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Gingerbread Loaf with Cinnamon Icing

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Gingerbread Loaf with Cinnamon Icing

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Gingerbread Loaf with Cinnamon Icing

An incredibly moist old-fashioned spice cake topped with cinnamon icing.
Course: Bread, Dessert
Cuisine: American
Servings: 1 loaf

Ingredients

  • GINGERBREAD:
  • 2 2/3 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 T. ground ginger
  • 1 T. ground cinnamon
  • 1 tsp. ground allspice
  • 1/4 tsp. salt
  • 3/4 c. molasses
  • 1 c. hot water
  • 1 tsp. vanilla extract
  • 3/4 c. unsalted butter softened
  • 1 c. packed brown sugar
  • 2 lg. eggs
  • CINNAMON ICING:
  • 1 c. confectioner's sugar
  • 2 T. milk
  • 1/2 tsp. ground cinnamon

Instructions

  • Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan with cooking spray.
  • GINGERBREAD: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, allspice and salt; set aside.
  • In a small bowl, whisk together molasses, hot water and vanilla extract; set aside.
  • In a large bowl using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs one at a time.
  • Gradually add one third flour mixture, beating on low speed just until flour is incorporated. Add half the molasses mixture; once batter is smooth, add another third flour mixture. Add remaining molasses mixture beating until incorporated. Add remaining flour mixture, beating until smooth.
  • Pour batter into the prepared loaf pan. Bake 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  • Cool 10 minutes before removing from pan, then cool an additional 30 minutes.
  • CINNAMON ICING: In a small bowl, whisk together confectioners’ sugar, milk and cinnamon until smooth. Drizzle on top of gingerbread loaf.

Orange Creamsicle Truffles

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Orange Creamsicle Truffles

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Orange Creamsicle Truffles

Cool creamy orange truffles make a wonderful addition to a dessert tray.
Course: Dessert
Cuisine: American
Servings: 20 truffles

Ingredients

  • 1/4 c. butter
  • Zest of 1/2 orange
  • 3 T. heavy cream
  • 1 c. white chocolate chips
  • 1/2 tsp. orange extract
  • 1/4 c. confectioner's sugar plus more for rolling
  • Orange gel food coloring (optional)

Instructions

  • In a small saucepan, over medium heat, melt butter. Stir in orange zest and cream; bring to a simmer.
  • Remove from heat, stir in white chocolate chips. Allow mixture to set 1 minute. Add orange extract, 1/4 cup confectioners’ sugar and optional food coloring to white chocolate chip mixture; stir until smooth. Cover mixture and refrigerate 1 hour or until firm enough to handle.
  • Scoop mixture out by heaping teaspoonfuls and form into balls then roll in confectioners’ sugar.
  • Freeze truffles for 20 minutes then enjoy. Store truffles in the refrigerator as they will soften at room temperature or freeze for up to 1 month.

Fruitcake Cookies

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Fruitcake Slices

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Fruitcake Cookies

Shortbread butter cookies studded with colorful candied fruit, then rolled in coconut flakes. Simply slice and bake, they’re absolutely delicious! Enjoy with your favorite cup of coffee or a tall glass of milk!
Course: Dessert
Cuisine: American
Servings: 30 cookies

Ingredients

  • 1 c. butter softened
  • 1 c. confectioner's sugar
  • 1 lg. egg
  • 1 tsp. vanilla extract
  • 1 1/2 c. chopped candied fruit or fruitcake mix
  • 1/2 c. chopped walnuts or pecans
  • 2 1/2 c. all-purpose flour divided
  • 1 c. flaked coconut for rolling

Instructions

  • In a large bowl, using an electric mixer beat butter at medium speed until smooth. Add confectioners’ sugar; beat until blended. Add egg and vanilla; beat until well combined.
  • In a separate bowl, combine candied fruit and nuts. Stir ¼ cup flour into the fruit mixture. Add 2 ¼ cups flour to the butter mixture; beat on low speed until well blended. Stir in the fruit mixture with a wooden spoon.
  • Shape dough into 2 logs, each about 2-inches in diameter and 5 1/2 –inches long. Spread coconut evenly on a baking sheet. Roll logs in coconut, coating evenly. Wrap each log in plastic wrap. Refrigerate for 2-3 hours or overnight.
  • Let logs stand at room temperature for about 10 minutes before slicing and baking.
  • Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  • Cut logs into ¼-inch slices; place 1-inch apart on prepared cookie sheets.
  • Bake for 13-15 minutes or until the edges are golden brown. Transfer to wire racks to cool. Store cooled cookies in an airtight container.

