Apple Cranberry Crisp

A warm and bubbly holiday treat from back in the day. Serve with a scoop of ice cream or just by itself.

(2)

This Crock Pot Candy just might be the ultimate holiday treat! Not only is it easy to make, it's really delicious and a great treat to share for Christmas

(1)

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Here's a fun treat that all the Elves like to make for dessert.

(2)

Just a fun treat for the holidays. Perfect for snacking, gift giving and get togethers.

(1)

This old fashioned cranberry sauce will remind you of Grandma's cooking. The flavor is sweet with a touch of fresh berry tartness. And the added cinnamon and cloves is sure to make this one of your holiday favorites.

(1)

A favorite holiday treat in Papa Dean's house. Perfect for snacking while watching your favorite Christmas movie.

(1)

Now is the time to prepare your Christmas puddings. This is a traditional English recipe.

Applesauce Cake

by Michele Elf

(2)

INGREDIENTS:
1 cup butter
1 cup sugar
2 cups applesauce
2 cups light raisins
1 cup chopped walnuts
1 teaspoon baking soda
3 1/2 cups sifted flour
2 eggs
1 teaspoon cinnamon
2 teaspoons cloves
2 teaspoons nutmeg
Pinch of salt

PROCEDURE:
Preheat oven to 350 degrees.

Sift together; flour, baking soda, salt, cinnamon, cloves and nutmeg.

Take 1/2 cup of flour mixture and stir into nuts and raisins. Set both aside.

Cream butter until whipped soft. Add sugar a little at a time until mixture is smooth. Beat in eggs vigorously.

Alternately stir in the flour mixture and applesauce.

When all is mixed together, add nuts and raisins and mix well.

Pour batter into greased and lightly floured cake mold. Bake for one hour.

Cool ten minutes then turn out onto cake rack. When completely cool, frost as you'd like and add sprinkles or other festive candies. Or simply add a spoon of whipped cream on each slice.

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Oh, bring us some figgy pudding, Oh, bring us some figgy pudding, Oh, bring us some figgy pudding, And bring it right here.

(1)

This classic homemade fresh pumpkin pie recipe has been a favorite at the North Pole. This is the pie Mrs. Claus serves at Thanksgiving and Christmas day feasts.

(2)

This wonderful pumpkin roll recipe is sure to delight your family and holiday guests this season. Dad's in particular will welcome a slice to top off their holiday feast.

Arctic Shrimp

Mrs. Claus

(2)

INGREDIENTS:

1 lb. cooked large shrimp
1/4 cup light corn syrup
1/4 cup white wine vinegar
1/2 cup corn oil
1/4 cup green onions, thinly sliced
1 tbl. chopped parsley
1/2 tsp. dried basil
1/2 tsp. salt
Dash of pepper to taste

PROCEDURE:

Add all ingredients and blend well in medium bowl. Add shrimp and toss to coat. Refrigerate covered 2 1/2 hours. Drain if desired. Serve on fresh lettuce leaves.

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Banana Bread

by Ali Elf

(2)

INGREDIENTS:

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
1/4 teaspoon salt
1/2 cup butter
2 eggs
1/4 cup sour cream
1 teaspoon vanilla
2 ripe bananas
1 fresh squeezed tablespoon lemon juice (bottled juice is fine too)
1 cup nuts

PROCEDURE:

Preheat oven to 350 degrees F

In a small bowl, mash the bananas and lemon juice with a fork

Grease 2 small loaf pans

Cream the wet ingredients in a large mixing bowl until light and fluffy

Add dry ingredients, then bananas

Bake 35-40 minutes.

Serve warm with pat of butter

(Makes 2 loaves)

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This classic homemade fresh pumpkin pie recipe has been a favorite at the North Pole. This is the pie Mrs. Claus serves at Thanksgiving and Christmas day feasts.

(2)

This wonderful pumpkin roll recipe is sure to delight your family and holiday guests this season. Dad's in particular will welcome a slice to top off their holiday feast.

Barbecue Jelly Meatballs

Sweet Baby Ray

(2)

INGREDIENTS:
1 bottle (18 oz.) Sweet Baby Ray’s Original BBQ Sauce
2 pounds frozen, prepared meatballs
2½ cups grape jelly

PROCEDURE:
Combine Sweet Baby Ray’s BBQ sauce with grape jelly in crock pot. Stir well.

Add frozen meatballs to mixture and stir until evenly coated.

Cover and cook on high heat for 3.5 hours, stirring about 2 hrs in.

Sauce will be simmering and meatballs will be heated throughout when done

www.sweetbabyrays.com

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Barbeque Cocktail Wieners

Mrs. Claus

(2)

INGREDIENTS:
3 lbs. cocktail wieners
1- 12oz bottle BBQ sauce

PROCEDURE:
Mix wieners and BBQ sauce in a large saucepan. Simmer over medium heat 20 minutes or until hot.

