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Recipes for a Charlie Brown Christmas


Geee

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Muffin Tin Meat Loaves

 

1 ½ # lean ground beef

1 ½ cups shredded zucchini

1 cup bread crumbs

1 tsp. dried Italian seasoning

½ tsp. salt

1 egg, slightly beaten

¼ cup ketchup

 

Preheat the oven to 400 in a large mixing bowl. Combine all the ingredients except the ketchup, mixing lightly but thoroughly. Place 1/3 cup of the beef mixture into each medium sized muffin cups, spread ketchup over the tops. Bake for 20 minutes or until no pink remains and the juices run clear.

 

 

 

Onion Tater Tot Casserole

 

8 servings

1 # hamburger or ground turkey

2 1-2 # bags orieda tator tots

3 10 3/4 oz cans cream of mushroom soup

2 1 #bags frozen mixed vegetables

 

 

Brown hamburger and drain. Combine hamburger, soup and mixed vegetables. Spread evenly on bottom of large baking pan. Place tator tots on top in a single layer. Bake at 350 for 45 minutes-1 hour.

 

 

Peanut Butter Swirl Fudge

 

72 pieces(2#)

2 cups granulated sugar

½ cup butter

½ cup milk

2 cups(12 oz) semi sweet chocolate chips

½ cups miniature marshmallows

1 tsp vanilla

¾ cup extra chunky peanut butter, divided

 

 

Line a 9x9 inch baking pan with foil; butter the bottom and sides of the foil. Set aside.

 

In a saucepan, combine sugar, butter and milk. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to maintain a slow boil and cook for 2 minutes.

 

Remove from the heat and stir in the chocolate, marshmallows, vanilla and 1/4 cup peanut butter. Stir until mixture is smooth.

 

Pour into prepared pan. Place the remaining 1/2 cup peanut butter in a small microwave bowl;heat for 15 to 30 seconds or until warm and melted. Drop small spoonfuls of peanut butter onto fudge. With a metal spatula, gently swirl.

 

Chill until firm, about 3 to 4 hours. Cut into one inch squares; store in an airtight container and refrigerate.

 

 

 

Peanut Butter and Jelly Squares

 

24 to 36 squares

1 cup butter, softened

1 cup sugar

½ cup creamy peanut butter

1 egg

3 cups flour

1 cup salted dry-roasted peanuts, coarsely chopped

1 cup grape jam

 

 

Preheat oven to 350. Line a 13x9" metal pan with foil and grease foil.

 

In a large bowl, on low, beat butter and sugar until creamed. Increase mixer to high and beat until light and fluffy. Reduce speed to low and beat in peanut butter and egg until well combined, occasionally scraping sides of bowl down. Beat in flour until evenly moistened. Dough will be crumbly. Stir in peanuts.

 

 

 

Peanut Butter Balls

 

1 cup powdered sugar

1 ¼ cups graham cracker crumbs

½ cup butter

½ cup peanut butter

6 oz (1 cup) chocolate chips

1 tbsp shortening

 

Combine sugar and crumbs; set aside. In medium pan, heat butter and peanut butter until melted. Remove from heat and stir in crumbs mixture. Shape into walnut size balls and refrigerate for about 1 hour. Melt chocolate chips and shortening. Roll balls in chocolate to coat. Place on waxed paper and refrigerate.

 

Separate dough in half. Press half of the dough evenly into the bottom of pan. Spread grape jam evenly over dough. Drop remaining dough in large clumps over jam, leaving spaces between clumps. Don't pat down or spread.

 

Bake 40 to 45 minutes, until golden brown. Cool on wire rack. When cool lift foil and place on cutting board. Cut into squares.

 

 

 

 

Peanut Butter Bread

 

 

1 loaf

2 cups flour

4 tsps baking powder

1 tsp salt

¼ cup sugar

1 ¼ cups milk

⅔ cup peanut butter

 

Preheat oven to 350. Sift flour,baking powder, salt and sugar together. Add milk to the peanut butter and blend well. Add to dry ingredients. Beat thoroughly. The dough must be soft enough to take the shape of the pan. Bake in greased bread loaf pan at 350 for 45 to 50 minutes, or until light brown. Remove from pan and cool on wire rack. Keeps, tightly wrapped and refrigerated, for at least a week. May be frozen.

 

 

 

 

Peanut Butter Candy

 

1 cup white corn syrup

1 cup sugar

5 cups corn flakes

2 cups peanut butter (plain or chunky)

Method

 

Cook corn syrup and sugar together until it comes to a boil. Add peanut butter, beat well. Add corn flakes; mix well until cereal is well coated. Drop by spoonfuls on waxed paper and cool.

