Friday, December 07, 2007

Christmas Recipe Exchange

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It is almost Christmas baking time again!

Although spending countless hours in the kitchen isn't exactly my favorite thing to do, I absolutely love baking up lots of holiday goodies. There are a few favorites that stay on the menu no matter what, but I try to make a few new things, too. So, I am asking all of you to submit your very favorite Christmas recipe by either leaving it in my comments section or by using Mr. Linky at the end of this post. I am really looking forward to getting some new recipes to try, so don't let me down!!

Every Christmas, my siblings and I would look forward to decorating my mom's sugar cookie cut outs. I now know from experience that making these cookies is no easy task, but I am glad she put forth the effort year after year. It was a tradition passed down from her mom, and ever since I have been on my own, I have made these cookies every December as well. I even use the very same cookie cutters my grandmother used. Lots of great memories! Now my kids look forward to making these very same cookies.

Prize Sugar Cookies
1-1/2 c. sugar
1 cup butter
1 TBS vanilla
1 tsp salt
3 eggs
1/2 c. milk
4 c. all purpose flour
1 heaping tsp. baking powder
1 level tsp. baking soda, dissolved in a little water

Mix in large bowl, sugar, butter, eggs, milk, vanilla and baking soda. In small bowl, mix flour, baking powder and salt. Slowly add flour mixture to large bowl, stirring thoroughly until all flour mixture is added. Refrigerate at least 1 hour, overnight is better. Roll out and cut into shapes. Bake @ 350 degrees for 8-10 minutes. ( I do not like mine very brown.) *When rolling out dough, you will need to add flour as needed to keep dough from sticking.*
Frost and decorate. Taste best with home made frosting, not store bought. We just use powdered sugar,butter, milk and vanilla.


Several years ago a friend gave me a Christmas goodie bag filled with Oreo Cookie Balls. I was totally hooked just after one bite! They are so delicious, and I have made them every year since then. Everyone who tastes these delectable truffles just has to have the recipe--oh, and it's soooo easy! (The photo in upper left corner shows the Oreo Cookie Balls happily resting in a bowl of Christmas M&Ms) I bet Paula Deen's mouth would even say, "WOW!" to this recipe.

Oreo Cookie Balls
1 package regular oreo cookies, crushed
1 8 oz. package cream cheese, softened
1 lb. white bark candy coating, found in baking isle
chocolate jimmies, optional

Mix crushed cookies and softened cream cheese to form a stiff dough. Form into balls. With a fork, dip oreo balls into melted, white candy coating covering completely. Place on waxed paper and sprinkle with chocolate jimmies. Let dry at room temp.

Another favorite I have enjoyed since I was a little girl! This is the best fudge ever!!

Fantasy Fudge
3 cups sugar
1-1/2 sticks butter
1 5 oz can evaporated milk (about 2/3 cup)
1 package chocolate chips or 12 squares semi sweet baking chocolate chopped
1-1/2 cups marshmallow crème
1 tsp vanilla
1cup walnuts chopped if desired

Heat sugar, butter and evap. milk to full rolling boil in heavy saucepan on med. Heat, stirring constantly. Boil on med. Heat until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching, about 4 minutes. Remove from heat.
Stir in chocolate and marshmallow crème until melted, stir in vanilla and walnuts.
Spread immediately in foil-lined 9 inch square pan. Cool at room temp. at least 4 hours, cut into squares. Store in airtight container. (Fudge can even be stored in freezer.)


Now it is time for you to send me your yummy Christmas recipes. If you're not familiar with using Mr. Linky, here's how it works. Post your recipe on your own blog. After that click on the time at the end of your post to get the exact URL of your recipe post. Copy that URL by right clicking. Come back to my blog, type in your name and include the name of your recipe, then type your URL in the correct box by right clicking your mouse and choosing paste. Then press enter. That should do it! Thanks!! This feature will enable lots of folks to read and hopefully make your recipe!!

**Make sure you link back to my post :)


Anonymous said...


1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
2/3 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter or margarine, softened (do not use margarine spread)

1/2 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk
3 tablespoons chopped pecans, if desired

Preparation Directions:
1. Heat oven to 375°F. Remove pie crust from pouch; place flat on ungreased large cookie sheet.

2. In medium bowl, mix 2/3 cup pecans, the brown sugar and butter. Sprinkle over half of pie crust to within 3/4 inch of edge. Brush edge with water; fold pie crust over filling. Move kringle to center of cookie sheet. Press edge with fork to seal; prick top with fork.

3. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes.

4. In small bowl, mix powdered sugar, vanilla and enough milk until smooth and desired drizzling consistency. Drizzle over warm kringle. Sprinkle with 3 tablespoons pecans.

Cool completely, about 30 minutes. Cut into wedges.


