Christmas Pet Recipes 2010

Our Home at Christmas

As we prepare to spend our last Christmas in snowy Ohio, I'm happy to once again share with you some old family favorites that I hope will become favorites in your home, too! So enjoy these traditional Christmas dishes and treats, and next year I'll be sharing more of a Tropical Christmas with you from Florida!



1 (12 oz) bottle chile sauce
2 tsp. lemon juice
9 oz grape jelly
1 lb. lean ground beef
1 egg, beaten
1 large onion, grated
salt to taste

Whisk together the chili sauce, lemon juice and grape jelly. Pour into slow cooker and simmer over low heat until warm.

Combine ground beef, egg, onion and salt. Mix well and form into 1 inch balls. Add to sauce and simmer for 1 1/2 hours.


2 eggs 1 envelope onion soup mix
1/2 c. seasoned bread crumbs
1/4 c. chopped dried cranberries
2 T. minced fresh parsley
1-1/2 lbs lean ground beef


1 can (14 oz) whole-berry cranberry sauce
3/4 c. ketchup
1/2 c. beef broth
3 T. brown sugar
3 T. finely chopped onion
2 tsp. cider vinegar

In a bowl, combine eggs, soup mix, bread crumbs, cranberries and parsley.

Crumble beef over mixture and mix well. Shape into 1-in. balls; place 12 to 14 balls on a microwave-safe plate. Cover with waxed paper; microwave on high for 2-3 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.

In a 2-qt. microwave-safe dish, combine sauce ingredients. Cover and microwave on high for 3-4 minutes or until heated through, rotating once. Gently stir in meatballs. Cover and cook on high for 1-2 minutes or until heated through. Yield: about 3 dozen.


2 pkg (8 oz each) cream cheese, soft
1 can (8 oz) unsweetened crushed pineapple, drained
1/4 c. finely chopped green pepper
2 T. finely chopped onion
2 tsp. seasoned salt
1-1/2 c. finely chopped walnuts
Assorted crackers

In a small bowl, beat the cream cheese, pineapple, green pepper, onion and seasoned salt until blended. Cover and refrigerate for 30 minutes. Shape into a ball; roll in walnuts. Cover and refrigerate overnight. Serve with crackers.


1/3 c. barbecue sauce
2 T. butter, melted
1 tsp. garlic powder
1/4 to 1/2 tsp. cayenne pepper
1 jar (16 oz) dry roasted peanuts

In a large bowl, combine the barbecue sauce, butter, garlic powder and cayenne. Add peanuts; stir until evenly coated. Transfer to a greased 13-in. x 9-in. baking pan.

Bake, uncovered, at 325-degrees for 25-30 minutes, stirring every 10 minutes. Spread on waxed paper; cool completely. Store in an airtight container. Yield: 3 cups.


2 egg whites
1 tsp. water
1-1/2 c. roasted salted almonds
1-1/2 c. pecan halves
1 c. whole salted cashews
1 c. packed dark brown sugar
3 tsp. pumpkin pie spice
1 tsp. white pepper

In a large bowl, beat egg whites and water until foamy. Add the almonds, pecans and cashews; stir gently to coat. Combine the brown sugar, pie spice and pepper; add to nut mixture and stir gently to coat.

Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325 Degrees for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container. Yield: 5 cups.


3 packages (6.6 ounces each) cheddar cheese fish-shaped crackers
1 envelope ranch salad dressing mix
3 teaspoons dill weed
1/2 teaspoon garlic powder
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon cayenne pepper
2/3 cup canola oil

Place crackers in a large bowl. Combine the remaining ingredients; drizzle over crackers and toss to coat evenly. Transfer to two ungreased 15-in. x 10-in. x 1-in. baking pans.

Bake at 250-degrees for 15-20 minutes, stirring occasionally. Cool completely. Store in an airtight container. Yield: about 2-1/2 quarts. Recipe can be doubles or tripled for parties



1 tsp. dried thyme

1 tsp. fennel seed, crushe
1 tsp. salt
1/2 tsp. pepper
1 pork crown roast (about 9 lbs.)
1 c. unsweetened apple juice


2 qts water
2 c. uncooked wild rice
2 tsp. salt, optional
1/2 lb. sliced fresh mushrooms
2 medium onions, chopped
2 T. butter
2 lbs. seasoned bulk pork sausage

OPTIONAL GARNISH: Fresh kale or leaf lettuce

Combine the thyme, fennel, salt and pepper; sprinkle over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350-Degrees for 2-3/4 to 3-1/4 hours or until a meat thermometer reads 160-Degrees, basting occasionally with apple juice.

For stuffing, in a large saucepan, bring the water, rice and salt if desired to a boil. Reduce heat; cover and simmer for 45-60 minutes or until tender.

