index archive Ask Box! Submit. faq recipe's etc.
Christmas Recipe’s.

IF YOU WOULD LIKE TO REQUEST A RECIPE, PLEASE LET US KNOW HERE AND WE WILL TRY OUR BEST TO ADD IT!


1) Crunchy The Snowman

ngredients
  • bag of 8-inch pretzel rods
  • 1 cup white chocolate chips
  • mini chocolate chips
  • orange decorators’ gel
  • fruit leather (various colors)
  • gummy rings
  • gumdrops
Instructions

  1. To make a batch, melt 1 cup of white chocolate chips in the top of a double boiler.

  2. One at a time, dip one end of an 8-inch pretzel rod in the melted chocolate and use a plastic spoon or knife to spread the chocolate two thirds of the way down the rod.

  3. Set the pretzels on a sheet of waxed paper and press on mini chocolate chips for eyes and buttons. Use orange decorators’ gel to add a carrot nose.

  4. When the chocolate has hardened, stand the pretzels in a mug or glass and tie on strips of fruit leather for scarves. For each hat, stretch a gummy ring over the narrow end of a gumdrop and secure it on the pretzel rod with a dab of melted chocolate.

    ALL CREDIT FOR THIS RECIPE BELONGS TO THIS WEBSITE.

_______________________________________________________

2) Holiday Pretzel Treats. 

ngredients
  • Bite-size, waffle-shaped pretzels
  • Hershey’s Kiss or Hershey’s Hug
  • M&M’s candy
Instructions

  1. Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey’s Kiss or Hershey’s Hug.

  2. Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M’s candy into the center of each Kiss.

  3. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.

    ALL CREDIT FOR THIS RECIPE BELONGS TO THIS WEBSITE.

______________________________________________________________

3) Chocolate Toffee Bars

  • Saltine crackers
  • 1 c. brown sugar
  • 1 stick butter
  • 12 oz chocolate chips
  • heath bar toffee chips
  1. Preheat oven to 350.
  2. On 10×15 cookie sheet, arrange saltines in single layer (salt side down),preferably on parchment paper for easy clean up.
  3. Over medium heat, combine butter and brown sugar in saucepan.  Stir until mixture thickens and starts to boil (if you use dark brown sugar, be sure to boil until butter and sugar are totally combined).
  4. Pour butter and sugar mixture over saltines.  Using back of spoon or spatula, spread mixture evenly over all of the crackers. Work quickly for it will start to cool.
  5. Place cookie sheet in preheated oven.
  6. Bake for 10 minutes, or until bubbly and golden brown.  (Don’t over cook… it will burn.  Don’t under cook- it will stick to the cookie sheet)
  7. Immediately upon removing the cookie sheet from the oven, evenly sprinkle chocolate chips over the crackers.
  8. Let sit for 3-5 minutes, then smooth the melted chocolate over the crackers using the back of a spoon or a spatula.
  9. Sprinkle toffee chips on top of chocolate.
  10. Freeze or refrigerate for 2+ hours.  Break apart, and enjoy (I enjoy them most when they are served right out of the freezer).

** There are variations of this chocolate toffee bar recipe. Some omit the toffee and use chopped pecans instead. The great thing about this recipe is that you can experiment with your favorite flavors of chips, nuts, candies etc. Since this freezes so well, it makes a wonderful homemade gift since you can make them early and then bag them in beautiful cellophane wrapping when ready to give to that special person.

ALL CREDIT FOR THIS RECIPE BELONGS TO THIS WEBSITE.

__________________________________________________

4) Gingerbread Men

GingerBread Men

Ingredients:

3 and 1/4 cups flour
1.2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 tsp ground cloves
1 cup salted butter, softened
3/4 cup dark brown sugar, firmly packed
1 large egg
1/2 cup unsulfered molasses
2/3 cup confectioners sugar
1 - 2 tsp milk

Directions:

1. Preheat oven to 325’
2. Whisk together flour, salt, cinnamon, baking soda, ginger, and cloves
3. Cream butter and sugar. Scrape down sides of bowl. Add egg and molasses and beat on medium speed until smooth.
4. Scrape down bowl and add flour mixture, blend on low speed until just combined — do not over mix!
5. Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap and refrigerate 1 hour.
6. On floured surface with floured rolling pin, roll dough out to 1/4” thickness. With floured cookie cutters cut into shapes. Gather scraps and re-roll dough until all is used. Place on ungreased baking sheets about 1/2” apart.
7. Bake 9-11 minutes — do not brown. Transfer to cool, flat surface and cool.

Preparing Icing:

1. Whisk sugar and milk until smooth but still liquid.
2. Add extra milk if seems dry.
3. Spoon icing into a pastry bag with small piping tip, or other icing dispenser.
4. Decorate as desired.

ALL CREDIT FOR THIS RECIPE BELONGS TO THIS WEBSITE.

_________________________________________________________

5) Candy Cane Cocoa

Ingredients

  • 4 cups milk
  • 3 (1 ounce) squares semisweet chocolate, chopped
  • 4 peppermint candy canes, crushed
  • 1 cup whipped cream
  • 4 small peppermint candy canes

Directions

  1. In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.


ALL CREDIT FOR THIS RECIPE BELONGS TO THIS WEBSITE.

_______________________________________________________

6) Mexican Wedding Cakes

1 stick (1/2 cup) cold butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups flour
3/4 cup powdered sugar for dustingIn a large bowl, work together butter and 1/2 cup sugar.

Add flour. Dough will be very crumbly. Pack into small balls (about 1/2 inch thick) and place on am ungreased cookie sheet.

Bake for 7-10 minutes at 400°F but don’t let them turn brown.

While they are baking, pour 3/4 cup powdered sugar into a medium sized bowl to roll the cookies in.

While they are still hot from the oven, roll them in powdered sugar.

The sugar should melt slightly on the cookies to form a glaze. Roll again in sugar when cool, if desired.

ALL CREDIT FOR THIS RECIPE BELONGS TO THIS WEBSITE.