Oreo Pie

 This pie became a family favorite when I was pregnant and very sick.  I bought the No Bake Oreo dessert so Kevin could make a birthday treat for Anne...it's now become the most-often requested pie by our kids!  The recipe is no longer on the box, so here's my best attempt at recreating it.

No Bake Oreo Dessert

• 1 No Bake Oreo Dessert Mix
• 3 T melted butter
• 1 1/2 cups cold milk
• 1/2 tub frozen whipped topping, thawed

1. Make an oreo pie crust, combine oreo crumbs (bag 1) with melted butter and press into a 9-inch pie plate.  (Optional you can bake the crust for a more toasted flavor.  Bake at 350 for 8 minutes, let cool completely before filling).
2. Beat pudding mix (bag 2 approximately 5.75 oz of pudding mix) and milk in large bowl with wire whisk for 2 minutes until thick.  Fold in whipped topping.  Fold in half of the chopped oreos (bag 3).
3. Pour and smooth out in pie crust.
4. Refrigerate 4-24 hours or until firm.  Top with remaining whipped cream (optional) and chopped oreos before serving.  Keep refrigerated.

Oreo Pudding Option

• 2 packages (4 oz each) cookies 'n creme instant pudding
• 2 1/2 cups cold milk
• 1 tub (8oz) frozen whipped topping, thawed divided
• 1 nine inch oreo pie crust
• 5-6 oreos chopped

1. Beat pudding mixes and milk in large bowl with wire whisk for 2 minutes until thick.  Fold in whipped topping.
2. Pour and smooth out in pie crust.
3. Refrigerate 4-24 hours or until firm.  Top with remaining whipped cream (optional) and chopped oreos before serving.  Keep refrigerated.

Make-ahead Instant Pot Mashed Potatoes

 These have become my new go-to for mashed potatoes.  And they're especially great on holidays when stove and oven space is at a premium.  Also, I love that I can make them ahead of time and then just keep them on warm in the Instant Pot.  Pressure cooking makes the potatoes super creamy!  Adapted from Mel's Kitchen Cafe's recipe.

INGREDIENTS

•  4 pounds potatoes, peeled and cut into 1-inch cubes (a mixture of yukon gold butter potatoes and/or red potatoes are the best for this recipe)
•  2 teaspoons coarse, kosher salt
•  1 cup milk, preferably not skim
•  4 tablespoons butter, cut into tablespoon-size pieces
•  1/2 teaspoon garlic powder
•  1/2 cup sour cream
• salt and pepper to taste

INSTRUCTIONS

Add the potatoes and salt to the Instant Pot insert (6-quart). Add at least 1 1/2 cups water or enough to cover the potatoes (either way is fine). Don't exceed the max fill line.

Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."

Select Manual and then dial up or down to 8 minutes. The IP will start on its own.

While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.

When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.

Drain the potatoes in a colander over the sink, discarding the cooking liquid. Return the potatoes to the insert of the Instant Pot and coarsely mash.

Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).  Add salt and pepper to taste.

Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.  

NOTES

Instant Pot: You could increase the recipe and do 8lbso f potatoes in an 8-quart instant pot.  Or used a 5lb bag of potatoes into a 6-quart instant pot....just make sure you don't exceed the max fill line.  And increase the milk/butter/sour cream/garlic powder accordingly.

Caramel Apple

This is one of my all-time favorite apple treats.  Following these tips, makes the process pretty seamless.

Caramel Apples

To make 12 apples here's what I used

12 firm apples like Granny Smith, HoneyCrisp, or SweetTango 

3 lbs Peter's caramel

1/4 cup cream

1/2 cup melting wafers

1.  Put apples in bowls and fill with warm water. Then put a bowl or plate on top to keep them submerged.  Let the apples soak for 10-15 minutes, then rub dry.  This will remove any way.

2.  Let the apples dry thoroughly and come to room temperature.  (I usually leave them on a towel to dry for a couple of hours).  Insert sticks into them of apple being careful not to go all the way through the bottom.

