Gettin’ Down to the Wire!

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Tomorrow starts the ‘real’ Christmas rush – for those of you who love to bake, I’ve got lots of great sounding recipes for you!

===================

Mrs. Claus’s Lemon Cookies

2 1/2 C. flour
3/4 C. granulated sugar
2 1/2 tsp. baking powder
1/2 C. vegetable oil
1/2 C. milk
pinch salt
3 tsp. lemon extract
1 egg

Glaze:
1 1/2 C. sifted confectioners sugar
2 T. milk
1 tsp. lemon extract
3 drops yellow food coloring

assorted colored sprinkles and/or
decorating sugars

Preheat oven 350 degrees F.
Spray cookie sheets with nonstick
spray. In large bowl combine flour,
granulated sugar, baking powder, oil,
milk, salt, lemon extract & egg. Roll
dough into 1/2 inch balls & place on
prepared sheets. Bake 12-15 minutes
or until cookies are set but not brown.
Let sit 5 minutes then transfer to wire
rack to cool completely.
In medium bowl combine glaze
ingredients; stir until smooth. Dip
tips of cookies in glaze & place on wire
rack. If using sprinkles or decorating
sugars, make sure to sprinkle on top
before glaze hardens!
Makes 36 cookies

(recipe: mrfood.com)
————————————–

Frosty Cherry Cookies

1 stick butter, softened
1 1/2 C. sugar, divided
1 egg, slightly beaten
1/2 tsp. almond extract
1 1/2 C. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 C. crushed oven toasted
rice cereal
1/2 C. candied red cherries,
cut into quarters

Preheat oven 350 degrees F.
In large bowl combine butter &
1 C. sugar; stir in egg & almond.
Stir in flour, salt, baking soda &
baking powder; mix well. Add cereal
& cherries; mix well. Place remaining
sugar in a shallow pan. Shape dough
into 3/4 inch balls; roll in sugar to coat
& place 2 inches apart on ungreased
cookie sheets. Bake 8-10 minutes or
until bottoms are lightly browned. Remove
to wire rack to cool completely. Makes
6 dozen

(recipe: mrfood.com)
—————————————
Mistletoe Meringue Cookies

2 egg whites
1/2 tsp. vanilla
1/3 C. sugar
1/3 C. (2 oz) mint flavored* semi-
sweet chocolate chips, coarsely
chopped

Preheat oven 325 degrees F.
Spray rimmed cookie sheets with
nonstick spray. In large bowl beat
egg whites until soft peaks form.
Add vanilla & gradually beat in sugar
until stiff peaks form. Fold in chocolate
chips. Drop by Tablespoonfuls 2 inches
apart onto prepared baking sheets.
Bake 10 minutes. Turn off oven & let
cookies sit in oven 1 hour. Remove
from oven & allow to cool completely.
Serve immediately or store in airtight
container. Makes 2 dozen.

*You can also use mint or raspberry
chocolate chips. You can also sprinkle
tops of cookies with colored sugar
before baking.

(recipe; mrfood.com)
———————————-
Holiday Crackles Cookies
(they look like little green
wreaths with red holly berries on top)

1/2 C. (1 stick) butter
30 large marshmallows (10 oz. bag
contains 38-40)
1 to 1 1/2 tsp green food coloring
1 1/2 tsp. vanilla
4 C. cornflakes cereal
red-hot cinnamon candies, for
decorating

In medium saucepan, melt butter &
marshmallows over medium-low heat,
stirring constantly. Remove from heat,
stir in 1 tsp. food coloring & vanilla
(add more food coloring, if desired.)
Stir in cornflakes. Drop mixture, 1 T.
at a time, onto waxed paper. Decorate
tops of cookies with candies. Let stand
30 minutes or until cool. Makes 36

(recipe: mrfood.com)
————————————–
Buttery Sugar Cookies

5 1/2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. salt
2 sticks butter, softened
1 C. shortening
1 C. vegetable oil
2 1/2 C. confectioners sugar
2 eggs
2 tsp. vanilla

1/2 C. fruit preserves (for filling –
see note)

In large bowl combine flour, baking
soda, cream of tartar & salt; set aside.
In another large bowl, using elec. mixer,
cream butter & shortening until light &
fluffy, about 1 minute. Beat in oil, sugar,
eggs & vanilla. Gradually add dry
ingredients & continue to beat until well
combined & fluffy. If dough is too wet to
roll into balls using your hands, add a
small amount of flour until dry enough.
Cover & chill dough at least 1 hour.

Preheat oven 350 degrees F.
Form dough into 1 inch balls & place on
ungreased cookie sheets 1 inch apart.
Press your thumb into center of each
cookie ball to make an indentation. Fill
each ‘dent’ with about 1/4 tsp. fruit
preserves. Bake 10-12 minutes or until
edges begin to brown. Immediately
remove cookies to a wire rack to cool
completely. Makes 5 dozen.

