. Cut fudge into 1 inch squares. Store in airtight container in fridge to maintain freshness. Prior to serving, let stand 20-60 minutes for a creamy treat.

  9. #19
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    :snow: Flavored COffees

    INSTRUCTIONS FOR ALL
    MIX ALL DRY INGREDIENTS, STORE IN AIR-
    TIGHT CONTAINER
    TOO USE:
    TO ONE CUP BOILING WATER
    ADD DRY MIX TO TASTE

    BAVARIAN MINT
    2/3 c instant coffee
    1 c sugar
    1 rounded tsp loose dried mint leaves
    2/3 c non-dairy creamer

    CINNAMON N'SPICE
    2/3 c instant coffee
    1-1/3 c sugar
    1/2 tsp nutmeg
    1/2 tsp cinnamon
    1/2 tsp allspice

    CAFE'AU LAIT MIX
    1-11 oz jar non dairy creamer
    1/2 c packed brown sugar
    1/2 c instant coffee crystals
    dash salt
    ( use 1/4 c mix to 2/3 c hot water)

    CAfE' L'ORANGE
    2/3 c instant coffee
    1 c sugar
    1/4 tsp cinnamon
    dried crushed orange peel

    CAFE'ORANGE CAPPUCCINO
    1 c instant coffee
    1-1/2 c sugar
    2 c non-fat dry milk
    1 tsp dry orange peel

    RUSSIAN TEA
    my kids grew up with this one, especially good when they have a cold,
    1 c instant tea
    1-9 oz jar tang
    1/2 tsp ground cloves
    1 tsp cinnamon
    1-3 oz pkg presweetened lemonade (dry mix)
    ( use 2 tsp in 1 c. boiling water)

    SWISS MOCHA
    1 c instant coffee
    1 c sugar
    2 c nonfat dry milk
    4 tsp cocoa powder

    CAFE' VIENNA MIX
    1 c sugar
    2 tsp cinnamon
    1-1/2 c non dairy creamer
    1-1/2 c non-fat instant milk
    4 tbsp cocoa
    1 c instant coffee

    (another cafe'vienna one, not as much milk)
    CAFE' VIENNA
    1 c instant coffee
    1-1/3 c sugar
    1-1/3 c non-fat dry milk
    1 tsp cinnamon

    CAFE'MOCHA
    2/3 c instant coffee
    3 tbsp unsweetened cocoa
    1-1/3 c sugar
    1 c non-dairy creamer
    1/4 c nonfat dry milk

  10. #20
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    :gingerbread: Peach Cobbler Dump Cake

    PEACH COBBLER DUMP CAKE

    Source: The Cookbook Club Newsletter

    8 1/4 ounce box yellow cake mix

    32 ounce can peaches in heavy syrup

    1/2 cup butter or margarine

    Ground cinnamon

    Preheat oven to 375 degrees. Empty peaches into bottom of one 9x13-inch pan. Cover with dry cake mix and press down firmly. Cut butter/margarine into small

    pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake at 375 degrees for 45 minutes.

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