SNICKERDOODLES

SNICKERDOODLES

Yields 2-3 dozen

Ingredients

Cookies:

• 2 1/2 cups all-purpose flour
•  cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs, room temperature
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Coating:

• 1/4 cup sugar
• 1 1/4 tablespoon cinnamon

Directions

1. Mix together flour, cream of tartar, baking soda and salt in a large bowl, and set aside.
2. In a large bowl or mixer, cream together the butter and sugars on medium speed until light and fluffy. About 3-5 minutes.
3. Reduce speed and beat in eggs, one at a time. Then pour in vanilla extract.
4. Scrape down the sides of the bowl and make sure everything is completely incorporated.
5. Gradually add in the dry ingredients, mixing until just combined.
6. Wrap dough in plastic wrap and refrigerate for at least 30 minutes, or until chilled.
7. In a small bowl, combine coating ingredients and toss together. Set aside.
8. Preheat oven to 400 F and line your baking sheets with parchment paper.
9. Using a small ice cream scoop or a tablespoon, scoop cookie dough out into balls and roll each one in sugar coating mixture.
10. Transfer to lined baking sheet and repeat with remaining cookies.
11. Place in oven and bake for 8-10 minutes, or until cookies are puffed up and golden.

Carmel Popcorn

Zuchinni Bread

Cherry Pie Filling

2 1/2 - 3 lbs of cherries - or about 8 cups
1 1/4 C sugar
4 TBS starch
Pinch of salt
1/2 tsp almond extract

Mix together, boil until thick. Ladle into pie crust or jars.

Cherry Pie Bars

Cherry Pie Bars

Prep Time: 25 minutes

Cook Time: 35 minutes

Yield: About 16 servings

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1 3/4 cups granulated sugar
• 1 cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1 1/2 (21 oz) cans cherry pie filling
Glaze
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 2 1/2 - 3 Tbsp half and half

Directions

• Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish (for thinner bars use a 15 by 10-inch baking dish). In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time, then blend in vanilla and almond extracts. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Reserve and set aside 1 1/2 cups batter then spread remaining evenly into prepared baking dish. Top with cherry pie filling spreading into an even layer. Dollop small spoonfuls of the remaining batter evenly over top. Bake in preheated oven about 30 - 37 minutes (near lesser time for 15 by 10 baking dish and greater time for 13 by 9). Remove from oven and allow to cool completely on a wire rack.
• For the glaze:
• In a small mixing bowl whisk together all glaze ingredients adding enough half and half to reach desired consistency. Pour into a resealable bag, seal bag and cut a small tip from one corner then drizzle over top of cooled bars. Allow glaze to set (to set it quicker chill in freezer) then cut into squares.

I made this recipe with huckleberries for a family reunion.... they were fantastic!!

Grandma Marilyn's Favorite Oatmeal Cookies

3/4 C shortening
1 C Brown Sugar
1/2 C. granulated sugar
1 egg
1/4 C water
1 tsp vanilla
1 C flour
1 tsp salt
1 tsp soda
3 C oatmeal

Beat shortening, sugars, egg, water and vanilla.  Then add flour, salt, soda, and oatmeal.  Bake 10 minutes at 350 degrees.

No-Bake Cookies

2 cups sugar
1/2 cup milk
1 stick (8 tablespoons) unsalted butter
3 TBS unsweetened cocoa powder
3 cups old-fashioned rolled oats
1/2 C smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch salt

Directions

Line a baking sheet with wax paper or parchment.

Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.

Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit.

Cranberry Meatballs

Meatballs
12 oz whole cranberry sauce
9 oz chili sauce
2 1/4 tsp brown sugar

In a sauce pan, combine cranberry sauce, chili sauce, and brown sugar.  Cook and stir over medium heat until brown sugar is melted.
Add meatballs.  Cook until meatballs are hot -- about 15 minutes.
Serve with assorted cheese cubes, grapes and crackers.

Lotion

1 C distilled water
3/4 C oil
3 TBS beeswax (pellets or grated)
a few drops of essential oil- optional
a blender

Mix the oil and beeswax together and melt, using microwave or double boiler.
Heat just until melted.  Stir to make sure they are well mixed.  Allow the oil and bees
wax too cool for a minute

Pour the water and essential oil into the blender.  Turn on and then slowly add the beeswax mixture.
Blend until the water and oil are well mixed (a minute or two).  You don't want to see any water on top.

