Where I Spend My Time

I have recently decided that I spend way too much time on the computer.  I think this blog is a good use of my time, and the other sites I visit can be useful, if I didn't get sucked in and spend 1/2 an hour (at the minimum) every time I log into one of these sites.  So I thought I'd share with you where I (waste) spend the majority of my computer time.

Facebook.  What a time waster.  I never wanted to get sucked in.  But I did.  Reconnected with my fourth grade boyfriend.  Reconnected with old high school and college friends.  But what I love most is being connected with family.  I am in touch with cousins who I know very little about.  They are so much younger than me, or live many states away, that I don't know them really.  Now, I know them a little bit.  Aunts and uncles.  I no longer see my aunts and uncles on any regular basis.  Occasionally, if I am lucky, I see them once a year.  More likely it is once every two or three years.  On Facebook I can chat on a daily basis.  Makes me feel a little more connected.  Brothers, sisters and nieces and nephews.  These are the people I especially love to see  on FB.  What a great way to stay connected when
living hundreds of miles away.  (Oh, and I love when people ooh and ahh over pictures of cakes and cookies I make are posted there.)

Ravelry.  I'm a new knitter.  Just learned at the beginning of 2011.  I love it.  So, I spend lots of time on Ravelry.com, a website devoted to knitting and crochet projects.  What I really love is that many of the projects are free or available for a small fee.  Also, lots of people post pictures of their projects and I can get a good idea of how something should turn out.  I save so many ideas there.  Have probably made about 28 projects this year.  Hope to make lots more (when I'm not wasting time on the computer!)

Finally, my friend Katie invited me to join Pinterest.  She told me it is a way better time waster than Facebook.  And I think she is right.  Oh the ideas, the beautiful pictures, the links to tasty food recipes.  Basically, if you have not heard of it, it is a website that creates virtual bulletin boards.  Any ideas you like, you "pin" a picture on a theme board of your choosing (say like "Christmas Ideas").  Then the picture is a link to the website where you can get the information about that item, recipe, party idea.  But here's the best part.  You can see other people's pins, and repin them to your bulletin board.  So many fantastic ideas!!!! It is brilliant.

There are other websites that suck me in, too.  Blogs, Allrecipes.com, Etsy, blogs.  But these three are by far the main way I spend my time on the web.  Where do you (waste) find interesting things on the computer?

Birthday Cookies

My two oldest nieces, Rose and Hannah, turned 16 this December, 6 days apart.  I wanted to make something special for the two of them.  I also had to make something that would mail safely and taste good after being in the mail for a few days.  So I came up with these sweet sugar cookies and a little birthday cash.

Here are some of Rose's cookies:

Her favorite color is blue so I chose green as a complementing color and then made these sweet little cupcake cookies. 

Hannah's cookies ended up being very similar, but I chose orange (her favorite color) and used pink as the complementing color.

 I really love how they turned out, and I'm really happy I was able to surprise them both on their special birthday!

Candy Cane Fudge

Need a last minute treat for Christmas?  This is it.  Simple, festive and tasty.  Make it. Today.

I made this last week to take to a friend's house for after caroling in her neighborhood.   Not only was it a hit, but I got several requests for the recipe.  It is so easy, and so good!

Candy Cane Fudge

2 (11 oz.) packages white chocolate chips
1 (14 oz.) can sweetened condensed milk
½ teaspoon peppermint extract
1½ cups crushed candy canes, divided

Line an 8-inch square baking pan with aluminum foil. Grease the foil.

Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until vanilla chips are almost melted. Remove from heat and continue to stir until chips are completely melted and mixture is smooth. Stir in peppermint extract and 1 1/4 cups candy canes.

Spread evenly into prepared pan. Top with remaining 1/4 cup candy canes. Press lightly into fudge. Chill for two hours in the refrigerator, then cut into small squares.

Yield: 1- 8x8 inch pan of fudge


Notes:  Make this a day ahead for the best pepperminty taste. 

I have really enjoyed taking this recipe trip with all of you.  I hope you have found a few favorites of your own that may become a tradition in your homes.  Have a very Merry Christmas!!!

Only 2 more days until Christmas!

