RECIPES AND GIFT IDEAS
Cooks of the week!!
Hershey's Soft and Chewy Cookies
1 cup (2 sticks) butter (no substitutes)
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup light corn syrup
1 egg2 teaspoons vanilla extract
2 1/2 cups all-purpose-flour
1 teaspoon baking soda
1/4 teaspoon salt
1 package (10 to 12 ounces) HERSEY'S Bake shoppe pieces ( any flavor)
Heat oven to 350.
Beat butter, brown sugar and granulated sugar in large bowl until light and fluffy. Add corn syrup, egg and vanilla; beat well. Stir together flour, bakings soda and salt; gradually add to butter mixture, beating until well blended. Stir in any flavor bake shoppe pieces. Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned and almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Cookies will be softer the second day. Makes about 3 1/2 dozen cookies
* tip when reusing cookie sheets for several batches of cookies, cool the sheets completely before placing dough on them. The dough will soften and begin to spread on a hot baking sheet.
Tiny Mini kisses Peanut Blossoms
3/4 cup REESE'S Creamy peanut butter
1/2 cup shortening
1/3 cup granulated sugar
1/3 cup packed light brown sugar1 egg
3 tablespoon milk
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1/2 teaspoon salt
Hershey's mini kisses
semi sweet or milk chocolate baking pieces
Heat oven to 350
Beat peanut butter and shortening in large bowl with electric mixer until well mixed. Add 1/3 cup granulated sugar and brown sugar; beat well. Add egg, milk and vanilla; beat well until fluffy. Stir together flour, baking soda and salt; gradually add to peanut butter mixture, beating until blended. shape into 1/2 inch balls Roll in granulated sugar; place on ungreased cookie sheet.
Bake 5 to 6 minutes or until set. Immediately press mini kisses into center cookie. Remove from cookie sheet to wire rack.
Makes about 14 dozen cookies.
* tip when reusing cookie sheets for several batches of cookies, cool the sheets completely before placing dough on them. The dough will soften and begin to spread on a hot baking sheet.
Pumpkin Jingle Bars
3/4 cup MIRACLE Whip salad dressing
1 package (2 layer size spice cake mix
1 can (16 ounces) can pumpkin
3 eggssifted powdered sugar
Vanilla Frosting
Red and Green gum drops, sliced
Mix first 4 ingredients in large bowl ant medium speed with electric mixer until well blended. pour into greased 15 1/2 X 10 1/2 X 1 inch baking pan.
Bake at 350 for 18 to 20 minutes or until edges pull away from sides of pan. Cool
Sprinkle with sugar. Cut into bars. Decorate with frosting and gum drops.
Makes about 3 dozen bars
Sugar Cookie Wreaths
1 package Duncan Hines
Golden sugar cookie mix1 egg
1/4 cup vegetable oil
1 tablespoon of water
Green food coloring
candied or maraschino cherry pieces
* tip when reusing cookie sheets for several batches of cookies, cool the sheets completely before placing dough on them. The dough will soften and begin to spread on a hot baking sheet.
Preheat oven to 375
Combine cookie mix, egg, oil and water in large bowl.
stir until thoroughly blended.
Tint dough with green food coloring. Stir until desired color. form into balls the size of miniature marshmallows. for each wreath, arrange 9 or 10 balls, with sides touching, into a ring. Place wreaths 2 inchs apart on ungreased baking sheets. Flatten slightly with fingers. Place small piece of candied cherry on each ball.
Bake at 375 for 5 to 7 minutes or until set but not browned. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container.
Makes 4 dozen cookie
Chrispy thumbprint cookies
1 package (18.25 ouunces) yellow cake mix
1/2 cup vegetable oil
1 egg3 cups crisp rice cereal, crushed
1/2 cup chopped walnuts
Raspberry or strawberries perserves
Preheat oven to 375.
Combine cake mix, oil, egg and 1/4 cup water. Beat at medium speed of electric mixer until well blended. Add cereal and walnuts. mix until well blended.
drop by heaping teaspoonfuls about 2 inches apart onto ungreased baking sheets. Use thumb to make indentation in each cookie. spoon about 1/2 teaspoon preserves into center of each cookie.
