Christmas Recipes
Recipes

If you were to take a survey of people from across the country asking what their favorite room of the house is during the holiday’s and I’m sure many would say “The KITCHEN”!

 

From the kitchen of my Mother and Grandmother come some of my favorite Christmas memories. Usually ones that involve my fingers roaming into bowls when they were not invited.

 

I’ll bet you have some of those memories as well!

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Chocolate Filled Snowballs

  by: Peg Starkoski

 

1 cup butter or margarine

1/2 cup sugar

1 tsp. vanilla

2 cups flour

1 cup chopped nuts

Hershey chocolate kisses

powdered sugar

 

Preheat oven to 375. Beat butter, sugar, and vanilla until creamy. Stir in flour and nuts. Shape dough around candy kisses using about 1 tablespoon of dough. Place on lightly greased (or parchment lined) cookie sheets and bake for about 12 minutes. Remove and roll in powdered sugar.

 

Makes about 3 dozen cookies.

Soft Peanut Butter Peanut Brittle
By: Jacqueline Austin


2 cups sugar
1/4 cup water
1 1/2 cups light corn syrup
2 cups salted peanuts
2 to 2 1/2 cups peanut butter
1/2 tsp. vanilla
1 1/2 tsp. baking soda

Combine sugar and water in heavy saucepan. Bring mixture to full
rolling boil over high heat, stirring constantly. Stir in corn syrup.
Cook to hard crack stage, 300 degrees. Meanwhile, mix peanuts, peanut
butter and vanilla. Remove syrup from heat; at once add peanut butter
mixture and baking soda; stir. Working quickly, pour onto buttered
cookie sheet; spread with fork. Cool; break into pieces.

Diabetic Fudge

1 (1 ounce) square unsweetened chocolate 1/4 cup evaporated milk
1/2 teaspoon vanilla extract
1 teaspoon artificial liquid sweetener
1 box vanilla or chocolate artificially sweetened pudding powder
8 teaspoons pudding powder or finely chopped nuts

Melt chocolate in top of double boiler over boiling water. Add
evaporated milk and mix. Cook for 2 or 3 mins, then add vanilla
extract and sweetener. Spread on a small foil pie pan or plate. Chill.
Cut into 8 pieces. Form into egg-shaped balls and then roll lightly in
pudding powder or chopped nuts

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Christmas is…..
Text Box: Glazed Pork Chops and Apples Kathy Barry of Lake Forest, California recalls: "This hearty dish was always a family favorite when I was growing up. Mom called the tender chops 'fried monkey ears'! Now it's a favorite meal with my own family." SERVINGS: 4 CATEGORY: Lower Fat METHOD: Baked TIME: Prep/Total Time: 30 min. Ingredients: 4 boneless pork loin chops (4 ounces each) 3/4 teaspoon rubbed sage 1/2 teaspoon salt 1 tablespoon canola oil 1 tablespoon all-purpose flour 1/2 cup reduced-sodium chicken broth 1 tablespoon cider vinegar 2 medium tart apples, thinly sliced 4 teaspoons brown sugar Directions: Sprinkle pork chops with sage and salt. In a large skillet, brown chops in oil on both sides. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Continued

The Green Bean Casserole

 

 

INGREDIENTS

· 1 (10.75 ounce) can CAMPBELL'S® Cream of Mushroom Soup

· 3/4 cup milk

· 1/8 teaspoon black pepper

· 2 (9 ounce) packages frozen cut green beans, thawed

1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

 

DIRECTIONS

1. Mix soup, milk and pepper in a 1 1/2 -quart baking dish. Stir in beans and 2/3 cup French Fried Onions.

2. Bake at 350 degrees F for 30 minutes or until hot.

Stir. Top with remaining 2/3 cup onions. Bake 5 minutes until onions are golden.
Text Box: Stir flour into the pan drippings until blended. Gradually stir in broth and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Arrange apples over chops; sprinkle with brown sugar.

Brown Sugar Chews Cookies

by: Jacqueline Austin

 

1 egg

1 cup firmly packed brown sugar

1 teaspoon vanilla 1/2 cup flour, sifted

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup coconut, flaked

1 cup raisins

 

Spray an 8-inch square pan with cooking spray. In a mixing bowl stir together the egg, sugar, and vanilla. (Do not beat). Quickly add the flour, baking soda, and salt. Stir to mix well. Blend in the coconut and raisins. Spread the mixture into the prepared pan. Bake at 350-degrees for 18 to 20 minutes. The cookies will be soft in the center.

 

Makes: 16 squares or 32 cookies.