What type of Christmas deserts and snacks do you usually have for christmas dinner?
My families having christmas dinner. I would love to make some sort of snack for before dinner or some deserts what ideas do you have? And if you have a recipe that’s easy to do and tasty that’s even better.
Thanks
November 3rd, 2010 at 7:06 pm
cookies
cake
pie
candy
November 3rd, 2010 at 8:06 pm
My family loves sweet potato pie for dessert:
5 Large sweet potatoes
1/2 stick butter
1/2 can of condensed sweetened evaporated milk
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1 cup white granulated sugar and 1 cup brown sugar
3 eggs beaten
2 tsp fresh lemon juice
2 prepared pie shells, unbaked
Boil the sweet potatoes for 50 minutes
With a cake mixer, mix butter, sweet potatoes, sugar and evaporated milk until well blended and smooth.
Add vanilla, eggs (well beaten before you add them to the mixture), nutmeg and cinnamon.
Poke holes in the defrosted pie shells
Pour your mixture into the pie shells.
Bake in a 350 degree oven for about one hour
Cool for a two hours before serving.
November 3rd, 2010 at 8:38 pm
Have you ever made cream puffs?
Google the recipe, then make a “christmas tree” shape with filled red and green puffs.
Snacks–mix half grape jelly with half chili sauce, and heat with little smokies,
Or- half Velveeta and half canned chili (no beans), as a hot dip with tortilla chips.
November 3rd, 2010 at 9:33 pm
Check my site out. I have the best recipes for holiday cookies, holiday dips and holiday side dishes. These are all easy and quick to prepare and inexpensive to make.
http://cheapfamilymeals.info
Happy Holidays -Machelle
November 3rd, 2010 at 9:44 pm
For snack or appetizer I always make:
A Christmas Cream Cheese Ball”
you need two 8 ounce boxes of cream cheese (soften)
1 packages Armour Dried Beef (in the grocery section where the Tuna Cans are at)
Green onion (green tops only)
Dice dried beef (finely)
Thinly cut green onions
put softened cream cheese in a bowl and finely diced dried beef and onion, then mix (with hands) once all mixed form into a ball. Serve with Socialable Crackers.(Nabisco)
Too die for, it is hard to quit eating it. (make one for yourself because once you put one out they won’t quit eating it)
For dessert I usually make a cherry fruit salad:
1 can of condensed sweet milk, 1 small tub of whipped cream, 1 can of cherry pie filling, 1 small can of crushed pineapples (drained) 1/2 cup pecans or walnuts chopped.
Fold the condensed sweet milk and whipped cream until fully mixed add cherry can and pineapple, nuts and mixed well. Refrigerated for an hour and serve.
Merry Christmas and a Happy New Year. God Bless.
I usually make these and so used to making, that i don’t use measuring cups I just make it and always the first to go.
November 3rd, 2010 at 10:36 pm
I usually do one very nice layer cake for dessert. For awhile, it was the one on the Dec. cover of Southern Living that year. I’ve made all of these before and they are excellent.
Carrot and Pineapple Cake
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, room temp
1 tsp pure vanilla extract
2½ cups plus 1 Tbsp. all-purpose flour, divided
2 tsp ground cinnamon
2 tsp baking soda
1½ tsp kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
½ cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
½ pound unsalted butter, at room temperature
1 tsp pure vanilla extract
1 pound confectioners’ sugar, sifted
For the decoration:
½ cup diced fresh pineapple
Preheat the oven to 350ºF. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
–Ina Garten, “Barefoot Contessa At Home” cookbook
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Coconut Cake
•3/4 pound (3 sticks) unsalted butter, room temperature
•2 cups sugar
•5 extra-large eggs at room temperature
•1 1/2 teaspoons pure vanilla extract
•1 1/2 teaspoons pure almond extract
•3 cups flour
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon kosher salt
•1 cup buttermilk
•14 ounces sweetened, shredded coconut
For the frosting:
•1 pound cream cheese at room temperature
•3/4 pound (3 sticks) unsalted butter, room temperature
•1 teaspoon pure vanilla extract
•1/2 teaspoon pure almond extract
•1 1/2 pounds confectioners’ sugar, sifted
Preheat the oven to 325º F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Grease/flour two 9” cake pans. Fill each liner to the top with batter. Bake for 45-55 minutes until the tops are brown and a toothpick comes out clean. Allow to cool 30 minutes in pan. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
Frost the cake and sprinkle with the remaining coconut.
