Christmas is a time for family and friends to gather for fellowship, food and fun. If you're throwing a holiday party or if you're going to one that expects you to bring a dish, what do you bring?

We asked all the staff members at K945 what their favorite Christmas recipes are to share with you. Enjoy!


  • 2 sticks of butter
  • 1 teaspoon vanilla
  • 3/4 Cup powdered sugar
  • 1 1/2 cup chopped pecans
  • Cream butter add sugar.
  • 2cups flour

Stir well add flour vanilla and nuts mix well
Bake @ 350
Roll out into a finger shape
Place on baking sheet
Bake for 25 min.
Cool then roll in powdered sugar


  • 2 cups sugar
  • 4 tablespoons cocoa
  • 1 stick butter
  • 1/2 cup milk
  • 1 cup peanut butter
  • 1 tablespoon vanilla
  • 3 cups oatmeal
  • Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened


  • 2 cups granulated sugar
  • ½ cup unsalted butter ¾ cup eggnog
  • Pinch salt
  • 10½ ounces white chocolate, chopped
  • ½ teaspoon freshly grated nutmeg, plus a little more for dusting the top of the fudge
  • One 7-ounce jar marshmallow creme
  • 1 teaspoon rum extract

1. Line an 8-inch square pan with parchment paper and let it hang over the side; set aside.

2. In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.

3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled, then refrigerate overnight until firm.

4. When completely cool, cut into squares. Store in a covered container in the refrigerator.


  • 1 pkg of Cocktail Wieners
  • 1 can Crescent Round Rolls

Unroll each crescent round and cut into 2 inch pieces. Roll a cocktail wiener up in each piece of crescent roll. Place on cookie sheet and bake @ 375 until roll is lightly browned.


  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg whites
  • 4 cups pecan halves

Preheat oven to 325 degrees F (160 C).
Combine sugar, cinnamon and salt in small bowl.
Whisk egg white in large bowl until frothy. Add pecans to egg white and toss well to coat.
Add sugar mixture and toss carefully and thoroughly doing your best not to break the pecans.
Spread pecans in a single layer on a large cookie sheet.
Bake until toasted and crisp, about 20 minutes turning them over after the first 10 minutes ( take them out of oven and do this and arrange them neatly once again; this helps keep them from sticking to the pan after the 20 minutes).
Using a spatula, immediately loosen pecans from cookie sheet and let cool.