Christmas Pinwheel Cookies

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Christmas Pinwheel Cookies

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Christmas Pinwheel Cookies

Pretty red, white, and green, peppermint pinwheel sugar cookies rolled in Christmas sprinkles.
Course: Dessert
Cuisine: American
Servings: 30 cookies

Ingredients

  • 3 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/3 c. granulated sugar
  • 1 c. unsalted butter
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. peppermint extract
  • Wilton red gel food coloring
  • Wilton green gel food coloring
  • Christmas Sprinkles

Instructions

  • In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • In a large bowl, beat sugar and butter with an electric mixer, until light and fluffy. Add eggs one at a time, beating after each addition, then add vanilla. Gradually add the flour mixture, beating on low speed, just until incorporated.
  • Divide dough into 3 equal portions. Shape one portion into a 4 x 4-inch square, wrap in plastic wrap and place in the refrigerator; this will be the “white” portion of the cookie.
  • Return one portion to the bowl and beat in peppermint extract and red food coloring, adding more to reach the desired color. Shape into a 4 x 4-inch square, wrap in plastic wrap and place in the refrigerator. Repeat steps with the last portion of dough, adding green food coloring, to reach the desired color. Refrigerate all pieces of dough for 1 hour.
  • Remove the dough from the refrigerator. Cut each square in half to make two rectangles. Wrap half of each color in plastic and place back in the refrigerator. Roll out “white” dough between two pieces of wax paper until the rectangle is about 1/8-inch thick. Repeat with red and green rectangles.
  • Peel the wax paper off one side of the red dough. Peel the wax paper off one side of the white dough. Lay the red dough on top of the white dough and peel back the wax paper off the red dough. Peel the wax paper off one side of the green dough and lay on top of the red dough. Remove the wax paper from the other side of the green dough.
  • Starting at the short end, roll all three layers tightly together to form a log. Repeat the stacking and rolling process with the remaining dough in the refrigerator.
  • Pour sprinkles onto a baking sheet with sides. Roll the logs in sprinkles, pressing them into the log as you roll. Wrap the logs in wax paper and then in plastic wrap, refrigerate for 1-2 hours.
  • Remove the logs from the refrigerator and roll them on the counter several times to remove the flat side. Refrigerate until ready to bake.
  • Preheat the oven to 350 degrees, and line 2 baking sheets with parchment paper.
  • Remove the logs one at a time, and slice into 1/4-inch rounds. Place the rounds about 2-inches apart on the baking sheet. Bake for 9-11 minutes, until puffed and lightly golden (not brown).
  • Cool on baking sheets for 10 minutes then transfer to a cooling rack to cool completely. Store the pinwheels in an airtight container.

Notes

Cook's Note: The dough will be sticky, do not add more flour as the cookies will be tough. Keeping the dough refrigerated makes it easier to shape and cut the cookies.

Chocolate Covered Cherry Cookies

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Chocolate Covered Cherry Cookies

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Chocolate Covered Cherry Cookies

Brownie like thumbprint cookies, topped with a maraschino cherry, covered with cherry infused chocolate frosting.
Course: Dessert
Cuisine: American
Servings: 4 dozen

Ingredients

  • 1 1/2 c. all-purpose flour
  • 1/2 c. unsweetened cocoa powder
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. unsalted butter room temperature
  • 1 c. granulated sugar
  • 1 lg. egg
  • 1 1/2 tsp. vanilla extract
  • 48 maraschino cherries reserve liquid
  • 6 oz. semi-sweet chocolate chips or chocolate candy melts
  • 1/2 c. sweetened condensed milk

