Merry Christmas

 Merry Christmas Blessings

1 A Penny. 2 A Penny. Hot Cross Buns

Growing up every year on Good Friday we would make Hot Cross Buns.  Since getting married and raising my own family I have done the same thing. It is such a fun tradition. BAP and SSP love the excitement of seeing little rolls with frosting crosses pop out of the oven. This year I tried a new recipe.  They did not look so pretty (so no picture) but they were delicious; we all loved them.  If you have every watched the show "The Great British Bake-Off" you would recognize the familiar name of Paul Hollywood.  This recipe is his...delicious.

Paul Hollywood's Hot Cross Buns
adapted from: http://paulhollywood.com/recipes/easter-hot-cross-buns/

Dough
4 cups flour
2 tsp salt
1/3 cup sugar
1 T yeast
2 eggs (I accidentally forgot)
1/2 cup water warmed with 1/2 cup warm milk
2 T butter melted in the milk and water

Fold in:
2 tsp cinnamon
1/2 cup raisins
1/2 cup peeled and finely diced apple
1/3 cup orange marmalade, melted

Cross
1/4 cup flour
1/4 cup powdered sugar
just a enough water to make a thick paste

Glaze
1/4 cup orange marmalade, melted

Mix together in a large mixing bowl the dough ingredients; fold in apple raisin mixture.  Let rest covered and rise until doubled. Shape into 12 rolls.  Place on parchment paper. Let rise again. While rising this second time preheat oven to 425. Next pipe on crosses. Bake 20 minutes.  When rolls are still warm brush on the melted marmalade. Let cool slightly and enjoy.

Ode To New Traditions

We have started a fun tradition with SSP and BAP.  If they are well-behaved and pay attention during Mass they have the reward of yummy donuts.  Typically we go and buy them at the local donut shop.  However I thought since I have been eating gluten free (and I have yet to see gluten free ones at the shope) I thought it would fun making my own.  Boy were they good!

Baked Apple Cider Donuts
adapted from: http://thedustybaker.com/2013/10/21/gluten-free-baked-apple-cider-donuts/

Donuts
2 cups apple cider
1 t cinnamon
2 cups rice flour
1 t xanthan gum
2 t baking powder
1 t baking soda
1/4 t apple pie spice
1/4 cup butter
1/2 cup sugar
2 eggs
1/2 cup buttermilk

Glaze
3/4 cup powdered sugar
1-2 T apple cider

Preheat oven to 400.  Grease 2 donut pans (12 rings total). Pour apple cider in a small saucepan with cinnamon.  Boil; reducing down to 1/3 cup apple flavored syrup.  Meanwhile in a bowl combine flour, xanthan gum, baking powder, baking soda and apple pie spice.  In a large mixing bowl cream together butter and sugar.  Add eggs one at a time; incorporating well after each one. Then add butter milk; mix well.  Add one third of the flour mixture, then 1/2 the apple syrup; repeat ending with syrup.  Place batter in a zip bag. Snip off a small corner and pipe into pans. Bake for 10minutes. While the donuts are baking mix up glaze. Remove from pans to wire racks.  Drizzle with glaze.

Happy Feast Day!

Today is the feast day of Our Lady Of Guadalupe.  Traditionally when I was growing up we would make some Mexican food, in remembrance of this special feast.  How we loved Mexican food then and we still do today.  I am glad that BAP and SSP love it as much as I do (and husband too).  I love carrying out this tradition in my own family.  This year I am going to make something new...I am sure that everyone will enjoy (I hope).  BAP may sneer at the green things (even though his favorite color at the moment - and most - is green.  However it sometimes changes to a different one.  Oh the joy of being 4!)

