(Closed) Share Your Favorite Christmas Recipe

posted 10 years ago in Cooking
Post # 4
7776 posts
Bumble Beekeeper

Big Soft Ginger Cookies!

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  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons white sugar

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    <li style=”overflow: visible;”> Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

    <li style=”overflow: visible;”> In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

    <li style=”overflow: visible;”> Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

<div style=”margin-top: 10px;”>They are delicious!

Post # 5
4384 posts
Honey bee
  • Wedding: May 2011

I’m going to when I get home from work. My mom’s peanut butter square recipe is my absolute favorite!! I am so excited to bake some this week πŸ™‚

Post # 6
1765 posts
Buzzing bee
  • Wedding: July 2015

Is it ok if mine isn’t a cookie? I’m not a fab baker, so I don’t generally do cookies πŸ™‚ I have been trying out some new recipes and some, I really like!

Pomegranate glazed snap beans

  • 1/2 pomegranate’s worth of seeds
  • 2 tbsp of pomegranate juice or red wine if you’re already drinking πŸ™‚
  • 1.5 lbs of snap beans, already with the ends snapped off
  • 1 tbsp of butter
  • 1/4 onion or one baby vidalia onion (I found these at my supermarket… kind of random. Like if you had an onion and green onions all in one)
  • salt and pepper to taste

  1. put the pom seeds and the juice/wine on low heat for about 20 mins, stirring, until the seeds have leaked out their liquid. Run through a mesh sieve or small strainer of some sort to get juice, set aside.
  2. Put butter in saute pan. Heat on med-high. (can use olive oil, but it’s such a small amount of butter and gives good flavor that I recommend butter) Add onions when butter is fully melted and starts to sizzle a little. Cook five minutes, add in the beans and juice mixture.
  3. Once beans have cooked about five to ten minutes (to your taste–like ’em still firm? Pull them off heat sooner) then add salt and pepper to your taste, and optional toppings that would be good would be toasted pine nuts or almonds, or perhaps some fresh goat cheese if you’re feeling adventurous.
  4. Enjoy. πŸ™‚

Post # 8
4485 posts
Honey bee

Chocolate Peppermint Cream Cheese Ball

1 (12 oz) pkg semi-sweet chocolate chips
1 c peppermint candies (36 candies)
2 c pecans
8 oz cream cheese, softened

Combine chocolate chips, peppermint candies, and pecans in a blender or food processor until finely ground. Place mixture in an airtight plastic bag or container until ready to use. There will be enough to make 3-4 balls.

When ready to make a cheese ball, place cream cheese in a bowl. Remove 1/2 cup of ground candy/nut mixture from its bag and mix into cream cheese. Shape into a ball and wrap in plastic wrap. Refrigerate for at least 2 or 3 hours or until firm. When ready to serve, let the ball thaw slightly so it’s easy to spread and have a knife to spread with.  Serve with graham crackers or chocolate cookies.

Post # 9
2090 posts
Buzzing bee
  • Wedding: August 2010

This isn’t a baking item, also not really a proper recipe, but I’d like to share. We “dry-brined” our Thanksgiving turkey this year and it was AMAZING! FH and I tried to same on a chicken we roasted this weekend and again, AMAZING! If anyone is having turkey/chicken for Christmas, I would recommend it:

1 tablespoon salt – per 5 lbs. of meat

lemon zest – we used the zest of 1/2 small-sized lemon for a chicken that was about 4 lbs. Adjust for size of bird.

Just rub the salt and lemon zest over the bird (not under the skin), cover and let sit in your fridge for about 2-3 days. You can add rosemary as well, but it’s totally yummy with just the lemon and salt, and couldn’t be easier!

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