Holiday Baking Makes Memories Christmas is one of my favorite times of year. Not just because the Christmas spirit seems to work its magic with even the grumpiest of people, but because I have a great excuse for baking (and eating!) When I bake, I eat, and so I give myself this one-time deal that all diets are off between Thanksgiving and New Year. My first holiday baking experience came when I was 5 years old. My oldest sister made the cookies and frosting ,and then let us little kids decorate them.
Happy Holidays!
My favorite part about decorating sugar cookies are the sprinkles, colored sugars, and other fun toppings. I saw each cookie I created as a masterpiece; almost too pretty to eat! Through the years, my holiday baking became a challenge, to see how many varieties of sweets I could bake before they were gobbled up by my kids. Every year, I got just a little bit better than the last, and every holiday was an opportunity to try new holiday recipes and improve on the old (though some are perfect just the way they are). Today my family and I make holiday baking an annual event, and spend an entire day baking before Christmas, trading recipes, learning from each other, and making memories that will last a lifetime.
Cynthia Petersen Published by Tributecr.com
Peanut Butter Balls Ingredients: 1/2 cup butter 1 cup peanut butter 2 cups rice cereal 2 3/4 cups powdered sugar 1/4 teaspoon vanilla extract 1 package chocolate chips 1⁄8 paraffin wax block, cut up or shaved Directions: In a medium-sized bowl, combine peanut butter sugar, and rice cereal. Blend well until mixture forms a dough. Roll into 1-inch balls and place on wax paper-lined cookie sheet and freeze while the chocolate is melting. Using a double boiler, melt chocolate chips and paraffin. Use a toothpick or fork to dip the balls into the chocolate until well coated. Place on a cookie sheet lined with wax paper. Refrigerate for at least 30 minutes. And store in an airtight container.
Then the Grinch thought of something he hadn't before. What if Christmas, he thought, doesn't come from a store. What if Christmas … perhaps … means a little bit more! ― Dr. Seuss
Pecan Tassies Ingredients: 1 cup butter, softened 2-3 oz. packages cream cheese, softened 2 cup all-purpose flour 2 egg 1 1/2 cup packed brown sugar 2 tablespoon butter, melted 1 1/3 cup coarsely chopped pecans Directions: Preheat oven to 325 degrees F. For pastry, in a mixing bowl beat the 1/2 cup butter and cream cheese until combined. Stir in the flour. Roll into 1-inch balls and press into greased mini muffin pans. For the pecan filling, mix the egg, brown sugar, and the 1 tablespoon melted butter until combined. Stir in pecans. Spoon mixture into muffin cup. Bake for 25 to 30 minutes or until pastry is golden and filling is puffed. Cool slightly in pan. Carefully transfer to a wire rack and let cool. Makes 48.
Baking Tip #1: Cooking with nonstick-coated pans can make your baked goods brown too fast. Turn the temperature down 25 degrees
Chocolate Chip Cookies Ingredients: 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) margarine 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 1 12-oz package chocolate chips Walnuts, optional Directions: Preheat oven to 375 F. Cream together margarine and sugars. Add eggs and vanilla. Mix in flour, soda, and salt. Add chocolate chips, and nuts, if desired. Drop by teaspoon onto ungreased cookie sheet and bake for 10 minutes. Cool slightly and transfer to wire rack. Makes 4 dozen.
You’d better watch out, you’d better not cry, you’d better not pout, I’m telling you why, Santa Claus is coming to town! - J. Fred Coots & Haven Gillespie
Chocolate Mint Cookies Ingredients: 2 1/2 cups all-purpose flour 3/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 2 sticks (1 cup) plus 2 tablespoons margarine, softened 1 cup granulated sugar 1 cup lightly packed light brown sugar 2 eggs 1 teaspoon pure vanilla extract 1 teaspoon peppermint extract 1 cup chocolate chips 1 cup chopped chocolate-covered mint candies Directions: Preheat the oven to 350 degrees and lightly coat a baking sheet with cooking spray. Combine flour, cocoa powder, baking soda and salt into a medium bowl and set aside. With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well. Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint candies. Roll the dough into 1 1/2-inch balls and place them on the baking sheet. Press down with bottom of glass dipped in granulated sugar. Bake for 15 to 18 minutes. Let the cookies cool and transfer to a wire rack.
