Hungarian Nut Rolls

 2 packages (1/4 oz each) active dry yeast

1/2 cup warm milk (110 to 115 degrees)

1/4 cup plus 2 Tbsp sugar

3/4 tsp salt

1 cup butter, softened

1 cup sour cream

3 large eggs, room temperature, lightly beaten 

6 to 6 1/2 cups all-purpose flour

Filling:

1 1/4 cups sugar

1/2 cup butter, cubed

 1 large egg

1/2 tsp ground cinnamon

4 1/2 cups ground walnuts

1 large apple, peeled and grated

 

Icing:

2 cups confectioners sugar

2 to 3 Tbsp milk

1.  In a large bowl, dissolve yeast in warm milk.  Add the sugar, salt, butter, sour cream, eggs and 3 cups flour.  Beat on medium speed until smooth, 3 minutes.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

2.  Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

3.  Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon.  Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon.  Remove from the heat; gently stir in walnuts and apple.  Cool completely.

4.  Punch dough down.  Turn onto a lightly floured surface; divide into 4 portions.  Roll each into a 12x10 inch rectangle.  Spread filling to within 1/2 inch of edges.  Roll up jelly-roll style, starting with a long side; pinch seams to seal.  Place seam side down on greased baking sheets.  Cover and let rise until doubled, about 30 minutes.

5.  Bake at 350 degrees for 30-40 minutes or until lightly browned.  Remove from pans to wire racks to cool.  Combine icing ingredients; drizzle over loaves.

Makes: 4 loaves (12 slices each)

Miniature Peanut Butter Treats

 Cookie:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 large egg, room temperature

1/2 cup creamy peanut butter

1/2 tsp vanilla

1 1/4 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

 

Filling:

42 miniature peanut butter- chocolate cups 

1.  In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth.  Combine the flour, baking soda and salt; gradually add to creamed mixture.  Cover and chill for 1 hour or until easy to handle.

2.  Roll into 42 walnut-sized balls; place in greased miniature muffin cups.  Bake at 374 degrees for 8-9 minutes.

3.  Remove from oven; gently press 1 peanut butter cup into each cookie, forming a depression;  Cool for 10 minutes before removing to wire racks to cool completely.

Lemon Pound Cake

 

Pound cake

• 3 cups all-purpose flour spooned and leveled off with a knife
• 1/2 tsp baking soda
  
• 1/2 tsp salt
• 1 cup unsalted butter softened
• 2 cups granulated sugar
  
• 1 cup buttermilk
• 2 tbsp grated lemon zest
• 3 tbsp fresh lemon juice
• 3 large eggs

Lemon icing

• 1 cup powdered sugar
• 2 tbsp lemon juice

• Sift the 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. Then set it aside for later.
• In a separate bowl combine 1 cup unsalted softened butter with 2 cups granulated sugar. It works best to do this using an electric hand mixer. It may seem like a lot of sugar but trust me, this loaf is big. So the extra sweetness is necessary.
• Once the sugar and butter are combined mix in 2 tablespoons lemon zest, 3 tablespoons lemon juice, and 3 eggs.
• Now mix in 1/3 of the buttermilk. You will need a total of 1 cup, but only add 1/3 cup at first. Once it's mixed, add in a third of the flour mixture. Continue interchanging a third of the buttermilk and a third flour of the mixture with mixing in between. This will ensure the batter is smooth and not lumpy.
• Line a 9×5 inch loaf pan with parchment paper and coat it with nonstick spray. Then pour the lemon pound cake batter into the loaf pan.
  
• Bake at 325 degrees Fahrenheit for 1 hour, then drop the temperature to 300 degrees Fahrenheit and bake for an additional 20 minutes. A good way to tell if the pound cake is baked through is by inserting a toothpick in the center of the loaf. If it comes out clean, your pound cake is done baking.
• Now make the icing by combing 1 cup powdered sugar with 2 tablespoons lemon juice in a small bowl. Tip: if you want to make the icing thicker, and some heavy cream or milk and a little more powdered sugar. Add a little at a time until you get your desired consistency.
• Once the lemon pound cake is baked, let it rest for 10 minutes in the pan, then transfer it to a cooling rack. Once it’s cooled, drizzle on the lemon icing. 
  Recipe:  simply home cooked.com
  

Peppermint Patties

 1/2 cup sweetened condensed milk

3-4 cups powdered sugar

1/4 tsp peppermint oil or 1/2 tsp peppermint extract

1/4 tsp vanilla extract

chocolate melting pieces

white chocolate

coconut oil

Mix together chocolate melting pieces and coconut oil and melt ( can use a small crock pot).  Melt the white chocolate in a small bowl, in the microwave, 30 seconds intervals.  In a large bowl add condensed milk, peppermint and vanilla extracts and mix together.  Knead it with some powdered sugar until it is not sticky.  Shape and cut out circles using the bottom of a small glass. Freeze for 1 hour to harden.  Dip into melted chocolate and put on a wax papered baking sheet.  Chill in refrigerator. Can drizzle on white chocolate on top.  Freeze to harden.  Package in a tin using candy cups,  

