Christmas Cookie Countdown

It's that time of year again!  We all love baking our favorite cookies for gifts or just to eat!  Sugar cookies are especially fun because you get to play in the frosting too!!  Kids love helping with sugar cookies!

Favorite Sugar Cookies Recipe
84 Servings

Photo by: Taste of Home
Favorite Sugar Cookies Rec
Favorite Sugar Cookies R
        30               10        Ingre1 cup butter, softened

1 cup confectioners' sugar

1 egg

1-1/2 teaspoons almond extract

1 teaspoon Spice Islands® pure vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon salt

FROSTING

6 tablespoons butter, softened

3 cups confectioners' sugar

1 teaspoon Spice Islands® pure vanilla extract

2 to 4 tablespoons 2% milk

Food coloring of your choice, optional

Colored sugar, edible glitter, nonpareils or frosting of your choice, optional

Directions

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill for 1-2 hours.
• On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with 2-1/2-in. flour-dipped cookie cutters. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.
• For frosting, in a small bowl, combine the butter, sugar, vanilla and enough milk to achieve a spreading consistency. Tint with food coloring if desired. Frost cookies; decorate as desired. Yield: 6-7 dozen.

Nutrition Facts: 1 serving (1 each) equals 64 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 59 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.

Are you baking this year? 

Holiday Traditions

With Thanksgiving and Christmas right around the corner, I started thinking about holiday traditions. What traditions do you and your family celebrate with? You may have one and don’t even realize it. If you don’t have a family tradition, it’s never too late to start one! The best way to have a pleasant and meaningful holiday is to create your own family traditions. The most important part of a holiday tradition is that everyone participates and enjoys themselves.

Decide what part of the holiday is most important to your family. Is it religion, cooking a special dish that your family has only once a year, baking cookies for gifts, going for a family walk after your meals, ornament exchanges, playing board games?? There are literally hundreds of ways to create a family tradition. For me, at Christmas time I send each of my grandkids a snow globe. My family did this when I was little and I wanted to pass this down to my grandkids. I have some beautiful snow globes and fabulous memories of staring into them and watching the glittery snow fall until every speck was settled.

My Thanksgiving traditions are mostly based around cooking. I love to get up early, make stuffing and put the turkey in the oven. While the bird is cooking it's church, football and more cooking!! After our meal I go for a long walk in the park and think about the color scheme and theme for Christmas decorations. Friday after Thanksgiving I watch the Wizard of OZ in the evening with all the Christmas tree lights on. I burn candles and cuddle up with hubby. These are all yearly rituals that have been a part of me for years.

Most holiday traditions include food, whether it’s a snack while decorating or baking cookies or decorating gingerbread houses. Who doesn’t remember any special holiday meal traditions? A couple of years ago my husband decided that we were not going to fuss with cooking for just the two of us and that we were going to go out to dinner instead. Well, that will never happen again! I missed the leftovers and the cooking and even the cleaning up! Even though it’s a lot of work, it is work I love!

My love for scrapbooking and documenting our family traditions play a huge part in my holiday season. In the last few months I decided that I was going to create my own cookbook of our favorite meals. Most of the time, food is the focus of family gatherings and traditions. It plays a very important part in everyday life…why not document it and pass it on to your family. They will love it! As you’re sitting down eating a meal that your grandmother cooked when you were little…the memories will come flooding in! Traditions are a reflection of your family’s beliefs and personality…..something that should be treasured forever. What about the foods you celebrate with? Are they traditional dishes? Have they been recipes that have been handed down through the generations? It’s important to document these family heirlooms! You could include a family recipe next to a picture of the dish or someone preparing it. These recipes are an important part of family history and traditions! Don’t forget to hand these memories down as your legacy !

Family traditions are such an important part of a legacy, don’t forget to document your traditions!

Happy Thanksgiving!!

Debbie

Low Calorie Pumpkin Pie

Last week I joined Weight Watchers...I'm committed to getting in shape by next summer. With all the food filled holidays just around the corner, it doesn't mean you have to deprive yourself or worse yet put on the average 12 pounds. Yes I said 12 pounds...that's how much the average person gains over the Holidays. For all your favorite recipes, there is more than likely a low calorie version. For the next month or so I will be sharing some of my favorite points+ friendly Thanksgiving Recipes and Christmas Recipes. There are certain times of the year Pumpkin Pie is a must at the dinner table and Thanksgiving is one of them. Creamy and delicious, this dessert recipe uses a light graham cracker crust instead of the traditional pie crust recipe.