*NOTE: You could make them without
using the indent & fruit, or fill the
dents with chocolate or sprinkles.

(recipe: mrfood.com)
——————————-

Pistachio-Studded Shortbread

1/2 C. pistachio nuts, chopped
1 1/4 C. flour
3 T. sugar
1/2 C. (1 stick) butter, melted
1 tsp. almond extract
1/2 c. semisweet chocolate chips
1/2 tsp. vegetable shortening

Reserve 1 T. chopped pistachios. In
medium bowl combine remaining
nuts, flour, sugar, melted butter &
almond; mix well until dough forms.
Roll into a ball & return to bowl; cover
& chill 30 minutes.

Preheat oven 325 degrees F.
On lightly floured surface, roll out dough
to a 12 X 6″ rectangle. Cut into 1/2 X 3″
pieces; place on ungreased rimmed
baking sheets. Bake 10-15 minutes until
edges are slightly golden. Remove to wire
racks ; cool completely.
Melt chocolate chips & shortening in small
saucepan over low heat until smooth,
stirring constantly. Drizzle over shortbread
& sprinkle with reserved nuts. Chill 15
minutes or until chocolate has set. Serve
immediately or store in airtight container.
Makes 4 dozen

(recipe: mrfood.com)
———————————-
Ricotta Almond Cookies

4 C. flour
1 tsp. baking soda
1 tsp. salt
3 eggs
2 C. granulated sugar
1 lb. whole milk ricotta cheese
1 stick butter-flavored shortening
2 tsp. almond extract, divided
1 C. chopped almonds
1 C. confectioners sugar
3 tsp. water
1/4 C. sliced almonds – garnish

Preheat oven 350 degrees F.
Spray baking sheets with nonstick
spray. In large bowl sift flour, baking
soda & salt; set aside. In another large
bowl, using elec. mixer, beat eggs, sugar,
ricotta cheese, shortening & 1 tsp. almond
extract until smooth. Alternately add flour
mixture & chopped almonds to ricotta
mixture; beat until well blended. Drop
mixture by tablespoonfuls onto prepared
baking sheets. Bake 11 – 13 minutes until
bottoms are golden. Remove to wire rack
let cool completely before frosting.
Frosting:
In medium bowl combine confectioners
sugar, remaining almond extract & water;
mix well until smooth. Drizzle cooled
cookies with frosting & sprinkle tops with
sliced almonds. Makes 4 dozen

(recipe: mrfood.com)
————————————–
Sour Cream Cranberry Bars

2 sticks (1 C.) butter, softened
1 C. packed light brown sugar
2 C. quick-cooking oats
1 1/2 C. plus 2 T. flour, divided
2 C. sweetened dried cranberries
3/4 C. granulated sugar
1 C. sour cream
1 egg
1 T. grated lemon zest
1 tsp. vanilla

Preheat oven 350 degrees F.
In large bowl cream butter & brown
sugar. Add oats & 1 1/2 C. flour; mix
well – set aside 1 1/2 C. of mixture for
topping. Press remaining mixture
into an ungreased 9 X 13 baking dish.
Bake 10-12 minutes until lightly
browned. In large bowl, combine
cranberries, gran. sugar, sour cream,
egg, lemon zest, vanilla & remaining
flour; mix well. Spread evenly over crust,
sprinkle top with reserved crumb
mixture. Bake 25-28 minutes until
lightly golden. Cool then cover & chill.
Slice into bars & serve. Makes 36

(recipe: mrfood.com)
—————————————
Peanut Butter Cup Bars

1 C. creamy peanut butter
1/2 lb. (2 sticks) butter, melted
1 lb. confectioners sugar
1 C. graham cracker crumbs
12 oz. semi-sweet chocolate chips,
melted

Spray a 10 X 15″ baking sheet with
nonstick spray. In large bowl, combine
peanut butter, butter, conf. sugar &
graham cracker crumbs; spread
mixture on prepared sheet. Pour
melted chocolate evenly over top.
Refrigerate 15 minutes. While still on
baking sheet, slice into bars.
Refrigerate until well chilled; serve cold.
Makes 25-30 bars

(recipe: mrfood.com)
————————————-
Snow-topped Chocolate Bars

1 (12 oz) pkg. (2 C.) semisweet
chocolate chips
1 (8 oz) pkg. cream cheese, softened
1 (5 oz) can evaporated milk
1/2 C. chopped walnuts
1 tsp. almond extract, divided
3 C. flour
1 1/2 C. granulated sugar
1 tsp. baking powder
1/2 tsp. salt
1 C. (2 sticks) butter, softened
2 eggs
1/2 tsp. vnailla
1 T. confectioners sugar

