I have made some wonderful new friends since I started this blog. This small offering is my way of saying thanks for taking the time to visit! I get so excited over every comment!I know this picture is not the greatest, but I hope you can see all the goodies I have to share with you! Here's a list of what is in this pile of goodies:
Cuttlebug Swiss dots embossing folder
Cuttlebug Edger embossing folders
Friends sentiment stamp
Some of my new Debbee Mumm fall and holiday paper--oh so pretty!
cherry ribbon-(you know me and cherries LOL)
some little sticky dot "thingies" in fall colors
As you all will soon find out about me...My favorite time of year is Christmas...I start decorating in November, playing Christmas tunes, working on my annual wood Christmas project and baking cookies and candy to give as presents! Unfortunately...not much stamping goes on the busier I get...but I will share my projects and my wonderful recipes with you!
To enter to win my first blog candy, leave me a comment telling me about your favorite Christmas cookie or candy! (and you will be entered twice if you share your recipe!)
I will chose the winner next Saturday, September 27th!
WOW this is some sweet candy you have. I saw cuttlebugs..WHOOO HOOO! Count me in on this sweet stuff. My favorite cookies are sugar cookies, cuz you can make shapes out of them and decorate them different ways. Plus they are really good. Thanks for a chance.
ReplyDeleteChristmas is my favorite too!!!! And it wouldn't be Christmas without sugar cookies.
ReplyDeleteI started making these about 30 years ago and now everyone wants even the smallest bag of them from me! They are so thin they melt in your mouth. Pretty soon I will have to start baking them even before Thanksgiving.
Everyone even loves over the past few years how special even the decorations on the bag or bag toppers are getting and they look forward to them too!
So here it is!!!!!
The Very Best Christmas Sugar Cookies
1c butter
2 c sugar
2 eggs
3 T milk
1t soda
1 t vailla
4 cups flour
Cream everything together except flour then add it gradulaly mixing well. Wrap in wax paper. Chill overnight. Take out only handful.
Roll on floured CANVAS using a COVER on the rolling pin. (You can get the CANVAS & COVER at a kitchen store or Bed, Bath & Beyond) They are a must to keep everything from sticking. Roll paper thin. Cut into shapes. Place on lightly greased baking sheet. Sprinkle on colored sugar as desired. Bake at 400 degrees for 5-7 minutes until lightly browned and remove from pan IMMEDIATELY or they will break apart when cool. Enjoy, Eileen
Hi Sue!
ReplyDeleteMy favorite candy is cherry flavored candy canes! Can't stop eating them. The recipe is easy...
1. Get bundled up and grab purse, car key's and cell phone, in case I slide into the ditch.
2. Get in Jeep and hope the snow isn't up over the bumper.
3. Drive 30 miles, slipping, sliding and bouncing all the way.
4. Fight the crowds at Wal-Mart, grab candy canes, put into cart that steers sideways.
5. Find a check out line without 20 people in it.
6. Check out the candy canes, clutching the bag close, in case there are candy cane thieves around.
7. Drop change into Salvation Army kettle.
8. Get to Jeep, start it up and unthaw.
9. Resist the urge to eat and drive, clutching both hands on the wheel until I get home.
10. Open box and enjoy.
11. Hide the remaining candy canes in washing machine...DH never goes near it!
12. Merry Christmas!
Love,
Heidi
Love all the holidays, but X-mas is indeed special everywhere!
ReplyDeleteMy favourite cookie for the holidays(maybe even all year round)is Antwerpse handjes, the symbol of Antwerp, Belgium. Pity the real recipe is a well kept secret, but in case I'm the lucky one, I'll send you some! That's a promise!
Els
x
What to choose,what to choose.......That's tough. because there are so many yummies that we only have at Christmas time. My friend makes these great cookies. Can't remeber the name, but it's a dough you roll out, cut in diamond, slice a slit in it and pull one of the corners through. I think you deep fry them and cover them with powdered sugar. The longer they sit, the better they taste.
ReplyDeleteApple flavoured candy canes! Thanks!!
ReplyDeletesena.sagani[at]gmail.com
Here is one of my favorite recipes:
ReplyDeletePecan Pralines....
There's a couple of hints when making these Pecan Pralines...
Make sure it's not a humid day because this will cause a gritty texture.
Before you start cooking the ingredients, make sure you have wax paper already laid out on your counter. Once you start cooking, you'll be constantly stirring so you won't have time to do this later.
