Fun and easy Christmas recipes

Kandice Grove, Student Writer

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Christmas time is a very special time of year. For many people Christmas consists of family, presents, traditions and, of course, food.

Many families have different traditions, mine however has just one. Every year my grandmother, sisters and I get together and make some amazing food.

We bake cookies, breads, pies, brownies and fudge to name a few. We bake, eat, laugh and most important of all, we love. This time together is what I look forward to most throughout the holiday season.

My first and favorite recipe is for monkey bread. This is delicious sweet, gooey bread. Best of all, it is not only delicious, but also extremely easy to make.

My second recipe is for white chocolate macadamia nut cookies this once again is a simple recipe that the family is sure to love. Enjoy!

Monkey Bread

Yield: 10 servings
Baking Temperature: 350 degrees F
Equipment: Conventional oven, bunt pan
Baking Time: 35 minutes
5 packs of Pillsbury buttermilk biscuits
4 cups brown sugar
4 Tbsp. cinnamon
2 sticks real butter melted
1. Open biscuits and cut each one in half.
2. Roll each half into a ball
3. Melt butter in bowl
4. Pour brown sugar and cinnamon into bowl
5. Dredge each ball into the butter, than brown sugar
6. Place ball in bundt pan
7. Repeat steps 5-7 until all balls are covered with butter, brown sugar, cinnamon and placed in the pan.
8. Place bunt pan in oven and bake for 35 minutes
9. Remove from oven and let cool

White Chocolate and Macadamia Nut Cookies
Yield: 50, 2 oz cookies
Baking Temperature: 350 degrees F
Equipment: Mixer, Conventional oven
Baking Time: 10-12 minutes
Sugar 8 oz
Brown Sugar 12 oz
Shortening 1 lb.
Eggs 4
Vanilla 2 tsp.
Baking soda 2 tsp.
Salt 2 tsp.
Macadamia nuts, chopped 8oz
White Chocolate chips 1 lb.
1. Cream sugar, brown sugar and shortening until light
2. Add eggs to creamed mixture one at a time. Add
3. Blend flour, baking soda and salt together. Add to creamed mixture
4. Stir in pecans and chocolate chips
5. Portion dough onto parchment-lined pan
6. Bake
7. Cool completely before storing
(Source: On Baking)

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