STICKY PLEASE - Christmas Recipe Exchange

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STICKY PLEASE - Christmas Recipe Exchange

Can some sticky this for me

In this thread we can just post our favourite Christmas baking recipes to share them. I make the same things every year, so it'll be nice to see what other people make Smile


Joined: 03/16/15
Posts: 53852

Peanut Butter Marshmellow Squares

1 cup peanut butter
1/2 cup butter
12 oz of chocolate chips
(OR 6 oz of chocolate chips and 6 oz of butterscotch chips)
3 cups of multi coloured mini marshmellows


*melt butter, peanut butter and chocolate (butterscotch) chips in pot. Once melted remove from heat and add 3 cups of marshmellows and stir/mix in.
*press into pan and refridgerate for a few hours or until solid and not soft
*cut into squares before freezing

(these squares can be frozen for quite awhile before Christmas)
(I make mine sometimes more than a month or so in advance and freeze)


Joined: 03/16/15
Posts: 53852

Chocolate Macaroons

2 cups white sugar
6 tblsp cocoa
1/2 cup butter
1/2 cup coconut
3 cups oats
1/2 cup milk
1/2 tsp vanilla


*Combine sugar, cocoa, butter & milk into a pot and bring to boil. Boil for a minute and remove from heat.
*Add vanilla, coconut and oats, stir well until all is mixed well
*Drop by tsp on wax paper and chill in fridge until solid

(can be frozen for quite a while)
(I make mine and freeze them somtimes a few months before christmas)

Joined: 03/16/15
Posts: 53852


Bumping so it can be seen and hopefully be stickied!

~AmandaB~'s picture
Joined: 07/11/05
Posts: 27

Hey, does anyone have a recipe for peanut butter balls dipped in chocolate? YUMMY Those are so good!

Kitrinkles's picture
Joined: 06/02/05
Posts: 44

Great Idea!!!! I can't wait to steal some of these wonderful recipes.


Joined: 03/16/15
Posts: 53852

Amanda, my boss' wife makes these unbelievable peanut butter balls in chocolate. They are called Buckeyes. The recipe is at home so I will post it later.

I have tons of recipes I could share, I just need to get my energy to dig them out and type them up!

Joined: 03/16/15
Posts: 53852

OMG, I totally forgot about getting the PB balls recipe! I'll try and remember tonight!

Joined: 03/16/15
Posts: 53852

Great idea!!!

Joined: 03/16/15
Posts: 53852

Here are a couple of recipes that my mom always makes on Christmas morning and now I'm continuing that tradition. You can make them the night before and just pop them in the oven in the morning.


1 pkg frozen dinner rolls (they are yeast rolls so they will rise and they come in bags…they are in the freezer section of your grocer)
1 pkg NOT instant vanilla pudding (3 oz)
1 tablespoon cinnamon (I usually put a little more than that)
1 cup chopped pecans
1 cup brown sugar
1 stick melted butter or margarine

Mix dry ingredients together (including nuts). Place ½ of this mixture in a well-greased angel food or bundt pan. Melt margarine and drizzle 1/3 of it over the dry mixture. Place frozen rolls on top of this mixture and sprinkle the rest of the dry mixture on top of rolls. Pour remaining melted butter on top and cover with a towel. Let it set on your counter over night. The rolls will rise and be puffy.

Bake at 325 for 30 minutes.

*NOTE* Someone suggested I try butterscotch non-instant pudding instead of vanilla because it gives the rolls a more caramel taste.


6 eggs
2 cups milk
1 pound Bob Evans Mild Sausage
4 pieces of Bread (tear them up)
2 cups shredded cheddar cheese
Little green onion (optional)
Small can of mushrooms (optional)

Use 10x13 baking dish

Fry sausage & drain. Beat eggs with milk and layer in baking dish as follows:

Can put in refrigerator over night.

Bake at 350 for 30 minutes

SailorWife's picture
Joined: 09/23/04
Posts: 7

"Amanda2398" wrote:

Hey, does anyone have a recipe for peanut butter balls dipped in chocolate? YUMMY Those are so good!

My mom has an easy one...I will email her and get her to send it to me!!

Joined: 03/16/15
Posts: 53852

nice recipes Smile

can't wait to try some of them Smile

squirlyj's picture
Joined: 11/06/05
Posts: 121

Gingersnaps (really, really yummy!)

2.5 cup flour
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1 tsp ground cloves
1/4 cup sugar

In bowl, combine half the flour, and everything else except the 1/4 cup sugar. Beat till combined. Beat or stir in the rest of the flour.