Work really fast when it comes time to spread the pecans onto the wax paper. This mixture starts to harden quickly!
Well, enough said, here's the recipe and tomorrow night, I'll post the measures for the little gift container we made.
Ingredients:
1 1/2 cups granulated sugar
3/4 cup firmly packed brown sugar
1/2 cup butter
1/2 cup milk
2 tablespoons corn syrup
5 cups toasted pecan halves
Preparation:
Stir together first 5 ingredients in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 7 to 8 minutes or until a candy thermometer registers 234°.
Remove from heat, and vigorously stir in pecans. Spoon pecan mixture onto wax paper, spreading in an even layer. Let stand 20 minutes or until firm. Break praline-coated pecans apart into pieces. Store in an airtight container at room temperature up to 1 week. Freeze in an airtight container or zip-top plastic freezer bag up to 1 month.
Linda Peterson
Well Sue I am from Australia...and I don't know if you make it here in the U.S..but it's called White Christmas..it's delicious!
ReplyDeleteWhite Christmas
A delicious yuletide treat that will start you dreaming of that classic song.
ingredients
1 cup powdered milk
1 cup icing sugar
1 cup coconut
3 cups rice krispies
1 cup sultanas
250g vegetable shortening
1 teaspoon vanilla
method
Put the powdered milk, icing sugar, coconut, rice bubbles and sultanas into a bowl. Dissolve copha in a saucepan, add vanilla and pour into the bowl with the other ingredients.
Press into a greased tray and allow to set. Cut into squares or diamonds and package. This can be cellophane gift-wrapped.
I just got tagged by Jenn, so I tagged you!
ReplyDeleteVisit my blog and see what to do!
Heidi
Ok I left the above in the Australian version..I will change some of the ingredients now so everyone in the US or beyond knows what I mean : ) Hope you try it, it's really good!
ReplyDeleteWhite Christmas
A delicious yuletide treat that will start you dreaming of that classic song.
ingredients
1 cup powdered milk
1 cup icing sugar or powdered sugar
1 cup coconut
3 cups rice krispies
1 cup raisins
250g vegetable shortening
1 teaspoon vanilla
method
Put the powdered milk, icing sugar, coconut, rice krispies and raisins into a bowl. Melt the shortening in a saucepan, add vanilla and pour into the bowl with the other ingredients.
Press into a greased tray and allow to set. Cut into squares or diamonds and package. This can be cellophane gift-wrapped.
Sue, I luv your blog, and you have some lovely cards pictured (eye candy) yummy !!!
ReplyDeleteI also love to cook goodies and share recipes here is a favorite :
Yule Tide Logs
1 8oz. package of cream cheese,softened
1/2 cup sugar ,divided
1/4 tsp. vanilla
1 egg yolk
1 tsp. ground cinnamon
12 slices of white bread, crust removed
3 tbsp. butter , melted
Preheat oven to 375, Mix cream cheese, 1/4 cup of the sugar, vanilla and egg yolk with wire wisk until well blended. In seperate bowl, mix remaining 1/4 cup of sugar and cinnamon ; set aside
Flatten each slice of bread with rolling pin. Spread 1 side of each slice evenly with
1 rounded Tbsp. of the cream cheese mixture.
Starting at short end ,tightly roll up. Brush each roll with butter, roll in the reserved cinnamon -sugar mixture and slice each roll into 3 pieces.
Place each piece, seam side down, on baking sheet. Bake 12 to 15 min. or until edges are lightly browned. Serve warm. Makes 18 servings, 2 pieces each.
Enjoy Yum, Yum !!!
Hope you enjoy let me know if you like.
God Bless
Reba
Don't know if this counts - they are little cake bundtletts! I got this out of a magazine several years ago and I make them every Christmas to give to people.
ReplyDeleteIt's from a cake mix - but there's rum involved and they are absolutely delicious warmed up a little before eating!
Bert's Rum Cake
Makes 1 large bundt cake or 12 Bundtlette cakes (1 bundtlette = 9 points Weight Watchers)
1/2 cup chopped pecans
1 box yellow cake mix
1 box (3.4 oz) vanilla instant pudding mix
1/2 cup light rum
1/2 cup vegetable oil
1/2 cup water
4 eggs
GLAZE
1 cup sugar
1 stick unsalted butter
1/4 cup light rum
1/4 cup water
Preheat oven to 350. Spray a 12 cup bundt pan or bundtlette pan with cooking oil spray, sprinkle with flour (or use spray w/flour). Sprinkle chopped pecans over bottom. Stir cake mix and pudding together in large mixing bowl. Add rum, 1/2 cup water, oil and eggs. Beat for 2 minutes with an electric mixer. Pour cake batter over nuts and bake for 45-50 minutes. If you are making the smaller cakes, spoon 1/2 cup batter into each mold and bake for 20 minutes.
