Christmas Cookie Star

You can either print this page or copy the recipe & paste it in a text file.

· 1/2 cup crushed pecan
· 2 cup flour
· 1 stick butter
· 3/4 cup sugar
· 1/2 teaspoon baking powder
· 1/4 teaspoon salt
· 2 eggs
· Confectioner's sugar
· 1 teaspoon anise
· 1 teaspoon allspice
· 1 teaspoon cinnamon
· 1/2 teaspoon nutmeg
· 1 teaspoon cardamom
· 1/4 teaspoon clove

Preheat oven to 350 degrees F.
Combine flour, sugar, baking powder, pecan, salt & spices.
In a small bowl, beat eggs, with 1 tablespoon water.
Then add cool melted butter & pour into flour & spice mix.
Stir, then slightly knead dough.
Flatten dough between 2 plastic wrap sheets.
Chill for about 2 hours.
On lightly floured surface, roll the dough then using a
star cookie cutter, put stars of dough on greased cookie sheet.
Bake 10 to 15 minutes until golden brown on the edges.
Dust with confectioners' sugar.
You can also decorate them like sugar cookies if you prefer.

BUCKEYES

1 stick butter

1 1/2 c. peanut butter

1 lb of confectioners sugar

1/2 c. graham cracker crumbs(most recipes don't call for these but they give nice flavor & texture)

Mix all together with your(clean) hands and roll into walnut sized balls We place them on wax paper on a cookie sheet...put these in the fridge for 3 hours or more.

Melt a 6oz pkg of choco chips in a double boiler or microwave. Dip the balls half way down in the chocolate using a toothpick ( or your fingers~smile~) place the dipped balls on waxed paper until set.

PEANUT CLUSTERS

2/3 C. condensed milk, Eagle Brand
1 16oz. bag of chocolate chips
1 1/2 c. spanish peanuts, salted
1 tsp. vanilla

Melt chips over double boiler, remove from heat. Add milk, vanilla, and peanuts. Mix and drop by teaspoonfuls onto a buttered cookie sheet or waxed paper.Makes 1 1/2 dozen

MELTING MOMENTS

Ingredients:
BISCUITS
1/2 Cup Butter/Margarine
2 Tablespoons Icing Sugar
1/2 Teaspoon Vanilla Essence
1/2 Cup Self Raising Flour
1/2 Cup Cornflour

ICING
1 Tablespoon Butter/Margarine
3 Tablespoons Icing Sugar
1 Tablespoon Condensed Milk
1/2 Teaspoon Vanilla Essence
Method:

BISCUITS
Cream butter/margarine, icing sugar & vanilla. Sift in the flour & mix into a soft dough. Roll dough into small balls & place on a well greased oven tray, flattening gently with the back of a fork. Bake in slow oven 150-160 degrees C for 10 to 15 minutes. Allow to cool before joining together with icing. Makes 12 biscuits.

ICING
Mix all ingredients together until well blended, spread over biscuits & join together immediately as icing sets quickly.

Christmas Bark Candy

This doesn't have peppermint, but is very pretty when you use M&M candies. Prep Time: approx. 5 Minutes. Cook Time: approx. 3 Minutes. Ready in: approx. 15 Minutes. Makes 1 pound (16 servings). 1 (10 ounce) package vanilla baking chips 2 teaspoons vegetable oil 1 1/2 cups mini candy-coated chocolate pieces 1 Line a baking pan with wax paper or foil. 2 In a microwave safe bowl combine vanilla chips and vegetable oil; microwave on high until chips are melted. Stir until smooth; let cool for 2 minutes. Stir in candy-coated chocolate pieces. Spread mixture onto prepared pan; chill for 10 minutes and break into pieces

CHRISTMAS SNOW PUNCH

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.

Christmas Holly Recipe

30 marshmallows (large) 1/2 cup butter green paste food coloring 1/2 teaspoon vanilla 4-1/2 cup corn flakes or Grannyola cinnamon red hots Microwave marshmallows, butter, and food coloring on 1/2 power 2 minutes, or until melted. Add vanilla and mix thoroughly. Fold in corn flakes of granola until they are covered with cooked mixture. Form into holly shape on waxed paper. Add candy for berries while still warm. Once candy cools, candy will not adhere. Tie on a red ribbon and serve.

Christmas Recipes: Haystacks

10 ounces vanilla milk or white chocolate chips 1 cup almonds, toasted 1/2 cup candied red cherries, quartered 1/2 cup candied green cherries, quartered 1/2 cup sweetened flaked coconut Line a cookie sheet with wax paper. Stir vanilla chips in a double boiler over low heat until smooth, or microwave on medium power for 2 1/2 minutes or until soft, then stir until smooth. Remove from heat and stir in almonds and cherries. Drop tablespoonsful onto prepared cookie sheet. Sprinkle with coconut. Refrigerate until hard. Store in an airtight container.

