CHOCOLATE GOOEY BUTTER COOKIES
Saw on Food Network - Paula's Home Cooking
1 (8 oz) cream cheese, room temp.
1 stick butter, room temp.
1 egg
1 tsp. vanilla
1 (18 oz) box moise chocolate cake mix
Powdered Sugar
Mix the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon balls and then roll them in powdered sugar. Place on ungreased cookie sheet and bake at 350 for 12 minutes. The cookies will remain soft and "gooey". Cool completely and sprinkle with more powdered sugar if desired.
PICKLES IN A BLAKET
12 thin slices Genoa salami
1/3 cup whipped cream cheese
12 jarred mini gherkin pickles (also called cornichons), drained,plus more if needed
Spread each salami slice with a thin layer of cream cheese to within 1/4" of the edges. Place a pickle or two in the center of the slice. Roll up each salami slice, jelly-roll style. Cut each roll into 3rds, pierce each third with a toothpick, and arrange on a serving platter. Serves 12 (makes 36 rolls).
CRUNCHY HOMEMADE GRANOLA
Would be fun to have the kids make and put in a jar with a label (Jackson & Abagail's Homemade Granola) and give away to family/friends at Christmas time.
The granola recipe in the Lemon Cookbook is really good too.
4 c rolled oast
1 c wheat germ
1 c chopped walnuts or slivered almonds
1/2 c sesame seeds
1/4 c brown sugar
1 tsp cinnamon
1/4 tsp salt
1/3 c vegetable oil
1/3 c honey
1/3 c water
1 (6 oz) package dried cranberries or other dried fruit like cherries, raisins, pineapple or papaya
Heat oven to 300. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon and salt. Make a well in the dry ingredients and add the oil, honey and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.
Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.
HOLIDAY PRETZEL TREATS
Pretzels - bite size square ones
Hershey's kisses or hugs
Plain M&M's
Parchment Paper
Heat oven to 170. Place pretzels single layer onto a cookie sheet that has been lined with parchment paper. Top each pretzel with a unwrapped kiss or hug and bake for 4-6 mintues (white chocolate will melt more quickly) or until the chocolate feels soft when touched with a wooden spoon. Remove the cookie sheet from oven and press a M&M into the center of each kiss/hug. Cool for a few mintues and then put in fridge to set (about 10 minutes).
WHITE HOT CHOCOLATE
1 1/2 TBSP white chocolate flavored pudding
1 c milk
Whipped Cream
Crushed peppermint candies or candy canes (optional)
For each serving, combine the pudding mix and the milk in a microwavable mug. Heat the mixture for 60 seconds on high. Top with whipped topping and garnish with candies.
LUSCIOUS FOUR-LAYER PUMPKIN CAKE
This looked so yummy - a picture in food & family magazine.
1 pkg (2-layer) yellow cake mix
1 can (15 oz) pumpkin, divided
1/2 c milk
1/3 c vegetable oil
4 large eggs
1/2 tsp. pumpkin pie spice, divided
1 pkg (8 oz) cream cheese, softened
1 c powdered sugar
1 tub (8 oz) cool whip, thawed
1/4 c caramel topping
1/2 c pecans
Preheat oven to 350. Grease and flour 2 (9") round cake pans. Beat cake mix, 1 cup of the pumpkin, milk, oil and eggs and 1 tsp of the pumpkin pie spice until well blended. Pour evenly into prepared pans. Bake 20-22 min. or until toothpick comes out clean. Cool completely on wire racks. Beat cream cheese until creamy. Add powdered sugar and remaining pumpkin and 1/2 tsp pumpkin spice; mix well. Stire in whipped topping.
Remove cake layers from pans and cut each layer horizontally in half with a serrated knife. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel topping and pecans. Store in refrigerator.
FANCY CHICKEN EGG ROLLS
1 bonless, skinless chicken breast, chopped
1 clove garlic, minced
1 Tbsp sesame oil
16 oz bean sprouts, drained
2 cups spinach leaves
1/2 cup green onions, finely chopped
2 Tbsp soy sauce
2 tsp cornstarch
1 tsp grated ginger root
1 tsp sugar
1/4 tsp salt
1 pkg large square wraps
vegetable oil for deep-frying
Stir-fry chopped chicken in the sesame oil for 2-3 mintues. Add the garlic, bean sprouts, spinach, green onions and water chestnuts. Stir-fry for 4-5 mintues longer. Combine soy sauce and cornstarch. Stir in chicken mixture. Stir in grated gigner root, sugar and salt. Keep stirring until mixture is thickened. Remove from heat and let cool. Place 1/4 cup of filling on a wrapper and roll. Heat the oil to 360 degrees. Deep-fry a few egg rolls at a time for 3-4 mintues or until golden brown. Drain well on paper towels before serving. Serve warm.
SERVING IDEAS: Serve with soy sauce, sweet & sour or other dipping sauces.
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