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Amys
Christmas Recipe
Booklet.
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Table Of ContentsMain Course:1)O Christmas Treat
Pizza...2
2) Apple Cider-Glazed Ham
Recipe
3)Angle Hair Pasta with Tuna..
4)Apple Cider Glazed Ham
Side Dishes:6)
7)
Desserts:
8)Christmas Cookie
Tree..............................................................
9)Smiling Snowman Cake..
10)Hot Coco Cones
11)Sugarplum
treats....
12)Cinnamon Surprise Coffee Cake
Appetizers/Snacks
13 )Chicken BBQ Quesadillas
14)
15)
Drinks
16)Hot Coco Mix ...
17) Christmas Punch
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O Christmas Treat Pizza
Ingredients
1 package frozen, chopped spinach Yellow, red, and orange bell peppers
Olive oil
Cornmeal
Pizza dough for one 12-inch round pie
1 cup tomato sauce
1/4 to 1/3 grated Romano cheese
Feta cheese
Instructions
1. Heat oven to 450 degrees. Cook the spinach, drain, and press it
to squeeze out excess liquid. Set aside.
2. Use tiny cookie cutters to shape circles and stars from the
peppers. Set aside.
3. Coat a 12-inch pizza pan with olive oil, then sprinkle on the
cornmeal. Roll the dough into a circle and place on the pan,
pushing the edges to the rim.
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4. Spread the tomato sauce on the dough and sprinkle on the
grated Romano cheese. Top with the chopped spinach and then
drizzle olive oil over the spinach. Sprinkle the crumbled fetaover the spinach and arrange the pepper circles.
5. Bake for about 20 minutes, or until the bottom of the crust is
browned. Cut the pizza into triangular slices and then trim the
crust to form a trunk. Finally, top each slice with a yellow star.
Makes one 12-inch pizza.
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2
Christmas Cookie Tree
Christmas Cookie Tree
YIELD Makes 6 to 8 servings
INGREDIENTS
2 rolls (18 ounces each) refrigerated sugar cookiedough
2 to 3 tubes (4-1/4 ounces) green decorator icing withtips
1 tube (4-1/4 ounces) yellow decorator icing
1 tube (4-1/4 ounces) red decorator icing
PREPARATION:
1. Preheat oven to 350F.
2. Cut parchment baking paper to fit two large baking sheets. Tape two
large sheets of parchment to work surface with masking tape. Unwrap one
roll of cold dough and roll out to 1/4-inch thick on parchment. Flour rolling
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pin as necessary to keep dough from sticking. With small sharp knife, cut
out one 7-inch circle* and one 6-1/2-inch circle. Untape parchment and
transfer circles onto on baking sheet. Wrap remaining dough in plastic wrap
and return to refrigerator.
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3. Unwrap second roll of cold dough and repeat process, cutting out 6-
inch circle and 5-1/2-inch circle. Transfer onto second baking sheet and
bake both sheets 10 to 14 minutes, checking for doneness after 10
minutes. Cookies should be light golden brown. Remove from oven; cool 2
to 3 minutes until firm, then slide parchment paper and cookies onto racks.
Cool completely before removing from parchment.4. Continue repeating steps, making 8 more circles, each 1/2 inch
smaller in diameter. Reduce baking time as circles get smaller.
5. To assemble tree, secure largest cookie to serving platter with dab of
frosting. Using leaf tip and green icing, pipe leaves around outer edge of
cookie. Place large dab of frosting in center of cookie. Add next biggest
cookie and repeat. Continue adding cookies, largest to smallest.
6. With small plain tip, pipe yellow garlands around tree. Use red frosting
to add "ornaments." Pipe additional decorations, if desired.
7. Serve cookies individually by separating layers or cut into pieces
using serrated knife.
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4
Doggie Bark
Help your child make a special treat for that other member of the
family, plus any other dogs in her life. (We hear that reindeer are also
partial to this bark!) Be sure to use carob chips -- chocolate is harmful
to canines.
Ingredients
4 cups carob chips
1/2 cup creamy peanut butter
1/2 cup dry-roasted peanuts or chopped walnuts
1/4 teaspoon cinnamon
Instructions
1. In a bowl, melt the carob chips in the microwave for 30 seconds.
Stir them with a wooden spoon, then microwave for 30 seconds
more.
