Jingle Bell muffin's/Cookies

Jingle bell cookies

From a very dear friend Bluespruce (Pat)

1 pound of butter, yes, that much. :)

2 eggs

1 tsp soda

1 tsp vanilla

1 1/2 cups brown sugar

3 1/2 cups a. p. flour = 2 TBLS. 

1 tsp cinnamon

1/2 tsp salt

1 1/2 cups chopped dates

 8 ounces candied pineapple

8 ounces candied red cherries

8 ounces candied green cherries

1 cup chopped peacans

1 cup chopped walnuts

1 cup chopped filberts

MIX chopped fruit and nuts with 2 TBS flour in large bowl.

Blend butter, eggs, brown sugar and vanilla with a heavy mixer in a large bowl. Add flour, soda and salt, mix well.

By hand, blend fruit and nuts with thick batter. Drop by teaspoon onto cookie sheet.

Bake 20 minutes @ 325º

I USE MINI MUFFIN PAPERS AND MINI MUFFINS TINS. Bake for about 25 minutes. 

Pistachio fudge bites

4oz.  BAKER'S White Chocolate

1/2cup  butter or margarine, divided

1/3cup  water

1pkg.  (3.9 oz.) JELL-O Pistachio Flavor Instant Pudding

3cups  powdered sugar

2oz.  BAKER'S Semi-Sweet Chocolate

2Tbsp.  chopped pistachios

LINE 8-inch square pan with foil, with ends of foil extending over sides. Microwave white chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.

ADD dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until well blended. Press onto bottom of prepared pan.

MICROWAVE semi-sweet chocolate and remaining butter in large microwaveable bowl 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; spread over fudge layer in pan. Sprinkle with nuts. Refrigerate 2 hours or until firm before cutting into 36 squares. Store covered in refrigerator for two weeks.

Moms Wild Rice casserole

Wild rice casserole

1 cup uncooked wild erice

3 1/2 cups chicken stock or bouilon 

1 cup diced cerery

1 cup sliced mushrooms

4 ounces diced onions

2 cups cooked brown or long grain rice

 1/4 tsp sage (optional)

2 teaspoons sherry or wine extract (optional)

Rinse wild rice in water many times. Bring chicken stock to a boil. Add wild rice. Cover tightly and cook over low heat about 30 minutes.

Drain, Measure out 3 cups wild rice, reserving the liquid. Brown celery, mushrooms and onions in nonstick pan. Combine with wild rice and brown rice and other ingredients.  Add reserved liquid to desired moistness, mix well. Bake in casserole dish in oven at 350 for about 30 minutes. 

Serves 10.

This recipe can be halved and it does freeze well.

Roll out sugar cookies

Mix:

2 eggs
1 1/2 c. sugar
4 Tbls. milk
1 1/2 tsp. vanila
1 cup shortening

Add and mix well:

3 to 4 cups flour
2 tsp baking powder
1 tsp. baking soda

Roll out on floured surface and cut shapes with cookie cutters of your choice. Bake on a greased cookie sheet at 375º for 8 to 10 minutes. It takes 11 minutes on my air bake pans.
I like to sprinkle with colored sugar before baking or after baking, frost and decorate.

Chocolate Mousse

 

1 1/2

cups skim milk

1/2

cup semi sweet chocolate chips

1

box (4-serving size) chocolate instant pudding and pie filling mix

1

container (6 oz)  Greek Fat Free honey vanilla yogurt

1 1/2

cups frozen (thawed) reduced-fat whipped topping

1 1/2

cups fresh raspberries

• 1In small saucepan, combine 1/4 cup of the milk and the chocolate chips. Cook over low heat, stirring constantly, until chocolate is completely melted and mixture is well blended.
• 2In medium bowl, combine remaining 1 1/4 cups milk and pudding mix. Beat with wire whisk for 1 to 2 minutes or until mixture is well blended and thickened; stir in yogurt.
• 3Blend melted chocolate into pudding mixture; fold in whipped topping. Spoon into individual dessert dishes. Top each serving with additional whipped topping and raspberries. Serve immediately or refrigerate until serving time. Store covered in refrigerator.