Andes Peppermint Crunch Cookies by Andes

1 cup unsalted butter, softened **all I had was salted and they turned out great
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups flour
1 cup old fashioned oats
1 cup sweetened flaked coconut** we left it out b/c my hubby doesn't like coconut
1 1/2 cups Andes mint baking chips
1 1/4 cups coarsely chopped pecans (optional)

1. Preheat oven to 300 degrees F.
2 Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
3 Beat in egg and vanilla extract.
4 On low speed, add baking soda and salt, and then flour. Mix completely.
5 Stir in oats, coconut, pecans, and Andes baking chips.
6 Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly.
7 Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
8 Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.

In my opinion: These are absolutely wonderful!! I will be making these every Christmas for sure. You must try them.

Fun Christmas Cookies

On my family blog, I listed 40+ things to do with your family for the Christmas holidays. Included are several great cookie recipes for kids. Check out the post here.

Bubbles

Bubbles (not edible) by Robin Ward

My Godmother gave me a wonderful cookbook for Christmas. It was put together by Our Lady of Angels Catholic Church in Allen, Texas. That's my other aunt and uncle's church. I flipped right to the back and found some neat stuff for kids. Enjoy and have fun with your kids!

6 c water
3/4 c corn syrup
2 c dishwashing liquid (Joy works best)

Mix together and let set 4 hours to let bubbles settle. Put the bubble solution in a shallow pan and use fly swatters as bubble wands.

Christmas Pinecones

Christmas Pinecones
Soak pinecones in any of the following solutions. When the pinecones are thrown into your fireplace fire, they will burn different colors.

1/2 lb soda to 1/2 gallon water OR
1/2 lb borax to 1/2 gallon water OR
1/2 lb salt to 1/2 gallon water

After soaking pinecones overnight, remove from solution and place in mesh bags to dry thoroughly.

Classic Salt Dough Recipe

2 cups flour
1 cup salt
1 cup water
Directions:
1. Mix salt and flour.
2. Add in half the water, then gradually add the remaining water.
3. Knead until the dough is smooth, this can take up to 10 minutes.
4. For flat dough ornaments roll out the dough on baking paper Or be creative and make odd shapes and wreaths (takes longer to bake)
Create: Use cookie cutters, cut-out templates, or just use your hands.Dust dough with flour and begin to add details to the ornaments with a toothpick, popsicle stick, and knife. Don't Forget: Use a straw to make a hole so you can hang the ornament.
Baking: Time varies based on thickness of ornamentTemperature: 325 degreesTime: 1 1/2 hours - or until dry
Decorate: Let cool before you beginPaint with acrylic paintsGlue on beads, buttons, or any fun accessoryPreservation: Making them last a long timeCoat with acrylic varnish when everything is dry

Graham Cracker Toffee

Yesterday at work we had a bake-off. My friend, Gretchen, made these fabulous toffee bites. I hope she doesn't mind, but I have to post this recipe.


2 sticks butter
1/2 c. sugar
chopped pecans
1 box graham crackers

Melt butter and sugar together on stove and boil for 2 minutes; arrange graham crackers on a foil lined cookie sheet, pour hot mixture evenly over the crackers, sprinkle with pecans, Bake in oven at 350 for 8-9 minutes!! Cool and break into pieces

If you want to add chocolate I found this recipe on eatboutique.com:
■About 12 whole (24 squares), (honey) graham crackers (perforated) broken into quarter sections
■1/2 lb butter (2 sticks)
■3/4 C light brown sugar
■3/4 C chopped nuts (walnuts or pecans)
■3/4 C Chocolate chips
■1T milk
Line up the 44 pieces in a jelly roll pan (or cookie sheet with low sides), sides touching. Over low heat melt butter. Stir in the sugar – simmer (not boil) about 10 minutes – until it melts. Occasionally stir. Pour mix over crackers – spread evenly. Sprinkle w/nuts. Bake at 350 degrees for 8-10 minutes. Keep an eye on them so they don’t burn. Cool & separate onto aluminum foil.

