No Bake Cookies

No Bake cookies have been a family favorite for years! This was a tradition every year for myself, my mom and sisters. We loved to help her prepare these cookies as well as the eat the yummy left over chocolate and peanut butter! Perfect holiday cookie!

No Bake Cookies

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Ingredients
  • 2 cups sugar
  • 4 tablespoons cocoa
  • 1 stick butter
  • ½ cup milk
  • 1 cup peanut butter
  • 1 tablespoon vanilla
  • 3 cups oatmeal
  • Waxed paper

Instructions
  1. In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

 

 

Party Cheese Ball

Be careful – you could eat this entire cheeseball in one sitting. It’s a great holiday party appetizer and very quick to make. The biggest challenge is waiting for all the cheese to get to room temperature – be sure to plan for that. Add your favorite cracker – and enjoy.

Party Cheese Ball

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Ingredients
  • 2 (8 oz) pkgs cream cheese
  • 1 (4 oz) pkg blue cheese, crumbled
  • 1 (4 oz) pkg sharp cheddar cheese, shredded
  • ¼ cup minced onion
  • 1 tablespoon Worcestershire sauce

Instructions
  1. Let cheeses stand at room temperature until softened.
  2. In a mixing bowl, combine cream cheese, blue cheese, and cheddar cheese.
  3. Add onion and Worcestershire sauce.
  4. Blend on low speed until mixed then medium speed until fluffy scraping side and bottom of bowl.
  5. Cover and chill at least 8 hours.
  6. Can be rolled into one large ball or small balls.

 

Christmas Sugar Cookies

A must have recipe for your holiday cookie baking! My mother and grandparents get together every year to make upwards of 300 cookies. They divide everything up in tins, put ‘em in the freezer, and remove as necessary for all the holiday parties. These cookies are the best because they are delicious frozen or warm!

Christmas Sugar Cookies

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Ingredients
  • 2 cups all purpose flour
  • ¼ tsp salt
  • ¾ cup salted butter, softened
  • ¾ cup white sugar
  • 1 large egg
  • 1 tsp vanilla
  • Colored sugar for decorating (or frosting)

Instructions
  1. In a medium bowl combine the flour and salt with a wire wisk
  2. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed.
  3. Add egg and vanilla and beat until well mixed.
  4. Scrape down sides of bowl then add the flour mixture.
  5. Blend on low speed until combined. Do not overmix.
  6. Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap. Refrigerate one hour.
  7. Roll dough out to ¼” thickness on floured surface. Cut with cookie cutters.
  8. Place on ungreased cookie sheets.
  9. Bake 13-15 minutes – be careful not to brown.
  10. Cool on flat surface – then decorate!

 

Sassy Sangria

Consider this the perfect appetizer to any summer meal! The sangria is like a fruit cocktail in a glass with a slash (or wave) of alcohol. It’s just sweet enough – and a staple at all our summer family events.

Sassy Sangria

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Ingredients
  • 3 cups chianti
  • 1 cup brandy
  • ¼ cup orange flavored liqueur
  • 1 orange, sliced
  • 1 lime, sliced
  • 1 lemon, sliced
  • 1 apple, sliced
  • 8 fresh raspberries
  • 2 cups club soda, chilled

Instructions
  1. In a large pitcher, combine all ingredients except club soda.
  2. Cover tightly and refrigerate three hour to let flavors meld
  3. Pour ¾ cup sangria mixture into each of 8 wine glasses, dividing fruit equally.
  4. Top each glass with ¼ cup club soda
  5. Serve immediately.

 

Butter Cookies

I love making cookies using the cookie press. If you don’t have a Cookie Press – buy one for the holiday season! There are so many fun shapes you can use to switch up the style of cookie. This is a simple, super easy recipe that we always use for holiday cookie baking.

Butter Cookies

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Ingredients
  • 1 cup margarine
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour

Instructions
  1. Cream together margarine and sugar
  2. Add eggs and vanilla, beat well.
  3. Stir in flour
  4. Put dough through cookie press
  5. Bake cookies at 350 for 10 minutes

 

 

Crispy Potato Wedges

Add these as a side dish or an appetizer for any meal. My mom always made these to go alongside a burger – and in college, I simply made these as a meal. These are delicious!

Crispy Potato Wedges

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Ingredients
  • 4 Medium Russet Potatoes (cut into large wedges)
  • 1 Tablespoon vegetable oil
  • ¼ tsp black pepper
  • ⅛ tsp salt
  • ⅛ tsp garlic powder

Instructions
  1. Cover potatoes with cold water for 15 minutes
  2. Preheat oven to 425 and grease large baking sheet
  3. Drain potatoes spread onto paper towels, pat dry.
  4. Transfer potatoes to a large bowl and sprinkle with oil, pepper, salt. Toss to combine.
  5. Arrange potatoes in a single layer on prepared baking sheet.
  6. Bake 20 minutes, using a spatula turn potatoes and sprinkle with garlic.
  7. Bake until golden brown – about twenty minutes and turning after 10 minutes.

 

Artichoke Dip

This has been a delicious appetizer plate that you have to push away so you don’t fill up before dinner. Use crackers or cut up small pieces of bread. Enjoy!

Artichoke Dip

Serves: 5

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Ingredients
  • 1 can artichoke hearts (14 oz)
  • 1 cup mayonaise (Hellman’s preferred)
  • ¾ cup parmesan cheese
  • 1 pound mozzarella cheese
  • garlic powder to taste
  • 1 Tbsp lemon juice

Instructions
  1. Mix all ingredients in a baking dish
  2. Bake until cheese melts at 350 degrees

 

Double Layer Pumpkin Pie

Don’t count on leftovers of this version of pumpkin pie.  We serve it every Thanksgiving, and over the years, the recipe has been requested and shared multiple times!!

Double Layer Pumpkin Pie

Recipe type: Dessert
Serves: 4

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Ingredients
  • 4 oz. cream cheese, softened
  • 1 Cup + 1 Tbsp milk, divided
  • 1 Tbsp sugar
  • 1 carton (8 oz.) Cool Whip Whipped Topping (thawed, divided)
  • 1 graham cracker crust (9 in. crust)
  • 1 can (15 oz) solid pack pumpkin
  • 2 packages (3.4 oz each) JELL-O, vanilla flavor instant pudding
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp ground cloves

Instructions
  1. In large bowl, beat cream cheese, 1 Tbsp milk and sugar with wire whisk until smooth.
  2. Gently stir in ½ of whipped topping. Spread onto bottom of crust.
  3. Pour remaining milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 1 minute or until well mixed. (Mixture will be thick.)
  4. Spread over cream cheese layer.
  5. Refrigerate 4 hours or until set. (Garnish with remaining whipped topping.)
  6. Enjoy!

 

Cinnamon Rolls

One of my favorite things to make for breakfast is a big cinnamon roll with lots of icing on top! My dad knows how to make the best!

Cinnamon Rolls

Recipe type: Breakfast
Serves: 16

Ingredients
  • 1 loaf white bread dough,
  • Flour, for dusting surface
  • Filling:
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • ⅔ stick butter, softened
  • Pinch salt
  • Icing:
  • 1 stick unsalted butter, softened
  • 1 cup powdered sugar
  • ⅓ cup cream cheese
  • 1 teaspoon vanilla extract

Instructions
  1. Preheat oven to 400 degrees F.
  2. Roll out dough on a lightly floured surface to form a rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread all of the softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.
  3. Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.

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