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    You are in: Home / Cookbooks / Ho, ho, ho, It's Christmas!!!
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    155 recipes in

    Ho, ho, ho, It's Christmas!!!

    This contains some of our favorite holiday cookie and candy recipes. And, a little bit of everything else we like to share with holiday visitors!
    « Previous 1 2 3 4 . . . 6 7 8 Next »
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    I just got this from my sister today, who told me my Grandma used to make this. Posting in response to a request :) *cook time is fridge time *** Just in case you don't read the reviews of recipes, this is most definitely a soft fudge, it doesn't set up firm like typical fudge!

    Recipe #102605

    1 Reviews |  By Tee Lee

    This is a delicious recipe for almond roca. My boyfriend's family loved this last Christmas, but I didn't want to tell them the recipe because it's so easy. Cook time does not include cooling time.

    Recipe #278871

    These should be illegal they are so darn delicious! --- for 16 rolls I suggest to use only a tube pan and do not use one with a removable middle, you could use a bundt pan but you will need to reduce the amount of yeast rolls to about 12 or they will rise over your bundt pan --- make certain to generously grease your pan, I use my recipe#78579 nothing will stick with this! --- start this the night before there is an overnight rising time -- do not use instant pudding for this :)

    Recipe #308969

    33 Reviews |  By Tish

    A delicate, not oversweet cookie

    Recipe #18364

    6 Reviews |  By Dotty2

    These are so easy to make and taste like a Eat More candy bar. I make them often and they are always on my Christmas dainty tray. Need to take a dainty to the office? This would be the one.I'm sure these could be made using a micowave, I have just always used the stove--- not sure why.

    Recipe #103184

    This is a fantastic clone for the store-bought marshmallow fluff and one I have used for years, it's easy to make and so much cheaper than the store-bought, I always use this instead of the real thing and it freezes well also, see note on bottom --- use this in any recipe calling for marshmallow fluff, I have also made this using dark corn syrup it is just a little darker in colour but it works just as well :)

    Recipe #75813

    It is all the same to us! This is another favorite in our house at CHRISTmas!!

    Recipe #269119

    These are soft yummie cookies. Not like traditional macaroons, they are different in a delightful way.

    Recipe #38510

    This recipe is a very old one, and a treasured memory of my Great Aunt Kathleen. They are SO GOOD! Store them in a tupperware container, and they last for 2 weeks or more, but they won't, because you'll be into them until they are gone... GUARANTEED :)

    Recipe #222138

    Delectable rich chocolaty truffles with a smooth centre and crunchy coating. Look great, taste amazing!

    Recipe #268492

    My mom helped me post this recipe. These candies are like Reese's Peanut Butter Cups and are fun for kids to make because you don't have to cook them. My mom and I made these together.

    Recipe #21812

    7 Reviews |  By *Pixie*

    It doesn't get easier or quicker than this! Melt the chocolate, mix and roll. At normal room temperature, you will not need to chill these before rolling. I buy the prepackaged Oreo crumbs which are very finely crushed, if you are making your own crumbs from cookies, make sure you crush them into very fine crumbs.

    Recipe #100097

    NOTE...THE INTERNAL TEMPERATURE NOT THE TIME IS YOUR BEST GUARANTEE FOR DONENESS so for a perfectly cooked prime rib roast invest in a meat thermometer and you will never go wrong with this recipe! --- if desired you may omit the au jus and just serve the roast, I prefer to make the au jus especially if I am serving this at a holiday table --- use nothing else but only fresh garlic, a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt, using any other spices will take away the flavor, nothing else is needed --- cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home --- the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions --- for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare ----- using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine, remember to remove your roast from the fridge about 2 hours before cooking --- also see my recipe#146196 this is a must served with prime rib!

    Recipe #82023

    This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.

    Recipe #80156

    My mom used to make these yummy muffins when I was young! They bring back so many good memories!

    Recipe #51166

    I make about 30 varieties of cookies and candies during the holidays and these are the most requested. They are fairly easy and delicious. I serve them on a tray in miniature muffin liners. I have tried many different buckeye recipes, but this one, given to me years ago, is the best one I have used. ADDED 12/17/06: Instead of chips and paraffin wax, this year I used chocolate bark coating and it worked really well. You will need about Five - 2 oz. blocks of bark.

    Recipe #26555

    This goes fast! It can be broken into any size pieces.

    Recipe #45821

    I got this recipe from my annual Christmas Bake Exchange.

    Recipe #201119

    This is an easy way to serve omelets. In our house, it takes me forever to make breakfast on the stove top! Baking this is soooo much easier. Feel free to add or subtract to suit your tastes (bacon, sausage, onions, peppers, etc.)

    Recipe #28648

    Not sweet. Great with coffee or tea.

    Recipe #11345

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