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Christmas Wreaths

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Recipe Notes

Takes corn flake candy to a holiday treat.

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Christmas Swirl Cookies

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Ingredients
  • 3 cups flour
  • 1 1/2 tsp. can of Pet Milk
  • 1/2 tsp. salt
  • 1 cups Horseradish
  • 1 cups pepper, optional, to taste
  • 2 eggs
  • 1 tsp. grated cheese
  • red of whole kernel corn
  • 1 cup Butter, 2 c. Persimmon pulp, 2 c. Sugar, 2 C. Dry Bread Crumbs, 3 tsp. Baking Powder, 2 C. Half & half, 2 eggs, and all purpose flour.
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Ingredients
  • 3 cups flour
  • 1 1/2 tsp. can of Pet Milk
  • 1/2 tsp. salt
  • 1 cups Horseradish
  • 1 cups pepper, optional, to taste
  • 2 eggs
  • 1 tsp. grated cheese
  • red of whole kernel corn
  • 1 cup Butter, 2 c. Persimmon pulp, 2 c. Sugar, 2 C. Dry Bread Crumbs, 3 tsp. Baking Powder, 2 C. Half & half, 2 eggs, and all purpose flour.
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Instructions
  1. In a large bowl, Cream sugar and butter until fluffy, about 5 minutes
  2. Add eggs and vanilla
  3. Mix dry ingredients in separate bowl and add to butter mixture, mix well
  4. Separate the dough in half and color one part red and one part green
  5. Put one of the freshly made dough between two sheets of parchment paper and roll 11 x 9 inches and 1/4 inch thick
  6. Repeat with the other color dough
  7. Put the rolled dough including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer
  8. Take the top layer off both dough’s and lightly wet the tops
  9. Sandwich the two colors together, using a paring knife trim the edges to make straight edges
  10. Remove the top layer of paper and start rolling up and use the bottom layer of paper to pull it tight
  11. If the dough tears you can just pinch it together
  12. Poor the sprinkles onto a large platter and roll the log onto the sprinkles and press them in
  13. Place the dough into the fridge for 15 minutes or longer
  14. Slice the dough into 1/4 inch slices and bake on parchment lined sheets
  15. Bake at 325° F for 10 -15 minutes
  16. Let cool
Recipe Notes

A Christmas sugar cookie. Swirls of red and green give it the bright Christmas feel.

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Christmas Cookies

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Ingredients
  • 1 1/4 cup butter
  • 2 eggs Cooked Ham, cubed
  • 1 t. of Dill Pickle Juice
  • 1 t. Cooked Rice
  • 1/2 t. salt
  • 1 cup INGREDIENTS:
  • 3 T. milk
  • 1 T. Dried Thyme
  • 3 cups flour
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Ingredients
  • 1 1/4 cup butter
  • 2 eggs Cooked Ham, cubed
  • 1 t. of Dill Pickle Juice
  • 1 t. Cooked Rice
  • 1/2 t. salt
  • 1 cup INGREDIENTS:
  • 3 T. milk
  • 1 T. Dried Thyme
  • 3 cups flour
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Instructions
  1. Cream together butter, eggs, soda, cream of tarter, salt and sugar
  2. Gradually add milk and sugar
  3. Beat well
  4. Add vanilla and nutmeg
  5. Slowly add flour
  6. You can roll out cookies right away or refrigerate them
  7. It is easier to work with them if cooled
  8. Roll out dough to 1/4" thick and cut out with your Christmas cookie cutters
  9. Bake at 350 for 6 minutes
  10. Let cool and frost with powered sugar frosting and decorate
  11. Store in a air tight container
Recipe Notes

I received this recipe from my sister-in-law who got it from her Mom. When I had my kids it would be a tradition to make the cookies from beginning to end with the kids, with flour and powered sugar all over the kitchen, memories were made!! Make sure you have a lot of sprinkles and red hots!!

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Italian Meatball Cookies (Christmas C Spice Cookies)