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(1)

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(0)

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(1)

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(1)

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(0)

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Cherry Pie

by Michele Elf

(2)

INGREDIENTS:
(Double for 2 crust pies)
Pastry for Single Crust Pie:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 3 1/2 tablespoons cold water

Filling
2 - 21 ounce canned pie filling

PROCEDURE:
Prepare pie crust by mixing the flour and salt. Cut shortening into the flour (will resemble cornmeal); add cold water 1 tablespoon at a time. Mix dough and repeat until the dough is moist. Split the dough into 2 equal halves.

With lightly floured hands, shape the dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8 to 9 inch pie pan. Gently roll the dough around the rolling pin and transfer onto the pie pan. Unroll, easing the dough into the bottom of the pie pan.

Roll the second crust as you did the first. This time, cut the dough into 1/2 inch wide strips. Pour Cherry filling into the pie pan. Once the filling has been poured into the pie pan, you will weave the strips onto the top of the pie to create a lattice effect.

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Chili Meatballs

Mrs. Claus

(2)

INGREDIENTS:
400g mince
1 egg
1 teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder or crushed dried chili
Flower for dusting
Oil for deep-frying

PROCEDURE:
Thoroughly mix all the ingredients together in large bowl except flour and oil cover and place in fridge for ½ hour. Take meat mixture out of fridge and shape into balls approximately 3cm. Roll in flour. Heat oil and fry over medium heat until brown and cooked through. Serve with quick mustard sauce and fried rice

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(0)

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(1)

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(0)

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Chocolate Kiss Cherry Cookies

Michele Elf

(2)

INGREDIENTS:
1 cup powdered sugar
1 cup butter, softened
2 teaspoons Maraschino cherries
1/2 teaspoon Almond extract
4 drops red food coloring
2 1/4 cups flour
1/2 teaspoon salt
1/2 cup Maraschino cherries, drained and chopped
48 milk chocolate candy kisses

PROCEDURE:
Preheat the oven to 350 degrees

Combine powdered sugar, butter, cherry liquid, extract, and food coloring in a bowl. Mix well.

Add flour and salt. Mix well.

Stir in cherries.

Shape dough into 1 inch balls.

Place 2 inches apart on ungreased sheets.

Bake for 8-10 minutes or until you can see the lower edge is a light golden brown.

Remove from the oven and immediately press a candy kiss into the top of each cookie

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Cinnamon Pumpkin Bread

by Danielle Elf

(2)

INGREDIENTS:
- 1.5c sugar
- 1c brown sugar
- 1c olive oil
- 4 eggs
- 3 1/3c flour
- 2 tsp baking soda
- 1 tsp salt
- 1.5 tbsp ground cinnamon
- 1.5 tsp ground nutmeg
- 2/3c water
- 1 - 15oz can of pumpkin

PROCEDURE:
Grease bottom of pan and 1/2 inch up the sides of two 9x5x3 inch, three 8x4x2 inch, or four 7.5x3.5x2 inch loaf pans; set aside. Preheat oven to 350°.

In a very large mixing bowl, beat sugar and oil with electric mixer on medium speed. Add eggs and beat well; set aside.

In a large bowl, combine flower, baking soda, salt, cinnamon, and nutmeg.

Alternately add flour mixture and water to sugar mixture beating on low speed after each addition just until combined.

Beat in pumpkin then spoon batter into prepared pans.

Bake in oven at 350° for 55-65 minutes or until a wooden toothpick inserted near center comes out clean. *oven performance may vary so be sure to check on bread occasionally while it’s baking

Cool in pans for 10 minutes then cool completely outside of pans. Wrap and store overnight before slicing.

*Or if you’re like me, throw some butter on it and eat it while it’s warm. Just remember the pans, and bread will be hot.

***To add nuts, dried berries, or chocolate chips, add up to 1.5c of desired addition into the batter after the pumpkin has been added.

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Classic Spritz Cookies

by Michele Elf

(2)

INGREDIENTS:
- 1 1/2 cups butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 3 1/2 cups flour
- Cookie Press

PROCEDURE:
1. Preheat the oven to 325 degrees

2. Beat butter until creamy. Add sugar, egg and vanilla. Beat well.

3. Add flour one cup at a time and mix well.

4. Dough will be very soft. Fill cookie press and press dough 1 inch apart on cookie ungreased sheet.

5. Bake for 10 to 12 minutes until firm but not brown.

6. Remove from the oven and let sit for about 1 minute then move to the cooling rack. Decorate

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Crab and Gouda Stuffed Mushrooms

Peas and Crayons

(2)

INGREDIENTS:
25 to 30 button mushrooms
¼ cup diced red pepper
¼ cup diced celery
¼ cup diced onion
3 button mushrooms, chopped
3 cloves of garlic, minced
½ tablespoon butter
½ teaspoon Old Bay seasoning blend
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon paprika, plus extra for topping
Salt and pepper, to taste
4 ounces lump crab meat
½ cup Gouda cheese, plus extra for topping
¼ cup panko breadcrumbs

PROCEDURE:
Pre-heat oven to 350 degrees F and line a baking sheet with foil.

Drizzle foil with a little olive oil or spritz with your favorite cooking spray.

Remove the stems from your mushrooms and arrange them on the baking sheet.