Succotash

I actually have no idea what succotash is.  In my mind it is some crumbled meat mixed with some potatoes and other vegetables and served over toast or something like that.  I might have mixed it up with hash, but no mind.  When my sister-in-law, Elizabeth, made this for Thanksgiving dinner a few years ago, I was little skeptical.  I'm not a huge fan of many green vegetables, and ones that LOOK like lima beans are no exception.  But, I'm the polite sort and so I tried Elizabeth's vegetable dish.  I'm so glad I did.  This instantly became one of my favorite vegetable side dishes of all times.  I took leftovers home and ate them for the next three days.  It is that good.  I now make it for holiday dinners and introduced edamame (soybeans) to my Ohio family.  (Ironically, my dad grew up a farmer and my mom in a small farming town, but they had not heard of edamame - I guess it is a big city thing.)

 

Succotash

4 slices bacon
¼ cup onion, chopped
10 ounces frozen corn
12 ounces shelled edamame

Cut the bacon into small pieces and fry in pan over medium heat. After a minute or two add the onion and saute until bacon is cooked and onion is soft and golden. Drain fat.

Add corn, edamame and enough water (1/2 - 1 cup) to pan to cook vegetables. Cook until corn and edamame are cooked through and hot.


Notes: I really don't know if this is traditional succotash, but I don't care.  It is delicious.  The edamame has a nutty quality and of course the bacon adds yumminess to just about anything.  Add more onion if you are a fan.

Only 1 more recipe and 3 more days until Christmas!

Overnight Cinnamon Rolls

My family loves cinnamon rolls.  I love cinnamon rolls.  In fact for my birthday a few years ago I made myself homemade cinnamon rolls instead of cake.  What I hate about homemade cinnamon rolls is how long they take.  If you really want them for breakfast, I would have to get up VERY early, and they still probably wouldn't be ready until 10:30 in the morning.  That just won't fly with my early rising kids.  (And lets face it, I want my rolls, too!)  I found some different recipes and took the best parts of each of them and came up with this dynamite recipe for cinnamon rolls you make the night before. 

Overnight Cinnamon Rolls

2 (.25 oz) packages active dry yeast
2½ cups warm water, 110ºF
1 (18.25 oz.) package yellow cake mix
7 - 8½ cups all purpose flour, divided
3 eggs
⅓ cup vegetable oil
1½ teaspoons salt
6 tablespoons butter, softened, divided
¾ cup sugar
1 tablespoon cinnamon
Cream Cheese Frosting
1 package (8oz.) cream cheese, softened
8 tablespoons (1 stick) butter, softened
3¾ cups powdered sugar
1 teaspoon vanilla extract

In a large bowl, dissolve yeast in warm water. Let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil and salt; beat well. Stir in 6 cups flour until soft dough forms.

Put dough hook attachment on mixer and knead dough until smooth, about 5 minutes. Add more flour, 1/4 cup at a time, while kneading if dough is too sticky. Place in greased bowl, and turn to coat top of dough. Cover and let rise until doubled in bulk, about 45 minutes.

Punch dough down. Divide into two equal parts. Roll out each part on a lightly floured surface to a 12x16-inch rectangle. Spread 3 tablespoons softened butter onto each rectangle. In a small bowl, mix sugar and cinnamon. Sprinkle half of cinnamon mixture on each rectangle.

Roll up from long side of rectangle, pinching edges to seal. Cut each rectangle into 12 equal rolls with a piece of dental floss or knife. Place in two greased 13x9-inch pans (12 rolls in each pan). Spray plastic wrap with vegetable spray and tightly cover each pan. Place in refrigerator to rise overnight.

In the morning, take rolls out of refrigerator and let sit on counter for at least 30 minutes. Preheat oven to 350ºF. Remove plastic wrap and bake for 25-35 minutes or until golden brown. Let cool 10 minutes, then frost with cream cheese frosting.

To make frosting:

Place cream cheese and butter in mixing bowl. Blend with electric mixer on low speed until combined. Add powdered sugar a little at a time, blending with mixer on low until sugar is incorporated. Add vanilla extract and increase mixer speed to medium and blend until frosting is fluffy, 1 minute more.

