Christmas Recipes

Holiday Treats for the Whole Family – send your recipes to us and we’ll publish them here and give you the credit!

Peppermint Santas & Christmas Tree Cones

Ingredients:

For SantasEdy’s® Limited Edition Peppermint Fun Flavor Frozen Dairy Dessert or Edy’s® Slow Churned® Light Peppermint Ice Cream
For treesEdy’s® SLOW CHURNED® Mint Chocolate Chip Light Ice Cream or Edy’s® Mint Chocolate Chip Ice Cream

Flat bottom ice cream cones  – Whipped cream in a spray can or pastry bag  – Cake decorating frosting tubes  – Red candy decorations

Fill bottom of cone with a small amount of ice cream. Place a large scoop, then consecutively smaller scoops towards top of cone. Smooth edges of scoops with a table knife if desired. Set cone in freezer while scooping others. (A popover pan or cone caddy works well for holding cones.)

For Santa’s face use frosting and decorating tubes to pipe a beard, eyes and nose on cone. Pipe whipped cream or frosting around cone edge and top of ice cream.

For Christmas tree pipe frosting in a garland around ice cream and place candies for ornaments. Pipe whipped cream or frosting around cone edge and top.

Freeze until ready to serve.

Chocolate Chip Cookie Sleds

Chocolate Chip Cookie Sleds

  • Prep: 20 min
  • Cooking: 18 min
  • Cooling time: 30 min standing
  • Yields: 10 sleds

Ingredients:

Directions:

PREHEAT oven to 325° F. Grease or foil-line a large baking sheet.

PLACE whole bar of dough on prepared baking sheet. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to form an 11 x 8-inch rectangle.

BAKE for 18 to 20 minutes or until light golden brown. Cool on baking sheet for 10 minutes; remove to wire rack to cool completely. Gently slide cookie onto cutting board. Trim edges of rectangle as needed.

CUT cookie into 4 x 2-inch rectangles, or to about the length of the candy canes you will be using. (Cut in half lengthwise and you should have 2 long rectangles that are 4 inches wide. Cut each long rectangle into 5 pieces. This should give you ten 4 x 2-inch rectangles.) Use about 1 teaspoon frosting on backside of cookies to attach candy canes (1 teaspoon per candy cane should do). Let stand for 30 minutes or until set. Once set, turn the sled over so the candy canes are on the bottom.

SPRINKLE sled with glitter (to look like snow), if desired. Fill sled with candies.

Cook’s Tip: You can make mini-sleds by using mini candy canes and cutting cookies into smaller rectangles. Also, if you would like to personalize the sleds with your child’s initial, pipe it on. Here’s how: Add frosting to small plastic food storage bag, snip off tiny corner from bag and pipe initial onto cookie. Be sure to let it dry before adding any candy cargo!

Nestle Toll House Famous Fudge

NESTLÉ® TOLL HOUSE® Famous Fudge

  • Prep: 8 min
  • Cooking: 6 min
  • Cooling time: 2 hrs refrigerating
  • Yields: 24 servings (2 pieces per serving)

Ingredients:

Directions:

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to afull rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

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