Chicken Cordon Bleu Crescent Ring

Ingredients

2

packages (8 oz each) cream cheese, softened

1/4

teaspoon garlic salt

1/4

teaspoon onion powder

2

cups shredded cooked chicken

1/2

cup chopped cooked bacon (about 6 slices)

1/2

cup chopped cooked ham

3/4

cup shredded Swiss cheese (12 oz)

2

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Directions

1. Heat oven to 375°F. Lightly spray 18x13-inch cookie sheet with cooking spray.
2. In large bowl, stir together cream cheese, garlic salt and onion powder until evenly combined. Add chicken, bacon, ham and Swiss cheese; stir to combine, making sure to evenly coat all ingredients in cream cheese mixture. Set aside.
3. Using 1 can of crescent dough, separate dough into 4 rectangles (2 crescents per section); place on cookie sheet in circular shape resembling a compass, one rectangle pointing north, one pointing east, one pointing south and the last one pointing west.
4. Using second can of dough, separate dough into 4 rectangles. Filling gaps of first layer, arrange rectangles in similar circular shape, only this time having one pointing northeast, one pointing southeast, one pointing southwest and the last one pointing northwest.
5. Evenly spoon cream cheese mixture over dough; mold mixture into shape of ring on center of dough circle, making sure to leave about 1/2-inch gap of dough in center of ring.
6. Fold outer edges of dough ring over filling to dough without filling in center of ring. Press dough edges to seal completely so filling does not leak out during baking. Seal all gaps, openings and edges to completely cover filling with dough and make a smooth and uniform appearance.
7. Bake 20 minutes or until top is golden brown. Cool 5 to 10 minutes before cutting into servings. Serve warm.

Lemon Herb Chicken Ring

1	can canned chicken
1	cup mozzarella, shredded
1/2	cup red bell pepper, diced
2	tbsp parsely, chopped
1	tsp lemon peel
2	cloves garlic
5	tsp mayonaise
1/2	cup parmesan cheese, grated

Recipe Directions for The Pampered Chef Lemon Herb Chicken Ring

1. Preheat oven to 375
   
2. Chop chicken, dice bell pepper, chop parsley, zest lemon
   
3. Combine above with minced garlic, mozz cheese, mayo, and 1 tsp italian seasoning mix
   
4. Reserve 2 Tbsp parmesan cheese, add remaining
   
5. Unroll crescent rolls, arrange triangles, slightly overlapping, in a circle to look like a sun.
   
6. Roll wide ends of dough towards the center to make a 5" opening
   
7. Spoon meat mixture evenly over dough in continuous circle
   
8. Bring points of triangles over meat mixture and to the center of the ring; pinch to hold in place
   
9. Sprinkle remaining parmesan over top
   
10. Bake 28-30 minutes until golden brown

Read more: Calories in The Pampered Chef Lemon Herb Chicken Ring | Nutrition and Health Facts http://www.caloriecount.com/pampered-chef-lemon-herb-chicken-recipe-r1442#ixzz3bv9ZnRO4

TACO RING

INGREDIENTS
1 1/2 lb lean (90%) ground beef
1 pkg (1-1.25 ounces) taco seasoning mix
1 3/4 cups (7 ounces) shredded cheddar cheese, divided
2 pkg (8 oz each) refrigerated crescent rolls
1 egg white, lightly beaten
Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives and sour cream

Preheat oven to 375°F. Cook ground beef in (10-in.) Skillet over medium heat 10-12 minutes or until no longer pink, breaking beef into crumbles; drain. Put in different bowl. Stir in taco seasoning mix, 1 1/2 cups of the cheese and water.
Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4-in. from edge of baking stone. (Points w ill extend off the edge of the baking stone.) Roll wide ends of dough toward center to create a 5-in. opening.
Using Large Scoop, scoop filling evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling w ill show.) Brush with egg white. Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brow n. Serve with toppings.

Yield: 8 servings Nutrients per serving: Calories 400, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 45 mg, Carbohydrate 30 g, Protein 16 g, Sodium 1100 mg, Fiber 1 g

Recipe from Pampered Chef