Snowman Cookies

A cream cheese cookie base makes for delicious dough. These cookies are tons of fun to decorate, and a treat to eat when they're done! The recipe makes about 36 snowmen.

Ingredients:

- 1 cup butter, softened
- 1 package (8 oz) cream cheese, softened
- 2 cups sugar

- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon coconut extract

- 3 1/2 cups flour
- 1 teaspoon baking powder

- miniature semisweet chocolate chips, for eyes
- milk chocolate kisses, for hats
- red and green M&Ms, for buttons

- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/8 teaspoon coconut extract
- red and/or green food coloring

Directions:

In a large bowl, use a hand mixer to cream together the butter, cream cheese, and sugar until light and fluffy. Add the egg and extracts; mix well.

In a separate bowl, combine the flour and baking powder. Gradually add to the creamed mixture and mix well. Cover; chill overnight.

Preheat oven to 325 degrees.

Form dough into 3 balls for each cookie, one 1" ball, one 3/4" ball, and one 1/2" ball. Position one ball of each size on an ungreased, insulated cookie sheet to form a snowman. Repeat with remaining balls.

Bake for 18-20 minutes or until very lightly browned. Remove from oven. Immediately place 2 chocolate chips for eyes, and 2 M&Ms (1 each on the other 2 balls) for buttons. Carefully remove cookies to wire racks.

For frosting, combine the powdered sugar, milk, and coconut extract in a small bowl until smooth. Add desired food coloring (you can make one or two colors). Transfer frosting to a small Ziploc bag and seal. Cut a small hole in the bottom corner of the bag).

Once cookies have cooled, pipe frosting into a scarf around each snowman's neck. Use additional frosting to attach a chocolate kiss hat. If desired, you can then refrigerate the cookies for 10-15 minutes to help the frosting set.

Ground Beef Wellington

Ingredients:

- 1/2 cup chopped fresh mushrooms
- 1 tablespoon butter
- 2 teaspoons flour
- 1/8 teaspoon pepper

- 1/2 cup half-and-half
- 1 egg yolk
- 2 tablespoons finely chopped onion
- 1/4 teaspoon salt
- 1/8 teaspoon pepper

- 1/2 pound ground beef

- 1 package (4 oz) refrigerated crescent rolls

- 1 teaspoon dried parsley flakes

Directions:

Preheat oven to 350 degrees.

In a saucepan, saute the mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened; remove from heat and set aside.

In a bowl, combine the egg yolk, onion, salt, 1/8 teaspoon pepper, and 2 tablespoons of the mushroom sauce. Crumble beef over mixture; mix well. Shape into 2 loaves.

Separate crescent dough into 2 rectangles on a baking sheet. Seal perforations. Place 1 meat loaf on each rectangle. Bring edges together at the top and pinch to seal.

Bake for 24-28 minutes. Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons.

Chicken with Basil Cream Sauce

Ingredients:

- 1/4 cup milk
- 1/4 cup dried bread crumbs
- 4 skinless boneless chicken breasts
- 3 tablespoons butter

- 1/2 cup chicken broth

- 1 cup heavy whipping cream
- 1 jar (4 oz) sliced pimento peppers, drained

- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (or equivalent dried basil)
- 1/8 teaspoon ground black pepper

Directions:

Place milk and bread crumbs in separate shallow bowls.

In skillet, heat butter to medium heat.

Dip chicken in milk, then coat with crumbs. Cook in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

Add broth to skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan. Add cream and pimentos; boil and stir for 1 minute, then reduce heat.

Add Parmesan cheese, basil, and pepper. Stir sauce and cook until heated through. Pour sauce over chicken and serve.

Chocolate Peanut Butter Oreo Truffles

Oh, so good. These truffles are very rich and super-delicious -- and pretty easy to make. To speed things up, crush the Oreos in a blender.

Ingredients:

- 6 oz cream cheese, softened
- 1 1/2 cups peanut butter (crunchy or smooth)
- 1/2 cup Nutella (crunchy or smooth)
- 11 oz chocolate chips, melted (or combination of peanut butter and chocolate, dark chocolate, white chocolate, whatever you want)
- 2 cups powdered sugar

- 30 Oreos, crushed

- additional chocolate chips (2-3 cups)
- small amount of vegetable shortening (1-2 tablespoons)

Directions:

In a large bowl, use a hand mixer to combine the cream cheese, peanut butter, Nutella, melted chocolate chips, and powdered sugar. Stir in crushed Oreos.