Make 1 inch balls and roll in sugar. Put on ungreased sheet and bake at 375 for 8-10 min. Watch them carefully at end and pull them out right when all have cracked tops. Too much baking makes them hard when they cool, too little and the centers aren't cooked, so you want to taste your batches when they come out until you get the hang of it. ("No, really hunny, I MUST try these cookies to make sure they're done right!!!") If you think you may have over-cooked them, the best thing to do (of course) is to eat them all before they cool, so you don't end up with hard cookies... ("Ooops, hunny, I left the cookies in a little too long. We'll have to eat them all and make another batch")

Cool on sheet for one minute, then transfer to wire rack. Eat first batch before second comes out of oven (very important)

squirlyj's picture
Joined: 11/06/05
Posts: 121

OK, I just made those chocolate macaroons above, and I think I'm in heaven!!! Oooo, soooo gooood!!!

And they are pretty close to a complete meal.... dairy, fruit, carbs...

Joined: 03/16/15
Posts: 53852

Oh yum- my mouth is totally watering! Hopefully by the time Christmas rolls around I'll actually be able to eat this stuff.

Joined: 03/16/15
Posts: 53852

those macaroons are great eh??? i love them - i had to rush to bring the entire tin over to my mom's to put them in her freezer lol or i'd eat them all - and that wouldn't be following this freaking low fat diet LOLOL

glad you liked them Smile

this is awesome, i can't wait to try all these!

I just made two more batches of butter tarts - now what to do with them lol

oh and squirlyj, couldn't stop laughing when i saw that you have on your directions to eat the first batch before the second one comes out of the oven lololol too funny!!!


Joined: 09/09/05
Posts: 1

I've got a PB ball recipe, too. I'll try to post it soon - have to motivate to bring it up from the kitchen.

The two things that people always think take forever and really enjoy:

White chocolate covered pretzel haystacks:

I melt about a bag of white choc morsels/or the ghiradelli bark you can find at Sam's. Break up some mini pretzels in half. After the choc is melted stir in the pretzels - you want them to be covered pretty well. Then scoop out on wax paper to harden. Sometimes I put in more pretzels halfway through, don't want to put too much all at once. I don't know the exact measurements, but I never go through more than 1 bag of pretzels and it makes a ton.

Same thing with choc chips or choc bark and salted peanuts. YUM!!!!!

Joined: 03/16/15
Posts: 53852


Becca, have you PM'd whoever it is that can help us sticky this? I think Jaime may have given a name in a different post, but I can't remember...

squirlyj's picture
Joined: 11/06/05
Posts: 121

Does anyone have a good recipe for nuts and bolts?

Also - can we get a sticky on this one?

~AmandaB~'s picture
Joined: 07/11/05
Posts: 27

Ladies, these recipies are awesome, great idea Becca! But I'm still waiting for a buckeye recipie, maybe now that I know the name I will just google it!

~AmandaB~'s picture
Joined: 07/11/05
Posts: 27

I found a recipie for Buckeye Candy and it sounds similar to what I have had before, but calls for 1/4 bar of Pafaffin, is that wax?

Joined: 03/16/15
Posts: 53852

Darn it, Amanda! I AM SO VERY SORRY!!!! I totally forgot about the Buckeye recipe. It's my boss' wife's recipe and he told me he was getting it for me, but I guess he forgot too. LOL! I will bug him tomorrow. I want it for myself...they are sooooo good! Biggrin

Joined: 10/21/05
Posts: 1

Sorry no buckeye recipe

But I have a great and Easy Ham recipe

4 1/4-4 1/2 pound bone-in fresh ham
1 onion, peeled and cut in half
2-liter bottle of Coca-Cola
For the glaze:
Handful of cloves
1 heaping tablespoon of molasses
2 teaspoons of English mustard powder
2 tablespoons of granulated brown sugar

( I don't use cloves cause I do not like them but it is up to you )

One thing before you start: Don't even consider using Diet Coke--it's full of sugar. If you know that you're dealing with a salty ham, put it in a pan covered with cold water, bring to the boil and then tip into a colander in the sink and start from here; otherwise, put the ham in a pan (skin-side down, if it fits like that),( she means a stock pot the coke should just cover the ham ) add the onion and then pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on (though not tightly) and cook for just under two-and-a-half hours. If your joint is larger or smaller, work out timing by reckoning on an hour for every two pounds, remembering that it's going to get a quick blast in the oven later. But do take into account that if the ham's been in the refrigerator right up to the moment you cook it, you will have to give it a good 15 minutes or so extra, so that the interior is properly cooked.
Meanwhile, preheat the oven to 500° F. When the ham's had its time, take it out of the pan (but do not throw away the cooking liquid) and let cool a little for ease of handling. (Indeed, you can let it cool completely and then finish off the cooking at some later stage if you want.) Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes and stud each diamond with a clove(only if you want to , it tastes great without them). Then carefully spread the molasses over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting pan for approximately 10 minutes or until the glaze is burnished and bubbly. Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 350° F, turning up the heat towards the end if you think it needs it.
Serves eight people.

Joined: 03/16/15
Posts: 53852

GUESS WHAT??!! I know, this will be hard to believe, but I finally got the Buckeye recipe!!

