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 1. Impossibly Easy Pumpkin Cheesecake
 2. Roasted Garlic Mashed Potatoes
 3. Cheese Puffs
 4  White Hot Chocolate with Gingerbread Spice
 5. Christmas Candy Cane Cookies
 6. Caramel-Pecan-Apple Pie
 7. Twice-Baked Sweet Potato Casserole with Bacon
 8. Bread Stuffing
 9. Honey-Glazed Baked Ham (Crowd Size)
10. Baked Ham with Orange Glaze
1. Impossibly Easy Pumpkin Cheesecake

Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes. Prep Time: 10 min
Total Time: 4 hours 55 min
Makes: 8 servings

1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick® mix
1 1/2 teaspoons pumpkin pie spice
1 cup caramel topping, if desired
Pecan halves, if desired

1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
2. In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
3. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.
High Altitude (3500-6500 ft):  No change.

No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg.
Special Touch
Top cheesecake with whipped topping, pecans and a drizzle of caramel sauce.

Nutrition Information:

1 Serving: Calories 260 (Calories from Fat 120); Total Fat 13g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 110mg; Sodium 220mg; Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 22g); Protein 6g Percent Daily Value*: Vitamin A 18%; Vitamin C 0%; Calcium 6%; Iron 8% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat; 2 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
2. Roasted Garlic Mashed Potatoes

Source: Cooking at a Glance - Vegetables & Grains

Active Time:  10 Minutes
Total Time:  1 Hour 5 Minutes
Serves 6 as an accompaniment

How can you improve comforting mashed potatoes? Flavour them with mellow roasted garlic and sweet-pungent spring onions, blended into a potato mixture enriched with cream and margarine or butter.

6 cloves garlic, unpeeled
1 tablespoon cooking oil
1 1/2 lb potatoes
2 tablespoons chopped spring onion or fresh chives
2 oz margarine or butter
4 fl oz light cream or milk
1/4 teaspoon salt
1/8 teaspoon pepper

Place unpeeled garlic in a baking dish or pie plate; pour oil over garlic and toss to coat evenly. Cover tightly with foil. Bake in a preheated 400 degrees F. oven for about 25 minutes, or till garlic is tender when pierced. Remove garlic from oven; cool slightly.

Meanwhile, peel and quarter potatoes. Cook, covered, in boiling salted water to cover for 20-30 minutes, or till tender. Drain potatoes.

Squeeze garlic to extract the cloves. In a large mixing bowl combine the potatoes, garlic, spring onion or chives, margarine or butter, light cream or milk, salt, and pepper. Beat with an electric mixer on medium speed to mash lightly, or beat well with a fork. Serve warm.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Nutrition Information
Serves 6 as an accompaniment - Facts Per Serving:

Calories: 209 Fat. Total: 14g Carbohydrates, Total: 22g
Cholesterol: 34mg Sodium: 107mg Protein: 4g
Fiber: 2g % Cal. from Fat: 60% Fat, Saturated: 0g

3. Cheese Puffs

Source: Gatherings & Celebrations

Active Time:  15 Minutes
Total Time:  35 Minutes
Makes about 30 small puffs

2/3 cup water
3 tablespoon unsalted butter
1/4 teaspoon kosher salt
3/4 cup all-purpose flour
3 large eggs
1/2 cup finely grated Comte or Gruyere cheese
2 tablespoons Dijon-style mustard
1/8 teaspoon freshly grated nutmeg
Pinch of Cayenne

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or brush it with butter and dust with flour.

In a medium saucepan, bring the water, butter, and the salt to a boil. When the butter is melted, remove the pan from the heat and sift in the flour. With a wooden spoon, stir the flour and liquid together to make a paste. Return the pan to the heat, and stir the paste to dry it out; in about 2 minutes it will form a smooth, shiny ball that pulls away from the sides of the pan.

Transfer the paste to a mixing bowl; stir with a wooden spoon for 1 minute to cool the paste.

Whisk one egg in a small bowl and reserve 1 tablespoon of the whisked egg to use as a glaze for the puffs. Add the remainder of the whisked egg plus the other 2 eggs, one at a time, to the paste, making sure each egg is fully incorporated in the dough before adding the next egg. When doing this by hand, the egg may at first seem to resist mixing with the dough, but stay with it and the egg will bind with the paste to make a stiff dough. Once all the eggs are incorporated, mix in the cheese, mustard, nutmeg, and cayenne.

With a pastry bag or 2 spoons, form the dough into plump 1-inch rounds, spaced 1 1/2 inches apart on the prepared baking sheet. If using spoons, dip them in warm water after forming each round so the dough doesn't stick to the spoons. If you are using a pastry bag, gently squeeze the bag to form the rounds; release the pressure before you lift the bag to avoid lopsided tails.

Lightly brush the rounds with the reserved egg. Bake the cheese puffs for 20 minutes until they are puffed and golden brown. For crisp, light puffs, do not open the oven door while they are cooking. Serve warm. The gougeres can be made a day ahead and frozen for future use, then reheated in a 350 degrees F oven for 5 minutes.