Yield: 24 rolls

Notes:  This makes a lot of rolls.  Often, I only make 12, then freeze the other 12.  To do this, follow directions in recipe for one pan.  For other 12 rolls, after cutting, place on parchment lined cookie sheet so that rolls are not touching.  Place cookie sheet in freezer until rolls are hard, about 1 hour.  Take rolls off of cookie sheet and place in a freezer Ziploc bag.  Freeze for up to 2 months.  Get out of freezer day before and proceed as above.  Know that the rolls may not rise as much as the unfrozen rolls, but they will still taste great!  Remember to cut the frosting recipe in half, too.

Only 2 more recipes and 4 more days until Christmas!

Rolo Pretzel Turtles

 Apparently this recipe has been around for a few years, but it was introduced to me three years ago and it has since become a family favorite.  I especially love to make these when we have guests over because they are so pretty and so yummy, but so ridiculously easy!  If your kids don't like nuts, press an M&M in the top instead of a pecan.  It's not quite a turtle, but still a tasty candy.

Rolo Pretzel Turtles

1 package (11 oz.) Rolo candy, unwrapped
small pretzels
pecan halves or M&M candies

Preheat oven to 350ºF.

Place pretzels in single layer on parchment lined cookie sheet. Place one Rolo on each pretzel.

Bake 3-5 minutes or until caramel begins to soften, but not melt. Remove cookie sheet from oven and immediately press pecan half or M&M into top of Rolo, pushing down so the Rolo fills the pretzel. Let cool completely.

Yield: about 45 candies

Notes: I love the square pretzels for this the best, but if you can't find them, the little twists work fine, too.  I love buying M&M's in the season's colors, making this treat adaptable to almost any holiday.  (This would be a great treat for your Valentine's Day sweetie!)

Only 3 more recipes and 5 days until Christmas!

Mint Ravioli Cookies

When I saw this recipe, I knew I needed to make it.  These are such fun little cookies. It is essentially two sugar cookies with a chocolate mint sandwiched between the layers.  A truly fun and delicious cookie.  I didn't buy enough mints for this batch of cookies, so if you look closely in the picture with the mints lined up, you will see pieces of a Hershey's milk chocolate bar.  This actually worked out great for us, as my youngest daughter does not like minty foods.  So, feel free to substitute chocolate squares for the mints if you prefer, it will still taste delicious.

Mint Ravioli Cookies

½ cup butter, softened
½ cup shortening
1 cup sugar
1 egg
2½ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 dozen Andes Creme De Menthe thin mints, unwrapped

Beat butter, shortening, sugar and egg in a large bowl with electric mixer until fluffy. Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until firm.

Heat oven to 400ºF. On a lightly floured surface, roll half of dough into a rectangle 13 x 9 inches. Place mints on dough, forming 6 uniform rows of 6.

 Roll remaining dough into a rectangle 13 x 9 inches on floured wax paper. Place over mint-covered dough. Cut dough between mints with a pizza wheel.

If edges of cookies are not sealed, gently press edges together with your fingers to seal. Place 2 inches apart on parchment lined cookie sheets. Bake 7-9 minutes or until light brown. Remove from cookie sheet to wire rack to cool completely.

Yield: 3 dozen cookies


Notes:  If you want sprinkles on your cookies, add them before baking to give them a festive touch.

Only 4 more recipes and 6 days until Christmas!

Classic Crumb Cake

 When I was a kid, I loved those Hostess Crumb Cakes.  You know, the little yellow cakes covered in cinnamony crumb goodness.  Definitely a special treat on the rare occasions when my mom bought them.  This is the adult version.  Actually, it is the Martha Stewart version.  And as with so many of the Martha Stewart recipes I have tried, it is a keeper. 

I made this for the Bible Study ladies and their kids, as well as my own kids.  It was a big hit.  One of my friends begged me to send her the recipe, while my kids devoured what was left when they got home from school.  Unfortunately for me, I only had one piece (a corner piece) left to take a picture with.  The middle pieces were prettier, but you get the general idea of how this cake looks.  It is a simple sour cream coffee cake, topped with a mountain of cinnamony crumbs.  Soooooooooo good.