Finely dice your veggies and, with a 1/2 TBSP of butter, saute the celery, onion, and red pepper.

Towards the end, add your chopped mushrooms and garlic, continue to saute until onions and celery are translucent and tender and mushrooms are fully cooked.

Season with old bay, garlic powder, paprika, salt, and pepper, stir, and pour into a mixing bowl.

Add your crab, panko breadcrumbs, and cheese, then mix.

Spoon mixture into mushroom caps and top with a little extra gouda and paprika.

Bake for 15-20 minutes or until mushrooms are tender and stuffing is golden.

Garnish with green onions or parsley for a pop of color + flavor!

peasandcrayons.com

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Cranberry Bliss Cookies

Gimme Some Oven

(2)

INGREDIENTS:
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
1 cup white chocolate chips
1 cup dried cranberries

FOR THE FROSTING:
1 (8 oz.) bar cream cheese, room temperature
1/2 cup white chocolate chips, melted in the microwave or double-boiler
1 tsp. vanilla extract, store-bought or homemade
2 cups powdered sugar

FOR THE TOPPING:
1 cup dried cranberries, roughly chopped
1/4 cup white chocolate chips, melted in the microwave or double-boiler

PROCEDURE:
Preheat oven to 350 degrees F (175 degrees C).

In a separate bowl, whisk together flour, baking soda and salt until well-blended. Set aside.

Using an an electric mixer on medium-high speed, beat the butter and sugars together until light and fluffy, about 2 minutes.

Add in the eggs one at a time, beating in between to incorporate. Add the vanilla, then reduce the speed to low, and slowly add in the dry ingredients. Increase the speed to medium, and continue beating until well-combined.

Fold in the white chocolate chips and cranberries, and mix until just-combined. (Do not overmix.)

Cover and refrigerate dough for at least 1 hour. Then place dough by rounded tablespoons-full onto a baking sheet that has been prepared with parchment paper, at least 2.5-inches apart.

Bake for 10-12 minutes, or until the cookies are lightly golden around the edges.

Remove pan, and transfer the cookies to a cooling rack until cool.

Repeat with remaining dough until all cookies are baked.

Wait until cookies reach room temperature before adding frosting and toppings.

TO MAKE THE FROSTING:
Using an electric mixer on medium speed, beat together the cream cheese and melted white chocolate until combined. (**Be sure that your cream cheese REALLY is at room temperature before adding the white chocolate. Otherwise the chocolate could seize up.)

Add in the vanilla and mix until combined. Then reduce speed to low and add the powdered sugar.

Mix until incorporated. Then use a rubber spatula to scrape down the sides of the bowl, and beat once more for 1 minute on medium speed until the frosting is smooth. You can add more powdered sugar for a thicker frosting.

Spread the frosting on the cooled cookies. Then immediately sprinkle the frosted cookies with the chopped dried cranberries. And use a fork to drizzle on the frosting, swishing it back and forth over the cookies.

Gimme Some Oven

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(1)

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(1)

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(1)

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(1)

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Crock Pot Candy

Karyn Elf

(2)

INGREDIENTS:

1 pound white chocolate almond bark
1 pound chocolate almond bark
2 cups semi-sweet chocolate chips
3 cups salted peanuts
1 cup peanut butter
Holiday sprinkles

PROCEDURE:

Break almond bark into pieces and place in crockpot.
Add in the chocolate chips and peanuts.
Add in peanut butter and stir to combine.
Cook on low for 15 minutes, stir.
Continue cooking for 15-30 minutes, stir.
Line several baking sheets with parchment paper.
Get sprinkles and spoons ready for dipping the chocolate.
Spoon chocolate onto the prepared baking sheets.
Immediately add sprinkles, if desired.
Let set to harden.
Store in an airtight container.

Pint Sized Baker

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Dark Fudge

Ali Elf

(2)

INGREDIENTS:
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
dash salt
1 cup shelled California walnuts, chopped (opt.)
1 1/2 tsp. vanilla extract

PROCEDURE:
In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into wax paper-lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temp.

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Deviled Clams

Grandma Tietge

(2)

INGREDIENTS:
1 tbl. flour
2 tbl. butter (melted)
2 tsp. worcestershire
1/2 tsp. dry mustard
1 tbl. chopped parsley
1 clove garlic, finely chopped
1/2 cup seasoned dry bread crumbs
1 - 6 1/2 oz can minced clams undrained
8 large mushroom caps

PROCEDURE:
Preheat oven to 400. Cook garlic in butter in skillet until golden brown. Stir in flour. Add remaining ingredients. Mix well. Spoon into 8 large mushroom caps. In shallow baking pan, bake 5 - 7 minutes or until hot.

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Egg Nog

Mrs. Claus

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INGREDIENTS:

2 eggs
Dash of salt
4 teaspoons sugar
1 1/2 cups of milk
vanilla flavoring to taste

WARNING: Recipe contains raw eggs

PROCEDURE:

Beat eggs, add sugar and salt, milk and flavoring. Blend thoroughly and serve.

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Egg Nog

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Peppermint Hot Chocolate

A quick little treat to warm your bones while watching that holiday show.

