Christmas Recipes

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Cranberry Salsa Dip served over Cream Cheese, this recipe is amazing. I did not want to try it at first now i LOVE LOVE LOVE it!

 

My Mother in law made this recipe 3 years ago for Christmas, our family was a little worried about it since it was so different than anything we had ever tasted before.  But we ALL loved it, even my kids and it has become a family favorite!  The cranberries are hard to find fresh after the holidays so we buy them and freeze a few bags just for this recipe.

Cranberry Salsa Recipe served over Cream Cheese

  • 12 ozs cranberries (fresh or frozen) chopped
  • 1/4 cup chopped cilantro
  • 11/4 cup green onions chopped
  • 1- 2  small jalapeno peppers take the seeds out and  and mince
  • 3 tablespoons fresh lemon or lime juice
  • 1/2 cup white sugar
  • 3 tablespoons grated fresh Ginger
  • 1 pinch salt and pepper

Mix all the above ingredients in a glass bowl. Cover and chill for at least 4 hours before serving (best if made the day before).  To serve  pour over the top of 2 bricks of cream cheese 8oz. I only serve half at a time in case it does not all get eaten at once.  We eat it with wheat thins, club crackers or corn chips.

Cranberry Salsa Dip served over Cream Cheese, this recipe is amazing. I did not want to try it at first now i LOVE LOVE LOVE it!

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Cinnamon Bears by Tiffany

I love these cute little bears. I make them every year, no fail. I like to put one in the middle of each cookie platter just for fun, kinda like a little signature cookie. The kids and adults both, get a kick out them. They’re super easy to make and get squeals from the kiddos every single time. I had found this recipe years ago in a Pillsbury book and slightly adapted it. I love that these freeze beautifully too. I’m able to get a head start on all my holiday baking with recipes like this. Enjoy! Yields 1 dozen.

Ingredients

  • 1 cup sugar
  • 1 cup unsalted butter, room temp.
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon cinnamon
  • mini semisweet chocolate chips, for eyes
  • cinnamon candies, for nose
  • powdered sugar, for dusting cookies

Directions

  1. Preheat oven to 350 degrees F. confection setting.
  2. In a standing mixer, beat butter and sugar for 10 minutes until light and fluffy. Scrape down sides if needed.
  3. Add egg and vanilla; beat well.
  4. Add flour and cinnamon; blend well.
  5. For each bear, shape dough for head into approx. 2 inch ball; place two inches apart on an ungreased baking sheet. Flatten slightly.
  6. Shape the dough for ears into approx. 3/4 inch balls.
  7. Place two of the ear dough balls above and touching head dough ball for ears. Flatten slightly.
  8. Make twelve slightly smaller dough balls for snout. Flatten slightly.
  9. Bake in preheated 350 degree F. oven for 12 minutes. Immediately remove from oven and transfer to a cooling rack.
  10. Without cooling, press two mini chocolate chips into each cookie for eyes and one cinnamon candy for nose.
  11. Let cool, sprinkle cookies with powdered sugar.

Here’s a picture for you to see how they should look before baking. Before adding the snout and ears to the head, gently press the dough ball to slightly flatten the bears head. Add the snout and ears, gently press, to slightly flatten snout and ears. Bake as directed.

 *Notes* These freeze beautifully. To freeze, store in gallon sized freezer Ziploc bags. To serve, thaw cookies at room temp. and give them a fresh little sprinkle of powdered sugar before serving.

Slightly Adapted Recipe by: Tiffany

Original Recipe: Pillsbury

 

 

 

 

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 White Chocolate Andes Layered Fudge by Tiffany

I absolutely LOVE this time of year! I enjoy the fellowship with friends and family, the Christmas parties, the delicious goodies delivered by friends, the beautiful Christmas cards that come in the mail and the smiles on my kids’ faces when they are opening presents on Christmas morning. If you couldn’t guess, Christmas is one of my favorite holidays.

