Cracker Onion Pie

What You'll Need:

• 1 cup crushed saltine crackers
• 2/3 cup butter, melted, divided
  
  
• 2 large onions, thinly sliced (see Note)
• 4 eggs
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup (2-ounces) shredded sharp Cheddar cheese

What To Do:

1. Preheat oven to 350 degrees F.  Coat a 9-inch pie plate with cooking spray.
    
2. In a medium-sized bowl, combine crushed crackers and 1/3 cup melted butter. Press into bottom and up sides of prepared pie plate, forming a crust.
    
3. In a large skillet, over medium-high heat, saute onions in remaining 1/3 cup butter 12 to 15 minutes, or until onions are tender. Carefully pour onion mixture into crust.
    
4. In a medium-sized bowl, use a fork to beat eggs, milk, salt, and pepper until well beaten; pour over onions.
    
5. Sprinkle cheese over top and bake 40 to 45 minutes, or until golden and center is set. Let stand 5 minutes, then cut into wedges and serve.

Chicken Cacciatore One Pot

What You'll Need:

• 1/2 cup all-purpose flour
  
  
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 2 1/2 pounds boneless, skinless chicken breasts, cut into cubes
• 4 tablespoons vegetable oil, divided
• 1 pound fresh mushrooms, quartered
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 3/4 cups beef broth
• 1 (28-ounce) jar spaghetti sauce
• 1 (28-ounce) can diced tomatoes, undrained
• 1 teaspoon Italian seasoning

What To Do:

1. In a shallow dish, combine flour, 1/2 teaspoon salt, and the black pepper. Roll chicken in flour mixture, coating completely.
    
2. In a soup pot over high heat, heat 3 tablespoons oil until hot; brown chicken on all sides 5 minutes. Remove chicken from pot; set aside. Add mushrooms, green pepper, onion, garlic, and remaining oil to pot and cook 5 minutes, or until onions are tender, stirring occasionally.
    
3. Add remaining ingredients, including remaining salt; return chicken to pot and bring to a boil. Reduce heat to low and simmer 30 minutes, or until chicken is fork-tender, stirring occasionally.

Parmesan Crusted Chicken

What You'll Need:

• 1 cup Russian dressing (see Options)
  
  
• 2 1/2 cups crispy rice cereal, coarsely crushed
• 1 cup grated Parmesan cheese
• 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total)
• 2 tablespoons butter, melted

What To Do:

1. Preheat oven to 350 degree F. Coat a baking sheet with nonstick cooking spray.
    
2. Place the Russian dressing in a shallow dish. In another shallow dish, combine the crushed cereal and Parmesan cheese; mix well.
    
3. Dip the chicken in the dressing then in the cereal mixture, coating completely. Place on the baking sheet. Drizzle the butter over the chicken and bake 20 to 25 minutes, or until no pink remains in the chicken.

Neiman Marcus Brownies

Ingredients

1 (10 ounce) boxes chocolate cake mix
1/2-1 cup melted butter
3 eggs, divided
1/2 cup chopped nuts (optional)
1 (1 lb) box powdered sugar
8 ounces cream cheese

Directions

Preheat oven to 350 degrees.
Butter and flour a 13 by 9 inch baking dish.
Combine dry ingredients, butter and 1 egg.
Add pecans if desired.
Spread in greased pan.
Beat powdered sugar, cream cheese and remaining 2 eggs together and spread on top of the cake.
Bake for 50 minutes or until cake tests done.

Potluck Pistachio Fluff

What You'll Need:

• 1 (3.4-ounce) package pistachio instant pudding mix
• 2 (15-1/4-ounce) cans fruit cocktail, with liquid reserved from 1 can
• 1 cup miniature marshmallows
• 3/4 cup chopped walnuts
• 1 (12-ounce) container frozen whipped topping, thawed

What To Do:

1. In a large bowl, combine pudding mix, fruit cocktail, reserved liquid, marshmallows, and nuts; mix well. Fold in whipped topping until thoroughly combined.
2. Cover and refrigerate 1 hour, or until ready to serve.

