Recipezaar: Occasion,Holiday/Event,Christmas recipes

Santa's Lemon Balls

Tue, 22 Dec 2009 15:44:56 -0500

My dear friend CarrolJ sent me the cookbook "Santa's Favorite Hokiday Treats and Christmas Sweets: This is a recipe in that cookbook, that with a bit of tweeking is a favorite of people who received it in their Gift Baskets this year. Many rave notices and requests for the recipe already and I haven't had the book but a week. -- posted by Chabear01

Raspberry Ribbon Pie

Tue, 22 Dec 2009 15:47:10 -0500

I think this is from Country Woman Magazine, it is a tearout I have been holding onto and need to get posted so I can keep safe recipes I want to try. Recipe was donated by Victoria Newman of Antelope CA, according to her this is not only a great holiday recipe, but also a wonderful summertime pie. Cooking time is chilling time except for baking the pie shell -- posted by Chabear01

Chocolate Peppermint Scones

Tue, 22 Dec 2009 17:05:27 -0500

An award winning recipe from Taste of Home magazine. Perfect for the holidays! -- posted by JanuaryBride

Christmas Bran Muffins

Tue, 22 Dec 2009 17:10:51 -0500

We eat these muffins every year on Christmas morning. They are wonderful just out of the oven with a little butter. Yum! -- posted by Chef #1259203

4 Seasons Candy Cane Cocktail

Wed, 23 Dec 2009 12:38:50 -0500

Charles Corpion from The Four Seasons developed this cocktail. -- posted by Nado2003

Peanut Brittle Microwave

Wed, 23 Dec 2009 12:46:43 -0500

I got this recipe from http://unlessthelord.blogspot.com/2007/11/peanut-brittle-from-microwave.html and it works great! It's simple, fast, and very easy. It takes about 15 minutes not including cooling time. I adjusted the times because I have an 1100 watt microwave, it comes out perfect every time now :) -- posted by Kansas A

Rich Peanut Butter Fudge (Gluten-Free, Vegan)

Wed, 23 Dec 2009 14:37:32 -0500

Most of the time I bake with healthy, natural ingredients and sugars. Not for this. Delicious and perfect to satisfy those who (a) love peanut butter or (b) love candy or (c) love both. I'm of the "c" category. Cooking time is cooling time. -- posted by Laurie150

Baked Bacon-Wrapped Brown Sugar Smokies

Wed, 23 Dec 2009 14:38:59 -0500

I've seen other recipes for these little indulgent treats, but they cook them in a crockpot and I prefer to bake ours. Baking them in the oven allows the bacon to crisp, the liquids to be released from the Smokies, and the brown sugar to caramelize on them deliciously. It also allows to you control the fat content of them a bit more easily, as most of the bacon drippings will remain on the sheet pan after cooking. We usually make them during the holidays, but they're good for all year 'round, of course. So easy to make! -- posted by Julesong

Christmas Pfeffernusse Cookies

Wed, 23 Dec 2009 17:59:34 -0500

I got this delicious German spice cookie recipe from a local newspaper. Instead of using light molasses like the recipe calls for, I use regular molasses beacause I like the darker color. -- posted by Cupcake-Princess

Sweet Cream Biscuits

Thu, 24 Dec 2009 19:35:30 -0500

Another good holiday biscuit variation from Creative Cooking/Christmas Dinners and Special Occasions. -- posted by AmyZoe

Lemon Clove Cookies

Sat, 26 Dec 2009 20:29:40 -0500

A lovely combination of clove and lemon. These cookies are perfect for the holidays. -- posted by swissms

Orange Clove Snowball Cookies

Sat, 26 Dec 2009 20:48:44 -0500

I haven't tried this recipe. Posted for safe-keeping. -- posted by swissms

After the Party is Over! Refreshing Detox Fresh Fruit Salad

Sun, 27 Dec 2009 14:50:57 -0500

A wonderful brunch recipe for the morning after or when you need an early boost for a busy day ahead; although this is super healthy and refreshing, I have also served this as the dessert dish for a buffet, BUT with champagne as the liquid instead of orange juice! (Just another idea for dressing this fresh fruit salad up with frills!) This is not only healthy, but it is SO festive and colourful - my photo shows the one I made this Boxing Day (26th December), I usually add kiwi fruit too, but we had run out of them.......oooops! My quantities listed here make enough for 6 to 8 people, but this can be increased as well as reduced to suit personal requirements. I normally serve this with crème fraiche or vanilla yoghurt, but its also wonderful when served naked, the salad that is, not me! The fruits I have suggested are rich in vitamins and antioxidants for a quick mental boost, as well as a rapid detox to aid recovery after a heavy night or after indulging in rich food, but please do adapt this to your own seasonal and local produce if you wish. -- posted by French Tart

Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche

Sun, 27 Dec 2009 15:30:18 -0500

Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10" to 12" long.........however, any size will do!! Adjust the crème fraiche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served. -- posted by French Tart

Peach Melba Cocktail

Mon, 28 Dec 2009 11:34:44 -0500

a take on a bellini use champagne or prosecco, i use a 14oz tumbler and a boston shaker out of my old revolution cocktail bar habit buit you can use whatvere you want, or just even stir. if you watt a layered effect pour into glass and do not shake or stir. see my otehr cocktail reccipes for reasons why to create in tumbler -- posted by pornstarbarbie

Bellini Blast

Mon, 28 Dec 2009 11:49:04 -0500

a take on bellini- supercharged version 3 of these will knock your socks off, use best quality vodka, absolut raspeberry/ stoli raspberry is the best in my view, for a not so strong version omit champage and replace with lemondade -- posted by pornstarbarbie

Escargot Vol-Au-Vent. Garlic Butter Snails in Mini Vol-Au-Vents

Mon, 28 Dec 2009 13:06:33 -0500

Garlicky buttered snails served in little light vol-au-vent cases, what a treat for all snail lovers! Living in France gives me access to some wonderful escargots, as well as superb garlic and butter too. These are just brilliant when served as appetisers for New Year or any other festive gathering. The beauty of these over the classic snails served in a baker or in their shells, is that you can eat the WHOLE thing! EVERY single bit of that naughty but exceedingly nice garlic and herb butter, all in one amazing mouthful! If you are unable to get hold of mini vol-au-vents, I have posted an alternative way to make your own little puff pastry cases, using readymade pastry for ease of preparation! Allow 2 to 3 per person if these are being served with other nibbles and appetisers. (Prep time includes baking the cases if not using readymade vol-au-vent cases.) -- posted by French Tart

Boxing Day Bars

Mon, 28 Dec 2009 15:42:41 -0500

1. To give you that extra energy boost if you are one of those crazy boxing day shoppers! 2. Great recipe to make from leftover Halloween or Christmas candy or pick up the ingredients cheap on Boxing Day! This is my adaptation from a recipe originally published in Better Homes and Gardens... Feel free to substitute candies and let me know if it works (I'm thinking Snickers, chocolate covered cranberries, crushed oreo cookies... endless possibilities!) -- posted by Tanya Pants

Christmas Plum Cake

Mon, 28 Dec 2009 15:56:05 -0500

This is an absolutely declicious, moist cake that smells and tastes like Christmas. My grandmother Bonnie had spent some time in California in the 40's and I believe that's where this recipe originated. This cake is perfect to bake a day ahead and enjoy as a breakfast item. Also it's perfect to separate the batter into 7 mini loaf pans and give away as gifts. Let me know what you think...it's one our family traditions which I hope becomes one of yours. -- posted by sunnybono

Sparkling Ginger Cookies

Mon, 28 Dec 2009 16:05:47 -0500

From an advertisement handout I found a gem of a ginger cookie recipe. The original recipe calls for "Sugar in the Raw" or a very coarse granulated sugar but I've used fine sugar and colored coarse sugars and they both worked well. There is 1-2 hours needed to chill the dough so allow extra time for preparation. -- posted by HokiesLady

Braised Red Cabbage With Apples- Traditional British Dish

Mon, 28 Dec 2009 16:15:06 -0500

This is a recipe taken from a Delia Smith cookbook Once cooked, it will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it's a real winner of a recipe. It's great because it can be made the day before and gently re-heated with no last-minute bother. It is a perfect accompaniment to venison, goose or pork (and if you have any left over it does wonders for bangers and mash). -- posted by winterbaker

Mushroom Green Bean Casserole

Mon, 28 Dec 2009 16:45:16 -0500

A french-style green bean casserole minus the fried onions and using homemade white sauce with fresh mushrooms and onions. This is very similar to Kittencal's Recipe #128905 , but mine does not use water chestnuts or almonds, and mine uses Cheez Whiz process cheese instead of shredded cheddar. You can use two 16-ounce packages of frozen french-style green beans instead if you like. Use more or less cream depending on how thick you like your sauce. Yum! -- posted by Laura70

