Cold Vegetable & Ham Salad

Cold Vegetable & Ham Salad
Submitted by: Kate44
Found http://pork.betterrecipes.com/cold-vegetable-and-ham-salad.html

Servings: 4-6
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:

2 C Cherry Tomatoes, halved
2 Cucumbers, sliced and halved
1 Garlic Clove, finely minced
3 T Mayo
2 T Sour Cream
⅛ t Pepper
Salt, to taste

Diced Leftover Ham

Directions:

In a small bowl, mix together the sour cream, garlic, pepper, and mayo and stir until combined. Then combine the dressing in a large bowl with the vegetables and ham.



Read more: http://pork.betterrecipes.com/cold-vegetable-and-ham-salad.html#ixzz52ghJ7iLg

One Pot

Pastas in one pot
http://www.delish.com/cooking/g4396/one-pot-pasta/

Easy Skillet Chicken Dinners
http://www.delish.com/cooking/recipe-ideas/g3290/skillet-chicken-dinners/

One Pot Spaghetti
  BY KARLY CAMPBELL
Found http://www.delish.com/cooking/recipe-ideas/recipes/a53058/one-pot-spaghetti-recipe/
The less dishes to wash, the better.

TOTAL TIME: 0:25
PREP: 0:25
LEVEL: EASY
SERVES: 4

INGREDIENTS
1 lb. lean ground beef
1 sweet onion, diced
4 cloves garlic, minced
2 3/4 c. water
15 oz. canned tomato sauce
15 oz. canned diced tomatoes, drained
1 tbsp. dried Italian seasoning
1 tsp. kosher salt
1 tsp. Freshly ground black pepper
1/2 tsp. sugar
12 oz. spaghetti
1/2 c. freshly grated Parmesan
2 tbsp. chopped parsley

DIRECTIONS
In a Dutch oven over medium-high heat, add beef, onion, and garlic and cook until beef is cooked through. Drain fat.
Add water, tomato sauce, diced tomatoes, Italian seasoning, salt, pepper, and sugar. Bring to a boil over high heat. Break spaghetti noodles in half and add to pan. Reduce heat to a simmer and cover. Cook, stirring often, until noodles are cooked through, 12 to 15 minutes.
Stir in the Parmesan and parsley just before serving.

Karly Campbell creates approachable recipes for busy moms and dads to share with their families on her blog, Buns In My Oven.

More Cocoa

Raspberry Hot Chocolate
Found http://www.cookingchanneltv.com/recipes/aida-mollenkamp/raspberry-hot-chocolate-1944595
Recipe courtesy of Aida Mollenkamp

 Raspberry Hot Chocolate

Total:9 min
Prep: 2 min
Cook: 7 min
Yield: 2 servings
Level: Easy

Ingredients
6 ounces milk chocolate, finely chopped
3/4 cup whole milk
1/4 cup heavy cream
1/4 cup unsweetened cocoa powder
3 tablespoons raspberry liqueur (recommended Chambord)
Crystallized ginger, for garnish, optional

Directions
Combine everything except the liqueur and ginger in a small saucepan and place over medium-low heat. Whisk occasionally until chocolate is melted, about 2 minutes.

Continue to cook, whisking frequently until smooth and slightly thickened, about 5 minutes. Remove from heat, stir in liqueur, top with a piece of ginger, if using, and serve immediately.

Alcoholic Hot Chocolate
Found http://www.cookingchanneltv.com/recipes/nigella-lawson/alcoholic-hot-chocolate-1946473
Recipe courtesy of Nigella Lawson


 Alcoholic Hot Chocolate
Total:10 min
Prep: 5 min
Cook: 5 min
Yield: 2 servings
Level: Easy

Ingredients
2 cups milk
3 1/2 ounces best-quality dark chocolate, bittersweet or semisweet, as preferred
1 cinnamon stick
2 teaspoons honey
1 teaspoon brown sugar
1 teaspoon vanilla extract
2 tablespoons dark rum, or to taste

Directions
Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.

Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more. Add more sugar if you want this sweeter, too. Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups.

Recipe courtesy of Nigella Lawson(Copyright 2004, Feast, Hyperion, All Rights Reserved)

Hot Chocolate
Found  http://www.cookingchanneltv.com/recipes/julia-baker/hot-chocolate-2476255
Recipe courtesy of Julia Baker
Show: Sweet Julia

Total:20 min
Active: 20 min
Yield: 2 servings
Level: Easy

Ingredients
2/3 cup heavy cream
1 cup 55- to 60-percent chocolate chips or chopped chocolate bar
3 cups whole milk, plus more if needed

Directions
In a small saucepan, bring the cream to a boil, and then pour it over the chocolate. Whisk well until the chocolate melts.

Return the ganache to a saucepan and heat with 1 cup of the whole milk. Add more milk to taste, up to 3 cups (or more for small children).

More Appetizers

10 Unexpected Holiday Appetizers to Elevate Your Hosting Game
https://www.purewow.com/recipes/unexpected-holiday-appetizer-recipes

60 Fall Appetizers To Kick Off Party Season
http://www.delish.com/cooking/recipe-ideas/g3496/fall-appetizers/

Spicy-Sweet Cranberry Meatballs
By ALISON ASHTON
Found https://parade.com/608965/alison-ashton/spicy-sweet-cranberry-meatballs/

MAKES 36
ACTIVE TIME 30 min.
TOTAL TIME 1 hr.

INGREDIENTS
1 lb ground beef, (15 percent fat)
1 lb ground pork
½ cup dried cranberries, minced
¼ cup panko bread crumbs
1 tsp grated fresh ginger
2 garlic cloves, minced
salt and freshly ground black pepper, to taste
1 large egg, lightly beaten
2 Tbsp canola oil
½ cup water
¼ cup hoisin sauce
¼ cup ketchup
1 Tbsp brown sugar
2 Tbsp soy sauce
2 Tbsp Sriracha hot sauce
1 cup Balsamic Cranberry Fig Compote

DIRECTIONS
Combine first 8 ingredients in a large bowl. Roll into 36 golf-ball-size meatballs. Place on a parchment-lined baking sheet.

Heat oil in a Dutch oven over medium-high heat. Working in batches to avoid overcrowding, cook meatballs 5 minutes, turning to brown on all sides. Remove meatballs from pan; pour off excess fat. Return pan to medium- high heat. Add compote and remaining ingredients, stirring to combine; bring to a simmer. Add meatballs, stirring gently to coat with sauce. Cover, reduce heat to low and cook 30 minutes or until meatballs are done, stirring occasionally. Serve with toothpicks and sauce on the side.

COOK'S NOTE
You can substitute store-bought compote for our Balsamic Cranberry Fig Compote. Just add 1 Tbsp of balsamic vinegar for the same flavor profile.

Cheese Balls
Make This Ground-Shaking Appetizer And Save Christmas!
 Entree Recipes December 4, 2017  Anna - Recipe Roost
Found http://reciperoost.com/2017/12/04/make-ground-shaking-appetizer-save-christmas/2/

These little cheese ball bites turn out so pretty that you almost feel bad eating them… But don’t worry – once you’ve had a taste of the first one, you will quickly get over it haha!

 It is a lot easier to practice portion control with these. When you have a huge cheese ball, you convince yourself you “haven’t really eaten that much yet” and you end up with a tummy ache! But you can count exactly how many of these you’ve had, and I think about 10 is a good number to stop… Although, you could try setting a record and eating 30!


Ingredients

4 1/2 C. Kraft Sharp Cheddar Natural Cheese, separated
2, 8 oz blocks of cream cheese, softened
8 strips of cooked bacon, crumbled
1/4 C. craisins
1/2 C. sliced green onions
1/4 C. finely chopped parsley
3/4 C. toasted almonds
pretzels sticks and/or crackers to serve with



Instructions:

Mix together the cream cheese, 2 Cups of the Kraft Sharp Cheddar Natural Cheese, bacon, craisins, green onions and parsley.

Cover bowl and refrigerate at least two-hours or overnight.

Using a spoon or small scoop out the cheese mixture into single servings approx 3/4-1″ in diameter.

Roll the cheese mixture into round balls. I found the mixture was less likely to stick to my hand if I rubbed a little butter on them first.

Mix the remaining cheese with the almonds and roll the ball in the mixture to coat. Store in refrigerator until ready to serve.

Turkey Club Cups
  BY RIAN HANDLER
Found http://www.delish.com/cooking/recipe-ideas/recipes/a53022/turkey-club-cups-recipe/
The classic sandwich becomes an even easier-to-eat finger food.