Low Calorie Pumpkin Pie Recipe
Ingredients:
For the crust:
- 4 oz reduced-fat cinnamon graham crackers
- 2 tbsp light butter, melted (I suggest Brummel and Brown)
- 1 tbsp packed light brown sugar
- 1 tsp light Pancake Syrup
For the pie filling:
- 1 1/4 cup canned pumpkin
- 2 large egg whites
- 1 large egg
- 2 tbsp light Pancake Syrup
- 2 tsp pumpkin pie spice
- 1/2 cup dark brown sugar
- 1/4 tsp table salt
- 1/2 cup fat-free evaporated milk
- Top with a dollop of Fat-Free Reddi-Whip whipped cream

Directions:
Preheat oven to 350 degrees.
In a food processor, combine graham crackers and light brown sugar, and process into fine crumbs. In a small bowl, combine the crumbs and the melted butter, and pancake syrup, and mix with hands. Then transfer to an ungreased 9” pie pan, and distribute crust mixture evenly, pressing it against the pan with your hands. Put in the fridge and chill for 40 minutes. Then, bake about 8-10 minutes, or until the pie crust starts to turn that yummy golden brown.

In a large bowl, whip egg whites into a soft peak, using an electric mixer. Fold in remaining ingredients (except the whipped cream). Beat the mixture until smooth, creamy and lump free, and pour into your pie shell. Bake for about 45-50 minutes, or until a knife inserted in the center comes out clean. Let cool for 5-10 minutes. Cut into 8 even slices and top with a nice dollop of the Fat Free Whipped Cream. Enjoy!

Total servings per recipe: 8
Serving size = 1 slice
Each serving = 3 Point Value

Stay tuned for more!!
Debbie

Candied Apple Recipes!! Yum!

Sweet Spiced Caramel Apples
These recipes were in my newsletter from Taste of Home today! Thought I'd share because they look so yummy and just in time to make that special little trick or treater something tasty!!

10 ServingsPrep: 20 min. Cook: 1 hour + standing20 60 80 Ingredients


10 medium tart apples
10 Popsicle sticks
2-1/4 cups packed brown sugar
2 cups half-and-half cream
1 cup light corn syrup
1 cup butter, cubed
1 teaspoon vanilla extract
2 tablespoons sugar
1 tablespoon ground cinnamon
2-3/4 cups white baking chips
3 tablespoons shortening

Directions

Wash and dry apples; remove stems. Insert Popsicle sticks into the bottoms of apples. Place on a buttered baking sheet; refrigerate until ready to use.

In a large heavy saucepan, combine the brown sugar, cream, corn syrup and butter. Bring to a boil over medium-high heat. Cook and stir until a candy thermometer reads 248° (firm-ball stage), about 50 minutes. Remove from the heat; stir in vanilla. Dip apples into the hot caramel to completely coat. Place on prepared pan; let stand until set.

In a small bowl, combine sugar and cinnamon; set aside. In a microwave, melt white chips and shortening; stir until smooth. Dip one caramel apple into the warm white chip mixture and immediately sprinkle with cinnamon-sugar. Place on a waxed paper-lined baking sheet. Repeat. Yield: 10 servings.

test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts: 1 caramel apple equals 874 calories, 42 g fat (25 g saturated fat), 79 mg cholesterol, 236 mg sodium, 125 g carbohydrate, 4 g fiber, 5 g protein.

Monster Carmel Apples

8-10 ServingsPrep: 40 min. Cook: 30 min. + cooling40 30 70 Ingredients


8 to 10 medium apples

8 to 10 wooden sticks
32 cream-filled chocolate sandwich cookies, coarsely chopped
1 cup butter, cubed
2 cups packed brown sugar
1 can (14 ounces) sweetened condensed milk
1 cup light corn syrup
1 teaspoon vanilla extract
8 squares (1 ounce each) white candy coating, coarsely chopped
1/2 cup orange and brown sprinkles

Directions

Wash and thoroughly dry apples; insert a wooden stick into each. Place on a waxed paper-lined baking sheet; chill. Place cookie crumbs in a shallow dish; set aside.