3.  Make your own caramel on the stove, or cut up and use Peter's Caramel.  Melt caramel in microwave-safe bowl.  Cook on high for 1 minute, stir.  Cook on 50% power for 1 minute and stir.  Repeat until thoroughly melted around 180 degrees.  Add the melting wafers and stir until melted.  Caramel should be between 160-180 for dipping.  Keep warm on the stove or a fondue continuously stirring so the bottom doesn't burn.
4.  Dip apples one at a time until goes most of the way up the apple.  You can dip it on its side and turn and repeat.  Gently swirl the apple over the pot of caramel to get ride of any excess on the bottom or scrap with a spatula.
5.  Place the apple on a silat line baking sheet or parchment (NOT wax paper!).  Repeat with all the apples and then chill in the fridge for 20-30 minutes.

White Chocolate 

White chocolate 8-12oz. (Ghiradelli white chocolate bar is the best, followed by white chocolate chips).

Melting wafers 1/2-1 cup

Cinnamon Sugar
1/2 cup white sugar
1-2 T cinnamon
1-2 crush graham crackers (optional)

6. Mix cinnamon, sugar, and graham cracker crumbs (optional)
7. Melt the white chocolate and wafers in the microwave in 1 minute intervals at 50% power, stirring in between.  Transfer to a fondue pot set on low, stirring to keep it at a constant melted temperature.  Or melt in a double boiler.
8.  Dip caramel apples with a thin layer or white by dipping one side of the apple in chocolate, lift it out a bit, and rotate a quarter turn and dip again.
9.  Holding the dipped apple over the bowl of toppings generously sprinkle them over the apple and repeat until covered, pressing the topping in if needed in spots.
10. press the bottom of the dipped caramel + chocolate apple in the toppings so the apple “rests” on a crunchy bottom not melty chocolate while chilling.
11.  Take any remaining melted chocolate and drizzle on top for decoration if desired.
12.  Best served up to 1-2 days after making.

Recipe adapted from the following websites:
https://www.adventuresofadiymom.com/2012/10/caramel-apples.html
https://www.melskitchencafe.com/gourmet-caramel-apples/
https://www.melskitchencafe.com/gourmet-caramel-apples/
https://peterschocolate.com/caramel-apple-tips/

Chocolate Fondue

Making this fondue has become a fun New Year's Eve tradition.  Serving it with cookie-dough balls is a must!


Ingredients

• 12 ounces of high-quality chocolate chips or chopped from a block (Ghiradelli, Guittard, or trader-joe's pound plus bar...use any combination of dark and milk chocolate to your liking)
• 8 ounces of heavy cream (or half cream, half milk in a pinch)
• pinch of salt
• dash of vanilla or almond extract, optional

Directions

1. Warm cream over moderate heat until tiny bubbles show and it's just beginning to lightly boil in the fondue pot.  
2. Add chocolate and stir until smooth and fully incorporated.
3. Keep warm over low heat in fondue pot, stirring as needed.
4. Serve with favorite dipppables such as strawberries, banana pieces, pineapple, dried apricots, marshmallows, donut holes, cookie dough balls, graham crackers, pretzel peanut butter bites, etc.

Cider-Cheese Fondue

We make fondue every New Year's Eve.  This is a great non-alcoholic cheese fondue.  The cider does make it it a little sweet.  If you want a more savory version you can use chicken stock instead and a squeeze of fresh lemon instead.  One time we didn't have swisse or gruyere cheese and had to sub white american cheese in a pinch and it made the fondue super creamy and my kids LOVED it even more.

3/4 cup apple cider or apple juice

2 cups shredded cheddar cheese

1 cup shredded swiss cheese (or other cheese or your choice--my kids love white american for this)

1 T cornstarch

1/8 t pepper

dash of nutmeg

dash of paprika

In large saucepan or fondue pot bring cider to a boil.  Reduce heat to medium low.  In a separate bowl toss cheese with cornstarch and pepper; stir into cider.  Cook while stirring often 3-4 minutes or until cheese is melted.  Keep warm on low heat, staring as needed.  Serve with crust bread cubes, apples, pears, blanched broccoli and carrots.