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside.
  • In a large bowl, beat the butter and sugar with an electric mixer, until well combined. Add the egg and vanilla, beat until light and fluffy. Gradually add the flour mixture, beat until well combined.
  • Shape dough into 1-inch balls and place on an ungreased baking sheet. Press down in the center of each ball with your thumb to create an indentation.
  • Bake about 10 minutes. Remove to wire rack to cool completely.
  • Drain maraschino cherries and reserve the juice. Place a cherry in the center of each cookie's indentation.
  • In a small saucepan, over medium heat, combine the chocolate chips and sweetened condensed milk. Heat until chocolate is melted. Stir in 4 teaspoons of reserved cherry juice.
  • Spoon about 1 teaspoon of the frosting over each cherry, spreading to cover the cherry fully. If the frosting is too thick, add a little more of the reserved cherry juice to thin it out.

Turtle Thumbprint Cookies

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Chocolate Salted Caramel Thumbprint Cookies

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Turtle Thumbprint Cookies

Decadent chocolate thumbprint cookies, rolled in chopped pecans, filled with salted caramel, then drizzled with semi-sweet chocolate.
Course: Dessert
Cuisine: American
Servings: 2 dozen

Ingredients

  • COOKIES:
  • 1 c. all-purpose flour
  • 1/3 c. cocoa powder
  • 1/4 tsp. salt
  • 1/2 c. unsalted butter softened
  • 1/3 c. granulated sugar
  • 1/3 c. brown sugar packed
  • 1 lg. egg separated
  • 1 1/2 tsp. vanilla extract
  • 2 T. buttermilk
  • 1 1/4 c. finely chopped pecans
  • CARAMEL FILLING:
  • 15 Brach’s caramels
  • 2 1/2 T. heavy cream
  • coarse sea salt for sprinkling
  • CHOCOLATE DRIZZLE:
  • 3 oz. semi-sweet chocolate
  • 2 tsp. Shortening

Instructions

  • COOKIES: In a mixing bowl, whisk together flour, cocoa powder and salt, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, granulated sugar and brown sugar on medium-high spread until slightly pale and fluffy, about 2 minutes.
  • Separate the egg. Add the egg yolk (place the egg white in the refrigerator) vanilla extract and buttermilk to the bowl, beat until well combined. With mixer set on low speed, slowly add in dry ingredients, mix until just combined.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • Remove egg white from refrigerator and whisk vigorously until frothy. Place finely chopped pecans in a small bowl.
  • Shape the dough into 1-inch balls. Roll them one at a time in egg white, and then roll in chopped pecans, gently pressing into the nuts to evenly coat. Transfer to prepared baking sheets.
  • Make a deep indentation with your thumb in the center of each dough ball.
  • Bake for 10-12 minutes or until set. Remove from oven, using the bottom of a rounded teaspoon, gently press down on existing indentation to create more space for caramel. Cool on baking sheet for 10 minutes then transfer to a wire rack to cool completely.
  • CARAMEL FILLING: Place caramels and heavy cream in a microwave safe bowl. Microwave caramel mixture on HIGH for 30 second intervals, stirring after each interval, until melted and smooth. Spoon caramel sauce into indentations in cookies, sprinkle tops with a small pinch of sea salt.
  • CHOCOLATE DRIZZLE: Place chocolate and shortening into a separate microwave safe mixing bowl. Heat mixture on 50% power or defrost setting in 30 second intervals, stirring after each interval until melted and smooth. Pour into a piping bag or Ziploc bag and cut tip of corner. Drizzle over cookies. Allow to set then store in an airtight container.

