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He reminds you to be good and thoughtful to others. It is FREE!
Santa Claus Telephone number is --- 1-(800)-712-5000
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Dasher--Dancer Prancer--Vixon Comet--Cupid Donner--Blitzen and of course Rudolph ! 
On Christmas Eve, this is what I would like you to leave out (not all of them but some). Sugar sweets for me to suck on if I start to feel airsick.Extra strong peppermints to keep me warm on the frosty night. Cookies or biscuits with a glass of lemonade or milk. Leave a hot mug of cocoa with a sifter of chocolate and cinnamon. A bowl of punch in case Santa feels like something stronger. White Chocolates Are My Favorite! Yum! Yum! For Rudolph and the reindeer, leave a bundle of sweet meadow hay, a bunch of reindeer moss and a crisp red apple. Thanks! Santa. 
Santa's Favorite Song Is Jingle Bell ROCK !
Santa's Favorite Food is Frozen Pizza
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Click Here for SANTA'S Astronomy Picture Today Click Here to visit CLAUS.COM
A letter to youfrom Santa Claus: My dearest children, I hope this letter finds you all well, soon I will be making out my christmas list. I will check it twice. to find out who has been naughty or nice. If you have been good this year,Please send me an e-mail telling me what kind of present you would like for chistmas. Peace to all, Santa
SEND SANTAAN E-MAIL ...Click Here!
SANTA'S CHRISTMAS RECIPES Traditionaaly served at christmas time in Italy. 2 egg whites 1/4 teaspoon salt 1 cup sugar 1 cup chopped blanched almonds 3/4 teaspoon almond extract 1. Add salt to egg whites and beat until frothy. 2. Add sugar gradualy, beating until mixture is stiff but not dry. 3. Add almonds and almond extract and fold in gently. 4. Drop almond mixture on buttered and floured baking sheet by the teaspoon, shape into small mounds, leaving room between each mound. 5. Let stand 2 hours. 6. Bake at 190 degrees celcius for 12 minutes or until they are delicately brown in colour. Billy Can Pudding from Australia In the Australian bush in the 19th century people had to improvise. The Billy Can is a tin, with handles, usually used to carry water. 1 1/2 cups of raisins 1/2 cup of sultanas and raisins 1 cup sugar 1/2 teaspoon of mixed spice and cinnamon 2 cups flour 1 teaspoon of bicarbonate soda Combine all ingredients. Mix well with 500 mls of boiling tea. Empty into a greased and floured billy can. Cover, amd let it stand overnight. Steam for 3 1/2 hours. Chilean Christmas Bread from Chile 2 cups SR flour 1 cup milk 1 teaspoon baking powder 100 grams glaced cherries 1 teaspoon cognac or brandy 1 cup plain flour 1 cup sugar 1 cup sultanas and chopped almonds (mixed) 1/2 cup glace fruit 2 eggs 115 grams butter grated rind 1 lemon 1. Sift flour. 2. Cut butter into pieces. 3. Cream butter and sugar, add eggs and mix well. 4. Add sultanas and almonds, glace fruit, lemon rind, vanilla, cherries, and cognac to flour. 5. Mix well and pour into a buttered mould. 6. Bake at 150 celcius for 1 1/2 hours. Christmas Candied Cranberries Ingredients: 1/2 cup sugar 1/2 cup water 1/2 cup cranberries Select firm, red cranberries. Prick twice with needle. Boil sugar in water until it spins a thread. Put in cranberries and cook gently until syrup jellies when tested from the tip of a spoon. Remove berries one at a time and place on wax paper. Let stand until dry. Dip the berries in granulated sugar. This makes approximately 25. They are decorative and can serve as an excellent garnish Christmas Cheese Scones from New Zealand 2 cups flour 2 teaspoons baking powder 2 oz butter 1/2 teaspoon salt, pinch of cayenne pepper 3 oz. grated cheese milk to mix to a fairly firm dough 1.Mix together flour, baking powder, salt and pepper 2.Cut in the butter: add milk and mix just enough to incorporate. 3.On a floured board, roll our to 1/2 inch thick. 4.Cut into rounds and place on greased cookie sheet. 5.Brush tops with milk and sprinkle with some more grated cheese. 6.Cook at 400 farenheit for 10 minutes. 7.Cool on a wire tray under cloth. Christmas Chocolate Logs In France the traditional Christmas cake is a log. Ingredients: 18 sweet biscuits 1 teaspoon cocoa powder small pot double cream 1 teaspoon icing sugar knife and fork whisk basin foil plate Preparation 1. Put the cream, sugar and cocoa in a basin. Whisk cream until until it is just stiff enough to stand in peaks. 2. Spread the cream on the biscuits. Sandwich them together in a long roll. Use about half the cream. 3. Wrap the roll of biscuits in foil. Put it in the fridge with the rest of the cream. 4. Next day, unwrap the roll, put it on a plate and cover it with the rest of the cream. 5. Drag a fork over the cream to make a 'bark' on the 'log'. Decorate it with icing sugar snow and holly. 6. This cake is rich so serve small slices. Christmas Float 1 can coke or Dr Pepper 3 scoops of ice cream - chocalote or vanilla 4 cherries 2 red and green gum drops red and green M&M's whipped cream topping Put ice cream in cup. pour soda on it. then add the whipped cream, cherries and candy. Christmas Fudge Ingredients: 6 cups sugar 1 1/2 cups butter 1 large can evaporated milk 2 packages chocolate chips 1 jar marshmallow cream 1 cup nuts Cook in heavy pan until boiling, boil 10 minutes, stirring all the time. Take off burner and add chips, marshmallow cream and nuts, make sure you mix well, pour into 9 x 13 buttered pan. It will make 6 pounds. Christmas Lebkuchen An Egyptian dish. 2 eggs 225g almonds 10g cinnamoon 2 1/2 teaspoon baking powder 4 eggs yolks 225g dried peel (thinly sliced) 1 teaspoon nutmeg 450g sugar 1 teaspoon grated lemon rind 175g butter 700g flour 1. Melt butter over low heat. 2. Stir in sugar, spices, chopped almonds and well beaten eggs. Add flour and baking powder. 