RECIPES!Christmas Cookies n other Holiday Treats!!!

[gramakittycat]

Thought during this busy time of the year it might be helpful to have a thread to go to for some recipes .Thought it would be a good way to share some family and /or regional treats too with other PIF'ers 'round the country and outside also! I'll start out with a super easy though not exactly a Christmas cookie.A good one for any 'lil helper elves too LOL! 3 INGREDIENT PEANUTBUTTER COOKIES.....1 CUP PEANUTBUTTER 1 CUP SUGAR (WHITE,BROWN OR SPLENDA) AND 1 EGG MIX TOGATHER WELL THEN ROLL INTO BALLS AND FLATTEN WITH A FORK ON A UNGREASED COOKIE SHEET BAKE AT 350 DEGREES FOR 8 MINUTES SIZE OF THE BALLS WILL DETERMINE THE NUMBER OF COOKIES......​

 

[jj2]

Munching crackers

1 box oyster crackers
1 cup salad oil
1 envelope ranch salad dressing
1 teaspoon dill seed

I use canola oil and cut it in half and it works fine.
Use a cookie or cake pan and cook @ 250 for about twenty minutes---I stir once.

You can also omit the ranch dressing and the dill weed and use cheese or whatever flavoring that hits your fancy.

I keep it around because it's a whole lot better than munching on potato chips or other holiday yummies and because it's yummy.

 

[chr1s234]

Chocolate, peanut butter, oatmeal no bake cookies

1/2 c - peanut butter
1/2 c - cocoa
1/2 c - milk
2 c - sugar
1 stick - butter
1 tsp - vanilla
3 c - minute oats

Soften the butter. mix the butter milk sugar and cocoa in a saucepan and heat over medium to bring to a boil. Boil for 1 minute. Remove from heat and stir in the vanilla oatmeal and peanut butter. Drop by spoonfuls onto some parchment paper and let them cool. Could take anywhere from 30 mins to an hour.

I only make these at Christmas because they are so rich and if I made them year round I would gain way too much weight lol. Also, make sure you don't make them on a really humid day or they won't set up right and become pools of chocolate gooey mess.

 

[Trish342]

Butterfinger cake:
1 box Devil's food cake mix
1 can sweetened condensed milk
1 jar caramel topping
1 large tub cool whip
1 large butterfinger bar
Cook cake according to package directions, when it comes out..poke holes in it with a fork
mix caramel and condensed milk in a bowl and stir well
while cake is still hot..pour caramel/milk mix over cake
Crush butterfingerbar and sprinkle 3/4 over cake
Let cool in fridge
Once its cooled...top with coolwhip and sprinkle the remaining butterfinger crumbs
refrigerate till cool.....Enjoy.

 

[librarising]

In honor of Chanukah, that starts on December 1st.

Latkas also known as Potato Pancakes

Tools:
large skillet
food processor with grater attachment or box grater
colander, wire strainer or a clean kitchen towel
large bowl
silicone spatula or mixing spoon
ice cream scoop or tablespoon

Ingredients:
5 large russet potatoes
1 large onion
1/4 cup matzoh meal or flour
2 xl eggs or 3 small
1 tablespoon salt
1/2 teaspon black pepper
oil for frying, I use canola

Applesauce and/or ketchup for dipping

Directions:
If you use a food processor with grater attachment.
peel and cut up potatoes and onions into chunks, feed through tube and grate.
If you have a box grater, peel potatoes and onions and grate on medium side.

Once the potatoes and onions are grated they are going to be very watery. I put them in a colander or in a strainer and push out all of the excess water. You can also use a dish towel and wring out the water.

In a large skillet pour about a 1/2" of oil and heat until about 350 degrees if you have a thermometer, or to see if hot enough, take the handle of a wood spoon and touch the bottom of the skillet in the center, and if the oil bubbles super fast and moves away from the wooden handle, it's ready.

Place in a large bowl.
Lightly beat the eggs with salt and pepper and add into bowl.
Add matzoh meal or flour.
I then use a silicone spatuala but you can use a large spoon, mix to combine.

Once the oil is hot enough, scoop the mixture with an ice cream scoop or place the mixture by the big spoonful into the skillet. If using ice cream scoop, press down lightly to flatten. Leave enough room around them and do not crowd the skillet or they will steam. This will be done in patient batches.
Once you see the edges turn golden brown, turn over and cook until golden brown on other side.
Place on plate with paper towels to absorb the oil. Sprinkle with salt.

Serve with applesauce or ketchup.

EnJoy!