TOTAL TIME: 0:20
PREP: 0:10
LEVEL: EASY
YIELD: 12

INGREDIENTS
12 slices roasted deli turkey
12 slices sharp cheddar
1/4 c. mayonnaise
2 tbsp. Dijon mustard
1/2 head iceberg lettuce, shredded
1 pt. cherry tomatoes, chopped
1 avocado, chopped
8 slices bacon, cooked and chopped

DIRECTIONS
Preheat oven to 400° and lightly grease muffin tin with cooking spray.
Place a slice of turkey into each muffin cup. Add a slice of cheddar, then bake until turkey is sturdy and cheese is melted, about 10 minutes. Let cool slightly.
Meanwhile, in a small bowl, mix together mayo and Dijon. Add a dollop to the bottom of each turkey cup and spread around. Fill with lettuce, cherry tomatoes, avocado, and bacon.
Repeat to fill cups.

Ham Leftover Muffins

Ham Leftover Muffins
Submitted by: LucyHolden
Found http://appetizer.betterrecipes.com/ham-leftover-muffins.html#ixzz52fRtuUzu

Have a lot of leftovers in the fridge? Why not make some tasty muffins using, well, whatever you have leftover! As long as the originals were good, these are guaranteed to be even tastier.

Servings: 12 muffins
Prep Time: 15 min
Cook Time: 20-25 min

Ingredients:

• 1 C. Leftover Ham
• 3 Eggs, lightly beaten
• 1/4 C. Milk
• 1 C. Flour
• 1 Tsp. Baking Powder
• Oregano
• Salt & Pepper
• Basil
• 1/2 C. Shredded Cheddar Cheese
• 1-2 C. Chopped Leftover Veggies

Directions:

Preheat the oven to 400F.

Beat the eggs and milk together in a large bowl. Mix the flour, baking powder, salt and pepper in a separate bowl. Slowly add the dry ingredients to the eggs and milk, mixing in bit by bit to create a smooth, thick batter.

Dice the ham and chop whatever other leftover veggies you might be using then mix them into the batter. Grease or line a 12-muffin try with paper muffin liners and spoon the batter in, filling each hole about ¾ of the way. Sprinkle some oregano and basil on top.

Put the tray in the oven and bake for 20-25 minutes, or until you can stick a fork in one muffin and take it out clean. When they’re finished, cool for a few minutes and serve.

Breakfast Pizza

Breakfast pizza

Prep: 10 minutes

Cook: 15 minutes

Makes: One 7-inch pizza, serves 2 to 4

1 large (about 8-ounce) russet potato, boiled or baked, and chilled

1 teaspoon melted butter

Kosher salt and freshly ground black pepper

1 tablespoon Sriracha

1 tablespoon mayonnaise

Canola or peanut oil

½ cup diced onion

4 ounces bulk breakfast pork sausage

½ cup (total) shredded cheddar and Monterey jack

4 eggs


1. Toss: Using the largest holes of a box grater, shred potato. Toss shreds with melted butter and ¼ teaspoon salt.

2. Whisk: In a small bowl, whisk together Sriracha and mayo.

3. Brown: Heat 1 tablespoon oil in an 8-inch nonstick skillet set over medium-high heat. Slide in onion, crumble in sausage, season with salt and pepper. Cook, stirring, until sausage is browned and cooked through, 5 to 6 minutes. Scoop sausage and onions into a bowl; cover loosely with foil to keep warm, leaving any fat in the pan.

4. Crisp: Pour 1 tablespoon oil into the skillet. Slide in potatoes, pressing gently to cover the bottom of the pan. Cook, shaking pan now and then, until crisp, about 3 minutes. Flip. Scatter on cheese, leaving a ½-inch bare perimeter. Cover skillet and cook until bottom is crisp and cheese has melted, 2 to 3 minutes. Slide cheesy disk onto a cutting board. Spread with Sriracha mix. Cover loosely with foil.

5. Fry: Pour 1 tablespoon oil into skillet. Crack in eggs. Fry to your liking, about 3 minutes, covered, for whites that are set and yolks that aren’t.

6. Build: Invert fried eggs, crisp-side up, onto pizza. Scatter on sausage mix. Slice into 4 wedges, one yolk per slice. Dig in.

Mexican Shepherd’s Pie

Mexican Shepherd’s Pie

Prep 20 MIN
Total 30 MIN
Servings 4

You're only 30 minutes away from a fiesta of flavors in an easy ground beef, skillet dinner!

Ingredients
1 lb extra lean (at least 93%) ground beef SAVE $
1/2 cup sliced green onions
1  cup Old El Paso™ Thick ‘n Chunky Salsa
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1 can (11 oz) corn, drained
1 pouch (4.7 oz) Betty Crocker™ loaded mashed potatoes SAVE $
Water, milk and butter called for on potatoes pouch SAVE $
1/2 cup shredded Cheddar cheese (2 oz)
1 medium tomato, sliced into thin wedges
Tortilla chips, if desired

Steps

1 In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.

2 Meanwhile, make potatoes as directed on pouch, using water, milk and butter.

3 Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.

Cranberry-Wild Rice Bake

Cranberry-Wild Rice Bake

Prep 45 MIN
Total 2 HR 20 MIN
Servings 8

Enjoy this delicious rice and cranberries recipe - perfect for a side dish.

Ingredients
1 cup uncooked wild rice
2 1/2 cups water
1 tablespoon butter or margarine
1 medium onion, chopped (1/2 cup)
1 cup sliced mushrooms
2 1/2 cups Progresso™ chicken broth (from 32-ounce carton), heated
1/4 teaspoon salt
2 cloves garlic, finely chopped
1 cup dried cranberries

Steps
1 Heat oven to 350º. Grease square baking dish, 8x8x2 inches. Place wild rice in wire strainer. Run cold water through rice, lifting rice with fingers to clean thoroughly.

2 Heat wild rice and water to boiling in 2-quart saucepan, stirring occasionally; reduce heat to low. Cover and simmer 30 minutes; drain.

3 Melt butter in 10-inch skillet over medium heat. Cook onion and mushrooms in butter, stirring occasionally until onion is tender. Mix wild rice and onion mixture in baking dish. Mix broth, salt and garlic; pour over rice mixture.

4 Cover and bake 1 1/4 hours. Stir in cranberries. Cover and bake 15 to 20 minutes or until liquid is absorbed.

Southern Bourbon-Glazed Beef Tenderloin

Found https://www.theseasonedmom.com/beef-tenderloin-recipe/

prep 10 mins
cook 30 mins
inactive 24 hours
total 24 hours, 40 mins
author the seasoned mom

yield 6-8 servings

Ingredients

For the Marinade:

¼ cup of Worcestershire sauce

2 tablespoons molasses

2 tablespoons Dijon mustard

1 center-cut beef tenderloin (2 ½ - 3 lbs.)*

For the Rub:

1 tablespoon granulated garlic

2 teaspoons salt

1 teaspoon black pepper


For the Glaze:

¼ cup bourbon

¼ cup Dijon mustard

¼ cup packed light brown sugar

Olive oil


Instructions

Prepare the marinade: In a small bowl, whisk together Worcestershire sauce, molasses, and 2 tablespoons Dijon mustard.

Trim the tenderloin of any excess fat or silver skin. Place the tenderloin in a large zip-top plastic bag and pour marinade over top. Squeeze air out of the bag and seal to close. Gently toss to coat the beef in the marinade. Set the bag on a plate and refrigerate for 8 to 24 hours.

Prepare the Rub: In a small bowl, stir together garlic powder, salt, and pepper. Set aside.

Prepare the Glaze: In a small bowl, whisk together bourbon, ¼ cup Dijon mustard, and brown sugar until sugar dissolves.

After 8 to 24 hours in the refrigerator, remove the tenderloin from the bag and discard the marinade.

Wipe excess marinade off of the tenderloin by patting it with paper towels.

Press the garlic rub into the tenderloin on all sides and allow to stand at room temperature for 20-30 minutes before grilling.

Lightly brush or spray the tenderloin with olive oil.

On the Grill: Sear tenderloin over medium direct heat until well marked (about 20 minutes), turning ¼ every 5 minutes. Continue grilling over medium indirect heat until internal temperature reaches 135 degrees F for medium rare (10-20 minutes). During the final 10 minutes of grilling time, turn and baste with the glaze.

Remove the tenderloin from the grill and allow to rest for 5-10 minutes (the internal temperature will continue to rise a bit during this time). Cut beef into 1-inch slices and serve warm.

Alternatively, you can prepare the beef tenderloin in the oven: Prepare tenderloin according to instructions above (through Step 7). After rubbing the tenderloin with seasoning, allow to sit at room temperature while you preheat the oven to 475 degrees F.