One of my favorite things to do around this time of year is create new recipes in my kitchen. My family loves fudge, so I’m always experimenting with different ways to make it. While talking on the phone with my mom the other day, she said, “Tiffany, I think you should make a fudge with those yummy Andes mints.” That’s all she had to say. I love those babies! This layered minty goodness was born. A white chocolate creamy fudge with three layers of delicious Andes Chocolate Mints. Thanks mom for the inspiration. Enjoy!

Ingredients

  • 2 packages (4.67 oz. each) Andes Creme De Menthe Thins, coarsely chopped
  • 2 cans (14 oz. each) sweetened condensed milk
  • 4 tablespoon unsalted butter, room temp.
  • 2 packages (12 oz. each) vanilla chips
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure mint extract

Directions

  1. Line a 2 qt. baking dish with waxed paper.
  2. Open mints, discard wrapper and coarsely chopped. Divide mints evenly into to three piles. (approx. 18 mints in each pile.)
  3. Layer one pile of mints into the bottom of your lined baking dish, set aside.
  4. In a large heavy-duty saucepan, combine sweetened condensed milk, butter, and vanilla chips; cook and stir over low heat until butter and vanilla chips are melted.
  5. Remove from heat, stir in extracts.
  6. Pour 1/2 the mixture evenly over the mints.
  7. Top mixture with another pile of mints.
  8. Pour remainder of mixture over mints. Layer with remainder mints.
  9. Cover and refrigerate until set. Approx. 1 hour. Cut into squares.

 

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Creative Gift and Party Ideas posted this adorable idea.  PERFECT for all you folks that do not like bake but want to make a cute little treat.

All you will need is….

  • White powdered Donuts
  • Candy Corn
  • Black icing for cake decorating
Push the candy corn into the hole in the middle, use the black icing for the eyes and mouth and you are DONE!

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Pecan Rolo PretzelsI posted about these Pecan Rolo Pretzels  last year… and thought I would share the recipe again, since they are one of my personal favorites.  We can all gain 5 extra pounds together thanks to this recipe. LOL

To make these you need

  • about 50 small pretzels
  •  50 unwrapped rolos (one bag)
  • 50 pecan halves
  • large pan
  • preheated oven at 300 degrees

Place pretzel down first, then the rolo, place pecan on top.  Place in a 300 degree oven for 1-2 minutes  NO LONGER as soon as the rolos start to look shinny take them out.  You do not want to melt them, just warm them up.  Once you take them out of the oven push the pecan down to “smoosh it all together”.  Let them cool and enjoy (or you can try one while they are still warm… but watch out you may end up eating the whole pan).

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Final ShotChristmas is such a great time of year to make Yummy treats!
My husbands favorites are Rice Crispy Treat,
Here is a fun way to transform them into something FUN!

Ingredientspicmonkey

INGREDIENTS:
1 bag of 12 ounce marshmallows
8 cups of Rice Crispies
½ cup of butter (1 stick)
Green Food Coloring
NEED: 
Wax Paper

Large Pot
Bowl of Water
Wooden Spoon

Marshmallows picmonkey
Put the butter and marshmallows in a large pot.
Turn on the stove to medium heat.  
Melt the marshmallows until smooth.

Food Coloring picmonkeyAdd 10-15 drops of food coloring. (Depending on how dark of green you want)
Stir the coloring into the melted marshmallows.
Take marshmallows mixture of the heat.
Pour in the Rice Crispies and Stir until marshmallows cover the rice crispies.

Bowl of Water-picmonkey
Wet your hands in the water.

Rice crispy ballsTake a ball of marshmallows out of the pot with your wet hands.
Form the ball tightly 
Put on the wax paper.
Wreath picmonkeyForm the ball into a wreath.

add M&Mpicmonkey

Add the M & M’s (purchased with a coupon) while the marshmallows are still warm.
Group of crispies

 Let cool and ENJOY!  

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