11th Day of Christmas with Melissa Taylor

It is day 11 in our 5th annual 12 Days of Christmas giveaways.

Each day I am featuring a different Proverbs 31 Ministries gal offering an idea, recipe, memory or story of Christmas.

Today’s guest?

The fabulous online Bible teacher and encourager-in-chief:

Melissa Taylor!

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Hey everyone! Who can’t use a new tried-and-true recipe at the holidays? Here are a few of my favorite Christmas recipes, the name of the item and where I got them from:

Hay Stacks  (Little Granny)

I remember my husband’s grandmother, Little Granny, making this easy, crunchy candy. It’s made with chow mein noodles, peanuts, and butterscotch chips.

 Prep Time: 3 minutes

Cook Time: 5 minutes

Total Time: 8 minutes

Ingredients:

  • 1 cup butterscotch chips
  • 1/2 cup peanut butter
  • 1/2 cup peanuts
  • 2 cups chow mein noodles

Preparation:

Microwave the butterscotch chips and peanut butter on 50 percent power for 3 to 5 minutes. Add remaining ingredients and blend to coat noodles thoroughly. Drop by teaspoonfuls onto waxed paper.

Traditional Home-made Chex Mix~ (My Mother in Law)

 

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

 

 

1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

I get real creative with this adding just about whatever my family loves. Like Cheetos, cheerios, and cheez-its.

Home-made Crispix Mix~sweet (My Beautiful Mama, who I really miss a lot!)

 

This is the note card from my mom’s recipe box in her handwriting. How precious and special! My mama wrote that y’all! That alone makes this Christmas treat extra special!

Jesus’ Birthday Cake (Southern Living)

 

This is the cake we bake for Jesus each year. It is from the Southern Living Annual Recipes Cookbook, 20th Edition.  Of course you know that Jesus likes any cake baked for Him. We used to do chocolate cake until I found this one. It’s so delish! I make this when I need to take something to a Christmas brunch or gathering. I’ve never met anyone who didn’t LOVE this!

 

Nutty Orange Coffee Cake ( Happy Birthday Jesus!)

3/4 cup sugar

1/2 cup chopped pecans (optional)

2 teaspoons grated orange rind

1/2 (8 oz.) pkg reduced fat cream cheese

2 (11 oz.) cans refrigerated buttermilk biscuits

1/2 cup butter or margarine, melted

1 cup sifted powdered sugar

2 Tablespoons fresh orange juice

 

*Combine 1st 3 ingredients in a small bowl; set aside

*Place about 3/4 teaspoon cream cheese in center of each biscuit; fold biscuit in half over cheese, pressing edges to seal.

*Dip biscuits in melted butter, and dredge in sugar mixture; place biscuits, curved side down, in a single layer in curves of a lightly greased 12-cup Bundt.  Place any remaining biscuits around center tube of pan, filling in spaces, if necessary. Drizzle any remaining butter over biscuits; sprinkle with any remaining sugar mixture.

*Bake at 350 degrees for 35 to 40 minutes or until done.  Immediately invert onto a serving plate.

*Combine powdered sugar and orange juice, stirring well; drizzle over warm coffee cake. Serve immediately. 

 

Peppermint Sticks and Candy Canes (Grammy)

These are completely store bought. We get the soft peppermint sticks because they remind us of Grammy. She was my grandmother and every Christmas she handed out peppermint sticks. She was such an influence on my life spiritually. Jesus was her best friend. When we share our peppermint sticks, we also share a story about Grammy.

The candy canes, we place in a small Christmas bucket and keep them where guests can take one on the way out. Attached to each cane is the “Legend of the Candy Cane, Jesus Edition.”  Just another way to share Jesus during His birthday season.

A few days before Christmas, my kids and I set aside a day to bake lots of fun cookies, candies, etc, etc. We keep some and give some away.  Christmas Eve we make Jesus’ Birthday Cake and build a Gingerbread House together.

Now, I’d love to hear about the food you love at Christmas. Maybe it’s part of the meal or maybe some kind of yummy treat. You pick. Just make sure to share the recipe with us!  This will be like having our own little 12 Days of Christmas Recipe Book!

Share a recipe and you will be entered to win a Proverbs 31 Online Bible Study Package including:

 

  • Our past 2 Online Bible Study books, Unglued (signed by author, Lysa TerKeurst) and Greater by Steven Furtick
  • A Proverbs 31 Ministries T-Shirt
  • Our next OBS, which is a mega-package~ including the Let.It.Go.book (signed by author, Karen Ehman), Participant’s Guide, DVD Series, and Conference Call Series

 

Please share with us your favorite recipe! I can’t wait to read all them!

If time is tight, just shre the name of your favorite holiday food. :)

Karen, thank you so much for inviting me to share in your exciting 12 Days of Christmas Giveaway!

