Don't fret...these are some of the best ideas yet!
* Use small
or mini ornaments as accents. They are great for
things like ceiling fan pulls, curtain ties, attaching to
accenting house plant pots, attached to candle
holders, let your imagination go.
* If you have access to a holly
tree or to mistletoe, use
it liberally. Accent picture frames and wall hangings,
doorways, cabinet tops, centerpieces.
of it everywhere, even in the bathroom.
* Nothing enhances the holiday mood like the smells of
Use Christmas potpourri, air fresheners, scented
candles, plug ins, etc. Tie cinnamon sticks to a sprig of
festive ribbon and lie them around the house and
hang them on the tree. Cloves add wonderful scent to the
* Have holiday music on hand and play it constantly.
* Pine cones! Put them everywhere. In baskets, on tables,
mantles, on the bathroom counter. Pine cones are beautiful
holiday accents plain or decorated.
* Ribbons and
bows are a versatile part of holiday decorating.
Buy several spools of ribbon and use it everywhere. Tie it
kitchen cabinets and attach a small classy bow in
the front, tie them around finger tip towels and napkins,
throw pillows, just use your imagination.
* Candles make a beautiful addition to any decor....all kinds!
you never light a candle its presence alone suggests
warmth. With small children around its often not safe to have
CINNAMON SCENTED CHRISTMAS ORNAMENTS
4 oz. can (about 1 c.) cinnamon
1 tbsp. cloves
1 tbsp. nutmeg
3/4 c. applesauce
In medium bowl, combine cinnamon, cloves and nutmeg. Add applesauce and glue; stir to combine. Work mixture
with hands 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide into 4 portions. Roll out
each dough portion to 1/4 inch thickness. Cut dough with cookie cutters. Using straw or toothpick, make small hole in top
of ornament. Place cut out ornaments on wire rack to dry. Allow several days to dry, turning ornaments over once each day.
Use these ornaments to decorate gifts, hang on tree, etc.
CHRISTMAS BREAD ORNAMENTS
4 c. flour
1 c. salt
1 1/2 c. water
Combine flour with salt; add water. Stir the mixture with
a spoon until it starts to form a smooth dough. Knead dough about 5 minutes. To make ornaments, pinch off bits of dough and
form shapes. Such as bears, Christmas trees, gingerbread people and snowmen or roll out the dough and use cookie cutters.
To make hair, push a piece of dough through a garlic press. Bake at 350 degrees for 45 minutes or until golden brown. Paint
with acrylic paints, then spray with clear acrylic spray. On the back of the ornament, write the name and the year.
simple recipe for that delightful holiday fragrance to scent your home or office for the entire season. This mixture of apple
juice and spices is a joy to share with your friends and family. 1 lg. jar or can apple juice
1 pkg. pickling spice
pkg. whole cloves
1 pkg. stick cinnamon
Mix all ingredients in crock pot. Add water to fill container. Bring to
boil, then simmer for as long as you desire. This mixture will last about 1 week. If you wish to use again, strain out spices.
Add fresh juice and water. Be sure to reuse your spices in the next brew. A little water may be added. Please note: "This
is not a beverage, only a fragrance."
Tips For A Fun Holiday
1. Have a cup of Hot cocoa whenever you
2. Sing Christmas carols out loud, even
when you're not alone.
3. Say "Happy Holidays" to everyone you
4. Wear a Santa hat while you shop for
5. Have extra candy canes with you to give
out to those who need a little "holiday spirit" lift. Make sure to save one for yourself!
6. Play in the snow whenever you can. :)
7. When baking cookies, always sample the
finished product. (If anyone catches you, simply call it: "Quality Control")
8. Put holiday items where you wouldn't
normally. Ex: refrigerator magnets, on your dresser, bathroom sink, (like decorative soaps or soap dispensers). This way the
spirit follows you wherever you go!
9. While at the drug store, grab those
little holiday earrings or plastic rings and wear them! They are usually cheap, cute and add just the right touch.
10. Relax, smile & have a Merry Christmas!!!
3 and 1/4 cups flour
1.2 tsp baking soda
1 tsp ground cinnamon
2 tsp ground cloves
1 cup salted butter, softened
3/4 cup dark brown sugar, firmly
1 large egg
1/2 cup unsulfered molasses
2/3 cup confectioners sugar
1 - 2 tsp milk
1. Preheat oven to 325'
2. Whisk together flour,
salt, cinnamon, baking soda, ginger, and cloves
3. Cream butter and sugar. Scrape down sides of bowl. Add egg and molasses
and beat on medium speed until smooth.