 

[Darkwitless]

Librarising: would you share some other Chanuka treats? Our former neighbors were Jewish and she was a RoCkIn cook/baker. I miss some of the treats and wish I'd thought to get the recipes. She was of Slavic heritage so I'm sure it influenced her cooking.

I think I'm going to make your potato pancakes Thursday (Wedneday is the boys' cross country banquet lol)

Do you know if you can prepare this mix in advance and if so - what do I need to do to keep the potatoes from oxidizing? (turning brown)

 

[librarising]

Librarising: would you share some other Chanuka treats? Our former neighbors were Jewish and she was a RoCkIn cook/baker. I miss some of the treats and wish I'd thought to get the recipes. She was of Slavic heritage so I'm sure it influenced her cooking.

I think I'm going to make your potato pancakes Thursday (Wedneday is the boys' cross country banquet lol)

Do you know if you can prepare this mix in advance and if so - what do I need to do to keep the potatoes from oxidizing? (turning brown)

It's great that you're going to make them! They are too delicious. BTW...though I've never served them this way, I just got the inspiration, if you like sour cream, they would be dynamite with sour cream and scallions or chives.

I wouldn't make ithem that much in advance because of the oxidation. You can cut the potatoes a bit in advance if you leave them in a bowl with the onions, but not for too long.

My Mom used to make the following but I never caught her recipe and found this one, which is better.

Ok Rugelach ... a delicious pastry, I actually use this recipe from Ina Gardner, the Barefoot Contessa...it rocks! The pastry is ever so rich as it's made with cream cheese and it's a dream to work with.

Rugelach

Prep Time:
10 min
Inactive Prep Time:
1 hr 30 min
Cook Time:
15 min

Level:
Easy

Serves:
4 dozen cookies

Ingredients

* 8 ounces cream cheese, at room temperature
* 1/2-pound unsalted butter, at room temperature
* 1/4 cup granulated sugar plus 9 tablespoons
* 1/4 teaspoon kosher salt
* 1 teaspoon pure vanilla extract
* 2 cups all-purpose flour
* 1/4 cup light brown sugar, packed
* 1 1/2 teaspoons ground cinnamon
* 3/4 cup raisins
* 1 cup walnuts, finely chopped
* 1/2 cup apricot preserves, pureed in a food processor
* 1 egg beaten with 1 tablespoon milk, for egg wash

Directions

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

 

[Darkwitless]

It's great that you're going to make them! They are too delicious. BTW...though I've never served them this way, I just got the inspiration, if you like sour cream, they would be dynamite with sour cream and scallions or chives.

I wouldn't make ithem that much in advance because of the oxidation. You can cut the potatoes a bit in advance if you leave them in a bowl with the onions, but not for too long.

My Mom used to make the following but I never caught her recipe and found this one, which is better.

Ok Rugelach ... a delicious pastry, I actually use this recipe from Ina Gardner, the Barefoot Contessa...it rocks! The pastry is ever so rich as it's made with cream cheese and it's a dream to work with.

Rugelach

Prep Time:
10 min
Inactive Prep Time:
1 hr 30 min
Cook Time:
15 min

Level:
Easy

Serves:
4 dozen cookies

Ingredients

* 8 ounces cream cheese, at room temperature
* 1/2-pound unsalted butter, at room temperature
* 1/4 cup granulated sugar plus 9 tablespoons
* 1/4 teaspoon kosher salt
* 1 teaspoon pure vanilla extract
* 2 cups all-purpose flour
* 1/4 cup light brown sugar, packed
* 1 1/2 teaspoons ground cinnamon
* 3/4 cup raisins
* 1 cup walnuts, finely chopped
* 1/2 cup apricot preserves, pureed in a food processor
* 1 egg beaten with 1 tablespoon milk, for egg wash

Directions

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

OMGosh! That sounds like the cookies our neighbor made! I have goose bumps - I never knew what they were called!
WoOt!

 

[librarising]

OMGosh! That sounds like the cookies our neighbor made! I have goose bumps - I never knew what they were called!
WoOt!

If anything is too delicious without being over sweet, these are. EnJoy!!!!

 

[BiancaMontgomery]

Butterfinger cake:
1 box Devil's food cake mix
1 can sweetened condensed milk
1 jar caramel topping
1 large tub cool whip
1 large butterfinger bar
Cook cake according to package directions, when it comes out..poke holes in it with a fork
mix caramel and condensed milk in a bowl and stir well
while cake is still hot..pour caramel/milk mix over cake
Crush butterfingerbar and sprinkle 3/4 over cake
Let cool in fridge
Once its cooled...top with coolwhip and sprinkle the remaining butterfinger crumbs
refrigerate till cool.....Enjoy.

It's 8:20AM...is it wrong of me to want this RIGHT NOW???

