Here are the recipes from the the 8th Annual Cookie Party. See also, recipes from other years:
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1st Place
SALTED CARAMEL CHOCOLATE BARS
by Kristin
FOR THE CRUST
4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
1/4 cup packed light-brown sugar
1 1/2 cups all-purpose flour
1/4 teaspoon table salt
FOR THE CHOCOLATE CARAMEL
10 1/2 ounces milk chocolate, chopped (2 cups)
1 1/2 cups granulated sugar
1/4 cup water
3 ounces (6 tablespoons) unsalted butter
1 cup heavy cream
1/2 teaspoon table salt
1 tablespoon sea salt, preferably fleur de sel
Preheat oven to 350 degrees. Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars.
Recipe from: Martha Stewart.
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2nd Place
LEMON RICOTTA COOKIES
by Donna
Watch out – this cookie, with its enticing flavor and texture, can become addictive. Bite by bite, its sparkling exterior gives way to a fluffy, almost cheesecake-like inside. Note that the cookies are baked from frozen dough, so be sure to clear plenty of room in your freezer and start a day ahead.
2 1/2 c. all-purpose flour
1 Tbsp. baking powder
1 Tbsp. Kosher salt
1 c. (2 sticks) unsalted butter, at room temperature
2 c. granulated sugar
2 large eggs
1 lb. whole-milk ricotta cheese
Grated zest of 6 lemons
1 Tbsp. fresh lemon juice
At least 1 day before baking the cookies, make the dough. Sift the flour, baking powder, and salt together into a medium bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on high speed until light and fluffy, about 3 minutes. One at a time, beat in the eggs. With the mixer on low speed, in three additions, beat in the ricotta, then the lemon zest and juice. Gradually add the flour mixture and mix just until incorporated. Do not overmix the dough. It will be very soft.
Line a baking sheet with parchment paper. Using a 3-ounce-portion ice cream scoop, portion 18 balls of dough onto the baking sheet. Freeze, uncovered, until solid, at least 12 hours. (To store the frozen dough, remove from baking sheet and transfer to a lock-top freezer bag. Squeeze as much air as possible from the bag, seal, and freeze for up to 2 weeks.)
Line 2 rimmed baking sheets with parchment paper. Divide the frozen dough ballas among the prepared baking sheets, spacing them about 2 inches apart. Let stand at room temperature until the dough is slightly thawed but still cold and firm, about 30 minutes.
Meanwhile, position the racks in the top third and center of the oven and preheat the over 325 degrees. Bake the cookies, switching the positions of the pans from top to bottom and front to back halfway through baking, until the edges of the cookies are lightly browned, about 22 minutes. Let the cookies cool on the pans for 5 minutes. Transfer the cookies to wire racks and let cool completely. The icing will melt if the cookies are warm.
ICING
1/2 c. (1 stick) unsalted butter, at room temperature
3 c. confectioners’ sugar, sifted
1/4 c. fresh lemon juice
Grated zest of 1 lemon
To make the icing, beat the butter and confectioners’ sugar together in a large bowl with an electric mixer on medium speed until well blended. Add the lemon juice and continue mixing until the icing is smooth and about the consistency of cake frosting.
Leave the cookies on the wire racks. Use a tablespoon to spoon the icing over the cookies, spreading it in an even, thick layer over three-quarters of the cookie, leaving a 1/2-inch border at the edge. Grate lemon zest over the center of each cookie. Let the icing set. (The cookies can be stored in an airtight container for up to 2 days, no longer.)
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3rd Place
MOMOFUKU MILK BAR PRETZEL CRUNCH
by Rachelle
Prep time: 10 mins
Cook time: 20 mins
Yield: About 4 cups pretzel crunch
4 cups salted mini pretzels – about ½ of a 16-ounce bag
½ cup tightly packed brown sugar
¼ cup granulated sugar
6 tablespoons milk powder
¼ cup malted milk powder *
½ teaspoon salt **
14 tablespoons butter (1 stick, plus 6 tablespoons), melted
Preheat oven to 275 F.
Pour the pretzels in a large bowl and crush them with your hands (I threw them in a ziplock bag and hammered them with a mallet – easier, in my opinion) to one-quarter of their original size. Add the milk powder, malt powder, granulated sugar, brown sugar, and salt, toss to mix. Pour the butter over the pretzel mix and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the pretzels and creating small clusters. (I did not get small clusters, but once baked, it formed a sheet of pretzel crunch that I broke into pieces).
Spread the clusters on a parchment or silpat-lined sheet pan and bake for about 20 minutes or until it looks toasted, smells buttery, and crunches gently when you bite into it.
