Spinach Dip

Ingredients

• 1 (10 ounce) packages Baby Spinach, chopped or 1 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 1 (16 ounce) containers sour cream
• 1 cup mayonnaise
• 1 (8 ounce) packages vegetable soup mix
• 1 (8 ounce) cans water chestnuts, drained and chopped (optional)
• 3 green onions, chopped (optional)

Directions

1. Combine all ingredients in a bowl.
2. Cover and chill in the refrigerator about 2 hours.
3. Serve with your favorite dippers to your favorite people.
4. A new serving idea: Hollow out cucumber slices and cherry tomatoes.
5. Fill vegetables with spinach dip and garnish with a sprig of dill.
6. MAKES 4 cups dip.

Fried Peanut Butter Crescent Bombs

Ingredients

2 cups peanut butter

1 can  refrigerated crescent rounds

Canola oil for frying

Powdered sugar for dusting

Directions

1. A day ahead of serving, line sheet pan with cooking parchment paper. Place 32 individual tablespoons of peanut butter in pan. Freeze overnight.
2. On serving day, heat oil in heavy saucepan to 350°F.
3. Separate dough into rounds. Cut each into 4 equal pieces. Wrap each piece of dough tightly around 1 frozen spoon of peanut butter.
4. Fry each filled dough ball in hot oil until evenly browned on all sides. Cool about 5 minutes. Sprinkle with powdered sugar. Serve warm.

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.

Raspberry Lemon Thumbprint Cookies

Ingredients

• 1/2 cup raspberry jam or 1/2 cup jelly
• 1 tablespoon Chambord raspberry liquor or 1 tablespoon kirsch
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup butter, at room temperature
• 2/3 cup sugar
• 2 large egg yolks
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350 degrees F.
2. Lightly butter 2 large baking sheets.
3. In a small bowl, combine the jam and Chambord.
4. Stir to combine.
5. In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
6. In a large bowl using an electric mixer, beat the butter and sugar until light and creamy.
7. Beat in the egg yolks, lemon zest, lemon juice and vanilla.
8. Add the flour mixture in 2 additions and beat just until moist clumps form.
9. Gather the dough together into a ball.
10. Pinch off the dough to form 1-inch balls.
11. Place on the prepared baking sheets, spacing 1-inch apart.

12. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball.
13. Fill each indentation with nearly 1/2 teaspoon of the jam mixture.
14. Bake until golden brown, about 15-20 minutes (start watching the cookies at about 12 minutes though esp. since each oven is different).
15. Transfer the cookies to wire racks to cool completely.

Cherry Cream Crescent Coffee Braid

Ingredients

1 can (8 oz)  refrigerated crescent dinner rolls or 1 can (8 oz)  refrigerated Crescent Dough Sheet

1/4 cup cream cheese spread (from 8-oz tub)

1/3 cup cherry preserves

1/2 cup powdered sugar

2 to 3 teaspoons milk

1/4 teaspoon almond extract

Directions

1. Heat oven to 375°F. Spray large cookie sheet with cooking spray, or grease with shortening.
2. If using crescent rolls: Unroll dough into 2 long rectangles. Place dough on cookie sheet; overlap long sides to form 13x7-inch rectangle. Firmly press perforations and edges to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place dough on cookie sheet; overlap long sides to form 13x7-inch rectangle. Firmly press edges to seal.
3. Spread cream cheese in 2-inch-wide strip lengthwise down center of dough. Top with preserves. Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
4. Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool at least 15 minutes.
5. Meanwhile, in small bowl, mix powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency; mix well. Drizzle over warm coffee braid. Store in refrigerator.

Cookie Dough Bites

Ingredients

1 roll  refrigerated peanut butter cookies

12 oz cream cheese, softened

1/4 cup packed brown sugar

1/4 cup honey

1/2 cup miniature chocolate chips

Directions

1. Heat oven to 350°F. Shape cookie dough into 60 (1/2-inch) balls. Place 30 balls on each of 2 ungreased large cookie sheets. Flatten each ball slightly.
2. Bake 8 to 9 minutes or until cookies are golden brown on edges. Remove from cookie sheets to cooling rack; cool 5 minutes.
3. Meanwhile, in medium bowl, mix cream cheese, brown sugar and honey until well combined. Stir in miniature chocolate chips. Spoon cream cheese mixture on cookies. Serve immediately, or refrigerate until ready to serve.

