Happy New Year and Top Recipes of 2011

Happy New Year to each and everyone of you.  As I was making dinner tonight, I thought back to some of the dishes I've made over the past year.  I decided this post I will feature my top 5 posts from this year, (in no particular order), tomorrow I'll be back with new recipes.  Happy New Year and see you all soon!

Crab Rangoon Pizza

Texas Roadhouse Rolls

Name This Dish!

Sausage, Egg, and Biscuit Casserole

Brined, Boneless, Skinless Turkey Breast

Vanilla Pots de Creme

Another great gift we received for Christmas is Tyler's Ultimate, it's a pretty amazing cook book.  Tons of simple recipes and the source for the Vanilla Pots de Creme I made for dessert on Christmas.  While pots de creme sound really complex, they are super easy to make.  Egg yolk, milk, heavy cream, and a little sugar, baked in a hot water bath.  I flavored mine with some vanilla paste instead of vanilla extract.  Vanilla paste is thick, sweet syrup infused with vanilla beans.  And when you use it, you see these flecks of vanilla bean seeds and a really intense vanilla flavor.  These pots de creme had a very silky texture and an intense vanilla flavor.  Hubby is a HUGE vanilla fan and J enjoyed them as well.  Rigs tried it, but she's not a lover of vanilla, so not her favorite. 

Vanilla Pots de Creme

Source: Tyler's Ultimate

• 1 1/2 cups milk
• 1 1/2 cups heavy cream
• 5 large egg yolks
• 1/2 cup sugar
• 1 teaspoon vanilla extract

Preheat oven to 325 degrees and bring some water to boil for a water bath.

Pour the milk and heavy cream into a saucepan and place over medium-low heat.  Bring to just a simmer, then remove from heat.

In a large bowl, whisk together the egg yolks and sugar until the sugar starts to dissolve and the yolks turn light yellow, about 3 minutes.  Gradually whisk in the hot cream mixture, in a thin stream at first so as not to cook the yolks, and then more quickly.  Stir in the vanilla.

Pour the custard mixture into 6 8 ounce ramekins and cover each with a square of aluminum foil to keep a crust from forming.  Place the ramekins into a large, shallow baking dish and set the pan on the oven rack.  Carefully pour 1/2 inch of boiling water into the bottom of the baking dish for the water dish.  Bake the pots de creme for 45 minutes, until the custard is set, but the center is still slightly jiggly.  Remove the pan from the oven and let pots cool for 10 minutes in the water bath.  After 10 minutes, remove custard from the water bath and refrigerate for a minimum of 2 hours.

Frizzled Brussels Sprouts

One of the things I really wanted for Christmas was Anne Burrell's cook book, Cook Like a Rock Star.  As a matter of fact anytime anyone asked what I wanted, I named this cook book.  It got to the point where hubby was getting annoyed with me.  So if you can imagine Christmas morning when I opened the package to hubby and I from J and saw it was the one thing I REALLY wanted.  After looking through this book and the other two we received, I decided to use this recipe to prepare the Brussels sprouts I was going to make for dinner.  And these sprouts are amazing.  The longer you let them brown in the pan, the better they taste.  J and hubby loved them, Rigby being Rigby does not eat Brussels sprouts, no matter what.  The walnuts added a pleasant surprise and crunchy to this dish.  Since I didn't have pancetta in the house, I substituted in the same amount of bacon.  Again, these sprouts are spectacular.

Frizzled Brussels Sprouts

Source:  Cook Like a Rock Star

• Extra virgin olive oil
• 1 clove garlic, smashed
• Pinch of crushed red pepper
• 1/4 pound pancetta (or bacon) cut into 1/4 inch dice
• 1/2 cup walnuts, coarsely chopped
• 1 pint Brussels sprouts, stemmed and leaves pulled apart (the perfect job for the person trying to get on your good side)
• Kosher salt

Coat a large saute pan with olive oil, add the garlic and crushed red pepper and bring to medium heat.  When the turns golden brown, remove garlic from the pan and discard.

Add the pancetta (or bacon) and walnuts to the pan and cook until the pancetta is crispy and brown.  Add the Brussels sprouts and toss to combine.  Season with salt, cover pan, and cook for 2 to 3 minutes, or until the sprouts have wilted.

Remove the cover and raise the heat to medium-high and let the sprouts brown frizzle, about 8-10 minutes more.  Season with additional salt if needed.

Holiday Brunch Casserole

Christmas morning was planned chaos in our house.  Thankfully making breakfast was not.  When hubby woke me up around 8:00 am, Rigby was already up munching on a cookie filled breakfast roll from the day before waiting for everyone else to get up.  After letting the dogs outside, making coffee, and waking J up,  we popped this delicious casserole in the oven to bake while we opened gifts.  This casserole is packed with delicious things; from sausage and bacon to hashbrowns and eggs to green peppers and bicuit mix.  Off course the entire thing is topped with  a healthy dose of cheddar cheese, which I had planned on leaving off, but Rigby decided it would be better with the cheese on top and she was right.  Both J and hubby loved the casserole, Rigby ate it, but picked out the green peppers.  And the leftovers are great the next day!

Holiday Brunch Casserole

Source: Taste of Home

4 cups frozen shredded hash brown potatoes

1 pound bulk pork sausage, cooked and drained

1/2 pound bacon strips, cooked and crumbled

1 medium green pepper, chopped

2 cups (8 ounces) shredded cheddar cheese, divided

1 green onion, chopped

1 cup biscuit/baking mix

4 eggs

3 cups milk

In a large bowl, combine cooked sausage, bacon crumbles, green pepper, onion, frozen hash browns, and 1 cup of cheddar cheese.  Mix well and pour into a well greased 13 x 9 inch baking dish.

In a medium size bowl, mix together the eggs, biscuit mix, and milk.  Pour mixture (the mix will be very runny) over the the potato mixture.  Sprinkle with remaining cheese.  Cover casserole with aluminum foil and refrigerate overnight.

