CHRISTMAS RECIPES!!! :)

Always loved lemon anything, we have a beautiful tree in our backyard while growing up.

Jane, I was lucky with this house I am renting, the lemon tree in the backyard has the biggest lemons on it. Right now they are filled and almost the size of naval oranges.

I made WWM’s Eggnog Pie last year and it was delicious. Thanks for the reminder MC, I think I’ll make it again my husband loved it.

for Krazikat:

The holidays are here! Time to make cookies using cheese!!!!

Cream Cheese Crescent Cookies

»3 1/2 cups flour

»1 tsp baking powder

»1 cup butter, softened

»8 oz cream cheese, softened

»2 cups sugar

»1 egg

»1 t sp vanilla

» 1/4 tsp almond extract

Combine flour and baking powder in bowl and set aside. In a large bowl, cream butter and cream cheese. Add the sugar and beat until fluffy. Add egg, vanilla, and almond extract. Beat well. Gradually add flour mixture beating after each addition. Divide dough into three balls. Refrigerate overnight. Work dough into long strands. Cut and form crescents, or make balls and flatten with fork on ungreased cookie sheet. Bake 10 minutes at 350 degrees. Cool before icing.

Icing: Melt chocolate or white chocolate chips and dip cooled cookies. Sprinkle with chopped nuts or decorative sugar if desired.

My mom and I made the ham last night and it was delicious!!!!! I am going to make the eggnog custard pie this afternoon.

Just about forgot… resteam the pudding for a couple of hours before serving to warm it up.

Wow, DW!!!!! You made plum pudding? That is awesome! I’ve never even had it but I have heard Tiny Tim speak very highly of it!

Would a stiff sugar cookie batter work?

Copied from Cheese thread…

The holidays are here! Time to make cookies using cheese!!!!

Cream Cheese Crescent Cookies

»3 1/2 cups flour

»1 tsp baking powder

»1 cup butter, softened

»8 oz cream cheese, softened

»2 cups sugar

»1 egg

»1 t sp vanilla

» 1/4 tsp almond extract

Combine flour and baking powder in bowl and set aside. In a large bowl, cream butter and cream cheese. Add the sugar and beat until fluffy. Add egg, vanilla, and almond extract. Beat well. Gradually add flour mixture beating after each addition. Divide dough into three balls. Refrigerate overnight. Work dough into long strands. Cut and form crescents, or make balls and flatten with fork on ungreased cookie sheet. Bake 10 minutes at 350 degrees. Cool before icing.

Icing: Melt chocolate or white chocolate chips and dip cooled cookies. Sprinkle with chopped nuts or decorative sugar if desired.

Lainey, I have not tried dates stuffed with peanut butter…will have to give it a try. But, I do stuff them with bleu cheese. The sweet/salty and texture differences are great!

I just saw this recipe on the Jillian Michaels site. Sounds good and healthy too!

You’ll get a healthy punch since cabbage is an awesome source of Vitamin C and the onion gives you antioxidants to fight off free radicals where they live throughout the body. But healthy advice aside, your family will thank you because the dish overall tastes great since it combines a slightly sharp and sweet flavor thanks to the caraway seasoning.

Braised Red Cabbage With Chestnuts

Ingredients

2 teaspoons of canola oil

2 medium onions, halved lengthwise, and thinly sliced

1 head of red cabbage, halved, cored, and thinly sliced

2/3 cups of reduced-sodium chicken or vegetable broth (Always buy broth in cardboard containers instead of cans.)

2 teaspoons of sugar

1 teaspoon of caraway seeds

1 cup fresh chestnuts, cooked, peeled, and halved

1/3 cup of cider vinegar

1/2 teaspoon salt

black ground pepper, to taste

Preparation

Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook, stirring often, until light golden, 6 to 8 minutes.

Add cabbage and cook, stirring occasionally, until the cabbage wilts, about 5 minutes. Stir in broth, sugar, and caraway seeds; bring to a simmer. Reduce heat to low, cover and cook until the cabbage is very tender, 15 to 20 minutes.

Stir in chestnuts, vinegar, salt and pepper. Increase heat to medium and cook, uncovered, until most of the liquid has evaporated and the chestnuts are hot, 5 to 8 minutes.

Makes 8 servings.