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Christmas Cookies in a Jar
We made these with the Girl Scouts last year! It was so much fun working together as a group. These make perfect Christmas gifts, everyone loves cookies. Just add a label to the front saying Cookies for Santa, or anything you like! On the back make a label with the directions:
What you need to make your Cookies in a Jar:
Cookies for Santa ( One Quart jar)
Ingredients:
1 1/3 cup all purpose flour, spooned into measuring cup & leveled
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cooking oats
3/4 cup m&ms
3/4 cup semi-sweet chocolate chips
1/2 cup brown sugar, packed
1/2 cup white sugar
1/3 – 1/2 cup chopped pecans (optional)
Directions:
Start with a 1 quart smooth Ball jar. I found these at AC Moore Crafts store or at Hardware stores.
Layer the ingredients in like this:
First: flour, baking powder, baking soda and salt
Second: oats
Third: m&ms
Fourth: chocolate chips
Fifth: brown sugar
Sixth: white sugar
Seventh: chopped pecans
Pack each level down really tightly. I mean it. Pack it in. Or else it won’t all fit. Also, I added the chopped pecans last, because if the ingredients were too much or not enough, then I could add more or less pecans to adjust. I’d rather sacrifice nuts than chocolate, you know. The ingredients should be flush to the top of the lid when you seal it up.
Pack it all down in layers (if there’s space I’d add more chips or M&M’s if you have them).
To decorate the jars, you will need some Christmas fabric and ribbon. Cut the fabric into 6 inch squares and the ribbon into 25 inch pieces. Place the fabric on top and tie ribbons around the lid to hold it in place.
For the labels, you’ll need some card stock, a paper punch and double-sided tape
Label on the back of the jar:
When you’re ready to bake the cookies, mix all the dry ingredients together in a large bowl. Then add combined wet ingredients:
1 egg (lightly beaten)
1/2 cup of butter (almost melted)
1 tsp vanilla
Once it’s all combined, roll into balls about 1 tbsp each, leaving room for spacing, and bake on baking paper covered trays at 350 degrees F for about 10 minutes. or until golden brown.
I needed 2 cookie sheets because one jar made about 26-28 cookies.
You can change the color of the M & M’s and fabric and ribbon and make these for other holidays, such as Halloween ( orange and black) or Valentine’s Day ( pink and red).
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Egg Nog Sticky Buns
I know in some families they got a tradition of opening presents then enjoying sticky buns and hot coca afterwards. That is a lovely tradition I think for Christmas. I had got a carton of Egg Nog for making fudge, but I was wondering if I could use it for other goodies. The sticky bum thought was in my head when I got inspiration of what if I use egg nog in the sticky bun recipe. A little tinkering with it and I got a great morning treat that would do nicely on Christmas morning.
Ingredients:
3 1/3 cups flour
3 tablespoons sugar
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1/2 teaspoon salt
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1 tablespoon fresh yeast
1/3 cup melted unsalted butter
1/2 cup egg nog
2 large eggs
Filling
3 tablespoons sugar
1/2 cup light brown sugar
1 tablespoon cinnamon
Make Simple Maple Pumpkin Pie Bars
Directions:
Place all the ingredients for the dough in your bread maker, use the dough cycle. I come to find this just puffs the dough just right when I make bread items with yeast.
When the dough cycle is complete, take the dough out and roll it into a nice thin rectangle. You want to roll it to about 1/4 of an inch. Once it is rolled out, take 2 tablespoons of egg nog and spread it over the dough. This going to help the filling stick.
Mix the ingredients for the filling, spread it onto the egg nog glazed dough.
Roll the dough up into a log once you have the filling spread on the dough.
Slice the dough into the rolls and let them raise in a warm spot for 20 minutes. Once they done that, glaze the tops with egg nog, and bake them in a warm oven at 350F for 20 minutes.
Take them out of the oven, can sprinkle with a little sugar if you like, let them cool and ENJOY!
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Candy Cane Kiss Cookies
Yield: 2 1/2 dozen cookies
Prep Time: 30 min
Cook Time: 12 min
When the fall holidays arrive, the Candy Cane Kisses begin to appear on supermarket shelves too. These are an incredibly delicious flavor delivered by the Hershey’s Kisses people. And they’re amazing tucked into a cookie too.
