Snowflake popcorn

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Snowflake popcorn

Author: boogedy of Metro Detroit

Ingredients

  • 1 bag 3-3.5 oz microwave popcorn
  • 1 7 oz. jar marshmallow crème
  • Colorful candies if desired

Instructions

  • Heat oven to 325 and spray a large cookie sheet with non-stick spray
  • Microwave popcorn per instructions on bag. Remove all un-popped kernels.
  • Microwave marshmallow crème in a medium bowl for about 2 minutes (stirring after 1 minute) until melted.
  • Combine popcorn and marshmallow crème and spread onto cookie sheet. Sprinkle candies on top, if desired.
  • Bake in the oven for 10 minutes, stirring after 5, until marshmallow crème is dry. Cool completely (about 30 minutes) and break up large pieces.

 

Banana Cake

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Banana Cake

Author: Holiday of Ohio

Ingredients

  • CRISCO No-Stick Cooking Spray
  • 1 18.25 ounce Pillsbury Moist Supreme Classic Yellow Cake Mix
  • 1 -1/2 teaspoons ground cinnamon
  • 1/8 teaspoon nutmeg
  • 2 ripe bananas peeled and mashed
  • 1 cup water
  • 1/2 cup CRISCO Vegetable Oil *
  • 3 large eggs
  • 1/2 cup finely chopped pecans
  • Double Cream Frosting recipe follows
  • 1/2 cup chopped pecans to garnish if desired

Instructions

  • Preheat oven to 350 degrees. Spray two (9-inch) round cake pans with CRISCO Simple Touch Original Cooking Spray; set aside. In the bowl of an electric mixer, combine PILLSBURY Moist Supreme Cake Mix and remaining ingredients; blend on low speed for 1 minute; scrape the sides of the bowl. Increase speed to medium and beat 2 minutes or until batter is well blended, scraping the sides down as needed. Divide between the prepared pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks 10 minutes; remove from pans and cool completely. Frost with Double Cream Frosting; garnish with chopped nuts if desired. Refrigerate until ready to serve. Refrigerate any leftovers.
  • Double Cream Frosting:
  • /4 cup heavy cream
  • -ounce package cream cheese, softened
  • /2 cup (or 1/2 stick) Crisco 0 Grams Trans-Free Shortening Per Serving
  • cups confectioners’ sugar
  • /2 teaspoon banana extract, optional
  • Whip cream until peaks form; set aside. Place softened cream cheese and Crisco Shortening in the bowl of an electric mixer; blend on low speed until combined. Add confectioners' sugar, 1/4 cup at a time, and blend on low speed until well
  • incorporated, about 1 minute. Add optional banana extract; blend on medium speed until fluffy, about 1 minute more.
  • Gently fold in the whipped cream. Use immediately to frost cake.

 

Delectable Maple Nut Chocolates

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Delectable Maple Nut Chocolates

Servings: 150
Author: Holiday of Ohio

Ingredients

  • 1 can 14 ounces sweetened condensed milk
  • 1/2 cup butter cubed
  • 2 teaspoons maple flavoring
  • 1 teaspoon vanilla extract
  • 2 teaspoons shortening
  • 7-1/2 cups confectioners' sugar
  • 2 cups chopped walnuts
  • 4 cups 24 ounces HERSHEY’®S Semi-Sweet Chocolate Chips
  • 2 ounces bittersweet chocolate chopped

Instructions

  • In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted. Place the confectioners' sugar in a large bowl; add milk mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Roll into 3/4-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour. In a microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: about 13 dozen.

Notes

It is easiest if let the maple mixture cool before rolling into balls - best to refrigerate. Do not over microwave the chocolate. Stir it every 40 seconds or so - otherwise will get stiff. I made these for the 1st time @ Christmas 2010. I try to make a new candy recipe every year & this was the one for 2010! I will be adding it to my list to make every year!