Brandied Peach Cake I - Lower Fat and Calories but Not in Taste

Mon, 28 Dec 2009 16:48:58 -0500

Based on the prize-winning Brandied Peach Cake recipe. I'm sure some Southern grandmother is rolling over in her grave because of my modifications, but for those of us who can't do a slice of cake with 35 grams of fat and 600 calories, this one may be a more appealing compromise, without losing the moistness (thanks to applesauce) and peach flavor. My son and I made this in 4 mini loaf pans to give as holiday gifts. Grandpa loved it! -- posted by supercrafty

Frozen Festive Vodka or Tequila Bottles With Herbs and Berries

Mon, 28 Dec 2009 17:05:20 -0500

Another GREAT Jamie Oliver recipe, and one that I am preparing for New Year's Eve! Jamie says you can use any spirits or liquor, but he suggestes vodka and tequila in his recipe. These bottles look SO festive and pretty, I plan to use holly, berries, bay leaves, fruit slices, ivy and woody herbs for my bottles this year. DO check that the liquor bottle fits INSIDE the plastic water bottle first! This recipe idea for serving liquor originates from Scandinavia. (Prep time is for freezing the bottles.) -- posted by French Tart

Christmas Cardamom Cookies

Tue, 29 Dec 2009 00:39:29 -0500

Delicate green,pink and white sugar cookie flavored with cardamon and almond extract. An original recipe of mine often requested. -- posted by red and white kitchen

Almond Hot Cocoa / Hot Chocolate

Tue, 29 Dec 2009 00:45:03 -0500

I've been making this since I was a kid. I was taught it by my Grandmother, who learned it from her mother. It's a very old, very easy recipe. I craved this drink constantly while pregnant. I usually use Hershey bars or Kisses to make this. I like to use leftover chocolate from Christmas and Halloween to make this. I have used every chocolate imaginable for this and I've never had a complaint yet. Also, you can use water instead of milk, though it will taste different then intended. I use milk to make sure my daughter drinks enough during the holidays. It has a kick to it, because of the Cayenne and Cinnamon. If you taste test throughout, you should have no problems. Besides, that just means you have an excuse to have more chocolate. : ) Note: You can also make this into Peppermint Cocoa. See directions below. -- posted by Bekahbv

Chocolate-Peppermint Pattie Cookies

Tue, 29 Dec 2009 01:12:33 -0500

A co-worker made this recipe for a cookie swap years ago, and they have been one of my favorite holiday cookies ever since then. I haven't tried it, but freezing the peppermint patties might make it easier to shape the dough around the them. -- posted by *Kathy*

Peanut Butter Bon Bons

Tue, 29 Dec 2009 01:56:02 -0500

A good addition to a Christmas cookie platter. -- posted by *Kathy*

Hoot Owl Cookies

Tue, 29 Dec 2009 02:00:05 -0500

Not sure where I found this recipe, but it's a fun recipe. -- posted by *Kathy*

Mrs. Kern's Date Balls

Tue, 29 Dec 2009 02:02:31 -0500

As a child, my parents traveled quite a bit and a retired couple (Mr. and Mrs. Kern) would stay with us kids. I'm sure keeping 4 kids busy wasn't easy, and Mrs. Kern would make these no-bake treats for us. It's a simple-to-prepare recipe, one that Mrs. Kern allowed us to help make we were in charge of rolling the date balls in coconut. -- posted by *Kathy*

Eggnog Pound Cake

Tue, 29 Dec 2009 02:03:47 -0500

from Southern Living Magazine, Dec. 2009 -- posted by Mrs. Hughes

Sparkling Cranberries

Tue, 29 Dec 2009 02:24:13 -0500

borrowed and reposted from 101 cookbooks for safekeeping, these look very tasty. i betcha you could do this with blueberries for a summer treat too. cooking time is cooling/drying time -- posted by spiritussancto

Henry's Farmers Market Perfect Beef Prime Rib Roast

Tue, 29 Dec 2009 13:32:19 -0500

Given out by butcher at Henry's Farmers Market in Monrovia, CA during the week before Christmas. -- posted by MoniBush

Gingerbread Chocolate Chip Cookies

Tue, 29 Dec 2009 13:36:46 -0500

Soft, chewy and not too pungent, with the addition of sweet chocolate chips. I imagine it would be great with dark chocolate chips. -- posted by Geca

Sparkling Pomegranate Cocktail

Tue, 29 Dec 2009 13:49:27 -0500

This was a fabulous drink we had at Xmas! I got it out my Southern Living Magazine....Very Yummmy! The recipe calles for Presecco Italian sparkling wine..but any will do... -- posted by CIndytc

