Christmas Cranberry Cheese Ball

A festive cheese ball recipe made with goat cheese or cream cheese, white cheddar, pecans and cranberries perfect for Christmas parties or entertaining. Served on a bed of rosemary sprigs, it looks like Christmas on a plate!

8-oz goat cheese or cream cheese, at room temperature
8-oz sharp white cheddar, shredded
1 tablespoon milk
1/2 teaspoon salt
1/2 cup chopped pecans
8-oz goat cheese or cream cheese, at room temperature
8-oz sharp white cheddar, shredded
1 tablespoon milk
1/2 teaspoon salt
1/2 cup chopped pecans
1 5-oz. bag dried cranberries (about a cup and a half)
Rosemary springs for garnish

• Mix goat cheese or cream cheese with an electric mixer until smooth. 
• Add cheddar, milk, salt and pecans then continue mixing until well combined.
• Line a small round bowl with plastic wrap then spoon cheese mixture into bowl. 
• Press cheese firmly into bowl. 
• Bring plastic up and over the top of cheese and gather to shape cheese into a ball. 
• Seal ball with more plastic if necessary to completely cover then refrigerate for at least 4 hours. 
• It’s ok if it’s kinda wonky at this point. 
• Once it firms up you will be able to easily shape it into a perfect ball.
• When ready to serve, arrange rosemary sprigs on a serving plate; set aside. 
• Pour cranberries into a pie plate and separate any that might have stuck together; set aside.
• Remove cheese ball (in plastic) from the bowl. 
• Keeping cheese ball wrapped in the plastic, use hands to shape into a ball. 
• When the cheese ball is perfectly round, roll in cranberries then set on rosemary sprigs. 
• All of the cranberries won’t stick when you roll the cheese ball in them. 
• Just piece them on until the cheese ball is nicely covered.
• Serve with assorted crackers.

Recipe: South in your Mouth

Chocolate & Cherry Christmas Pudding

A twist on the classic Christmas pudding, this cherry version is served with silky dark chocolate, a rich brandy sauce and a dollop of double cream

200g frozen dark sweet cherries defrosted, plus extra cherries, left whole, to decorate the pudding
1 Conference pear
100g raisins
100g sultanas
100ml brandy,  white grape juice, apple cider or apple juice
100g bar dark chocolate
100g unsalted butter, plus 2 tbsp for greasing
2 large eggs
50g plain flour
100g dark soft brown sugar
1 tsp mixed spice
1 tbsp cocoa powder
50g fresh breadcrumbs
For the chocolate brandy sauce100g bar dark chocolate
120ml double cream, plus extra to serve
2 tbsp golden syrup
3 tbsp brandy (optional)

• Drain the cherries in a sieve over a bowl. 
• Cut them in half. 
• Peel the pear, then grate it coarsely.
• In a large bowl, combine the cherries, pear, the raisins, sultanas and brandy or juice
• Stir well and cover with clingfilm.
• Heat in the microwave on high for 3 mins
• Leave to cool for 5 mins to let the fruit plump up. 
• Break the chocolate into squares while you wait.
• Tip the chocolate and butter into the hot fruit. 
• Stir, then leave to melt. 
• Let it cool, uncovered, for about 15 mins.
• Meanwhile, rub 1 tbsp butter around the inside of a 1-litre pudding basin.
• Lay two sheets of foil over each other and butter the one on top. 
• Holding both sheets together, fold a 3cm pleat across the middle of the foil and set aside.
• Beat the eggs together in a small bowl. 
• Sift the flour, sugar, mixed spice and cocoa powder on top of the chocolatey fruit
• Add the breadcrumbs, eggs and ¼ tsp salt.
• Stir everything together with a wooden spoon – it will be quite a wet mixture. 
• Tip it into the buttered basin.
• Cover the pudding with the buttered foil (buttery-side down)
• Scrunch it over the edge of the basin. 
• Tie string tightly under the lip of the basin, and make a string handle to help you lower the basin in and out of the saucepan later.
• Trim the foil so that a frill of about 5cm is left sticking out
• Tuck the frill up and under itself neatly. The aim is to keep the pudding watertight beneath.
• Put a heatproof saucer into the very large saucepan, then put the basin on top. 
• Pour in just-boiled water to come halfway up the basin.
• Cover the pan and steam the pudding for 2½ hrs. 
• Test the pudding is cooked by inserting a skewer through the foil – if there is any wet mixture, steam for 15 mins more then check again.
• The pan should be simmering rather than boiling hard. 
• Top up the water levels as it cooks, if you need to.
• To store, let the pudding cool and leave in a cool dark place to mature. 
• Don’t unwrap the foil. 
• You can make this pudding up to two months before eating.
• To reheat, steam in a pan for 30 mins, or microwave on medium for 5 mins.
• Remove the foil to microwave, covering with clingfilm instead.
• For the sauce, break the chocolate into squares. 
• Put all the ingredients in a small pan and heat gently, stirring, until smooth. 
• Serve the pudding topped with any remaining cherries, the sauce and a dollop of double cream

