Gingerbread Cutouts

brought by Soren McQuivey

1/2 cup shortening

2 1/2 cups all-purpose flour

1/2 cup sugar

1/2 cup molasses

1 egg

1 tablespoon vinegar

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

Powdered Sugar Icing

Decorative Candies

In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, molasses, egg, vinegar, baking powder, ginger, baking soda, cinnamon and cloves. Beat till thoroughly combined. Beat in remaining flour. Cover and chill for 3 hours or till easy to handle.

Divide the chilled dough in half. On a lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes with a 2 1/2 inch cookie cutter. Place 1 inch apart on a greased cookie sheet. Bake in a 375º oven for 5 to 6 minutes or till edges are lightly browned. Cool on the cookie sheet for 1 minute. Remove and cool on a wire rack.

Decorate cookies with icing and decorative candies, if desired.

Gingerbread People Cutouts Prepare as above, except roll dough 1/4 inch thick. Cut with 4 1/2 to 6-inch people cookie cutters. Bake in a 375º oven for 6-8 minutes or till edges are lightly browned. Makes 12 to 18.

Holiday Muddy Buddies

brought by Becky Wilson

9 cups Chex cereal; can use Corn, Rice or Wheat Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

In a large bow, measure cereal set aside.

In  a large microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir,. Microwavee about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallow resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Double Chocolate Chip Cookies

brought by Jamie Cook

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 cups semisweet chocolate chips

6 tablespoons butter, softened

1 cup white sugar

1 1/2 teaspoons vanilla extract

2 eggs

1/2 cup confectioners' sugar

1.     Combine flour, baking powder and salt. Set aside.

2.     Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.

3.     Wrap in plastic and freeze until firm (about 20 minutes).

4.     Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.

Red Velvet Whoopie Pies

brought by Jenn Iverson
1 box red velvet cake mix (can use other flavors as well – chocolate, spice cake, etc.)
3 eggs
½ cup oil
½ cup water

Preheat oven to 400º.  Lightly grease baking sheets.  Beat together the cake mix, oil, eggs, and water.

Drop by heaping spoonfuls onto the prepared baking sheets.  Bake for 7-10 minutes. Cookies will spread quite a bit, but if they seem really thin, you may need to add a tiny bit more flour. Let cookies cool completely; then make sandwiches from two cookies filled with Cream Cheese Whoopie Pie Filling. It’s usually best to let them sit for a few hours after putting the sandwiches together so the filling can set a little bit.

For Cream Cheese Filling: Beat 3 egg whites until white, fluffy, and thick. Add 8 oz. cream cheese, softened. Mix until smooth.  Add 1 tsp. vanilla, then 4 cups powdered sugar; mix well. Add 4-6 more cups of powdered sugar until desired consistency is reached (total of 8-10 cups). I like the filling to be somewhat thick, so it doesn’t slide out of the cookies when put together.

Double Mint Chocolate Cookies

brought by Megan McQuivey

Recipe from CHERIE’

2 cups sugar
1 cup cocoa
1 cup butter
1 cup buttermilk
1 cup water
2 eggs
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp vanilla
1 tsp peppermint extract

Combine at low speed scraping bowl often until well mixed.
Stir in:
4 cups flour
Beat 3-4 minutes
Drop rounded teaspoonfuls of dough on greased cookie sheets.  Bake 7-9 minutes at 400 degrees.  Top of cookie should spring back when touched lightly.  Remove and cool.

Frosting:
4 cups powdered sugar
1 cup butter, softened
1 tsp salt
2 T. milk
2 tsp vanilla
½ tsp peppermint or mint extract
(May add ½ cup cocoa and reduce sugar somewhat)
Mix all together and beat until light and fluffy, 2-3 minutes.  Spread ½ Tablespoonful on each cookie.  Sprinkle with ½ cup crushed peppermint candy if desired.

Iced Anise Cookies

brought by Heather Brown

adapted slightly from Cookie Madness

3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
2 eggs
1/4 cup milk
1 teaspoon anise extract
2 3/4 cups flour (12.5 oz)
2 1/2 teaspoons baking powder
1/2 scant teaspoon salt

Icing:
1 1/2 cups powdered sugar
1 1/2 tablespoons melted butter
2 tablespoons milk plus extra if needed
1  teaspoon anise extract
Multi-Colored Sprinkles

Preheat oven to 325 degrees. Line baking sheets with parchment paper or non-stick foil.

Beat the sugar, melted butter, eggs, milk and anise extract together using low speed of a hand-held mixer.

Thoroughly stir together the flour, baking powder and salt; add to the batter and stir just until blended.

