Christmas Recipes

Ingredients: 2 cups chocolate sandwich cookie crumbs 2 tablespoons butter, melted 1/4 cup packed brown sugar 1 teaspoon ground cinnamon 2 pounds cream cheese, softened 1 1/4 cups white sugar 1/3 cup heavy whipping cream 2 tablespoons all-purpose flour 1 teaspoon vanilla extract 4 eggs 1 1/2 cups chocolate sandwich cookie crumbs 16 ounces sour cream 1/4 cup white sugar Instructions: Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside. In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter. Bake a...

Ingredients: 2 cups butter 2 cups white sugar 1/4 teaspoon salt 2 cups semisweet chocolate chips 1 cup finely chopped almonds Instructions: In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess. Place the toffe...

Ingredients: 1 cup unsalted butter 3/4 pound feta cheese, crumbled 1 (8 ounce) package cream cheese, softened 2 cloves garlic, minced 1 shallot, minced 3 tablespoons dry vermouth ground white pepper, to taste 1/2 cup pine nuts, toasted 1 cup chopped sun-dried tomatoes 3/4 cup pesto sauce Instructions: In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth. Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour. Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

Ingredients: 1 (16 ounce) package white cake mix 1 (14 ounce) can cream of coconut 1 (14 ounce) can sweetened condensed milk 1 (16 ounce) container frozen whipped topping, thawed 1 (10 ounce) package flaked coconut Instructions: Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely. In a small bowl combine cream of coconut and condensed milk. Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake. Serve chilled.

Ingredients: Cooking spray 1 cup untoasted walnut halves 1 cup untoasted pecan halves 1 cup unsalted, dry roasted almonds 1 cup unsalted, dry roasted cashews 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/2 cup white sugar 1/4 cup water 1 tablespoon butter Instructions: Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray. Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat. Watch Now Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat. Watch Now Transfer nuts to the prepared baking sheet and spread into a sing...

Ingredients: 1 cup chopped red bell pepper 1/2 cup chopped jalapeno pepper 5 cups white sugar 1 1/2 cups apple cider vinegar 1 (6 fluid ounce) container liquid pectin Instructions: Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor. In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

Ingredients: 2 (8 ounce) packages cream cheese, softened 1 (16 ounce) container ricotta cheese 1 1/2 cups white sugar 4 eggs 1 tablespoon lemon juice 1 teaspoon vanilla extract 3 tablespoons cornstarch 3 tablespoons flour 1/2 cup butter, melted and cooled 1 pint sour cream Instructions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.