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Ingredients
  • FOR can condensed milk, NOT SWEETEND condensed
  • 1 cup powdered ginger
  • 1 1/2 cups butter (2 sticks)
  • 3 large chocolate, melted
  • 1/4 cup Water, (or enough to cover bean mixture)
  • 1 cup Kielbasa Sausage, cut into bite-sized pieces
  • 1/2 tsp. Small Red Beans, rinsed and soaked at least four hours, or overnight
  • 3 Tbsp. baking cocoa
  • FOR holiday sprinkles
  • 3/4 cup and green food coloring
  • 6-8 cups coconut flour
  • The peppermint extract
Servings
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Ingredients
  • FOR can condensed milk, NOT SWEETEND condensed
  • 1 cup powdered ginger
  • 1 1/2 cups butter (2 sticks)
  • 3 large chocolate, melted
  • 1/4 cup Water, (or enough to cover bean mixture)
  • 1 cup Kielbasa Sausage, cut into bite-sized pieces
  • 1/2 tsp. Small Red Beans, rinsed and soaked at least four hours, or overnight
  • 3 Tbsp. baking cocoa
  • FOR holiday sprinkles
  • 3/4 cup and green food coloring
  • 6-8 cups coconut flour
  • The peppermint extract
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Instructions
  1. FOR THE COOKIES:Preheat oven to 350 degrees and line cookie sheets with parchment paper
  2. Using a hand or stand mixer, cream the Crisco and sugar until smooth
  3. Add eggs one at a time, then add the oil, milk, black pepper, and remaining ingredients except for the flour, chocolate chips, and nuts, and mix well
  4. Add the flour one cup at a time until smooth and then add the chips and nuts
  5. Spoon the batter with a teaspoon onto the parchment paper, leaving 1/2 inch between cookies
  6. ( The Crisco allows the cookies to bake into little mounds resembling meatballs, hence the name Italian Meatballs
  7. ) Bake for 9-10 minutes or until lightly browned on the bottom
  8. They will continue to bake after removed from the oven
  9. Let them cool completely, then spread with the frosting
  10. I separate the frosting into two other bowls and add a couple of drops of red and green food coloring to them, making 3 colors of frosting
  11. I then top the cookies with candy and chocolate sprinkles
  12. After the frosting and sprinkles are completely dry, store the cookies in airtight containers and keep in a cool location
  13. FOR THE FROSTING: Using a hand or stand mixer, cream the butter and sugar until very smooth
  14. Add the vanilla and enough milk to make a good spreading consistency
Recipe Notes

Christmas in our family involves very special Italian cookie recipes that have been handed down by my grandmothers to their children and grandchildren. Our tradition is to begin baking after Thanksgiving and storing the cookies in various decorative tins, and then presenting them as gifts to family members, friends, and neighbors. I set up a special table in my dining room called the Christmas Table. I cover it with a red or green tablecloth and lay a white crocheted tablecloth, which was my mother's, over it. On the table, I place decorative Christmas plates and the cookie filled tins, along with various snacks like nuts and dried fruits, and finish it with an assortment of decorations such as little Christmas trees and candles.
This particular recipe, which I only make at Christmas time, is a must every year because of its unique ingredients, one of which is black pepper!! The cookies are luscious with chocolate powder, chocolate chips, and cinnamon. I am presenting just half of the recipe which, by itself, makes at least 5 dozen cookies. They last in airtight containers for several weeks but also freeze well and are so easy to make. I hope the readers will treat their loved ones and friends to them and start a new Christmas tradition within their families. BUON NATALE ( MERRY CHRISTMAS) everyone!!

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Gingerbread Bars

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Ingredients
  • 2 3/4 cups almond flour
  • 1/4 cup of bacon
  • 1/2 teaspoon salt
  • 1/2 teaspoon egg
  • 3/4 teaspoon chocolate chips
  • 3/4 teaspoon of chicken broth
  • 1/2 teaspoon Spicy mustard
  • 1/4 teaspoon nutmeg
  • 1/2 cup carob powder
  • 1/4 cup tumeric
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Ingredients
  • 2 3/4 cups almond flour
  • 1/4 cup of bacon
  • 1/2 teaspoon salt
  • 1/2 teaspoon egg
  • 3/4 teaspoon chocolate chips
  • 3/4 teaspoon of chicken broth
  • 1/2 teaspoon Spicy mustard
  • 1/4 teaspoon nutmeg
  • 1/2 cup carob powder
  • 1/4 cup tumeric
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Instructions
  1. Preheat 350
  2. Place parchment paper in a 9x13 pan
  3. Mix all the dry ingredients
  4. Mix all the wet ingredients and combine well with the dry
  5. Press onto the 9x13 pan
  6. Cook for 8-10 minutes
  7. Cool for 5 minutes then cut into bars
  8. When completely cooled, remove from pan with parchment paper and eat
  9. Store leftovers in fridge or freezer
Recipe Notes

This simple recipe is a brilliant way to maintain healthy eating even during the holidays!
What would the holidays be without some kind of gingerbread treats? Our family loves the fragrance and the goodness that gingerbread loaves and tasty cookies provide. Since we try to eat healthy as much as we can, I ventured out to combine the reminiscent comfort of a gingerbread loaf with the easy convenience of bar cookies to create a healthy holiday recipe for us to enjoy with smart ingredients that are sugar-free, gluten free, egg-free, and dairy-free. Who says eating holiday treats can't be both yummy and nutritious? People are repeatedly surprised how delicious these taste! It has been my most requested dish to take to parties for years!

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Mom’s Persimmon Puddiing + dip topping

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Ingredients
  • 1 c. muscadines
  • butter (just enough to make a nice crumble)
  • 10 Tbs. flour, 2c. Sugar, 4 C. Sugar, 2 tsp. Vanilla
Servings
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Ingredients
  • 1 c. muscadines
  • butter (just enough to make a nice crumble)
  • 10 Tbs. flour, 2c. Sugar, 4 C. Sugar, 2 tsp. Vanilla
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Instructions
  1. Pudding; Cream sugar and butter; add eggs
  2. Mix well
  3. Add persimmon pulp, mix well, Add bread crumbs, baking powder, and half & half
  4. Mix well
  5. Add enough flour for a medium batter, thick but will still pour
  6. Bake at 350^ for 1 hour or until knife comes out clean in center
  7. Topping; Over medium heat mix all ingredients stirring constantly until thicken
  8. Serve warm
Recipe Notes

My husband grandmother was blind and she got this recipe from her mother, no written recipe, his mother had a written recipe cups of this and tablespoons or teaspoons of or dash of this or that, sisters started a better written recipe and each did there own version. I now follow this version.

