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Thread: ONEMAGICAL CHRISTMAS RECIPE THREAD (190+ Recipes)

  1. #31
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    :gingerbread: Praline Holiday Pie

    PRALINE HOLIDAY PIE

    1/3 c. butter or margarine
    1/3 c. firmly packed brown
    sugar
    1/2 c. chopped pecans
    1 lightly baked 9 5/8-inch or
    9-inch Mrs. Smith's pie
    shell
    1 pkg. (5 1/2 oz.) Jell-O
    instant pudding and pie
    filling (vanilla flavor)
    2 1/2 c. milk
    1 envelope Dream Whip whipped
    topping mix

    Combine butter, brown sugar and nuts in a saucepan;
    heat until butter and sugar are melted. Spread in bottom of
    pie shell. Bake at 450 degrees for 5 minutes or until bubbly; cool.
    Prepare pie filling mix with 2 1/2 cups milk as directed on
    package for pie. Measure 1 cup filling; set aside. Pour
    remaining filling into pie shell. Prepare whipped topping mix
    as directed on package; blend 1 1/3 cups into the measured pie
    filling. Spoon into pie shell; chill 3 hours. Garnish with
    remaining whipped topping and pecans, if desired.
    Or use 1 package (5 ounces) Jell-O pudding and pie
    filling (vanilla flavor). Prepare pie filling mix as directed
    on package for pie, using 2 1/2 cups milk. Measure 1 cup;
    cover and chill thoroughly. Pour remaining filling into pie
    shell; chill.

  2. #32
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    Super Simple Lemon Bars

    Super Simple Lemon Bars

    1 pkg. angel food cake mix -- one-step mix kind
    1 can lemon pie filling -- (22 oz)

    Preheat oven to 350. Mix lemon pie filling with dry angel food cake mix in large bowl. Bake in a greased jelly roll pan for 30 minutes.
    If desired, bars can be topped with nuts or coconut before baking, but remember to add the points if you add the nuts. Cool and cut into 30 bars.

  3. #33
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    CHewy CHocolates

    Chewy Chocolates

    Ingredients

    1/2 lb soft caramels
    2 tbsp heavy cream
    1 cup pecan halves
    4 squares semi-sweet chocolate, melted, cooled

    Directions

    Heat caramels with cream in saucepan over very low heat, stirring
    constantly. Cool 10 minutes. Set pecans on lightly-buttered baking
    sheets in clusters of 3. Spoon caramel mixture over nuts, leaving
    outer ends of nuts showing. Let stand to set, about 30 minutes.
    Spread melted chocolate over caramel mixture.

    Makes 24 candies

  4. #34
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    :gingerbread: Peppermint Macarooms

    * Exported from MasterCook *

    Peppermint Macaroons

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ ------------ --------- --------- --
    2 egg whites -- at room temperature
    1/8 teaspoon salt
    1 can (14-ounce) sweetened condensed milk
    1 teaspoon vanilla extract
    2 packages (14-ounce) shredded sweetened coconut
    1 cup white chocolate morsels
    1/2 cup crushed peppermints

    Preheat oven to 300. Line 3 baking sheets with parchment paper.

    In a large bowl, whisk together egg whites and salt until foamy, about 2 minutes. Whisk in condensed milk and vanilla. Fold in coconut, chocolate morsels, and crushed peppermint.

    Using a 1 1/2-inch spring-loaded, ice cream scoop, drop dough onto prepared baking sheets; bake for 20 minutes, or until coconut just begins to brown. Let cool on pans for 10 minutes. Remove from pans, and cool completely on wire racks.

    Source:
    "Paula Deen's Holiday Baking 2008 pg 69"
    Wishing you many hot cocoa mornings and firesky nights throughout the new year!




    (((((((((((((HUGS)))))))))))) Everybody Needs a Hug
    It changes your metabolism ((((((((((HUGS))))))))))!!!

  5. #35
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    :gingerbread: Bourbon Pecan Shortbread

    Bourbon Pecan Shortbread

    1/2 cup butter or margarine, softened
    1/2 cup confectioners' sugar
    1/2 teaspoon vanilla extract
    1 tablespoon bourbon whiskey
    1/4 cup pecans
    1 cup all-purpose flour
    2 tablespoons cornstarch

    Grind the nuts with 1/2 cup flour in a food processor. Pulse on and
    off till the nuts are ground to a fine crumb. Add the rest of the
    flour and the cornstarch. Pulse to mix.

    In a separate bowl, cream the butter or margarine. Mix in the
    confectioners' sugar, vanilla, and bourbon. Work in the flour mixture.
    Knead the dough until smooth.

    Lightly spray your shortbread pan, or an 8 inch round pan, with
    a vegetable oil spray. Firmly press the dough into the pan, working
    from the center out. Poke the shortbread all over with a fork.

    Bake at 325 degrees F (165 degrees C) for 35 minutes, or till lightly
    browned. Let cool for 10 minutes in the pan. Loosen the edges with a
    knife, and flip the pan over onto a cutting board. Tap lightly to
    loosen from pan. Cut into serving pieces while still warm.

    Makes 3 dozen
    Wishing you many hot cocoa mornings and firesky nights throughout the new year!




    (((((((((((((HUGS)))))))))))) Everybody Needs a Hug
    It changes your metabolism ((((((((((HUGS))))))))))!!!

