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Christmas Recipes, Crafts, Ideas etc.

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MotelPrisoner

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Joined
Feb 25, 2008
Messages
1,071
Easy Table-top Tree (Decoration)

Take a small magazine (think readers digest, tv guide, etc.) or a small paperback book; and fold each page. Take the corner of the page and fold right into the seam of the magazine/book. After all pages are folded; take the first and last pages and glue, tape, or staple them together to make a tree shape. Spray paint with dark green paint and sprinkle glitter all over while the paint is still wet. Let dry for a few hours. Decorate your tree with bows, tiny ornaments or whatever you like. I think they look great with just the glitter, too.

You can also change the color of your paint if you like. Gold, silver and red are some of my favorites. This is a great craft to let the older kids participate in.
 

judyb57

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Joined
Feb 20, 2008
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Christmas Fruitcake Cookies

1 tsp. baking soda
1 T. water
3 eggs, separated
1 cup butter, softened
1 1/2 cups sugar
1/2 lb. candied cherries, finely chopped
1/2 lb. candied pineapple, finely chopped
1/2 lb. white raisins, finely chopped
1 qt. shelled pecans, finely chopped
3 cups flour, divided
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla

Preheat oven to 350 degrees. Grease baking sheets and set aside.

Combine baking soda and water in a small cup. Beat egg yolks in a small bowl. Cream butter and sugar in a large bowl and add the beaten egg yolks. Combine fruit and pecans in a small bowl and sprinkle some flour over them. Add spices and salt to the remaining flour and mix together. Combine creamed butter and sugar, fruit, nuts and flour mixture. Add vanilla and the dissolved baking soda. Beat egg whites until stiff and fold into batter. Drop teaspoon-size amounts onto prepared baking sheets.

Bake for 10 to 15 minutes. Cool on baking sheet on wire rack for a minute or so before removing the cookies to the wire rack to cool completely. Cookies can be frozen. Cookie dough can also be prepared and refrigerated for about a week.

Yields 10 to 12 dozen cookies, perfect for gift-giving.
 

judyb57

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Joined
Feb 20, 2008
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0
ARTICHOKE APPETIZER

Serving Size : 12 Preparation


4 Eggs -- beaten
1/2 lb Cheddar cheese -- grated
12 oz Jars marinated artichokes -- cut up Salt & pepper to
taste Dash of tabasco
3 Green onions -- chopped fine
6 Soda crackers -- crushed
1 Clove garlic -- crushed

Saute' onions and garlic in artichoke oil; then drain. Mix all
ingredients and spread in greased 8x8? pan. Bake at 325 for 30 min. Can
be baked, frozen and re- heated. This recipe was a great success at a
party Christmas Eve. Hope you like it. Let me know. Happy New Year to
you!
 

CareyG

Owner
Staff member
Joined
Jan 8, 2008
Messages
66,263
Frosted Ginger Pumpkin Cookies


2-3/4 cups flour
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, at room temperature
1/2 cup sugar
1/3 cup molasses
1/4 cup buttermilk

Frosting
1/3 cup semisweet chocolate chips, melted
Decorations for faces: candy corn, cinnamon red hots, jelly beans, licorice laces, other candies

Mix flour, ginger, baking soda and salt. In large bowl with electric mixer beat butter, sugar and molasses until well blended and smooth. Stir in flour mixture alternately with buttermilk until well blended. Wrap dough, chill overnight. Heat oven to 375 degrees. On lightly floured board roll 3/8" thick. Cut out pumpkin shapes. Place 1" apart on ungreased cookie sheets. Bake 1 cookie sheet at time in middle of oven for 15 minutes until puffy and golden brown. Cool on sheets a few minutes. Remove to rack to cool completely. Frost cookies except stems with frosting. Frost stems with melted chocolate.

Before frosting sets, make "faces" with candies.

Frosting: In a small bowl with electric mixer on high speed beat whites from 2 large eggs and 2 1/2 cups confectioners" sugar until white, fluffy and spreadable. Beat in about 1/2 teaspoon yellow and 1/4 teaspoon red liquid food coloring until mixture is pumpkin colored.
 