Cut-Out Sugar Cookies

This is my favorite sugar cookie recipe--a melt in your mouth slightly crispy and buttery cookie that tastes great with frosting.  It makes about 2-3 dozen cookies.   This egg-free version is great for when kids snitch a bit of dough.  We almost always make heart-shaped cookies with pink frosting for Valentine's Day. Adapted from the America's Test Kitchen Family Cookbook

Sugar Cookie Dough

2 1/2 cups flour

3/4 cup superfine sugar (or 1 cup of granulated sugar processed in a food processor for 30 seconds)

1/4 teaspoon salt

16 tablespoons (2 sticks) of butter, cut into 1/2 inch pieces and softened

2 tablespoons of cream cheese, softened*

2 teaspoons vanilla extract

Whisk the flour, sugar, & salt together in a large bowl.  Beat the butter into the flour mixture one to two pieces at a time with a mixer on medium-low speed.  Continue to mix until the mixture looks crumbly and slightly wet 1-2 minutes.  Beat in the cream cheese and vanilla until the mixture forms a nice dough.  

Turn the dough onto a clean counter, divide in half.  (If the dough is too soft to work with, you can flatten it into a disk, cover with plastic wrap, and put in the fridge for 30 minutes).  Roll each half of the dough between 2 sheets of parchment or waxed paper until 1/4 inch thick.  Put rolled dough onto a baking sheet and refrigerate again until firm (at least 30 minutes or up to 24 hours).

Preheat over to 375.  Working with one half of the dough at a time, cut out shapes using cookie cutters.  If the dough gets too soft, re-roll it and return to the fridge.  Place cookies on a parchment-lined baking sheet about 1 inch apart.  Bake until just barely turning a light golden brown 7-9 minutes (do not overbake).  Let the cookies cool for 2 minutes on baking sheet before transferring to a wire rack to cool completely (at least 30 minutes before frosting).  

Sugar cookie frosting

2 cups confectioners sugar

1/4 cup butter, softened

2-3 T milk

1/2 teaspoon vanilla extract (or you can do 1/4 teaspoon vanilla, 1/4 teaspoon almond)

Cream together 1 cup of sugar and butter until smooth.  Add milk and extract.  Gradually add the last cup of sugar while mixing until creamy and light, scraping down the sides as needed.  

*The egg version of this recipe uses 1 egg and 1 egg yolk (beaten) instead of 2 T cream cheese.  

Monkey Bread, Overnight Version

We love the Cook's Country recipe for monkey bread, but wanted an overnight version especially since we usually on make this for Christmas morning.  I found this version that gives instructions for an overnight rise in the fridge--and it was perfect!


Dough

• 2 tablespoons unsalted butter, melted

• 1 cup milk, warm (about 110 degrees, a bit warmer than body temperature)

• ⅓ cup water, warm (about 110 degrees, a bit warmer than body temperature)

• ¼ cup granulated sugar

• 2 teaspoons table salt

• 2½ teaspoons (1 package) active dry yeast

• 3¼ cups all-purpose flour , plus extra for work surface* (begin with 2½ c flour, and add up to 3¼c)

Brown Sugar Coating

• 1 cup packed light brown sugar

• 2 teaspoons ground cinnamon

• 8 tablespoons unsalted butter (1 stick), melted

Glaze

• 1 cup confectioners' sugar

• 2 tablespoons milk

Instructions

Prepare a bundt pan by generously coating with softened butter.

Warm milk and water to about 110 degrees - a bit warmer than body temperature.  Add 2 tablespoons of melted butter, sugar, and salt to milk/water mixture. Stir to dissolve.  

In a stand mixer with a flat beater blade, add flour and yeast.  On the mixer's lowest setting, slowly add liquid mixture to flour until combined.  Turn off mixer and switch to dough hook. Slowly increase the speed and gradually add the remaining flour. (May take more or less) The dough should cling to the hook, and clean the sides of the mixing bowl.  Knead dough in mixer for 6-7 minutes until shiny and smooth, but slightly sticky.  Turn dough out onto a lightly floured surface and knead in a smooth ball.  Coat a large bowl with nonstick cooking spray, and place ball of dough in bowl, turn to coat with cook spray. Cover with plastic wrap and allow to rise in a warm, draft free place until dough roughly doubles in size (about 50-60 minutes).