Baking Tip #2: Eliminate the need to grease your baking sheets by lining them with parchment paper. Parchment paper can be re-used several times.
Triple Dutch Chocolate Cookies Ingredients: 1/2 cup packed brown sugar Ÿcup butter or margarine, softened ½ teaspoon vanilla 1 egg white 1/2 cup all-purpose flour 3 tablespoons unsweetened baking cocoa 1/2 teaspoon baking soda 1/2 tsp. salt 1/2 cup semi-sweet chocolate chips 2 regular-sized chocolate candy bars, broken up Directions: Heat oven to 375 degrees. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white. Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Drop by tsp. about 2 inches apart. Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.
Chocolate Crinkles Ingredients: 1 cup unsweetened cocoa powder 2 cups white sugar 1/2 cup vegetable oil 4 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup confectioners' sugar Directions: 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 degrees F (175 degrees C). 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.
Baking Tip #3: For the best baking chocolate possible, use chocolate that contains only cocoa butter and no other fats.
Chocolate Mint Sandwich Cookies Ingredients: 1 cup granulated sugar 2 cups all-purpose flour 1/2 cup baking cocoa ½ teaspoon baking powder ½ teaspoon salt 1 cup softened butter or margarine 1 large egg 1 teaspoon pure vanilla extract 2 tablespoons powdered sugar, for dusting Buttercream Frosting
Baking Tip # 4: To soften butter or margarine, place in a Ziploc baggie and use a rolling pin to mash it down, or try cutting it into small pieces and mashing it with a fork. Do not heat or melt the butter, as this might change the results.
Directions: Preheat the oven to 350°. In a large bowl, combine butter and sugar; add egg and vanilla until fluffy. Add flour, baking cocoa, baking powder, and salt. Divide the dough in half, shape into disks, wrap securely in plastic wrap, and refrigerate 2 hours or until firm. Line 2 baking sheets with parchment. On a lightly floured surface, roll out each piece of dough to 1/8 inch thickness. Use a 3-inch cookie cutter to cut out the tops and bottoms and place on cookie sheet. Using a 1 –inch cookie cutter, cut out the centers of half of the rounds, rerolling the scraps. Bake the bottoms and the tops (the ones with the holes) on separate cookie sheets. Bake, one sheet at a time, rotating the cookie sheet half way through, until the edges begin to brown, 8-10 minutes. Cool slightly on the cookie sheet and then transfer to a wire rack to cool completely. When the tops have partially cool, dust them generously with powdered sugar. Cool all the way and add frosting on each bottom and then top with the cookie with the hole in the middle. To make the buttercream frosting, cream 3 cups powdered sugar, 1/3 cup butter, softened, 1 teaspoons vanilla, 11/2 teaspoon peppermint extract, 1 to 2 tablespoons milk, and mix well. Add a few drops of green or red food coloring. Add more sugar if needed.
Chocolate Oatmeal No Bake Cookies Ingredients: 1/2 cup butter 2 cup sugar 1/2 cup milk 4 tablespoons cocoa 1/2 cup peanut butter 3 1/2 cup quick cooking oats 2 teaspoons vanilla Directions: Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax paper Let cool until set.
Baking Tip #5: If a recipe calls for cold butter, melted butter, or room-temperature eggs, be sure to do as it says; otherwise your recipe may not turn out like you planned.
Kris Krinkles Ingredients: 2 cups all-purpose flour 1 cup unsweetened baking cocoa 2 teaspoons baking powder 1/2 teaspoon salt 2 cups granulated sugar 1/2 cup vegetable oil 4 large eggs 1 teaspoon vanilla 1 teaspoon peppermint extract 1/2 cup powdered sugar
Baking Tip #6: When measuring dry ingredients, scoop the ingredient into the cup so it is overflowing, then with a straight edge sweep across the top to even it out.