Italian Blue Crab Sauce

Tue, 29 Dec 2009 14:14:36 -0500

This is our Xmas Eve dinner every year. Also, my all time favorite pasta dish! This tradition started because Catholics did not eat meat on Christmas Eve and they sought out seafood based pasta dishes to serve instead. All ingredients are approximations since we never really measure anything. Alter to suit your family's tastes! THIS RECIPE SHOULD BE MADE ONE DAY AHEAD TO ALLOW THE CRAB FLAVORING TO PERMEATE THE MARINARA! -- posted by ChicagoRN

Christmas Salad

Tue, 29 Dec 2009 14:22:47 -0500

This is a very easy (and very pretty) holiday salad that can be made in advance. It can even be frozen. From the kitchen of Shug Cupp Cleeton, Moberly MO. -- posted by TLC-MO

Christmas Morning Frittata

Tue, 29 Dec 2009 15:11:28 -0500

This recipe from the Chatelaine website really is nice for Christmas because of the specks of red and green peppers that dot the surface after baking. I made it with Kraft Tex-Mex Blend cheese but you may substitute whatever cheese you like and happen to have on hand. -- posted by Irmgard

Pizza Frita

Wed, 30 Dec 2009 02:15:20 -0500

This has long been a family tradition as an appetizer during the holidays. It's not the most healthy of foods, but is healthier than many other fried dough recipes out there since it's quick fried, and soaks up a lot less of the oil it's fried in. This is a recipe that's always a pleaser, and quite tasty when dipped in some sugar, or even by itself. The anchovy paste variant is my favorite. It doesn't taste like anchovy at all - instead it has a quite pleasant flavor, and almost omits the need for sugar dipping the finished product. -- posted by Obsidian468

Using the Christmas Ham Bone, Makes You Feel Good Potato Soup

Wed, 30 Dec 2009 02:25:09 -0500

This recipe is a "base" potato soup that is WONDERFUL as is, but with SO many possibilities! I dumped in a can on Niblets corn, and it became chowder! It was wonderful! How about: add Julienne'ed carrots close to the end; or 8 oz Velveeta cheese; or 2 cups cooked broccoli florets; or throw in some cooked shrimp and crab meat & some Cajun seasonings...; or any combination you can think of! YUM! If your hambone isn't too meaty, add a cup of shredded or chopped ham from leftovers. -- posted by Shelley Lee

Cranberry Relish or Compote

Thu, 31 Dec 2009 09:26:45 -0500

I'm sure there are infinte varieties of cranberry relish on our Thanksgiving and Christmas tables. With this one I wanted to evoke a traditional New England flavor. Fortunately I can buy cranberries fresh from Cape Cod. If you freeze cranberries upon purchase they will work fine. Raspberries were added for sweetness, without overpowering the cranberry, but you could substitue other berries. The flavor of this relish is intense so adjust the sugar to your taste. -- posted by yankeeecho

Peanut Butter Crunch Cheesecake Squares

Thu, 31 Dec 2009 14:26:18 -0500

This recipe is from Family Circle recipe. It features Butterfinger candy bars. -- posted by Lainey6605

Secret Kiss Cookies

Sat, 02 Jan 2010 10:34:03 -0500

This cookie recipe is sooooooo good. The finely chopped walnuts add a richness to the cookies. The original recipe called for rolling these cookies in powdered sugar after they cool down, but honestly these cookies don't need the powdered sugar and are certainly less messy to eat without the sugar. -- posted by Linda N

My Christmas Ham

Sat, 02 Jan 2010 10:35:16 -0500

An adaption from a recipe found on AllRecipes.com. This has become our favorite ham recipe when using the oven (we also smoke ham outside on the grill). We make the recipe as stated, even for our small family, because of all the wonderful leftover ham recipes on RecipeZaar! My family does not eat the pineapple (except me), so I end up putting the leftover fruit in jello or mixing with cottage cheese for a snack. -- posted by Spankie

Almond Buttercups

Sat, 02 Jan 2010 23:58:45 -0500

Looks very pretty on a holiday cookie tray. I really enjoy these with a cup of hot tea. -- posted by *Kathy*

3-Layer Fudge Cake With White Chocolate Mousse Filling

Sun, 03 Jan 2010 17:23:49 -0500

I was looking for a beautiful, rich cake to make for Christmas this year and this was exactly what I was looking for! I found this recipe online and it originally came from Bon Appetit. I wanted something chocolate and peppermint to go with the season. It turned out to be the best cake I've ever made! My family wants it to be a tradition for me to make this cake every Christmas from now on. I hope it turns out just as wonderful for you as it did for me! It takes time but it is well worth it. The cooking/preparation time does not include the hours it needs to cool in between. -- posted by BrinaBear

