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1 cup butter (no substitutions)
1/2 cup sugar
1 large egg
1 tbsp. vanilla extract
3 cups all-purpose flour
1/2 tsp. baking powder
Assorted colored granulated sugars
for decorating
frosting
Preheat oven to 350º. In large bowl, with mixer at low speed, beat butter and sugar until blended. Increase speed to high, beat until light and creamy. At low speed, beat in egg and vanilla. Beat in flour and baking powder just until blended. Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm enough to roll, about 1 hour. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 2 to 3 inch assorted cookie cutters, cut dough into as many cookies as possible, wrap and refrigerate trimmings. Place cookies, 1 inch apart, on large ungreased cookie sheet, sprinkle cookies with colored sugar now if you like, or frost with Ornamental Frosting after baking. Bake cookies 10 to 12 minutes, until lightly browned. Transfer cookies to wire rack to cool. If you like, brush colored sugar remaining on cookie sheets onto piece of waxed paper to use again. Repeat with remaining dough and trimmings. When cookies are cool, prepare frosting if you like, use to decorate cookies as desired. Sprinkle colored sugars as desired on frosting before it dries. Allow frosting to dry completely, about 1 hour. Store cookies in tightly covered container up to 2 weeks.
CANDY CANE SNOWBALLS (From tasteofhome.com) 12-5-20
2 cups butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 cup chopped pecans
8 ounces white candy coating, melted
1/3 to 1/2 cup crushed peppermint candies
Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Stir in pecans. Refrigerate, covered, until firm enough to shape, 3-4 hours. Preheat oven to 350°. Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, about 15 minutes. Remove from pans to wire racks; cool completely. Dip tops of cookies into candy coating, allowing excess to drip off; dip into crushed candies. Let stand until set.
CHOCOLATE MINT DREAMS (From tasteofhome.com) 12-5-20
3/4 cup butter, softened
1/2 cup confectioners' sugar
2 oz. unsweetened chocolate, melted and cooled
1/4 tsp. peppermint extract
1 1/2 cups all purpose flour
1 cup miniature semisweet chocolate chips
ICING:
2 tbsps. butter, softened
1 cup confectioners' sugar
1/4 tsp. peppermint extract
1 to 2 tbsps. 2% milk
1 to 2 drops green food coloring, optional
DRIZZLE:
1/2 cup semisweet chocolate chips
1/2 tsp. shortening
Preheat oven to 375°. Cream together butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cooled chocolate and extract. Gradually beat in flour. Stir in chocolate chips. (Dough will be soft.) Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 5-7 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. For icing, mix butter, confectioners' sugar, extract and enough milk to achieve desired consistency. If desired, tint green with food coloring. Spoon icing onto cookies. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over tops.
BLUEBERRY FRENCH TOAST (jan/feb97pg6) 12-5-20
12 slices firm day old white bread. cut into 1" cubes
2 (8 oz.) packages cream cheese, cut into 1" cubes
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup honey
Lightly grease a 3 quart casserole or a 9" x 13" glass baking dish. Place half of the bread cubes in the bottom of the dish. Distribute cream cheese cubes evenly over the bread. Top with blueberries and remaining bread. In a large bowl, whisk eggs with milk and honey. Pour over the bread mixture. Do not stir. Cover and chill casserole for 2 hours or overnight. Preheat oven to 350°. Bake the casserole, covered, for 45 minutes. Then uncover and bake for 25-30 minutes more or until it's puffed in the center and golden brown.
BLUEBERRY SAUCE (jan/feb97pg6) 12-5-20
1 cup sugar
2 tbsps. cornstarch
1 cup cold water
1 cup fresh or frozen blueberries
1 tbsp. butter or margarine
In a saucepan, combine sugar and cornstarch. Add water and mix well. Bring to a boil over medium heat. Boil, stirring constantly, for 3 minutes or until mixture changes from opaque to clear. Stir in blueberries. Reduce heat and simmer until the berries burst (about 8-10 minutes). Serve warm with French toast.
