Christmas Candy!

Welcome to December!!!!  Indulge a little today. . .or make a gingerbread house! 

Reindeer Breakfast!

Can you think of a better way to ring in December?  Didn't think so!  No recipe needed!  Your favorite pancake recipe, some whipped cream, sausage links, and a few candies make this special breakfast possible!  Make your little one (or big one!) smile this morning! 

Reese's Peanut Butter Cup Cookies

Reese's Peanut Butter Cup Cookies

1/2 cup butter
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar
2 tsp vanilla
1/2 tsp salt
1 tsp baking soda
1 egg
1 3/4 cup flour
2 Tbsp milk
50 Reese's Peanut Butter Cups

1. Cream together butter, peanut butter, and sugars.

2. Add in egg, vanilla, and baking soda, and salt.

3. Mix in flour until incorporated.

4. Add in milk to thin out a bit.

5. Roll dough into 50 Tbsp size balls.

6. Spray a mini muffin pan with nonstick baking spray.

7. Put one dough ball into each cup.

8. Bake at 350 for 9 minutes.

9. Immediately press one Reese's Peanut Butter Cup into the center.

10. Let cookies cool completely and gently remove them from the pan.

Christmas Jello Parfaits

Christmas Jello Parfaits

1 large box of sugar free lime Jello
1 large box of sugar free red Jello
1 to 2 cups of sugar free Cool Whip
2 1/2 cups boiling water

1. Dissolve green Jello in 1 1/4 cup boiling water.

2. Pour into a 8" or 9" square pan.

3. Let set in refrigerator for 3 hours.

4. Repeat with remaining water and red Jello.

5. Cut Jello into 1" cubes and layer in cups with Cool Whip.

6. Enjoy a healthy holiday sugar free treat!

Nut Goodie Bars

Nut Goodie Bars

CHOCOLATE LAYER:
1 12oz bag of chocolate chips
1 12oz bag of butterscotch chips
1/2 cup peanut butter
2 cups peanuts

1. Melt together all ingredients EXCEPT peanuts and spread 1/2 of the mixture in a parchment lined 10 x 15 pan. Refrigerate until set.

2. Top with vanilla layer, spread evenly.

3. Mix remaining chocolate with peanuts, and spread over vanilla layer. Refrigerate until set.


VANILLA LAYER:
1 cup butter
1/2 cup evaporated milk
1 tsp vanilla extract
1 3oz box of COOK AND SERVE vanilla pudding
2 lbs of powdered sugar

1. Melt butter, evaporated milk, vanilla extract, and pudding together in a saucepan.

2. Cook over medium heat until thickened.

3. Remove from heat and, with electric mixer, mix in the powdered sugar.

4. Spread over chocolate and finish bars!

Mint Hot Chocolate Cupcakes

CHOCOLATE MINT CUPCAKES:
1 box of dark chocolate cake mix
3 eggs
1/3 cup melted butter
1 1/4 cup strong coffee, cooled
1/2 tsp peppermint extract

1. Mix all ingredients together.

2. Divide among 24 paper lined cupcake tins.

3. Bake at 350 for about 18 minutes.

4. Cool completely then dip tops of cupcakes into ganache.

5. Top with a dollop of Winter White Whipped Icing, marshmallows, and a candy cane!


CHOCOLATE GANACHE:
1/2 cup heavy whipping cream
1 to 1 1/2 cups chocolate chips
2 Tbsp butter

1. Scald cream over medium heat.

2. In a large glass bowl, pour cream over chocolate chips.

3. Whisk until chocolate chips are melted and creamy.

4. Add in butter, and stir gently until melted.

5. Cool until slightly thickened and dip tops of cupcakes into ganache.

6. Let the ganache set on cupcakes, and dip a second time for a thick glossy finish.


WHIPPED WINTER ICING:
3 heaping Tbsp of flour
3/4 cup milk
1/2 cup butter
1/2 cup shortening
2 Tbsp vanilla extract
1 3/4 cup granulated sugar

1. In a saucepan, whisk together flour and milk.

2. Cook over medium heat until thickened.

3. Remove from heat and cool completely.

4. Transfer flour/milk mixture to large mixing bowl.

5. Cream together with it the butter, shortening, and vanilla.

6. This is where it gets to be time comsuming: You have to add the sugar, 1 Tbsp at a time, mixing on high, between each addition. If you do not mix long enough, your icing will have a gritty sugary consistency. If you do mix long enough, your icing will be very fluffy and creamy.

