1/3to 1/2 cup sweetened dried cranberries, coarsely chopped
Directions:
PREHEAT oven to 325º F.
STIR morsels and cranberries into cookie dough. Refrigerate for 15 minutes for easier handling. Roll dough into 18, 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheets.
BAKE for 14 to 16 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
TIPS: • Drizzle Merry Cranberry Cookies with melted NESTLÉ® TOLL HOUSE® Premier White Morsels. • Create three types of Christmas cookies from just one tub of NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough. Make this recipe along with two other 12 Days of Christmas Cookies recipes. • Recipe can easily be doubled or tripled for a larger batch.
Got this from Taste of Home newsletter Find recipe HERE
Wreath Cookies
1 cup butter, softened
1-1/2 cups sugar
6 ounces white baking chocolate, melted
2 eggs
2 teaspoons Spice Island® Pure Vanilla Extract
4 cups all-purpose flour
1/2 teaspoon salt
2-1/2 cups confectioners' sugar
1/4 cup plus 2 teaspoons water, divided
3 cups flaked coconut
6 to 8 drops green food coloring
1/4 cup red-hot candies
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped cookie cutter. Place 1 in. apart on ungreased baking sheets; cut out centers using a floured 1-in. scalloped cookie cutter.
Bake at 350° for 10-14 minutes. Remove to wire racks to cool completely.
For glaze, in a small bowl, combine confectioners' sugar and 1/4 cup water. Place coconut in a resealable plastic bag; add food coloring and remaining water. Seal bag and toss until coconut is tinted.
Spread cookies with glaze; sprinkle with coconut. Decorate with red-hots. Yield: 4 dozen.
Day 10 of my 12 days of cookies has white chocolate, walnuts and jam. An irresistible combination!
White Chocolate Raspberry Thumbprints
3/4 cup butter-softened 1/2 cup packed brown sugar 2 eggs-seperated 1 1/4 cup flour 1/4 cup baking cocoa 1 1/4 cup walnuts finely chopped
Filling: 4 squares (1 ounce each) White Baking Chocolate, coarsley chopped 2 TBSP butter 1/4 cup seedless raspberry jam
Directions:
1) In a small bowl, cream butter and brown sugar until light and fluffy. Beat egg yolks slowly. Combine in another small bowl, cocoa and flour and gradually add to creamed mixture, mixing well. Cover and refriderate 1-2 hours or until dough is easy to handle.
2) In a shallow bowl, whisk egg whites until foamy. Place nuts in another small bowl. Shape the dough into 1 inch balls. Dip in egg whites then roll in nuts.
3) Using a wooden spoon handle, make an indentation in center of each cookie. Place 1 inch apart on greased cookie sheets. Bake at 350 degrees for 8-10 minutes or until set. Remove to wire racks to cool.
4) In a microwave, melt white chocolate and butter at 70% power for 1 minute then stir. Microwave additional 10 to 20 second intervals, stirring until smooth. Spoon about 1/2 teaspoon into each cookie. Top with 1/4 teaspoon of jam. Store in airtight container.
1) In large bowl, cream butter and sugar until light & fluffy. Then beat in egg and extracts (vanilla and peppermint). In a small bowl, combine flour, cream of tartar and then add slowly to creamed mixture, alternatly with buttermilk and beating well after each addition. Cover and refrigerate 1 hour or until easy to handle.
2) Drop by heaping spoonfuls 2 inches apart on ungeased cookie sheet. Flatten with glass bottom dipped in sugar. Bake at 350 degrees for 6-8 minutes or until set. Remove to wire racks to cool.
3)In small bowl, beat sugar, butter, cocoa, salt, vanilla and enough milk to achieve spreading consistency. Frost cookies.
Found this at Taste of Home website and they look delectable. Link to recipe and picture: http://www.tasteofhome.com/recipes/Buttery-Bow-Cookies?pmcode=IKLDP02T&_mid=828432&_rid=828432.618800.45867
Buttery Bow Cookies
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cold butter, cubed
1 egg, lightly beaten
1/2 cup heavy whipping cream
3 tablespoons butter, melted
Red and green colored sugar
In a large bowl, combine the flour, baking powder and salt; cut in butter until crumbly. Combine egg and cream; gradually beat into crumb mixture until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
Divide dough into three portions. On a lightly floured surface, roll each portion into an 8-in. x 6-in. rectangle. Brush with melted butter; sprinkle with colored sugar. Cut into 8-in.-long x 1/4-in.-wide strips. Place 2 in. apart on ungreased baking sheets; form into bows.
Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove from pans to wire racks. Yield: 6 dozen.
Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and confectioner's sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture.
Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 14-16 minutes or until bottoms are browned. Remove to wire racks to cool.
For Christmas glaze, in a small bowl, combine confectioners' sugar and enough water to achieve a dipping consistency. Transfer half of the glaze to another bowl; tint one bowl green and the other red. Dip the tops of nine cookies in green glaze and nine cookies in red glaze, then decorate with sprinkles. Let stand until set.