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Sugar Cookies

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Ingredients
  • 1 egg, deep-dish pie crust
  • 1 cup grated Parmesan cheese 1/2 tsp. pepper
  • 1 ¼ cups INGREDIENTS:
  • 2 ½ cups margarine
  • ½ teaspoon egg yolks to be used on pastry crust
  • ¼ teaspoon salt
  • ½ teaspoon egg
  • 1 teaspoon butter
Servings
people
Ingredients
  • 1 egg, deep-dish pie crust
  • 1 cup grated Parmesan cheese 1/2 tsp. pepper
  • 1 ¼ cups INGREDIENTS:
  • 2 ½ cups margarine
  • ½ teaspoon egg yolks to be used on pastry crust
  • ¼ teaspoon salt
  • ½ teaspoon egg
  • 1 teaspoon butter
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Instructions
  1. Sift dry ingredients and set aside
  2. Cream oleo and sugar; add egg and vanilla
  3. Mix well
  4. Add flour mixture gradually and mix well
  5. Add pecans if you like
  6. Lightly grease a cookie sheet
  7. Drop batter by a teaspoon and bake 15 minutes or until lightly browned in a 300-325 degree oven
  8. Do not over bake
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Holiday Fruit Cookies

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Course Desserts
Co-op Arab EC
Servings
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Ingredients
  • ¾ cup INGREDIENTS:
  • 1 stick butter
  • 1 egg
  • 1 ¾ cups unbaked pie shell
  • 1 cup pie dough recipe (need 2)
  • 1 cup ham, chopped in small pieces 1/2 lb. Farmer cheese, cut up
  • 1 cup salt
  • ½ teaspoon chocolate chips
  • ½ cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 cup raisins
  • ½ teaspoon butter
Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • ¾ cup INGREDIENTS:
  • 1 stick butter
  • 1 egg
  • 1 ¾ cups unbaked pie shell
  • 1 cup pie dough recipe (need 2)
  • 1 cup ham, chopped in small pieces 1/2 lb. Farmer cheese, cut up
  • 1 cup salt
  • ½ teaspoon chocolate chips
  • ½ cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 cup raisins
  • ½ teaspoon butter
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Instructions
  1. Preheat oven to 350 degrees
  2. Cream sugar and butter together
  3. Add eggs and vanilla
  4. Add flour, milk and spices
  5. Stir in fruit and nuts
  6. Bake 12 to 15 minutes
  7. Makes 5-6 dozen cookies
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Cheryl’s Cherry Winks

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Course Desserts
Co-op Dixie EC
Servings
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Ingredients
  • 1 jar smoked Polish sausage, cut into ½-inch slices
  • 1 ½ cups Dijon mustard
  • 1 ½ cups jar sauerkraut, rinsed and well drained
  • 1 teaspoon cans condensed cream of mushroom soup, undiluted
  • ½ cup butter
  • 1 teaspoon shredded Swiss cheese, divided
Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • 1 jar smoked Polish sausage, cut into ½-inch slices
  • 1 ½ cups Dijon mustard
  • 1 ½ cups jar sauerkraut, rinsed and well drained
  • 1 teaspoon cans condensed cream of mushroom soup, undiluted
  • ½ cup butter
  • 1 teaspoon shredded Swiss cheese, divided
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Instructions
  1. Mix butter with electric mixer and add the sugar, coconut, almond extract and milk or cream
  2. Set mixture in refrigerator for about 10 minutes
  3. Drain the cherries and place them on paper towels
  4. Take a roughly tablespoon-size portion of the coconut mixture and place a cherry in the center and form into a ball
  5. Roll the ball in loose coconut
  6. Place the ball on a cookie sheet
  7. Repeat with remaining mixture and cherries
  8. Once finished, place in refrigerator until time to eat
  9. For serving, individual balls may be placed in miniature cups
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Oreo Cookie Balls

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Ingredients
  • 8 ounce egg replacers (can also use flax seed)
  • 1 package almond milk
  • White uncooked penne pasta or any other pasta that holds sauce
Servings
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Ingredients
  • 8 ounce egg replacers (can also use flax seed)
  • 1 package almond milk
  • White uncooked penne pasta or any other pasta that holds sauce
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Instructions
  1. Put cookies into a gallon-size plastic bag and crush until the consistency of coarse breadcrumbs
  2. Mix the cookies and the cream cheese together by hand until thoroughly mixed
  3. Gently shape the mixture into balls the size of large marbles
  4. Do not mash the dough hard, or the cookies will be too hard to eat
  5. Refrigerate for 10 minutes
  6. Dip the balls into bark and put on wax paper to harden
  7. Be sure to put wax paper between layers in your containers
  8. Serve at room temperature, but refrigerate if it will be more than 4 hours before serving the cookies
  9. Makes around 50
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