Just before dough finishes its first rise, mix brown sugar and cinnamon in one small bowl. Put the 8 tablespoons of melted butter into a second bowl.  Remove dough from bowl and pat into a 8 inch by 8 inch square. Use a knife or bench scraper to cut the square into 4 large pieces, then cut each of those quarters into about 16 pieces.  Gently roll each piece of dough into a ball.  Use one hand to dip the dough pieces into the butter, and allow excess butter to drip off, then place in the sugar mixture. Pick up the sugared pieces with other hand and layer in pan while staggering the seams.  

Cover pan tightly with plastic wrap and place in refrigerator overnight.

Next morning, remove pan from refrigerator about one hour before baking. Pre-heat oven to 350 degrees.  Remove plastic wrap and bake about 30-35 minutes. The top should be brown, and edges will begin to bubble. Cool in pan for 5 minutes, and turn out on a large platter. Cool about 10 minutes, before glazing.

As bread cools, whisk together confectioner's sugar and milk in a small bowl until lumps disappear. Drizzle glaze over top of warm bread, and let it run down sides.  Serve warm, enjoy!  Excellent hardy breakfast with eggs and sausage/bacon and orange juice.

Gingerbread with Cinnamon Whipped Cream

From Mel's Kitchen cafe who adapted it slightly from Lion House Recipes

INGREDIENTS
Gingerbread:
1/2 cup sugar
1/2 cup butter, softened
1 egg
1 cup molasses
1/2 teaspoon salt
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup very hot water

Cinnamon Whipped Cream:
2 cups heavy whipping cream
1 teaspoon cinnamon
1/4 cup powdered sugar

DIRECTIONS
Preheat the oven to 350 degrees. Grease a 9X13-inch baking pan and set aside.

In a large bowl, cream the butter and sugar until well blended. Add the eggs and molasses and blend again. Sift the dry ingredients together in a mesh strainer directly into the molasses/butter/sugar mixture and mix. Add the hot water and beat until the batter is smooth. It will be fairly thin. Pour the batter into the prepared pan and bake for 32-35 minutes, until a toothpick inserted in the center comes out clean. Don’t overbake or the gingerbread will be dry. Serve the gingerbread warm or cold with cinnamon whipped cream (and sliced bananas, if desired).

For the cinnamon whipped cream: In a medium bowl, begin beating the whipped cream. After it starts to just slightly thicken, add the sugar and cinnamon and beat until medium-stiff peaks form.

Chocolate Chip Cookie Dough (egg-free) & Cookies

This is Curly's favorite!  She loves to make and eat cookie dough and she loves that I let her with this egg free recipe.  These make great cookie dough balls for chocolate fondue too!  Just make them extra small and freeze them ideally for at least an hour before dipping.  Adapted from Mel's Kitchen Cafe: Cream Cheese Chocolate Chip Cookies {Egg-Free} YIELD: MAKES 2-3 DOZEN COOKIES

INGREDIENTS
 6 ounces cream cheese, softened
12 tablespoons butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups plus 3 tablespoons all-purpose flour
1 1/2 cups semi-sweet chocolate chips, mini chocolate chips work best

DIRECTIONS
If you're making cookies and not just dough, preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners.

Put the flour in an even layer in a large 12-inch skillet and, over medium heat, cook it, stirring often, until it’s golden.  Remove from skillet and let cool.

In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla.

Add the dry ingredients and mix until mostly incorporated by a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain. Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way).

Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

If you just want cookie dough bites to eat, use your cookie scoop to measure onto a baking sheet.  Smooth dough into balls by rolling with your hands.  Then press slightly so they are like little disks.  Freeze for about an hour before removing form baking sheet and putting in a freezer safe container.

Sausage Cornbread Dressing

This recipe has become a tradition with the East Coast Bylund Thanksgivings...I look forward to it more then anything else (besides pie of course!)  Recipe adapted from Our Best Bites.



