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Alternate Forum Activity!
Your Favorite Holiday Recipe!
What is it? What do you like to bake or cook?
Please respond to this thread and provide the recipe and a picture if you can find one!
Also, bonus points for sharing a Holiday Recipe that you want to try this year!
Recipe with Picture ='s 3k pts to an animal of your choice
Recipe ='s 2k pts to an animal of your choice
Bonus Recipe ='s 2k pts to an animal of your choice

Please include the animal's Name (ID#) or link in your post!
Alternate Activity Closes: 5:00pm HP Time on December 14th!

My family recipe
corn bake:

its kind of like a casserole but my family always makes this for thanksgiving and Christmas!

we don't use standard measurements so .. lol

2 cans of whole kernel corn

2 cans of cream corn

Grease pan then pour in a (medium pan)

two sleeves of ritz crackers smashed up 

pour over corn mix 

put several spoonfuls of butter on top then bake @400 for about 20min 

a recipe I want to try this year:

• • Air fryer French onion accordion potatoes 
    
    
    
    
    • • 
        4 large potatoes, peeled
    
    
    • • 
        
        50g vegetable oil
    
    
    • • 
        
        40g pkt French onion soup mix
    
    
    • • 
        
        150g sour cream
    
    
    • • 
        
        150g cream cheese, softened
    
    
    • • 
        
        150g whole egg mayonnaise
    
    
    • • 
        
        4 green shallots, finely chopped
    
    
    
    

Link to recipe - https://www.taste.com.au/recipes/air-fryer-french-onion-accordion-potatoes-recipe/smhyxhvc?r=entertaining/ykpaztx3

points here:

https://horsephenomena.com/horses.php?id=359536

I had an early Christmas for my in-laws since they don't live close and I didn't want them traveling near the holidays.

What is it? What do you like to bake or cook? I always bring deviled eggs. I had never had them before I met my husband and turns out I am really good at making them. This year I made Bloody Mary Deviled Eggs and they were a hit!

Please respond to this thread and provide the recipe and a picture if you can find one! Please see below for picture :)

- The recipie is here: https://www.thecandidappetite.com/bloody-mary-deviled-eggs/

Also, bonus points for sharing a Holiday Recipe that you want to try this year!

- I'm also attempting next weekend to make these for my family cookie baking party: https://butterwithasideofbread.com/mini-eggnog-cheesecakes/

- Points to: https://horsephenomena.com/horses.php?id=357831 please

It's simple, but it isn't the holiday season unless I make peanut butter blossom cookies!

Recipe: https://www.bettycrocker.com/recipes/classic-peanut-butter-blossom-cookies/a3563f6e-96b0-443f-ae0a-53cef4be6db6

Picture (not mine, I don't have any saved, but they're so easy to make they look close to this!): https://www.onceuponachef.com/images/2019/12/Peanut-Butter-Blossoms-scaled.jpg

I enjoy baking, I just don't get a chance to do it often. :)

This year, I want to try making this: https://www.delish.com/holiday-recipes/christmas/a37774998/christmas-tree-brownies-recipe/

(any points to horse #358838 please)

Sugar cookies have always been my go-to for holidays (and in general) I've been using this recipe for a while. Easy to make in big batches, and I love cutting them into little reindeer, stars and snowmen!

I'd like to try making this pie, nevermind all my failed attempts at more basics pies. It's not much of a holiday recipe either but tbh I'd take pie anytime of the year, so..

Points here please

Chocolate Peanut Sweeties!

https://www.tasteofhome.com/recipes/chocolate-peanut-sweeties/

My mom used to get this magazine in the 90s. I used to make her mail me some of these when I was away at school.

Careful...they're deadly!

Ingredients:

1 cup peanut butter
1/2 cup butter, softened
3 cups confectioners' sugar (icing sugar!)
approx. 60 mini pretzels
1 1/2 cups milk chocolate chips
1 tablespoon shortening

Directions:

1) In a small bowl, beat peanut butter and butter until smooth. Beat in confectioners' sugar until combined. Shape into 1-inch balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is set, about 1 hour.

2) In a microwave, melt chocolate chips and oil; stir until smooth. Dip the peanut butter ball into chocolate; allow excess to drip off. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in an airtight container in the refrigerator.

Would love to try this this Christmas: https://www.justapinch.com/recipes/snack/other-snack/nana-bs-nuts-and-bolts-bits-n.html

Points to Samwise!