About 5 minutes before cake is ready, prepare the glaze. Place sugar, butter, 1/4 cup rum and 1/4 cup water in a saucepan and boil for 3 minutes, stirring occasionally.
Remove cake from oven and slowly drizzle the glaze over the top while cake is still hot. It will take several applications to use all the glaze. Cool cake in pan for 30 minutes before unmolding. Finish cooling on a wire rack.
thanks for the chance to win your fun blog candy!
Oh WOW ..very nice blog candy you are going to share so to be just as nice I'll share my most fav candy I like to do at Christms:
ReplyDeleteChocolate Covered Cherries
1 jar cherries(with stems and drained,pat dry)
1c.powdered sugar
chocolate morsels for melting and dipping
Take powdered sugar and add just enough of the cherry juice so you can make small round balls and flatten these out in the palm of you hand place a cherry and mold around it with the sugar dough...put in fridge to chill .Melt chocolate and dip the cherries and place back in fridge.
Then what I do is to take a syringe and fill with your fav liquor and insert in the candy. When you let them sit the booze will melt the sugar doug and yum yum..
I hope this makes sense cause I just make them this way and have no set recipe... :-)
great candy you are giving away! One of my favorite Christmas treats is Big Red Popcorn. Because it's red, this makes a fun Christmas gift for my dad and brothers...
ReplyDeleteBig Red Popcorn
5 qt popped popcorn
9 oz pkg red hots
1/2c butter
1/4 c corn syrup
1/2 t. salt
Cook red hots, butter, syrup and salt in microwave. Stir often. Boil 1 minute. Pour over popcorn in grocery sack (paper); stir. Cook (in the paper sack) on high in microwave for 1 minute. Shake and cool.
I love Candy Canes!! Thank you for the chance!
ReplyDeletebunnybx at gmail . com
This cookie recipe is one that brings back very fond memories of my mom and Christmas as a child. We had a "window" shelf between our kitchen and dining room, and my mom would let these cookies cool on that shelf. My older brothers and sisters and I would try to sneak cookies from the dining room side, without her seeing us. It never worked!! :)
ReplyDeleteChocolate Sundae Cookies
1 1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup firmly packed brown sugar
1/2 cup shortening
1 egg
1/4 cup Maraschino cherry juice
2 Tablespoons milk
2 oz melted unsweetened chocolate
1/2 cup chopped walnuts
1/2 cup chopped cherries
bag of large marshmallows
Mix together flour, baking soda, and salt, set aside. With your mixer, mix brown sugar and shortening, blend in one egg. Beat well and then stir in 1/2 of the dry ingredients. Add maraschino juice and milk. Then stir in the rest of dry ingredients and mix well. Now, blend in melted unsweetened chocolate (you could also use 6 Tbls of cocoa and 2 Tbls oil), chopped cherries and chopped walnuts.
Drop by spoonfuls on an ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes.
While they are baking cut large marshmallows in half. Place the cut side of the marshmallow down on hot cookies when they come out of the oven, so they will stick.
Let them cool and then frost with your favorite Chocolate frosting, and put a maraschino cherry on top.
Hi Sue ,A little hello from ireland What a super blog you have Love your cards.All so cute!!!wish I could share some cookie recepies with you for christmas,but not a thing we are big into in ireland but if you get some I would love a copy.I dont MIND if you would like to enter me for your Super prize either.,as we dont have stamp stores over here ,i do all mt shopping on the internet.i have just bought a cuttle bug and love it and i have been stamping since 1991.So have build up quite a collection.it was a pleasure to visit your site .Philomena lowe Dublin Ireland
ReplyDeleteHi Sue ,A little hello from ireland What a super blog you have Love your cards.All so cute!!!wish I could share some cookie recepies with you for christmas,but not a thing we are big into in ireland but if you get some I would love a copy.I dont MIND if you would like to enter me for your Super prize either.,as we dont have stamp stores over here ,i do all mt shopping on the internet.i have just bought a cuttle bug and love it and i have been stamping since 1991.So have build up quite a collection.it was a pleasure to visit your site .Philomena lowe Dublin Ireland
ReplyDeleteHello...My favorite Xmas cookie is a Teatime lassie or tassie...It's a third generation recipe...I have seen it it other cookbooks so it's not just "our" families recipe...I don't have the recipe with me right now...It's kind of like a mini pecan pie tart...the crust has cream cheese in it...Thanks for the chance at this awesome candy from this awesome blog...
