ONEMAGICAL CHRISTMAS RECIPE THREAD (190+ Recipes)

[onemagicalchristmas]

Bourbon Walnut Pie

Crust:
2 cups all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg
1 tablespoon milk

Filling:
1 cup dark corn syrup
1/2 cup sugar
3 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted
2 tablespoons bourbon
1 1/2 tablespoons all purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup chopped walnuts (about 3 ounces)
3/4 cup walnut halves (about 3 ounces)

For Crust: Blend flour, sugar and salt in processor. Add butter
and process using on/off turns until mixture resembles coarse meal.
Whisk egg and milk in small bowl to blend, then add to processor.
Blend until moist clumps form. Gather dough into ball and flatten
into disk. Wrap dough in plastic and refrigerate 1 hour.

For Filling: Preheat oven to 350°F. Whisk syrup, sugar, eggs,
butter, bourbon, flour, vanilla and salt in large bowl to blend.
Mix in all walnuts.

Roll out dough on floured surface to 14-inch round. Transfer to
9-inch-diameter glass pie dish. Fold edge under; crimp decoratively.
Pour filling into prepared crust. Bake until crust is golden and
filling is set in center when pie is shaken slightly, about 55
minutes. Cool pie completely in pan on rack.

[onemagicalchristmas]

Mrs. Fields Eggnog Cookies

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg

Preheat oven to 300F. In a medium bowl combine flour, baking
powder, cinnamon and nutmeg. mix well with a wire whisk and
set aside.

In a large bowl, cream sugar and butter with an electric mixer
to form a grainy paste. Add eggnog, vanilla and egg yolks and beat
at medium speed until smooth. Add the dry ingredients and beat
at low speed just until combined. Do not overmix.

Drop by rounded teaspoons onto ungreased baking sheets, 1" apart.
Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until
bottoms turn light brown. Transfer to cool, flat surface
immediately with spatula.

[onemagicalchristmas]

Mexican Christmas Salad

6 small canned beets
1 medium navel orange, peeled with white membrane removed
1 medium red apple, cored (peel intact)
1/4 fresh pineapple, about 2 ounces, peeled
1/4 cup minced red onion
6 cups mixed salad greens, rinsed and crisped
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh orange juice
1 cup fresh pomegranate seeds
1 tablespoon chopped dry-roasted peanuts

Thinly slice the beets, orange, and apple. Cut the pineapple into small cubes and toss with red
onion. Put salad greens in a large salad bowl. Arrange a ring of orange slices alternating with apple
slices around the outer edge, then the beet slices, piling the pineapple-onion mixture in the center.

In a small bowl, whisk together olive oil, vinegar, and orange juice. Drizzle evenly over salad.
Do not toss. Top with pomegranate seeds and sprinkle chopped peanuts over all. Serve at once,
tossing as you serve. Makes 6 servings.

Per serving: 138 calories (34% calories from fat), 3 g protein, 6 g total fat (0.8 g saturated fat), 22 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 89 mg sodium



__._,_.___

[onemagicalchristmas]

Holiday Cherry Shortcake

21 oz. cherry pie filling
1 cup powdered sugar
8 oz. fat-free cream cheese, softened
8 oz. Cool Whip Free, thawed
1/4 cup walnuts, chopped
13 oz. angel food cake, cubed

In a large mixing bowl, combine powdered sugar, cream cheese, whipped topping and walnuts.
Mix well. Fold in cake cubes. In a serving bowl, pour half of the cake mixture. Pour half of the cherry filling on top of the cake mixture. Repeat layers until all ingredients have been used.
Chill 3 hours before serving.

15 servings. 184 Calories, 1g Fat, 5g Protein, 40g Carbohydrate, 2mg Cholesterol, 111mg Sodium

[onemagicalchristmas]

Cinnamon Sour Cream Coffee Cake

1 cup fruit-based fat replacement or unsweetened applesauce
2 1/2 cups granulated sugar, divided use
2 teaspoons pure vanilla extract
1 cup liquid egg substitute
3 cups unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups fat-free dairy sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts, toasted

Heat oven to 350F. Grease a 10-inch tube pan. In large mixing bowl, combine fat replacement and 2 cups sugar;
beat until fluffy. Stir in vanilla. Add liquid egg substitute, 1/4 cup at a time, beating after each addition.

In another bowl, combine flour, baking powder, baking soda and salt; add alternately with sour cream to other
mixture, beating enough after each addition to keep batter smooth. Spoon 1/3 batter into prepared pan.

In a bowl, combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 of the mixture on batter in pan. Repeat
layers of batter and cinnamon mixture 2 more times.

Bake in heated oven 1 hr 10 minutes (70 minutes) or until knife inserted in center comes out clean. Remove
from oven and cool on wire rack 10 minutes. Remove from pan and cool completely on wire rack before serving.
Makes 16 servings.