Moms Italian Baccala christmas Salad (Saltcod)

Mon, 04 Jan 2010 17:25:50 -0500

My mom makes this at Christmas time. Im not a big fan of it but everyone else in the family loves it. Its a simple dish. *BUY the dried salted cod at least 24 hours before needed, you would need to rinse it many times, place in bowl cover with cold water and keep changing the water every 6 hours. -- posted by Phil Smith

Liz's Peppermint Kisses.

Tue, 05 Jan 2010 08:22:42 -0500

You will love these for Christmas. My dad taught me this recipe, if I can do it (I have lousy hands...lol), you can do it. How did I get the sprinkles and dragées to stick? I used a thin coating of brown rice syrup that I painted on with a small brush (brown rice syrup is a liquid sweetener made from brown rice, that is just about half as sweet as sugar). Serving size really depends on how big or small you make them, I put 20 as an estimate. Have fun and enjoy!!! -- posted by .Liz.(Daddy's little Chef)

Liz's Swirled Peppermint Marshmallows.

Tue, 05 Jan 2010 08:23:41 -0500

I guess the name says it all. This recipe makes several dozen, depending on the size you make them. Hope you enjoy as much as we do. -- posted by .Liz.(Daddy's little Chef)

Spaghetti With Tuna and Swiss Chard

Tue, 05 Jan 2010 11:01:56 -0500

This recipe for Spaghetti con Tonno e Bietolini is from the December 1993 issue of Gourmet Magazine. It is one dish that is served on a menu for an Italian Christmas Eve Buffet. -- posted by Chef Regina V. Smith

Frosted Eggnog Cookies

Tue, 05 Jan 2010 11:36:53 -0500

I always buy too much eggnog at the holidays! Then I developed this recipe and eggnog doesn't last long at our house anymore. The cookies are soft, cake-like and fragrant. Don't skip the frosting; it really adds to the taste. -- posted by MrsDrewsMom

Coconut-Pumpkin Loaf

Tue, 05 Jan 2010 11:42:29 -0500

I got this recipe from a aunt. -- posted by VickiAk

Oh so Easy Blueberry Cinnamon Ring

Tue, 05 Jan 2010 19:26:04 -0500

Made with frozen blueberries - this oh so easy to make little ring is killer (which is a good thing). From Sam the Cooking Guy. -- posted by Sharon123

Pumpkin Cookies

Wed, 06 Jan 2010 17:37:26 -0500

Yummy cake-like cookies that are amazing in the fall or anytime of year:) I got this recipe from my childhood babysitter. They are my family's favorite! -- posted by lindseymarie

Baked Blueberry Brunch

Thu, 07 Jan 2010 19:07:43 -0500

This is just amazing! Sooo delish! This is a keeper for sure! This is wonderful for a weekend family brunch. Just be prepared to feed the neighbors when they get a whiff of this! This says that it serves 24, but I guess I'm heavy-handed, because I got something like 8-10 servings! Guess it depends! Source: RazzleDazzle -- posted by FLUFFSTER

Leftover Turkey and Leek Pot Pie With Instant Gravy

Fri, 08 Jan 2010 06:03:53 -0500

This is MY much adapted version of Jamie Oliver's Turkey and Sweet Leek Pie! I made this with left over Christmas turkey this year, and it was so delicious and went down a bomb with my family and friends! A new Jamie Oliver recipe that he showed on his Family Christmas show this year and one that is so clever, as this pie makes its own gravy! I have left out adding the chestnuts and sage to the pastry as he suggests, I will try it sometime in the future though, as it sounds a brilliant idea; I have added this option at the end of the recipe however, for those who want to try it that way. Serve this with mashed potatoes and the extra gravy in a gravy boat on the side. Here is what Jamie says about this pie: "This is dead simple, completely versatile and absolutely gorgeous. Its not a pretty-boy pie; its a proper, old-school pie that everyone will be over the moon to see on the table. Im putting leftover white turkey meat to good use here, but you could also mix brown meat in there too." I agree, all of my family and friends were over the moon to see this on the post Christmas table, I bet it tastes great with chicken and ham too. NB: he original recipe makes enough for 6 to 8 people, mine is perfect for 4 very hungry people! -- posted by French Tart

