Yogurt Pumpkin Pie

Yogurt Pumpkin Pie

Ingredients :

1 1/2 cups plain yogurt
15-oz canned pumpkin
3/4 cup dark brown sugar
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
5 egg yokes
1/8 tsp salt
9-inch frozen pie shell

Instructions :

1. Heat oven to 350 degrees.
2. In a large bowl, combine all ingredients and whisk until smooth.
3. Pour batter in the pie shell and place on a cookie sheet.
4. Bake for 50-55 minutes.
5. Remove from oven and cool for 1 hour.
6. Cover and refridgerate for 2 hours before cutting.

Source : Christmas4Home

New Orleans Pralines

New Orleans Pralines

Ingredients :

1 1/4 cups of Sugar
3/4 cups of brown sugar
1/2 cup of evaporated milk
1/2 stick butter
1 tablespoon vanilla
1 1/2 cups pecans

Instructions :

1. Put sugars and milk in heavy bottom pan.
2. Cook to soft ball stage.
3. Take off stove and add butter, vanilla and pecans.
4. Stir until shine leaves mixture.
5. Spoon on waxed paper. Cool it well.


Source : Christmas4Home

Snowball Cookies

Snowball Cookies

Ingredients :

2 cups butter
1/2 cup cornstarch
3 cups flour
1 cup confectioner sugar

Instructions :

1. Cream butter. Add remaining ingredients and mix well.
2. Drop on cookie sheet (1/2-1 inch balls).
3. Bake at 350 degrees for approx. 20 minutes.
4. Cool and then roll in confectioner sugar.


Source : Christmas4Home

Double Chocolate Cookie Bars

Double Chocolate Cookie Bars

Ingredients :

24 chocolate oreo type cookies, finely crushed
1/2 cube butter or margarine, melted
2 cups semi-sweet choc. chips, divided
1 14 oz can SWEETENED condensed milk
1 tsp. vanilla1 cup chopped nuts

Instructions :

1. Mix cookie crumbs and melted marg.
2. Press firmly into the bottom of a 9 x 12 inch baking dish.
3. Melt 1 cup chocolate chips, sweetened milk, and vanilla over low heat.
4. Pour evenly over cookie crust.
5. Top with remaining one cup chocolate chips and nuts.
6. Bake at 350 for about 20 minutes.
7. Cool it completely and then cut into small squares.

Source : Christmas4Home

Chocolate Fudge

Chocolate Fudge

Serving Size : Makes 5 pounds

Ingredients :

1 lb. milk chocolate Hershey bar
2 pkg. chocolate chips
1 7-oz jar marshmallow creme
1 lb. walnuts
4 1/2 c. white sugar
1 12-oz can evaporated milk
1/3 cube butter


Instructions :

1. Break chocolate bar into small pieces.
2. Put chocolate bar pieces, chocholate chips, marshmallow creme and nuts into mixing bowl.
3. In small pan put sugar, milk and butter and cook 4 1/2 minutes.
4. When a rolling boil has been reached (watch closely for burning), pour mixture over
ingredients in mixing bowl. Stir throughly.
5. Pour about 1 inch thick in several greased pans.
6. Sit for 24 hours before cutting.


Source : Christmas4Home

Eggnog Bread

Eggnog Bread

Ingredients :

2 eggs

1 cup sugar

1 cup eggnog

1/2 cup butter, melted

1/4 tsp. nutmeg

2 tsp. rum extract

1 tsp. vanilla

2 1/4 cup flour

2 tsp baking powder

Instructions :

1. Preheat oven to 350 degrees. Grease bottom of bread pan.

2. Beat eggs. Add the sugar, eggnog, butter, rum and vanilla and blend well.

3. Add the flour, baking powder and nutmeg. Stir until just moistened and pour into greased pan.

4. Bake for 45-50 minutes or until toothpick comes out clean.

5. Cool for 10 minutes. Remove from pan. Cool bread completely before slicing.

Source : Christmas4Home

Chocolate Pizza

Chocolate Pizza

Ingredients :

1 (12oz) pkg real semi- sweet chocolate chips
1 lb white almond bark, divided
2 cups miniature marshmallows
1 cup crisp rice cereal
1 cup peanuts
1 (6oz) jar red maraschino cherries, drained, cut in half
2 Tbsp green maraschino cherries, drained and quartered
1/3 cup angel flake coconut
1 tsp oil

Instructions :

1. Melt chocolate chips with 14 oz almond bark in large pan over low heat.
2. Stir in marshmallows, cereal and peanuts.
3. Pour onto greased 12" pizza pan.
4. Top with cherries, sprinkle with coconut.
5. Melt remaining 2 oz almond bark with oil over low heat, stir till smooth.
6. Drizzle over coconut.
7. Chill until firm.Store at room temperature.