HOLLY BUTTER MINTS (From tasteofhome.com) 12-12-20 Top of page
1/4 cup butter, softened
1/4 cup water
1 tsp. peppermint extract
1 tsp. butter flavoring
Dash salt
5-1/2 to 6 cups confectioners' sugar
2 to 4 drops green paste food coloring
3 to 5 drops red paste food coloring
Sugar
In a large bowl, cream butter. Gradually add water, extract, butter flavoring and salt; beat in enough confectioners' sugar on medium speed until dough achieves a stiff putty consistency, about 3 minutes. Divide dough into three portions. Knead green food coloring into two portions. Knead red food coloring into remaining portion. For holly leaves, shape teaspoonfuls of dough into balls; roll in granulated sugar. Flatten to 1/8-in. thickness; cut with a holly leaf cookie cutter. For holly berries, shape 1/4 teaspoonfuls of dough into balls; roll in sugar. Arrange leaves and berries on serving platter. Store at room temperature.
CREAMY CHICKEN AND WILD RICE SOUP (From cookingclassy.com) 12-12-20
3/4 cup uncooked wild rice blend
1 cup chopped yellow onion (1 small onion)
1 cup diced carrots (2 medium)
1 cup diced celery (3 ribs)
7 tbsps. butter, diced, divided
1 large garlic clove, minced (1 1/2 tsp)
4 1/2 cups low-sodium chicken broth
1/4 tsp. of each dried thyme, marjoram, sage and rosemary
(or 1 tsp fresh, minced of any)
Salt and ground black pepper, to taste
1 lb boneless skinless chicken breasts halves
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon zest
Prepare rice according to directions listed on package. Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat. Meanwhile in a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then while whisking vigorously, slowly pour milk into butter/flour mixture. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat. Let soup cool slightly and serve.
EASY CHRISTMAS CROCKPOT CANDY (From chunkychef.com) 12-12-20
2 lbs. white almond bark (might be labeled as white candy
coating) - , broken or chopped into smaller squares
12 oz. bag semisweet chocolate chips
4 oz. bar German sweet chocolate, - broken or chopped
into smaller squares
32 oz. dry roasted or cocktail peanuts
holiday sprinkles - (optional)
If desired, spray slow cooker insert lightly with non-stick cooking spray. Add chopped almond bark, chocolate chips and German chocolate. Place a clean, dry kitchen towel over the top of the slow cooker, then place lid on top of that. Cook on HIGH for 1 hour. Reduce heat to LOW, and cook 1 more hour (or until fully melted), stirring every 15-20 minutes. Remove lid and towel (be careful not to let any condensation drip into melted chocolate), and add peanuts, stirring well to combine. Line several baking sheets with wax paper. Drop candy mixture by spoonfuls onto wax paper (or use small cookie scoop). If using sprinkles, sprinkle onto clusters before they harden. Refrigerate (if possible) 30 minutes to 1 hour, until set. If unable to refrigerate, let stand on counter at room temperature until set. Store in a cool place in an airtight container.
JINGLE JUICE (From taste.com.au) 12-19-20 Top of page
2 cups cranberry and pomegranate juice
1 tbsp. caster sugar
1/3 cup orange liqueur
750ml bottle sparkling white wine, chilled
8 cups ice cubes
1 small orange, cut into 8 thin slices
2/3 cup frozen pomegranate seeds
Fresh mint leaves, to serve
Place juice and sugar in a small saucepan over medium heat. Cook, stirring, for 2 to 3 minutes or until sugar has dissolved. Set aside to cool completely. Combine juice mixture, liqueur and sparkling wine in a large jug. Divide ice cubes and orange slices among 8 x 470ml-capacity glasses. Pour juice mixture into glasses. Top with pomegranate seeds and mint. Serve.
