Cheeseball (Chris M.)

1 crackerbarrel crock extra sharp cheese spread
12 oz. cream cheese
1-2T finely chopped onion
dash worchestershire sauce
Finely chopped nuts

Mix the cheeses, onions and WS sauce together. On wax paper or plastic wrap, shape into ball or log or whatever shape you want. Roll in nuts. Wrap with plastic wrap and chill over night.

Hot Wassail Punch (Taste of Home)

2 quarts apple cider
2 c. orange juice
2 c. pineapple juice
1/2 c. lemon juice
1/2 c. sugar (or less)
12 whole cloves
4 cinnamon sticks
Orange slices for garnish. I push whole cloves into the rind, slice and float in there.

In a large kettle, bring the first seven ingredients to a boil. Reduce heat; simmer for 10-15 minutes. Remove cinnamon and cloves. (I tie mine in a coffee filter and float it in there. Easy to remove). If desired, stud orange slices with cloves and flaot in punch bowl.

OK, this can also be put into the crock pot and served from there. I usually keep a huge pot of it on the stove and serve from the pot.

Caramel Cream Cups (Aunt Jessie)

8 oz. cream cheese
2 1/2 c. flour
1 c. margarine or butter

Beat together cream cheese and butter, stir in flour. Form into mini muffin pans and bake at 350* for 10-15 minutes until golden brown.

CARAMEL FILLING:
14 oz. caramels
1/2 c. evaporated milk
1t vanilla

Melt together and fill cooled tart shells 3/4 full.

ICING:
1/2 c. butter (must be butter)
1/2 c. crisco
2/3 c. sugar (granulated white)
5 oz. evaporated milk
1t. vanilla

Beat until fluffy. About 5-10 minutes in the Kitchen Aid. It will look like it is NOT coming together, but it does.

Put rosettes on top of cooled caramel filling.

YIELD: about 8 dozen
1 = 2 WW points (unbelievable huh?  The recipe builder promises me it is so!!)

Pecan Tarts

1/2 c. butter or margarine, softened
3 oz. cream cheese, softened
1 c. flour

For pastry, in a mixing bowl, beat butter/margerine and cream cheese until thoroughly combined. Stir in flour.

Form into small balls and push into mini muffin tin. I use the small PC scoop, divide the dough in half, roll into a ball, put in tin and use the little tart former that PC sells to smoosh it around and form the cup.

Fill each pastry lined muffin cup with about 1 heaping tsp. of filling. Bake in a 325* oven about 30 min. or until pastry is golden and filling is puffed. Cool slightly in the pan, then remove to wire rack to cool completely.

PECAN FILLING:
Beat together 1 egg, 3/4 c. brown sugar and 1T butter, melted. Stir in 1/2 c. coarsely chopped pecans.

PUMPKIN FILLING:
Beat together 1 egg, 1/2 c. canned pumpkin, 1/4 c. sugar, 1/4 c. milk and 1 tsp. pumpkin pie spice.

YIELD: 2 dozen or so

M&M Sugar Cookies

1 c. butter
2 c. white sugar
3 eggs
1 c. buttermilk
1 tsp. baking soda
1 pinch salt
4 1/2 c. flour
1 T and 1 tsp. baking powder
1/4 c. vanilla
2 tsp. ground nutmeg
1 small bag m&ms

Preheat oven to 350F.

Cream the butter and sugar well. Add eggs, one at a time, beating well after each. Add the buttermilk.Sift together flour, baking soda, salt and baking powder. Add to creamed mixture and stir until combined. Stir stir in m&ms.

Drop by tablespoonfuls onto greased cookie sheet. Sprinkle with additional sugar (I don't always do this).

Bake about 10 min.

YIELD: 9 doz.

Hedgehogs (Mom)

2 c. walnuts
1 c. pitted dates
2 c. shredded coconut
2 unbeaten eggs
1 c. firmly packed brown sugar.

Grind dates and nuts in food chopper. Add sugar, 1 c. coconut, and eggs; mix thoroughly. Shape into rolls about 1" long and 1/2" in diamater. Roll each cookie in remaining coconut. Place on greased cookie sheets and bake at 350F for 15 min. until golden brown.