Source : Christmas4Home

Bacardi Rum Cake

BACARDI RUM CAKE

Ingredients :

Cake:
1 cup chopped or ground pecans or walnuts
1 18 1/2 oz. pkg. yellow cake mix
1 3-3/4 oz. pkg. Jell-0 Vanilla Instant Pudding
4 eggs
1/2 cup cold water
1/2 cup liquid cooking oil
1/2 cup Bacardi dark rum (80 proof)

Note :
* If using yellow cake mix with pudding already in the mix: Omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2 cup.
* If you want a cake that has a lighter rum taste, use less rum.

Glaze:

1/4 lb. butter

1/4 cup water

1 cup granulated sugar

1/2 cup Bacardi dark rum

Instructions :

Cake:

1. Preheat oven to 325 degrees.

2. Grease and flour 10 inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan.

3. Mix all cake ingredients together using mixer, for 2 minutes. Pour batter over nuts.

4. Bake for 1 hour. Cool and then invert on serving plate.

5. Prick top to spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

Glaze:
1. Melt butter in saucepan. Stir in water and sugar.

2. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Hint: For faster preparation - you may split cake horizontally, and spoon 2/3 of glaze evenly over both cut halves. Spread seedless raspberry jam over bottom half. Put top half back on. Brush top and sides of cake with remaining glaze.

Source :

Bacardi Pineapple Rum Torte

BAKER'S AND BACARDI PINEAPPLE RUM TORTE

Ingredients :

1 (2-layer) yellow cake mix

3 eggs

1 cup Bacardi Amber Rum

1/2 cup water

1/3 cup oil

2-2/3 cups (7 oz)

Baker's Angel Flake Coconut

1 can (20 oz) crushed pineapple in juice

1 package (4-serving size) Vanilla Flavor Instant Pudding

3-1/2 cups (8 oz) Cool Whip Topping

Instructions :

1) Combine cake mix, 3/4 cup of the rum, eggs, water and oil in large bowl.

2) Beat the mixture at medium speed of mixer for 2 minutes.

3) Stir in 2/3 cup of the coconut.

4) Pour into greased, floured 15-by-10 inch pan.

5) Bake at 350 degrees for 30-35 minutes.

6) Cool for 10 minutes and remove from pan.

7) Cool on rack and cut into 3 10-by-5 inch pieces.

8) Drain pineapple, reserving 1/3 cup of the juice.

9) Combine pudding mix, 3/4 cup of the pineapple, reserved juice and remaining rum; stir to

blend. Fold in whipped topping.

10) Place 1 cake layer on plate; spread with some of the topping mixture; top with half the

remaining pineapple. Repeat layers, ending with cake.
11) Frost cake with remaining topping mixture. Cover with the rest of the coconut.

Source : Thanks to Natasha Nalley &

American Indian Cold Christmas Cake Recipe

American Indian Cold Christmas Cake Recipe

Ingredients :

1 lb. pecans or walnuts, chopped

1 lb. shredded moist coconut

1 lb. raisans

1 lb. vanilla wafers

1 regular can sweetened condensed milk

Instructions :

1. Combine dry ingredients well.

2. Pour in sweetened condensed milk and work through with hands so that dry ingredients are

thoroughly saturated.

3. Press into spring foam pan.

4. Refrigerate for 2 days.

5. Use hazelnuts, dates and thick goats milk and then wrap the cake in watertight leaves bound

with vine and placed in cold running stream for several days.