Ingredients:9×13″ pan of regular cornbread (I usually make this buttermilk cornbread recipe 3 days beforehand.
16-19 ounces Italian sausage, sweet or mild
1 large onion, finely chopped4 stalks celery, finely chopped1 large Granny Smith apple, peeled, cored, and finely chopped 3/4 c. chicken broth1/4 c. melted salted butterSage (2 teaspoons rubbed sage or 1 1/2 tablespoons fresh chopped sage)Rosemary (1/2 teaspoon dry or  1 teaspoon fresh chopped rosemary leaves)Thyme (1/2 teaspoon dry or 1 teaspoon thyme leaves stripped from the woody stems) 1/4 c. chopped fresh parsley1/2 teaspoon kosher salt (plus more if necessary)Tabasco sauce to taste

Instructions:Make the cornbread, 2-3 days beforehand, and leave on the counter to dry out.

Preheat oven to 375.

Crumble the pan of cornbread into a  very large bowl. Set aside.

*(Note this step can be done 1-2 days ahead of time and then just refrigerate the pre-cooked sausage and the onion/celery/apple mixture).  Crumble the Italian sausage into a hot skillet and brown it over medium heat. Transfer the crumbled sausage to a paper towel-lined plate and set aside.  If there are 2 tablespoons of rendered sausage drippings in the pan, add the chopped celery, apples, and onions. If not, add enough olive oil to have around 2 tablespoons of oil in the pan and add the chopped ingredients when the oil is hot. Cook, stirring frequently, for about 5 minutes or until the onions are translucent and fragrant. 

Add the onion/celery/apple mixture to the crumbled cornbread. Add the sausage and chopped herbs and toss until combined. Add the chicken broth and melted butter and toss to combine well. Season with salt and Tabasco to taste.

Press the cornbread mixture into a 9×13″ pan and bake for 30-40 minutes in the preheated oven or until the top is golden brown. Serves about 12.

Overnight Raspberry French Toast

This is the perfect breakfast for cold winter mornings for a crowd or for a brunch.   Half the recipe in a 9x9 pan for a delicious and special breakfast (or breakfast for dinner) treat.  The raspberries make it great for Valentine's Day!  I'm not sure if I like this raspberry version or the blueberry pecan version best.  They're both sooooooo yummy!  Adapted from Six Sisters Stuff.  Prep time:  8 hours, Cook time:  40 mins.  Serves: 8-12

Ingredients

• 12 slices french bread or texas toast (I like to use 50% whole wheat french bread)

• 6-7 large eggs

• 1/4 cup sugar

• 2 teaspoons vanilla

• 1 teaspoon cinnamon

• 1/4 teaspoon pumpkin pie seasoning

• 1/4 teaspoon salt

• 2 1/2 cups milk

Topping

• 2 cups of frozen raspberries (about 10 ounces)

• ¼ cup butter, softened

• ½ cup packed brown sugar

• ½ cup white whole wheat flour

• ½ cup chopped roasted almonds (optional)

Instructions

1. Grease a 9x13" baking dish. Arrange the bread in two layers, with six slices of bread on each layer.  You can fill in any big gaps with other piece of bread.

2. In a large bowl, mix together eggs, sugar, vanilla, cinnamon, and milk. Whisk until blended (but not too bubbly).

3. Pour the mixture over the french toast, making sure to cover them evenly, as well as in between the slices as well.

4. Cover with plastic wrap and place a couple of small bags of rice or beans on top to help press down the bread.  Refrigerate for 8+ hours (or overnight).

5. When ready to bake, preheat oven to 350 degrees.

6. Remove from refrigerator and sprinkle with raspberries.

7. In a small bowl, cut in butter, flour, and brown sugar until completely incorporated and crumbly. Sprinkle over french toast.  Sprinkle almonds on top (optional).

8. Bake 35-40 until slightly puffy and golden.  I like to increase the oven temperature the last 5 minutes to about 425 so the top is really nice and golden.