Directions: In medium bowl, mix flour, baking cocoa, baking powder and salt; set aside. In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract. Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours. Line cookie sheets with cooking parchment paper. Place powdered sugar in small bowl. Shape dough into tablespoon-size balls; roll in powdered sugar. Place on cookie sheets about 1 1/2 inches apart. Bake at 350 degrees for 10 to 12 minutes, until cookies crack and dough doesn’t look raw. When cookies are done, immediately place a (Hershey’s) candy cane kiss in center of each cookie, and press lightly. Cool on cookie sheet 2 minutes. Remove to cooling rack; cool completely until candy is set.
Haystacks Ingredients: 1 cup peanut butter 1/2 package or 6 oz butterscotch morsels 1 large can chow mein noodles Salted peanuts-optional
Baking Tip #7: Chill your cookie dough if it is sticky or hard to work with; let it stand for 10 minutes after you take it out of the refrigerator.
Directions: Melt peanut butter and butterscotch together. This can be done on the stove top or in a microwave. Pour over noodles; mix well. Drop by tablespoon on wax paper; freeze for a couple of hours. May be stored in a loose fitting topped cookie jar.
White Christmas Haystacks Ingredients: 3½ c. chow mein noodles 2½ c. salted cocktail peanuts 32 oz. white chocolate candy coating Candy sprinkles Directions: Mix chow mein noodles and peanuts in a large bowl. Melt white chocolate over low heat until smooth; pour over chow mein noodles and peanuts and mix well. Drop spoonfuls onto wax paper; top with candy sprinkles. Cool completely and store at room temperature.
Puppy Chow Ingredients: 9 cups rice Chex cereal 1 bag semi-sweet chocolate chips 1⁄2 cup peanut butter 1⁄4 cup butter, melted 1 -2 teaspoon vanilla 1 1⁄2 cups powdered sugar Directions: Measure cereal in large bowl. Set aside. In large saucepan, melt chocolate chips, peanut butter and butter. Add vanilla. Pour mixture over cereal, stirring until coated. Measure powdered sugar into a large Ziploc bag; add chocolate cereal and shake until well-coated. Spread on waxed paper to cool. Store in an airtight container or in individual baggies.
Coconut Truffles Ingredients: 1 (15 ounce) can sweetened condensed milk 1/2 cup butter margarine 2 cups confectioners' sugar 1 (12 ounce) package grated coconut 1 (24 ounce) package semi-sweet chocolate chips 4 tablespoons solid vegetable shortening Directions: Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours. In the top of a double boiler over hot (not boiling) water, melt chocolate with shortening. Roll coconut mixture into 3/4-inch balls and with fork dip into chocolate. Drop on wax paper to cool and dry.
Chocolate Chip Cookies in a Jar Makes great gifts! Ingredients: 1 teaspoon salt 1 teaspoon baking soda 2 cups all-purpose flour 1 cup brown sugar 1/2 cup granulated sugar 1-1/2 cups semi-sweet chocolate chips Directions: Mix the salt and baking soda in with the flour, then layer the ingredients a quart-size jar in the order listed, with the chocolate chips on top. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band. Enclose a card with the following mixing and baking directions: Chocolate Chip Cookies Contents of this jar 1 cup unsalted butter or margarine 1 large egg 1 teaspoon vanilla Preheat oven to 375 degrees F (190 degrees C). Sift dry ingredients through a colander to separate the chocolate chips from other ingredients. Beat butter in a medium bowl until creamy. Beat sifted ingredients into butter until blended. In a small bowl, beat egg with vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. Drop teaspoons of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned.
Gingerbread in a Jar Ingredients: 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground ginger 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 cup packed brown sugar 1 gingerbread boy-shaped cookie cutter Directions: Use a clean 1 quart jar and press each layer down firmly. Put in half of the flour along with the baking powder and baking soda. Add the spices and the remaining flour. Add the brown sugar last. Tie a ribbon around the top of the jar and attach the cookie cutter and the directions below. Attach these directions to the jar: Gingerbread Cookies Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, 3/4 cup molasses and 1 egg. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2" apart. Bake 10 to 15 minutes. Decorate with icing.