Chocolate Chip Gooey Butter Cake

Ingredients

• 1 (18 1/4 ounce) boxes yellow cake mix
• 1 egg
• 1/2 cup butter, melted
• 1 (8 ounce) packages cream cheese, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (16 ounce) boxes powdered sugar
• 1/2 cup butter, melted
• 1 cup chocolate chips
• 1 cup nuts, chopped (optional)

Directions

1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
2. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
3. Pour filling onto cake mixture and spread evenly. Sprinkle chocolate chips and nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares.
4. *Variations: Pumpkin Gooey: For the cake part, use a spice cake mix or a basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream.
5. Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Pecan Bars

Ingredients

1 package  chocolate chip cookies

2/3 cup chopped pecans

3/4 cup water

1/4 cup butter

1 cup sugar

1/2 cup unsweetened baking cocoa

3 eggs

1/2 cup chopped pecans

2 tablespoons finely chopped pecans, if desired

Directions

1. Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, leaving 1 to 2 inches paper hanging over sides.
2. Place cookie dough in bottom of pan; press to cover and form crust. Sprinkle 2/3 cup pecans evenly over dough; gently press in dough.
3. Bake on middle oven rack 10 minutes. Remove from oven to cooling rack; cool completely. Do not turn oven off!
4. Meanwhile, in 1-quart saucepan over medium heat, heat water and butter until butter is melted. Remove from heat. Stir in sugar and cocoa with whisk until combined. Cool 5 minutes. Stir in eggs with whisk.
5. Pour chocolate mixture over cooled crust. Sprinkle 1/2 cup chopped pecans over top.
6. Bake on middle oven rack 45 minutes. (If garnishing with finely chopped pecans, after 30 minutes of baking, quickly open oven and sprinkle pecans over top. Bake 15 minutes longer.) Remove from oven to cooling rack. Cool completely, about 1 hour.
7. To cut into bars, gently lift from pan using hanging paper. With sharp knife, cut into 4 rows by 4 rows to make 16 bars.

Easy Chocolate Crinkle Cookies

Ingredients

1 package (16 oz)  refrigerated sugar cookies

1/3 cup unsweetened baking cocoa

1 tablespoon all-purpose flour

1/4 cup plus 2 tablespoons powdered sugar

Directions

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
2. In large bowl, break up cookie dough. Add cocoa and flour; stir with spoon or hands until well blended.
3. Shape into 28 (1-inch) balls. Roll each ball in 1/4 cup of the powdered sugar (reserve remaining powdered sugar). Place balls 2 inches apart on ungreased cookie sheets.
4. Bake 9 to 12 minutes or until tops are cracked and edges are set. Cool 1 minute; remove from cookie sheet to cooling racks. Dip tops of each cookie in remaining 2 tablespoons powdered sugar. Cool completely, about 20 minutes.

Melted Snowmen Cookies

Ingredients

1 package (16 oz) Ready To Bake refrigerated sugar cookies

12 miniature creme-filled chocolate sandwich cookies

24 miniature chocolate-covered peanut butter cup candies, unwrapped

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

12 large marshmallows

48 miniature chocolate chips (for eyes)

2 orange gumdrop candies, cut into small carrot-shaped triangles (for noses)

1 pouch black cookie icing

24 (7 1/2-inch) pieces red string licorice, clipped on ends for fringes of each scarf