In a heavy 3-qt. saucepan, combine butter, brown sugar, milk and corn syrup; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla.

Dip each apple into hot caramel mixture to completely coat, then dip the bottom in cookie crumbs, pressing lightly to adhere. Return to baking sheet to cool.

In a microwave, melt candy coating; stir until smooth. Transfer to a small plastic bag; cut a small hole in a corner of bag. Drizzle coating over apples. Decorate with sprinkles. Yield: 8-10 servings.

Recipies are courtesy of Taste of Home!!

Fall is my favorite time of year for baking...especially with Pumpkin!!  I found this recipe today on the Joy of Baking and Knew I had to share it with you!  I'm hoping to get to this recipe this weekend.  Not oly does it look delish but I'll bet it smells great while it's baking in the oven!

Pumpkin Bread: Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans.


To toast nuts: Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely.

Cream Cheese Filling: In your food processor, process the cream cheese just until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour.

Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and nuts.
Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough.
Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Makes 2 loaves.

Cream Cheese Filling:
8 ounce package (227 grams) cream cheese, room temperature
1/2 cup (100 grams) granulated white sugar
2 large eggs
1 1/2 tablespoons all purpose flour

Pumpkin Bread:
1 cup (110 grams) pecans or walnuts
3 1/2 cups (450 grams) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups (400 grams) granulated white sugar
1 cup (226 grams) unsalted butter, melted and cooled
1 - 15 ounce (425 grams) can pure pumpkin
1/2 cup (120 ml) water
1 1/2 teaspoons pure vanilla extract

Recipe Courtesy of the Joy of Baking

I'll have a few more Pumpkin Recipes for you in a couple of days!
Thanks for stopping by!

Debbie

Red Velvet Cakes

Its Sandie here with another layout and recipe!   This month I am sharing my recipe for Red Velvet Cakes, I made them back in June for a girly night in at my house and the rest were eaten by my children!

And here is the recipe :-

Muffins

90g Unsalted Butter, softened

225g Caster Sugar

2 Medium Eggs

30g Cocoa Powder

1/2 teaspoon Vanilla Extract

40ml Red Food Colouring

225g Self Raising Flour

3/4 tsp Bicarbonate of Soda

165ml Buttermilk

• Beat the butter and sugar together until light and fluffy
• Add the eggs one at a time and continue to beat together
• In a separate bowl mix together the cocoa, vanilla extract and food colouring.  Mix until it becomes a dark paste
• Add to the butter/sugar/egg mix and beat together
• Now add half the buttermilk, beat together
• Add half the flour, beat together then repeat the last 2 steps
• Add the bicarbonate of soda and beat slowly to begin with, and then beat until everything is mixed together.  This should now be a deep red mixture
• Divide the mixture between muffin cases (this mix should make approx 18 muffins)  Fill the cases about 2/3 full
• Bake on the middle shelf of the oven for around 20 minutes on 170oC or 325F or Gas Mark 3
• The cakes should be springy to the touch when cooked
• Cool on a wire rack

Cream Cheese Frosting

200g Cream Cheese

75g Unsalted Butter, softened

450g Icing Sugar

1 tbsp Warm Water

1 teaspoon Vanilla Extract

• Beat together the sugar and butter with the warm water
• Now add all of the cream cheese and beat together until smooth and glossy
• Add the vanilla extract and mix together
• Use a spoon to top the muffins with the frosting
• Sprinkle with cocoa powder to finish

Thanks for stopping by!!

New Cookbooking projects!

Don't you love cooking related scrapbook products?  I do! This past weekend I spent time with Best Creations new Mom's Kitchen Collection...what a fun and cute line to create pages and projects from! 
My first project is a simple one and can be created with one sheet of patterned paper and just a few fun embellishments. 

This fun little cd holder holds 2 cd's or you can use it as a gift and add recipe cards in each pocket.

It's a great way to store lots of recipes without taking up tons of room.

Of course if you're like me, you love cookbooks!  I found this little binder at Michaels in the dollar bins.  It started out as a Paula Deen recipe binder and by the time I was done altering it, it turned into this cute little recipe binder.

It comes with dividers that can be altered and all the sheet protectors!  Best $5 I've spent in a long time!

Thanks for visiting!