APPETIZERS

OLIVE MUFFINS: From the kitchen of Joan A.

1 ½ cups Grated Cheese

1 cup Olives – chopped

1 cup Onions – chopped

½ tsp. Curry Powder

½ tsp. Salt

½ cup Mayonnaise

8 English Muffins -split

Mix first six ingredients together in bowl.  Spread mixture on English Muffins.  Bake 375 degrees for 12 – 16 minutes.  Cut into quarters after baking.

ANTIPASTO SQUARES:  From the kitchen of Janine A.

2 pkgs. Crescent Rolls

1/4 lb. each Salami, Ham, Pepperoni, Swiss cheese and Provolone from the deli (thinly sliced)

Large jar Roasted Red Peppers

2 Eggs

1/4 cup Parmesan Cheese – grated

Spray 13×9 pan with non stick spray.

Unroll and press one package of crescent rolls on bottom of pan.

Layer salami, provolone, pepperoni, swiss cheese and ham slices.

Place a layer of peppers on top.

Beat eggs and grated cheese together and spread on top of peppers reserving a little to brush on top crust.

Unroll and layer second package of crescent rolls on top.

Brush with remaining egg mixture.

Cover with foil.

Bake at 350 for 25 minutes covered.

Remove foil cover and bake 5-10 minutes more until top crust is browned.

Let sit for 5-10 minutes before cutting into squares.

DESSERTS

PUMPKIN CREAM CHEESE ROLL: 

From the kitchen of Debbie F.

Preheat over to 375 degrees.

Grease jelly roll pan. 15 X 10 X 1

Line with wax paper, grease and lightly flour.  (I like to have the wax paper extended slightly over the end of the pan.  It makes it easier, to turn and remove from pan.)

Beat 3 eggs on high speed for 5 minute (eggs should be foamy).

Gradually beat in 1 cup of sugar and 2/3 cup of pumpkin and 1 tsp. of lemon juice.  Then add and beat the following sifted ingredients.  (I very rarely have sifted the flour mixture. Your call.)

¾ cup Flour

1 tsp. Baking Powder

2 tsp. Cinnamon

1 tsp. Ginger

½ tsp. Nutmeg

½ tsp. Salt

Pour into prepared pan.  Bake for 15 minutes @ 375 degrees.

After baking, (do not let cake cool) turn into a towel (I like to use a thin, cotton dish towel.) that is sprinkled with confectionary sugar. Peel off wax paper.  Roll towel and cake together tightly and cool on rack.

While Pumpkin Roll cools, make the filling as follows:

8 oz. pkg. Cream Cheese  

4 Tablespoons Margarine               

½ tsp. Vanilla                                    

1 cup Confectionary Sugar                                                                         

Beat until smooth.    

Unroll the cooled cake and spread filling on roll.  Now roll it up again and sprinkle with confectionary sugar. Keep refrigerated till ready to serve, slice and arrange on platter. (Recipe can be doubled and Pumpkin Roll freezes well.)

MINI CHIP SNOWBALL COOKIES:

From the kitchen of Carol Ann R.

Servings: 60 cookies (5 dozen)

1 1/2 cups (3 sticks) butter or margarine, softened

3/4 cup powdered sugar

1 tablespoon vanilla extract

1/2 teaspoon salt

3 cups all-purpose flour

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

1/2 cup finely chopped nuts

Powdered sugar

Preheat oven to 375° F.

Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.

Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.

POLKA DOT MACAROONS: 

From the kitchen of Tricia W.

1 14-Ounce bag (5 cups) shredded coconut

1 14-Ounce can sweetened condensed milk

½ cup all-purpose flour

1 ¾ cups “M & M’s” chocolate mini baking bits

Preheat oven to 350 degrees. Grease cookie sheets, set aside. In large bowl combine coconut, condensed milk and flour until well blended. Stir in M&M’s. Drop by rounded tablespoonfuls about 2 inches apart onto prepared cookie sheets. Bake 8 – 10 Min. or until edges are golden. Cool completely on wire racks. Store in tightly covered container. Makes about 5 dozen cookies.

CHOCOLATE COVERED CHERRY COOKIES:

From the kitchen of Nancy H.
1-1/2  cups all-purpose flour
1/2  cup unsweetened cocoa powder
1/2  cup butter or margarine, softened
1  cup sugar
1/4  teaspoon salt
1/4  teaspoon baking powder
1/4  teaspoon baking soda
1  egg
1-1/2  teaspoons vanilla
48  undrained maraschino cherries (about one 10-ounce jar)
1  cup (6 ounces) semisweet chocolate pieces (not imitation)
1/2  cup sweetened condensed milk
Directions:
In a mixing bowl combine flour and cocoa; set aside. In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture.
Shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie. In a small saucepan combine the chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice.
Spoon about 1 teaspoon of the frosting over each cherry on unbaked cookie, spreading to cover cherry. (Frosting may be thinned with additional cherry juice, if necessary.)
Bake in 350°F oven about 10 minutes or until done. Remove to wire rack; cool. Cover and store at room temperature up to 2 days. Makes 48 cookies.
Nutrition Facts
Calories 81, Total Fat (g) 3, Saturated Fat (g) 1, Cholesterol (mg) 11, Sodium (mg) 45, Carbohydrate (g) 12, Protein (g) 1, Vitamin A (DV%) 2, Calcium (DV%) 1, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES:

From the kitchen of Mela S.
 2/3 c butter or margarine, softened
2/3 c brown sugar
2 large eggs
1 1/2 c old fashioned oats
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1 6 oz pkg Ocean Spray Craisins Original Sweetened Cranberries
2/3 c white chocolate chunks or chips
 Directions:
Preheat oven to 375ºF.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.

