Peppermint Bark

This is the second version of peppermint bark, I made without a recipe. It wasn't until I had the chocolate spread into the pan that I saw a recipe for it on the pack of the peppermint extract box. That is where the red and green food color swirling came from-I would never have thought to do that on my own and they said to use one or the other but I used both. My recipe is almost their exact recipe, but I used less extract.



1 (12 oz.) pkg. white chocolate chips
1/2 tsp. peppermint extract
1/2 c. peppermint candy, crushed

1. Line 9x13 baking dish with wax paper, set aside.
2. Melt chocolate in double boiler until smooth. Mix in extract. Pour chocolate into baking dish and spread into pan in an even layer.
3. top with crushed peppermint candy. Refrigerate 30-60 minutes or until set.
4. When set, lift out of pan, remove paper and break into pieces.

Double Chocolate Peppermint Bark

Just when I thought I was done baking for Christmas, I went and did some more. My neighbor was talking about peppermint bark last week and it's been in my head ever since. What can I say? I couldn't help myself...I made two versions of peppermint bark and here is the first version. It's not hard and I didn't use a recipe. I think maybe it could use a tad more peppermint extract, but I'll let you and my neighbor decide if it is strong enough.



1 (12 oz.) pkg. semi-sweet chocolate chips
1 (12 oz.) pkg. white chocolate chips
1 tsp. peppermint extract (I used McCormick's Pure peppermint extract)
1/2 c. peppermint candy, crushed

1. Line 9x13 baking dish with waxed paper and set aside.
2. In a double boiler, melt semi-sweet chocolate. Once chocolate is melted, add 1/2 tsp. extract and mix in thoroughly. Pour into prepared pan and refrigerate until set, about 30-60 minutes.
3. Once semi-sweet layer is set, melt white chocolate in double boiler until melted. Mix in 1/2 tsp. extract. Pour white chocolate over semi-sweet set chocolate, spreading evenly over top.
4. Top with crushed peppermint candy and refrigerate until set, an additional 30-60 minutes. Once set, lift out of pan and remove wax paper. Break into pieces. Store in an airtight container at room temperature.

Honey Oat Cookies Dog Treats

This is the other dog treat I made for our English bulldogs this year for Christmas. They love treats and any reason to spoil them, I love!!



1 c. oatmeal
1 1/2 c. whole wheat flour
1/2 c. honey
1/2 c. water
1/2 tsp. cinnamon

1. Mix together oatmeal and whole wheat flour together.
2. Blend honey, water and cinnamon in a small bowl and slowly mix with dry ingredients.
3. mix until a stiff dough is formed, adding more flour if needed.
4. Place dough on floured counter and roll out to 1/2 inch thickness.
5. Cut into shapes with desired cookie cutter and place on ungreased cookie sheet.
6. Bake at 350 degrees for 20 minutes or until crisp.

Cheesy Treats Dog Biscuits

I make our English bulldogs homemade dog treats at Christmas, for the last couple of years now. I make them treats a couple other times during the year too, but to make them at Christmastime, is now a tradition. Last year, my mom and I made quite a few different one, but this year, I just made two and here is one.



1 c. whole wheat flour
1 c. cheese, shredded
2 tbsp. Brewer's yeast
1 c. skim milk

1. Mix together flour, cheese and yeast.
2. Slowly stir in milk to form a stiff dough.
3. Place dough on a floured counter and roll out to 1/2 inch thickness.
4. Cut into shapes with desired cookie cutter and place on ungreased cookie sheet.
5. Bake at 350 degrees for 20 minutes or until crisp.

Cosmo Cocktail Cookie Bars

One more new recipe this year. It is really good and really refreshing with its punch of citrus flavors during a season of all the rich goodness of all the cookies and candies. I found it in a magazine that featured some recipes from McCormick's.