Peanut Butter Cookies (Chris M.)

(used for chocolate/pnb chip cookies, Reese cup tarts and Kisses)

1 c. peanut butter
1/2 c. butter
1 c. white sugar
1/2 c. brown sugar
1 egg

Cream above ingredients together.

Sift and add to creamed mixture:
1 1/4 c. flour
1 tsp. baking soda
1 tsp. vanilla

FOR KISS COOKIES:
Roll dough into 1" balls. Bake on ungreased cookie sheet for 10-12 minutes at 375F. Immediatelly after removing from oven, press 1 kiss into the center of each cookie, remove to cooling rack to cool completely.

FOR REESE CUP TARTS:
Drop 1" balls of dough into center of mini-muffin pan. Bake 10-12 minutes and immediatelly after removing from oven, press mini pnb cup into center of cup. Cool completely before removing.

FOR CHIP COOKIES:
Add 2 cup chocolate, peanut butter, or combination of chips to dough. Drop by 1" balls onto cookie sheet and bake 10-12 minutes until lightly browned. Remove to wire rack to cool.

YIELD: 5 dozen
1 kiss or pnb cup cookie = 5 WW points

Oatmeal Crispies (Taste of Home)

1 c. shortening
1 c. sugar
1 c. packed brown sugar
2 eggs
1 tsp. vanilla
3 c. quick cooking oats
1 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon

In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the remaining ingredients; gradually add to the creamed mixture.

Drop by tablespoonfuls 2" apart onto ungreased baking sheets. Flatten slightly.

Bake at 350F for 10-12 minutes or until lightly browned. Remove to wire rack to cool.

YIELD: 5 1/2 doz.
1 cookie = 2 WW points

Snickerdoodles

1 c. shortening
1 1/2 c. PLUS 2T sugar
3 eggs
2 3/4 c. sifted flour
2 tsp. cream of tartar
1 tsp baking soda
1/2 tsp. salt
2 tsp. cinnamon

Blend together shortening, 1 1/2 c. sugar and eggs. Sift together flour, cream of tartar, soda and salt; add to creamed mixture. Roll dough into 1" balls. Place 2" apart on ungreased cookie sheet.

Bake in 400F oven fo r8-10 minutes. Remove to rack to cool.

YIELD: 6 doz.

Coconut Macaroons

12 egg whites
1 tsp. cream of tartar
2 c. confectioners' sugar
1 tsp. vanilla
9 c. flaked coconut

In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 6 minutes in the KitchenAid. Beat in vanilla. Fold in coconut. Drop by rounded teasponfulls 2" apart onto lightly greased baking sheets (or parchment paper, which is best IMO).

Bake at 325F for 20 minutes or until firm to the touch. Remove to wire racks to cool.

YIELD: 5 dozen

Soft Ginger Cookies

3/4 c. butter, softened
1 c. sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
Additional sugar to roll cookie dough inI

n a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Roll into 1 1/2" balls and roll in sugar. Place 2" apart on greased baking sheets. Bake at 350F for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool.

YIELD: 4 dozen

Raspberry Linzer Cookies (Good Housekeeping)

8 oz. pecans
1/2 c. cornstarch
3 sticks butter, softened
1 1/3 c. confectioners' sugar
2 tsp. vanilla
3/4 tsp. salt
1 egg
2 3/4 c. flour
3/4 c. seedless red raspberry jam (or raspberry cake filling)

In food processor with knife blade attached, pulse pecans and cornstarch until pecans are finely ground.

In a large bowl, with mixer on low speed, beat butter and 1 c. confectioners' sugar until mixed. Increase speed to high; beat 2 minutes or until light and fluffy, occasionally scraping bowl with rubber spatula. At medium speed, beat in vanilla, salt and egg. Reduce speed to low; gradually beat in flour and pecan mixture just until blended, occasionally scraping bowl.

Divide dough into 4 equal pieces; flatten each into a disk. Wrap each disk with plastic wrap and refrigerate 4 to 5 hours or until dough is firm enough to roll.