 

Cream Cheese Mints

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Cream Cheese Mints

Servings: 10 Dozen
Author: Christmas-A-Holic of Texas - United States

Ingredients

  • 1 8 ounce package cream cheese, softened
  • 1/2 to 1 tsp. peppermint oil depending on how strong of a peppermint taste you want
  • Add any color food optional
  • 2 lbs. powdered confectioners' sugar

Instructions

  • In a large bowl, combine cream cheese and confectioner's sugar until fully blended. Mix in peppermint oil. Color as desired with food coloring or leave white.
  • Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

Notes

I find it easier just to mix it by hand. Knead it like you would bread. Will keep in the refrigerator up to 3 weeks. I got this recipe from my aunt who loves Christmas as much as I do. She would prepare these every year to serve on Christmas Eve. It brings back very fond memories of growing up and spending Christmas Eve at my aunt and uncle's house.

 

Christmas Marble Bark

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Christmas Marble Bark

Author: xmas365 of Monson, MA, USA

Ingredients

  • 6 squares semi-sweet or bittersweet baking chocolate
  • 6 squares Premium white baking chocolate
  • 1 cup crushed peppermint candies about 50 peppermint starlight candies

Instructions

  • Microwave semi-sweet and white chocolates in separate medium microwaveable bowls on high 2 minutes or until almost melted, stirring halfway through heating time.
  • Stir until completely melted.
  • Stir 1/2 cup of the peppermint candies into each bowl.
  • Alternately spoon melted chocolates onto wax paper lined cookie sheet.
  • Swirl chocolates together to marbleize.
  • Refrigerate 1 hour or until firm.
  • Break into pieces.

Notes

This is one of my favorites, it is also a great thing to make as a gift in a tin for someone. It is not Christmastime without this in my home. Enjoy!

 

Snickerdoodle Croissant Cookies

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Snickerdoodle Croissant Cookies

Servings: 36
Author: Christmas_Angel of South Florida

Ingredients

  • 1/2 cup butter softened
  • 6 oz. cream cheese softened
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1 2/3 cups all-purpose flour
  • 1/2 cup finely chopped toasted pecans
  • 2 tbsp packed brown sugar
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Milk
  • powdered sugar optional

Instructions

  • Beat butter and cream cheese in a large bowl with an electric mixer on medium speed for 30 seconds. Add 1/2 cup brown sugar, vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough into three equal portions; shape each portion into a disk. Cover and chill dough in the refrigerator for 1 hour. Preheat oven to 350 F. Roll each portion of dough into a 9-inch round on a lightly floured surface. Lightly brush each round with milk. Combine nuts, 2 tablespoons brown sugar, cinnamon and nutmeg. Sprinkle nut mixture evenly over dough, leaving a 1/2-inch border. Cut each round into 12 wedges with a pizza cutter or sharp knife. Roll up each wedge, starting from the wide end. Bend ends of roll to shape it into a crescent. Place crescents 1 inch apart on ungreased cookie sheets. Bake in preheated oven for 14 to 16 minutes or until bottoms are lightly browned. Cool cookies on cookie sheets on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely. If desired, sprinkle with powdered sugar before serving.

Notes

To Toast Nuts: Spread them in a single layer in shallow baking pan. Bake in preheated 350 F oven for 5 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Finely chop nuts. To Store: Place cookies, without powdered sugar, in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, and sprinkle with powdered sugar before serving.

 

Jam Thumbprint Cookies

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Jam Thumbprint Cookies

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1/2 c. butter
  • 1 1/2 c. flour
  • 1/2 c. sugar
  • 2 eggs separate yolks and whites
  • 1 tsp. vanilla
  • 1 c. pecans chopped

Instructions

  • In large bowl, beat butter with electric mixer on medium about 30 seconds. Add about half of flour to butter. Add sugar, egg yolks and vanilla. Beat until thoroughly combined. Stir in remaining flour. Cover and chill about 1 hour. Generously grease cookie sheet. Shape dough into 1-inch balls. Roll balls in slightly beaten egg whites, then in pecans. Place 1 inch apart on cookie sheet. Bake at 375 degrees for 10 to 12 minutes. To serve fill centers with strawberry preserves.

 

Absolutely Sinful Chocolate Chip Cookies

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Absolutely Sinful Chocolate Chip Cookies

Author: Seawaters of California

Ingredients

  • 2 1/2 1 ounce squares unsweetened chocolate
  • 1/2 cup butter
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup sour cream
  • 2 cups semisweet chocolate chips

Instructions

  • Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside. In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.