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Remember, you have until Sunday night December 16th to comment on all the posts. One grand prize winner will be chosen from among the gals who post on all 12 days! The grand prize is:

A unique advent candle display depicting Bethlehem, Mary and Jesus, with votive holders and candles nestled inside. A $50 retail value. And, along with it, a copy of my new book LET. IT. GO. How to Stop Running the Show & Start Walking in Faith.

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  • My family loves when I make Homemade caramels:
    1 cup butter
    1 pound brown sugar (2 cups)
    dash salt
    1 cup light corn syrups
    14 oz can sweetened condensed milk
    1 tsp vanilla

    Melt butter in 3 quart or larger saucepan. Add sugar and salt. Stir in corn syrup, mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat to firm ball stage (245°F). Remove from heat, stir in vanilla. Pour into 9×9″ buttered pan. Cool, cut into pieces and wrap in wax paper. Ok to freeze.
    To double – put into 9×13″ pan. I use parchment paper to line the pan (sides too!) to make sure the caramels can be lifted out. Do NOT try it with foil ( even buttering the foil first), because the aluminum just gets embedded in the caramel.

  • So simple to make, Cracker Toffee

    Makes 20 toffee bites

    1 box Club Crackers (appx 40)
    1 cup butter
    1 cup brown sugar
    2 Tbsp Karo corn syrup
    3/4 cup chopped pecans
    1/2 tsp vanilla

    Line baking sheet with parchment paper
    Place crackers in a single layer on paper and set aside
    In a medium sized saucepan boil on med high heat your butter, brown sugar, syrup, and vanilla
    Cook and stir for approximately 2 mins
    Stir in pecans
    Spread evenly over crackers
    Bake at 350 for 10-12 mins until top appears “dry”
    Cool until able to separate but still flexible so it doesn’t crack.
    Separate crackers and store in an airtight container

  • My mom’s Ho Ho cake, very easy.
    1 chocolate cake baked in oblong pan, While cake is baking prepare filling. 3/4 cup milk heated to lukewarm then add 6 tablespoons flour and shake until lumps are gone, then let cool completely. Meanwhile mix 1/2 cup crisco, 1/2 cup butter , 1 teaspoon vanilla, & one cup of sugar with mixer. When flour & milk are cooled add to mixture. Beat until fluffy looking. When cake has completely cooled cut lenghtwise and put filling in between layers. Then frost top of cake with chocolate frosting. This is a hit with everyone!

  • My fav Christmas treat we make every year is simple but so delicious. Hi ho crackers with peanut butter spread between two crackers dipped in melted almond bark and if you like to decorate them we sometimes drizzle chocolate on top and or sprinkles.

  • We just love baking with almonds, and our favourite cake is “Speculaaskoek”. I’ve cut back on the margarine and sugar from the original recipe because of my husband’s heart concerns and because it’s just better for all of us!

    Cake: 1/3 c. margarine, 1/4 c. white sugar, 1/2 c. yellow sugar, 1 egg, Blend, and add the following flour mixture: 1 1/2 c. flour mixed with 1/2 tsp. baking soda, 1/2 tsp. cinnamon, 1/2 tsp. Allspice, 1/4 tsp. cloves. Spread half of batter in 8×8 square pan. Spread almond spice mixture on dough:
    2 c. ground almonds (200 g.), 2/3 c. sugar, 1 egg, 1 tsp.+ almond extract, lemon to taste.

    Spread/pat rest of dough on top. Brush with beaten egg (which has been mixed with milk.

    Bake in 350 degree oven for about 30 minutes.

  • As others have said… wanted to make sure that I got my “two cents” worth…. Buckeyes! My mouth is watering thinking about them. :)

  • Peanut Butter Balls have got to be one of my favorites!
    PEANUT BUTTER BALLS

    2 Cups Chunky Peanut Butter

    1 Stick Butter

    1 Pound Powdered Sugar

    1 Teaspoon Vanilla

    3 Cups Rice Krispies

    1 Giant Hershey Bar – No Nuts

    16 Ounce Package Chocolate Chips

    1 Slab Paraffin

    Warm chunky peanut butter, butter and powdered sugar, then add vanilla and mix. Add rice krispies, mix and form balls.

    In double boiler melt Hershey bar, chocolate chips and paraffin.

    Dip balls in chocolate mix. Let the chocolate set up and they are ready to eat.

  • We love making reindeer munch!

    Ingredients:
    1 (10 ounce) package mini twist pretzels
    5 cups toasted oat cereal
    5 cups crispy corn cereal squares
    2 cups salted peanuts
    1 (14 ounce) package M&Ms
    2 (11 ounce) packages white chocolate chips
    3 tablespoons vegetable oil

    Directions:
    Line 3 baking sheets with waxed paper. In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and M&Ms.

    In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well.

    Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container.

  • making Ricotta cheese cookies and Anis cutouts but we need to build more traditions and this website has helped me so much thank you !!! God BLess

  • I’m making Cheese Tarts this morning to take to a Christmas party at my co-worker’s home. These are like individual Cheesecakes that are yummy and festive looking too!