2 1/2 c. flour, divided
2/3 c. powder sugar
1 tbsp. finely grated lime peel
1/4 tsp. salt
3/4 c. (1 1/2 sticks) cold butter, cut into pieces
4 eggs
1 1/2 c. granulated sugar
1 can (6 oz.) frozen cranberry juice concentrate, thawed
1 tsp. pure orange extract
Extra powder sugar
Extra grated lime peel

1, Mix 2 c. flour, powder sugar, lime peel and salt in a large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Press mixture evenly into greased, foil-lined 13x9 baking pan. Bake in preheated oven at 350 degrees for 20 minutes or until edges are golden brown.
2. Meanwhile, mix eggs, sugar, juice and remaining 1/4 c. flour and extract in a large bowl until well blended. Pour evenly over hot crust.
3. Bake 15-20 minutes or until filling is set. Cool in pan on wire rack. Sprinkle with extra powder sugar and lime peel. Cut into bars.

36 servings

Homemade Caramels

I've always wanted to make caramels, but just never have. I think I always thought it just took a long time to cook the mixture and was afraid I'd burn it somehow. Homemade caramel is really easy to make. I found this particular recipe in my Mormon Handicraft recipe binder. They are really soft caramels and just so good.



1 1/3 c. Light Karo Syrup
1/2 lb. (2 Sticks) butter
1 pt. heavy cream
2 c. sugar

Combine all ingredients in a heavy saucepan on high heat, stirring constantly until mixture comes to a boil. Stir occasionally for 7 minutes. Turn heat down to medium heat and cook to soft ball stage (soft ball stage-drop a small mount in cold water and it should be soft but hold together.) Remove from heat. Pour into a buttered 9x11 pan. Cool in fridge for two hours. Cut and wrap in waxed paper.

OPTION:
Add 4 squares of Baker's chocolate as you put it on to cook. Add 1 tsp. vanilla extract when you take it off the heat, to make chocolate caramel. (I haven't made this version but I'm sure it is just as good.)

Chocolate-Filled Cookie Bonbons

This one is new this year too. Our family loves the Cadbury mini eggs and when we found them at the store in Christmas colors as Thanksgiving, we went out and bought about a dozen bags for our huge family-only hardly any of the bags were opened so we all brought some home with us. This recipe was found on the back of the package, too.



6 tbsp. margarine, soft
1/3 c. light brown sugar
1/4 c. granulated sugar
1 egg
1 tbsp. milk
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. pecan/walnut pieces
1/2 c. oats
1/2 c. coconut
36 Cadbury Chocolates

1. Heat oven to 350 degrees. Line 36 mini muffin cups with paper liners. Line cookie sheet with waxed paper.
2. Beat butter and sugars in a large bowl. Add egg, milk and vanilla. Stir in flour, baking soda, and salt. Stir in nuts, oats and coconut.
3. Drop dough by rounded spoonfuls onto prepared baking sheet. Refrigerate 5-10 minutes or until easy to handle. Shape each dough mound around chocolate pieces, covering completely. Shape into a ball, roll in choice of coating (coconut, nuts, powder sugar). Place in muffin cups.
4. Bake 14-15 minutes or until set. Cool completely in pans on wire rack.

3 dozen bonbons

St. Nick's Dove Sticks

Another new recipe this year. I got it off the back of a package of a large bag of Peanut M&M's and they sounded so good, I had to give them a try. They were easy enough, but I found that as I cut them into bars the crust didn't hold together very well. It wanted to crumble more than I planned. That aside, they are quite good.



1 (12.6 oz) Peanut M&M's
1 bag Dove Milk or Dark Chocolate Miniatures
1 c. creamy peanut butter
2 1/2 c. powder sugar
2 sticks butter
2 1/2 c. graham cracker crumbs
1 greased 15x10x1 cookie sheet

1. Combine butter, sugar, peanut butter and crumbs in a bowl and mix thoroughly. Press mixture into bottom of cookie sheet.
2. Melt unwrapped chocolates in microwave for 90 seconds or until smooth OR in a double boiler to help prevent scorching. Pour melted chocolate on top of mixture and smooth with a spatula.
3. Place red and green Peanut M&M's on top of chocolate.
4. Refrigerate to set chocolate, about 1 1/2 hours. Cut and serve.

48 sticks

Spritz Cookies

Spritz cookies are another family tradition for as long as I can remember. Mom and I made them every year. This year is no different, just without Mom since we live in different states, but if we lived nearby, you can bet we'd make them together.