Classic Crumb Cake

10 tablespoons unsalted butter, softened
2½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1¼ cups sour cream
 

Crumb Topping:
3 cups all purpose flour
1 cup brown sugar
1 tablespoon cinnamon
1 teaspoon kosher salt
3½ sticks (1 3/4 cups) unsalted butter, softened

Preheat oven to 350ºF. Generously grease a 13x9-inch baking pan; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating until well mixed. Mix in the vanilla. Add the dry ingredients and the sour cream; beat just until combined.

Spread the batter evenly in the prepared pan. Sprinkle the crumb topping evenly over the batter. Bake in preheated oven until cake is golden brown and toothpick inserted in the center comes out clean, 40-50 minutes.

Before serving, sprinkle with powdered sugar if desired.

To make the crumb topping:
In a bowl, stir the flour, sugar, cinnamon and salt until well combined. Add the butter and cut in with a pastry blender until large, moist clumps form.

Yield: 1- 13x9-inch cake

Notes:  This was really delicious.  My picky kids loved it because there was no "chunks" in it.  My friend Lisa ate the cake out of the bottom of her piece and saved the crumbs for last.  It is so tasty and so good.  A real treat for a Christmas brunch or New Year's Day breakfast.

Only 5 more recipes and 9 days until Christmas!

Grandma Van's Salad Dressing

My husband's maternal Grandma, affectionately known as Grandma Van to her grandkids, was known for several recipes.  One was her famous gingersnaps, one was her Bohemian rye sugar cookies, and another was her salad dressing.  Everyone who has ever tried this dressing loves it.  No kidding.  It is that good.  And even though Grandma Van is no longer with us here on Earth to spend the holidays with, Thanksgiving and Christmas just wouldn't be the same without some of her salad dressing on the table.

Grandma Van's Salad Dressing

1 slice onion, chopped
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon paprika
1 cup sugar
½ cup white vinegar
1 cup vegetable oil

Put all ingredients except the vegetable oil in a blender. Blend until smooth. Add 1 cup vegetable oil and blend again until mixed evenly. Pour into salad dressing container.  Store in refrigerator.

Yield: 1 pint


Notes:  This is a sweeter salad dressing, but oh so yummy.  It is really easy to cut the recipe in half if you don't need 2 cups of dressing. 

Only 6 more recipes and 11 more days until Christmas!

Santa Cookie

 Just wanted to share a cute cookie I made this past week.  It is Santa, of course!  I got the idea from Cookie Craft and think it is one of the cutest cookies I have ever decorated!  Hope this gets you into the Christmas spirit!

Chocolate Dipped Peanut Butter Logs

 I made these for the first time just a week ago, and the recipe just had to be shared.  First of all, this cookie pairs two classic flavors, peanut butter and chocolate.  Second of all, this recipe makes a lot of cookies, I had more than 9 dozen!  Third, they are delicious.  And finally, they look beautiful and festive on a cookie platter.

I made these to send to our local homeless shelter, Hesed House, as part of a meal our church was preparing for the residents there.  Lucky for both my kids (and me, too) there was enough for a few extras for us.  And boy did we enjoy eating them!

Chocolate Dipped Peanut Butter Logs

1 cup creamy peanut butter
½ cup butter, softened
½ cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
2½ cups all purpose flour
1½ teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt
8 ounces chocolate candy coating
8 ounces chocolate chips
Optional:
chopped peanuts, sprinkles

Preheat oven to 350ºF.

In a large bowl, cream the peanut butter, butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add the flour, baking soda, baking powder and salt to the creamed mixture and mix well.

Shape into 2 inch logs. Place 2 inches apart on parchment lined cookie sheets. Bake in preheated oven for 8-10 minutes or until lightly browned. Let cool for 1-2 minutes on cookie sheet before removing to wire rack to cool.

In microwave or double boiler pan, melt candy coating and chocolate chips. Stir until smooth. Dip one end of each cookie into coating; allow excess to drip off. Dip or sprinkle peanuts or sprinkles on chocolate if desired. Place on wax paper to set.