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S'mores Hot Chocolate

A Creamy Homemade Hot Chocolate made with a combination of cocoa powder and chocolate chips. Add mini-marshmallows and a crushed graham cracker to make this hot chocolate extra flavorful and delicious! Ready in minutes.

Elf Cookies

Shannon Good Elf

(2)

INGREDIENTS:
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1-8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

PROCEDURE:
Measure oatmeal and blend in a blender to a fine powder.

Cream the butter and both sugars.

Add eggs and vanilla; mix together w/ flour, oatmeal, salt, baking powder, and soda.

Add chocolate chips, Hershey Bar and nuts.

Roll into balls and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees.

Makes 112 cookies. (Recipe may be halved)

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Figgy Pudding

Chef James Thomas

(2)

INGREDIENTS:

16 ounces dried figs 1 3/4 cups milk 1 1/2 cups all-purpose flour 1 cup sugar 2 1/2 teaspoons baking powder 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon salt 3 eggs 1/2 cup melted butter 1 1/2 cups breadcrumbs 1 tablespoon grated orange peel

PROCEDURE:

Preheat oven to 350 degrees F. In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The milk will soften the figs. In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt. In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture. Slowly incorporate flour mixture. Beat until just blended. Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down. Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan. Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily. Serve with a hard sauce. Chef James Thomas

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Grandma K's Molasses Cookies

Grandma Sue

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INGREDIENTS:
¾ C shortening
1 C brown sugar, packed
1 egg
¼ C dark molasses
2 ¼ C flour
2 tsp soda
¼ tsp salt
¼ tsp cloves
1 tsp cinnamon
1 tsp ginger

PROCEDURE:
Combine dry ingredients in a bowl and set aside. Cream together shortening and sugar. Add egg and molasses. Mix. Gradually add dry ingredients into mixture. Chill. Shape into 1” balls and roll into granular sugar. Place ball onto cookie sheet and flatten with bottom of glass. Bake 8 minutes at 350

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Holiday Wreaths

Ali Elf

(2)

INGREDIENTS:
1/3 cup margarine
1 pkg. (10 oz.) regular marshmallows
1 teaspoon green food coloring
6 cups corn flakes cereal
red cinnamon candies
vegetable cooking spray

PROCEDURE:
In large saucepan, melt margarine over low heat. Add marshmallows and stir until completely melted.

Remove from heat.

Stir in food coloring.

Add corn flakes and stir until well coated.

Using 1/4 cup dry measure coated with cooking spray, evenly portion warm cereal mixture.

Using buttered fingers, quickly shape into individual wreaths.

Dot with cinnamon candies

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Homemade Fresh Pumpkin Pie

by Michele Elf

(2)

INGREDIENTS:
Pastry for Single Crust Pie:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 3 1/2 tablespoons cold water
Filling
- 2 cups mashed, cooked pumpkin
- 1 (12 fluid ounce) can evaporated milk
- 2 eggs, beaten
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt

PROCEDURE:
Preheat the oven to 400 degrees

Prepare pie crust by mixing the flour and slt. Cut shortening into the flour (will resemble cornmeal); add cold water 1 tablespoon at a time. Mix dough and repeat until the dough is moist.

In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer. Mix well. Pour into prepared pie crust. Bake for 40 minutes or until the knife (inserted 1 inch inward from the crust edge) comes out clean.

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Honey Garlic Little Smokies

Corey

(2)

INGREDIENTS:
1/4 cup brown sugar
1/3 cup honey
1/2 cup ketchup
2 Tablespoons soy sauce
3-4 cloves garlic minced
28 oz. lil' smokies or any little cocktail weenies

PROCEDURE:
In a medium bowl, mix together brown sugar, honey, ketchup, soy sauce and garlic.

Stir so they are coated evenly. In crockpot, cook on HIGH for 2-3 hours or on LOW for 4 hours, stirring occasionally.

These Crockpot Honey Garlic Little Smokies Sausages will be the hit of your next gathering!

www.familyfreshmeals.com

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Honey-Bacon Snack Mix

Rachael Ray Every Day

(2)

INGREDIENTS:
4 slices cooked bacon, crumbled
2 cups toasted corn cereal, such as Corn Chex
1 1/2 cups pretzel sticks
2/3 cup unsalted roasted peanuts
1/4 teaspoon cayenne
3 tablespoons honey
2 teaspoons vegetable oil

PROCEDURE:
Preheat oven to 350 degrees.

In bowl, mix bacon, cereal, pretzels, peanuts and cayenne.

In small bowl, whisk honey and oil; drizzle over cereal mixture.

Toss and scrape onto parchment-lined baking sheet.

Bake, mixing once, until golden, 15 minutes; season. Cool on pan, tossing occasionally.

www.rachaelraymag.com

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Ice Cream Snowman Surprise

Amanda -Jo

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INGREDIENTS:
1 Ice cream cone
3 scoops of vanilla ice cream
2 mini pretzel sticks
Chocolate chips
1 Hershey Kiss (optional)
Colored sprinkles

PROCEDURE:
On a small plate or in a bowl, stack the 3 scoops of ice cream. (Make bottom one the largest to top the smallest.)