Place tenderloin on a roasting rack and insert a meat thermometer. Roast in the oven until the beef registers and internal temperature of 135 degrees F for medium rare (about 20-30 minutes). Baste with glaze during the final 10 minutes of baking time.

Allow meat to rest for 5-10 minutes before slicing and serving.

Notes
*We often use a larger beef tenderloin that we buy at Costco, which weighs between 7 and 8 lbs. When cooking a larger tenderloin, the same instructions apply; however, I like to double all of the ingredients for the marinade, rub, and glaze. It also takes closer to 1 hour to cook on the grill.

Skinny Southwestern Egg Rolls

Skinny Southwestern Egg Rolls
Found https://www.theseasonedmom.com/skinny-southwestern-egg-rolls/

prep 20 mins
cook 12 mins
total 32 mins
author the seasoned mom

yield 8

Ingredients
1 cup finely diced cooked chicken
2 teaspoons taco seasoning
¼ cup corn
¼ cup canned black beans, drained
4 tablespoons salsa, plus additional for dipping
16 teaspoons (1.33 ounces) reduced-fat 4 Cheese Mexican blend shredded cheese
8 egg roll wraps (I use Nasoya brand, which I find in the refrigerated produce section of the grocery store near the vegetarian meats like tofu)

Garnish: sliced green onion

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray. Set aside.

In a large bowl, toss together chicken, taco seasoning, corn, beans, and salsa.

Spoon about 2 tablespoons of the chicken mixture on the bottom third of one egg roll wrapper. Top with about 1 teaspoon of cheese.

Fold sides toward center and roll tightly. Tip: Keep the remaining wrappers covered with a damp paper towel until ready to use. Place seam-side down on prepared baking sheet. Repeat with remaining wrappers.

Spray tops of egg rolls with cooking spray (this will help them turn golden brown and crispy in the oven).

Bake for 10-15 minutes or until lightly browned.

Notes
Serving a crowd? This recipe can easily be doubled or tripled -- they go fast!

Slow Cooker Hamburger & Potato Casserole

Slow Cooker Hamburger & Potato Casserole
prep 10 mins
cook 4 hours
total 4 hours, 10 mins
author amanda carlisle

yield 4

Ingredients
1 1/2 lbs hamburger, browned and drained
1 large onion, sliced
4 large potatoes, peeled and sliced
1 (10 ounce) can cream of mushroom soup
1/2 Cup Milk
1 Small Can Corn Niblets
1 tsp minced garlic
Salt & pepper to taste
1-2 Cups Shredded Cheddar Cheese
Instructions

Spray crock pot with non stick vegetable spray.

Layer potatoes, onions & garlic, and hamburger until all is used, sprinkling each layer with salt & pepper

Mix soup and milk together and pour over top.

Cook 3 to 4 hours on high.

Stir in corn niblets the last 30 minutes and top with cheese.

Notes
Cook in 4-6 qt crock pot for best results

Hot Chocolate Baked French Toast

Found here https://www.epicurious.com/recipes/food/views/hot-chocolate-baked-french-toast
INGREDIENTS
Unsalted butter (for pan)
1 (1-pound) loaf country-style or "peasant" white bread, sliced 1/4"-thick
3 cups heavy cream
6 ounces milk chocolate, coarsely chopped
6 ounces semisweet chocolate, coarsely chopped
1 tablespoon vanilla extract
9 large eggs
2 cups whole milk
1 cup sugar
1 1/4 teaspoons kosher salt
1/2 cup hazelnuts, coarsely chopped

PREPARATION
Butter a 13x9" baking dish. Arrange bread slices in overlapping rows in dish.

Cook cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan over medium heat, whisking constantly, until chocolate is melted, about 5 minutes; remove from heat. Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve. Reserve remaining chocolate mixture.

Whisk eggs, milk, sugar, and salt in a large bowl. Whisking constantly, pour in hot chocolate mixture in a slow, steady stream. Pour evenly over and between each layer of bread. Push down with your hands to soak top of bread. Cover dish tightly with foil and chill at least 2 hours.

Preheat oven to 350°F. Bake foil-covered bread until warmed through and a knife inserted into the center feels warm to the touch, about 35 minutes. Remove foil and continue baking until bread is browned, 35–40 minutes longer. Let cool 10 minutes.

Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing occasionally, until golden-brown and fragrant, 3–5 minutes. Microwave 1 cup reserved chocolate mixture in a microwave-safe bowl in 10-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.

Serve French toast with hot chocolate sauce and toasted hazelnuts.

Do Ahead
French toast can be assembled 1 day ahead before baking; cover tightly with foil and chill.

Apple Chips

Homemade Crunchy Apple Chips Recipe
Prep Time 10 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 40 mins

Easy to make and delicious! The oven does the hard work. Make these Apple Chips recipe at home, kid friendly and customizable. Love the crunchy spicy chips

Servings: 80  Chips
Author: Tiffany Bendayan

Ingredients
4 Apples
2 ts Packets of Stevia or 2 . of sugar
1/2 T of Cinnamon

Instructions

Preheat Oven to 200 Degrees Fahrenheit

Slice Apples into 1/6" Approximately (use a mandolin if you have one)

Place apples slices in a single layer on a sheet pan fitted with Parchment Paper

Sprinkle in Stevia (or sugar) and cinnamon

Bake in the oven for 1 1/2 hours

Flip them over so the other side will crisp as well

Bake for 1 more hour

Turn oven off and leave the apple slices inside for a few more hours or overnight
When they are ready, place slices in a zip-top bag

Enjoy!

Everything Bagel Spice

1 tablespoon poppy seeds
1 tablespoon toasted sesame seeds
1 tablespoon dried garlic
1 tablespoon dried onion
2 teaspoons coarse salt

Dump and Bake Meatball Casserole

Dump and Bake Meatball Casserole
prep 10 mins
cook 45 mins
total 55 mins
author the seasoned mom

yield 4 -6

Ingredients

1 (16 ounce) package uncooked rotini pasta
1 (25 ounce) jar marinara sauce
3 cups water
1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
2 cups shredded mozzarella (or Italian blend) cheese

Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish

Instructions

Preheat oven to 425 degrees F.

In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 35 minutes.

Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.

Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).

Mini Provolone Popovers

Mini Provolone Popovers
Milwaukee Journal Sentinel Published 4:58 p.m. CT Jan. 21, 2017
22-popovers

These popovers are incredibly easy and quick to mix up. Good luck making it to the table with these tasty bites before several are snatched up right out of the oven.

This recipe was lightly adapted from one by Andrea Albin in Gourmet magazine.

Gatherings: Colorful fireside meal beats the winter blahs

Recipe tested by Amy DeWall Dadmun

Makes 24 popovers

1 cup whole milk
2 large eggs
1 cup flour
2 tablespoons unsalted butter, melted (divided)
½ teaspoon salt
1/8 teaspoon black pepper
1/3 cup finely chopped provolone
2 tablespoons grated Parmesan
1 ½ tablespoons chopped chives
Preheat oven to 425 degrees.

In a bowl, whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.

Butter a 24-cup mini-muffin pan with the remaining tablespoon butter.

Gently stir batter, and then divide among muffin cups (they will be about three-quarters full). Bake until puffed and golden brown, 18 to 20 minutes. Serve immediately.

Note: Batter can be made 1 day ahead and kept chilled.

Bacon Cups

Bacon cups are the ideal vehicle for easy finger-foods that don't require a utensil and a staple in the repertoire of low-carb dieters.

Give your muffin cups a quick squirt of your preferred non-stick spray, and wrap the outsides of each cup with a slice or two of thin bacon. You could fill immediately with your favorite filling, or, cook the cups in a 400 degree oven with just the bacon for about ten minutes until it starts to crisp, and then add your filling before you cook another ten minutes or so. The most popular filling would be eggs, but I've also stuffed bacon cups with hot spinach-artichoke dip for lip-smacking party apps.

Read More: http://www.mashed.com/93533/best-ways-cook-bacon/?utm_campaign=clip

One-Pot Beef Stroganoff

One-Pot Beef Stroganoff

Prep 45 MIN
Total 50 MIN
Servings 6

Up your stroganoff game with this creamy sirloin- and mushroom-loaded dish that packs rich, hearty flavor into just one pan — and in less than an hour.

Ingredients
1 1/4 lb boneless beef sirloin steak, cut into thin strips
1 tablespoon Montreal steak seasoning
4 tablespoons butter
1 package (8 oz) white mushrooms, thinly sliced
1/2 cup finely chopped onion
1 carton (32 oz) Progresso™ beef-flavored broth
1/2 cup sour cream (from 8-oz container)
4 cups uncooked medium egg noodles (about 8 oz)
Finely chopped fresh Italian (flat-leaf) parsley, if desired

Steps
1 In medium bowl, mix beef and steak seasoning. In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add steak in single layer; cook 4 to 7 minutes, turning once, just until browned on both sides. Using tongs, transfer beef to plate; cover with foil and keep warm.