(From Left to Right: Holly & berry wreath, yellow star, blue snowflake with candy pearls, red heart &green Christmas tree with red hot and little gingerbread men sprinkles)


1 c. powdered sugar
2 sticks unsalted butter (1 cup)
1 egg
1 tsp. vanilla extract
1/2 tsp. almond extract
2 tsp. baking powder
2 c. flour
Sprinkles of choice

1. Preheat oven to 350 degrees.
2. In a mixer, add sugar and butter. Mix until light and fluffy. Add egg, vanilla and almond extracts and mix to incorporate.
3. Measure in the baking powder and mix. Add the flour, 1 cup at a time and mix until combined.
4. Using a cookie press, press cookies onto ungreased cookie sheets. Top with sprinkles.
5. Bake for 5-8 minutes; just until firm, but not browned yet.
6. Remove immediately to cooling racks.

NOTE: Recipe from www.foodnetwork.com.

Cranberry Swirl Biscotti

Last year, was the first year I tried this recipe and I sturggled with the dough a bit, falling apart. This year, I struggled with transferring the roll to the baking sheet. It is not firm and stretches and pulls and can pull apart easily. However, one you can get it baked and set up, it turned out really yummy. I found the recipe originally on the Taste of Home Website.



2/3 c. dried cranberries
1/2 c. cherry preserves
1/2 tsp. cinnamon
1/2 c. butter, soft
2/3 c. sugar
2 eggs
1 tsp. vanilla
2 1/4 c. flour
3/4 tsp. baking powder
1/4 tsp. salt

GLAZE:
3/4 c. powdered sugar
1 tbsp. milk
2 tbsp. butter, melted
1 tsp. almond extract or orange extract

1. In food processor, process cranberries, preserves and cinnamon. Process until smooth and set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
3. Divide dough in half. On floured surface, roll each portion into a 12x8-inch rectangle. Spread each with cranberry filling; roll up jellyroll style, starting with short end.
4. Place seam side down 4-inches apart on lightly greased baking sheet. Bake at 325degrees for 25-30 minutes or until light brown.
5. Carefully transfer to cutting board; cool 5 minutes. Cut into 1/2-inch slices with serrated knife. Place 2-inches apart on lightly greased baking sheet and bake 15 minutes or until centers are firm and dry. Remove to wire rack.
6. In a small bowl, mix glaze ingredients together and drizzle over warm biscotti. Cool completely. Store in airtight container.

Makes 2 1/2 dozen

Chocolate Fruitcake

I have made this recipe for about 5 years now, every Christmas. I'm not a fruitcake plan but this isn't your average, ordinary fruitcake. I implore you to try it before you knock it. The recipe was featured in a book by Debbie Macomber, "There's Something About Christmas" about a young reporter travelling to different areas of the country interviewing the finalist in a fruitcake contest. She doesn't even like fruitcake, but the assignment requires her to taste each finalist's recipe and she soon learns that not all fruitcakes are created equal. I've made a few changes, but both options are listed.



In a large bowl, (or two) combine the following ingredients:
2 c. maraschino cherries, halved
2 c. dates or raisins (I like to use Craisins)
2 c. pineapple tidbits, well drained
1 c. coconut
2 c. walnut pieces
2 c. pecan halves
2 (12 oz. each) pkg. semi-sweet chocolate chips

In a third bowl, combine the following ingredients and mix at low speed for 30 seconds and then on high for 3 minutes:
3 c. flour
1 1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
3/4 c. shortening
3/4 c. butter
2/3 c. Creme de Cocoa (plus extra) or chocolate syrup
1/2 c. cocoa powder
9 eggs

Pour batter over fruit and nuts mixture and mix well. Pour into two well-greased loaf pans and bake at 275 degrees for 2 1/2 to 3 hours. After two hours of baking, check with a toothpick every 15 minutes.

When cool, set each loaf on a large piece of plastic wrap and pour a jigger of Creme de Cocoa over them (soaking a cheesecloth with creme and then pour extra over top and wrapping in plastic wrap seems to be a little less messy). Wrap tightly and place inside a ziploc bag and keep refrigerated for at least a couple days longer if time allows.

NOTE: Mini loaf pans, baking time is about 1 1/2 hours; cupcake pans about an hour.