2. Stir in the peanut butter and microwave for another 15 seconds.
Stir the ingredients again to combine.
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3. Add the nuts and the cinnamon, then stir the mixture to coat
the nuts.
4. Line an edged cookie sheet with aluminum foil and lightly spraythe foil with nonstick cooking spray. Pour the mixture onto the
foil and chill it for 15 minutes in the freezer or 30 minutes in the
refrigerator.
5. Remove the bark and break it into roughly 1- by 2-inch pieces.
Store it in an airtight container for up to 2 weeks. Makes about
70 pieces. 5
Hot Chocolate Cones
A perennial winter favorite, hot cocoa with all the trimmings (mini
marshmallows, chocolate chips, and a cherry-red gumdrop) sports an
even sweeter look packaged as a cone. This makes a great gift for
babysitters, teachers, and neighbors. Be sure to add a tag letting your
recipients know the cone contains enough for four servings.
Ingredients
3/4 cup cocoa mix
2 (6- by 12-inch) cone-shaped cellophane bags (available at
party stores)
2 clear rubber bands (we used ponytail holders)
Scissors
1/4 cup mini chocolate chips
3/4 cup mini marshmallows
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1 large red gumdrop
Instructions
1. Pour the cocoa mix into one of the bags. Close the bag with a
clear rubber band, then trim the end of the bag 1 inch above
the band.
2. Place the cocoa-filled bag into the second bag and flatten its top
so the end doesn't stick up.
3. Layer the chocolate chips and the marshmallows, then top with
the gumdrop. Secure the bag with the other rubber band.
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Smiling Snowman Cake
Creating this chocolate snowman cake is fun for the whole family. My
daughters enjoyed watching the snowman's personality emerge as we
decorated him with candy and fruit leather.
Ingredients
1 3/4 cups cake flour
1/2 cup Dutch-processed cocoa
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1 1/2 cups sugar
3 large eggs
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1 tsp. vanilla extract
1 cup milk
1 1/2 cups vanilla frosting Shredded coconut (optional)
2 black licorice drops
1 large orange gumdrop
Red shoestring licorice
Red fruit leather
3 starlight mints
3 small gumdrops
7 2 sticks chocolate licorice
Instructions
1. Heat the oven to 325 degrees. Grease and flour two ovenproof
glass bowls, one slightly larger than the other. (Note: For our
cake, we used one bowl with a 1-liter capacity and 6-inch
diameter and the other with a 1 1/2-liter capacity and 7-inch
diameter.)
2. To make the cake, mix the flour, cocoa, baking powder, bakingsoda and salt in a large mixing bowl. Sift the ingredients onto
waxed paper and return to the bowl.
3. In a separate bowl, blend the butter with the sugar until light
and fluffy. Add the eggs, one at a time, mixing well after each
addition. Mix in the vanilla extract.
4. Alternately, add the flour mixture and the milk to the batter in
thirds, combining well after each addition. Fill the bowls about
two thirds full. Bake the smaller cake for about 50 minutes and
the larger cake for about 65 minutes.
5. When done, the surface will spring back when touched and a
toothpick inserted in the center will come out clean. Cool in the
bowls for 10 minutes. Then invert onto a large, rectangular
platter (about 17 by 12 inches) so the cakes resemble a
snowman. Cool completely.
6. Ice the cakes with the vanilla frosting, then sprinkle with
shredded coconut, if desired. Add licorice drop eyes, insert an
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orange gumdrop nose and fashion a broad smile with shoestring
licorice.
7. For the scarf, cut two 2-inch-wide strips of fruit leather, notchthe ends and wrap around the neck of the snowman. For the
buttons, use starlight mints topped with gumdrops. Finish off
the snowman with two chocolate licorice arms. Serves 10 to 12.
8. Kids' Steps: Measuring and adding the ingredients for the cake
batter, and frosting and decorating the cute snowman.
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Sugarplum Treats
These delectable sweets are a great gift idea for kids to make for their
classmates. They're a breeze to whip up and can be made with any
hue of candy coating -- let your kids pick their favorites or stick with
holiday classics.