Fritos Ranch Chicken Delight
adapted from: http://www.fritolay.com/recipes/recipe/fritos-ranch-chicken-delight

4 cups Fritos corn chips
4 cups cooked & cubed chicken
1 can (10 3/4 oz) chicken broth
1 can (10 3/4 oz) cream of chicken soup (will use a 'can' of this)
1 can (10oz) diced tomatoes with chilies - (or use a can of diced tomatoes+ a small can of diced chilies)
1 (8oz) bag shredded cheese
1 cup chopped onion
2 T vegetable oil

Cook onion in oil.  Add soup, tomatoes and broth.  Simmer 5 minutes.  Grease well a 9x13 pan.  Spread in a layer of chicken, chips, cheese and sauce (repeat until cheese is your top layer). Bake at 250 for 20 minutes.  Low oven temperature to 200 and bake another 40 minutes.

Gourmet Feasting

Yesterday we had a feast day celebration at our house for the feast of St Benedict.  BAP requested quite a collaboration of food. He really wanted macaroni and cheese for lunch AND dinner.  However I let him do this for lunch.  For dinner I intercepted and made another of his favorites....TACO SALAD (even if his taco salad just means chips, cheese and very little, if any, meat).  He was delighted just the same.  Happy Feast Day!

BAP'S FAVORITE TACO SALAD

1 lb ground meat
1/2 large onion diced
1 T chili powder
1 t cumin powder
1 t coriander powder
1 t garlic powder
1/4 t dried oregano
pinch of chipotle powder
15 oz can black beans, rinsed and drained

Brown meat and onion in a large skillet.  Add seasonings and beans.  Pour in 3/4 cup water.  Simmer to evaporate most the liquid (stirring occasionally).  Serve over corn chips and lettuce with cheese and other favorite sides. Here is a recipe for my favorite dressing to drizzle over top. (The whole recipe is good too if you want to try it.)

Dressing
adapted from Gourmet Magazine August 2003

1/4 cup lime (or lemon) juice
1/2 cup fresh cilantro chopped (or 1/2 t coriander powder)
1 t sugar
1 T chili powder
1/4 t ground cumin
1/2 t salt
1/4 t black pepper
1/2 cup olive oil

Whisk together juice through pepper in a measuring cup.  Pour into blender and slowly emulsify the olive oil into mixture until just creamy-like.

Feast of the Visitation

Today is the Feast of the Visitation (the story in the New Testament where Mary goes and visits her cousin Elizabeth.  The prophet John the Baptist leaps in his mother's womb because he recognizes that Jesus in Mary's womb). Mary shows great hospitality and generosity toward her cousin.  I like to remember my maternal grandparents on this day.  They always went out of their way to be generous and hospitable (even to after their deaths, donating their house to be a Hospice Home).  Often times when we would come and visit they would treat our family to dinner out at Grandpa's favorite Chinese restaurant.  I made Chinese food in remembrance of them today.

Spicy Orange Beef
slightly adapted from: http://allrecipes.com/recipe/spicy-orange-zest-beef/detail.aspx?event8=1&prop24=SR_Title&e11=spicy%20orange%20beef&e8=Quick%20Search&event10=1&e7=Home%20Page

1 pound beef tenderloin, cut into strips
1/4 cup orange juice
1/4 cup rice vinegar (I used white)
2 T soy sauce
1 T hot chili sauce (used Sriracha)
1 T brown sugar
2 cloves of garlic, minced
1/4 cup water
1 t cornstarch
4 cups broccoli florets

Marinate beef at least 2 hours in orange juice, vinegar, soy sauce, hot sauce, brown sugar, and garlic (reserve marinade).  Cook in an non-stick skillet.  Add broccoli just until steamed slightly.  Add water and cornstarch to reserved marinade. Let thicken and flavors blend.  Serve over white rice.

Happy Birthday Mother Church

Yesterday was the Catholic Church's birthday.  The Feast of Pentecost (50th Day of Easter) when the Holy Spirit descends upon the 12 Apostles and Our Blessed Mother.  To celebrate I made a mouth-watering dessert.  I love having dessert every so often (at least 1x week).  I receive emails with recipes in them on a regular basis.  Sometimes the recipes don't strike my fancy but most often they do.  This recipe is one that came just last week...perfect time for Pentecost.