  6. #36
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    :gingerbread: Date and Mixed Bars

    * Exported from MasterCook *

    Date and Mixed Bars

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ ------------ --------- --------- --
    2 cups all-purpose flour
    1/2 cup sugar
    1/4 teaspoon salt
    1 1/4 cups butter -- divided
    1 cup firmly packed brown sugar
    1 cup light corn syrup
    4 large eggs -- lightly beaten
    1 container (8-ounce) chopped dates
    1 can (11.5-ounce) unsalted mixed nuts -- chopped
    1 teaspoon vanilla extract

    Preheat oven to 350. Spray a 13 x 9-inch baking pan with nonstick cooking spray.

    In a large bowl, combine flour, sugar, and salt. Using a pastry blender, cut in 3/4 cup butter until mixture evenly into prepared pan. Bake for 15 to 18 minutes, or until lightly browned.

    In a small bowl, place remaining 1/2 cup butter. Microwave on High for 30 seconds, or until melted.

    In a large bowl, combine brown sugar, corn syrup, and eggs. Add melted butter, stirring to combine. Stir in dates, nuts, and vanilla. Pour mixture evenly over baked crust. Bake for 33 to 35 minutes, or until center is set. Cool completely before cutting into bars.

    Source:
    "Paula Deen's Holiday Baking 2008 pg 73"
    Yield:
    "2 dozen"
    Wishing you many hot cocoa mornings and firesky nights throughout the new year!




    (((((((((((((HUGS)))))))))))) Everybody Needs a Hug
    It changes your metabolism ((((((((((HUGS))))))))))!!!

  7. #37
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    :gingerbread: Light Pumpkin WHip

    Light Pumpkin Whip

    3 oz. pkg. instant sugar free butterscotch pudding mix
    1 1/2 c. cold milk
    1 c. canned pumpkin
    1 t. pumpkin pie spice
    1 1/2 c. Cool Whip

    In a mixing bowl, beat pudding and milk until well blended, about 1 or
    2 minutes.

    Blend in pumpkin and pie spice.

    Fold in Cool Whip.

    Spoon into dessert dishes. Chill. Garnish with gingersnaps if desired.
    Wishing you many hot cocoa mornings and firesky nights throughout the new year!




    (((((((((((((HUGS)))))))))))) Everybody Needs a Hug
    It changes your metabolism ((((((((((HUGS))))))))))!!!

  8. #38
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    :gingerbread: CHocolate Nut Toffee

    CHOCOLATE NUT TOFFEE

    1/2 c. chopped nuts
    3/4 c. brown sugar
    1/2 c. butter or margarine
    1 c. (6 oz. bag) semisweet chocolate chips

    Spread nuts over bottom of a lightly buttered 8-inch square pan.
    Combine brown sugar and butter in a medium saucepan. Bring to a rolling
    boil, stirring constantly. Boil about 7 minutes or to a temperature of
    270* F. Pour over nuts in pan. Sprinkle with chocolate chips. Cover
    tightly with foil for 2 minutes. Then spread chocolate evenly. Cool.
    Break into pieces. Makes about 1 pound.
    Wishing you many hot cocoa mornings and firesky nights throughout the new year!




    (((((((((((((HUGS)))))))))))) Everybody Needs a Hug
    It changes your metabolism ((((((((((HUGS))))))))))!!!

  9. #39
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    :gingerbread: Cream Pralines

    CREAM PRALINES

    1 pound light brown sugar

    3/4 cups evaporated milk

    Pinch of salt

    2 cups pecan

    Mix ingredients together in heave saucepan. Cook over low heat, stirring constantly until sugar is dissolved. Continue cooking and stirring over medium

    heat to soft ball stage, 236 degrees. Cool slightly, beat until mixture begins to thicken. Drop candy by tablespoon on sheet of foil or well buttered cookie

    sheet. Yield: 20 pieces.
    Wishing you many hot cocoa mornings and firesky nights throughout the new year!




    (((((((((((((HUGS)))))))))))) Everybody Needs a Hug
    It changes your metabolism ((((((((((HUGS))))))))))!!!

  10. #40
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    :gingerbread: Potluck Potato Casserole

    Potluck Potato Casserole

    1 1/2 cups fat-free sour cream
    1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
    1/2 cup fat-free, less-sodium chicken broth
    2 tablespoons minced fresh onion
    5 teaspoons butter, melted
    1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt
    1/8 teaspoon ground red pepper
    1 (30-ounce) package frozen hash browns, thawed 1 (10.75-ounce) can
    reduced-fat cream of chicken soup Cooking spray
    1 cup coarsely crushed cornflakes
    2 tablespoons chopped fresh parsley

    Preheat oven to 350F. Combine first 10 ingredients in a large bowl;
    spread evenly into a 13 x 9-inch baking dish coated with cooking spray.
    Sprinkle cornflakes over potato mixture. Bake at 350F for 1 hr or until
    bubbly. Sprinkle with fresh parsley.

    Yield: 10 servings
    Wishing you many hot cocoa mornings and firesky nights throughout the new year!




    (((((((((((((HUGS)))))))))))) Everybody Needs a Hug
    It changes your metabolism ((((((((((HUGS))))))))))!!!

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