Pumpkin Tiramisu

Fri, 08 Jan 2010 14:51:15 -0500

I had heard a friend talking about wanting to try pumpkin tiramisu at a local restaurant so I thought I'd try making my own and it turned out great! I made it for my family Thanksgiving and it was a hit! -- posted by Smuckercooker

Red Hot Cinnamon Cider

Sun, 10 Jan 2010 17:51:39 -0500

This hot cider is addicting. The recipe is enough for a small crowd but you can easily alter the ingredients to your needs by cutting the recipe in half or a quarter even. -- posted by I <3 Cookbooks

Southwestern Christmas Salad

Sun, 10 Jan 2010 18:36:47 -0500

This is a beautiful, festive salad traditionally served at Christmas. The colors are brilliant! The flavors are bright and crisp! o need to wait for Christmas to enjoy this, it's also perfect for a hot summer day! -- posted by FLUFFSTER

Make-Ahead Sticky Buns

Mon, 11 Jan 2010 14:44:28 -0500

This recipe came from a website but it's been so long I can't remember exactly which one. I love this recipe because it yields a light, flaky sticky bun that is not overly sweet. It's relatively easy to prepare; prep time includes refrigeration/rising time. This recipe has a big yield, but can be halved without problems. -- posted by sarikat

Peanut Butter and Pretzel Truffles

Mon, 11 Jan 2010 14:44:35 -0500

Just spied this recipe in the January 2009 issue of EatingWell. What's not to love? Only a few ingredients AND they're chocolate, peanut butter and pretzels, three of my favorite things. -- posted by Kristine at Recipezaar

Holly Cookies

Mon, 11 Jan 2010 23:37:38 -0500

From the kitchen of Tona Thornburg Court, Bridgeton MO. -- posted by TLC-MO

Old Fashioned Sour Cream Cookies

Tue, 12 Jan 2010 16:35:26 -0500

These were our family tradition for Halloween handouts and Christmas cookies. -- posted by Andy Wold

Powdered Sugar Frosting for Cookies

Tue, 12 Jan 2010 16:47:31 -0500

This is the frosting my mom would use to frost her Old Fashioned Sour Cream Cookies -- posted by Andy Wold

Cranberry Streusel Topped Cream Cheese Pie

Tue, 12 Jan 2010 17:29:46 -0500

Cheesecake cooked in a pie crust with cranberries and streusel topping. Got the recipe from www.eaglebrand.com -- posted by flirtyfunchick

Christmas Keeping Cake (Fruitcake-Like, Less Fruit)

Tue, 12 Jan 2010 17:35:41 -0500

From "Celebrating Christmas," by Pamela Westland. Made it last Christmas, 2009--delicious, and not too "fruity." People who don't like fruitcake loved it. It has the most delicious scent when you unwrap it, that remains until the last slice is eaten. I believe it took mine no more than 2 hours to bake. Keep an eye on it, so the cake won't dry. -- posted by MillaKette

Moist Gingerbread Cake

Tue, 12 Jan 2010 17:37:49 -0500

I love this cake--and it IS indeed moist. From Pamela Westland's "Celebrating Christmas." It is so easy to make. I baked it in a giant gingerbread man pan and decorated with colorful dragees--beautiful! You might consider doubling the recipe, since it makes a small cake. -- posted by MillaKette

Milk Punch With Bourbon

Tue, 12 Jan 2010 17:40:24 -0500

Boy, oh, boy! Is this good?! Everybody who tries, loves and raves about it. (From the book "The Spirit of Christmas,' volume 8, I believe.) -- posted by MillaKette

Bite-Size Wasabi Crab Cakes & Ginger Aioli

Thu, 14 Jan 2010 19:49:49 -0500

This crab cake mixture can be made several hours ahead. After cooked keep warm in 200ºF oven for about an hour. Coastal Living Magazine, December 2009 edition. We used these for our party, as well and I didn't even get to taste them but they smelled deeevine! :) -- posted by Manami

Raspberry Meringue Pie

Fri, 15 Jan 2010 17:24:32 -0500

This is so good! Smooth and creamy! Great for Valentine's Day! This works great for the holidays too! Very festive! If you aren't a meringue fan, do like I do and use whipped cream for the meringue! This is from Taste of Home. -- posted by FLUFFSTER

Hershey Kiss Christmas Trees

Sat, 16 Jan 2010 18:57:54 -0500

A fun no-bake project. Create Christmas trees using kisses and peanut butter cups. -- posted by *Kathy*

