Festive Cheese Tree Variety of cheeses Fresh thyme sprigs Grape or cherry tomatoes 1 mushroom 1. Cut cheese into 1-inch cubes. 2. On large platter, ar

Transcription

1 Chocolate Peppermint Grahams 11oz milk chocolate, melted 11oz white chocolate, melted 4 peppermint candy canes, crushed 24 graham squares 1. Dip one end of the graham into milk chocolate, lay on parchment paper. Allow to set (to speed set, s ck in fridge for 15minutes). 2. Dip other end in white chocolate and immediately sprinkle with crushed candy canes. Allow to set. Latte Fudge 3 cups sugar 1 1/2 cups half-and-half or light cream 2 tbsps espresso powder or 3 tbsps instant coffee 3 tablespoons light-colored corn syrup 1/4 teaspoon ground cinnamon 2 tablespoons butter 1 teaspoon vanilla 1 cup toasted chopped hazelnuts 2 ounces semisweet chocolate, melted (optional) Coffee beans (optional) 1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Bu er the foil; set pan aside. 2. Bu er sides of a heavy 3-quart saucepan. In the saucepan, combine sugar, half-and-half or light cream, espresso powder or instant coffee crystals, corn syrup, and cinnamon. Cook and s r over medium-high heat un l mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; con nue to boil at a moderate, steady rate, s rring occasionally, un l thermometer registers 234 degrees F, so -ball stage (25 to 35 minutes). Adjust heat as necessary to maintain a steady boil. 3. Remove pan from heat. Add bu er and vanilla, but do not s r. Cool, without s rring, to 110 degrees F (55 to 60 minutes). 4. Remove thermometer from pan. Beat mixture vigorously with a clean wooden spoon un l fudge just begins to thicken; s r in nuts. Con nue bea ng un l fudge just starts to lose its gloss (about 10 minutes total). 5. Immediately spread fudge evenly in the prepared pan. Score into 1-1/2-inch squares while warm. When fudge is firm, use foil to li it out of pan. Cut fudge into squares. If desired, drizzle pieces with melted chocolate and top with coffee beans. Makes about 1-7/8 pounds (64 pieces).

2 Festive Cheese Tree Variety of cheeses Fresh thyme sprigs Grape or cherry tomatoes 1 mushroom 1. Cut cheese into 1-inch cubes. 2. On large platter, arrange cubes in rows to form tree shape, using different flavor for each row and separating flavors with thyme sprigs and rows of tomatoes. 3. For star on top, peel skin from mushroom; press star pattern into mushroom with point of knife.

3 Eggnog Truffles 14 oz vanilla candy coating ¼ cup eggnog ¼ cup whole milk ½ cup flour ¼ teaspoon nutmeg dash salt 8 ounces white chocolate chips, melted 1. In a double boiler, combine the candy coating, eggnog, milk, nutmeg and salt. Cook over medium heat until melted and smooth. Place mixture in the refrigerator and chill 2 hours. 2. Mix in the flour until a dough is formed. Roll into walnut sized balls and place in the freezer for 30 minutes. 3. Meanwhile, melt the white chocolate chips in a microwave safe bowl at 50% power for increments of 30 seconds, stirring in between until mixture is smooth. Gently dip each ball into mixture, and set aside to harden. It s easier if you use toothpicks to dip. Store in the refrigerator. Chocolate Gooey Butter Cookies 1 teaspoon vanilla extract Powdered sugar, for dus ng 1 (18 ounce) box moist chocolate cake mix 1 (8-ounce) brick cream cheese, room temperature 1 egg 1 s ck of bu er, room temperature 1. Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and bu er un l smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the ba er into balls. 2. Roll the chilled ba er into tablespoon sized balls and then roll them in confec oner s sugar. 3. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain so and gooey. Cool completely and sprinkle with more confec oners sugar, if desired.

4 Edible Fruit Tree 1 Styrofoam cone Toothpicks Cookie cutters Assorted fruits Cilantro 1. Use the cookie cutters to create various shapes out of the melon slices. 2. Attach toothpicks to the Styrofoam cone. Attach one piece each of fruit to a toothpick. 3. Use cilantro leaves as grass garnish.

