Holiday recipe swap

[Csara]

Please post your favorite holiday recipe! I am starting to get in a baking mood and I've always loved cooking - it's just hard to find the time these days. Anyway, I thought it would be fun to share favorite holiday recipes...this includes drinks, appetizers, all types of desserts and candies, side-dishes, main courses, whatever your pleasure! :) :beer:

[CC21]

One of my favorites is also the easiest!!!

Dipped Oreo Cookie balls
1 pkg (1 lb I think) Oreo cookies
1 pkg (8 oz) Cream Cheese
White almond Bark

Crush the Oreos (or run them in the blender) until they are pretty fine. Mix the crushed Oreos with softened cream cheese. Roll into balls and dip in the almond bark. I like to drizzle them with milk chocolate after I dip them for the "fancy look" These are heavenly!!!

[meliz]

Omigod Joni... those sound AMAZING! I may have to try those...
Q: do you think that mint oreos with a mint coating would be good? I ask because I accidently bought mint-infused white chippits... and short of eating them by the fistfull, I am not sure what to do with them.:)


Here's my "must have" recipe and hub's fave (also very easy).

Peanut Butter Chestnuts

Combine:
2 cups peanut butter
1 stick melted butter
1.5 tsps vanilla
5 cups icing sugar (scant)

Roll into small balls. Chill.

Chocolate coating:
Melt in a double boiler: 1 bag semi sweet choc and 1/3 stick of parowax (for a sheen-- optional).

Dip the chilled balls (using a toothpick) into chocolate to cover them about 2/3-- this gives them the look of chestnuts.

[CC21]

I'm sure the mint ones would be great!! Not for sure what you would use for the coating. I guess you put mint extract in the almond bark?? But yeah, I think mint would be yummy too!

[MissRyry]

Here's a recipe for Pecan Sandies that I made this weekend. Used them for two cookie exchange parties I went to!

Pecan Sandies

1 Cup Butter
1/4 Cup Powdered Sugar
2 t Vanilla
1 T Water
2 C Flour
½ C chopped pecans

Cream butter & powered sugar together. Add flour. Mix well. Stir in pecans. Roll into balls. Use ungreased cookie sheets. Bake 8-10 min. @ 375*. Roll each in powdered sugar – be generous! Makes 2 dozen.

>'.'<

[Deana]

this is my traditional christmas eve dinner. This year I am NOT going to stuff it into poblanos though -- they are way too hot. I am replace them with red peppers (or go without and just serve over pasta). I am going to dice about 1/2 of a poblano and put it in the shrimp mixture, so that this dish doesn't loose it's namesake!

CHEESE- AND SHRIMP-STUFFED ROASTED POBLANOS WITH RED BELL PEPPER SAUCE


8 large poblano chilies* (each about 3 ounces)
8 ounces peeled deveined cooked shrimp, coarsely chopped
2/3 cup soft fresh goat cheese (about 4 ounces), room temperature
1/2 cup (packed) grated Panela cheese or Monterey Jack cheese
1/4 cup chopped red bell pepper
2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil

Red Bell Pepper Sauce
Fresh basil leaves (optional)

Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.

* Fresh green chilies, also known as pasillas; available at Latin American markets and some supermarkets.

Makes 8 servings.
Bon Appétit
December 2002

RED BELL PEPPER SAUCE
2 large red bell peppers
1 tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
1 serrano chili or jalapeño chili, seeded, minced
1 cup low-salt chicken broth

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)