Drop dough by rounded teaspoons, shaping a little to form nice roundes, 2 inches apart onto cookie sheets and bake on center rack for 10 to 14 minutes or until bottoms of cookies are light golden. Cool on wire racks.

Make icing. Mix the sugar and melted butter together until the sugar is moist. Add the milk and beat well until smooth. Beat in the anise extract. It should be thick but pourable. Place a piece of paper towel under your cooling rack so that the glaze can drip through, then spoon it gently over the cookies.
Sprinkle with candy sprinkles.

Makes 4-5 dozen cookies.

Lime Stars

brought by Heather Brown

recipe from Martha Stewart

INGREDIENTS

Makes about 2 dozen.

• 2 cups all-purpose flour, plus more for work surface
• 1/2 teaspoon baking powder
• 1/4 teaspoon coarse salt (I used Morton's Kosher)
• 1 cup granulated sugar
• 2 tablespoons finely grated lime zest, plus 1/4 cup fresh lime juice (about 4 limes total)
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 teaspoon pure vanilla extract
• Confectioners' sugar, for dusting

DIRECTIONS

1. Sift together flour, baking powder, and salt into a large bowl; set aside.
2. Put granulated sugar and lime zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 1 minute. Add butter, and mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low, and gradually mix in flour mixture.
3. On a lightly floured work surface, halve the dough. Flatten each half into a 10-inch disk, and wrap each in plastic. Freeze until firm, about 30 minutes.
4. Preheat oven to 325 degrees. Working with 1 half at a time, roll out dough on parchment paper to 1/8 inch thick. Cut shapes from dough with a 3-inch flower-shape cookie cutter. Space 1 inch apart on baking sheets lined with parchment paper. Cut a hole in center of each with a 1-inch round cutter. Repeat with remaining disk. Wrap scraps in plastic. Freeze 30 minutes; reroll, and cut.
5. Bake cookies, rotating sheets halfway through, until set, 12 to 13 minutes. Let cool on a wire rack. Before serving, sift confectioners' sugar over cookies. Cookies can be stored in airtight containers at room temperature up to 3 days.

Chocolate Candy Cane Cookies

brought by Heather Brown
recipe adapted from Bon Appetit

Yield: Makes about 18 sandwich cookies

Cookies
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg

Filling
1 cup plus 2 tablespoons powdered sugar (I needed about 2+ cups of powdered sugar)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring

1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

For cookies:

Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour. (I made the dough the night before and left it in the refrigerator until morning)

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:

Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

The Most Amazing Peanut Butter Chocolate Chip Chocolate Cookies in the World

brought by Christina Sorensen

Mix:
1 c. butter, softened
¾ c. peanut butter
¾ c. sugar
¾ c. brown sugar
2 eggs

Sift & Add:
2 1/3 c. flour
1/3 c . cocoa powder
1 tsp. baking soda

Mix in:
1 tsp. vanilla

Add:
1 c. chocolate chips
1 c. peanut butter chips
10 peanut butter cups cut into 8ths

Bake 8-10 minutes at 350.

Marbled Caramel Chocolate Slice

brought by Erin Orton

Base:                                         

2 1/4 cups flour

1/2 cup sugar

3/4 cup butter, softened

Filling:

7 T butter, diced

scant 1/2 cup light brown sugar

2 14 oz. cans sweetened condensed milk

Topping:

3 1/2 oz. semisweet chocolate

3 1/2 oz. milk chocolate

2 oz. white chocolate

Preheat oven to 350 degrees. Line and lightly grease a 13x9 inch jelly roll pan or cookie sheet.  Put the flour and sugar in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Work with your hand until the mixture forms a dough.

  Put the dough into the pan and press it out with your hand to cover the base.  Then use the back of a spoon to smooth it evenly into the pan.  Prick all over with a fork and bake for about 20 minutes or until firm and very light brown.  Set aside and leave in pan to cool.

   For filling, put the butter, brown sugar and condensed milk into a pan and heat gently, stirring, until the sugar has dissolved.  Stirring constantly, bring to a boil.  Reduce heat and simmer the mixture very gently, stirring constantly for about 5-10 minutes, or until it has thickened and turned a caramel color.  Take care that the mixture does not burn on the base of the pan, as this will spoil the flavor.  Remove from heat.

  Pour the filling mixture over the cookie base, spread evenly and leave until cold.

  Melt each type of chocolate separately.  Spoon lines of semisweet and milk chocolate over the set caramel filling.  Add small spoonfuls of white chocolate.  Use a skewer to forma a marbled effect on the topping.