I am able to get 8 mini loaves, 12 cupcakes and 1 large loaf out of this recipe. The large loaf is only about half the height of a regular loaf, however.

Peanut Butter Balls

This one is a family tradition. My mom and I have been making these for years and even though we are in separate states, we both still continue the tradition and make them at our respective homes.



2 c. powdered sugar
1 c. peanut butter
1/4 c. butter or margarine, soft
1 (12 oz.) pkg. chocolate chips

1. Mix together sugar, peanut butter and butter until well mixed. Roll into 1" balls and set aside.
2. In double boiler, melt chocolate.
3. Drop each ball into chocolate and roll around to coat completely. Put on wax paper lined cookie sheet and allow to cool and set. (I let them set up in the fridge and then I transfer them to an airtight container and put them in the freezer until I'm ready to put them on my treat trays.)

4 dozen

Oreo Cookie Balls

This is the first year for this treat. They are really good. A little mint Oreo cookie ball, but the mint isn't overpowering. It is just right. However, I couldn't find Almond Bark, so I used Ghiradelli's Peppermint Bark. So, instead of a nice white chocolate coating mine was a light brown, but it's all good. They are just as yummy. If you wanted, you could even use a bag of white chocolate chips and add 1 tsp. of peppermint extract. This one will definitely make an appearance on next year's Christmas treat tray.



1 pkg. Oreo cookies
1 (8 oz.) pkg. cream cheese
4 oz. White chocolate almond bark (or 1 pkg white chocolate chips with 1 tsp. peppermint extract; I used Ghiradelli's Peppermint Bark so instead of a white coating they are in a light brown coating)

1. Process cookies until fine crumbs in food processor.
2. Add cream cheese and blend until dough-like.
3. Chill for 15 minutes. Roll into 1" balls and chill for another 15 minutes.
4. Melt chocolate. Dip chilled balls in chocolate to coat. Set on waxed paper to set, about 30 minutes. Sprinkle with sprinkles before set, if desired (I used red, green and white jimmies).

2-3 dozen (I got almost 5 dozen)

Iced Pumpkin Cookies

I LOVE these cookies. They are so soft and not too sweet. I've been making them for about five years now and I make them at Thanksgiving and Christmas.



1 c. sugar
1 egg
1 c. shortening
1 tsp. vanilla extract
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 c. canned 100% pure pumpkin
White cookie icing

1. Preheat oven to 350 degrees. Grease cookie sheets if not non-stick.
2. In a large bowl, mix sugar, egg, shortening and vanilla.
3. Sift together flour, baking soda, baking powder, salt and cinnamon. Stir into creamed mixture and then stir in pumpkin.
4. Spoon dough onto cookie sheets.
5. Bake for 10-12 minutes; remove from cookie sheet immediately to cooling racks to cool.
6. Once cookies are completely cool. drizzle icing on top. (I put it on in a swirl design and I use a small melon ball size scoop for smaller cookies that I bought from Pampered Chef)

4 dozen

Lemon Bells

This is also the second year I've included these on my Christmas treat tray. The lemon and softness of the cookie just give you something light and refreshing. Something different from all the other rich, gooey goodies.



Cookie:
1/2 c. butter flavored shortening
1 c. sugar
1 egg
1 1/2 tsp. lemon extract
1/2 c. sour cream
1 tsp. lemon peel
2 3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

Icing:
1 1/2 c. powder sugar
6 tbsp. butter
3/4 tsp. lemon extract
3 drops yellow food coloring
3-5 tbsp. milk
yellow sugar sprinkles

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extract. Stir in sour cream and lemon peel. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into 3 balls, cover and chill 3 hours.
2. Remove one ball at a time and roll our to 1/4" thickness on floured surface. Cut into bells or stars and place on cookie sheet.
3. Bake at 375 degrees for 6-8 minutes until edges are light brown. Cool on wire rack.
4. Combine icing ingredients, ice cookies and sprinkle with sugar.

9 dozen

Gumdrop Fudge

This is the second year I've made this treat for my Christmas treat tray and I made two batches. DOTS has a Christmas version that are just red and green with white tops-flavors are cherry, lime and vanilla. Needless to say, I had to do a "Christmas" flavored one and a regular DOTS flavored one. It is so easy and quite good. It's not too rich and for someone who never really cared for white chocolate, I really enjoy this.



