Who Wants To Share?!
No Bake Peanut Butter Cookies
INGREDIENTS
2 cups white sugar
1/2 cup milk
1/4 cup butter
2 tablespoons unsweetened cocoa powder
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract
DIRECTIONS
Combine sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute.
Remove from heat and add remaining ingredients. Stir and mix well.
Drop by teaspoons onto wax paper, letting stand 30 minutes or when dry and cool. Store in well-sealed container.
Answers: Who wants to share their favorite recipes for the holidays? I'll kick it off with one of mine:
No Bake Peanut Butter Cookies
INGREDIENTS
2 cups white sugar
1/2 cup milk
1/4 cup butter
2 tablespoons unsweetened cocoa powder
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract
DIRECTIONS
Combine sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute.
Remove from heat and add remaining ingredients. Stir and mix well.
Drop by teaspoons onto wax paper, letting stand 30 minutes or when dry and cool. Store in well-sealed container.
Easy Oreo Truffles
pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted
CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Pumpkin bars
INGREDIENTS
4 eggs
1 cup vegetable oil
2 cups white sugar
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch half sheet pan.
In a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. Cool before cutting into bars
PRALINE YAMS
2 (2 lb. 8 oz.) cans yams, drained or 4 lbs. cooked, peeled and sliced fresh yams or sweet potatoes
2/3 c. orange juice
1 tbsp. grated orange peel
5 tbsp. brandy
2 tsp. salt
1 tsp. ground ginger
4 tbsp. (1/2 stick) butter, melted
1/3 c. brown sugar
3 egg yolks
In mixing bowl with the beater, beat yams until smooth. Mix in remaining ingredients, beating until mixture is light and fluffy. Butter a 12-inch quiche dish or a shallow 2-quart casserole dish (7x11). Pour yam mixture in dish, smoothing top evenly.
Make Praline Topping (recipe follows) by mixing all ingredients together in a small bowl. Spread evenly over yams. (At this pint, casserole may be refrigerated overnight, covered.)
Bake at 350 degrees for 45-50 minutes or until golden brown and bubbly. Remove from oven and let stand 10 minutes before serving. If you double the recipe, make it in 2 separate casseroles so proportions of topping remain correct. Serves 10-12.
PRALINE TOPPING:
2/3 c. brown sugar, packed
1/4 lb. (1 stick) butter, melted
1 c. chopped pecans (about 4 oz.)
1 tsp. ground cinnamon
**************************************...
RUM PUNCH
1/2 c. lemon juice
1/4 c. sugar
1 c. cranberry juice
1 c. orange juice
1 c. strong tea
1 fifth Puerto Rican rum
12 cloves
Combine all ingredients and add ice cubes and lemon slices. Serves 15.
CHOCOLATE COVERED CHERRY COOKIES
COOKIE DOUGH:
1/2 c. butter
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 c. flour
1/2 c. cocoa
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. baking powder
TOPPING:
Sweetened condensed milk
6 oz. bag chocolate chips
1 jar of 48 maraschino cherries
Mix together butter and sugar then add next 7 ingredients. Mix. Set aside cookie dough. In separate bowl, combine 1/2 cup sweetened condensed milk and 6 ounce bag chocolate chips. Melt in microwave. Stir and set aside. Form dough into 1 inch balls. Place on ungreased cookie sheet. Press with thumb, add cherry (or half cherry). Top with chocolate topping mixture. Bake at 350 degrees for 8 minutes.
This recipe you'll really like ti i eat it on Christmas and i love it so much i can be eating this as food the hole day (i don't do that but it taste really good)!Read the reviews also from the web below!
Melomakarona (A Greek Christmas Cookie)
These are a coarse-grained cookie soaked in a honey syrup (the semolina achieves this), popular throughout Greece during the Christmas Holidays. They are wonderful.
1 1/2 cups light olive oil or corn oil
1/2 cup butter, at room temperature
1 cup beer or orange juice (or more i prefer orange juice)
1 1/2 teaspoons cinnamon
3/4 teaspoon ground cloves
2 oranges, zest of, grated
1 cup sugar
2 cups fine ground semolina (cream of wheat or farina)
6 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
Syrup
1 1/2 cups sugar
1 1/2 cups greek thyme honey
1 cup water
3/4 cup walnuts, finely chopped
1. Put the corn oil, butter, beer (or orange juice), cinnamon, cloves, orange peel and sugar in a mixing bowl and beat until they are thoroughly blended.
2. Sift about one cup of flour with the baking soda, baking powder and salt and blend into the oil mixture.
3. Add the semolina, a cup at a time, into this mixture.
4. Add enough of the remaining flour, a cup at a time, until you get a rather firm dough (you may need a bit more or less than the amount of flour mentioned in the ingredients list).
5. Use your hands to do the mixing, as an electric mixer will be useless after the first two or three cups of flour have been added.
6. Roll the dough into cylinders, about two inches long and one inch in diameter, flatten them with your hands, and place them on cookie sheets that have been greased with a little olive oil.
7. Bake at 350 degree Fahrenheit for half an hour.
8. Remove the cookies from the oven and pour hot syrup over them.
9. Lay the cookies out in a rimmed baking pan large enough to contain them and pour the hot syrup over the cookies, sprinkle them with the chopped walnuts and let them soak overnight.
10. (Alternatively, if you do not have enough rimmed baking sheets to accommodate all the cookies, you can dip them in batches directly into the hot syrup - keeping the syrup at the lowest possible simmer - and allow to soak in the syrup for 8-10 minutes; remove with a slotted spoon).
11. For the syrup: mix the sugar, honey and water, and bring to a boil.
12. Cook on low heat for four minutes and skim off the foam that forms on top.
13. The next day put them on your prettiest platter, sprinkle each layer evenly with the finely chopped walnuts and wrap with plastic wrap (or put in an airtight container) and serve.
14. These are great keepers and will last for months (my Mom's 'big' batches sometimes made it nearly up until Easter!).
40-50 cookies
http://www.recipezaar.com/76498
Good luck!!