2 Add remaining 2 tablespoons butter to drippings in Dutch oven; melt over medium-high heat. Add mushrooms and onion. Cook 7 to 9 minutes, stirring frequently, until mushrooms brown and onion softens.

3 Stir in broth; heat to simmering. Place sour cream in medium bowl. Using ladle, spoon 1/2 cup simmering liquid into sour cream; beat with whisk to combine. Set aside.

4 Stir noodles into mixture in Dutch oven; heat to boiling. Reduce heat; simmer uncovered 10 to 15 minutes, stirring occasionally, until noodles are cooked through and most of liquid is reduced (mixture will be saucy). Stir in beef and any accumulated liquid; return to simmering. Remove from heat; stir in sour cream mixture. Let stand 5 minutes.

5 Top with parsley.

Expert Tips
For better browning, pat beef dry before tossing with steak seasoning, and make sure butter is quite hot before adding steak to Dutch oven.

For optimum tenderness, trim any large pieces of fat and silverskin from the steak before cutting into strips.

Chocolate-Marshmallow Pillows Cookies

Chocolate-Marshmallow Pillows Cookies

1 pouch Betty Crocker Double Chocolate Chunk cookie mix
1/2 cup vegetable oil
2 tablespoons water
1 egg 2/3 cup chopped pecans (which can be added to cookie mix, or sprinkled on top of frosted cookie)
12 large marshmallows, cut in half (spray scissors with cooking spray to make it easier to cut)

Frosting:
1 cup semisweet chocolate chips
1/3 cup whipping cream
1 teaspoon butter
1 teaspoon vanilla
1/2 cup powdered sugar

Heat oven to 350 degrees. In a large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms. Drop dough by rounded tablespoonfuls, 2 inches apart on ungreased cookie sheets,

Bake for 7 minutes. Remove from oven. Immediately press a marshmallow half lightly, cut side down on top of the cookie.

Bake 1 to 2 minutes longer or just until marshmallows begins to soften.

Cool 2 minutes and remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

In a glass bowl, melt chocolate chips and butter for approximately 2 minutes, stirring once with 45 seconds left. Stir until smooth and then add whipping cream and vanilla. Blend well. Stir in powdered sugar until smooth. Spread frosting over each cookie, covering marshmallow. (sprinkle with pecans if you did not add into cookie mix).

Let stand until frosting is set. Makes 2 dozen.

EASY ROCKY ROAD

Easy Rocky Road is an easy fudgy treat loaded with chocolate, peanut butter, nuts, and marshmallows.  A simple and easy no-bake treat!

INGREDIENTS:

2 cups semisweet chocolate chips
3/4 cup peanut butter
3 cups mini marshmallows
1 cup walnuts, coarsely chopped
1/2 cups peanuts, chopped

DIRECTIONS:
Line a 9 x 9 inch pan with foil.
Melt together the chocolate chips and peanut butter over low heat until smooth.
Stir in nuts and remove from heat. Allow to cool 3-4 minutes.
Add marshmallows and stir to coat.
Spread in pan and refrigerate until firm.

NOTES:
*It is important to cool chocolate mixture a bit so that the marshmallows remain intact and do not melt.

NUTRITION INFORMATION Yield: 16 servings, Serving Size:
Amount Per Serving:  Calories: 292 Calories
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Rolo™ Filled Chocolate Cookies

Rolo™ Filled Chocolate Cookies

Prep 55 MIN
Total 2 HR 30 MIN
Ingredients 7
Servings 28

There are cookies, and then there are cookies stuffed with a chocolate-caramel surprise in each bite. These are the ones you want!

Ingredients
1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies SAVE $
1/4 cup unsweetened baking cocoa
2 tablespoons heavy whipping cream
28 Rolo™ chewy caramels in milk chocolate (from 12-oz bag), unwrapped
1/2 cup milk chocolate chips
1/4 teaspoon vegetable oil SAVE $
1/4 teaspoon kosher (coarse) salt

1 Heat oven to 350°F. Line large cookies sheets with cooking parchment paper.

2 In large bowl, crumble cookie dough; stir or knead in cocoa and whipping cream until well mixed.

3 Shape dough into 28 (1 1/4-inch) balls. Form dough around each candy, covering completely, reshaping into balls. Place 2 inches apart on cookie sheets.

4 Bake 12 to 15 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 30 minutes.

5 In small microwavable bowl, microwave chocolate chips and oil uncovered on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and smooth. Drizzle over cookies; sprinkle with salt. Cool about 1 hour or until chocolate is set. Store covered at room temperature.

Macchialina's Chocolate Calabrese Chili Liqueur

Macchialina's Chocolate Calabrese Chili Liqueur (makes one 750 ml bottle)
Found: http://www.miaminewtimes.com/restaurants/facebook-live-make-macchialinas-chocolate-calabrese-liqueur-for-christmas-9923482

Ingredients:

1½ cups sugar
¾ cup water
½ Tbsp cocoa powder
1 vanilla bean, split in half
1 Calabrese chili, cut into a few pieces
3 cups premium vodka, such as Tito’s or Absolut

Directions:
In a saucepan, simmer water, sugar, and cocoa powder until both are dissolved. Let mixture cool to room temperature. Add mixture to a large jar with vodka, vanilla bean, and chili pieces. Close jar and let it sit for a minimum of 14 days, stirring occasionally. Strain, bottle, and store in freezer.

Beef & Broccoli Lo Mein

Beef & Broccoli Lo Mein
Team Mealthy

This quick and easy stir-fried dish uses noodles, vegetables, and a simple sauce to make a dinner that will delight everyone.

SERVINGS: 4
READY IN:  25min

Ingredients
8 ounces lo mein noodles
2 cups broccoli florets
⅓ cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
2 teaspoons cornstarch
1 (1 inch) piece fresh ginger, peeled and grated
3 garlic cloves, grated
¼ teaspoon red pepper flakes
1 tablespoon neutral cooking oil
½ pound flank steak, thinly sliced
2 green onions, thinly sliced
2 tablespoons white sesame seeds, or to taste

Directions
Bring a large pot of salted water to a boil; add noodles, cover pot with a lid, and cook for 5 minutes. Then, add broccoli and continue cooking until pasta is al dente and broccoli is tender, about 4 minutes more; drain.

Stir soy sauce, brown sugar, sesame oil, cornstarch, ginger, garlic, and red pepper flakes together in a small bowl.

Heat oil in a large skillet; sauté steak in oil until browned completely, 2 to 3 minutes.

Pour sauce over the beef; stir. Add noodles and broccoli; cook and stir until warmed through and sauce coats the noodles, 1 to 2 minutes.

Sprinkle most of the green onions and sesame seeds over the lo mein; stir to incorporate.

Divide into bowls; garnish with more green onion and sesame seeds to serve.

Mealthy tip:
Lo mein is traditionally made with egg noodles. You can substitute whatever strand pasta you have available or as preferred, just adjust your cooking time to assure you do not overcook the noodles. This is a great way to enjoy vegetables, so add more, like bell peppers, carrots, and snow peas, to your heart's delight!

Best Cookies I've Ever Tasted

Omg Mom These Are Amazing! (the Best Cookies I've Ever Tasted!)
Submitted by: catscookin


Fast, easy, beautiful and idjut proof - shortcut cooking at it's best!

Servings: approx. 2 doz
Prep Time: 3-5 minutes
Cook Time: 10-12 minutes
Total Time: 20 minutes

Ingredients:

1 pkg Pillsbury Sugar Cookie Dough
¼ cup Good Quality Cocoa + a Little Extra, for dusting work surface
1 Beaten Egg White
1c Chopped Pecans Toasted
14 Caramels
3t Heavy Cream

Optional
¼ cup Chocolate Chips
1 tsp Shortening

Directions:

Preheat oven to 350 degrees

Turn out sugar cookie dough onto work surface that has been lightly floured and dusted with cocoa. Work the cocoa into the dough until just uniform. Roll chocolate dough into 1" balls. Roll each ball in beaten egg white and then into toasted pecans to coat. Set cookies about 3" apart on a parchment lined cookie sheet, press down slightly (cookies will spread). Bake 10-12 minutes-until edges are just beginning to brown. Cool slightly then move to racks to continue cooling. While cookies are cooking - unwrap caramels. Add caramels and heavy cream to small heavy saucepan and while stirring frequently, cook mixture over low heat until caramels are completely melted. Spoon 1/2 tsp of caramel sauce onto the center of each cookie. Cool completely.

