Good morning!!
The next couple days are going to be super busy…& there’s no better time for Scratch n’ Win!!
I have my Holiday Class tomorrow among other things (like putting up my Christmas tree). in other words I’m going to focus on my “To do List”.
I will draw a winner Thursday night around 10pm. Here’s the tricky part 🙂 To enter this drawing….I’d like for you to submit a recipe. What’s your favorite recipe you make during the holidays? Mine would have to be my Christmas Bell cookies (or little pecan pies).
I know…are you scratching your heads….why am I asking this? Sorry!! I love Christmas baking…..and every year I bake for everyone….some years I bake a whole variety of items and make the cutest cookies plates…I could show you pictures of those if you’d like :)))) And years that I’m running behind I make one cookie….usually the Christmas Bells…the recipe makes 5 dozen. Have I told you about the year that Fluffy jumped on the kitchen table and knocked 15 dozen cookies on the floor (yes, I cried….. that year everyone got fewer cookies)?
So, long story short….what baked goody do you like to give each year? If you don’t bake for the holidays….hmmm….how about posting your favorite recipe. I can’t wait to read all the recipes!!
Have a great day & Good luck!!
p.s. If you have trouble submitting a recipe, email it to me and I’ll post it for you.
Christmas Bell Cookies
2/3 cup butter (softened, non salted)
3/4 cup sugar
1 large egg
1tsp grated orange peel
1 tsp vanilla
2 cups flour (all purpose)
1 1/2 tsp baking powder
30 maraschino cherries, halved
Beat butter in large mixing bowl until creamy. Add sugar and beat well. Add egg, orange peel & vanilla. Beat until well blended. Combine four & baking powder; gradually add butter to mixture. Beat until well blended. Cover & chill for 30 minutes (not much longer than that or dough will be too hard to roll out). Shape dough into 2 rolls. Wrap rolls with Saran Wrap and chill for 8 hours. Cut rolls into 1/4 inch slices and place on un greased cookie sheet. Place one cherry half on top of each cookie. Bake @ 350 for 10 to 12 minutes. Let cool on wire rack…store in shirt boxes between tissue paper. Makes 5 dozen.
My favorite cookie is one my best friend’s mom shared with me… Italian White Cookies
1 c melted crisco, cooled
1 c sugar
3 eggs
3 c flour
3 tsp baking powder
1 tsp vanilla
Mix all together and refridgerate for approx. 30 minutes. Roll into balls. Bake at 350 until bottoms of cookies are lightly browned.
Frost with butter cream frosting.
2 sticks butter
1 tsp vanilla
4 c powdered sugar
2 tbsp milk
Hello Angie 🙂
These are one of my fabourite treats at Christmas (but can amend to suit) not baking as such but a yummy sweet treat!!
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SANTA’S BALLS… (Can be called Weet-Bix Balls)
8 Weet-Bix, crushed (Wheat bricks for breakfast cereal)
1/2 cup sultanas
1/2 cup chopped apricots or if you dont like both 1 cup of desired fruit
1/2 cup coconut
2 tablespoons cocoa
395g can sweetened condensed milk
Covering
extra coconut (can also use sprinkles- chocolate or rainbow)
1. Place all ingredients, except extra coconut (covering) in a large bowl. Mix well.
2. Form mixture into 30 balls (approx) and toss in desired covering
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I have added amendments incase you want to use them for a birthday party or something different. I LOVE these!! Remember not to tell the kids they are a good source of fibre too!!
Are sticky to make but we have to make sacrifices on occasion huh!!
Have a lovely day!
Angie,
I love looking at your blog each day. You are so creative and nice to share with everyone.
Here’s my favorite recipe for the holidays (I am not sure this qualifies as a recipe, but I always make these at Christmas)
Buy Pillsbury slice and bake Peanut Butter Cookie dough. Cut each slice into thirds. Roll into a ball and put in a mini muffin pan. Bake according to package directions. As soon as the mini muffins are done, place an unwrapped Hershey Kiss into the center. The Kiss melts ever so slightly and it doesn’t get much better that chocolate and peanut butter!
Thanks for the chance to win.
Happy Holidays
I would love to see your cookie plates. I always have intentions of doing that, but usually only have time to make about 2 different kinds.
My absolute fav is Chocolate Mint cookies. They are a bit time consuming, but oh so yummy!
Ingredients:
3/4 cup margarine 1 1/4 teaspoon baking soda
2 tablespoons water 2 large eggs
1 1/2 cups dark brown sugar 2 1/2 cups flour
(firmly packed)
12 oz chocolate chips 1/2 teaspoon salt
80 Andes mints (or equivalent)
directions:
heat marg., sugar & water in large pan over low heat until marg. is melted. add choc. chips & cook stirring until partially melted. Remove from heat & continue stirring until choc. is completely melted. Pour in large bowl & let stand 10 minutes. With mixer at medium speed beat in eggs 1 at a time. Reduce speed to low & add dry ingredients, beating until just blended. Refridgerate 1 hour. Preheat oven to 350 degrees. Line 2 cookie sheets with tin foil. Roll teaspoon of dough into balls & place 2″ apart on cookie sheets. Bake 10-11 min. Remove from oven & immediately place a mint on each cookie – let melt & then swirl to frost cookie. Transfer to wire racks & cool completely. makes 80 cookies.
* I can’t wait to see all the good recipies. 🙂
Hi Angie,
I usually make these cookies called Sugar Crinkles. They are sugar cookies with Lemon Extract. Very light and refreshing for the Holidays and super easy! Here’s the recipe:
1 cup shortening
1 1/2 cups sugar
2 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
Beat shortening and 1 1/2 cups sugar at medium speed with an electric mixer until fluffy. Add eggs and flavorings, beating until blended.
Combine flour, baking powder, and salt; gradually add to shortening mixture, beating well. Cover and chill dough.
Shape dough into 1 inch balls; roll in 1/4 cup sugar. Place on ungreased baking sheets.
Bake at 350 degrees for 8 to 9 minutes or until barely golden. Cool 2 minutes on baking sheets; remove to wire racks to cool completely. Yeild: about 5 1/2 dozen.
Recipe courtesy of Southern Living.
Angie, here is my secret recipe for Rum Butter Balls which I HAVE to make every year or my family would mutiny! The recipe is from my mother-in-law…but I make them better! Enjoy, and Merry Christmas!
Rum Butter Balls
1-3/4 cup cake & pastry flour
¾ cup chopped pecans
6 oz. chocolate chips
¾ cup butter
¼ tsp salt
½ cup icing sugar
3 tsp rum (or 1 tsp rum extract + 2 tsp water)
Combine flour, pecans and chocolate chips
Cream butter. Add salt, sugar & rum
Add dry ingredients. Mix.
Roll into walnut size balls
Bake on ungreased pan, 20 minutes at 325 degrees Farenheit. Don’t over-bake!!
Cool a bit & roll in icing sugar while warm. Put on waxed paper.
My FAVORITE Christmas recipe is:
Triple Chocolate Peanut Clusters
2 (12 ounce) packages chocolate chips (I prefer milk choc, but you can use semi-sweet or dark)
2 (12 ounce) packages white chocolate chips
4 ounces German chocolate
32 ounces dry roasted peanuts
Place all ingredients into your crock-pot. Stir. Cover. Turn on low. Let melt for and 1 hour and 30 minutes to 2 hours (depending on how hot your crock-pot gets).
Stir all ingredients together. Place by teaspoonful onto waxed paper and let cool. After the clusters have cooled, store in an air-tight container.
Makes 4 dozen
*I’ll try this one more time-I didn’t post last time, but I think it is because you edited the post as I was commenting?!
I would love to see your cookie plates. 🙂
My fav Christmas cookie is Chocolate Mint Cookies
A bit time consuming, but oh so yummy.
Ingredients:
3/4 cup margarine or butter
2 tablespoons water
1 1/2 cups dark brown sugar (firmly packed)
12 oz. chocolate chips
1 1/4 teaspoon baking soda
2 large eggs
2 1/2 cups flour
1/2 teaspoon salt
80 Andes mints (or similar green/ chocolate mint wafers)
Directions:
heat marg., sugar & water in large pan over low heat until marg. is melted. Add choc. chips & cook, stirring until partially melted. Remove from heat & continue stirring until choc. is completely melted. Pour into large bowl & let stand 10 min. With mixer at med. speed, beat in eggs 1 at a time. Reduce speed to low & add dry ingredients, beating until just blended. Refridgerate 1 hour. Preheat oven to 350*. Line 2 cookie sheets with tin foil. Roll teaspoon of dough into balls & place 2″ apart on cookie sheets. Bake 10-11 min. Remove from oven and immediately place a mint on each cookie- let melt and swirl to frost cookie. Transfer to wire racks & cool completely. Makes 80 cookies.
I make this recipe and take it to friends the night BEFORE Thanksgiving or on Christmas Eve night. Best if made about 8 hours before you are going to eat it.
~OVERNIGHT BUBBLE BREAD~
18 frozen dinner rolls
1/2 package instant Butterscotch pudding(dry)
1/2 cup butter
1 cup packed brown sugar
water
1 cup pecans
Spray cooking spray into 9×13 dish. Sprinkle in pecans, then place frozen rolls on nuts. Shake the pudding mix all over the tops of rolls and between rows. In a sauce pan, heat sugar and butter until disolved. Add about 2 tsp. water to sugar mixture. Pour over rolls. Cover with alum foil and place in oven OVERNIGHT—don’t check it, just leave it.
In the morning, leave rolls in oven and put the temp on 350. Bake for about 22-25 mins until tops are golden. I turn mine out onto a platter so the sticky side is up.
This is by far, the easiest sticky bun recipe I have ever made. It is also very easy to double, keep one and give one!
I make this recipe and take it to friends the night BEFORE Thanksgiving or on Christmas Eve night. Best if made about 8 hours before you are going to eat it.
~OVERNIGHT BUBBLE BREAD~
18 frozen dinner rolls
1/2 package instant Butterscotch pudding(dry)
1/2 cup butter
1 cup packed brown sugar
water
1 cup pecans
Spray cooking spray into 9×13 dish. Sprinkle in pecans, then place frozen rolls on nuts. Shake the pudding mix all over the tops of rolls and between rows. In a sauce pan, heat sugar and butter until disolved. Add about 2 tsp. water to sugar mixture. Pour over rolls. Cover with alum foil and place in oven OVERNIGHT—don’t check it, just leave it.
In the morning, leave rolls in oven and put the temp on 350. Bake for about 22-25 mins until tops are golden. I turn mine out onto a platter so the sticky side is up.
This is by far, the easiest sticky bun recipe I have ever made. It is also very easy to double, keep one and give one!
mine is Meringue cookies – so easy and BIG crowd pleaser!
2 eggs @ room temp
dash of salt and cream of tartar
beat these together into stiff peaks.
fold in, with small spatula, diced walnuts and mini choc chips.
drop on paper towel (don’t use parchment) covered cookie sheets.
bake at 300 for 20-25 mins
so light and fluffy and oh so good.
Snowball Cake
(makes a very moist cake)
1 box yellow cake mix
16 oz. sour cream
12 oz/ cool whip
2 cups sugar
12 oz. sweetened coconut
Make cake according to the directions on box and let cool. **Bake two layers, after they have cooled split the layer to make 4 layers***
Mix sour cream, sugar and coconut and mix well. ***RESERVE 1 cup of the coconut mixture for the frosting.
Spread the remaining coconut mixture (minus the 1 cup) between each layer.
Now, add the reserved coconut mixture to the cool whip and frost the entire cake.
Its better to do this a day ahead and let it rest in the fridge. The cake will actually start to slope on the sides and look more like a snowball.
Please refrigerate any remaining cake, if there is any after serving.
Chocolate Kiss Peanut Butter cookies
1 can sweetened condensed milk
3/4 c skippy peanut butter
2 c Bisquick baking mix
1 tsp vanilla
sugar
mini chocolate kisses
Heat oven to 375. Mix milk and peanut butter until smooth, stir in baking mix and vanilla. Shape dough into 1 1/2 inch balls, roll in sugar. place 2 inches apart on ungreased cookie sheet. Bake 8-10 min then immediately press chocolate kiss into top of each cookie. Sooooo good and easy!!
Carla
One of my most requested items is Tiger Butter.
1 lb white chocolate
3/4 cup peanut butter
1-2 oz. dark chocolate
I melt the white choc. and pb in the microwave. Smooth out onto wax paper or greased foil. Melt dark choc. in microwave and drizzle on white choc. Using a butter knife, drag it through the lines of dark choc. to make swirls and stripes. Let cool and harden in refrigerator. Break into chunks. Can be frozen.
Ohhhhh….this should be a good recipe collection =)
We host an annual cookie exchange and the big hit last year was requested again this year….Peanut Butter Cup Cookies – not really Christmas-y, but they’re tasty!
INGREDIENTS:
1 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup peanut butter chips
10 chocolate covered peanut butter cups, cut
into eighths (we just cut a bag of minis in half)
Preheat oven to 350. In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets. (don’t try to skimp & make smaller cookies – there needs to be a lot of dough so the chips & pb cups don’t end up as a heap of melted chocolate everywhere when you try to remove them from the pan (experience)
Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.
A quick and easy favorite of mine is called “Ant Sticks.” Basically you take pretzel rods (can be large or small) and dip the rod about 3/4 of the way up in chocolate, then decorate. I melt chocolate chips in a double boiler, dip the pretzel rod in the chocolate, let the extra chocolate drip off and then roll in a variety of decorative treats. I have used holiday colored sprinkles, pieces of peppermint candies, almond bits, etc. You can also take melted white chocolate and stripe the milk chocolate. Place the dipped rods on waxed paper and refridgerate to firm up. I give these as gifts and they are always a favorite!
Craker Candy is one of our favorites
Saltine Crakers
1c. packed brown sugar
1c. real butter
1 12 oz pkg semi sweet chocolate chips
1 small bag chopped almonds
Line cookie sheet with foil to cover. Brush foil with cooking oil. Arrange saltine crackers over the foil to cover the whole area. Heat oven to 350 degrees. In a non stick pan add brown sugar and butter and bring to a boil.Boil uncovered for 3 minutes. Remove and pour over crackers:bake for5 minutes. Take out of oven and pour chocolate chips over brown sugarmixture:let melt then spreadevenlyover mixture.Sprinkle almonds on top, then put in refrigerator till firm. Remove from foil and break into pieces.
Okay, Angie, here is my all time favorite holiday cookie recipe.
SNOWBALLS
1 C. Butter (not salted)
2 C. Sifted Flour
1/2 c. Sugar
1 pkg (5 3/4oz) Hershey’s Kisses
1 tsp Vanilla
Beat butter, sugar & vanilla until fluffy. Add flour a little at a time and blend well. Cover and chill dough at least 4-5 hours.
Shape dough around kisses using about 1 tsp of dough for each kiss. Roll into a ball. Be sure to cover kiss completely. Bake at 375 on ungreased cookie sheet for 12 minutes or until set, but not brown. Cool slightly and roll in powder sugar. Store in air tight container.
Makes about 3 dozen.
I like to re-roll in powder sugar just before serving.
Enjoy and just try to keep them around long enough to give as gifts.
My favorite recipe that I make religously every Christmas is homemade chex mix, and I make alot! I usually make 2 to 4 batches.
1 Batch
1/2 bag each of rice, corn, and wheat chex cereal
1/2 bag of Christmas pretzels
1/2 bag of Bugels
1/2 can of mixed nuts (lg. can from Sam’s Club)
1 to 1 1/2 sticks of margerine
Lea and Perrins’ W. Sauce
Lawry’s seasoning
Galic powder
Directions:
Preheat oven to 250*
Melt margerine in lg. turkey roaster
Add Lea and Perrins’, Lawry’s, and Garlic powder to your taste–I LOVE alot of Garlic powder!
Pour in chex mixes, bugels, pretzels, and nuts
Mix altogether and bake for 15 min. After 15 min. stir and bake another 15 min. until you have baked for 1 hr. total.
Eat and Enjoy!
Angie, I love everything you post. Thanks for opportunity to win blog candy! We have pecan trees everywhere here in Illinois so my husband picks them up and cracks them and shells them out while watching TV at night so I bake lot of pecan pies.
Pecan Pie
1/2 cup sugar
2 tbs margarine
2eggs
2 tbsp flour
1/4 tsp salt
1 tsp vanilla
1/4 tsp almond extract
1 cup white syrup
1 cup pecans
1 9 in pastry shell(unbaked)
Preheat oven 350, in mixing bowl cream sugar and margarine. Add eggs and beat well. Add flour, salt, vanilla, and almond extract; mix well. Stir in syrup and pecans. Pour into 9 inch unbaked pie shell. Bake 40-45 minutes. Enjoy!
My favorite easy cookies are:
Double chocolate brownie cookies
1 box chocolate cake mix
2 eggs
1/2 cup oil
1 tsp. vanilla
1 cup chocolate chips
1/2 cup chopped nuts(opt.)
preheat oven 350, mix all ingredients drop by tablespoon, bake on parchment lined cookie shett for 12 minutes. Makes 48 yum!
enjoy!
S. Ray
This is not for cookies but a great take-a-long to a family or friends gathering.
Take a loaf of frozen bread dough and thaw it out. Spread it in a shallow rectangle pan.
Score it into 3 sections and put jam, preserves or a mix of brown sugar, raisins, walnuts/pecans down the centre section. A little knob of butter, here and there, should be daubed on top of the centre.
Cut the 2 side sections in strips, as wide or narrow as you like. Begin folding the strips, alternately, over the centre part (braid.)
Once this is all folded, turn the ‘roll’ into a circle and use kitchen scissors to cut sections, on an angle and about 3/4s through, from the outside to the centre of the circle.
Twist each cut section into a flat ‘bun’ to form a spiral with the filling showing.
Bake as per directions on the bread dough. Looks lovely with a sprig of greenery in the centre or a pretty candle.
Lovin this Scratch n’ Win!!
Ok my family loves Molasses cookies, so I try to make some for the holidays.
Here is the info:
INGREDIENTS
3/4 cup margarine, melted
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup white sugar
DIRECTIONS
In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
They are pretty easy and really good.
Thanks so much for a chance and can’t wait to read other recipes.
