Whats Your Signature Holiday Recipe?

Mine is the snow-top chocolate chunk mint cookies (like I sent Janobonano).

Notice we all had a lot of desserts? 

Geez, I'm hungry anyway and this thread isn't helping!

I usually make mulled wine or spiced cider...and gingerbread.  That brie sounds good, I've made similar before but the onions sound like a fantastic addition.

And will someone PLEASE give me the candy cane cheesecake recipe?  LOL.   

sharismom

Mine is the snow-top chocolate chunk mint cookies (like I sent Janobonano).

Notice we all had a lot of desserts? 

Geez, I'm hungry anyway and this thread isn't helping!

Those cookies sound yummy. Would you be willing to share the recipe?

I get bored making the same things, so I'm always trying something different. I'm not doing much baking this year, but I'm making a Christmas Day brunch dish that has sausage, eggs, sundried tomatoes, mozarella cheese and a few other ingredients. Hopefully it'll turn out as delicous as it sounds.

Having my husband cook!  Or anyone else!  LOL

I make home made eggnog.  (Extra heavy on the rum!)

I make a caramel pecan pie because I hate hate hate hate the gel consistency of most pecan pies. 

I make a chocolate sundae cake. Make a chocolate cake in a 9x12, cool, split in half lengthwise, serperate. Then in the middle you add a chocolate pudding mixture and a sweetened cream cheese mixture, put top on, frost with cool whip, nuts, cherries.

Truley

I make a chocolate sundae cake. Make a chocolate cake in a 9x12, cool, split in half lengthwise, serperate. Then in the middle you add a chocolate pudding mixture and a sweetened cream cheese mixture, put top on, frost with cool whip, nuts, cherries.

I'm not even going to mention this recipe to my DH. He would be at the store tonight buying the ingredients

cakana

sharismom

Mine is the snow-top chocolate chunk mint cookies (like I sent Janobonano).

Notice we all had a lot of desserts? 

Geez, I'm hungry anyway and this thread isn't helping!

Those cookies sound yummy. Would you be willing to share the recipe?

Yes, I'll bring it back with me at lunch time and post it.  Sorry for the delay.  I go home at 1700 EST and my computer at home is slow (dial-up, but it's free), so I don't usually read the board at night.

l.michelle

How do you make rum balls?  There will be about 10 people over to my house for dinner on Christmas (only 3 of which are family) lol 

My father loooooves rumballs, I make candy cane cheesecake!

i have two recipes - both sent to me from a friend in Ohio - years ago before Allen and i were married she and i were chatting and she mentioned making Rum Balls for Christmas. Allen happened to be looking over my shoulder and saw the R word and flipped.... so she emailed me one recipe, then another... the one i used came from an old cook book and here it is .. it looked easier than the other, but i'll post it anyway lol

 

1/2 lb vanilla wafers
1 cup confectioners sugar
2 tblsps cocoa
1 cup finely chopped nuts
1/2 cup white corn syrup
1/4 cup rum or boubon

Roll vanilla wafers very fine, work in other ingredients.
Powder the hands with a little confectioners sugar and shape into balls
about the size of a walnut.
Let chill or stand overnight. Then roll in confectioners sugar.
Keep shut tightly in tin box and they will ripen and keep for a long time.

***
and the longer recipe
*** 

Rum Balls:

1 1/2 cups (140 grams) toasted pecans, finely chopped
(hazelnuts, walnuts, or almonds can be used) I use walnuts-they are cheaper and
can usually get year round.

1 1/4 cups (120 grams) finely crushed shortbread or vanilla wafer cookies. (I use the nilla wafers)

1/2 cup (55 grams) confectioners sugar (powdered or icing)

2 tablespoons (12 grams) cocoa powder (can used Dutch processed or regular unsweetened cocoa powder)translation-hersheys in box lol

2 tablespoons light corn syrup-or karo

1/4 cup (60 ml) rum


Garnish:

1/2 cup (55 grams) confectioners sugar (powdered or icing), sifted

To toast nuts:  Preheat oven to 350 degrees F (177 degrees C) and have
 rack in center of oven.   Place the pecans on a baking sheet and toast
 for about 8 minutes, or until lightly browned and fragrant.  Let cool
completely and then either chop up finely with a knife or place in your
food processor and pulse until finely chopped.  Transfer to a large bowl.

Process the vanilla wafer cookies or shortbread cookies in the food processor
 until finely ground.  Add the crumbs to the finely chopped pecans.  To this
mixture add the confectioners sugar and cocoa powder and stir until combined.
 Add the corn syrup and rum and mix well.  Chill if necessary and then shape
into 1 inch (2.54 cm) balls.  Place the sifted confectioners sugar into a small
bowl and roll the rum balls in the sugar. 