–Ina Garten
———————————
Italian Cream Cake
1 (18.25-oz) box white cake mix
1 stick butter, softened
1¼ cups buttermilk
3 egg whites
1 Tbsp. vanilla extract
1/4 tsp almond extract
1 (8-ounce) can crushed pineapple, drained
½ cup sweetened flake coconut
2 cups chopped pecans, divided
2 (16-oz) cans cream cheese frosting
Preheat oven to 350ºF.
Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake for 31-36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely.
In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with ½ cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outsid
November 3rd, 2010 at 11:34 pm
These are two of my favorite recipes that have been requested by my Family for the last three holidays since I’ve come back home. I’ve done the Crostini’s in larger loaf form, then cut them after coming out of the broiler, it’s a bit easier and tastes just as great.
Crab Crostini
Ingredients:
8 ounces crabmeat
1/2 cup diced red bell pepper
4 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon fresh lime juice
1 tablespoon Dijon mustard
2 teaspoons grated Parmesan cheese
4-5 drops hot pepper sauce
4 ounces Italian bread, cut into 16 slices
Directions:
Preheat broiler. Line a broiler pan with foil.
In bowl, combine all ingredients except the bread. Blend well the ingredients.
Spread 1 tablespoon of the mixture on each bread slice. Place the crostini on the broiler pan and broil 4 inches from the heat for 5-6 minutes until lightly browned.
This is my favorite Cheesecake recipe (well, one of 6) and I often do them in smaller portions in a time crunch by putting them into chocolate or plain graham cracker cups that you can buy in the store, but home made is so much better if you have little cups or a tart pan.
Luscious Lemon Cheesecake
INGREDIENTS
CRUST:
1 1/4 cups graham cracker crumbs
3/4 cup finely chopped nuts
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
4 eggs
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
DIRECTIONS
In a bowl, combine crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Add lemon juice, peel and vanilla; beat just until blended. Pour into crust.
Bake at 350 degrees F for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.
Enjoy these recipes, as my family and I do and whatever you make, if it’s done with love, then I’m sure it will be fantastic! Merry Christmas to you and your family!
November 4th, 2010 at 12:12 am
oh that’s good! maybe you should try some macaroni salad or some chips paired with dips..it is so good to know that you are really excited for christmas!
November 4th, 2010 at 12:16 am
mince pies!!!
yum
November 4th, 2010 at 12:33 am
Brownies(add dark chocolate to batter)
Pie
Scones
Bite size ravioli that’s store bought.
November 4th, 2010 at 1:06 am
We always have a variety of fresh fruit, roasted nuts, dried figs. Sometimes a cheese course. After the fruit, nuts, dried figs and cheese we usually have an after-dinner drink. Then a bit later we have coffee, cookies and pastry.
November 4th, 2010 at 1:50 am
Well, people think I’m odd because I have Yams for Christmas BUT NOT THANKSGIVING!
Yams are amazing 😀 If you havent tried some, they are really good.
That are a type of sweet potato with some marshmellows and other sweet spices.
November 4th, 2010 at 2:23 am
snacks: grapes and cheese, bite size pizza, chips, spinach dip with bread
deserts: ice cream, apple pie, nilla tiramisu http://www.kraftfoods.com/kf/recipes/nilla-tiramisu-63366.aspx
November 4th, 2010 at 2:57 am
raw ox heart
November 4th, 2010 at 3:31 am
red velvet cake
and a wk before my dad makes ritz crackers and peanutbutter covered in white chocolate, pretzels in chocolate, and other stay.
November 4th, 2010 at 3:33 am
for dessert my family ALWAYS has a ice box cake. its really good nd really easy! the only ingredients are chocolate wafer cookies and whipped cream, all you do is make little chocolate wafer sandwiches, but you lay them on their side and stack them all together, like wafer cream wafer cream as long as you want and then you cover it with whipped cream, and when you cut it you cut it diagonally so you get black stripes it each piece.
November 4th, 2010 at 4:00 am
ham ,crackers ,cookies ,cheese and pepperoni or ring Bologna,fruit Cocktail,chicken,veggies and dip
November 4th, 2010 at 4:12 am
Christmas pudding
Christmas cookies
Mince pies
Cheese cake (maybe)
November 4th, 2010 at 5:03 am
Homemade cookies, chocolate truffles, cake and bread pudding.