These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all ingredients together, adding berries once it's mixed). I use blueberries or cranberries with sugar/sliced almonds on top.
I made these tasty breakfast tarts for Christmas morning. The crescent rolls made a tender crust that held the egg mixture beautifully. Even my son, who does not like eggs (but loves pot pies,) enjoyed these. I had a bit of leftover batter and baked it for a crustless version, which was great leftover tucked between a biscuit.
The secret to these cookies is baking them at a low temperature.They are dense like a scone, with a cake-like inside. Recipe from "The Market" in Denver. My teenaged son LOVES these!
Tip: I flatten the cookies slightly with a greased bottom of a measuring cup, about halfway through baking, which produces a flatter cookie.
From "Denver Post." I love that's there's eggnog in the frosting, too. These travel well and are showy enough for gifts.
Note: you can chill the dough in a log shape and slice and bake. If you omit the nutmeg these taste more like a sweet vanilla cookie.
I first saw these at a bake sale and was so impressed. You bake a ball of dough in a mini-muffin tin, bake, and press a Reese's peanut butter cup into it after you take it out of oven. You are left with a picture-perfect tart, receiving "oohs and aahs" and "how did you do it?" You could even use the refrigerated sugar/peanut butter cookie dough too.
This red, white, and green jello is a classic addition to the holiday table (you can switch colors for other occasions). Recipe from "Celebrating 100 years of Jello." I speed-up the chilling time table by setting each bowl/pan over a larger bowl/pan of ice water (lots of ice). I do this with all my Jello and each stage is done in about 15-20 minutes. You need to check for required texture and not go by clock. I love making these layered desserts!
These cookies will make your mouth sing! If you love the flavor thar toasted nuts have, you will love these cookies. They are not a doctored up oatmeal cookie, but like a really good energy bar/cookie. These have been adapted from a bakery called "Tutti's" in Montecito, CA.
This was the first white chili recipe I ever made. I loved that you didn't have to cook the chicken first. I usually have all the ingredients, so it only takes ten minutes to put together. This is great for company, since it does not need minding.
These muffins won 2nd place in a King Arthur Flour contest. I've been making them since my kids were babies and have brought them to many functions. The yogurt makes them fluffy and the almond flavoring gives them a special bakery flavor. You can substitute pureed cottage cheese for the ricotta.
This turned out to be my favorite dish this Christmas! This is not a skimpy rice dish. It puffs up beautifully (and evenly) in your pan and resembles a hearty potato dish. Everyone loved it at our table. It would go just as nicely with a steak dinner, too. This was taken from a church cookbook in Virginia. I doubled it and cooked it in a 9x13 pan.
I've been making these cookies for 15 years. The ground oatmeal gives them texture, without turning them into oatmeal cookies. They satisfy the urge for both chocolate chip and oatmeal cookies.They're good with just chocolate chips, too.
I get really frustrated with Jello that doesn't set-up. I have made these "fool-proof" jigglers a million times for my kids. It's the only recipe I've used that's firm enough to cut out with cutters. Very easy for kids to make, too.
I didn't know I was in need of a chocolate Italian cookie, unitl I read a request for one on the discussion board. I felt a kinship with the recipe and immediately made it.The cookie tasted just like Christmas to me. It is a beautiful addition to any cookie tray. KimD supplied this recipe found on the internet.These freeze well or stay for two weeks in a Tupperware in the refrigerator.