For chocolate glaze, in a small bowl, combine confectioners' sugar and enough water to achieve dipping consistency. Stir in chocolate and vanilla. Dip the tops of remaining cookies in glaze, then sprinkle with nuts. Let stand until set. Yield: 3 dozen.
Day 6 of my 12 days of cookies......enjoy this twiston traditional peanut butter cookies.
Holly Jolly Peanut Butter Cookies
1 cup flour 2/3 cup old fashiopned rolled oats 1 1/2 tsp. baking powder 1/4 tsp. salt 1 cup creamy peanut butter 1/2 cup (1 stick) Parkay Original 1 cup brown sugar 1/3 cup sugar 1 egg 1 1/4 tsp vanilla extract 1 pkg. M&M candies (any flavor)
1) preheat oven 350 degrees. In one small bowl combine flour, oatmeal, baking powder and salt; set aside.
2) In large mixing bowl, cream peanut butter, parkay, brown sugar and white sugar with mixer on medium-high until fluffy. Beat in egg and vanilla. On low speed, add flour m ixture gradually until well mixed. Slowly mix in M&M candies with a spoon.
3) Form cookie dough into balls and place 3 inches apart on greased cookie sheet and flatten with tines of a fork in cris-cross pattern.
4) Bake 10-12 minutes or until edges are lightly brown and centers are still soft. Cool 1 minute on pan then remove to wire racks.
For cookies: 1) Preheat oven 350 degrees. Microwave unsweetened chocolate squares and butter together on high for 2 m inutes or until butter is melted. Stir until chocolate is completely melted. Add in sugar and mix well. Blend eggs and vanilla. Slowly add in flour mixing well. Cover and refridgerate 1 hour or until dough is easy to handle.
2) Shape dough into 1-inch balls; place 2 inches apart on greased baking sheet.
3) Bake 8 min. or until st. IMPORTANT-DO NOT OVERBAKE! Let satnd on baking sheet then transfer to wire rack and cool completely.
Glaze:
1) Place frozen whipped topping and chocolate in microwaveable bowl. Microwave on HIGH 1 1/2 minutes or until chocolate is melted and mixture is shiny and smooth. Stirring after 1 minute. Let stand 15 minutes to thicken. Spread over cookies and let stand until glaze is set.
1 cup Butter softened ( I use non-salted butter like Land o'lakes) 1/2 cup confectioners sugar 1/2 tsp. peppermint extract 1 1/4 cups flour 1/2 cup cornstarch
Frosting: 2 TBSP. Butter softened 1 1/2 cups confectioners sugar 2 TBSP milk 1/4 tsp Peppermint extract 2-3 drops of red food coloring 1/3 cup crushed peppermint candies or candy canes
1) In small bowl, cream butter and confectioners sugar until light and fluffy. Beat in extract.
2) Combine flour and cornstarch in a small bowl then gradually add to butter micture and mix well.
3) Shape into 1-in. balls. Place 2 inches apart on ungreased cookie sheet. Bake 350 degrees for 10-12 minutes (oven temps vary) or until bottoms are lightly browned. Remove to wire racks to cool.
4) In small bowl, beat butter until fluffy. Add in confectioners sugar, milk, peppermint extract and food coloring; beat until smooth. Spread over cookies and sprinkle with crushed candies. Store in airtight container.
I made these last year and was told they are da'bomb! Already have requests for them this year. :) Enjoy!
Holiday Truffles
3 Cups Semisweet Chocolate Chips (Nestle works reaslly well) 1 can (14 ounces) Sweetened Condensed Milk 1 TBSP. Vanilla Extract Holiday sprinkles, powder sugar, baking cocoa, coconut, etc.
1) In microwave, combine chips and milk. Microwave on high for 3 minutes. Stir until smooth at 1 1/2 minutes then add vanilla when all melted through. Chill for three hours or overnight.
2) Shape into 1-in. balls, roll in nuts, sprinkles, etc. Chill for 1 hour or until firm. Store covered at room temp. or in fridge.
An Immortal Treat and Contest with Poseidon and Mila by Susan Hanniford Crowley
Poseidon, god of the sea, and his beloved Mila (from Poseidon’s Catch by SusanHanniford Crowley) would love to share the new desert they’ve created to celebrate the festival of Dionysus (which happens to be at the same time as Halloween).
Fire Blossoms in Snow
Ingredients:
Cherries (pitted)
Quart of Vanilla Ice Cream
Bag of Oreo Cookies
Chocolate syrup
Quart of Cherry Ice Cream
Directions:
1 Crush the Oreo Cookies in a bowl
2.In a small bowl put a scoop of Cherry Ice Cream
3.Crisscross with chocolate syrup
4.Spoon in two tablespoons of crushed Oreo Cookies
5.Crisscross with chocolate syrup
6.Add a scoop of Vanilla Ice Cream
7.Cut each cherry in a crisscross (cut cross ways but not all the way through) and spread the four petals like a flower
8.Place two or three of your cherry flowers on the top
In these modern times, even the Greek Gods need to adjust. When Poseidon wanted to find love, he wanted to make the best impression possible on a modern woman.