Creamy Chicken and Wild Rice Soup

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Creamy Chicken and Wild Rice Soup

The perfect soup on a chilly day!
Course: Soup
Cuisine: American
Servings: 6

Ingredients

  • 1 tsp. coconut oil
  • 1/4 c. diced red onion
  • 1/2 c. diced carrots
  • 1/2 tsp. dried marjoram
  • 2 T. all-purpose flour
  • 1 (6 oz.) box long grain & wild rice blend with flavor packet
  • 4 c. low sodium chicken broth
  • 3 c water
  • 3/4 c. heavy cream
  • 1/4 c. milk
  • 2 c. shredded cooked chicken breasts
  • Salt and black pepper to taste

Instructions

  • Melt coconut oil in a large pot over medium heat. Add diced onions and carrots; sauté until softened.
  • Add marjoram, flour, and seasoning packet from the rice; stir to combine.
  • Add rice, chicken broth, and water; bring to a boil. Cover, lower heat to a simmer, and cook for 15 minutes.
  • Meanwhile, in a small saucepan, over low heat, warm heavy cream and milk. Stir warm milk mixture into the soup. Add shredded chicken. Cook for an additional 15-30 minutes or until the rice is tender.
  • Season soup with salt and pepper before serving.

Bacon Cheddar Chive Waffles

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Bacon Cheddar Chive Waffles

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Bacon Cheddar Chive Waffles

Crispy waffles filled with savory bacon, cheddar cheese and onions, topped with butter, sweet maple syrup and a fried egg!
Course: Bread, Breakfast
Cuisine: American
Servings: 4

Ingredients

  • 2 c. all-purpose flour
  • 2 tsp. granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 pinch cracked black pepper
  • 8 slices bacon cooked crisp & crumbled
  • 1 c. grated cheddar cheese
  • 3 green onions or chives chopped
  • 2 lg. eggs
  • 1 1/2 c. milk
  • 2 T. vegetable oil
  • Maple syrup for serving
  • butter for serving

Instructions

  • Preheat waffle iron. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt and pepper.
  • Add bacon, cheddar cheese, and onions, stir to coat with the flour mixture, this helps to prevent clumping.
  • In a large bowl, whisk the eggs, milk and oil. Add the dry ingredients to the wet ingredients and whisk until just combined, do not over mix.
  • Grease hot waffle iron. Pour about 1/2 cup batter into the waffle iron and cook 3 to 5 minutes, or until waffles are golden and cheese is melted. Repeat with the rest of the batter. Serve with butter and maple syrup. Top with a fried egg if desired.

Notes

Cook's Note: I used a Belgian waffle iron for this recipe.

Gingerbread Reindeer

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Gingerbread Reindeer

Here's a fun cookie to make with your kids or grandkids. Simply turn a Gingerbread Man cookie upside-down and decorate to make these cute Reindeer Cookies!
Course: Dessert
Cuisine: American
Servings: 20 cookies

Ingredients

  • 1 (14.5 oz.) box gingerbread cake & cookie mix or recipe below
  • 2 t. all-purpose flour plus more for rolling
  • 1/4 c. water
  • 2 T. butter melted
  • 1 tub white frosting divided
  • Wilton’s green gel food coloring
  • Wilton’s black gel food coloring
  • Candy eyes
  • Red hot candies
  • Red confetti sprinkles

Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together cookie mix and flour. Add water and melted butter, stir until dough forms.
  • On a lightly floured surface, roll dough out to 1/4-inch thickness. Using a gingerbread cutter, cut out the reindeer, place them on prepared baking sheets.
  • Bake for 8-10 minutes or until the edges are firm (Do not over bake). Cool on sheets for 1 minute; remove to wire racks to cool completely.
  • Place 1/4 white frosting and green food coloring into a piping bag fitted with a small leaf tip #352. Place 1/4 white frosting and black food coloring into a piping bag fitted with a small round tip #5. Place remaining 1/2 tub white frosting into a piping bag fitted with a small round tip #5.
  • “Glue” on candy eyes and a red hot nose with white frosting. Pipe eye brows, ears, and antlers, with white frosting. Pipe a mouth with black frosting. Pipe two green leaves. Place three “holly berries” red confetti sprinkles over leaves.
  • Allow cookies to set up/dry for an hour or two before serving.

