Christmas Sugar Cookies

CHRISTMAS SUGAR COOKIES (CUT OUT COOKIES)

Christmas sugar cookies (also known as cut out cookies) are a family tradition. This simple recipe for the perfect dough stays put (doesn't spread) and tastes amazing! A sweet cookie that is slightly crispy on the edges and soft and chewy throughout with the fabulous flavors of vanilla and almond. Add the Icing Recipe Best Tasting Sugar Cookie Icing.

INGREDIENTS

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 3-4 cups all purpose flour
• 1/2 teaspoon salt
• Best Ever Sugar Cookie Icing
• Pearl Sugar Balls (dragees)

INSTRUCTIONS

1. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).
2. Add the eggs, vanilla and almond.  Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
3. Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.
4. Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.
5. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.
6. Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Decorate the cookies with Best Ever Sugar Cookie Icing if desired. Be sure to let the icing dry completely before storing. (This may take several hours or overnight.)

https://www.theslowroasteditalian.com/2012/12/christmas-sugar-cookies.html

Best Tasting Sugar Cookie Icing

COOKIE ICING

Best Tasting Sugar Cookie Icing - 4 ingredients and 5 minutes! People have been begging for this frosting recipe for years. Now you have it!

INGREDIENTS

• 1 recipe Christmas sugar cookies (cut out cookies)
• 6 cups powdered sugar
• ¼-½ cup whole milk
• ¼ cup light corn syrup
• 2 teaspoons almond extract
• gel food coloring (in desired colors)

INSTRUCTIONS

1. In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk.  Mix until smooth.  Add milk as need to create a smooth mixture, one tablespoon at a time.  Add corn syrup and almond extract.
2. To decorate cookies, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup.
3. Add food coloring one drop at a time until desired color is reached.  Pour into bottles, decorator bags or a cup.  Keep unused icing sealed until ready to use.

DONNA'S NOTES

1. The icing will dry hard. It can take up to overnight before I would recommend stacking them. I store mine on cookie sheets tented with foil to keep the cookie bottoms from drying out while they are drying.
2. You absolutely can substitute vanilla extract (or any other extract). Keep in mind, it will give your icing a slightly off white hue but if you are coloring it anyway it won't matter.
3. This icing will keep for several weeks on the countertop, in a sealed container. I actually keep mine much longer than that.

http://www.theslowroasteditalian.com/2013/12/best-tasting-

Slow Cooker Sweet Potato Casserole

Ingredients

2 (29 ounces each) canned sweet potatoes
1/4 cup butter softened
2 tablespoons of white sugar
Pinch of salt
2 and 1/2 tablespoons of brown sugar
1 tablespoon orange juice
2 large eggs
1 to 2 tablespoons of vanilla extract
1/2 cup whole milk

Topping

3/4 cup pecan chips
2/3 cup of brown sugar lightly packed
1/4 cup of white flour
1 teaspoon of vanilla extract
1/4 cup of melted butter

Serves 10  Cook 3 hours in 6 quart slow cooker.
Spray slow cooker with a nonstick spray.  Drain the sweet potatoes, add butter. white sugar, salt, brown sugar, and orange juice in the slow cooker.  In a small bowl, lightly beat the eggs, add vanilla, and milk and pour into the slow cooker.  Beat all until smooth.  Smooth top with a spatula.  In a small bowl, stir together all topping ingredients and spread evenly on top of sweet potatoes.  Cover the crockpot and cook on high for 2 and 1/2 hours to 4 hours depending on how hot your slow cooker cooks.

Caramel Apple Mimosas

INGREDIENTS

2 tbsp. 

caramel

2 tbsp. 

cinnamon sugar

1 c. 

apple cider

8 oz. 

caramel vodka

1 

750-ml bottle bubbly

Apple slices, for garnish

DIRECTIONS

1. Pour caramel into a small dish. Pour cinnamon sugar into another small dish. Dip champagne flutes into caramel to rim glass, then dip in cinnamon sugar until coated.
2. Pour 1/4 cup apple cider and 2 ounces caramel vodka into each flute and top with bubbly.
3. Garnish with an apple slice before serving.

Harvest Mimosas

INGREDIENTS

2 tbsp. 

sugar

1 tsp. 

cinnamon

1 

(32-oz) container cranberry juice

1/2 gal. 

apple cider

1 

bottle prosecco

1 

apple, 1/2 diced and 1/2 sliced into half moons, for garnish

1 

package whole cranberries

DIRECTIONS

1. Combine sugar and cinnamon on a shallow plate. Dip the rim of each glass in water, then dip into the cinnamon-brown sugar mixture, coating the edge of each glass.
2. Fill each Champagne flute 1/4 of the way up with cranberry juice. Fill halfway up with apple cider. Top with Prosecco and a few cranberries and diced apple pieces.
3. Garnish with an apple slice.

