Russian Teacakes

Ingredients:

- 1 cup butter, softened
- 1 teaspoon vanilla extract

- 6 tablespoons powdered sugar
- 2 cups flour

- 1 cup chopped walnuts

- 1/3 cup powdered sugar (for decoration)

Directions:

Preheat oven to 350 degrees.

In a medium, bowl, cream the butter and vanilla until smooth.

Combine the 6 tablespoons powdered sugar with the flour; stir into the butter mixture until just blended.

Mix in the chopped walnuts.

Roll dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet.

Bake for 12 minutes.

When cool, roll in powdered sugar once or twice.

Gingerbread Cutouts

Ingredients:

- 1 cup butter, softened

- 2/3 cup brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda

- 1/2 cup molasses
- 1/3 cup milk

- 3 1/2 cups flour

- 3 cups powdered sugar (suggested amount)
- 2-3 tablespoons milk (suggested amount)

Directions:

In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Add the brown sugar, ginger, and baking soda; beat until combined. Beat in the molasses and milk. Beat in as much flour as you can with the mixer, then stir in the remaining flour.

Cover the dough and chill until easy to handle, about 3 hours (or overnight).

Preheat the oven to 375. Grease insulated cookie sheets.

On a lightly floured surface, roll sections of the dough to a 1/4-inch thickness. Cut into shapes using cookie cutters.

Place the cut shapes on the prepared cookie sheets (they can be placed close together).

Bake until the edges of the cookies are firm, about 7-9 minutes. Remove and cool on wire racks.

For the icing, combine powdered sugar with a small amount of milk to form the desired consistency for spreading, drizzling, or piping. (Remember that a lot of icing goes a long way.) Decorate as desired.

Made about 100 cookies.

Cinnamon Apple Cranberry Muffins

Ingredients:

- 2 cups flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves

- 2 eggs
- 1 1/2 cups (12 oz) sour cream
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract

- 1 cup chopped peeled apple
- 1 cup dried cranberries

- 1/4 cup packed brown sugar
- 3 tablespoons flour
- 2 tablespoons cold butter

Directions:

Preheat the oven to 375 degrees. Coat muffin cups with cooking spray or use paper liners.

In a large bowl, combine the first nine ingredients.

In another bowl, whisk together the eggs, sour cream, butter, and vanilla. Stir into the dry ingredients just until moistened. Fold in apple and cranberries.

Fill muffin cups 2/3 full with batter.

Combine the brown sugar and flour in a small bowl, then cut in the butter until the mixture resembles coarse crumbs. Sprinkle over batter.

Bake for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

Cheesy Chicken Jumbo Shells

Ingredients:

- 1/2 package (12 oz) jumbo shell pasta

- 3 skinless boneless chicken breast halves
- 1 teaspoon minced garlic
- 1 onion, chopped
- 2 tablespoons olive oil

- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- salt and pepper, to taste
- 8 oz lite ricotta

- 16 oz shredded mozzarella cheese
- 4 oz shredded Parmesan cheese

- 1 can (26.5 oz) spaghetti sauce

Directions:

Preheat oven to 350.

In a large pot, cook jumbo shells according to package directions, then drain. Add a little salt and oil to the water to help them not stick together after cooking. Separate shells and let stand on waxed paper.

In a large skillet over medium heat, saute the chicken, garlic, and onion in olive oil, until the chicken is thoroughly cooked. Chop the chicken.

Stir in the oregano, basil, salt, pepper, ricotta, and 12 oz of the mozzarella and 3 oz of the Parmesan cheese. Cook until the cheeses have melted.

Fill the shells with the chicken mixture. Place the filled shells in a 13x9" baking dish. Cover the shells with the spaghetti sauce; top with the remaining 4 oz mozzarella and 1 oz Parmesan cheese.

Cover with foil. Bake for 25 minutes, remove top and cook 5-10 minutes more or until lightly browned.

Chocolate Drizzled Praline Cookies

This recipe works well as Christmas cookies or any time of year. A crisp-chewy toffee type cookie is topped with drizzled chocolate. Makes about 40 cookies.

Ingredients:

- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 teaspoons baking powder
- 1 egg
- 2 teaspoons vanilla extract

- 1 1/2 cups flour
- 1 cup chopped pecans or walnuts

- 1/2 cup semisweet chocolate chips
- 2 teaspoons shortening

Directions:

Preheat oven to 375.

Use an electric mixer to beat the butter on medium to high speed for 30 seconds. Beat in the brown sugar and baking powder. Beat in the egg and vanilla.

Beat in as much of the flour as you can with the mixer, then stir in any remaining flour. Stir in the nuts.

Form the dough into small balls and place on an ungreased, insulated cookie sheet. Bake until golden brown underneath, about 9 minutes. Cool on wire racks.

In a small bowl, combine the chocolate chips and shortening. Microwave for 20-second intervals, stirring after each 20 seconds, until melted and smooth. Spoon the chocolate mixture into a Ziploc bag, then snip off a tiny amount from the corner of the bag. Gentle squeeze to pipe the chocolate over the cookies in whatever pattern(s) you desire. Let stand until the chocolate has set.