7. Pipe dollops on top of cupcake, and top with a candy cane and Peppermint Marshmallows!

HIdden Treasure Cookies

Back in June we were at my Brother and Sister-in-law's house for my Brother's 30th birthday. My sister-in-law, Adrienne, made the BEST cookies! They were so good.

Light, flaky, cookie dough, surrounding a smooth as silk Hershey Kiss, and lightly dusted with powdered sugar and cocoa powder. They were melt in your mouth amazing.

She shared her recipe with me, and I ended up making a few changes to it. The original recipe called for cinnamon in the cookie dough, which some people really like, but not me. Don't get me wrong, I love cinnamon. . .just not with my chocolate. Also, I subbed Rolo's for the Hershey Kiss. I'm sure I'll make it with a Kiss at some point, but my husband is a huge fan of the classic Choco-Caramel mixture.

So here you go. . .make 'em, or change it up and make it yours!

Hidden Treasure Cookies

3/4 cup softened butter
1/3 cup brown sugar
1 1/2 cup flour
1 tsp vanilla extract
28 Rolo's
Powdered sugar for Dusting

1. Cream together the butter and brown sugar.

2. Add in vanilla.

3. Mix in the flour until combined.

4. Scoop, by Tablespoon, and roll into a ball.

5. Flatten ball and place a Rolo in the center.

6. Wrap dough around Rolo and roll back into a ball.

7. Place on cookie sheets.

8. Bake at 350 for about 10-13 minutes.

9. Cool, and dip tops in powdered sugar.

Christmas Cut Out Cookies

Christmas Cut Out Cookies

COOKIES:
1 cup butter
1 1/2 cup powder sugar
1 egg
1 tsp baking soda
1 tsp cream of tartar
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups flour

1. Cream together butter and powder sugar.

2. Add in egg and beat until smooth and creamy.

3. Mix in baking soda, cream of tartar, vanilla, and almond extracts.

4. Mix in flour and refrigerate for about 30 minutes or until dough is firm.

5. Roll out on floured surface and cut with cookie cutter.

6. Bake at 375 for 8 to 10 minutes. Cool Completely. Frost with Vanilla Almond Buttercream.


VANILLA ALMOND BUTTERCREAM:
1 cup butter
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
6-8 cups powder sugar
3-4 Tbsp milk

1. Cream together butter and about half of the sugar.

2. Add in extracts and milk.

3. Beat in enough of the remaining sugar to get the spreading consistency you'd like.

4. Tint with gel food coloring and frost as desired.

Grandpa Hogan's Peanut Brittle

This recipe is originally from my Grandpa. My mom said she vividly remembers making giant batches of it each year. She said she hated all the stirring! It's now something that my Mom makes every year. It's perfect. Wouldn't change a thing. This picture is actually of some Peanut Brittle that my mom made. She sent it home with my husband, and I snapped a picture. Thanks Mom! Tastes Great!

Grandpa Hogan's Peanut Brittle

3 cups sugar
2 cups water
2 cups corn syrup
6 Tbsp butter
2lbs of raw peanuts
3 tsp baking soda
2 tsp vanilla extract
2 tsp water
salt

1. In a large pot, mix together sugar, water, and corn syrup.

2. Cook over medium heat until candy thermometer reads 240 degrees. (Soft ball stage.)

3. Stir in butter and peanuts. Continue cooking, stirring CONSTANTLY until thermometer reads 302 degrees. (Hard crack stage.)

4. Pour peanut brittle out onto buttered cookie sheets and spread thin. IMMEDIATELY sprinkle generously with salt.

5. Break and enjoy.

Dave's Favorite Chocolate Chip Cookies

If you are a fan of big, thick, cakey, cookies, you may not like these at all. These are the exact opposite of what I just said. They are flat, thin, crispy on the edges, chewy in the middle, buttery, gooey, cookies. Now I happen to like all kinds of chocolate chip cookies, but this recipe is my husbands favorite. He will stand at the kitchen counter and eat one after another. The first time I made a flat, chewy, cookie, it was a total accident. He loved them! The only problem was the next time, when I tried to re-create them, It didn't work. I couldn't remember what I did. So I began searching for a thin, crispy, chewy cookie recipe. I tried many. This recipe is hands-down, the best. It's from the Martha Stewart website. It's called "Lexi's Favorite Chocolate Chip Cookie." I, however, am not Martha Stewart. So I give her credit for the recipe, and I renamed them for my husband. Try one. Seriously. Right now. Go make cookies. You'll be happy you did.