Directions

1. Heat oven to 350°F. On ungreased cookie sheet, place dough rounds 2 inches apart. Bake 12 to 15 minutes or until edges are light golden brown. Remove from cookie sheet to cooling rack to cool completely.
2. Meanwhile, to make hats, remove creme from sandwich cookies, and attach miniature peanut butter cup to one half of sandwich cookie, using small amount of vanilla frosting. Continue for remaining hats.
3. Cut marshmallows in half, and place one half on top of each cookie, cut side down. In small microwavable bowl, microwave remaining frosting uncovered on Medium (50%) 20 to 40 seconds, stirring halfway through, until slightly warm. Spoon frosting on top of marshmallow and cookie to look like melting snow; attach hat to top of each cookie. Attach miniature chocolate chips and orange gumdrop candy for eyes and nose. Allow to set 20 minutes.
4. Use black cookie icing to pipe arms on each snowman cookie. Wrap one piece of licorice around neck for scarf. Allow to set completely before serving, about 30 minutes.

Cheesy Winter Vegetables Casserole

Ingredients

• 6 large potatoes, peeled and cut into wedges
• 1 (16 ounce) bags fresh baby carrots
• 1 medium celery rib, cut into 1-inch pieces
• 1 (10 3/4 ounce) cans condensed cheddar cheese soup
• 2 teaspoons Worcestershire sauce
• 1/8 teaspoon ground red pepper, if desired ( cayenne)
• 1 cup frozen sweet peas, thawed
• 1 cup cheddar and american blend cheese ( 4 oz.)

Directions

1. In 3-1/2 to 4-quart slow cooker, combine potatoes, carrots and celery.
2. In small bowl, combine soup, Worcestershire sauce and ground red pepper; mix well. Pour soup mixture over vegetables, stir gently to coat.
3. Cover; cook on Low setting 6 to 7 hours.
4. About 10 minutes before serving, gently stir thawed peas and cheese into vegetable mixture. Cover; cook 10 minutes longer or until carrots are tender.

Oreo Balls

Ingredients

• 1 (16 ounce) packages Oreo cookies, crushed
• 1 (8 ounce) packages cream cheese, softened
• 1 (24 ounce) packages white chocolate bark
• 1 (24 ounce) packages chocolate bark

Directions

1. Using a blender or hand held mixer, mix Oreos and cream cheese together.
2. Roll into walnut size balls.
3. Chill for an hour.
4. Melt approximately 3/4 package of white almond bark.
5. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
6. Allow to harden on wax paper.
7. Takes about 15 minute.
8. While waiting, melt about 1/4 package of chocolate almond bark.
9. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
10. I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

Slow-Cooker Cheesy Chicken

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 (10 1/2 ounce) cans condensed cream of chicken soup
• 1 (10 1/2 ounce) cans condensed cheddar cheese soup
• 1/4 teaspoon garlic powder
• salt and pepper (optional)

Directions

1. Place chicken breasts in the crock pot.
2. Mix the undiluted soups together with the garlic powder and pour over chicken.
3. Cover and cook on low 6-8 hours , until chicken is tender.
4. Serve with the delicious sauce over rice or noodles.

Nutella Swirled Cheesecake Bars

Ingredients

1 package (16 oz)  refrigerated chocolate chip cookies

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

2 eggs

1/3 cup Nutella hazelnut spread with cocoa

Directions

1. Heat oven to 350°F. Evenly place cookies in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.
2. Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and eggs with electric mixer on medium speed until smooth. Spread evenly over baked crust.
3. In small microwavable bowl, microwave hazelnut spread uncovered on High 10 to 20 seconds to soften. Drop teaspoonfuls of spread on cream cheese mixture. With knife, carefully swirl spread into top of cream cheese mixture.
4. Bake 25 to 30 minutes longer or until filling is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

Buffalo Chicken Monkey Bread

Ingredients

2 cans (7.5 oz each)  Country Style refrigerated biscuits

2 cups shredded cooked chicken breast

3/4 cup buffalo wing sauce

1/4 cup blue cheese crumbles (1 oz)

2 tablespoons ranch dressing

1/4 cup butter, melted

Additional ranch dressing for dipping

Directions

1. Heat oven to 375°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
2. In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
3. Separate each can of dough into 10 biscuits. Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. Place small chunk of blue cheese (about 1 teaspoon) in center of each round. Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.
4. With remaining 16 biscuits, press and stretch each into larger rounds. Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
5. Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce. Dip each ball of dough into melted butter; layer balls in pan.
6. Bake 15 to 20 minutes or until tops of balls are golden brown. Cool in pan slightly, about 5 minutes. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. Serve bread with additional ranch dressing for dipping.