Source :

Turkey Potato Salad

TURKEY POTATO SALAD

Ingredients :
2 cups cooked, diced turkey
2 stalks celery, chopped
2/3 cup diced water chestnuts
3 green onions, cut up
2 red potatoes, cooked and cut into cubes
1 cup lowfat plain yogurt, (or light or fat free mayonnaise)
2 tablespoons parsley flakes (or to taste)
2 teaspoons dill weed (or to taste) pepper to taste

Instructions :
1. Lightly mix the turkey, celery, onions, parsley, water chestnuts, potatoes and dill.
2. Add the yogurt or mayo and mix.
3. Add pepper to taste.
4. Serve with a roll or on a bed of lettuce with bean sprouts.


Source : Natasha Nalley &

Hot Spiced Christmas Punch

Hot Spiced Christmas Punch

Serving Size : Serves 12

Ingredients :
3 cups Pineapple juice
4 cups cranberry juice
2 cups apple cider
1 cup water
1/2 cup brown sugar
6 cinnamon sticks
1 orange, studded with cloves
1 apple, cored and sliced

Instructions :
1. Mix all ingredients in a large saucepan.
2. Add cinnamon sticks, orange studded with cloves, and one cored, sliced apple.
3. Simmer mixture for 4 hours.
4. Serve hot.

Source : Lisa Jane Morwald &

Christmas Rum Balls

Christmas Rum Balls

Serving Size : About 5 dozen

Ingredients :
1 pkg (6 oz) semi-sweet chocolate chips
1/2 cup rum
3 tbsp light corn syrup
2 1/2 cups vanilla wafer crumbs
1/2 cup powdered sugar
1 cup chopped pecans
Powdered sugar

Instructions :
1. Melt the chocolate chips in the microwave.
2. Stir in the rum with corn syrup and set aside.
3. Combine vanilla wafer crumbs, powdered sugar and pecans.
4. Mix well then stir into chocolate mixture. Let it stand for 30 minutes.
5. Shape into 1" balls. Roll in powdered sugar.
6. Store in an airtight container in the refrigerator.

Source :

Peppermint Cocoa Mix

Peppermint Cocoa Mix

Ingredients :
3 (4 1/2") peppermint sticks
1 c powdered sugar
1 c powdered non-dairy creamer
3/4 c Unsweetened cocoa

Instructions :
1. Place the peppermint sticks in a sealed plastic bag and beat them into a powder with a
hammer.
2. Mix the peppermint powder with powdered sugar, creamer and cocoa.
3. Store in a jar or plastic bag.
4. When you're ready to drink cocoa...
Add about 1/4 cup of this mix to 1 cup of boiling water for a serving. (Adjust this to your own
taste.)

Source :

Key Lime Pie

Key Lime Pie

Ingredients :
3 eggs, separated
1 (14-oz.) sweetened condensed milk
1/2 cup lime juice
2 drops green food coloring (optional)
1 (9-inch) unbaked pie crust
1/2 teaspoon cream of tartar
1/3 cup sugar

Instructions :
1. Preheat the oven to 325 deg.
2. With a mixer, beat the egg yolks in medium-sized bowl.
3. Gradually beat in the sweetened condensed milk and the lime juice. Stir in food coloring.
4. Pour into the pie crust. Bake for 30 minutes and remove from oven.
5. Increase oven temperature to 350.

Preparing Meringue :
6. Beat egg whites with cream of tartar to soft peaks.
7. Beat in sugar 1 tablespoon at a time. Beat 4 minutes longer or until stiff, glossy peaks form
and sugar is dissolved.
8. Immediately spread meringue over hot pie, carefully sealing to edge of crust to prevent
meringue from shrinking.
9. Bake 15 minutes and Cool for about 1 hour.
10.Chill at least 3 hours before serving. Store left-overs covered in the refrigerator.

Source :

Chocolate Turtle Cheesecake !!

Chocolate Turtle Cheesecake

Ingredients :

1 (7-oz.) package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans,
divided1 (9-inch) chocolate crumb piecrust
2 (3-oz.) packages cream cheese,
softened 1/2 cup sour cream
1 1/4 cups milk
1 (3.9 oz.) package chocolate instant pudding mix
1/2 cup fudge topping


Instructions :
1. Place the caramels and evaporated milk in a heavy saucepan.
2. Heat over medium-low heat, stirring constantly until smooth (about 5 minutes).
3. Stir in 1/2 cup chopped pecans and pour into the piecrust.
4. Combine cream cheese, sour cream, and milk in a blender. Blend until smooth.
5. Add the pudding mix and blend for about 30 seconds longer.
6. Pour the pudding mixture over the caramel layer in the pie shell.
7. Loosely cover the pie and chill at least 15 minutes.
8. Drizzle the fudge topping over the top of the pudding layer in a decorative pattern.
9. Sprinkle the top of cake with the rest of the pecans.
10. Loosely cover pie and kept in the refridgerator until ready to serve.