In a large skillet, saute mushrooms and onions in butter until tender. Transfer to a large bowl. In the same skillet, cook sausage over medium heat until no longer pink; drain. Drain the rice; add rice and sausage to mushroom mixture and stir until blended.

Transfer roast to a serving platter; let stand for 15 minutes. Remove foil. Spoon stuffing into center of roast. Garnish the platter with kale and beets if desired. Cut between ribs to serve. Yield: 15 servings (12 cups stuffing).


1 can (20 oz) sliced pineapple
1/2 spiral-sliced fully cooked bone-in ham (8 to 10 lbs)
2/3 c.up maraschino cherries
1-1/2 c. packed brown sugar
1/2 tsp. seasoned salt

Drain pineapple, reserving juice. Place ham on a rack in a shallow roasting pan. Secure pineapple and cherries to ham with toothpicks. Combine brown sugar and seasoned salt; rub over ham. Gently pour pineapple juice over ham.

Bake, uncovered, at 325-Degrees for 1-1/2 to 2 hours or until a meat thermometer reads 140-Degrees and ham is heated through. Baste frequently with brown sugar mixture. Yield: about 18-20 servings.



1/2 c. butter, softened
1/2 c. sugar
2 eggs
1 c. (8 oz) sour cream
1 package (8-1/2 oz) Jiffy cornbread mix
1/2 c. milk
1 can (15-1/4 oz) whole kernel corn, drained
1 can (14-3/4 oz) cream-style corn

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.

Pour into a greased 3-qt. baking dish. Bake, uncovered, at 325-Degrees for 45-50 minutes or until set and lightly browned. Yield: 8 servings.


6 large potatoes, peeled and cubed
8 oz cream cheese, cubed
1 c. (8 oz) sour cream
1/2 c. milk
1 tsp. garlic salt
2 tsp. minced chives
2 T butter, melted
1/2 tsp. paprika

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash potatoes. Beat in the cream cheese, sour cream, milk, garlic salt and chives until well blended.

Transfer to a greased shallow 3-qt. baking dish. Drizzle potatoes with butter and sprinkle with paprika. Bake, uncovered, at 350-Degrees for 30-35 minutes or until edges are bubbly and potatoes are heated through. Yield: 8 servings.


2 T. chopped onion
1/3 c. butter
1/3 c. all-purpose flour
1 tsp. salt
1/2 tsp. white pepper
1/2 tsp. ground mustard
2 c. milk
1-1/2 c. shredded Swiss cheese
1 pkg (16 oz) frozen French-style green beans, thawed & drained
1/4 c. slivered almonds, toasted

In a large saucepan, saute onion in butter until tender. Stir in the four, salt, pepper and mustard until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; stir in cheese just until melted.

Stir in beans until coated. Transfer to a greased 2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350-Degrees for 25-30 minutes or until bubbly. Yield: 6-8 servings.



1 tsp. plus 2 T. butter, divided
1-2/3 c. sugar
2/3 c. evaporated milk
1/2 tsp. salt
2 c. miniature marshmallows
1 pkg (10 to 11 oz) Butterscotch Chips
1/2 c. chopped walnuts
1 tsp. maple flavoring

Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.

In a large saucepan, combine the sugar, milk, salt and remaining butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. Remove from the heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set.

Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature. Yield: about 1-1/2 pounds.


1 teaspoon butter
1 pkg (8 oz) cream cheese, soft
3-3/4 c. confectioners' sugar
6 oz unsweetened chocolate, melted & cooled
1/4 tsp. almond extract
Dash salt
1/4 c. coarsely chopped pecans
1/4 c. HEATH Brickle Toffee Bits

Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Add the melted chocolate, extract and salt; mix well. Stir in pecans and toffee bits.

Spread into prepared pan. Cover and refrigerate overnight or until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 2-1/2 pounds.


3/4 c. confectioners' sugar
2 tablespoons HERSHEY®’S Cocoa
4 milk chocolate candy bars (1.55 oz each)
6 T. butter
1/4 c. heavy whipping cream
24 whole hazelnuts
1 c. ground hazelnuts, toasted

In a large bowl, sift together confectioners' sugar and cocoa; set aside. In a saucepan, melt candy bars and butter. Add the cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight.

Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator. Yield: 2 dozen.


1 T. plus 1 c. butter, divided
2 c. sugar
1-3/4 c. light corn syrup
2 c. half-and-half cream
1 tsp. Vanilla Extract
1 c. chopped pecans, optional

Line an 11-in. x 7-in. pan with foil; grease with 1 tablespoon butter and set aside. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly; boil gently for 4 minutes without stirring.

Remove from the heat; stir in cream. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly.

Remove from the heat; stir in vanilla and pecans if desired. Pour into prepared pan; cool. Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-in. squares. Yield: about 6 dozen.