5 Holiday Peppermint Chex 6 cups Rice Chex or Chocolate Chex cereal 12 oz vanilla candy coating 1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped) 1. Line cookie sheet with foil or waxed paper. Place cereal in large bowl. 2. In microwavable bowl, microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy. 3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand un l set, about 20 minutes. Gently break up coated cereal. Store in air ght container.

6 Fiesta Christmas Tree 1 package (8 ounces) cream cheese Yellow or green bell pepper 1 piece (2 inches) green onion Small jar of jalapeño jelly 1 teaspoon chopped fresh cilantro Veggies or crackers 1. Cut block of cream cheese diagonally in half; arrange on serving plate with shallow rim to form triangle. 2. Cut bell pepper into star shape; place at top of tree. Place green onion piece at base of tree. 3. Spoon jelly over cream cheese. Sprinkle with cilantro. Serve with veggies or crackers.

7 Kiss Pies 1 refrigerated pie crust, thawed 14 Hershey Kisses of choice 1 egg white whisked with 1 Tbsp water Powdered sugar for dus ng Granulated sugar for sprinkling before baking 1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Take a knife and cut the dough into 2 ½ - 3 inch circles of dough. Place an unwrapped Kiss in the middle of each circle. Fold each side of the dough to the p of the Kiss and pinch edge around top of Kiss. Press together edges of dough to close up dough. 2. Brush all li le pies with an egg white wash then sprinkle with granulated sugar. At 350 degrees, bake for minutes or un l li le pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar.

8 Eggnog Pound Cake 1 (16-oz.) package pound cake mix 1/2 teaspoon grated nutmeg 1 1/4 cups eggnog 1/2 teaspoon vanilla extract 2 large eggs 1. Preheat oven to 350. Beat all ingredients together at low speed with an electric mixer un l blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan. 2. Bake at 350 for 1 hour to 1 hour and 5 minutes or un l a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

9 Christmas Tree Meringues 2 egg whites ½ c sugar green food coloring edible star decora ons 1. Preheat the oven to 250ºF. Beat egg whites un l so peaks form. Gradually add the sugar and beat un l glossy, firm peaks form. Add the green food coloring un l the desired color is achieved. 2. Using a spatula, put the mixture into a piping bag with a star p. Pipe the meringue onto lined baking sheets in a spiral mo on to create a tree shape. I made the base of my spiral about 2cm in diameter. Leave enough room between each tree to allow for the meringue to spread slightly. Top each tree with a star decora on. 3. Bake in the oven for about minutes (actual baking me will depend on the size of your meringues). Turn off the oven and leave the oven door slightly ajar and allow the meringues to cool completely in the oven. Peppermint Meringue 2 egg whites 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup white sugar 2 peppermint candy canes, crushed 1. Preheat oven to 225 degrees F. Line 2 cookie sheets with foil. 2. In a large mixing bowl, beat egg whites, salt, and cream of tartar to so peaks. Gradually add sugar, bea ng un l whites form s ff peaks. 3. Drop by spoonfuls, 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the top. 4. Bake for 1 ½ hours in preheated oven. Meringues should be dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven un l completely cool.

10 Veggie Plate with Hummus Your favorite hummus Broccoli florets (reserve 1 stem) Cauliflower florets Cherry or Grape tomatoes Garnish: Slice of star fruit, or yellow bell pepper cut in a star shape 1. On a large serving pla er, spread a layer of your favorite homemade or prepared hummus. 2. Lightly press the broccoli florets into the hummus in the shape of a Christmas tree. Use the reserved broccoli stem to make the tree trunk. 3. Use the cauliflower florets to fill in all the blank space on the pla er. 4. Garnish the broccoli tree with cherry or grape tomatoes and top with a slice of star fruit or bell pepper!