Baking Tip #8: Ripen your green bananas fast by placing them in a 300 degree oven until they are soft and brown. Perfect for banana bread, cakes, and bars!
Chocolate-Covered Marshmallows Ingredients: 1 cup semi-sweet or white chocolate chips 2 teaspoons oil 1 (10-ounce) package marshmallows (big) Garnish: crushed cookies, nuts, sprinkles, or candies Directions: Traditional: Using a double boiler, melt chocolate chips using vegetable oil to thin chocolate to right consistency. Stir till smooth. Microwave Method: Combine chocolate chips and oil in a microwave-safe bowl. Microwave on medium setting for one to 1-1/2 minutes until chocolate is softened; stir until smooth. With a candy dipping tool or toothpick, dip marshmallows into chocolate to cover completely. Sprinkle with desired garnish; set on wax paper until firm. Stick mini candy canes in the bottom o f the marshmallow and dipped in crushed candy canes for a minty flair!
Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful. ― Norman Vincent Peale
Monster Cookies Ingredients: 2 cups all-purpose flour 2 cups old-fashioned oats 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 sticks) butter or margarine, room temperature 1/2 cup peanut butter 3/4 cup sugar 3/4 cup plus 2 tablespoons packed dark brown sugar 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups semisweet chocolate chips 1 cup M & M’s Directions: Cream butter and peanut butter together until smooth. Add sugars, and then the eggs, beating one at a time until light and fluffy. Add vanilla. Mix thoroughly. Add dry ingredients and beat until just blended. Stir in chocolate chips and M & M’s. Drop by teaspoon onto cookie sheet and bake at 350 F for 10 minutes, or until cookies are golden brown around edges.
The best way to spread Christmas cheer, is singing loud for all to hear! -Buddy the Elf
Old-Fashioned Fudge Ingredients: 3 cups sugar 3/4 cup margarine 2/3 cup evaporated milk 1 12-oz. (340 g) package semi-sweet chocolate chips 1 7-oz. (198 g) jar marshmallow cream 1 cup chopped nuts 1 teaspoon vanilla extract Directions: Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla; beat until blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Baking Tip #9: You can make your boxed cake taste more homemade. Add one more egg than the box's recipe calls for, use melted butter instead of oil, and use whole milk or buttermilk instead of water.
Mexican Hot Chocolate (Drink) Ingredients: 1 1/2 ounces unsweetened chocolate 1/4 cup sugar 3/4 cup water 5 teaspoons instant coffee 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 dash salt 2 cups milk Directions: Heat all the ingredients except milk in saucepan over low heat. Stir constantly, until chocolate is melted and mixture is smooth. Heat to boiling; reduce heat. Simmer uncovered, stirring constantly, for 4 minutes. Stir in milk; heat just until hot. Beat with hand mixer until foamy. Top with whipped cream if desired. Serve immediately.
I will honor Christmas in my heart, and try to keep it all the year. ― Charles Dickens
Holiday Egg Nog Ingredients: 6 eggs 1/4 cup sugar 1/4 tsp. salt 4 cups milk, divided 1 tsp. vanilla Directions: Beat eggs, sugar and salt in large heavy saucepan until blended. Stir in 2 cups milk and cook over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon, about 15 minutes. Do not allow to boil. Remove from heat immediately. Stir in remaining 2 cups milk and vanilla. refrigerate covered, until thoroughly chilled, several hours or overnight.
Homemade Hot Chocolate Mix Ingredients: 3 tablespoons powdered creamer 3 tablespoons powdered milk 3 tablespoons powdered sugar 1½ tablespoons cocoa powder optional: marshmallows, for garnish
Directions: Mix all the ingredients together in a bowl. Add ½ cup of the hot chocolate mix to 1 cup of boiling water in a mug and stir until completely combined. Top with marshmallows, if desired. Store in an airtight container
Baking Tip #10: Keep a large bowl on the counter and throw any trash you might accumulate while baking. This way, you won’t waste time throwing things away.