Here is a yummy one:
Cocoa Crinkle Sandwiches
1 3/4 cup all-purpose flour
1/2 cup unsweetened cocoa
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter
1 3/4 cups sugar, divided
2 eggs
2 tsp. vanilla
1 can (16 oz.) chocolate or favorite frosting
1/2 cup crushed candy canes*
Combine flour, cocoa, baking soda and salt in medium bowl.
Melt butter in large saucepan over med. heat; cool slightly. Add 1 1/4 cups sugar; whisk until smooth. Whisk in eggs, 1 at a time, until blended. Stir in vanilla until smooth. Stir in flour mixture just until combined. Wrap dough in a plastic wrap; refrigerate 2 hours.
Preheat oven to 350 F. Grease cookie sheets. Shape dough into 1-inch balls. Place remaining 1/2 cup sugar in shallow bowl; roll balls in sugar. Place 1 1/2 inches apart on cookie sheets.
Bake 12 minutes or until cookies feel set to the touch. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely.
Stir frosting until soft and smooth. Place crushed candy canes on piece of waxed paper. Spread about 2 tsp. frosting over flat side of one cookie. Place second cookie, flat side down, over frosting, pressing down to allow frosting to squeeze out slightly between cookies. Press exposed frosting into crushed candy canes. Repeat with remaining cookies. Store in airtight container.
*To crush candy canes, place candy in sealed heavy-duty plastic food storage bag. Break into pieces with heavy object(such as meat mallet or can of vegetables); crush pieces with rolling pin.
Makes about 20 sandwich cookies
(about 40 unfilled cookies)
My favorite cookie recipe is Cakemix Cookies. It can be modified for any occasion because you can use any two cake flavors you desire. During the holidays, I like to use cherry or strawberry cake mix and white with white chocolate chips.
Recipe
1 Box Yellow Cake Mix (or any other flavor)
1 Box Chocolate Cake Mix (or any other flavor)
Place each cake mix into a different bowl and mix in the following ingredients.
1/3 cup water (into each bowl)
1/3 cup oil (into each bowl)
1 egg (into each bowl)
Mix each cake mix and ingrediants well.
Fold in 1 cup chocolate chips to chocolate cake mix and then add the Yellow cake mixture to the chocolate cake mixture. Stir just enough to mix and still have large swrills of yellow and chocolate. Spoon onto cookie sheet and bake for 10 – 12 minutes at 350 degrees.
PEANUT BUTTER COOKIES WITH HERSHEY
KISSES
1/2 c. butter
1/2 c. peanut butter (creamy)
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1 1/4 c. flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
Preheat oven to 375 degrees. Mix together first 5 ingredients; then add remaining flour and mix until you form a sticky dough. Roll into small balls and place onto a greased cookie sheet. Bake 8-10 minutes or until just golden brown. Place unwrapped Hershey kiss in center of each cookie, while they are still hot. Makes approximately 48 cookies.
Make sure not to touch the kiss until they are cool or you will change there shape (i have kids I know this..lol)
Hi Angie!
Here is my Christmas recipe… my 16 year old makes this every year, now. It is so easy but, people think you’ve baked all day 😉
Peppermint Bark
Melt one bag white chocolate chips. I use a pyrex bowl and the microwave – in one minute intervals until the chocolate chips are melted.
Break and Crush (some really small and a bit larger – none bigger than a raisin, though) one box of peppermint flavored candy canes. I like the red and white ones, but my kiddo like to make them funky colors!
Add one teaspoon peppermint extract to the melted chocolate and then stir in the candy canes. Spread the mixture on wax paper laid out in a jelly roll pan or on a cookie sheet. Cool completely (I put mine in the fridge).
Break into candy pieces by hand. Wrap in cellophane with a cute bow and hand stamped tag.
Enjoy!
Pumpkin Gingerbread Triffle
:1 12-ounce carton Cool Whip
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 30-ounce can pumpkin pie filling
1 5.1-ounce package cook-and-serve vanilla pudding mix
2 14-ounce packages gingerbread mix
1/2 cup gingersnaps (optional)
Directions
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, clear bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream. Repeat with the remaining gingerbread, pudding, and whipped cream. Sprinkle of the top with crushed gingersnaps if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
This is a delicious dessert, you will fall in love, it is so pretty and taste yummy.
ok, I have to come claen with you all. I do not like to spend all day in the kitchen baking or cooking….in fact, I hate it. So, the easier and faster, the better. And every now and then I run into the best “recipe” like what I am going to share with you now. Very quick and easy and the best you will ever have!! (I get the absolute best compliments on these cookies from men and women alike….from everyone who bites into one…..)
I use the bag mix of peanut butter cookies from Betty Crocker….follow the recipe on the bag. Roll the dough into balls by teaspoonful bake about 8-8 1/2 minutes (depends on your cookie sheets…I use the air bake sheets) and then add a miniature Reese’s Peanut Butter Cup in the center (instead of the Hershey Kiss). Bake for another minute or 2 until golden brown. That’s it! takes about 1/2 hour or so to make a bag of cookies from this mix and they are delicious!! I get many requests for these and they are the easiest to make so I am all for it!!
I like to make tiramisu for the holidays.
Ingredients for this Tiramisu Quick Italian Dessert Recipe:
• 30 Italian lady fingers that are divided
• 2 ½ cups of strong warm espresso
• 2 ounces of chopped chocolate
• Unsweetened cocoa used for dusting the dessert
• 6 egg yolks
• ¾ cup of white sugar
• 1 ¼ pounds of mascarpone cheese
• 2 cups of heavy cream
• 1/3 cup of white sugar
• 1 ½ tablespoons of dark rum
Directions for making Tiramisu Quick Italian Dessert Recipe:
• Dip the first 18 Italian ladyfingers into the espresso
• Line the bottom of a 12 x 9 pan with the ladyfingers
• Sprinkle half of the chopped chocolate over the mixture
• Add a generous dusting of the cocoa on the mixture
• Set this aside
• Combine the egg yolks and ¾ cup of the sugar
• Mix this on high in a mixer for about ten minutes
• Mix the mascarpone by hand until it is completely mixed and lump free
• Set this aside
• Mix by a mixer or by hand the cream, 1/3 cup of sugar and the rum until it forms stiff peaks
• Add the mascarpone mix and whip this again until completely homogenous
• Spread half of the egg and cheese filling onto the ladyfingers in the pan
• Soak the rest of the ladyfingers in espresso and make a second layer over them
• Leave some spaces in between the ladyfingers and sprinkle the remaining filling evenly over the ladyfingers
• Lightly sprinkle this with more cocoa
• Wrap and refrigerate for about four to six hours
• When this is chilled, sprinkle it again with a light dusting of the cocoa
• Slice and serve with a spoon or spatula
Angie,
I love your blog and visit everyday. Thank you for all the great ideas.
-Cher
These cookies are so yummy! Enjoy!
RITZ COOKIES
1 (1 lb.) box Ritz crackers
Smooth peanut butter
1 1/2 lb. white chocolate
3 tbsp. shortening
Spread peanut butter between 2 crackers. Make 65 peanut butter crackers. Melt white chocolate and shortening in the top of double boiler. Carefully dip peanut butter crackers into chocolate, completely covering them. Put them on waxed paper to dry. Use any leftover chocolate mixture to cover gaps in the coating on the crackers. Makes 65 cookies.
This cookie is sooo EASY and YUMMY all you need is a bag of the bite sized Snicker bars and a package of the Betty Crocker Peanut butter Cookie Mix.
Unwrap all of the Mini Snicker Bars
Make the cookies according to the package.
Take about a tablespoon of the cookie dough and wrap the Mini snicker bar with the dough. Make sure that the Snicker Bar is completely covered.
Use a Silpat or parchment paper on your cookie sheet, just incase you have a snicker bar melt down.
Bake according to the directions–I always check just a little bit before the shortest time stated, you don’t want the cookies to melt all over.
You can drizzle with melted chocolate when cooled if you like, but I have never gotten them to last that long.
Hope you try them, they have become a mandatory part of the cookie platters I give too!
Happy Holidays to all!
I discovered this one a few years back and have made it every morning for Christmas breakfast since…it is a Paula Deen recipe, need I say more?!
Pineapple-Upside Down Biscuits (Paula Deen)
Preheat the oven to 400 degrees F.
Ingredients
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (if you buy the frozen bag ones, use 10 for this recipe, but I’ve used 8 when I’ve used a Pillsbury container)
Grease appropriate cups of a muffin tin based on the number of biscuits you’re using, do not exceed 10. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.
We love to *snack* and salt is a fave… here are our super easy spicy snack crackers:
3 sleeves of unsalted top crackers
1 cup canola oil (this is the only oil that will work)
1 pkg of dry ranch salad dressing mix
1 teaspoon of cayenne pepper
1 teaspoon of crushed red pepper
1 gallon size ziplock bag
Mix oil, dressing mix, and peppers. Put crackers in bag. Pour mix over crackers and leave on the counter. Turn the bag whenever you see it so that crackers are coated evenly. Do so for about 24 hours. You can leave the crackers in the bag if you eat them fast like we do or put them in another sealed container. The pepper is optional.
YUM!!
I also bake a lot for the holidays. I think a cookie plate looks so much more festive with several different varieties on it. My favorite is a recipe I got from when I was in Brownie Girl Scouts (wow-now that is a long time ago!)
Church Windows
1 (12 oz.) bag chocolate chips
1 pkg. miniature colored marshmallows
1 stick butter
1 c. chopped pecans (optional)
Powdered sugar to sprinkle over logs
Melt butter and chocolate chips together and blend thoroughly. Place marshmallows and pecans in a large mixing bowl. Pour chocolate mixture over marshmallows and pecans and mix thoroughly. Shape into 2 logs and sprinkle with powdered sugar. Put in freezer. When relatively solid, cut into 1/2 inch slices to serve.
thanks for the chance to win!
Elizabeth
Hi!
my favorite Christmastime recipes are cookies. ANY christmas cookies. I buy every single special cookie magazine available every season. Then when December comes, I start trying some out. I end up packaging them nicely in tins and giving them away.
One of the favorites of the season though is a regular recipe that is at the back of chocolate chip bags (hersheys) except i replace the chocolate chips with Andes mint chocolate chopped up in pieces. VERY addictive!!
Our family favorite is the Christmas Cheese ball and it is so easy to make!
Recipe:
2 – 8 oz. packages of cream cheese (I prefer Philadelphia)
1- bunch of green onions (green part chopped only)
1 – jar of Hormel Dried Beef
1- small can of Chopped Black Olives
And one package of good crackers.
Mix all ingredients and form into a cheese ball.
Taste yummy and looks Christmas-see!!!!
Enjoy!
Angie,
I love your blog. I look forward to reading your new additions. Here is my favorite recipe….
Peanut Butter Balls.
I make them every year and when I dont people are bummed. LOL.
3 pounds confectioners sugar
2 pounds peanut butter
1 pound butter or margarine, melted.
Mix above ingredients until dough is formed. Roll into balls and stick toothpicks in center, freeze for a few minutes and then dip in chocolate mixture.
Chocolate mixture…..
2 12 oz bags of hersheys morsels
1 1/4 bricks of parafin wax
melt the above ingredients in double boiler while rolling all the little peanut butter balls stir as needed. When fully melted, dip every ball into chocolate and re freeze for a few minutes again, remove toothpicks and put them in ziplock baggies until you are ready to package them up to go to your friends and family.
I started this tradition about 14 years ago and one year I was too busy with Stampin Up and didnt want to make them but when I told some that I wasn’t going to they were disappointed so I made them just the same.
ENJOY.
This is fun – great idea! Last year I made caramel corn as gifts for some of my neighbors. This is so easy and everyone loves it and asks for the recipe.
Caramel Corn – Old Dutch Style
1 bag 9oz. Old Dutch Puffcorn
1 cup butter (do not use margarine)
1 1/4 cups brown sugar
2/3 cup light corn syrup
1 tsp baking soda
Preheat oven to 250 degrees.
Combine butter, brown sugar, and light corn syrup in a 2 quart sauce pan, cook on medium heat until mixture has melted. Once mixture has melted add the baking soda. (Note: This will cause the mixture to foam.) Pour Old Dutch Puffcorn into a large roaster pan. Pour caramel mixture over the Puffcorn and stir until mixed. Place in oven at 250 degrees for 45 minutes, stirring every 10-15 minutes. Remove from oven, pour on wax paper and break apart. Let cool. For a special touch melt chocolate and drizzle it over the caramel corn.
ENJOY!
I love all the cookie recipes that are being submitted. I too make up CHristmas tins filled with a variety of cookies.
Our favourite (and I make them at Christmas)
Rolled Gingerbread Cookies (from Company’s Coming Cook Book by Jean Pare)
1/4 cup margarine/butter, softened
1/2 cup sugar
1/2 cup molasses
1/3 cup water
3 1/4 flour
1 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp salt
In mixing bowream margarine and sugar together. Add molasses and water.
Mix in remaining ingredients. Roll out on a lightly floured board to about 1/4 inch thick. Bake at 350 degrees for 810 minutes. Decorate as desired.
HI .. I am new to this blogger card things but it has captured my attention. I love to do the Christmas cookie thing and often bring plates of them to co-workers or favorite relatives. My family says their favorite is Snickerdoodles. I use the recipe in the Betty Crocker Cookbook and I have been making these since 1980 or so when a friend requested them after I took her a plate of my regular selections. Snickerdoodles became a real holiday favorite in my family at that time too. Here ya go.. a real family winner.
Snickerdoodles
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal® all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
What a great idea. I am find so many things that I am so going to try this year!
I haven’t done a lot of baking in the past but my boys, 7 and 4 want to make cookies and all sorts of stuff this year. And I remember growing up and making so many different types of goodies. I just found out about this recipe this past summer and it is to die for. I am going to make these this year and I know they are going to be a hit!
These are so good. And they are even really good with pie filling istead of apple.
Apple Dumplings
2 large granny smith apples
2 can BIG AND BUTTERY crescent rolls (get Phillsbury)
1 cup butter
3/4 cup brown sugar
3/4 white sugar
1 tsp vanilla
1/2 cup water
Peel, core and cut the apples into 6 slices. Sprinkle with cinnamon and sugar. Divide the crescent rolls. Wrap each piece of apple into the divided crescent roll and seal. Place into a 9×13 pan. In a saucepan put the butter, sugars, vanilla, and water. Cook over heat for 5 minutes after butter is melted. Pour sauce over dumplings. Back at 350 degrees until golden brown.
Hello! Angie, I like your blog and this time I want to have a chance to win.
I have a very easy recipe, do not require baking.
Ingredients:
4 cups crushed cookie (powder) “Maria cookies”
1 can of condensed milk
2 cups crushed walnut
1 cup sugar, to wallow
Preparation:
On a table clean and smooth put the dry ingredients (except sugar) and you’re adding a little milk, while integrating igredientes. It must be a dry weight and manageable.
To make the dough balls small (the size of a walnut), and cover with sugar, ready!
They are a rich gift for the holiday season.
I love reading your blog every day and being inspired! I’ve made cookie plates in the past, or actually cookie/quick bread plates, but I doubt they looked like yours. I have to see someone else’s creativity before I have any! 😉
I make these cookies every year for my husband as part of his Christmas presents from me . . .
Jam Thumbprints
2/3 cup margarine or butter
1 1/2 cups all-purpose flour
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
2 lightly beaten egg whites
1 cup finely chopped walnuts (my dh prefers pecans)
1/3 to 1/2 cup jam or preserves
In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, egg yolks, and vanilla. Beat till thoroughly combined. Beat in remaining flour. Cover and chill about 1 hour or till easy to handle.
Shape dough into 1-inch balls. Roll balls in egg whites, then in nuts. Place 1 inch apart on a greased cookie sheet. Press centers with your thumb. Bake in a 375 degree oven for 10 to 12 minutes or till edges are lightly browned. Cool cookies on a wire rack. Just before serving, fill centers with jam or preserves. Makes about 42.
Angie~ What a fun blog candy topic! I love it! 🙂 I am going to have to come back later and get everyone’s recipes! And the candy you are giving away is on my wish list! I really want the stamp set! hee hee!
My FAVORITE holiday candy/cookie is:
CORN FLAKE BALLS
2 c. sugar
2 c. maple syrup
2 c. peanut butter
11 c. cornflakes
1 c. nuts (peanuts or pecans) (we usually don’t add the nuts)
1 tsp. vanilla
Melt sugar and syrup together. Bring to a boil. Add 2 cups peanut butter and stir until it melts. Add vanilla and stir well. Stir in nuts and pour mixture over cornflakes. Let cool slightly before rolling into balls and place on wax paper. Quick and easy!! And VERY VERY yummy!!!
I make easy fudge every year, mostly beacuse it is super fast and the only dirty dishes are the one the fudge is set in.
1 can of sweetened condensed milk.
1 bag of milk chocolate chips.
1 bag white chocoolate chips.
1 lid full of vanilla.
Put all ingredients in the microwave in a 9 x 13 inch pan. Cook 2 minutes at a time, stirring after each round. When everything is smooth and melted, usually 6ish minutes, put in fridge until cooled completely.
Thanks to everyone for all of the recipes. I am coping as fast as I can. This is one of my favorite recipes, handed down from my mother. (She probably got it out of a cookbook years ago) Christmas was the only time of the year she made this and we always thought it was such a treat. I remember my father helping stir all the ingredients together. Hope you try it and like it.
Mama’s Creamy Fudge
4 1/2 cups of sugar
1 large can Pet Milk
combine and bring to a boil for 7 mintues. Stirring constantly.
Remove from heat and add the following items one at a time STIRRING CONSTANTLY
3 6OZ packages of Semi-sweet chocolate chips
1 large jar marshmallow cream
1/2 tsp salt
1 stick butter 2 cups (more or less) of chopped nuts. I use pecans
Mix throughly ( the mixture gets very thick and tough to stir) and pour into large greased pan (13×9 or little larger)
Cool and cut into small squares (1×1) Makes about 5 lbs. Very rich and creamy.
THIS RECIPE IS QUITE TIME CONSUMING, BUT OH, SO WORTH IT. MY MOTHER MADE IT EVERY CHRISTMAS!
