Holiday Recipe Exchange

Yes, I know it is a full 2 1/2 months until Christmas.

But I love Christmas.

And I love cooking.

And I love blogging.

So how could I resist this!? :)

As much as I love cooking and being the family chef (and I use the term 'chef' very loosely), I don't have a lot of tried & true, gotta have 'em holiday favorites.

And even though I am more of a savory person (mmmm casseroles & appetizers), both of the recipes I'm sharing here are in the sweet category. But I've made them both before (for more than one year, ha!) and will make them again. And they are both easy. Just because I like to cook doesn't mean I like to use up all of what little remaining energy I have doing it!

So, anyway... here they are:

Red-Hot Jello Salad
3 oz cherry jello

1 1/2 c. boiling water

1/4 c. red hots

1/4 c. + 1 1/2 tsp cold water

1 c. chopped green apple

1 c. chopped celery

1/2 c. chopped walnuts (or pecans)

In small bowl, dissolve jello in 1 c. boiling water. In another bowl, dissolve red hots in remaining boiling water; stir into jello. Stir in cold water. Refrigerate until slightly thickened, about 1 hour.

Fold in apple, celery, & walnuts. Pour into 4 cup mold coated with cooking spray. Refrigerate at least 2 hours.

Peppermint Fudge
(Taste of Home, December/January 2001)
1 1/2 tsps butter (no substitutes), softened
2 ounces cream cheese, softened
2 c. confectioners' sugar
3 Tb baking cocoa
1/2 tsp milk
1/2 tsp vanilla extract
1/4 c. chopped nuts
Peppermint Layer:
2 ounces cream cheese, softened
2 c. confectioners' sugar
1/2 tsp milk
1/2 tsp peppermint extract
1/4 c. crushed peppermint candy

Line the bottom and sides of an 8-inch x 4 inch x 2 inch loaf pan with foil. Grease foil with 1 1/2 tsps butter; set aside. In a small mixing bowl, beat cream cheese. Gradually beat in confectioners' sugar, cocoa, milk and vanilla. Stir in the nuts. Spread into prepared pan. Chill for 1 hour or until firm.

For peppermint layer, beat cream cheese in a small mixing bowl. Gradually beat in confectioners' sugar, milk and extract. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for 1 hour or until firm. Using foil, lift fudge from pan. Gently peel off foil. Cut into squares. Makes 1 1/4 pounds.

For a treasure-trove of holiday (and when I say 'holiday' I mean CHRISTmas and Thanksgiving) recipes, please visit Overwhelmed with Joy who is hosting all this fun! :) If aren't the blogger-type, feel free to leave your own recipe in the comments of this post.