Kool Whip Cookies

Ingredients 1 cake mix any flavor you prefer 1 large container Kool Whip nuts or candies, use your imagination Method Mix together, and drop on ungreased cookie sheet. Bake until tops are firm in a 350 F. oven. Yield: 4 dozen These are quick and easy for the working parents, and children love to help, with Christmas cookies. To top it off they melt in your mouth

Pumpkin Cheesecake

Ingredients: 16 ounces cream cheese -- softened 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs 1/2 cup canned pumpkin 1/2 teaspoon ground cinnamon 1 dash ground cloves 1 dash nutmeg 1 ready-to-use graham cracker crumb crust --6 ounces or 9 inches Preparation: Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1-cup batter; stir in pumpkin and spices. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Christmas Salad

•1 (6-0z.) raspberry Jell-O
•¼ cup boiling water
•1 (20-oz) can crushed undrained pineapple
•1 can of whole cranberry sauce
•1 cup pecans

Top with:
•1 (8-oz.) pkg. cream cheese
•¼ cup sugar
•1 cup sour cream
•½ cup chopped pecans

I’ve got the first layer jelling in the fridge already. I took one six ounce package of raspberry Jell-O and stirred it up with a ¼ cup boiling water, a can of crushed an undrained pineapple, a can of cranberry sauce and a cup of pecans.

Now, we’re gonna make our topping. We’ll take an 8-ounce package of softened cream cheese and blend it with a cup of sour cream, a fourth cup of sugar and a ½ cup of chopped pecans. Then we’ll layer this cream cheese mixture over the Jell-O and slide the whole thing back in the refrigerator until we’re ready to eat.

Christmas Snackin' Crackers

• 1 Box of saltine crackers (with four stacks)
• 2 Cups Canola Oil
• 1 package Ranch dressing mix
• 1 tablespoon red pepper
• 1 tablespoon garlic powder

This recipe is just as about as simple as it gets. First, measure two cups of Canola Oil into a small mixing bowl. Then, add in 1 package of Ranch dressing mix, one tablespoon of red pepper, and one tablespoon of garlic powder. Stir this together well and pour it over a whole carton of regular saltine crackers that you've placed in a good-sized plastic bowl. With your hands or a large spoon, turn the crackers several times to help make sure that the coating reaches them all. Cover the bowl with a lid that fits real snuggly because you're gonna want to turn it occasionally while the crackers are absorbing the seasoned oil. This also works well with a plastic bag, just don't break the crackers. It takes about a day to a day and a half for the absorption to complete.


				Southern Christmas Recipes-Mixed



	Home \| Southern Supper Recipes \| Southern Soup And Chili Recipes \| Southern Bread Recipes \| Southern Salad Recipes \| Southern Pies, Cakes & Cobbler Recipes \| Southern Vegetable Recipes \| Southern Candy Recipes \| Southern Hors d'Oeuvres \| Southern Cookies And Brownies \| Southern Dip Recipes \| Southern Christmas Recipes-Mixed