BLURB of Poseidon’s Catch:
Sexy Poseidon aches for eternal love.
Mila would be content to taste love once however fleeting.
When Poseidon meets Mila, a passion ignites in him that he's never known but she is burdened by a secret.
Can Poseidon save the woman he loves before the sands of time run out?
EXCERPT:
“I want to hear what Aphrodite suggests.”
Her smile broadened. “For starters, the beard has to go. It makes you look old.” She tousled his hair. “That wavy black mane of yours could use a trim. Oh, those gorgeous cerulean eyes are perfect. Maybe some sunglasses to play a sexy game of peek and boo.”
The two gods followed the goddess of love, as they went down two corridors and into her throne room. A mirror on a marble table stood off to one side. The three gazed into it at once.
“Now to find the perfect place where Poseidon can fall in love.” Paris lit up then faded. Numerous romantic locations displayed their glory in Aphrodite’s mirror. Finally it was down to two: The French Rivera and Cancun.”
A frenzy of almost nude dancing bodies filled their view. “Cancun is having a bacchanal?” Poseidon stared wide-eyed at the wet barely clad beauties.
Apollo drooled. “This one. Posei, pick this one. I’ll go with you.”
The view kept changing. In a sea of faces, Poseidon saw one small delicate face. Then she was gone, lost in an ocean of sprawling, celebrating, feasting humanity.
In addition to Greek Gods, Susan is also the author of the Vampires in Manhattan series.
Now for the contest, visit http://www.susanhannifordcrowley.com and discover which book is the love story of Vampire David Hilliard and Telkhine Laura Cordelais. Come back here and post the title of thata book in the comments. The winner will be selected from those giving the right answer. Good luck. The contest ends midnight EST on Halloween. The winner will have their choice from the following pdf ebooks: A Vampire for Christmas, When Love Survives, or The Stormy Love Life of Laura Cordelais. May the ghosts be with you! LOL
Recipe time. i just tried this recipe out and they turned out so yummy. :) I got them from a Taste of Home email newsletter and though I added way more mini-chips than I like, I will make these again.
Pumpkin Chocolate Chip Cookies
Ingredients
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup canned pumpkin
1-1/2 cups semisweet chocolate chips
Directions
In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.
Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.
Hi, my name is Janice Seagraves. My first book, Windswept Shores, just came out in June. Because cooking is an important part of life for my couple as they struggle to survive on their little island, I thought it would be fun to post a recipe.
In separate pot, cook carrots and potatoes until tender then drain and set aside.
Made curry gravy with four cups fresh or bottled water, then add cook potatoes and carrots.
Stir and let simmer until the gravy is golden brown and the veggies are slightly smooshy.
When curry is done, take a bowl half fill it with rice then top off with curry and veggies.
This is my daughter’s recipe, and I’ve made it myself. Yummy.
Enjoy.
Blurb:The sole survivor of a plane crash, Megan is alone on a deserted island in the Bahamas until she finds a nearly-drowned man washed up on shore. Another survivor, this time from a boat wreck. With only meager survival skills between them, will they survive and can they find love?
Windswept Shores’ curry excerpt (Seth had just killed a wild pig on the island): Megan put away the meat Seth had already cut. At least we’ll eat well. She took out the curry powder, then hunted through the can goods until she found garlic cloves in a jar, canned carrots, a few potatoes, and white rice. At least I can make a good meal tonight.
The sow wasn’t big. Seth quickly cut the meat up while Megan stored it away. A bit later, Seth came back into the cabin. “Megz, I’m burning the bones in your old campfire, I reckon I should dig you a pit barbie.” Seth stopped to sniff the air. “Mmm, what smells so flaming good?”
“I’m making pork curry and rice.” She grinned at his surprised expression. “I told you I knew how to make curry.”
“Blimey, I thought you were yanking me chain.”
She set a fist on her hip. “Now, why would I do that?”
“Don’t rightly know, luv, but it happens from time to time.”
“Not by me, it hasn’t.” She turned to stir the curry. “I always tell the truth.”
“I reckon I have yer word on that.” He walked up behind her and took a sniff of the food bubbling on the small stove.
“What do you mean?”
“G’darn, Megz, you haven’t a shred of your own with you, so how am I to know different?”
“What about your stories?” She turned around in that tight space to glare up at him. “I haven’t seen anything of yours on this entire boat.” She gestured with the spoon. “The only things I’ve seen belonged to Bill.”
“Orright.” He went back into the small bedroom while she tended the food. She heard him open and closing drawers.
Megan kept stirring the curry to keep it from scorching. The rice was already turned off and set to the side with a tightly fitted lid.
Seth strolled back out with a photo album which he set down on the small dining table. Megan turned off the stove and set the pot on a folded tea towel to cool. She walked over, wiping her hands on another one she used as an apron.
“Megz, here’s the photos that’ll say what’s what.” He opened the album.
***break, so I don’t reveal too much of the story***
He picked up his fork, getting plenty of pork meat and rice, and took a bite. “Mmm.” He grinned around his mouthful as he quickly chewed.
Megan finally smiled back. “I’m glad you like it.”