Crunchy Spiced Rum Balls

Sun, 17 Jan 2010 15:21:12 -0500

Published in Cook's Country magazine, Dec/Jan 2007. -- posted by swissms

Cherry Meringue Pie

Sun, 17 Jan 2010 17:40:58 -0500

This is so yummy! Beautiful for festive holidays or just because! The whole family will love this! It's simple to make using canned pie filling, and a make-ahead pie crust. Gotta try this! -- posted by FLUFFSTER

Green Raspberry Iced Tea

Sun, 17 Jan 2010 23:57:20 -0500

High in antioxidants, flavour, refreshment and simplicity, this iced tea is the perfect way to cool down poolside. If you want to spice it up a bit, i recommend replacing the cold water for sparkling water. Could even make a nice cocktail if you want to experiment... The lovely red colour also makes this drink rather festive-looking. -- posted by Chef #1315010

Fruit and Nut Almond Bark

Mon, 18 Jan 2010 00:05:04 -0500

This is great for the holidays or anytime your feeling a need for sweets. This is such a versatile recipe you can probably switch out ingredients. Give it a try. -- posted by mommyoffour

Cinnamon Twists

Mon, 18 Jan 2010 00:48:28 -0500

My aunt used to make these cookies when I was younger, and I liked them enough to have my mother get the recipe for them. My aunt died not long after, and the recipe was misplaced. It recently resurfaced, so I'm submitting it to Zaar so it doesn't get lost again. (Unfortunately the recipe doesn't say how large or thick the dough circles should be, so some experimentation might be necessary! I've also guessed at the cooking time - please watch your cookies!) -- posted by CassiaDawn

Major Grey's Chutney Cheese Ball With Cherries and Pecans

Mon, 18 Jan 2010 01:11:29 -0500

This is a great tasting cheese ball that is very simple and easy to prepare! Requires several hours chilling-- so plan ahead. Serve with assorted crackers or crusty bread, add a nice bottle of wine and grapes for a party or tucked into the picnic hamper. From Taste of Home. -- posted by BecR

Filbert Fancies

Mon, 18 Jan 2010 02:31:17 -0500

This is an old fashioned recipe that has been around for years. Fiberts are also known as "hazelnuts". -- posted by mommyoffour

Cinnamon Thumbs

Mon, 18 Jan 2010 21:09:36 -0500

Light bite sized cookies that will melt in your mouth! And they are so easy to make...just 4 ingredients! -- posted by DessertGirl22

Slovak Kolacky

Tue, 19 Jan 2010 11:50:04 -0500

This tasted just like the cookies my Slovak Polish grandmother used to make. From cooks.com -- posted by AElfflaed

Texas Roadhouse Rolls and Cinnamon Butter

Tue, 19 Jan 2010 15:34:28 -0500

Texas roadhouse has the best rolls and i was craving some. After a bit of searching I found this recipe and edited it a little.Usually I half the recipe. Enjoy :) -- posted by Kierstein

Cranberry Orange Pinwheels

Tue, 19 Jan 2010 19:10:42 -0500

Recipe I want to try next fall. -- posted by *Kathy*

Chocolate-Dipped Fruit Wreath

Tue, 19 Jan 2010 19:25:02 -0500

Haven't made yet -- but sounds like a very pretty and special holiday buffet recipe. Can be prepared ahead of time and refrigerated (about 6 hours, but not much more than that). -- posted by *Kathy*

Most Awesome Apple Pie in the Whole World

Thu, 21 Jan 2010 13:32:08 -0500

This is my great-grandmother's apple pie recipe. It has a delicious crumble topping and just enough spice. The pie is better (obviously) with a home-made bottom crust. I use the "most incredible no fail pie crust" recipe also available on recipezaar. It's really not that hard and you can make it a week ahead of time and roll it out when you need it. Prep time does not include making pie crust. -- posted by lauren losefast

Honey Clove Brine for Mr. Turkey

Fri, 22 Jan 2010 14:34:55 -0500

Brining a turkey before roasting, or deep frying, will give the turkey more flavor and keep it juicy after cooking. No more dried out bird. This is my personal recipe that I used for the 2009 family Christmas dinner. I only cooked a turkey breast, family doesn't care for dark meat so why bother cooking it. Calling the bird Mr. Turkey is not mandatory, but it does make the little cousins giggle. -- posted by Bowen Cormac

Nut and Poppy Seed Kolachki

Mon, 25 Jan 2010 10:37:25 -0500

One of mom's sure-fire, hand-me-down recipes. These don't get much easier. Yield is definitely going to vary depending on how thick/thin you roll your dough and size of your cuts. -- posted by Suzanna Marie