Over low heat melt chocolate chips and stir in milk. Top crackers with ribbons of melted chocolate by dribbling off a spoon. Add more milk if chocolate is too thick to form a ribbon. Package and give away to friends!

Iced Pumpkin Scones by Cookie Madness Blog

I found this recipe on the Cookie Madness Blog.
Picture coming soon


2 cups all-purpose flour (9 oz) — spoon and sweep carefully
7 tablespoons granulated sugar sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

Glaze
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons milk

Spiced Icing
2 tablespoons melted butter
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

1. Preheat oven to 425 degrees F.

2. Combine flour, sugar, baking powder, salt, and spices in a large bowl or in bowl of food processor. Cut butter into the dry ingredients until mixture is crumbly.

3. Whisk pumpkin, half and half, and egg together in a mixing bowl. Pour the dry ingredients into the pumpkin mixture and shape into a ball.

4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick 9×3 inch rectangle. **NOTE from Stephanie: I read this wrong and patted it out to almost 9x13. I cut it into many smaller pieces since I have many small hands in my home.

5. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

6. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Make Glaze: Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone. This should give you more than enough glaze!

When the glaze has set, make the icing. Melt the butter in bowl. Gradually add the sugar and stir until moistened with butter. Add the milk and stir to get a drizzling consistency. Stir in the spices. Drizzle this decoratively over the glazed scones.

Makes 6 big scones

In my opinion: I've never had scones so I don't know how these compare to others. I do know I enjoyed the pumpkin flavor.

Pumpkin Pie Crunch Chex

1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoons vanilla
2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal
8 oz pecans

1.In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2.Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.
16 servings (1/2 cup each)

In my opinion: I love pumpkin flavored food, and I love Chex mix so these made a fabulous combination. I would like a little more pumpkin flavor so next time I might try adding some pumpkin puree.

Breadstick Bones by Pillsbury

The original recipe can be found here, but I found it much easier to buy a package of garlic breadsticks and do it my own way. Plus, the garlic breadsticks makes 16.

can of Pillsbury garlic breadsticks
pizza sauce for dipping
Creamy Italian dressing for dipping

1. Preheat oven to 350.
2. Open can of breadsticks. Roll out on baking sheet and cut in half, horizontally, making 16 sticks.
3. Pick up one breadstick, stretch out the ends so the dough will be thinner and cook evenly. Tie each end in a knot. Place on baking sheet.
4. Follow can directions for baking.
5. Serve with desired sauces.

In my opinion: These were a huge hit with my kids. I chose the Creamy Italian dressing because I used to work in a family run Italian restuarant and they served Creamy Italian with their breadsticks. Yummy!
In my opinion

Snickerdoodle Chex Mix

The original recipe is posted here, but we didn't think much of the popcorn in the mix, and my husband doesn't like chocolate (I know, weird), so we created our own recipe:

1/4 cup sugar
1 teaspoon ground cinnamon
4 cups Cinnamon Chex® cereal
2 cups Honey Chex
1/2 c pecans or almond halves
1/4 cup butter or margarine

The cinnamon and sugar mixture blends in more evenly when it's sprinkled on the cereal mixture a half at a time.

1. In small bowl, mix sugar and cinnamon; set aside. In large microwavable bowl, mix cereals and nuts.
2. In 1-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated.
3. Microwave uncovered on High 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.

In my opinion: I really liked these! There are so many new flavors to choose from, I can't wait to try them all.

Pumpkin Pie Dip in Crock Pot

adapted from several recipes

4 oz cream cheese
1/4 c sour cream
1 c canned pumpkin pie mix (I think I may have used the whole can, I can't remember).
1/2 c powdered sugar
1 T cinnamon
chopped pecans or walnuts, optional
pretzels, apple slices, gingersnaps, etc.. for dipping

1. Add the first 5 ingredients, in order to your little dipper Crock Pot.
2. Cover and cook for about an hour, then stir well. If cream cheese isn't fully melted, cook a little longer.
3. Garnish with nuts, if desired.

In my opinion: This was a great dip and mostly healthy. My kids loved it as an after school snack.