Cranberry Mimosas

INGREDIENTS

1 

lime, halved

2 tbsp. 

sugar

1 c. 

sweetened cranberry juice

1 

bottle champagne

12 

fresh cranberries

4 

small sprigs fresh rosemary

DIRECTIONS

1. Rime champagne flutes with lime and dip in sugar. Pour 1/4 cup cranberry juice into each glass and top with champagne.
2. Use a toothpick to poke a hole through cranberries. Thread rosemary skewer through cranberries and garnish mimosas

Best Peanut Butter Kisses Cookies

INGREDIENTS

1 3/4 c. 

all-purpose flour

1 tsp. 

baking soda

1/2 tsp. 

kosher salt

1/2 c. 

butter, softened 

1/2 c. 

smooth peanut butter

1/2 c. 

packed brown sugar

1/4 c. 

granulated sugar, plus more for rolling

1 

egg

2 tbsp. 

milk

1 tsp. 

pure vanilla extract

Hershey Kisses

Parchment paper needed

DIRECTIONS

1. Preheat oven to 375° and line two large baking sheets with parchment paper. In small bowl, whisk flour, baking soda, and salt until combined. 
2. In a large bowl using a hand mixer, beat butter and peanut butter until smooth. Add sugars and beat until light in color and fluffy. Beat in egg, then add milk and vanilla and mix until combined. Gradually add flour mixture, stirring on low, until just combined. 
3. Roll a tablespoonful of cookie dough into a ball, then roll in sugar. Place on baking sheet and repeat with remaining dough, spacing cookies at least 2” apart. 
4. Bake until cookies have poofed and no longer look raw, about 8 to 10 minutes. (They won’t brown!)
5. Immediately top with Hershey Kisses before serving.

 

Ruth Chris' Sweet Potato Casserole

Ingredients:
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)

Directions:

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

2. Preheat oven to 350 degrees.

3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

4. Pour mixture into buttered baking dish.

5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

One-Pan No Peek Chicken & Rice

INGREDIENTS

• 5 boneless, skinless chicken breasts
• 2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each)
• 1 can cream of celery soup, (10.25 oz each)
• 1 can cream of mushroom soup, (10.25 oz each)
• 1/4 tsp garlic powder
• 1 1/4 can water, (soup can)
• 1 box Lipton Onion Soup Mix, (2 packets)

INSTRUCTIONS

1. Preheat oven to 350 degrees. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, and water in a 9x13-inch baking dish. Mix well.
2. Place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes. Remove from oven and let rest 5 minutes.
3. Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!

Easy Baked Meatballs with Cranberry Barbecue Sauce

Ingredients:

1 pound ground beef
1 pound ground pork
2 large eggs
1 cup milk
1/2 panko breadcrumbs or quick oats
1 and 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon paprika
1/8 or 1/4 teaspoon cayenne pepper

Instructions:

1. Preheat your oven to 450 degrees.  Line a large rimmed baking sheet with aluminum foil and spray with nonstick spray.
2.  Add all ingredients to a large bowl.  Use your hands to mix everything together.  Don't over mix.
3.  Shape the mixture into walnut-sized meatballs.  Adjust baking times as necessary.
4.  Place the meatballs close together but not touching on the prepared baking sheet.  Bake at 450 for about 10 minutes or until browned on the bottom.  Serve hot.
5.  To freeze: Let the meatballs cool.  Use a fork or spoon to scrape the fat away from the sides.  Place the meatballs on the same pan that you baked them on - without the tin foil.  Place the pan in the freezer and set a timer for 45 minutes to an hour.  Transfer the meatballs to a large ziplock bag, seal, and return to the freezer.

Spicy Cranberry Barbecue Meatballs
for 8 to 10 appetizer servings

Ingredients:

55 to 60 small homemade meatballs or 2 14-ounce packages frozen meatballs
1 14-ounce can whole cranberry sauce
1 17-ounce bottle spicy barbecue sauce or chili sauce

Instructions:

Combine sauces over medium heat in a large deep skillet and cook until bubbly.  Add meatballs in a single layer and stir to coat completely.  Reduce heat to medium low, cover and cook until meatballs are heated through, about 15 minutes for frozen.  Remove cover and cook for several minutes.  Stirring occasionally until sauce is reduced and completely coating the meatballs.  Serve on their own as an appetizer or as a main dish over rice.  For slow cooker method:  Place meatballs in the slow cooker and pour sauces over.  Stir ingredients together and cook on low for a few hours or until ready to serve.