Recipe:  the hillbilly kitchen

Martha Washington Candy

 3 cups sweetened coconut

4 cups powdered sugar

14 oz can sweetened condensed milk

2 cups pecans, chopped

1 cup butter, softened at room temperature

1 tsp vanilla

1 cup semi sweet chocolate chips

1 cup milk chocolate chips

2 Tbsp coconut oil

Christmas Tin's

candy cups (small muffin tins)

various sprinkles

In a large bowl combine coconut, sugar and pecans,  Mix. Add condensed milk, butter and vanilla.  Mix well and stir until well combined. Using a cookie scoop put spoonfuls on a baking sheet with wax paper.  Put in the refrigerator for 1 hour to harden. 

Combine the chocolate chips and coconut oil in a small crock pot and melt.( or you can use a double boiler or microwave, checking and stirring every 30 seconds.) Stir until smooth. Dip balls after you smooth them out with your hands, into chocolate mixture.  Put dipped chocolate on a waxed papered baking  sheet.  Put a few sprinkles, candy balls, coconuts, nuts, white chocolate on top of candy balls for decoration.  

Let chill in the refrigerator or put them in candy cups in mini cupcake tins.  Put in fridge for at least 30 minutes before putting in the tin's.  Depending on the size of the tin's you could fit 6-12 in each one.

Recipe:  the hillbilly kitchen

Sausage Balls

 1 1/4 cups self rising flour

1 lb ground regular sausage, room temperature

2 Tbsp melted butter

2 cups shredded cheese, room temperature

1/2 tsp dried parsley

1/2 tsp salt

1/4 tsp pepper

*Or can use paprika or garlic powder for a different flavor

1.  In a bowl add flour and the spices. Set aside.

2.  In another bowl add sausage, cheese and melted butter.  Mix together by hand. 

3.  Add flour mixture into sausage mixture.  Adding half at a time until its all mixed together.

4.  Place a wire rack inside a sheet pan.  Roll sausage mixture into 1 inch size balls and place on the wire rack. 

5.   Makes 2 1/2 dozen.  Bake in a 400 degree oven for 25 minutes until golden brown.  Serve.

Recipe:  the buttered home

Baked Seasoned Crackers

 1/2 cup melted butter

2 Tbsp Worcestershire sauce

2 tsp pepper

1 tsp seasoned salt

2 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper

1 Tbsp sesame seed

3 sleeves of Ritz or Saltine crackers

 

Mix together in a large bowl.  Put on two parchment paper baking sheets in single layer.  Bake in a 300 degree oven for 20 minutes. Flip halfway through. 

Recipe:  Mrs Happy Homemaker

Strawberry Freezer Jam

 2 cups crushed fresh strawberries

4 cups sugar

1 (1.75 oz) package dry pectin

3/4 cup water

Mix crushed strawberries with sugar, and let stand for 10 minutes.  Meanwhile, stir the pectin into the water in a small saucepan.  Bring to a boil over medium-high heat, and boil for 1 minute.  Stir the boiling water into the strawberries.  Allow to stand for 3 minutes before pouring into jars or other storage containers.

Place tops on the containers, and leave for 24 hours.  Place into freezer, and store frozen until ready to use.

Christmas Chex Mix

 

 3 cups Rice Chex cereal

3 cups Corn Chex cereal

3 cups Golden Grahams cereal

1 cup sliced or diced almonds

1 1/2 cups sweetened, shredded coconut

1 cup granulated sugar

1 cup light-corn syrup

3/4 cup butter

1 tsp vanilla extract

1/2 tsp almond extract

 

1.  Put all cereals, almonds, and coconut in a mixing bowl and keep to the side.

2.  In a saucepan bring to a boil: sugar, corn syrup, and butter.  Once boiled, simmer for 2 minutes (mixture will thicken).

3.  Take off heat, add vanilla and almond extracts.  Pour over cereal mixture and toss to evenly coat.  Be careful, syrup will be very hot!

4.  Store in airtight container 

Recipe:  from thedomesticboss

Nikki's Sugar Cookies

 1 cup butter shortening

2 cups sugar

3 eggs

1 cup sour cream

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla

1/4 tsp salt

 

Mix ingredients.  Add enough flour to make a soft dough (not too much!) Refridgerate 1 hour and bake at 350 degrees for 5-8 minutes. Yum!

 

Sugar Cookie Frosting

 3/4 bag powdered sugar

1 cap almond flavor

1 cap coconut flavor

milk

Crisco or butter

food coloring of choice 

Mix sugar and enough milk to make spreadable.  Add large spoonful of Crisco and flavorings.