Dave's Favorite Chocolate Chip Cookies

1 lb of butter
3 cups brown sugar
1 cup granulated sugar
4 eggs
1 tsp baking soda
1 tsp vanilla
3 1/2 cups flour
1 bag chocolate chips

1. Cream together butter and sugars.

2. Add eggs one at a time.

3. Stir in vanilla and baking soda.

4. Add flour a little at a time.

5. Mix in chocolate chips.

6. Scoop, by tsp. onto cookie sheet and bake at 350 for about 10 minutes.

7. EAT COOKIES!

Oreo Truffles

Yum. . .Yum. . . Yum. If given the opportunity to eat Oreos without calories, I'd polish off an entire package of them. Nothing better than an Oreo dunked in milk. If you agree. . .you HAVE to try this super simple recipe. It's all Oreo! This recipe has been around forever, but I've just never made it. This year, came across it again, and for some reason, as soon as I saw this recipe, I thought of my sister, Amanda. She is an Oreo fanatic! She will eat a whole package, calories or not! (Although, you'd never know looking at her!) I can't wait for her to try them. These truffles are sooooo good, not to mention very addicting! Literally will take you 20 minute start to finish, and well worth the time.

Oreo Truffles

1 16oz pkg. of Oreo Cookies
1 8oz pkg. cream cheese
1 2lb pkg. of white almond bark
Sprinkles!

1. Crush Oreos in food processor.

2. Mix crushed Oreos with cream cheese until completely combined.

3. Shape Oreo mixture into 1" balls. (Makes about 55.)

4. Melt almond bark, and dip Oreo balls in the white chocolate.

5. Set on pan lined with wax paper or foil, and top with sprinkles.

6. Freeze until set!

Cream Wafer Cookies

Cream Wafer Cookies

COOKIE:
1 cup butter
1/3 cup heavy whipping cream
2 cups flour
Sugar

1. Cream together all ingredients.

2. Roll out to 1/4" thickness on a well floured surface.

3. Cut out into small circles using cookie cutter.

4. Brush with water, sprinkle with sugar.

5. Poke holes in cookie with fork.

6. Bake at 350 for 6-8 minutes.

7. Frost bottoms of 1/2 the cookies and top with additional cookies.


FROSTING:
1/2 cup butter
1 1/2 cup powder sugar
1 tsp vanilla extract
1 tsp almond extract
Food coloring of choice

1. Mix all ingredients together until frosting it the consistency you'd like.

2. Add more powdered sugar if frosting is too thin.

3. Tint with food coloring, and frost cookies.

Hershey's Candy Cane Blossoms

Heryshey's Candy Cane Blossoms

48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red or green sugar crystals

1. Beat butter, sugar, egg and vanilla in large bowl until well blended.

2. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

3. Shape dough into 1-inch balls.

4. Roll in green or red sugar. Place on ungreased cookie sheet.

5. Bake at 350 for 8 to 10 minutes or until edges are lightly browned and cookie is set.

6. Press a candy piece into center of each cookie. Let melt, and swirl with a toothpick.

Rolo Brownie Buttons

Rolo Brownie Buttons

1 box brownie mix (9 x 13 size) plus ingredients to prepare
1 bag of Rolo Candies

1. Line mini muffin pan with paper wrappers.

2. Prepare brownie batter as directed on box

3. Spoon 1 Tbsp of brownie batter into each paper cup.

4. Bake at 350 for 10 minutes.

5. Press Rolo into center of brownie, and pop back in the oven for a few more seconds for the candy to melt a bit.

Peanut Butter Munchies

Peanut Butter Munchies

COOKIE:
1 1/2 cups flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup peanut butter
1 egg
1 Tbsp milk
1 tsp vanilla

PEANUT BUTTER FILLING:
3/4 cup powder sugar
1/2 cup peanut butter

1. Cream together, butter, sugar, brown sugar, and peanut butter until combined.

2. Add in egg, milk, and vanilla. Beat well.

3. Stir in flour.

4. Form dough into 32 balls, and set aside.
5. For filling, mix together powdered sugar and peanut butter.

6. Shape filling into 32 small balls.
7. For each cookie, shape the chocolate cookie dough ball, around the small peanut butter ball.
8. Lightly flatten balls with a glass dipped in sugar.

9. Bake at 350 for 8 to 10 minutes.

Crunchy Peanut Butter Bark Cookies

I make these every year. They are a favorite of my husbands. Not even kidding, he eats so many before the Holidays, that by the time I'm filling cookie trays, they're almost gone. Today my sister came over and baked with me, and while I was working on the Candy Cane cookies, (and picking up kids from school) she was making these. They're not the most beautiful cookie on the tray, but definitely one of the most delicious!

