Christmas

Holiday Cooking Ideas

Mound Balls

1 large pkg. coconut
1 can Eagle Brand Milk
12oz. pkg. semi-sweet chocolate chips
3/4 block paraffin

Pour milk over coconut, then mix well.
Cool in refrigerator.
Dip in chocolate, which has been melted with paraffin.
Cool on wax paper.
An almond may be added to make Almond Joy.
Approximately 50 pieces.

Cherry Tarts

3- 8oz. pkgs. cream cheese, softened
5 eggs
1 cup sugar
1 and 1/2 tsp. vanilla
2 cans cherry pie filling
24 foil baking cups

Mix cream cheese, sugar, and vanilla.
Mix in eggs one at a time.
Fill baking cups about 2/3 full.
Bake at 350 degrees for 30 minutes.
Cool. (As tarts cool, centers will sink in slightly.)
Fill with cherry pie filling.
Approximately 24 tarts.

Peanut Butter Cookies

1 cup white sugar
1 cup brown sugar
1 cup shortening
2 eggs
1 tsp. vanilla
1 cup peanut butter
3 cups self-rising flour

Cream sugars and shortening.
Beat in eggs, vanilla and peanut butter.
Mix in flour, 1 cup at a time.
Roll into balls and press lightly with a fork dipped in flour.
Bake at 350 degrees for approximately 10 - 12 minutes or until very lightly browned.

Walnut Candy

2 boxes confectioner's sugar
2 sticks butter
1 can Eagle Brand Milk
1 and 1/2 lb. English Walnuts
chocolate chips
paraffin

Mix together and roll into balls.
Put in freezer for around 5 minutes or longer on a cookie sheet.
Dip in melted chocolate chips and paraffin.
Cool on wax paper.
Approximately 50 balls.

Rocky Road Fudge

12 oz. semi-sweet chocolate, chopped
12 oz. premium-quality milk chocolate, chopped
1 and 1/2 tbsp. butter
3/4 cup coarsely chopped toasted walnute or pecans
3/4 cup raisins
1/2 cup miniature marshmallows

Butter a 9" square baking pan, set aside.
Combine chocolates and butter in top of double boiler.
Place pan over hot water, not simmering.
Stir until melted.
Remove from heat; stir in raisins.
Fold marshmallows into chocolate mixture.
Spread mixture into prepared pan.
Chill until firm.
Let stand 15 minutes at room temperature.
Cut into 1 and 1/2" squares.
Makes 3 dozen or about 2 pounds.

Mexican Dip

1 pound ground beef
1/2 pound Mexican Velveeta cheese, cubed
2/3 cup Miracle Whip
1/4 cup onion, chopped

Season to taste and brown meat: drain. Add remaining ingredients and mix well. Spoon mixture on 9-inch pie plate. Bake 10 minutes at 350 degrees. Stir and continue to bake 5 minutes longer. Serve with corn chips. This is very good also to carry to church and serve to the youth. They love it!!

"It's more than just the birth of a baby in a manger 2,000 years ago.
Christmas is a universal celebration of God in our lives every day."
Ruth Stafford Peale.