1 cake compressed yeast or dry yeast 1/4 c. lukewarm water ¾ c. milk scalded
¼ c. sugar 1 tsp. salt 1/3 c. butter or oleo
3 to 3 1/2 c. flour 2 eggs beaten 1 c. rolled oats
FILLING
1 c. chopped dates 1 c. water ½ c. sugar
1 Tbsp. lemon juice ½ c. chopped nut meats
Directions:
For dough, soften yeast in lukewarm water. Pour scalded milk over sugar, salt, butter. Cool to lukewarm.
Stir in 1 c. flour and eggs. Add softened yeast and oats. Stir in enough flour to make soft dough. Turn out on lightly floured board, knead until satiny, about 10 minutes. Round dough in ball, place in greased bowl, brush lightly with melted shortening. Cover and let rise until double in size. While dough is rising, combine filling ingredients. Cook over low heat until thickened. Let cool.
Punch dough down, turn out on lightly floured board. Cover and let rest 10 minutes. Divide dough in half. Roll each half out to form a rectangle 16x9in. Spread ½ filling lengthwise down center of each rectangle. Cut 1 inch wide strips in dough. Fold strips at an angle toward filling, alternating sides. Place each filled dough on a greased cookie sheet. Form into a circle. Cover, let rise in warm place about 45 min. Bake in preheated oven (350 degrees) 22 to 25 minutes. Drizzle warm coffee cakes with powdered sugar frosting.
THIS RECIPE IS QUITE TIME CONSUMING, BUT OH, SO WORTH IT. MY MOTHER MADE IT EVERY CHRISTMAS!
1 cake compressed yeast or dry yeast 1/4 c. lukewarm water ¾ c. milk scalded
¼ c. sugar 1 tsp. salt 1/3 c. butter or oleo
3 to 3 1/2 c. flour 2 eggs beaten 1 c. rolled oats
FILLING
1 c. chopped dates 1 c. water ½ c. sugar
1 Tbsp. lemon juice ½ c. chopped nut meats
Directions:
For dough, soften yeast in lukewarm water. Pour scalded milk over sugar, salt, butter. Cool to lukewarm.
Stir in 1 c. flour and eggs. Add softened yeast and oats. Stir in enough flour to make soft dough. Turn out on lightly floured board, knead until satiny, about 10 minutes. Round dough in ball, place in greased bowl, brush lightly with melted shortening. Cover and let rise until double in size. While dough is rising, combine filling ingredients. Cook over low heat until thickened. Let cool.
Punch dough down, turn out on lightly floured board. Cover and let rest 10 minutes. Divide dough in half. Roll each half out to form a rectangle 16x9in. Spread ½ filling lengthwise down center of each rectangle. Cut 1 inch wide strips in dough. Fold strips at an angle toward filling, alternating sides. Place each filled dough on a greased cookie sheet. Form into a circle. Cover, let rise in warm place about 45 min. Bake in preheated oven (350 degrees) 22 to 25 minutes. Drizzle warm coffee cakes with powdered sugar frosting.
My mom and sister make a big day of baking every Christmas. My favorite Christmas goodie is:
take a circle pretzel, place a rolo in the center (smaller/top end down) bake in 350* oven for a little while until melted then place an M&M on top (peanut or peanutbutter).
Very Very good!
Here is something a little unique…but don’t get me wrong…it is the most requested Christmas time treat around the neighborhood:
Candied Pops
1 bag plain corn pops (these can be hard to find)
2 sticks butter
1 cup sugar
1 tbs water
1 tsp vanilla
Melt butter (I melt it in the microwave to help cut time). In sauce pan, bring butter, sugar, and water to a boil. Boil 4 minutes and continously stir. Take off heat and add vanilla and stir. Place corn pops in large bowl and pour mixture over pops. May want to do this in incriments as it can get messy when trying to stir and get each pop coated. Place coated pops on cookie sheet and bake in 200 degrees (or very low heat depending on your oven) for 10 minutes.
WARNING: Plese don’t send me any hate mail for getting you addicted!! LOL!
The recipes posted so far look yummy! I’ll have to try a few this Christmas.
I usually don’t do a lot of baking at Christmas–a lot of my family members are diabetic so there aren’t that many people that I can give the goodies to. DH, my 2 dds and I definitely can’t eat (or need) a lot of sweets at Christmas. The one thing that my oldest dd always asks for at Christmas is Chocolate Pretzel Rings so we usually make a batch or two every year. It is a simple recipe and one that the kids can help with:
CHOCOLATE PRETZEL RINGS
48 to 50 pretzel rings
1 package (8 ounces) milk chocolate kisses
1/4 cup M&M’s
Place wax paper on baking sheet. Place the pretzels on the wax paper; place a chocolate kiss in the center of each ring. Bake at 275 degrees for 2-3 minutes or until the chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store at room temperature. Yield: about 4 dozen.
Russian Tea Cakes (Cookies)
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar
1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Our family favorite chocolate chip cookies
2 cubes butter
1 cup brown sugar
3/4 cup sugar
2 tsp vanilla
2 eggs
3 cups flour
3/4 tsp salt
3/4 tsp baking soda
1 cup chocolate chips
I’m not kidding – this is the BEST banana bread ever! I make it in the mini loaf pans, which are great to give away and/or freeze for later.
BANANA NUT BREAD
1 3/4 cup flour
1 1/2 cup sugar
1 t. soda
2 eggs
2 ripe bananas, mashed (1 cup)
1/2 cup vegetable oil
1/4 cup + 1 T. buttermilk
1/4 t. vanilla
1 cup chopped nuts (pecans, of course!)
Mix dry ingredients together in one bowl. Mix wet ingredients in another. Add wet to dry, stirring just until combined. Fold in nuts. Pour into a greased 9”x5”x3” loaf pan. Bake at 350° for 1 hour 20 minutes, or until it tests done. Cool on wire rack.
To make 4 mini loaves, bake 30 minutes at 325°, and 20 minutes at 300°.
Hi.. angie =)!
Well my Christmas recipe is called “Divine Divinity” Yummyy! it melts on your mouth…:P
It’s a delicious and easy way to see heaven.. lol..
Ingredients
2 1/2 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 large egg whites
1 1/2 teaspoons vanilla
2/3 cup coarsely chopped pecans or walnuts or chopped red or green candied cherries (optional)
Makes about 36 servings.
Preparation time: 20 minutes.
Cooking time: 25 minutes.
Step 1:
Line a baking sheet with waxed paper. In a large heavy saucepan, combine the sugar, corn syrup, and water. Bring to a boil over moderately high heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of the pan.) Boil for 3 minutes. If using a candy thermometer, carefully clip to side of pan, making sure the bulb is immersed but not touching the bottom of the pan.
Step 2:
Cook over moderate heat, without stirring, to 260° on candy thermometer, hard-ball stage (15 to 18 minutes). (Or, use this cold water test. Using a spoon, drop a small amount of hot mixture into very cold, not icy, water. Dip your fingers into the water and form the mixture into a ball. Remove the ball from the water; it should not flatten but can be deformed by pressure.)
Step 3:
Remove pan from heat; remove the thermometer from saucepan. In a large bowl, with very clean beaters and an electric mixer on medium to high, beat the egg whites until stiff peaks form. Slowly pour hot syrup mixture in a fine stream over egg whites, beating with electric mixer on high for 3 minutes and scraping the side of the bowl occasionally.
Step 4:
Add the vanilla. Continue beating with the electric mixer on high just until candy starts to lose its gloss and holds soft peaks (5 to 6 minutes), scraping the side of the bowl occasionally. Stir in nuts (if using).
Step 5:
Working quickly, drop by teaspoonfuls onto waxed paper. If the divinity becomes too stiff, beat in very hot water, a few drops at a time, until it is a softer consistency. Cool completely. To store, cover tightly.
Tips:
Choose a dry day. Because sugar absorbs moisture from the air, divinity may never set up if you try to make it on a humid day.
Start with room temperature egg whites. They heat up to a greater volume than cold egg whites.
Use a heavy-duty, freestanding electric mixer. Beating divinity puts a strain on a mixer’s motor. Portable mixers and lightweight, freestanding mixers may not have heavy enough motors.
Follow the recipe directions carefully. Timing is important. Adding the hot syrup too quickly or not beating the candy mixture long enough can cause divinity to fail. Overbeating the divinity will cause it to set up before you can drop it into individual pieces.
I hope you enjoy my favorite christmas recipe.. it’s REALLY good and easy to make.. the only think you have to be carefull is with the syrup temperature and other little things.. (I detail it on the TIPS).. good luck..;)
:D!
This is my new favorite recipe to make for my family. I make up a batch and put it in jars that I decorate. I also include a copy of the recipe and a bag of my favorite chips. This recipe makes a lot so this is great to make and share.
I hope you like it. LORI K.
Texas caviar
¾ cup cider vinegar
1 tsp. water
½ cup oil
1 cup sugar
1 tsp. salt
1 tsp. pepper
(boil these ingredients until
sugar dissolves and cool)
Combine and drain:
1 (15 oz) can garbanzo beans
1 (15 oz) can black beans
1 (15 oz) can black eyed peas
2 (11 oz) cans white shoepeg corn
2 (4 oz) cans of chopped green chilies
1 (2 oz) jar chopped pimentos
1 cup chopped green peppers
1 cup chopped celery
1 cup chopped red onion
Add vinegar dressing and let sit overnight.
Then drain off some of the liquid.
my favorite would be snicker doodles which is easy we buy the sugar cookie dough,roll out balls and put cinnamon sugar and also some red and green sugar,and bake at 375 for 12 minutes and add additional sugar to the top.My girls like this recipe because its easy and not so mesy.Thanks for the opportunitie for the giveaway..
This isn’t a cookie recipe but a great treat for munching or packaging for gifts!
10 oz. bag mini pretzels
5 cups cheerios
5 cups corn chex
2 cups salted peanuts
1 bag of M&M’s (1 pound bag)
2 bags vanilla chips
3 Tbs. veg. oil
Mix the first 5 ingredients in a BIG bowl.
Melt chips & oil. Pour over ingredients & mix together. Pour onto wax paper to cool. Break into pieces. Enjoy!
this is the best chocolate chip cookie recipe. You can use it with any cookie cutter to make a great Christmas treat. Enjoy!
1c shortening or 3/4c butter, softened
1c brown sugar
1/2c sugar
1 tsp vanilla
2 eggs
2 1/4 c flour
1 tsp baking soda
1 tsp salt
2 c Hershey’s chocolate chips
Preheat oven o 375 degrees. Cream shortening, brown sugar, sugar, and vanilla, until light and fluffy. Add eggs and beat well. In a seperate bowl,combine flour, baking soda, and salt. Add to creamed mixture. Stir in chocolate chips. Drop onto ungreased cookie sheet. Bake for 8-10 miutes or until light brown. Cool slightly before removing from cookie sheet.
My favorite are these prezle treats we make…. and super easy for all to make
take prezzle knots (small ones) and place a candy kiss in the middle of them. Bake at 250 for just a few minites.
Take out of oven and place a M & M in the middle of the kiss and press down a little.
Cool and gobble up, they will not last long
Thanks
Kathey
Ingredients
125 grams butter
1/2 cup of caster sugar
2 eggs
1 1/2 cups sifted self-rising flour
6 Tablespoons of North Pole snow (or coconut if you live else where)
2 Tablespoons milk
Instructions:
1. Cream butter and sugar. 2. Beat eggs. 3. Add flour a little at a time. 4. Add milk and 4 Tablespoons of snow (coconut) 5. Turn into lined and greased loaf tin and top with more coconut. 6. Bake in 180 degree oven for 1 hour 7. Turn out and cool on wire rack.
Sorry forgot to put the name.
“White Christmas Loaf”
Diet Coke Cupcakes all the way!
One Can of Diet Coke
One Devil’s Food (or any chocolate) Cake Mix
Preheat oven to 350.
Mix DC with Cake mix until moistened.
Pour batter into cupcake liners.
Bake for 18-20 minutes.
Toothpick will come out clean when they are done.
These are low fat, WW friendly, and WAY yummy!!! Dust them with some powdered sugar and they are perfect!
Here (see the link) is my favorite holiday cookie, enjoy!
http://allrecipes.com/Recipe/Cranberry-Orange-Cookies/Detail.aspx
What a wonderful Blog and a great candy! Im looking everyday on your blog! I hope a have a little chance to win this candy –
greetings from germany –
stampingfunny
http://www.stampingfunny.blogspot.com
Hey Angie, I am Marja Rolfes, I live in Vlaardingen (near Rotterdam) in the Netherlands.
I love watching your blog every day!!! I have a favorite recipe. Vlaardinger ijzerkoekjes (ironcookies, or in other words: cookies baked on a special iron) It is a real specialty in Vlaardingen.
This is what you need for the IJzerkoekjes
makes approximately 25 cookies
250 grams of soft butter
125 grams of soft brown sugar
125 grams of soft white sugar
400 grams of fine flour, sifted
1/2 an egg, beaten
1 tsp of cinnamon
pinch of salt
This is how you make the Vlaardingse IJzerkoekjes
Mix the soft butter and the sugar until combined. Add the egg, cinnamon and the pinch of salt. Kneed in the flour with your hands. Make a flat disk and wrap it in cling film. Let rest in a cool place or the fridge for an hour. Roll out the dough on a flowered worktop or between two sheets of cling film (this works very well I find). The dough has to be 0.6 mm thick. Cut out the cookies with the special iron cookie cutter (I am sure any other cutter will do the job too). Preheat the iron on a medium flame. Bake the cookies for 3 minutes on one site. Turn them with a pallet knife and bake for about 2 more minutes until golden brown. Leave to cool on a cooling rack.
Have a blessed Christmas everyone!!!
I love to do up cookie and bar trays for events we go to every year like the kids’ concerts and recitals. Each year I must do Soft White sugar cookies and these Rolo Cookies. Divine!! I don’t know if you can get Rolos in the US- anyway they’re a caramel filled chocolate candy and make these cookies extra special!
ROLO COOKIES
2 1/4 c. flour
3/4 c. unsweetened cocoa
1 tsp. baking soda
1 c. sugar
1 c. brown sugar, firmly packed
1 c. butter, softened
2 tsp. vanilla
2 eggs
1 c. chopped pecans
1 tbsp. sugar
48 Rolos
Preheat oven to 375 degrees. Lightly spoon flour into measuring cup, level off. In small bowl combine flour, cocoa and baking soda; blend well. In large bowl, beat sugar, brown sugar and butter until light and fluffy. Add vanilla and eggs, beat well. Stir in 1/2 cup pecans. Flour hands. Shape dough around each Rolo, covering completely.
In small bowl, combine 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up, 2 inches apart, on ungreased cookie sheet.
Bake at 375 degrees for 7-10 minutes or until set and slightly cracked. Cool for about 5 minutes. Remove from cookie sheet. Makes 48 cookies.
Love your blog! Check in every day. Here’s one of our family’s favorite Christmas recipes:
Pecan Tassies
Filling:
1 egg
3/4 cup brown sugar
1 TBSP. butter
1 tsp. vanilla
2/3 cup chopped pecans, divided in half
Mix egg, br. sugar, butter and vanilla until smooth. Add 1/3 cup of pecans.
Pastry:
3 oz. cream cheese, softened
1/2 cup butter
1 cup flour
Mix together and chill for 1 hour.
Shape dough into 24 1 inch balls. Place in ungreased tassie pans (mini muffin tins will work). Press dough evenly into tins, including up the sides. Divide the remaining 1/3 cup of pecans into prepared tins. Pour the filling over the pecans. Be careful not to over fill the tins. Bake at 325 degrees for 25 minutes.
chocolate chip shorties
Cream 1 and 1/4 cup butter or margarine, add 1 cup icing sugar,2 tsp vanilla,1/2 tsp salt .Mix in 2 and 1/2 cups plain flour and 1 1/2 cups of semi sweet chocolate chips.Roll into 1 inch balls and place on an ungreased tray.Flatten each ball with the bottom of a glass dipped in flour Cook in a 325 oven for 15 minutes. Watch as every oven is different and take out when browned nicely.This ia a lovely version of shortbread with chocolate .Enjoy. Thanks for the opportunity to win
My all time favourite thing to make is Peanut Brittle over the holidays. I make it in the microwave so no candy thermometers needed! Caution: All microwaves vary in temperature. Watch the mix carefully! I also substitute cashews or slivered almonds for my friends that have peanut allergies.
1 cup white sugar
1/2 cup light corn syrup
1 cup salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
DIRECTIONS
Butter a cookie sheet. Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely and break into pieces and serve.
Here’s a simple recipe that tastes GREAT and is WW-rated – thanx for the blog candy opp:
Stuffed Zucchini
2 zucchini
½ lb lean ground beef, cooked, drained
¼ c lite mayo
2 tsp ea onion flakes, parsley flakes
1 tsp ea oregano, salt, lemon juice
¼ tsp black pepper
2/3 c spaghetti sauce
Cut zucchini in ½ and scoop out center
Place in shallow baking pan
Chop zucchini centers, mix w next 8 ingredients
Spoon into zucchini I shells, top w sauce
Bake 350 degrees 30 mins
6 pts ea
A new favorite of mine is Oreo Truffles.
All you need is a pack of regular oreos,
8 oz cream cheese
chocolate to melt (bark, chips, whatever you prefer).
Crush the oreos, mix with the cream cheese, roll into balls, dip in melted chocolate. You can also set aside a few oreos worth of crumbs or crushed peanuts or candy canes to decorate the truffles after dunking in the chocolate.
Store in the refrigerator.
This is so easy I can’t almost call it a recipe. Crush a box of candy canes (10) and add the crushed canes to one bag of vanilla melts (like they sell at Michaels and crafts stores) which you have melted in the double boiler. Stir canes in well. Remove from heat. Spread a large sheet of waxed paper on your counter and pour out the mixture. Spread thin. When cool, break into pieces. Makes a great gift!
Mary
http://www.primitiveseasons.blogspot.com
love making peppermint bark
white chocolate
candy canes, crushed
peppermint flavoring
melt chocolate over low heat in double boiler. Add crushed candy canes and peppermint flavoring. Spread on wax paper on a cookie sheet. Let set (you can put this in the fridge). Break apart and enjoy!
What a great idea! I LOVE these recipes so I will be stealing some ideas as well! Hehe! Anyway I wanted to share something a little different. I love to bake but one of my favorite Christmas (and fall really) recipes is Spiced Apple Cider! Here is my recipe:
Ingredients:
6 cups of cider (or I just use plain apple juice)
3 cinnamon sticks
1/4 tsp of ground nutmeg
1/2 tsp of whole cloves
Bring all the ingredients to a boil on medium-high heat. Allow the ingredients to then simmer uncovered for 10 minutes!
