1 cup shortening
2 cups brown sugar
1 cup cold strong coffee
2 teaspoons vanilla
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
1 cup raisins
Cream together shortening, sugar and eggs; add coffee and vanilla. Mix together flour, baking powder, baking soda and salt. Stir into creamed mixture. Blend in nuts. Add raisins that have been softened in simmering water. Drop by teaspoonfuls onto greased cookie sheet. Bake at 425 degrees for 12 minutes.
Lemon Snow Flakes
1 box lemon cake mix with pudding
2 1/4 cups whipped topping thawed
Mix all ingredients at medium speed with mixer until blended. Drop in to
bowl of powdered sugar a teaspoonful at a time. Roll to coat. Place on
ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes until
Source Sheryl Henson
3 1/4 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ginger
1/4 teaspoon cloves
1 cup firmly packed brown sugar
1/2 cup honey
1/4 cup applesauce
1/4 cup shortening
1/2 cup ground almonds
Combine flour, cinnamon, baking soda, ginger and cloves; set aside. In medium saucepan, combine brown sugar, honey, applesauce and shortening. Bring to a boil; simmer for 5 minutes. Cool to lukewarm. Add egg, almonds and dry ingredients; mix well. Chill overnight. Make head, body, legs and arms. Place on greased cookie sheet. Make eyes and nose from raisins and cinnamon candies. Bake at 325 degrees for 12 to 15 minutes. Do not brown.
Creamy Peppermint Cheesecake
6 to 8 servings
A friend of mine was invited to her aunts for Christmas dinner and was asked to bring a dessert. Her aunt had asked four other people to bring desserts, too. And guess what? They all brought pecan pie! After I heard that, I gave her this recipe, cause its quick, easy, and rarely duplicated.
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon peppermint extract
6 drops red food coloring
One 9-inch graham cracker pie crust
Whipped cream and candy canes for garnish (optional)
Preheat the oven to 350°F. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well. Place 1/2 cup of the mixture in a small bowl and stir in the peppermint extract and food coloring; mix well. Pour the remaining cream cheese mixture into the pie crust. Smooth the top. Drop the peppermint mixture by spoonfuls into the mixture in the crust and swirl with a knife to create a marbled effect. Bake for 30 to 35 minutes, or until the edges are set (the center will be slightly loose). Allow to cool for 1 hour, then cover and chill for at least 6 hours before serving. To serve, top each slice with a dollop of whipped cream and a miniature candy cane, if desired.
TIP: If you can sneak an extra few moments, make your own homemade graham cracker crust.
From A Mr. Food Christmas
By Art Ginsburg
1 bag Nacho Doritos, crushed.
2C shredded chicken
2C shredded cheese–or more (I always use more!!)
1 Can Cream of chicken soup
1 Can ro’tel tomatoes
1/2C sour cream
1/2 package taco seasoning (or more if you’d like)
Preheat your oven to 350F. Spray a 2 quart casserole dish with nonstick spray.
Mix together all ingredients BUT Doritos.
Layer half the Doritos (about 2 cups) on the bottom, then spread half the chicken mixture, rest of the Doritos, and the rest of the chicken mixture. Add more cheese on top.
Cover with foil and bake for 35 minutes.
I usually double the recipe and cook it in a 9×13 pan for 45 minutes, just so we can have leftovers the next day.
1 (2 layer size) package white cake mix
1 (4 serving size) package pistachio pudding mix (not instant)
1 cup club soda or 7-Up
1 cup oil
Beat together all ingredients. Pour into greased and floured 9 by 13 inch pan. Bake at 350 degrees for 40 minutes. Cool.
1 (4 serving size) package instant pistachio pudding mix
1 1/4 cups milk
1 (8 ounce) tub frozen whipped topping, thawed
Mix together pudding and milk; add whipped topping. Spread on top of cooled cake. Refrigerate for 4 hours, or overnight before serving.
1 chicken leg (about 1/4 pound)
1 tablespoon melted butter or margarine
1/2 can (7 1/2 ounce size) mushroom with wine soup
1 slice Swiss cheese
1/2 cup hot cooked rice
Arrange chicken, skin side down, in a shallow baking dish; pour butter over top. Bake in preheated 400 degree oven for 15 minutes. Turn chicken; bake for 15 minutes longer. Stir soup; pour over chicken and bake for 10 minutes longer, or until chicken is tender. Top with cheese; bake for 5 minutes longer, or until cheese melts. Serve with rice.
Remaining 1/2 can soup can be refrigerated and used as a sauce for cooked vegetables.
Makes 1 serving.