10 mouthwatering recipes for Christmas.

1. Top 10 Recipes For Christmas
Sweets
Photo credit: Kristin Ausk

2. Almond Coconut Christmas Balls
Ingredients
1 1/2 cups confectioners sugar
1 1/2 cups shredded coconut divided
2 tablespoons cream
1/3 teaspoon almond extract
1/4 teaspoon melted butter
Red food coloring
Green food coloring
Directions Photo credit: Rimshot
Mix together the confectioners sugar, 1 cup coconut cream, almond extract and
melted butter. Stir until all are well combined. Now divide the mixture into three
equal parts. Color one red, one green and leave the other one white. Shape into
3/4- to 1-inch fat balls. Roll the balls in remaining coconut and let stand
about 24 hours to become firm.

3. Peppermint Patties
Ingredients
1 cup butter softened
1 1/2 cups granulated sugar
1 egg
1 1/4 teaspoons peppermint extract
2 1/2 cups flour
1 1/2 teaspoons baking powder Photo credit: Evan-amos
1/4 teaspoon salt
Red food coloring
Directions
Cream butter; add sugar beating until light and fluffy. Add egg and peppermint extract;
beat well.
In small bowl combine flour baking powder and salt; add to butter mixture. Divide
dough in half. Add a few drops red food coloring to one half; refrigerate both halves
until firm.
Divide each portion into 2 equal portions. On floured wax paper roll one white portion
and one red portion into an 8-inch square. Invert white dough onto red dough; remove
wax paper. Tightly roll dough jellyroll fashion peeling wax paper from red dough as you
roll. Repeat with remaining dough. Cover with wax paper; chill.
Cut dough into 1/4-inch slices; place on ungreased baking sheets.
Bake at 350 degrees F for 10 minutes. Remove to wire racks to cool.

4. Candy Cane Bark
Ingredients
1 pound of white chocolate
1 cup toasted almonds
1 cup crushed candy canes or starlight mints
Directions
Microwave the chocolate on high for 1 minute.
Stir. Microwave another 20 to 30 seconds
to finish melting.
Stir in the almonds and the candy. Photo credit: Amy_b
Spread out onto a piece of wax paper
to desired thickness.
Cool and break into pieces.

5. Chocolate Amaretto Truffles
Ingredients
4 ounces semisweet chocolate
1 tablespoon amaretto liqueur
1/4 cup butter
1/2 cup finely chopped nuts
Directions
Melt chocolate and remove from heat.
Stir in amaretto. Add butter and beat
until smooth and creamy. Photo credit: David Leggett
Chill for 5 to 10 minutes until mixture firms.
Drop by teaspoon and roll in nuts.
Keep truffles refrigerated until ready to serve.

6. Chocolate Liqueur Shells
Ingredients
Chocolate Cases
3 ounces semisweet or bittersweet chocolate
3 ounces milk chocolate
3 ounces white chocolate
Melt each chocolate in a different bowl.
With a spoon smear melted chocolate evenly over inside of 12 paper cups.
Turn cups upside down on a plate. Refrigerate until set.
Gently peel off the paper.
Mousse Photo credit: André Karwath
3 ounces white chocolate chopped
2 eggs separated
1 tablespoon Tia Maria
1 tablespoon creme de menthe
1 tablespoon Cointreau
Food coloring if desired
Directions
Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set aside.
In a separate bowl beat egg whites until stiff. Divide egg yolk mixture into three separate bowls and add 1 teaspoon
of a different liqueur to each bowl. Add a drop or two of green food coloring to bowl containing creme de menthe. A
drop or two of yellow coloring can be added to Cointreau mixture. Gently fold a third of the egg
whites into each of the bowls. Spoon into chocolate shells. Refrigerate for 2 hours.

7. Christmas Caramel Crunch
Ingredients
4 cups popped popcorn
4 cups mini pretzels
2 cups pecan halves
3/4 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons water
2 tablespoons light corn syrup
1/4 teaspoon baking soda Photo credit: Rainer Zenz Photo credit: Logicaldisaster Photo credit: Jonathan M
Directions
Preheat oven to 275 degrees F. Spray a large roasting pan with cooking spray. Distribute
popcorn pretzels and pecans in roasting pan. Place in oven to warm while preparing the
caramel syrup.
In a large saucepan combine brown sugar butter water and corn syrup. Bring to a boil
over medium heat stirring constantly. Boil 2 minutes. Remove from heat and stir in
baking soda. Pour over warmed popcorn mixture. Stir to coat. Bake 1 hour stirring every
15 minutes.
Place roasting pan on cooling rack.
Stir several times while cooling so that mixture doesn't clump together.
Store airtight.

8. Magic Rum Balls
Ingredients
3 cups finely crushed vanilla wafers
1 cup finely chopped walnuts
1 (15 ounce) can sweetened condensed milk
1/3 cup rum
Confectioners sugar or colored or chocolate sprinkles
Directions Photo credit: Sebastian Zurkuhl
Combine wafer crumbs and nuts. Add sweetened condensed milk and rum;
blend well. Chill for one hour.
Dip palms of hands in confectioners' sugar. Shape by teaspoonful into small
balls. Roll in confectioners' sugar or sprinkles. Store in covered container in
refrigerator with wax paper between layers. Rum balls can be kept moist and
fresh for weeks.

9. Christmas Cherry Fudge
Ingredients
1 small box cherry gelatin
3 1/2 cups granulated sugar
1/4 teaspoon baking soda
1 1/2 cups milk
1/4 cup butter Photo credit: Veganbaking.net Photo credit: Cary Bass
1/2 cup chopped candied cherries
1/2 cup chopped walnuts
Directions
Cook gelatin sugar baking soda and milk slowly until sugar is dissolved.
Clip a candy thermometer to the side of the saucepan. Cook without
stirring until the mixture reaches 236 degrees F.
Remove from heat. Add butter. Pour onto a large platter. Cool without
stirring until lukewarm.
Beat until it loses its gloss. Stir in cherries and walnuts.
Pour into a buttered 8-inch square pan.

10. Christmas Marshmallow Squares
Ingredients
1 can sweetened condensed milk
1 teaspoon vanilla extract
Few grains of salt Photo credit: Smith609 Photo credit: JayKeaton
1/3 cup maraschino cherries (half red half green)
30 large marshmallows cut into quarters
2 cups graham cracker crumbs (or vanilla wafer crumbs)
2 1/2 cups coconut
Directions Photo credit: Kelly Sue DeConnick
Blend together milk vanilla extract and salt. Add cherries marshmallows and
wafer crumbs. Line an 8- or 9-inch pan with half the coconut. Add
marshmallow mixture spreading evenly over the pan. Top with remaining
coconut. Press firmly. Place in refrigerator for 24 hours to ripen.
Unmold and cut into squares.

11. Creme de Menthe Balls
Ingredients
1 cup vanilla wafer crumbs
3/4 cup finely chopped pecans
1 cup confectioners’sugar
2 tablespoons white corn syrup Photo credit: Fotoos VanRobin
1/3 cup white creme de menthe
Directions
• Mix all ingredients together thoroughly.
Form into 1-inch balls; roll in additional
confectioners’sugar. Photo credit: Matt McGee Photo credit: Andrew
Filer Cover with wax paper and chill overnight.
For more Christmas recipes, visit: FindTheBest.com