Santa's Kiss Christmas Punch

"Here is a tasty punch that is smooth and rich but lightened by the club soda. It has a frosty but gentle kiss of peppermint. It will mix faster if you allow the ice cream to melt a good bit first."Merry Christmas

Ingredients

• 1 quart eggnog
• 1 liter club soda
• 1/2 gallon vanilla ice cream
• peppermint candy, crushed

Directions

1. Stir together.
2. Sprinkle with crushed peppermint candy.
3. Decorate punch bowl with candy canes.

Jolly Cranberry Juice Sangria

Ingredients

• 1 (750 ml) bottles zinfandel ( or any fruity red wine)
• 4 cups cranberry juice, chilled
• 1 cup orange juice
• 1 orange, halved and thinly sliced
• 1 firm apple, cored, quartered and thinly sliced
• 1/2 cup fresh cranberries

Directions

1. Combine all ingredients in a pretty glass decanter. Chill at least 4 hours or overnight.
2. Stir well and serve over ice. Garnish with extra orange slice if desired.

Best Gingerbread Cookies

Ingredients

• 5 cups flour
• 1 tablespoon ginger
• 1 tablespoon baking soda
• 1 cup margarine
• 1 cup brown sugar, firmly packed
• 2 large eggs
• 1 cup molasses
• 2 tablespoons vinegar

Directions

1. Combine first 3 ingredients in bowl.
2. Cream margarine, add sugar then eggs one at a time.
3. Now add the molasses and vinegar.
4. Mix in the flour.
5. Roll out and use cookie cutters.
6. Bake 10-12 minutes at 350°F.
7. After they are baked you can decorate the way you like

Holiday Butter Cookies

What You'll Need:

• 2 sticks butter, softened
  
  
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/4 cups flour
• 1/2 teaspoon salt
• 12 drops red food color
• 12 drops green food color

What To Do:

1. Line a 9 x 5-inch loaf pan with plastic wrap, hanging over sides of pan.
2. In a large bowl beat butter, sugar, egg and vanilla with an electric mixer until well blended. Beat in flour and salt just until dough forms.
3. Divide dough into 3 parts. In a medium bowl, mix 1 part dough with red food color until thoroughly blended. Press red dough into bottom of prepared pan. Gently press plain colored dough on top of red dough.
4. In another medium bowl, mix the remaining dough with green food color. Gently press the green dough on top of plain dough. Cover, refrigerate at least one hour until chilled.
5. Heat oven to 375 degrees F. Using plastic wrap, lift dough from pan. Cut dough lengthwise in half. Cut crosswise into 1/4-inch thick slices.
6. Place on ungreased baking sheets. Bake 10 to 12 minutes or until light brown around edges.

Molasses Crinkles

What You'll Need:

• 3/4 cup shortening
• 1 cup packed brown sugar
  
  
• 1 large egg
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• Sugar for decorating

What To Do:

1. Preheat oven to 350 degrees F. Beat shortening at medium speed with an electric beater until creamy; gradually add brown sugar, beating well. Add egg and molasses, beating well.
    
2. Combine flour and next 5 ingredients; add to shortening mixture, mixing well.
    
3. Shape dough into 1-inch balls, and roll each ball in sugar. Place 2 inches apart on lightly greased cookie sheets.
    
4. Bake 10 to 14 minutes. Cool on cookie sheets 3 minutes. Remove to wire racks to cool completely

Reindeer Fudge

What You'll Need:

• 1 1/2 cups smooth peanut butter
• 3/4 cup (1-1/2 sticks) butter
• 4 1/2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons milk

What To Do:

1. Coat a 9-inch glass microwaveable pie plate with cooking spray.
    
2. In a large microwaveable bowl, combine peanut butter and butter. Microwave at 80% power 1 to 2 minutes. Remove from  microwave and add remaining ingredients; mix well and press into pie plate. Microwave at 80% power for an additional 1 minute.
    
3. Place in refrigerator 1 to 2 hours, or until firm, then remove and cut into eight wedges.

Christmas Chocolate Cherry Cookies

Ingredients

• 1 cup shortening
• 1 1/2 cups white sugar
• 2 large eggs
• 1 teaspoon almond extract
• 2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups coconut
• 1 1/2 cups chopped maraschino cherries

Directions

1. Cream shortening and sugar in large bowl with electric mixer until well blended.
2. Add eggs and almond extract, beating on medium speed until light and fluffy; about 2 minutes.
3. Combine flour, baking powder and salt. Add to creamed mixture gradually, beating on low speed just until blended. Fold in chips, coconut and cherries.
4. Drop dough by spoonfuls onto greased cookie sheets.
5. Bake at 350° for 12-15 minutes or until lightly browned around edges.