 

[jj2]

I just got done doing the Xmas baking and I'm tired and anything desert-is shouldn't sound good---this does though.
YUM YUM

 

[angry-amy]

Saltine toffee cookies- these go over REALLY well at the holidays!


Ingredients

* 4 ounces saltine crackers
* 1 cup butter
* 1 cup dark brown sugar
* 2 cups semisweet chocolate chips
* 3/4 cup chopped pecans

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Line cookie sheet with saltine crackers in single layer.
3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

 

[Trish342]

Banana Split Pie

2 Ready made gram-cracker pie crust
8 oz cream cheese
2 cups powered sugar
1 large can crushed pineapples
1 large tub cool whip
Bananas

Mix cream cheese and powered sugar...With hand mixer until well blended
spread on both pie crust
drain pineapple and spread on both pie crust on top of mixture
cut bananas and layer on the pies
top with cool whip until covered
put in fridge until cold

You can also use the little pie crust that come in a six pack...This will make 12 little pies.

Enjoy!

 

[salemgold]

Thought during this busy time of the year it might be helpful to have a thread to go to for some recipes .Thought it would be a good way to share some family and /or regional treats too with other PIF'ers 'round the country and outside also! I'll start out with a super easy though not exactly a Christmas cookie.A good one for any 'lil helper elves too LOL! 3 INGREDIENT PEANUTBUTTER COOKIES.....1 CUP PEANUTBUTTER 1 CUP SUGAR (WHITE,BROWN OR SPLENDA) AND 1 EGG MIX TOGATHER WELL THEN ROLL INTO BALLS AND FLATTEN WITH A FORK ON A UNGREASED COOKIE SHEET BAKE AT 350 DEGREES FOR 8 MINUTES SIZE OF THE BALLS WILL DETERMINE THE NUMBER OF COOKIES......​

I make these cookies but I also add 1 tsp of vanilla. So easy to make and so good!

 

[Starchild47]

We make a banana split cake that is to die for those banana split pies sound so yummy! We make some cookies that taste like reese cups the kids love to dip them. They are soo easy to make and you can decorate them to make them cute.
Here goes

Dipping chocolate or almond bark
Ritz Crackers
Peanut Butter

Place Peanut butter between ritz crackers to make a little sandwich
Melt dipping chocolate or almond bark until liquid

Dip the sandwich in the chocolate mixture and place on a waxed paper.
Cool until chocolate is hardened.

Decorate with little candies or colored sugar or whatever you want. They are yummy and easy to make!
Keeps refridgerated for 3 weeks or longer.

 

[Jynn]

Double chocolate chip, cranberry, pecan, oatmeal cookies

* 1 cup all purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon cinnamon
* 1/4 teaspoon salt
* 1 stick unsalted butter, room temperature
* 2 T Shortening (can be omitted if you don't have it, but it helps keep em chewy)
* 1/2 cup sugar
* 1/2 cup (packed) golden brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup old-fashioned oats
* 1/2 cup semisweet chocolate chips
* 1/2 cup white chocolate chips
* 1/2 Chopped Pecans (almonds would be good too probably)
* 1 cup coarsely chopped fresh or frozen cranberries (I have also used unsweetened Tart Cherries with great success)


* 2 ounces milk chocolate or white chocolate, chopped (for drizzling)


Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips, pecans and cranberries.


Drop batter by rounded tablespoonfuls onto prepared sheets, 2- 3 inches apart. These will spread a lot so give them space, Chilling or freezing dough before baking will enhance cranberry flavor, and limit spreading, but is not necessary if youre short on time. Bake cookies, 1 sheet at a time, until edges are light brown, about 15 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

Stir chopped drizzling chocolate in top of double boiler until melted and smooth, or microwave in 10 second burst stirring well between burst until smooth and liquid. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. These can be stored in an airtight container or ziplock bags layered between parchment paper for about a week and a half before they start to get less good. They are actually BETTER at a few days old as they get chewier.

 

[gramakittycat]

So many yummy treats! easter will be here soon;anyone have a recipe for a fruit and nut nougat filled chocolate eggs?

 

[leannebug]

Saltine toffee cookies- these go over REALLY well at the holidays!


Ingredients

* 4 ounces saltine crackers
* 1 cup butter
* 1 cup dark brown sugar
* 2 cups semisweet chocolate chips
* 3/4 cup chopped pecans

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Line cookie sheet with saltine crackers in single layer.
3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

My grambea makes these, but she substitutes the saltines and chocolate chips... she makes it with toffee chips and (I think) club crackers...? She calls them Brickle Wafers.

(gotta go find that recipe...!!)