Use chocolate chips for eyes, mouth and buttons.

Use colored sprinkle (or even a m&m) for nose.

Stick mini-pretzel logs on sides for arms.

Place hershey kiss on top for hat. (optional)

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Marinated Cheese, Tomato and Olive

LouLou

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INGREDIENTS:
26 pieces each of:
Cubed White Cheese - Mozzarella, Cheddar, Havarti
Cherry or Grape Tomatoes
Large Pitted Green Olives, Pimiento stuffed or not.
Marinade:
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/8 to 1/4 dried hot pepper flakes or a large pinch Cayenne Pepper (optional)
1/4 teaspoon each of dried Oregano and dried Basil
About 1/2 teaspoon grated lemon zest

PROCEDURE:
In a bowl with a tight fitting lid, add marinade ingredients and stir to combine. Add Cheese cubes and olives. Put the lid on and shake well. Marinate in the refrigerator for at least 12 hours (can be longer - up to 24 hours), shaking bowl every once in a while.

When ready to assemble, bring olives and cheese to room temperature for about 15 minutes to melt the olive oil which will have solidified in the fridge, and add the tomatoes. Stir or shake to completely cover them in the marinade.

Thread an olive, a tomato and piece of cheese onto skewers, with the cheese on the bottom so they'll stand upright, or offer separately in three bowls, with tooth picks on the side.

These may be served right away, or kept in the fridge until ready. Again, allow to sit at room temperature for about 15 minutes because olive oil solidifies when refrigerated.

Notes:
These are quick to make but need enough time for the pieces to marinate (12 to 24 hours).

www.loulou.to

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Mince Nuggets

Grandma Davis

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INGREDIENTS:
225g mince
1 small onion
3 tablespoons self-raising flour
Small amount water
1 teaspoon salt
½ teaspoon pepper
Oil for frying

PROCEDURE:
Put flour into a bowl add egg, and beat. Gradually add just enough water to make a thick batter. Stir in onion, mince salt and pepper. Leave for 1 hour in warm place. Heat oil in frying pan. When hot drop in spoonfuls of mixture, and fry until golden. Serve with sweet and sour sauce, boiled rice and Puri.

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Mini Bacon-Wrapped Sausages

Betty Crocker Kitchens

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INGREDIENTS:
1 lb bacon (14 slices)
1 package (1 lb) cocktail-size smoked link sausages (40 sausages)
3/4 cup ketchup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon white vinegar
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

PROCEDURE:
Set oven control to broil. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spray broiler rack and pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Wrap each piece around 1 sausage, securing with toothpick; place on rack in pan.

Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.

Meanwhile, in 1-quart saucepan, mix remaining ingredients. Cook over medium heat about 5 minutes, stirring frequently, until sugar is dissolved and mixture is bubbly.

Heat oven to 350°F. Transfer sausages from broiler pan to baking dish. Pour sauce over sausages; turn to coat with sauce.

Bake about 20 minutes or until hot and bubbly. Serve hot.

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Nut Butterballs

Ali Elf

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INGREDIENTS:
1 cup soft butter
1/2 cup confectioner's sugar
1/2 teaspoon salt
1 teaspoon almond extract or 2 teaspoons vanilla
2 cups flour
1 to 2 cups finely chopped or ground walnuts, pecans or almonds, nuts, black walnuts or filberts

PROCEDURE:
Mix butter with sugar until creamy.

Add salt, extract, flour, nuts and mix well.

Chill dough until easy to handle.

Using fingers, shape into 1 inch balls or crescents.

Place on ungreased cookie sheet.

Bake at 350 degrees 12-15 minutes or until lightly browned.

While still warm, roll in confectioner's sugar or fine cookie crumbs.

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Old Fashioned Christmas Popcorn

by Michele Elf

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INGREDIENTS:
- 2/3 cup unpopped popcorn kernels
- 2 cups granulated sugar
- 2/3 cup half and half
- 1 Tbsp light corn syrup
- 1/4 tsp salt 1 tsp vanilla
- 6 drops red food coloring (or any other color you'd like)

PROCEDURE:
Pop popcorn into a large bowl according to the manufacturer's directions.

Pour popped popcorn into two very large mixing bowls, set aside.

In a large saucepan whisk together sugar, half and half, corn syrup and salt. Cook over medium high heat, stirring constantly until sugar has dissolved.

Heat mixture to 232 degrees, stirring occasionally. Immediately remove from heat and pour in vanilla and food coloring. Drizzle mixture over popped popcorn.

Gently stir popcorn until mixture is evenly coated and coating begins to dry (you'll notice the popcorn kernels separating).

Pour mixture onto waxed paper and allow to dry for about 20 minutes. Store in an airtight container

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Old Fashioned Cranberry Sauce

by Michele Elf

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INGREDIENTS:
- 1 package (12 oz.) fresh whole cranberries
- 1 3/4 cups sugar
- 1/2 cup water
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves

PROCEDURE:
In a large saucepan, add all ingredients. Bring to a boil.

