Originally posted by hawgirl I finally started to do some Christmas baking, so here's what I have so far: Cherry Thumbprint Cookies 1 c butter - softened 1 c sugar 2 eggs - separated 1 tsp vanilla 2 c flour 2 c crushed corn flakes glazed cherries Cream butter & sugar. Add egg yolk & vanilla. Beat. Stir in flour a bit at a time, mixing well after each time. Beat egg whites until frothy. Shape dough in 1" balls. Dip in egg white & roll in corn flake crumbs. Place about 2" apart on ungreased baking sheet. Press down with thumb in the middle of each. Place 1/2 glazed cherry in center. Bake at 350 for 10 minutes. Makes about 4 - 5 doz. and are my all time favorite.

Thanks hawgirl, I'll be trying this one out this week!!

Me too! The cherries would add a bit of needed color to my baking tray. On Sunday I tried out Neen's Radio Pudding (page 4)
It was great. It was sooo good that I ate the leftovers for breakfast after the kids went to school!!
Thanks Neen.

Originally posted by dewcat Me too! The cherries would add a bit of needed color to my baking tray. On Sunday I tried out Neen's Radio Pudding (page 4) It was great. It was sooo good that I ate the leftovers for breakfast after the kids went to school!! Thanks Neen.

Try this with the radio pudding, instead of vanilla, use maple extract, what a difference!!

You're welcome!!

If you need a really yummy dessert, try this one. The peanut butter flavor is not strong.

Drumstick Cake

Crust:
1 1/2 c graham wafers
1/4 c melted butter
3 tbsp peanut butter
Filling:
250 g. pkg cream cheese
1/2 c sugar
1/2 c peanut butter
2 tsp vanilla
4 eggs
1 large Cool Whip

1 bottle of chocolate or butterscotch ice cream toping

Crust: Mix together & press 9 x 13 pan.
Filling: Cream cream cheese, sugar, peanut butter & vanilla together. Add eggs, one at a time beating well. Fold in Cool Whip. Spread over crust. Drizzle with chocolate or butterscotch ice cream topping. (I cover the whole thing). Freeze at least 3 hours.

Oh so good.

Pineapple Bars
Crust:
1 c brown sugar - packed
1 c. flour
1/2 c margarine
1/8 tsp salt
1 1/2 c coconut
Filling:
3/4 c sugar
1 tbsp lemon juice
1 c. crushed pineapple with juice
1 tbsp margarine
3 tbsp cornstarch

Crust: Mix first 5 ingr. together until crumbly. Spread about 2/3 in a greased 9 x 9 pan. Set aside.
Filling: Stir next 5 ingr. together in microwave bowl. Micro on high about 3 minutes. Stir. Micro on high 4 minutes. Stir. Cool slightly. Spread over bottom layer. Sprinkle on the remaining crumbs pressing down with your hand. Bake at 350 for 25 minutes. Cut while slightly warm.

Hash Brown Casserole

2 lbs. frozen hash browns
1 c. onion, chopped
2 c. grated cheese (I use 1 c. mozz & 1 c. cheddar)
1 small tub of sour cream
1 can cream of chicken soup
1/3 c. margarine
1/2 c crushed corn flakes

Mix hash browns, onion, cheese, sour cream & soup together. Put in 9 x 13 pan. Top with margarine and crushed corn flakes. Bake at 350 for 45 min.

So easy, so good

This is a Lunenburg County favorite and even if you don't like sauerkraut, you should try this. It is really good and great on hot dogs.

Sauerkraut Salad
2 lb. sauerkraut
1 1/2 c. sugar
1 red pepper- chopped
2 green peppers - chopped
1 onion - finely chopped
1 c. celery - chopped
1/2 c. veg. oil
1/2 c. vinegar

Drain sauerkraut well. I usually tear it in smaller pieces too. Add the rest of the ingredients & mix. This stores in the refrigerator for weeks.

Best Ever Coleslaw Dressing

3 rounded tbsp. Miracle Whip
1/4 c. vinegar
1/2 c. veg. oil
3 tbsp. sugar

Place all in a jar & shake well. Keeps for weeks in the fridge.


An easy way to make potato salad. Mix your eggs & potatos with Coleslaw dressing. Nothing else is needed (no salt, pepper, anything). Simple and tastes great.

Butterscotch Yo Yo Bars
Base:
1/2 c. brown sugar
1/2 c. margarine
1 egg
2 c. graham water crumbs
1/2 c. coconut
Frosting:
2 c. icing sugar
1/4 c. margarine
2 tbsp. milk
1 tbsp vanilla instant pudding

Melt Margarine & bronw sugar in micro bowl on high for 1 - 1 1/2 min. Stir well. Mix in egg. Add water crumbs & coconut. Mix well and press in 8" pan.

Cream icing sugar & Margarine together. Add milk & pudding powder. Mix well. Frost base, cut & watch them disappear.

SKOR BARS
1/2 pkg. SKOR chipits
1 small box Ritz Crackers - crushed
1 can sweetened condensed milk
1/4 c. vanilla icing
1/2 pkg. SKOR chipits

Mix first 3 ing. Press in 8" pan. Bake at 325 for 12 - 15 min. Cool slightly. Put thin layer of vanilla icing & cover with remaining 1/2 pkg. SKOR chipits. Cool before cutting.

CHEESE BALL

2 pkg. (8 oz.) cream cheese
2 c. cheddar cheese
2 tsp worcestershire sauce
1 tsp onion flakes (NO NOT FISH FLAKES)
1 tsp lemon juice
1/8 tsp pepper
1/8 tsp salt
Finely chopped walnuts

Mash first 7 ingredients together well. shope in 1 or 2 balls. Roll in nuts. Keeps for 1 week in refigerator or may be frozen.

Originally posted by hawgirl CHEESE BALL 2 pkg. (8 oz.) cream cheese 2 c. cheddar cheese 2 tsp worcestershire sauce 1 tsp onion flakes (NO NOT FISH FLAKES) 1 tsp lemon juice 1/8 tsp pepper 1/8 tsp salt Finely chopped walnuts Mash first 7 ingredients together well. shope in 1 or 2 balls. Roll in nuts. Keeps for 1 week in refigerator or may be frozen.

Thanks, I was looking for this one!!

You are welcome. This makes a pretty big ball, so I usually make 2 smaller ones & freeze one.

Originally posted by hawgirl You are welcome. This makes a pretty big ball, so I usually make 2 smaller ones & freeze one.

That's great!! Thanks again!!

Are you going to get an avatar yet?

Originally posted by hawgirl Hash Brown Casserole 2 lbs. frozen hash browns 1 c. onion, chopped 2 c. grated cheese (I use 1 c. mozz & 1 c. cheddar) 1 small tub of sour cream 1 can cream of chicken soup 1/3 c. margarine 1/2 c crushed corn flakes Mix hash browns, onion, cheese, sour cream & soup together. Put in 9 x 13 pan. Top with margarine and crushed corn flakes. Bake at 350 for 45 min. So easy, so good

Oooohhhh, a friend of mine made this VEGETARIAN for me and my husband and it was incredible!!!!!!

She nixed the soup, and also substituted potato chips for the corn flakes. That's not because I'm vegetarian, it's because I love salt!!! She made a HUGE bowl, and there was hardly any left at all.

So who else is a vegetarian? I have been for close to 15 years, and I know Emily is. Any others?