Yield: Approx. 9 dozen


Notes: These cookies are perfect for a cookie exchange because one batch makes so many!  These are also great for picky eaters (like my daughter), just don't add anything to the chocolate.  I found that the dough was a a little easier to work with after it had chilled slightly, so I kept the dough in the refrigerator while I was baking each pan of cookies.  I also laid the wax paper on the cookie sheets as I dipped the cookies in the chocolate, then when the tray was full I put the tray in the refrigerator for 10-15 minutes until the chocolate was set.  You can store these cookies in a tightly covered conatainer on your counter once the chocolate has set up.  One final tip:  I did not melt all the chocolate at once.  I melted enough to fill a coffee mug (using a mixture of the coating and the chocolate chips) in the microwave and dipped as many cookies as I could until I ran out of chocolate.  As I needed more chocolate, I would add more to the mug, microwave it until melted, and continue dipping.

Only 7 more recipes and 13 days until Christmas!

Flourless Chocolate Cake

 Well, I know I said the Cocomac Dreams were indulgent, and they are.  But this dessert, this is the most indulgent, rich, fantastic chocolate lovers dream that I've ever created.  I have for many years wanted to make a flourless chocolate cake.  I just never did.  Then, one of the women in our Bunco group discovered she had Celiac Disease.  So, instead of trying to make something separate for her to enjoy, I made something we all could enjoy.  Even though this dessert is gluten free, don't think for a minute that it is only for people with wheat allergies or issues.  This dessert will be sure to be a hit with all adults with taste buds.  It is that GOOD!

Flourless Chocolate Cake

½ cup water
¼ teaspoon salt
¾ cup sugar
18 ounces bittersweet chocolate
1 cup unsalted butter, softened
6 eggs, room temperature

Preheat the oven to 300ºF. Grease one 10-inch round springform pan. Wrap bottom and up the outside of springform pan in aluminum foil. Set aside.

In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.

In the top of a double boiler, melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.

Cut the butter into pieces and beat the butter into the chocolate, one piece at a time until all the butter is mixed in. Beat in the hot sugar-water mixture. Slowly beat in the eggs, one at a time.

Pour the batter into the prepared pan. Put the springform pan into a larger cake pan. Fill the larger pan with boiling water until it reaches 1/3 to 1/2 of the way up the springform pan side.

Bake the cake in the water bath for 45 minutes. The center will still look wet. Remove pan from water bath and let cool for at least 30 minutes on wire rack. Refrigerate cake overnight in pan. To unmold, open springform pan and place on serving plate.

Yield: 1 10-inch cake (about 16 servings)


Notes:  I used as much Ghirardelli bittersweet chocolate I could find, which was 12 ounces.  Then I used 6 ounces of Nestle bittersweet bars.  I would just suggest to buy the best chocolate you can.  you may also want to sample the baking chocolates.  I found the Ghirardelli to be a bit more bitter than the Nestle, so I think the mix was nice.  Find what tastes good to you. 

Be sure your butter is at room temperature so it mixes easily into the chocolate.  I actually don't have my eggs at room temperature, but I do take them out of the refrigerator as soon as I start this recipe, so they have some time to warm up.  Finally, make sure your foil is large enough to cover the bottom of the springform pan so no water from the water bath can seep through.

This really is a rich, decadent cake.  Serve small slices with raspberry sauce and whipped cream.  It is divine!

8 more recipes and 16 more days until Christmas!

Cocomac Dreams

Let's face it.  Christmas is a time of indulgence.  A time when you buy special ingredients, a time when you make once a year treats.  These cookies qualify as special.  And indulgent.  They are soft cookies filled with coconut, macadamia nuts and white chocolate chips.  If those three ingredients together don't scream "special" to you, then I don't know what does.  (Except maybe gross amounts of dark chocolate.)

So, go find the ingredients in this recipe and make these cookies.  You will not be disappointed.

 

Cocomac Dreams

2⅓ cups all purpose flour
1 package (3.4 oz.) instant vanilla pudding mix
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups sweetened flaked coconut
½ cup unsalted butter, softened
½ cup vegetable shortening
⅔ cup sugar
⅓ cup packed brown sugar
2 eggs
1½ teaspoons vanilla extract
1½ cups white chocolate chips
1 cup chopped roasted macadamia nuts
 

Preheat oven to 375ºF. Line cookie sheets with parchment paper.

