Cranberry Lemon Frost Cookies

Cranberry Lemon Frost Cookies

Cranberry Frost

12 cranberries, pushed through garlic press3 Tbsp. sugar

Spread on parchment to dry, crush.

Lemon Cookies

Oven 375- parchment cookie sheets

1 1/2 cups flour1/2 tsp. baking powder1/4 tsp. baking soda1/2 tsp. salt1/4 lb. butter; soft3/4 cup sugar1 egg1/2 cup sour cream2 tsp. grated lemon zest

Mix flour with salt and powders. Cream butter and sugar, then add eggs, then zest and sour cream, then flour mixture. Refrigerate 1 hour. Drop rounded teaspoon-fulls on parchmented cookie sheet. Bake 15 minutes.


Icing

2 Tbsp. cream cheese2 Tbsp. lemon juice1 cup confectioners’ sugar

Whip together; spread on cookies after they have cooled and after cranberry frost is ready to sprinkle on immediately. For transport, stack cookies only before icing.

Holiday Rolls

Holiday Rolls

2 1/4 teaspoons yeast

1 1/3 cups milk, @ 115 degrees

~Bloom a few minutes~

2 eggs

1/2 teaspoon salt

3 Tablespoon sugar

2 cups bread flour

~Mix with milk~

2 cups all-purpose flour

~Knead into mix for 10 minutes~

Place dough in oiled bowl

Cover with damp cloth

Let rise in warm place 1 hour

Divide dough as desired (1-inch balls fill two 8-inch pans)

Let rise another hour or until doubled

Bake at 350 degrees for 15 minutes, or till golden

Brush with melted butter out of oven!

American Goulash

American Goulash

1 lb box elbow pasta~boiled 4min. only
1 lb ground chuck (beef)
1/2 diced onion
2 cloves crushed garlic
2 teaspoons paprika
2 teaspoons seasoned salt
2 teaspoons worcestershire sauce
1 teaspoon black pepper
1 can petite diced tomatoes, drained
1 can kidney beans, drained
1 can cream-of-mushroom soup
1 package cheddar-jack cheese

Heat oven to 350. Boil pasta only to very chewy in salted water, while also browning ground beef over med high heat in large (non-iron) skillet. Add onion, then garlic and spices. In another minute, add drained tomatoes, drained beans and undiluted cream of mushroom soup and mix. Divide out a handful of cheese topping, then off the heat, fold cheese into sauce. Add well-drained pasta to gravy, and pour into greased 9x13 casserole dish, topping with handful of cheese, bake 20 minutes, and presto...a mouthful of memories!

Spinach Artichoke Gotta-have Dip

Spinach Artichoke Gotta-have Dip

1 package frozen spinach, thawed and squeezed dry
1 package cream cheese, softened
1 large jar marinated artichoke hearts, drained
1 package italian blend cheeses
1 cup miracle whip
1/4 cup grated onion
2 cloves minced
1/2 tsp seasoning salt
sprinkle of fresh nutmeg
pinch of cayenne

~Mix, bake at 350 for 15 minutes~

Pumpkin Caramel Pecan Cheesecake

Pumpkin Caramel Pecan Cheesecake 

2 cups pecan halves
2 packs cinnamon graham crackers
8 Tablespoons butter
3 Tablespoons brown sugar

1/2 egg
1/3 cup brown sugar
1 1/2 teaspoons pumpkin pie spice

4 packs cream cheese softened
1 cup sugar

4 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons fresh lemon juice
1 can+ pumpkin

1 cup brown sugar
1/3 cup heavy cream
4 Tablespoons butter

1 cup powdered sugar
1 teaspoon vanilla

Soften cream cheese to room temperature.

Place a pan of water on the bottom rack of the oven.

Warm hearth to 325 degrees Fahrenheit.

Lightly butter bottom disc of springform pan.

Crush or process two packs of cinnamon graham  crackers.

Separate out from two cups pecan halves the broken ones (1/3 cup), and chop them finely with a knife or nut grinder.

Mix the chopped nuts with the graham cracker crumbs, 1/4cup brown sugar, and a stick of melted butter. Press into and up sides of springform pan.

Toss whole pecans in 1/2 egg (use bantam) plus 1 Tablespoon water, then add the mixed 1/2 cup brown sugar and pie spice and toss; spread on parchment in a shallow pan.

Bake both pans in 325 oven for 5-8 minutes or until crust is browned and nuts are gooey. Let both cool; break nuts apart.

Beat softened cream cheese in a mixer with 1 cup sugar, then beat in eggs one at a time, and beat until no cream cheese lumps are left. Add 1 1/2 teaspoons of vanilla, 1 1/2 teaspoons fresh lemon juice, and 1 can of pumpkin (add another 1/4 cup pumpkin if you have it). Mix until combined, and pour into coolish crust.

Bake cheesecake for 1 hour and 15 minutes: turn oven off and leave for 15 more while you make caramel.

In saucepan over medium heat, 1 cup brown sugar, 1/3 cup cream, and 1/4 cup butter to melt and gently boil away while you stir with a wooden spoon until caramel-colored, adding 1 cup powdered sugar off the heat, and then a teaspoon of vanilla and a tablespoon of butter to finish.

Take the cake out, and pour caramel on top, spreading deliciously around. Decorate with spiced pecan halves, laying delicately on top of caramel. Cover and refrigerate when it is safe to handle.

Chill thoroughly.

Run warm knife around ring to loosen any caramel, then lift from springform ring dramatically. Slice with warm knife. Serve with coffee or wheat beer to 12 or more people, and enjoy every bite.