I recently learned how to create a printable recipe from the blog.

I hope that will make things a little easier.

The "printable version" link will be at the end of the recipe.

I will try to go back and make all recipes printable, but it will take some time.

Merry Christmas!

Cream Cheese Cookies

Submitted by Julie Twitchell

These yummy cookies are from Jamie's blog. I have made them 3 times now. Everyone absolutely loves them. I changed a few flavors, but the cookies are wonderful. The recipe says they make 24, but I got 48 dozen from the recipe.

• 3 1/2 Cup all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt
• 2 pkg. cream cheese(8 oz.), softened
• 2 1/2 sticks butter, softened
• 1 1/2 Cup sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 1 cup graham cracker crumbs
• 1/2 tsp. cinnamon
• 1 TB sugar
• 2 cans cherry or blueberry pie filling (I only needed 1 can of raspberry)

Glaze:

• 2-3 Cup powdered sugar
• 1/2 tsp. vanilla(I change this to almond extract)
• 1-2 TB milk
• dash of salt

1. Combine flour, baking powder and salt in a bowl. Set aside.
   
2. In a large mixing bowl with an electric mixer, beat cream cheese, butter and 1 1/2 cup sugar until smooth and creamy, about 2 minutes.
   
3. Add eggs and vanilla and mix until incorporated.
   
4. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough for 30 minutes.
   
5. Place graham cracker crumbs, cinnamon and 1 tablespoon sugar in a shallow dish and mix.


6. Roll the dough into 1 1/2 inch balls, then roll the balls into the graham cracker crumbs. Place balls 2 inches apart on prepared baking sheet.


7. Using a tablespoon measuring spoon, make an indentation in the center of each ball. Place 3 cherries in the dimple.


8. Bake at 350 degrees until golden brown around the edges, 12-14 minutes. Cool for 5 minutes on the sheet and then transfer to a wire rack to cool completely.


9. Mix glaze ingredients together with a whisk until thickness desired. Put the glaze in a small Ziploc bag. Cut a very small hole in the tip of the bag. Drizzle the glaze over the cookies when they are completely cool.

Printable Version

Gingerbread Cookies

Submitted by Julie Twitchell

We have to make these lovelies every year for Christmas. My boys actually ask for them all year long. This is a recipe from my hubby's aunt. They are soft and so yummy. The recipe calls for anise seed. There are some in my family (hubby) who thinks it would be a cardinal sin to leave the anise seed out, but the truth is, they are yummy either way.

• 1/3 Cup shortening
• 1 Cup brown sugar
• 1 1/2 Cup light molasses
• 2/3 Cup cold water
• 7 Cups all purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. allspice
• 1 tsp. ginger
• 1 tsp. cloves
• 1 tsp. cinnamon
• 2 tsp. anise seed(optional)

In a large bowl, mix together all dry ingredients. Set aside. In a large mixing bowl, mix shortening, brown sugar and molasses thoroughly. Stir in water. Slowly add the dry ingredients. Chill for about 1 hour. Roll dough 1/2 thick. Cut with desired cookie cutters. Place on parchment paper or silicone mat. Bake at 350 degrees for 10-12 minutes, or until no imprint remains when touched lightly. When cooled, decorate with decorative icing.

Decorative icing:

• 1 egg white
• 1 Cup powdered sugar
• 1/2 tsp. vanilla extract
• 1/8 tsp. cream of tartar
• 1-2 drops red food coloring (optional)

Beat the egg white with the powdered sugar, vanilla and cream of tartar until the mixture is stuff and holds up in sharp peaks when the beater is withdrawn. Tint with food coloring. Use a decorative piping bag or a sturdy Ziploc bag and cut a small hole in one corner. Decorate as desired. Icing will set in about 15-30 minutes.

Yields about 3 dozen cookies

Printable version

Homemade Gravy

Submitted by Stacey Hutchings

I've been asked to share the recipe for the gravy I took to the Ward Christmas Party. Alas, I have no picture of it, so I just took a picture of the ingredients you need to make it.

This recipe is essentially Ina Garten's Homemade Gravy Recipe, minus the Cognac. She has lots of great cookbooks, and let me tell you, every single recipe I've ever tried has turned out delicious!

Ingredients

1/4 pound unsalted butter (1 stick - and if all you've got is regular salted butter, use it, but maybe start with 1/2 teaspoon salt for seasoning)
1 1/2 cups chopped Vidalia onion (2 onions - and yellow onions would be fine)
1/4 cup unbleached all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken stock, hot (just measure it out and nuke it in the microwave - if you are tripling this recipe like I did for the Christmas party, I think it's easier to let it heat up on the stove top.)
1 tablespoon heavy cream (optional)

Directions

In a large skillet, cook the butter and onions on medium-low heat for 12-15 minutes. This low and slow cooking will make for a delicious gravy.


Whisk in the flour, then add the salt and pepper. Cook for 2-3 minutes. Add the hot chicken stock and cook, uncovered, for 4-5 minutes, until thickened. Remove from heat and whisk in cream. (I didn't add the cream the night of the Christmas Party, but usually I do. It makes the gravy beautiful and taste even better!)

Printable version

Eggnog Bundt Cake

Submitted by Julie Twitchell

Do you like eggnog? I really do enjoy it, but I always mix mine with a little Sprite. My hubby does not like eggnog, but he thought this cake was wonderful. I got this recipe from the Sisters Cafe blog. Oh my word! It is so delicious. The caramel sauce adds a great flavor, but I bet you could serve it with just whipped cream and it would still be wonderful.

• 1 yellow cake mix (preferably with pudding in the mix)
• 3 TB flour
• 2 Cup eggnog
• 1/4 Cup butter, softened
• 2 eggs, slightly beaten
• 1/4 tsp. rum extract
• 1/8 tsp. nutmeg

Beat ingredients until smooth and creamy. Pour into greased bundt pan. Bake at 350 degrees for 35-45 minutes. Dust with powdered sugar for presentation.

Caramel Sauce:

• 1/2 pound brown sugar (1 1/8 Cup)
• 1/2 pound butter(2 sticks)
• 1/2 pound powdered sugar (2 cups)
• 1/2 TB cinnamon
• 1/2 qt. rich vanilla ice cream--that's right, we are melting ice cream :)

Melt together over medium heat. Pour warm over individual servings immediately before serving.

Cook's Note: I halved the caramel sauce recipe and still had plenty.

Printable version