1 c. sugar, divided
2 to 3 drops red food coloring
2 to 3 drops green food coloring
1/2 c. butter, softened
1/2 c. shortening
1/4 c. confectioners' sugar
1 tsp. almond extract
2-1/3 c. flour


2 c. confectioners' sugar
3 T. butter, softened
4-1/2 tsp. heavy whipping cream
3/4 tpo. almond extract
Red and green food coloring

In a small bowl, combine 1/2 cup sugar and red food coloring; set aside. In another small bowl, combine remaining sugar with green food coloring; set aside.

In a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in extract. Gradually add flour and mix well. Shape into 1/2-in. balls.

Place 1 in. apart on ungreased baking sheets. Coat bottom of two glasses with cooking spray, then dip one in red sugar and the other in green sugar. Flatten cookies alternately with prepared glasses, redipping in sugar as needed.

Bake at 375-degrees for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely.

For frosting, in a small bowl, combine the confectioners' sugar, butter, cream and extract. If desired, tint half of the frosting red and the other half green. Frost the bottoms of half of the cookies; top with remaining cookies. Yield: 5 dozen.


1 c. butter, softened
1-1/4 c. confectioners' sugar
1 egg
1 tsp. Vanilla Extract
1/2 tsp. almond extract
2-1/2 c. all-purpose flour
1/2 tsp.salt
Food coloring, optional
Colored sugar and decorating candies, optional

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt. Gradually add to creamed mixture; mix well. Tint with food coloring if desired.

Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Decorate as desired.

Bake at 375-degrees for 6-8 minutes or until set (do not brown). Remove to wire racks to cool. Yield: 7-1/2 dozen.


2/3 c. butter, softened
1/2 c. sugar
2 eggs, separated
1 tsp. Vanilla Extract
1-1/2 c. all-purpose flour
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 c. finely chopped walnuts


1/4 c. butter, softened
1 c. confectioners' sugar
1/4 tsp. rum extract
1 to 2 tsp. milk
1 to 2 drops yellow food coloring, optional

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually stir in the flour, salt and nutmeg and mix well. Cover and refrigerate for 1 hour or until firm.

In a small bowl, whisk egg whites until foamy. Shape dough into 1-in. balls; dip in egg whites, then roll in walnuts. Place 2 in. apart on baking sheets coated with cooking spray.

Using a wooden spoon handle, make a 1/2-in. indentation in the center of each ball. Bake at 350-degrees for 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool.

For filling, combine the butter, confectioners' sugar, extract and enough milk to achieve a spreading consistency. Tint with food coloring if desired. Pipe about 1/2 teaspoon into each cookie. Yield: 4 dozen.



No Egg "Eggnog"

6 c. milk 1 (4-serving size) instant vanilla pudding/pie filling
4 tsp. rum extract
3/4 tsp. ground nutmeg -- divided
2 c. heavy cream -- (1 pint)
2 T. confectioners' sugar

In a punch bowl, combine the milk and pudding mix; mix well. Add the rum extract and 1/2 teaspoon nutmeg; mix well and set aside.

In a medium bowl, beat the heavy cream and confectioners' sugar until stiff peaks form. Add half of the whipped cream mixture to the milk mixture; stir until well blended.

Dollop the remaining whipped cream mixture over the top and sprinkle with the remaining 1/4 teaspoon nutmeg. Serve immediately.


4 sticks cinnamon
1/2 c. sugar
2 c. water
3 c. orange juice
1/4 c. lemon juice
1 c. pineapple juice
2 liters 7-Up

In a sauce pan simmer cinnamon with water and sugar about 5 minutes. Cool. In a large bowl, combine cinnamon mixture with orange juice, lemon juice, and pineapple juice. Pour in 7-Up just before serving. Makes 16 servings.


2 c. nonfat dry milk powder
3/4 c. powdered sugar
1/2 c. unsweetened cocoa
1/2 c. mini semisweet chocolate chips
1/2 c. powdered nondairy creamer (*)
1/8 tsp. salt

The secret ingredient in this mix is the mini chocolate chips, which melt when combined with the boiling water and give the cocoa an extra-rich flavor.

The recipe (which everyone RAVES about) makes enough for four gift-size portions, each of which can be measured into a small plastic bag and tucked into a cup or mug filled with mini marshmallows, candy stick stirrers, and a spoon. Wrap each filled gift cup in cellophane and don't forget to include a tag with the following instructions:

"Spoon 3 or 4 generous tablespoons of cocoa mix into your cup (depending on the size), add boiling water or milk, and stir well."

(*) Try different flavors of creamer, such as Hazelnut, Amaretto or French Vanilla.

For Mocha Cocoa, fill your mug with hot coffee instead of water. Mmmmm!

Merry Christmas from Steve & Nancy Brossart

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