Festive Christmas recipes

*Editor’s note: This information was published in the December 2021 issue of Heartfelt Magazine, CHM’s monthly magazine that provides CHM membership-related tips and tricks, medical advice from doctors, testimonies from CHM members, and more. Please refer to the CHM Guidelines and applicable web pages for the most up-to-date information regarding CHM membership, sharing eligibility, and ministry news.*

By CHM staff members Kelli Hill and Keysa Norris

Christmas cheer is in the air, and we have two fun recipes to get you into the holiday spirit! Turn on some festive music and let the kiddos help you mix up these jolly recipes.

Festive Christmas punch


  • 1 gallon of Hawaiian Punch (green berry rush flavor)½ gallon of ginger ale
  • ½ tub of pineapple sherbet
  • Cherries (for garnish)


  1. Make sure all ingredients have been refrigerated before mixing.
  2. Add Hawaiian Punch, ginger ale, and pineapple sherbet to an extra-large punch bowl.
  3. Chill punch for at least one hour prior to serving.
  4. Garnish with cherries


Red velvet snowballs


  • 2 ½ cups all-purpose flour
  • ¼ cup cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon Kosher salt
  • ¾ cup unsalted butter (1-1/2 sticks) at room temperature
  • 3 cups confectioners’ sugar
  • 1 tablespoon red food coloring
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon white vinegar


  1. Preheat oven to 350 degrees with racks in the upper and lower thirds.
  2. Line two baking sheets with parchment paper.
  3. Whisk flour, cocoa, baking powder, and salt in a medium bowl.
  4. Beat butter and 1 ½ cups confectioners’ sugar on medium speed with an electric mixer until smooth (2-3 minutes).
  5. Reduce mixer speed to low and gradually add flour mixture, beating until incorporated (1-2 minutes).
  6. Add the food coloring, vanilla, and vinegar; increase mixer speed to medium, and beat until dough is crumbly (20-30 seconds).
  7. Shape dough into small balls (about 3 tablespoons each).
  8. Place balls 1” apart on the lined baking sheets; freeze for 10 minutes.
  9. Remove from freezer and bake 15-18 minutes, rotating sheets halfway through. Cool slightly on wire racks (about 5 minutes).
  10. Place remaining 1-1/2 cups of confectioner’s sugar in a bowl. Gently toss warm cookies in sugar until coated.
  11. Return cookies to the baking sheets to cool completely.


Do you have a favorite recipe? We’d like to share it! CHM members can submit their recipes to editor@chministries.org for consideration in future magazines.


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