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Holiday Recipes -- Virtual Swap | Pad Patter 12.11.15

scrapsandsass

scrapsandsass

Oh Ricky you're so fine ...
Joined
Feb 11, 2011
Messages
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During the open house chat the other night, some of us were thinking it might be kind of fun to do a virtual holiday recipe swap.

Anyone who wants to share a recipe can share a recipe, and then post here. Be sure to include your name so we know who it came from. You can also add more than one recipe if you are so inspired.

Anyone can grab recipes that look good to them.

I'm not coordinated enough to figure out how to do this with multiple dietary restrictions, so just read each recipe through and determine if it fits for you/your family and feel free to ignore those that don't work with your lifestyle.

We could end up with loads of new yummies to try!

:pigout

Ready?
 
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I'm excited about this! Will have to wait until Monday to post... our weekend is nuts!!
 
I'll be the first to post. :) I thought everyone knew about these, but I've given them to 10 people so far this season, and none of them knew what they were! One lady told me I should sell them to bakeries...if she only knew how easy they were...it's like cheating! :giggle

OREO TRUFFLES:

32 Double Stuffed Oreos (You can use regular or even the mint ones, but I like Double Stuffed best for these.)
1 Block of Cream Cheese, Softened
Wilton Candy Melts (I use the Bright White for Christmas ones) OR Baking Chocolate
Crushed Peppermint, Melted Chocolate, Colored Sugar, Etc. for topping.

Crush Oreos in a Ziploc bag, or use a food processor to chop. I prefer a rougher chop, so I smash them in a bag. I like the texture of the chunks. Add to mixer with block of softened cream cheese. Scoop into balls and place on wax paper. Easiest to use a cookie scoop. Put in freezer for several hours. Overnight works well. Melt candy/chocolate. Coat truffles and place back on wax paper. Add peppermint, sprinkles, sugar while still wet. Place in fridge until ready to serve. Makes 24-28 truffles.

This year I used the peppermint so they'd look Christmas-y, boxed them up in little takeout boxes lined with tissue and tied with a cute tag and ribbon. Everyone raved about them.
 
That sounds yummy Jordan! I will be stalking this thread!!!
 
Here is my favorite sugar cookie recipe... they come out super soft and lovely.

1 c. sour cream
2 c. sugar
1 c. slightly soft butter
4 eggs
1 tsp vanilla or almond extract
6 c. flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Preheat oven to 350 degrees. Combine first five ingredients and beat for 2-3 minutes.
Add dry ingredients and mix well. Dough will be wet/sticky.
Chill dough.
Roll out (if you need to, you can add a little flour) and use your favorite cookie cutters.
Bake for 8-10 minutes.

I also make a buttercream frosting to go on top of these. And I always add cinnamon imperials on top of the frosting. Yum.
 
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I remember my grandma and grandpa making these when I was a kid. It is sort of a production line deal. :)


Angel Thumbprint

1 c. softened butter
2/3 c. brown sugar
2 egg yolks (reserve egg whites in a small bowl)
1 tsp. vanilla
1/2 tsp. almond extract
1/2 tsp. salt
2 c. flour

Also...
reserved egg whites
crushed pecans or walnuts
candied cherries


Mix first 7 ingredients. Chill dough for two hours.
Roll dough into 1 inch balls. Dip the balls into reserved egg whites until wet.
Roll the balls in the chopped nuts.
Place onto cookie sheet two inches apart. Press the ball down with your thumb.
Place candied cherry into the center of the flattened ball.
Bake at 325 degrees for 20-25 minutes
 
Santa's Whiskers


1 c. butter
1 c. sugar
2 Tblsp. milk
1 tsp. vanilla
2 1/2 c. flour
1 c. red candied cherries (cut into pieces)
1/2 c. finely chopped pecans
1 c. flaked coconut

Beat butter for 30 seconds. Add sugar and beat until fluffy.
Add milk and vanilla, beating well.
Stir in flour, cherries and pecans.
Shape mixed dough into 7-inch long rolls.
Roll dough in coconut.
Wrap rolls in waxed paper and chill thoroughly (overnight is best).
After chilled, cut dough into 1/4 inch slices.
Place slices on cookie sheet and bake for 12 minutes at 325 degrees.
 
I just had these at a party Saturday night and couldn't stop eating them.

Peppermint Meltaways

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

FROSTING:
2 tablespoons butter, softened
2 tablespoons 2% milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1-1/2 cups confectioners' sugar
1/2 cup crushed peppermint candies

Directions
1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.
2. Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
3. In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container. Yield: about 2-1/2 dozen.
 
Everything sounds so delicious!!!

