What Christmas treats can I make at home?

7 Responses to “What Christmas treats can I make at home?”

1. 
2. Click Here for Some Secret Recipes! Says:
   May 2nd, 2009 at 9:12 pm

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   You can dip things in chocolate, they are so yummy, fun to do and make really cute little gifts for friends or on cookie platters. You can dip pretzels, nuts, cherries, gummy bears, cookies, etc.

3. 
4. Members Only Secret Recipes! Says:
   May 3rd, 2009 at 10:48 pm

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   No Bake Cookies

   1 and 1/2 cup sugar
   1/2 cup milk
   4 tablespoons cocoa
   1 stick butter
   1/2 cup peanut butter
   3 cups oats

   mix sugar,cocoa,butter and milk and bring to a boil slowly.when boiling remove from heat and add peanut butter and oats. drop by tablespoons onto wax paper or pour into cake pan cool in fridge and cut into squares

5. 
6. What's Applebees Serving for Xmas Dinner? Click here! Says:
   May 6th, 2009 at 11:21 am

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   Rice krispies/treats

7. 
8. What's Applebees Serving for Xmas Dinner? Click here! Says:
   May 7th, 2009 at 9:13 am

   What’s Applebees Serving for Xmas Dinner? Click here!

   Classic Italian Cheesecake
   1 cup HONEY MAID Graham Cracker Crumbs

   3 Tbsp. butter or margarine, melted

   2 Tbsp. sugar

   4 cups POLLY-O Original Ricotta Cheese

   1-1/4 cups sugar

   1/4 cup flour

   1/2 cup whipping cream

   2 tsp. vanilla

   1 tsp. grated lemon peel

   5 eggs

   PREHEAT oven to 350�F if using a silver 9-inch springform pan (or to 325�F if using a dark nonstick 9-inch springform pan). Mix crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of pan. Bake 10 minutes.

   MEANWHILE, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with electric mixer on medium speed until well blended. Add whipping cream, vanilla and peel; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.

   BAKE 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator
   ========New York Cheesecake

   Pastry:
   1 cup all purpose flour
   ¼ cup sugar
   1 t grated lemon rind
   ¼ t vanilla
   1 egg yolk
   1 stick butter softened

   Mix all ingredients by hand until well blended. Use a little cold water if necessary to make workable dough. Chill 1 hour.

   Filling:
   2½ pounds cream cheese at room temperature
   1¾ cups sugar
   ¼ t vanilla
   3 T flour
   5 eggs
   1½ t grated lemon rinds
   ¼ cup heavy cream

   Mix all ingredients with mixer adding eggs one at a time. Beat until mixture is extremely smooth. Use 9” spring form pan. Butter bottom and side. Use about ⅓ of chilled dough and roll to about ¼” thick to fit bottom of pan. Bake at 400° for 15 minutes. Remove and cool. Place top of pan on bottom. Roll remaining dough and fit around sides. Press so that sides are covered. Pour in cheese mixture. Bake at 500° and continue baking 1 hour. Let cool gradually. Remove pan sides to serve
   ===
   Cheesecake

   INGREDIENTS:
   1 1/2 cups graham cracker
   crumbs
   1/2 cup white sugar
   1/4 cup butter, melted
   5 (8 ounce) packages cream
   cheese, softened 5 eggs
   2 egg yolks
   1 3/4 cups white sugar
   1/8 cup all-purpose flour
   1/4 cup heavy whipping cream

   DIRECTIONS:
   1. Preheat oven to 400 degrees F (200 degrees C).
   2. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
   3. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
   4. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 300 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate

9. 
10. Click Here for Some Secret Recipes! Says:
    May 9th, 2009 at 11:27 pm

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    2 squares almond bark
    Candy sticks or pretzel rods
    Colored sugars, sprinkles, and other cake-decorating candies
    Directions
    1. Melt two almond bark squares according to the package directions. Dip candy sticks or pretzel rods about halfway into the melted candy, and sprinkle the coating with colored sugar, sprinkles, and other cake-decorating candies. Stand the wands in a piece of plastic foam until the coating hardens. Makes 10 to 15 candy wands.
    also-
    3/4 cup butter, softened
    1 3-ounce package cream cheese, softened
    3/4 cup sugar
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 egg
    1 teaspoon vanilla
    2-1/2 cups all-purpose flour
    Small multicolored decorative candies, sprinkles, gumdrops, and assorted colored sugars
    Directions
    1. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat or stir in flour.

    2. Divide dough in half. Shape each half of dough into a 7-inch-long roll. Wrap each roll in plastic wrap or waxed paper. Chill for 4 to 24 hours or until easy to handle.

    3. Using a sharp knife, cut dough into 1/4-inch-thick slices. Place slices about 2 inches apart on an ungreased cookie sheet. Using decorative candies, colored sugars, and/or gumdrops rolled out and cut into festive shapes, decorate the slices to resemble Christmas balls.

    4. Bake in a 375 degree F oven for 8 to 10 minuts or until edges are lightly browned. Cool on cookie sheet for 1 minute. Carefully transfer cookies to a wire rack; cool. Makes about 56 cookies.

    plus-
    1 cup butter, softened
    1/2 cup sugar
    2 egg yolks
    1 tablespoon orange liqueur or orange juice
    2-2/3 cups all-purpose flour
    2 tablespoons poppy seeds
    2 teaspoons finely shredded orange peel
    1/2 teaspoon salt
    1/3 to 1/2 cup red currant jelly, melted and cooled
    Directions
    1. Preheat oven to 350 degrees F. In a large bowl, combine butter and sugar. Beat with an electric mixer on medium speed until combined. Add egg yolks and liqueur. Beat until combined, scraping side of bowl occasionally. In a small bowl, combine flour, poppy seeds, orange peel, and salt. Gradually add the flour mixture to the butter mixture, beating on low speed just until combined.

    2. Shape dough into 1-inch balls. Place balls 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball of dough.

    3. Bake in the preheated oven for 10 to 12 minutes or until edges are lightly browned. If an indentation puffs up during baking, re-press your thumb (or if cookies are too hot, use the bowl of a measuring teaspoon) into each puffed-up cookie.

    4. Transfer cookies to a wire rack; let cool. Fill the center of each cookie with about 1/2 teaspoon of the jelly. Makes about 36 cookies.

    5. To Store: Layer filled cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

11. 
12. Click Here for Some Secret Recipes! Says:
    May 11th, 2009 at 9:41 pm

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    Well I really like these cranberry butterscotch cookies. Here is the recipes.
    What you need:
    1 bag of whole cranberrys
    1 bag of butterscotch chips
    1 roll of ready to bake sugar cookies

    Slice the sugar cookies and place on the cookie sheets. put 3 cranberrys and 3 butterscotch chips on one cookie. place another slice of sugar cookie on top. bake as package says. cool after baking
    Frosting:
    some powder sugar
    some lemon juice
    mix ingredients. pour on cookies. let set for 2 min

13. 
14. Members Only Secret Recipes! Says:
    May 13th, 2009 at 2:14 am

    What’s Applebees Serving for Xmas Dinner? Click here!

    Chocolate truffles!

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