2 cups Peanut Butter
3 sticks Margarine
2 pounds Powdered Sugar
3 teaspoon Vanilla
3-4 bags of Semi-Sweet Chocolate Chips

Cream Peanut Butter and Margarine together. Add Powedered Sugar and Vanilla. Make into balls and chill. Melt the Chocolate Chips and then dip the Peanut Butter balls in the Chocolate. Then put balls on wax paper on a large pan (or whatever you'd like!) and chill in fridge.

They are soooooo yummy! They are better after they've been in the fridge for a while. Otherwise they get sticky (but still tasty!). I've never made these myself, but I plan to this year. Biggrin

Joined: 11/29/04
Posts: 4

I wonder how many recipes will end up being sweet!!! I am such a carb addict now. Anyone else?

Okay, this is credited to Martha Stewart and always gets gobbled up:

Noel nut balls
2 sticks butter
2 tbs. honey
1/2 c confectioners' sugar
2 1/4 c all purpose flour
1/4 tsp. salt
1 tsp bourbon or orange juice (we Southerners always go for the Bourbon! I actually add a bit extra, since I can't drink it!)
3/4 c finely chopped pecans
confectioners' sugar for icing

Cream the butter and honey. Stir in the sugar, slour, salt, bourbon, adn pecans. Wrap in plastic and refrigerate for several hours (this is how they keep their 'ball' shape).

Preheat oven to 350F. With your hands, roll the dough, 1 tsp at a time in to balls. Place on baking sheets and bake for 12 minutes. Let cool, then roll in confectioners' sugar.

Happy eating!

~AmandaB~'s picture
Joined: 07/11/05
Posts: 27

YUM!! Thanks Kari! Now I just need the energy to bake!

Joined: 12/01/05
Posts: 1000
easy, easy peanut butter fudge

If you like peanut butter, this is probably the easiest and tastiest recipe ever (next to the PB&J sandwich, of course).

Easy Easy Peanut Butter Fudge

12 oz peanut butter (I use the 100% natural)
12 oz Reese's peanut butter chips (note that 1 bag is 10 oz)
1 can (14 oz) sweetened condensed milk

Combine the peanut butter and chips in a large microwavable bowl. Microwave 1-2 minutes until everything is melted. Stir in the sc milk. Pour into a wax paper lined 9"x9" pan. Refrigerate until solid (about 30-45 minutes). Remove and cut into squares. NOTE: you can double the recipe and use a 9"x13" cake pan. The double recipe is: 1 & 1/2 jars (16 oz each) of natural peanut butter, 2 1/2 bag of pb chips and 2 cans of sc milk.

Total time: less than 1 hour

Joined: 03/16/15
Posts: 53852

oh i can't wait to try that peanut butter fudge! and i love peanut butter!

these recipes sound great ladies - i can't wait to try them all.

here's a recipe - not really christmas, but i thought i'd share it anyway it's for chicken salsa (can be a dip for nachos or put on top of rice - it's really good either way).

I large jar of salsa (any kind you prefer)
4 frozen chicken breasts

put 1/2 jar of salsa in slow cooker, then frozen chicken, and rest of salsa over top - make sure chicken is covered. Turn on slow cooker on 'auto shift" for about 6hours.

(i just did mine over night for about 8 - 9 hours on level 1).

the chicken is super moist and will shred in teh slow cooker - after a few hours when it's soft enough, you''ll need to break up the chiken and it will shred apart -

before serving make sure rest of chicken is shredded Smile makes a great dip Smile


~AmandaB~'s picture
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Posts: 27


Joined: 10/26/05
Posts: 1

As soon as I find the actual recipe I will post my Creamy Potato Soup. I have been making it so long, that I don't even measure anymore. Not really a holiday recipe but definately works with the cold winter months Smile I will try and find it tommorow.

Joined: 03/16/15
Posts: 53852

Deb, I made your peanut butter fudge last night and OMG!! It is awesome!! Yummy!!

~AmandaB~'s picture
Joined: 07/11/05
Posts: 27

Jody> Creamy Potato Soup sounds so good!! I love POTATO!!

chelle.'s picture
Joined: 06/22/08
Posts: 33

(recipe from Becky Higgins blog)


3/4 c. butter
1 1/2 c. brown sugar
2 T. water
2 c. semi-sweet chocolate chips
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
bag of crumbled peppermint pieces

Melt butter, brown sugar, and water in a saucepan over medium heat until melted and then add the chocolate chips, stirring until completely melted. Cool for 10 minutes. Put this in a mixing bowl and beat in 2 eggs. Add the flour, baking soda, and salt. Mix together and chill for about 45 minutes.

Spoon onto cookie sheet and bake at 350 degrees for 10 minutes. When cookies come out of oven, sprinkle peppermint crumbles on top of the cookie and do not spread. The pieces will get soft at first, but then keep their shape and re-solidify when cool.

*Added comment: No, peppermint crumbles are not the same as crushed peppermint candies or candy canes. The texture is more similar to chocolate chips/crumbles.