Some last minute, but not too late Christmas recipes

Here are some recipes that I do every year for our celebrations. tradition is a good thing and smells bring back powerful memories of wonderful family gatherings.

Enjoy — and Merry Christmas to you and your loved ones!!

Festive Baked Brie
1 wheel of Brie cheese
1 jar of apricot preserves
1 1/2 cups dried cranberries
1 package of sliced almonds

Preheat oven to 350

Lightly scrape/shave cheese with a steak knife to remove white outer shell. You won’t get all of it, just get most if it.

Place cheese in a shallow dish. Cover with the jar of preserves. Top that with dried cranberries, and almonds on top of that.

Bake in oven for 30minutes or until the cheese is very soft, but try not to overbake and make the cheese totally melted.

Serve with bread baguette slices cut at an angle.

Miniature Peanut Butter treats
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 c. creamy peanut butter
1/2 t. vanilla
1 1/4 c. flour
1/4 t. baking soda
1/2 t. salt

42 miniature peanut butter cups

combine butter, sugars, egge, peanut butter and vanilla in mixing bowl, beat til smooth. in a separate bowl, combine dry ingredients and mix with a fork, then add to creamed mixture. cover dough and chill.

when cold enough to handle easily, roll in small walnit-sized balls, place each ball in a greased miniature muffin pan. bake at 375 for 8-9 minutes.

remove from oven, gently press on peanut butter cup into each cookie and make a depression.

cool in pan 10 minutes. remove from pan and cool on rack. store in cool place til serving.

makes 3 1/2 dozen

Breakfast Bake
1 1/2 lb. frozen hash browns
1.2 c. melted butter

9 x 13 dish  450 10 mins

1 c. diced ham
1 c. mozzarella
1 c. cheddar cheese
4 eggs
1/2 c. vaporated milk
salt 
pepper

add anything else — onion, peppers, olives, etc. You can also change out the meat to bacon or sausage or hamburger. or add broccoli, etc.
pour mixture over hash browns

bake 350 for 30-40 minutes

Macadamia Nut Fudge
12 oz. chocolate chips
10 oz. marshmallow creme
2 T. vanilla (mexican preferred)
2 c. macadamia nuts
1 cube of butter

dump ingredients in a big bowl

mix:
13 oz. evaporated milk
4 1/2 c. sugar

cook e-milk and sugar in a pot over medium heat, stirring constantly. bring to rolling boil. lower heat and cool 10-12 minutes.

pour mixture over contents in bowl and mix well. Add vanilla. turn into a greased pan. Allow fudge to cool completely. At room temperature, the fudge will be soft — my favorite way to eat it. If you like it harder, refrigerate.

I’m posting this from my iPad, because my computer’s hard drive is totally hosed. I wish I could post pictures for you, but if you go to Google and do an image search on the name of the recipe, you can see a picture.

©2010 Annie Smith All Rights Reserved

3 Responses to Some last minute, but not too late Christmas recipes

  1. Tammy Mabry says:

    Yum! Merry Christmas and thanks for sharing!

  2. Cherry says:

    Hey Annie, how are you? We miss you!

  3. annie says:

    Cherry… I’m back — and THANKS to YOU!!!
    p.s., will you send me the picture that we took together at Festival? Mine is gone : (

Leave a Reply

Name and Email Address are required fields. Your email will not be published or shared with third parties.