What’s great about the holidays is all of the homemade food and desserts! Cookies are a popular dessert to serve around the holidays, especially if you’re doing a cookie swap with family, friends or co-workers! When it’s time for all of those holiday cookie exchange parties this year, you will be ready to go with the 25 Best Christmas Cookie Exchange Recipes! What cookie recipe will you tackle this holiday? Let us know in the comments below!
Thumbprint Snowman Cookies: Munchkin Munchies
Chocolate Cherry Blossom Cookies: Baking Beauty
Chocolate Kiss Powder Puff Cookies: Averie Cooks
Holiday Confetti Cake Batter Cookies: Sally’s Baking Addiction
Chocolate Crinkles: Simply Recipes
Melting Snowman Oreo Balls: The Girl That Ate Everything
Grinch Cookies: In Katrina’s Kitchen
Hot Chocolate Cookie Cups: The Gunny Sack
Turtle Thumbprint Cookies: Tastes Better From Scratch
3 Ingredient Buttery Shortbread Cookies: Chew Out Loud
German Chocolate Cake Cookies: The Gracious Wife
Vanilla and Chocolate Pizzelles: Recipe Runner
Melted Snowman Cookies: Home Is Where the Boat Is
Soft & Chewy Triple Chocolate Fudge Cookies: Roxana’s Home Baking
Peanut Butter Reindeer Cookies: Baker Girl
Brown Sugar Pecan Cookies: The Recipe Rebel
Russian Tea Cake Cookies: Crazy For Crust
Salted Peanut Butter Blossoms: Your Homebased Mom
Black Bottom Butterscotch Cookies: Something Swanky
Chocolate Cookies n’ Cream Marshmallow Cookies: Creme dela Crumb
Buckeye Brownie Cookies: Tastes of Lizzy T’s
Strawberry Cookies With White Chocolate Chunks: OMG Chocolate Desserts
Red Velvet Chocolate Chip Cookies: Sally’s Baking Addiction
Kit Kat Cookies: Crazy For Crust
Italian Ricotta Cookies: Love Bakes Good Cakes
Chocolate Strawberry Bar
Chocolate covered strawberry bar.
Strawberries are in season. This makes me very happy that I get to create fun recipes with them.
I saw this idea on Pinterest (duh!), but the link to the website that it was said that she just bought this strawberry chocolate bar in a bakery and I had no idea how it was done.
I thought I’d try to find out, and it has gone so wrong.
Also, it only took 20 minutes start to finish (more time to harden).
You can use the one you like chocolate, it’s as simple as looking at the pictures and follow.
Remember to switch off the top of the strawberries and place on a tip side ice cube tray. If you choose the small Put them whole.
Melt some chocolate and pour over strawberries.
Suggest leaving the chocolate hardens at room temperature. Freezing is a bad idea and do not think the cooling is much better. You want the strawberries to stay fresh and not get mushy.
Flip the tray and cut into pieces. Easy!
Note: For the chocolates look round as shown in the final image, use small strawberry, chocolate also flat round molds. I used one inherited from my aunt Magda. I’ll try with cherries, maybe encourage me to do some liquor fillings. Yummy!
- 6 tablespoons salted butter (plus more for pan)
- 1 bag (10 1/2 ounces) mini marshmallows
- 6 cups crisp rice cereal
- ½ cup sugar
- 1/4 cup of heavy cream
- If not salty butter, ¼ teaspoon salt
-Heat the cream, without allowing it to boil
-Put the sugar in a pan over low heat. Mix with a wooden spoon until it becomes caramel.
-Add three tablespoons of butter, mix well.
-When incorporated, add the cream and continue mix until you have a uniform mixture.
-Pour the salt. (If the butter was unsalted)
- Put over very moderate, so it does not harden, stirring occasionally.
-Put three tablespoons of butter in a saucepan, simmer the we melt. Add the marshmallows and melt, mix constantly.
-When melted, add the caramel and put out the fire. Stir until everything is well blended.
-Place the cereal in a bowl. Pour mixture over marshmallows and caramel. Turning until well incorporated.
-Grease a rectangular pan with butter.
-Pour the mixture.
Tip: The mixture is very sticky. It is impossible to put spoon or spatula uniform. Take a sheet of baking paper and butter spreads. Place the sheet on the side of the butter over the mixture, crush well and bring the mixture to all corners and edges.
Withdrew the blade and the result will be perfect.
Let stand until it is firm and cut rectangular bars.
The conserved in a boat watertight. You’ll see that are light and delicious.
Recipe and Image by El Festin de Marga
For more recipes visit: elfestindemarga.blogspot.com.es
Retro Recipe Redo is a new Quick Dish series that gives old recipe faves a mini makeover so they’re easier and quicker for today’s busy cooks.
- Lower the fat: Cut the butter down to 1/4 cup for the brown-sugar topping mixture if you really, really must. I looooove butter, so I kept it at the old-fashioned proportion, but (as much as I hate to admit it) the recipe works great either way.