Peanut Butter Blossoms Ingredients: 1 bag (8oz) Hershey's Kisses (can be any variety) 1 egg 1/2 cup shortening 2 tablespoons milk 3/4 cup peanut butter 1 teaspoon vanilla 1/3 cup granulated sugar 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/3 cup packed light brown sugar 1/2 teaspoon salt Additional granulated sugar (red and green is pretty) Directions: Preheat oven to 375F. Remove candy wrappers. In large bowl, beat shortening and peanut butter until well blended. Add the 1/3 cup of granulated sugar and all of the brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into 1-inch balls. Roll in the additional granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Immediately place kiss on top of each cookie, pressing down so cookie cracks around edges (but not too hard). Remove from cookie sheet to wire rack. Cool completely.
Baking Tip #11: Cool baking sheets between batches before reusing and wipe the surface of each with a paper towel.
Chocolate-Covered Caramel Pretzels Ingredients: Mini Pretzels Rollo candies, unwrapped Red and green M&M's Directions: Preheat the oven to 350 degrees F. Place mini pretzels on a large baking sheet. Top each pretzel with one Rolo candy. Place in the oven for 4-5 minutes, until Rolo candies start to melt. Don't melt them all the way. Remove from oven and lightly press an M&M on top of each Rollo.
Almond Bark Pretzels Ingredients: Almond bark or bag of chocolate chips Bag of pretzels (small twists or rods) Directions: Using a double boiler, melt almond bark or chips until desired consistently. Using a fork or tongs, dip the pretzels into the mixture and set on wax paper. Sprinkle with colored sugar or other garnishes if desired.
Baking Tip #12: Soften brown sugar by placing in a Ziploc bag with a piece of bread or an apple slice for a few hours.
Pumpkin Roll Ingredients: 3 eggs 1 cup white sugar 2/3 cup canned pumpkin 1 teaspoon lemon juice 3/4 cup all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg Filling: 6 ounces cream cheese, softened 1 cup confectioners' sugar 1/4 cup butter, softened 1/2 teaspoon vanilla extract
Pumpkin Spice & Everything Nice!
Directions: Preheat oven to 375 degrees F. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick. Add pumpkin and lemon juice. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture. Grease a jelly roll pan or small cookie sheet and line with parchment. Grease and flour the paper. Spread batter into pan. Bake for 15 minutes or until cake springs back when touched. Immediately turn out onto a towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool. To make filling, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla with an electric mixer until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
Pumpkin Bread Ingredients: 1/2 cup butter or margarine 1 cup granulated sugar 1 egg 1 cup pumpkin (canned) 2 cup all-purpose flour 1-1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground pumpkin spice 5 tablespoons milk Directions: Preheat oven to 350 degrees. Cream together sugar and butter. Stir in egg and pumpkin. Add dry ingredients and mix well. Stir in milk. Pour into a prepared 9-inch loaf pan or two small loaf pans. Bake for 55-60 minutes, turning halfway.
Baking Tip #13: Bring eggs to room temperature in five minutes with a bowl of warm water. Room temperature eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking, trapped air expands and produces a fluffier dessert.
Pumpkin Cheesecake Ingredients: 2 (8 ounce) packages cream cheese, softened 1/2 cup granulated sugar 1 tsp. vanilla flavoring 2 eggs 1 prepared graham cracker crust 1/2 cup pumpkin puree 1/2 tsp. ground cinnamon 1/8 tsp. ground cloves (or pumpkin spice) 1/2 tsp. ground nutmeg Directions Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter. Spread carefully over the batter in the crust. Bake for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight.