Recipe: BBC Good Food

Loaded Green Bean Casserole

Take your green bean casserole to another level with this loaded recipe! Topped with shredded cheese, crispy bacon, and of course, fried onions, this is one tasty dish that's perfect for Thanksgiving or Christmas.

1 pound green beans trimmed
14.5 ounces can condensed Cream of Mushroom soup 
1 cup milk
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon black pepper
2 cups shredded cheddar cheese divided
4 slices cooked bacon crumbled
1 ½ cups french fried onions

• Preheat the oven to 350 degrees F. 
• Spray a 1-quart casserole dish with cooking spray and set aside.
• In a large pot of boiling water, add green beans and cook for 3 minutes, until bright green. 
• Drain, then place in an ice bath to cool. 
• Transfer to a large bowl and set aside.
• In a saucepan set over medium heat, whisk together the soup, milk, Worcestershire sauce, garlic powder, and pepper. 
• Bring the mixture to a simmer
• Whisk in 1 cup of the cheese until completely incorporated. 
• Pour over the green beans and toss to coat, then transfer to a casserole dish.
• Top with remaining cheese
• Bake for 20 minutes, until warmed through and bubbling around the edges.
• Top the casserole with fried onions and the crisp bacon
• Bake for an additional 5 minutes.

Recipe: The Cookie Rookie

The Blue House Mincemeat

A family recipe I have made so many times and its always a winner. Its much better than shop bought and makes lovely pies. The Brandy is optional. Thank you Grandma

Zest and juice of 2 Lemons
Zest and juice of 2 Oranges
8oz Bramley Apples, unpeeled and chopped into small pieces
8oz Candied Peel, chopped
1lb Fresh Cranberries
2oz Almonds, sliced
12oz Raisins
8oz Sultanas
8oz Currants
12oz Soft Dark Brown Sugar
4 level tsps Ground Mixed Spice
½ level tsp Ground Cinnamon
½ level tsp Nutmeg, freshly grated
8oz Beef or Vegetarian Suet, shredded

Makes 6lb Mincemeat

• Start the night before so all the flavours will be given a chance to develop
• Put all ingredients into a large mixing bowl,
• Stir and mix these together very thoroughly
• Cover the bowl with a clean cloth and leave the mixture in a cool place for 12 hours or overnight
• Pre-heat the oven 225°F,120°C
• Cover the bowl loosely with foil and place in the oven for 3 hours.
• When you remove the mincemeat from the oven, it will appear to be swimming in fat.
• As it cools stir it from time to time; the fat will coagulate
• This coats all the fruits, including the apples and cranberries, and seals in the juices. This is how it should be and in no way affects the superb flavour.
• When the mincemeat is quite cold, you can stir in 6 tablespoons brandy, if you like
• Pack into the clean, dry jars, cover with wax discs and seal.
• Don't forget to put the labels on when the mincemeat is cold or they'll simply peel off.
• It will keep in a cool, dark cupboard indefinitely, but I think it is best eaten within a year of making

