Christmas Treats
 

Soooo... this time of year I kinda get the Christmas Blaa's. My family does not live here so even getting into the christmas baking mode is difficult. I am hoping some of you will share what you will be baking, both sweets and savory dishes. If you care to share your receipes that would be a bonus. (hopefully it will help get me in the Christmas mood) Thanks.

I always make meatballs for Christmas Eve along with a few other munchies for our Christmas Eve Drop-In...

1 lb lean ground beef
1 pkg Onion Soup Mix
mix together and shape into approx 1" balls..
cook in 350 oven until done..drain on paper towel and pat dry.

Cover with VH Honey Garlic Sauce and simmer for at least 1/2 hour.
Easy and really good.

A nice breakfast
 

2 cans Crescent Rolls
approx 1-1 1/2 lbs cooked bacon
1 large onion, chopped and sauted
approx 2 cups shredded cheese (your choice)
10-12 eggs, lightly beaten

Spread 1 can of the rolls into a sprayed 9 x 13 baking dish..press the rolls together to form a crust covering the bottom of the dish.

Top the dough with with 1/2 of the shredded cheese.

Layer slices of bacon over all.

Sprinkle the sauted onions over the top.

Pour the beaten eggs evenly over all the ingredients in the baking dish.

Top with the remaining cheese .

Spread the other can of Cresents Rolls over the top using your fingers to form a crust.

Bake in 325 oven for approx 25 mins.

This can be assembled the night before and cooked in the am.

Here's a couple more favourites for you:

Peppermint Bark

Approx 2 cups white chocolate wafers
(I buy Merkens at the Bulk Barn)
5-6 candy canes ..crushed (put in plastic baggie and use a hammer to crush)
2 drops of Peppermint extract

Melt the chocolate wafers in a class bowl in a pan of simmering water (not boiling)

Line a baking sheet with parchment paper.

Add the extract and candy to the melted chocolate and spread over the parchment paper.

Put in fridge until set ...about 10 mins.

You can also make a nice bark using dried cranberries instead of the candy.

Tweed Squares
 

This has been a family favorite for 42 years in my case, and 57 for my oldest brother. This recipe meant christmas to us! (This and moms peanut butter cookies! As kids we would sneak into the basement and steal them right out of the freezer!)

Only thing is if you make them you have to invite me over for a taste!!

Bottom Layer

• 1/2 cup butter or margarine (125 ml)
• 2/3 cup white sugar (150 ml)
• 1 1/3 cups flour (325 ml
• 2 teaspoons baking powder (10 ml)
• 1/2 teaspoon salt (2 ml)
• 1 teaspoon vanilla (5 ml)
• 1/2 cup milk (125 ml)
• 2 squares semi-sweet chocolate, grated
• 2 egg whites
• 2 tablespoons white sugar, add to egg whites (30 ml)

Middle Layer

• 1 1/2 cups icing sugar
• 2 egg yolks
• 1/3 cup butter or margarine

Top Layer

• 2 squares semi-sweet chocolate
• 2 tablespoons butter or margarine (30 ml)

Directions

Bottom Layer

1. Cream the butter and 2/3 cup sugar. Stir in vanilla.
2. Combine flour, baking powder and salt. Add alternately with milk, beginning and ending with dry ingredients.
3. Beat egg whites with 2 tbsp. sugar until stiff.
4. Fold in grated chocolate and stiffly beaten egg whites. Pour into greased 9 x 9-inch pan. Bake at 350 degrees F. for 25 minutes. Cool.

Middle Layer

1. Combine icing sugar, egg yolks and butter until smooth. Spread over bottom layer.

Top Layer

1. Melt chocolate and butter. Mix well. Spread over middle layer. Refrigerate. When top layer is set. Cut and serve.

Thanks guys and keep em coming.

Ecstasy In A Pan
Believe me this tastes as good as it sounds lol good for any occasion or heck even better just for a tasty snack Haha

1/2 cup chopped pecans
1 cup flour
1/2 cup butter
- Mix and put in a 9x13 pan and bake 20 mins at 350 and then cool

8 oz cream cheee
1 cup icing sugar
1/2 Large cool whip
- Mix and spread on cooled crust

1 small pkg vanilla pudding
1 small pkg of chocolate pudding
2 1/2 cups cold milk
- Mix and spread on top of cream cheese layer . Spread remainder of cool whip on top and sprinkle grated chocolate ( I use skor bar )

Chill for 4 hours and enjoy !!!

* you can use an extra box of each pudding and layer before adding cool whip on top for an extra tasty treat..

oasis, the squares sound decedent. I will definately make them!
shelby, omg.... do you just eat your's right out of the pan? lol
crystal b.... you always have good receipes. wondering if you roll the cresent rolls out? (if that makes sense)

Jilly...you don't need to roll out the Crescents ..just lay them out one at a time and then press together to fit.

Are there any other types of recipes that you're interested in?

I'm going to make this one for Christmas Eve ...

Olive Garden Spinach & Artichoke Dip

1 (8 oz.) pkg Cream Cheese
1 can (14 oz.) Artichoke Hearts, drained, coarsely chopped
1/2 cup Spinach frozen chopped, or steamed
1/4 cup Mayonnaise (do not use Miracle Whip)
1/4 cup Parmesan Cheese
1/4 cup Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 teaspoon dried Basil
OR
1 tablespoon Basil Fresh
1/4 cup Mozzarella Cheese grated
1/4 teaspoon Garlic Salt
Salt and Pepper to taste

Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350degrees for 25 minutes or until the top is browned. Serve with toasted bread.

Mussels ala Mode

For Wine Cream Sauce
3/4 cup dry white wine
1/4 cup cider vinegar
3 tablespoons fresh lemon juice
3 tablespoons unsalted butter, cut into 3 pieces
1 1/2 cups whipping cream
3/4 teaspoon salt
3/4 teaspoon white pepper
For Mussels
2 cups water
2 medium onions, diced
2 medium carrots, peeled and diced
2 large celery ribs, diced
4 large parsley sprigs
8 whole black peppercorns
3 long lemon peel strips (yellow part only)
1 large bay leaf, crumbled
1 tablespoon cider vinegar
3 dozen small mussels, scrubbed and bearded
For Sauce;.
Boil wine, vinegar and lemon juice in heavy large skillet until reduced to 3/4 cup, about 6 minutes.
Whisk in butter, one piece at a time; boil 1 minute.
Add cream, salt and pepper and whisk until sauce thickens and coats spoon, about 2 minutes.
For Mussels:.
Meanwhile prepare mussels. Combine first 9 ingredients in heavy large saucepan and bring to a boil; add mussels.
Reduce heat, cover and simmer just until mussels open, about 5 minutes; discard any that do not open.
Drain.
Arrange mussels open ends up in soup bowls.
Drizzle sauce over, garnish with lemon wedges and serve.

I hope someone lets us know
 

if they try some of these recipes...

Thanks for all the great ideas everybody.