Chocolate-Covered Strawberry Shortcake
adapted from: Cuisine at Home

Shortcake
1 3/4 cups flour
3 T sugar
1 T baking powder
1/2 t salt
4 T unsalted butter, cubed
1/4 cup chopped semisweet chocolate (I used chocolate chunks)
1/2 cup heavy cream
1/3 cup plain yogurt (I did not have yogurt...used more cream)
heavy cream
sugar

Topping
1 10oz box frozen strawberries in syrup, thawed
4 cups fresh strawberries (I just 3 cups frozen strawberries all together)
1/4 cup sugar
2 t lemon juice (used orange)

Simmer for chocolate sauce (omitted)
1/3 cup heavy cream
1 T corn syrup
4oz chopped chocolate

Whipped Cream
1/2 cup whip cream
2 T powdered sugar
1/2 t vanilla

Preheat oven to 425.  Grease cookie sheet or line with parchment paper.
Whisk together flour, sugar, baking powder and salt.  Cut in butter with a pastry cutter.  Add chocolate.  Mix in cream and yogurt until it just comes together.  Pat out in a large circle on flour counter (1inch thick).  Cut into biscuits.  Brush with cream and sprinkle with sugar. Bake about 15 minutes until golden brown.

Mix strawberries, juice and sugar. (Mash slightly if desired). Let rest.

Bring cream and corn syrup to a simmer.  Remove from heat. Add chocolate; let rest so chocolate can melt slightly.  Whisk until smooth.

Beat cream, powdered sugar and vanilla together until peaks form.

Layer cake half.  Strawberries.  Chocolate sauce and whipped cream.  Other half of cake.

A Breath of Fresh Air

The smell of homemade bread is one of my absolute favorites.  When I was younger, my mom would often times make her own bread.  My brothers, sisters and I would just wait patiently for that perfect loaf of bread to come out of the oven.  Mom would let it cool ever so slightly, butter us each a slice and top it with cinnamon sugar.  Heavenly!  Recently I attended a garage sale with one of my friends. It was at the first when I spotted it.  I found a 1.5 lb bread maker (marked at $5...I got it for $2).  I have made bread a couple times in it.  Both times have turned out wonderful.   BAP and SSP are ravage animals when it comes to any type of bread.  I think they come running when the smell homemade bread cooking, as I did when I was younger.

Honey Whole Wheat Bread
The Bread Lover's Bread Machine Cookbook

1/3 cup water
1/2 cup milk
1/4 cup honey
1 egg, slightly beaten
1 T butter, cubed
2 cups flour
1 cup whole wheat flour
1 T +1t gluten (omitted)
2 t salt (omitted)
2 1/2 t yeast

Combine all ingredients in bread machine, as directed by manufacturer.  Set for medium crust (I made the mistake of just doing light crust; the bread turned out to be under done) on basic bread.  


Jalapeno Cheddar Cornbread
https://quietmint.com/2010/jalapeno-cheese-cornbread/

3 jalapenos, minced super fine
3 T water
3/4 cup sour cream (I used buttermilk and it turned out fine)
1 egg, slightly beaten
3/4 t salt
1 T sugar
2 2/3 cup flour
1/3 cup cornmeal
1 t yeast
3/4 cup grated cheese

Combine all ingredients (minus the cheese) in bread machine, as directed by manufacturer.  Set for medium crust on basic bread.  Add cheese when machine tells you to add nuts/fruits setting (or just before 2nd mixing).

Feliz Cinco de Mayo (on the 6th of May)

Traditionally I like making Mexican food on Cinco de Mayo (even though there is no ounce of Mexican in my background).  Mexican food is one of our favorites.  I love how it is so home-y feeling and filling with very little cost.  This recipe is one of my go-to recipes.  Hope you enjoy it as we do.