ReplyDeleteOOhhhh goodies!
ReplyDeleteI make Tiger Butter every year and get requests for it year round, but it's only made at Christmas.
1 lb. white chocolate
1 cup peanut butter
couple ounces dark/semi-sweet chocolate
Melt pb and white choc. together in microwave. Spread on greased foil-lined cookie sheet. Melt dark choc.,drizzle over white, swirl with knife to get the 'tiger striping'. Chill. Break into chunks. Freezes well too, if there is any left.
My Dad used to make a candy he called Fondant, which I loved. It has been many years since he was here to make it.
ReplyDeleteSwedie
My Dad used to make a candy he called Fondant, which I loved. It has been many years since he was here to make it.
ReplyDeleteSwedie
Thanks for this chance to win sweet candy!
ReplyDeleteHere's a recipe for:
Breton Brittle
28 Dare Breton crackers
1 cup butter
1 cup packed brown sugar
Topping:
1 2/3 cups semisweet chocolate chips
1/3 cup finely chopped pecans
Overlap crackers in a foil-lined 9 x 13 inch pan so bottom is covered. (Use 4 crackers across and 7 crackers lengthwise.)
Stir butter and brown sugar together in saucepan until it comes to a boil. Pour carefully over crackers. Bake in 400 F. oven for 5 minutes.
Topping: Scatter chocolate chips over top. Let stand until soft. Spread to cover. Sprinkle with pecans. Cool. Store in fridge. Break or cut into pieces to serve. Makes 8 cups brittle. Great for gifts.
Thanks for sharing all your great cards and cute kid pics!
~Brenda H.
I used to bake oatmeal raisin cookies! yummy!
ReplyDeleteThanks for the chance to win at your goodie blog candy :)
Hi Sue.My favourite christmas candy is little mint flavoured cakes that my gran used to cook.Unfortunately I have not got the recipe.Maybe just as well or I would be making them all year round.xThanks once again for help with the links.xElisa.x
ReplyDeleteYou have a wonderful blog ! My favorite is Ting A Ling and it's so easy and addictive.
ReplyDeleteTake a package of chocolate chips and melt them in the microwave, then add 4 cups of Wheaties cereal to it. Crunch it down until all the cereal is covered with chocolate and then put on a wax paper covered baking sheet in spoonfuls. Put in fridge till hard and store in fridge. Sounds weird but it's yummy.
Claudia
scfranson@charter.net
Oh, we get requests all year long from friends for Magic Cookie Bars, but my mom makes them for DH every Christmas (his fave!). We don't like the nuts so we leave those out.
ReplyDeleteMagic Cookie Bars
1/2 cup butter or margarine, melted
1 1/2 cups Kellog cornflake crumbs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) package semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts
Heat oven @ 350. Combine the butter and crumbs in 9x13 dish and pat to make a crust. Sprinkle coconut and chocolate chips, then pour the milk all over and bake for 25 mins!
During the fall and winter time I cannot resist anything with cinnamon, so I would have to say my favorite cookie is snickerdoodles!
ReplyDeleteWow yum blog candies!
ReplyDeletei love chocolate crinkles!
Thank you for the chance :)
hugs,
lily
WOW - Am I glad I found your blog (through Curt). I am enjoying going through your site and seeing so many Mouse House!!
ReplyDeleteI love fudge at Christmas. I like to make it and eat it! And I only really make it at Christmas-time so it's special. Here's a link to "my" recipe. http://www.verybestbaking.com/recipes/detail.aspx?ID=18459
Thanks for the chance to win your cool blog candy!
Dorothy
dotattwood@netzero.com
WOW - Am I glad I found your blog (through Curt). I am enjoying going through your site and seeing so many Mouse House!!
ReplyDeleteI love fudge at Christmas. I like to make it and eat it! And I only really make it at Christmas-time so it's special. Here's a link to "my" recipe. http://www.verybestbaking.com/recipes/detail.aspx?ID=18459
Thanks for the chance to win your cool blog candy!
