Christmas Recipes from the Christmas Recipe Weblog – Recipes for Christmas Meals
Vermont Maple Pumpkin Pie Recipe
Yield: 6-8 servings
1-1/3 cups cooked, mashed pumpkin (one 15-oz. can)
3/4 cup Pure Vermont Maple Syrup
1-1/2 cups canned evaporated milk
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 unbaked pie shell
1 Tablespoon flour
1 teaspoon salt
1/8 teaspoon ginger
Beat or blend all ingredients thoroughly together. Pour into unbaked
pie shell. Bake in 350 degree oven for 45 minutes or just until firm in
Creamy Christmas Eggnog
Soft Custard (below)
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1/2 cup rum
1 or 2 drops yellow food color, if desired
Prepare Soft Custard
Just before serving, beat whipping cream, powdered sugar and vanilla in
chilled medium bowl with electric mixer on high speed until stiff. Gently
stir 1 cup of the whipped cream, the rum and food color into custard.
Pour custard mixture into small punch bowl. Drop remaining whipped cream in
mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately.
Refrigerate any remaining eggnog.
3 eggs, slightly beaten
1/3 cup sugar
Dash of salt
2 1/2 cups milk
1 teaspoon vanilla
Mix eggs, sugar and salt in heavy 2-quart saucepan. Gradually stir in milk.
Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture
just coats a metal spoon; remove from heat. Stir in vanilla. Place saucepan
in cold water until custard is cool. (If custard curdles, beat vigorously
with hand beater until smooth.) Cover and refrigerate at least 2 hours but
no longer than 24 hours.
Glogg (Danish Christmas Drink)
Recipe from: The Inn at Walnut Bottom, Cumberland, Maryland.
This traditional Danish Christmas drink will warm your heart
and delight your stomach.
This traditional Danish Christmas drink will warm your heart and delight your stomach.~~~Essence~~~
1 cinnamon stick
5 whole cloves
4 whole allspice
3 cardamom pods
A little bit of freshly grated ginger
2 cups waterGrated orange peel
Grated lemon peel
Raisins1 bottle red wine
Let essence simmer in water for 1 hour. Add grated orange peel, grated lemon peel, and raisins.
Let mixture sit overnight.When you are ready to enjoy your Glogg, pour a bottle of red wine into the essence mixture, and slowly let it come to a simmer.
Put a few slivered almonds into the bottom of your red wine glasses, and pour the Glogg on top.
Your whole house will smell beautiful. Enjoy.
Christmas Recipes – Eggnog Fudge
1/8 cup butter, chilled
3 cups sugar
1 cup eggnog
6 ounces white chocolate chips
1 1/2 cup mini-marshmallows
1 cup almonds, chopped
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Line a 9″ x 9″ pan with aluminum foil and set aside. Spray the sides
of a large saucepan with butter-flavor non-stick spray. Add the
eggnog and sugar, and bring to a rolling boil over medium to
medium-high heat, stirring constantly. Boil for two full minutes.
Fold in the marshmallows, cinnamon, and nutmeg. Bring back to a
rolling boil for another 6 minutes, stirring constantly. The mixture
will start to turn brown, which is normal, but if you see brown
flakes in the mixture then turn down the heat a little. Remove from
heat and add the butter, chips, and nuts. Stir until thoroughly
mixed or until the mixture starts to lose its glossy appearance.
Pour into prepared pan. Cool at room temperature. Remove from pan,
remove foil, cut into squares.
Peanut Butter and Jelly Cheesecake
Prep Time: 15 Minutes -
Servings: 8 – Difficulty Level: 2
2 (8-ounce) packages Philadelphia fat-free cream cheese
1/4 cup reduced fat peanut butter
1 (4-serving) package JELL-O sugar free instant vanilla pudding
2/3 cup nonfat dry milk powder
1 cup water
3/4 cup Cool Whip Lite
1 (6-ounce) Keebler graham cracker pie crust
1/2 cup grape spreadable fruit spread
2 tablespoon dry roasted peanuts
In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft.
Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.
Spread mixture evenly into piecrust.
Refrigerate while preparing topping.
In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
Evenly spread topping mixture over filling mixture.
Sprinkle peanuts evenly over top.
Refrigerate at least 30 minutes.
Protein: 13 g
Fat: 9 g
Carbohydrates: 22.5 g
Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat
Winter Squash, Apple and Orange Soup
2 tsp. olive oil
2 tsp. unsalted butter
2 shallots, chopped
1 Gold Nugget or butternut squash, peeled, seeded, and coarsely
2 tart, firm apples, quartered, cored, peeled and coarsely chopped
4 cups homemade or canned chicken broth
salt and white pepper to taste
juice of one orange
1 tsp. finely grated fresh ginger (optional)
freshly grated nutmeg (optional)
paper-thin apple slices for garnish
In a large pot, heat the oil and butter; saute the shallots for
about 3 mins. or until translucent. Add the chopped squash and
apples, stir 2-3 mins. and pour in the chicken broth. Bring to a
boil; reduce heat to medium-low, partially cover, and simmer until
the apples and squash are tender and falling apart, 30-45 mins.
Puree the mixture in a blender or food processor, in batches if
necessary, until very smooth. Return to the pan and add salt and
pepper. Just before serving warm the soup over low heat, then stir
in the orange juice and heat through.
Add the optional ginger and nutmeg, adjusting the flavor to suit
you; garnish and serve.
Prep Time: 15 min
Total Time: 3 hr 15 min
Makes: 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 oz.)
1 apple, cored, thinly sliced (optional)
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer
until well blended. Gently stir in whipped topping.
SPOON into crust.
REFRIGERATE 3 hours or until set. Top with apple slices just before serving.
Save 60 calories and 7 grams of fat per serving by preparing with
PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, COOL WHIP
LITE Whipped Topping and a reduced fat graham cracker crust.
Fluffy Cheesecake Squares
Omit pie crust. Mix 1 cup HONEY MAID Graham Cracker Crumbs, 2 Tbsp. sugar
and 1/3 cup melted butter or margarine. Press onto bottom of foil-lined
8-inch square pan. Continue as directed. Makes 9 servings.
Nutrition (per serving)
Calories 330 Total fat 21g Saturated fat 13g Cholesterol 30mg Sodium
220mg Carbohydrate 33g Dietary fiber 1g Sugars 21g Protein 3g Vitamin A
8%DV Vitamin C 0%DV Calcium 2%DV Iron 2%DV
Roasted Pumpkin Seeds
1 1/2 cups pumpkin seeds
2 teaspoon melted butter or oil
salt to taste
(1.) Preheat oven to 350.
(2.) Clean off any major pumpkin fibers and strings.
(3.) Toss seeds in a bowl with melted butter or oil, and seasonings of your choice.
(4.) Spread pumpkin seeds in a single layer on a baking sheet.
(5.) Bake, stirring occasionally, until golden brown.
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