Chocolate Caramel Delights Ingredients: 2-1/4 cups flour 3/4 cup cocoa powder 1 teaspoon baking soda 1 cup sugar 1 cup brown sugar 1 cup butter, softened 2 teaspoons vanilla 2 eggs 9 oz. package of Rollo candy Directions: Preheat oven to 350F. Beat sugars and butter until light and fluffy. Add eggs and vanilla, beat well. Add flour and baking soda, blend well. Chill dough in refrigerator for at least 3 hours. Roll 1 tablespoon of dough in palm of hand to form a ball. Press Rolo into ball, covering it completely. Flatten cookie slightly with bottom of glass dipped in sugar. Place cookies on an ungreased cookie sheet. Bake for 9 minutes.
Baking Tip #14: Position the pans and baking sheets as close to the center of the oven as possible and rotate pans during cooking to bake evenly.
Perfect Sugar Cookies Ingredients: 1 1/2 cups butter, softened 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 5 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt Directions: In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Do not overcook. Cool completely.
Baking Tip #15: Don't struggle with dough sticking to your rolling pin. Instead, roll out your dough between two sheets of waxed paper.
Christmas Crunch Ingredients: 1/2 cup popping popcorn kernels, or 2 bags tender white popcorn 1 (12 oz) bag vanilla candy melts 1 1/3 cups broken pretzel pieces 1 (12 oz) bag green and red milk chocolate or mint M&Ms Red, green and white sprinkles Directions: Pop popcorn in a popcorn popper or microwave. Pour into a big bowl and remove any unpopped popcorn kernels. Toss in broken pretzel pieces and M&Ms. Melt Vanilla Candy Melts in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. (or vanilla chips) Drizzle half of melted chips over popcorn mixture, then stir, tossing gently a few times with a rubber spatula. Then drizzle remaining half of melted chips over popcorn, and gently stir mixture until evenly coated (don't over stir though or your sprinkles won’t stick if the white chips begin to set and harden). Pour mixture into a single layer onto wax paper. Sprinkle entire mixture evenly with sprinkles (as many as you'd like) before it sets. Allow to cool and harden, then gently break into pieces and store in an airtight container.
Let there be peace on Earth and let it begin with me. Let there be peace on Earth, the peace that was meant to be. With God as our Father, brothers all are we. Let me walk with my brother, In perfect harmony ‌ - Jill Jackson Miller and Sy Miller
Lemon Squares Ingredients: For the crust: 1 cup all-purpose flour 1/4 cup powdered sugar 1/2 cup butter For the filling: 2 large eggs 3/4 cup granulated sugar 3 tablespoons fresh lemon juice 2 tablespoons all-purpose flour 1/2 teaspoon baking powder Additional confectioners' sugar Directions: Stir together flour and powdered sugar; cut in butter until mixture clings together. Pat into an ungreased 8-inch square pan; bake at 350 F. for 10-12 minutes. Meanwhile, beat eggs in mixing bowl; add granulated sugar and lemon juice and beat until thick and smooth, 8-10 minutes. Stir together flour and baking powder. Add to egg mixture, blending until all ingredients are moistened. Pour mixture gently over baked crust layer. Bake at 350 F. for 20-25 minutes. Cool slightly. Sift additional confectioners' sugar over top. Cool completely; cut into 1-1/2-inch squares.
Baking Tip #16: Don’t have a rolling pin handy? Use a wine bottle instead!
Holiday Sheet Cake Ingredients: 1 cup butter, softened 2 cups granulated sugar 2 large eggs 2 1/2 teaspoons vanilla extract 1/2 cup buttermilk 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup milk 1/2 cup red and green sprinkles, plus more for decorating Vanilla Frosting 3/4 cup butter 3 cups powdered sugar 2-3 milk 2 teaspoons vanilla extract 1/8 teaspoon salt Directions: Preheat oven to 350F degrees. Grease a 12x17 inch half sheet/jelly roll pan. In a large bowl mix butter and sugar until fluffy. Beat in eggs and vanilla until smooth. Add buttermilk and mix well. In a large bowl, mix the flour, baking soda, and salt together until combined. Pour half of this flour mixture into the creamed butter mixture. Beat on low speed for 5 seconds. Pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the rest of the flour and beat in the remainder of the milk until combined and smooth. Do not overmix. Using a large wooden spoon or rubber spatula, fold in the sprinkles. Spread the cake batter into the prepared pan. Bake for 20-25 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. For the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add powdered sugar, milk, vanilla, and salt on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin, more milk if frosting is too thick, or a pinch more of salt if frosting is too sweet. Frost the completely cooled cake and decorate with more sprinkles.