Cool the pretzel crunch completely before storing, eating, or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week. Stored in the fridge or freezer, it will keep for 1 month. I think this pretzel crunch would be fantastic in cookies with chocolate chunks OR drizzle melted chocolate over the top of the sheet of pretzel crunch, let set, then break into pieces – like you would toffee.
notes:
* You can find malted milk powder in the aisle with powdered milk, or the baking aisle of your supermarket.
** Only add salt if your pretzels aren’t salty enough. Taste the mixture before baking to decide whether or not you think it needs it.
Recipe from: Parsley, Sage and Sweet, Cristina Tosi on Epicurious.
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MARION’S MERINGUE SURPRISES
by Jill O.
3 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 cup (6 ounces) miniature semisweet chocolate chips
1/4 cup chopped pecans or walnuts
Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts.
Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container. Yield: 4 dozen.
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EMMA COOKIES
by Jen
2 cups graham cracker crumbs
1 10-oz jar maraschino cherries – cut into quarters
1 can sweetened condensed milk
1 6-oz package chocolate chips
Granulated sugar
Mix first 4 ingredients well with spoon. Pour into greased & floured 8×9 pan. Bake for 30 – 35 minutes at 350 degrees. Cool. Cut into 1 inch pieces & roll each in sugar.
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COCOA COOKIES
by Caroline
Recipe coming soon.
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LEMON RASPBERRY THUMBPRINT COOKIES
by Katie
Makai loved the brandied jam in this one!
1/2 cup raspberry jam or jelly
1 tablespoon Chambord or kirsch
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
In a small bowl, combine the jam and Chambord. Stir to combine.
In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.
Transfer the cookies to wire racks to cool completely.
Recipe from: Emeril Lagasse / Food Network
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MOMOFUKU MILK BAR COMPOST COOKIE
by Rachelle
COOKIES
16 tablespoons butter, at room temperature
1 cup granulated sugar
2?3 cup tightly packed light brown sugar
2 tbs glucose
1 egg
1/2 tsp vanilla extract
1 1?3 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
3/4 cup mini chocolate chips
1/2 cup mini butterscotch chips
1/2 cup graham crust (recipe below)
1?3 cup old-fashioned rolled oats
2 1/2 tsp ground coffee
2 cups potato chips
1 cup mini pretzels
Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (see page 27 for notes on this process.)
Reduce the speed to low and add the flour, baking powder, baking soda, and salt. mix just until the dough comes together, no longer than 1 minute. (do not walk away from the machine during this step, or you will risk over mixing the dough.) scrape down the sides of the bowl with a spatula.
Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. add the potato chips and pretzels and paddle, still on low speed, until just incorporated. be careful not to over mix or break too many of the pretzels or potato chips. you deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.
Using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. pat the tops of the cookie dough domes flat. wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. do not bake your cookies from room temperature— they will not bake properly.
Heat the oven to 375°f.
Arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet pans. bake for 18 minutes. the cookies will puff, crackle, and spread. after 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. give them an extra minute or so if that’s not the case.
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. at room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
in a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose. for the “coffee grounds” in this cookie, we tested the recipe with freshly roasted and ground artisanal coffee from stumptown as well as with crap-tastic coffee grounds that you can find just about anywhere. we discovered that it doesn’t make a difference what kind you use; the cookie is delicious every time. just make sure you don’t use instant coffee; it will dissolve in the baking process and ruin the cookies. and, above all else, never use wet, sogalicious grounds that have already brewed a pot of coffee. we use cape cod potato chips because they aren’t paper-thin, and so they do not break down too much in the mixing process.
GRAHAM CRUST
makes about 2 cups
1 1/2 cups graham cracker crumbs
1/4 cup milk powder
2 tbs sugar
3/4 tsp kosher salt
4 tbs butter, melted, or as needed
1/4 cup heavy cream
1. toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
2. whisk the butter and heavy cream together. add to the dry ingredients and toss again to evenly distribute. the butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. the mixture should hold its shape if squeezed tightly in the palm of your hand. if it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ table- spoons) butter and mix it in.
3. eat immediately, or deploy as directed in a recipe. the crust is easiest to mold just after mixing. stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.
