These delicate cookies, rolled in powdered sugar, would be very attractive on your Christmas cookie tray. You may wish to enhance the flavor of the orange with a drop or two of orange extract. Likewise you may wish to enhance the color with a bit of orange food color! Recipe comes from "The Joy of Eating." Note that chilling time is not included in the timing.
Cubed steaks are cooked in a familiar blelnd of cream of mushroom soup and dry onion soup. This makes a delightful gravy that is great over mashed potatoes or noodles. Recipe comes from one of those supermarket checkout stand recipe booklets put out by the Crockpot people.
This recipe. from the Evans Farm Inn in McLean, Virginia, is very versatile. You can use it, hot, for hors d'oeuvres (spread on rye rounds and toast in oven), filling for pastry shells, or serve over steamed rice. Cold, use it as a sandwich filling, cracker spread, or as a filling for tomato shells. "Crab Anything" freezes well.
This is a Martha Stewart recipe. Martha describes them this way: "Delicate yet buttery rich, these spritzes are lavished with an immoderate amount of vanilla and a generous sprinkling of cinnamon sugar." These sound so good...I can't wait to try them! A cookie press is necessary for these cookies.
Just right for Halloween! The orange, yellow and white candy corn gives these brownies a decided Halloween flair! What's more, if you use the brown, orange and white candy corn, this recipe is appropriate for Thanksgiving. Use the green red and white candy corn at Christmas time. There is even a candy corn for Easter nowadays. The salted peanuts contrast flavorfully with the sweet cereal and candy corn. You can use the lightly salted dry roasted peanuts, if you wish. Recipe comes from an old grocery check-out stand cookbooklet.
A beautiful, lemony cookie for your Christmas (or any other) cookie tray. A lemon curd filling holds two cookies together sandwich-style. The cookies do soften some up due to the lemon curd but they are wonderful right away. Note that single-layer cookies without lemon curd may also be served. Recipe was posted on Chow.com by AGM/Cape Cod.
These cookies are made with cream and fresh strawberries just like shortcakes! And you can carry them to your eating site. How clever are these! The cookies are tender and yummy. Recpe is from Martha Stewart.
This is a delicious side dish,especiallly for summer when you can get corn fresh off the cob. But frozen corn makes it possible to have this just anytime. You will want to use young tender summer squash. Even winter squash will work if it is young and tender. Recipe is from Saveur magazine. Elena Areliano contributed the recipe and she uses a squash known as Mexican squash (calabaza mexicana). It is a round green summer squash.
The tang of citrus gives a refreshing goodness to this cousin of the chocolate crackle cookie. An attractive cookie that tastes as good as it looks. They will be as welcome at Christmas time as they are during the summer.
I love the tang of lime so this recipe pushed the right buttons for me. These are a delicious no-bake cookie rolled in coconut. Wonderful blend of flavors! If you don't have key lime juice, use regular lime juice. Recipe comes from "Joanne Fluke's Lake Eden Cookbook" and is a new recipe not appearing in any of her mysteries. Yield is a guess as I have not made these yet.
Not only is this recipe quick and easy, it is absolutely delicious and takes just minutes to put together. The recipe is for one quesadilla but you can make any amount you need. Recipe was submitted by Jilliebean to the TOHBB.
This cookie was submitted to the LA Times for their cookie contest. I love sour cherry sweets and immediately grabbed the recipe off my computer. Rugelach are dough pastries which are wrapped around a tasty filling, often a nut filling. These are rolled a little differently than most. There are many variations of filling, but this one really tickles my taste buds.
Even though I have several cookies that are traditional to make for Christmas, every year, I like to try a new cookie. You never know when you'll find a real winner. Last year I found this recipe -- and a winner it is! I had just gotten some fresh crystalized ginger and wanted to use it in an easy recipe. This cookie, which I found at Cooks.com. fits the bill perfectly. It has a hauntingly subtle flavor -- and when you get to a chunk of crystalized ginger, WOW! Deliious!
These are very simple cookies -- simple to make and simple to decorate. Just roll dough into balls, imprint each ball with a fork, and sprinkle with colored sugar. The result is an attractive, melt-in-your-mouth delicious, perfect-for-Christmas cookie you'll be proud to share with friends and family. These cookies are delicate and buttery. It's easy to change the color of the sugars to fit any occasion, too!
I once had a recipe like this from a dear friend, but I misplaced the recipe. I was delighted to see it again in "Debbie Macomberr's Christmas Cookbook." Many will recognize Debbie's name as she is a popular women's writer.