Nutritional info 1/16th recipe serving: 299 calories (9% calories from fat); 8g protein; 3g fat; 62g carbohydrates; 0mg cholesterol; 341mg sodium

[onemagicalchristmas]

WARM LEMON CAKE Makes: 16 servings

1 (18.25 ounce) package yellow cake mix
2 cups cold milk
1 1/4 cups water
2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie
Filling
1/3 cup granulated sugar
2 tablespoons powdered sugar
1 pint raspberries

Preheat oven to 350 degrees F. Prepare cake batter as directed on
package. Pour into greased 13x9-inch baking dish; set aside. Pour milk
and water into large bowl. Add dry pudding mixes and granulated sugar.
Beat with wire whisk 2 min. or until well blended. Pour over cake
batter. Place baking dish on baking sheet to catch any sauce that
bubbles over side of dish as dessert bakes. BAKE 55 min. to 1 hr or
until wooden toothpick inserted in center comes out clean. Cool 20 min.
(Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar.
Spoon into serving dishes. Serve warm with the raspberries. Store
leftover dessert in refrigerator.

Substitute - Prepare as directed, using JELL-O Vanilla Flavor Instant
Pudding & Pie filling.

Substitute - For added lemon flavor, prepare as directed using a lemon
cake mix.

Nutrition Info Cals 280 Total fat 10 g Sat fat 1.5g Chol 45
mg Sod 400 mg Carb 44 g Dietary fiber 0 g Sugars 33 g Protein
4 g

The best year round temperature is a cool

[onemagicalchristmas]

MOZZARELLA BEEF BURGERS Makes: 4 servings, one burger each

1 lb. ground beef
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2 cup fresh bread crumbs
1/4 cup Barbecue Sauce, divided
4 hamburger buns

PREHEAT grill to medium-high heat. Mix meat, cheese, bread crumbs and 2
Tbsp. of the barbecue sauce. Shape into four patties.
PLACE patties on grill; cover grill with lid. Grill 4 to 6 min. on each
side or until burgers are cooked through (160°F), brushing with
remaining 2 Tbsp. barbecue sauce during last 2 min. of grilling
time. FILL buns with burgers and lettuce, if desired.

For more flavor, try adding 2 Tbsp. KRAFT
Grated Parmesan Cheese and 1/4 tsp. Italian seasoning to the meat
mixture. Serve with Pickles.

[onemagicalchristmas]

PUMPKIN-GINGER PIE WITH GOLDEN MARSHMALLOW TOPPING

Fresh ginger perks up a pumpkin pie, and a streusel layer adds crunch
under a toasted marshmallow topping. Makes: 8 servings

Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as
directed on box

Streusel
1/2 cup crushed gingersnap cookies (9 cookies)
1/4 cup chopped pecans
2 tablespoons packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened

Filling
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup evaporated milk
1/2 cup packed light brown sugar
2 teaspoons grated fresh gingerroot
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs, slightly beaten

Topping
2 to 2 1/2 cups miniature marshmallows

Heat oven to 425°F. Place cookie sheet on middle oven rack. Unroll pie
crust in 9-inch glass pie plate as directed on box for One-Crust Filled
Pie. In small bowl, mix streusel ingredients. Sprinkle streusel in
crust-lined pie plate. 2. In large bowl, mix filling ingredients. Pour
into pie crust on top of streusel. Place pie plate on cookie sheet in
oven. Bake 15 mins. Reduce oven temp to 350°F. Bake 35 to 45 mins
longer or until knife inserted in center comes out clean. Cool
completely on cooling rack, about 3 hrs. 3. Just before serving, set
oven control to broil. Spread marshmallows evenly over top of pie,
completely covering filling. Broil pie with top about 5 inches from heat
about 30 seconds, watching carefully, until marshmallows are lightly
browned. Marshmallows will brown quickly. Cover and refrigerate any
remaining pie.

High Altitude (3500-6500 ft): Do not use cookie sheet. In step 2, for
second bake time, cover edge of crust with strips of foil to prevent
excess browning, and bake 35 to 40 mins Remove foil before step 3.

NUTRITION INFO 1 Serving: Cals 400 (Cals from Fat 150); Total Fat 17g
(Sat Fat 7g, Trans Fat 0g); Chol 75mg; Sod 320mg; Total Carb 56g
(Dietary Fiber 2g, Sugars 32g); Protein 5g
Percent Daily Value*: Vitamin A 170%; Vitamin C 2%; Calcium 10%; Iron
10%

Exchanges: 1 1/2 Starch; 2 Other Carb; 0 Vegetable; 3 1/2 Fat Carb
Choices: 4

The best year round temperature is a cool head and a warm heart!

[onemagicalchristmas]

Angel Drops

2 Egg whites
1/4 ts Salt
1 ts Vanilla
3/4 c Sugar
1/2 c Dates, chopped
1 c Nuts, chopped
1 tb Flour

Preheat oven to 350 degrees F.

Beat egg whites until soft peaks form. Add salt and vanilla. Gradually add sugar, beating until stiff peaks form. Sprinkle dates and nuts with flour and fold into egg whites.

Drop by teaspoon on greased cookie sheet. Bake for 10 to 12 minutes.

[onemagicalchristmas]

Strawberry Jello Mousse

Main Ingredients:

Jell-O Strawberry: 1 packet , 170g
Vanilla Ice cream: 2 cup
Hot water: 2 cups
Diced fruits: ( strawberry, raspberry, apples..) optional
Marshmallow: optional

Directions:

1. Bring tow cups of water to boil.

2. Dissolve the Jell-O powder in the boiling water.

3. Add the ice cream and mix well.

4. Arrange the fruits in your serving cups and fill with the ice cream
mixture.

5. Chill in the fridge for at least an hour.

6. Decorate with chocolate syrup and marshmallows.



__._,_.___