Recipe: Whiting family

Christmas Crack

 3 cups Rice Chex cereal

3 cups Corn Chex cereal

3 cups Golden Grahams cereal

1 cup sliced or diced almonds

1 1/2 cups sweetened, shredded coconut

1 cup granulated sugar

1 cup light-corn syrup

3/4 cup butter

1 tsp vanilla extract

1/2 tsp almond extract

 

1.  Put all cereals, almonds, and coconut in a mixing bowl and keep to the side.

2.  In a saucepan bring to a boil: sugar, corn syrup, and butter.  Once boiled, simmer for 2 minutes (mixture will thicken).

3.  Take off heat, add vanilla and almond extracts.  Pour over cereal mixture and toss to evenly coat.  Be careful, syrup will be very hot!

4.  Store in airtight container 

Recipe:  from thedomesticboss

Jalapeno Cranberry Freezer Jam

3 cups (about 1 ½ lbs) fresh cranberries, rinsed, ground
3 cups apples (about 5 medium) any kind, cored, skins removed, ground
2 ½ – 3 Jalapeno peppers, seeds removed, ground
1 1.75 oz. Package Fruit Pectin (Sure Jell)
8 ½ cups sugar
9-12 half pint containers, glass or plastic with lids



Grind the fruit and peppers in a food processor to make 6 cups.

1. Pour into a large pan, add the pectin, stir and bring to a boil.
   
2. Add sugar, stirring well and bring to a full boil again,
   
3. Pour the hot jam in jars or plastic tubs. Put the lids on and let sit out on the counter overnight.
   
4. Freeze. Will keep for months.
   

Santa Sugar Cookies

Serves: 40 Prep Time: 50 minutes Cook Time: 9 minutes

Cookies:

1 cup butter (softened)

1 ¼ cups sugar

2 eggs

1 tsp baking powder

1 ½ tsp vanilla

1 tsp baking soda

½ tsp salt

½ sour cream

4 cups flour

Frosting:

1/2 cup butter (softened)

3 Tbsp shortening

1 tsp vanilla

2 ½ – 3 cups powdered sugar (depending on how thick you like it)

1 Tbsp milk

Santa Decorations:

½ cup red sugar crystals (for hat)

½ cup chocolate chips (eyes)

48 cinnamon red hots candies (nose)

48 mini marshmallows (for hat)

1 cup shredded coconut (beard)

Cookies:

1. Mix butter, sugar, and eggs until well blended.
2. Add baking powder, vanilla, baking soda, salt, and sour cream and stir well.
3. Add flour and gently combine. If too sticky, add just a little more flour and refrigerate for about 30 minutes.
4. Roll out dough on a floured surface and cut with a circle cookie cutter ( I used a 2 ¾ – 3 inch diameter circle cookie cutter).
5. Bake at 350 degrees for about 9 minutes (you don't want to overcook them!)

Frosting:

6. Combine all ingredients and mix well. If it's too thin, add more powdered sugar and if it's too thick, add a little more milk.

Assembly Instructions:

7. Frost the cookie and immediately after add the sprinkles to the top third of the cookie with red sugar crystals (we held the edge of a little bowl to cover the rest of the cookie while we sprinkled the crystals on and it gave the hat a rounded edge).
8. Next, sprinkle the bottom third of the cookie with coconut (and come a little up each edge too meet the hat to make Santa's beard. If your frosting dried quickly, you can put a drop of water on your finger and spread it on the frosting- the coconut should stick perfectly after that.
9. Place a marshmallow on the end of the hat, the chocolate ships for the eyes, and the red hot for Santa's nose.

Spicy Ranch Popcorn

8 cups popped popcorn

½ cup canola oil

1 Tbsp red pepper flakes, 1 to 2 Tbsp

16 oz package Original Ranch dressing or dip mix, 1 package

1. Place popcorn in a very large bowl.
2. Mix the remaining ingredients together in a small bowl or jar.
3. Pour over popcorn and stir.
4. Continue stirring the popcorn every 10 minutes or so for at least an hour.
5. Serve and enjoy!