My Grandmama made these every year for our Christmas Eve gathering...

Chewies

1 stick margarine
2 eggs
1/2 box light brown sugar
1/4 c. white sugar
1 1/2 tsp. vanilla
1 1/2 c. sifted self-rising flour
1 c. chopped nuts

Melt margarine. Beat eggs; add light brown sugar and white sugar. Add vanilla, flour and nuts. Stir in melted margarine. Pour into pan and bake at 325 for 20-25 minutes. Cool and cut into squares.
 
Thanks for sharing, Jordan, these sound amazing!

mommy2boyz said:
I'll be the first to post. :) I thought everyone knew about these, but I've given them to 10 people so far this season, and none of them knew what they were! One lady told me I should sell them to bakeries...if she only knew how easy they were...it's like cheating! :giggle

OREO TRUFFLES:

32 Double Stuffed Oreos (You can use regular or even the mint ones, but I like Double Stuffed best for these.)
1 Block of Cream Cheese, Softened
Wilton Candy Melts (I use the Bright White for Christmas ones) OR Baking Chocolate
Crushed Peppermint, Melted Chocolate, Colored Sugar, Etc. for topping.

Crush Oreos in a Ziploc bag, or use a food processor to chop. I prefer a rougher chop, so I smash them in a bag. I like the texture of the chunks. Add to mixer with block of softened cream cheese. Scoop into balls and place on wax paper. Easiest to use a cookie scoop. Put in freezer for several hours. Overnight works well. Melt candy/chocolate. Coat truffles and place back on wax paper. Add peppermint, sprinkles, sugar while still wet. Place in fridge until ready to serve. Makes 24-28 truffles.

This year I used the peppermint so they'd look Christmas-y, boxed them up in little takeout boxes lined with tissue and tied with a cute tag and ribbon. Everyone raved about them.
Click to expand...
 
Baker's One Bowl Chocolate Bliss Cookies

2 pkg (8 squares each) Semi-Sweet Baking Chocolate, divided
3/4 cup firmly packed brown sugar
1/4 cup butter, slightly softened
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp baking powder
2 cups chopped walnuts

Preheat oven to 350. Coarsely chop 8 of the chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwave safe bowl on HIGH 2 min, stirring after 1 min. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and walnuts. If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookies as they bake.

Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased baking sheets. Bake 12 to 13 min or until cookies are puffed and shiny. Cool 1 min; remove from baking sheet to wire racks. Cool completely.

I will not try to even describe how exquisite these things are!
 
Now for the traditional powdered sugar ball cookies from my mom:

Russian Tea Cakes

1 cup soft butter
1/2 cup powdered sugar
1 tsp vanilla
1/4 tsp salt

In large bowl, combine ingredients on low speed with/in mixer, about one minute to blend well.

2 1/4 cup unbleached or all purpose flour
3/4 finely chopped nuts

Lightly spoon flour into a measuring cup and level off. Gradually add flour to the bowl/mixer at low speed until just combined. Stir in nuts.

Roll dough into 1 inch balls, place about 1 inch apart on ungreased cookie sheet. Bake at 350 for 8 to 10 minutes until firm to the touch BUT NOT BROWN.

While warm, roll in powdered sugar, cool and re-powder.
 
Stacia has another magical bar like dessert with ine of personal favs. Coconut! I tasted it this weekend .... wow! She is holding out ladies!
 
Sorry the pic is on the bigger side... these are super tasty and can be made really fast if you have people stopping by!




Sausage Ranch Won-tons...

Prep: 10 minutes
Bake: 5 minutes, and then another 10 minutes.

Fresh WonTon Wrappers (near tofu/vegan section in our grocery store)
2-2 1/2 cups Crumbled Turkey Sausage
1 1/2 cups Cheddar or Taco Cheese Mix
1 1/2 cups Monterey Jack or Monterey Jack/Colby Mix
1/2 Green Pepper, diced small
1 cup Ranch Dressing
Salt, pepper, and Red Pepper Flakes - optional
Non-stick Spray
Mini Muffin Pan

Heat over to 350*
Grease mini muffin pan. Line them with the Wonton wrappers. I almost fold and twist them, so they look like little cups.
Push the middle down, and make sure its open for the stuffing later.
Place them in the over for 5-7 minutes. They will get a little toasted and golden colored.
Combine sausage, cheeses, ranch, pepper, and seasonings into bowl. Mix.
Take Wonton's out, and fill them with the sausage mixture.
Bake again for approx. 10 minutes.


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I always struggle with good appetizers. Those look delicious, Jenn! Will definitely give them a try! Thanks for posting!
 
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