Notes

Homemade Gingerbread Cookies

Apple Stuffed Chicken

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Apple Stuffed Chicken

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Apple Stuffed Chicken

Pan seared chicken breast, stuffed with sweet apple and cheddar cheese, then simmered in an apple cider broth.
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 lg. Honey Crisp apple grated
  • 1/2 c. cheddar cheese
  • 2 T. seasoned dried bread crumbs
  • 1 1/2 tsp. dried thyme leaves divided
  • 1 T. lemon juice
  • 1/2 tsp. salt divided
  • 1/2 tsp. black pepper divided
  • 4 boneless skinless chicken breasts
  • 1/4 c. all-purpose flour for dredge
  • 2 tsp. Canola oil
  • 3/4 c. apple cider divided
  • 1/2 c. chicken broth
  • 2 tsp. Dijon mustard

Instructions

  • Spray 12 wooden toothpicks with nonstick spray; set aside.
  • In a small bowl, combine apple, cheese, bread crumbs, 1 teaspoon thyme, lemon juice, 1/4 teaspoon salt and 1/4 tsp. pepper.
  • On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut a horizontal pocket (do not pierce top, bottom or far side of breast).
  • Divide the apple mixture into 4 portions and stuff into each chicken pocket. Pin close with prepared toothpicks. Sprinkle the remaining salt and pepper over the breasts.
  • Dredge chicken in flour to lightly coat; tap off excess flour.
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken and brown 3 minutes per side.
  • Pour 1⁄2 cup of apple cider and the chicken broth into skillet; Sprinkle with remaining 1/2 teaspoon of thyme. Bring mixture to a boil; reduce heat to low, cover and simmer 5 to 7 minutes until chicken is cooked through and stuffing registers 165 degrees on an instant-read thermometer.
  • Remove chicken to a serving plate; cover with foil to keep warm. Whisk in mustard and remaining 1⁄4 cup cider into juices in skillet; boil mixture 3 minutes on high until reduced and slightly thickened. Spoon sauce over chicken and serve.

Turkey Cranberry Cream Cheese Roll Ups

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Turkey Cranberry Roll Ups

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Turkey Cranberry Cream Cheese Roll Ups

The perfect appetizer for entertaining! These beautiful pinwheels are stuffed with cream cheese, cranberry salsa, sliced turkey, Swiss cheese, tomato and romaine lettuce, Enjoy!

Ingredients

  • 1 (8 oz.) pkg. cream cheese room temperature
  • 1/4 c. cranberry salsa or whole cranberry sauce
  • 4 (10-inch) flour tortillas
  • 1/2 head romaine lettuce or spinach leaves
  • 8 slices deli turkey
  • 8 slices Swiss cheese
  • 2 med. tomatoes halved and sliced, optional

Instructions

  • In a small bowl, beat the softened cream cheese and cranberry sauce together until combined.
  • Spread 1/4 of the cranberry/cream cheese mixture over a tortilla all the way to the edges. Lay lettuce leaves down the center of the tortilla, Layer two slices of turkey and two slices of Swiss cheese over the lettuce. Top with slices of tomato if using.
  • Starting at one edge of the wrap, roll tightly around the filling into a cylinder. Wrap each roll-up tightly in plastic wrap. Continue with remaining tortillas.
  • Chill wrapped roll-ups in the refrigerator at least 30 minutes before serving.
  • Cut roll-ups into 1 1/4 slices and arrange slices onto a serving platter.

Pretzel Stuffing

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Pretzel Stuffing

Soft pretzels, beer, sausage, onion, apple and mustard, make one fantastic side dish for Thanksgiving or Octoberfest!
Course: Side Dish
Cuisine: American
Servings: 8

