Holiday Cooking

It's that time of the year again! Time to gather around with the family, and have your Grandma's favorite cookies. It's always fun to try new recipes! So I grabbed a couple of my favorite, that are traditions in my family, to share with you ladies.

 

Magic Cookie Bars


 1/2 cup butter, melted
1 1/2 cup graham cracker crumbs
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2 cups semisweet chocolate chops
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat over to 350 degrees Fahrenheit.  Coat a 9x13 baking pan with no-stick cooking spray.

Combine the graham cracker crumbs and butter. Press into bottom of prepared pan.  Pour sweetened condensed milk evenly over crumb mixture.  Layer evening with chocolate chips, coconut, and nuts.  Press firmly down with a fork.  Bake 25 minutes or until lightly browned.  Cur into bars or diamonds.  Store covered at room temperature.

 

Candy Cane Kiss Cookies

 

  • 10 Tablespoons (145g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 egg yolks*
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (190g) King Arthur unbleached all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • sprinkles
  • 24 Candy Cane Hershey Kisses
  •  

    Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes.

    Roll dough into balls, a little less than 1 Tablespoon of dough each. The dough may seem dry*, but the warmth of your hands will allow it to come together in a ball. Roll into assorted sprinkles and bake for 8-10 minutes. The cookies will look very, very under baked. That's what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week. Cookies may be frozen up to 2-3 months. Cookie dough balls may be frozen up to 2-3 months. Roll into sprinkles right before baking. Do not thaw; simply bake for an extra minute or two.

     

    Holiday Puppy Chow

     

  • 14 Cups Chex cereal
  • 18 oz holiday M&Ms
  • 12 oz semi sweet chocolate, bar or chips
  • ½ Cup unsalted butter
  • 1 Cup peanut butter
  • 1 tsp vanilla extract
  • 4-5 Cups powdered sugar
  • Melt the peanut butter and butter in a microwave safe dish. Microwave in 30 second intervals until butter is melted. Add the chocolate a little at a time until all is melted into the mix. You might need to microwave one last time to make sure everything is melted and add the vanilla. Stir together.In a large bowl add half of the cereal.Drizzle half of the chocolate peanut butter mixture into the cereal in the bowl. Mix with a spoon.
  • Place one large paper bag into another one. Add ½ cup of the powdered sugar and half of the mixed cereal into the bag. Close this tightly and shake vigorously. Add more powdered sugar ½ cup at a time if needed until all the cereal is coated. Add ¼ of the m&ms into the bag and toss. Place in an air tight container.Continue these step with the remaining ingredients.Keep stored in an air tight container. I personally love to keep it in the freezer, YUM!

     

    Merry Christmas from the P & C family to yours! We hope you have a fabulous Christmas & Happy New Year!

     

    XOXO

    -Courtney


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