11 Red Velvet Cheesecake 1 1/2 cups chocolate graham cracker crumbs 1/4 cup butter, melted 1 tablespoon granulated sugar 3 (8-ounce) packages cream cheese, softened 1 1/2 cups granulated sugar 4 large eggs, lightly beaten 3 tablespoons unsweetened cocoa 1 cup sour cream 1/2 cup whole buttermilk 2 teaspoons vanilla extract 1 teaspoon distilled white vinegar 2 (1-ounce) bottles red food coloring 1 (3-ounce) package cream cheese, softened 1/4 cup butter, softened 2 cups powdered sugar 1 teaspoon vanilla extract 1. Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan. 2. Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust. 3. Bake at 325 for 10 minutes; reduce heat to 300, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. 4. Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish with mint sprigs, if desired.

12 Santa Claus Crackers Pepperoni slices Ritz crackers Rico a cheese Celery thinly sliced Capers 1. Use kitchen scissors to cut a pepperoni hat. Add to cracker with a dab of rico a. 2. Spread on a rico a beard and fluffy hat trim. 3. Add celery slices for a mustache 4. Add capers for eyes and nose.

13 The Grinch s Mint Chocolate Chip Cookies 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix 1 egg 1/2 cup butter or margarine, softened 1 cup crème de menthe baking chips 1/4 to 1/2 teaspoon mint extract 1 cup semisweet chocolate chunks 6 to 8 drops green food color 1. Heat oven to 350 F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in crème de menthe baking chips and chocolate chunks. Drop dough 2 inches apart on ungreased cookie sheet. 2. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature. Oreo Truffles 1 package Oreos 8 oz. Cream cheese Vanilla Candy Coating for dipping 1. Chop Oreos up finely in a food processor. Save 1/8 cup of the finely crushed Oreos for garnish later. Mix so ened cream cheese and crushed Oreos un l well combined. 2. Roll into 1" balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes. While balls are in freezer, melt chocolate according to direc ons. 3. Pull the Oreo Truffles out of freezer, and dip into chocolate. It s easier if you use toothpicks to dip. Garnish with reserved Oreo crumbs before the chocolate sets up (it sets quickly).

14 Santa Strawberries Strawberries Whipped cream (Extra creamy Reddi-wip works great) Black gel icing 1. Slice the stem tops and pointy bottoms off of the strawberries. Lay the strawberries onto a platter. 2. When ready to serve, spray a dollop of whipped cream onto the top of the strawberry. Place pointy bottom on top of whipped cream like Santa s hat. Spray a tiny bit more whipped cream for the ball of fluff of Santa s hat. 3. Add two eyes with black gel icing.

15 Rolo Turtles Pretzels (snap or twists) Rolo Candies (use the packaged kind - less unwrapping) Pecan (shelled) 1. Place the pretzels on a baking sheet, lined with parchment paper. Place one Rolo candy on each pretzel. 2. Pop them in the oven at 350 for 4-5 minutes. They will look shiny, but they will still look like a Rolo, they shouldn't melt all over the place. 3. Take them out of the oven and place a pecan on top of each Rolo candy. 4. Then, gently push down squishing the Rolo. Let them cool at room temp.

16 Peppermint Oreo Mini Cheesecakes 26 Peppermint Oreos, divided 12 oz cream cheese, so ened 1/2 cup granulated sugar 1 large egg 2 teaspoons vanilla extract 1. Preheat oven to 350 F. Grease a mini cheesecake pan and line the bo om of 16 cheesecake slots with an Oreo. Set aside. (You can also use a cupcake n with liners) 2. Roughly chop the remaining 10 Oreos, set aside. 3. In a mixer, beat the cream cheese and sugar un l smooth. Add egg and vanilla extract, bea ng un l well combined. Fold in chopped Oreos by hand, un l just combined. The more you s r, the more the red from the Peppermint Oreos will color the cheesecake. 4. Fill each cheesecake slot un l 3/4 of the way full. Bake for minutes, or un l no longer giggly in the center. Cool for at least 30 minutes on a wire rack and then transfer to the fridge to chill for at least 4 hours. 5. Top with whipped cream and crushed candy cane.