Source : Home4Christmas

Easy Fruit Cake !!

Easy Fruitcake

Ingredients :

1 pound candied cherries,
halved5 candied pineapple slices
6 cups golden raisins
1 1/2 cups candied mixed fruit peel
1 cup pecans
1 cup all-purpose flour
2 cups butter,
softened2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1/4 cup orange juice
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 pecans


Instructions :

1. Preheat oven to 275 degrees F (135 degrees C).
2. Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans with greased brown paper.
3. In a large bowl, stir together cherries, raisins, 1 cup pecans, pineapple, mixed peel, and 1 cup
flour.
4. Mix until the fruit is coated with flour.
5. In another large bowl, cream the butter or margarine and sugar together.
6. Beat in eggs 1 at a time. Mix in orange juice and vanilla.
7. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture.
8. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans.
9. Fill each pan 3/4 full. Arrange pecans over tops.
10. Bake for about 3 hours, until toothpick comes out clean.
11. Cover with foil if top gets too dark while baking.

Source : Home4Christmas

Chocolate Orange Truffles !!

Chocolate Orange Truffles

Ingredients :
1/4 cup unsalted butter
3 tablespoons heavy cream
4 (1 ounce) squares semisweet chocolate, chopped
2 tablespoons orange liqueur
1 teaspoon grated orange zest
4 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon vegetable oil

Instructions :
1. In a medium saucepan over medium-high heat, combine butter and cream.
2. Bring to a boil, and remove from heat.
3. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until
smooth.
4. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm for about 2
hours.
5. Line a baking sheet with waxed paper.
6. Shape chilled truffle mixture by rounded teaspoons into small balls. (a melon baller also
works well for this part).
7. Place on prepared baking sheet. Chill until firm, about 30 minutes.
8. In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate
with the oil, stirring until smooth. Cool to lukewarm.
9. Drop truffles, one at a time, into melted chocolate mixture.
10. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into
the pan before transferring back onto baking sheet. Chill until set.

Source : christmas.allrecipes.com

Jingle Bell Fudge !!

Jingle Bell Fudge

Serving Size : 64 servings

Ingredients :
12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)


Instructions :
1. Combine butterscotch chips and peanut butter in top of double boiler.
2. Place over, not boiling water until butterscotch melts; remove from water.
3. Stir until blended;
4. Add milk and stir just until blended.
5. Spread in foil-lined 8-inch square pan.
6. Press chopped nuts into surface, if desired, and chill until firm.
7. Cut into 1-inch squares

Source : Home4Christmas

Traditional Christmas Pudding With Brandy Sauce !!

Traditional Christmas Pudding With Brandy Sauce

Serving Size : 8 servings

Ingredients
8 oz Currants
4 oz Sultanas
4 oz Raisins
4 oz Chopped candied peel
1 oz Skinned & chopped almonds
4 oz Wholewheat flour
1/2 ts Salt
1/2 ts Grated nutmeg
1/2 ts Ground ginger
1 1/2 ts Mixed spice
8 oz Brown sugar
4 oz Wholewheat breadcrumbs
8 oz Vegetable suet
1 ea Lemon, juice & rind
1 tb Molasses
5 tb Water & rum mixed


Instructions
1. Grease a 2 pint pudding basin & use a large saucepan to hold the basin.
2. Wash currants, sultanas & raisins in warm water & pat dry.
3. Put fruit in large bowl with candied peel & almonds.
4. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet.
5. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to
make a soft mixture.
6. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot.
7. Pour enough water into the pot to reach halfway up the side of the basin.
8. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water
level & topping up with boiling water if necessary.
9. When cooked, cool the pudding & store in a cool dry place for up to 2 months.
10. Before serving, steam pudding again for 3 hours. Turn out onto a serving platter & flame
with brandy if you desire.

TIPS :
(1) The pudding can be cut in half & make 2 smaller puddings.
(2) Keeps up to 3 months in the fridge.

Source : iChef