Reduce heat and simmer until berries pop. Stir occasionally.

Once mixture is thickened and most berries have popped, remove from heat and cool.

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(2)

This Crock Pot Candy just might be the ultimate holiday treat! Not only is it easy to make, it's really delicious and a great treat to share for Christmas

(1)

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(0)

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(2)

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(1)

(1)

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(1)

Now is the time to prepare your Christmas puddings. This is a traditional English recipe.

Papa’s Peanut Brittle

by Dean Elf

(2)

INGREDIENTS:
- 2 Cups of sugar
- 1 Cup of light corn syrup
- ½ Cup Water
- 1 Cup of Butter ( 2 Sticks )
- 2 Cups of raw peanuts chopped
- 1 Teaspoon Baking Soda

PROCEDURE:
Use a 3 quart sauce pan

Stir in sugar, light corn syrup and water until dissolved

When boiling starts blend in butter

Stir frequently after temperature reaches 230 degrees

Add peanuts at 280 degrees

Stir continuously until temperature reaches 305 degrees

Remove from heat

Quickly stir in baking soda, mix well

Pour onto 2 buttered cookie sheets

Loosen from pan after harden

Break up

Makes 2.5 lbs.

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(0)

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(2)

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(1)

(1)

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(1)

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Peanut Butter Blossoms

Ali Elf

(2)

INGREDIENTS:

1 3/4 cups flour 1/2 cup peanut butter 1 tsp. baking soda 1 egg 1/2 tsp. salt 2 tbsp. milk 1/2 cup sugar 1 tsp. vanilla 1/2 cup shortening Hershey's Kisses

PROCEDURE:

Combine all ingredients except the kisses in a bowl. Mix and form small balls using rounded teaspoons for each. Roll balls in granulated sugar and place on ungreased cookie sheet. Bake 9-10 minutes in 350 degree oven. Remove from oven and immediately place candy kiss in center of cookie, pressing down until cookie cracks around the edge.

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Peppermint Hot Chocolate

Beth Pierce

(2)

INGREDIENTS:

1 1/2 tablespoons crushed peppermint 1 teaspoon corn syrup 1/2 cup sugar 1/2 cup unsweetened cocoa powder Pinch of salt 1/3 cup boilIng water 3 cups milk 3/4 cup half n half 1/4 teaspoon peppermint extract Whipped cream 4 medium size candy canes

PROCEDURE:

Using a clean finger run the rim of each mug with a small amount of corn syrup. Place crushed peppermint on plate. Press rim of each glass into crushed peppermint. In large saucepan combine sugar, cocoa and pinch of salt. Add boiling water. Turn heat on to low and bring to simmer; stirring constantly. Simmer for 2-3 minutes; stirring constantly. Add milk and half n half. Stir to combine and simmer until warm; stirring frequently. Remove from heat and stir in mint extract, Split between 4 mugs and top with whipped cream. Use candy canes for stir sticks. www.smalltownwoman.com

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Pumpkin Roll

by Gammy Elf

(2)

INGREDIENTS:
3 Large Eggs
2/3 Cup Pumpkin
1 Cup Sugar
¾ Cup of Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Ginger
1/4 Teaspoon Nutmeg
1/4 Teaspoon Salt

Cream Cheese Filling:

1 8-Ounce package softened Cream Cheese
3 Tablespoons Softened Butter
1 Teaspoon Vanilla Extract
1 Cup Powdered Sugar

PROCEDURE:
Mix eggs, sugar and pumpkin with whisk until blended

In a separate bowl sift dry ingredients together

Combine dry ingredients to Pumpkin mixture, don’t over mix

Grease and line bottom and sides of 10.75 x 15.25 cookie sheet with parchment paper

Spread pumpkin mixture into pan and bake at 350 for 15 min.

Let pumpkin cool till pan is just cool enough to the touch.

Turn pumpkin onto smooth cotton dish towel dusted with confectionary sugar and remove parchment paper

Roll pumpkin roll in dish towel and let set for 5 min.

Unroll and cover pumpkin with cream cheese filling

Roll back up and wrap in plastic wrap and aluminum foil

Place in freezer or refrigerator to set up If frozen, place in refrigerator the night before serving

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A truly old fashioned flavored cake that is a moist, tender, spice cake with applesauce, nuts and raisins. Delicious!

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It's not the holidays without Danielle Elf's wonderful Cinnamon Pumpkin Bread. The reduced sugar and little extra kick of cinnamon is a Santa favorite.

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Oh, bring us some figgy pudding, Oh, bring us some figgy pudding, Oh, bring us some figgy pudding, And bring it right here.

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This classic homemade fresh pumpkin pie recipe has been a favorite at the North Pole. This is the pie Mrs. Claus serves at Thanksgiving and Christmas day feasts.

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This wonderful pumpkin roll recipe is sure to delight your family and holiday guests this season. Dad's in particular will welcome a slice to top off their holiday feast.

Santa's Crinkles

Ali Elf

(2)

INGREDIENTS:
1/2 cup vegetable oil
4 sq. unsweetened chocolate melted
2 cups granulated sugar
4 eggs
2 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioner's sugar

PROCEDURE:
Mix oil, chocolate and granulated sugar.