Christmas Rum Balls(Or Bourbon Balls)

Ingredients

• 2 1/2 cups vanilla wafers, crushed ( a 250g box of vanilla wafers equals 2 1/2 cups)
• 2 tablespoons cocoa
• 1 1/4 cups icing sugar
• 1/2 cup spiced rum  or 1/2 cup Bourbon
• 2 tablespoons  white corn syrup like Karo
• 1 cup pecans or 1 cup walnuts, broken

Directions

1. Sift the cocoa with 1 cup sugar.
2. Stir in the spiced rum mixed with the syrup.
3. Add crushed vanilla wafers and nuts.
4. Mix thoroughly.
5. Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
6. Store in a tin.

Chocolate Peppermint Blossoms

Ingredients

1 roll (16.5 oz) refrigerated sugar cookies

4 oz sweet baking chocolate, melted, cooled 10 minutes

2 tablespoons all-purpose flour

1/4 cup sugar

36 Hershey's Kisses candy cane flavored candies, unwrapped (from 10-oz bag)

Directions

1. Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften.
2. In large bowl, break up cookie dough. Add cooled chocolate and flour; stir with spoon or hands until well blended.
3. Shape dough into 36 (1 1/4-inch) balls. Roll balls in sugar. Place balls 1 inch apart on ungreased cookie sheet.
4. Bake 7 to 9 minutes or until edges are set. Immediately top each cookie with 1 candy, pressing down firmly so cookie cracks around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

Cheesecake Chipper Cookies

What You'll Need:

• 1 (8-ounce) package cream cheese, softened
  
  
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup mini chocolate chips
• confectioners' sugar for sprinkling

What To Do:

1. Preheat oven to 350 degrees F.
2. In a large bowl with an electric mixer, beat cream cheese and butter until creamy. Add sugar and beat until smooth. Beat in eggs and vanilla.
3. In a medium bowl, combine flour, baking powder, and salt; mix well. Gradually add to batter mixture and mix until thoroughly combined. Stir in chocolate chips. Drop by heaping teaspoonfuls onto baking sheets.
4. Bake 12-15 minutes, or until light golden on bottom. Let cool 5 minutes, then remove to a wire rack to finish cooling. Sprinkle with confectioners' sugar before serving.

Lemon-Glazed Cream Cheese Cookies

Ingredients

1 roll (16.5 oz)  refrigerated sugar cookies

3 oz cream cheese, softened

1/2 cup all-purpose flour

3 teaspoons grated lemon peel

1 1/2 cups powdered sugar

2 to 3 tablespoons lemon juice

 

Directions

1. Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Line large cookie sheets with cooking parchment paper.
2. In large bowl, break up cookie dough. Add cream cheese, flour and 2 teaspoons of the lemon peel; stir with spoon or hands until well blended. Shape dough into 36 (1-inch) balls. Place 2 inches apart on cookie sheets.
3. Bake 12 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
4. Meanwhile, in medium bowl, stir powdered sugar and lemon juice until smooth. Frost cookies; sprinkle with remaining 1 teaspoon grated lemon peel. Store in airtight container.

 

Cheesecake Cookie Cups

Ingredients

• 12 pieces nestle refrigerated chocolate chip cookie dough
• 1 (8 ounce) packages cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (21 ounce) cans cherry pie filling

Directions

1. Preheat oven to 325 degrees.
2. Paper-line 12 muffin cups.
3. Place one piece of cookie dough in each muffin cup.
4. Bake for 10 to 12 minutes, or until cookie has spread to edge of cup.
5. Beat cream cheese, sweetened condensed milk, egg and vanilla extract in a medium bowl until smooth.
6. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
7. Bake for additional 15 to 18 minutes, or until set.
8. Cool completely in pan on wire rack.
9. Top with pie filling.
10. Refrigerate for 1 hour.