CANDY CANE BISCOTTI:

From the kitchen of Heather V.

Preparation time: 45 min   Baking time: 30 min  

Yield: 4 dozen cookies 

Cookie Ingredients:

1/2 cup softened butter

1/2 cup sugar

3 eggs

2 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

2/3 cup finely chopped peppermint candy canes*

Coating Ingredients:

1 14oz. package of vanilla candy coating

2 drops red or pink food coloring

crushed candy canes for garnish* (optional)

1/4 teaspoon peppermint extract (optional)

 Heat oven to 350°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Add flour and baking powder; continue beating until well mixed. Stir in crushed candy.  Divide dough into fourths on lightly floured surface with lightly floured hands. Shape each into 9×1 1/2-inch logs. Place logs 3 inches apart onto lightly greased large cookie sheet.
Bake for 18 to 20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce oven temperature to 325°F. Cool logs 10 minutes on cookie sheet.  Carefully remove logs to cutting surface. Cut into 1/2-inch slices with sharp serrated knife. (Discard ends). Arrange pieces on same cookie sheet, cut-side down. Continue baking for 12 to 14 minutes, turning once, or until cookies are lightly browned and crisp on both sides. Remove to wire cooling rack; cool completely.
Place candy coating in 2-quart saucepan. Cook over medium heat, stirring occasionally, until melted (5 to 7 minutes). Remove from heat. Stir in food color and peppermint extract, if desired.  Dip each biscotti half way into warm coating; shake off excess. Place onto waxed paper. Immediately sprinkle with decorator candies, sugars or crushed candy canes, if desired. Let set at room temperature until coating is hardened (about 1 hour).
*Substitute 30 starlight mint hard candies, crushed.
Recipe Tip
To crush candy canes, place candy in heavy-duty resealable plastic food bag. Seal bag; pound candies with rolling pin or hammer to crush. (If bag starts to puncture, place bag in another bag and continue pounding.)
Recipe Tip
Line cookie sheet with parchment paper for easy cleanup and to prevent candy in dough from sticking to cookie sheets.
Recipe Tip
Leftover candy coating can be used to dip pretzels.

SNICKERDOODLES: 

From the kitchen of Stephanie P.

2 ¾  C. Flour

2 tsp. Cream of Tartar

1 tsp. Baking Soda

1 ¾ C. Sugar, divided

½  C. (1 stick) Butter, softened

½ C. Shortening

2 Eggs

2 tsp. Vanilla Extract

1 Tbls. Cinnamon

Mix flour, cream of tartar and baking soda in small bowl; set aside.  Beat 1 ½ cups of the sugar, butter and shortening in large bowl with electric mixer on medium speed until light and fluffy.  Add eggs and vanilla; mix well.  Gradually beat in flour mixture on low speed until well mixed.  Refrigerate 1 hour.

Preheat oven to 400 degrees.  Mix remaining ¼ cup of sugar and cinnamon.  Shape dough into 1 inch balls.  Roll in cinnamon sugar mixture to coat.  Place 2 inches apart on baking sheets.  Bake 9 to 11 minutes or until lightly browned.  Cool on baking sheets 1 minute.  Remove to wire racks; cool completely.

Makes 60 cookies.

Kisses Candy Cane Blossoms: 

From the kitchen of Kerry D.

48 Hershey’s Kisses Candy Cane Mind Candies

½ cup (1 stick) butter or margarine, softened

1 cup granulated sugar

1 egg

1 ½ teaspoons vanilla extract

2 cups all-purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

2 tablespoons milk

Red or green sugar crystals, granulated sugar or powdered sugar

1. Heat oven to 350 degrees. Remove wrappers from candies 2. Beat butter, granulated sugar, egg, and vanilla in large bowl until well blended. Stir together flour, baking soda, and salt; add alternately with milk to butter mixture, beating until well blended. 3. Shape dough into 1-inch balls. Roll in red or green sugar, granulated sugar, powdered sugar, or a combination of any of the sugars.  Place on ungreased cookie sheet. 4. Bake 8 -10 minutes or until edges are lightly browned and cookie is set.  Remove from oven; cool 2-3 minutes.  Press candy piece into center of each cookie.  Remove from cookie sheet to wire rack.  Cool completely. Makes about 4 dozen cookies.