Bake 9 to 11 minutes or until golden brown. Cool cookies 1 minutes on baking sheet; remove form baking sheet to wire rack to cool completely.
makes about 3 dozen cookies
Peanut Butter Chip Orange Cookies
1/2 cup (1 stick) Butter softened
1/2 cup Shortening
3/4 cup granulated sugar
3/4 cup packed light brown sugar2 eggs
1 tablespoon freshly grated orange peel
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 cup orange juice
1 2/3 cups (10-ounce package)
Reese's peanut butter chips
Heat oven to 350.
Beat butter, shortening, granulated sugar and brown sugar in large bowl until light and fluffy. Add eggs, orange peel and vanilla; beat until blended. Stir together flour, baking soda and salt; add alternately with orange juice to butter mixture, beating until well blended. Stir in peanut butter chips Drop by teaspoon onto ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned.
Christmas Tree Cookies
2 1/4 cups all-purpose flour
1/4 teaspoon salt1 cup sugar
3/4 cup butter, softened
1 large egg
1 teaspoon vanilla
1 teaspoon almond extract
Icing
2 cups sifted powdered sugar
2 tablespoon milk or lemon juice
Assorted food colors
Place flour and salt in medium bowl; stir to combine. Beat sugar and butter in large bowl with electric mixer at medium speed until light and fluffyl Beat in egg, vanilla and almond extract. Gradually add flour mixture. Beat at low speed until well blended. divide dough in half; cover and refigerate 30 minutes or until firm.
Preheat oven to 350. Working wiht 1 portion at a time. roll out dough on lightly floured suface to 1/4 inch thickness. Cut dough ito desired shapes with assorted floured cookie cutter. Reroll and keep going until all your dough is gone
Bake for 8 to 10 minutes and let stand for one minute before removing form baking sheet.
Cool completely before icing or icing will melt right off.
Fudge Blossom cookie (almost homemade)
1/4 cup butter softened
1 box (18.25 ounces) chocolate fudge cake mix1 egg, slightly beaten
2 tablespoons of water
3/4 to 1 cup finely choped walnuts
48 chocolate star candies
Preheat oven to 350. Cut butter into cake mix in large bowl until mixture resembles course crumbs. Stir in egg and water until well blended.
Shape dough into 1/2 inch balls; roll in walnuts, pressing nuts gently into dough. Place about 2 inches apart on ungreased baking sheets.
Bake cookies 12 minutes or until puffed and nearly set. Place chocolate star in center of each cookie; bake 1 minute more. cool 2 minutes on baking sheet
Mocha Cookies
2 tablespoon plus 1 1/2 teaspoon instant coffee granulas
1 1/2 tablespoon skim milk
1/3 cup packed light brown sugar1/4 cup graulated sugar
1/4 cup margarine
1 egg
1/2 teaspoon almond extract
2 cups all-purpose flour, sifted
1/4 cup wheat flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
Preheat oven to 350. Spray cookie sheet with nonstick cooking spray. Dissolve coffee granules in milk. In large bowl beat brown sugar, graulated sugar and margarine util smooth and creamy. Beat in egg, almond extract and coffee mixture. Combine flour, wheat flakes, cinnamon and baking powder; gradually beat flour mixture into sugar mixture. Drop by teaspoonfuls onto prepared cookie sheets; flatten with back of fork
Bake for 8 10 10 minutes.
Make your family some homemade cookies, its easy!!
Merry Christmas!!!
GREAT DRINK RECIPES FOR KID PARTIES
This drink is great! Kids love it.
Pink Lemon aid Sparkle
makes about 10 drinks
2 liter 7-up
1 top full of countrytime Pink lemon aid mix
2 lemons sliced thin rounds
2 lime sliced thin rounds
Pour 7-up slowly into the countrytime lemon aid mix
be careful it really foams up fast.
chili and lemons and limes for garnish.
Holiday Gift Ideas you can do at home
or call me!
Chocolate-Malt Coffee Creamer
2 cups instant hot cocoa mis
2/3 cup nondairy powdered coffee creamer
2/3 cup malted mild mix
1/2 teaspoon of ground cinnamon
Combine all ingredients in a large bowl; stir until well blended. Store in a airtight container. Give with serving instructions.
