12 Days of Christmas: Staff Favorite Holiday Recipes

 The holidays are in full swing and at Design Lines we are all about sharing some of our favorite holiday recipes. Round one – we’ve got a few appitezers great for those potluck parties, a cute dessert and even a delicious drink. Enjoy!! Stay tuned as the remaining staff gathers their faves.

Rob’s Favorite – Basil Grande

4 Fresh Strawberries

4 Basil Leaves

¾ ounce Grand Marnier Liqueur

¾ ounce Chambord Liqueur

¾ ounce Vodka

2 ounces of Cranberry Juice

Gently crush the strawberries and basil leaves in the bottom of a shaker. Then combine all ingredients in a cocktail shaker with ice and strain into a chilled cocktail glass.




Lauren’s Favorite – Reindeer Cookies

I came across this recipe for reindeer cookies and thought they were so cute!  They’d be a neat snack to stick in kid’s lunches for their last week of school before Christmas break.

3/4 cup peanut butter

1 1/4 cup firmly packed brown sugar

1/2 cup shortening

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Chocolate-covered mini pretzels

Mini brown M&Ms

Regular-sized red M&Ms

Preheat oven to 375°F.

Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.

In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.

Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.

Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color… some of mine ended up with green noses. They might be South Pole reindeer.).

Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.

Makes about 40 reindeer cookies.

Source: Peanut butter cookie recipe from Jif.

Molly’s Favorite – Cranberry-Pecan Cheese Wafers

These are a tiny bit spicy as any good cheese wafer should be – so kids were not all over my new favorite treat!!  These are just perfect with a nice mellow glass of Cabernet.  I plan to make them for gifts and put them on cute Target plates that I bought.

Makes:  about 18 dozen (I don’t think so)

Must chill 8 hours or overnight!

1.5 cups chopped pecans

1.5 cups coursely chopped sweetened dried cranberries

2 cups butter, softened (4 sticks — use real butter)

4 cups (16oz) shredded extra-sharp cheddar cheese

1.5 teaspoons salt

1.5 teaspoons ground red pepper (cayenne)

4 cups all purpose flour

parchment paper

1.  Preheat oven to 350.  Bake pecans in a single layer, in a shallow pan, 8-10 minutes or until toasted and fragrant, stirring halfway through.  Cool completely, about 15 minutes.

2.  Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.

3.  Beat butter and next 3 ingredients at medium speed with a heavy duty electric stand mixer until blended (I used a regular hand mixer).  Gradually add flour, beating just until combined.  Stir in cranberries and pecans.  Shape dough into 4 (12 inch long) logs; wrap each log in plastic wrap.  Chill 8 hours to 3 days.

4.  Preheat oven to 350.  Cut each log into 1/4-inch thick slices; place on parchment paper-lined bking sheets.  Bake 13-15 minutes or until lightly browned.  Remove from baking sheets to wire racks and cool completely, about 20 minutes.

Hilaire’s Favorite- Bacon Tomato Dip


This recipe came from a Mississippian cookbook I received at one of my best friend’s wedding. This dip is to die for if you love bacon and a chives. It goes great with pita chips or even ritz crackers.

1 Cup Mayonnaise

1 Cup of Sour Cream

1 Pound of Bacon, Cooked and Crumbled

15 Grape Tomatoes, Chopped

1/4 Cup of Minced Parsley

1/4 Cup of Green Onions, Minced

Salt & Pepper to Taste

Combine all ingredients in food processor. Process until chopped, but not pureed, preserving some texture. Adjust searsonings. Can be prepared up to 2 days in advance.

Source: The Vicksburg & Warren County Historical Society “More Groceries” Cookbook

 images. 1. Google Images  2. Baker Girl Blog 3. My Recipes/Southern Living 4. Eat Make Read Blog