    2 packages cream cheese (8 oz. each)
    2 tsp. vanilla
    3/4 cup sugar
    2 eggs
    16 cookies (Keebler Pecan Sandies)
    Cherry or Blueberry Pie Filling

    Beat together the first 4 ingredients. Place 1 cookie in the bottom of each baking cup, pour some of the mixture on each. Bake at 375 degrees for 20 minutes. Chill. When cool, put some cherry or blueberry pie filling on each tart.

    Enjoy!

  • Sadly, I love sweets and think there is nothing as good as real, home made pound cake. I make it by an old recipe that is:

    Pound Cake
    2 sticks butter ½ tsp baking powder
    ½ cup vegetable shortening 1/8 tsp salt
    3 cups sugar 1 cup sweet milk
    5 eggs 2 tsp vanilla
    3 1/3 cup cake flour
    Cream butter & shortening together. Add sugar and cream again. Add eggs 1 at a time beating after each. Measure cake flour after sifting. Add baking powder & salt to flour. Add to butter & sugar mixture alternately with the milk which has been flavored with vanilla. Bake in a large greased and floured bunt pan for 1 ½ hours at 300 degrees or until a toothpick inserted in center comes out clean. Baking time may vary depending on your oven.
    Turn out onto a plate immediately.
    YUM!

  • I just made these and I love them!! A new take on an old favorite. I also love my mom’s fruit cake but she hasn’t shared that recipe yet :)
    Pumpkin Snickerdoodles
    Prep Time: 1 hour, 15 minutes
    Cook Time: 13-15 minutes
    Total Time: 1 hour, 30 minutes
    Yield: 6 dozen
    Serving Size: 2 cookies

    For the cookies:
    1 cup unsalted butter, at room temperature
    1 cup granulated sugar
    1/2 cup light brown sugar
    3/4 cup pumpkin puree
    1 large egg
    2 teaspoons vanilla extract
    3 3/4 cups flour
    1 1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg-I ground it fresh..adds so much flavor!
    For the coating:
    1/3 cups granulated sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    Note: I used 1 ½ of Pampered Chef Cinnamon Plus Spice Blend, instead of cinnamon and ginger

    In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.

    In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated.

    Cover and chill the dough for at least an hour.

    Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.
    Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

  • I don’t really have a favorite recipe. I’m usually eating @ someone else’s!! I like 2 bake from scratch 3 layer cakes though!!

  • My favorite holiday recipe is Candy cane cookies. I have been making them by myself since I got married almost 13 years ago! And before that, my mom and my aunt made them for about 10 years! They are a favorite of my family and friends.

    Candy Cane Cookies
    1/2 C butter
    1/2 C shortening
    1 C confectioners sugar
    1 egg
    1 1/2 tsp almond extract( I always add a little more!)
    1 tsp. vanilla
    2 1/2 C flour
    1 tsp. salt
    1/2tsp-1tsp. red food color (the no taste paste works awesome!)
    1/2 C crushed peppermint candy
    1/2 C sugar

    *Mix butter, shortening, confectioners sugar, egg, and flavoring together.
    *Blend in flour and salt.
    *Divide dough in half
    *Blend food coloring into 1 half. (Use the desired amount right away and mix once. If you keep adding food coloring to make it darker, it will be grainy)
    *Shape a rope from the red dough and the white dough into a 4″ rope.
    * Roll it out on a VERY lightly floured surface.
    * Curve light a candy cane.
    *Bake on parchment paper @ 375 degress for 9 minutes.
    * As soon as they come out of the oven, sprinkle with the mixture of candy canes and sugar.
    *Let cool on the tray for about 5 min., then remove to a cooling rack.

  • i like the chocolate peanut butter balls my mother in law made. looked forward to them when we’d make a trip to their place around Christmas. i don’t know how to make them yet, but hope to try the recipe from day 1? of this 12 days of Christmas that one of the guests shared. yum!

  • Wow! I am overwhelmed with the different recipes! There are some that I definitely will have to try! One of our favorite recipes is “Crab Meat Mold”. It is a spread that you spread on crackers.

    1 can Cream of Mushroom soup
    1 tbl unflavored gelatin
    3 tbl. cold water
    1-6 oz can crab meat
    1 C chopped onion
    1 C chopped celery
    1 C mayonaise (I use Miracle Whip!)
    8 oz. cream cheese, softened

    Add the cold water to the dry gelatin and let soak. In a saucepan, heat the undiluted soup. Dissolve the gelatin in the soup and add the cream cheese. When the cheese is evenly distributed, add the crab meat, onion, celery and mayo. Stir until thoroughly blended. Turn into a lightly oiled (I spray with non-stick spray) mold. This is best made the day before. Serve with an assortment of crackers.

    It just does not seem like the holidays unless we have the opportunity to nosh on this!

  • My favorite easy receipe is to place an unwrapped Rolo candy on a small pretzel twist. Bake in a 250 degree oven for 2-3 minutes, just until the candy is soft. Top with a pecan or another pretzel. We added some festive sprinkles this year too :) My 4 year old did much of the work for this one :)