Mrs. Fields Marble Cookies have been my absolute FAVORITE since I was like 5. They're super soft and cakey. I'm not a huge fan of regular chocolate chip cookies, but with these you fold melted chocolate into the batter so the chocolate doesn't harden when cooled! I have to make a batch at least once every year, but especially at christmas. 

I found a copy of the recipe here http://recipecircus.com/recipes/Robin/COOKIES/Mrs_Fields_Marble_Cookies.html

Honestly all of the recipes out of Mrs. Fields cookie cookbook are fantastic.

Points here please!

https://horsephenomena.com/horses.php?id=358533

I bake and make confectionaries every year for my coworkers! My friends get care packages with cookies, fudge, peppermint bark, salted caramel pretzels, and peanut butter cups.

My pretzels look like this, and are the easiest out of anything to make and they're always the favorite treat out of the bag. lol Literally buying pretzels and dipping them in melted Make n' Mold Salted Caramel candy wafers. I've tried other/more expensive brands but none of them taste as good as the MnM brand!

This year I'd like to try to make this combo since I'll be in the middle of making fudge/pretzels anyways.

https://realhousemoms.com/salted-pretzel-caramel-fudge/

Points here please!

https://horsephenomena.com/horses.php?id=356053

I made these last year and they were amazing!

https://imgur.com/XQ3qEeW

Ingredients

Sugar/Vanilla Cookie Dough

• 10 Tablespoons (145g) unsalted butter, softened to room temperature


• 1 cup (200g) granulated sugar


• 2 egg yolks*


• 1 teaspoon pure vanilla extract


• 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)


• 3/4 teaspoon baking powder


• 1/4 teaspoon salt


• sprinkles


• 24 Candy Cane Hershey Kisses*

Chocolate Cookie Dough

• 1/2 cup (115g) unsalted butter, softened to room temperature


• 1/2 cup (100g) granulated sugar


• 1/2 cup (100g) packed light or dark brown sugar


• 1 large egg*


• 1 teaspoon pure vanilla extract


• 1 cup (125g) all-purpose flour (spoon & leveled)


• 1/2 cup 2 Tablespoons (51g) unsweetened cocoa powder


• 1 teaspoon baking soda


• 1/8 teaspoon salt


• 1 Tablespoon (15ml) milk


• 3/4 cup (90g) confectioners’ sugar


• 20 Candy Cane Hershey Kisses*

Instructions

1. For the sugar/vanilla cookies: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes.


2. Roll dough into balls, a little less than 1 Tablespoon of dough each. The dough may seem dry*, but the warmth of your hands will allow it to come together in a ball. Roll into assorted sprinkles and bake for 8-10 minutes. The cookies will look very, very under baked. That’s what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week.


3. For the chocolate cookies: Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed. Sift the flour, cocoa powder, baking soda, and salt together in a medium bowl. Slowly add to the wet ingredients on low speed. Beat in the milk on medium speed until combined. The dough will be thick and very sticky. Chill for at least 2 hours.


4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll dough into balls, a little more than 1 Tablespoon of dough each. Roll each ball into confectioners’ sugar to coat heavily. Bake for 10-11 minutes. Cookies will appear undone and very soft. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week.

This year I've gotten more into Salmon, so I want to try this:

https://imgur.com/tP8GZ9l

Ingredients

SALMON:
1.2 – 1.5 kg / 2.4 – 3lb salmon side (skin on, bones removed)
2 1/4 tsp salt , cooking/kosher (Note 2)
1 tsp black pepper

HONEY BUTTER GLAZE:
150g / 5oz butter , unsalted
1/2 cup honey
3 garlic cloves , finely minced (garlic press or knife)

CREAMY DILL SAUCE:
1 1/2 cups sour cream , full fat (low fat is too watery)
1/2 cup fresh dill , finely chopped (lightly packed cup)
1/2 eschallot (French onion) , finely grated
1 1/2 tbsp lemon zest
1/2 tsp salt , cooking/kosher (Note 2)

HOLIDAY "TAPENADE":
1 cup dried cranberries
1 cup orange juice
1 cup slivered almonds , toasted (Note 3)
1/3 cup parsley , roughly chopped
1/4 tsp each salt and pepper
1 tbsp extra virgin olive oil

FINISHING:
1 pomegranate , only the seeds
1/4 cup parsley , roughly chopped
3 tbsp lemon juice
2 lemons, extra , cut in 6 pieces each (for serving, don't skip this)

Instructions

CREAMY DILL SAUCE

• Mix ingredients in a bowl until smooth. Keep refrigerated until required.

HOLIDAY TAPENADE

• Plump cranberries: Heat orange juice in a saucepan over high heat until hot. Turn stove off, add cranberries, cover. Stand 15 minutes, then drain in a colander (discard liquid). Cool.