Recipe: Christmas in the Blue House Kitchen

Peppermint Chocolate Covered Marshmallows

Festive and easy. Just drop into a mug of hot chocolate and change the taste from ordinary to extraordinary! Fun to make with the kiddies and make a deliciouse festive gift

24 Mini Candy Canes
12 Large Marshmallows
1 Cup Chocolate Candy Wafers
12 Large Candy Canes For Serving If Desired

• Cover a cookie sheet with wax paper.
• Unwrap 24 small candy canes. 
• Crush 12 of them using a plastic baggie and a rolling pin. (A food processor would also work great if you have it!).
• Insert 12 other candy canes into the top of each marshmallow.
• Freeze for 15 minutes.
• In a microwave safe bowl, melt candy wafers for 30-45 seconds or until smooth.
• Dip each marshmallow into the melted chocolate.
• Dip in crushed candy canes.
• Place back onto prepared pan. 
• Refrigerate until set.
• Wrap in cellophane and pretty ribbon for gifting

Recipe: Baking Beauty

Gumdrop Fudge

Creamy Vanilla Fudge filled with colorful holiday Gum Drop candy pieces! So pretty for gift giving!

 2 cup granulated sugar
 3/4 cup heavy cream
 3/4 cup unsalted butter
 pinch of salt
 1 bag (11oz) white chocolate morsels
 1 jar (7oz) marshmallow cream
 1 1/2 cup gumdrops, chopped

• Prepare an 8inch square baking dish by lining it with parchment paper. 
• Set aside.
• Add white chocolate morsels and marshmallow cream to a large mixing bowl. 
• Set aside.
• In a large, heavy saucepan, add butter, cream, sugar and salt. 
• Bring to a boil over medium high heat, stirring frequently. 
• Once boiling, continue to boil for a full 5 minutes, stirring constantly. 
• Remove from heat and pour over white chocolate and marshmallow cream. 
• Using an electric mixer, blend for about one minute, until morsels are melted and mixture is smooth.
• Add gumdrops and fold them in with a spoon, gently. 
• Pour mixture into prepared baking dish and refrigerate for two hours (or overnight), covered with a piece of plastic wrap.
• Once set, cut into bite sized pieces and store in an airtight container in the refrigerator for up to two weeks.

Recipe: Shugary Sweets

Peppermint Pattie-Stuffed Chocolate Cookies

 Using just a few ingredients, these Peppermint Patty cookies are so easy-to-make and the chocolatey mint freshness is the perfect holiday flavor combination. 

1 box chocolate cake mix
1 tsp. baking powder
2 large eggs
½ c. canola oil
14 York Peppermint Pattie Minis
Sprinkles, for decorating

• Preheat oven to 350° and line two baking sheets with parchment paper. 
• In a large bowl, whisk together cake mix and baking powder
• In another bowl, whisk together eggs and oil. 
• Add wet ingredients to dry and stir until fully combined.
• Using your hands, form small balls of dough.
• Flatten a ball, then place a Peppermint Patty in the center and fold dough over to completely cover. 
• Transfer to baking sheet and repeat with remaining dough (you should have enough for about 14 cookies).
• Top with sprinkles and bake until cooked through, 8 to 10 minutes. 
• Let cool slightly on baking sheet, then transfer to a wire rack to let cool completely.

Recipe: Delish

Reindeer Food

This homemade magical reindeer food is the perfect Christmas Eve tradition, with a mix of oats, sugar crystals, and sprinkles that make a fun and festive treat to serve Rudolph and his friends!

Traditional red and green sprinkles were used for this recipe but you could also use any sprinkles you’d like.. including fun shapes like snowflakes or snowmen.You could also make this yummy treat with edible glitter which you can find it in the craft store baking section.

This recipe comes with a link to a free printable tag and poem

½ cup oats
⅓ cup sprinkles
⅓ cup colored sugar

• Combine all ingredients, then distribute evenly in bags.
• Attach the printable tag and staple each bag shut.
• Sprinkle liberally across your lawn Christmas Eve.

Recipe: Spaceships and Laser Beams