Quick Christmas Cookie Recipes - Easy Fruitcake Bar Cookies

Instead of a big, heavy fruitcake, serve these delicious cookies.

3/4 cup butter, softened

1 3/4 cups packed brown sugar

3 eggs

1 tablespoon vanilla extract

1 1/2 cups all purpose flour

3 cups walnuts, coarsely chopped

1 1/2 cups candied pineapple, coarsely chopped

1 3/4 cups red and green cherries, halved

2 cups pitted dates, halved

Directions

Preheat oven to 325 degrees.

Prepare a 15x10x1-inch baking pan with nonstick cooking spray. Lightly sprinkle pan with flour.

In a bowl, cream together the butter and brown sugar. Add in the eggs, one at a time, beating well after each one. Stir in the vanilla. Add the flour and walnuts; mix well.

Spread mixture evenly into the prepared baking pan. Sprinkle walnuts, pineapple, cherries and dates on top; press lightly into dough.

Bake for 45 to 50 minutes, or until lightly browned. Let cool completely before cutting into squares.

Makes 96 bar cookies.

=> Quick Christmas Cookie Recipes: Quick Holiday Cookies

Whip up these fun cookies anytime you need to make cookies in a hurry.

1 (9 oz.) pkg. yellow cake mix

2/3 cup quick cooking oats

1/2 cup butter, melted

1 egg

1/2 cup red and green holiday M&Ms, or butterscotch chips

Directions

Preheat oven to 375 degrees.

In a bowl, combine the cake mix, oats, butter and egg; beat well. Stir in the M&Ms or chips. Drop by tablespoonfuls 2-inches apart onto ungreased baking sheets.

Bake for 10 to 12 minutes or until browned. Remove from pan immediately and let cool completely.

Makes 24 cookies.

=> Quick Christmas Cookie Recipes: Easy Peppermint Cookies

These tasty cookies are sprinkled with peppermint candy.

2/3 cup butter flavored shortening

1/4 cup sugar

1 egg

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup peppermint candies, crushed

Directions

Preheat oven to 350 degrees.

Prepare baking sheets with nonstick cooking spray.

In a bowl, cream together the shortening and sugar; beat in the egg.

In another bowl, combine the flour, baking powder and salt; stir into the creamed mixture. Fold in peppermint candy.

Drop by teaspoonfuls onto the prepared baking sheets. Bake for 10 to 12 minutes or until cookie edges begin to brown. Remove from pan and let cool completely.

Makes 36 cookies.

Sweet Potato Recipes - Easy Potato Recipes

Sweet potatoes contain virtually no fat or sodium. Sweet potatoes are harvested in August through October and are available in supermarkets all year round. Many stores feature them at Thanksgiving and Christmas. There are two varieties of sweet potatoes; the pale yellow with a dry flesh and the dark orange with a moist flesh. The dark orange variety is plumper in shape and somewhat sweeter than the yellow variety.

I love to make this sweet potato recipe during the Christmas holiday period. This sweet potato recipe is easy, quick and uses only a few ingredients.

Sweet Potato Pecan Mix

Makes 8 Servings

1 12-inch skillet

8 medium sweet potatoes or yams (about 3 pounds)

1/2 cup packed brown sugar

1/4 cup (1/2 stick) margarine

1/4 cup water

3/4 teaspoon salt

1/3 chopped pecans

1. Heat the oven to 350*F. Scrub the sweet potatoes thoroughly with a vegetable brush, but do not peel. Pierce sweet potatoes on all sides with a fork to allow steam to escape while sweet potatoes bake. Place sweet potatoes directly on oven rack.

2. Bake sweet potatoes about 1 hour or until tender when pierced with a fork. Be sure to use a pot holder because the sweet potatoes will be very hot to the touch.

3. When sweet potatoes are cool enough to handle, gently peel off the skins using a paring knife. Cut sweet potatoes into 1/2-inch slices.

4. Heat the brown sugar, margarine, water and salt in the skillet over medium heat about 2 minutes, stirring occasionally, until mixture is smooth and bubbly. Add the sweet potatoes and pecans. Gently stir until potatoes are coated with sauce.