It’s so easy and I LOVE it! 🙂
I bake store bought cookie mixes… LOL But I love to make Alpo for the holidays. Here’s the recipe
1# cooked hamberger
Lrg block veelveta cheese
1 jar salsa
Place 1st two ingredients in a crock pot and add salsa to taste. Cook till melted. If too thick add 1 tblsp at a time until you like the consistancy. I use this as a dip for home fried chips or can be used with french bread…
Happy Holiday’s everyone!!
Hugs,
PattiM
(Pattie’s passion)
I Scrap So All Moments Are Remembered!!!
Okay mine is a super easy recipe for most people but I suck at baking. Well to be honest, I’ve never actually made them but my Dad makes them for us every year. These are the BEST shortbread cookies ever.
2 cups softened butter
1 cup light brown sugar
4 cups sifted flour
In a bowl conbine flour and brown sugar. Blend butter into mixture thoroughlky. Place on floured board. Roll and cut cookies. Place on greased cookie sheets. Bake at 300 F for 8-10 minutes until lightly browned. Place sheet on rack and let stand 5 minutes.
Oh yummy! Thanks for sharing your recipe. I don’t often bake, but have found the following to be fun for my kids during the holidays.
Ooey Gooey Candy and Chocolate Bars
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 cup quick-cooking oats
10 caramels, unwrapped
1 tablespoon milk
1 cup miniature marshmallows
1/3 cup candy-coated chocolate candies
DIRECTIONS
1. Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In medium bowl, break up cookie dough. Stir or knead in oats. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until golden brown.
2. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and mixture is smooth, stirring frequently. Remove from heat.
3. Sprinkle marshmallows over warm crust. Bake 1 to 2 minutes longer or until marshmallows are puffy. Drizzle caramel mixture evenly over warm bars. Sprinkle with chocolate candies. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows with hot, wet knife.
My favorite and easy recipe is for TRUFFLES
10 oz flavored chip (mint, raspberry or Peanut butter)
6 oz semi-sweet Chocolate chips
14 oz can sweet condensed milk
In a glass bowl combine all ingredients, microwave on high 3 minutes. Stir together, Chill for 1-2 hours. make balls. Roll in powdered sugar or nuts.
Thanks for such wonderful ideas!
This red velvet cookie is so easy to make and is great to serve any time, Christmas. Serve them plain or with the cream cheese frosting.
1 Box Duncan Hines Red Velvet Cake Mix
2 eggs
1/3 cup oil
Mix all ingredients together. This will make a cookie dough. Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire). Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.
Cool and then frost with basic…
Cream Cheese Frosting
1 8 ounce package cream cheese — softened
1/4 cup stick margarine or butter — softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.
I will be baking up some of these wonderful cookies!! Thanks for sharing!
Not entering becuase I all ready have this set YAY love it!
But I do want to see pictures of your cookie plates.
my favorite recipe would be oreo truffles. I got it off line if you google it you can find it easy. They are awesome.
Didn’t put the recipe here because like I said not going to enter want someone who doesn’t have it to win it.
Hi
My recipe is easy easy, and it makes a pretty addition to a Christmas cookie plate.
Turtle Candies:
Tiny pretzel twists
unwrapped rolo candies
Pecan halves
On a foil lined cookie sheet lay out pretzels with one rolo on top of each pretzel, put in a 200 degree oven for 4 minutes, pull out and immediately smash one pecan halve down on each rolo, put in fridge to set. I always get compliments on these and they are so easy!!
Thanks for the chance to win!
Happy Holidays
Jen Pahoulis
My favorite cookies to eat, and my kids’ favorite to make, are Bonbon Cookies. They are so much fun, with a little surprise inside every one!
1/2 cup butter or margarine
3/4 cup confectioners sugar
1 Tbsp. vanilla
1 1/2 cups flour
1/8 tsp. salt
Fillings: nut pieces (walnuts, pecans, macadamia), M&Ms, chocolate chips, peanut butter chips, butterscotch chips, raisins, – any little treat you like!!
Preheat oven to 350. Mix butter, sugar, and vanilla. Blend in flour and salt gradually by hand. If dough is dry, add 1 to 2 tbsp. cream. For each cookie, use about a 1″ ball of dough, flatten, and wrap around a filling suggested above, forming an enclosed ball around the filling. We like to make them all different, and come up with different combinations of things! Bake 1 inch apart on ungreased baking sheet for 12 to 15 minutes, or until set but not brown. Cool. Dip tops of cookies in icing (confectioners sugar, water, vanilla, food coloring), then decorate with sprinkles and colored sugars. Yum. Thanks for the candy and all the recipes!
Oh how fun!! Here is my favorite recipe for small gifts for neighbors…
Recipe for Puppy Chow
* 9 cups of Chex Cereal (I used most of one regular size box of Rice Chex)
* 6 oz (1 cup) of semisweet chocolate chips
* 1/2 cup smooth peanut butter
* 1/4 cup of margarine or butter (DO NOT USE SPREAD)
* 1 tsp vanilla
* 1 1/2 cup powdered sugar
(Other: You’ll need a cookie sheet, lined with wax paper; and a one-gallon size plastic bag.)
1) Measure cereal into a very large bowl; set aside.
2) Microwave chocolate chips, peanut butter and margarine or butter in a medium-size bowl, uncovered, on High for one minute. You may need to microwave for an additional 30 seconds until it is easy to stir the butter, peanut butter and chocolate chips.
3) Stir in vanilla.
4) Pour chocolate mixture over the cereal in the large bowl. Gently stir until all of the cereal is completedly coated.
5) Pour chex into the gallon-size bag. Pour powdered sugar over.
6) Seal and shake gently until the chex is coated completely.
7) Spread on waxed paper to cool. Store in an airtight container in refrigerator.
ENJOY!
Cindee
Candy Cane Brittle
Makes 2 pounds
1/2 cup light corn syrup
1 cup sugar
1 cup crushed candy canes OR 1-1/2 cups nuts of your choice
1 teaspoon butter or margarine
1 teaspoon vanilla
1 teaspoon baking soda
In a round 1-1/2 quart microwave safe dish, combine corn syrup and sugar. Stir well until blended. Microwave on high for 4 minutes. Stir mixture (if using nuts instead of candy canes, stir nuts in now). Microwave on high 4-5 minutes or until light brown. Stir in butter and vanilla-blend well. Microwave on high 1-2 minutes. Add baking soda-stir lightly until foamy. Quickly pour onto lightly greased baking sheet (you can use Pam or shortening). Pour crushed candy canes over brittle while warm and press lightly onto surface. Let cool.
I so love seeing all the creative things you do..Thanks for the chance..My late grandma always made top of the stove cookies, she was allergic to chocolate so she made the first, after she was gone, we made the second, I love both! Again thanks for the chance!
TOP OF THE STOVE COOKIES
2 c. sugar
3 or 4 tbsp. peanut butter
1/2 c. milk
1 stick butter
2 1/2 c. quick oats
Combine sugar, milk, butter in saucepan. Bring to a boil. Cook 1 or 2 minutes. Remove from heat and add peanut butter and oats. Drop by spoon on aluminum foil.
CHOCOLATE STOVE TOP COOKIES
2 c. sugar
1/4 c. cocoa
1/2 c. milk
1/4 lb. butter
1 tsp. vanilla
Dash of salt
1/2 c. chunky peanut butter
3 c. uncooked quick-rolled oats
Combine first 4 ingredients in saucepan and cook until mixture begins to boil. Remove from heat and cool 1 minute before adding remaining ingredients. Stir well and drop by teaspoons onto waxed paper. Let cool.
Oreo candies!
1 pkg of oreo cookies
1pkg cream cheese softened
chocolate chips or bakers chocolate to melt
1. Crush oreo cookies in food processor or place in a bag an use a rolling pin to crush.
2. Add cream cheese to mixture. Blend well.
3. Refrigerate until firm enough to roll.
4. Melt chocolate and dip each ball into chocolate then place on wax paper.
Store cooled off chocolate balls in a airtight container in fridge.
You can not have just one.
This is perfect timing. We are doing our annual cookie drive for the single airman at our Air Force Base and I need to bake cookies. I was looking for some new recipes because we are not allowed to bake plain old chocolate chip cookies.
The recipe I am posting is what I give for gifts. The bread is made in the canning jar in the oven. Once they are cool I add a Christmas fabric topper under the ring. They make great gifts and can be made ahead of time and stored for a week or more.
Banana Nut Bread Jars
2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon (optional)
2/3 cup chopped pecans
Preheat oven to 325*
Grease insides of 8 1-pint straight-sides wide mouth jars
In large bowl combine shortening & sugar until fluffy
Beat in eggs, bananas and water
Sift together flour, baking powder, soda, cinnamon & salt
Add to banana mixture, stir in nuts
Pour or spoon mixture into greased jars, filling 1/2 full with batter
Do not put lids on jars for baking
Keep rims clean, wiping off any batter that gets on rim or inside jar
Bake at 325* for 45 minutes
Sterilize lids and rings in boiling water
Remove jars from oven 1 at a time, carefully put on lids and rings
Jars will seal as bread cools, tighten when completely cool
Sealed jars should be kept in cool dry place for up to 2 weeks.
I am sending a receipe for Banana Bread. You can cut it into slices or make small loafs. They find really nice into baskets full of other stuff too.
I love the blog. I look foward to your blog each morning…Keep up the great work.
Banana Bread
3 to 4 bananas
1/3 cup of butter or marg.
1/3 cup of water
1 cup of sugar
2 eggs
Cream these together
1t baking soda
1/2 t salt
1/4 t baking powder
1 2/3 cup of flour
Mix together and put into loaf pans
Make sure that you grease the side and bottom of pan. I also flour it.
Bake at 350 degree for 45 to 1 hour.
I always triple the reciepe.
This is one of my families favorite.
Happy Holidays
Great giveaway, Angie. I am sorry to say the only recipe I have to share is a super simple peanut butter cookie recipe.
1 cup peanut butter
1 cup flour
1 cup sugar
Mix and roll into 1″ balls and criss cross with flour coated fork, bake 350 for about ten minutes.
Not the best holiday cookie recipe, but I am away from home and don’t have any of my recipes with me and this is the only one I can remember of the top of my head. Thanks for the chance.
Hi Angie! Here is one of my absolute favorite snack mixes for the holidays. It’s really easy to make and it’s very tasty! It’s actually a favorite at my office during the holidays- my co-workers are always looking forward to it. It’s a Holiday Swirl Party Mix.
Ingredients:
9 cups oven-toasted corn cereal squares
4 cups popped popcorn
1 1/2 cups dry-roasted peanuts
1 cup packed light brown sugar
1/2 cup (1 stick) butter or margarine
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® SWIRLED™ Holiday Morsels
1 pkg. (7.5 oz.) milk chocolate-covered pretzels
Directions:
PREHEAT oven to 250° F. Grease large roasting pan.
MIX cereal, popped popcorn and peanuts in large bowl. Pour into prepared pan.
COMBINE brown sugar, butter and corn syrup in medium, heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly.
BAKE for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart mixture. Stir in morsels and pretzels. Store in airtight container.
PS: My daughter and I share your love for Twilight- We’ve seen Twilight 9 times now and my daughter and I are headed for the 10th (and probably final until it hits video) on Friday…
Angie, Thanks for sharing your blog and all your fun ideas with us.
My husband doesn’t really care for pumpkin pie so I make Pumpkin Gooey Cake and we all love it, including him.
Pumpkin Gooey Cake
Ingredients:
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions:
Preheat oven to 350 degrees F.
To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
OK now, I don’t just give this to anyone. You should feel very special. This one is a Sunday afternoon recipe, if you know what I mean. It take a little time but is worth it.
Cheeseburger Potatoe Soup
1/2 lb ground beef
3/4 C chopped onion
3/4 C shredded carrots
3/4 C diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 Tbs butter
3 C chicken broth
4 C diced peeled potatoes (1 3/4 lbs)
1/4 C flour
8 oz process American cheese, cubed (2 cups)
1 1/2 C milk
3/4 tsp salt
1/2 tsp pepper
1/4 C sour cream
In a 3 qt saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in small skillet, melt remaining butter. Add flour, cook and stir 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Makes 2 1/4 quarts.
** This recipe takes some extra time so do yourself the favor and double it. It freezes just fine. If you want to save some time and work you can use the frozen potatoes that are cut in cubes for steaming and mashing. The potatoes will cook down so you will not have any chunks and the soup will be thicker.
Hi Angie!
I would suggest to go to http://www.northpole.com it has TONS AND TONS of great reciepes to list!! Awesome-plus it has great other Christmas ideas.
Love the blog candy!!!
Hope J
Angie,
Here is my favorite recipe that I make every Christmas. My family can’t get enough of them.
Chocolate Krinkles
1/2 cup oil, 4 eggs, 2 cups flour, 1 cup cocoa, 2 cups sugar, 2 tsp. vanilla, 1/2 tsp salt, 2 tsp. baking powder
Mix all the above ingredients together. Cover and refrigerate overnight or place in freezer for a couple of hours. Spoon by teaspoon and roll into balls (this can be messy). Roll each ball in powdered sugar (if you put the powdered sugar in a sandwich bag this will make it much easier to coat with the powdered sugar).
Place on an ungreased cookie sheet. Bake at 350 degrees, 10-12 minutes. Remove to wire rack(place paper towels under the wire racks to catch any powdered sugar that shakes loose). Depending on how big you make the balls you can get several dozen cookies.
Enjoy!
i figured it out lol.
i tried this recipe last year and everyone loved them, i made them for work and then they had to sell them for the holidays, the pumpkin is so suttle in this that even people that didnt care for pumpkin flavor loved it. so i do hope you try these and enjoy.i send cookies every year of all different flavors 🙂
have a merry christmas
karen walsh
Pumpkin Chip Cookies
Ingredients:
1-1/2 cups butter, softened
2 cups packed brown sugar
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
Directions:
In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 10
Hey Angie,
My favorite thing to make for Christmas is peppermint bark:
Melt a bag of chocolate chip over double boiler add a tsp. of peppermint extract pour onto a jelly roll pan and let cool/ harden.
Melt a bag of white chocolate chips over double boiler pour on top of cooled chocolate layer. Top with crushed peppermint sticks. Cool. Break apart. I like to put this in SU! celo bags, add a decorated topper! EASY PEESY!
Without a doubt my family’s favorite holiday recipe is Cranberry Sauce. It is a holiday must have:
Cranberry Sauce
7-8 Medium Apples, cored and sliced (keep peels on)- use McIntosh preferably
One Bag Fresh Cranberries (rinsed and drained)
1 Cup water
1 Cup (possibly more to taste)
Place Apples, Berries and water in sauce pan. Cover and cook over medium-high heat. Stir constantly so as not to burn. Once berries begin to pop and apples become soft, remove from heat and run through a strainer to get the sauce out (leaving behind the peels). Add one cup sugar (or more to taste – depending upon how sweet or “sour” you want it) while warm. Yummmmmyyyy!
Enjoy! –
Barb M.
My favorite cookie recipe that I make at Christmas is a no bake cookie! They are called Eskimo cookies and the recipe makes 3 dozen.
You need:
3/4 c. butter, softened
3/4 c. sugar
1 T. water
1/2 t. vanilla
3 T. cocoa
2 c. Quaker quick oats (instant oatmeal)
powdered sugar
Beat the softened butter in a large bowl. Add the sugar and beat well. Mix in water, vanilla and cocoa. Next add oatmeal and mix in. Refrigerate overnight. Shape into 36 balls and roll in powdered sugar. Keep cookies in the refrigerator.
Yum!
This was a total hit at the girlfriend’s cookie exchange last year! Many of the hubbies asked for more!
What fun to share!
My favorite Christmas cookies are my Holiday Spritz Cookies:
1 cup butter, softened
1 cup sugar
1 3 oz package cream cheese, softened
1 egg
1 teaspoon vanilla extract
2 1/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons green non-pariels
2 tablespoons red non-pariels
Combine butter, sugar, cream cheese, egg and vanilla, beat until smooth. Sift together flour, baking powder and salt; add to butter mixture. Stir in non-pariels. Press through cookie press with tree (or another) disc. Bake 5 – 7 minutes at 375 degrees until bottoms are very lightly browned. Makes about 8 dozen cookies.
These are my daughter’s favorite cookies. She calls them “Mommy’s World Famous Cookies!”
Angie
My family just love my sugar cookies
It’s From the Betty Crocker’s CookBook
1 1/2 cups powdered sugar
1 cup margarine or butter, softened
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar (do not leave out)
Mix powdered sugar, margarine, egg, vanilla.
Mix in flour, baking soda and cream of tartar.
Cover and refrigerate at least 2 hours.
Heat oven to 375 degrees. divide dough into halves. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into
shapes.
Place on lightly greased sheet. Bake until edges
are light brown, 7 to 8 minutes. Frost and sprinkle with favorite Christmas sprinkles
I always have to make sure my children are
home to frost the cookies, great family night.
Jean
I don’t know if anyone’s said this yet, but a fun “recipe” that we are doing this year (we as in my two boys and I) is taking the long pretzel rods and dipping them in chocolate. Then we’ll roll them in chopped nuts, sprinkles, crushed peppermints, etc. We’re going to package them and give them to Sunday School teachers.
Thanks for a great giveaway!!
Sadly, I don’t bake a whole lot for the holidays. I should! I need to. I will! Okay…
We love the marshmallow crispies…but I do cornflakes, add green food coloring and shape wreaths and use red hots for berries. Very cute and super easy and yummy too!
Lots of recipes! I usually do a lot of baking especially at Christmas time. I make hundreds of dozens of cookies, fudge, candy, treats, caramel corn…yumm!
I’ll give you a very easy non-bake recipe for a “cookie” that’s really more of a candy!
Church Windows Cookies
re: On the 3rd Day of Christmas…RAK
Dec 3, 2008 10:41:21 AM
I do a lot of baking and have no true favorites..as my body can be testament of
For those of you that don’t “bake”…here is a very easy one, and very pretty..although they are more “candy” to me than cookie..but hey, it’s all good !