Ingredients
14-ounce bag of candy melts
Craft sticks
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10-ounce package of marshmallows
Assorted sprinkles, sugars, nuts, flaked coconut, and candy
decorationsInstructions
1. Line a cookie sheet with aluminum foil and lightly spray it with
nonstick cooking spray.
2. Melt the candy coating according to the package directions.
3. Insert a craft stick into each marshmallow.
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Working one at a time, dip them into the melted candy coating,
then into one of the decorations (for easy dipping, put the
decorations in shallow bowls), and place them on the cookie sheet.
4. Once all the sugarplums are made, chill them in the freezer for15 minutes. They can be stored in an airtight container for up to
5 days. If you like, wrap each treat in a cellophane candy bag
(available at craft and party stores) tied with a ribbon, as
shown. Makes 3 dozen
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10
Perfect Pancake Mix
Preparing this whole-grain pancake mix will take you and your child
minutes, but the recipient will enjoy leisurely breakfasts for weeks.
Ingredients
5 cups all-purpose flour
1 1/2 cups whole wheat flour
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1 cup cornmeal
1/3 cup sugar
2 tablespoons plus 2 teaspoons baking powder 2 teaspoons salt
Instructions
1. Measure the all-purpose flour, whole wheat
flour, cornmeal, sugar, baking powder, and salt into the bowl of
a large food processor. Process for 15 to 30 seconds or until
thoroughly mixed. (Alternatively, stir the ingredients together in
a bowl.) Spoon the mix into a 2-quart jar.
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2. Affix a label on the front of the jar that says "Pancake Mix." Affix
a second label on the back of the jar with the pancakedirections: "Stir 1 1/2 cups of pancake mix, 2 eggs, and 1 1/4
cups of milk in a mixing bowl until smooth. Melt 1 tablespoon of
butter in a large frying pan over medium heat. Cook the
pancakes for 2 to 3 minutes on each side. Enjoy with maple
syrup. Serves 4." To present the gift, tie a bow around the jar.
Makes 1 mix.
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12
Cinnamon Surprise Coffee Cake
S
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This sour-cream coffee cake, with pockets of sweet cinnamon, makes
a lovely gift for neighbors to enjoy on Christmas morning -- or any
other day.
Ingredients
CINNAMON FILLING
1 tablespoon cinnamon
4 tablespoons softened butter
1/3 cup brown sugar
2 tablespoons all-purpose flour
COFFEE CAKE
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla extract
1 16-ounce container sour cream
Confectioners' sugar, for dusting
Instructions
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1. Heat the oven to 350 and grease a 12-cup bundt pan (or two 9-
by 5-inch loaf pans, or two 6-cup bundt pans). To make the
cinnamon filling, place the cinnamon, butter, brown sugar, and
flour in a small bowl and mix with your fingers. Set aside.
2. For the coffee cake, combine the flour, baking powder, baking
soda, and salt in a large mixing bowl. In a separate large bowl,
cream the butter and sugar, then beat in the eggs, one at a
time. Beat in the vanilla extract and the sour cream. Gradually
add the dry ingredients, beating well after each addition.
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3. Spoon half of the coffee cake batter into the
large bundt pan (or, if you're using two smaller pans, one
quarter of it into each pan). Crumble the cinnamon mixture over
the top. Pour in the remaining batter and then use a table knife
to swirl the cinnamon throughout. Bake for 50 to 60 minutes (or35 to 40 minutes for the smaller loaves) or until a toothpick
inserted in the cake comes out clean.
4. Invert the coffee cake onto a rack and cool it thoroughly before
dusting with confectioners' sugar. Place the cake on a doily-
covered plate, wrap it in red or green cellophane, and tie with a
bow. Serves 10 to 12.
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Chicken Barbecue Quesadillas
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These mini quesadillas are best enjoyed while they're still warm -
which gives your child the chance to play party host, walking around
with a serving tray of savory appetizers he helped make. Don't forget
a bowl of guacamole and a serving spoon so your guests can dip in
style.
Ingredients
2 cups cooked chicken, finely chopped
1/2 cup store-bought or homemade barbecue sauce
1 tablespoon minced onion (optional)
8 large flour tortillas
6 to 8 ounces grated Monterey Jack cheese
Instructions
1. Heat the chicken, barbecue sauce, and onion together in a small
saucepan until warmed through. Meanwhile, have your kids use
2 1/2- or 3-inch cookie cutters to cut the tortillas into pairs of
matching shapes (ideally, you'll end up with 12 to 16 pairs).
