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This is a thread to post your fun Christmas Recipe Finds.  Where possible, please include pictures and where you got the recipe from! 

Reindeer Chocolate-Coated Pretzel Rods

The most famous reindeer at your house will be these cute munchable treats!

4 ounces chocolate-, vanilla- or butterscotch-flavored candy coating (almond bark), chopped
12 large pretzel twists
12 pretzel rods
24 miniature semisweet chocolate chips
12 red candy-coated chocolate candies
1 roll Betty Crocker Fruit by the Foot cherry or other flavor chewy fruit snack rolls
12 miniature green candy-coated chocolate candies

 
 1 .   Place candy coating in 1-cup microwavable measuring cup. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. 
2 .   Dip pretzel twists into melted candy coating. Place on waxed paper. Let stand until coating is set.
3 .   If necessary, rewarm coating. Dip top 2 inches of pretzel rod into melted candy coating; attach pretzel rod to bottom of pretzel twist. Place on waxed paper. 
4 .   To make reindeer, press on chcolate chips for eyes and red candy for nose using melted candy coating. Cut scarf from fruit roll; attach to reindeer using candy coating. Press on green candy for button using candy coating. Place on waxed paper. Let stand until coating is set. Store coated pretzel rods loosely covered at room temperature no longer than 2 weeks.

www.bettycrocker.com
Reprinted with permission from General Mills, Inc.
 

Caroling Kids

Prep Time: 2 hr ; Start to Finish: 2 hr 15 min   
Makes: 20 cookies 

You just can't help but sing when you enjoy such adorable and easy holiday cookies.
 

 
1 roll (16.5 oz) Pillsbury Create 'n Bake refrigerated sugar cookies
1/4 roll (16.5 oz size) Pillsbury Create 'n Bake refrigerated gingerbread cookies
 Round or flower-shaped candy sprinkles
40 miniature candy-coated chocolate baking bits
 Drinking straw
 Red sugar
 Red and green decorating icing or gel (or other colors as desired)

 

1 .   Heat oven to 350 F. Remove half of sugar cookie dough from wrapper; refrigerate remaining dough until needed. Cut half of dough into 15 (about 1/4 inch) slices. Leave 10 slices whole to resemble carolers' heads. On ungreased large cookie sheet, place 2 inches apart.
2 .   Cut remaining 5 slices in half crosswise to make collars and hats (see photo). For collars, cut half slice into 2 pieces and attach under head. For hats, shape half slice of dough with fingers into hat shape; do not attach at this point.
3 .   Place small portions of gingerbread dough into garlic press. Press to make long, short and medium hair; attach to heads gently. Add hats to top of heads as desired.
4 .   Place candy sprinkles (blue or green) on face for eyes. With drinking straw, poke hole for mouth. If desired, shape small pieces of gingerbread dough for earmuffs. Sprinkle red sugar on cheeks to resemble blush. Repeat with remaining half of dough.
5 .   Bake 11 to 13 minutes or until light golden brown. Cool 1 minute; carefully remove from cookie sheet to cooling rack. If necessary, re-poke holes for mouths. Cool completely, about 15 minutes. Decorate hats, collars and faces with decorating icing
 
borrowed from www.pillsbury.com

Santa Claus Cookies

Prep Time: 2 hr ; Start to Finish: 2 hr 30 min   
Makes: 28 cookies

Create the big fella with a few slices of Pillsbury refrigerated cookie dough.
 

 
1 roll (16.5 oz) Pillsbury Create 'n Bake refrigerated sugar cookies
2 tablespoons red decorator sugar crystals
1 1/4 cups vanilla creamy ready-to-spread frosting (from 1-lb container)
1/2 teaspoon red paste icing color (not liquid food color)
16 miniature marshmallows, cut in half crosswise
 Assorted candies

 

1 .   Heat oven to 350 F. Remove half of dough from wrapper; refrigerate remaining half until needed.
2 .   Cut dough into 1/4-inch slices, reshaping each into a round. For each cookie, cut narrow strips from opposite sides of slice. On ungreased cookie sheet, place larger piece. Shape dough strips into balls; roll in sugar crystals. Place ball of dough on each cut side, 2/3 of the way down, on inside edge of cookie to form cheeks; press gently so balls almost touch. Repeat with remaining slices, placing 2 inches apart on cookie sheets. Repeat with remaining dough.
3 .   Bake 7 to 11 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.
4 .   In small bowl, place 1/2 cup of the frosting. Stir in icing color until well blended. Frost top of each cookie with red frosting for hat. Add marshmallow half, cut side down, for tassel on "hat."
5 .   Place remaining frosting in decorating bag fitted with writing tip, or in small resealable food-storage plastic bag with small hole cut in bottom corner of bag. Pipe white frosting around remaining cookie edge for beard and across bottom of "hat." Attach candies with frosting for eyes, nose and mouth. Pipe white frosting for mustache.
 
Borrowed from www.pillsbury.com

Thanks Cheryl!  I love stuff like this!!!

oh, those ritz cracker ornaments are so cute!

He Aims To Freeze!
 
Ingredients:
Buttercream Icing
Large Green Spice Drops
Mini and Regular Chocolate Chips
Candy Corn
Granulated Sugar

Ice cupcake smooth in white with spatula. For hat brim, roll out a spice drop on surface sprinkled with granulated sugar, to create a 1 1/4 in. circle. Trim off rounded top from a second spice drop; turn over remaining spice drop press in center of brim. Insert regular chocolate chips for eyes and mini chocolate chips for mouth, flat side up. Insert candy corn nose. Attach hat with icing.

www.wilton.com

Elegant Ornament    
 
 
Ingredients:
Lemon Yellow Icing Color
Buttercream Icing
Mini candy-coated chocolate dots
Marshmallows
Black shoestring licorice

Ice cupcake smooth in yellow with spatula. Pipe tip 3 zigzag band across center; attach candy-coated chocolate dots. Cut marshmallow vertically in half with scissors; Cut a 2 1/2 in. length of licorice; insert in marshmallow. Attach marshmallow with additional icing at back.

Borrowed from www.wilton.com