Recipe reprinted by permission of Doubleday. All rights reserved.
Nutrition Information
Makes about 30 small puffs - Facts Per Serving:

Calories: 38 Fat. Total: 2g Carbohydrates, Total: 3g
Cholesterol: 26mg Sodium: 53mg Protein: 2g
Fiber: 0g % Cal. from Fat: 47% Fat, Saturated: 0g
4. White Hot Chocolate with Gingerbread Spice


Active Time:  15 Minutes
Total Time:  15 Minutes
Makes 4 servings

This white hot chocolate is creamy and full-bodied, thanks to the addition of egg yolks. It's topped with a dollop of whipped cream, grated white chocolate and a sprinkling of spice sugar. The kids will love it, and if there's any leftover for the adults it tastes great with a shot of brandy.

1 cup whipping cream
1/2 cup plus 5 tablespoons sugar

3 large egg yolks
3 1/2 cups whole milk
Pinch of salt
5 ounces white chocolate baking bars (such as Nestle Premier White); 4 ounces finely chopped, 1 ounce finely grated
1/2 teaspoon pure vanilla extract
1/2 teaspoon each: ground ginger, cinnamon and ground cloves
2 teaspoons sugar

Combine cream and 3 tablespoons sugar and whip in cream whipper. Cover and refrigerate.

Meanwhile, place remaining 1/2 cup plus 2 tablespoons sugar in heavy large saucepan. Whisk in egg yolks and milk. Cook over medium heat, stirring almost constantly, until mixture thickens slightly (do not boil), about 10 minutes. Add pinch of salt. Reduce heat to very low and add 4 ounces chopped white chocolate a small handful at a time, stirring constantly. When chocolate has melted, remove pan from heat and add 1/2 teaspoon of vanilla extract. Mix spices and 2 teaspoons sugar; reserve.

Divide hot chocolate between smallish mugs or heatproof glasses. Top with a dollop of whipped cream. Sprinkle some spice-sugar and grated white chocolate over and serve.

Recipe created exclusively for by Ken Haedrich.

Recipe reprinted by permission of . All rights reserved.
Nutrition Information
Makes 4 servings - Facts Per Serving:

Calories: 711 Fat. Total: 41g Carbohydrates, Total: 76g
Cholesterol: 262mg Sodium: 198mg Protein: 13g
Fiber: 0g % Cal. from Fat: 52% Fat, Saturated: 0g
5. Christmas Candy Cane Cookies

Enjoy a time-saving twist on a classic holiday cookie. Cookie mix and just three ingredients are all that's needed.

Prep Time: 45 min
Total Time: 45 min
Makes: 4 dozen cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, softened
1 egg
2 to 3 drops red or green food color

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until dough forms. Divide dough in half. Stir food color into 1 half; mix well.
2. For each candy cane, shape 1 teaspoon dough from each half into 4-inch rope. Place 1 red and white rope side by side on ungreased cookie sheet; press together lightly and twist. Curve top of cookie down to form handle of cane.
3. Bake 7 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.

High Altitude (3500-6500 ft): Decrease butter to 1/4 cup.

Special Touch
Brush cookies with a thin vanilla glaze and sprinkle with crushed peppermint candies.

Nutrition Information:

1 Cookie: Calories 60 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 35mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 5g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Online

6. Caramel-Pecan-Apple Pie

Home-baked apple pie? Oh my! It's simple when you start with refrigerated pie crust, and it's simply over-the-top with caramel-pecan topping.

Prep Time: 35 Min
Total Time: 3 Hr 20 Min
Makes: 8 servings

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

1/3 cup caramel topping
2 to 4 tablespoons chopped pecans

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.

2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours before serving.

High Altitude (3500-6500 ft):  No change.

NUTRITION INFORMATION:1 Serving: Calories 410 (Calories from Fat 140); Total Fat 15g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 10mg; Sodium 340mg; Total Carbohydrate 66g (Dietary Fiber 1g, Sugars 34g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 4%; Calcium 0%; Iron 0% Exchanges: 1/2 Fruit; 4 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.

Tart apples, such as Granny Smith, McIntosh or Haralson, make the most flavorful pies. Eating apples, like Red Delicious, do not cook down as much during baking.

Two 21-ounce cans of apple pie filling can be substituted for the fresh apple filling. Toasted, chopped walnuts may be substituted for the pecans.

Pillsbury Recipe Online
7. Twice-Baked Sweet Potato Casserole with Bacon

For a change from regular mashed potatoes, try this hearty dish made with roasted sweet potatoes and bacon.

Prep Time: 15 Min
Total Time: 2 Hr 10 Min
Makes: 18 servings (1/2 cup each)

6 lb dark-orange sweet potatoes (9 large or 12 medium)
8 oz bacon (8 to 10 slices)
1/4 cup Progresso® panko crispy bread crumbs or Progresso® plain bread crumbs
1 tablespoon butter or margarine, melted
1/2 cup sour cream
1/4 cup butter or margarine, softened
2 medium green onions, chopped (2 tablespoons)
1/2 teaspoon salt
1/4 teaspoon pepper

1. Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pierce sweet potatoes several times with fork. Place in pan. Bake about 1 hour 15 minutes or until tender. Cool 10 minutes. When potatoes are cool enough to handle, peel potatoes and cut out any eyes or dark spots.

