Christmas Recipes,

                    yum!

            

                

 

Czechoslovakia Pastry Bars

Yield: 36 Servings

12 oz Butter or Margarine, soften
1 1/4 c Sugar
2 Eggs
1 ts Vanilla

1 ts Salt
3 3/4 c Flour, divided

1 c Chopped Walnuts
12 oz Raspberry Preserves or Jam

Cream butter and sugar until fluffy. Beat in eggs and vanilla, mix well. Mix salt and 3 1/2 cups flour together. Add to batter and mix.

Spread 3/4 of the batter into a greased 11 x 17 jelly roll pan. Spread with jam and sprinkle nuts all over.

Combine remaining 1/4 cup flour with remaining dough and crumble. Sprinkle over the top.

Bake in a preheated 350 F for 35 minutes. Cool and cut into 3 dozen bars.

 Frosted Snowmen Treats™ 
 Frosted Snowmen Treats(TM) Recipe

 

  • 3 tablespoons margarine or butter
  • 1 (10 ounce) package regular marshmallows
  • 6 cups Kellogg's® Rice Krispies® cereal or Kellogg's® Cocoa Krispies™ cereal
  • Canned frosting or decorating gel
  • Assorted candies
    1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
    2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
    3. Using buttered spatula or waxed paper, press mixture evenly in 15 x 10 x 1-inch pan coated with cooking spray. Cool. Using 4-inch cookie cutter coated with cooking spray cut into snowman shapes. (If desired, use 2-, 1 3/4- and 1 1/2-inch round cookie cutters coated with cooking spray to cut into circles.)
    4. Decorate  snowmen with frosting and/or candies. (If using circles, for each snowman connect three different sized circles together with frosting. Decorate with remaining frosting and/or candies.) Best if served the same day.

     Mini Crescent Dogs

     Mini Crescent Dogs Recipe
     

     

  • 2 (8 ounce) cans Pillsbury® Refrigerated Crescent Dinner Rolls
  • 48 cocktail-sized smoked link sausages or hot dogs

    •  

    1. Heat oven to 375 degrees F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
    2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
    3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

     McCormick® Gingerbread Men 

    Makes 2 dozen 

    3 cups flour

    2 tsp. McCormick Ground Ginger

    1 tsp. McCormick Ground Cinnamon

    1 tsp. baking soda

    1/4 tsp. McCormick Ground Nutmeg

    1/4 tsp. salt

    3/4 cup (1 1/2 sticks) butter, softened

    3/4 cups firmly packed brown sugar

    1/2 cup molasses

    1 egg

    1 tsp. McCormick Pure Vanilla Extract

     

     

    MIX flour, ginger, cinnamon, baking soda, nutmeg, and salt. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

    ROLL out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1-inch apart on ungreased baking sheets.

    BAKE in preheated 350 F oven 8 to 10 minutes or until edges of cookies are set and just beginning to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate as desired.

     

     

    Santa and Tree Pretzel Rods

    All You

     

    Yield: 12

    Ingredients

    • 4  homemade or store-bought puffed-rice-cereal marshmallow treats
    • 12  pretzel rods
    • 1  cup  green candy melts, melted
    • 1/2  cup  pink candy melts, melted
    • 1/2  cup  white candy melts, melted
    • 3  tablespoons  dark cocoa candy melts, melted
    • 2  tablespoons  yellow sparkling sugar
    • 3  tablespoons  M&M's Minis, mixed colors, plus 4 red
    • 4  yellow spice drops, flattened, cut into small stars
    • 4  red fruit slices, halved crosswise
    • 2  cups  mini marshmallows, halved crosswise
    • 16  mini chocolate chips
    • 8  large pink heart sprinkles

    Preparation

    1. Line a baking sheet with waxed paper. Make trees: Trim long side of rice cereal treats to form triangles. Make an indent at flat end of each treat to insert a pretzel.

    2. Dip tips of 4 pretzels into green melts; insert each into a rice cereal treat. Place on baking sheet; chill until set, 5 minutes. Dip a cereal treat into green melts to coat. Let excess drip off; place on baking sheet and chill 5 minutes. Dip remaining pretzels in pink melts to coat 3 inches of end. Transfer to baking sheet; chill 5 minutes.

    3. Spoon melted white and dark cocoa melts into separate ziplock bags; seal bags. Snip small corners off bags. Pipe a drizzle of dark cocoa on each pretzel near base of tree. Pipe loops of white melts over trees; sprinkle with yellow sugar. Pipe dots of melted candy and attach M&M's Minis as lights. Press spice-drop stars on top of trees. Chill until set, about 5 minutes.

    4. Make Santas: Use icing to attach a cut fruit slice at top of pretzel as hat. Pipe white melts; attach cut marshmallows as hat trim, beard and mustache. Attach mini chocolate chips as eyes; cut red M&M's Minis in half and attach as nose. Attach pink heart décors as mouth. Chill until set, 5 minutes.

     Christmas Braid Recipe

     

  • 30 Servings
  • Prep: 40 min. + rising Bake: 20 min.

    • Ingredients

    • 5 to 5-1/2 cups all-purpose flour, divided
    • 1 package (1/4 ounce) active dry yeast
    • 2 cups milk
    • 1/2 cup sugar
    • 6 tablespoons butter, cubed
    • 1 teaspoon salt
    • 1 egg
    • 1 cup raisins
    • 1 cup finely chopped mixed candied fruit
    • 1/2 cup chopped nuts
    • 1 egg yolk
    • 1 tablepoon water

    Directions

    • In a large bowl, combine 3 cups flour and yeast. In a saucepan, heat milk, sugar, butter and salt to 120°-130°; add to flour mixture. Add egg. Beat on low speed with electric mixture for 30 seconds; increase speed to medium and continue beating for 3 minutes. Stir in raisins, candied fruit, nuts an enough remaining flour to form a stiff dough. Turn out onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Divide dough in thirds, then divide each into thirds again. Roll each piece into a 15-in. rope. Place 3 ropes 1 in. apart on greased baking sheet. Begin braiding loosely in the middle and work toward the ends. Pinch ends together and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 30-40 minutes. Combine egg yolk and water; brush over braids. Bake at 350° for 20-25 minutes or until browned. Cool on wire racks. Yield: 3 breads.

                     Nutrition Facts: 1 serving (1 slice) equals 175 calories, 5 g fat (2 g saturated fat), 23 mg cholesterol, 121 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.