Christmas Recipes

God's Warrior · Christmas Recipes

Christmas Blessing Snack Mix

Materials Needed:
2 cups Bugles brand corn snacks
2 cups small pretzel twists
1 cup red hots
1 cup peanuts
1 cup M&Ms brand chocolate candy (red and green)
16 Hershey's brand chocolate kisses

Instructions:
In a large bowl, mix all the ingredients together. You can make this mix as a family and eat while discussing each ingredient and how it relates to Christmas.

If this is for a gift, make a special card with these descriptions.

Each ingredient in this snack mix symbolizes something associated with the Harvest Season (Thanksgiving).

Bugles Corn Snacks - Shaped like a trumpet to remind us of the angels we have heard on high.

Pretzels - Arms folded in prayer, a freedom sought by those who founded our country.

Red Hots - To symbolize the holly berries decorating our mantel tops.

Peanuts - Plant the seeds for peace on Earth.

M&Ms - Memories of those who came before us to lead us into a blessed future.

Hershey's Kisses - The love of family and friends that sweetens our lives.

God's Warrior

SWEET HOLIDAY BREADS

When it is cold and miserable outside, it is so much fun just baking these breads. It warms up the kitchen, and the pungent aroma of spices and goodness lingers in the air. As the last loaf is taken from the oven and placed on the cooling rack, I feel a quiet satisfaction and know that I am blessed.

BANANA BREAD

1/2 cup margarine
1 cup granulated sugar
1 cup mashed bananas
2 beaten eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped pecans (optional)

Cream together the margarine and sugar. Add bananas and eggs. Mix together well. Add flour, soda, salt and mix together well. Stir in nuts. Pour into greased and floured 2-quart loaf pan. Bake for one hour at 350 degrees. Makes one loaf.

PUMPKIN BREAD

3/4 cup shortening
2-2/3 cups granulated sugar
4 eggs
1 one-pound can of pumpkin
2/3 cup water
3-1/2 cups flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1-1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
2/3 cup raisins or dates
2/3 cup broken nut meats

Cream shortening and sugar together; add eggs, pumpkin, and water. Stir together flour, baking powder, soda, salt, and spices and add to pumpkin mixture.
Stir in nuts and raisins. Pour into three well-greased and floured 2-quart loaf pans. Bake at 350 degrees for one hour. (Three 1-pound coffee metal coffee cans may be used. Also, this recipe does well poured into muffin tins, but reduce baking time.) For best results, bake bread day before serving. These loaves may be doubly wrapped with tin foil and placed in freezer bags for freezer storage. Make nice gifts.

SMOOTH FRENCH SILK PIE
Cream together: 1/2 cup butter and 3/4 cup sugar.
Stir in: 2 squares unsweetened chocolate, melted.
Add: 2 eggs, one at a time, beating five minutes each time. (This is the secret of the silky texture!)
Fold in 2 cups of whipped topping. Chill for 2 hours. Pour into a 9-inch baked pie shell.

God's Warrior

NO-BAKE FRUIT CAKE

1-lb. marshmellows, cut fine (or can use miniature)
1-lb. graham cracker crumbs
1-lb dates, chopped fine
1 cup chopped nut meats
1 cup sweet cream
20 glazed maraschino cherries
1 cup candied pineapple

Mix above ingredients together thoroughly and then press entire mixture into a mold. Let this stand overnight. It is better when stored a few days before serving. I usually wrap well and refrigerate it. This can be sliced into small thin squares to use as "bites." Enjoy!

PUMPKIN PIE SPICE CAKE

(1) Mix together with pastry cutter:
1 dry yellow cake mix (reserving 1 cup of the mix for later) - 1 stick margarine; mix into this 1 egg.
Press this mixture into a 9 x 13 pan greased baking pan.

(2) Now, in a bowl, mix together:
13-oz. canned pumpkin - 4 eggs - 1/2 c. milk - 1-1/4 cups brown sugar - 1 teas. nutmeg - 1 teas. cinnamon
Pour this mixture over the crumb mixture in baking pan.

(3) For crumbly crust: Take your 1-cup of reserved dry cake mix, add 1/4 c. granulated sugar, 1/4 cup margarine, 1 teas. cinnamon and 1 teas. pumpkin pie spice. Cut this mixture together with a pastry cutter. Then sprinkle this over the mixture in the pan. This makes a nice crust.

Bake at 350 degrees for 45-50 minutes. Top with whipped topping.

God's Warrior

CHRISTMAS CANDIES AND COOKIES

Many of these recipes are so simple that, the kids will enjoy learning how to make these holiday treats!

