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Christmas with
Southern Living
2006
We’ve got your guide to the Merriest Christmas ever!
Christmas with
Southern Living
2006
is overflowing with our best Christmas recipes, menus, gift ideas, and decorating secrets. Bringing you over 100 never-before-published recipes such as delicious
Brown Sugar-Pecan Cupcakes
, succulent
Walnut Chicken with Dijon Cream Sauce
, and amazing
Maple Mashed Squash with Candied Pecans
, this book is your guide to a very merry Christmas!
Enjoy the most joyous time of the year with inspiring
Southern Living
ideas for planning, decorating and adorning your home. We’ve got you coveredfrom gift-giving ideas to menu plans…from table decorations to mantle decoration…from time-saving tips and creative ideas to a complete holiday calendar and monthly Christmas planner.
You’ll get:
Over 100 all-new, kitchen-tested
Southern Living
recipes
12 complete holiday menus
Dozens of creative Christmas decorating ideas and projects
More than 200 beautiful
Southern Living
photos to inspire and guide you
Slow-Cooker Sensations recipe section allows you more free time with your family
Exclusive Holiday Planner to help you stay organized
Item#
Product
Qty
Price
543991
Christmas with Southern Living 2006
$29.95
Dimensions - 8-3/4" x 11-1/8"
192 Pages
Hardcover
Over 100 Recipes
More than 200 photos
12 Complete Holiday Menus
Over 100 Decorating Ideas
Triple Chocolate-Nut Clusters
(See photo in more views)
editor's favorite * gift idea
Prep: 13 min. Cook: 2 hrs. Other: 2 hrs.
Candy making has never been so easy! The slow cooker is the perfect tool to keep this candy mixture warm while you're spooning it out.
1 (16-ounce) jar dry-roasted peanuts
1 (9.75-ounce) can salted whole cashews
2 cups pecan pieces
18 (2-ounce) chocolate bark coating squares, cut in half
1 (12-ounce) package semisweet chocolate morsels
4 (1-ounce) bittersweet chocolate baking squares, broken into pieces
1 tablespoon shortening
1 teaspoon vanilla extract
1. Combine first 7 ingredients in a 5-quart slow cooker; cover and cook on LOW 2 hours or until chocolate is melted. Stir chocolate and nuts; add vanilla, stirring well to coat.
2. Drop candy by heaping teaspoonfuls onto wax paper. Let stand at least 2 hours or until firm. Store in an airtight container. Yield: 6 dozen.
White Chocolate-Peppermint Jumbles
(See photo in more views)
gift idea * make ahead
Prep: 42 min. Cook: 1 hr., 30 min. Other: 1 hr.
Salty pretzel nuggets are coated in white chocolate and combined with peppermints for an irresistible confection.
2 (16-ounce) packages vanilla bark coating
1 (12-ounce) package white chocolate morsels
1 (6-ounce) package white chocolate baking squares
3 tablespoons shortening
1 (16-ounce) package pretzel nuggets (we tested with Snyder's of Hanover Sourdough Pretzel Nuggets)
1 (8-ounce) package animal-shaped crackers (3 cups)
1 cup coarsely crushed hard peppermint candies
1. Combine first 4 ingredients in a 6-quart slow cooker. Cook, covered, on LOW 1 hour and 30 minutes or until vanilla bark and chocolate look very soft. Uncover and stir until smooth. Stir in pretzels, crackers, and crushed peppermint candies.
2. Drop candy by heaping tablespoonfuls onto wax paper.
3. Let stand 1 hour or until firm. Yield: about 8 dozen.
Toasted Coconut-Chocolate Chunk Pecan Pie
(See photo in more views)
editor's favorite * make ahead
Prep: 7 min. Cook: 1 hr., 15 min.
A long, slow bake time yields deep-dish chocolate paradise.
1 (15-ounce) package refrigerated piecrusts
1/3 cup butter or margarine, melted
1 cup sugar
1 cup light corn syrup
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
1 cup sweetened flaked coconut, toasted
3/4 cup semisweet chocolate chunks or morsels
1. Unroll 1 piecrust, and place on a lightly floured surface; lightly brush top of crust with water. Unroll remaining crust, and place over bottom crust; gently roll into a 10" circle. Fit into a 9" deep-dish pie plate; fold edges under, and crimp.
2. Stir together butter and next 5 ingredients in a large bowl; stir well. Stir in pecans and remaining ingredients. Pour filling into piecrust.
3. Bake at 325° for 1 hour and 15 minutes or until set, shielding crust after 45 minutes with aluminum foil, if necessary. Cool completely on a wire rack. Yield: 8 to 10 servings.
Specs
Sample Recipe 1
Sample Recipe 2
Sample Recipe 3
The All-New Ultimate
Southern Living
Cookbook
$34.95
Southern Living
2006 Annual Recipes Cookbook
$34.95
Christmas with
Southern Living
2007
$29.95
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