Hot Chocolate Cookies Ingredients: 1/2 cup butter or margarine 12-ounce bag semi-sweet chocolate chips 1 1/4 cups light brown sugar, packed 3 eggs 2 teaspoons vanilla extract 1/4 cup cocoa powder 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 dark chocolate candy bar 12 large marshmallows, cut in half
Directions: Melt butter and chips in microwave for 1 minute. Heat in 15-second bursts, stopping to stir, until chocolate has melted and can be stirred easily. Allow melted chocolate mixture to stand for 5 minutes to cool slightly. In a separate bowl, add the brown sugar, eggs, and vanilla. Mix with a mixer on medium speed just until blended, about 1 minute. Add the cooled chocolate mixture and mix for about a minute. Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl. Cover bowl with plastic wrap and refrigerate for 2 hours, or until dough has firmed up significantly. Preheat oven to 325F. Make 1-inch balls and make a dent in the center. Place a small piece of chocolate and a piece of marshmallow in the dent and curl the dough around the pieces until covered. Place on a greased cookie sheet, spaced at least 2 inches apart. Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.. Allow cookies to cool on baking sheet for about 10 minutes before serving.
Soups and Appetizers Holiday eating isn’t just about the sweets. There’s nothing better than a hot bowl of chili or broccoli cheese soup to warm you up on the cold winter nights. Many of the soups I make are ones I have learned from others, but have added my own “special touch” to make them unique. As far as the appetizers go, I don’t do a lot of holiday hosting, but when I do, I try to make something new and unique, instead of the same old chips and dip. (Though I have made some pretty amazing dips!) The soups and appetizers are also great for casual get-togethers, such as game nights or the Super bowl. The dishes are easy to prepare, even for those who don’t have a lot of experience in the kitchen. And the best part is that they are delicious!
Chicken Tortilla Soup Ingredients: 2 chicken breasts 2 tablespoons taco seasoning a small jalapeno pepper, diced 1 small red pepper, chopped 1 small yellow pepper, chopped 1 medium can Rotel diced tomatoes 1 32-ounce can of chicken broth 1 cup frozen corn 1 can black beans, drained 1 teaspoon cumin 1 teaspoon Spanish paprika 1 tablespoon margarine 2 tablespoons flour Directions: Cut chicken into bite-sized pieces. Toss chicken with taco seasoning in a Ziploc baggie. Cook in 1 tablespoon oil. Set aside. Heat margarine in Dutch oven with cumin and paprika. Add veggies and sautĂŠed for a few minutes until soft. Add broth slowly, stirring constantly. Add corn, beans, and tomatoes. Cover and simmer for 1 hour. Serve with tortilla chips.
Christmas is just about my favorite time. Ever since I was a little kid, I always felt like it was my own personal holiday. - Ernest P. Worrell (Jim Varney)
Broccoli Cheese Soup Ingredients: 2 cups fresh carrots 2 cups broccoli florets 1 cup sliced celery 1-1/2 cups chopped onions 1/2 cup butter 3/4 cup flour 1 can chicken broth 2 cups whole milk 1/2 pound Velveeta (cubed) Directions: 1n a large pan, bring 2 quarts of water to a boil. Add carrots, broccoli, and celery. Cover and boil for 5 minutes. Drain and set aside. In the same saucepan, sautĂŠ onion in butter. Add flour and stir to make a smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese. Heat until cheese is melted.
