Hey guys!!!!
Finally done with my first semester of college, 
now I have nothing but time on my hands.

So, holiday recipes seems to be my most favorite to do, I absolutely love it! Here's some recipes I hope you'll enjoy two!!

So number one I found to be cute,
it's Lime Christmas Wreath Cookies!!!
(recipe from Betty Crocker website)

1/2 cup butter, softened
1/4 cup sour cream
3/4 cup granulated sugar
1 egg
2 tablespoons grated lime peel
1 tablespoon lime juice
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup powdered sugar
2 to 3 tablespoons lime juice
Betty Crocker® colored sugars, if desired
White candy sprinkles or Betty Crocker® colored sprinkles, if desired

Step 1: In large bowl, beat butter, sour cream and granulated sugar with electric mixer on medium speed until creamy. Add egg, lime peel, lime juice and vanilla; beat until smooth. On low speed, beat in flour, baking soda and salt until dough forms. Gather dough into ball; divide in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate 1 hour.
Step 2: Heat oven to 375°F. Place pastry cloth on work surface; sprinkle with flour. With floured cloth-covered rolling pin, roll 1 disk of dough 1/8 inch thick. Cut with floured 3-inch fluted cutter. With 1-inch scalloped or fluted canapé cutter, cut out center of each circle. On ungreased cookie sheet, place wreath cutouts 1 inch apart. Cut each small cutout in half; brush backs of small cutouts with water and place on wreaths for bows. Repeat with second disk of dough.
Step 3: Bake 6 to 8 minutes or until edges start to brown. Remove from cookie sheet to cooling rack; cool completely.
Step 4: In small bowl, mix powdered sugar and 2 tablespoons of the lime juice with wire whisk. Stir in remaining 1 tablespoon lime juice, 1 teaspoon at a time, until glaze is thin. Working with a few cookies at a time, brush glaze over cookies and immediately decorate with sugars and sprinkles as desired. Let stand until set. Store in layers with waxed paper between.

Next Recipe is Candy Cane Hot Chocolate
(recipe from allrecipes.com)

4 cups of milk
3 one ounce squares of semisweet chocolate, chopped.
4 peppermint candy canes, crushed
1 cup whipped cream
4 small peppermint candy canes

In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.

--Easy as pie!

Next one is the ultimate favorite. CHRISTMAS COOKIES!!!!!

-Cookie cutters
-Food coloring

(I'm lazy, so...)
Pillsberry sugar cookie dough!!!

The usual: bake them in the oven for 350, until golden brown. Let them cool, ice them. If you want a smooth surface, like in the picture, dip an icing spatula in warm water after you've dropped some icing onto the cookie.

The decorate!

Next recipe I love doing!!! Strawberry Christmas Tree Brownie Bites!!!!
(I got the recipe from tastykitchen.com)

-1 box (18 To 21 Oz. Box) Brownie Mix
-Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
-24 whole Small To Medium Size Strawberries

½ cups Butter, Softened
8 ounces, weight Cream Cheese
1 pound Confectioners Sugar
½ teaspoons Vanilla Extract
Green Food Coloring
Yellow Fondant Or Star Sprinkles, To Decorate
Small Ball Shaped Candies, To Decorate

-Bake your brownies (you’ll typically need water, eggs, and oil, as directed in mix package) in greased mini-muffin tins filled up 3/4 of the way. You’re going to have to shorten the baking time a bit, so just keep your eyes on them as they bake—they’re done when a cake tester comes out clean.
-As the brownies are baking and cooling, put together your frosting by combining the butter, cream cheese, sugar, and vanilla extract. Dye it green.
-Once baked and cooled, secure the strawberries to the brownies with a dab of frosting. Put frosting in a piping bag fit with a small star tip, and cover the entire strawberry by starting at the strawberry, applying a bit of pressure, and pulling away gently to a nice point.
-Decorate as desired.

this might be the only recipe(besides the next one) that'll have the most work.

And last but not least, Non-Alcoholic Eggnog Punch!

1-3/4 to 2 qt. French vanilla or cinnamon ice cream
2 qt. dairy eggnog or canned eggnog, chilled (8 cups)
1 liter cream soda, chilled
1/8 tsp. ground cinnamon
(optional) peppermint stick, cinnamon sticks, and/or candy canes

Place ice cream in an extra-large punch bowl. Add half the eggnog. Stir and mash mixture using a potato masher until ice cream is melted and mixture is well combined. Stir in remaining eggnog. Slowly pour in cream soda, stirring to combine. To each glass add a peppermint stick, cinnamon stick, or candy cane. Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving). Makes about 24 (6-ounce) servings.

I hope you guys enjoy these recipes; they can be used for parties or for when the family comes over, either applies.

Enjoy the holidays loves!
Dani, xo
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