Church Window Cookies
1- 12oz pkg. chocolate chips
1 stick of butter
1- 10 1/2 oz pkg colored mini marshmallows
1 cup chopped nuts
1- 7 oz. pkg. shredded coconut
Melt choc chip & butter. Cool…add nuts and marshmallows. Mix and divide in half. Sprinkle coconut on wax paper , spoon choc/marshmallow mixure on top to form a log, sprinkle on more coconut and then wrap/roll into a log. Wrap it up , store in the fridge. Cut into individual slices.
Quick, easy, yummy and oh, so pretty on a cookie plate!
Enjoy !
Girl, I’m soooo not a baker…but I do love to cook and Christmas would not be the same without my Cranberry Relish recipe. Ding-dong Husband thought is was the type of “relish” you put on a hotdog…sheez, its not:
1 lb. fresh cranberries
1 cup sugar
½ cup orange marmalade
1 tsp. lemon juice
2 granny smith apples, peeled/cored and diced
12 oz. frozen raspberries, thawed
Get a blender or big food processor out, throw it all in and blend till chunky or to your desired texture. My Mom likes is smooth….I usually throw my apples in the blender at the last second for some chunkiness. Fantastic w/pork chops…love to mix it with cream cheese and spread it on toased bagels. Its very versatile!
Oh wow your cookies sound good! I hate to bake but might have to try some of these. YUMMY!
My favourite treat to make at Christmas is:
2 cups peanuts (or other nuts; cashews are yummy)
2 cups white chocolate (chips or wafers)
2 cups golden grahams cereal
Melt the chocolate then pour over peanuts and golden grahams and mix – then spread out on a couple of cookie sheets (I put on parchment paper so clean up is a snap) and refrigerate (or put in the freezer to help it harden faster). Once it has set, break up, put in cellophane bags and decorate is SU stuff and voila! It’s so pretty you can give it away, but keep some for yourself too because your family will love it!!
Thanks for all the great ideas you post Angie! I *love* your site!!!
Hi Angie, I love to visit your blog and see what cool things you’ve created! If I do nothing else, I have to make these cookies each year!! Here’s my recipe for Eggnog Cookies:
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 1/4 cups white sugar
3/4 cups salted butter, softened
1/2 cup eggnog
1 tsp. pure vanilla extract
2 large egg yolks
1 Tbsp. ground nutmeg
Preheat oven to 300.
In a medium bowl, combine flour, baking powder, cinnamon and nutmeg. Mix well with wire wisk and set aside.
In a large bowl, cream sugar and butter to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
Add the flour mixture and beat at low speed until just combined. Do not overmix!
Drop by rounded teaspoonfuls onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer immediately. YUMM-O!!
Our favorite holiday cookies are the Peanut Butter Blossoms. Make regular peanut butter cookies. And then place a hershey kiss on the top. Yummy!
Very easy peanut butter fudge:
1 lb. butter
1 18 oz. jar of peanut butter
1 tsp. vanilla
2 lb. bag confectioner’s sugar
Melt butter, peanut butter, and vanilla together in pan. Once melted mix in Confectioner’s sugar. Mix well and spread in 13 x 9 pan. Let sit until completely cool, cut, and enjoy! Makes about 60 pieces of fudge.
Hi Angie…Here is my favorite:
Holiday Buttons Recipe
Ingredients
1 one-pound bag pretzel rounds
2, 12-ounce bags white chocolate chips
Red and green M&M candies (approximately 100)
Lay pretzel rounds on wax paper. In a microwave-safe dish, melt white chocolate chips in microwave at 80% power for 50 seconds at a time until just fluid (gently stir between). Pour white chocolate by teaspoonfuls into center of pretzel rounds. Press one M&M candy into each pretzel center. Let set for at least 20 minutes or until firm before removing from waxed paper. When stored in air-tight containers, these will remain fresh for a week. They also can be frozen for later use.
These are really yummy…I love M & M’s!
Have a nice week!
Patricia
My favorite cookies are Raspberry Lemon Thumbprint cookies.
1/2 cup raspberry jam
1 tablespoon Chambord
2 1/4 teaspoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temp
2/3 cup white sugar
2 large egg yolks
1 tablespoon lemon zest, finely grated
1 tablespoon fresh lemon juice
1 teaspoon pure lemon extract
Preheat oven to 350 degrees Fahrenheit. In a small bowl, combine the jam and Chambord. Stir to combine and set aside.
In a medium bowl, combine the flour, baking powder, and salt. Whisk to blend. In a large bowl, using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice, and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball. Pinch off the dough to form 1″ balls and place on greased cookie sheets or parchment paper. **I use a melon baller to speed up the process** Space cookies 1″ apart. Use your floured index finger or the back of a 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam/Chambord mixture you set aside earlier. Bake until golden brown – approximately 25-30 minutes. Transfer cookies to wire rack to cool.
My family favorite is
Cream Cheese Kuchen
1 pkg. crescent rolls spread on a greased cookie sheet.
For Filling cream together:
2 8oz pkgs of cream cheese
1 cup sugar
1 egg yolk (save the white)
Spread on crescent rolls
Take another pkg. of crescent rolls and spread on top of filling.
Brush with egg white, sprinkle with a cinnamon/sugar mixture.
Bake 375* for 20 min. or until brown
This recipe is from my grandmother. She made these when my cousins and I were kids, and we inhaled them. Of course, if you inhale too fast, they’ll make you choke because they’re coated in powdered sugar!
Wedding Cookies
1 c butter
1 c powdered sugar
1/2 tsp vanilla
1 3/4 c flour
1/2 c finely chapped pecans
Cream butter and 1/2 c sugar with a mixer until light and fluffy. Add vanilla and flour. Beat until mixed. Stir in pecans. Cover and chill for one hour. Preheat oven to 350. Shape dough into balls. Place on ungreased cookie sheets. Bake 10-15 minutes until golden on the bottom. Cool 2-3 minutes then roll in remaining powdered sugar. When cool, roll again.
Enjoy!
Hello, Angie!
You have become part of my morning routine, a little creative fix with my caffeine fix!
It isn’t a baked good, but I also make a Wassil type drink. Quite easy and always a hit at my Christmas Tea that I don’t serve Tea but this drink.
Using a clean coffee percolator (perferably never used for coffee) pour in:
64 oz can pineapple juice
64 oz cranberry juice cocktail
4 1/2 c. water.
In the basket of the percolator, place
1 c. brown sugar
2 T. cloves
4 cinnamon sticks
1/4 t. salt
Percolate, serve hot.
Have a blessed Christmas!
Sarah
Hi Angie,
I got this recipe last year from a lady in my stamp club. We couldn’t stop eating it.
Butterscotch Nibbles
1-12 oz bag butterscotch chips
1 cup peanut butter
8 cups Chex cereal
1-12 oz bag milk chocolate chips
Melt peanut butter and butterscotch chips. Stir in cereal. Let cool a littel and then add milk chocolate chips. Pour on to wax paper and let cool. Once cool, break into pieces and that’s it! ENJOY!
Lori
I love to find unique holiday type apothecary jars and fill them with spiced pecans! So EASY and always a huge hit.
1 lb shelled pecan halves
1/2 cup granulated sugar
2-3 tsp cinnamon
1/2 tsp salt
1 egg white (beat until frothy)
Whip egg white add pecans to coat thoroughly
combine sugar, cinnamon, & salt and coat pecans
Bake @ 300degrees on cookie sheet for 1/2 hr. stire them once after 15 minutes.
Hi Angie! LOVE your blog!
This is the EASIEST and BEST treat:
On a baking pan arrange small (mini) twist pretzels. Place an unwrapped Hershey kiss on each pretzel and put in the oven at a low temp (about 200F) for about 5 minutes. What you want is for the kiss to soften…just be careful they are not in too long or the chocolate dries out. Take them out of the oven and put a chocolate m&m on each kiss and push down slightly. (I usually have a “test” m&m that I put on one of the kisses about 4 minutes in to see if they are soft enough to take out of the oven.) Let cool and keep in the fridge. But watch out – they are addictive!
I have two favorite holiday recipes. The first is a copycat recipe of Starbuck’s Cranberry Bliss bars. Yum! This is my favorite recipe for eating myself.
http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=392&agree=yes
My other favorite recipe is for giving away. Martha Stewart’s candy cane marshmallows just make gorgeous gifts!
http://www.marthastewart.com/recipe/candy-cane-marshmallows
This is a GREAT idea – love, love, love getting new recipes! You are so smart!! Here’s my entry for blog candy –
“Broccoli and Rice Casserole”
1 1/2 cup of Minute Rice; cooked
1 pkg. frozen Broccoli; chopped
1/4 cup of celery; chopped
1/2 cup of onion; chopped
2 T. oil
1 jar Cheese Whiz
1 can Cream of Mushroom Soup
Salt & Pepper
In a skillet, saute the chopped celery and onion using the oil until tender. Add remaining ingredients and mix well. Season to taste with salt and pepper. Pour contents in a 9×12 baking dish. Cook at 325 for 30-45 minutes. Serve immediately. 8-10 servings.
Oooo, I love that stamp set! I don’t really bake for the holidays b/c I just don’t like it. 🙂 Here’s a recipe I love:
Easy Caramel Pie
1 Graham Cracker Pie Crust
2 cans sweetened condensed milk
8 oz Cool Whip
1 Heath Bar, crushed (or bag of toffee topping from the baking aisle)
9 x 13 casserole dish
8.5 x 11 casserole dish
Heat oven to 425; open and pour milk into the smaller casserole dish; cover with tin foil. Set the smaller dish inside the larger one; add hot water to fill the larger dish about halfway. Cook for 1.5 hours, or until milk is thick and caramel colored (add water to larger dish as needed). Remove smaller dish from larger dish; pour or spoon carmalized milk into crust & let cool. Spread thawed cool whip over caramel filling, and sprinkle with candy. Cover and chill at least 2 hours. YUM!!!
Angie…
How about something you can pop in the oven Christmas morning for breakfast. Make the day before.
French Toast Strata
1 pound unsliced day old French Bread (Cut into cubes)
1 large pkg cream cheese (Cut into Cubes)
8 Eggs
2 1/2 cups milk, light cream or half and half
6 Tbls Butter/Mararine – Melted
1/4 cup maple syrup
Grease 9×13″ baking dish.
Place approx 1/2 bread cubes into baking dish, then cover with cubes of cream. Layer last of the bread cubes.
Combine eggs, cream, butter and syrup. Mix
Pour mixture over bread; smashing with spatula to aid soaking of mixture into bread.
Cover baking dish with plastic wrap and store in fridge for 2 to 24 hours.
Pre-heat oven to 325 and bake uncoverd for 35 to 40 minutes. If browning too quickly…cover ligthly with foil.
Enjoy…!!!
I’m not a big baker, but I always, always have to make Pistachio Salad.
1 pkg Jello Pistachio pudding mix
1 tub Cool Whip
1 pkg mini marshmallows
1 20oz can pineapple tidbits, undrained
Mix jello mix with pineapple tidbits until wet. Add Cool Whip and mix. Add marshmallows. Chill for at least an hour and serve. You can also add walnut pieces if you’d like.
Hi Angie,
I love making these cookies! They are always a winner and easy to make! My husband can eat the whole batch if I let him. Enjoy!
Chocolate chip cookies
Beat Together:
2 1/2 blocks butter
1 block margarine (I use all butter)
1/2 c brown sugar
3/4 c white sugar
Add gradually:
3 1/2 c flour sifted with 1 tsp soda
1 pkg chocolate chips
1 c chopped nuts
1 c oatmeal
Drop by tsp. Bake at 325 degrees for 15 – 20 minutes until slightly brown.
Thanks for the chance to win blog candy! = )
Thanks, Angie, for an opportunity to share this delicious CRANBERRY UPSIDE-DOWN CAKE recipe that was developed by Chef Stephen Keneipp at the Classic Kitchen in Noblesville, Indiana. It will surely become a favorite!
It takes 20 minutes prep time and 1 hour of baking.
Ingredients:
9 tablespoons softened butter
1 cup sugar
12 ounces washed and dried fresh cranberries
1 egg
1 teaspoon vanilla
Zest of one orange
1-1/4 cups unbleached white flour (preferably King Arthur)
1-1/2 teaspoons baking powder
1/2 cup milk
1/3 cup melted red currant jelly (more for a sweeter topping, preferably Zentis brand)
Whipped cream (preferably heavy whipping cream whisked until it forms nice peaks)
1/2 cup toasted pecans, coarsely chopped (toast raw pecans in a 350-degree oven for approximately 5 minutes or until aromatic)
Directions:
1. Preheat over to 350 degrees.
2. Butter a 9- or 10-inch springform pan with 3 tablespoons butter. IMPORTANT: Cover the outside of the pan tightly with heavy-duty foil to prevent leakage.
3. In a mixing bowl combine the cranberries with 1/2 cup of sugar and spread evenly in the pan.
4. Cream the remaining 6 tablespoons butter and 1/2 cup sugar until light. Stir in the egg, vanilla and orange zest.
5. In a separate bowl whisk the flour and baking powder. Alternately stir the milk and dry ingredients into the butter mixture. Pour the batter over the cranberries and smooth.
6. Bake until toothpick comes out clean (the top should be quite golden and pulled away from the side of the pan…it may even seem overbaked) – about 1 hour.
7. Cool the cake on a rack for about 20 minutes. Run a knife around the edge to loosen and invert onto a serving platter.
8. Brush the top with the melted currant jelly.
9. When ready to serve, top with whipped cream and a sprinkling of toasted pecans. This cake freezes beautifully. Enjoy!
Hi Angie,
Love your blog and all your creative ideas! Thanks for keeping me inspired!!
As much as I LOVE chocolate, our favorite Christmas cookies are Orange Drops…it’s a soft frosted cookie that just melts in your mouth!!!
1 c. margarine (softened)
1 1/2 c. sugar
8 oz. sour cream
1 egg
1 T. orange peel
1/3 c. orange
Mix above ingredients till smooth. Add in the following: 3 1/2 c. flour, 1 t. baking powder, and 1/4 t. salt. Beat well. Drop onto greased (or parchment lined) cookie sheets and bake at 375 for 12 minutes. Frost with orange icing when cooled: 3 c. powdered sugar, 2 T. softened butter, 1 t. orange peel, and 3-4 T. orange juice.
Enjoy and have a very blessed Christmas!
Hi Angie,
I make huge cookie platters as gifts for friends and people like the mailperson and my hairdresser. Nearly 15 different kinds and everyone looks forward to them. The most requested item is Bakalava. I grew up on it and ate almost a whole pan when I was about 10…not recommended but was it good.
Bakalava
Makes about 36 pieces
Honey Syrup
1 1/2 c. sugar
1 1/2 c. water
2 T lemon juice
3/4 c. honey
Heat sugar, water and lemon juice to boiling, stir until sugar is dissolved. Boil for 5 minutes. Remove from heat; stir in honey. Cool.
3 c. finely chopped nuts (food processor)
2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1 1/2 c. butter, melted
1 (16 oz.) pkg. frozen phyllo leaves, thawed
Combine nuts and spices. Set aside
Brush bottom of jelly roll pan (15 1/2 x 10 1/2 x 1) with some of the butter. Unfold the phyllo; cover with damp cloth to prevent drying. Separate 1 leaf, place in pan, bruth with butter, repeat 6 times. Sprinkle 1 1/2 c. nut mixture evenly. Layer 7 more phyllo leaves in pan brushing each with butter. Sprinkle with remaining nuts. Layer and butter the remaining leaves.
Heat oven to 350. With a sharp knife, cut pastry into 6 lengthwise strips 1/2″ deep & 1 1/2″ wide.
Pour any remaining butter over the top. Bake until golden about an hour (you know your oven)Place pan on wire rack to cool. After cooled, pour syrup over the top. Let sit for a few hours, then cut and serve.
Santa’s Chocolate Thumbprint Cookies
1 cup butter, softened
3/4 cup white sugar
3/4 cup corn syrup
1 egg
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 (11 ounce) package white chocolate chips
1 (1.4 ounce) bar chocolate covered English toffee, chopped
1 (4 ounce) jar maraschino cherries, halved
1. Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.
4. Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
5. Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.
My favorite holiday recipe is mini Pumpkin Chocolate Chip Muffins… it seems to make a billion! But I just bring them into work and they are gone in no time. :o) Here’s the recipe (which I got from allrecipes.com):
Ingredients:
4 eggs
2 cups white sugar
1 (15 ounce) can pumpkin
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups.
2. Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil.
3. In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.
4. Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.
I love reading through all the recipes! This is giving me much needed inspiration to start planning our cookie/candy plate. My recipe is not necessarily for Christmas, but I think I will make it for the holidays this year.
Cake Truffles
1 box cake mix (flavor optional)
1 tub icing (not whipped) (flavor optional)
3/4 package almond bark (flavor optional)
Bake cake per directions on back of box. Let cool, then crumble entire cake in a large bowl. Mix in icing until moist. Roll into 1″ balls and freeze. Melt almond bark in boiler and dip frozen cake balls in it. Place on wax paper and wait to cool. I usually put it back in the freezer to speed the process. I store in the freezer, but you can also store in the fridge.
These are time consuming, but it is really fun to play with all of the different combinations!
OOOHH.. my favorite easy cookie to make has to be
CRACKLE COOKIE
1 cake mix(any flavor) or brownie mix
4 oz cool whip
1 beaten egg
mix together, roll into balls and then roll into powered sugar.
Bake 350 degrees for 10-12 min.
Makes 3 doz
And to make them low fat.. use low fat brownie mix and non fat cool whip.. (if you do that they are 1 point in WW)
Here is one of my favorites that I like to make:
Peanut Butter Temptations
1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 c. flour
3/4 tsp. baking soda
48 Reeses mini peanut butter cups
Cream butters and sugars; add egg and vanilla. Beat until creamy. Stire in dry ingredients until blended. Roll dough into 1″ balls. Press into 1 1/2″ muffin tins. Bake at 350* for 12 minutes. Remove from oven and immediately press one miniature peanut butter cup candy into each hot cookie crust. Allow to cool.
I am not a baker, but this is one of my favorite, easy, most requested special meal recipes.
