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Hallmark Channel Countdown to Christmas Recipes

1 of 9
Alexa PenaVega’s Christmas Caramel Candy
Ingredients
  • Butter or oil for greasing the pan
  • 2 cups white sugar
  • 1 3/4 cups corn syrup
  • 1 cup whipping cream, divided
  • 1 cup half-and-half, divided
  • 1 cup butter
  • 1 tsp vanilla

INSTRUCTIONS

1 Butter a 9-by-13-inch pan.

2 In a large pot over medium heat, combine the sugar, corn syrup, 1/4 cup whipping cream, 1/4 cup half-and-half, and butter. Bring to a boil.

3 Stir in the rest of the cream and half-and-half a little at a time. Do not let the mixture stop boiling.

4 When a candy thermometer reads 240°F, turn off the heat and add vanilla.

5 Pour the mixture into the pan. While it is still warm, mark the caramel into squares. When cool, cut into pieces. Wrap individual caramel pieces in candy wrappers or wax paper.

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2 of 9
Ken Wingard’s Grandma Etta’s Parker House Rolls
Ingredients
  • 1 cup boiling water
  • 1/2 cup shortening
  • 1/4 cup plus 1 tsp sugar
  • 1 tsp salt
  • 1 package dry yeast
  • 1/2 cup warm water (110°F)
  • 1 egg
  • 4 cups flour, divided
  • 1/2 cup butter, melted
  • Melted butter, sea salt flakes, and chopped herbs, for serving

INSTRUCTIONS

1 In a large bowl, combine the boiling water, shortening, 1/4 cup sugar, and salt, and mix to combine. Set aside and let cool.

2 In a separate large bowl, dissolve the yeast and remaining sugar in the warm water. Add the egg and 2 cups of the flour and mix well.

3 Add the shortening mixture and the remaining flour to the dough; mix well. Cover and refrigerate overnight or until doubled in size.

4 Knead dough on a floured board and roll it out to 1/4 inch thick. Cut into circles with a biscuit cutter or glass. Brush each roll with melted butter, then fold in half. Place rolls side by side in a pan. Cover and let rise in a warm place until doubled again.

5 When ready to bake, heat the oven to 400°F. Bake the rolls for 10 minutes.

6 Remove the rolls from the oven and brush with melted butter. Sprinkle with sea salt and chopped herbs. Immediately hide so there will be some left for dinner.

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3 of 9
Al Roker’s Family Sweet Potatoes
Ingredients
  • Butter for greasing the pan
  • 6 large sweet potatoes, about 4
  • pounds total, peeled and cut into
  • 2-inch cubes
  • 8 Tbsp (1 stick) unsalted butter, cut into pieces
  • 1 cup all-purpose flour
  • 1 cup firmly packed dark brown sugar
  • 1/4 cup baking powder
  • 1 tsp ground cinnamon
  • 1 tsp freshly ground nutmeg
  • 1 tsp ground allspice
  • 1 tsp Kosher salt
  • 1 cup crushed pineapple, drained
  • 1 12-ounce bag marshmallows

INSTRUCTIONS

1 Heat the oven to 350°F. Butter a 9-by-12-inch glass baking dish.

2 Bring a large pot of water to a boil over high heat. Add the sweet potatoes and cook until soft, about 12 minutes. Drain the potatoes and transfer to a large bowl. Add the butter and mash the potatoes with the butter. Stir in the flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, and salt until well blended. Fold in the crushed pineapple and transfer to the prepared baking dish.

3 Bake until the sweet potatoes are brown on top, about 30 minutes. Remove from the oven and place the marshmallows in a single layer on top.

4 Heat the broiler and place the dish underneath the broiler to toast the marshmallows. Watch carefully as they will toast very fast.

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4 of 9
Candace Cameron Bure’s Chewy Ginger Cookies
Ingredients
  • 1 1/2 cups oil (I use grapeseed oil)
  • 2 cups sugar
  • 2 eggs
  • 3/4 cup molasses
  • 4 cups flour (I add an extra 4 Tbsp)
  • 4 tsp baking soda
  • 1 Tbsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp salt
  • Raw or white sugar for rolling cookies

INSTRUCTIONS

1 In a large bowl, combine oil, sugar, eggs, and molasses.

2 Add the flour, baking soda, ginger, cinnamon, cloves, and salt, and stir until combined. Cover with plastic wrap and chill the dough for 2 hours or overnight.

3 Heat the oven to 350°F. Line a baking sheet with parchment paper.

4 Using a spoon, scoop out dough and roll in raw sugar, turning to coat well. Transfer the dough balls to the baking sheet, spacing the cookies 1 1/2 inches apart.

5 Bake for 10 minutes for a soft cookie, or 12 minutes for a crispy cookie. Transfer to a wire rack to cool completely.

Pre-order the official Hallmark Channel Countdown to Christmas Book which takes you behind-the-scenes of your favorite feel-good holiday films with the casts' memories, photos, recipes and more.

5 of 9
Jodie Sweetin’s Peanut Butter Kiss Cookies
Ingredients
  • Butter for greasing the sheet
  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 48 Hershey’s Kisses

INSTRUCTIONS

1 Heat the oven to 375°F. Grease a cookie sheet with butter.

2 In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3 In a large bowl, mix together the butter, peanut butter, sugar, brown sugar, and egg. Add the flour mixture and stir until a sticky dough forms.

4 Using a teaspoon, scoop out dough and roll into a ball. Place on the cookie sheet, spacing cookies 2 inches apart.

5 Bake until the cookies are golden brown, 8 to 10 minutes. While the cookies bake, unwrap the chocolates.

6 Remove the cookies from the oven and transfer to a wire rack. While the cookies are still warm, press a chocolate into the center of each cookie. Let cool completely.