Girl Scout Style Thin Mints

brought by Kristen Marriott (Ashley Boyer's Friend)

Ingredients:

1 box devil's food cake mix

2 eggs

2 Tbsp water

2 Tbsp oil

1/2 cup cocoa

1 package chocolate chips or semi-sweet baking chocolate

few drops mint extract or candy mint flavoring

Combine cake mix, eggs, water, oil and cocoa.  Blend together well--it will be a sticky mess.  Let stand 20 mins then shape into small balls.  Place on cookie sheet 2" apart.  Press down flat with spoon coated with oil.  Bake 8 mins at 400 degrees.  Cool to room temp.

Melt chips and add a few drops mint flavoring.  Either spread melted chocolate on cookies or dip in the chocolate.  Lay out cookies on wax paper until chocolate dries.  

Peppermint Bark Fudge Chewies

brought by Ashley Boyer

1 20 oz brownie mix
2 Tbsp flour
8 Tbsp butter, melted
2 large eggs
2 cups finely chopped peppermint bark, divided 

Preheat oven to 350. 

In large bowl, combine brownie mix, flour, melted butter and eggs and stir about 30 seconds (until just combined). Fold in 1 cup of peppermint bark. 

Drop cookie dough by generous spoonfuls (or 1 inch balls) on baking sheet. Press 1/2 tsp peppermint bark onto top of each ball.

Bake until cookies are firm around edges but soft in center about 10-12 minutes. Cool on cookie sheet 2-3 minutes and then transfer to cool on wire wracks.

Makes 4 dozen

Auntie’s Super Secret Frosted Sugar Cookies

brought by Britney Basset
¾ cup butter
½ tsp. of vanilla
½ tsp. of cinnamon candy flavoring (or to taste, or leave out of the cookie dough)
1 cup sugar
2 eggs
2 ½ cups sifted flour
1 tsp. salt
1 tsp. baking powder

 Mix butter, flavoring, sugar and eggs thoroughly.  Sift together and stir in flour, salt and baking powder.  Chill at least 1 hour.  Roll out 1/4 to 1/2 inch thick on floured board.  Cut into desired shapes.  Place on ungreased baking sheet.  Bake 6 – 8 minutes at 400 degrees.  Do not overcook.  Cool and frost with Butter Cream Frosting, then decorate with sprinkles.  (I often double this recipe.)

Cinnamon Butter Cream Frosting

1 box powdered sugar
¼ - ½ cup of butter, softened
1 tsp. vanilla

3 Tbl. milk¼ + cinnamon candy flavoring to taste

Mix and blend thoroughly until smooth.  Spread on almost cooled sugar cookies.  Decorate with sprinkles and enjoy.  (This is usually enough for a doubled recipe of sugar cookies.)

(I find the cinnamon candy flavoring in the candy making section at Michaels, or at specialty food shops or kitchen supply shops.)

Chewy Brownie Cookies with M&Ms

brought by Rachel Durazzani

• 2/3 cup shortening
• 1 1/2 cups packed brown sugar
• 1 tablespoon water
• 1 tablespoon vanilla extract
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup semisweet chocolate chips
• 2 cups Mint M&M's or Cherry Cordial M&M's

In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks.

Homemade Oreo Cookies

From Kristin Marshall

2 cake mixes (german chocolate)

4 eggs

1 cup shortening

1/4 cup oil

Mix all ingredients and roll into balls. Bake at 375 for about 10 min. Then frost between 2 cookies like real oreos

Frosting

1 cup powdered sugar

8 oz cream cheese

1 tsp vanilla

4 tsp butter

Can add food coloring for holidays and or roll in peppermint candies. Store in freezer.

Chicken Corn Chowder

brought by Britney Bassett

2 tablespoons extra virgin olive oil

2 stalks of celery, finely chopped

1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor – but doesn’t add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I’ll soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.

Tomato Basil Soup

brought by Jenn Iverson

¼ cup extra virgin olive oil
1 medium onion, finely diced
3 medium carrots, very finely diced
3 cloves garlic, minced
3 tsp. basil (I use frozen cubes from Trader Joe’s)
¾ tsp. ground cinnamon
1 tsp. ground black pepper
2 beef bouillon cubes
2 chicken bouillon cubes
28 oz. crushed tomatoes
6 oz. tomato paste
1 28-oz. can water
2 cups cream (I use light cream)
Orzo pasta


Heat olive oil in large saucepan over medium heat.  Sauté diced onion and carrots for 7-8 minutes, until carrots are tender.  Add garlic, basil, cinnamon, black pepper, and bouillon.  Continue sautéing for a few more minutes; enjoy the aroma.  Add crushed tomatoes, tomato paste, and water, stirring until combined and tomato paste is evenly dispersed.  Bring to a boil.  Turn heat to low and simmer, covered, 30-45 minutes.  Meanwhile, boil orzo according to package directions.  Drain and set aside.  Just before serving, add cream to soup.  Serve soup with a few large spoonfuls of orzo.