Aunt Peggy's Cucumber, Tomato, and Onion Salad by Paula

1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper

Directions
In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.

In my opinion: I have only had a Cucumber, Tomato, Onion salad once so I am no expert, but I think this recipe needs a lot of salt. It was just bland to me and a little heavy on the onions.

Baked Apple French Toast by Taste of Home

I have been doing a lot of planning lately. That includes planning traditional holiday meals. I always thought a French Toast casserole would be a great idea for Easter morning and maybe a few other holidays so I've been collecting a lot of great recipes. I tried this one last Saturday and thought it was amazing.

20 slices French bread (1 inch thick)NOTE-you could bake 2-3 tubes of Pillsbury Italian loaf bread
1 can (21 ounces) apple pie filling
8 eggs
2 cups 2% milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

TOPPING:
1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 tablespoons corn syrup

1. Arrange 10 slices of bread in a greased 13-in. x 9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
3. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.

It even tastes great reheated several days later.

Pumpkin White Chocolate Drops by TLC

These are my new favorite cookies! They may even be my new pumpkin dessert!

Yields about 6 dozen!

2 cups (4 sticks) butter, softened
2 cups granulated sugar
1 can (about 16 ounces) solid-pack pumpkin
2 eggs
4 cups all-purpose flour
2 teaspoons pumpkin pie spice*
1 teaspoon baking powder
1/2 teaspoon baking soda
1 package (12 ounces) white chocolate chips
1 container (16 ounces) cream cheese frosting
1/4 cup packed brown sugar
*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground allspice and ground nutmeg for 2 teaspoons pumpkin pie spice.
*orange Wilton cake decorator's icing color
*sprinkles

1.Preheat oven to 375°F. Grease cookie sheets.
2.Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add pumpkin and eggs; beat until well blended. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until blended. * I added orange coloring just because! Stir in white chocolate chips.
3.Drop dough by teaspoonfuls about 2 inches apart onto prepared cookie sheets. Bake 16 minutes or until set and bottoms are browned. Cool 1 minute on cookie sheets. Remove to wire racks to cool completely.
4.Combine frosting and brown sugar in small bowl. *Again, I added orange icing coloring because pumpkin things should be orange, right? Spread on warm cookies.NOTE: 72 cookies is a lot of spreadin' so next time I'll put the icing in a decorator's bag and pipe it onto the cookies!

Optional: Let the kids mess up your kitchen by sprinkling sprinkles on them!

Witch's Finger Cookies by Woman's Day

1 can (8 oz) almond paste
1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 large egg
1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 cups all-purpose flour
Pinch salt
1 cup each green, orange and violet melting wafers (Wilton Candy Melts)
2 tsp vegetable oil
1/2 cup sliced almonds
Recipe Preparation
1. Heat oven to 350°F. Have baking sheets ready.

2. In large bowl, with electric mixer, beat almond paste and sugar until well blended. Add butter; beat until blended. Beat in egg, vanilla and almond extracts. With mixer on low speed, beat in flour and salt just until blended.

3. Divide dough into three equal pieces. On lightly floured work surface, roll each piece into a 24-in. long rope. Cut each rope into six 4-in.-long pieces. Place about 1 in. apart on baking sheets. NOTE from Aggieland Mommy: I did not roll each piece into a 24" long rope. I just pulled off pieces that were smaller than a ping pong ball and rolled them out. They worked fine. I made 38 3" fingers.

4. Bake 16 minutes or until lightly browned. Remove sheets to wire rack to cool 5 minutes, then remove cookies to rack to cool completely.

5. To decorate:Line baking sheet with wax paper. Melt candy melts according to package directions. Stir in oil and transfer to narrow glasses or cups. Hold cookie by one end and dip into candy melts. Let excess drip off then place on baking sheet and attach sliced almond for fingernail. Chill in refrigerator 5 to 10 minutes, until firm

Note: I am not sure why you have to use the oil. I have used these melts hundreds of times. Also, when the candy is just about set, you can use a toothpick or fork to score little wrinkle lines in the knuckle areas. So cute!