Ingredients:
1 1/2 cups powdered sugar
1 1/4 cups butter, at room temperature
1 teaspoon peppermint extract, optional
1 teaspoon vanilla extract
1 large egg
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Candy Cane flavored Hershey's Kisses, finely chopped
granulated sugar
additional, unwrapped Candy Cane Kisses- about 30
Directions:
1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.
2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.
3. Shape dough into 3/4-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They'll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften... so if you can get them into the freezer then they will keep their Kiss shape.
4. Store in a covered container- at room temperature for up to a week. In the freezer they should be ok for a couple of weeks.
Tips:
*The addition of peppermint extract is completely optional. The cookie gets plenty of peppermint flavor from the addition of the chopped kisses, but if you’d like it really minty then go ahead and add the peppermint extract.
*I’ve spotted these Kisses at Target and CVS Pharmacy.
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Red Velvet Bundt Cake with Cinnamon- Cream Cheese Glaze
An easy Christmas dessert idea try the following red velvet bundt cake with a easy and delicious cinnamon cream cheese frosting. This is sure to be a hit at your holiday table or holiday party or anytime of the year.
Yield: 12 to 14 servings
Prep Time: 35 min
Cook Time: 40 min
Ingredients:
CAKE:
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups granulated white sugar
2 1/2 cups cake flour
1 1/4 teaspoons salt
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 1/2 teaspoons vinegar
1 1/2 teaspoons unsweetened cocoa powder
1 ounce red food coloring (use 2 ounces if you desire a deeper red color)
GLAZE:
2 cups powdered sugar
1/2 cup (4 ounces) softened cream cheese
1/2 teaspoon of ground cinnamon
1 to 2 tablespoons milk (to thin out)
Directions:
1. Preheat oven to 350 degrees F. Spray bundt cake pan generously with cooking spray; then dust lightly with flour.
2. With an electric mixer, blend butter and sugar in a large bowl; set aside.
3. Sift together flour and salt; set aside.
4. Mix the eggs, buttermilk, vanilla, baking soda and vinegar in a separate bowl.
5. Alternate adding flour mixture and buttermilk mixture to the butter mixture. Mix well after each addition.
6. In a small bowl, mix red food coloring and cocoa powder; add to the cake batter and mix just until combined.
7. Pour batter into prepared bundt pan and bake for 35 to 45 minutes, or until toothpick comes out clean. Baking time will vary based on the size of your pan.
8. Allow to cool for about 30 minutes before turning bundt pan over onto rack to remove from the pan. Let cool completely before adding glaze.
9. When you're ready to add the glaze, use large spatula or flat cookie sheet to slide under the cake and move it to a platter. Use electric mixer to blend glaze ingredients. Add just enough milk to make the glaze thin enough so that it will drip down the sides of the cake, but not so thin that it will drip off of the cake. If you accidentally get it too thin, just add more powdered sugar. Spoon the glaze onto the top of the cake and let it ooze down the sides.
10. Refrigerate until ready to serve.
Tips:
In the cake pictured above, 2 ounces of red food coloring were used.
*If you have any trouble with the cake coming out of the pan, loosen the sides with a thin, sharp knife. When you turn it onto the rack, use the handle of a knife to tap the bottom of the pan- all over- and it should loosen up and fall onto the rack.
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Spritz Christmas Cookies
Ingredients
1 cup butter, softened
1/2 cup sugar
2 1/4 cups Gold Medal® all-purpose flour
1/4 teaspoon salt
1 egg
1/4 teaspoon almond extract or vanilla
Food color, if desired
Currants, raisins, candies, colored sugar, finely chopped nuts, candied fruit or fruit peel, if desired
Directions:
1 Heat oven to 400ºF. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
2 Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.
3 Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.
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Double-Drizzle Pecan Cookies
These chewy, toasted pecan treats are a must with my cookie munchers every holiday. Using caramel and chocolate drizzle makes them doubly delicious and so pretty on the plate.—Paula Marchesi, Lenhartsville, Pennsylvania
MAKES: 42 servings
Ingredients
1/2 cup butter, softened
1-1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups chopped pecans
CARAMEL DRIZZLE:
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
1/2 cup confectioners' sugar
CHOCOLATE DRIZZLE:
1 ounce semisweet chocolate, chopped
1 tablespoon butter
Directions
In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in egg and vanilla. Combine the flour, baking powder and salt;
gradually add to creamed mixture and mix well.
Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on
ungreased baking sheets; flatten slightly. Bake at 350° for 8-10
minutes or until lightly browned. Cool for 2 minutes before removing
to wire racks to cool completely.
In a small saucepan, bring brown sugar and cream to a boil. Remove
from the heat; whisk in confectioners' sugar. Immediately drizzle
over cookies.
In a microwave, melt chocolate and butter; stir until smooth. Drizzle
over cookies. Let stand until set. Store in an airtight container.
Yield: about 3-1/2 dozen.
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Brown Sugar and Mustard Glazed Bone-in Ham
Ingredients:
1 (6 to 8 pound) fully cooked, shank-end half ham
1 to 2 cups light brown sugar, firmly packed
1/2 cup yellow or Dijon mustard
Sliced pineapple, optional
Whole cloves, optional
Cherries, optional
1/2 can of (regular) Coca-Cola Classic
Instructions:
Preheat the oven to 350 degrees F. Line a roasting pan that is just large enough for the ham with aluminum foil to help with clean-up. Add another section of aluminum foil for wrapping loosely around the ham.
Score the ham into a crosshatch pattern and, if desired, stud the intersections of the crosshatches with whole cloves. Mix 1 cup of the brown sugar and mustard together to form a thick paste and smear it all over the ham. Use 2 cups if you like it sweeter. If you are going to use pineapple, you can substitute most or all of the mustard with the pineapple juice - also very delicious. Add pineapple slices if desired, and using a toothpick, decorate the center of the pineapples with a cherry.
Pour the cola carefully over and around the ham, pull the foil up loosely around the ham and bring it together, but in a manner that you can easily get into it because you are going to be basting. Bake at 350 degrees F for roughly about 18 minutes per pound, or until the center of the ham reaches slightly over 140 degrees F on an instant read thermometer, basting occasionally. Check the instructions on your brand of ham for their recommendations as different companies do give variations on baking.
If desired, unwrap the ham and place it under the broiler to brown, with the door a jar, about 5 minutes, watching it carefully. Remove ham to cutting board and allow to cool. Mine was browned enough to suit me.
Plate the ham and pour the pan drippings all over the top, or to make a pan gravy, plate the ham and drizzle on a few spoons of the drippings. Tent loosely with foil to keep warm. Transfer the remaining pan drippings to a skillet, bring to a boil, stir in 1 to 2 tablespoons of butter to add richness, and let reduce and thicken slightly. Place into a gravy boat or pourable vessel to pass at the table.
Note: Can also substitute root beer, Dr Pepper, lemon lime soda or ginger ale.
Other wonderful ham glazes to try:
Brown Sugar and Orange Glaze: Prepare as directed, except reduce the mustard by half and substitute 2 tablespoons of orange juice and 1-1/2 teaspoons grated orange zest.
Brown Sugar and Ginger Glaze: Prepare as directed, except reduce the mustard by half and substitute 2 tablespoons lemon juice and 1 tablespoon grated fresh ginger.
Brown Sugar and Maple Glaze: Prepare as directed, except reduce the mustard by half and substitute 3 tablespoons maple syrup and 1/4 teaspoon each ground allspice and cloves.
Brown Sugar and Cane Syrup Glaze: Prepare as directed, except reduce the mustard by half and substitute 1/4 cup pure cane syrup, like Steens, and 1/4 teaspoon each ground allspice and cloves.
How To Cook A Ham In A Bag To Take And Find Out More , Click Here:
How to Bake a Ham in a Paper Bag
*Note: There is debate on the safety of paper bag cooking. Well, my Mama did it for years and we're all still around but for the purposes of full disclosure I must add what the United States Department of Agriculture (USDA) says about the practice of using brown paper bags for cooking:
"Do not use brown paper bags from grocery or other stores for cooking. They are not sanitary, may cause a fire, and can emit toxic fumes. Intense heat may cause a bag to ignite, causing a fire in the oven. The ink, glue, and recycled materials in paper bags can emit toxic fumes when they are exposed to heat. Instead, use purchased oven cooking bags."