Crockpot Dressing

Mon, 25 Jan 2010 11:42:50 -0500

My grandmothers recipe. -- posted by Chef Jessica 87

Chocolate Torte Cake

Mon, 25 Jan 2010 11:44:43 -0500

I found this recipe in the Hershey's Chocolate Lovers cookbook. I've had it for many years, but just tried the recipe this year and it is FANTASTIC!! Cake is very moist - perfect for guests. For the oil, I use canola and it is perfect. -- posted by Ecossaise

Polish Baked Ham (Szynka Pieczona)

Mon, 25 Jan 2010 11:56:41 -0500

Can't wait to try this simple, tasty looking recipe for Easter! -- posted by Suzy_Q

Brown Sugar Rum Glaze

Tue, 26 Jan 2010 15:52:57 -0500

I found this recipe during the Christmas 2009 season in a local newspaper. I haven't tried it myself yet but it looks delicious. The recipe says it is a great glaze for rum cake but I bet it would be fabulous over vanilla pound cake too. -- posted by Roxanne J.R.

Fruit and Cheese Bites

Wed, 27 Jan 2010 23:58:20 -0500

This recipe was from Family Circle Magazine Dec. 2009. It was considered to be a healthy recipe choice for those having parties with lots of food and drink. I made them for a meeting and they were a hit. I think you have to serve them with other things because despite being healthy they are a bit rich. I like them as a great alternative to the usual cheese ball. The nuts give it crunch and the two cheeses with the three fruits was very unique. This is not for someone who doesn't like cheese though. Perfect for the holidays, New Year's parties or anytime you need a no cook appetizer. Enjoy! ChefDLH -- posted by ChefDLH

Lussekatter (Swedish Sweet Saffron Buns)

Sat, 30 Jan 2010 21:44:11 -0500

Mildly sweet saffron buns. Recipe published in Saveur magazine, December 2009. -- posted by swissms

Mandelmusslor (Almond - Cream Tartlets With Berry Sauce)

Sat, 30 Jan 2010 23:11:01 -0500

Published in Saveur magazine, December 2009. -- posted by swissms

Fruktkaka (Swedish Fruitcake .... Not Like American Fruitcake)

Sat, 30 Jan 2010 23:25:53 -0500

This is a light cake, only distantly related to the dense, sticky American-style fruitcakes. Published in Saveur magazine, December 2009. -- posted by swissms

Savannah Country Ham Simmered in Beer

Sun, 31 Jan 2010 17:42:52 -0500

This ham is simmered in beer before it is baked. Begin preparing the ham 2 days in advance to allow time to soak the ham in water before cooking it to remove excess salt. -- posted by swissms

Peanut Butter Bites

Mon, 01 Feb 2010 12:37:05 -0500

This recipe is from the BHG website. I tried it for Christmas and it was a hit on my cookie tray. I also couldn't keep my hands off them. Great cookie for peanut butter and chocolate lovers. -- posted by Roxanne J.R.

Chocolate Christmas Trees

Mon, 01 Feb 2010 19:11:27 -0500

Something I want to try next Christmas. These are little decorative (and edible) trees that can be stuck into cupcakes, cakes, or whatever you like. If you don't want to use toothpicks, the trees can be laid flat rather than standing up. I guessed at the number of servings. -- posted by *Kathy*

Whole Wheat Cherry Nut Bread

Tue, 02 Feb 2010 10:29:22 -0500

This is an updated, healthier version of a recipe my Mother has been making for years. It can be found here: http://lobsterandfishsticks.com/ Its a wonderfully flavorful quick bread, made healthier with the reduction of sugar and the addition of whole grain flour. -- posted by ChefMamaBlogger

Sugar-Crusted Popover Puffs

Thu, 04 Feb 2010 21:33:10 -0500

David Lebovitz was asked to remake Maida Heatter's wonderful popover recipe. They are the best the day they're made; leftovers can be stored in a container and snacked on the next day(they are still good). You could freeze them in zip-top bags as well. these work well in standard muffin tins. Feel free to use salted or unsalted butter.Adapted from David Lebovits's recipe in The New York Times and Maida Heatter's Great Book of Desserts. -- posted by Sharon123

French Canadian Meat Turkey Stuffing

Fri, 05 Feb 2010 15:50:03 -0500

I posted this recipe for Dreamer in Ontario and she liked it, so here it is for you enjoy it, too. -- posted by pinky kookie