OPTIONAL

Heat chocolate chips and shortening in microwave- stir at 10 sec intervals until smooth. Drizzle over cookies

Christmas Wreath Cookies

Christmas Wreath Cookies

Prep Time 15 mins
Total Time 15 mins

These easy and delicious Christmas Wreath Cookies require no baking & few ingredients. Perfect to make with kids. Give them out as gifts or for dessert

Servings:
12  cookies
Calories: 112 kcal
Author: Tiffany Bendayan

Ingredients
3 cups Corn Flakes
1/4 cup Butter
2 1/2 cups Mini Marshmallows
1/2 cup White Candy Melts
Green food color as needed
Cinnamon Candies for decor

Instructions

Line 2 medium sized baking sheets wax paper and set aside

Melt the butter in a microwave safe medium sized bowl

Heat for 30 seconds, stir and heat in the microwave for another 15 seconds till the marshmallows melts. Stir in the green color. Add the candy melts and stir in till melted. Microwave for 15 seconds if required. Lastly, mix in the cereal. Stir to coat

Grease your hands, and drop the mixture on the baking sheet in shape of a wreath. Add 3 to 4 cinnamon candies to make the flowers

Let it dry completely before serving

FRUIT 'N' SPICE ROUNDS

FRUIT 'N' SPICE ROUNDS RECIPE

While I was looking for a way to use up an abundance of dates, I came across this recipe. Made with raisins, walnuts and a delectable lemon glaze, these quickly became a family favorite. —Allison Bell, Helena, Montana

MAKES: 30 servings

TOTAL TIME:
Prep: 20 min. + chilling
Bake: 10 min./batch + cooling

INGREDIENTS
1 cup butter, softened
1-1/2 cups granulated sugar
3 large egg
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1-1/2 cups finely chopped dates
1 cup finely chopped raisins
1 cup finely chopped walnuts

GLAZE:
2 cups confectioners' sugar
2 tablespoons lemon juice
2 tablespoons water

DIRECTIONS
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, cloves and nutmeg; gradually add to the creamed mixture. Stir in the dates, raisins and walnuts. Cover and refrigerate for 2 hours or until easy to handle.

On a floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter dipped in flour. Place 1 in. apart on greased baking sheets.

Bake at 375° for 10-12 minutes. Remove to wire racks. Meanwhile, combine glaze ingredients until smooth; brush over warm cookies. Cool before storing. Yield: about 5 dozen.

Originally published as Fruit 'n' Spice Rounds in Best of Country Cookies 1999, p45

Cookies I saw but didn;t get to this year

Journal Sentinel Cookie Contest Winners from 2008 to 2017
https://projects.jsonline.com/entertainment/2017/12/6/2017-holiday-cookie-contest.html

Amazing Cookies
http://cookie.betterrecipes.com/omg-mom-these-are-amazing-the-best-cookies-i-ve-ever-tasted.html

Lemon Cheesecake Cookie Bites
https://www.bettycrocker.com/recipes/lemon-cheesecake-cookie-bites/4e1e6f20-d52b-424a-8c69-bf08487dff74

10 Christmas Cookies for When You Just Can’t Wait
https://www.pillsbury.com/holidays-celebrations/christmas/7-top-rated-christmas-cookies

Omg Mom These Are Amazing! (the Best Cookies I've Ever Tasted!)
Submitted by: catscookin | Source: me

OMG Mom these are amazing! (the best cookies I've ever tasted!)

Fast, easy, beautiful and idjut proof - shortcut cooking at it's best!

Servings: approx. 2 doz
Prep Time: 3-5 minutes
Cook Time: 10-12 minutes
Total Time: 20 minutes

Ingredients:

1 pkg Pillsbury Sugar Cookie Dough
¼ cup Good Quality Cocoa + a Little Extra, for dusting work surface
1 Beaten Egg White
1c Chopped Pecans Toasted
14 Caramels
3t Heavy Cream

Optional
¼ cup Chocolate Chips
1 tsp Shortening

Directions:

Preheat oven to 350 degrees

Turn out sugar cookie dough onto work surface that has been lightly floured and dusted with cocoa. Work the cocoa into the dough until just uniform. Roll chocolate dough into 1" balls. Roll each ball in beaten egg white and then into toasted pecans to coat. Set cookies about 3" apart on a parchment lined cookie sheet, press down slightly (cookies will spread). Bake 10-12 minutes-until edges are just beginning to brown. Cool slightly then move to racks to continue cooling. While cookies are cooking - unwrap caramels. Add caramels and heavy cream to small heavy saucepan and while stirring frequently, cook mixture over low heat until caramels are completely melted. Spoon 1/2 tsp of caramel sauce onto the center of each cookie. Cool completely.

OPTIONAL

Heat chocolate chips and shortening in microwave- stir at 10 sec intervals until smooth. Drizzle over cookies


Baklava
Total:7 hr 30 min
Prep: 30 minInactive: 6 hrCook: 1 hr
Yield: about 40 pieces
Level: Easy

Ingredients
For the Baklava:
1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish
1/2 teaspoon ground cinnamon, or to taste
1 cup ground zwieback crackers or breadcrumbs
4 sticks unsalted butter, melted
16 sheets phyllo dough (thawed, if frozen), cut in half

For the Syrup:
3 cups sugar
1 6-to-8-ounce jar honey
1 to 2 tablespoons fresh lemon juice

Directions
Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.

Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.

Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.

Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.

Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

Photograph by Jim Franco

Recipe courtesy Michael Symon for Food Network Magazine

S'MORE SANDWICH COOKIES

S'MORE SANDWICH COOKIES RECIPE
   
MAKES: 24 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min. + cooling

INGREDIENTS
3/4 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 cups graham cracker crumbs (about 20 squares)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2 cups (12 ounces) semisweet chocolate chips
24 to 28 large marshmallows

DIRECTIONS
In a mixing bowl, cream butter and sugars. Beat in egg, milk and vanilla. Combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in chocolate chips.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

Place four cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high for 16-20 seconds or until marshmallows begin to puff (do not overcook). Top each with another cookie. Repeat. Yield: about 2 dozen.

Originally published as S'more Sandwich Cookies in Quick Cooking September/October 2001, p27

MACADAMIA NUT COOKIES

MACADAMIA NUT COOKIES RECIPE

Publisher Photo These rich cookies are full of Hawaiian macadamia nuts and chocolate chips. —Mary Gaylord, Balsam Lake, Wisconsin

MAKES: 36 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch

INGREDIENTS
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 jars (3-1/2 ounces each) macadamia nuts, chopped
2 cups (12 ounces) semisweet chocolate chips
1 cup (6 ounces) vanilla baking chips

DIRECTIONS
In a mixing bowl, cream butter and sugars. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight.

Drop by tablespoonfuls 2 in apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely. Yield: about 6 dozen.

Editor's Note: 2 cups of chopped almonds may be substituted for the macadamia nuts.
Originally published as Macadamia Nut Cookies in Taste of Home April/May 1997, p37

PUMPKIN COOKIES WITH PENUCHE FROSTING

PUMPKIN COOKIES WITH PENUCHE FROSTING RECIPE

These caramel-frosted pumpkin cookies are as much a part of our holiday as mistletoe and carols! They are a great way to use our home-canned pumpkin. —Priscilla Anderson, Salt Lake City, Utah

MAKES: 84 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling


INGREDIENTS
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup canned pumpkin
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup chopped pecans

FROSTING:
1/4 cup packed brown sugar
3 tablespoons butter
1/4 cup 2% milk
2-1/2 to 3 cups confectioners' sugar

DIRECTIONS
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, pumpkin and vanilla. In another bowl, whisk flour, baking powder, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in pecans.

Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.

For frosting, in a small saucepan, bring brown sugar and butter to a boil. Cook and stir over medium heat 1 minute. Remove from heat; cool 10 minutes. Transfer to a large bowl; beat in milk. Gradually beat in enough confectioners' sugar to achieve spreading consistency. Frost cookies. Yield: about 7 dozen.

Originally published as Pumpkin Drop Cookies in Country Woman Christmas Annual 2005, p44

CRANBERRY OATMEAL COOKIES

CRANBERRY OATMEAL COOKIES RECIPE

MAKES: 72 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch


INGREDIENTS
1 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups quick-cooking oats
1 cup raisins
1 cup coarsely chopped fresh or frozen cranberries
1 tablespoon grated orange peel
1 package (10 to 12 ounces) white baking chips

DIRECTIONS
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange peel. Stir in baking chips.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until the edges are lightly browned. Cool on wire racks. Yield: 6 dozen.