FUDGE - THE GOOD KIND!
In a heavy 2-quart sauce pan, mix together the following:
2-1/4 cups granulated sugar
3/4 cup evaporated milk
16 large marshmallows or 1 cup marshmallow cream
1/4 cup margarine
1/4 teaspoon salt
Cook, stirring constantly (as it may scorch) over medium heat and bring to a boil (mixture will be bubbling all over the top). Boil for 5 minutes longer, stirring constantly and then remove from heat.
Stir into this until completely melted - 1 cup semi-sweet chocolate bits, 1 cup of chopped pecan or walnut nut meats, and 1 teaspoon of vanilla. Spread into a buttered 8 x 8 inch square pan, cool, and cut into squares.

PEANUT BUTTER CUPS
In glass mixing bowl, combine 1 cup peanut butter and 1 cup margarine. Microwave (nuke) 30-45 seconds on full power.
Add: 2 cups graham cracker crumbs and 2-1/2 cups powdered sugar. Blend together and press this into a 9 x 13 inch pan.
Melt in microwave in separate bowl for 2 minutes: 1 pkg. semi-sweet chips (12 oz) and 2 tbsp. oil and spread this over top of the peanut mixture. Refrigerate and enjoy.

OLD FASHIONED POTATO CANDY
1 small potato, boiled in skin (or nuked about 4 minutes until done)
3/4 box confectioner's sugar
1 teaspoon vanilla
1 cup peanut butter (may use chunky or smooth)
(1) Peel potato and mash it while it is hot.
(2) Sift sugar and add to potato gradually to from a doughy mixture.
(3) Add vanilla and then knead the mixture with your hands.
(4) Dust waxed paper with powdered sugar, then roll dough out about 1/4 inches thick and spread with peanut butter.
(5) Roll up like a jelly roll, wrap in waxed paper, and chill. When ready to serve, slice into 1/4 inch slices.

MICROWAVE PEANUT BRITTLE
1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 to 1-1/2 cups roasted, salted peanuts (with or without skins)
1 tablespoon margarine
1 teaspoon vanilla
1 teaspoon baking soda
Combine sugar, syrup, and salt in a 2-quart mixing bowl. Microwave on high for 5 minutes. Stir in nuts and microwave for 3 to 5 more minutes. (watch so nuts don't burn) Stir in butter, vanilla, and baking soda until mixture is light and foamy. Spread on a well greased cookie sheet. Cool and slam cookie sheet on counter to break up into small pieces.

MICROWAVE PEANUT BUTTER FUDGE
1 pound confectioner's sugar. Place this in a large microwavable bowl. With your fist, make an indentation in the center and place in the indent: 1/4 cup milk - 1 stick margarine (cut into pieces) - about 1/2 cup peanut butter (may use chunky or smooth).
Nuke for about 2 minutes on high, uncovered. Stir well and add 1 teaspoon vanilla. Stir again until well blended and pour into an 8 x 8 inch pan. Chill one hour and serve.

HOLIDAY FRUIT BALLS
1 pound chopped dates
1 pound miniature marshmallows
1 pound shredded coconut
1 pound chopped nuts
2 cans Eagle Brand sweetened condensed milk
Graham cracker crumbs
Powdered sugar
Mix above ingredients together and form into 1" balls. Roll in graham cracker crumbs and then roll in powdered sugar. Do not freeze or refrigerate.

DATE BARS
2 eggs, beaten until thick
1 cup sugar
1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup chopped dates
3/4 chopped nuts
1 teaspoon vanilla
Add sugar to eggs. Fold in flour, salt, and baking powder, sifted together. Add dates, nuts, and vanilla. Spread in a thin sheet in oiled pans. Bake in a slow oven - 300 to 325 degrees for 25 minutes or until lightly browned. Cut into bars while warm, then roll in powdered sugar. Makes 24 bars.

God's Warrior

Apple Raspberry Spiced Cider

A sweet nonalcoholic alternative, this splendid spiced cider blends refreshing raspberry and apple in a pretty punch that's sure to bring some holiday cheer to your Christmas party. Serve with additional cinnamon sticks for stirring, if desired.
Ingredients
• 2 quarts 2 litres sweet apple cider
• 1 can (12-oz) frozen raspberry cocktail concentrate, thawed
• 1 or 2 whole cinnamon sticks, broken in half
• 2 cups frozen raspberries

Cooking Instructions
In a saucepan, stir together apple cider, raspberry cocktail concentrate and cinnamon sticks. Bring to a boil over medium heat, then lower the heat to low and let simmer for about 10 minutes. Stir in raspberries and serve directly from the saucepan or transfer to a Crock-Pot to keep warm.

God's Warrior

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