1 1/2 lbs. white chocolate (2-12 oz. pkgs. of white choc. chips)
1 (14 oz.) can sweet condensed milk
1/8 tsp. salt
1 1/2 tsp. vanilla extract
1 1/2 c. gumdrops, cut in half (2 lg. boxes of DOTS or you can use the spiced gumdrops if you can find them)

1. Line a 9" square pan with foil.
2. In a large saucepan, heat chocolate, milk and salt over low heat until melted. Remove from heat, stir in vanilla and gumdrops.
3. Spread into pan. Cover and refrigerate until firm. Use foil to lift out of pan; cut into 1" squares. Store in airtight container at room temperature.

Chicken Pot Pie

Nothing says comfort food like a fresh, hardy chicken pot pie. This is a great recipe that I tweaked just a bit to my liking since I don't care much for peas. It is from the kitchen of Melinda R. of Tolleson, Arizona and was posted on one of my survey websites called MySurvey.com.



Pie crust:
2 c. flour, plus extra
3/4 c. shortening
3/4 tsp. salt
1/3 c. water

Filling:
6 tsp. butter
6 tbsp. flour
1 c. half & half
1 c. peas and carrots
1 c. chopped onion
2 c. chicken broth
2 c. potatoes, diced
2 c. chicken, shredded

1. Prepare pie crust and split dough in half. Roll each half out to about 1/8 of an inch thick, creating two crusts, a top and a bottom. Spray pie plate with cooking spray and place one crust in plate pressing up sides.
2. Grill, boil or bake chicken. Allow to cool and then shred.
3. Melt butter in large saucepan, add onion and cook until soft. Add flour and chicken broth and bring to a boil, about 4-6 minutes. Once boiling, add half & half, potatoes, peas, carrots and cooked chicken. Let simmer until thickened, about 5 minutes.
4.Spoon mixture into pie crust already in pie plate. Cover with second pie crust and seal edges. Bake in oven at 350 degrees for 30-40 minutes or until golden brown. Allow to cool 15-20 minutes and serve.

NOTE: I don't like peas, personally, so I add corn instead of peas. I also add black pepper and garlic powder to season the mixture to taste while it cooks before adding to the crust.

Libby's Pumpkin Roll

This is the first time I've ever made this delectable dessert, but my aunt has made it a number of years at Christmastime and shares them with family. This year, I made it for Jarom's work Christmas party and an extra one for our neighbors. The filling reminds me of the cream cheese frosting on a Cinnabon cinnamon roll...so creamy and sweet.





CAKE:
3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 c. sugar
2/3 c. Libby's 100% Pure Pumpkin
1 c. chopped walnuts (optional)
Powder sugar for dusting

FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 c. sifted powdered sugar
6 tbsp. butter or margarine, softened
1 tsp. vanilla extract
Powdered sugar for topping

FOR CAKE:
1. Preheat oven to 375 degrees. Grease 15x10 jelly roll pan or cookie sheet with four raised sides; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar and set aside.
2. Combine flour, baking powder, baking soda, cinnamon, clove and salt in a small bowl and set aside. (I'm not a big fan of clove, so I doubled the cinnamon.) Beat eggs and sugar in a large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off waxed paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. (I find it easiest to sprinkle the cake with the powdered sugar and then lay the towel over the top and gently with pot holders pick it up with the pan and turn upside down, then lift the pan up and peel away the paper.)
FOR FILLING:
Beat cream cheese, powdered sugar, butter and vanilla in small mixing bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over entire cake-edge to edge. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. (I find that once I've re-rolled the cake after adding the filling that if I lay out a piece of plastic wrap on the counter and then place the cake on top it is easier to wrap. For a festive touch when giving away, I tie the edges with festive ribbons.)

NOTE FROM LIBBY'S:
If you want to make more than one pumpkin roll, this recipe can be doubled. Libby's does not recommend tripling or anything larger than doubling this recipe. If you double the recipe-each roll needs 2 1/2 cups of cake batter and 1 3/4 cup of filling each. Bake times still remain the same.