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December 08, 2020

Christmas Recipes from the Jones PR Team

Brenda Jones Barwick, APR – President and CEO

Cheesy Pull-Apart Bread: Provided by Taylor Ketchum


  • 1 french loaf
  • 1 cup of butter
  • 1 cup of mayonnaise
  • ½ of a dry ranch seasoning packet (Use more for intense flavor)
  • 1 cup of chopped cooked bacon
  • 8oz bag of shredded Colby jack cheese
  • Salt & Pepper to taste
  • Foil
  • Sheet pan


  1. Cut a piece of foil large enough to wrap the french loaf & preheat the oven at 400 degrees
  2. Slice bread in 2 inch wide diagonal cuts all the way across (don’t cut all the way through) then go back and cut the opposite direction, it should look like an X
  3. Mix together butter, mayonnaise and dry ranch seasoning
  4. Spread the mixture on all inside parts of the bread
  5. Sprinkle the cheese and bacon between each slice
  6. Cover the entire loaf with foil
  7. Place in the oven for 25 minutes (Take out & enjoy while hot)

Red Velvet Cheesecake: Provided by Ashley Glass via Recipe Girl



  • 17 OREO cookies (don't remove the cream), crushed into crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 1 tablespoon granulated white sugar


  • 24 ounces (3 packages) cream cheese, at room temperature
  • 1½ cups granulated white sugar
  • 4 large eggs, lightly beaten
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 ounces red food coloring (two 1-ounce bottles)


  • 3 ounces cream cheese
  • 1/4 cup (1/2 stick) butter, at room temperature
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • mint sprigs for garnish, optional


Prepare the Crust:

  1. Stir together the Oreo crumbs, melted butter, and sugar. Spray the bottom and sides of a 9-inch springform pan with nonstick spray, and then press the crust mixture into the bottom of the pan.
  2. Preheat the oven to 325°F.
  3. Fill a large roasting pan with about 1-inch of water. Place in the oven and allow to preheat along with the oven. Put the pan on a lower rack and plan to bake the cheesecake on a rack ABOVE the water pan.

Prepare the Filling:

  1. In a large bowl, use an electric mixer to combine the cream cheese and sugar at medium-low speed for 1 minute. Add the eggs and remaining cheesecake ingredients, mixing on low speed just until fully combined. Pour the batter into the prepared crust.


  1. Place the springform pan on a rack above the pan of water.
  2. Bake for 10 minutes; then reduce heat to 300°F. Bake for an additional 75 minutes or until the center is firm (it might take 15 minutes more or so... you don't want the cheesecake to be jiggly in the middle). Turn the oven off. Let the cheesecake stand in oven for 30 minutes. Remove the cheesecake from the oven. Run a thin knife around the outer edge of the cheesecake. Cool on the rack for a couple of hours, until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours (or overnight). Remove the sides of the springform pan.

Prepare the Frosting:

  1. Beat the cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add the powdered sugar and vanilla, beating until smooth. Spread evenly on top of the cheesecake. Garnish, if desired. Keep refrigerated until ready to serve.

Microwave Peanut Brittle: Provided by Suzanne Singleterry, hat tip to Culinary Hill
Microwave Peanut Brittle may be the easiest candy you'll ever make. Every golden bite is fluffy, nutty and gloriously addictive.

Note: Best to make on a dry weather - the less humidity in the air, the crunchier your brittle will be! Check out the cool science of why here.


  • 1 cup granulated sugar
  • 1/2 cup corn syrup
  • 1 cup peanuts
  • 1 teaspoon butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda


  1. Line a large cookie sheet with parchment paper, wax paper, or a silicone mat. In a deep microwave-safe bowl, combine sugar and corn syrup. Mix thoroughly and microwave on HIGH for 4 minutes.
  2. Stir in peanuts and microwave on HIGH until the mixture is light brown, about 3 to 5 minutes longer.
  3. Stir in butter and vanilla until combined. Microwave on HIGH until peanuts are lightly browned, about 1 to 2 minutes longer.
  4. Stir in baking soda until mixture is light and foamy. Pour onto the prepared pan and cool for 30 minutes. Break into pieces to serve and store in an airtight container.

Jones Family Cranberry Pecan Dish : Provided by Brenda Jones Barwick, APR
(Super easy and prep in advance)


  • 2 packets of Cherry Jello (sugar free - can sub strawberry)
  • 1 can Whole Cranberry Sauce (not jellied)
  • 8 ounces of sour cream (can buy dairy free at Sprouts or Nature’s Grocers)
  • 1 cup chopped pecans
  • 9 x 9 casserole dish


  1. Dissolve jello packets in 2 cups of very hot water
  2. Dissolve whole cranberry sauce in jello (mush with a fork)
  3. Put in fridge to cool (about 30 minutes)
  4. Mix in sour cream (rapidly stir with fork to break up sour cream chunks)
  5. Put pecans on top or can stir in
  6. All done and put back into fridge.

Easy Chocolate Pretzel Bites: Provided by Carolyn Taylor


  • Snyder’s of Hanover Snap Pretzels (16 oz)
  • Hershey Kisses
  • Red and green M&M’s (regular)


  1. Preheat oven to 200 degrees.
  2. Line a cookie sheet with parchment paper.
  3. Align pretzels on the cookie sheet in a single layer then top each pretzel with a Hershey’s Kiss.
  4. Bake in preheated oven for 4-6 minutes (until the chocolate is shiny and soft, not melted!).
  5. Remove from the oven and carefully place one M&M on top of each Hershey’s Kiss and press down softly to spread the chocolate.
  6. Place in the freezer or refrigerator and allow for the chocolate to set, about 5-15 minutes.
  7. Store in an airtight container. Enjoy!

Christmas Pretzels: Provided by Nicona Lane
Our family loves these pretzels any time of the year but it’s a tradition to make during Christmas!


  • 1 Regular bag of pretzels
  • 1 tsp cayenne pepper
  • 1 tsp lemon pepper
  • 1 ½ tsp garlic powder
  • 1 pkg of Hidden Valley Ranch dry mix
  • ¾ cup of canola oil


  1. Preheat oven to 200 degrees.
  2. Line a cookie sheet with parchment paper.
  3. Mix peppers, garlic powder, ranch and oil in small bowl.
  4. Put pretzels in a Ziplock bag.
  5. Pour mixture over the pretzels, shake them all up and leave for a couple of hours to rest.
  6. Bake at 200 mins 40 minutes.

The Original Fantasy Fudge


  • 3 cups white sugar
  • ¾ cup margarine
  • ⅔ cup evaporated milk
  • 1 (12 ounce) package semisweet chocolate chips
  • 1 (7 ounce) jar marshmallow creme
  • 1 cup chopped walnuts
  • 1 teaspoon vanilla extract


  1. Grease a 9x13 pan.
  2. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
  3. Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

Cook's Note:
To make in microwave, melt margarine in a 4-quart microwave-safe dish and mix sugar and milk into the margarine. Microwave mixture until it begins to boil, about 5 minutes on high, and stir after 3 minutes. Scrape bowl and continue to boil on high for 5 1/2 more minutes. Remove from microwave and stir in chocolate chips until melted, then stir in marshmallow creme, walnuts, and vanilla extract. Pour into prepared baking pan.

Let us know if you make any of these delicious recipes by emailing a photo to [email protected]! We hope you all have a very Merry Christmas and Happy New Year.


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