Gettin’ Down to the Wire!


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

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


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

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

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.

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

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

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.


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

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.
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

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

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,

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

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
& 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




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

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

(recipe: Kraft foods)

Garlic & Herb Cheese Bombs

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!

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

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;



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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