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(this recipe makes a puffier sugar cookie) 1/2 cup butter or margarine, softened Cream butter; add sugar and continue creaming. Add egg and vanilla; beat well. Add flour and baking powder along with the milk. Chill dough for an hour or two so it's firmer and not so sticky. Roll to 1/8 inch thickness, or thicker, on a lightly floured board or wax paper. Sprinkle flour on top of the dough, too, while rolling it out. Cut with cookie cutters. Sprinkle unbaked cookies with sugar or a cinnamon-sugar mixture, or with decorative sprinkles. If you are planning on icing them after baking, leave the cookies plain. After baking and cooling down, frost each cookie with buttercream frosting and then decorate with various colored sprinkles. Bake at 375 degrees for 10-12 minutes, or until set and golden brown around the edges.
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(found on a Special K cereal box; indescribably yummy) 1 cup sugar Place sugar and corn syrup in medium-size saucepan; stir to combine. Cook over medium heat, stirring frequently, until mixture boils. Remove from heat. Add peanut butter; mix well. Add Special K cereal; stir until evenly coated. Press mixture evenly and firmly in buttered 13x9x2 inch baking pan. Cool. Melt chocolate and butterscotch morsels together in top section of double boiler over hot, not boiling, water. Or, melt in a small saucepan over very low heat, stirring constantly. Or, microwave in a glass bowl for a minute or two at a time, stirring after each minute to blend. Remove from heat; spread evenly over Special K cereal mixture. Let stand in cool place until firm. Cut into bars to serve. |
1/2 cup sugar Heat oven to 375 degrees. In large bowl, combine all ingredients EXCEPT flour and cocoa. Beat at medium speed until light and fluffly (2-3 min.). Gradually add flour and cocoa until well mixed (2-3 min.). Shape rounded teaspoonfuls as desired (1" balls, 2"-3" logs, balls flattened, balls with indentations, etc.) or use cookie press. Place 1" apart on cookie sheets. Bake for 7-9 min. or until set. Cool. If using a cookie press, it's best to put the sprinkles on before baking. If shaped into balls and logs, decorate with melted cholcolate chips, melted almond bark and top with nuts. Also can frost the balls and logs and then put candied fruit, candies, maraschino cherries, and sprinkles on the icing. Yield: 3 dozen. |
2 - 3 ounces packages cream cheese, softened Combine cream cheese, Miracle Whip, lemon juice and sugar. Beat with an electric mixer until well blended. Stir in remaining ingredients except cream. Fold cream in gently. Spoon into one loaf pan and freeze 6 hours. Cut into slices and serve cold.
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(this stuff is addictive) Walnut halves Use equal amounts of all ingredients. You can add more of one item over the other, if you like. Mix all together in a reseable bowl. Serve as needed.  |
(eating saurkrat on New Year's Day is supposed to bring the eater good luck) 2 14-oz. cans saurkrat, undrained Boil roast in water for several hours beforehand until well done. Cool; then slice meat up in bite-sized chunks. Refrigerate till needed. Early in the morning put saurkrat, pork, onion, and caraway seed into crockpot. Set crockpot on low. Stir ingredients to combine. Put lid on crockpot and let cook all day. About 8-10 hours or until saurkrat is savory and steaming and all ingredients have marinated well. Can cook on low about 4 or 5 hours. Serve mustard as a garnish. |
Pages chock full of Christmas ideas and recipes:
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CHRISTMAS GOODIES 