Ingredients

  • 10 c. (about 8) soft pretzels cut into 1-inch pieces
  • 1 lb. Jimmy Dean sausage
  • 4 stalks celery diced
  • 1 lg. onion diced
  • 2 lg. granny smith apples peeled, cored and diced
  • 1/4 c. chopped flat leaf parsley
  • 2 lg. eggs
  • 1/2 c. beer
  • 1 1/2 c. chicken stock
  • 1/4 c. Dijon mustard plus more for serving
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350 degrees. Butter a 9 x 13-inch baking dish; set aside.
  • Spread pretzel pieces evenly onto two rimmed baking sheets. Bake for 20-25 minutes until the pretzels are dry and slightly toasted (do not burn). Remove pretzel pieces to a large bowl; set aside.
  • Meanwhile, in a large skillet, over medium heat, fry sausage until cooked through and no longer pink. Remove cooked sausage to a plate.
  • Add celery, onions, apples and parsley to the skillet with remaining sausage grease. Season with salt and pepper to taste. Saute until softened; about 5 minutes.
  • In a small bowl, whisk together eggs, beer and chicken stock. Pour mixture over pretzel pieces. Gently toss until most of the liquid is absorbed by the pretzels. Fold in sausage and onion mixture.
  • Pour the stuffing into the prepared baking dish. Bake for 35-40 minutes. Cover with foil about half way through baking.

Bruschetta Chicken or Turkey Casserole

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Bruschetta Chicken or Turkey Casserole

An Italian round two recipe, using leftover turkey or chicken, tomato, basil and mozzarella cheese!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 1 (14.5 oz.) can dice tomatoes undrained
  • 1 (6 oz.) pkg. Stove Top stuffing mix
  • 1/2 c, water
  • 2 cloves garlic minced
  • 1 1/2 lbs. (3 cups) cooked chicken or turkey, cut in bite size pieces
  • 1 tsp. dried basil leaves
  • 1 c. shredded mozzarella cheese

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, combine tomatoes, stuffing mix, water, and garlic, gently toss until just moistened.
  • Layer cooked turkey or chicken, basil, and cheese in a 3 quart casserole dish or 13 x 9-inch baking dish. Top with stuffing mix.
  • Bake for 25-30 minutes or until stuffing begins to crisp and cheese is melted.

Peppermint Bark Sweet Rolls

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Peppermint Bark Rolls

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Peppermint Bark Sweet Rolls

Sweet rolls swirled with cocoa sugar and chopped peppermint bark then frosted with cream cheese icing and topped with more crunchy peppermint bark, Enjoy!
Course: Bread, Breakfast, Dessert
Cuisine: American
Servings: 12 rolls

Ingredients

  • DOUGH:
  • 1 c. milk
  • 2/3 c. granulated sugar
  • 1 1/2 T. active dry yeast (2 envelopes)
  • 1/2 c. unsalted butter softened
  • 2 lg. eggs
  • 1/2 tsp. fine sea salt
  • 4 1/4 c. all-purpose flour plus more for dusting
  • 1/2 c. Ghirardelli Peppermint Bark chopped
  • CHOCOLATE FILLING:
  • 1/3 c. unsalted butter softened
  • 1 T. unsweetened cocoa powder
  • 2 T. granulated sugar
  • 1 c. Ghirardelli Peppermint Bark chopped
  • CREAM CHEESE FROSTING:
  • 4 oz. cream cheese softened
  • 1/4 c. unsalted butter softened
  • 1 1/2 c. confectioners’ sugar
  • 1 pinch fine sea salt
  • 1/2 tsp. vanilla extract
  • 1 T. milk if needed
  • 1 c. Ghirardelli Peppermint Bark chopped, for garnish