• Mix: Mix cranberries, toasted almonds (see Note 3), parsley, salt and olive oil in bowl. Use at room temp.

COOKING SALMON

• Preheat oven to 180°C/350°F (all oven types).


• Prepare salmon: Place a large sheet of foil on a tray (double layer for safety is recommended), then top with baking/parchment paper. Place salmon on paper, then fold up the foil sides a bit to cup them so glaze won't run onto tray.


• Glaze: Place ingredients in a saucepan over medium high heat. Once it started foaming, turn down to medium, let it foam for 2 minutes then remove and pour straight over the salmon.


• Season: Sprinkle salmon with salt and pepper, putting most of the salt on the thicker part of the salmon.


• Wrap: Cover salmon with a smaller piece of paper, then foil. Fold and seal up sides to enclose salmon in a parcel – it doesn't need to be 100% tightly sealed.


• Bake 15 minutes. Remove salmon from oven.


• Uncover / fold excess paper – Remove paper and foil and paper cover. Fold/scrunch paper and foil sides down to expose salmon surface. Tucking paper down also ensures it won't catch fire when broiling.


• Grill/broil to brown: Switch oven to grill/broiler on high. Place salmon on middle shelf in the oven and broil 7 to 10 minutes until you get caramelisation mostly on the edges, a bit on top. Don't put it too close to the heat element otherwise paper might catch on fire! Check to ensure salmon is cooked – either pry open in middle to check or use a probe to check internal temperatures (Note 4).


• Transfer to plate: Use foil overhang to transfer salmon onto serving platter straight away (otherwise it keeps cooking). Slide the foil then paper out from under the salmon (see video at 1 min 24s or step photos in post), allowing juices to pool on platter (it's gold stuff!).


• Cool: Loosely cover with foil, then leave to cool for at least 15 minutes, up to 1 hour or longer (for room temp serving – Note 6 for serving notes).

ASSEMBLY AND SERVING

• Dollop then thickly spread with Creamy Dill Sauce (~0.8cm / 1/3" thick layer).


• Pile over Holiday Tapenade, scatter generously with pomegranate seeds, and then remaining parsley. Squeeze over lemon juice.


• Serving: Serve with extra lemon wedges so people can add more to taste. Cut into pieces – I use a cake cutter for serving. Encourage people to slop up some of the honey-butter sauce that will be mixed with semi melted Creamy Dill Sauce – it's so good! This dish is best served slightly warm, not piping hot, also excellent at room temp.

I bake lots of different types of cookies every December and give them to family and friends.

This year, one type is going to be Samoas. I've made them before (a long time ago). Recipe page 1 page 2 page 3 page 4

This year, I'm going to try to bake cake balls for the first time. Someone made them last year. They were delicious and so moist! I got the recipe so I can make them.

Points to *ISLA PENA ? 2YO // G17 // TUES (#359421) please

My mom and I make snickerdoodles every year 

when we cook, we make the usual Christmas dinner. ham, turkey the usual 

Recipe is below but she adds her own touch. she adds cinnamon to them to give them some awesome flavor she also adds peppermint. They are wonderful! OMG 

https://www.bettycrocker.com/recipes/classic-snickerdoodle-cookies/7ffc92a9-d847-4869-9ecb-99de3b751b14 

We also want to make these 

Ritz peanut butterchocolate covered sandwitch cookies

https://www.afarmgirlsdabbles.com/chocolate-peanut-butter-sandwich-cookies/

Points to this babe please https://horsephenomena.com/horses.php?id=358281

HOMEMADE EGGNOG
I have such a love hate relationship with Eggnog. However, the homemade version is so much better than store bought!



4 cups milk
5 whole cloves
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 ½ cups sugar
2 ½ cups light rum
4 cups light cream
2 teaspoons vanilla extract
½ teaspoon ground nutmeg

Step 1
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.

Step 2
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.

Step 3
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.


BUCHE DE NOEL (OR OTHERWISE KNOWN AS YULE LOG)
My fathers French Canadian side of the family would often make this during the holidays when I was younger. I've never made it myself, but would love to give it a try this year!



2 cups heavy cream
½ cup confectioners' sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks
½ cup white sugar
? cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
? teaspoon salt
6 egg whites
¼ cup white sugar
confectioners' sugar for dusting

Step 1
Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

Step 2
In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.

Step 3
Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.

Step 4
Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

Points to dog #116621, please! Thank you!

One recipe my family will make when bringing, say, a goodie tray, somewhere is these Christmas Wreath Cookies! Super easy to make, yet very festive. 