Blend in one egg at a time until well mixed.

Add vanilla, stir flour, baking powder, and salt into oil mixture.

Chill several hours or over night.

Next, heat oven to 350 degrees.

Drop by teaspoonfuls of dough into confectioner's sugar.

Roll in sugar and shape into balls.

Place about 2 inches apart on greased baking sheet.

Bake 10 - 12 minutes.

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Santa's Favorite Cookies

Ali Elf

(2)

INGREDIENTS:
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 1/2 cups blended oatmeal
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
12 oz. chocolate chips
1-4 oz Hershey Bar (grated)
1 1/2 cups chopped nuts

PROCEDURE:
Blended oatmeal:
Measure & blend in blender to fine powder.

Cream butter & both sugars.

Add eggs and vanilla.

Mix together w/ flour, oatmeal, salt, baking powder & baking soda.

Add chips, candy & nuts.

Roll into balls.

Place 2" apart on cookie sheet.

Bake 6-8 minutes at 375

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(1)

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S'mores Hot Chocolate

by Ali Elf

(2)

INGREDIENTS:

1 cup milk
1 tablespoons unsweetened cocoa powder
1 tablespoon granulated sugar
3 tablespoons chocolate chips
1-2 drops vanilla extract
2 tablespoons chocolate syrup
1 graham cracker, crushed
2 tablespoons mini marshmallows

PROCEDURE:

Place milk, cocoa powder and sugar in a small saucepan.
Heat over medium/medium-low heat, whisking frequently, until warm (but not boiling).
Add 2 tablespoons chocolate chips and whisk constantly until the chocolate chips melt and distribute evenly into the milk.
Whisk in vanilla extract.
Brown marshmallows under a broiler or with a kitchen torch.
Mix the marshmallow with the graham cracker crumbs and the remaining chocolate chips and sprinkle on top of the hot chocolate.
Drizzle chocolate syrup over top, serve immediately.

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Snickerdoodle Cookies

Grandma Sue

(2)

INGREDIENTS:
1 C shortening
1 ½ C granular sugar
2 eggs
2 ¾ flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt

PROCEDURE:
Combine dry ingredients in bowl and set aside. Cream together shortening, sugar and eggs. Gradually add dry ingredients to mixture. Shape dough into 1” balls and roll into mixture (2 Tbs sugar and 2 tsp cinnamon). Place 2” apart on ungreased baking sheet. These cookies will puff up at first, and then flatten out.

Bake 8-10 minutes at 400.

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Snow Crab Claws with Cilantro Aiol

Omaha Steaks

(2)

INGREDIENTS:
1 box Omaha Steaks Cooked Snow Crab Claws

Cilantro Aioli:
1 cup mayonnaise
1 Tbsp. garlic, chopped
1/4 cup cilantro, chopped
1/4 cup lime juice, freshly squeezed
1 tsp. Salt
1 Tbsp. jalapeño, minced

PROCEDURE:
Thaw snow crab claws in refrigerator for approximately 8 hours.

Serve with Cilantro Aioli for dipping. Garnish with fresh lemon or lime.

Cilantro Aioli:
Combine all ingredients in mixing bowl.

Mix well.

Refrigerate before serving.

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Snowball Cookies

Debby Elf

(2)

INGREDIENTS:
8 cups flour
6 tsps. baking powder
2 tsps soda
1/2 tsp salt
2 egg yolks
1 cup shortening
2 cups sugar
1 cup milk
1 tsp almond extract
3 drops yellow food coloring

PROCEDURE:
Combine egg yolks, soda, milk, almond extract, and food coloring.

Mix together.

Sift sugar, salt, flour, baking powder.

Cut in shortening until particles cling together.

Mix egg mixture with dry ingredients until soft dough is formed.

Add more flour if needed to handle.

Roll in to the size of walnuts and put on greased cookie sheet.

Bake at 350 for 15 mins.

Let stand until cool, then frost.

Frosting for Snow Balls:
1 1/2 cup granulated sugar
1/2 cup water
2 eggs whites
1/4 tsp cream tarter
1 box confectioners sugar almond and vanilla flavoring

Boil sugar and water for 2 minutes and cool.

Beat egg whites with cream tartar until it forms soft peaks, gradually add boiled sugar, beat for 3 minutes.

Add confectioners sugar and flavoring.

Roll cookies in frosting a dozen at at time.

Lay flat to dry.

Makes about 100 cookies.

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Spice Butter Roasted Chestnuts

Nutmeg Nanny

(2)

INGREDIENTS:
1 pound fresh chestnuts
8 tablespoons unsalted butter, melted
1 teaspoon apple pie spice
1/2 teaspoon grated nutmeg
1/4 teaspoon kosher salt

PROCEDURE:
Preheat oven to 425 degrees.

Using a sharp knife score an X on the rounded top of the chestnuts. Cutting through the shell but not deep into the nut.

Once you have cut all the nuts soak them in a bowl of super hot water for 2 minutes.