CareyG

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Staff member
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Jan 8, 2008
Messages
66,263
Chocolate Cream Cheese Rugelach

Dough:
1/3 cup granulated sugar
1/2 cup unsalted butter or margarine
1/2 cup cream cheese
1 cup all-purpose flour
2 tablespoons cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla


Filling
1 cup chocolate hazelnut paste (such as Nutella)
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/2 cup pecans, finely chopped

Garnish
1 egg white, whisked
confectioner's sugar for dusting

Mixer method: cream the sugar with the butter or margarine and cream cheese. Blend in the flour, cocoa powder, salt, and vanilla. Stir to make a soft dough, adding a little flour as necessary if dough is too sticky. Turn dough out onto a lightly floured board and pat into a flattened disc. Wrap in plastic and chill for 30-60 minutes or overnight.

Food processor method: Use the steel knife and place the flour, salt, cocoa, and sugar in the work bowl. Drop in the butter and cream cheese in chunks. Process until ingredients blend and dough forms a mass or ball (this may take a minute or two). Remove from processor and sprinkle on a little flour to keep dough from being too sticky. Wrap in plastic and chill 30-60 minutes or overnight.

Preheat oven to 350 F. Line a baking sheet with parchment paper. Divide dough in two. Roll each portion into a 10 inch circle on a well-floured board. Be careful not to exert undue pressure on rolling pin because dough is delicate. Spread Nutella on dough, then sprinkle on sugar, cinnamon and nuts. Cut the rounds into 12 triangular wedges. Roll up each wedge into a miniature crescent. Brush with beaten egg white. Bake until done, about 25 minutes. Dust with confectioner's sugar.
 

CareyG

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Jan 8, 2008
Messages
66,263
Almond Cream Spritz

1 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
2 cups all-purpose flour
finely chopped almonds

Preheat oven to 375 F. Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar, almond extract, and vanilla; beat till combined. Stir in flour. Cover and chill dough for 30 minutes or until easily worked but not too stiff. Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Sprinkle with almonds. Bake 8 to 10 minutes or until edges of cookies are firm but not brown. Allow to cool on baking sheet one minute then remove to wire racks to cool completely.


Servings: 60
 

ashtok119

Social Networking Mod
Joined
Jan 11, 2011
Messages
11,080
Coffee Filter Wreath (I'm getting ready to try this in a few days!)

It’s so easy. This is all you need:

styrofoam wreath (white)
glue gun and glue sticks
coffee filters, 2 packages
thick Sharpie with rounded tip (to avoid burns and help stick/push into the styrofoam)



1. place the tip of the sharpie at the center of a coffee filter
2. gently wrap one coffee filter around the sharpie
3. apply hot glue to the tip of the coffee filter
4. holding the sharpie firmly, place the glued tip of the coffee filter into the styrofoam, hold for 3 seconds then remove the sharpie
5. Repeat 300-375 more times

TIPS:
Place the filters as close together as possible
You may want to purchase special styrofoam hot glue. I used regular hot glue though.
Use a white styrofoam wreath so that it doesn’t show through.
Try not to put the filters to close to the edge of the inside circle of the wreath or it will not sit flush against the door.
I added a white ribbon to the back for easy hanging, if you don’t want a ribbon you can just attach the styrofoam directly to a nail.

 

MotelPrisoner

Lifetime Streaker
Joined
Feb 25, 2008
Messages
1,071
Chai Tea Mix


Ingredients:
1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom




Directions:
1. In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
2. To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.





Footnotes:This makes a great Holiday gift! Just follow the directions and place the mix in a Mason type jar with a ribbon (tied around the lid) and attach brewing instructions!
 

CareyG

Owner
Staff member
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Jan 8, 2008
Messages
66,263
Melted Snowman Ornament



Hang these adorable melted snowman ornaments on your tree to add a touch of whimsy. Each one is unique!