BROCCOLI AND BACON SALAD WITH CREAMY DRESSING (From taste.com.au) 12-19-20
150g streaky bacon rashers
800g broccoli, cut into small florets
125g (1/2 cup) whole-egg mayonnaise
1 tbsp. fresh lemon juice
2 tsps. wholegrain mustard
1 tsp. Dijon mustard
200g red grapes, halved
2 green shallots, thinly sliced
2 tbsps. slivered almonds, toasted
Place the bacon in a large frying pan. Heat over medium-high heat. Cook, turning once, for 4-5 minutes or until golden and crisp. Remove from pan. Coarsely chop. Bring a saucepan of water to the boil over high heat. Add the broccoli. Cook for 3 minutes or until bright green and tender-crisp. Drain. Refresh under cold water. Drain. Combine the mayonnaise, lemon juice and mustards in a small bowl. Arrange the broccoli on a serving platter. Season. Scatter with bacon, grapes, shallot and almonds. Drizzle with dressing. Gently toss to coat, if you like. You could add cooked thinly sliced mushrooms instead of the bacon for a vegetarian version.
CHOCOLATE CRINKLES (From allrecipes.com) 12-19-20
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 tsps. vanilla extract
2 cups all-purpose flour
2 tsps. baking powder
1/2 tsp. salt
1/2 cup confectioners' sugar
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours. Preheat oven to 350°. Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
BUTTER RICH SPRITZ BUTTER COOKIES (From allrecipes.com) 12-19-20
2 1/2 cups all-purpose flour
1/2 tsp. salt
1 cup butter, softened
1 1/4 cups confectioners' sugar
2 egg yolks
1/2 tsp. almond extract
1 tsp. vanilla extract
Preheat the oven to 400°. Sift together the flour and salt; set aside. In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time. Bake for 6 to 8 minutes in the preheated oven.
EASY FUDGE 12-19-20
12 oz. bag semi sweet chocolate chips
1 cup heath chips
1 can sweetened condensed milk
1 tsp. vanilla
Combine and microwave until melted, stirring occasionally. Add chopped nuts if desired. Spread out in sprayed 9x13" pan. Chill.
LEMON RICOTTA COOKIES WITH LEMON GLAZE (From foodnetwork.com) 12-19-20
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
15 oz. whole milk ricotta cheese
3 tbsps. lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tbsps. lemon juice
1 lemon, zested
Preheat the oven to 375°.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
LEMON DROP COOKIES 12-19-20
1 lemon cake mix, dry
1 carton cool whip
1 egg
Mix together. Drop by teaspoonsful in powdered sugar. Bake 12-15 minutes. Cool slightly before removing from cookie sheet.
SHRIMP DIP (From fromvalerieskitchen.com) 12-26-20 Top of page
1/2 cup chili sauce
8 oz. cream cheese, slightly softened
1/2 cup mayonnaise
1/4 cup grated onion use your cheese
grater
1 tsp. creamed horseradish
1 dash or two of Worcestershire
Sauce
1 dash or two, or three of Tabasco
Sauce
1/2 lb. cooked salad shrimp or
shrimp meat can sub small can shrimp, divided
2 tbsps. chopped fresh chives
Use an electric mixer to blend the chili sauce into the cream cheese in a large mixing bowl until very smooth. Add all of the remaining ingredients, except the shrimp, and blend until well combined. Use a spoon to fold in the shrimp and chives, reserving a couple of tablespoons of shrimp for garnish. Cover and chill for at least an hour or two prior to serving. Pile the reserved shrimp in the center of the dip and serve with Ritz Crackers and celery sticks.
PUMPKIN GINGER DOG BISCUITS (From petlandiowacity.com) 12-26-20
3 cups whole wheat flour
1 cup pumpkin
1 tsp. ground ginger
1 large egg, beaten
1 tbsp. coconut oil, melted
water
Preheat the oven to 275°. Mix flour and ginger together until completely combined. In a large mixing bowl, beat together pumpkin, coconut oil, and egg. Add flour mixture and blend together with pumpkin mixture. With the mixer on low, add water a little at a time until dough forms but isn’t sticky. On a floured surface, roll the dough out to ” thickness. Cut into shapes with a cookie cutter, a glass turned upside down, or a knife. On an ungreased baking sheet, put the biscuits about 2? apart and bake about 2- hours or until lightly browned. Note that the tops may crack.