Enchilada Suizas
http://allrecipes.com/recipe/enchiladas-suizas/detail.aspx?event8=1&prop24=SR_Title&e11=enchilada%20suizas&e8=Quick%20Search&event10=1&e7=Home%20Page

2 T butter
2/3 cup chopped Spanish onion
2 T flour
1 1/2 cups chicken broth
1 cup (or 1 large 7 oz) can chopped green chilies
1 garlic clove, minced
3/4 t salt
1 dash (close to 1t) ground cumin
12 (8inch) corn tortillas
2 cups Mexican-flavored cheese
2 cups shredded cooked chicken breasts (yesterday I used thighs...good substitute)
1 cup heavy cream (used 1/2-n-1/2)

Preheat oven to 350. Melt butter in a large saucepan.  Add onions; cook until soft.  Stir in flour.  Add broth, chilies, garlic, salt, and cumin.  Simmer about 15 minutes to blend flavors and to thicken slightly. In another bowl combine chicken and 1 1/2 cups cheese.
Grease a 9x13 pan.  Pour about 1/2 cup sauce in bottom of pan. Dip tortillas one at a time into other sauce.  Fill with a couple Tablespoons of filling.  Roll; place seam side down in pan.  Repeat until filling and tortillas are exhausted.  Pour remaining sauce over filled tortillas.  Sprinkle with remaining 1/2 cup cheese.  Pour cream evenly over the top.
Bake for 20 minutes until bubbly.

Serve with Mexican Rice.

Mexican Rice
1 1/2 cups uncooked rice
2 1/2 cups water
1/2 cup salsa (heatness of your choice)
1/2 can (or 1 cup) black beans, rinsed and drained - optional
2 T butter

Put all ingredients in a medium saucepan.  Boil on HIGH.  Cover. Reduce heat to LOW.  Cook for about 15-20 minutes.  Fluff with fork. Serve.

Jesus Christ Has Risen....

...He Is Risen Indeed, Allelulia! I am so glad we can say the "A" word again during Mass; it is is so solemn without it. When I told BAP at the beginning of Lent that we could not say Allelulia, I think he was a bit confused. However he made up for it by singing "Happy Birthday to [Baby] Jesus." I guess that works too. Yesterday was an event-filled day. We attended 7AM Mass; what a joy-filled celebration. We had my in-laws over for breakfast - 12 of us total. Then we trudged off to my folks around 2PM. There was so much food. I made quiche and orange rolls for breakfast. They were such a hit. BAP and SSP just ate the frosting off the rolls and ALL their quiche. Oh what a sugar high they were on, especially with all the goodies in their baskets/hunts too.

Orange Rolls

http://allrecipes.com/recipe/high-five-orange-rolls/detail.aspx?event8=1&prop24=SR_Title&e11=orange%20rolls&e8=Quick%20Search&event10=1&e7=Home%20Page

Rolls

1 T white sugar

1 T yeast

1 cup warm milk

1/2 cup warm water

1 egg, beaten

1/2 cup orange juice

1/2 cup butter, melted

1/4 cup instant vanilla pudding mix (about 1/2 small pkg)

1 T orange extract

5 cups flour

1 t salt

Filling

1/2 cup butter, softened

2 T orange zest (omitted)

1 t orange extract

3/4 cup white sugar

Frosting

1 (8oz) pkg. cream cheese, softened

1/2 cup butter, softened

2 cups powdered sugar

2 t orange extract (I added an additional 1-2)

2 T milk (omitted)

Combine yeast, sugar, milk and water. Add egg, orange juice, butter, pudding mix and extract. Add flour and salt. Add enough flour to make a soft dough. Set in large greased bowl. Cover with plastic wrap and let rise until doubled.

Combine butter, zest and extract (let meld). Roll out dough into a LARGE rectangle. Spread butter mixture all over dough. Sprinkle sugar evenly over all. Roll up jelly-roll style. Cut into 16-18 large rolls. Arrange evenly all over parchment-lined cookie sheet. Cover and let rise. (or place in fridge over night). Preheat over to 350 (if refrigerated let come to room temperature at least 30minutes prior). Bake for 25-30 minutes until golden brown (it took mine closer to 45 since I think my oven is slowly losing its heating power. :( ) Cool slightly.

Combine all frosting ingredients (adding enough milk/extract until the consistency desired).