Creamed Corn
20 oz. frozen corn
2 cups half & half (or 1 cup whipping cream & 1 cup milk)
1 tsp. salt
2 Tbl. sugar
pinch of white pepper
2 Tbls. melted butter
2 rounded Tbl. flour
Combine all ingredients except flour and butter. Put in a pot and bring to a boil. Simmer 5 minute. Blend butter and flour together and add to corn. Mix well and take off heat.
I think this is better if you let set for a bit then reheat. It seems to get a bit thicker that way. Plus you can make it ahead of time.
My very favorite cookies for the holidays-
Mrs. Field’s Eggnog Cookies
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups granulated sugar
3/4 cup butter, softened
1/2 cup eggnog (the really rich eggnog is best)
1 teaspoon vanilla extract
2 large egg yolks
1 tablespoon ground nutmeg
Preheat oven to 300 degrees F.
In a medium bowl combine flour, baking powder, cinnamon and nutmeg. Mix well.
In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla extract and egg yolks and beat at medium speed until smooth. Add flour mixture and beat at low speed just until combined. Do not over-mix. Drop by rounded teaspoonfuls onto ungreased cookie sheets 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23 to 25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with a spatula.
Here is an EASY one!
Turtles – Idaho style!
Take a pretzel grid (I really don’t know what you call them but they are the square pretzels that have cris crosses all over them? Like a lattice pie crust? I hope you know what I mean…..
Put a Rolo candy on top of each pretzel
put them on a baking sheet and pop into the oven at 325 till they are soft.
Pull them out and place a 1/2 pecan on the top and press with your thumb.
Instant Turtle Candy. Try them. You will LOVE them.
Okay, I guess I have been missing something in my life. I have never seen or even heard of these treats made with the pretzels, rolos and m&ms or pecans. There have to be at least 5 copies of that recipe in this mix. I guess I know what I will be making this week. Thanks so much for sharing, it has been fun to read through and find some new recipes.
One of my favorites is actually something I make all year – It is called Beer Cheese – it is such a fantastic appetizer and rather addictive – I guess I entertain more around the holiday so I tend to make this a lot.
BEER CHEESE
2 (10oz) sticks Cracker Barrel extra sharp cheddar cheese
2 gloves garlic
1 (7oz) bottle beer if it is 12oz use only 7oz – drink the rest!
1/8 teaspoon salt
Tabasco sauce to taste
Grate cheese and garlic in a food processor; add remaining ingredients, mixing until thoroughly blended. The mixture will be soft but will harden in the refrigerator. It is better made ahead of time. Serve with crackers, celery sticks, or radish roses. A stronger more robust beer is best to use… but, if Light is all you have don’t worry about it!
Yummm….great reading all the recipes. Here’s mine:
Smuckers Thumbprint Cookies
-= Ingredients =-
1/2 cup Brown sugar ; firmly packed
1 cup Shortening
3 large Eggs ; separated
1/4 cup Water
1 1/2 teaspoon Vanilla extract
1/4 teaspoon Salt
2 cups All purpose flour
2 cup Pecan ; finely chopped
1 cup Jam ; any flavour
-= Instructions =-
Heat oven to 350°. Adjust rack to middle position. Spray 2 cookies sheets with nonstick spray. Beat the brown suagr and shortening with an electric mixer at med speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt; beat until well combined. Add flour on low speed until well blended. Beat egg whites in a shallow bowl until foamy. Place pecans ina separate shallow bowl. Divide dough into 48 equal portions. Form into balls by rollign between your palms. Dip each dough ball into the egg whites, then roll into the pecans and place on the prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie. Bake cookies for 10 mintues; remove from oven. It may be necessary to press the indentation once again. Fill each cookie with a scant teaspoon of mam or preserves. Return cookeis to oven; bake another 5-7 minutes or until lightly browned on the bottom. Remove from oven; allow cookies to cool on baking sheet.
Hi Angie… I’m so glad I stumbled onto your blog! You have such amazing ideas! Here’s the recipe I like to make to give around the holidays:
Pumpkin Cranberry Bread
2 large eggs slightly beaten
1 c sugar
1/3 c plus 1 T of canola oil
1 c packed unsweetened pumpkin
1 t vanilla extract
2 1/4 c flour
1 t ground cinnamon
1/2 t ground allspice
1 t baking soda
1 c chopped cranberries
directions:
Preheat oven to 350. Coat a 9x5x3 loaf pan or some mini muffin pans with cooking spray.
in a large bowl combine the eggs, sugar, canola oil, pumpkin, and vanilla.
in a separate bowl combine the flour, cinnamon, allspice, and baking soda. Make a well the center, pour the pumpkin mixture into the well. Mix just till moistened, stir in the cranberries.
Spoon the batter into prepared pans. If you do the big pan bake 1 to 1 1/4 hours. If you do muffins 15 minutes or so. I like giving a nice big bag of mini muffins tied with a pretty bow and some clementines in a little gift basket.
Funny you should ask this… we just baked these last night! My husband LOVES the peanut butter cookies with the chocolate kiss in the middle (which we recently found are actually called peanut butter blossoms)! They have grown on me as well and they’re so easy to make.=)
1/2 C. butter
1/2 C. peanut butter (creamy)
1/2 C. sugar
1/2 C. packed brown sugar
1 egg
1/2 tsp. vanilla extract
1 1/4 C. flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
Hershey Kisses
Mix butter, PB, sugar, brown sugar, egg, and vanilla. Add remaining ingredients and mix until you have a sticky dough. Drop by rounded Tbsp. onto a greased cookie sheet. Bake for 8 min. at 375. Place unwrapped Hersey kiss in center of each cookie while they are still hot. Turn off oven and place cookies in the oven for 2-3 min. Let cool on a drying rack. This recipe makes approx. 40 cookies!
Angie, I love checking your blog; you are so creative and your willingness to share is wonderful. A favorite treat during the holidays at our house is:
Million Dollar Fudge
Place in a bowl:
12 oz semi sweet cho chips
12 oz German sweet cho chips (or milk cho)
1 pint marshmellow cream
In a heavy pan boil for six minutes stirring often:
4 1/2 cups white sugar
pinch of salt
2 TBL butter
1 tall can evaporated milk
Pour the boiling syrup over the chocolate mixture and beat by hand until chocolate is melted. Add 2 cups chopped nuts (or more if desired) we use walnuts. Pour into a buttered cookie sheet (10 x 16). Let cool. Cut into squares and store in metal tins between layers of waxed paper.
jmniffer
My recipe is to go to your local store and purchase some.. hehe..
I dont bake much..
Thanks for being so inspiring…
Okay Angie, here is my top secret recipe. I won’t even give it to family members! And thanks for the opportunity for blog candy, what a great surprise around the holidays!
Treasure Cookies
INGREDIENTS
1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter, melted
1 1/3 cups flaked coconut
2 cups semisweet chocolate chips
1 cup chopped pecans
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl mix cracker crumbs, flour and baking powder.
In a large mixing bowl, beat condensed milk and margarine until smooth.
Add cracker crumb mixture and blend well. Stir in coconut, chocolate chips, and pecans.
Drop by rounded teaspoon on a cookie sheet sprayed with non-stick spray. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature.
Blessings to you and yours!
Hugs and Prayers from the Great State of Arkansas
We love pecan pie mini-muffins:
1 c. brown sugar
1/2 c. flour
1 c. pecans, chopped
2/3 c. butter, melted
2 eggs, beaten
In a bowl combine the brown sugar, flour and pecans. In a seperate bowl combine the butter and eggs. Stir the liquids into the dry mixture just until moistened. Fill mini-muffin cups 2/3 full and bake at 350 degrees for 20-25 minutes. Remove from pan immediately and cool on a wire rack. Makes 3 dozen muffins
Reese’s Peanut Butter Cookies
1 bag reeses’s peanut butter cups (small)
1 stick oleo
1/2 c creamy peanut butter
1/2 c white sugar
1/2 c brown sugar
1/2 tsp. salt
1 egg
1/2 tsp vanilla
1/2 tsp baking soda
1 1/4 c flour
cream the oleo and sugars. add peanut butter and egg. add vanilla, soda and flour. mix well shape in 1-inch balls and put in mini muffin tins. bake in a 375 oven for 8 to 10 min. take out of oven press 1 peaanut butter cup in center of cookie .
These cookies are one of our favorites!!! They turn out very pretty with the red cranberries!!!
WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES
1 cup butter, at room temperature (2 sticks; use butter only)
1 cup firmly packed brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups old-fashioned oatmeal, uncooked
1 pound white baking chips or chopped white chocolate
2 1/4 cups dried cranberries
1 ½ cups chopped nuts (I have used macadamia or walnuts)
Preheat oven to 350 degrees. Cream butter with sugars. Add eggs and vanilla and beat well. In a separate bowl, combine flour, baking powder, salt, baking soda and oatmeal. Add to butter mixture and mix well. Stir in white chocolate and dried cranberries. Place spoonfuls of dough on ungreased cookie sheet and bake for 12 to 13 minutes, or until very lightly browned.
This is so easy and it makes alot, only problem is, when you start eating it, you can’t stop!
Hulless Caramel Popcorn
2 bags of hulless popcorn
2 cups brown sugar
1 cup margarine
1/2 cup karo corn syrup-dark or light
1/2 tsp. baking soda
Bring to a boil the brown sugar, margarine, and karo. Boil 10-15 min. Remove from heat and add baking soda. Have popcorn waiting in 2 9×13 baking pans and pour the caramel topping over. Stir. Bake 1 hr at 250 degrees, stirring every 15 min.
This is a favorite recipe I received from my friend. Thanks for your generous give away.
SANTA’S WHISKER’S 375 for 8 to 10 minutes
¾ cup butter
¾ cup granulated white sugar
1 tablespoon milk
1 teaspoon vanilla
2 cups flour
¾ cup candied cherries, chopped
1/3 cup pecans, chopped
¾ cup coconut (sweetened)
Mix butter and sugar together well. Add milk, vanilla and flour. Stir in cherries, pecans and coconut. Roll dough into logs and cover with plastic wrap. Chill in refrigerator for 2 to 24 hours until firm. Unwrap and slice in ¼” thick slices. Bake on ungreased cookie sheet until lightly browned. Enjoy!
My favorite cookies (treats) to make for the holidays are Oreo Truffles and they are so easy to make!!! You take one bar of cream cheese and let it come to room temperature. One pack of Oreo cookies (any flavor you would like) and crush those up into fine crumbs (I use my food processor) then you just combine the two together and let it chill for 2 hours before rolling into 1 inch balls, I usually let those sit in the fridge for about 30 mins before I dip them into melted chocolate chips (again you can use other flavors, my favorite is mint) Let them set up and I will usually put them in the freezer at that point because we want to eat them 🙂 A little time consuming but SO worth it!! You also want to remember to store them in the fridge since they do have cream cheese in them and can go bad after some time of sitting out. Thanks for the chance to win!
Dawn
These are my absolute favorite and I make them every year (lots of them).
Peanut Butter Balls
1 jar peanut butter
1 box powdered sugar
1 stick butter (softened)
2 teaspoons vanilla
1/2 bar paraffin wax or shortening
1 bag chocolate chips
Mix first four ingredients together until smooth. Form into 1″ round balls. Melt chocolate and paraffin wax. Take a toothpick and stick through the middle of the ball and dip into the chocolate. Put on wax paper to keep from sticking. Refrigerate to harden.
Enjoy! YUM YUM YUM
LOVE your blog and ideas. Thanks for sharing with us and a chance at great blog candy! Here’s a recent favorite of ours – Peppermint Candy Shortbread Cookies
1 c. butter (softened)
1/4 c. sugar
1/4 c. crushed candy canes
1 tsp. vanilla extract
2 c. flour
1/4 c. corn starch
Frosting:
1 c. confectioners sugar
1 – 2 tbsp. milk
1.2 tsp. vanilla extract
2 tbsp. crushed candy canes
Mix butter, sugar, candy & vanilla thoroughly then blend in flour and corn starch. Form into 1 inch balls and place on parchment paper lined baking sheets. Gently press down on each cookie to flatten. Bake at 300* for 25 – 30 min. Cool. Mix frosting ingred. and drizzle with frosting and more crushed candy canes. Yummy!
Surprise Package Cookies
1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 tsp. vanilla extract
3 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
65 Andes mint candies
In a mixing bowl, cream butter and sugars. Add eggs, one at a time beating well between each addition. Beat in Vanilla. Combine the flour, baking powder and salt; gradually add to cream mixture. Cover and refrigerate for 2 hours until easy to handle. With floured hands shape about 1 Tbs. of dough around each of 42 unwrapped mints. Place 2 inches apart and bake at 375 degrees for 10-12 minutes until edges are lightly golden. Cool on wire racks. In the microwave or small saucepot melt remaining mints and drizzle over cooled cookies. Makes 3 1/2 dozen.
These are great and look very impressive on a cookie plate. Enjoy! Thanks for a great blog!
Angie:
I love reading your BLOG everyday- you are always full of wonderful inspiration! not to mention fun stories 🙂
Here’s my favourite Christmas recipe. It’s an old, old french canadian fudge recipe:
Sucre a la Creme
3 cups brown sugar
1/4 cup butter
3/4 cup evaporated milk
Bring to a boil over medium heat then allow to boil for 5 minutes. Remove from heat and add about 3+1/2 cups (500gms) icing sugar. Beat with mixer til smooth and pour into greased 8×8 pan.
It thickens fast, so work quickly. Let cool.
That’s it!! Enjoy 🙂
From Palominoblu in Montreal
I have loved reading all of the recipes here, wow, so many ideas! We enjoy so many recipes at Christmas, the easiest is our “P’nut Butter Rounds”
The kiddos take Ritz Crackers and sandwich peanut butter in them, then dip in melted Chocolate Bark. We go through dozens every year. They freeze well too!
We have many more elaborate recipes, but this is one that all the kids look forward to!
OMG this is an awesome collection! Thanks for asking…I already see some I am just going to have to try!
My husband introduced me to these simple British ‘cookies’ he calls them Yum, Yums.
1 cup margarine
7/8 cup superfine sugar
1 egg, beaten
2 1/4 cups self-rising flour
2 1/4 cups cornflakes cereal
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the margarine and sugar until light and fluffy. Stir in the egg alternately with the flour until well blended. If it is a hot day, cover and refrigerate for a few minutes. Wet hands and roll the dough into small balls. Roll the balls in cornflakes to coat completely and place 2 inches apart onto the prepared cookie sheets.
Bake for 20 to 25 minutes in the preheated oven, until cornflakes are toasted.
Angie,
Because life gets so hectic, I have found that the best thing to make is the easiest and everyone loves it! I make bark. No, not like a dog – Ha!
1 box (8 oz) of semisweet chocolate
1 box (6 oz) of white chocolate
12 regular candy canes (.88 @ Wal-Mart)
melt semisweet chocolate in microwave (be careful not to burn…I use 60% power for 2 – 3 minutes)and pour into a cake pan (round)that has been covered in waxed paper – easy clean up!!!
melt white chocolate.
Chop candy canes by hand or put in a blender quickly – you don’t want dust! Mix this with the white chocolate. Pour over the semisweet chocolate that has cooled slightly. Run a fork through the chocolates to ‘marbelize’ them. Cool completely and you have a big cookie or break apart for gifts!
Have a great day!
Oops – you only need about 1/4 – 1/3 of a cup of candy canes to add to the white chocolate!
Love, love, love your blog!!!!!
Hi Angie,
I know I posted yesterday but I remembered something that I LOVE to make at anytime of the year. I have been making it for so many years. It may sound weird but it is so good.
Baked Cheerios (Used to be Fried Cheerios)
Cheerios
Can’t believe It’s not Butter Spray
Preheat oven to 350. Line cookie sheet with foil. In a bowl add a couple cups of cheerios. Spray with butter, stir and spray again. Continue until cheerios are coated. then add some salt. Spread onto cookie sheet and put in oven. Bake until golden brown.
Fried Cheerios
Add some Butter (real butter is the best)in a pan and melt it. when all melted add enough cheerios that there won’t be soggy ones. add salt and let cook until golden brown, stirring enough that they have time to get golden brown and not black!
I know they sound weird but they are so good. I switched to baked and the butter spray cause it is quite a bit more figure friendly.
Have a great week!
i’m not a baker, but i’m emailing you an easy recipe!
So glad I found this blog .
My family love the no bake cookies so I have to have a batch at least once during the season.
No Bake cookies
1 stick butter
2 cups sugar
1/4 cocoa
1/2 cup milk
bring to a boil for 3 minutes remove from heat and add
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla
drop by spoon fulls on wax paper and enjoy when cool if you can wait that long .We can’t
Hi,
One of the cookies we bake are chocolate chip cookies, these are simple and easy to make.
1 cup shortening
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 eggs, well beaten
1 cup chopped nuts
1/2 pound seet or semi-sweet chocolate chips
1 tsp. vanilla
2 1/2 cups enriched flour, sifted
2 tsp. baking powder
1/4 tsp. salt
Cream shortening and sugars together until light. Add eggs and blend. Add nuts, chocolate, and vanilla. Shift flour, baking powder, and salt together. Mix thoroughly. Drop onto cookie sheets. Bake in slow oven (325 F degrees) for about 20 minutes. Makes about 4 dozen.
I’d love to win. Here’s a favorite recipe I only make at Christmas…
English Toffee
1 cup sugar
1 cup butter
1 tbsp water
Boil together until the color of peanutbutter. Pour into a buttered cookie sheet or jellyroll pan. Let sit for a minute or two, then sprinkle Milk Chocolate chips on top. When the chips start to melt, spread chocolate evenly over the hardening toffee.
When cooled, break into pieces.
This is like a date candy, chewy and sweet.
CASSEROLE COOKIES
2 eggs, beaten
1 tsp vanilla
1 c flaked cocnut
1 1/2c dates, finely chopped
1 c sugar
1 tsp almond extract
1 c walnuts, shopped
Mix together in order given in a large well greased casserole or heavy black frying pan. Bake at 300* for 30-40 mins., stirring every 10 mins. Take our and allow to cool. Grease hands well with butter and make small balls; roll in granulated sugar and flatten with thumb. They keep like fruitcake when wrapped and stored.
I have the easiest cookie recipe that I make every year. They are Pumpkin Spice Cookies. there are only 3 ingredients!!
