Easy Christmas Recipes

Hey there Bloggy Friends,
I'm starving today so I started looking for easy recipes on the web.
Here are a few things I found.

Cheese Ball:
2 (8 ounce) packages cream cheese
12 - 16 ounces sharp cheddar cheese, grated
1 (1 ounce) package ranch dressing mix
Chopped pecans
4 pecan halves for garnish
Mix together cream cheese, grated cheddar, and dressing mix.
Form into one large ball or two smaller balls.
Roll in chopped pecans to cover.
Decorate the top with pecan halves.
Refrigerate at least a couple of hours or overnight before serving.

Pineapple Cheese Ball
1 8oz. Package cream cheese softened
1/4 cup finely chopped green bellpepper
2 tbls. chopped onion
1 8oz. can-crushed pineapple drained very well
1/2 tsp. seasoned salt
1 cup chopped walnuts
Cream together cream cheese,green pepper, onion, pineapple and seasoned salt.
Form a ball and roll it in the chopped walnuts.
Chill well

Easy As 123 Peanut Butter Cookies
1 cup sugar (you can cut this down to 3/4 cup, if you prefer)
1 large egg
1 cup peanut butter (crunchy or smooth)
Combine sugar and egg in mixing bowl, stirring till smooth.
Add peanut butter and mix in thoroughly.
Roll into walnut-sized balls.
Place the balls on ungreased cookie sheets at least 2" apart.
Flatten with the tines of a fork.
Turn 90 degrees and use fork again to create cross hatches.
Bake 10 minutes at 375F (or till done).
Let cool in pan for 1 minute before removing to cooling rack.


Blogger Charlene Kidd said...

Loved the recipes and the baking pictures. I want to know about your latest title that I heard about from our wonderful hairdresser!!

Blogger Joyful said...

OK...that Peanut Butter Cookie recipe sounds almost easier than removing the wrapper from a Pillsbury Dough roll. I'll give it a try! Thanks Zoe. Between you and Tracie today I just may have some sweet treats prepared for our Family Christmas dinner this Saturday!

Love ya,

Blogger Chef Diane said...

I have a couple for you. These are super easy and look great. You take white deco baking chips or white bark and chunk it. Melt it very slow over a double boiler (not the microwave) it burns very easy. Once it starts to loose its shape a bit it is ready to whip up and use. Take a simple bag of ginger snaps and a sheet pan covered with a sheet of parchment paper or wax paper. Dip half the cookie into the white chocolate and scraper the bottom as you lay it back on the paper. do this for the whole bag. Allow to dry. Then do the same with dark chocolate, be careful not to overheart, because it will leave white spots as it cools. as you dip this one hole the white part and bring it up just to the white center. Allow them to dry. You now have a black and white ginger cookie. Decorate with green leaves and red hollies. of crushed candy cane. They are great and keep well.
Another one is to get some of the baking chocolate, bark or what ever you call it. I got some great key lime candy pieces, so I mixed light green, yellow, and white together and stirred in the candy chunks to the melted candy. Spread it on parchment paper, dry flat and sprinkle it with more key lime candy, let set about an hour and break it up and eat.

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