Sharon's Chicken Spaghetti

Caramelized Garlic Cheese Ball

Ingredients

SPREAD

2 teaspoons Land O Lakes® Butter

2 tablespoons coarsely chopped fresh garlic

1 teaspoon sugar

1 (8-ounce) package cream cheese, softened

1/4 cup Land O Lakes® Butter, softened

8 ounces (2 cups) shredded sharp Cheddar cheese

1/4 cup sliced green onions

1/4 teaspoon salt

COATING

1/2 cup finely crushed cheese-flavored bite-sized crackers

GARNISH

1 medium bell pepper with stem

CRACKERS/DIPPERS

Crackers

Fresh cut-up vegetables

How to make

1. STEP 1
   Melt 2 teaspoons butter in skillet until sizzling; add garlic and sugar. Cook over medium–high heat, stirring constantly, 3-5 minutes or until garlic just starts to brown. Immediately remove from heat.
2. STEP 2
   Combine garlic mixture and all remaining spread ingredients in bowl.
3. STEP 3
   Place crushed crackers into large shallow bowl or pie pan. Roll cheese ball into crackers; press evenly to coat. Place onto serving plate.
4. STEP 4
   Create stem for top of pumpkin from bell pepper slices.
5. STEP 5
   Cover; refrigerate 2 hours or overnight to blend flavors. Just before serving; score vertical lines on pumpkin with knife. Serve with crackers and vegetables.

Tip #1

- Cut remaining pepper into strips to serve with cheese spread.

Tip #2

- To crush crackers, place crackers into resealable plastic food bag. Use rolling pin to crush crackers.

Sour Cream Cornbread

Ingredients

1/4 cup Land O Lakes® Butter, softened

3 tablespoons sugar

2 large Land O Lakes® Eggs

1/2 cup sour cream

1/2 cup milk

1 cup all-purpose flour

2/3 cup yellow cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

How to make

1. STEP 1
   Heat oven to 425°F. Grease 9-inch round baking pan; set aside.
2. STEP 2
   Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg, at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients; beat at low speed just until mixed.
3. STEP 3
   Pour batter into prepared pan. Bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.
4. This cornbread can be baked in a greased 8-inch square baking pan. Bake at 425°F, 18-22 minutes. 9 servings
5.  Prepare batter as directed above. Spoon batter into 12 greased or paper-lined muffin cups. Bake 15-18 minutes.
6. Spray pan with no-stick cooking spray before baking quick breads like cornbread.

Cornbread Dressing

Halloween Oreo Ghost Balls

Ingredients

• 114.3 ounce package chocolate sandwich cookies with white filling
• 18 ounce package cream cheese
• pinch salt
•          18 - 20tiny marshmallows
• 8ounces vanilla-flavored candy coating, melted
•          36 - 40miniature semisweet chocolate pieces

• Directions

  1. Line a baking sheet with wax paper, set aside.
  2. In a food processor, process cookies until finely crushed. Add cream cheese and salt; pulse until combined.
  3. Shape 2 tablespoons of the mixture around a tiny marshmallow. Place in a single layer about 1 to 2 inches apart from each other on prepared baking sheet and chill about 1 hour or until firm.
  4. Working with 1 at a time, carefully pour about 1 tablespoon of the candy coating over the chilled balls. Place 2 miniature chocolate pieces for eyes. Let stand until set.
  5. MAKES: 18 SERVINGS
  6. PREP: 25 MINS
  7. CHILL: 1 HR
  8. STAND: 20 MINS

MAKE AHEAD EGG MUFFINS

SERVINGS: 12 SERVINGS

PREP TIME:

 

10 MINS

 

COOK TIME:

 

22 MINS

TOTAL TIME:

 

32 MINS

 

AUTHOR: HOLLY

 

COURSE: BREAKFAST

CUISINE: AMERICAN

KEYWORD: EGG MUFFINS

Egg muffins are a delicious and tasty breakfast, naturally low carb and easy to make ahead of time.

INGREDIENTS

1 lb ground turkey sausage or pork

6 large eggs

1 cup egg whites

1/2 red pepper diced

3 tablespoons minced onion

1 cup cheddar cheese

1/2 cup mozzarella cheese

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Brown turkey sausage over medium high until no pink remains.
3. Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
4. In a large bowl combine eggs, egg whites and salt & pepper to taste. Pour egg mixture over the sausage in each well.
5. Bake 22-25 minutes or until set.
6. Remove from cups and serve warm or let cool completely and refrigerate or freeze.

RECIPE NOTES

Microwaves can vary greatly, time may need to be adjusted.