Almond Sparkle Cookies

Ingredients

1 roll (16.5 oz)  refrigerated sugar cookies

1/3 cup roasted blanched whole almonds

1/2 cup all-purpose flour

1/3 cup coarse sugar

1/2 cup powdered sugar

3 to 4 teaspoons milk

1/4 teaspoon almond extract

Directions

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
2. Meanwhile, in food processor, place almonds. Cover; process with on-and-off pulses until finely ground.
3. In large bowl, break up cookie dough. Add flour and ground almonds; stir with spoon or hands until well blended.
4. Shape dough into 38 (1-inch) balls. Roll balls in coarse sugar. Place 1 inch apart on ungreased cookie sheets.
5. Bake 9 to 12 minutes or until edges are set but not brown. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
6. In small bowl, stir powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency. Drizzle over cooled cookies.

Chicken-Alfredo Baked Penne

Ingredients

1 box (16 oz) penne pasta

2 tablespoons olive oil

2 lb uncooked chicken tenders (not breaded), cut into chunks

Salt and pepper to taste

1 bag (12 oz) frozen broccoli cuts, thawed

2 jars (16 oz each) Alfredo sauce

2 cups shredded mozzarella cheese (8 oz)

Directions

1. In large pot of water, cook penne pasta until al dente as directed on box. Drain; return pasta to pot.
2. Meanwhile, heat oven to 350°F. In 10- to 12-inch nonstick skillet, heat olive oil over medium heat. Add uncooked chicken tenders; season with salt and pepper. Cook 5 to 7 minutes or until chicken is no longer pink in center.
3. Add chicken and broccoli to pasta; stir to combine. Stir in alfredo sauce until well blended.
4. Pour mixture evenly into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle cheese evenly over top.
5. Bake 30 to 40 minutes or until heated through in center and cheese is melted.

Drunken Chicken

Ingredients

• 4 chicken legs-thighs ( chicken joints)
• 2 teaspoons English mustard powder
• 1/2 teaspoon salt
• black pepper
• 1/4 pint cider
• 1 tablespoon oil
• 2 tablespoons honey

Directions

1. Put your chicken pieces in a dish (in a single layer).
2. Combine the remaining ingredients, pour over the chicken and allow to stand for a minimum of 1 hour.
3. Oven bake the chicken slowly in a large oven proof dish/pan for approximately 1 hour, basting the joints periodically as they cook.
4. Serve hot with steamed greens and mashed or baked potatoes.

Triple-Layer Truffle Bars

Ingredients

Bar

1 roll (16.5 oz)  refrigerated chocolate chip cookies

1/3 cup unsweetened baking cocoa

Filling

4 tablespoons chocolate instant pudding and pie filling mix (from 4-serving box)

1/4 cup butter, melted

2 cups powdered sugar

1 tablespoon milk

1 teaspoon vanilla

Topping

1 cup semisweet chocolate chips (from 12-oz bag)

1/4 cup butter

Directions

1. Heat oven to 350°F. Line 8-inch square pan with foil, extending foil over edges.
2. In medium bowl, mix cookie dough and cocoa until well blended (dough will be stiff). Press dough evenly in bottom of pan.
3. Bake 12 to 15 minutes or until edges are set (do not overbake). Cool completely, about 1 hour.
4. In large bowl, stir pudding mix and 1/4 cup melted butter until well blended. Add powdered sugar, milk and vanilla; beat with electric mixer on medium speed until smooth and creamy. Spread filling evenly over cooled bar base. Set aside.
5. In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Spread evenly over filling. Refrigerate about 1 hour or until set.
6. Use foil to lift from pan; pull foil edges away. For bars, cut into 4 rows by 4 rows.