Dixie Salad

This salad is served every Thanksgiving in a lot of Southern Utah Homes. Rumor has it that it was served by the early pioneers because they had all these ingredients available in the fall. I don’t know if that is true or not, but I do know it’s tasty and I first tried it in St. George Utah.  Adapted from Rick Snow's mom and from Jan M. Olpin, Home of the Train – Dairy Keen.

1 Large Pomegranate

1-2 Jonathan, Gala or Jonagold Apples

1/2 Cup Heavy Cream

3 Tablespoons Sugar

1 teaspoon Vanilla

¼ to ½ cup Roasted Pecans

]Cut Pomegranates in half as you would an orange. Over a large bowl turn pomegranate upside down and whack it with a large metal spoon until all the seeds are out.  It can be a little messy, but this method is much faster and simpler then picking out the seeds.

Cut the apple into bite sized pieces, no need to peel. Add apple to the pomegranates. 

Whip Cream until stiff, add sugar and vanilla. Fold cream into pomegranates and apples. Just before serving sprinkle with the pecans. 

You can also add pineapple tidbits or bananas or mandarin oranges or even mini-marshmallows, but traditionalist only use the 4 ingredients.

Thanksgiving!

This is my first time ever making Thanksgiving dinner!  I'm a little nervous, but mostly excited.  Here are a few of the recipes I'll be using:

Roasted, brined turkey & gravy
Creamy mashed potatoes
Dixie Salad
Butternut Squash with Baby Spinach
Autumn Pear Salad
Sausage Cornbread Stuffing
Rainbow Jell-O


Pies!
Maple Pecan
Banana Cream
Cranberry Custard Pie
Tollhouse Pie

Sour Cream Cinnamon Twists

Sour Cream Cinnamon Twists
Faster and lighter but still as tasty (or better!) than cinnamon rolls, these are fabulous breakfast treat.  From Katie Thomas at recipe swap who got it from the Allen Family Cookbook.

Prep 1 hr 40 mins
Cook 15 mins
Makes 2 dozen

Ingredients
1 cup lukewarm sour cream or plain yogurt
3 tablespoons sugar
⅛ teaspoon baking soda
1 teaspoon salt
1 tablespoon dry yeast
1 large egg, beaten
2 tablespoons soft shortening
3 cups sifted flour

For Filling:
2 T butter, softened
1/3 c brown sugar
1 t cinnamon

For Icing:
1 cup powdered sugar
2 tablespoons warm milk or cream
½ teaspoon vanilla

Warm sour cream or yogurt to 105°.  Stir in sugar, soda and salt.  Sprinkle dry yeast in let soften. Stir to dissolve. Beat in beaten egg, soft shortening, the flour. Mix well, pushing with hand if necessary.

Turn out onto floured surface and fold over several times until dough is smooth. Roll into a 24 x 6 oblong.

Spread with 2 tablespoons soft butter and sprinkle lengthwise half with a mixture of ⅓ cup brown sugar and 1 teaspoon cinnamon.

Fold other half over and cut into 24 strips, 1 inch wide. Hold strip at both ends and twist in opposite directions.

Place on greased baking sheet, 2 inches apart. Press both ends of twists to baking sheets. Cover; let rise until light, about 1 hour.  

While rising, make icing mixing together powdered sugar, milk or cream, and ½ teaspoon vanilla.  Set aside.

Bake in 375° oven for 12-15 minutes.

Bright Green Smoothie

slightly adapted from weelicious.com.  A favorite for Saint Patrick's Day!

Ingredients
3+ cups fresh spinach
1/2 cup frozen pineapple
1 cup frozen mango
1 large banana
1 orange
1 cup orange juice, water, or other liquid

Place all the ingredients in a blender and blend on high until smooth and creamy.