Dorothy
dotattwood@netzero.com
my favorite would be anything with caramel. love caramel candies. :)
ReplyDeleteI love these cookies. Maple flavored anything is my favorite. Here is the recipe:
ReplyDeleteMaple Oatmeal Cookies
1 1/2 cup butter, room temperature
1 3/4 cups genuine maple syrup
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
6 cups old-fashioned rolled oats
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
Preheat oven to 350 degrees F. Grease two 9x13-inch baking sheets.
In a large bowl, beat together butter, maple syrup, sugar, eggs, and vanilla extract until light and fluffy. Stir in rolled oats. NOTE: If you are adding nuts, raisins, or chips, add them now.
In another bowl, stir together flour, baking soda, and salt. Add flour mixture to butter mixture and mix well.
Drop by rounded teaspoonfuls about 2 inches apart onto prepared baking sheets and bake for approximately 12 to 15 minutes or until light brown and bottoms are golden. Remove from oven and cool on wire racks.
Variation: Add 1/2 cup chopped nuts, raisins, or chocolate chips.
Makes approximately 70 cookies.
Thanks for the chance to win this great stuff! Best, Curt
Love the blog, just subscribed recently..
ReplyDeleteSince I can't have sweets anymore, just don't make cookies. thanks for a chance to win the blog candy, at least it has no sugar!!
Oh my - this post is making me hungry!!! :-) I can't wait to see your Christmas projects posted as we get closer to December!! My favorite thing to make is a family tradition - my mom's mom is Dutch, and we have a dessert every Christmas called banket. I don't have my recipe card with me at the moment, but I found the recipe online here. It's a almond-filled pastry log - completely yummy!!!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteHi Sue...can't wait to see what creations you'll be making this Christmas. One of my favourite kind of cookies to make around Christmas time is Butternut Kisses. The recipe is as follows:
ReplyDeleteINGREDIENTS
* 1 cup butter, softened
* 1 cup white sugar
* 2 eggs, beaten
* 2 tablespoons vanilla extract
* 2 1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup ground walnuts
* 60 milk chocolate candy kisses, unwrapped
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, sugar, eggs and vanilla.
3. Add the flour, baking soda and salt; mix well. Shape into 1 inch balls and roll in ground nuts.
4. Place on ungreased baking sheet and bake for 10 minutes or until set. Press kiss in center of each cookie. Cool on wire rack.
Thanks for the chance to win some blog candy!!
My favorite Christmas cookie is a peanut blossom. You can find the recipe here:
ReplyDeletehttp://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=7946
BUT... the trick to an AWESOME peanut blossom is to follow the recipe to the end, where it says to pull them out of the oven and press a kiss into each one, and then return them to the oven for 1 to 2 minutes until the chocolate just gets a little shiny (i.e. melted), and THEN they are done! They are sooooo good. And that helps the kiss stick to the cookie better too. ;)
One of my favorite cookies is Cream Wafers or Sugar cookies with icing. I will share my Cream Wafer recipe-
ReplyDelete1 cup butter, softened
1/3 cup whipping cream
2 cups all-purpose flour
granulated sugar
Filling is-
1/4 cup butter
3/4 cup confectioner's sugar
1 teaspoon vanilla
Mix butter, whipping cream and flour. Chill for about an hour. Roll 1/8" thick and cut into about 1 1/2" circles. Sprinkle with granulated sugar on both sides and poke with a fork about 4 times. Bake at 375 degrees for 7-9 minutes on ungreased cookie sheet. Let cool.
To make filling: mix the butter, confectioner's sugar and vanilla. You can add food coloring if you would like. Put a small amount on a cookie and then place another cookie on top to make a "sandwich". YUMMY!
In our family Christmas is not complete without my Aunt Kathie's "White Christmas" candy. It's so easy to make and makes a great gift...everyone loves it!
ReplyDeleteWhite Christmas Candy
2 pounds white (almond) bark
1 pound Spanish peanuts
4 cups Rice Krispies cereal
Melt the bark in a double boiler. Add Rice Krispies and Spanish peanuts. With teaspoons, drop into miniature paper candy cups. Let set until bark has hardened. Enjoy!
-Krissy in Illinois
My favorite Christmas candy is peanut butter balls. My granny used to make them for all of us kids. Combine 1 cup powdered sugar, 1/2 cup peanut butter, and 3 T butter. Roll into walnut sized balls. Dip into chocolate almond bark. They are the BEST! Thanks for the blog candy!
ReplyDelete