Lay out a large piece of foil onto a rimmed baking sheet. Gather up the edges to make a little wall.

Place the chestnuts (flat side down, X side up) inside the foil. Try not to overlap.

Add melted butter and spices in a bowl and mix to combine.

Pour over chestnuts and roast for about 30 minutes until the shells are curved back and the meaty flesh is exposed.

Peel while still warm and dip in butter sauce.

www.nutmegnanny.com

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Spicy Gingerbread Cookies

by Michele Elf

(2)

INGREDIENTS:
1/2 cup butter
1/2 cup sugar
1/2 cup molasses
1 egg yoke
2 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg

PROCEDURE:
In large bowl cream together butter and sugar until smooth. Stir in molasses and egg yoke. In a small bowl combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg; blend into the molasses mixture until smooth. Cover and chill for at least 1 hour.

Preheat oven to 350 degrees. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes. Place cookies 2 inches apart on parchment lined baking sheets. Bake for 8 to 10 minutes until firm. Remove cookies and cool on wire racks. Frost or decorate when completely cooled.

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Sugar Cookies

Ali Elf

(2)

INGREDIENTS:
2 cups sugar
1 tsp. baking powder
1 cup shortning
1 tsp. nutmeg
3 eggs
1 tsp. vanilla
1 cup buttermilk
4 cups flour
1 tsp. soda

PROCEDURE:
Mix all ingredients together, beginning by creaming the sugar, shortening and eggs.

Add flour to make a soft dough.

Drop by spoonfuls onto cookie sheets, sprinkle with sugar.

Bake 375 degrees for 10-12 minutes.

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communitytable.parade.com

Here's a cookie recipe you'll go "Nuts" over.

Thumbprint Cookies

Michelle Branch

(2)

INGREDIENTS:
2 cup sifted flour
½ tsp salt
1 cup butter (no substitutes!)
½ cup superfine sugar
2 tsp vanilla extract (or 1½ tsp vanilla extract and ½ tsp almond extract—so good)
Your preferred jam or other filling
½ cup sifted confectioners’ sugar

PROCEDURE:
Sift together 2 sifted cups flour and ½ tsp salt; set aside. Cream butter and sugar until light and fluffy; add extract(s). Slowly mix in flour, ½ cup at a time, until just blended. Chill dough for 1 to 2 hours. If you find the dough is too crumbly & not coming together, just beat it a little longer (with an electric hand or stand mixer) and you will get a creamy, light smooth texture.

Preheat oven to 325°F. Meanwhile, quickly shape dough into 1-inch balls, and space them 2 inches apart on ungreased baking sheets. Make a deep thumbprint in the center of each; fill with preferred jam or chocolate.

Bake for 15 minutes, or until cookies are the color of pale sand. Transfer to wire cooling racks.

When cooled, dust with confectioners’ sugar. Pack in tins for gifts or serve to holiday guests.

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(1)

Here's a cookie recipe you'll go "Nuts" over.

Tiny Tim's Holiday Pudding

Grandma Davis

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INGREDIENTS:
8 oz chopped suet
1 heaped teaspoon mixed spice
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
4 oz self raising flour
1 lb soft brown sugar
8 oz white breadcrumbs
8 oz sultanas
8 oz raisins
20 oz currants
2 oz chopped almonds
2 oz mixed chopped peel
zest of 1 orange and 1 lemon
1 apple peeled. cored, and finely chopped
4 standard eggs
10 fl.oz stout (eg Guiness, or use a porter type stout)
4 tablespoons rum (use a dark, well flavoured one)

PROCEDURE:
Mix thoroughly the suet, flour, breadcrumbs, spices, and sugar.

Mix in the fruit, mixed peel, nuts, chopped apple then the zest.

In a new bowl beat the eggs and add the stout and rum. Add to the dry ingredients, and stir VERY well ( it is best to use a very large bowl).

Cover the bowl and leave overnight.

Grease 2, 2 pint pudding basins and pack the mixture into them.

Cover with greasproof paper and pudding cloths, tied on with string.

Steam for 8 hours. Cool, and store in a dark, cool, dry cupboard.

To reheat for eating, steam for 2 hours

Serve with..
Cumberland Rum Butter

6 oz unsalted butter
6oz soft dark brown sugar
6 tablespoons dark rum

Blend butter and sugar, add rum slowly, and mix well.
Pack into moulds for serving and chill. Remove from 'fridge just before serving.

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Now is the time to prepare your Christmas puddings. This is a traditional English recipe.

White Chocolate Chip Macadamia Cookies

Grandma Sue

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INGREDIENTS:
2 ½ C flour
1 tsp baking soda
½ tsp salt
1 cup shortening
1 ¼ C brown sugar, packed
2 eggs
1 tsp vanilla flavoring
12 oz. white chocolate chips
1 C chopped macadamia nuts

PROCEDURE:
Combine dry ingredients in bowl and set aside. Cream together shortening, brown sugar, eggs and vanilla. Gradually add dry ingredients to mixture. Add chips and nuts. Drop 1” spoonfuls of dough mixture onto ungreased cookie sheets.

Bake 9-11 minutes at 350

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