Orange Crunch Cake

brought by Christina Sorenson

Ingredients:

1 cup graham cracker crumbs
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 cup butter, softened

1 (18.25 ounce) package yellow cake mix
1/2 cup water
1/2 cup orange juice
1/3 cup vegetable oil
3 eggs
2 tablespoons grated orange zest

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
2. In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. 

Magnolia's Buttercream Frosting

For 24 cupcakes or Two-layer 9-in cake

• 1 cup unsalted butter, softened
• 6-8 cups confectioners' sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

Yogurt - Plain and Homemade

brought and made by Heather Brown


I made organic yogurt and I didn't even buy a new appliance. I made it in my slow-cooker (Crock-pot) by combining a few different recipes that I found from other sources. Yummy! Bean has been eating it non-stop. It is plain, but you can flavor it with blended fruit, whole fruit, granola, maple syrup, jam or whatever you want!

It is thinner than commercial yogurt because it doesn't have the stabilizers and gelatin that commercial yogurt has. However, we like it thicker so I just let it strain overnight in a fine mesh sieve lined with coffee filters. It ends up being as thick as sour cream. If you don't want it that thick, don't let it drain as long.

I recommend trying whole milk yogurt first because it is easier to do and thickens a little more than the low-fat variety I've been making lately. Just think you don't need to buy whole milk Yo-Baby yogurts because you can make your own and save a bundle of money!

1 half gallon of milk (I used organic, you may want to try whole if it is your first time)
1/2 cup organic plain yogurt with no stabilizers (don't use a flavored yogurt)
1/4 - 1/2 cup powdered fat free milk (you need more of this if you are making a yogurt with less fat)

Pour milk into a slow-cooker. Cover and cook on low for 2 1/2 hours. Then turn you slow-cooker off, make sure it is not on warm. Let the mixture sit for 3 hours. Then remove 2 cups of warm milk and place into a bowl, stir yogurt and powdered milk into the bowl with warm milk. Pour mixture back into the warm slow-cooker and stir a few times to mix. Place lid back on and wrap the entire slow-cooker in a heavy bath towel. Move slow-cooker to an area of your counter that will not get bumped or moved for at least 8 hours. After at least 8 hours or up to 12 hours remove the towel and lid from your slow-cooker and you will have yogurt!

After 8 hours the yogurt will get slightly thicker and will continue to get more and more sour. If I let mine sit overnight sometimes it will be 10 hours before I can get to it in the morning, I haven't noticed it being that much more sour than an 8 hour yogurt.

As the mixture cools in the refrigerator it thickens a little more. If you want it thicker, more like greek yogurt,  pour it in a colander or fine mesh sieve, lined with coffee filters or cheese cloth and strain until you achieve the desired consistency. (Make sure to strain over a bowl as a lot of the whey comes out)

**One last note if you are using fat free milk you may need to add gelatin to the mixture in order for it to get thick enough. Just add one packet of plain gelatin to the warm milk, yogurt, and powdered milk mixture.

Sweet Potato & Pear Soup Recipe

brought by Christina Sorenson

8 servings
40 min 10 min prep

1	tablespoon butter
1	small onion, chopped
1/4	cup carrots, chopped
1/4	cup celery, chopped
3	medium-size sweet potatoes, peeled and diced
2	pears, peeled and diced
1/2	teaspoon dried thyme
1	teaspoon paprika
5	cups low sodium chicken broth (or homemade)
2	tablespoons sour cream and 2 of milk
2	teaspoons maple syrup (or to taste)
2	teaspoons lime juice (or to taste)
	salt and pepper, freshly ground

1. In a pot, heat butter on medium heat. Add onion, carrot and celery and saute for 1 minute.
2. Add sweet potatoes, pears and thyme and saute for about 2 minutes.
3. Add paprika and chicken broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft.
4. Puree in a blender or food processor until smooth.
5. Return to pot. Add sour cream, milk, maple syrup and lime juice. Simmer for 5 minutes.
6. If soup is too thick add a little extra broth. Season with salt and pepper, adding more syrup or lime juice as needed.
7. Can be made up to 2 days ahead of time.