Some Holiday Recipes we Enjoy

These are some recipes that we have found over the years and made for Christmas parties and as gifts that have been a big success. People seem to love them and we have enjoyed them too.


Eggnog Cookies
(this makes like 10 dozen so half unless you want to give them away as gifts)

Cream:
2 cups butter
2 cups brown sugar
2 cups sugar

Stir in:
4 eggs
2 tsp. vanilla
Nutmeg to taste (remember it is strong)
Rum extract to taste (remember it is strong)
Almond extract just a little
Cinnamon to taste

Add:
2 tsp salt
2 tsp. baking soda
2 tsp baking powder
3-4 cups flour

Fold In:
6 cups oats
2 cups coconut flake
2 cups white chocolate chips

Bake at 350 for 10-12 minutes.



Andes Mint Cookies

3/4 c. butter
1 1/2 c. brown sugar
2 T. water
2 c. semi-sweet chocolate chips
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
Andes Mints (or the peppermint ones for the holidays)
green sprinkles

Melt butter, brown sugar, and water in a saucepan over medium heat until melted and then add the chocolate chips, stirring until completely melted. Cool for 10 minutes. Pour this in a mixing bowl and beat in 2 eggs. Add the flour, baking soda, and salt. Mix together and chill for about 45 minutes. Spoon onto cookie sheet and bake at 350 degrees for 10 minutes. When cookies come out of oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. I like to sprinkle them with green spinkles so they don't just look like a bird pooped ontop of a cookie. Allow to cool.


Decadent Carmel Cookie Truffle Bars

Truffle topping

1/3 cup whipping cream
3 TB butter
1 TB light corn syrup
1 bag (12 oz) chocolate chips (dark, semi sweet, or milk)

In a 1 quart saucepan, heat cream, butter, and corn syrup toa full boil over med heat. Turn off heat and remove from stove top. Add chocolate chip without stirring, let it stand for 5 min. After 5 minutes, stir slowly with wire whisk until chips are melted and mixxture is smooth and glossy, set aside.

Crust

1 cup flour
1/2 cup brown sugar
3/4 cup chilled butter
1 cup oats
1 cup chopped pecan - finely chopped ( I chop a little extra to sprinkle on top)

In a large bowl stir together flour and sugar, then cut in the chilled butter with pastry blender until the mixture looks like coarse crumbs. Stir in oats and nuts and I add a little dash of salt at this point too. Press into the bottom of an ungreased sheet pan. Bake for 15 to 20 minutes at 350....bake until it is very aromatic and golden brown.

Caramel Layer

1 cup butter (salted)
1 cup light brown sugar
1/4 cup light corn syrup
1//4 tsp salt in unsalted butter
1 can sweetened condensed milk

in a 2 quart saucepan, heat all the ingredients. Over med heat bring the mixture to a boil stirring constantly. Continue boiling for 5 minutes, stirring constantly. ( I test my caramel in cold water to make sure it is firm enough...I often cook it longer then 5 minutes). Once it is done immediately pour over crust, spread evenly. cool slightly about 10 min. and then pour the chocolate over the caramel and spread evenly. I like to sprinkle a light spattering of nuts on top for decoration and so people who are allergic to nuts are aware they are in there. Cool 1 hour at room temperature and then refrigerate at least 2 hours before serving. Then enjoy...it makes a lot and I like to give these away at Christmas time or bring to parties. they are always big crowd pleaser.

Caramel M&M Candy Bars

cookie layers

1 1/2 cups firmly packed brown sugar
1 1/2 butter, softened
1 cup quick cooking oats
1 cup rice crispy cereal
2 cups all purpose flour
1 tsp baking soda 1/2 tsp salt

Filling

35 vanillia caramels, unwrapped or homemade caramels (I like to make my own caramel)
1/3 cup milk

Topping
1 14 oz package red and green M & M candies

Heat oven to 350. Spray 13 x 9 inch pan with nonstick spray. In large bowl, combine brown sugar and butter. beat until light and fluffy. Stir in oats and cereal. Add flour, baking soda and slat. mix until blended. Reserve 3 cups of mixture for topping. Press remain mixture in the bottom of sprayed pan. Bake at 350 for 10 minutes.

Meanwhile in small sauce pan combine caramels with milk, cook on low heat until caramels are melted and mixture is smooth, stirring constantly

Remove partially baked base from oven, Sprinkle with 1 cup M&Ms then pour caramel on top being careful not to let the caramle touch the sides of pan.. Then spoon the reserve oat mixture by heaping teasppons over caramel, Sprinkle with remain M&Ms.

Bake for an additional 20 to 24 minutes until center and side are golden brown. cool 1 hour or until completely cooled. cut into bars.


Blueberry Jello salad

INGREDIENTS
1 large box jello (blueberry, strawberry, or whatever you like)
1 regular size can crushed pineapple
1 can blueberry pie filling
8 oz. package cream cheese
1 cup whipping cream
1 tsp. vanilla
2 T. sugar

DIRECTIONS
Pour jello powder into 9x13 baking dish. Add 2 cups hot water onto jello and dissolve. Add pineapple w/ juice and pie filling. Refrigerate until set.

Bring cream cheese to room temperature. Beat cream and sugar and vanilla until it is a nice fluffy whipped cream. then mix in the softened cream cheese. Layer on top of jello. Refrigerate again.

Strawberry Pretzel Dessert

Ingredients

• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package strawberry flavored gelatin
• 2 cups boiling water
• 1 (16 ounce) package frozen strawberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
   

Butterscotch Gingerbread cookies
Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup butter or margarine
• 1 1/2 cups packed brown sugar
• 1 large egg
• 1/3 cup light molasses
• 1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels

Directions

1. PREHEAT oven to 350 degrees F.
2. COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
3. BEAT butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
4. BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.