In a bowl, stir together flour, pudding mix, baking powder, baking soda and salt until well combined. Stir in coconut. Set aside.

In a large mixing bowl, cream butter, shortening, sugar and brown sugar until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Scrape down sides of bowl. On low speed, gradually add flour mixture, beating just until blended. By hand, stir in white chocolate chips and macadamia nuts.

Using a tablespoon, drop dough by tablespoonfuls onto parchment lined cookie sheets. Bake for 8-10 minutes or until edges of cookies are light brown.

Remove from oven and cool on cookie sheets for 2 minutes. Remove cookies to cooling rack and cool completely.

Yield: 4 1/2 dozen

Notes: Do not make the mistake I made and buy whole macadamia nuts.  Only because they cost so much more than already chopped macadamia nuts.  I did not have time to shop around and had to buy what the one store I went to had, 4 oz. of whole macadamia nuts.  That bottle cost me $8!  A few weeks later I went to another store and they had 4 oz. of chopped macadamia nuts for almost half that price.  

In my opinion, these cookies actually taste better a day after they are made.  The flavors have time to meld and come together when they sit a day in a tightly closed container.

Only 9 more recipes and 18 days until Christmas!

Poppy Seed Biscuit Ring

 

When you want to have homemade rolls or biscuits, but just don't have the time, this is a great recipe to make. It is easy, convenient, but best of all fancy and delicious.

Poppy Seed Biscuit Ring

⅓ cup butter, melted
1 teaspoon dried minced onion
1 teaspoon poppy seeds
½ teaspoon dried minced garlic
2 tubes (12 ounces each) refrigerated buttermilk biscuits

Preheat oven to 400ºF.

In a shallow bowl, combine the butter, onion, poppy seeds, and garlic. Separate biscuits from each tube; dip each biscuit on both sides into butter mixture and stand up on end in a lightly greased 10-in bundt or tube pan.

Bake in preheated oven for 15-18 minutes or until golden brown. Immediately invert onto a serving plate and serve warm.

Yield:10-15 servings


Notes:  I use the Pillsbury Grands Jr. buttermilk biscuits for this recipe.  This smells and looks delicious!  And, it is in a wreath shape, so festive for a Christmas dinner!

Only 10 more recipes and 20 days until Christmas!

Snickerdoodles

I always love to start my 12 Recipes with a cookie recipe. Christmas cookies are such a tradition in our house. We have tins of Christmas cookies in our house from about the 2nd week in December until after Christmas. There are always lots of different kinds and we always have one or two after dinner, not to mention after school or in the middle of the afternoon for a quick treat.

I know Snickerdoodles are a fairly common cookie, but my mom never made them when we were growing up. When I was engaged to my husband, his Aunt Kathy threw me a bridal shower where family members each gave me a recipe for a recipe box. Two of his cousins gave me a snickerdoodle recipe. After I made them, I was hooked! Their cinnamony sweetness along with the crunchy cookie is a match made in heaven.

Snickerdoodles

¼ cup sugar
1 tablespoon cinnamon
1½ cups sugar
½ cup shortening
½ cup butter, softened
2 eggs
2¾ cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt

Heat oven to 400ºF. Mix 1/4 cup sugar and the cinnamon; set aside. Beat 1 1/2 cups sugar, the shortening, butter and eggs in large bowl with electric mixer on medium speed. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4 inch balls. Roll in sugar-cinnamon mixture. Place about 2 inches apart on ungreased (or parchment lined) cookie sheet. Bake 8-10 minutes or until centers are almost set. Let stand on cookie sheet one minute before removing to wire rack to cool completely.

Yield: 5-6 dozen

 
Enjoy!

 Only 11 more recipes and 22 days until Christmas!

It Will Be Here Tomorrow

I know I have been away from this blog for sometime. Try as I might, I just can't seem to get the regular blogging schedule down. I will, however, be blogging regularly in December for my 4th annual 12 Recipes of Christmas. Starting tomorrow I will be posting a special recipe I have made and would like to share with you. I hope to see you checking out some recipes, and maybe even trying a few!