To serve, stir 2 heaping teaspoonfuls into
8oz cup of hot coffee
Give away in a decorative basket and a cup to match
For the creamer you will need a glass airtight container
and a pretty Christmas bow and Christmas hay for the basket
this will protect the glass jar and make it look so good.
Two-Berry Jam
1 cup frozen blackberries, thawed and drained
1 cup frozen Raspberries, thawed and drained
4 cups granulated sugar
1 package (3oz) Liquid pectin
In a large stockpot, combine first 3 ingredients over med-high heat. Bring to a rolling boil , stirring constantly until sugar dissolves. Stir in pectin. Bring to a rolling boil again and boil 1 minute longer. Remove from heat; skim foam from top.
Following sealing jars instructions.fill jars and store in refrigerator until your ready to give away or eat.
Give away as a Christmas present
you will need a pretty basket
Christmas bow and Christmas hay or tissue paper to protect the jar.
cut out a piece of fabric and tie it around the top of the jar with a ribbon.
Sealing jars
To seal jars, wash jars, lids, and screw rings in soapy water; rinse well. Place jars on a rack in a large dutch oven. Place lids and screw rings in a saucepan; cover jars, lids and screw rings with water. Bring both pans to a boil; boil 10 minutes. Remove for heat, leaving jars, lids, and screw rings in hot water until ready to use. Immediately before filling, remove jars from hot water and drain well. Fill hot jars to within 1/4 inch of tops; wipe jar rims and threads. Quickly cover with screw rings on tightly. Invert jars 5 minutes; turn upright.
Great for teachers easy and doesn't cost to much!!
Pretty Christmas basket filled with
Coffee cup
small bags of flavored coffee (you can find these at your favorite)store by the coffee.
some chocolate candy
and a Christmas hand towel.
top of with a bow and your teacher will be happy.
you could even add some of the homemade jam and coffee creamer for above to make the basket even better.
Pie recipes
Chocolate Cream Pie
2 envelopes Dream Whip Whipped Topping Mix
2 3/4 cups of cold milk
1 tsp. vanilla
2 pkgs jello-o instant pudding Chocolate
Graham cracker pie crust
Beat whipped topping mixes. 1 cup of the mix and vanilla in large bowl wiht electric mixer on high speed 6 minutes or until topping thickens and forms peaks
Add remaining 1 3/4 cups of milk and pudding mixes; beat on low speed. Beat on high speed 2 minutes. spoon into pie shell.
Refrigerate at least 4 hours. Garnish with Chocolate shavings and cool whip.
Stawberry pie
Crust
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
1/4 cup cold water
Filling
1 box (3oz)
1 cup water
1/2 cup whipping cream
1 package (8oz )cream cheese softened
1 cup confectioners sugar
1 pint strawberries, capped and sliced
Glaze
1 teaspoon cornstarch
1 teaspoon water
3 tablespoons apple jelly red food coloring
Preheat oven to 450. for crust, sift together flour and salt in a med bowl. Using a pastry blender or 2 knives, cut in shortening until mixture resembles a coarse meal. Sprinkle water over; mix until a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8 inch thickness.
Transfer to a 9 inch pie pan and use a sharp knife to trim edges of dough. Prick crust with a fork on the bottom. bake for 12 to 15 minutes or until golden brown. cool completely
For filling, combine gelatin and water in a medium saucepan over medium heat, stirring until gelatin dissolves. Remove from heat; allow to cool to room temperature. In a chilled medium bowl whip cream until stiff peaks form. In a large bowl, beat cream cheese and sugar until fluffy. Fold whipped cream into cream cheese mixture. Spoon filling evenly into cooled crust. Cover and refrigerate until pie is set in center. Arrange strawberries on top.
For glaze, combine cornstarch and water in a small bowl to form a paste. In a small saucepan, melt jelly over medium heat. Whisk cornstarch mixture into jelly; remove form heat. Stir in 1 or 2 drops of food color. Brush glaze over strawberries evenly. Cover and refrigerate until ready to present.
Merry Christmas!!!
