SANTA-PE'S
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 20 pieces
Number Of Ingredients 6
Steps:
- Cut a small piece off the bottom of a tomato so the bottom is flat, reserving the piece. Cut the remaining tomato in half. Thread the bottom half of the tomato onto a skewer and slide it down.
- Thread a mozzarella ball onto the skewer for a head and slide it down to meet the tomato piece (Santa's body). Thread the top half of the cherry tomato onto the skewer for a hat. Poke the skewer into the center of a cucumber slice to stabilize it so the skewer will stand. Repeat with the remaining tomatoes, mozzarella balls and cucumber slices.
- Combine the cheese spread with the milk in a small bowl and stir until creamy and pipeable. Transfer to a piping bag or resealable plastic bag. Snip off a small piece at the end of the plastic bag to create a small opening.
- Pipe a zigzag triangle of cheese at the bottom of each Santa face for a beard, extending onto the bottom piece of tomato. Pipe the cheese around the bottom of each Santa hat, then pipe a small piece at the top of each hat.
- Cut a small sliver off the rounded edge of the reserved tomato bottoms and place one on each beard for a mouth. Put on 2 black sesame seeds for eyes.
CHRISTMAS TREE CHEESE BALL
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Add the cream cheese, Cheddar, cayenne, Worcestershire, scallions, lemon juice and some salt and pepper to the bowl of a food processor. Pulse until the mixture is almost smooth; you still want a few bits of cheese in there. Remove with a rubber spatula to a piece of plastic wrap and wrap up the cheese mixture. Place in the freezer for 30 minutes.
- Shape the cheese mixture with your hands into a Christmas tree/cone using the plastic wrap to keep it together. Mix the chopped parsley and dill together on a plate or work surface. Coat the shaped cheese in the chopped herbs.
- Transfer the cheese tree to the center of a platter. Decorate with the pomegranate seeds as ornaments. Serve with buttery crackers.
SANTA'S LEMON BALLS
My dear friend CarrolJ sent me the cookbook "Santa's Favorite Hokiday Treats and Christmas Sweets: This is a recipe in that cookbook, that with a bit of tweeking is a favorite of people who received it in their Gift Baskets this year. Many rave notices and requests for the recipe already and I haven't had the book but a week.
Provided by Chabear01
Categories Drop Cookies
Time 27m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.Blend the sugar and shortening (Butter) until light and fluffy. Beat in the eggs one at a time, then add milk, vanilla extract, and lemon extract, add zest if using. Mix until well blended.
- Combine flour, baking powder and salt. Add the flour mixture to the liquid mixture, a little at a time Mixing until combined, the dough will be quite sticky.
- Drop spoonfulls of the dough onto parchment paper lined baking sheets. Bake for 9 to 12 minutes. Place cookies on cooling rack and allow to cool completely before frosting.
- To Make Icing: Combine the confectioners sugar, and lemon extract, if using lemon zest add that too. Beat until smooth and make icing thick enough to spread onto cooled cookie. You may need to add a bit more confectioners sugar to reach YOUR desired consistency, but as this recipe was given was perfect for me. Allow icing to harden prior to putting into an airtight container, and store at room temperature.
Nutrition Facts : Calories 95.8, Fat 2.4, SaturatedFat 1.4, Cholesterol 17.1, Sodium 48.9, Carbohydrate 17.4, Fiber 0.2, Sugar 11.2, Protein 1.3
LEMON COCONUT BALLS
Make and share this Lemon Coconut Balls recipe from Food.com.
Provided by CaliforniaJan
Categories Dessert
Time 25m
Yield 4 dozen
Number Of Ingredients 14
Steps:
- Cream margarine and sugar until fluffy. Add egg, vanilla and lemon extract. Blend in coconut, flour and cream of tartar. Roll into small balls (1-inch) and place on an ungreased cookie sheet. Bake at 350F degrees for 8 to 10 minutes until lightly browned. Cool.
- For frosting: Blend all ingredients with wooden spoon or electric mixer and frost cookies.
Nutrition Facts : Calories 1076.7, Fat 53.4, SaturatedFat 19, Cholesterol 83.4, Sodium 547.7, Carbohydrate 142.8, Fiber 2.6, Sugar 92.3, Protein 9.2
EASY SANTA COOKIES
These cookies will be the highlight of your holiday cookie tray or the perfect gift for the Santa collector on your list!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 18
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Beat butter, granulated sugar and lemon peel in large bowl with electric mixer on medium speed, or mix with spoon. Stir in egg and milk. Stir in flour, baking powder, baking soda and salt.
- Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Press bottom of drinking glass on each until about 1/4 inch and 3 inches in diameter. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Spread frosting on cookie (frost and decorate each cookie before starting another). Sprinkle red sugar over top third of cookie for hat. Press on miniature marshmallow for tassel. Press 2 currants for eyes and 1 cinnamon candy for nose into center third of cookie. Sprinkle coconut over bottom third for beard.
Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 180 mg
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COCONUT LEMON ENERGY BALLS - THE ENDLESS MEAL®
From theendlessmeal.com
4.9/5 (14)Total Time 10 minsCategory DessertCalories 92 per serving
- Add all the ingredients to your food processor and pulse until combined, scraping down the sides as needed. Transfer to a bowl, cover, and refrigerate until cold, at least 1 hour.
- Roll into 24 balls. Either sprinkle or roll the balls in shredded coconut or poppy seeds. Store in the fridge, covered, for up to 1 week.
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From eatingbirdfood.com
4/5 (42)Total Time 10 minsCategory SnackCalories 93 per serving
- Process: Add almonds, dates, lemon juice, zest, vanilla and sea salt into the bowl of a food processor fitted with the S-shaped blade. Pulse until almonds are chopped and a soft “dough” forms, you may need to scrape the sides of the processor a couple times between pulses.
- Form balls: Once mixture is combined, use your hands to form the dough into balls, using about 1 Tablespoon of dough for each ball.
- Roll in coconut: Put shredded coconut into a small bowl and roll each ball into the coconut until evenly coated. Enjoy right away or store for later.
- To store: Place balls into a sealed storage container and store in the fridge for 1-2 weeks or the freezer for up to 3 months.
LEMON BALLS WITH DATES AND NUTS - SIMPLYJILLICIOUS.COM
From simplyjillicious.com
- Pulse the nuts until they turn into a small crumbly mixture. Be sure to pulse it instead of letting it blend continuously - that may turn the nuts into flour.
- Remove the pits from the dates, and add them to the food processor along with the lemon juice, lemon zest, and chia seeds.
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