Preheat oven 350 degrees F.
In medium saucepan over Low heat,
combine chocolate chips, cream
cheese,
& evaporated milk; stirring constantly
until chips are melted & mixture is
smooth. Remove from heat; add nuts &
1/2 tsp. almond extract; blend well & set
aside. In large bowl, combine flour, gran.
sugar, baking powder, salt, butter, eggs,
vanilla & remaining almond extract. Beat
using elec. mixer on Low speed until
mixture resembles coarse crumbs. Press
half of crumb mixture into ungreased
9 X 13 baking dish. Spread chocolate
mixture over crumb mixture; sprinkle top
with remaining crumb mixture. (The top
layer should be a crumbly texture. If dough
for top layer gets soft, pinch off small
pieces & place them on top of chocolate
that way.)
Bake 35-40 minutes until golden. Cool,
sprinkle top with confectioners sugar
then cut into bars. Makes 3 dozen

(recipe: mrfood.com)
————————————–

AND FOR THOSE OF YOU WHO  MIGHT NOT WANT

TO BAKE DESSERTS:

Maple Roasted Sweet Potatoes

1/2 C. Miracle Whip salad dressing
2 lb. sweet potatoes* (about 4), peeled/
cut into 3/4 ” pieces
1 lb. carrots, peeled, cut diagonally into
1/2 ” thick slices
1 red onion, cut into 1″ chunks
1/3 C. balsamic vinaigrette dressing
1/3 C. maple pancake syrup
1/2 C. dried cranberries
1 T. chopped fresh rosemary
1/4 C. toasted chopped walnuts**

Preheat oven 400 degrees F.
In large bowl mix Miracle Whip & vegetables;
spread on rimmed baking sheet sprayed with
nonstick spray. Bake 30 minutes, stirring after
15 minutes. Mix vinaigrette, syrup & rosemar
until blended. Drizzle dressing mixture over
vegetables; stir to evenly coat. Bake 25-30
minutes or until vegetables are tender, stirring
after 15 minutes. Spoon vegetable mixture
into large bowl. Add cranberries; mix lightly,
sprinkle top with nuts. Serves 10m 1 C. each

*Note: can substitute butternut squash for
potatoes

**Spread chopped walnuts onto baking sheet.
Bake at 350 degrees F. 5 minutes until lightly
toasted.

(recipe: Kraft foods)
——————————

Garlic & Herb Cheese Bombs
(biscuits)

2 (7.5 oz, ea) tubes refrigerated biscuits
4 oz. Mozzarella cheese, cut into 20 cubes*
4 T. butter, melted
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder

Preheat oven 400 degrees F.
Separate biscuits; place a cube of cheese
in center of each biscuit. Carefully wrap
biscuit dough around cheese cube & seal.
Place, seam-side down, about an inch
apart on ungreased baking sheet. Bake
10 minutes or until biscuits are golden
brown & cheese is melted. While biscuits
bake, mix butter, Italian seasoning & garlic
powder together; set aside. Remove biscuits
from oven & immediately brush tops with
butter mixture. Serve warm. Makes 20

*If you prefer Cheddar, that works great, too!

(recipe: lovebakesgoodcakes.com)
—————————————–
Fast Chicken Fettuccine

8 oz. fettuccine
1/4 (of 7 oz) jar oil-packed, dried
tomato strips or pieces
1 large zucchini or yellow summer
squash, halved lengthwise &
sliced (about 2 C.)
8 oz chicken breast meat, cubed
1/2 C. finely shredded Parmesan,
Romano, or Asiago cheese (2 oz)
black pepper, freshly ground
——————
Cook fettuccine in salted boiling
water accordg to pkg. directions;
drain & return pasta to hot pan.
Drain tomato strips, reserving 2
T oil from jar; set aside. In large
skillet, heat 1 T. reserved jar oil
over medium-high heat. Add
zucchini; cook & stir 2-3 minutes
until crisp-tender. Remove from
skillet; add remaining reserved oil
to skillet. Add chicken; cook &
stir 2-3 minutes until no longer
pink. Gently toss zucchini, chicken
& tomato with cooked pasta.
Sprinkle each serving with cheese &
season to taste with pepper.
Serves 4

(recipe: bhg.com)
===============
I have LOTS more recipes to share
with you – lots of cookie/dessert
recipes, so keep checking my blog.

Our weather is STILL holding out
at ‘in the 30’s, no snow’!!! YAY!

Enjoy your day;

Hugs;

Pammie


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Published in: on December 21, 2014 at 6:55 pm  Comments (1)  
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One CommentLeave a comment

  1. Woke up to sunshine this morning. Found gasoline yesterday at $2.09.9 a gallon.. Looks like everything is moving along. !!!


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