 

 

 

Peanut Butter Ice Cream Pie

--

½ gallon soft vanilla ice cream

1 cup chunky or creamy peanut butter

1 medium jar fudge topping

1 large jar dry roasted peanuts

2 premade pie crust(graham cracker, chocolate etc.)

 

In large bowl, mix the ice cream, peanut butter until creamy. Pour into any flavor of pre-made pie crusts dividing into 2 equal pies. Top with fudge topping and sprinkle with dry roasted peanuts. Freeze 1 hour and serve.

 

 

 

 

Peanut Butter Nuggets

 

3 dozen

1 cup peanut butter

1 tsp lemon juice

¼ tsp salt

1 ½ can condensed milk

1 cup seedless raisins

 

Preheat oven to 375. Mix peanut butter, lemon juice and salt; gradually stir in milk and add raisins. Drop from teaspoon into greased baking sheet. Bake 10 minutes.

 

 

Peanut Butter Pie

 

6 servings

2 cups milk

4 egg yolks

2 tbsp sugar

1 cup creamy peanut butter

1 9" baked pie crust

whipped cream and chopped peanuts for garnish

 

Put milk in a saucepan on low heat until milk is very hot, but do not allow it to boil.

 

Beat yolks and sugar in a bowl, add hot milk slowly. Place in a double boiler and cook, stirring continuously, until mixture has thickened. Remove from heat, add peanut butter and mix until smooth and blended. Pour into baked 9" pastry shell. Chill for several hours or overnight before serving.

 

To serve, top portions with whipped cream and chopped peanuts.

 

 

 

 

Peanut Cream Pie Supreme

 

8 servings

15 oz pkg Pillsbury All Ready Pie Crusts

1 tsp. flour

chocolate filling:

½ cup margarine or butter, softened

½ cup sugar or powdered sugar

1 egg

¾ cup semi sweet chocolate chips, melted

¾ tsp. vanilla

½ cup peanuts, finely chopped

peanut butter filling:

8 oz pkg cream cheese, softened

½ cup creamy peanut butter

1 cup powdered sugar

1 egg

1 ½ cups whipped topping, thawed

¼ cup peanuts, finely chopped

chocolate curls, if desired

 

Heat oven to 450. Prepare pie crust according to package directions for unfilled one crust pie using 9" pie pan.(Refrigerate remaining crust for later use.) Bake at 450 for 9 to 11 minutes or until lightly browned. Cool.

 

In small bowl, beat margarine and 1/2 cup sugar until light and fluffy. Add 1 egg; beat at medium speed 2 to 3 minutes. Blend in melted chocolate and vanilla; mix well. Spread 1 cup chocolate filling evenly into cooled pie crust(reserve remaining chocolate filling for top of pie). Sprinkle with 1/2 cup peanuts.

 

In large bowl, combine cream cheese and peanut butter at medium speed until well blended. Add powdered sugar and 1 egg; beat until smooth and creamy. Fold in whipped topping. Spoon peanut butter filling evenly over chocolate filling. Spread remaining chocolate filling in a circle over top of pie to within 2 inches of edge. Sprinkle 1/4 cup peanuts over peanut butter filling. Garnish chocolate filling with chocolate curls. Refrigerate at least 3 hours before serving. Store in refrigerator.

 

 

 

Peppermint Bark

 

 

24 servings

2 cups semi sweet chocolate chips

2 cups white chocolate chips

½ cup crushed peppermint candy

 

Line a large baking sheet with foil. Place 2 cups of semisweet chocolate chips in a small heat-proof bowl set on top of a pot of hot water. Melt chocolate, stirring often. Spread over foil about 1/4 inch thick. Refrigerate until firm. Place 2 cups of white chocolate chips in a small heatproof bowl set on top of a pot of hot water. Melt chocolate, stirring often. Pour over chilled dark chocolate. Sprinkle 1/2 cup crushed peppermint candy on top. Refrigerate until firm. Break into irregular pieces.

 

 

 

Peppermint Float

--

2 tbsp. peppermint candy , finely crushed

1 quart peppermint ice cream

4 cups milk

 

Combine candy, 1 pint softened ice cream and milk in large mixer bowl. Beat at low speed of electric mixer until slushy. Pour into chilled glasses. Top each with a scoop of remaining ice cream.

