Favorite Christmas Recipes 2021

Christmas is here once again. The summer seemed to drag on and the fall was cut short. Thanksgiving rushed in, and then the quick descent to Christmas. It’s the one time of year the whole world pauses and reflects on Christmas.

As a child, I remember the joy and fun of Christmas. Between church and school, the singing of Christmas hymns and carols abounded. Crafts were made and stories told, all reflecting Christmas. Every year I am transported back in time to the fun and joy through food and music. Enjoy these recipes! If you missed last Christmas’s recipes, you can catch 2020 recipes here, and here.

Christmas Recipes

First up, my sister Andrea’s favorite Christmas treat Peanut Butter Balls. She once boasted of having eaten 16 peanut butter balls. YES! Sixteen peanut butter balls in 5 hours. No wonder she spent the evening in a “coma”… I can’t imagine the impact on all the body systems. YIKES!

Peanut Butter Balls- Andrea Syens

Image by Jutta Zeisset from Pixabay

My sister gave me this recipe a few years back. Well, she gave me the ingredients… I had to figure out the rest. When I asked her how much this made, she said “A LOT!” So be warned, this may make 3 dozen worth.

Ingredients

  • 2 lbs. chunky peanut butter
  • 3 boxes confectioners’ sugar-1-pound box (or 16 ounces) contains about 3 1/2 cups of powdered sugar.
  • 1 lb. of butter
  • 3 tablespoons vanilla
  • 1 cake paraffin- shredded or shaved
  • 2 bags semisweet chocolate chips

Directions

Cream together the peanut butter and butter. Mix in the vanilla. Then slowly add confectioners’ sugar cup by cup, making sure the mixture isn’t getting too dry. You want a nice soft consistency that will hold a ball form. If it is too sticky, add a cup of confectioners sugar and test the consistency again. Roll into a ball size of your choosing. Place each ball on wax paper and once all the balls are made, place them in freezer while you prepare the chocolate coating.

Chocolate coating

Take a double boiler and add about 3 inches of water to the bottom pot, bring the water to a boil, and then reduce to a simmer. Place the second pot on top and add the chocolate chips and the paraffin to the boiler, stir and add the paraffin till they are blended and smooth. Remove the peanut butter balls from the freezer and drop one at a time into the chocolate paraffin mixture, coat with the help of a spoon and remove with a fork. Set each chocolate-covered ball on a cookie sheet or bar pan covered with wax paper, then return to the freezer for 5-10 minutes. They store best in a container, kept in the cool.

Microwave French Silk Fudge- Ruth Syens

Image by pixel1 from Pixabay

Ingredients

  • 5 1/2 oz. can evaporated milk
  • 2 1/4 c. sugar
  • 1/2 c. butter
  • 2 tbsp. vanilla
  • 1/2 c. chopped nuts
  • 12 oz. package semi-sweet chocolate chips
  • 6 oz. package milk chocolate chips

Directions

In a large 4 qt. glass mixing bowl, stir milk and sugar well. Microwave on full power for 6 minutes, stirring after 3 minutes, then microwave additional 3- 4 minutes until sugar is well dissolved and foamy. Stir in butter, nuts, and chips, stirring till completely mixed. Pour into well-greased 13 x 9 pan, refrigerate till set. Makes 2 1/2 lbs. fudge.

Sugared pecans- Grandma Jennie (Alsum) Syens

Ingredients

  • 2 egg whites
  • 1 c. sugar
  • 3/4 tsp. salt
  • 1/2 c. butter
  • 3 1/2 c. pecans
  • sprinkle of cinnamon

Directions

Place butter in a 15 x 10 baking dish in a pre-heated oven until melted and remove, meanwhile in a mixing bowl beat egg whites until stiff, add sugar,salt, and cinnamon, beat, fold in the pecans, pour over the butter, and toss to coat. Bake at 300° for 30 minutes, stirring every 10 minutes. Remove and cool.

That’s it for this week! I hope you all have a Merry Christmas and a Happy and Healthy New Year! Till next time. Here is to good food, good friends and a good life!

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