Potato Crusted Quiche

adapted from: http://www.tasteofhome.com/recipes/Potato-Crust-Chicken-Quiche

4 cups frozen shredded hashbrowns, thawed (I hydrate dehydrated ones)

3-5 T butter, divided

1 cup cheese

1 (16oz) kielbasa sausage, coined and halved

1 large bell pepper, diced

1/2 large onion, diced

24 eggs

Grease 2-9x13 pans well. Preheat oven to 425. Combine 3 T butter with potatoes. Saute sausage, pepper and onion (until veggies are getting slightly softened and sausage is browning). Press 1/2 potatoes into bottom and sides of one pan (repeat). Bake for about 25minutes until just getting browned. Meanwhile beat eggs and milk together along with your favorite spices (we love garlic, more onion, salt and pepper - sometimes a sprinkle or two of cayenne for heat). Place half sausage-veggie mixture in bottom of each pan. Sprinkle with cheese. Add half of eggs to each (it was easier for me to mix 12 eggs at a time then I could be assured the same amount of eggs were in each). Return to oven and bake an additional 30minutes until eggs are just set. Serve with salsa.

Good Friday

Traditionally, Hot Cross Buns are served on Good Friday. As today is Good Friday, I thought I would try a recipe for these delicious rolls. Hope you enjoy them as much as we have.

Hot Cross Buns

adapted from: http://www.tasteofhome.com/Recipes/Hot-Cross-Buns-4

4-5 cups flour

1/3 cup sugar

1 T yeast

1 1/4 t cinnamon

1/2 t salt

1 cup milk

1/4 cup butter

2 eggs, beaten

3/4 cup raisins

Icing

1 1/2 cups powdered sugar

1/4 t grated orange peel

4 t orange juice

Warm milk and butter just butter is starting to melt (about 1 minute); add to a large mixing bowl. Add sugar, yeast, cinnamon and salt. Slowly add half the flour. Then incorporate eggs and raisins. Add the rest of the flour just until pulling away from bowl's side. Let rise until doubled.

Separate into 18 equal sections. Place on greased cookie sheets (or muffin tins). Let rise again. Form a small cross on top with sharp knife. Bake at 375 for about 20 minutes until just golden brown. Cool on cooling rack.

Combine Icing ingredients. Pipe icing into cross shapes. Enjoy!

Slow & Easy

If you like quick and easy meals, I have just the meal for you. I have been dying to make French Dip Sandwiches. Last week I suddenly had a brain-genius moment (if you want to call it that). I thought I would try making it tonight. It worked out so well. We all loved it. (My Mom always made French Dip Sandwiches for Holy Thursday's night meal; I was worried I would have leftovers. Even though we love leftovers, Good Friday is a Day of Fasting and Abstinence.).

French Dip (Made Easy)

1 pound thin deli-sliced roast beef

1 (32oz) French onion soup jug (it is usually where the broth is)

1 large onion, sliced

4 hoagie rolls

Add meat and soup to greased crockpot. Put on low for 4 hours (shorter would work too). Add onion slices. Cook another hour. Add meat/onion mixture evenly to rolls. Add liquid to smaller bowls for dipping sauce. Enjoy with french fries or other potato side.

Happy Lenting

Happy Lent! Praying for a holy, happy, and productive Lent! I hope to get some favorite meatless recipes up here during the next 40 days. Being Lent, there are things that we for-go or do to engage our senses more on Christ and His Passion, Death and Resurrection. Often times we give up our favorite food/snack, TV show, internet, etc. Off to go get my Ashes! God bless you and your family.

If you can pause and remember my cousin (who had leukemia), she passed away yesterday. She leaves behind her husband and twin girls (almost 2years old). We are all saddened by her death but rejoice that she will rise again at Easter. I love you dear cousin!

Christmas Cookies

Since the Christmas Season is still in full force, I better post a couple more Christmas Cookie recipes. (Or am I just ahead of the game for next Season?!) I made these cookies; everyone loved them who tried one (I never had the chance, but I am taking their word since they are all gone). BAP wants to make the pink cookies again. I am not sure if he is referring to these or just sugar cookies with good frosting. Either way, hopefully I will get a chance to make cookies with again soon.