1. Cut a 6" length of elastic thread. Knot the two ends together in an overhand knot. This will be your hanger.
2. Lay a piece of foil on your work surface. Place the hanger on the foil with the knot facing downward.
3. Prepare the nose by cutting a 3/4" piece of orange pipe cleaner and folding it into a V shape. Place aside for the moment.
4. Start squeezing out a blob of hot glue directly on your foil gluing over the knot of your hanger but leaving the loop extending above the glue blob. The finished size should be 2 - 2 1/2" round but make it uneven and drippy looking since this is a melting snowman.
5. While the glue is still hot, place the two open ends of the pipe cleaner into the center of the glue blob to form the snowman's nose. Place two black beads above the nose for eyes and 5 or 6 beads below the nose to form the mouth. You may find it useful to poke the beads into the glue with a toothpick.
6. Let the glue cool and harden then place your snowman in the freezer for a couple of hours. When the snowmen are good and cold, slowly peel the foil off the back. Freezing the snowmen makes them much easier to peel off the foil.

Hint: When hanging your melted snowman on the Christmas tree, if you place him in front of a light, the light will shine right through your snowman.
 

CareyG

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Staff member
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Jan 8, 2008
Messages
66,263

HOLIDAY COOKIE WREATH





SERVINGS: 1 LARGE COOKIE WREATH TO SHARE!

INGREDIENTS:
1 pkg Pillsbury Funfetti Holiday Cookie Mix
1 can Pillsbury Easy Frost No-fuss Frosting Holiday
1 Piece of Red Fruit Leather
Candy Bits, such as jelly beans

DIRECTIONS:
Prepare a box of Pillsbury Funfetti Holiday Cookie Mix according to the package directions. Refrigerate the dough for 30 minutes. Divide the dough into nine equal parts and roll into balls. Place the balls onto a cookie sheet in a ring, about a half inch apart. Bake at 350 degrees until the edges are golden brown. As the cookies spread, they will come together to form a wreath. The wreath should cool completely before removing from the cookie sheet. Carefully remove from the sheet using a large spatula. To decorate, hold Pillsbury Easy Frost No-Fuss Frosting Holiday and pipe stars across the cookie by applying pressure and then releasing while pulling up. Repeat until the wreath is covered with stars. For the bow, take a piece of fruit leather and cut into three strips. Cut one more strip that is one-fourth as long. Make the loops of the bow by folding two of the longer strips in half. Next, take the shorter strip and wrap it around the center of the bow loops, tucking in the ends. Fold the final strip in half at the center and cut the edges in a swallow tail to create the tail of the bow. Gently place this piece on the top of the wreath. Then add your bow. Decorate the wreath with candy bits, like jelly beans or peppermints.​
 

MotelPrisoner

Lifetime Streaker
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Feb 25, 2008
Messages
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Those melted snowmen are so cute! I bet you could use plain white glue too; as long as you gave them extra drying time. They would make great ghosts for Halloween, too!
 

CareyG

Owner
Staff member
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Jan 8, 2008
Messages
66,263
Those melted snowmen are so cute! I bet you could use plain white glue too; as long as you gave them extra drying time. They would make great ghosts for Halloween, too!

I was thinking the same thing about the ghosts! :yes
 

MotelPrisoner

Lifetime Streaker
Joined
Feb 25, 2008
Messages
1,071
Candy Cane Cocoa



Ingredients
4 cups milk
3 (1 ounce) squares semisweet chocolate, chopped
4 peppermint candy canes, crushed
1 cup whipped cream
4 small peppermint candy canes


Directions
1. In a saucepan, heat milk until hot, but not boiling.
2. Whisk in the chocolate and the crushed peppermint candies until melted and smooth.
3. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.
 

MotelPrisoner

Lifetime Streaker
Joined
Feb 25, 2008
Messages
1,071
Easy Decadent Truffles



Ingredients
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla
Directions
1.In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc. To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
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0



Rum Balls

42 ServingsPrep: 40 min. 40 40

Ingredients

2-1/2 cups crushed vanilla wafers (about 75 wafers)
1 cup ground pecans
1 cup confectioners' sugar
2 tablespoons plus 2 teaspoons baking cocoa
1/4 cup rum
3 tablespoons honey
2 tablespoons water
Additional confectioners' sugar and/or crushed vanilla wafers

Directions

In a large bowl, combine the wafer crumbs, pecans, confectioners' sugar and cocoa. Combine the rum, honey and water; stir into crumb mixture.
Shape into 1-in. balls. Roll in additional confectioners' sugar and/or wafer crumbs. Store in an airtight container.

Yield: 3-1/2 dozen.
 
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