3. Roll dough out thinly and cut into shapes. Place half an almond in the centre of each biscuit, and brush the top of each biscuit with the white of an egg. 4. Bake at 180 degrees celcius until brown. Christmas Nut Roll A Hungarian recipe known as Beigli. PASTRY 300g plain flour 200g butter 25g yeast 2 egg yolks 4 tablespoons milk pinch of salt FILLING 300-375g ground walnuts 5 tablespoons milk 250g sugar 4 tablespoons sultanas 75g butter 1. Crumble flour and butter together in a bowl. 2. Make a well in the centre, add to it the sugar, salt and yolks. 3. Dissolve yeast in 4 tablespoons of warm milk, add to mixture in bowl. Work the dough well until smooth. 4. Shape it into 2 loaves and let them rest for 30 minutes. In the meantime prepare filling; 5. Heat sugar and milk, add nuts, stir over low heat for a few minutes. Take it off the heat, beat in the butter and sultanas and let it cool. 6. Roll out the two leaves of pastry to knife blade thickness into a rectangular shape. Spread half the filling on each rectangle. 7. Roll up each piece like a swiss roll. 8. Place them on a greased baking sheet and let then stand for 10 minutes. 9. Brush them over with egg white. 10. Bake in hot oven for 30-40 minutes. 11. Cool rolls and store. 12. Serve sliced into 1 cm thickness. Colonial Goose from Australia In the Australian bush in the 19th century people had to improvise. The Billy Can is a tin, with handles, usually used to carry water. 1 leg of lamb 75 g fresh breadcrumbs 75 g chopped bacon 8 tablespoons finely chopped onion 1 teaspoon finely chopped parsley 1 teaspoon mixed herbs Punch nutmeg 1/2 teaspoon lemon rind Salt and pepper 1 beaten egg Milk Make an incision in fleshy part of leg. Mix all ingredients well. Stuff the lamb and tie up with string. Roast 15-20 minutes per half kg. Father Christmas Salad In traditional Christmas colors of green, white and red, this is full of seasonal good cheer. 1 can (15 oz/ 425 g) lychees in heavy syrup 1 can (15 oz/ 425 g) stoneless red cherries in syrup 4 tablespoons of Cointreau or Kirsch 1/2 oz/ 15 g unsalted pistachio nuts Boiling water 1. Tip both fruits, with syrup, into a large dish; glass for preference so that the colors can show through. 2. Add liquer and toss gently yo mix. 3. Blanch pistachios by covering with boiling water and leaving for 1 minute. Drain and rinse under cold water. 4. Slide off skins then finely chop. Sprinkle over top of salad. Cover and refrigerate at least 3 hours before serving Ice Cream Snow 1 cup milk 1 egg, beaten 1/2 cup sugar dash of salt 1 tsp. vanilla Blend the above well and add clean, fresh snow till absorbed. (May not be advisable in poor-air-quality areas.) Irish Shamrocks These should be given away. Shamrocks are a symbol of good luck in Ireland. 250g plain flour 250g butter 250g sifted caster sugar 25g ground almonds 1. Sift flour into basin. 2. Rub in butter. 3. Then add sugar, mixed with almonds. 4. Roll out thinly. 5. Cut into shamrock shapes. 6. Cook at 190 degrees Celcius until golden brown - about 10 minutes. 7. Coat with peppermint icing (to make biscuits look green). Icing 3oz icing sugar 3 tablespoons cold water 1 or 2 drops peppermint essence 1. Place icing in bowl. 2. Add water and essence and mix thoroughly. Julegroed (Christmas Porridge) from Denmark This is served as the first course of a Danish Christmas feast. 4 cups of milk good teaspoon of butter cup of washed white rice 1/2 cup of thick cream an almond 1/4 cup of sugar a pinch of cinnamon powder Using a large saucepan, heat milk until boiling. Add butter, then rice and turn down the heat. Cover lid and let rice simmer slowly and gently for an hour, or until all the milk is absorbed and swollen up. When cooked, place in bowl and fold the cream and the almond. Serve in small bowls sprinkled with sugar and cinnamon A Peck of Pikelets 1. Buy a packet of pikelets. 2. Sandwich 2 together with some squares of chocolate and a few marshmallows. 3. Put in heated oven for a minute or two, until the marshmallows are half melted. 4. Eat straight away. Rudolph's Cookie Kisses Ingredients: 1 cup softened margarine 1 teaspoon vanilla 2/3 cup sugar 1 2/3 cup flour 1/4 cup cocoa 1 bag (9 oz) chocolate kisses Beat margarine, sugar & vanilla until it is creamy. In separate bowl, stir together flour and cocoa. Blend into other mixture, mixing well. Refrigerate for about 1 hour or until dough is easy to handle. Mold scant tablespoon dough around each kiss, covering completely. Shape into balls, then bake on cookie sheet for 10 to 12 minutes or until set. Cool, then roll in powdered sugar. Makes 4 1/2 dozen. Snow Candy Ingredients: 1 lb white Rock candy 1 lb salted nuts 2 cups crispy rice cereal Melt candy in a double boiler. Add nuts and cereal. Mix well. Spoon onto waxed paper. Refrigerate until firm. Break into pieces and store in air tight container. 
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