A recipe I'd like to try my hand at sometime is Rosettes - a Scandinavian delicacy.  :)

My favourite to make is my nanas leek and potato soup. its delish!
this recipe is the closest i could find of the one we use. we also dont serve it cold.
https://www.oliviascuisine.com/classic-vichyssoise-soup/

one i want to try would be
https://www.allrecipes.com/recipe/155754/traditional-christmas-cheese-ball/
it looks so good!!!


points on https://horsephenomena.com/dogs.php?id=133979 please!

Oh this is a good one! I have a few to share.

PAVLOVA
I make a pavlova every year, and have been crowned the pav queen! It's super easy. I make a really big one, like this: 

12 lge egg whites
2.5 cups (540 - 550g) of really fine good quality caster sugar
3 lge tsps cornflour, sifted
2 level tsps white vinegar
1 vanilla bean (or 1 tsp extract)

1. Preheat oven to 120 C (250 F)
2. Whisk egg whites into stiff peaks, adding sugar one tbsp at a time, until glossy and smooth between fingers
3. Whisk in cornflour, vinegar, and insides of vanilla bean until all combined
4. Pour mixture onto lined baking tray, and smooth into mound about 4-5 inches tall without playing with it too much.
5. (Don't miss this step) ONE time, gently bang the tray against the bench to collapse any large air holes inside that will cause your pavlova to fall apart when cooked. 
6. Bake until pav is dry to touch (about 1.5 hours or so), and turn off oven. 
7. Leave in oven to cool with door CLOSED for 20 minutes, and then with door ajar until completely cool.
8. Decorate with whipped cream and fresh fruit to your taste. 



RUM BALLS
I haven't made these for a while, but I used to make these for work on Christmas day. You can choose pretty much any recipe that you prefer. This one is fine: https://www.bestrecipes.com.au/recipes/rum-balls-recipe-4/dc2ghlf0

but then it can be modified for more fun, by:

1. Soaking 1 cup of raisins or sultanas (plus the coconut) in a high quality overproof rum overnight (spiced for best results), and adding to mixture, and
2. Switching 1/3 of the condensed milk with same rum in the recipe. 

Alternatively, you can switch the rum out of the recipe with an extract or even vanilla to make them more kiddy friendly.



I've done it before, but I'd like to give making PROFITEROLES another go this year! : https://www.recipetineats.com/profiteroles/


Any points can go to this guy, please: https://horsephenomena.com/horses.php?id=359426

This is my favourite desert - its a Pavlova, and don't let any Australian tell you they invented it, its a kiwi dish!

The recipe can be found - https://www.bbcgoodfood.com/recipes/strawberry-pavlova

This is one that I am going to try http://allrecipes.co.uk/recipe/6319/christmas-gingerbread-men.aspx

Points to horse https://horsephenomena.com/horses.php?id=353450 please :)

Rosa is awesome, Rosa is fine, Rosa didn't write this...

 Peanut butter fudge is always a favorite 😍 

there's pictures on this page as well ! 
https://casserolecrissy.com/easy-peanut-butter-fudge/

and points to dog #140548

Rob doesn't like dates so I make this Sticky Toffee Pudding for him http://allrecipes.co.uk/recipe/25068/sticky-toffee-pudding-without-dates.aspx

Image: 

https://imgur.com/x6Bwwdu

I've always wanted to try a gingerbread house but this looks amazing

https://www.bbcgoodfood.com/recipes/gingerbread-train

I may not be keen on X-mas any more, but I do enjoy dinner on the day!

Bacon-wrapped turkey joint
Stuffing
Peas and carrots
Brussels sprouts (hated as a kid)
Pigs-in-blankets (bacon-wrapped cocktail sausages)
Regular cocktail sausages
Roasted potatoes
Gravy

https://i.imgur.com/csHwIuk.jpg

Christmas Chex Mix! I'd love to make this, but I'm too lazy to actually do it. .-.

https://www.bettycrocker.com/recipes/christmas-chex-party-mix/0a7bc5e7-f9f9-4cb7-8bae-01810b4c6476

Points to: https://horsephenomena.com/horses.php?id=358928 plz

https://www.pauladeen.com/recipe/not-yo-mamas-banana-pudding/ 

Banana Pudding is my go-to family fave receipe because it's a comfort food and the best for holidays! 

Steph likes to make Italian Rainbow cookies : https://www.tastingtable.com/686065/italian-rainbow-cookie-recipe/ 

Any points to Kona please! : https://horsephenomena.com/horses.php?id=359347