Form into 1 inch balls (mixture will be crumbly) and place on a plate or cookie sheet. Freeze for 30 minutes or longer (until firm).

Melt together the additional chocolate chips and vegetable shortening over low heat until smooth. Dip each truffle in and coat with chocolate; allow excess to drip off, then place on wax paper on a cookie sheet. Refrigerate for 15 minutes to help the chocolate set.

Refrigerate leftovers.

Barbecue Rub Ribs

Ingredients:

- 4 lb baby back pork ribs
- 4 cloves garlic, sliced or chopped (or equivalent dried minced garlic)

- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin

- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 1/2 cup ketchup
- 1/4 cup chili sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon lemon juice
- 2 tablespoons chopped onion (or equivalent dried minced onion)
- 1/2 teaspoon dry mustard
- 1 clove garlic, crushed

Directions:

Preheat oven to 300 degrees. Place ribs on a rack in a shallow roasting pan. Scatter the 4 cloves of sliced or chopped garlic over the ribs. Cover; bake for 1 hour.

Meanwhile, in a small bowl, mix together the white sugar, paprika, salt, black pepper, chili powder, and ground cumin.

After the ribs have cooked for 1 hour, rub half the spices over one side of the ribs then bake for 15 minutes. Then rub the remaining spices over the other side of ribs and bake for another 45 minutes. (At this point the ribs should have baked for a total of 2 hours.)

Once the ribs have cooked for 1 hour, start making the barbecue sauce: In a small saucepan, mix together the brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour.

After the ribs have cooked for 2 hours, pour the barbecue sauce on top and bake for another 30 minutes.

Two Chipper Cookies

This cookie recipe makes chocolate chip cookies that bake really well at high altitude and maintain a plump shape and chewy texture. Substitute whole wheat flour for half of the regular flour quantity for a healthier cookie. Use half milk chocolate and half semisweet chips, or whatever combination you want. Dough can be formed into balls and frozen, then baked without thawing first for about a minute longer than unfrozen dough takes to bake in your oven.

Ingredients:

- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup sugar

- 2 eggs
- 1 1/2 teaspoons vanilla

- 2 1/4 cups flour (can substitute 3/4 to 1 cup whole wheat flour)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 teaspoon baking soda

- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups milk chocolate chips
- 1 1/2 cups chopped pecans (optional)

Directions:

Preheat oven to 375 degrees.

In a large bowl, cream the butter, brown sugar, and white sugar together using an electric mixer, until light and fluffy. Beat in the eggs and vanilla.

Gradually add the flour, pudding mix, and baking soda to the wet ingredients. Mix well.

Stir in chocolate chips (and pecans, if desired).

To bake immediately, drop by rounded tablespoonfuls 1 inch apart on an ungreased, insulated baking sheet. Bake for 8-10 minutes or until lightly browned. Remove cookies to wire rack and let cool.

To freeze, chill dough in refrigerator for 1 hour, then shape into 1 inch balls. To bake frozen dough, thaw at room temperature for 10 minutes prior to baking.

Cheddar Bacon Quiche

Ingredients:

- 4 or 5 strips of bacon
- 1 unbaked 9-inch pie crust
- 2 cups shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 tablespoons flour
- 5 eggs, lightly beaten
- 1 1/4 cups half-and-half
- 1/2 cup diced onion (or equivalent minced dried onion)
- 1 can (4 oz) diced green chile peppers, drained (optional)

Directions:

Preheat oven to 350 degrees.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Place crust in a 9-inch glass pie plate. Sprinkle bacon inside of crust.

In a small bowl, combine Cheddar cheese, Monterey Jack cheese, and flour.

In a separate bowl, beat together the eggs, half-and-half, onion, and optional green chiles. Add cheese mixture; stir well. Pour into pie crust.

Bake in preheated oven for 60-70 minutes, until set. Let stand for 10 minutes before serving.