Frosted Ginger Cookies

“Love the giver more than the gift.” – Brigham Young

Frosted Ginger Cookies:

I got this DELICIOUS cookie recipe from my friend Tamara.

Serves 36; preparation time: 20 minutes / bake time: 15 min. a batch

Ingredients

  • 1 ½ cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • ½ cup molasses
  • 2 teaspoons vanilla extract
  • 4 ½ cups all purposes flour
  • 1 Tablespoon ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground cloves

Frosting

  • 1/3 cup packed brown sugar
  • ¼ cup milk
  • 2 Tablespoons butter
  • 2 cups confectioner’s sugar
  • ½ teaspoon vanilla
  • Pinch of salt

In a large bowl cream butter and sugar; add eggs beating well one after another.  Stir in molasses and vanilla. Mix well.  Combine dry ingredients and gradually add to the mixture.  Drop by teaspoonfuls 2 inches apart on ungreased baking sheet.  Bake 325 12 to 15 minutes until they spring back when touched.  Do not over bake.  Remove to wire racks.

Frosting:  In a large saucepan bring butter, milk and brown sugar to a boil.  Cook and stir for one minute.  Remove from heat.  It will look curdled.  Cool for 3 minutes.  Add confectioner’s sugar, vanilla and salt.  Mix well.  Frost warm cookies.  Yields 6 dozen.

Make Ahead Christmas Morning French Toast

 

“Our hearts grow tender with childhood memories and love of kindred, and we are better throughout the year for having, in spirit, become a child again at Christmastime.” – Laura Ingalls Wilder

Make Ahead Christmas Morning French Toast

Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • Bread, sliced, to cover butter mixture
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

In a saucepan, melt butter, brown sugar and corn syrup. Pour into a 9-by-13-inch glass baking dish. Arrange bread pieces on top. Beat together eggs, half-and-half, vanilla and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 degrees for 35-40 minutes.

Chocolate Peppermint Bundt Cake

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 “I wish we could put up some of the Christmas spirit in jars and open a jar of it every month.” – Harlan Miller

 

Chocolate Peppermint Bundt Cake

I got this recipe from my friend Kari.

INGREDIENTS:

For the cake:

  • 1 cup unsalted butter, plus more for the pan
  • 1/3 cup cocoa powder (we use Dutch processed)
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups all-purpose flour, plus more for the pan
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoons peppermint extract
  • 1 teaspoon pure vanilla extract

For the chocolate glaze:

  • 4 ounces bittersweet chocolate, finely chopped
  • 1 1/2 tablespoons corn syrup
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons granulated sugar
  • 1/2 cup crushed candy canes or peppermint candies, for decorating
DIRECTIONS:
  1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
  2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
  3. 3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream, peppermint extract, and the vanilla extract. Whisk until smooth.
  4. 4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a wire cooling rack. Let cool completely before glazing.
  5. 5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
  6. 6. Drizzle the glaze over the cake, allowing it to drip down the sides. Sprinkle with crushed candy canes or peppermint candies. Cut into pieces and serve.

Note-if you don’t have sour cream, you can use plain Greek yogurt instead. The cake will keep on the counter for 2-3 days. Be careful when covering it because the glaze will stick to plastic wrap. I like to cover it with a cake topper.

Make-Ahead Gravy

This make-ahead gravy recipe might take some of the stress out of getting everything hot and ready to serve at the same time; or it can supplement your gravy if your turkey didn’t have much in the way of drippings.

From Women’s Day Magazine 11/1999.

INGREDIENTS

  • 4 turkey wings
  • 2 medium onions
  • 1 c. water
  • 8 c. chicken broth
  • 1 chopped carrot
  • ½ tsp. dried thyme
  • ¾ c. all-purpose flour
  • 2 tbsp. butter
  • ½ tsp. Freshly ground pepper

DIRECTIONS

  1. Heat oven to 400°F. Put wings in a single layer in roasting pan; scatter onions on top. Roast 1 1/4 hours or until wings are browned.
  2. Put wings and onions in 3-qt saucepan. Add water to roasting pan; stir to scrape up any brown bits on bottom. Add to saucepan. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Simmer, uncovered, 1 1/2 hours.
  3. Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use. Strain broth into saucepan; skim fat off broth.
  4. Whisk flour into remaining 2 cups broth until mixture is well blended and smooth.
  5. Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5 minutes to thicken gravy. Stir in butter and pepper.
  6. Freeze gravy up to 1 month. Reheat. You can add fat-skimmed drippings from a freshly roasted turkey.