 

 

 

Peppermint Kisses

 

2 egg whites

dash salt

⅛ tsp cream of tartar

½ tsp peppermint extract

¾ cup granulated sugar

red or green food coloring, optional

1 cup(6 oz) semi sweet chocolate pieces

 

Beat egg whites, salt, cream of tartar, and peppermint extract till soft peaks form. Add sugar gradually, beating to stiff peaks. Fold in coloring and chocolate chips.( If using food coloring, use only a few drops. Cookies will be lighter before baking and turn darker when baked). Cover cookie sheet with plain brown paper( I use grocery bags). Drop cookie mixture from teaspoon onto paper. Bake in slow oven(325) for 20 to 25 minutes. Remove from paper while slightly warm.

 

 

Pretzel Cookies(Nickydog)

--

small pretzel shaped pretzels

unwrapped chocolate kisses

M&M s

 

Spread a layer of pretzels over a cookie sheet. Put one chocolate kiss on top of each pretzel. Put in a 250 degree oven for 10 minutes. Remove. Push one m&m down into each softened kiss. Let cool.

 

Fun to use M&M's in colors appropriate to the season.

 

 

Spaghetti Pie

 

6 servings

 

6 oz spaghetti

2 tbsp. butter or margarine

⅓ cup grated parmesan cheese

2 eggs , well beaten

1 cup(8 oz) cottage cheese

1 # ground beef or bulk pork sausage

½ cup chopped onion

¼ cup chopped green pepper

1 8 oz can ( 1 cup) tomatoes, cut up

1 6 oz can tomato paste

1 tsp sugar

1 tsp dried oregano, crushed

½ tsp garlic salt

½ cup(2 oz) shredded Mozzarella cheese

 

Cook the spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir butter or margarine into hot spaghetti. Stir in parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10" pie plate. Spread cottage cheese over bottom of spaghetti crust.

 

In skillet, cook ground beef or pork sausage, onion and green pepper till vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through. Turn meat mixture into spaghetti crust. Bake, uncovered, in 350 oven for 20 minutes. Sprinkle the Mozzarella cheese atop. Bake 5 minutes longer or till cheese melts.

 

 

Taco Casserole

--

12 6" corn tortillas

1 ½ # ground beef

1 tbsp. chili powder

1 ½ tsp. cumin

½ to 1 tsp. pepper

½ tsp. garlic powder

½ tsp. ground red pepper

1 16 oz can crushed tomatoes

1 egg, beaten

2 cups cottage cheese

1 cup cheddar cheese

topping:

shredded lettuce

sliced black olives

shredded cheddar cheese

diced green onions

diced tomatoes

 

Line bottom of 11x13 pan up sides slightly with 6 corn tortillas. Brown ground beef, stir in spices and undrained tomatoes, simmer. Spoon on top of tortillas. Top with remaining tortillas. Combine egg and cheeses. Spoon evenly over top of tortillas. Bake uncovered @ 350, 30 minutes or until set. Before serving, arrange ingredients diagonally across the top of the casserole, alternate toppings.

 

 

 

 

Tiger Butter

--

1 # white chocolate

½ cup chunky peanut butter

¾ cup chocolate chips

 

Line a 9x13 pan with waxed paper. Melt white chocolate; add peanut butter. Stir until melted. Pour this mixture into lined pan. Melt chocolate chips and pour on top of peanut butter mixture in pan; cut melted chocolate into peanut butter to make a pattern. Refrigerate until set; remove from pan and paper and break.

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Bubble Pizza

--

1 ½ # ground beef

1 15 oz can pizza sauce

2 12 oz each tubes refrigerated buttermilk biscuits

16 oz shredded mozzarella cheese

 

 

Brown beef, drain, add pizza sauce. Quarter the biscuits. Place in greased 13x9x2 pan. Top with meat sauce. Bake uncovered 400 - 20 minutes. Sprinkle with cheese. Bake 5 minutes more.

 

 

 

Chocolate Peanut Buddy Bars

 

4 servings

1 cup peanut butter

6 tbsp. butter or margarine, softened

1 ¼ cups sugar

3 eggs

1 teaspoon vanilla extract

1 cup all purpose flour

¼ teaspoon salt

2 cups milk chocolate morsels, divided

 

Preheat oven to 350. In large mixer bowl, beat peanut butter and butter until smooth. Add sugar, eggs and vanilla; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate morsels. spread in ungreased 13x9 inch baking pan.

 

Bake 25 to 30 minutes until edges are lightly browned. Immediately sprinkle remaining 1 cup milk chocolate morsels over top.

 

Let stand 5 minutes until morsels become shiny and soft; spread chocolate over top. Cool completely. Cut into 1 1/2 inch bars.