Substitute orange juice for the water in order to make orange sweet potato pecan mix. Add 1 tablespoon grated orange peel to the brown sugar in step 4. Remove the pecans.

Remember to use sweet potatoes in soups, casseroles, puddings, baked goods, or as a substitute for white potatoes in your favorite recipes. Visit our web site for more wonderful sweet potato recipes,cooking tips,and other food creation information.

Raw Cheesecake #12

Raw Cheesecake Makes: 24 slivers Equipment: Food Processor Crust: 2 cups raw macadamia nuts 1/2 cup dates, pitted 1/4 cup dried coconut For the cheese: 3 cups chopped cashews, soaked for at least 1 hour 3/4 cup lemon juice (or lime juice) 3/4 cup honey I use raw 3/4 cup coconut oil 1 teaspoon vanilla 1/2 teaspoon himalayan salt For sauce: 2 cups frozen berries 1/2 cup dates DIRECTIONS To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan. Press crust onto the coconut. This will prevent it from sticking. See other video. To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, himalayan salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste. Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table. Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.



http://www.youtube.com/watch?v=AFrii2TbNgw&hl=en

Making Healthy Oatmeal Bars : Adding Coconut to Mixture for Oatmeal Bars

Learn how to add some coconut to make healthy oatmeal bars in this free recipe video about making some easy oatmeal recipes. Expert: Rachel Dayan Bio: Rachel has traveled the world where she picked up many recipes and styles of cooking which helped her open her own catering business in Florida. Filmmaker: Gary Zier



http://www.youtube.com/watch?v=qiSg7Qpu6m8&hl=en

Striped Bass Recipes

The fish should be chilled on ice and laid out flat until cleaned. Once the fish is home, it can be rinsed thoroughly and filleted. Several cleaning methods exist and each angler learns their favorite style.

The fish can be scaled and the skin left on, filleted and then skinned or the skin can be cut around the perimeter of the fish and pulled off with pliers. The skin-on version is nice when baking or grilling smaller fish. Skinning the fish before filleting has some advantages, the most important being speed. Filleting the fish and then cutting the skin off removes the most dark meat and leaves the highest quality portion, although some fish is lost in the process.

Cooks have a variety of favorites for cooking rockfish. Small pieces of any size rockfish is delicious fried. Other choices include grilling, broiling, fish cakes and more. The following are a few Chesapeake Bay favorites:

Dijon Rockfish

Ingredients:

1 lb. striped bass fillets

2oz. white wine

2oz. mayonnaise

2oz. dijon mustard

Instructions:

This one is real simple but it's also really good.

Mix equal parts of white wine, mayonnaise and dijon mustard and wisk until smooth.

Pour over fish fillets in baking dish and bake at 400 degrees for 20 minutes or until done.

Lemon Butter Rockfish

Ingredients:

1 lb. striped bass fillets

1/2 fresh lemon

1 tbsp. butter

1 tsp. olive oil

1/2 tsp. Old Bay crab seasoning or equivalent

Instructions:

Preheat oven to 400 degrees.

Drain fillets and lay in a casserole dish coated with olive oil.

Squeeze lemon juice over fillets, coat with butter and sprinkle with seasoning.

Bake for 10 minutes or until fish is white on the outside and still slightly pink in the center.

amalgamation bake-apple cake.mov

Vintage holiday Amalgamation Fruit Cake filled with spices, jam, raisins, pecans, and coconut. Mom's handwritten recipe lists ingredients but omits mixing and baking directions. We attempt to recreate this special cake we remember our mothers baking annually at Christmas. Though our parents ground some ingredients by hand, we use modern equipment. (gava production 2008)



http://www.youtube.com/watch?v=U1I6jU0cMYU&hl=en

Banh Xeo (Bánh xèo) Sizzling Cake 46A Saigon Vietnam

Amazing Banh Xeo in Saigon that was featured on Anthony Bourdain-No Reservations TV Show. Banh Xeo has rice flour, coconut milk, turmeric powder, water, salt, pork/shrimp bean sprouts..and then served with a side of herbs/greens and fish sauce (nước mắm)



http://www.youtube.com/watch?v=WrlPFFHM-V0&hl=en