Home › Holidays › Archive for Christmas › Page 2
Blog Archives

Reindeer Chocolate-Coated Pretzel Rods

Reindeer Chocolate-Coated Pretzel Rods
Write a review
Save Recipe
Print
Ingredients
  1. 4
  2. ounces chocolate-, vanilla- or butterscotch-flavored candy coating (almond bark), chopped
  3. 12
  4. large pretzel twists
  5. 12
  6. pretzel rods
  7. 24
  8. miniature semisweet chocolate chips
  9. 12
  10. red candy-coated chocolate candies
  11. 1
  12. roll Betty Crocker® Fruit by the Foot® cherry or other flavor chewy fruit snack rolls
  13. 12
  14. miniature green candy-coated chocolate candies
Instructions
  1. 1 Place candy coating in 1-cup microwavable measuring cup. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted.
  2. 2 Dip pretzel twists into melted candy coating. Place on waxed paper. Let stand until coating is set.
  3. 3 If necessary, rewarm coating. Dip top 2 inches of pretzel rod into melted candy coating; attach pretzel rod to bottom of pretzel twist. Place on waxed paper.
  4. 4 To make reindeer, press on chcolate chips for eyes and red candy for nose using melted candy coating. Cut scarf from fruit roll; attach to reindeer using candy coating. Press on green candy for button using candy coating. Place on waxed paper. Let stand until coating is set. Store coated pretzel rods loosely covered at room temperature no longer than 2 weeks.
Notes
  1. Make these holiday treats for gifts—everyone enjoys the sweet and salty combination! Package them in pretty see-through cellophane bags.
  2. Want to keep your hands (mostly) coating-free? Use a toothpick or fork to help you coat the pretzels evenly.
Holiday Cottage http://www.holidaycottagepage.com/


Easy Decadent Truffles

Easy Decadent Truffles
Write a review
Save Recipe
Print
Ingredients
  1. 1 (8 ounce) package cream cheese, softened
  2. 3 cups confectioners' sugar, sifted
  3. 3 cups semisweet chocolate chips, melted
  4. 1 1/2 teaspoons vanilla
Instructions
  1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Holiday Cottage http://www.holidaycottagepage.com/


Cinnamon Sugar Pull Apart Loaf

Cinnamon Sugar Pull Apart Loaf
Write a review
Save Recipe
Print
Ingredients
  1. 1/2
  2. cup sugar
  3. 2 1/2
  4. teaspoons cinnamon
  5. 1/3
  6. cup margarine or butter, melted
  7. 1
  8. (12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
Instructions
  1. 1 Heat oven to 400°F. Generously grease 8x4-inch loaf pan (do not use dark-coated pan). In small shallow bowl, combine sugar and cinnamon; mix well.
  2. 2 Separate dough into 10 biscuits; cut each into quarters. Dip each quarter into melted margarine; roll in sugar-cinnamon mixture. Arrange in greased loaf pan.
  3. 3 Bake at 400°F. for 19 to 27 minutes. Cool 2 minutes. Loosen edges; remove from pan. Place on serving plate. Serve warm
Holiday Cottage http://www.holidaycottagepage.com/


