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  1. #1

    Default Recipes for the holidays

    Eggnog Cheesecake Recipe


    1 cup finely ground cashews
    1 cup crushed graham crackers (14 squares)
    1/2 cup sugar
    1/2 cup butter, melted


    4 packages (8 ounces each) cream cheese, softened
    1 cup sugar
    1 tablespoon rum (optional)
    1 teaspoon vanilla
    1/4 teaspoon ground nutmeg
    3 eggs
    1-1/2 cups dairy eggnog
    Cashews for garnish (optional)

    In medium bowl, stir together ground cashews, cracker crumbs and
    sugar. Drizzle with butter, toss until mixed and press onto bottom
    and 1-1/2 inches up sides of 10-inch springform pan. Set aside.

    In large mixing bowl, beat cream cheese with electric mixer on medium-
    high speed 3 to 4 minutes or until light and fluffy. Gradually beat
    in sugar, beating 2 to 3 minutes or until mixture is smooth, scraping
    sides of bowl. Reduce speed to medium, beat in rum (if using),
    vanilla and nutmeg. Add eggs, all at once; beat on low speed until
    just combined. Stir in eggnog.

    Pour filling into crust-lined pan and place in shallow roasting pan.
    Bake at 350° F. 45 to 50 minutes or until center appears nearly set
    when pan is lightly shaken. Cool 15 minutes on wire rack. Loosen
    crust from sides of pan and cool 30 minutes. Remove sides of pan and
    cool completely. Cover with plastic wrap and refrigerate up to 2
    days. Garnish with cashews, if desired.

    Serves 16.

    Sugar Free Recipe Section

    Sugar-Free Lemon Cream Pie


    1/2 C ground nuts (macadamias or walnuts)
    2 packets Splenda
    1/4 C bake mix
    3 T melted butter

    1/2 Pint (8 fl oz) heavy cream
    1 package sugar-free Lemon Jell-o
    3/4 C water
    1 packet Splenda

    How to Prepare:

    Chop nuts in a food processor, or by hand. Try to get as fine a
    grind as possible without turning them to butter. Combine nuts, bake
    mix, and Splenda in a bowl. Add in melted butter and blend until you
    have a crumbly mixture that will hold its shape if pressed together
    (you may not need the entire 3 T of butter).

    Grease a pie dish (7-8" works best), and pour in crust mixture.
    Press firmly into the bottom and sides of the pan, coming up the side
    about 2". Bake this in a 300 F Degree preheated oven for about 10-14
    minutes, until it just barely begins to darken (careful - don't
    overbake). Remove from oven and cool.


    Heat 3/4 C water in a small saucepan. When boiling, add the
    package of Jell-o. Stir to dissolve completely, then take off heat.
    Chill until the Jell-o liquid is cold, but not starting to set (about
    20 mins in the refrigerator).

    Pour 3/4 C of heavy cream into a chilled bowl (the other 1/4 C
    will be whipped for a topping, but this is to be done just before
    serving). Beat until very stiff peaks form. Add the chilled Jell-o
    liquid to the whipped cream. Beat for a few seconds, just enough to
    fully mix. Pour the filling into the cooled pie crust and spread to
    form an even top. Place in the refrigerator and chill for at least 3

    Just before serving, beat the remaining 1/4 C of heavy cream,
    adding Splenda to taste. Cut the pie into pieces and serve with a
    dollop of whipped cream.

    ~~~ Homemade candy Recipe ~~~

    Cedar Crest Peppermint Stick Ice Cream Cake Recipe

    1 box (16 oz.) white angel food cake mix
    1 1/2 gallon peppermint stick ice cream, softened 10 to 15 minutes
    1 can (12 oz.) evaporated milk
    2 C. sugar
    3 squares (1 oz. each) unsweetened baking chocolate, chopped
    1 t. vanilla extract
    Red and green peppermint candy, broken into pieces

    Move oven rack to lowest position in oven. Preheat oven to 350° F.