1 pound Italian style meatballs, thawed
1 (14-oz) can pineapple tidbits, undrained
2 tablespoons cornstarch
1/4 cup brown sugar
1/2 cup water
1/4 cup cider vinegar
1 teaspoon soy sauce (or more to taste)

Place meatballs in crockpot. Drain pineapple tidbits, reserving syrup. In medium saucepan, combine pineapple syrup and cornstarch until cornstarch dissolves. Blend in pineapple tidbits, brown sugar, water, cider vinegar and soy sauce. Cook and stir over medium heat until thick and bubbly. Pour sauce over meatballs and let simmer on low 2-3 hours, or until heated through.


8 frozen hash brown patties
4 cups (16 ounces) shredded cheddar cheese (or your favorite cheese blend)
1 pound cubed or diced fully cooked ham (2 cups)
10 eggs
1/2 cup milk
1/2 tsp. salt

Place hash brown patties in a single layer in a greased 9x13" baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, and salt. Pour over ham. Cover and bake at 350°F for 1 hour. Uncover: bake 15 minutes longer or until edges are golden brown and a knife inserted in the center comes out clean. YIELD: 8 servings

Can be assembled the night before, refrigerated overnight and baked the next morning.

Brandi said...

Thank you so much dixie!!! I can't wait to make those, especially the sweet and sour meatballs!!!

AJ said...

Let me tell you - those meatballs are delicious!!!! Every time I make them (usually to take to a potluck or to work or when having company) every LOVES them! I've given that recipe to more people than you can imagine! It's really funny when people get all amazed and ask you how long did it take to make all those perfectly sized little meatballs!! :) When I tell them I didn't "make" them, they were frozen, they can't believe it.

Anonymous said...

I first had those meatballs at a wedding reception, so they're good for many occasions. The bride's aunt made them and I got the recipe from her.

Ok all you bloggers, I know you have recipes to put on Autumn's recipe exchange so lets see them. :) I plan on trying all of them.

Here's one I got from AJ a few years ago. I double the batch, then bag them up in quart or pint size ziploc bags and hand them out to co-workers, neighbors, delivery people, etc. for Christmas. I've gotten as much as 33 bags out of one double-size batch. More if you use the snack size baggies.


10 oz. bag mini pretzels
5 cups Cheerios
3 cups Corn Chex
2 cups salted peanuts
1 lb. M&Ms Plain Chocolate Candy
2 pkg. (12 oz. each) vanilla chips
3 tbsp. vegetable oil

In a VERY large bowl (I use my non-stick roasting pan), combine first 5 ingredients; set aside. In a microwave-safe bowl, heat vanilla chips and oil on high for 2 minutes, stirring after 1 minute. Microwave on high another 30 seconds; stir until smooth (microwave at 30 second intervals until smooth). Pour over cereal mixture and mix well (I put on vinyl gloves and use my hands to mix it all up). Spread onto waxed paper that is about the length of 3 cookie sheets. Cool; break apart. Store in an airtight container.

not up to code said...

I think I screwed up and linked my blog instead of the post. Oh well - it will work.

Good idea!

HONEY said...

Ooo...Dixie's Danish Kringle is the BEST! Hope she makes it for Christmas this year! :-)

I haven't quite figured out how to link my recipes, but I'll keep working on it. I'm bound to get it right sooner or later.

Anonymous said...

ok, I tried a Paula Deen cookie recipe this weekend that I saw her do on TV. I brought them to work and used my co-workers as test subjects and they got rave reviews. And it's toooooo simple. There going to be my official Christmas Cookie that I give away this year. Just a tip, but when she says place cookies 2-3 inches apart...DO IT! They get huge when they bake.


18 ounce roll refrigerated sugar cookie dough, sliced 1/4-inch thin

14 ounce package chocolate mint wafers (I used Keebler Grasshoppers)

1 tablespoon coarsely chopped walnuts or pecans, (or enough to cover top of each cookie, optional)

1 egg, beaten

Preheat oven to 375 degrees.

Slightly grease a cookie sheet. Place slices of sugar cookies on sheet, about 2-3 inches apart. Top each with a chocolate mint wafer. Cover wafer with another slice of cookie dough. Brush dough with a beaten egg. Press nuts into top of dough. Bake for about 10 minutes.

Yield: 20 Cookies
Prep time: 5-8 minutes
Cook time: 10 minutes
Ease of preparation: easy

Just Desserts, Pg. 103
Recipe courtesy Paula Deen

Knit-Wit said...

Sorry - not much of a baker. We usually do a Christmas brunch and then slack off the rest of the day - more fun to play in the snow all day than cook!

Memarie Lane said...

I put mine in the linky, it's a tutorial I did a couple months back on how to make pumpkin rolls.


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