Remive cassserole from refrigerater 30 mintues prior to baking.  Heat oven to 375 degrees and bake uncovered for 35-40 minutes or until a knife inserted near the center of the casserole comes out clean.  Allow to cool for 10 minutes before cutting. 



Meaty Lamb Ragu

Last weekend was one of those where not much was accomplished.  Saturday I woke up not feeling well, Sunday we traveled to my parent's house in central WI for an early Christmas with them.  I have no idea where hubby was on Monday, but I do know I made this delicious lamb ragu for dinner.  The recipe called for 2 pounds of lamb stew meat, since I had no intentions of heading to the store, I used one pound of kabob meat and one pound of ground lamb.  The ragu turned out amazingly delicious.  I liked the combination of the ground lamb and the pieces of lamb with the rounds of carrots.  The longer this sauce is left to cook, the better it tastes.  Mine was in the oven for about 4 hours.  As this sauce cooked, it perfumed the house the most wonderful aroma of sage and rosemary and slowly roasting lamb.  I served the sauce over some rigatoni pasta, delicious. 

 

Rich and Meaty Lamb Ragù
Source: www.thekitchn.com

• 2 pounds stew lamb, cut in chunks (I used 1 pound kabob meat and 1 pound ground lamb)
• Salt and freshly ground black pepper
• 2 onions
• 4 sprigs fresh rosemary
• 3 tablespoons fresh sage
• 8 cloves garlic
• 1 big carrot, peeled
• Olive oil
• 2 cups red wine
• 1 28-ounce can peeled whole plum tomatoes

Liberally coat the lamb chunks with salt and pepper and set aside. Peel and coarsely chop the onions, and chop the garlic. Chop the carrot into thin rounds.

Place an oven-proof Dutch oven or heavy stockpot over medium-high heat, and add olive oil to cover the bottom thinly. When oil is hot, add the lamb and brown deeply. Do this in batches if necessary. Don't worry about drying out the meat — you want it browned darkly for good flavor.  I cooked the ground lamb just until it was no longer pink.

When the meat is thoroughly browned, add the onions. Lower the heat, and cook slowly over medium heat for about 10 minutes or until the onions are golden. Add the rosemary and sage, garlic, and the carrots. Reduce heat to medium-low and saute until vegetables are softened, about 5 minutes.

Add wine and continue to simmer until liquid has reduced by half, about 10 minutes. Crush the tomatoes in the can with a fork or back of a spoon, then add them and their juices to the pot. Bring to a simmer, then cover and place in a 275-degree oven for 3 to 4 hours. 

Serve over pasta with freshly grated Parmesan cheese

Cranberry Bread with Streusel Topping

The other day I stumbled on the most fantastic Cranberry Bread recipe along with that came a tone of ambition, because I ended up making 3 different quick breads to use for breakfast this morning.  I used the recipe from Cookin' Cowgirl and her recipe is amazing.  The bread is perfect and delicious.  Crunchy streusel topping, tart cranberries, and the sweet smell of oranges all wrapped into one delicious bread.  As a matter of fact, I loved this recipe so much, I altered nothing.  This is one of those recipes I plan to make over and over again in the future.  Hubby loved the bread too.  Neither one of the kids would try it, they have no idea what they're missing out on.

Cranberry Bread with Steusel Topping

Source: Cookin'cowgirl.com

• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• Pinch of salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1 egg
• 2/3 cup milk
• 1/4 cup vegetable oil
• 3/4 cup sugar
• 2  orange zest (I used 3 large oranges)
• 1/4 C fresh juice from orange
• 1 1/4 C cranberries cut in half
• 1/2 C chopped pecans

Streusel Topping

• 1/4 cup flour
• 1/4 cup oats
• 2 tablespoon brown sugar
• 1/4 teaspoon cinnamon
• 2 tablespoons canola oil

Preheat oven to 350 degrees.  Spray a loaf pan with cooking spray and set aside. 

In a small bowl, combine ingredients for streusel topping, mix well, and set aside.

In a large mixing bowl, combine flours, baking powder, pinch of salt, cinnamon, and nutmeg.  Mix well and set aside.  In a medium mixing bowl, combine sugar, egg, milk, vegetable oil, and orange zest and juice.  Mix well.  Add wet ingredients to the dry ingredients and mix until ingredients are just combined.  Gently fold in the cranberries and nuts.

 

Pour batter into prepared loaf pan and bake in 350 degree oven until toothpick inserted into the center comes out clean, about 50 -55 minutes.  Allow bread to cool 10 minutes in loaf pan before turning out onto a wire rack to cool completely.

Blueberry Nut Bread

Merry Christmas!  Hoping Santa brought everyone everyone something nice.  This mornings post is a Blueberry Nut Bread.  It was meant to have a cinnamon swirl in it as well, but I got a little carried away and the swirl got incorporated into the batter.   But never the less it is a tasty bread.  And in the spirit of Christmas I popped out of bed this monring just to make this bread and post a picture.  {Just kidding, I schedule the majority of my posts}  Back to the bread.  Blueberries, nuts, cinnamon, what's not to love.  Unless you're like Rigby she doesn't like blueberries.  The bread of delicious, warmth from the cinnamon, sweet from the sugar, and tiny bit of tart from the blueberries.  A recipe worth repeating.

Blueberry Nut Bread

Adapted from Better Homes and Gardens Cinnamon Swirl Bread

• 1 1/3 cups sugar, divided
• 1/2cup finely chopped walnuts
• 2 teaspoons ground cinnamon
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1/3 cup cooking oil
• 1 cup blueberries (I used frozen ones)

Preheat oven to 350 degrees F. Grease and flour  a 9x5x3-inch loaf pan. In a small bowl, combine 1/3 cup of the sugar, the nuts, and cinnamon; set aside. In a large bowl, combine the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Pour half of the batter into prepared pan. Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a wide rubber scraper down through batter and up in a circular motion to marble. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store bread overnight before slicing.

