Wednesday, December 7, 2011

Christmas Recipes to Die For....

Looking for some unique and interesting recipes for Christmas? Planning to make your Christmas dinner different and more special this time? Then look no further we put our favorite Christmas recipes in this blog. Here we have brought you some delicious Christmas recipes and menu ideas for the festive season.

Poinsettia Punch


  • (750-milliliter) bottle Champagne, chilled 
  • 3 cups cranberry-apple juice, chilled
  • 1/4 cup thawed white grape juice concentrate
  • 1/4 cup orange liqueur
  • Poinsettia Punch Recipe


  1. Stir together all ingredients in a 2-quart pitcher.
  2. Serve in Champagne flutes. (Decorate serving tray with fresh cranberries, if desired.)

Melting Snowmen Cookie Balls


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
24   NUTTER BUTTER Cookies, finely crushed (about 3 cups)
2 pkg. (6 squares each) BAKER'S White Chocolate, melted
1/4 cup  PLANTERS Creamy Peanut Butter
48 Mini OREO Bite Size Cookies
2 Tbsp.  decorating icing


Mix cream cheese and cookie crumbs until well blended. 
Shape into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Mix chocolate and peanut butter until well blended. Dip balls in chocolate mixture; place in shallow waxed paper-lined pan, allowing excess chocolate to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo. 
Refrigerate 1 hour or until firm. Keep refrigerated.

Chocolate-Peanut Butter Cupcakes  


1 pkg. (2-layer size) devil's food cake mix
1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/2 cup  PLANTERS Creamy Peanut Butter
1-1/2 cups thawed COOL WHIP Whipped Topping
4 squares  BAKER'S Semi-Sweet Chocolate
1/4 cup PLANTERS Dry Roasted Peanuts, chopped 

Chocolate-Peanut Butter Cupcakes recipe

Heat oven to 350°F.
Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool 30 min. (Cupcakes need to still be warm to fill.)
Beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off 1 bottom corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.
Microwave Cool Whip and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.
Holiday Cheese Truffles
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg.  (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1 tsp. garlic powder
Dash  ground red pepper (cayenne)
1/4 cup chopped roasted red peppers
  green onions, sliced
1-2/3 cups chopped PLANTERS Pecans
Holiday Cheese Truffles recipe
Beat first 4 ingredients with mixer until blended. Divide in half. Add peppers to half, and onions to remaining half; mix each until blended.
Refrigerate several hours or until chilled.
Shape each mixture into 24 (1-inch balls); roll in nuts. Serve with crackers.
Chorizo and Cranberry Stuffing 
2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Chicken
1/2 lb.  chorizo, cooked, drained
1/2 cup dried cranberries
1/4 cup  chopped cilantro
Chorizo and Cranberry Stuffing recipe
Prepare stuffing mixes in large saucepan as directed on package.
Stir in remaining ingredients.
Glazed Ham with Dijon-Pineapple Sauce
1 cup packed dark brown sugar
1/2 cup  maple-flavored or pancake syrup
1/4 cup GREY POUPON Dijon Mustard
1 whole  fully cooked boneless ham (5 lb.)
Whole cloves
12   maraschino cherries, halved
1 Tbsp. cornstarch
1 can  (20 oz.) crushed pineapple in juice, undrained
Glazed Ham with Dijon-Pineapple Sauce recipe
Heat oven to 350°F.
Mix sugar, syrup and mustard until well blended. Use paring knife to make shallow even diagonal cuts across top of ham in one direction. Repeat, making slits in opposite direction to form diamond shapes.
Insert cloves where cuts meet. Place ham on rack in shallow pan. Place cherries, cut-sides down, on surface of ham.
Bake 2 hours or until ham is heated through, brushing occasionally with 1/2 cup syrup mixture after 1-1/2 hours. About 10 min. before ham is done, mix remaining syrup mixture with cornstarch and pineapple in saucepan; bring to boil on medium-high heat, stirring constantly. Cook and stir on medium-low heat 5 min. or until thickened.
Slice ham. Serve with sauce.

So From Our Families to Yours, We wish you Happy Holidays and Great New Year !



No comments:

Post a Comment