Choco-Kissed Cookies

I found this recipe in Family Circle magazine. We like to make these cookies at Christmas time.

Makes: 4 dozen cookies  Prep: 20 minutes  Chill: 15 minutes  Bake: at 375 degrees for 11 minutes

1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
3/4 cup packed light brown sugar
3/4 cup granulated sugar, plus 1/4 cup for rolling
2 teaspoon vanilla
2 eggs
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
48 foil-wrapped dark or milk chocolate candies (such as Hershey's Kisses), unwrapped

1- In medium-sized bowl, beat butter, peanut butter, light brown sugar, 3/4 granulated sugar and vanilla in bowl until smooth and creamy, 3 minutes.  Beat in eggs.
2- In small bowl, mix flour, cocoa, and salt.  On low speed, beat into butter mixture.  Refrigerate 15 minutes.
3- Heat oven to 375 degrees.  Roll dough into balls, 1 tablespoon each.  Roll each ball in the 1/4 cup sugar.  Transfer to un-greased baking sheet, space 1 inch apart.
4- Bake in 375 degree oven until set, 10 minutes.  Press an unwrapped chocolate candy in center of each cookie.  Return to oven; bake 1 minute to set.
5- Let cool slightly on sheet on rack.  Remove cookies to rack; let cool completely.  Store cookies in airtight container up to 2 weeks (chocolate centers will firm up overnight).

Jamie Duncan's Low-Carb Breakfast Casserole

We had this one year at our ward Christmas breakfast.  It was a hit along with my Honey Pancake Puff.

12 eggs
1/2- 1 onion, chopped
1 lb. ground sausage or beef
1 cup heavy cream
2-4 cups shredded cheddar cheese
1 cup diced ham
green onions/mushrooms, optional (whatever looks good)
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350F.  Brown ground sausage, onion and mushrooms in a saute pan.  Spray 9x13 casserole dish with non-stick spray.  Beat eggs and heavy cream together, add in browned sausage mixture, diced ham, green onions, 1-2 cups cheese and salt and pepper.  Mix together well.  Pour into casserole dish and top with 1-2 cups cheese.  Bake for 20-25 minutes.  Check when mixture is set and glossy.  Do not over cook.  Allow to cool slightly after baking is complete.  You can eat it now or cut into square and refrigerate for the week ahead.  Feel free to add anything else that suits your fancy, tomatoes, jalapenos, green chile's, garlic, etc.  Enjoy!

Hot Artichoke Dip

A favorite at holiday meals!

1 14 oz. can artichoke hearts, drained and chopped
1 cup Parmesan cheese (4 oz.)
1 cup mayo
1 large garlic clove

Mix all ingredients in a pie dish.  Bake at 350 for 20-25 minutes.  Serve with toasted bruschetta.

Mom's Fudge

Growing up, we always had fudge at Christmas.

2 cups sugar

1 small can sego milk

10 large marshmallows

1 cube butter

1/2 tsp vanilla

pinch of salt

11 1/2 oz. chocolate chips (semi-sweet or milk)

nuts

On medium heat, melt first six ingredients together in pan.  Stir constantly.  Mix chocolate chips and nuts in a bowl.  Pour melted ingredients into bowl and stir until smooth.  Pour into pan and chill.

Holiday Wreaths

I have fond memories of making these with my mom at Christmastime when I was young.

Melt in large sauce pan:

30-34 large marshmallows
1 cube margarine
Stir until blended.  Add:

1 tsp vanilla or almond extract
green food coloring to desired color

Remove from heat.  Add:

41/2 cups cornflakes and blend.

Drop by teaspoonfuls onto waxed paper.  Shape into wreaths and dot with red cinnamon candies.

Honey Pancake Puff

From the kitchen of:  The Pampered Chef


Back in 1998, I tried my hand at selling Pampered Chef products.  It was a fun way to get out of the house and I was able to earn some great kitchen tools in the process.  When Emma was born in March of 1999 and Robert started school and working full-time, I decided trying to get away to have parties would be too much and I gave it up, but I found this recipe from the whole experience so it was all worth it.  I like to make this at Christmastime with some kind of strawberry syrup or sauce on top.  


3 T butter or margarine

1 cup milk

6 eggs

3 T honey

1 pkg. (30z.) cream cheese, softened

1 cup all purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

Preheat oven to 400 degrees. Grease Deep Dish Baker with 1 T butter. Add remaining butter and place in oven until butter sizzles. While Deep Dish Baker is in oven, place remaining ingredients in blender. Blend at high speed for 1 minute. Scrape down sides and blend at high speed 1 minute more. Remove Deep Dish Baker from oven and immediately pour in batter. Bake for 20-25 minutes or until puffed and dark golden brown. Remove from oven and sprinkle with fresh lemon juice if desired. Serve immediately with powdered sugar, syrup or fresh fruit. 

Yummy, yummy!