Tag Archives: christmas recipes

Merry cheXmas, part 3

24 Dec

chexmas

(photo taken from Chex, The Partymakers)

Chex for dessert?! What a surprise! That’s what your guests will squeal with unbridled delight. When they thought there couldn’t possibly be anything else you could do with Chex, you surprise them with some sweet afters.

So let’s not keep them waiting. Here’s the recipes….

Christmas Chex Crispies

3 tablespoons of Blue Bonnet margaarine

36 regular OR 3-1/2 cps miniature marshmallows (the recipe was very specific about capitalizing the “or”. Don’t you dare go adding both!)

6 cups Rice Chex cereal crushed to 4 cups

1/3 cup chopped red and green glace cherries

1/3 cup chopped nuts (optional) – but only a fool would opt out

In a large saucepan, melt margarine and marshmallows over low heat. Stir constantly until marshmallows are melted and mixture is well blended. Remove from heat.

Stir in Chex, cherries and nuts (don’t say you don’t want them). Mix to coat all pieces well. With spoon, press into greased 13x9x2 inch pan, or form into Christmas Crispies:

*Press into greased Christmas tree pan. Let set. Remove from pan and decorate.

*Form 1/4 cup mixture into:

-small wreaths. Decorate with red/green glace cherries.

-small balls. Roll in coconut.

*Form into two wreaths. Decorate with small gumdrops.

(From Chex, The Partymakers)

 

Gingerbread Cupcakes

1 package (3 oz) cream cheese, softened

2 teaspoons frozen orange juice

1 egg, slightly beaten

1/4 cup molasses

1/2 cup water

1-1/2 cups Bran Chex (substitute how you wish)

1/4 cup butter or margarine, softened

1/2 cup packed brown sugar

1-1/4 cups sifted all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon of ginger

Preheat oven to 350 degrees. Use paper baking cups or grease twelve muffin cups.

Thoroughly combine cream cheese and orange juice concentrate. Set aside.

Combine eggs, molasses and water. Stir in Bran Chex. Let stand 5 minutes.

Meanwhile, mix butter and sugar until creamy. Stir together dry ingredients. Add to creamed mixture alternately with Chex mixture. Stir just until moistened.

Fill muffin cups 1/3 full. Divide cream cheese. mixture among muffins. Top with remaining batter, sealing cheese in center.

Bake 20-25 minutes or until top springs back when lightly touched.

(From The Bran Chex plan for good cooking)

 

Enjoy! Merry cheXmas everyone!

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12 Recipes of Christmas, 8 and 9

24 Dec

It’s almost Christmas. You are having guests to impress and you are looking for a dish that will give your table a touch of class. Here’s a couple of enticing recipes to make your dinner sparkle!

8. Cranberry-Ham Rolls

Grease a large shallow baking dish

Prepare and set aside

1 3/4 cups of cooked rice (cooked in Beef Broth)

Set out

6 slices “boiled” ham, cut 1/8 in. thick
1 1-lb can jellied cranberry sauce

Measure 1 cup of cranberry sauce into a bowl and mash with a fork. Add and mix

1/4 cup firmly packed brown sugar
1/4 tsp nutmeg
Few grains mace

Set cranberry sauce mixture aside

Heat in a skillet over low heat

1/3 cup butter or margarine

Add and cook over medium heat, occasionally moving and turning with a spoon

1/2 cup finely chopped onion
1/2 cup finely chopped celery

Cook until onion is transparent and celery is tender. Season with a mixture of

1/2 tsp salt
1/2 tsp dry mustard
1/8 tsp pepper

Add the rice and mix well. Spoon about 1/2 cup of rice mixture onto each ham slice. Fold slice around rice mixture to form a roll; secure with a wooden pick. Place rolls, pick side down, in baking dish. Spoon the cranberry sauce mixture over center of ham rolls.

Bake at 350 degrees for 15 to 20 min., or until heated thoroughly. 6 servings.

xmas3

9. Best-Ever Brussels Sprouts

Set out a large saucepan.

Wash and soak
2 lbs Brussels Sprouts

Drain and shred the Brussels Sprouts.

Heat in a saucepan over low heat
1 cup of butter or margarine

Add the shredded Brussels Sprouts; cook, constantly moving and turning pieces with a fork or spoon, about 5 minutes or until just tender.

Add a mixture of
1/2 cup heavy cream
1 1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp monosodium glutamate
1/8 tsp pepper

Cook 2 to 3 minutes longer, until thoroughly heated, keeping mixture moving with a fork or spoon. About 8 servings.