Instructions

  • DOUGH: In a small saucepan, warm the milk over low heat until it reaches 95-100 degrees. Pour the warm milk into the bowl of a standing electric mixer; stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes.
  • Whisk in softened butter, eggs, and sea salt, until combined. Attach the dough hook to the mixer. Add flour to the bowl. Mix on low speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is smooth, about 5-7 minutes longer. Add ½ cup chopped peppermint bark and mix until evenly distributed in the dough.
  • Form the dough into a ball; transfer the dough ball into a large lightly buttered bowl. Cover with plastic wrap or a tea towel and allow dough rise in a warm place until the dough has doubled in volume, about 1-2 hours.
  • Meanwhile, line the bottom of a 9 x 13-inch baking pan with parchment paper, allowing the paper to extend up two sides. Butter the paper and sides of the pan; set aside.
  • Punch down raised dough. Turn the dough out onto a lightly floured work surface. Using a rolling pin, roll the dough into a 20 x 14-inch rectangle.
  • CHOCOLATE FILLING: Spread 1/3 cup softened butter over dough.
  • In a small bowl, mix together cocoa powder and sugar. Evenly sprinkle the cocoa/sugar mixture over the dough. Top with 1 cup chopped peppermint bark on top.
  • Roll dough into a log, starting at the longer side. Slice the log into 12 equal parts (about 1 3/4- inches each). Place rolls in prepared 9 x 13-inch baking pan. Cover with plastic wrap or a tea towel, allow rolls to rise in a warm place until they are puffy and have filled the pan, about 1 hour.
  • Preheat oven to 400 degrees. Remove plastic wrap and bake rolls for about 25 minutes until golden brown on top. Loosely cover rolls with foil halfway through baking to prevent them from getting too dark. Transfer the pan to a rack to cool for 30 minutes. Meanwhile, prepare the frosting.
  • CREAM CHEESE FROSTING: In a medium bowl, beat together softened cream cheese and butter until smooth. Add confectioners’ sugar, salt, and vanilla; continue to beat until smooth and creamy. Add milk if too stiff. Spread over warm rolls. Top with 1 cup chopped peppermint bark and devour!

Bountiful Blessings Mix

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Blessing Mix

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Bountiful Blessings Mix

These festive Thanksgiving favors are easy to make and fun to eat. Share with family and friends, decorated with a harvest poem, to remind us of our nation's blessings.
Course: Appetizers, Snack
Cuisine: American
Servings: 10 cups

Ingredients

  • 2 c. Bugles corn snack
  • 2 c. pretzels
  • 1 c. candy corns
  • 1 c. raisins or dried fruit bits
  • 1 c. peanuts or sunflower seeds
  • 1 c. M&Ms chocolate candies
  • 2 c. Hershey's chocolate kisses

Instructions

  • In a large bowl, gently toss all of the ingredients together.
  • Place snack mix into my sister's cute gift bags, jars, zip-lock or cellophane bags for gift giving. Tie with a ribbon and attach the following tag, if desired.
  • BOUNTIFUL BLESSINGS POEM:
  • BUGLES: Shaped like a cornucopia or Horn of Plenty, a symbol of our nation's abundance.
  • PRETZELS: Arms folded in prayer, a freedom sought by those who founded our country.
  • CANDY CORN: Sacrifices of the Pilgrims' first winter. Food was so scarce that settlers survived on just a few kernels of corn a day.
  • NUTS or SEEDS: Promise of a future harvest, one we will reap only if seeds are planted and tended with diligence.
  • DRIED FRUITS: Harvest gifts of our bountiful land.
  • M&Ms: Memories of those who came before us to guide us to a blessed future.
  • HERSHEY'S KISS: The love of family and friends that sweetens our lives.

Notes

bountifulblessingsgiftbag
Bountiful Blessings Gift Bags and Tags designed by my sister Cheryl can be found on her website: Raggedy Scrappin

Egg Roll Bowl

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Egg Roll Bowl

Healthy, low-carb, egg roll filling without the fried wonton wrapper!
Course: Entrée
Cuisine: Chinese
Servings: 4

Ingredients

  • 1 lb. ground pork sausage
  • 4 lg. eggs lightly beaten
  • 1 pinch salt and pepper
  • 1 T. butter
  • 1 (14-16 oz.) bag coleslaw mix
  • 4 cloves garlic minced
  • 1 T. ginger
  • 1 T. soy sauce
  • 1/4 c. chopped green onions
  • 1 T. sesame oil

Instructions

  • In a large skillet, over medium-high heat; add the sausage, cook stirring often to crumble, until cooked through. Do not drain.
  • Meanwhile, crack eggs into a small bowl. Add a pinch of salt and black pepper. Beat the eggs with a fork.
  • In a small non-stick skillet, melt butter over medium heat. Pour the eggs into the center of the pan. As eggs begin to set, gently pull them to the center of the pan with a rubber spatula, forming large soft curds, and allowing the liquid to run to the edges of the pan. Continue cooking, pulling, lifting and folding eggs until thickened. Do not stir constantly. Your eggs are ready when they look fluffy and shiny. Note: They will continue to cook after you remove them from the heat. Do not over-cook!
  • Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage; cook for 3-4 minutes or until cabbage has softened.
  • Remove from the heat, gently stir in eggs. Top with the green onions and drizzle with sesame oil. Serve immediately.