Tiramisu Bread

Yesterday brought the last day of school before Christmas break, the end of the semester for Rigby, and a small get together with Rigby, J, and two of Rigby's friends.  It also brought me ambition to make quick breads for breakfast today.  Of the three I made, I think this one may be my favorite, Tiramisu Bread.  Yum.  All the classic flavors of tiramisu, but in bread form.  Since both of our children are here for Christmas, I skip the step of pouring Marsala wine over the bread after it was baked.  Hubby and I loved the bread, it had that creamy texture I associate with tiramisu, J thought it could have been sweeter, and Rigby hated it.  {She thought it tasted funny}  Give this recipe a try and let me know what you think.

Tiramisu Bread

Source: Cuisine at Home

• 1 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 (8 ounce) package marscapone cheese, room temperature
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoon instant espresso powder
• 1 tablespoon water
• 1/2 cup buttermilk
• 1.4 cup sweet Marsala wine

Preheat oven to 350 degrees.  Coat a loaf pan with nonstick cooking spray.

Whisk together flour, baking soda, baking powder, and salt.  Set aside.  In a small bowl combine the cocoa powder, espresso, and water, mix well and set aside.

Cream together marscapone cheese and sugar until light and fluffy.  Beat in eggs one at a time and stir in vanilla.  Alternately add the flour mixture and buttermilk, beginning and ending with flour.  Continue mixing until well combined.  Pour half the batter into a separate bowl and mix in chocolate mixture.  Pour one half of the vanilla mixture into the loaf pan, followed by one half the chocolate mixture, then the remaining vanilla followed by the remaining chocolate mixture.  Using a sharp knife or skewer, marble the two batters together. 

Bake in 350 degree oven for 50 -55 minutes, or until a toothpick inserted into the center comes out clean.  Using a fork or skewer, poke holes all over the top of the bread and pour the Marsala over the bread.  Allow to cool 15 minutes before turning out onto a rack to cool completely. 

 

Pinwheel cookies

Every year I make pinwheel cookies for my husband, they are one of his favorites.  The very first year I made these cookies, Rigby and my niece referred to them as Zebra cookies, because of the chocolate and vanilla layers.  These are one of those cookies, I have to be in the right frame of mind to bake them.  And that's only because of the waiting for the layers to chill enough to roll them out, but not chill to much it's hard to roll the cookies into logs.  Baking them is a breeze, just slice the cookies and toss them onto a baking sheet.  This year hubby was preforming quality control as they came out of the oven.  You'll be pleased to know he declared them edible.

Pinwheel Cookies

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 1/4 cup Flour
• 2 ounces semi sweet chocolate melted

In a large mixing bowl beat together butter and sugar until light and fluffy.  Beat in baking powder and salt until well combined.  Beat in egg and vanilla.  Beat in as much of the flour as possible.  Stir the remaining flour in by hand.  Divide dough into 2 equal pieces.  Stir melted chocolate into one half of the dough.  Divide vanilla dough and chocolate dough into 2 equal pieces (4 total pieces), cover dough and refrigerate for at least one hour.

Roll each vanilla dough into rectangle, repeat with chocolate dough.  Place one chocolate dough on a vanilla dough and roll both doughs together like a jelly roll.  Wrap with plastic wrap, repeat with remaining two layers, and place both rolls in the refrigerator until very firm, 1 to 2 hours.

Preheat oven to 375 degrees.  Unwrap dough rolls and cut rolls crosswise into 1/4 inch thick slices.  Place on cookie sheet 2 inches apart. 

Bake in a preheated oven for 6 to 8 minutes or until edges are firm and gold brown.  Cool on wire racks.

Peppermint Patties

I've been wanting to make these candies at Christmas time for awhile.  But every year, I end up skipping them because of time or I'm sick of making candy.  This year I did, I made peppermint patties.  And they're good.  And they taste like a peppermint patty, which is good, because that is what they are suppose to be.

For me the most time consuming part of the recipe is waiting for them to freeze enough to dip them in chocolate.  To shape them I use a small cookie scoop and use my hand to flatten them out to patty formation, it's kinda fun.  Almost as fun as giving them a bath in melted chocolate.

Peppermint Patties
Source: Taste of Home Best Loved Cookies and Candies 2010

• 3 pounds powdered sugar
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup butter melted
• 3 teaspoons peppermint extract
• 3 pounds  milk chocolate candy coating, coarsely chopped

In a large bowl, combine the confectioners' sugar, milk, butter, and extract; beat well.  Shape into 1/2 inch balls and flatten into patties.  Freeze for 30 minutes.

In a microwave, melt half the chocolate, dip patties into the chocolate.  Place on a wax-paper lined baking sheets until set.  Store in airtight containers.

Crisp Sugar Cookies

Earlier this month I posted a recipe for sugar cookies or Christmas cookies, I can't remember what it was, but since it was a guest post there was no pictures.  So today I'm posting another sugar cookie recipe, this time with a picture.  Honestly, making sugar cookies annoys me.  The rolling out the dough, cutting out cookies, baking them, and then decorating them.  So I cheated a little on the decorating.  I sprinkled decorating sugar on the cookies prior to baking, popped them in the oven and called it a day.  As I was sprinkling them with the sugar, I made a remark to hubby I used to think this was the lazy way to decorate cookies, but now I'm thinking it may be the only way to decorate cookies.

Crisp Sugar Cookies
Source: Taste of Home Best Loved Cookies and Candies 2010

• 3/4 cup shortening
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon lemon extract
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• Colored sugar

In a large bowl cream together sugar and shortening until light and fluffy.  Beat in eggs and lemon extract.  Combine the flour, baking powder, and salt; gradually add to the cream mixture and mix well.  Cover and refrigerate for at least 2 hours.

On a floured surface, roll cookies to 1/8 inch thickness.  Cut with cookie cutters and place on greased baking sheets.  Sprinkle with colored sugar.  Bake at 400 degrees for 7-9 minutes.  Remove to wire racks to cool.

Gingerbread Snowflakes

This year I wanted to make some gingerbread cookies.  Only I didn't want to do the typical gingerbread people.  I found a recipe for gingerbread snowflakes and after searching the drawer, discovered we didn't have a snowflake cookie cutter, sadly we had three gingerbread people, one stocking, a star, and a Christmas tree, in addition to a bunch of round cutters.  Since I had to run out to the store and pick up a few ingredients, I decided to just pick up a snowflake cutter.  Well, good luck.  They had plenty of gingerbread people, Santa's, trees, stockings, and stars.  I ended up picking up a 12 pack of mini cutters and a three pack of medium cutters, just to get a snowflake.  Back to the dough.  The cookie dough smells amazing, just completely amazing, this is even before it's baked and as it baked, divine.  And as you can see, I did make a few gingerbread people....

Gingerbread Snowflakes

Source: Taste of Home Best Loved Cookies and Candies 2010

• 1 cup butter, softened
• 1 cup sugar
• 1 cup molasses
• 1/4 cup water
• 5 cups all purpose flour
• 2 1/2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt

In a large bowl cream together butter and sugar until light and fluffy.  Beat in molasses and water.  Combine flour, ginger, baking soda, cinnamon, allspice, and salt; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.

On lightly floured surface, roll out to 1/4 inch thickness.  Cut with cookie cutter and place on baking sheets.  Bake in a 350 degree oven for 10-12 minutes or until edges are firm.  Remove to a wire rack and allow to cool. 

Frosting

3 3/4 cup confectioners sugar

1/4 cup water

1 1/2 teaspoons light corn syrup

1/2 teaspoon vanilla extract

In a small bowl, combine the frosting ingredients; beat until smooth.  Transfer icing to a plastic bag and pipe the icing onto the cookies.  If icing is to thick, thin out with a few drops of water.

Coconut Shortbread

These coconut shortbread cookies are tasty and simple to make.  Last year when I made these, I just cut them into circles.  This year I used a small set of cookie cutters and cut them into different shapes.  The cookie is crisp, but not to sweet, and the flavor and texture from the coconut is very much front and center in this cookie.  The ingredients are few and the dough goes together in minutes.  I did notice the dough to be crumbly, so I just drizzled in enough water for the dough to form a ball. 

These cookies are also very tasty dipped in a little bit of chocolate, but I feel that step is completely optional......

Coconut Shortbread
Source: Taste of Home Best Loved Cookies and Candies 2010

• 3/4 cup butter, softened
• 1/4 cup sugar
• 2 teaspoons vanilla
• 1 3/4 cup flour
• 1/2 teaspoon baking powder
• 1 cup flaked coconut

In a small bowl, cream together butter and sugar until light and fluffy.  Combine flour, baking powder; gradually add to creamed mixture and mix well.  Stir in the coconut.  Cover and refrigerate 1 hour or until firm. 

On a floured surface, roll out the dough to 1/4 inch thickness.  Cut with cookie cutters. 

Place on prepared cookie sheets and bake in a 300 degree oven for 20 to 25 minutes or until edges begin to brown.  Cool on wire racks.

Rich and Delicious Fudge

Christmas and fudge seem to go hand in hand, kinda like milk and cookies.  One thing that Rigby loves is fudge and certain cookies.  Last year I made a terrific fudge recipe that I had found on the internet.  Luckily I did not bookmark the page, print it off, or write out the recipe.  I did remember it had marshmallows and chocolate in it.  So this year I opted to make fudge using marshmallow creme.  The fudge turned out to be quite tasty, now I'm just waiting for the Rigby seal of approval..........

Rich and Delicious Fudge

• 1 teaspoon vanilla
• 1 7 ounce container marshmallow creme
• 1 12 ounce package semisweet chocolate chips
• 2 1/2 cups sugar
• 5 ounces evaporated milk
• 1 stick of butter

In a large mixing bowl, combine chocolate chips, marshmallow creme, and vanilla.  Set aside.

In a medium heavy bottom sauce pan, combine sugar, milk, and 1 tablespoon of butter.  Bring to a full rolling boil over medium-high heat, stirring constantly to prevent scorching.  Continue to cook and stir mixture until it reaches 233 degrees, about 5-7 minutes.  Add the remaining butter and continue stirring until butter has melted.  Pour the hot mixture over the chips and marshmallow creme.  Mix until well combined and the chocolate has melted completely.  Pour the fudge into a well greased 9x9 inch pan.  Cool at room temperature until firm and cut into squares.

Peanut Blossom Cookies

I guess hubby and I were watching the news this morning and they had a segment on about Christmas cookies.  One of the recipes they had on were for thumbprint cookies.  Hubby said he liked thumbprint cookies, but not the kind with the jelly, but the kind with the chocolate kisses.  He followed that up by saying he prefers them made with Dove Promises.  Whatever.  Today I made these cookies, since I was baking the cookies and mixing up cookie doughs, and I DESPISE unwrapping large quantities of candy for any recipe, I had hubby unwrap the candy and put it on the cooke after they were baked.  They turned out pretty darn amazing.  I must hand it to him, the Dove Promises, do provide a better peanut butter to chocolate ratio....

Peanut Blossom Cookies

Source: Pillsbury.com

1 3/4 cups all purpose flour

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1/2 cup peanut butter

2 tablespoons milk

1 teaspoon vanilla

1 egg

24 Dove Promises, unwrapped

 

Heat oven to 375°F.

 

In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.                                           

 

Shape dough into 1-inch balls; place on prepared cookie sheets.                    

 

Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.

Eggnog Snickerdoodles

These have quickly become a favorite cookie of ours. They're eggnog snickerdoodles, made with scotch.  The original recipe called for rum extract, which was impossible to find here last Christmas, so I used a little bit of hubby's good scotch in these cookies, instant hit.  This year I made them again, and they're just as good this year as they were last year.  These cookies do have a definite subtle eggnog flavor, but the crunchy top of snickerdoodle, making them the perfect cookie of the holiday season.  Because of their popularity last year, I made a double batch of these cookies this year.

Eggnog Snickerdoodles

Source: Taste of Home Best Love Cookies and Candies of 2010

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 3/4 cup sugar, divided
• 2 eggs
• 1/4 to 1/2 teaspoon Scotch (can use rum extract here)
• 2 3/4 cup all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons nutmeg

In a large bowl cream together butter and shortening.  Gradually add in 1 1/2 cup sugar and beat until light and fluffy.  Beat in egg and scotch.  Combine flour, cream of tartar, baking soda, and salt; gradually add to the creamed mixture and mix well.

In a shallow bowl combine remaining 1/4 cup sugar and 2 teaspoon nutmeg.  Roll the dough into 1 inch balls; roll in the sugar mixture.  Place on prepare baking sheets.

Bake in 400 degree oven 10 -12 minutes or until lightly browned.  Remove to wire racks to cool.

Chocolate Mint Cupcakes

What a week!  The drama continued with Rigby and her after school detention and (hopefully) ended with a meeting with the principal and my debit card number was stolen on line.  On the positive side, we're not being held liable for the charges, the kids are both healthy, as are we.  Rigby held a book covering party with a group of her friends, nice group of kids, including one boy...  The holiday season is officially here and on Monday we had dinner with our friend Amy and her new boyfriend.  Dinner was a success, we declared Seth a nice guy, and dessert was Chocolate Mint Cupcakes, courtesy of thebakingpan.com.  I absolutely love that sight!  The directions are simple to follow and each recipe is packed with tips, and I love making her Swiss meringue butter cream, it always turns out! 

Chocolate Mint Cupcakes

Source: TheBakingPan.com

• 1½ cups all-purpose flour
• ¾ cup Dutch-processed cocoa powder
• 1½ teaspoons baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• ¾ cup buttermilk, room temperature
• ¾ cup warm water
• 3 tablespoons vegetable oil
• 1 teaspoon pure peppermint extract
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1½ cup granulated sugar

Preheat oven to 350 degrees F. Prepare two standard 12 cup muffins tins.

In a medium bowl whisk together flour, cocoa, baking soda, baking powder, and salt.  Set aside.

In a large measuring cup, stir the buttermilk, water, vegetable oil, peppermint extract, and vanilla extract together. Set aside.

In a large bowl of an electric mixer, add the eggs and beat on low speed.  Slowly add the sugar and continue beating on medium-high speed until mixture is very thick and falls back on self in ribbons. 

 

With the mixer on low speed, add about one third of the flour mixture, followed by third of the buttermilk mixture, repeating until all flour and liquid has been incorporate, scraping down the side of the bowl as needed. 

Spoon the batter into the cupcake liners. Fill 2/3 full, using about ¼ cup of batter per cup.

Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Cool cupcakes completely before frosting.

Mint Meringue Butter cream

• 5 large egg whites
• 1 1/4 cups sugar
• pinch of salt
• 2 cups (4 sticks) unsalted butter
• 1 teaspoon pure peppermint extract
• 1/2 teaspoon pure vanilla extract

In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water.  Whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. 

Attach the bowl to the electric stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. 

Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the peppermint extract and vanilla extract and continue beating until the Bbtter cream is thick and smooth, about another 2 to 3 minutes.

Use a small offset spatula to frost the top of each cupcake, or use a pastry bag and decorating tip to pipe the frosting.  Garnish with shaved chocolate and mint leaves if desired.

Beer-Braised Country-Style Pork Ribs

Yesterday Hubby and I went on a lunch date and pigged out on beer battered fries, amazing burgers, and of course a beer.  Rigby brought home 2 friends after school yesterday for a book covering party,(One was a BOY)  and by the time the last teenager left, no one here was hungry for dinner.  Which was great, because I didn't plan on cooking.  So today I'm making some beer-braised country-style pork ribs for dinner.  To go along side the ribs, I'll make some super creamy garlic smashed potatoes.  I'm thinking that should make up for my lack of cooking yesterday.  As these ribs slow braised in the oven, the house was filled with the most amazing smell EVER.  After the ribs had been braising away for an hour, I pulled them out of the oven and added apple cider vinegar and honey and tossed them back into the oven to finish, the good smells increased.  By the time I picked Rigs up from the game, I was starving.  After reducing the braising liquid into a sauce and running the potatoes threw the food mill, it was dinner time.  And dinner was amazing.  The super tender pork with a slight tang from the vinegar....  Get some ribs and give these a try.

Beer-Braised Country-Style Pork Ribs
Inspired by Food Network Magazine

• 4 pounds bone-in country-style ribs
• kosher salt
• 1 1/2 teaspoons paprika
• 3 tablespoons olive oil
• 3 medium onions, peeled and cut into wedges
• 1 12 ounce bottle of beer
• 1 1/2 cup chicken stock
• 2 bay leave
• 6 sprigs of thyme
• 2/3 cup apple cider vinegar
• 3 tablespoons honey

Preheat oven to 425 degrees.  Pat the ribs dry, sprinkle with kosher salt and 1/2 teaspoon of paprika.  Heat the olive oil a dutch oven over medium heat.  Add the ribs in batches and cook until brown, about 8 minutes per side, set ribs aside.  Once all the ribs have cooked, add onions to the dutch oven and cook until browned, about 10 minutes.  Add the remaining 1 teaspoon of paprika and season with salt.

Add the beer to the onions; bring to a boil and let cook until the liquid has reduced by half, about 8 minutes.  Using a wooden spoon, scrape the bottom of the dutch oven, stir int he chicken stock.  Add bay leaves and thyme and bring to a gently simmer.  Once the liquid is simmering, add the ribs to dutch oven and transfer to the preheated 425 degree oven.  Cook, uncovered, until the meat is almost tender, turning the ribs once or twice. 

Mix the vinegar and honey together in a measuring cup.  Remove the pot from the oven and bring to a simmer on the stove top.  Add the vinegar mixture and bring to a boil.  Once the liquid is boiling, return the pot to the oven and continue to cook until ribs are tender, about 15-20 minutes more.  Transfer ribs to a platter and return the pot to the stove top and boil the sauce over medium heat until thickened, 10-15 minutes, being sure to skim off any fat.  Discard bay leave and thyme.

Chocolate Dessert Wine Truffles

Last week hubby and I went to a wine tasting at the local greenhouse.  We tasted several red wines and the final wine we tasted was a Chocolate Granfinale from Tassel Ridge Winery.  It's a dessert wine and it's pretty delicious.  The wine smells of chocolate and has a nice chocolate finish.  As we tasted and talked someone mentioned they made a chocolate cake and drizzled the wine over the top of it.  I started to think of filling a chocolate layer cake with ganache and then I thought of truffles.  Now as I type this I'm thinking of making a batch of Kahlua brownies and replacing the Kahlua with this dessert wine.  My truffles have a nice chocolate coating and the inside is a smooth creamy center with just a hint of the dessert wine.  Yum.

Chocolate Dessert Wine Truffles

• 6 ounces semisweet chocolate, finely chopped
• 1/2 cup heavy cream
• 2 tablespoons of a dessert wine
• Toppings for truffles: cocoa powder, chopped nuts, additional chocolate for dipping, etc.

In a medium heavy saucepan, heat the heavy cream.  Place finely chopped chocolate in a bowl.  Once the cream is heated, pour over the chocolate and stir until the chocolate is smooth and melted.  Stir in the dessert wine.  Place the ganache in the refrigerator and let sit until completely cool and ganache sets up, 2-3 hours.

Once ganache sets, form into 1 inch balls.  Roll each ball in cocoa powder or chopped nuts.  If dipping in chocolate place truffles in the freezer until firmly set, 1-2 hours. 

Caramel Pecan Bites

Over the weekend I made these caramel pecan bites.  The recipes I referenced came from the Taste of Home Best Loved Cookies and Candies of 2010.  I was unable to follow the recipe exactly, because it used cashews and much like pistachios, I'm allergic, so I used pecans halves instead.  (But use whatever nut you like or in my case, not allergic to) I found during the process of making these, you have to work rather quickly or the bottom layer of chocolate will set up before the nuts are layered on.  Rigs was in a helping sort of mood, so she was the one to remove the wrappers from the caramels AND she served as the official candy taste tester.  For the record, she loves these.

Caramel Pecan Bites

Source: Taste of Home Best Loved Cookies and Candies of 2010

• 2 pounds of milk chocolate candy coating, divided
• Pecan halves
• 28 caramels
• 2 tablespoons heavy cream

Line a baking sheet with wax paper or foil, butter and set aside.  Melt on pound of chocolate; stir until smooth.  Drop a scant tablespoon of chocolate onto prepared pans.  Let stand until partially set, about 3 minutes.  Top each round of chocolate with 3 or 4 pecan halves and let stand until completely set.

In a heavy saucepan, combine caramels and heavy cream.  Cook and stir until the caramels are melted and the mixture is smooth.  Spoon mixture on top of the nut and chocolates.  Melt remaining candy coating and spoon over the caramel.  Let stand until completely set.  Store in an air tight container in the refrigerator.

Cheeseburger Pizza

I know, the title is scary, but trust me the pizza is good.  In the town where I live, we have this movie theater, you go order pizza and watch the movie.  the pizza is okay, they're all hand made there, but they have way to much cheese on for my liking.  Cheese to the point it's kinda like chewing rubber.  Back to the subject at hand.  I guess the point I'm trying to make is this pizza tastes like an open face cheeseburger, more than it does a pizza.  The crust is my usual pizza crust, {water, yeast, honey, olive oil, salt, and flour - measurements not exact} and then topped with a tomato based sauce, ground beef, onions, pickles, and cheese.  The end result was this extremely delicious pizza. 

Cheeseburger Pizza

• 1 pizza crust
• 1/2 cup ketchup
• 1/2 cup pizza sauce
• 1/2 onion, small dice
• 1 pound ground beef
• hamburger chip pickles
• 8 ounces (2 cups) pizza cheese

Preheat oven to 450 degrees.

In a medium saute pan, cook onions and ground beef until beef is no longer pink, season beef and onions with salt and pepper.  In a small bowl combine ketchup and pizza sauce, mix well and spread over the pizza crust.  Top with cooked ground beef and onions.  Top with pickle slices and cheese.  Bake in a 450 degree oven until golden brown and bubbly.  Allow pizza to rest 5-10 minutes prior to slicing.

Almond Joy Candies

 In the past, I made an Almond Joy cake and Almond Joy cupcakes.  As a matter of fact, I made these very candies last year during the holiday season and they were a big success.  How big of a success?  Well, I took some to my parents' house at Christmas time and I'm not sure how, but they ended up with Rigby for part of Christmas vacation.  Anyway, when we met up to get Rigby, my mom had Rigs text and request these candies or they would keep Rigby.  {Trust me I thought about that}  Hubby and I made a stop at the store as we left town and picked up the ingredients for the candies and a bag of Almond Joys.  The Almond Joys went into a large envelope with the word ransom written on the outside and the ingredients went into a box that we then taped shut.  It was brilliant and we laughed all the way to meet up with my parents and all the way home.

Almond Joy Candies

• 4 1/2 cups powdered sugar
• 3 cups flaked coconut
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 60 whole almonds
• 1 - 2 pounds of chocolate for dipping

In a large bowl combine the powdered sugar, coconut, sweetened condensed milk, melted butter and vanilla.  Mix ingredients until well combined.  Shape the mixture into 1 inch balls (I use a small scoop)  Press an almond on top of each ball, chill in the refrigerator for 1 hour. 

Melt the chocolate.  Working in small batches, dip each ball and place on a foil lined baking sheet.  Refrigerate until chocolate is set.  Makes about 5 dozen.

Peanut Butter Balls

Before Thanksgiving, I made a peanut butter ball pie.  While the pie was good, it was more sugar than I care to have at one time and there were dishes to clean up after.  A peanut butter ball is the perfect size, one or two bites and you're done.  No dish to wash afterwards, just hands to wash. 