4. Scrape down bowl and add flour mixture, blend on low speed until just combined
-- do not over mix!
5. Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap and refrigerate
6. On floured surface with floured rolling pin, roll dough out to 1/4" thickness. With floured cookie cutters cut
into shapes. Gather scraps and re-roll dough until all is used. Place on ungreased baking sheets about 1/2" apart.
9-11 minutes -- do not brown. Transfer to cool, flat surface and cool.
1. Whisk sugar and milk until smooth but still liquid.
Add extra milk if seems dry.
3. Spoon icing into a pastry bag with small piping tip, or other icing dispenser.
2 and 1/4 cups flour
1 tsp baking powder
1/2 tsp ground nutmeg
1 and 1/4 cups white sugar
3/4 cups salted butter, softened
1/2 cup eggnog
tsp pure vanilla extract
2 large egg yolks
1 Tbsp ground nutmeg
1. Preheat oven to 300'
2. Combine flour, baking
powder, cinnamon, and nutmeg
3. Mix well with wire whisk and set aside
4. Cream sugar and butter with electric mixer
until forms a grainy paste
5. Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth
6. Add flour
mixture and beat at low speed just until combined -- do not over mix!
7. Drop by rounded teaspoonfuls onto ungreased baking
sheets -- 1 " apart. Sprinkle lightly with nutmeg.
8. Bake for 23-25 minutes or until bottoms turn light brown -- transfer
to cool, flat surface immediately.
Melting Moments Cookies
1 c. butter
2 c. flour
1/2 t. vanilla
3/4 c. brown sugar
1. Cream butter and sugar.
2. Add egg yolk, vanilla,
3. Mix well and form into little balls, placing them on an ungreased cookie sheet.
4. Press down with a
5. Bake at 15 mintues at 375
Mix together thoroughly:
1 cup soft margarine
1 1/2 cups sugar
Sift together and stir in:
2 3/4 cups flour
2 tsp. cream of tartar
1/2 tsp. salt
Chill dough for 1 hour. Roll into balls the size of
small walnuts. Roll in mixture of 2 tablespoons of sugar and 2 teaspoons of cinnamon. (use red and green sugar to make them
Place about 2 inches apart on ungreased baking sheet.
Bake until lightly browned.. but still soft. These cookies puff up at first, then flatten out with crinkled tops.
Temperature: 400 degrees
Time: Bake 8 - 10 minutes
5 dozen 2 inch cookies.
Hot Spiced Christmas Punch
3 cups Pineapple juice
4 cups cranberry juice
cups apple cider
1 cup water
1/2 cup brown sugar
6 cinnamon sticks
1 orange, studded with cloves
1 apple, cored
and sliced Mix all ingredients in a large saucepan.
Add cinnamon sticks, orange studded with cloves, and one cored, sliced
Simmer mixture for 4 hours. Serve hot.
(Recipe may be doubled)
FUDGE RUM BALLS
1 pkg. Duncan Hines Moist Deluxe Butter
Recipe Fudge Cake Mix
1 c. finely chopped pecans or walnuts
1 tbsp. rum extract
2 c. sifted confectioners' sugar
c. unsweetened cocoa
Pecans or walnuts, finely chopped
1. Preheat oven to 375 degrees F. Grease and flour 13x9x2
inch pan. Prepare, bake and cool cake following package directions. 2. Crumble cake into large bowl. Stir with fork until
crumbs are fine and uniform in size. Add 1 cup nuts, rum extract, confectioners' sugar and cocoa. Stir until well blended.
3. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere
nuts to balls. Makes 6 dozen. Tip: Substitute real rum for rum extract.
3 c. white
1 c. white Karo
1 c. water
1 tbsp. red food coloring
2 tsp. cinnamon oil
1 pair scissors
first 3 ingredients. Cook until hard crack using candy thermometer. Remove from heat. Stir in food coloring. Add in cinnamon
oil, stirring well to mix. Pour into greased cookie sheet. When cool enough to touch, using scissors cut into bite-size pieces.
Roll pieces in powdered sugar.