4-Ingredient Holiday Appetizers

4-Ingredient Holiday Appetizers
These appetizers are so easy to prepare that you really don’t need a recipe for them. But I’ll share one with you anyway—because sharing it makes me feel so good! Start with a can of Pillsbury® refrigerated crescent dinner rolls. Unroll the dough and cut the dough into rectangles.
Write a review
Save Recipe
Print
Ingredients
  1. Ingredients
  2. 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  3. 64 toothpicks
  4. Smoked Salmon with Dill
  5. Dab cream cheese
  6. Thin slice smoked salmon, cut into quarters
  7. Fresh dill weed sprig
  8. Shrimp and Cucumber
  9. Very thin slice English cucumber, cut in half, folded
  10. Fresh dill weed sprig
  11. Small cooked shrimp, tail shell removed
  12. Caprese
  13. Slice small fresh mozzarella ball or string cheese
  14. Half grape tomato
  15. Tiny basil leaf or fresh basil leaf strip
  16. Antipasto
  17. Half slice hard salami, folded into thirds
  18. Slice sweet banana pepper (from a jar)
  19. Kalamata or black olive
  20. Dried Fig and Mascarpone
  21. Dried fig, cut in half lengthwise
  22. Mascarpone cheese star (using softened cheese)
  23. Grated orange peel
  24. Roast Beef Roll-Ups
  25. Rare roast beef slice (spread with below)
  26. Garden vegetable cream cheese spread
  27. Fresh parsley sprig or tiny dill pickle slice
  28. Cheese and Pimiento Olive
  29. Swiss cheese cube
  30. Half pimiento-stuffed green olive
  31. Turkey Club
  32. Lettuce
  33. Crisply cooked bacon
  34. Turkey breast slice, rolled up, sliced
  35. Grape tomato slice
Instructions
  1. 1 Heat oven to 375°F. Unroll dough onto cutting board. Cut in half crosswise and lengthwise on perforated lines to make 4 rectangles. Press diagonal perforations to seal.
  2. 2 Starting with long side of 1 rectangle, roll dough tightly into 6 1/4-inch roll; press seam to seal. Repeat with remaining dough rectangles.
  3. 3 Spray thin serrated knife with cooking spray. Cut each roll into 16 slices. On ungreased large cookie sheet, place 32 slices about 1/2 inch apart. Place remaining 32 slices on second ungreased large cookie sheet.
  4. 4 Bake 1 cookie sheet at a time 8 to 9 minutes or until slices are light golden brown.
  5. 5 Top baked slices using all 8 toppings and making 8 appetizers of each, or choose your favorite topping options and make as many of each as you’d like. All toppings are quick to assemble, taking only about 4 to 8 minutes to make 8 appetizers.
Holiday Cottage http://www.holidaycottagepage.com/


Santa Claus Cookies

Santa Claus Cookies
Write a review
Save Recipe
Print
Ingredients
  1. 1
  2. roll Pillsbury® refrigerated sugar cookies
  3. 1/4
  4. cup all-purpose flour
  5. 2
  6. tablespoons red decorator sugar crystals
  7. 1 1/4
  8. cups vanilla creamy ready-to-spread frosting (from 1-lb container)
  9. 1/2
  10. teaspoon red paste icing color (not liquid food color)
  11. 16
  12. miniature marshmallows, cut in half crosswise
  13. Assorted candies
Instructions
  1. 1 In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
  2. 2 Heat oven to 350°F. Cut dough into 28 (1/4-inch) slices, reshaping each into a round. For each cookie, cut narrow strips from opposite sides of slice. On ungreased cookie sheet, place larger piece. Shape dough strips into balls; roll in sugar crystals. Place ball of dough on each cut side, 2/3 of the way down, on inside edge of cookie to form cheeks; press gently so balls almost touch. Repeat with remaining slices, placing 2 inches apart on cookie sheets. Repeat with remaining dough.
  3. 3 Bake 7 to 11 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
  4. 4 In small bowl, place 1/2 cup of the frosting. Stir in icing color until well blended. Frost top of each cookie with red frosting for hat. Add marshmallow half, cut side down, for tassel on hat.
  5. 5 Place remaining frosting in decorating bag fitted with writing tip, or in small resealable food-storage plastic bag with small hole cut in 1 corner of bag. Pipe white frosting around remaining cookie edge for beard and across bottom of hat. Attach candies with frosting for eyes, nose and mouth. Pipe white frosting for mustache.
Holiday Cottage http://www.holidaycottagepage.com/


White Fudge Cookie Cutter Gifts

White Fudge Cookie Cutter Gifts
Write a review
Save Recipe
Print
Ingredients
  1. 1
  2. bag (12 oz) white vanilla baking chips (2 cups)
  3. 1
  4. container (1 lb) ready-to-spread creamy vanilla frosting
  5. 1/2
  6. teaspoon cherry extract
  7. Decorator frosting
  8. Colored sugar
  9. Candies
Instructions
  1. 1 Line large cookie sheet with foil. Spray foil with cooking spray. Generously spray 20 hollow metal 6-inch cookie cutters; place on cookie sheet.
  2. 2 In 2-quart saucepan, melt white vanilla baking chips over low heat, stirring frequently, until smooth. Remove from heat. Stir in frosting and cherry extract.
  3. 3 Fill each cookie cutter with 1/2 cup melted mixture. Refrigerate until firm, about 1 hour. Decorate as desired.
  4. 4 Wrap each filled cookie cutter gift with cellophane or plastic wrap; tie with ribbon. Store in refrigerator.
Holiday Cottage http://www.holidaycottagepage.com/


