This dessert is absolutely fabulous. We make it for all the holidays. Hope you enjoy!
This recipe is very easy and quick. It turns out amazingly moist and delicious. Perfect for fall baking. Enjoy!
This is a quick and easy salad, but it has amazing flavor and is so delicious.
You will need
- Mozzarella pearls
- Basil, fresh or freeze dried
- Balsamic Vinegar glaze
In a large bowl add the mozzarella pearls and break apart. Cut the tomatoes into bite size pieces, I use the small tomatoes in different colors and cut in half. Then chop the basil if using fresh and sprinkle on the salad. Probably 4-5 leaves or if using dried 2 teaspoons. The basil is more to taste. If you like more add more, this is your salad.
Then drizzle with the balsamic glaze and mix. Enjoy!
I decided to try Eggnog Cookies tonight. Overall they are a very soft cookie and with the icing, they are just delectable!
3/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 egg yolks
1 tsp vanilla extract
1 tsp rum or rum extract
1/2 cup eggnog
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
Combine butter and sugars in a bowl. Mix until fluffy. Add egg yolks one at a time. Then put in the vanilla, rum and eggnog.
Mix the dry ingredients in a bowl. Add slowly mixing after each addition.
Bake in the oven at 350 degrees for 10-12 minutes of until lightly browned. Remove from pan and place on a cooling rack.
When cool spread frosting on the top and sprinkle with additional nutmeg. Enjoy!
1/2 cup butter softened
1 tsp rum or rum extract
3 tbsp egg nog
2-3 cups powdered sugar
Mix together to desired consistency.
Christmas cookie number one was this gorgeous and simple cookie. They were so easy to make and can be changed to whatever flavor you desire. Enjoy!
Jam Thumbprint Cookies
1 cup butter softened
2/3 cup sugar
1/2 tsp almond extract
2 cups flour
Blend butter and sugar until fluffy. Add extract and mix until combined. Slowly add the flour. Mix just until combined.
Roll in plastic wrap and place in the fridge for a minimum of 1 hour. It needs to be chilled completely so they don't crack.
Roll dough in one inch balls and place on greased cookie sheet about two inches apart. Use a finger to make an indentation. Using a small spoon place about 1/4-1/2 tsp of desired jam into the indention.
Bake about 10-15 minutes. Remove when edges just begin to turn brown.
Remove to a cooling rack. Once cooled drizzle with glaze.
1 cup powdered sugar
1 1/4 tsp almond extract
2-4 tsp water
Mix until consistency is easy to drizzle. May need more or less water. Allow glaze to dry before stacking.
Growing up in Tennessee, family gatherings were not sparse. We got together for any occasion and then just to get together. With sixteen, grandchildren I can only imagine the chaos we caused my grandmother.
My Aunt Sue always had a Christmas morning breakfast. It wasn't just family, it was neighbors and friends gathering to celebrate the holiday. As kids that was the best morning. We opened presents, then got dressed to head to her house for the most amazing breakfast.
She has gorgeous Christmas china. I have had a fascination with it ever sense. Maybe that's why I now have not one set, but three. She had powdered donuts on the tiered platters. I know it doesn't seem that special, but when those little white rings are on Christmas china, they look pretty darn good.
One thing she always had was sausage balls. My mom didn't like them, so she never made them. Aunt Sue always had them. She would make them ahead of time and freeze them. So they are ready in a jiffy.
This is one of those foods that bring back memories, smells, and feelings of Christmas morning at her house. Try them today
You can find a ton of different recipes for sausage balls on the web. The pioneer woman has a spicy variety that is delicious. This time I just made the basic. To be honest, I don't measure. I just dump it in. Here is my best guess.
1 of of sausage
1 -1.5 cups bisquick
1 cup cheddar cheese, shredded
Mix all in a large bowl. Using a cookie scoop to make them the same size, scoop out a ball and roll with your hands.
Bake at 375 until brown and the sausage is cooked.
I found a recipe Saturday morning to take to a little party friends where having. It was a jalapeño Dip that was served warm with bread.
Having never made it before, I had no idea what to expect. It was okay! Nothing great, not really terrible, but not what I wanted.
Today I made it again and added all the things that I thought would amp it up and make it an amazing Dip.
It turned out perfectly spicy and delicious. I put it on allrecipes as my first submission. Check it out.
I am not a peanut butter cookie fan. However I found this recipe and decided I was going to give it a try. What could it hurt? My family lately loves cookies and I have been trying to keep my cookie jar full. That in itself can be a hard task when cow work seems to be happening daily. The guys love a snack of cookies or brownies when we take a break doing cow work.
Anyway, I found this recipe and I adapted it a little bit to make it fit my needs. It turned out to be a wonderful little cookie. It is a peanut butter dough that you roll in sugar and bake it until they just crack on top. This leaves a very soft cookie on the inside but kind of an outer shell. You must give this recipe a try.
Peanut Butter Cookies
1/2 cup creamy peanut butter
4 tbsp butter, softened
1 cup brown sugar, packed
1 tsp vanilla extract
1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
Granulated sugar for coating
1. Preheat oven to 350°.
2. Mix peanut butter and butter in a mixing bowl, add brown sugar and beat until well combined. Mix in eggs one at a time, then add the vanilla. Beat until creamy
3. Add the baking powder and salt. Beat until just blended. Then add the flour in small increments. Mix just until combined.
4. Put the granulated sugar in a small ball. Using a small ice cream scoop or cookie scoop, skip out one portion of cookie dough. Role in your hand to make a ball, and then roll it in the granulated sugar. Place on a greased cookie sheet. Place cookies 2 inches apart.
5. Bake for approximately 8 to 10 minutes or just until the edges are browned and the tops begin to crack. DO NOT OVER COOK! Let cool on cookie sheet for a few minutes, then move to a cookie rack.