 

Christmas in Island Park

  • 2 pounds pork
  • 2 cans Coke (NOT diet)
  • 1/2 c. brown sugar
  • 1/2 tsp garlic salt
  • 1/4 c. water
  • 1 can diced green chiles
  • 3/4 can enchilada sauce
  • 1 c. brown sugar

Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (I’ve done both…they both work.)

Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork. (I use two forks because I’m too impatient to wait until it’s cool.)

Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.

Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.

Cilantro Lime Rice

  • 1 cup. uncooked rice
  • 1 T oil
  • 1 tsp minced garlic
  • 1 tsp fresh squeezed lime juice
  • 2 cups water (or chicken broth – leave out bouillon)
  • 2 tsp chicken bouillon granules (or 2 bouillon cubes)
  • 1 T fresh squeezed lime juice
  • 2 tsp sugar
  • 3 T fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15 minutes, until rice is tender. Remove from heat.

In a bowl combine lime juice, sugar and chopped cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Creamy Tomatillo Dressing

  • 1 packet Hidden Valley Ranch salad dressing mix
  • 1 c. mayonnaise
  • 1 c. milk
  • 2-3 tomatillos, remove husk, cut in 1/2
  • 1 bunch of fresh cilantro (cut off most of stems)
  • 1 generous tsp of minced garlic
  • juice of 1-2 limes
  • 1 jalapeno

Blend well.  Serve pork over rice and top with drained, rinsed black beans, cut up tomato, chopped cilantro, sliced avocado.

DiGiornos Pizza served with green salad 
Christmas Breakfast Casserole served with bacon and sweet rolls
 About 12 servings.

Ingredients

  • 2 small cans chopped green chilies
  • 1 large bag of shredded hash browns (32 oz bag), thawed
  • 1 Tablespoon dried onion flakes
  • 1 Tablespoon onion powder
  • 1 medium container (16 ounces) cottage cheese (2 cups)
  • 1/2 to 1 cup sour cream
  • 1/2 cup milk
  • 4-6 cups grated cheddar cheese
  • 2 packages Jimmy Dean sausage
  • 1 pound bacon
  • 12 eggs
Instructions
  1. Heat oven to 400 degrees.  Line a baking sheet with foil. Arrange bacon slices on the foil and place the baking sheet on the center rack.  Cook for about 15 minutes or until done.  Drain fat, pat bacon with paper towel to remove excess fat.
  2. While bacon is cooking, crumble your two packages of Jimmy Dean’s sausage in a fry pan and cook.  Drain grain and rinse excess fat from sausage in a strainer under hot water.
  3. Open 2 small cans of green chilies and dump contents into a bowl.
  4. Add the dried onion flakes and cottage cheese to the chilies and stir together.  (I was about a cup shy on the cottage cheese so I added a cup of sour cream to make up for it).   Sprinkle about a tablespoon of onion powder over the mix and stir.
  5. Add 4-6 cups grated cheese and about a 1/2 cup of sour cream and mix all this together, then add crumbled sausage and stir together.
  6. Add bag of hash browns to the mix and combined thoroughly.
  7. Spoon this mixture into your lightly greased casserole dish.
  8. Mix 12 eggs together with a fork in a separate bowl and then pour them over the top of the casserole.
  9.  I poured about a 1/2 cup of milk over the top of the casserole to help moisten it at this point.
  10. Sprinkle crumbled bacon over the top.
  11. Bake at 350 degrees uncovered for about 50-60 minutes until lightly browned on top or until bubbly around the edges.
Grandma Sycamore’s White Bread Grilled Cheese Sandwiches with Progresso’s Tomato Soup
Trader Joe’s Yummy Gingerbread Cookies

White Chocolate Chex Party Mix

White chocolate chex party mix

“May we all make the journey to Bethlehem in spirit, taking with us a tender, caring heart as our gift to the Savior.” –President Thomas S. Monson

This is such a super yummy, colorful treat to share with your neighbors and friends at Christmas time.

