½ Cup Granulated White Sugar
½ Cup Brown Sugar
½ Cup Soft Butter
1 tsp Vanilla
2 Ea Eggs
2 ½ Cup All Purpose Flour

Sugar for rolling
Fruit Preserves

· Cream both sugars and butter. Add Vanilla, Eggs and Flour.
· Shape entire mixture into a ball and chill 20 minutes
· Roll into 1” ball and roll in additional sugar
· Bake 5 min on greased and floured cookie sheet
· Remove from oven and make a thumbprint and add jelly
· Return to oven and bake additional 8 min.

2 sticks butter, softened
1 teaspoon baking soda
1 cup creamy peanut butter
½ teaspoon salt
1 cup light brown sugar
2 (13 oz) bag Snickers miniatures
1 cup sugar
1 (13 oz) bag Dove milk or dark chocolate
2 eggs
1 teaspoon vanilla
3 ½ cups all-purpose flour, sifted

Combine butter, peanut butter, and sugars using mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined, then mix in flour, soda, and salt. Cover and chill dough 2-3 hours.

Unwrap all Snickers miniatures. Remove dough from refrigerator. Divide into tablespoon-size pieces, and flatten. Place a Snickers miniature in the center of each piece of dough. Form dough into a ball around the candy. Flatten slightly. Place on greased cookie sheet and bake at 350 deg for 10-12 minutes. Let cookies cool on baking rack or wax paper. Spruce up Santa’s Surprise Cookies by drizzling melted Dove milk or dark chocolate over the top of each cookie. Makes 4-dozen cookies.

¼ cup water
1 tablespoon butter
1 cups sugar
2 tablespoons plus 1 teaspoon cornstarch
1 lb strawberries, washed, hulled and sliced

Combine sugar and strawberries; let stand for a few hours, until juicy. Drain juices off; transfer to saucepan, and bring to a boil. Mix together the water, butter, and cornstarch. Add to the strawberry juice mixture; continue cooking, covered, over low heat for 2 minutes. Cool slightly and stir in strawberries. Pour into baked pie shell; chill thoroughly. Top with whipped cream topping or purchased whipped topping. Keep leftovers covered, in refrigerator.

Wafers

1 Cup Soft Butter
1/3 Cup Whipping Cream
2 Cup All Purpose Flour

Mix thoroughly butter, cream and flour. Cover and chill. (20 min only)

Heat oven 375 deg. Roll about 1/3 of dough out at a time (1/8” thick) on a floured board.
Keep remaining dough refrigerated until ready to roll.
Cut into 1.5” circles.
Transfer out rounds with spatula to piece of waxed paper heavily covered with granulated sugar.
Turn each round so that both sides are sugar coated.
Place on ungreased sheet.
Prick rounds with fork several times.
Bake 7-9 minutes just until set but NOT brown.
Cool
Put together with filling.

Cream Filling

¼ Cup Soft Butter
¾ Cup Powdered Sugar
1 tsp Vanilla
Few drops Food Coloring

Cream until Smooth and Fluffy

Hints:
You can place these real close because they shrink some.
If they bake too long they are crumbly and hard to fill.
Whipping cream comes in a ½ pint carton so I usually triple my recipe.
Takes a while to make but they don’t last long.
You can add a few drops of water to filling for easier spreading.

Triple Recipe

Wafers

3 Cup Soft Butter (1-1/2 lbs)
½ pt Whipping Cream
6 Cup Flour

Filling

¾ Cup Soft Butter
2 ¼ Cup Powdered Sugar
3 tsp Vanilla
Food Coloring (user discretion)

Cupcake Mixture:
2 cups cake flour
1 ¾ cups sugar
¾ cup cocoa
1 ¼ cups milk
¾ cup shortning
3 eggs
1 ¼ teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
½ teaspoon baking powder

Preheat oven to 350ºF. Place liners in 2 dozen 3-inch muffin pan cups or grease and flour cups. Into a large bowl, measure all cupcake ingredients except frosting. With mixer at low speed, beat until well mixed, constantly scraping bowl. At high speed, beat 5 minutes, scraping the bowl occasionally. Spoon into muffin pan cups, filling each half full. Bake 20 minutes or until toothpick in center of one comes out clean and dry. Cool in pans on wire racks, 10 minutes, then remove from pans and cool completely on racks. Prepare frosting. Then tip the tops of cupcakes into frosting and turn slightly to coat or put on with a spatula.

Coffee Cream Cheese Frosting:
6 oz cream cheese, softened
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
16 oz confectioners’ sugar
4 teaspoons of instant coffee

In small bowl with mixer at medium speed, beat together the softened cream cheese and evaporated milk. Beat in vanilla, salt, sugar and instant coffee until well blended.

1 (4 1/2-lb.) boneless pork loin, trimmed
2 teaspoons salt
1 teaspoon pepper
1 cup fine, dry breadcrumbs
1/4 cup olive oil
2 tablespoons finely chopped fresh parsley
2 tablespoons chopped garlic
2 tablespoons coarse-grained Dijon mustard

Sprinkle pork loin with salt and pepper. Place pork loin on an aluminum foil-lined broiler pan.

Stir together breadcrumbs and next 4 ingredients; press breadcrumb mixture onto top of pork loin.

Bake at 425° for 15 minutes; cover loosely with aluminum foil. Bake 1 hour to 1 hour and 15 minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 10 minutes before slicing.

16-oz bag stuffing cubes
6 tbsp unsalted butter
1 lb. sage breakfast sausage
1 medium onion, chopped
2 cooking apples, peeled, cored, and chopped
1/2 tsp dalt
3 cups chicken broth
2 eggs, beaten

Preheat oven to 325.

Put the stuffing cubes in a large bowl and set aside. Butter a 3 quart casserole dish.

Melt 2 tbsp of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it is dry. Add the sausage and the pan drippings to the stuffing cubes.

Melt the remaining butter in the pan. Add the onion, apple, and salt. Cook intil the vegetables are soft, about 5 minutes. Add the broth and bring to a boil.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the eggs. Loosely pack the dressing into prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle 2 tbsp melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

1 (22-oz.) package frozen mashed potatoes
1 (6.5-oz.) container garlic-and-herb spreadable cheese
1/2 cup milk
4 cooked bacon slices, crumbled
1 teaspoon salt
1/2 teaspoon pepper
1 cup (4 oz.) shredded Cheddar cheese
Garnish: chopped fresh chives

Prepare potatoes according to package directions.

Stir in spreadable cheese and next 4 ingredients; stir until blended. Spread mixture on bottom of a lightly-greased 11- x 7-inch baking dish; top with Cheddar cheese.

Bake at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.