2. Place one of each pair of shapes on your work surface and
sprinkle cheese on them. Add a tablespoon of the chicken
mixture and a little more cheese, then top with the matching
tortilla shapes.
3. Right before serving, place the assembled tortillas, a few at a
time,
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4. on a warmed griddle and coo k over moderate heat for 2
minutes on each side. As you cook them, transfer the tortillas to
a baking sheet kept in a warm oven until the whole batch isdone. Serve at once. Makes 8 to 10 servings.
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16
Apple Cider-Glazed Ham Recipe
Cider-Glazed Ham
Apple Cider-Glazed Ham Recipe
10 Servings
Prep: 15 min. Bake: 2-1/2 hours
Ingredients
1/2 fully cooked bone-in ham (6 to 7 pounds)
2 cups apple cider
1 cup honey
1/2 cup cider vinegar
1/4 cup Dijon mustard
1 tablespoon butter
2 teaspoons chili powder
1/2 teaspoon apple pie spice
Directions
Place ham on a rack in a shallow roasting pan. Score the surface
of the ham, making diamond shapes 1/2 in. deep. Cover and
bake at 325 for 2 hours.
Meanwhile, in a saucepan, combine the cider, honey, vinegar
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and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 15
minutes, stirring frequently. Stir in the butter, chili powder and apple pie
spice. Set aside 1 cup for serving.
Cook the remaining sauce until thickened; spoon over ham.
Bake, uncovered, 30-35 minutes longer or until a meat
thermometer reads 140. Warm reserved sauce; serve with
ham. Yield: 10 servings (1 cup sauce).
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18Angel Hair Pasta with Tuna Recipe
Angel Hair Pasta with Tuna Recipe
12 Servings
Prep: 15 min. Cook: 45 min.
154560
Ingredients
4 garlic cloves, minced
2 tablespoons olive oil
2 cans (29 ounces each) tomato puree
1/2 cup dry red wine orchicken broth
2 tablespoons minced fresh basil
1 to 1-1/2 teaspoons crushed red pepper flakes
1 teaspoon salt
2 pounds tuna steaks
2 packages (16 ounces each) angel hair pasta
1/2 cup grated Parmesan cheese
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Directions
In a large saucepan, saute garlic in oil for 1-2 minutes or until
tender. Stir in the tomato puree, wine, basil, pepper flakes andsalt. Bring
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to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes or
until flavors are blended.
In a large skillet coated with cooking spray, cook tuna over
medium-high heat for 6-8 minutes on each side for medium-rare
or until slightly pink in the center.
Flake tuna into large chunks; add to sauce. Cook pasta
according to package directions; drain. Top with sauce; sprinkle
with cheese. Yield: 12 servings.
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Best Hot Cocoa Mix
The secret ingredient in this mix is the mini chocolate chips, which
melt when combined with the boiling water and give the cocoa an
extra-rich flavor. The recipe makes enough for four gift-size portions,
each of which can be measured into a small plastic bag and tucked
into a cup or mug filled with mini marshmallows, candy stick stirrers,
and a spoon. Wrap each filled gift cup in cellophane and don't forget
to include a tag with the following instructions: "Spoon 3 or 4
generous tablespoons of cocoa mix into your cup (depending on the
size), add boiling water, and stir well."
Ingredients
2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup unsweetened cocoa
1/2 cup mini semisweet chocolate chips
1/2 cup powdered nondairy creamer
1/8 teaspoon salt
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Instructions
1. Measure all of the ingredients into a mixing bowl and whisk
them until they are evenly blended.
2. Store the mix in a tightly covered container at room
temperature until you're ready to package it. Makes about 4
cups of mix.
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Christmas PunchA delicious punch recommended by Santa!
Ingredients
1 quart pineapple juice1 pkg (2 qt) lime Kool-aid1 qt lime sherbet2 qts ginger ale
Instructions
Mix Kool-aid in punch bowl. Add pineapple juice. Just before serving,add sherbet by spoonfuls. Add ginger ale. For red punch, useraspberry Kool-aid and sherbet.
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