Amys

Christmas Recipe Booklet.

Table Of Contents
Main 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

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.

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 feta over 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.

2
Christmas Cookie Tree

Christmas Cookie Tree YIELD Makes 6 to 8 servings INGREDIENTS 2 rolls (18 ounces each) refrigerated sugar cookie dough 2 to 3 tubes (4-1/4 ounces) green decorator icing with tips 1 tube (4-1/4 ounces) yellow decorator icing 1 tube (4-1/4 ounces) red decorator icing PREPARATION:
1. 2.

Preheat oven to 350F. 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

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. 3
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. 5.

Continue repeating steps, making 8 more circles, each 1/2 inch To assemble tree, secure largest cookie to serving platter with dab of

smaller in diameter. Reduce baking time as circles get smaller. 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. 7.

With small plain tip, pipe yellow garlands around tree. Use red frosting Serve cookies individually by separating layers or cut into pieces

to add "ornaments." Pipe additional decorations, if desired. using serrated knife.

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.

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 spray the 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

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. 6 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

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, baking soda 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

orange gumdrop nose and fashion a broad smile with shoestring licorice. 7. For the scarf, cut two 2-inch-wide strips of fruit leather, notch the 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. 8

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

10-ounce package of marshmallows Assorted sprinkles, sugars, nuts, flaked coconut, and candy decorations Instructions 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.

9 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 for 15 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

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

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. 11 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 pancake directions: "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.

12

Cinnamon Surprise Coffee Cake

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 13 1. Heat the oven to 350 and grease a 12-cup bundt pan (or two 9by 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.

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 (or 35 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 doilycovered plate, wrap it in red or green cellophane, and tie with a bow. Serves 10 to 12.

14

Chicken Barbecue Quesadillas

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, 15

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 is done. Serve at once. Makes 8 to 10 servings.

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

17 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).

--------------

18 Angel 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 or chicken 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

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 and salt. Bring 19

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.

20 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

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.
21

Christmas Punch
A delicious punch recommended by Santa!

Ingredients
1 1 1 2 quart pineapple juice pkg (2 qt) lime Kool-aid qt lime sherbet 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, use raspberry Kool-aid and sherbet.

22