Cookie Cutter Fudge

Cookie Cutter Fudge
Write a review
Save Recipe
Print
Ingredients
  1. 1 1/2
  2. cups semisweet chocolate chips
  3. 1
  4. cup peanut butter chips
  5. 1
  6. can (14 ounces) sweetened condensed milk
  7. 2
  8. tablespoons butter or margarine, softened
  9. 1
  10. teaspoon vanilla
  11. Betty Crocker® white or red decorator icing (in 4.25-ounce tube), if
Instructions
  1. 1 Place each of six 3x1/2-inch mitten-shaped cookie cutters, or other cookie cutters in a simple shape, on 5-inch square of foil. Seal foil tightly around outside of each cookie cutter. Place on cookie sheet. Lightly spray cookie cutters with cooking spray.
  2. 2 In 4-cup microwavable measuring cup, mix chocolate chips, peanut butter chips, milk and butter. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted. Stir in vanilla.
  3. 3 Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.
  4. 4 Carefully remove foil. Gently press fudge out of molds to serve.
Holiday Cottage http://www.holidaycottagepage.com/


Here’s My Heart Gingerbread Pals

Here’s My Heart Gingerbread Pals
Write a review
Save Recipe
Print
Ingredients
  1. 1/4
  2. cup light molasses
  3. 2
  4. tablespoons water
  5. 2/3
  6. cup butter or margarine
  7. 1/2
  8. cup packed brown sugar
  9. 1
  10. egg
  11. 2 1/4
  12. cups Gold Medal® all-purpose flour
  13. 1
  14. teaspoon ground ginger
  15. 1
  16. teaspoon ground cinnamon
  17. 1/2
  18. teaspoon baking soda
  19. 1/2
  20. teaspoon salt
  21. 1/4
  22. teaspoon ground cloves
  23. 4
  24. oz vanilla-flavored candy coating (almond bark)
  25. 4
  26. teaspoons red decorating sugar
Instructions
  1. 1 In 3-quart saucepan, cook and stir molasses and water over medium heat until hot; remove from heat. Stir in butter and brown sugar until smooth. Stir in remaining ingredients except candy coating and decorating sugar. Divide dough in half; shape into 2 disks. Wrap each in plastic wrap; refrigerate 1 hour.
  2. 2 Heat oven to 350°F. On floured surface, roll 1 disk of dough 1/8 inch thick. Cut with floured 3- to 3 1/2-inch gingerbread boy and girl cookie cutters. With 1-inch heart-shaped cutter, cut out small heart in center of each cookie. On 1 ungreased cookie sheet, place gingerbread cutouts. On second ungreased cookie sheet, place hearts. Repeat with second disk.
  3. 3 Bake hearts 5 to 7 minutes, gingerbread cookies 7 to 9 minutes, or until set. Remove from cookie sheets to cooling racks.
  4. 4 In small microwavable bowl, microwave candy coating on High 1 minute; stir until smooth. Frost each heart with coating; immediately sprinkle with red sugar. Place dot of melted coating on back of heart; place on hand of each gingerbread cookie or near cutout heart on body of cookie. Decorate as desired.
Notes
  1. These saucepan cookies are easy to stir up—you don’t need a mixer.
  2. You could use Betty Crocker® frosting to decorate the hearts and cookies if you prefer. But the frosting doesn’t set up, so store the cookies in a single layer if you do.
Holiday Cottage http://www.holidaycottagepage.com/


Raspberry Poinsettia Blossoms

Raspberry Poinsettia Blossoms
Write a review
Save Recipe
Print
Ingredients
  1. 3/4
  2. cup butter or margarine, softened
  3. 1/2
  4. cup sugar
  5. 1
  6. teaspoon vanilla
  7. 1
  8. box (4-serving size) raspberry-flavored gelatin
  9. 1
  10. egg
  11. 2
  12. cups Gold Medal® all-purpose flour
  13. 2
  14. tablespoons yellow candy sprinkles
Instructions
  1. 1 In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour.
  2. 2 Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour.
  3. 3 Heat oven to 375°F. On ungreased cookie sheets, place balls about 2 inches apart. With sharp knife, make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into center of each cookie.
  4. 4 Bake 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Notes
  1. During the holidays, time can be the greatest gift. Why not get together with a few friends and host a cookie exchange? This is a great recipe to share.
  2. For a flavor twist, use strawberry-, cranberry- or cherry-flavored gelatin instead of the raspberry.
Holiday Cottage http://www.holidaycottagepage.com/


HTML Snippets Powered By : XYZScripts.com