Post your favorite Christmas recipes for others to enjoy!!!

Cream Cheese Mints

These seem to be everyone's favorite holiday candy
recipe. Could be the melt in your mouth texture, or perhaps
the sweet peppermint taste. Could also be the fact that
this is the easiest candy recipe around! If stored in
airtight container, these can be frozen for a couple months.
These can also be made into pretty shapes by rolling balls
of mint in granulated sugar, pressing into candy molds,
and dropping them out. Good for showers, graduations, or
even weddings. Makes 6 to 8 dozen mints (48 servings).
Printed from Allrecipes, Submitted by Diane
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1 (3 ounce) package cream cheese
1 tablespoon butter, softened
3 cups confectioners' sugar
2 drops peppermint oil
1 drop red food coloring


Directions
1 In a large bowl, combine cream cheese, butter or
margarine, and confectioner's sugar. Mix in peppermint oil,
adding additional drops to taste. Color with food coloring
paste if desired.
2 Roll mixture into small balls, and place on waxed
paper. Flatten with a fork dipped in confectioners' sugar.
Let dry for about 2 hours on waxed paper, and then freeze
or refrigerate.

Servings Per Recipe 48 (1 mint)

Calories 37
Total Fat 1g
Dietary Fiber 0g

OK Let's post our Christmas Treats. The time is starting to run out!!!!

From Cooking Light


Double-Vanilla Meringue Cookies
Want a quick shot of the Christmas spirit? Make something with vanilla!

INGREDIENTS FOR 30 SERVINGS:
1 cup sugar, divided
1 vanilla bean
3 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract

INSTRUCTIONS:
Add the vanilla bean seeds at the end of the beating process, as their natural oils can prevent the egg whites from beating to stiff peaks. When baked long and slowly, stiffly beaten egg whites turn crisp, as they do in these cookies. Bake them 10 minutes less for a cookie that's slightly chewy on the inside. Store cookies in an airtight container for up to a week or freeze for up to 3 months.

1. Preheat oven to 325 degrees.

2. Place 1/4 cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Stir well with a whisk.

3. Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Gradually add vanilla bean mixture and extract; beat until just combined. (Stiff peaks will take on the consistency of marshmallow cream.)

4. Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 325 degrees for 35 minutes or until crisp. Cool on pan or a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container. Yield: 2-1/2 dozen (serving size: 1 cookie).

NUTRITIONAL INFORMATION:
CALORIES 28 (0% from fat); FAT 0g; PROTEIN 0.3g; CARB 6.7g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 25mg; CALC 0mg

great recipes jen! my mum always makes meringues at xmas. can't wait to get home and tuck into them - esp cos they are so low in points!

HOLIDAY FRUIT CAKE
> >
> > 1-cup water
> > 1-cup sugar
> > 4 large eggs
> > 2 cups dried fruit
> > 1-teaspoon baking soda
> > 1-teaspoon salt
> > 1-cup brown sugar
> > Lemon juice
> > Nuts
> > 1-gallon whiskey
> > Simple Directions
> >
Sample the whiskey to check for quality. Take a large bowl. Check the
whiskey again to be sure it is of the highest quality. Pour one level
cup
and drink. Repeat.
Turn on the electric mixer; beat 1-cup butter in a large, fluffy bowl.
Add
1-teaspoon sugar and beat again. Make sure the whiskey is still OK. Cry
another tup.
Turn off mixer. Break 2 legs and add to the bowl and chuck in the cup of
dried fruit. Mix on the turner. If the fried druit gets stuck in the
beaterers, pry it loose with a drewscriver. Sample the whiskey to check
for
tonsisticaty.
Next, sift 2 cups of salt. Or something. Who cares? Whisk the checkey.
Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of
sugar or something. Whatever you can find. Grease the oven. Turn the
cake
tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl
out
of the window. Check the whiskey again.
Go to bed. Who the **** likes fruitcake anyway?
> > HAPPY HOLIDAYS!!

Lowfat-Hot Artichoke-Parmesan Dip
Makes 20 Servings
Serving Size: approx. 1 ounce

4 medium green onions, chopped
1 (16 ounce) can artichoke hearts, chopped into small pieces
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
crackers

Heat oven to 350 degrees. Mix green onions, artichoke hearts,
mayonnaise and cheese in an ungreased casserole dish. Cover and bake 20-25 minutes or until hot. Serve with crackers.

Per serving: Calories: 60 Total fat: 6 grams
Saturated fat: 2 gram Cholesterol: 4 mg
Sodium: 90 mg Carbohydrate: 2 gram
Protein: 2 gram Dietary fiber: 2 gram
Points: 1