Crunchy Peanut Butter Bark Cookies

1 2lb bar of white almond bark
1 cup peanut butter
3 cups Rice Krispies
2 cups peanuts
2 cups marshmallows

1. Melt together the almond bark and peanut butter.

2. Stir in the rest of the ingredients.

3. Drop by Tbsp onto waxed paper and freeze until solid.

Chocolate Turtle Waffle Cookies

Chocolate Turtle Waffle Cookies

COOKIE:
1 cup butter
1 1/2 cup sugar
4 eggs
2 tsp vanilla
2 cups flour
1/2 cup cocoa
1/2 tsp salt

1. Cream together butter and sugar.

2. Add in eggs one at a time, mixing well after each addition.

3. Mix in vanilla and salt.

4. Stir in cocoa and flour.
5. Drop by Tbsp, onto hot waffle iron.
6. Cook for one minute.
7. Top with frosting.
Frosting for Chocolate Turtle Waffle Cookies

1/4 cup cocoa
1 cup sugar
1/4 cup butter
1/2 cup milk
2 Tbsp corn syrup
1 1/2 cup powder sugar
1 tsp vanilla extract

1. In a saucepan, mix together cocoa, sugar, butter, milk, and corn syrup. Bring to a boil.

2. Boil for 3 minutes, and then COOL COMPLETELY!

3. Mix in powdered sugar and vanilla.

4. Drizzle over cookies.

Candy Cane Cookies

My mom made these time-consuming cookies every year when we were kids. They are most definitely a tradition in our house. This year I got together with my sister, and we baked a double batch. It took forever!!! But how cute are these cookies!?!

Candy Cane Cookies
1 cup sugar
1 cup butter
1/2 cup milk
1 egg
1 tsp vanilla extract
1 tsp almond extract
3 1/2 cup flour
1 tsp baking powder
1/4 tsp salt
red food coloring

1. Cream together butter and sugar.

2. Add in vanilla, almond, egg, and baking powder.

3. Add in the milk and flour alternately.

4. Divide dough in half.

5. Color half the dough red.

6. Refrigerate at least 1 hour.

7. Using a 1 Tbsp cookie scoop, scoop out 1 ball of each color.
8. Cut balls of dough in half.

9. Roll 1/2 dough ball into a rope.

10. Do the same with the other color.
11. Lay ropes side by side, and twist.
12. Form a candy cane.
13. Bake at 350 for 10 minutes.

Swedish Almond Cookies

These are my mom's favorite Christmas cookies. Her mom made them when she was growing up, my mom made them when I was growing up, now I make them for my kids. I guess that makes them a tradition. Actually, most of the cookies I make for the holidays are a tradition. I tend to bake the same cookies year after year. These cookies are sweet, buttery, and full of almond flavor. I love them! The almonds on top with the egg white and sugar give you a perfect sweet crunch when you bite into them.
NOTE: These cookies contain no eggs.

Swedish Almond Cookies

1 lb butter, softened
1 cup sugar
4 cups flour
1/2 tsp baking powder
1 tsp almond extract
Additional sugar
Egg Whites
Sliced almonds

1. Cream together butter and sugar until light and fluffy.

2. Add in baking powder and almond extract.

3. Mix in flour until combined.

4. Roll mixture into a log, wrap, and refrigerate for at least an hour.

5. Slice rolled dough into cookies, and place on cookie sheet.

6. Brush with egg white.

7. Sprinkle with sugar.

8. Top with a few almonds.

9. Bake at 375 for about 10 minutes.

Russian Tea Cakes

Some people call these "Mexican Wedding Cookies" but not me. My mom made them and called them "Russian Tea Cakes" and so do I.

So I have to admit, when I was a kid, I hated these cookies. My mom made them every year, and they totally grossed me out. Why is that you ask? Because I never tried one because I didn't like nuts. . .or so I thought. These are now in my top five! Love them! Buttery, nutty, and covered in powdered sugar. Yum.

Russian Tea Cakes

1 cup butter
1/2 cup powder sugar
1 tsp vanilla
2 1/4 cup flour
1/4 tsp salt
3/4 cup finely chopped pecans

1. Cream together butter and powdered sugar.

2. Add in vanilla, salt, and flour. Mix utnil dough forms.

3. Stir in pecans.

4. Roll into 1" balls and bake at 400 for 10 to 12 minutes.

5. When cookies are still hot, roll them in powdered sugar. (I like to mix my powdered sugar with red and green sugar sprinkles. We call this "Reindeer Dust.")
6. Let cool, and then roll them in sugar again.
NOTE: Be careful when handling cookies. . .this is one cookie that definitely crumbles.