Store in an airtight container in the refrigerator.  These are best if made several
days in advance of serving to allow the flavors to mingle. 
 

I've got to make some more today.. Allen is resource guarding the first batch....   

Snow-top Mint Chocolate Chunk Brownie Cookies

1 - 11.5 oz pkg semi-sweet chocolate chips

1 1/2 cups sugar

1 cup butter

2 eggs

2 tsp peppermint extract

2 1/2 cups all-purpose flour

1 1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Heat oven to 350 degrees.  Melt 1 cup chocolate chips over low heat, stirring occasionally, until melted.

Combine sugar & butter in large bowl.  Beat at medium speed until creamy, scraping bowl often.  Add melted chocolate, eggs, & peppermint; continue beating until well mixed.  Reduce spead to low; add flour, baking powder, soda, & salt.  Beat until well mixed.  Stir in remaining chocolate chips by hand.

Drop by rounded tablespoonfuls onto ungreased cookie sheet, 2 inches apart.  Bake for 8 to 10 minutes or until set.  Let stand on sheet 1 minute, then transfer to wire racks.  Sprinkle generously with powdered sugar while still warm.  Allow to cool before storing.

**If you can find mint chocolate flavored chips, use those instead and reduce the peppermint extract to 1 tsp.  You can also use chunk style chips.  The cookies are firm on the outside, soft in the middle like a brownie (hence the name).  Wrapped properly, these freeze well.

sharismom

Snowt-op Mint Chocolate Chunk Brownie Cookies

1 - 11.5 oz pkg semi-sweet chocolate chips

1 1/2 cups sugar

1 cup butter

2 eggs

2 tsp peppermint extract

2 1/2 cups all-purpose flour

1 1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Heat oven to 350 degrees.  Melt 1 cup chocolate chips over low heat, stirring occasionally, until melted.

Combine sugar & butter in large bowl.  Beat at medium speed until creamy, scraping bowl often.  Add melted chocolate, eggs, & peppermint; continue beating until well mixed.  Reduce spead to low; add flour, baking powder, soda, & salt.  Beat until well mixed.  Stir in remaining chocolate chips by hand.

Drop by rounded tablespoonfuls onto ungreased cookie sheet, 2 inches apart.  Bake for 8 to 10 minutes or until set.  Let stand on sheet 1 minute, then transfer to wire racks.  Sprinkle generously with powdered sugar while still warm.  Allow to cool before storing.

**If you can find mint chocolate flavored chips, use those instead and reduce the peppermint extract to 1 tsp.  You can also use chunk style chips.  The cookies are firm on the outside, soft in the middle like a brownie (hence the name).  Wrapped properly, these freeze well.

Thanks for the recipe Tina. I'm definitely going to make these this weekend. I'm betting there won't be left to freeze, but it's good to know that I could

My pleasure, Cathy.  I am a mint-chocolate freak, and what I like most about these cookies is that the mint doesn't overwhelm you - it just sort of quietly says "I'm here."  Enjoy!

No Bake Candy Cane Cheesecake:

Ingredients:

1 1/2 cups finely ground cookies (8 ounces)
4 tablespoons unsalted butter, melted
1 cup plus 3 tablespoons sugar
2 packages (8 ounces each [250 grams]) cream cheese, room temperature
1/2 cup heavy cream, chilled
1/4 tablespoons peppermint extract
2/3 cups crushed candy canes

To do:

1. Mix together cookie crumbs, melted butter, and 3 tablespoons sugar in a bowl. Press the crumb mixture firmly onto a 9-inch spring foam pan.
2. Put the cream cheese into a bowl, I usually use a bit larger bowl, and using my fork i press the cream cheese out of the block it is usually in when I take it out of the package. Using the paddle fixture or the beating fixture of an electric mixer thingy, mix the cream cheese on medium speed until fluffy, about 3 minutes. With the mixer on low speed, put in the remaining cup of sugar in a steady stream, and mix until it is combined.  Once combined add in the peppermint extract and crushed candy canes, combine.
3. Beat the cream in a separate mixing bowl until stiff peaks form. Then carefully fold the whipped cream with a rubber spatula into the cream cheese filling. Pour over the crust.
4. Freeze it for one hour, and then refridgerate for about half an hour before you serve it.

I usually use digestive cookies for the crust, but I have also used the typical graham crackers, and both comes out nice.

:D