1 box of spice cake mix (just the dry mix…do not make the cake…)
1 15oz can of pumpkin
1 bag of milk chocolate chips
Combine the three ingredients and spoon onto cookie sheet. Cook for 20 minutes at 350*. Thats it!! SO SIMPLE!!
Gooey Chex Mix
1/2 Box Rice Chex
1/2 Box Corn Chex
1/2 Box Golden Grahams
1/2 bag of coconut
Small bag slivered almonds
Mix in large bowl
Stir together in saucepan:
1 cup sugar
1 cup corn syrup
1 1/2 cubes butter
1 tsp of vanilla
Boil for 3 minutes.
Pour over cereal mixture and stir well. I give this as neighbor treats every year and it is one of my most requested recipes.
Cream Cheese Pound Cake
1 (8oz) cream cheese
3 sticks butter (1 1/2 C)
3 C sugar
6 eggs
3 C cake flour
1/4 tsp salt
2 tsp vanilla
1 tsp almond extract
Combine cream cheese, butter, and sugar. Mix until fluffy. Add 2 eggs mix well. Add 1 C flour mix well. Add 2 eggs mix well. Add 1 C flour mix well. Add last 2 eggs mix well. Add last 1 C flour mix well. Add vanilla, salt, and almond and mix thoroughly. Bake in preheated ove at 325 F for 1 hour 30 minutes in 2 8×4 bread pans or for 1 hour 15 minutes in a tube pan.
Here is a super simple recipe for any potlucks that you may go to…the ladies always love this!
Bowtie Pasta Salad
1 box bowtie pasta cooked
1 cup pecans chopped
1 cup dried cranberries
1 cup diced celery
1 cup zesty italian dressing
1 cup mayo
Mix together and chill.
Hey – this is not a baking recipe, but an awesome starter or something to take to a party!
Cheesy Toffee Apples
1 container whipped cream cheese
1 package Heath toffee bits
apple slices
Just mix the toffee and cream cheese together and then dip in the apples (good with grapes, too!)
Easy fast and wonderfully sinful!
My favorite Holiday recipe is “My Grandmother’s Pumpkin Bread.” It’s not my grandmother’s – that’s just the name!! I’ve been making it for about 9 years and every time I give it away, people look for it the next year. I don’t like giving the recipe away since it’s usually what I make for my friends!!! But for a new stamp set, I’ll do anything (well, almost)!!!!
The recipe makes two full size loaves.
“My Grandmother’s Pumpkin Bread”
1 tsp Nutmeg
1 tsp Cinnamon
3 cups sugar
1 cup oil
3 large eggs
1/2 tsp salt
1 cup pumpkin
2/3 cup water
2 tsp baking soda
3 cups flour
Beat first 6 ingredients together.
Blend remaining ingredients in order – one at a time.
Bake in greased loaf pans at 350 for 50 minutes.
Enjoy!!! And more importantly, Have a wonderful Christmas!!!
Rachel
My new favorite treat to bake for fall and Christmas gifts is Peanut Butter Fudge. It is so easy and makes a TON!! Here’s the recipe:
Stir together 1 cup butter and 1 cup peanut butter and heat over low heat, stirring constantly, till melted and well combined – remove from heat and stir in 1 tsp. pure vanilla extract and 1 pound confectioners’ sugar – stir very well – line an 8×8 pan with wax paper and grease – pour fudge mixture into prepared pan – place a second piece of wax paper on the surface of the fudge and refrigerate until cool – store in an airtight container for up to a week. ENJOY!
Speculaas Cookies
Makes about 32 cookies
* 3 1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 3/4 teaspoon ground cardamom
* 1/4 teaspoon ground mace
* 1/4 teaspoon freshly ground white pepper
* Pinch of ground cloves
* 6 ounces (1 1/2 sticks) unsalted butter, softened
* 1 cup packed light-brown sugar
* 1/3 cup water
* Confectioners’ sugar, for surface
Directions
1. Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
2. Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
3. Dust surface and springerle mold lightly with confectioners’ sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
4. Preheat oven to 325 degrees. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 1 week.
FUDGE
1 bag of good chocolate chips
1 can of condensed milk
2 tsp of good vanilla
place chocolate chips and condensed milk in a microwave safe bowl and microwave on high for 1 minute. Stir and add vanilla. Microwave on high for another minute. Line a shallow cake pan with wax paper. Pour melt chocolate in pan and spread out. Allow to cool for 1 hour on counter and then place in frig. Allow to cool in frig for 1 hour. Take out and cut into small pieces (it’s very rich). Store in frig. Makes a lot!
**Yes, it’s that easy and EVERYONE thinks it’s much more work that that*
I’m known for this fudge. I can’t even take credit for it, it’s from Nestle’s or one of the chocolate chip bags. It’s just so good, everything thinks it’s the very involved fudge, and it’s not.
Enjoy!
Hi Angie, I absolutely love your website and check each day for inspiration. I am from Canada and these are one of my favorites. I usually put them in cute cello bags or tins, decorated of course, for gifts. They are like candy!
Graham Break-Aways
Take 1 cup each butter and brown sugar, 1 sleeve Graham Wafers (crackers) and mix & match your recipe from these options…
Nut Options
pecans
walnuts
peanuts
almonds, chopped or slices
Topping Choices
dried cranberries or coconut
Baker’s Semi-Sweet Chocolate, chopped
Baker’s White Chocolate, chopped
Then follow these 3 simple steps:
1. Arrange 1 sleeve of Graham wafers (crackers) on a baking sheet.
2. Combine in large bowl 1 cup each butter and firmly packed brown sugar and microwave on HIGH for 3 ½ to 4 min. or until heated through, stirring after 2 min. Stir until smooth. Spread over graham wafers. Top with a few handfuls of chopped nuts of choice.
3. Bake at 350 F for 6 to 8 min. or until lightly browned and bubbly. Sprinkle with a few handfuls of toppings of choice and bake for 2 min. more. Allow to cool completely before breaking into pieces.
Helpful hint: Watch these don’t start to burn or get too brown on the bottom, they are not as good then.
Merry Christmas, Linda
I love Monkey Munch.
1 cup smooth peanut butter
1/2 cup of butter
1 cup of semi-sweet choco chips
melt in microwave 1 minute
stir, microwave for 30 more seconds until smooth
2 tsp vanilla
Stir into large bowl with:
9 cups of chex mix cereal
Stir until all cereal is coated
Put mixture into huge ziploc bag
Sprinkle 3 cups of powdered sugar.
Zip bag & shake til coated.
Let cool then enjoy.
Please don’t hate me when you get addicted to this.
~Rebecca
Oh, and to whoever posted the no bake cookies, they are out of this world delicious. My sisters and I have much experience with this recipe from childhood. =)
~Rebecca
Hi Angie
I love baking cookies at Christmas and my favorite one is Gingerbread cookies… my recipe is here:
http://mtmscrap.blogspot.com/2008/12/its-christmas-time-again.html
I hope you enjoy it! Thanks so much for a chance and my fingers are crossed!!
Love your blog. Look forward to it each day. It’s my “Happy Place” when I am having a crummy day.
Here is my favorite Christmas Cookie, Mexican Wedding Cakes:
1 cup butter
1/4 cup powdered sugar
1/2 teaspoon salt
2 teaspoons vanilla
2 cups sifted flour
1 cup chopped pecans
Cream butter and sugar until light and fluffy. Ass remaining ingredients and blend well. Shape dough into a roll 1 1/2 ” in diameter, wrap in waxed paper and chill about 1 hour.
Cull rool into 1/4″ slices and shape into balls. Bake on ungreased cook sheets at 325 degrees for 15 minutes. While still warm, roll in powdered sugar and cool on wire racks
Here is another favorite, GInger Snaps. They are soft and yummy, not like the grocery store boxed ones!
1 1/2 cups shortening
2 cups sugar
2 eggs
8 tablespoons molasses
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon salt
4 cup flour
4 teaspoons baking soda
2 teaspoons ground ginger
Cream shortening and sugar together. Add eggs and molasses. Slowly add dry ingredients. Mix well. Roll dough into balls the size of walnuts. Roll balls into granulated sugar. Bake at 350 degrees for 10-12 minutes. Makes about 4 dozen.
THE COOKIES WE MAKE EACH YEAR ARE THE COOKIES THAT ARE LEFT OUT FOR SANTA EACH YEAR
2 cups sugar
1/2 cup milk
1/2 cup cocoa
1/2 cup butter
1 cup peanut butter
3 cups quick-cooking oatmeal
In large saucepan, combine sugar, milk, cocoa, and butter and mix well. Bring to a boil and Stir mixture and bring it to a boil. Boil for 3 minutes. Then remove from heat and stir in peanut butter mix in well. Add oatmeal and mix well. USE ONLY quick-cooking oatmeal.
Drop by spoonfuls onto wax paper and allow to cool. Eat and enjoy.
Hi Angie, I read through all the recipes and no one has posted these. I know it may sound weird but they really do melt in your mouth.
Melting Moments:
1/2 c. powdered sugar
1 c. butter
1 c. flour
3/4 c. corn starch
Cream butter and powdered sugar together, add flour and corn starch. Chill at least 1 hour. Roll into small balls(about 1 inch), and indent top with knuckle. Bake at 350 for 8 to 10 min. Leave on sheet for 5 min. before removing.Fill the centers with frosting.
Frosting:
2 tbls. melted butter
1 c. powdered sugar
1 tsp. vanilla
food coloring(if desired)
My family use to make these around the holidays and I use raspberry or strawberry jam when I make them but you could use whatever type you prefer! Enjoy!
Paula’s Linzertorte with Cherry Jam
3/4 cup butter, softened
1 cup confectioners’ sugar
3 egg yolks
1 1/4 cups all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 1/2 cups ground roasted and salted pistachios
Cherry jam
In a large bowl, beat butter and confectioners’ sugar at medium speed with an electric mixer until creamy. Beat in egg yolks until combined.
In a small bowl, combine flour, nutmeg and cardamom. Gradually add to butter mixture, beating until combined. Beat in ground pistachios. Cover and chill for 1 hour.
Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
On lightly floured surface, roll dough to 1/4-inch thickness. Cut with a 2-inch star-shaped cookie cutter. Cut out centers of half the cookies with a 1/2-inch star-shaped cookie cutter. Place cookies 2 inches apart on baking sheets, and bake for 12 to 14 minutes, or until edges are lightly browned. Let cool on pan for 2 minutes. Remove to wire racks to cool completely.
Spread cherry jam evenly over flat sides of uncut cookies. Top with flat sides of cutout cookies. Return to baking sheets, and bake for 2 minutes. Let cool completely on wire racks. Store in airtight containers.
Printed from FoodNetwork.com on 12/01/2008
© 2008 Scripps Networks, LLC. All Rights Reserved
My favorite recipe at the moment, although it’s not necessarily a holiday recipe, is my MIA’s meatloaf with vegetables. A wonderful comfort food this time of year:
Old Fashioned Meat Loaf and Vegetables
1 can (10.5 oz) condensed cream of mushroom soup
2 lbs. ground beef
¾ cup fine dry bread crumbs
¼ cup chopped onion
2 Tablespoons chopped parsley
1 Tablespoon Worcestershire
1 egg slightly beaten
1 teaspoon salt
Dash pepper
Combine all ingredients; mix thoroughly.
Shape firmly into a loaf; place in shallow baking pan (no cover).
(Thoroughly mixing and firm shaping will help produce a moist, easier-to-slice loaf. Sometimes still falls apart!)
Bake 1 ¼ hours at 350 degrees.
Let stand approximately 10 minutes to help firm up before slicing.
** If desired (I always do), add small pieces of cut-up carrots and potatoes around pan with small amount of water after cooking meatloaf for 30 minutes. Then add a can of peas after fully cooked.
CANDY BAR COOKIES
1 (18OZ.) REFIGERATED SUGAR COOKIE DOUGH
4 SNACK SIZE SNICKERS BARS, CHOPPED
2 TSP BROWN SUGAR
1/3 C SEMI SWEET CHOCOLATE CHIPS
HEAT OVEN TO 350 DEGREES. LIGHTLY GREASE COOKIE SHEET. BREAK UP COOKIE DOUGH INTO LARGE BOWL. STIR IN CHOPPED SNICKERS AND BROWN SUGAR; MIX WELL. USING SMALL SCOOP, DROP COOKIE DOUGH ONTO SHEET.
BAKE AT 350 DEGREES FOR 10 TO 12 MINUTES OR UNTIL EDGES ARE GOLDEN. COOL 2 MINUTES, REMOVE FROM COOKIE SHEET, PUT ON NON-STICK COOLING RACK.
MELT CHOCOLATE CHIPS FOR ABOUT 1 MINUTE. DRIZZLE OVER COOKIES. ENJOY!
I would have to say that my favortie holiday recipe is Sour Cream cookies. My grandma always made them for all of us on the holidays and I just loved them so much that I have to make them also. My kids look forward to decorting them.
Sour Cream Cookies
1 1/2 cups sugar
1 cup soft butter
2 eggs 1 cup sour cream
1 tsp. baking powder
1 tsp. baking soda
1 tsp nutmeg
5-6 cups flour
Mix all ingredients, dough has to be thick enough to roll out and not be sticky. Take some dough and roll out on lightly floured surface. Cut out with holiday cookie cutters. Bake for 10-12 minutes at 350 degrees. Frost cookies with buttercream frosting. That recipe is on the back of powdered sugar boxes. Decorate cookies! Watch out hey are very good.
First I’ve got to say that I LOVE your blog. I visit it everyday. I also love baking at Thanksgiving and Christmas! I go over board with it. My husband loves it though because it’s the only time I bake sweets.. 🙂
I love this little snack and it’s really easy and fast!
You’ll need:
Small Pretzels
a bag of Rolos
Pecans
Directions. Preheat oven to about 300.
Unwrap all the rolos and place one on a pretzel. Place the pretzel with the rolo on top on a cookie sheet and heat the chocolate just a little bit. Continue to watch the chocolate and make sure it doesn’t melt completly or you will have a big mess. Take them out and put a pecan on each one(kind of mash it down alittle bit) and let them cool. Store in air tight containers. You can use any type of nut or candy.
Merry Christmas!
Molded Cranberry Relish
1 pk. unflavored gelatin
2 tlb. sugar
1/2 tsp. Salt
1 can 11 oz. mandarin oranges
2 tlb. lemon juice
1 can Whole cranberry sauce…..16 oz.
1/2 cup finely chopped celery
1/4 cup Chopped walnuts or pecans
In saucepan, mix together gelatin, sugar and salt. Drain mandarin oranges; stir syrup into gelatin mixture. Place over low heat, stir constantly until gelatin and sugar are dissolved, then remove from heat.
Add lemon juice, whold cranberry sauce, diced celery, and chopped nuts.
Arrange oranges in mold, spoon in cranberry sauce. ( A ring mold, small tupperware mold, or pretty crystal bowl can be used.
Refrigerate until firm.
Remove from mold if used, and serve. I just use a pretty bowl… I’ve used this for years to serve with my Thanksgiving and Christmas dinners.
Hi, Angie – love your site! I visit every day!
Chex Mix is a fav at our house.
3 C corn chex
3 c rice chex
3 c wheat chex
3 c cherrios
1 box Nabisco tid bits
1 16 oz can planters coctail nuts
1 bag stick pretzels
pecans if you want
gently mix the ingredients together making sure all pretzels are laying flat – if they poke up, the tips will burn
in a medium sauce pan melt 2 sticks of margarine and 9 tablespoons of Worcestershire sauce melt on low or med low heat stirring almost constantly to be sure nothing burns – when almost melted, add 6 tsp garlic powder, 6 tsp onion powder, 6 tsp celery salt. Stir, pour over chex mix, bake 200 for about 4 hours, stir every 30 minutes or so
This is just a super quick, easy recipe (and I get asked for the recipe every time!) It’s great in a pinch because I always keep the ingredients on hand, just in case I remember at 2:00 in the morning that I’m supposed to bring something to school the next day:
1 box Devils Food Cake Mix
1 stick of butter, softened
1 egg
1 cup white chocolate chips
1 cup semi sweet chocolate chips
Mix everything except the chips. A pastry knife is great to get this good and mixed. Form into golf ball sized balls and bake on a cookie sheet at 375 for about 12 – 14 minutes.
Love all the good recipes here!
This one is for
Peanut Chocolate Fudge
Ingredients are
1/4 cup peanut Butter
1/2 cup evaporated milk
1 cup marshmallow cream
1 1/4 cup sugar
1/2 tsp. salt
1 package of semi-sweet chocolate chips (6 ounce)
Directions
mix all ingredients together in a sauce pan EXCEPT the choco. chips. Heat on low until it is all blended together. Bring it to a full boil and stir it constantly… do this for about 3 minutes. Take off the heat and add the choc. chips.. stir it all together until it is all blended smoothly together. Pour it all into a buttered 8″ square pan. cool it and cut it into squares and ENJOY 🙂
This recipe is from the Nov/Dec issue of Paper Crafts magazine. It is Y-U-M-M-Y!!!
Merry Christmas everybody!!
Happy Scrappin’!
Lisa H. in Arkansas
My favorite cookies are chocolate crackles – I saw them years ago on Martha Stewarts’ show. Here’s the recipe:
Chocolate Crackles
1 cup semi-sweet chocolate chips
1 cup brown sugar, packed
1/3 cup vegetable oil
2 eggs
2 tsp. vanilla
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup walnuts, chopped
1/2 cup powdered sugar
Preheat oven to 350 degrees F.
Melt chocolate. Combine with sugar and oil. Add eggs one at a time, beating well. Add vanilla. Combine flour, baking powder and salt. Add to the chocolate mixture. Stir in nuts. Chill dough until firm enough to handle. Roll about a teaspoonful of dough into a ball, then drop it into the powdered sugar and roll to completely coat. Place on a cookie sheet linned with parchment or foil. Bake at 350 degrees for 10 to 12 minutes. Cool on a rack. Makes 4 dozen cookies.
Well I have a new list of things to try, everyone’s recipies look really good!
Here’s mine:
Pumpkin Pie Crunch
1- 16oz can solid pack pumpkin
1- 12oz evaporated milk
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1pkg cake mix- the recipe calls for a yellow one, but we always use spice or cinnamon swirl.
1 cup butter or mararine melted
whipped topping
1. preheat oven to 350F, Grease bottom only of 13x9x2 inch pan.
