Chocolate-Drizzled Shortbread Recipe

Gingerbread Cookies Recipe

Ingredients

• 3/4 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 3/4 cup molasses
• 4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground cloves
• 1/4 teaspoon salt
• Vanilla frosting of your choice
• Red and green paste food coloring
•  
  TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling

  MAKES: 60 servings

   

  Directions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
  2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
  3. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies. Yield: 5 dozen.

Caramel Marshmallow Treats Recipe

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1 package (14 ounces) caramels
• 1 cup butter, cubed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Rice Krispies, coarsely crushed
• 1 package (16 ounces) large marshmallows
•  
  TOTAL TIME: Prep/Total Time: 30 min.

  MAKES: 60 servings

  Directions

  1. Line two baking sheets with waxed paper; set aside. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla.
  2. Place Rice Krispies in a shallow bowl. With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press bottoms into Rice Krispies; place treats on prepared pans. Let stand until set. Yield: 5 dozen.

   

Holiday Glazed Ham Recipe

Ingredients

• 1 boneless fully cooked ham (about 6 pounds)
• 1 tablespoon whole cloves
• 1 can (20 ounces) sliced pineapple
• 1 cup apricot preserves
• 1 teaspoon ground mustard
• 1/2 teaspoon ground allspice
• Maraschino cherries
•  
  TOTAL TIME: Prep: 20 min. Bake: 2 hours

  MAKES: 16 servings

  Directions

  1. Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Bake, uncovered, 1-1/2 hours.
  2. Drain pineapple, reserving juice. In a small saucepan, combine pineapple juice, preserves, mustard and allspice. Bring to a boil; cook and stir for 10 minutes or until slightly thickened.
  3. Spoon half of the glaze over ham. Secure pineapple slices and cherries on top and sides of ham with toothpicks.
  4. Bake 30-45 minutes or until a thermometer reads 140°, basting twice with remaining glaze. Yield: 16 servings.

   

Snowman Butter Cutouts Recipe

                                                                                                                                                           Ingredients

    1 cup butter, softened
    2 cups sugar
    2 eggs
    1 cup buttermilk
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract
    5 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    FROSTING:
    1/2 cup butter, softened
    4 cups confectioners' sugar
    1 teaspoon almond extract
    4 to 6 tablespoons heavy whipping cream
    1 cup chocolate frosting

    AirHeads Xtremes sour belt candies, rainbow chip crunch sprinkles and milk chocolate M&M's

TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling

MAKES: 30 servings

 

Directions

1. 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 the buttermilk and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate overnight or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 4-in. snowman cookie cutter. Place 1 in. apart on greased baking sheets.
3. Bake at 350° for 7-8 minutes or until lightly browned. Remove to wire racks to cool completely.
4. For frosting, in a large bowl, combine the butter, confectioners' sugar, extract and enough cream to achieve spreading consistency. Frost cookies; pipe chocolate frosting onto hats. Cut belt candies into pieces and attach for scarves; use sprinkles for faces and M&M's for buttons. Let stand until frosting is set. Yield: about 2-1/2 dozen.

Ensenada Shrimp Cocktail Recipe

              Ingredients 

• 1 pound peeled and deveined cooked medium shrimp
• 2 plum tomatoes, seeded and chopped
• 3 jalapeno peppers, seeded and chopped
• 1 serrano pepper, seeded and chopped
• 1/4 cup chopped red onion
• 2 green onions, chopped
• 2 tablespoons minced fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon rice vinegar
• 1 tablespoon key lime juice or lime juice
• 1 teaspoon adobo seasoning
•  
  TOTAL TIME: Prep: 15 min. + chilling

  MAKES: 8 servings

   

  Directions

  1. In a large bowl, combine the shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning; drizzle over shrimp mixture and toss to coat.
  2. Refrigerate for at least 1 hour. Using a slotted spoon, place shrimp mixture in cocktail glasses, about 1/2 cup in each. Garnish with lime wedges. Yield: 8 servings.

  Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Crisp Gingerbread Cutouts Recipe

          Ingredients                                                                

    1/2 cup shortening
    1/2 cup sugar
    1/2 cup molasses
    1 egg
    2-1/4 cups all-purpose flour
    1-1/2 teaspoons ground cinnamon
    1 teaspoon baking powder
    1 teaspoon ground ginger
    1 teaspoon ground cloves
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1/2 teaspoon ground nutmeg 

TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES: 54 servings

Directions

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters and place on greased baking sheets.
3. Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool. Yield: 4-1/2 dozen.

Crepes

Ingredients
Original recipe makes 8 crepes Change Servings
    2 eggs
    1 cup milk
    2/3 cup all-purpose flour
    1 pinch salt
    1 1/2 teaspoons vegetable oil

PREP 5 mins
COOK 15 mins
READY IN 1 hr 20 mins

Directions

1. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
2. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Chicken Cordon Bleu II

                                                                        

                                                                                       

       Ingredients                                                             

Original recipe makes 6 servings Change Servings
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

 

• PREP 15 mins
• COOK 45 mins
• READY IN 1 hr

Directions

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.