Lemon Raspberry Cookies

1 c. butter, softened

1 c. sugar

1 egg

1 T. lemon zest

2 T. lemon juice

2 c. SR flour

1 c. fresh raspberries*

1/2 c. powdered sugar (for dusting)

Preheat oven to 350. Cream together butter and sugar until light and fluffy. Add egg, lemon zest and juice. Mix until well combined. Gradually add flour until just combined. Do not overmix. Gently fold in raspberries, being careful not to crush them. Drop rounded tablespoonfuls onto parchment paper covered baking sheet. Space about 2" apart. Bake 12-15 minutes until edge are lightly golden. Allow cookies to cool on cookie sheet a few minutes before removing to cool completely. Once cooled dust cookies with powdered sugar. before serving. Store in airtight container.Baked cookies may be frozen for 3 months.

*Blueberries or chopped strawberries may be substituted for raspberries if desired. Frozen raspberries may be used, but make sure to thaw and drain completely before using.

Christmas Chaos Cake

1 1/2 c. pecans, chopped

yellow cake mix (15.25 oz)

1 c. water

1/2 c. oil

3 eggs

3/4 c. whole berry cranberry sauce

8 oz. pkg cream cheese, softened

1/2 c. butter, softened

2 c. powdered sugar

Preheat oven to 350. Spray 9x13 dish. Spread pecans in bottom. Combine cake mix, water, oil, and eggs until smooth. Pour over pecans. Combine cream cheese, butter, and vanilla until smooth. Add powdered sugar until well combined. Scoop mixture over cake batter. Scoop cranberry sauce over batter and lightly swirl into batter. Bake 45-50 minutes until toothpick comes out clean. Allow to cool 30 minutes before serving.

Filled "Push" Cookies

3/4 c. powdered sugar

1/2 c. butter

1 egg yolk

1 t. vanilla

1 1/2 c. plain flour

Preheat oveen to 375. Cream butter  and sugar. Add egg yolk and vanilla. Beat until smooth. Add flour. Roll into a ball and chill. Roll into small balls, place dough into larger/outer part of mold and slide the inner part down which makes the shape. Place back in refrigerator to chill again before baking. Add lemon pie filling or jam before baking. (Wait until after baking to add chocolate pudding or Nutella) Bake 10-12 minutes.

*I don't have a push mold, so I just rolled the balls in my hands and used a wooden dowel/pestle to make the indentations for the filling. 

Picture below is a stock picture:

Easy Sugar Cookie Bars

1 pouch (1 pound) sugar cookie mix

1 (14.25 oz.) box white or yellow/butter cake mix 

1 c. butter, melted, slightly cooled

3 eggs

1 t. vanilla

Frosting:

1/2 c. butter, softened

3 c. powdered sugar*

2-3 T. milk

1 t. vanilla**

Christmas sprinkles

Preheat oven to 350. Spray the bottom of a 9x13 pan. Beat the first 5 ingredients on low for 30 seconds, then on medium for a minute, until blended. Spread the dough evenly in the pan. Bake for 30-35 minutes until golden brown. Let cool completely in the pan for 1 1/2 hours. Make the frosting by beating the butter until creamy. Add powdered sugar, vanilla, and milk, a luttle at a time, until smooth and spreadable. Spread over cooled bars, add sprinkles, and cut into bars.

*you may want to use less powdered sugar for a less sweet taste. In my red velvet cookie bars, my husband thought they were two sweet when I used 3 c. powdered sugar.

**use mint extract instead of vanilla for minty bars

Cranberry Christmas Cake

3 eggs

2 c. sugar

3/4 c. butter, softened

2 t. vanilla

2 c. plain flour

12 oz. fresh cranberries

Preheat oven to 350. Beat eggs with mixer until slightly thickened, about 7 minutes. Add butter and vanilla. Beat 2 minutes. Stir in flour until combined. Add cranberries, folding in gently. Spread in sprayed 9x13 pan. Bake 45-50 minutes, until lightly browned, and toothpick comes out clean. Cool completely before cutting into small pieces.