		Christmas Cookie Star You can either print this page or copy the recipe & paste it in a text file. · 1/2 cup crushed pecan · 2 cup flour · 1 stick butter · 3/4 cup sugar · 1/2 teaspoon baking powder · 1/4 teaspoon salt · 2 eggs · Confectioner's sugar · 1 teaspoon anise · 1 teaspoon allspice · 1 teaspoon cinnamon · 1/2 teaspoon nutmeg · 1 teaspoon cardamom · 1/4 teaspoon clove Preheat oven to 350 degrees F. Combine flour, sugar, baking powder, pecan, salt & spices. In a small bowl, beat eggs, with 1 tablespoon water. Then add cool melted butter & pour into flour & spice mix. Stir, then slightly knead dough. Flatten dough between 2 plastic wrap sheets. Chill for about 2 hours. On lightly floured surface, roll the dough then using a star cookie cutter, put stars of dough on greased cookie sheet. Bake 10 to 15 minutes until golden brown on the edges. Dust with confectioners' sugar. You can also decorate them like sugar cookies if you prefer. BUCKEYES 1 stick butter 1 1/2 c. peanut butter 1 lb of confectioners sugar 1/2 c. graham cracker crumbs(most recipes don't call for these but they give nice flavor & texture) Mix all together with your(clean) hands and roll into walnut sized balls We place them on wax paper on a cookie sheet...put these in the fridge for 3 hours or more. Melt a 6oz pkg of choco chips in a double boiler or microwave. Dip the balls half way down in the chocolate using a toothpick ( or your fingers~smile~) place the dipped balls on waxed paper until set. PEANUT CLUSTERS 2/3 C. condensed milk, Eagle Brand 1 16oz. bag of chocolate chips 1 1/2 c. spanish peanuts, salted 1 tsp. vanilla Melt chips over double boiler, remove from heat. Add milk, vanilla, and peanuts. Mix and drop by teaspoonfuls onto a buttered cookie sheet or waxed paper.Makes 1 1/2 dozen MELTING MOMENTS Ingredients: BISCUITS 1/2 Cup Butter/Margarine 2 Tablespoons Icing Sugar 1/2 Teaspoon Vanilla Essence 1/2 Cup Self Raising Flour 1/2 Cup Cornflour ICING 1 Tablespoon Butter/Margarine 3 Tablespoons Icing Sugar 1 Tablespoon Condensed Milk 1/2 Teaspoon Vanilla Essence Method: BISCUITS Cream butter/margarine, icing sugar & vanilla. Sift in the flour & mix into a soft dough. Roll dough into small balls & place on a well greased oven tray, flattening gently with the back of a fork. Bake in slow oven 150-160 degrees C for 10 to 15 minutes. Allow to cool before joining together with icing. Makes 12 biscuits. ICING Mix all ingredients together until well blended, spread over biscuits & join together immediately as icing sets quickly. Christmas Bark Candy This doesn't have peppermint, but is very pretty when you use M&M candies. Prep Time: approx. 5 Minutes. Cook Time: approx. 3 Minutes. Ready in: approx. 15 Minutes. Makes 1 pound (16 servings). 1 (10 ounce) package vanilla baking chips 2 teaspoons vegetable oil 1 1/2 cups mini candy-coated chocolate pieces 1 Line a baking pan with wax paper or foil. 2 In a microwave safe bowl combine vanilla chips and vegetable oil; microwave on high until chips are melted. Stir until smooth; let cool for 2 minutes. Stir in candy-coated chocolate pieces. Spread mixture onto prepared pan; chill for 10 minutes and break into pieces CHRISTMAS SNOW PUNCH 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. Christmas Holly Recipe 30 marshmallows (large) 1/2 cup butter green paste food coloring 1/2 teaspoon vanilla 4-1/2 cup corn flakes or Grannyola cinnamon red hots Microwave marshmallows, butter, and food coloring on 1/2 power 2 minutes, or until melted. Add vanilla and mix thoroughly. Fold in corn flakes of granola until they are covered with cooked mixture. Form into holly shape on waxed paper. Add candy for berries while still warm. Once candy cools, candy will not adhere. Tie on a red ribbon and serve. Christmas Recipes: Haystacks 10 ounces vanilla milk or white chocolate chips 1 cup almonds, toasted 1/2 cup candied red cherries, quartered 1/2 cup candied green cherries, quartered 1/2 cup sweetened flaked coconut Line a cookie sheet with wax paper. Stir vanilla chips in a double boiler over low heat until smooth, or microwave on medium power for 2 1/2 minutes or until soft, then stir until smooth. Remove from heat and stir in almonds and cherries. Drop tablespoonsful onto prepared cookie sheet. Sprinkle with coconut. Refrigerate until hard. Store in an airtight container. Kool Whip Cookies Ingredients 1 cake mix any flavor you prefer 1 large container Kool Whip nuts or candies, use your imagination Method Mix together, and drop on ungreased cookie sheet. Bake until tops are firm in a 350 F. oven. Yield: 4 dozen These are quick and easy for the working parents, and children love to help, with Christmas cookies. To top it off they melt in your mouth Pumpkin Cheesecake Ingredients: 16 ounces cream cheese -- softened 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs 1/2 cup canned pumpkin 1/2 teaspoon ground cinnamon 1 dash ground cloves 1 dash nutmeg 1 ready-to-use graham cracker crumb crust --6 ounces or 9 inches Preparation: Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1-cup batter; stir in pumpkin and spices. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Christmas Salad •1 (6-0z.) raspberry Jell-O •¼ cup boiling water •1 (20-oz) can crushed undrained pineapple •1 can of whole cranberry sauce •1 cup pecans Top with: •1 (8-oz.) pkg. cream cheese •¼ cup sugar •1 cup sour cream •½ cup chopped pecans I’ve got the first layer jelling in the fridge already. I took one six ounce package of raspberry Jell-O and stirred it up with a ¼ cup boiling water, a can of crushed an undrained pineapple, a can of cranberry sauce and a cup of pecans. Now, we’re gonna make our topping. We’ll take an 8-ounce package of softened cream cheese and blend it with a cup of sour cream, a fourth cup of sugar and a ½ cup of chopped pecans. Then we’ll layer this cream cheese mixture over the Jell-O and slide the whole thing back in the refrigerator until we’re ready to eat. Christmas Snackin' Crackers • 1 Box of saltine crackers (with four stacks) • 2 Cups Canola Oil • 1 package Ranch dressing mix • 1 tablespoon red pepper • 1 tablespoon garlic powder This recipe is just as about as simple as it gets. First, measure two cups of Canola Oil into a small mixing bowl. Then, add in 1 package of Ranch dressing mix, one tablespoon of red pepper, and one tablespoon of garlic powder. Stir this together well and pour it over a whole carton of regular saltine crackers that you've placed in a good-sized plastic bowl. With your hands or a large spoon, turn the crackers several times to help make sure that the coating reaches them all. Cover the bowl with a lid that fits real snuggly because you're gonna want to turn it occasionally while the crackers are absorbing the seasoned oil. This also works well with a plastic bag, just don't break the crackers. It takes about a day to a day and a half for the absorption to complete.







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