Originally published as Cranberry Oatmeal Cookies in Taste of Home October/November 1999, p33

CRANBERRY COOKIES

CRANBERRY COOKIES RECIPE

These pretty pink cookies always turn out so tender. They are the hit of my holiday! —Barbara Nowakowski, North Tonawanda, New York

MAKES: 42 servings
TOTAL TIME:
Prep: 25 min.
Bake: 15 min./ batch + cooling

INGREDIENTS
1 cup shortening
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups coarsely chopped fresh or frozen cranberries
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
1-1/4 cups chopped walnuts, optional

DIRECTIONS
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Using paper towels, pat chopped cranberries dry; stir into dough.

Drop by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.

To use frozen cookie dough: Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 15-17 minutes or until lightly browned. Remove to wire racks to cool.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; sprinkle chocolate with walnuts if desired. Place on waxed paper until set. Yield: 3-1/2 dozen.

Test Kitchen Tips:
To prepare cookies without freezing, drop cookie dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.

If you want a brighter pink color, don't pat the cranberries too much. A little moisture is fine and will give you a nice pink swirl in the cookie batter.

Originally published as Chocolate-Dipped Cranberry Cookies in Simple & Delicious November/December 2008, p57

Salted Caramel Chocolate Chip Cookies

Found http://allrecipes.com/recipe/235458/salted-caramel-chocolate-chip-cookies/

Ingredients
30 m 36 servings 178 cals

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse salt
1 3/4 cups brown sugar
1 cup unsalted butter, softened
1/4 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 cups chocolate chips
18 unwrapped caramel candies (such as Werther's®), each cut into 6 pieces

Directions

Prep 15 m
Cook 15 m
Ready In 30 m

Preheat oven to 350 degrees F (175 degrees C).

Whisk flour, baking soda, and salt together in a bowl.

Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.

Divide dough into thirty-six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.

Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.


Cook's Note:
By strategically placing the caramels in the cookie dough ball instead of mixing it in the cookie dough itself, it allows for a prettier cookie and the caramel has less tendency to spill out onto the cookie sheet.

Chocolate Mint Cookies

Found http://allrecipes.com/recipe/10477/chocolate-mint-cookies-i/

Ingredients
18 servings 364 cals

3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies

Directions

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.

At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

Pink Icing Drop Cookies

Pink Icing Cookies
Found http://allrecipes.com/recipe/11660/pink-icing-cookies/

Recipe by: Lisa Tomshack "My Granny's cake-like cookies that tasted best with pink icing...although she did use other colors."

Ingredients
25 m 24 servings 245 cals

1 cup butter
2 cups white sugar
4 eggs
1 cup milk
5 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1 teaspoon vanilla extract

Directions

Prep 15 m
Cook 10 m
Ready In 25 m

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

In a large bowl, cream the margarine and sugar together. Add the eggs one at a time, mix well. Stir in the milk and vanilla. Sift together the flour, salt and baking powder; stir into the creamed mixture until everything is well blended. Drop cookie dough by heaping spoonfuls onto the prepared cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. The tops of the cookies should spring back to the touch like a cake. Cool on wire racks before frosting.


FROSTING

Ingredients
10 m 16 servings 186 cals

2/3 cup butter, softened
4 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
(optional) 4 drops red food coloring

Directions

Prep 10 m
Ready In 10 m

In a medium bowl, cream together the butter, confectioners' sugar, and milk until light and fluffy, about 3 to 4 minutes. Beat in the vanilla and food coloring. Spread on or between cookies.

NUTTY PIE-CRUST COOKIES

NUTTY PIE-CRUST COOKIES RECIPE
 
I like Italian cream cake, so I used it as inspiration for this cookie recipe. The splash of orange liqueur in the filling is my special touch. —Sonji McCarty-Onezine, Beaumont, Texas

MAKES: 40 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch + cooling

INGREDIENTS
1 cup butter, softened
1-3/4 cups all-purpose flour
1/4 cup confectioners' sugar
1/8 teaspoon salt
1/3 cup heavy whipping cream

FILLING:
1/2 cup finely chopped pecans, toasted
1/2 cup sweetened shredded coconut, toasted
1/2 cup butter, softened
1/2 cup cream cheese, softened
1/8 teaspoon salt
2 teaspoons orange liqueur, optional
3/4 cup confectioners' sugar

DIRECTIONS
In a large bowl, beat butter, flour, confectioners' sugar and salt until crumbly. Beat in cream. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets.

Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.

Place pecans and coconut in a small bowl; toss to combine. Reserve 1/2 cup coconut mixture. In another bowl, beat butter, cream cheese, salt and, if desired, liqueur until creamy. Gradually beat in confectioners' sugar until smooth. Fold in remaining coconut mixture. Spread over bottoms of half of the cookies; cover with remaining cookies. Place reserved coconut mixture in a shallow bowl. Roll sides of cookies in coconut mixture.

Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and fill cookies as directed. Yield: about 3 dozen.

Originally published as Nutty Pie Crust Cookies in Cookies & Candies Bookazine 2015, p65

CARROT CAKE SHORTBREAD

CARROT CAKE SHORTBREAD RECIPE

I really love carrot cake and wanted to make a cookie that had the same flavors, and these comforting cookies are are it! Cinnamon, maple and vanilla make them perfect for the holidays. —Elisabeth Larsen, Pleasant Grove, Utah

MAKES: 48 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 15 min./batch + cooling

INGREDIENTS
1 cup butter, softened
1/2 cup packed brown sugar
1/4 cup grated carrot
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt

ICING:
1/2 cup confectioners' sugar
1/4 cup maple syrup
1/2 cup finely chopped walnuts, toasted

DIRECTIONS
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in carrot and vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.

Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.

Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. fluted round cookie cutter. Place 1 in. apart on greased baking sheets.

Bake 12-14 minutes or until edges are light brown. (For a crisper texture, bake cookies 13-15 minutes.) Remove from pans to wire racks to cool completely.

In a small bowl, mix confectioners' sugar and maple syrup until smooth; drizzle over cookies. Sprinkle with walnuts. Let stand until set. Yield: 4 dozen.

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Originally published as Carrot Cake Shortbread in Cookies & Candies Bookazine 2014, p20

AMISH SUGAR COOKIES

AMISH SUGAR COOKIES RECIPE

MAKES: 30 servings
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch

INGREDIENTS
1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners' sugar
2 large eggs
1 teaspoon vanilla extract
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

DIRECTIONS
In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla.

Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.

Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Remove to wire racks to cool. Yield: about 5 dozen.

Test Kitchen Tips
Salted butter and a splash of extract (try almond!) make these extra flavorful.

If you like your treats on the sweeter end of the spectrum, add a pinch of coarse sugar to the tops of these light and airy cookies.

Why cream of tartar? Baking soda needs an acidic ingredient to create the gas bubbles that make baked goods rise and lighten. Cream of tartar (aka tartaric acid) provides that in this recipe. Yay, chemistry!

Originally published as Amish Sugar Cookies in Country Extra July 1990, p45

Cranberry-White Chocolate Cookie

CRANBERRY-WHITE CHOCOLATE COOKIES RECIPE
 
MAKES: 88 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling

INGREDIENTS
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1/3 cup cranberry juice
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups dried cranberries
2 cups vanilla or white chips

GLAZE:
2 cups vanilla or white chips
2 tablespoons plus 1-1/2 teaspoons shortening

DIRECTIONS
In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.
For glaze, microwave vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies. Yield: about 7 dozen.

Originally published as Cranberry-White Chocolate Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p52

CRESCENT CHIP COOKIES

CRESCENT CHIP COOKIES RECIPE

Featured In: 60 Make-Ahead Thanksgiving Recipes
MAKES: 120 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling

INGREDIENTS
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1-1/2 cups miniature chocolate chips

Glaze:
3 cups semisweet chocolate chips
1/4 cup shortening
1-1/4 cups ground walnuts

DIRECTIONS
In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in chocolate chips.

Divide dough into 10 portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until easy to roll.

Preheat oven to 375°. On a lightly floured surface, roll each portion into a 24-in. rope; cut into 2-in. lengths. Place 1 in. apart on ungreased baking sheets; curve to form crescents. Bake 6-8 minutes or until edges are light brown. Remove to wire racks to cool completely.

In a small bowl, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set.

To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.

Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving. Yield: 10 dozen.