Peppermint Bark

Peppermint Bark is one of my favorite holiday treats.  And since the main components are the white and/or dark chocolate--the type of chocolate you use really matters!  I like it plain with just white chocolate.  I like it with the dark chocolate drizzle.  And I like it with a light crunch from Rice Krispies.  Over the years I've become quite opinionated about how to make it and blended several recipes.  I prefer the taste of peppermint oil over peppermint extract (but extract works too).  I like Bob's candycanes best.  I only use Ghiradelli white chocolate chips.  But I like to mix those with with high quality melting wafers or white chocolate bars from specialty shops--I don't ever use almond bark.  So here's my favorite recipe:

12-15 candy canes
1 pound white chocolate (I use a 12oz bag of ghiradelli white chocolate chips and 4-6oz. of melting wafers, you could also chop a block of white chocolate)
4 drops peppermint oil (or 1/2 t peppermint extract)
1 1/2 - 2 cups crispy rice cereal
**1/3 dark chocolate chips or 3-4 oz. of chopped high quality dark chocolate

1.  Spray a rimmed cookie sheet.  Then line with wax paper.  (The spray is strictly to help the wax paper stick to the cookie sheet).
2. Crush candy canes.  Place unwrapped candy canes in a quart size ziploc bag.  Place that ziploc in a gallon size bag.  Smash into pieces using a rolling pin or meat tenderizer.  Sift candy cane pieces through a fine mesh seize and toss or set aside the dust to use with hot chocolate.
3.  Melt white chocolate and wafers.  I prefer to heat in the microwave at 50% power for 30-60 second intervals, stirring in between.  (Confession, I always do the first minute at full power without the chocolate ever burning).
4.  Add the peppermint oil/extract and half of the crushed peppermint and stir.
5.  Gently fold in crispy rice cereal.
6.  Spread out in an thin even layer on the wax paper.  (**If adding a dark chocolate drizzle, melt the dark chocolate in the microwave and drizzle on with a fork in zig-zag motions before the white chocolate sets).  Then generously sprinkle with the remaining candy cane pieces on top.  Press gently into the bark.  Chill for at least an hour.  Break into pieces.

Ruby Jewel Cookies

slightly adapted from Mel’s Kitchen Café: http://www.melskitchencafe.com/2009/12/sugar-rush-10-ruby-jewel-cookies.html

INGREDIENTS

3 large egg yolks

3/4 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups all purpose flour

2/3 cup sugar

1 cup cold butter, cut into small pieces

About 1/3 cup seedless raspberry jam or caramel*

Confectioner’s sugar for dusting or chocolate for drizzling*

DIRECTIONS

1.  Preheat the oven to 350 degrees. Have ready two ungreased baking sheets or mini muffin pans and liners.

2.  In a small bowl, whisk the egg yolks and vanilla together; set aside. Combine the flour and sugar in a large bowl and whisk to combine. Scatter the butter pieces over the top of the flour and sugar and with a pastry blender or two forks, work in the butter until the mixture resembles coarse crumbs. Add the egg yolk mixture and carefully mix to combine until the dough starts to come together (this worked best using my hands).

3.  Turn the dough out onto a sheet of plastic wrap and shape it into a flat disk. Wrap and refrigerate until chilled, about 1 hour.

4.  With lightly floured hands, pinch off pieces of dough and shape the dough into ¾-inch balls. Place each ball in a mini muffin paper liner, if using. If not using a mini muffin pan, place the cookies 1 inch apart on the baking sheets.

5.  Using the end of a wooden spoon handle dipped in flour, make an indentation in the center of each cookie, but do not press all the way through the dough.

6.  Using a spoon or a pastry bag fitted with a plain tip, fill each indentation with about ¼ teaspoon jam.

7.  Bake the cookies until the edges are golden, 15-20 minutes. Let the cookies cool completely on the pans on wire racks. Transfer cooled cookies to wire racks and dust with confectioner’s sugar.

*For Caramel Cup Version

Keep the directions the same as above for steps 1-5.  But instead of filling with jam, bake the cookies for 10-12 minutes unfilled.  Remove from oven, and reform the indentation on the half-baked cookies.  Fill each cup quickly with a thick caramel sauce.  Return to the oven for another 4-6 minutes.  Let the cookies cool completely the remove to a wire rack.  Drizzle with melted chocolate.

Jill's Gingerbread and Royal Icing

These gingerbread cookies are soft and flavorful.  You cut out the dough while still warm eliminating the time-consuming step of chilling.  From my friend, Jill Hunter.

