Glazed Eggnog Cookies

Christmas means cookies and eggnog. What is better than the two of them together? My kids were more than happy to eat the cookies and help drink the left over eggnog. Of course, Santa needs some, too, so you'll have to find a way to keep some from the kids eating them all! Good luck with that.

 

Glazed Eggnog Cookies

3/4 c. butter, softened

1/2 c. eggnog

1 1/4 c. sugar

1 tsp. vanilla

2 egg yolks (save the whites for divinity!)

2 1/4 c. flour

1 tsp. baking powder

1/2 tsp. cinnamon

1 tsp. nutmeg

Cream the butter and sugar together. Mix in eggnog, vanilla, and egg yolks until well combined. Add in the dry ingredients and stir. Heat oven to 350 degrees. Use a cookie scoop to drop dough on cookie sheets. If the dough is stiff, you may need to flatten slightly with a fork or the bottom of a glass. Bake 10-12 minutes, or until the edges are lightly browned. Allow to cool about two minutes before removing from baking sheet.

Glaze:

1 1/2 c. powdered sugar

eggnog

Put the sugar in a bowl and add eggnog until it is the desired consistency. Put the glaze in sandwich bag and close with twist tie or rubber band. Snip off a small corner of the bag and drizzle over the cookies. Sprinkle the tops with nutmeg.

Divinity

I have a major sweet tooth and love candy. Is that ok for an adult to admit? Yes, it's true. I love sugar. I know it's not good for me and I try not to eat too much of it, but I still love it. I make a lot of our food, eating out is not something we do often. Of course, having a large family makes that difficult anyway, but I also figure that if I've made the food, it's ok to eat it, right? I mean, I worked for it. I worked to get it, so it's mine to eat. Or something like that!

Divinity is one of those candies that I love. I'm not sure why I love it, but I do. My kids do, too. They ask for it several times a year, but I mostly make it at Christmas time. When I was growing up, my mom always told me that making candy was too hard. Well, I don't find it too hard, just a little time consuming. In fact, homemade candy is so much better, that it is totally worth the time!

 

Divinity

2 1/2 c. sugar

1/2 c. light corn syrup (Karo)

1/2 c. water

2 egg whites

1 tsp. vanilla

In a heavy saucepan, mix the sugar, corn syrup, and  water. Cook and stir over medium-high heat to boiling, then clip on a candy thermometer. Continue cooking without stirring to 260 degrees or hard-ball stage. I am not good about the cold-water test so I always use a thermometer. While the candy is boiling, but the egg whites in a large bowl and beat with an electric mixer until stiff peaks form. That is when you lift the beaters and the tips stand up. When the candy reaches temperature, SLOWLY pour over the egg whites while you continue to beat. Beat about 3 minutes, then scrape the bowl. Add vanilla. You can add some food coloring if you like. Sometimes I'll add some red or green for Christmas, but I usually leave it white. Continue beating on high until candy looses it's glossy look. Drop a small amount on waxed paper. If it stays mounded, it is ready. If not,beat a little longer and try again.Quickly drop remaining candy by teaspoonfuls onto waxed paper. Allow to cool and store in an air-tight container.

Raspberry Cream Pie

This was a new pie I tried this year. I like to make at least one new pie each year - just to mix it up a little. I still have to make all the favorites, of course. This one ended up being a huge hit! It will definitely be made again!

 

Raspberry Cream Pie

1 graham cracker crust

14 oz. sweetened condensed milk

2/3 c. frozen raspberry lemonade concentrate, thawed

8 oz. Cool Whip

1 c. fresh raspberries (I used extra)

In a large bowl, combine the sweetened condensed milk and the raspberry lemonade concentrate. Mix well. Fold in the Cool Whip. Put 1/2 the raspberries on the bottom of the crust. I used more than 1/2 c., but I really like raspberries. Top with the filling and smooth. Chill or freeze for 6 hours. Top with remaining raspberries just before serving. 

I know this recipe says to chill or freeze, but I found that leaving it in the refrigerator let it "melt". It worked better for me if I kept it frozen.