1 c. buttermilk
1 tsp. baking soda
2 c. pecan halves
1 tsp. vanilla
1 tbsp. butter
Use large pot to prevent boil
overs. Stir buttermilk, sugar, and baking soda together until the sugar is completely dissolved. Place pot on low to medium
on stove and boil until mixture is in soft ball stage. Stir constantly. Mixture will turn light brownish. When soft ball stage
is reached (it will form a soft ball when a half-teaspoon or so of the syrup is dropped into a cup of cold water), remove
the pot from the heat. Add two cups of pecan halves, butter, and vanilla. Beat mixture briskly until it becomes glossy and
starts to thicken. Quickly spoon it onto greased waxed paper making little patties. Let the candy cool completely before removing
it from the paper.
People Puppy Chow
1 1/2 c.
1 c. chocolate chips
1/2 c. peanut butter
9 c. Chex Cereal
1 1/2 c. powdered sugar
butter, choc. chips, and peanut butter over a medium-low heat. Pour Chex cereal into a really large pan or roasting
pan. Pour the melted chocolate mixture over the cereal and stir till well coated. Pour powdered sugar over this, and
stir again gently till it is all covered in white. Cool in fridge.
NO BAKE CHRISTMAS WREATHS
1 stick margarine
30 lg. marshmallows
2-3 tsp. green food coloring
3 1/2 c. corn flakes
Melt above in saucepan over low heat, stirring
constantly. Add to above: Drop spoonfuls onto wax paper from greased teaspoon. Shape each into small wreaths with greased
fingers. Decorate with red hot candies and chill to set.
WHITE ROLLED CHRISTMAS COOKIES
1 c. powdered sugar
1 tsp. cream of tartar
1 c. butter (margarine may be used)
2 c. flour
1 egg, well beaten
1 tsp. vanilla
1 tsp. almond extract,
Work like pie crust. Add: This dough can be rolled and
rerolled as often as necessary for cutting desired shapes. Will not get tough. Frost with favorite powdered sugar icing and
*Also may be rolled in balls and pressed flat to 1/4
inch. Bake at 300 to 350 degrees for 8 minutes.
1/2 lb. butter (2 sticks)
2 c. flour
2 c. chopped
5 tbsp. sugar
2 tsp. vanilla
1 tbsp. water
1/2 tsp. salt
Cream butter and sugar; add vanilla and water. Sift
flour and salt, stir into mixture. Add pecans and mix well. Shape into size of walnut and shape into crescent. Bake slowly
at 325 degrees about 20 minutes. While warm, roll into powdered sugar.
HARD CANDY (Christmas)
2 c. sugar
1 c. water
3/4 c. light corn syrup
Red - cinnamon
Blue - anise
Yellow - lemon or banana
Green - peppermint
Orange - orange
Cook sugar, water and corn syrup to 300 degrees (or
until mixture makes a hard boil and strings when dropped into cold water). Add food coloring and oil flavoring of choice.
Pour into a buttered platter and cool 5 minutes. Cut into pieces with scissors. Roll each piece in powdered sugar. (Note:
If you let candy cool for entire 5 minutes, it will be too hard to cut.)
2 lbs. white chocolate
1 c. creamy peanut butter
4 c. Cheerios
c. miniature marshmallows
2 c. peanuts
Melt chocolate. Add peanut butter. Add Cheerios, marshmallows and peanuts.
Drop on wax paper lined cookie she
3/4 c. sugar
1 tsp. salt
3/4 c. butter
yolks (save whites)
1 tsp. vanilla
2 c. flour
2 egg whites, beaten
1-1 1/2 c. finely chopped nuts
1/2 c. red
& green jelly
In large bowl combine first 5 ingredients on medium
speed of mixer about 1 minute. Gradually add flour and blend at low speed until well mixed. Roll dough into 1 inch balls.
Dip dough balls into egg whites then nuts. Place on greased cookie sheet 2 inches apart. Make a deep impression in center
of each cookie with fingertip.
Bake at 350 degrees for 10-12 minutes. Immediately remove
cookies from sheet. While still warm, fill centers with jelly. Allow jelly to set before storing cookies. Yield 3-4 dozen.
3 c. sugar
3/4 c. margarine
1 jar marshmallow
1/2 can evaporated milk (2/3 c.)