Cranberry Apple Crisp

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Cranberry Apple Crisp

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Cranberry Apple Crisp

This is a wonderful dessert for Fall, when both cranberries and apples are in season. A delicious alternative to pumpkin pie for Thanksgiving too!
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

TOPPING:

  • 1 c. light brown sugar packed
  • 1 c. old fashioned oats
  • 3/4 c. all-purpose flour
  • 1/4 tsp. salt
  • 1/2 c. chilled unsalted butter cut into pieces

FILLING:

  • 2 (12 oz.) bags fresh cranberries
  • 3-4 med. Honey Crisp apples peeled, cored, cut into 1/2-inch cubes
  • 1 1/2 granulated sugar
  • 2 T. apple juice or cider
  • Vanilla ice cream for serving

Instructions

  • TOPPING: In a large bowl, toss together brown sugar, oats, flour, and salt. Add butter and mix with your hands until the mixture comes together in moist clumps. Cover; chill while preparing filling.
  • FILLING: Preheat oven to 375 degrees. Generously butter 13x9x2-inch glass baking dish OR 6-8 mini skillets or ramekins.
  • In a large heavy pot, combine cranberries, apples, sugar, and apple juice. Bring to boil over medium heat, stirring often. Boil until cranberries are tender and juices start to thicken, about 5 minutes. Transfer filling to prepared dish(es). Sprinkle with topping.
  • Bake crisp(s) until filling is thick and bubbling and the topping is crisp and deep golden brown, about 35-40 minutes. Let cool 10 minutes. Serve warm topped with vanilla ice cream.

Chocolate Chip Cookie Dough Brownies

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Chocolate Chip Cookie Dough Brownies

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Chocolate Chip Cookie Dough Brownies

Rich, chocolate brownies, topped with eggless chocolate chip cookie dough...Enjoy!
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

  • BROWNIE LAYER:
  • 3/4 c. unsalted butter
  • 1 1/2 c. semisweet chocolate chips
  • 1 c. granulated sugar
  • 1/2 c. light brown sugar packed
  • 1 tsp. vanilla extract
  • 4 lg. eggs
  • 1 1/4 c. all-purpose flour
  • 1/2 tsp. salt
  • COOKIE DOUGH :
  • 3/4 c. unsalted butter room temperature
  • 3/4 c. granulated sugar
  • 3/4 c. light brown sugar
  • 2 T. milk
  • 1 tsp. vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1 c. chocolate chips more for garnish, if desired

Instructions

  • BROWNIE LAYER: Preheat the oven to 350 degrees. Spray an 8x8-inch pan with nonstick spray. Line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too.
  • In a large microwave safe bowl, microwave the butter and chocolate chips together, stirring every 30 seconds, until melted and smooth. Whisk in the sugar, brown sugar and vanilla. Whisk in eggs one at a time, until incorporated.
  • Sift flour and salt into the bowl, stir until combined. Scrape the brownie batter into the prepared baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove pan to a cooling rack; cool completely before adding the cookie dough layer.
  • COOKIE DOUGH: In a large bowl, using an electric mixer, beat butter, sugar, brown sugar, milk and vanilla until creamy. Add flour, beat until combined. Stir in 1 cup of chocolate chips. Spread the cookie dough onto a sheet of parchment paper, use your hands to shape the dough into a 8x8-inch square. Lift the square and place it over the brownies, gently pressing it into place. Sprinkle the top with additional chocolate chips if desired.
  • Cook's Note: For easy cutting, chill the brownies for 1 to 2 hours before cutting. Run a knife along the sides of the brownie pan, then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts.