Ingredients
1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg
Directions
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
Peanut Butter Cup Tart by Amanda
1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1/2 cup Peanut Butter
Cream the above ingredients together. Then add the following:
1 egg
1/2 tsp vanilla
1/2 tsp salt
3/4 tsp baking soda
1 1/4 cup flour
Mix together with mixer. Shape into 1 inch balls and place in tart tins (grease tins). Bake at 375 for 8-10 minutes. Immediately after removing from the over, press peanut butter cup into the center of the cookie. Leave in tins for 10-15 minutes until cool.
Taco Dip by Rebecca
1-8oz. cream cheese
1 package of taco seasoning
1-2 Tablespoons of mayo
lettuce
tomatoes
mexican shredded cheese
jalapanoes
banana peppers
chips
In a mixing bowl, combine cream cheese (room temperature), mayo, and taco seasoning together. After mixing, spread onto a serving platter evenly. Top spread with lettuce, tomatoes, jalapanoes, banana peppers, mexican cheese, etc. Dip chips and enjoy!
Pizza Rolls by Kristen D.
Ingredients:1 36 count bag of Rhodes Frozen White Dinner Rolls
1 bag of pepperonis
1 large block of mozzarella cheese
Directions:
Follow the directions on the back of the roll bag for letting the rolls thaw and rise.
Once thawed and risen- cut cheese into slices/squares. Each slice should be a little less than a quarter of an inch or so. The block of cheese should give you just enough for the 36 rolls, so just cut it into equal squares.
Then you take about 2-4 pepperonis and pair them with one slice of cheese. There isn't an exact number of pepperonis in each bag, but I basically try and use the whole bag and spread them out semi-evenly among all the rolls. I like to put the cheese on the bottom and the pepperonis on top. Place them in the center of the roll and then enclose the roll around it. So, you will kind of pull the roll around the cheese and pepperoni and pinch the roll together at the top, like a little pouch or purse. Make sure to try and pinch it good so there are not really any holes because the cheese will ooze out. It will probably still happen some, that's okay. Also, when you put the cheese and pepperoni in the rolls they will kind of deflate a little. That's okay, they will still turn out okay when baked. Follow the directions on the bag for baking. I think it is like 350 for 15-20 minutes, or until a little golden brown. Like I said, some of them will have cheese oozing out- that's okay.
Taffy Coconut Cookies by Courtney
Ingredients:
2 1/2 c. sugar
3/4 c. butter
2 1/2 c. flour
1 c. molasses (King syrup)
1 lb. coconut
1/2 tsp. baking soda
Directions:
Mix dough & let chill. Roll into balls about the size of a nickel on an ungreased cookie sheet. Bake at 350 degrees for 16 - 18 mins. (remove when edges begin to turn brown, but centers are still soft). Let cool and remove as a flat shape.
Hint - place parchment paper on cookie sheet for easy removal
Creme de Menthe Squares by Jill
Brownie Layer
· 1/2 cup softened butter
· 1 cup sugar
· 4 eggs, beaten
· 1 tsp vanilla
· 1/2 tsp salt
· 1 cup flour
· 1 can Hershey syrup
Mint Filling
1/2 cup softened butter
2 cups confectioner's sugar
3 tbsp green creme de menthe
green food coloring (if you want it a darker green)
mint cake gel (if you want it extra minty)
Chocolate Glaze
· 6 oz semi sweet chocolate chips
· 6 oz melted butter
Directions:
1. Preheat oven to 350 degrees
2. Cream butter & sugar until smooth.
3. Add beaten eggs, one at a time, mix thoroughly.
4. Add vanilla, salt, and flour. Mix until well blended.
5. Add Hershey syrup. Mix well.
6. Pour into greased 13 x 9 baking pan. Bake for 30 minutes or so. Then cool completely.
7. Cream butter & confectioner's sugar until smooth with a mixer.
8. Add Creme de menthe and mix thoroughly until of spreading consistency.
9. Frost brownie layer with the mint filling (ONLY IF BROWNIE LAYER IS COMPLETELY COOLED)
10. Refrigerate to harden mint layer. Approximately 20 minutes or more.
11. Melt butter & chocolate chips over low heat. Stirring constantly until smooth.
12. Cool to room temperature. Spread over mint filling covering entire layer.
13. Cool until glaze hardens. Cut into squares before serving.
Peppermint Fudge Cookie Sandwiches by Tara
Ingredients:
3/4 cup semi-sweet chocolate morsels
1/4 cup butter
1/2 cup sugar
1 egg
3/4 cup all-purpose flour
1/4 cup crushed peppermint candies or candy canes
1/4 cup white or semi-sweet chocolate morsels
10 to 12 mini foil-wrapped peppermint patties, unwrapped
Directions:
Preheat oven to 375 degrees
Line large sheet pan with a 10 in sheet of parchment paper
Combine chocolate morsels and butter in microwave safe bowl.
Microwave on high 40 to 60 seconds or until smooth, stirring after each 20 second interval.
Add sugar and egg, mix until well blended.
Add flour, mix just until flour is incorporated.
Drop 20 scoops of batter, 1 in apart onto pan.
Bake 9-11 minutes or until edges are set.
Meanwhile, place candy canes into resealable plastic bag, crush using flat side of meat tenderizer and set aside.
Place white chocolate morsels into microwave safe bowl and cook in microwave uncovered for 30 to 60 seconds or until melted and smooth, stirring once. Set aside.
Remove sheet pan from oven. Immediately turn over half of the cookies; top with peppermint patties and remaining cookies to form 10 sandwiches.
Drizzle chocolate over cookies and sprinkle immediately with crushed candies.
Transfer to platter. Line pan with additional parchment and scoop with remaining batter. Bake 9 to 10 minutes.