Originally published as Crescent Chip Cookies in Taste of Home Christmas Annual Annual 2016, p155

CRANBERRY RUGELACH

CRANBERRY RUGELACH RECIPE

MAKES: 64 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min./batch + cooling

INGREDIENTS
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
2-3/4 cups all-purpose flour
1 teaspoon salt

FILLING:
3/4 cup sugar
2/3 cup dried cranberries, finely chopped
1/2 cup finely chopped walnuts, toasted
1/3 cup butter, melted
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 large egg, lightly beaten
Additional sugar

DIRECTIONS
In a large bowl, cream the softened butter, cream cheese and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well.

Turn onto a lightly floured surface; knead for 3 minutes or until smooth. Divide into eight portions.

Roll each portion into a ball; flatten into a 4-in. circle. Wrap in plastic and refrigerate for at least 1 hour.

In a small bowl, combine the sugar, cranberries, walnuts, melted butter, cinnamon and allspice. On a lightly floured surface, roll one portion of dough into an 8-in. circle. Sprinkle with 3 tablespoons of filling to within 1/2 in. of edges. Cut into eight wedges.

Roll up wedges from the wide end and place point side down 2 in. apart on foil-lined baking sheets. Curve ends down to form a crescent shape. Brush with egg; sprinkle with additional sugar.

Repeat with remaining dough and filling. Bake at 350° for 18-20 minutes or until golden brown. Remove to wire racks to cool. Yield: about 5 dozen.

Originally published as Cranberry Rugelach in Country Woman Christmas Annual 2006, p61

WALNUT-FILLED PILLOWS

WALNUT-FILLED PILLOWS RECIPE
     
Featured In: 24 Low-Carb Christmas Recipes

MAKES: 28 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch

 VERIFIED BY Taste of Home Test Kitchen

INGREDIENTS
1/2 cup cold butter, cubed
3 ounces cold cream cheese
1-1/4 cups all-purpose flour
3/4 cup ground walnuts
1/4 cup sugar
2 tablespoons whole milk
1/2 teaspoon vanilla or almond extract
1 large egg, lightly beaten
Confectioners' sugar

DIRECTIONS
In a large bowl, cut butter and cream cheese into flour until mixture resembles coarse crumbs. Blend mixture together until smooth dough forms, about 3 minutes. Pat into a rectangle; wrap in plastic.

Refrigerate for 1 hour or until firm. For filling, combine the walnuts, sugar, milk and vanilla.

Unwrap dough and place on a lightly floured surface. Roll into a 17-1/2x10-in. rectangle; cut into 2-1/2-in. squares. Place a level teaspoonful of filling in the center of each square. Moisten edges with water; fold in half and seal with a fork. Place 1 in. apart on ungreased baking sheets. Brush with egg.

Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. Dust with confectioners' sugar. Yield: 28 cookies.

HIDDEN MINT MORSEL COOKIES

HIDDEN MINT MORSELS RECIPE

Featured In: 60 Fall Bakes Cozier Than a Chunky Sweater
MAKES: 60 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min. + cooling


INGREDIENTS
1/3 cup shortening
1/3 cup butter, softened
3/4 cup sugar
1 large egg
1 tablespoon 2% milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon

PEPPERMINT LAYER:
4 cups confectioners' sugar
6 tablespoons light corn syrup
6 tablespoons butter, melted
2 to 3 teaspoons peppermint extract

CHOCOLATE COATING:
2 packages (11-1/2 ounces each) milk chocolate chips
1/4 cup shortening

DIRECTIONS
In a large bowl, cream the shortening, butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to the creamed mixture. Cover and refrigerate for 8 hours or overnight.

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a lightly floured 1-1/2-in. round cookie cutter; place on ungreased baking sheets.

Bake at 375° for 6-8 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.

In a large bowl, combine all the peppermint layer ingredients. Knead for 1 minute or until smooth. Shape into 120 balls, 1/2 in. each. Place a ball on each cookie and flatten to cover cookie. Place on waxed paper-lined baking sheets; refrigerate for 30 minutes.

In a microwave, melt chips and shortening; stir until smooth. Spread about 1 teaspoonful over each cookie. Chill until firm. Yield: about 10 dozen.

Originally published as Hidden Mint Morsels in Country Woman Christmas Annual 1998, p45
Make-Ahead Spinach Phyllo Roll-Ups - Kraft Recipes
served by Kraft Recipes

NUTRITIONAL FACTS
2 each: 127 calories, 6g fat (3g saturated fat), 11mg cholesterol, 50mg sodium, 18g carbohydrate (14g sugars, 0 fiber), 1g protein.

Basic Broiled Chicken Breasts

Basic Broiled Chicken Breasts

Recipe by: Always Cooking Up Something "This is a simple but delicious way to prepare chicken. Good-quality olive oil and generous amounts of salt and pepper make for a savory chicken breast that is crispy on the outside and juicy on the inside."

Ingredients
30 m 4 servings 389 cals

3 tablespoons extra virgin olive oil
4 bone-in chicken breast halves with skin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Note I added Chef Paul Toasted Onion and Garlic to all and poultry seasoning to one then in the last few minutes I baked them (2 of them with Sweet Baby Rays Hickory BBQ Sauce)

Directions

Prep 5 m
Cook 20 m
Ready In 30 m

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Rub olive oil over each chicken breast, then season both sides with salt and black pepper. Place the chicken skin-side down on a broiling pan.
Broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow meat to rest for 5 minutes before serving.

Cook's Note
If desired, add a quarter cup of water to the bottom of the broiling pan and stir to dissolve the browned-bits from the chicken juices. Use as a light sauce on the chicken.

CRANBERRY SWIRL BISCOTTI

CRANBERRY SWIRL BISCOTTI RECIPE
       
A friend of mine, who is known for her excellent cookies, shared this recipe with me. The mix of cranberries and cherry preserves is so refreshing. —Lisa Kilcup, Gig Harbor, Washington

MAKES: 30 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

INGREDIENTS
2/3 cup dried cranberries
1/2 cup cherry preserves
1/2 teaspoon ground cinnamon
1/2 cup butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt

GLAZE:
3/4 cup confectioners' sugar
1 tablespoon 2% milk
2 teaspoons butter, melted
1 teaspoon almond extract

DIRECTIONS
Preheat oven to 325°. Place cranberries, preserves and cinnamon in a food processor; process until smooth.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
Divide dough in half. On a lightly floured surface, roll each portion of dough into a 12x8-in. rectangle. Spread each with half of the cranberry mixture; roll up jelly-roll style, starting with a short side.

Place rolls 4 in. apart on a lightly greased baking sheet, seam side down. Bake 25-30 minutes or until lightly browned.

Carefully transfer rolls to a cutting board; cool 5 minutes. Using a serrated knife, cut crosswise into 1/2-in. slices. Place slices upright on lightly greased baking sheets.

Bake 15-20 minutes longer or until centers are firm and dry. Remove from pans to wire racks.
In a small bowl, mix glaze ingredients. Drizzle over warm cookies; cool completely. Store in an airtight container. Yield: about 2-1/2 dozen.

Originally published as Cranberry Swirl Biscotti in Country Woman Christmas Annual 2007, p59

CINNAMON SUGAR COOKIES

CINNAMON SUGAR COOKIES RECIPE
 
My mom always had these cookies on hand. They're so good with a cup of hot chocolate, coffee or milk. —Leah Costigan, Otto, North Carolina

MAKES: 48 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

INGREDIENTS
1 cup butter or margarine, softened
1 cup sugar
1 cup confectioners' sugar
1 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
4-1/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon cream of tartar
1 cup finely chopped pecans, optional
Colored sugar, optional

DIRECTIONS
In a large mixing bowl, cream the butter, sugars and oil. Add eggs and vanilla; mix well. Add flour, salt, baking soda, cinnamon and cream of tartar. Stir in the pecans if desired. Roll into 1-in. balls. Place on greased baking sheets; flatten with the bottom of a glass dipped in sugar. Sprinkle with colored sugar if desired. Bake at 375° for 10-12 minutes. Yield: about 8 dozen.

Originally published as Cinnamon Sugar Cookies in Country December/January 1995, p51

SALTED TOFFEE CASHEW COOKIES

SALTED TOFFEE CASHEW COOKIES RECIPE

When I get toffee bits, butterscotch chips and cashews together in one cookie, the sweet and salty combo is nearly impossible to resist. —Crystal Schlueter, Babbitt, Minnesota

MAKES: 60 servings

TOTAL TIME:
Prep: 25 min.
Bake: 10 min./batch

INGREDIENTS
1 cup butter, softened
1-1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups chopped salted cashews
1 cup brickle toffee bits
1 cup butterscotch chips
Salted whole cashews

DIRECTIONS
Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chopped cashews, toffee bits and butterscotch chips.

Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press one whole cashew into each cookie. Bake 7-9 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. Yield: about 5 dozen.

