Wednesday, December 15, 2010

Holiday Recipes and Gift Instructions

Orange Box-Cake Cookies                                 
1 box Duncan Hines orange (or lemon) cake mix
2 eggs
½ cup vegetable oil
6 ounce bag or 1 cup of Toll House chocolate chips
Combine ingredients.  Drop by small rounded teaspoonfuls onto ungreased cookie sheet.  Bake in preheated oven 325 degrees F.  Watch carefully and remove when they have risen and just started to brown, (12-14 minutes).

Double Peanut Butter Cookies                    
1½ cups all-purpose flour
½ cup sugar
½ teaspoon baking soda
¼ teaspoon salt
½ cup shortening
½ cup creamy peanut butter
¼ cup light corn syrup
1 tablespoon milk
¼ cup creamy peanut butter (filling)
Combine flour, sugar, soda, and salt; cut in shortening and ½ peanut butter with pastry blender until mixture resembles coarse meal.  Stir in corn syrup and milk.  Shape dough into a long roll, 2 inches in diameter; wrap in waxed paper, and chill 2 to 3 hours or until firm.  Unwrap roll, and cut into ¼ inch slices; place half of slices on ungreased cookie sheets.  Spread each with ½ teaspoon peanut butter.  Top with remaining cookie slices, and seal edges with fork.  Bake at 350 degrees F. for 10 to 12 minutes.  Yield: about 2 dozen.

Magic Cookie Bars                      
½ cup (1 stick) butter or margarine
1½ cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
1 cup (6 ounce) butterscotch-flavored chips
1 cup (6 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350 degrees F. (325 for glass dish).  In 13 x 9 inch baking pan, melt butter in oven.  Sprinkle crumbs over butter; pour sweetened condensed milk evenly on top of crumbs.  Top with remaining ingredients in order listed; press down firmly with fork.  Bake 25 minutes or until lightly browned.  Cool.  Chill if desired.  Cut into bars.  Store covered at room temperature.  Makes 24-36.  Tip:  For perfectly cut cookie bars line entire pan (including sides) with a sheet of aluminum foil first.  When bars are baked, cool; lift up edges of foil to to remove from pan.  Cut into individual squares.  Lift off of foil.

Red-Hots Crock Pot Cider                                  
2 quarts apple cider or apple juice
4 tablespoons red cinnamon candies
Combine cider and cinnamon candies in (4-quart) slow cooker.  Cover and cook on high two hours until candies dissolve and cider is hot.  Yield:  12 to 16 servings.

Snowman Soup (Christmas Gift)                           
1 package Hot Chocolate mix
3 Hershey kisses
1 handful of miniature marshmallows
1 candy cane
Put items in a mug and wrap with cellophane.  Include this poem:  Was told you’ve been real good this year.  Always glad to hear it.  With freezing weather drawing near, You’ll need to warm the spirit.  So here’s a little Snowman Soup, Complete with stirring stick.  Add hot water, sip it slow.  It’s sure to do the trick!

HERE is an 8x10 printable of the Snowman Soup poem.
Friendship Sip Mix (Christmas Gift)              
2 cups orange drink mix
1 cup lemonade drink mix
1-1/3 cups sugar
1 ½ teaspoon cinnamon
½ teaspoon ground cloves
Mix all ingredients together; store in an airtight container.  Makes about 4 cups mix.  To make one serving, stir 2 tablespoons mix into one cup boiling water.

Bath Potpourri Bag (Christmas Gift)              
dried chamomile
dried mint
dried lavender
4 x 4 muslin squares
jute or kite rope
Combine equal parts of the dried herbs in a bowl.  Mound a couple of teaspoons of mixture in center of a square of muslin, and tie with jute or kite rope.  Throw 1-2 bags into warm bath.

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