Preheat oven to 325F. Remove 1 disk of dough from refrigerator; if necessary, let stand 10 to 15 minutes at room teperature for easier rolling. On lightly floured surface, with floured rolling pin, roll dough 1/8" thick. With floured 2 1/4" fluted round, plain round, or holiday-shaped cookie cutter, cut dough into as many cookies as possible. With floured 1 to 1 1/4" cookie cutter, cut out centers from half of the cookies (I use fluted square cutters). Wrap and refrigerate trimmings. With lightly floured spatula, carefully place cookies, 1" apart, on ungreased large cookie sheet.

Bake cookies 17-20 min or until edges are lightly browned. Transfer cookies to wire rack to cool. repeat with remaining dough and trimmings.

When cookies are cool, sprinkle confectioners' sugar over cookie tops. Spread jam on cookie bottoms and carefully place tops on so they are sandwiched.

YIELD: 4 doz.
1 cookie = 3 WW points

I layered cookies in a Rubbermaid container with wax paper between layers and stored them in the freezer.

Mountain Cookies (Taste of Home)

1 c. butter, softened
1 c. confectioners' sugar
2 tsp. vanilla
2 c. flour
1/2 tsp. salt

FILLING:
3 oz. cream cheese, softened1 c. confectioners; sugar2T flour1 tsp. vanilla1/2 c. finely chopped pecans1/2 c. flaked coconut

TOPPING:
1/2 c. swmisweet chocolate chips
2T butter
2T water
1/2 c. confectioners's sugar

In a mixing bowl, cream butter, sugar and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Shape into 1" balls and place 2" apart on ungreased baking sheets.

Make a deep indentation in the center of each cookie ball. Bake at 350F for 10-12 minutes or until the edges just start to brown.

Remove to wire racks to cool completely. For the filling, beat cream cheese, sugar, flour and vanilla. Add pecans and coconut; mix well. Spoon 1/2 tsp. into each cookie.

For topping, heat chocolate chips, butter and water in a small saucepan until melted. Stir in sugar. Drizzle over cookies.

YIELD: 4 dozen
1 cookie = 2 WW points

Cranberry Oatmeal Bars (Chris M.)

1 c. fresh cranberries
1/2 c. and 2T sugar
2 1/2 c. flour
2 c. regular oats
1/2 c. packed brown sugar
1/2 tsp. baking soda
1 c. butter, melted
1 1/2 c. chopped dates
3/4 c. chopped walnuts
1 c. caramel ice cream topping

Heat oven to 350F. In a bowl, combine betters and 2T sugar. In another bowl, combine 2c. flour, oats, 1/2 c. sugar, brown sugar and soda. Add butter and mix well. Reserve 1 c. mixture.

Press remaining mixture firmly into ungreased (I like with parchment so I can lift it out) pan. Bake 15 min.Sprinkle dates, nuts and cranberry mixture over crust. Mix caramel topping and 1/3 c. flour. Spoon over fruit and nuts. Top with reserved crumb mixture. Bake 20 minutes and cool completely.

YIELD: 3 dozen

Triple Good Raisin Bars (Chris M.)

2 c. raisins
14 oz. sweetened condensed milk
1T grated lemon peel
1T lemon juice
2 sticks butter, softened
1 1/3 c. firmly packed brown sugar
1 1/2 tsp. vanilla
2 1/2 c. regular oats
1 c. flour
1 1/2 c. chopped walnuts
1/2 tsp. baking soda
1/4 tsp. salt

Heat oven to 350F. Grease (or line) 9x13 pan.

In a saucepan, combine first 4 ingredients, cook over medium heat, stirring constantly until it begins to bubble. Remove frm the heat and set aside.

Beat butter, sugar and vanilla until fluffy. Add the rest. Blend until mixed evenly and crumbly.

Reserve 2 cups. Press the rest into bottom of pan. Spread raisin mixture to 1/2" of edge. Sprinkle with the reserved 2c. and pat lightly.Bake 25-30 minutes. Cool completely.