Chocolate Thumbprints

from CookieMania

Cookie

2 oz unsweetened chocolate (I used Almond bark), melted and cooled (not until hard)

1 cup butter, softened

1 cup sugar

1 t vanilla

1/4 t salt

1 egg

2 1/2 cup flour

Filling

1/4 cup butter, softened

2 cups powdered sugar

1-2 T milk

1/2 t vanilla

2-3 drops red food coloring

1/2 cup crushed candy canes or starlight mints

Cream butter and sugar. Add vanilla, salt, chocolate and egg. Mix thoroughly. Add flour. Combine well. Refrigerate 1 hour.

Preheat oven to 375. Shape dough into small rounds. Place on greased cookie sheets. Dimple (with thimble or small measuring spoon). Bake 8-10 minutes. Cool completely on rack. If dimple shrunk during baking IMMEDIATELY on removing from oven, dimple again.

Cream butter and powdered sugar. Add milk, vanilla and food coloring. Should be thick and creamy. Place 1/2 t filling in each cookie dimple (after cookies are cooled). Sprinkle with crushed candy pieces. Let set up in fridge or outside on deck as I did.

Christmas Cookies

Yesterday I made the most delectable little goodies that I have made yet this Christmas season. I have always loved the taste of chocolate and mint together. (BAP must love it too since he always gravitates toward the mint chocolate chip ice cream. I am sure it does not have to do with the fact that "Green is my favorite color Mommy") Anyways, these are not green but they just plain irresistible.

Peppermint Oreo Truffles
http://www.handletheheat.com/2011/12/peppermint-oreo-truffles.html

1 (16.6 oz) package regular Oreos, crushed (even the filling, a food processor works well) - just over 3 1/2 sleeves if you get the Costco pack

6 regular size candy canes, crushed (spearmint starlight mints good too)

8 -10 oz cream cheese, room temperature

16 oz semi sweet chocolate (chocolate almond bark works well too), melted (after chilling rolled balls) {for the spearmint ones I dipped them in white chocolate)

Combine all ingredients (minus about 2 T crushed candy canes). Shape into balls. Place on a greased piece of parchment. Let chill (I put mine on my deck for an hour) until hardened. Dip chilled balls into melted chocolate. Sprinkle each piece with reserved candy cane after it takes its chocolate bath. Then chill again (again used my deck). After well chilled and hardened again. Place in an air tight container. Store in the refrigerator.

Christmas Cookies

Ever tried a recipe that came with a fancy new kitchen gadget? I have rarely found a recipe that I actually like (unless I tweak it A LOT). However a few years back I gave my youngest sister a cookie cutter of a polar bear from the zoo in Anchorage for Christmas. Mom and sister tried the recipe. They have just raved about how its the best recipe ever for sugar cookies. I had to try it...I was so good.

Polar Bear Cookies

http://www.alaskazoo.org/

1 1/2 cups butter, softened

2 cups sugar

4 eggs

1 t vanilla

(I add about 1/4 - 1/2 t almond extract too)

5 cups flour

2 t baking powder

1 t salt

Cream butter, sugar, eggs and extracts. Slowly incorporate flour, baking powder and salt. Cover and chill at least 1 hour. Roll out on a floured surface. Cut out desired shapes. Bake at 400 for about 6-8 minutes on greased cookie sheets.

Christmas Cookies

I love easy recipes, especially when the kiddos can involved. I love intricate recipes but if it takes too much time where the kiddos can get into something in the meantime; maybe its not a good idea. As I was perusing on of my cookbooks, I found a recipe for easy gingerbread men. It was so good too. I keep forgetting the toppings (raisins, red hots, etc) that we always had when we were little. Oh well, luckily the boys don't know the difference yet.

Easiest Gingerbread Men

Gooseberry Patch's Merry Christmas

1 (18.5 oz) Spice Cake Mix

1 cup flour

2 t ginger

2 eggs

1/3 cup oil

1/2 cup molasses

Mix all ingredients well. Chill in fridge for a couple hours. Use greased cookie sheets. Roll out (to 1/4 inch thick) and bake at 375 for about 8-10 minutes. (less if you a little chewier and longer for crispy).