Experts agree that brown paper bags were never intended for use as cooking utensils. The glue, ink, chemicals and non-food colors may leach into the food. Other materials used in recycling grocery bags are unsanitary, and some bags may even contain tiny metal shavings.
So, there ya are straight from Uncle Sam himself. But...
'
If you happen to be a rebel, here's how to do it - disclaimer - if you choose to accept this assignment you are on your own and do so at your own risk.
Place the plain, un-scored ham in a plain (no ink, no ads, no writing etc.) brown paper bag, (no coca cola for this version ... sorry) fold the end up and place the bag into an over-sized roasting pan so that there is no part of the bag hanging off of the pan, or touching any part of the oven. Bake at 325 degrees F about 15 minutes per pound or until the center of the ham reaches 140 degrees F on an
instant read thermometer. Tear away the bag, score the ham, mix up the brown sugar with the mustard and smear it all over. Add the cloves, pineapple and cherries if desired and bake uncovered from about 30 more minutes.
Again... the use of this version is at your own risk!
Try The Following, Brown Sugar and Mustard Glazed Bone-in Ham Click Here:
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Frosted Apple Slab Pie
Crust:
3 3/4 cups all-purpose flour
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1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups (3 sticks) cold unsalted butter, cut into small cubes
3/4 - 1 cup cold water
Filling:
8 cups peeled, cored and thinly sliced Granny Smith apples (about 2 1/2 lb, 6
medium)
2 teaspoons fresh lemon juice
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
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1 cup crushed cornflakes
heavy cream (for brushing the dough)
coarse sugar (for sprinkling)
Glaze
1/2 cup confectioners sugar
1/4 teaspoon vanilla extract
1 tablespoon half-and-half
To make the crust: In a large bowl, whisk together the flour, sugar, and salt. Add the butter cubes and toss to coat with the flour, then, using a pastry cutter, cut the butter into the dry ingredients until the pieces of butter are about the size of peas. Add 3/4 cup of the water and stir until a rough dough starts to come together. If the dough is still too dry or crumbly to bring together, add the remaining 1/4 cup of water, 1 tablespoon at a time, until the dough holds together.
Use your hands to shape the dough into a ball, then divide it in half, making one piece just slightly larger than the other. Shape each piece of dough into a rectangle and then wrap in plastic wrap. Refrigerate for at least one hour (or up to 2 days).
Preheat oven to 350 F. Line a 15x10-inch rimmed baking sheet with parchment paper and set aside.
To make the filling: Add the apples and lemon juice to a large bowl; toss to coat. In a small bowl, stir together the sugar, cinnamon, nutmeg, and salt. Add to the bowl with the apples and toss to coat.
To assemble:
On a lightly floured work surface, roll the larger of the two pieces of dough into an 18x13-inch rectangle (roughly, it doesn't have to be perfect!) - lifting and turning as you go to make sure the dough isn't sticking. Transfer the dough to the prepared pan (I like to roll it around my rolling pin), and very gently ease it down into the bottom and up the sides of the pan. Trim the dough so it only overhangs the edges of the pan about 1/2 to 3/4-inch on all sides. Sprinkle the cornflakes evenly over the crust, then add the apples on top and spread them in an even layer.
Roll the second piece of dough into a rectangle that's just slightly larger than your pan - again, flour your work surface and lift and turn the dough as you go to ensure it doesn't stick. Gently move the dough (again, I like to roll it around my rolling pin) and cover the filling with it. Fold the edges of the bottom crust over the top piece of dough and seal them together with your fingers. Cut 1-inch slits over the surface of the dough so steam can escape.
(At this point, I refrigerated my pie for about 20-30 minutes just to ensure the dough was really cold when it hit the oven - if you work quickly this probably won't be necessary, but I was stopping to take pictures.)
Brush the surface of the dough with heavy cream and sprinkle with coarse sugar (this will promote browning of the crust). Bake the pie for about 50 minutes, or until the crust is golden brown and the filling is bubbling. Transfer the pan to a wire rack and allow to cool to room temperature.
To make the glaze: In a small bowl stir together the confectioners' sugar, vanilla, and half-and-half. Drizzle the glaze over the cooled pie - allow to set for a few minutes then cut the pie into squares and serve.