 

 

 

Chocolate Peppermint Creams

 

¾ cup margarine

2 tbsp water

1 ½ cups brown sugar

1 12 oz pkg chocolate chips

2 eggs

3 cups flour

1 ¼ tsps baking soda

1 tsp salt

filling:

1 cup powdered sugar

⅓ cup butter or margarine, softened

½ tsp peppermint extract

¼ cup milk

Preheat oven to 350. Heat margarine, water and brown sugar. Stir until margarine is melted. Add chocolate chips; stir until melted. Add eggs and beat well. Add flour, baking soda, and salt; mix well. Drop by heaping tsp on a greased cookie sheet. Bake 8 to 10 minutes; cool well.

 

Peppermint Filling: Mix to a good consistency. Add more milk or sugar, if necessary. Make sandwich cookies.

 

 

 

Cream of Peanut Soup

 

 

6 servings

George Washington Favorite

 

1 quart chicken stock

2 carrots, chopped

1 yellow onion, peeled and chopped

1 cup smooth style peanut butter

1 cup whipping cream or half and half

1 cup dry roasted peanuts

to taste salt and pepper

to taste tabasco

 

Place the stock in a 2 quart pot and add the carrots and onion. Bring to a boil and turn down to a simmer. Cook, covered, until the vegetables are very tender. Puree in a food processor and return to the pan. Stir in the remaining ingredients, bring to a simmer, and serve. Be careful with the salt.

 

 

 

Crescents with Peanut Butter and Apple

 

 

--

1 8 oz can quick crescent dinner rolls

2 tbsp. sugar

1 tsp. cinnamon

2 tbsp. peanut butter

1 medium apple, peeled and finely chopped

glaze:

½ cup powdered sugar

1 to 3 tsp. water

 

Combine sugar and cinnamon. Make dough into 8 triangles; spread peanut butter on each. Sprinkle each with cinnamon mixture; top each with chopped apple. Roll loosely; curve into crescent shape. Bake at 375 for 10 to 15 minutes. Glaze over warm rolls.

 

 

 

 

Dog And Bacon Wrap

 

 

--

2 pkgs cheese hot dogs or mini hot dogs

1 # bacon

½ box brown sugar

 

Cut dogs into thirds. Cut bacon into thirds. Wrap bacon around hot dogs, secure with toothpick. Place in 9 x 13 baking dish. Sprinkle with brown sugar. Bake for about 60 minutes at 350.

 

 

 

Fried Cheese Appetizers

 

cheese(cheddar, romano, or kasseri), cut into sticks 1" wide and 1/2" thick

egg

flour

bread crumbs

oil for deep-frying

 

Bread cheese sticks by dipping in beaten egg and then in a mixture of half flour, half bread crumbs. Deep-fry at 350 until golden brown. Serve with a toothpick.

 

This may also be done with Montrachet, a mild goat cheese. Pan-fry the sticks in deep olive or vegetable oil.

 

 

 

Giant Peanut Butter Cup Cookies

 

8 large cookies

 

1 ¼ cups flour

½ tsp soda

¼ tsp salt

½ cup butter

¾ cup sugar

½ tsp vanilla

1 egg

16 miniature peanut butter cups

 

 

Heat oven to 325. Combine flour, soda and salt. Beat butter and sugar until light and fluffy. Beat in vanilla and egg. Stir in flour mixture. Drop dough by 1/4 cup measure onto ungreased sheets. Cut candy into 4 pieces and push 8 pieces into each cookie. Bake about 15 minutes. Makes 8 large cookies.

 

 

 

Hamburger Pockets

--

1 # ground beef

½ Cup BBQ sauce

1 tbsp. minced onion

1 tbsp. brown sugar

1 8 oz pkg flaky refrigerator rolls

¾ cup cheddar cheese, shredded

 

Brown meat. Pour off drippings. Add other ingredients and simmer. Cool slightly. Place rolls in ungreased muffin pans, forming a pocket. Place large tablespoon of meat in each, top with cheese. Bake at 400 for 10-12 minutes.

 

 

 

 

Impossible Cheeseburger Pie

 

6 servings

1 # ground beef

½ tsp. salt

1 cup shredded cheddar cheese

¼ cup bisquick

1 ½ cup chopped onions

¼ tsp. pepper

1 ½ cup milk

3 eggs

 

Heat oven to 400. Lightly grease 10x1 1/2 pie plate. Brown beef and onion(drain). Stir in salt & pepper. Spread in pie plate & sprinkle with cheese. Beat rest of ingredients until smooth. Pour in pie plate. Bake until golden brown, about 30 minutes. Let stand for 5 minutes before cutting.

 

 

 

Little Cheese Things

 

--

1 # sausage

1 # cheese, grated

3 cups Bisquick

 

Mix all together and roll into little balls. Bake 10 minutes at 350. Serve warm.

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