Potato Chowder

This is another family favorite soup. We all love potatoes and this is another meal that everyone will eat. Those are always so nice to have! No one likes to spend the time cooking dinner only to hear the whining about how they don't like the food. No complaints for this one!

 

Potato Chowder

3 3/4 c. water

4 1/2 Tbsp. butter

3 cubes chicken bullion

6 c. potatoes, diced small

5 green onions, diced

Put all of the above ingredients in a large pot. Bring to a boil and let simmer 20 minutes, or until the potatoes are soft. 

9 Tbsp. butter

9 Tbsp. flour

1 tsp. pepper

2 1/4 tsp. dill

1 1/2 tsp.salt

22 oz. frozen corn or 1 1/2 cans corn, drained

3 3/4 c. milk

While waiting for the potatoes to cook, melt butter in a saucepan and bring to a boil. Add flour and stir. Add milk in slowly, stirring until smooth after each addition. When all the milk is added and mixture is smooth, add to potato mixture after potatoes are tender. Add seasonings and corn. Serve. Sprinkle with cheddar cheese, if desired.

Fudge

Fudge is a must at our house at Christmas time each year. Son #2 is especially fond of fudge and occasionally makes it during the year as well. What's not to like about all that CHOCOLATE???

 

Fudge

1 can evaporated milk

1/4 pound butter

4 c. sugar

1 jar marshmallow cream (I use a 7 oz jar)

12 ounces chocolate chips

chopped nuts, optional

Combine the milk, butter, and sugar in a saucepan on the stove. Cook over medium-high heat to 234 degrees, or until it forms a soft ball in cold water, stirring frequently. Remove from heat and add chocolate chips and marshmallow cream. Stir thoroughly to mix well. Add nuts, if desired. You are supposed to pour this into a greased 9x13 pan, but I pour it onto aluminum foil and let it harden. Once it's hardened, I cut it into small pieces and enjoy! Can store in an airtight container in the refrigerator.

Broccoli Cheese Soup

I love soup in the winter when it is cold outside. This is one of my favorite soups and it is super easy to make, which only makes it better! The recipe is really easy to adjust to make or less, whatever the amount you need.

 

Broccoli Cheese Soup

1 bag frozen broccoli pieces

2 cans cream of potato soup

2 soup cans milk

Velveeta (can also use shredded cheese)

Blend soup and milk together in the blender until smooth. Heat in pan on stove. While the soup is heating (stir frequently of the bottom will scorch), steam the broccoli. Add to soup when it is at the consistency you like. Melt Velveeta or cheese in soup and heat through. Serve when hot. For this amount of soup, I use 1/2 pound Velveeta.

To make more: simply add another can of soup plus a can of milk. Get a bigger bag of broccoli and add more cheese. You can add more can of soup/ milk until you get the amount you need. To feed my family of 7, I use 4 cans of soup and milk, 32 oz. broccoli, and a pound of Velveeta.

Chocolate Crackle Cookies

I love chocolate. All things chocolate. Unless it has nuts. Then forget it. Unless they're peanuts. Peanuts are good and peanut M&M's are the best. Anyway, these cookies satisfy chocolate cravings. Thank goodness. I intentionally don't buy a lot of chocolate. I figure I can have it if I made it. Somehow the work cancels out the calories. I don't know how, but it does. I don't usually use mixes in baking, either, but Ghiradelli makes a fabulous brownie. I use that mix. And I use that mix for these cookies. Yum.

 

Chocolate Crackle Cookies

1 pouch Ghiradelli brownie mix

3 eggs

1/3 c. oil

1 1/4 c. flour

powdered sugar

Mix brownie mix, eggs, oil, and flour together. This will make a stiff dough.  Put about 1/2 cup powdered sugar in a bowl. I use a cookie scoop to shape my cookies, but you can also roll the dough into balls. Roll your ball or scoop in the powdered sugar and place on a cookie sheet. I used parchment paper under mine because I thought the sugar might melt onto the pan and make them stick. Bake at 350 degree 12 minutes or until done.