2 c. chocolate bits
1 c. chopped nuts
1 tsp. vanilla
Combine sugar, margarine and milk. Bring to a rolling
boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly. Remove from heat. Stir in chocolate bits
until melted. Add marshmallow creme, nuts and vanilla. Beat until well blended. Pour into a greased 13"x9" pan. Let
it cool. Cut into squares
1/3 cup sugar
1/4 cup margarine; softened
1/4 cup plus 2 tablespoons frozen orange juice
concentrate, thawed and undiluted
1/4 cup honey
1 1/2 teaspoons
grated orange rind
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons all purpose flour
1/8 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 cup dried
1/3 cup golden raisins
1/3 cup finely chopped dried apricots
3 tablespoons chopped almonds
sugar and margarine, using an electric mixer set at
medium speed, until mixture is light and fluffy (about 5
Add juice concentrate, honey, orange rind,
vanilla, and egg; beat at medium speed until blended.
Combine flour, cinnamon,
baking soda, cloves and allspice.
With mixer running at low speed, gradually add to orange
mixture. Stir in cranberries,
raisins, apricots, and
almonds. Spoon batter evenly into 33 paper lined miniature
muffin pans. Bake at 350°F for 20
minutes or until lightly
browned. Cool in pans 3 minutes; remove from pans and cool
on wire rack.
Chocolate Dipped Orange Biscotti
1 cup all-purpose flour
1/2 cup white
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg white
1/2 cup chopped
2 tablespoons orange zest
4 (1 ounce) squares bittersweet chocolate
Preheat oven to 350 , Grease a
In a medium bowl, stir together flour, sugar, baking powder,
baking soda, and salt. Beat in the egg and egg
then mix in almonds and orange zest. Knead dough by hand
until mixture forms a smooth ball.
dough into a log about 10 inches long; place on
the prepared cookie sheet. Press down, or roll with a
until log is 6 inches wide.
Bake for 25 minutes in preheated oven. After baking,
cool on a rack. With a serrated knife,
cut into 1 inch
slices. Place slices, cut side down, back onto the baking
Return them to the oven for an
additional 20 to 25
minutes; turning over half way through the baking.
Melt the chocolate over a double boiler or
microwave oven. Allow chocolate to cool but not harden
before dipping one side of the biscotti into it. Place
cookies on wire racks, chocolate side up, until cool
4 cups Apple cider
1 teaspoon Cinnamon
2 teaspoons Lemon zest
1/8 teaspoon Clove
1/8 teaspoon Nutmeg
the cider in a saucepan to a simmer (do not boil).
Remove from the heat. Add the cinnamon, lemon zest, clove
to a disposable paper coffee filter. Close the
filter and tie with string. Add to the warm cider and steep
for 5-7 minutes.
Remove the filter. Serve warm.
Spicy, cinnamon flavored hard candy. You can vary
the flavor by substituting lemon, orange, or other oils.
These flavored oils can be found in candy making supply stores
1 cup confectioners' sugar
3 and 3/4 cups white sugar
1and 1/2 cups light corn syrup
2 t cinnamon oil
1 t red food coloring
Roll the edges of two 16 inch square pieces of heavy duty
foil. Sprinkle the foil very generously with
In a large heavy saucepan, combine the white sugar,
corn syrup, and water. Heat over medium-high heat,
stirring constantly until sugar dissolves. Stop stirring,
boil until a candy thermometer reads 300 to 310 degrees
Remove from heat.
Stir in the cinnamon oil and food coloring.
Pour onto the prepared foil, and allow to cool and harden.
Crack into pieces, and store in an airtight container.
1 sleeve saltines
2 sticks of butter
1/2 cup sugar
12 oz. semi-sweet chocolate chips
oven to 350 F. Line jelly roll pan with foil. Arrange
saltines evenly on foil in pan.
Melt butter and sugar together
in a saucepan. Pour butter and
sugar mixture evenly over saltines. Heat in oven for 8-10 mins.
until brown and bubbly.
Remove from oven and distribute chips
evenly over saltines. Wait a minute until they start to melt, then
chocolate evenly across saltines. Refrigerate.
Peanut Butter Cups
1 cup peanut butter
1 package (about 10) crushed graham crackers
4 cups confectioners' sugar
2 cups butter
or margarine, melted
2 cups semisweet chocolate chips
Combine peanut butter, graham crackers, powdered sugar and
Press into 9 x 13 inch pan.
Melt chocolate chips and spread over peanut butter mixture. Allow to
(Cut while still soft or layers will separate.)
Makes 3 dozen
|100's of Christmas Cookie Recipes