Thumbprint Cookies

Ingredients

• 1 cup butter
• 2 eggs, separated
• 1/2 teaspoon vanilla
• 1/2 cup brown sugar
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped walnuts
• jelly

Directions

1. Cream butter and sugar. Add vanilla.
2. Beat in egg yolks.
3. Sift together flour, soda and salt and add to sugar mixture.
4. Form into balls the size of a walnut, dip in slightly-beaten egg whites, and roll in chopped nuts.
5. Place on a greased cookie sheet and press down slightly in the center with your thumb.
6. Bake at 350 degrees for 8 minutes.
7. Remove from oven and press down in center again.
8. Bake another 10 minutes.
9. Cool. 
10. Just before serving, put a dab of jelly in the center of each cookie. 

Courtesy of food.com

Basic Iced Holiday Sugar Cookies

Ingredients

Cookies

1 roll  refrigerated sugar cookies

3 tablespoons all-purpose flour

Icing

2 cups powdered sugar

1/4 teaspoon vanilla

1/8 teaspoon almond extract

2 to 4 tablespoons milk

Food color, if desired

Candy sprinkles, if desired

 

Directions

1. Heat oven to 350°F. In large bowl, break up cookie dough; thoroughly work in flour. Work with half of dough at a time, refrigerating remaining dough until needed.
2. On floured work surface, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch holiday-shaped cookie cutters; place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough.
3. Bake 9 to 12 minutes or until cookies are set and edges just begin to brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.
4. In small bowl, mix powdered sugar, vanilla and almond extract. Add enough milk until smooth and desired spreading consistency. Stir in food color until well blended. Spread on cookies; sprinkle with candy sprinkles. Let stand until icing is set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.

 

Courtesy of Pillsbury

Holiday Caramel Layer Bars

Ingredients

1 roll (16.5 oz)  refrigerated sugar cookies

1/2 cup caramel topping

2 tablespoons all-purpose flour

3/4 cup coarsely crushed pretzels

1 cup flaked coconut

1/2 cup dried cranberries

4 oz white baking bar, coarsely chopped

 

Directions

1. Heat oven to 350°F. Line 8-inch square pan with foil, extending foil over 2 sides of pan; spray with cooking spray. Place cookie dough in pan; evenly press in pan. Bake 20 to 25 minutes or until puffed and edges are golden brown. Cool 10 minutes.
2. Meanwhile, in small bowl, stir together caramel topping and flour. Pour over crust in pan; carefully spread evenly.
3. Top evenly with 1/2 cup of the pretzels, the coconut, cranberries, baking bar and remaining 1/4 cup pretzels. Firmly press toppings into caramel layer.
4. Bake 24 to 28 minutes or until bar edges are golden brown. Cool 1 hour. Refrigerate about 30 minutes or until set. Remove from pan by overhanging edges before cutting. Cut into 4 rows by 4 rows. Store covered in refrigerator.

 

Quick Peanut Blossoms

Ingredients

1 roll (16.5 oz)  refrigerated peanut butter cookies

3 tablespoons sugar

36 Hershey's kisses or store brand  milk chocolates, unwrapped 

 

 

Directions

1. Heat oven to 350°F. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls 2 inches apart.
2. Bake 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks. Cool completely before storing.

 

Gram's Gingerbread Cookie Bars

What You'll Need:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg, plus extra for sprinkling
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, melted
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 1 egg
• 1/2 (16-ounce) container cream cheese frosting 

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a medium bowl, combine flour, baking soda, cinnamon, 1-1/2 teaspoons nutmeg, the ginger, and salt; mix well and set aside.
3. In a large bowl, with an electric mixer, beat butter, sugars, molasses, and vanilla until smooth. Beat in egg. Add flour mixture and mix until well combined. Press dough evenly into bottom of baking dish.
4. Bake 15 to 20 minutes, or until toothpick inserted in center comes out clean. Let cool, then frost with cream cheese frosting and sprinkle with remaining nutmeg. Cut into bars.