(Both recipes from Entertaining Six or Eight, 1956)

12 Recipes of Christmas, 6 and 7

23 Dec

So many recipes call for at least one special ingedient; an incredibly expensive something of which you only need a teaspoon and that you will never use again. These next two recipes use what we all have in our cupboards; Fluff and booze.

6. Fluff Hard Sauce

One 7 1/2 ounce jar of Marshmallow Fluff
1/4 cup unsalted butter or margarine, softened
1 1/2 cups confectioner’s sugar
1 tablespoon of brandy

In a small bowl with a mixer on medium speed, beat the Marshmallow Fluff with the butter and confectioners’ sugar until smooth. Mix in the brandy. Makes about 2 cups

7. Fluff-Rum Sauce

1/2 cup of heavy whipping cream
1 large egg white, at room temperature
1/4 tsp salt
1 cup Marshmallow Fluff
1 tsp rum extract

In a mixing bowl with a mixer on high speed, beat the heavy cream until it’s stiff enough to form peaks. Set aside. In a small bowl with a mixer on high speed, beat the egg white and salt until foamy. Gradually beat in the Marshmallow Fluff and rum extract. Continue beating until stiff peaks form. Fold in the whipped cream. Makes 2 cups.

(From The Marshmallow Fluff Cookbook, 2004)

12 Recipes of Christmas, No 5

23 Dec

Breakfast. It’s the often overlooked little brother of Christmas dinner. Most people will fry up some eggs and bacon in the fog of their early morning hangover, but not you. For you breakfast is more than a meal. It’s a way of life. You love breakfast. And breakfast loves you. You look forward to celebrating National French Toast Day (Nov. 28), Blueberry Pancake Day (Jan 28), Sticky Bun Day (Feb. 21), Donut Day (June 1) and don’t forget National Waffle Day (Aug. 24th). It’s a year full of scrumptious holidays and Christmas is when all those ingredients come together for a gangbang of breakfasty indulgence. For those breakfast lovers out there, this recipe is for you…

5. Gingerettes

3 cups gingersnap crumbs (45 cookies)
4 teaspoons baking powder
1 cup milk
3 beaten egg yolks
1/4 cup butter, melted
3 stiffly beaten egg whites
Wanilla ice cream
Sliced peaches, sweetened

Combine crumbs, baking powder and 1/2 tsp salt. Mix milk, yolks and butter; stir into crumbs. Fold in whites (Do not overmix.) Bake in preheated waffle baker. Top with ice cream and peaches. Makes 8 servings

(From BH&G Fondue and Tabletop Cookbook, 1970)

12 Recipes of Christmas, 3 and 4

23 Dec

I’ve just come back from the Caribbean and I’m in an island mood. Maybe you are too. You’ve got a Surfin’ Santa Hawaiian shirt, festive Tiki shot glasses and a copy of Bob Dylan singing Christmas Island. But you’re wondering what will make your Christmas table spark with tropical originality. These two recipes are for you.

3. Spam Party Ball

1 grapefruit

SPAM

grapes, black and green

mandarin oranges, drained

cherry tomatoes

cocktail onions

olives

sliced banana, dipped in lemon juice

button mushrooms

Cut the grapefruit so that it sits firm on a serving plate.

Cut Spam into cubes, slices or shapes with small pastry cutters.

Arrange the Spam on cocktail sticks with a selection of ingredients, making each as colorful as possible. Spear the sticks into the grapefruit for serving.

(From The Book of SPAM, Meals, Snacks ‘n’ Party Ideas, 1992)

 

4. Fruit-soup Dessert

1 11-ounce package mixed dried fruits

1/2 cup golden seedless raisins

3 to 4 inches stick cinnamon

4 cups water

1 orange, unpared, cut in 1/4 inch slices

2 1/4 cups unsweetened pineapple juice

1/2 cup currant jelly

1/4 cup sugar

2 tablespoons quick-cooking tapioca

1/4 teaspoon salt

Combine mixed fruits, raisins, cinnamon and water. Bring to boiling, reduce heat; simmer uncovered till fruits are tender, about 30 minutes. Add remaining ingredients. Bring to boiling; cover, cook over low heat 15 minutes longer, stirring occasionally. Serve warm or chilled. Makes 8 to 10 servings

(from Better Homes & Gardens Holiday Cook Book 1959)

 

You know you want these…

tiki

http://www.retroplanet.com/PROD/34345