    Wash and dry 10 x 4-inch angel food (tube) pan. Follow directions for
    making angel food cake according to package directions. Cool cake
    completely before removing from pan. Run knife around edges of pan
    and remove cake from pan. Place cake on large plate upside down.
    Remove any large crumbs from sides and top of cake.

    Using sharp knife, remove 1-inch layer from top of cake. Scoop out
    center from cake, leaving walls and bottom about 1 inch thick. Spoon
    ice cream into cake. Replace top. Put covered cake in freezer until
    ice cream is frozen again (2 hours or overnight).

    Prepare hot fudge sauce by mixing together evaporated milk, sugar,
    chocolate and vanilla in heavy saucepan. Bring to simmer over low
    heat and cook 5 minutes. Remove from stove and let cool slightly.
    Drizzle warm sauce over individual servings of cake and top with
    broken pieces of peppermint stick candies.

    Makes 12 to 16 servings.

    Note: For a shortcut, substitute prepared hot fudge sauce in a jar
    for homemade sauce.

  2. #2

    Default Recipes for the holidays

    Holiday Cookies On A Stick

    * 2 1/4 cups all-purpose flour
    * 1 teaspoon baking soda
    * 1 teaspoon salt
    * 1 cup (2 sticks) butter, softened
    * 3/4 cup granulated sugar
    * 3/4 cup packed brown sugar
    * 1 teaspoon vanilla extract
    * 2 large eggs
    * 1 3/4 cups (10-oz. pkg.) NESTLÉ TOLL HOUSE Holiday Shapes &
    Morsels, divided
    * 12 wooden craft sticks
    * 1 container (16 oz.) prepared cream cheese frosting


    PREHEAT oven to 350° F.

    COMBINE flour, baking soda and salt in small bowl. Beat butter,
    granulated sugar, brown sugar and vanilla extract in large mixer bowl
    until creamy. Add eggs one at a time, beating well after each
    addition. Gradually beat in flour mixture. Stir in 3/4 cup Shapes &
    Morsels (set aside remaining Shapes & Morsels). Drop dough by level
    1/3 cup measure 3 inches apart on ungreased baking sheets. Shape into
    mounds with floured fingers; press down slightly. Insert wooden stick
    into side of each mound.

    BAKE for 14 to 18 minutes or until golden brown. Cool on baking
    sheets on wire racks for 3 minutes; remove to wire racks to cool

    SPREAD frosting on tops of cookies. Sprinkle with remaining Shapes &

    Sugar Free Recipe Section

    Sugar-Free Hot Cocoa

    1 cup water
    1/3 cup heavy cream
    1 1/2 tablespoons
    unsweetened cocoa
    2 packages artificial
    1 tablespoon heavy cream
    -- whipped

    How to Prepare:

    heat water, cocoa and sweetner to almost boil over med/high heat,
    Reduce to med/low to stir in heavy cream.
    Continue to stir over med/low heat until desired temp.
    Pour into cup then add whipped cream to top.

    ~~~ Homemade candy Recipe ~~~

    Mini Chip Snowball Cookies

    * 1 1/2 cups (3 Sticks) butter or margarine, softened
    * 3/4 cup powdered sugar, plus extra for sprinkling
    * 1 tablespoon vanilla extract
    * 1/2 teaspoon salt
    * 3 cups all-purpose flour
    * 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini
    * 1/2 cup finely chopped nuts
    * 1 sprinkle of powdered sugar


    PREHEAT oven to 375° F.

    BEAT butter, sugar, vanilla extract and salt in large mixer bowl
    until creamy. Gradually beat in flour; stir in morsels and nuts.
    Shape level tablespoons of dough into 1 1/4-inch balls. Place on
    ungreased baking sheets.

    BAKE for 10 to 12 minutes or until cookies are set and lightly
    browned. Remove from oven. Sift powdered sugar over hot cookies on
    baking sheets. Cool on baking sheets for 10 minutes; remove to wire
    racks to cool completely. Sprinkle with additional powdered sugar if
    desired. Store in airtight containers.

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