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!