Reese's Muddy Buddies

Chocolate flavored Chex cereal, 1 box – about 8 cups

1 cup roasted lightly salted peanuts

2 cups powdered sugar

16 oz chocolate CandiQuik

1 cup Reese's peanut butter chips

8 oz Reese's Minis , 1 bag

1 cup Reese's pieces

20 Reese's Miniatures, halved

Additional peanuts, peanut butter chips, and Reese's as needed

1. Combine Chex cereal and peanuts in a very large bowl and set aside.
2. Divide powdered sugar into two large, gallon size Ziploc bags and set aside.
3. Line a large baking sheet or surface with parchment paper.
4. Break up CandiQuik and sprinkle with peanut butter chips. Melt according to CandQuik's package instructions.
5. Drizzle the melted chocolate-peanut butter mixture over the top of the Chex and peanuts and toss gently to combine. Make sure it is well coated.
6. Gently fold in the Reese's Minis
7. Transfer half of the chocolate-coated cereal mixture into one bag with powdered sugar and half into the remaining bag.
8. Close each bag tightly and gently shake until the mixture is fully coated. Repeat with remaining bag.
9. Spread the contents of both bags onto the parchment lined surface and let set up or 15 minutes.
10. Sprinkle on the Reese's Pieces, Reese's Miniatures, and additional peanuts, peanut butter chips, and Reese's pieces if desired.
11. Toss gently to combine.
12. Store in and airtight container for up to one week.

Snow Day Snack Mix

12 cups popped popcorn

16 oz white candy coating

3 cups miniature pretzels

10 oz M&Ms

½ cup sprinkles

10 oz miniature marshmallows

1. Line a large baking sheet with parchment paper or a silicone mat.
2. Place popped popcorn on top of the parchment paper.
3. Melt candy coating according to package directions and pour over the top of the popcorn. Use tongs to toss to evenly coat popcorn
4. Add the pretzels and M&Ms and toss with tongs to oat again.
5. Add sprinkles and marshmallows and toss again.
6. Let the snack mix set for 30 minutes before breaking apart and serving.
7. Sore leftovers in an airtight container.

Easy Spicy Ranch Pretzels

16 oz mini pretzels

2/3 cup extra light olive oil or canola oil

1 Tbsp crushed red pepper flakes

1 oz package ranch dressing or dip mix

1. Preheat oven to 300 degrees.
2. Line a large, rimmed baking sheet with parchment paper and set aside.
3. Combine oil, red pepper flakes, and ranch mix in a small bowl. Whisk together.
4. Place pretzels in a large bowl.
5. Drizzle pretzels with ranch mixture and toss with tongs until evenly coated.
6. Place coated pretzels on prepared baking sheet.
7. Bake for 30 minutes, stirring every 10 minutes.
8. Serve and enjoy!

Chubby Hubby Clusters (no bake)

1 ½ cups semi sweet chocolate chips

1 cup peanut butter chips

½ cup butter (cut into pieces)

¼ cup peanut butter

2 cups pretzel sticks (roughly chopped)

1 cup salted peanuts

In a large bowl mix together chocolate chips, peanut butter chips, butter and peanut butter. Microwave on high for 45 seconds, stir and microwave again for 30 seconds. Stir until smooth (if it isn't completely melted, return to the microwave for 20 second intervals, stirring after each time).

Drop by tablespoonfuls onto wax paper and refrigerate for about 30minutes or until firm. Optional: drizzle with melted peanut butter. Store leftovers in an airtight container.

Easy S'mores Candy Bark

Prep Time: 5 minutes Cook Time: 10 minutes Chilling Time: 2 hours

Total Time: 2 hours 15 minutes

2 (11.5 oz) packages milk chocolate chips

1 Tbsp solid vegetable shortening

5 cups Golden Grahams Cereal, divided

1 ½ cups mini marshmallows

1. Place a heat proof bowl over 1 inch simmering water. Pour chocolate chips into the bowl, add shortening. Melt, stirring occasionally until completely smooth. Alternatively, melt chocolates and shortening together in a microwave safe bowl, using the melt function on your microwave. Stir until smooth.
2. Meanwhile, line a large baking sheet with waxed paper or line with a silicone baking mat. Spread 4 ½ cups cereal and marshmallows on pan. Crush remaining ½ cup cereal and set aside.
3. Drizzle melted chocolate over cereal and marshmallows. Spread using an offset spatula until evenly distributed. Sprinkle with crushed cereal.
4. Chill for 1-2 hours. Break apart and enjoy.
5. Store in an airtight container at room temperature for up to 1 week.

White Chocolate Chex Party Mix

1 (10 oz) package pretzels

5 cups Cheerios (you can use plain or multi-Grain peanut butter)

5 cups corn Chex

2 cups peanuts (or mixed nuts)

2 (12 oz) packages plain M&M's

2 (12 0z) packages white chocolate chips

3 Tbsp vegetable oil

In a VERY large bowl (or two medium bowls), combine the first 5 ingredients. Set aside. In a microwave safe bowl, heat white chips and oil on high for 60 seconds (you could also melt chocolate and oil in a double boiler pan) Stir and microwave for another 3 minutes and stir until completely melted and smooth (you may need to microwave for a couple more seconds) Pour melted chocolate over cereal mix and stir until all the cereal is evenly covered with white chocolate. Spread cereal mix on 2 large baking sheets (I used cookie sheets) lined with wax paper. Let cool and then break apart into chunks. Store in an air tight container.