YIELD: 3 dozen; 1 = 5 WW points

Melting Moments (Chris M.)

1/2 c. cornstarch
1/2 c. confectioners' sugar
1 c. flour

Sift together and beat in:
3/4 c. butter

Mix until dough forms.

Shape into 1" balls, placing 1 1/2" apart on an UNgreased cookie sheet. Flatten lightly w/floured fork (I use my PC meat tenderizer). Sprinkled with colored sugar, nuts or coconut.

Bake at 300F oven for 20-25 min.

YIELD: 2 doz.
1 cookie = 3 WW points

I usually quadruple this recipe.

Buckeyes

1 lb. butter
2 lb. peanut butter
3 lb. confectioners' sugar
1 package chocolate chips
2T crisco or butter

Mix together butter, pnb and sugar. Shape into 1" balls. I use the small cookie scoop. Roll them into nice balls. Place on wax paper lined cookie sheets and chill until firm.

Melt chocolate chips and crisco (I use more chips than this. I just keep adding as it gets low). Dip each ball 3/4 of the way into chocolate. Return to cookie sheet and chill until set.

They are called buckeyes because they look like buckeyes from the tree.

YIELD: 15 dozen; 1 = 2 WW points

Almong Biscotti (Somebody from the SHS Yahoo Group)

2 eggs
1/2 c. sugar
1 tsp. vanilla
1/2 tsp. vanilla extract
1 1/2 c. flour
1/4 tsp. salt
1/2 c. finely chopped almonds

Line a cookie sheet with heavy duty foil; set aside. Beat eggs and sugar at medium speed until well blended; add flavorings. Combine flour and remaining ingredients; add to creamed mixture.

Using lightly floured hands (I like to wet my hands instead), shape dough into an 8x4" rectangle and place on prepared pan. Bake at 375F for 20 min.; cool.

Cut into 1/4 inch slices. Cut each slice in half crosswise, and place on cookie sheets. Bake at 350F for 10 minutes or until crisp and golden. Cool on wire racks.

When cooled, melt 1 bag chocolate chips with 2T crisco or butter in a double boiler. Dip 1/2 of each biscotti into chocolate. Set on wax paper for chocolate to firm up.

YIELD: 5 dozen

Lemon Bars (Allrecipes)

1 1/2 c. flour
2/3 c. confectioners' sugar
3/4 c. butter, softened
3 eggs
1 1/2 c. white suter
3T flour
1/4 c. lemon juice
1/3 c. confectioners' sugar for decoration

Preheat oven to 375F.

Either grease a 9x13 pan or line with parchment paper. I line with parchment paper so I can lift them out and cut them nicely.

Combine the flour, 2/3 c. confectioner's sugar and butter. Pat dough into prepared pan. Bake for 20 minutes until slightly golden.

While the crust is baking, whisk together eggs, white sugar, flour and lemon juice until frothy. Pour this lemon mixture over the hot crust.

Return to the oven for an addition 20-25 ninutes, or until light golden brown. Cool on a wire rack.

Dust the top with confectioners' sugar. Cut into squares.

YIELD: 3 doz

These freeze well. I layer them in a Rubbermaid container with wax paper between layers.

Microwave Peanut Brittle (My Mother-in-Law)

1 c. sugar
1/2 c. lite corn syrup
1/8 tsp. salt
1 1/2 c. roasted salted peanuts
1T butter
1 tsp. baking soda
1 tsp. vanilla

In a 2 qt. bowl, dissolve sugar, corn syrup and salt in the microwave on high for 5 minutes. Stir and add peanuts, microwave on high for 5 minutes more. Continue microwaving, stirring every 30 seconds, until lightly browned. Add last 3 ingredients and stir very fast. Spread thin over buttered cookie sheet (or line with parchment paper but NOT waxed paper because it will stick to the waxed paper), working quickly. Let stands 10-15 minutes and break into pieces.

Like the new look?

I followed the link to Cutest Blog on the Block from De'Etta's blog after seeing how cute her new look is.

It was SO easy! And there are hundreds of templates to choose from.