2. combine pumpkin, evaporaed milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour over prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture. Drizzle with melted butter. Bake at 350Ffor 50 – 55 minutes or until golden. Cool completely. Serve with whipped topping. Regrigerate leftovers.
Hope you like it. We all do!
Sarah
hi angie i am not really a baker and if it doesnt come premade or were i only have to add 2-3 ingredients i dont normally make it. but there are a lot on here that i think i may have to try. thanks to all who have posted yummy ideas. my family will be very happy!
Many of my favorites have already been listed. I love oreo truffles and so easy to make. No christmas is complete with sugar cookies, mexican tea cakes, and pecan tassies. Carmel corn is also made at our house. But here’s an easy cookie that hasn’t been mentioned and looks pretty.
Golden Kolacky
1 stick butter-softened
4 oz cream cheese-softened
1 cup flour
Fruit preserves
Beat butter and cream cheese in lg bowl until smooth and fluffy. Gradually add flour and beat til forms soft dough. Divide dough in half and wrap each half in plastic wrap and refrigerate til firm.
Roll out dough on floured surface to 1/8 inch. Cut into 2 1/2 inch squares. Spoon 1 tsp preserves into center of each square. Bring opposite corners to center; pinch together tightly to seal. Fold sealed tip to one side; pinch to seal. Place 1 inch apart on ungreased cookie sheet. Bake at 375 for 10-13 min til lightly browned. Move to wire racks to cool
Makes about 2 1/2 dozen. Looks pretty with raspberry, blackberry, but I like apple the best!
Hi Angie,
I too would love to see your cookie plates. My recipe has been a family favorite for as long as I can remember. Don’t be scared off by the name, this should be called “Christmas Cake” or something different than Fruitcake. It has the consistency of cake and nothing gooey in it. Not to insult any fruitcake lovers.
Anyways, here is the recipe.
Fruitcake (aka. Christmas Cake)
Bake 1 hour at 350 degrees
Grease and flour a bundt pan.
1 C Butter (softenend)
2 C. Sugar
4 Eggs
3 C. Flour
1 C. sour cream
1 tsp. baking soda
2 (10oz) jar marachino cherries (sliced)
1 C. Chopped Nuts (Optional)
Pour 1 cup raisins in a bowl of 1/2 C boiling water, let stand until last.
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Cream butter and sugar. Add eggs, beat until creamy. Mix sour cream and soda together and whip. Add to rest of mixture and cream again. Add flour and cinnamon and nutmeg, then beat. Fold in cherries, nuts (if desired) and raisins with water.
Pour into prepared pan and bake.
No frosting. But a little butter on a piece is very good.
ENjoy!
Sharon L in Michigan
How generous to offer that awesome stamp set as blog candy…I sure hope my number is randomly generated. Also, what a great topic for your comments to be about – I can’t wait to look through all the recipes.
Fudge Puddles
Makes 4 dozen cookies
Shell ingredients
1/2 cup softened butter
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
Filling ingredients
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 14 oz can sweetened condensed milk
1 tsp vanilla
3/4 cup pecan halves (optional)
Preheat oven to 325 degrees. Spray a mini-muffin pan with cooking spray.
Sift together flour, baking soda and salt. Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin. Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes.
While cookie shells are baking, make the fudge filling. Put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
Remove cookie shells from pan onto wire rack. Spoon filling into a ziplock bag and cut off the corner. Squeeze filling into each cookie shell. Top with a pecan half if desired.
Angie,
here is a quick recipe I love.
Peanut Butter Cup Brownies.
One box of your favorite brownie mix.
One bag mini peanut butter cups.
Mix brownies according to box. Fill a non-stick mini muffin tin about 1/2-2/3 full. Place mini peanut butter cup in the middle of the batter of each mini muffin. Bake according to box directions. When they come out of the oven the peanut butter cup will be very “melty” Once they
cool, they will reharden. Yummy!
I am so glad to get all these recipes from everyone who is sharing.
Oooo, here’s mine:
Russian Tea Cakes
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners’ sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners’ sugar for decoration
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners’ sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners’ sugar. I also like to roll mine in the sugar a second time.
Before I give you my humble little recipe, I just have to tell you that I have been following your blog for a while now. I LOVE your work and am always inspired. You are in my google reader so I never miss one of your amazing posts! ( ihave always been too intimidated to post a comment until now.) With that being said, I almost fell on the floor when I saw your blog candy. I have wanted that set for a while now (along with the scallop punch to match) and have not had the funds to order it. (I have been put on a strict budget by my hubby.) What a treat to have the opportunity to maybe win it!
Ok, here is my super duper, easy peasy recipe for Scotcharoos. (They are really rich, but really yummy!)
Ingredients:
1 cup peanut butter
1 cup white Karrow syrup
6 cups Rice Crispies
1 small bag butterscotch chips
1 small bag chocolate chips
Melt peanut butter and syrup until it bubbles. (Be sure to keep stirring so it doesn’t burn.) Take off heat and stir in 6 cups Rice Crispies. Smash the mixture into a buttered casserole dish. Melt chocolate and butterscotch chips together in a pan. Then spread them on top. Put the entire dish in the refrigerator for about an hour. Then cut into small squares and serve. Yummy!! *Ü*
I found this recipe and had to try it.
I saw the bake off between Tipper Gore and Laura Bush (well their cookies) on GMA way back when.
I make them every year now.
I love ginger cookies but I prefer chewy cookies and these are perfect.
You should try them!!
Kellie
Tipper Gore’s Ginger Snaps
Ingredients
3 3/4 cups all-purpose flour
1 1/2 teaspoon baking soda
2 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) butter, at room temperature
2 cups sugar
2 eggs
1/2 cup molasses
2 teaspoon white distilled vinegar
Directions
Prep time: 20 minutes
Bake time: 15 to 16 minutes
Yield: about 4 dozen cookies
1. Heat oven to 325 F.
2. Mix flour, baking soda, ginger, cinnamon and cloves in large bowl.
3. In another large bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugar; continue to beat on medium speed until combined, 2 minutes.
4. Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, 1 minute.
5. On low speed, beat in flour mixture.
6. For each cookie, roll 1 rounded tablespoon dough into ball; place 2 inches apart on ungreased baking sheet. With fork, flatten each and make cross-hatch pattern.
7. Bake in oven 15 to 16 minutes, until slightly browned around edges. Remove cookies.
Copyright 2000, Tipper Gore
I have a very simple recipe for when you are short on time. The hardest part is unwrapping the hershey kisses. They are called Chocolate Pretzel Rings and I end up making them a lot. The recipe is from Taste of Home. There are just 3 ingredients:
* 48 to 50 pretzel rings or mini twists
* 1 package (8 ounces) milk chocolate kisses
* 1/4 cup M&M’s
Directions:
Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275° for 2-3 minutes or until chocolate is softened. Remove from the oven.
Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store in an airtight container at room temperature. Yield: about 4 dozen.
hi angie, my favs are so easy. pilsbury peanut butter cookie dough and hersey kisses. bake the cookies acording to the directions when you pull them from the oven put a kiss right in the center. I bake tons of different cookies durring this season and these, the most simple, are the first to go.
My favorite recipe: CHOCOLATE-NUT REVEL BARS
1/2 c. butter, soft
1 C. packed brown sugar
1/2 tea. baking soda
1 egg
1 tea. vanilla
1 1/4 C. all purpose flour
1 1/2 C. quick cooking rolled oats
20 vanilla carmels, unwrapped
2 T. milk
2 C. min. marshmallows
1 C. dry rosted peanuts
1 1/2 C. semisweet choc. chips
1 14 oz. can sweetened condensed milk (eagle brand)
2 T. butter
2 tea. vanilla
Preheat oven 350. Line a 13x9x2 pan with foil. extend foil over edge. Set aside.
In lg. bowl, beat 1/2 C. butter for 30 seconds. Add brown sugar and baking soda. Beat until combined, scrape side of bowl. Beat in egg and the 1 tea. vanilla. Beat in as much of the flour as you can with mixer. Stir in remaining flour. Stir in oats. Reserve 1/2 C of oat mixture. With floured hands, press remaining oat mixture into prepared pan. Set Aside.
In a small saucepan,combine carmels and milk. Heat and stir over low heat just until carmels melt. Drizzle over oatmeal mixture. Sprinkle with 1 1/3 C. of the marshmallows and 2/3 C. peanutes; set aside.
In a saucepan, combine chocolate chips, sweentened condense milk, and the 2 T butter. Heat and stir over low heat until chocolate chips melt. Remove from heat stir in 2 tea. vanilla. Pour evenly over marshmallows and nuts in pan. Spoon mounds of reserved oat mixture evenly over chocolate mixture. Sprinkle with remaing 2/3 C. marshmallows and 1/3 C peanuts. Bake about 30 min. or until golden. Cool in pan on wire rach.
To serve, lift bars using foil. Place on a cutting board; cut into bars. Makes about 36 bars
Store at room temp. in air tight container up to 3 days. Can freeze up to 3 months
Sweet Mixture:
9 c. corn cereal square
4 c. popped corn
1 1/2 c roasted peanuts
1 c. packed light brown sugar
1/2 c margarine
1/2 c light corn syrup
1 tsp vanilla
1/2 tsp soda
1 3/4 (10oz) Holiday Shapes or m&m’s, chocolate chips, etc.
1 71/2 oz. white pretzels
Preheat oven to 250 grease large roasting pan (with Pam) mix cereal, popped corn, and peanuts, pour in pan
In Med. heavy duty sauce pan combine brown sugar, margarine, corn syrup. bring to a boil over medium heat, stirring constantly. Then boil without stirring for 5 minutes. Remove from heat. Stir in vanilla and baking soda. Pour over cereal mixture and coat evenly. Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan. When COOL add morsels and pretzels.
Easy tortilla wraps.
Purchase bagged frozen chicken strips. While cooking, warm tortillas (in oven). Open a bag of salad fixings. Pull out your ranch dressing. And wah-lah. Supper in a hurry. OUr family loves it and it is super quick and easy.
Specially during this time of year when everyone is rushing here and there.:)
sorry…I was suppose to give you a cookie recipe. I am so sorry.
It’s Christmas Pecans! A much-anticipated goody to all my friends! Here’s the recipe:
1 lb. pecan halves
2 egg whites
1/2 c. sugar
pinch of salt
1 t. vanilla
1 stick butter
Preheat over to 325. Beat egg whites, add sugar, salt, and vanilla. Fold pecans into mixture. Melt butter and spread in large jelly roll pan (cooke sheet size with edges). Spread pecan mixture over butter and spread out over pan. Put in over and turn every 15 minutes until golden brown, about 45 min-1 hr. Cool and put in your favorite Christmas boxes, tins. So yummy!
My recipe is for super easy fudge. You will need:
1 pkg semi sweet chocolate chips
1 tub chocolate frosting
Open both into microwave safe bowl. Microwave for 45 seconds to 1 minute. Stir. Continue at 30 second intervals until almost melted. Stir to completely melt the chips into the frosting without burning. Spread into buttered 8 x 8 pan, or put in easy accent decorator with large star tip. If you put it in the deocrator you can make chocolate stars on wax paper. IF you put it in the pan, refrigerate until set. You may also add crushed pecans if you like. Super easy and tasty.
Here is a cookie recipe that we do a lot during the holidays:
Deluxe Sugar Cookies
3 cups sifted powdered suger
2 cups butter
2 eggs
2 t vanilla
1 t almond flavoring
5 cups sifted flour
2 t baking soda
2 t cream of tartar
Mix sugar and butter. Add eggs and flavorings. Mix thoroughly. Sift and stir in flour. Refrigerate 2-3 hours. Preheat oven to 375. Divide dough in half-roll out to 3/16″ thick. Sprinkle with sugar. Grease baking sheet. Cook 7-8 minutes until golden brown.
Angie: I’m sure I’m late getting this one in – but wouldn’t forgive myself if I didn’t post…..Gingerbread Houses with my grandkids. Bring out all the candy, treats, gumballs, cereal, fruit snacks that you can image…put it all on the table with 4-little grandkids with a pre-made gingerbread house each and you have one FUN FILLED afternoon of ginger bread house making. This is a day filled with so many memories each year that the next year is counted down as they are walking out the door at the end of that day. The kids receive an invitation each year to come to our house to do these and their admission to the fun is a coloring page of a gingerbread house that they color and bring with them (which goes in their BABY BOOK) and that admits them to the fun. Thanks for the fabulous blog candy Angie and hope you get lots of great ideas of your holiday treats this year. Kadie
Angie,
Omgosh Chick Gal! I better hurry, I sooo love your blog and all your adorable video’s with your sweet southern accent! Hope I’m not too late with my entry, and my huge shot in the dark and eyes full of hope to win that Gorgeous set of stamps and darling paper bits!! OK, ever since my first year as a member of my husbands family his mother and I started making this recipe. She had it in her head that she liked it and so I found a recipe online and have tweaked it to be what it is today, and we just kept the delightful name,
PUMPKIN DELIGHT!!
1 29 OZ CAN PUMPKIN
1 13 OZ CAN EVAPORATED MILK
1 CUP SUGAR
1/4 tsp PUMPKIN PIE SPICE
1/2 tsp CINNAMON
3 EGGS
1 BOX YELLOW CAKE MIX
1 CUP PECANS, CHOPPED
1 CUP MELTED BUTTER
PREHEAT OVEN TO 350 DEGREES. BEAT TOGETHER PUMPKIN, MILK, SUGAR, PUMPKIN PIE SPICE, CINNAMON, AND EGGS. POUR IN A 9X12 BAKING DISH THAT HAS BEEN SPRAYED WITH BUTTER FLAVORED COOKING SPARY. SPRINKLE THE DRY CAKE MIX EVENLY OVER THE PUMPKIN MIXTURE, THEN SPRINKLE ON THE PECANS. DRIZZLE THE MELTED BUTTER OVER THE TOP. BAKE AT 350 DEGREES FOR 1 HOUR
DELICIOUS!!!
HAPPY HOLIDAYS ANGIE!!!
Pecan Tassies are a favorite cookie in our family
Blend together:
3 oz cream cheese
1/2 c. butter sofened
Chill 1 hour. Shape into 1″ balls. Place into ungreased 3/4″ muffin tins and press against bottom & sides.
Beat together 1 egg, 3/4 c. brown sugar, 1 Tbsp. softened butter, 1 tsp. vanilla, and a dash of salt til smooth. Add 1/3 cup of chopped pecans.
Spoon nut mixture into tarts. Bake at 325 for 25 minutes, or til filling is set. Cool and remove from pans. Store in tins in frig or freezer.
Cool Whip Cookies
1 box of cake mix ( any flavor)
8 oz cool whip
1 egg
powdered sugar
mix first 3 ingredients. roll in powdered sugar.. drop on cookie sheets the size of a walnut. Bake 350 for 10-15 mins
Our family’s favorite is Cheeseball. This is so simple and easy my 9 year old makes it.
2 pkgs. cream cheese
1 pkg or 1/3 cup dry ranch mix
1 1/2 tsp. onion powder
2 oz. very finely chopped ham
1 cup finely shredded cheddar cheese
Mix well and put in fridge for at least 4 hours to mix flavors well. Serve with crackers and vegis.
Hi Angie, love your site. I check it every day 🙂 I have not had a chance to see if this recipe is posted yet. I bake peanut butter kiss cookies, peanut butter balls, chocolate crinkle cookies, toffee candy and this fudge every year. I like to bake too, a recipe book would be great!
Peanut Butter Fudge
2C Sugar
1/2C Milk
1/8 tsp. Salt
Boil for 3 minutes, turn off burner.
Add
1C Peanut Butter
1 1/2C Marshmallow Fluff
(you can add chopped nuts now if you like, my family prefers it without nuts)
Stir with a spoon until well blended, work quickly it hardens rather fast. Pour in 8X8 pan, I line mine with tinfoil for easy removal. Cool in refrigerator. Enjoy!
Take a roll of sugar cookies cut into 18 slices then into fourths. put each quarter into a mini muffin tin and bake as directed. Remove from oven during the last 2 mins of baking and add one peanut butter cup. Push it down and continue to bake for another 5 mins. Let cool in pan for atleast 10 mins. And Enjoy!!!!
Thanks Cynthia
Fiesta Dip for Chips or veggies (very easy)
1 16oz container of sour cream
1 pkg of Fiesta Ranch dry mix
1 pkg of Mexican blended cheese
Now just mix and dip. It is so easy and so yummy. Although I didnt know this was possible but you can add to much cheese.
Merry Christmas and Happy dipping.
Tracy Clark
A very simple recipe but very yummy!!
Golden Graham Bark
10 cups Golden Graham cereal
7 cups white baking chips
optional: pecans or cranberries or almonds
Melt choc. in double boiler or microwave oven
Place cereal in large bowl, add melted chocolate, stir gently until cereal is well coated.
Spread on wax paper, flatten mixture out carefully. Freeze til firm. Break into pieces.
We love to make Fudge…yummy
Kraft Fantasy Fudge
3 cups sugar
3/4 cup Parkay margarine
2/3 cup (5 oz. can) evaporated milk
1 12-oz. pkg. semi-sweet chocolate pieces
1 7-oz. jar Kraft marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla
Combine sugar, margarine and milk in heavy 2-1/2 to 3 qt. saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 deg., stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add remaining ingredients; beat until well blended. Pour into greased 13 x 9″ baking pan. Cool at room temperature; cut into squares. Makes 3 lbs.
Variations:
1. Substitute crushed Kraft peanut brittle for nuts.
2. Substitute 1 cup creamy or chunk style peanut butter for chocolate pieces. Omit nuts.
3. Recipe may be doubled: use 13-oz. jar marshmallow creme and a 5-qt. dutch oven to prepare.
4. MOCHA FANTASY FUDGE: Add 1 tablespoon instant coffee granules.
MICROWAVE METHOD: Microwave margarine in 3-qt. bowl on HI for 1 minute or until melted. Add sugar and milk; mix well. Microwave 5 minutes or until mixture comes to full rolling boil, stirring thoroughly after 3 minutes. Mix well, scraping sides of bowl. Continue microwaving 5-1/2 minutes, mixing well and scraping bowl after 3 minutes. Stir in chocolate pieces until melted; continue as directed. (If fudge is too soft after cooling, chill.)