Originally published as Salted Toffee Cashew Cookies in Simple & Delicious December/January 2015
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APRICOT-FILLED TRIANGLES

APRICOT-FILLED TRIANGLES RECIPE
       
It's a good thing this recipe makes a big batch because no one can stop eating just one! These crisp, buttery cookies truly do melt in your mouth. —Mildred Lorence, Carlisle, Pennsylvania

MAKES: 72 servings

TOTAL TIME:
Prep: 1-1/4 hours + chilling
Bake: 10 min./batch + cooling

INGREDIENTS
1 pound dried apricots (2-1/2 cups)
1-1/2 cups water
1/2 cup sugar

DOUGH:
2/3 cup shortening
3 tablespoons 2% milk
1-1/3 cups sugar
2 large eggs
1 teaspoon lemon extract
4 cups cake flour
2 teaspoons baking powder
1 teaspoon salt

DIRECTIONS
In a small saucepan, cook apricots and water over low heat for 45 minutes or until the water is absorbed and apricots are soft. Cool slightly; transfer to a blender. Cover and process until smooth. Add sugar; cover and process until blended. Set aside.

In a large saucepan over low heat, melt shortening and milk. Remove from the heat; stir in sugar. Add eggs, one at a time, whisking well after each addition. Stir in extract. Combine the flour, baking powder and salt; gradually add to the saucepan and mix well. Cover and refrigerate for 4 hours or until easy to handle.

On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 1 teaspoon apricot filling in the center of each. Bring three edges together over filling, overlapping slightly (a small portion of filling will show in the center); pinch edges gently. Place 1 in. apart on ungreased baking sheets.

Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: 6 dozen.

Originally published as Apricot-filled Triangles in Best of Country Cookies 1999, p51

CHERRY CHOCOLATE CHUNK COOKIE

CHERRY CHOCOLATE CHUNK COOKIES RECIPE
   
These rich, fudgy cookies are chewy and studded with tangy dried cherries. It’s a good thing the recipe makes only a small batch because we eat them all in one night! —Trisha Kruse, Eagle, Idaho

MAKES: 20 servings

TOTAL TIME:
Prep: 15 min.
Bake: 15 min. + cooling

INGREDIENTS
1/2 cup butter, softened
3/4 cup sugar
1 large egg
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
6 tablespoons baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chunks
1/2 cup dried cherries

DIRECTIONS
Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In a separate bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate and cherries.

Drop by rounded tablespoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake until firm, 12-14 minutes. Cool for 1 minute before removing to a wire rack. Yield: about 1-1/2 dozen.

Originally published as Cherry Chocolate Chunk Cookies in Cooking for 2 Winter 2007, p47

CRANBERRY NUT SWIRLS

CRANBERRY NUT SWIRLS RECIPE
   
This recipe originated with my sister-in-law. It gets used a lot over the holidays when we want to pull a fast one on the guys in our family. They claim they don't like cranberries in any shape or form, but everyone enjoys these. —Carla Hodenfield, Ray, North Dakota

MAKES: 42 servings

TOTAL TIME:
Prep: 15 min. + chilling
Bake: 15 min./batch


INGREDIENTS
1/2 cup butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely ground cranberries
1/2 cup finely chopped walnuts
1 tablespoon grated orange zest
3 tablespoons brown sugar
2 teaspoons milk

DIRECTIONS
Combine butter, sugar, egg and vanilla. Beat until light and fluffy, scraping the bowl occasionally. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture, beating well. Refrigerate at least 1 hour.

Combine cranberries, walnuts and orange zest; set aside. On a lightly floured surface, roll dough into a 10-in. square. Combine brown sugar and milk; brush over dough. Sprinkle with cranberry mixture to within 1/2 in. of edges. Roll up tightly, jelly-roll style. Wrap in plastic; refrigerate until firm, several hours or overnight.

Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on well-greased baking sheets. Bake until edges are light brown, 14-15 minutes. Remove from pans to wire racks to cool. Yield: about 3-1/2 dozen.

Originally published as Cranberry Nut Swirls in Country Woman September/October 1992, p29

Rustic Apple Cider Cake

Rustic Apple Cider Cake
Found https://munchies.vice.com/en_us/article/xym8za/rustic-apple-cider-cake
Three layers of apple cider buttercream sandwiched between three layers of apple cider cake.

Sydney Kramer

Use that leftover holiday cider to make an easy three-layer cake that will please any apple lover.

Servings: 8
Total: 2 hours 30 minutes

Ingredients

for the apple cider cake:
½ cup unsalted butter, cubed
¾ cup granulated sugar
⅓ cup packed brown sugar
3 eggs
⅓ cup vegetable oil
1 cup apple cider
½ cup buttermilk
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg


apple cider buttercream:
2 cups unsalted butter, room temperature
5 to 5 1/2 cups powdered sugar
2 teaspoons apple cider
dash of ground cinnamon
sprinkles, for decoration (optional)

Directions

1. Preheat your oven to 350° degrees F and line 3 8-inch cake pans with parchment, then grease with butter or non-stick spray. Set aside. In the bowl of your mixer, beat together your butter and sugars until fluffy, about 3 minutes. Add in your eggs, one at a time, scraping down the sides of the bowl as needed. Add in your vegetable oil and beat to combine.

2. Place your apple cider and buttermilk in a medium-sized bowl. In another bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add your dry and wet mixtures to your batter in alternating batches, that is to say, add in ⅓ of your flour, mix to combine, add in ½ of your cider and milk mixture, mix to combine, add in another ⅓ of flour, then the rest of your milk and cider, then the rest of your flour. This gradual adding will ensure that you don't overmix your batter. Scrape down the bowl as needed, and divide your batter among your three prepared pans. Bake for 30 minutes or so, until set. Allow to cool completely before frosting.

3. When you're ready to make your frosting, beat together your butter, powdered sugar, cider, and cinnamon until smooth. When you're ready, place a small dollop of frosting on a cake board or whatever surface you'll be frosting your cake on, then place your first layer on top of that dollop (this secures your cake in place). Because this cake is rustic, you don't have to worry about leveling it off, so add your first layer, spread ⅓ of your frosting over it, add your second layer, spread another ⅓ of frosting over that layer, and finally top with the last year and spread the rest of your frosting over the top. Sprinkle with any extra sprinkles and enjoy. This cake will keep well, covered and refrigerated, for up to 3 days.

CASHEW COOKIES

CASHEW COOKIES RECIPE

Some "dairy" merry snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe in a flyer promoting dairy products years ago. It's been this farm wife's standby ever since. —June Lindquist, Hammond, Wisconsin

MAKES: 30 servings

TOTAL TIME:
Prep: 25 min.
Bake: 10 min./batch

INGREDIENTS
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour cream
1-3/4 cups chopped cashews

FROSTING:
1/2 cup butter, cubed
3 tablespoons half-and-half cream
1/4 teaspoons vanilla extract
2 cups confectioners' sugar
Cashew halves, optional

DIRECTIONS
In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in cashews. Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half if desired. Yield: about 5 dozen.

Originally published as Cashew Cookies in Country Woman Christmas Annual 1997, p30

PALMIERS

PALMIERS RECIPE

Publisher Photo It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

MAKES: 24 servings

TOTAL TIME:
Prep: 20 min.
Bake: 10 min.

INGREDIENTS
1 cup sugar, divided
1 sheet frozen puff pastry, thawed

DIRECTIONS
Preheat oven to 425°. Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14x10-in. rectangle. Sprinkle with 1/2 cup sugar to within 1/2 in. of edges. Lightly press into pastry.

With a knife, very lightly score a line crosswise across the middle of the pastry. Starting at one short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/8-in. slices.

Place cut side up 2 in. apart on parchment paper-lined baking sheets; sprinkle lightly with 1 tablespoon sugar. Bake for 8 minutes. Turn pastries over and sprinkle with remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely.

Store in airtight containers. Yield: About 2 dozen.

Originally published as Palmiers in Complete Guide to Baking 2004, p202

CINNAMON-SUGAR CRACKLE COOKIES

CINNAMON-SUGAR CRACKLE COOKIES RECIPE

I get lots of compliments on these crunchy cookies. They're always part of my Christmas cookie platter. —Sarah Miller, Wauconda, Washington

MAKES: 72 servings

TOTAL TIME:
Prep: 20 min.
Bake: 10 min./batch + cooling

INGREDIENTS
1 cup shortening
1-3/4 cups sugar, divided
2 large eggs
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 400°. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.

In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets.

Bake 8-10 minutes or until golden brown. Cool 2 minutes before removing to wire racks to cool.

Yield: about 6 dozen.

Originally published as Cinnamon-Sugar Crackle Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p81