Candied Pickles (changing dill to sweet pickles)

32-46 oz. jar of dill pickles (whole or spears)

2 1/2-3 c. sugar (depending on how sweet you want your pickles)

1/2-1 c. vinegar (apple cider or white)

Drain the juice from the pickles. Slice pickles into thick rounds, chips, or smaller chunks. Place back in jar. Pour the sugar and vinegar straight into the jar with the pickles. Screw the lid on tight. Shake the jar vigorously. Set on counter at room temperature for a few hours. Turn it periodically so the sugar dissolves into syrup. Move the jar to the refrigerator. Marinate for 3-7 days, shaking the jar every day. 

*a heaping Tablespoon of pickling spice, a pinch of red pepper flakes, a few  cloves of garlic, or a dash of hot sauce, may be added if desired. 

Cheesy Eggs

2-3 eggs

milk, just a little

cheese, your choice, shredded or sliced

butter

Combine eggs, (out of shell of course) and milk until the right consistency. Place a pat of butter in skillet set to medium until melted. Add eggs mixture. Cook eggs until starting to set up, then add cheese. Use a spatula/scraper to stir (scramble) eggs until cheese is all melted. Pour onto plate to serve. 

*Be sure to watch closely as they cook quickly and will burn.

Crockpot Jiffy Cornbread

2, 8.5 oz. boxes Jiffy corn muffin mix

2 eggs

1/4 c. sugar

1 c. sour cream

1/2 stick butter, melted

Line or spray crockpot. Whisk together corn muffin mixes and sugar. Add eggs, sour cream, and melted butter. Stir just to combine. Do not overmix. Pour in crockpot. Smooth with spatula. Place lid on crockpot and cook on high for 2-2 1/2 hours or low for 3 1/2-4 hours. The cornbread is ready when the center is fully set. Turn off crockpot and allow to rest for 10 minutes before slicing and serving.

 

Stuffed Salmon

2 oz. cream cheese, softened

1 egg

2 t. mustard

1 T. mayo

1 t. lemon zest

1/2 t. Old Bay seaoning

4 oz. crabmeat

6 T. panko, divided

2 T. Parmesan cheese, grated

2 T. chopped parsley, for garnish, optional

2 center cut salmon fillets, 6 oz. each

1/4 t. kosher salt

olive oil

Preheat over to 350. Line baking sheet with parchment paper. Combine cream cheese, egg, mustard, mayo, lemon zest, and Old Bay until fully combined, a few lumps is ok. Add crabmeat, 4 T. panko, Parmesan cheese, and parsley. Gently fold in with spatula until combined. Place salmon on baking sheet. Use a sharp knife to cut a slit lengthwise down the center of each fillet to form a pocket for the filling. Sprinkle salmon with salt. Stuff each fillet, moundingit on top of each fillet, if necessary. Sprinkle with remaining bread crumbs. Lightly drizzle oil over top and add a pinch of Old Bay. Bake 18-22 minutes. Internal temp should be 145-165 degrees. I served with a Caesar salad and baked potato.

*Store bought stuffed salmon is cooked the same way, sometimes a little higher temperature.

Cranberry Pecan Sandies

4 c. plain flour

2 c. butter, softened (4 sticks)

1 c. powdered sugar

2 T. water

1 T. vanilla

2 c. fresh cranberries, chopped

1 1/2 c. pecans, chopped

Preheat oven to 325. Line baking sheets with parchment paper. Set aside. Beat butter and sugar together until combined. Add water and vanilla. Beat until combined. Mix in flour 1 c. at a time. Stir in cranberries and pecans. Roll into 1" balls and place on baking sheets. Flatten slightly with bottom of a drinking glass. Bake 18-23 minutes until edges start to turn brown. Remove from oven and place on wire rack to cool. Dust with powdered sugar while warm.