Gingerbread

2/3 cup sugar

2/3 cup molasses

1 t ginger

1 t cinnamon

1/2 t cloves

1/2 t salt

1 1/2 t baking soda

2/3 c butter, cut into pieces

1 egg, beaten

4 cups flour

In a medium saucepan mix sugar, molasses, ginger, cinnamon, cloves, and salt over medium to medium high heat.  Cook until just beginning to boil.  Stir and add butter until melted.  Remove from heat and add baking soda.  Mixture will foam up a bit.  Quickly add in the beaten egg stirring constantly.  Then add flour one cup at a time.  (I had trouble stirring the thick dough by hand, so I moved the mixture to my Kitchen Aid for the last 1-2 cups to mix).  Roll dough out immediately on a floured surface while still warm and cut into shapes.  Bake at 325 degrees for about 6 minutes.  Let cool on pans for a couple of minutes before moving to a cooling rack.  Cool completely before icing.

We love these topped with Royal Icing

Royal Icing

3 1/2 cups powdered sugar (8oz)

1 1/2 T meringue powder

1/4 cup lukewarm water

Combine in large bowl, beat a medium speed of mixer for 5-6 minutes or until the icing is firm enough to pipe, but still spreading consistency.  Add a few more drops of water if needed.  If desired, tint frosting using paste food coloring.  Note: icing dries quickly, keep it covered at all times with a damp paper towel.  Spoon icing into ziploc freezer bags and snip a small hole for piping.  Pipe around the edges of the cookies then fill in.  Add sprinkles and decorations while still wet.  Let set for one hour to dry.

Maple Brown Sugar Ham in the Slow Cooker

I keep coming back to this recipe every holiday we make a ham.  It tastes fabulous and it's just so nice to have more oven space for roasting veggies and baking rolls.  

INGREDIENTS:

7-8 pound bone-in spiral-cut ham

1 cup dark brown sugar

1/2 cup all natural maple syrup (yes, please use pure maple syrup and not pancake syrup)

2 cups pineapple juice

DIRECTIONS:

Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.

Rainbow Jell-O

I'm not really a Jell-O person.  I don't like most Jell-O's, except for this one.  My mom would often make this for Thanksgiving and Christmas dinner.  I love the cool and creamy tang the yougurt adds to the Jell-O as well.  The flavors just meld together perfectly.  I've seen even some of the toughest gourmet critics taste a bite and exclaim, "That actually is quite good!"  So whether your a Jell-O afficioando or astranged to the stuff you should try this sometime.  The presentation is really quite lovely as well and people will think you are sooooooo talented.  But honestly it's super easy--it just takes awhile.  Plan on being home for 6-7 hours and adding a layer every 28-30 minutes.  Enjoy!


3 oz. (small box) of Jell-O* in the following flavors

1. Lime
2. Lemon
3. Orange
4. Strawberry (can omit this flavor)
5. Raspberry
6. Black Cherry

2 cups plain yogurt**
water

1.  Bring water to boil.  Dissolve the lime Jell-O  in 1 cup of boiling water in a small bowl with a wire whisk.  (Note: always measure the water after you bring it to a boil).
2.  The pour out 1/2 cup of the dissolved Jell-O into a seperate mixing bowl.  Add 1/3 cup of plain yogurt and whisk together.
3.  Then pour the yogurt Jell-O mixture on the bottom of the 9x13 glass pan and place in the fridge.
4.  Add 1 T of cold water to the clear Jell-O still in a bowl. Wait 25-30 minutes.
5.  Then add the clear Jell-O layer on top of the yogurt Jell-O layer.  Wait 25-30 minutes.
6.  Repeat steps with each flavor of Jell-O in the order given above finishing with the Black Cherry on top.  Serve plain or with cool whip/cream.

*Note, Jell-O brand works better then generic.  Also if you want to use Sugar-Free Jell-O it works great with this recipe.
**Lowfat plain yogurt tastes great.
***One more note, NO ONE in my family likes this recipe with a blue Jell-O layer.  The artificial "berry blue" flavor is quite overpowering.