Courtesy of Mr.Food

Sugar Cookie-Chocolate Crunch Fudge

Ingredients

2 tablespoons light corn syrup

2 tablespoons butter or margarine

1/4 teaspoon salt

1 can (14 oz) sweetened condensed milk (not evaporated)

1 roll  refrigerated sugar cookies, cut into small chunks

2 bags (12 oz each) semisweet chocolate chips (4 cups)

5 teaspoons vanilla

6  pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup)* 

 

Directions

1. In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and milk over medium heat 2 to 3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160°F. Remove from heat.
2. Stir in chocolate chips and vanilla until melted and mixture is smooth. Add crushed granola bars; stir until well blended. Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny. Spread in ungreased 12x8-inch or 13x9-inch pan.** Refrigerate uncovered at least 2 hours until firm.
3. For serving pieces, cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter.

 

Easiest-Ever Russian Tea Cakes

Ingredients

1 roll (16.5 oz)  refrigerated sugar cookies

1/2 cup all-purpose flour

3/4 cup finely chopped pecans

1/2 teaspoon vanilla

1/2 cup plus 1 tablespoon powdered sugar

 

Directions

1. Heat oven to 350ºF. In large bowl, break up cookie dough. Stir or knead in flour, pecans and vanilla until well blended.
2. Shape dough into 54 (1-inch) balls. Place 1 inch apart on ungreased cookie sheets.
3. Bake 10 to 14 minutes or until set but not brown. Remove from cookie sheets. Cool slightly on cooling rack.
4. Roll warm cookies in powdered sugar; cool on cooling rack. Roll in powdered sugar again.

 

3-Ingredient Secret-Center Cookie Cups

1 roll (16.5 oz) Pillsbury or store brand refrigerated peanut butter cookies

36 miniature milk chocolate-covered nougat and caramel candy bars (about 1-inch square), unwrapped

1 container (1 lb) chocolate creamy ready-to-spread frosting

 

Directions

1. Heat oven to 375°F. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming ball. Place in 1 3/4-inch paper baking cups placed 1 inch apart on ungreased cookie sheets.
2. Bake 8 to 12 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
3. Spoon about 3/4 cup frosting into pastry bag with a star tip. Pipe frosting on top of each cookie cup.

 

Santa’s Belly Cookies

Ingredients

1 package (16 oz) Pillsbury or store brand  refrigerated sugar cookies

24 large marshmallows

1 container (1 lb) vanilla creamy ready-to-spread frosting

Red, yellow and black gel food colors

48 white vanilla baking chips (for Santa’s suit buttons) 

 

Directions

1. Heat oven to 350°F. On ungreased cookie sheet, place dough rounds 2 inches apart. Bake 10 to 12 minutes or until edges are light golden brown. Meanwhile, slightly flatten marshmallows.
2. Remove from oven, and top each cookie with marshmallow. Return to oven, and bake 1 to 2 minutes or until slightly softened.
3. Remove cookies from cookie sheets; cool completely on cooling racks. Meanwhile, separate frosting into 3 small bowls, using 1 1/4 cups to make red frosting, 1/4 cup for yellow frosting and 1/4 cup for black frosting. Add food color to each, and mix to get desired colors (red, yellow and black). Frost and decorate cookies to look like Santa’s belly, using photo as a guide

 

5-Ingredient Salted Caramel Crumble Bars

Ingredients

1 roll (16.5 oz) Pillsbury or store brand refrigerated sugar cookies

1/4 cup plus 2 tablespoons all-purpose flour

1/2 cup caramel topping

1/2 teaspoon coarse sea salt

1/2 cup chopped pecans

 

 

Directions

1. Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Spray 8-inch square pan with cooking spray.
2. In large bowl, break up cookie dough. Add 1/4 cup of the flour; mix with spoon or hands until well blended. Break up three-fourths of the dough in pan; press evenly in bottom of pan.
3. Bake 20 to 25 minutes or until light golden brown. Cool 10 minutes.
4. Meanwhile, in small bowl, stir remaining 2 tablespoons flour and the caramel topping. Pour over crust in pan; carefully spread evenly. Sprinkle salt and 1/4 cup of the pecans over caramel.
5. In small bowl, mix remaining dough and remaining pecans until well blended. Crumble over bars in pan.
6. Bake 30 to 35 minutes or until golden brown. Cool 1 hour. For bars, cut into 4 rows by 4 rows.