For ultra-soft and delicious cookies, make these ones. This recipe is more intricate but very tasty especially with a glass of cold milk or something piping hot. This recipe can be also found on the back of the Grandma's Molasses Jar.

Grandma's Favorite Gingerbread People

3 cups flour

3/4 t baking soda

1/2 t ground cinnamon

1/8 t ground cloves

1/2 c butter, softened

1/2 c sugar

1 egg

1/2 cup molasses

1 t vanilla

1/8 t ground ginger

Cream together butter and sugar; add egg and molasses. Mix well. Combine flour, soda, cinnamon, and cloves in another bowl. Mix slowly and thoroughly into molasses mixture. Refrigerate at least 3 hours. Roll thin on a floured surface and cut as desired. Place on greased cookie sheets. Bake at 375 for about 5-6 minutes. Cool completely. Frost as desired.

Christmas Cookies

One of the Christmas cookies one of my little brothers always requested was "Pooh Cakes" (otherwise known as Mexican Wedding Cakes). They are very good and addicting. However they have nuts in them; it poses a problem for me (a migraine). I found this recipe last Christmas and I absolutely love it. Even though it is not the original cookie, you will love it too.

Peppermint SnowBalls

http://www.food.com/recipe/peppermint-snowballs-142910

1 cup butter, softened

10 drops red food coloring

3/4 cup powdered sugar

1 t vanilla

1/4 t salt

2 1/4 cup flour

1/2 cup rolled oats

1/4 cup crushed peppermint starlight candies (about 10-20)

extra powdered sugar

Cream butter, food coloring and sugar. Add vanilla and salt. Combine in flour, oats and mints. (NOTE: dough will be crumbly.) Roll into little balls. Toss in extra powdered sugar. Bake on greased cookies sheets at 400 for about 10-14 minutes.

Also these taste awesome if you substitute green food coloring for the red and spearmint starlight candies.

Christmas Cookies

I have never made these cookies. However one of my brothers did every year and we just loved them. Maybe someday I will have the patience to use the cookie gun. I think it would be fun but it appears very daunting. I am not sure of the recipe he used but this one sounds close. I think he always chilled the dough too. If I get the actual recipe I will be sure and post it.

Spritz

http://allrecipes.com/recipe/buttery-spritz-cookies/

1 cup butter

1 1/4 cup powdered sugar

1 egg

1 t vanilla

1/2 t almond flavoring

2 1/2 cup flour

1/2 t salt

food coloring

Cream butter and sugar. Beat in egg and extracts. Gradually add flour and salt. Color if desired.

Using cookie gun fitted with disk of your choice, place dough pieces to 2inches apart on cookie sheet. Bake at 375 for about 7 minutes (I love them when they are lightly golden brown). Cool on wire racks.

Christmas Cookies

Today everytime I tried to type out today's recipe of the day, one of the boys would just decide that he needed Mommy now. Even if it was just to say 'hi Mommy, whatcha doing?'. I just wanted to curl up and read a good book by a fireplace somewhere. I really wish we had one of those. However we just made more cookies today with more to come soon. I love love this time of year. The house smells so divine. I love how these cookies just melt in your mouth.

Candy Cane Crisps

Mom

1 cup butter

1 cup powdered sugar

1 1/2 t vanilla

1 1/3 cups flour

1 cup rolled oats (or just plain oats pulverized in the blender)

1/2 t salt

1/4 cup crushed candy canes (peppermint variety)

1/4 cup powdered sugar

1/2 cup additional crushed candy canes

Cream sugar and butter. Add vanilla. Mix in flour, oats and salt. Add candy canes.

Roll into 3/4 inch balls and roll in powdered sugar. Place 2inches apart on greased baking sheets. Flatten cookies with fork making criss-cross pattern. Sprinkle with additional candy canes.

Bake at 325 for about 18-20 minutes. Cool on cool sheets about 2-3 minutes before transferring to racks.