2. Meanwhile, cook bacon as desired until crisp; chop. In small bowl, mix bread crumbs and 1 tablespoon butter; set aside.

3. In large bowl, mash potatoes with potato masher. Stir in chopped bacon, sour cream, 1/4 cup butter, the onions, salt and pepper until well blended. Spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup. Sprinkle crumb mixture evenly over top.

4. Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.

High Altitude (3500-6500 ft): In step 1, bake potatoes 1 hour 15 minutes to 1 hour 30 minutes. In step 4, bake casserole 30 to 40 minutes.

NUTRITION INFORMATION:1 Serving: Calories 150 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 210mg; Total Carbohydrate 21g (Dietary Fiber 3g, Sugars 6g); Protein 3g Percent Daily Value*: Vitamin A 360%; Vitamin C 15%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.

Save prep time by using pre-cooked bacon.

This casserole can be made the day before. Simply cover it and refrigerate until you're ready to bake.

Pillsbury Recipe Online 
8. Bread Stuffing

It may be as old fashioned as Grandma, but it couldn't be easier to make. This bread stuffing will complete the feast and warm the souls of your dinner guests.

Prep Time: 20 Min
Total Time: 1 Hr
Makes: 18 servings (1/2 cup each)

1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped (1 cup)
8 cups dry bread cubes (about 11 slices bread)
2 tablespoons finely chopped fresh parsley, if desired
2 tablespoons poultry seasoning or dried sage leaves
1 teaspoon salt
1/4 teaspoon pepper
About 1/2 cup Progresso® chicken broth (from 32-oz carton) or water

1. In 10-inch skillet, melt butter over medium-high heat. Add onion and celery; cook, stirring occasionally, until tender.
2. In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it absorbs juices from turkey).
3. Use to stuff one 14- to 18-pound turkey. After stuffing tukey, place any remaining stuffing in 1- or 2-quart casserole that's been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.

High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:1 Serving: Calories 70 (Calories from Fat 30); Total Fat 3g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 5mg; Sodium 280mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 1g); Protein 1g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.

Day-old soft bread cubes can be substituted for the dry bread cubes. Decrease the broth to about 1/4 cup.

Pillsbury Recipe Online
9. Honey-Glazed Baked Ham (Crowd Size)

No holiday feast would be complete without clove-studded ham baked with a honey-mustard glaze.

Prep Time: 10 min
Total Time: 2 hours 50 min
Makes: 12 servings

6 to 8 pounds fully cooked smoked bone-in ham
Whole cloves, if desired
1/4 cup honey
1/4 teaspoon ground cloves
1/2 teaspoon ground mustard

1. Place ham, fat side up, on rack in shallow roasting. Insert meat thermometer into ham surface at a slight angle or through the end of the ham so tip is in center of thickest part of ham and does not touch bone or fat.
2. Roast 12 to 16 minutes per pound in 325ºF oven or until thermometer reads 120ºF.
3. Remove ham from oven. Pour drippings from pan. Remove any skin from ham. Cut fat surface of ham lightly in uniform diamond shapes; insert whole clove in each diamond.
4. Mix honey, mustard and ground cloves; brush on ham. Roast uncovered about 20 minutes longer or until thermometer reads 135°F.
5. Cover ham with tent of aluminum foil and let stand about 10 minutes or until thermometer reads 140ºF.

Special Touch
Looking for an easy and attractive garnish for this succulent ham? Use small whole pears, grape clusters and mint sprigs, or orange slices and maraschino cherries.

This ham is perfect for sandwiches, and you can save the bone for making soup!

Nutrition Information:

1 Serving: Calories 200 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 65 mg; Sodium 1470 mg; Total Carbohydrate 8 g (Dietary Fiber 0g); Protein 26 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 10 % Exchanges: 1/2 Fruit; 4 Very Lean Meat; 1 Fat 
*Percent Daily Values are based on a 2,000 calorie diet.

Betty Crocker Recipe Online
10. Baked Ham with Orange Glaze

Source: Healthy Cooking Magazine

10 Servings

1/2 bone-in fully cooked lean ham (6 to 7 pounds)
2 cups apple cider or apple juice
2 cups orange juice
1/3 cup orange marmalade
1/4 cup packed brown sugar
1/4 cup Dijon mustard
1/4 teaspoon ground ginger

Place ham on a rack in a shallow roasting pan. Trim fat; score surface of ham, making diamond shapes 1/4 in. deep. Add cider and orange juice to pan. Loosely cover ham with foil; bake at 325 degrees F for 1 hour.

Combine remaining ingredients; brush some over ham. Bake, uncovered, 50-60 minutes longer or until a meat thermometer reads 140 degrees and ham is heated through, brushing occasionally with glaze. Let stand for 15 minutes before slicing. Serve with remaining glaze.

Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

Nutrition Information
10 Servings - Facts Per Serving:


Recipe Online
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