SWEET POTATO FRIES (From petlandiowacity.com) 12-26-20
1 whole sweet potato
1 tbsp. coconut oil, melted
1 tsp. cinnamon
1 tsp. turmeric
Preheat the oven to 425°. Wash and peel the sweet potato, cutting it into long, thin “french fries.” In a bowl or plastic bag, toss the potatoes with the coconut oil and spices. Place on an ungreased baking sheet in one layer. Do not overlap potatoes. Bake for 15 minutes, flip potatoes over and cook for another ten minutes. Cook completely before letting your pup enjoy this treat with you!
TREATS FOR DIABETIC DOGS (From petlandiowacity.com) 12-26-20
1 cup whole wheat flour
2 large eggs
1 lb. beef liver, cut into small
pieces
Preheat the oven to 350°. Line a jelly roll pan or shallow baking dish with baking parchment. Pulse a food processor to finely chop the liver. Add remaining ingredients and continue to process until smooth. Spread evenly in the prepared pan. Bake for 15 minutes (the center should be firm). Cut with a pizza cutter and store refrigerated in a sealed container.
FAVORITE BISCUIT TREATS FOR CATS (From petlandiowacity.com) 12-26-20
1 cup whole wheat flour
1 tsp. organic catnip
1 cup dry milk
1 cup milk
2 tbsps. melted butter
1 tbsp. honey
1 large egg
Preheat the oven to 350°. In a large mixing bowl, combine all dry ingredients and mix thoroughly. Add all the wet ingredients and mix to form a firm dough. Roll on lightly floured surface using a small hor d’oeuvres cutter or a knife. Bake for 20 minutes, turning half way through to crisp both sides. Cool completely before giving these treats to Fluffy. These keep on the counter in an airtight container. They also freeze well.
CHAMPAGNE MARGARITAS (From delish.com) 12-26-20
1/2 cup fresh lime juice
1 cup silver tequila
1/2 cup orange liquer
1 bottle champagne (about 3 cups)
lime wedges, for rim
salt, for rim
Combine all ingredients in a large pitcher and stir well. Run lime wedges around the rim of each champagne flute and dip the rims in coarse salt. Divide margaritas between flutes and garnish with lime wedges.
MOSCOW MULE (From delish.com) 12-26-20
Ice
2 oz. vodka
1 oz. fresh lime juice
12 oz. ginger beer
Fresh mint, for garnish
Lime wedges, for garnish
Fill two copper mugs with ice. Pour 1 ounce vodka and 1/2 ounce lime juice over ice in each mug. Pour ginger beer into each cup until mostly full. Stir. Garnish with mint and lime wedge to serve.
JACK FROSTIES (From delish.com) 12-26-20
1 cup vodka
1 cup Prosecco
1/2 cup Blue Curaçao
1/2 cup lemonade
6 cup ice
Lemon wedge, for rimming
White sanding sugar, for rimming
In a blender, combine vodka, Prosecco, blue curaçao, lemonade, and ice. Blend until combined. Run a lemon wedge around the rim of each glass then dip in sanding sugar. Pour frosties into rimmed glasses and serve immediately.
BOWTIE PASTA SALAD WITH PEAS, LEMON AND BASIL (From foodnessgracious.com) 12-26-20
3 cups farfalle pasta uncooked
5 tbsps. extra virgin olive oil
1 garlic clove minced
3 tbsps. lemon juice
1 pinch salt
1 pinch black pepper
1 1/2 cups peas
1 cup zucchini diced
1/4 cup shallot diced
zest of one large lemon
1 big handful of fresh basil chopped
and shredded
1 tsp. Dijon mustard
3/4 cup Asiago cheese grated
Cook the pasta in a pot of boiling water as per the instructions on the box. Drain and rinse with cold water. Set aside. In a small bowl, whisk the olive oil, garlic, lemon juice, basil, salt, and pepper until well combined. Transfer the cooled pasta to a larger bowl along with the peas, diced zucchini, diced shallot, lemon zest, Dijon and grated Asiago. Add the dressing and toss everything together until well combined. Serve at once and garnish with extra basil and grated Asiago or store covered in the refrigerator.
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