White Chocolate Chex Party Mix

Ingredients:

1 (10 oz) package pretzels
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
2 (12 oz) packages plain M & M’s (Southern Living published this recipe in 1996 with one bag of M&Ms…just fyi)
2 (12 oz) packages white chocolate chips
3 Tablespoons vegetable oil

Directions:

In a VERY large bowl (or two medium bowls), combine the first 5 ingredients. Set aside.  In a microwave safe bowl, heat white chips and oil on high for 60 seconds (you could also melt chocolate and oil in a double boiler pan). Stir and microwave for another 30 seconds and stir until completely melted and smooth (you may need to microwave for a couple more seconds).  Pour melted chocolate over cereal mix and stir until all the cereal is evenly covered with white chocolate. Spread cereal mix on 2 large cookie sheets lined with wax paper.  Let cool and then break apart into chunks.  Store in an air tight container.  Serves 15-20 people.

Slow Cooker Cinnamon Rolls

I’d like to make these in my crockpot over Christmas.

These Cinnamon Rolls Are Crazy Good - With Homemade Dough You Don't Have To Wait For!!

SLOW COOKER CINNAMON ROLLS

Recipe source: 12 Tomatoes (on Facebook)

Serves 8-10

Ingredients

Dough: (or 1 batch 30-Minute Dough, optional)

  • 3 1/3 cups all-purpose flour
  • 1 1/4 cups warm water, divided
  • 2 tablespoons maple syrup
  • 3 teaspoons active dry yeast
  • 1 teaspoon salt

Filling:

  • 4 tablespoons unsalted butter, melted
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg

Frosting:

  • 2 1/2 cups powdered sugar
  • 1 (3 oz.) package cream cheese, room temperature
  • 2-3 tablespoons milk or heavy cream
  • 2 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract

Directions

  1. In a small glass, pour yeast into 1/2 cup warm water and stir together. Let sit 5-10 minutes, or until mixture is frothy.
  2. Combine 2 1/2 cups flour, yeast mixture and remaining warm water, maple syrup and salt in a large bowl or mixer.
  3. Mix until a shaggy dough comes together, gradually adding more flour until dough is smooth.
  4. Let dough rest 10 minutes, then turn out onto a lightly floured surface.
  5. For the filling: whisk together brown sugar, sugar, cinnamon and nutmeg in a small bowl and set aside.
  6. Roll dough out to a large rectangle of 1/8-inch thickness and trim off uneven edges.
  7. Brush melted butter over the dough, leaving a 1/4-inch border around the edges, then sprinkle cinnamon sugar mixture evenly over the butter.
  8. Take the long side of the dough and tightly roll it away from yourself to create a long log.
  9. Pinch the seam firmly so the edges stay together, then cut off a small piece from both sides so the edges are even.
  10. Cut roll into 8-10 equal pieces, line your slow cooker with aluminum foil, and place cinnamon buns swirl side up in the foil.
  11. Layer up two layers of paper towels and place them over the slow cooker. Put the lid on and turn slow cooker on HIGH. Cook for 1 1/2-2 hours.Note: begin checking rolls at 90 minutes to see if they’re still doughy or not.
  12. For the frosting: in a large bowl or mixer, cream together cream cheese, butter and vanilla extract until creamy.
  13. Alternate between adding powdered sugar and heavy cream until desired sweetness and consistency is reached.
  14. Extract aluminum foil from slow cooker and transfer cinnamon rolls to serving platter. Drizzle frosting over the top and enjoy!

Recipe adapted from Creme de la Crumb

Lion House Dinner Rolls

Thanksgiving11

by  | Sep. 18, 2009

 Lion House Dinner Rolls
  • 2 cups warm water (110 to 115° F)
  • 2/3 cup nonfat dry milk
  • 2 tablespoons active dry yeast
  • 1/4 cup granulated sugar
  • 2 teaspoons salt
  • 1/3 cup butter, shortening, or margarine
  • 1 egg
  • 5 to 5 1/2 cup all-purpose flour or bread flour
  • 1/2 cup butter, melted

In large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.

Bake at 375° F for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

 

Grandmother’s Buttermilk Cornbread

thanks

I got this recipe sweet-tasting cornbread recipe is from my friend Shauna, who got it here.

Ingredients

  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.