Christmas Recipes

  Wonderful salad for the holiday seasons. Great to serve for dinner at home or to take to a family gathering during the holidays. Recipe by: Nora LaCroix Ingredients 30 m  12 servings 277  cals 1/2 cup white sugar  1/2 cup lemon juice  2 teaspoons diced onion  1 teaspoon Dijon-style prepared mustard  1/2 teaspoon salt  2/3 cup vegetable oil  1 tablespoon poppy seeds  1 head romaine lettuce, torn into bite-size pieces  4 ounces shredded Swiss cheese  1 cup cashews  1/4 cup dried cranberries  1 apple - peeled, cored and diced  1  pears  - peeled, cored and diced Directions Prep      30 m Ready In  30 m 1.  In a blender or food processor, combine sugar, lemon juice, onion, mustard  and  salt. Process until well blended. With  machine  still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy ...

   Refreshingly satisfying! Fresh lemon, mango, and kiwi are fused with fluffy cool cream cheese, all sitting atop a yummy  salty sweet  pretzel crust...wow, what else can you say?! It always disappears with a quickness. Perfect for BBQs, holidays, pitch-ins, or just a tasty treat with a hot cup of tea. Recipe by: Coastal Roots   Ingredients 4 h  12 servings 423  cals 2 cups crushed pretzels  3/4 cup butter, melted  3 tablespoons brown sugar  Cream Cheese Layer:   1 cup white sugar  1 (8  ounce ) package cream cheese, softened  1/2 teaspoon vanilla extract  1/2 lemon, juiced  1 1/2 lemons, zested, or more to taste  1 (8  ounce ) container frozen whipped topping (such as Cool Whip), thawed  Fruit Layer:  1 1/2 cups boiling water  2 (3  ounce ) packages lemon-flavored gelatin mix (such as Jell-O)  1/2 cup fresh lemon juice, strai...

  The warm bacon dressing makes this Brussels sprouts and spinach salad very tasty. You'll be surprised how eager your family will become to eat their veggies! Recipe by: Barrett Ingredients 30 m  4 servings 383  cals 8 slices bacon 2 cups Brussels sprouts, trimmed and thinly sliced 1 1/2 teaspoons caraway seed 3 tablespoons vegetable oil 3 tablespoons white wine vinegar 1/4 teaspoon white sugar 1/2 pound spinach - chopped, washed and dried Directions Prep      10 m Cook      20 m Ready In  30 m 1.  Place bacon in a large, deep skillet. Cook over  medium high  heat until evenly brown. Crumble and set aside. In a medium  sauce pan , steam Brussels sprouts until tender. 2.  Heat the remaining fat in the skillet over  medium high  heat and add the Brussels sprouts and caraway seeds. Stir for 1 to 2 minutes, or until the sprouts are tender. 3.  Remove the skillet from he...

 Everyone I have made this for RAVES about it! It's different and so easy to make! Recipe by: Jamie Hensley  Ingredients 20 m  8 servings 338  cals 1 tablespoon butter  3/4 cup almonds, blanched and slivered  1 pound spinach, rinsed and torn into bite-size pieces  1 cup dried cranberries  2 tablespoons toasted sesame seeds  1 tablespoon poppy seeds  1/2 cup white sugar  2 teaspoons minced onion  1/4 teaspoon paprika  1/4 cup white wine vinegar  1/4 cup cider vinegar  1/2 cup vegetable oil Directions Prep      10 m Cook      10 m Ready In  20 m 1.  In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. 2.  In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss w...

    Soft cut out sugar cookie that I have used for years. I sprinkle with colored sugar before baking or you could also try icing them when cool. Recipe by: Georgie Bowers  Ingredients 3 h  48 servings 97  cals 3 3/4 cups all-purpose flour  1 teaspoon baking powder  1/2 teaspoon salt  1 cup margarine, softened  1 1/2 cups white sugar  2 eggs  2 teaspoons vanilla extract  Directions Prep      20 m COOK      8  m Ready In  3  h 1.  Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours. 2.  Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small ...

  One of the most common mistakes people make when serving cheese is not letting it come to room temperature  first,  so that all the flavors can be fully realized. This beautiful baked stuffed brie takes that principle to the next level. Recipe by: Chef John   Ingredients 1h 40 m  8 servings 304  cals 1 small wheel of brie (about 6 to 8 inches), chilled  1/4 cup dried cranberries  1/4 cup chopped walnuts  1 sheet frozen puff pastry, thawed, plus extra for (optional) design  1 egg, beaten with  1 teaspoon water Directions Prep      20 m Ready In  1h 40 m 1.  Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the stri...

  These crab tartlets have long since been a family favorite and are requested often at holiday  get togethers .      Photo by  Robyn Recipe by: 102183  Ingredients 30 m  12 servings 299  cals 2 (12 ounce) packages refrigerated biscuit dough  1 (8  ounce ) package cream cheese, softened  1 (6  ounce ) can  crab meat , drained  2 tablespoons mayonnaise  2 tablespoons grated Parmesan cheese  1/2 cup shredded Cheddar cheese  2 tablespoons thinly sliced green onion  1 teaspoon Worcestershire sauce  1 pinch paprika Directions Prep       10 m Cook       20 m Ready In 40 m 1.  Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans. 2.  Divide rolls in half and press into the prepared tartlet pans. Set aside. 3.  In a large bowl, combine cream cheese, crab, mayonnaise, Parme...

 This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and  great grandmother . I wish that I had that old crock.   Recipe by: Carol  Ingredients 6 h  16 servings 645  cals 2 (8 ounce) containers candied cherries  1 (8 ounce) container candied mixed citrus peel  2 cups raisins  1 cup dried currants  1 cup dates, pitted and chopped  2 (2.25 ounce) packages blanched slivered almonds  1/2 cup brandy  1/2 cup all-purpose flour  2 cups all-purpose flour  1/2 teaspoon baking soda  1 teaspoon ground cloves  1 teaspoon ground allspice  1 teaspoon ground cinnamon  1/2 teaspoon salt  1 cup butter ...