Pre-order the official Hallmark Channel Countdown to Christmas Book which takes you behind-the-scenes of your favorite feel-good holiday films with the casts' memories, photos, recipes and more.

6 of 9
Lacey Chabert’s Sweet Potato Pie with Homemade Whipped Cream
Ingredients

Pie Ingredients

  • 1 prepared pie crust
  • 1 stick butter, melted
  • 2 cups sugar
  • 2 eggs
  • 2 heaping Tbsp flour
  • 1 cup mashed white sweet potato
  • 2 tsp vanilla
  • Pinch of salt

Whipped Cream Ingredients

  • 2 cups heavy cream
  • 2 Tbsp confectioners’ sugar

INSTRUCTIONS

1 Heat the oven to 350°F. Unroll pie crust and fit into the bottom and up the side of a pie plate; crimp as desired.

2 In a large bowl, mix butter, sugar, and eggs until creamy. Add flour, sweet potato, vanilla, and salt; stir to combine.

3 Pour the sweet potato filling into the prepared pie crust and bake until just set but still slightly wobbly in the center, 45 to 50 minutes.

4 While the pie bakes, prepare the whipped cream. In a chilled bowl, pour in the heavy cream. Gradually add the confectioners’ sugar, mixing with a hand mixer on medium speed until soft peaks form. Set aside.

5 Remove the pie from the oven and let cool completely. Top with whipped cream and serve.

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7 of 9
Debbie Matenopoulos’ Maple Rosemary Popcorn
Ingredients
  • 1 cup popcorn kernels
  • 3 Tbsp grapeseed oil
  • 1/4 cup butter
  • 4 sprigs rosemary
  • 5 Tbsp maple sugar
  • 1 Tbsp confectioners’ sugar
  • 1 tsp Kosher salt
  • 1/4 tsp black pepper

INSTRUCTIONS

1 Pour the popcorn kernels and oil into the bottom of a large stockpot. Cover the pot with a lid and put it over high heat.

2 When you hear the first few kernels popping, grab the pot and gently shake it back and forth over the heat (about 3 to 4 inches above the burner). This keeps the corn from burning.

3 When you hear about 2 seconds of silence between popping sounds, you know you’ve popped nearly every kernel. Turn off the heat and carefully remove the lid. Pour the popped corn into a large mixing bowl.

4 Melt the butter in a sauté pan and toss in the rosemary sprigs. Cook the rosemary until it crisps up; shut off the heat before the butter browns.

5 Add the maple sugar, confectioners’ sugar, salt, and pepper to a spice grinder and pulse until evenly combined. Pour the spice mixture over the popped corn. Toss with your hands a few times to combine.

6 Drizzle the melted butter on top and continue stirring with your hands (or tongs) until the popcorn is uniformly coated

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8 of 9
Holly Robinson Peete’s Macaroni and Cheese
Ingredients
  • Butter for greasing the dish
  • 1 pound macaroni
  • 1 Tbsp vegetable oil
  • 8 Tbsp butter
  • 1/2 cup Muenster cheese, shredded
  • 1/2 cup mild cheddar cheese, shredded
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 2 cups half-and-half
  • 8 ounces Velveeta cheese, cubed
  • 2 eggs, lightly beaten
  • 1/4 tsp seasoning salt
  • 1/8 tsp freshly ground pepper
  • 1 Tbsp butter

INSTRUCTIONS

1 Heat the oven to 350°F. Grease a 2 1/2-quart baking dish with butter. Set aside.

2 In a large pot, add water and bring to a boil over high heat. Add macaroni and oil. Cook according to macaroni package instructions. Drain over a colander and return macaroni to pot.

3 In a small saucepan, melt 8 tablespoons butter. Pour the melted butter over the macaroni and stir to combine.

4 In a large bowl, combine shredded cheeses. Add 1 1/2 cups of the shredded cheeses, half-and-half, cubed cheese, and eggs to the macaroni. Season to taste with salt and pepper.

5 Transfer the macaroni to the prepared baking dish; top with remaining 1/2 cup cheese. Dot with remaining 1 tablespoon butter. Bake until edges are golden brown and bubbly, about 30 to 35 minutes. Remove from the oven and let cool for 15 minutes before serving.

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9 of 9
Chris McNally’s Classic Eggnog
Ingredients
  • 12 large eggs
  • 1 1/4 cups sugar
  • 1/2 tsp salt
  • 2 quarts whole milk
  • 1 cup dark rum (optional)
  • 2 Tbsp vanilla extract
  • 1 tsp ground nutmeg, plus additional for sprinkling
  • 1 cup heavy cream

INSTRUCTIONS

1. In 5-quart Dutch oven, with a wire whisk, beat the eggs, sugar, and salt until blended. Gradually stir in 1-quart milk and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon well, about 25 minutes. Do not allow the mixture to boil or it will curdle. (Mixture should remain at about 160°F.)

2. Pour the custard into a large bowl; stir in the rum (if using), vanilla, ground nutmeg, and remaining 1-quart milk. Cover and refrigerate until well chilled, at least 3 hours.

3. In a small bowl, with a mixer on medium speed, beat the heavy cream until soft peaks form. With a wire whisk, gently fold the

whipped cream into the custard mixture.

4. To serve, pour the eggnog into a chilled 5-quart punch bowl; sprinkle with nutmeg for garnish.

Pre-order the official Hallmark Channel Countdown to Christmas Book which takes you behind-the-scenes of your favorite feel-good holiday films with the casts' memories, photos, recipes and more.