Gingerbread Men Cookies

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Gingerbread Men Cookies

Author: Lauriebear of New York

Ingredients

  • 3 cups flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 3/4 cup butter softened
  • 3/4 cup brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 1/2 tsp vanilla

Instructions

  • In bowl mix flour, ginger, cinnamon, baking soda, nutmeg and salt. In an electric mixer combine butter and brown sugar on medium speed until fluffy. Add molasses, egg and vanilla; mix well. Slowly add in flour mixture on low speed until well mixed. Wrap dough in plastic wrap. Refrigerate overnight.
  • The next day: Preheat oven to 350 degrees. Roll dough to a 1/4 inch thickness on a floured work surface. Cut into gingerbread men shapes with cookie cutter. Place about a finger tip apart on ungreased baking sheets. Bake 9 to 12 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies.

Notes

I use the white, green, & red icing from Betty Crocker just because it is so convenient but you can make your own too. Refrigerate dough overnight.

 

Blueberry Supreme

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Blueberry Supreme

Author: MerryChristmasRecipes.com

Ingredients

  • 8 oz. Vanilla wafers crushed
  • 1 C. powdered sugar
  • 1 Stick of margarine
  • 2 eggs
  • 1 can Blueberry filling
  • 1 C. whipping cream
  • C. nuts optional

Instructions

  • Spread ½ of the vanilla wafers in the bottom of a 9x9 pan.
  • Cream together sugar, butter and eggs and spread over the crumbs.
  • Layer can of blueberry filling over creamed mixture and top with remaining vanilla wafer crumbs and nuts if desired.
  • Refrigerate for 24 hours before serving.

 

Cinnamon chip/oatmeal cookies

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Cinnamon chip/oatmeal cookies

Servings: 48
Author: Connie Cloud

Ingredients

  • 1 ½ c flour
  • 1/3 c sugar
  • 1 ½-2 c oatmeal
  • 1/2 c packed brown sugar
  • 1 ½ tsp baking soda
  • 2 eggs
  • 1 bag Hershey cinnamon chips
  • 1 ½ tsp vanilla
  • 1 c butter softened or margarine

Instructions

  • Preheat oven 350 degrees
  • In a bowl cream the butter, brown sugar, and sugar til smooth. Add eggs and vanilla, mix well.
  • In another bowl mix flour and baking soda, cinnamon chips and oatmeal. Add the butter mixture and mix well. Batter will be stiff.
  • If making bars, lightly spray a 13 x 9 baking pan and spread mixture evenly and bake for about 25-30 minutes or until golden brown.
  • If making cookies, drop a spoonful on cookie sheets and bake 10-12 minutes. Cool on pan for 1-2 minutes then remove to a cooling rack.

 

Peppermint Oreo Cheesecake

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Peppermint Oreo Cheesecake

Author: Kay

Ingredients

  • 1 8 oz pkg of Philadelphia cream cheese softened
  • 1 8 oz tub of Cool Whip
  • 1/4 cup sugar
  • 6 peppermint sticks crushed
  • 1 Oreo cookie pie crust

Instructions

  • In a medium size mixing bowl and using a mixer, combine cream cheese, sugar, and cool whip. Add appx. 3 tsps. of the crushed peppermint. Blend until mixture is firm, about 5 minutes. Spoon into pie crust. Smooth mixture, but be careful not to break crust. Sprinkle remaining peppermint over pie. Chill.

Notes

It is better to press mixture very lightly and smooth from the middle and go outward to avoid breaking the crust.

 

Spicy Pumpkin Bread

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Spicy Pumpkin Bread

Servings: 36
Author: Tinsel

Ingredients

  • 2-23 cups sugar
  • 3-1/3 cups all-purpose flour
  • 2/3 cup butter
  • 4 eggs
  • 2 cups pumpkin/30 oz. can
  • 2/3 cup water
  • 4 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon mace
  • 1 teaspoon cloves
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1-1/2 teaspoons salt
  • 2 teaspoons pumpkin pie spice
  • 4 cups raisins

Instructions

  • Cream sugar and butter. Add eggs and blend. Add pumpkin, water, spices and salt and blend. Add flour, baking powder and baking soda. Blend. Mix in raisins.
  • Pour batter into greased loaf pans. Bake at 350 degrees for 60 to 75 minutes or until firm to the touch in the center.

Notes

For muffins, fill 2/3 of the way and bake for about 20 minutes. I love pumpkin bread! It's my favorite homemade holiday dessert. The basic recipe came from my best friend's grandmother, but the recipe has evolved over the decades in our family into a luscious and spicy dessert. For those family members who don't have the time or talent for baking, it makes a tasty and thoughtful holiday gift. Enjoy!

 

Pumpkin Mousse

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Pumpkin Mousse

Ingredients

  • 1 1/2 cups cold fat free milk
  • 1 package 1 ounce sugar free instant butterscotch pudding mix
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 cup fat free whipped topping divided In a large bowl,

Instructions

  • whisk whole milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger, and allspice; fold into pudding. Fold in 1/2 cup whipped topping. Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with cinnamon.

 

Pumpkin Bars

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Pumpkin Bars

Author: xmas365 of Monson, MA USA

Ingredients

  • 4 eggs
  • 1 cup oil
  • 1 16 oz can pumpkin
  • 1 2/3 cup sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda

Instructions

  • Mix all ingredients together until creamy
  • bake in 10 x 15 cake pan at 350*F for 25-30 min
  • Frosting:
  • oz cream cheese
  • /2cup margarine
  • tsp vanilla
  • cup confectioner sugar sifted
  • mix together

 

Blueberry Bundt Cake

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Blueberry Bundt Cake

Author: Chef Matt

Ingredients

  • 1 package yellow cake mix
  • 3 eggs
  • 1/2 C. applesauce
  • 1 8 oz pk. lemon yogurt
  • 3 C. blueberries
  • 1/4 cup chopped nuts optional
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • whipped topping optional

Instructions

  • Combine all ingredients except the blueberries. Pour half of the batter into a greased Bundt pan, place a layer of blueberries and top with remaining batter. Bake at 350°F degrees for about 1 hour. Cool in pan for 15 minutes before turning out onto a rack to cool completely.