Gramma’s Vegetable Beef Soup Ingredients: 1 -1/2 pounds stew beef 4 stalks celery, chopped 1 onion, diced 1 small head of cabbage, chopped 4 potatoes, peeled and cut into small chunks 1 can beef broth 1 large can diced tomatoes 1 can of Campbell’s cheese soup Salt and pepper to taste Directions: Place stew beef in a Dutch oven (or large saucepan) and cover with water. Bring to a boil and cook until meat is brown. Add beef broth, cheddar cheese soup, and tomatoes and bring to a boil. Add chopped vegetables and bring to a boil once again. Turn down heat and simmer until veggies are tender, about an hour.
Baking Tip #18: Want to cut down on sugar? Cut 2 tablespoons of sugar by adding an extra 1/2 teaspoon of vanilla extract to your sweet dishes.
Chicken Noodle Soup Ingredients: 2 chicken breasts 1/4 cup butter 1 teaspoon minced garlic 1/2 teaspoon basil 1/2 teaspoon oregano 1 cup chopped onion 1 tablespoon flour 1 large can (32ounces) chicken broth 1 cup diced celery 1 cup sliced carrots 1 1/2 cups egg noodles Salt and pepper Directions: Cut up chicken into 1-inch pieces and boil in 3 cups of water until cooked through. In a Dutch oven, melt 1/4 cup butter. Add garlic, basil, oregano, salt and pepper, and sautĂŠ onions. Add 1 tablespoon flour and mix well. Add chicken broth slowly until smooth. Bring to a boil. Add chicken and rest of the vegetables, and simmer until the vegetables are tender Add the noodles and cook till tender.
Ranch Cheese Ball Ingredients: 2 (8 ounce) packages cream cheese, softened 1 (1 ounce) package ranch dressing mix 2-1/2 cups shredded Cheddar cheese Diced Green Onion Directions: In a medium size bowl, mash cream cheese. Mix dressing mix, cheddar cheese, and onion into cream cheese. Shape the mixture into a ball. Refrigerate covered until ready to serve.
Baking Tip #19: Never carry on another activity while you are mixing a recipe. Distractions, no matter how small, can lead to mistakes.
Cheeseburger Pinwheels Ingredients: 1 pound ground beef 1 can (8 oz) crescent rolls 1 cup shredded cheddar cheese 1/2 cup chopped green onions Directions: Brown sausage and onions; drain and set aside. Roll out crescent rolls, pinching the seams together to create one piece. Sprinkle cheese over all and roll up crescent roll. Using a serrated knife cut into 16 slices and lay on greased cookie sheet. Bake at 350 degrees for 13-17 minutes, until edges are golden brown. Serve warm.
BBQ Meatballs Ingredients: 2 pounds ground beef 1/2 cup dry bread crumbs 2 eggs 1 tablespoon hot sauce 1 medium onion, diced 1 teaspoon salt 1 teaspoon ground black pepper 1/2 cup ketchup 2 tablespoons Worcestershire sauce 1 teaspoon minced garlic 1/4 cup water BBQ Sauce: 3/4 cup brown sugar 1/2 cup ketchup 1-6 ounce tomato paste 1/2 teaspoon onion powder 1/2 teaspoon garlic salt Directions: In a large bowl, mix with ground beef, with soup mix, bread crumbs, ketchup, egg, garlic, salt, and black pepper. Shape into 2-inch balls and place in 9 x 13 baking dish. Cover and bake at 375 degrees for 20 minutes. Prepare BBQ sauce and pour over meatballs. Bake for 15 minutes longer.
Christmas, my child, is love in action. Every time we love, every time we give, it's Christmas. - Dale Evans Rogers
Oven Baked Taco Dip Ingredients: 1 large can refried beans Fresh chopped tomatoes 1 can sliced black olives 1 cup chopped green onions 8 ounces cream cheese 1 package taco seasoning 2 cups shredded cheddar cheese Directions: Mix cream cheese and taco seasoning and spread in a 8� square baking pan. Spread refried beans on top of cream cheese. Add onions, tomatoes, and black olives. Top with cheese and baked fat 375 degrees or 20 minutes.
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Serve with tortilla chips.
But I heard him exclaim as he drove out of sight, Happy Christmas to all, and to all a good night! - Clement Clarke Moore, ‘Twas the Night Before Christmas