I like this recipe because it's simple and as my brother says, I have the patience of a rattlesnake on crack.  To shape the balls, I use a small cookie scoop and give the a roll around on the cookie sheet.  Once they're set, I chase them around a bowl of melted chocolate and back in the refrigerator until set.  This recipe makes roughly 5 dozen.

Peanut Butter Balls

• 1 cup creamy peanut butter
• 1/2 cup butter, softened
• 3 cups powdered sugar
• 12 ounces milk chocolate

In a mixing bowl, beat together butter and peanut butter until well combined.  Gradually beat in the powdered sugar until well combined.  Shape peanut butter mixture into 1 inch balls, place on waxed paper or well greased baking sheet and place in the refrigerator until mixture is set, about 1 hour.

Melt chocolate and stir until smooth.  Dip the peanut butter balls into the chocolate, allowing the excess to drip off.  Return the now dipped peanut butter ball to the baking sheet.  Refrigerate until chocolate is set, about 30 minutes.  Store in an airtight container in the refrigerator.

Blueberry and Cream Cheese Pillows

Saturday morning I woke up and decided to make something different for hubby and I for breakfast.  I originally thought of making cheese danish.  I had some puffed pastry sheets in the freezer, so popped one in the microwave to defrost.  I took the puffed pastry a little far, so it was hard in some places, but it would work for what I was doing.  After rolling the pastry out, I started mixing the filling.  A little softened cream cheese, sugar, lemon zest, and an egg.  I found the filling to be thinner that I wanted, so I added some defrosted blueberries and went to work filling the pastry.  I opted to fold the pastry into a pillow and baked it in the oven for about 20 minutes.  The end result was a quick and tasty pastry.

Blueberry Cream Cheese Pastry

• 1 Sheet defrosted puffed pastry
• 4 ounces cream cheese, softened
• 1/4 cup sugar
• 1 egg, beaten
• 1/2 cup blueberries
• zest of 1 lemon
• 1 egg white

In a medium mixing bowl, whip together cream cheese and sugar until light and fluffy.  Stir in the lemon zest and egg.  Gently fold in the blueberries.  Set mixture aside.

Roll the puffed pastry out into a square.  Using a sharp paring knife or pizza cutter, cut the puffed pastry into 4 equal pieces.  Place a generous tablespoon in the center of each square.  Pull one corner of the pastry over the center of the filling.  Brush with egg white and fold opposite side over, brush with egg white, and fold remaining two points to the center of the pastry, brushing with egg white to secure in place.  Repeat with remaining pastries.

Place on a baking sheet and bake in a 425 degree oven for 18-20 minutes or until the pastry dough is golden brown in color.  Remove from oven and let cool 10 minutes prior to serving.  enjoy.

Cranberry Salad

You can't have a turkey dinner and not have cranberries.  I don't know the last time I had cranberries from a can, but I do know that I've had them.  My mom makes something similar to this, she was going to email me the recipe at one point and never did, so I punted.  This salad starts with  fresh cranberries, easy to find this time of year.  The cranberries are then cooked with a simple syrup until they burst.  They are then run through a blender until they reach your desired cranberry chunkiness and unflavored gelatin is then added.  I messed up this and the gelatin got lumpy, so I ran it through the food processor a second time.  Next grapes, pineapple, and walnuts are added and once everything is nice and mixed together it goes in the fridge until set.

Cranberry Salad

• 1 12 ounce bag Fresh cranberries
• 1 1/2 cups water
• 1 cup sugar (use more or less based on how tart you want your berries)
• 1 package Unflavored gelatin
• 1 8 ounce can pineapple tidbits, drained
• 1/3 - 1/2 cup grapes, quartered
• 1/4 cup chopped walnuts

Place cranberries in a medium sauce pan, add water and sugar, cover and bring to a boil.  Cook until cranberries split.  Allow cranberries to cool slightly and place in food processor until puree to desired consistency.  Stir in unflavored gelatin and bring puree to a boil, stirring constantly until thick, 1-2 minutes.  Let cranberry puree cool for 5-10 minutes.  Pour puree into a bowl, stir in grapes, pineapple, and walnuts.  Refrigerate until set and ready to serve.  

Chocolate Pudding Pie

Wednesday morning I sprang out off bed, poured a cup of coffee, and started getting ready for Thanksgiving day.  After crushing graham crackers and baking the graham cracker crust, I dropped Rigby off at the school, so she could go with the after school program to a homeless shelter to serve food.  A quick stop off at the grocery store and then home to get ready for Thanksgiving day.  The pumpkin pie turned out perfect, the tart crust baked and cooled, the dressing made ahead and placed in the refrigerator and the house was cleaned.  Then reality arrived, the dogs came in from outside and the once clean floors were now covered in muddy paw prints.  And then I attempted to finish the chocolate pudding pie Rigby wanted.  After whipping the dream whip, I dumped in the first box of pudding and half of the milk, mixed well and then dumped in the second box of pudding and the rest of the milk.  And then I noticed it was cook and serve, both boxes, crap.  I threw everything into the fridge hoping it would work, nope.  Now I have to start all over.  Another graham cracker crust was prepared, baked, and cooled.  After googling chocolate pudding recipes, I settled on the one in smitten kitchen.  The pudding came together without a hitch, and I popped the warm, but assembled pie in the fridge and called it a day.   The next morning I pulled the pie out and topped it with some fresh whipped cream and chocolate shavings, delicious.  And wouldn't you know, Rigby didn't eat any of it.

Chocolate Pudding Pie

Inspired by: smitten kitchen

• 1 graham cracker pie crust
• 1/4 cup cornstarch
• 1/3 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 3 cups milk
• 1 teaspoon vanilla
• 4 ounces semisweet chocolate, finely chopped
• 1 cup heavy cream
• 3 tablespoons vanilla sugar

In a medium saucepan, combine cornstarch, 1/3 cup sugar, cocoa powder, and salt.  Mix well.  Over medium heat, whisk the milk into the cornstarch mixture.  Bring mixture to a boil, whisking constantly for about 2 minutes, while the mixture thickens.  Remove from heat and whisk in the vanilla and semisweet chocolate until the chocolate melts.  Pour into pie shell and place in the refrigerator.

In a medium mixing bowl, whip the heavy cream and vanilla sugar together until stiff peaks are formed.  Spread over the pudding pie and garnish with chocolate shavings.  Enjoy!

Oven Roasted Turkey

I wanted to try something new with the Thanksgiving turkey.  I wanted the turkey to be moist and flavorful, so I thought about brining it.  Then I thought I would cut it apart and cook it that way, both ideas discarded.  What I did do was remove the remove the back bone and press it flat, which allowed the turkey to cook faster and remain moist.  I popped the turkey in the oven at 9:30 and it was done roasting at 12:00.  And cooking the turkey this way, made it really easy to carve.

To season it I made a rub out of kosher salt, paprika, and white pepper.

Oven Roasted Turkey

• One whole turkey (12-15 pounds)
• 3 tablespoons kosher salt
• 3 teaspoons paprika
• 3 teaspoons black pepper

Preheat oven to 425 degrees.  Place a cooling rack inside a large baking sheet.

Combine seasonings in a small bowl, mix well and set aside.

Remove the back bone from the turkey.  Turn the turkey breast side up.  Using firm pressure, press in the center of the turkey breast until the breast bone cracks and flattens out.

Rub the seasonings into the top and bottom of the turkey.  Place turkey in the 425 degrees oven and roast for 30 minutes.  After 30 minutes, reduce heat to 350 degrees and continue roasting until the internal temperature of the turkey reaches 155 degrees in the thickest part of the turkey breast.  Remove from the oven and allow turkey to rest for 30 minutes.  The turkey will continue to cook as it rests.  Once turkey has rested, carve the turkey and enjoy.

Breaded Lamb Chops

Yesterday Rigs received an after school detention for not having a book cover on her history book.  She served the detention which was about 45 minutes in length (the punishment really did not fit the crime) and I signed her slip acknowledging she had detention and she served it.  Me being me, I attached a note to it, stating I felt this detention was unnecessary and frankly a waste of time.  So when my phone rang this afternoon, it was that teacher.  And he was upset I questioned his rationale, oops.  Little did I know he told Rigs he wasn't happy I questioned his authority and questioned her if I understood the these were the rules.  Needless to say he and I will never be BFFs and I probably earned Rigs another after school detention.  This is by no means a rant against teachers, but seriously it was a stupid book cover.  I know there are some great teachers out there that care about the students and go above and beyond and I respect those teachers, God knows I don't desire to have the job they have.  (Especially those that work with this age group, *shudder* teenagers)

To calm myself after that conversation, I sought solitude in the kitchen and really concentrated on making a delicious dinner.  I took the time to marinade some lamb chops, bread them, and then bake them off in the oven.  Perfection.  To go with I made some super creamy mashed potatoes and sauteed some green beans with crunchy garlic chips.  And I poured myself a good glass of wine.  I felt much better after a good meal.  Did I mention he ran to the principal on me after we got off the phone??  (I'm thinking Rigs deserves some cupcakes tomorrow.)

Breaded Lamb Chops

• 1 cup Worcestershire Sauce
• 1/4 cup soy Sauce
• 2 cloves of garlic, smashed
• 1 tablespoon Rosemary
• 2 eggs beaten
• 1 cup bread crumbs
• 1 tablespoon dried parsley
• Lamb chops

Combine Worcestershire, soy sauce, garlic, and rosemary in a large container.  Add the lamb chops and let marinade in the refrigerator at least one hour, but not more than 4 hours. 

Once pork chops have marinaded: combine bread crumbs and parsley in a shallow bowl.  Dip lamb chops in egg wash and then bread crumbs and then place on a greased baking sheet.  Bake lamb chops in a 375 degree oven for 20 minutes.  After 20 minutes remove from oven, turn over and bake for an additional 10 -15 minutes.  Allow lamb chops to rest for 10 minutes prior to serving.  Enjoy!

Guest Post: Sugar Cookies - Logan of the Blog Content Guild

Today's post is by Logan of the Blog Content Guild.  I haven't started any baking or candy making this holiday season.  Last year by this time, I had turned out several different cookie recipes, but not so much this year.  So read, enjoy, and try out this recipe.

Holiday Grocery Lists: Sugar Cookies

Regardless of ethnic background, religious beliefs, or demographics, thousands of houses in the U.S. bake one holiday treat that everyone can enjoy: sugar cookies! These easy-to-make cookies can provide fun for the whole family, as every one joins together for some cookie decorating. So prepare your grocery lists with these ingredients to make some special, holiday cookies:

2 cups of flour
1/4 teaspoon of salt
1/2 cup unsalted butter
1 cup sugar
1/2 teaspoon baking powder
1 large egg, lightly beaten
2 tablespoons of milk
1/2 teaspoons of pure vanilla extract
Royal icing

Step 1

Whisk flour, salt, and baking powder in a bowl, then set aside. Then mix butter and sugar in an electric mixer. Add egg, milk, and vanilla and mix until mixture turns pale yellow. With mixer on a lower setting, add flour mixture. Don’t over-mix! Just mix until the ingredients are combined.

Step 2

Refrigerate dough in a plastic bag for at least an hour. Usually, I prepare the dough the night before, then bake the next day.

Step 3

After dough is nice and cold, preheat oven to 350 degrees and line baking sheets with parchment paper. The parchment paper will allow your cookies to cook evenly.

Step 4

Flour a hard surface, lightly. Roll out dough to about 1/8 inches thick. Take your cookie cutters and go to town! Christmas trees, snowmen, stars, snowflakes, sugar cookies can take many forms.

Step 5

Transfer shapes to baking sheets, leaving spaces in between. Bake until lightly golden (10 minutes) then transfer to wire racks. Let them cool.

Step 6

Decorate! Prepare Royal icing in a few different holiday colors, paint cookies, and sprinkle with cookie decorations or candy. Take your cookies to neighbors and friends to spread the holiday cheer.