- Flavor the water: Instead of plain water, use water plus juice from the pineapple can and maraschino cherries jar to add up to the same liquid measurement for the cake batter.
- Add other fruit: Peaches or blueberries or other stuff work with (or instead of) the pineapple. Experiment!
- Oh, nuts! Sprinkle chopped pecans or walnuts over the brown sugar to add the crunch you love.
- Gluten free: Yep, there’s even an easy gluten free version that starts with a Betty Crocker gluten free cake mix.
Easy Pineapple Upside-Down Cake
- 1 (18 ounce) boxes yellow cake mix
- 3 eggs ( or as called for by your cake mix)
- 1/3 cup oil ( or as called for by your cake mix)
- 1 1/3 cups water ( or as called for by your cake mix)
- 1 cup dark brown sugar
- 1/4-1/2 cup butter
- 1 (20 ounce) cans sliced pineapple
- 1 (8 ounce) jars maraschino cherries (optional)
- halved walnuts (optional)
- Follow instructions on cake box for making an oblong single layer cake.
- Prepare cake batter and set aside.
- Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.
- Sprinkle brown sugar generously over the butter.
- Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.
- Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.
- Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional).
- Pour cake batter on top of the pineapple/cherry/nut mixture.
- Place in oven and bake as directed on cake box.
- As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.
- If you wait too long the sugar will harden and be difficult to remove.
- Note: Peaches may be used in place of pine
Yet another amazing use for that amazing strip of goodnes.
Just when you thought bacon and cinnamon rolls couldn’t be better, they’re COMBINED in this
Easy Bacon Cinnamon Rolls recipe!
A match made in heaven. Well, a match made in your kitchen…pronto!!
I admit, as much as I adore bacon and cinnamon rolls, I was a tad bit skeptical about whether or not I would love them together. But holy moly. They paired together PERFECTLY. The sweet and salty combination was of course a winner, but the balance was also perfect. The bacon was the perfectly subtle touch to kick the oooey-gooey, sweet, icing-y cinnamon rolls up a notch.
And of course, also loved the fact that these took all of 5 minutes to prepare before popping them in the oven. Easy. Peasy. And ridiculously delicious.
*1 can Pillsbury Grands! Cinnamon Rolls (5 count)
*5 bacon strips
- Preheat oven to 350 degrees.
- Heat a skillet over medium-high heat. Place bacon strips in skillet and fry for 2-3 minutes until still soft but slightly cooked. Remove bacon and pat dry with paper towels.
- Pop open the can of cinnamon rolls and unroll them into long strips. Lay one strip of bacon on each cinnamon roll strip, then roll them back up. Place each bacon roll in a greased pie pan.
- Cook according to package instructions, then drizzle with icing from the package.
This recipe should give somewhere between 3 and 4 dozen tarts depending on how full you fill the shells and how big your tart tins are.
“Melt in your mouth butter tarts, oh sooo good !! The method for baking is unusual, but will prevent the filling from boiling over.”
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1 cup butter, melted
3 tablespoons vinegar
4 eggs, lightly beaten
4 cups brown sugar
2 teaspoons vanilla
1/4 cup raisins – opt.
Line tart tins with pastry. Sprinkle 6-8 raisins into each tart shell.
Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.
Spoon into unbaked tart shells, filling about 2/3 full.
Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.
Note: I use Tenderflake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.
1/2 cup shortening
1 1/2 cups sugar
1 tsp vanilla
1 tsp baking soda
1 Tbsp vinegar
2 1/2 cups flour
2 Tbsp cocoa
1 tsp salt
1 cup buttermilk
2 oz. all natural red food coloring, see recipe below
Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans or a 9×13 baking dish.
In a large mixing bowl cream together shortening and sugar. Beat in eggs and vanilla.
In a small bowl add vinegar and sprinkle baking soda on top; set aside.
Sift together flour, cocoa and salt; add alternately with buttermilk, beat after each addition. Stir in baking soda and vinegar mixture. Mix in food coloring. Pour into prepared baking pans.
Bake 30 minutes, or until knife inserted into center comes out clean. Remove from oven, set aside to cool.
1 cup milk
¼ cup flour
1 ½ cups granulated sugar
3/4 cup butter, 1 1/2 sticks room temperature
1 tsp vanilla
Over medium low heat cook milk and flour until thick, stirring constantly. Remove from heat, set aside; let cool.
Cream together sugar and butter until light and fluffy. Add vanilla and blend in well. Add cooled
Milk sauce; beat until stiff. Frost cooled cake….enjoy!
Red Beet Juice is an all natural red food coloring….here is how you make it…
Use a few large red beets, remove greens and roots; slice them up. Cover with water in sauce pan; bring to a boil; reduce heat and simmer until tender only a small amount of water remains, about a ¼ cup. Eat the beets and bottle up the red beet juice, you now have all natural red beet juice.
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