Recipe From: Momofuku Milk Bar
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MOCHA TRUFFLES
by Stephanie
1 cup heavy cream
4 Tbs Butter
16 oz bittersweet chocolate
4 oz espresso
Ground Clove
Nutmeg
Cinnamon
Salt
5.25 oz Belvita Chocolate Breakfast Biscuts
1/2 tsp Instant coffee
16 oz Chocolate of your choice, melted for dipping
Bring heavy cream and butter to a boil in a saucepan; pour over finely chopped bittersweet chocolate and stir until melted. Stir in espresso a pinch each of ground clove, nutmeg, cinnamon, and salt. Chill until firm. Scoop and roll into 1-inch balls. Pulse chocolate biscuits and instant coffee in food processor until finely chopped. Roll balls in cookie mixture; chill until set. Dip in chocolate and serve once cooled.
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Crunchy Peanut Butter Balls
by Becky
2 cups powdered sugar
1 stick margarine
2 cups crunchy peanut butter
4 cups Rice Krispies
12 ounces chocolate chips
8 ounce bar Hershey milk chocolate
About 1 ounce cooking wax
Combine margarine, chunky peanut butter, powdered sugar and Rice Krispies in a large bowl. Mix together my hand until well mixed. You may want to wear latex gloves.
Use hands to form into 1 inch balls.
Mix together the chocolate in a microwave safe bowl. Chop the was very fine and add it to the chocolate. Microwave on high for 1 minute. Stir. Microwave on high another minute and stir. If the chocolate is hot but not melted, let it stand for 2 minutes and then stir. Microwave for 30 seconds again and stir. Continue these steps until the chocolate and the wax is melted. The wax takes a long time to melt, but if you microwave for 3-5 minutes at once, the chocolate will get scorched.
Dip the peanut butter balls into the chocolate. Place on parchment or waxed paper to harden. Once partially hardened (about 10 minutes) place in the refrigerator or freezer uncovered. Once cold and hard, you can store in layers in containers in the refrigerator. This keeps well, but they are usually consumed quickly!
Note: This is a family recipe from Becky’s mother-in-law.
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HOT COCOA COOKIES
by Mary
FOR THE COOKIES-
1/2 cup (1 stick) unsalted butter
12 oz. semi-sweet chocolate
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
25 (apx.) large marshmallows
FOR THE ICING-
2 cups powdered sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1/2 teaspoon vanilla extract
Assorted sprinkles
In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
Add the cooled chocolate mixture and blend until just combined.
While mixing, add the flour mixture slowly and blend until just combined.
Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
Preheat oven to 325*F and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.
Bake cookies about 12 minutes.
While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.
Allow icing to set up about 30 minutes before serving.
Recipe from: Glorious Treats
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PEANUT BUTTER CUP COOKIES
by Donna
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Recipe from: All Recipes
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BETTER THAN THE BEST CHOCOLATE CHIP COOKIES EVER
by Britt
4 sticks unsalted butter, softened
2 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 eggs
2 teaspoons vanilla extract
2 cups crushed cornflake cereal
2 cups quick cooking oatmeal
4 cups all purpose flour
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups chopped toasted pecans
2 cups semisweet chocolate chips
Place oven rack on top of oven and preheat to 325 degrees. Whip butter in a mixing bowl, add granulated and brown sugar then cream together with butter. Add eggs, one at a time, add vanilla to mixture, mixing well and scraping sides of bowl with each addition. Add cornflakes and oatmeal to mixture. Sift together flour, salt, baking powder and baking soda then add to the mixture. By hand, mix in pecans and chocolate chips. Use a large ice cream scoop or form balls a bit smaller than a tennis ball. Drop on ungreased cookie sheets. These are large cookies, so place about 6 on each baking sheet. Bake 16-17 minutes on top rack of oven.
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ROSEMARY SHORTBREAD
by Sara
1/2 cup Unsalted Butter, at room temperature
1/2 tsp Salt
1 Tbsp Granulated Sugar
1 cup All Purpose Flour
1/4 cup Grated Parmesan Cheese
1 Tbsp Chopped Fresh Rosemary
1/2 cup Powdered Sugar
1 Tbsp Fresh Lemon Juice
In a large mixing bowl, cream butter, salt and granulated sugar together until light and smooth.
Add cheese, flour and rosemary, then blend together. Place dough on a sheet of plastic wrap and roll up into a log about 2 inches in diameter, covered with plastic. Refrigerate for 1 hour.
Preheat oven to 375 degrees and slice log into disks 1/2 inch thick, then bake on parchment or a nonstick baking sheet for 12-15 minutes. While cookies bake, prepare glaze by mixing together powdered sugar and lemon juice until smooth. If mixture is dry, add more juice or water. Once cookies cool, drizzle with glaze.
Recipe from: BetterRecipes.com
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OREO POPS
by Jessica
One package of Double Stuff Oreos
2 (12oz.) bags of Wilton White Candy Melts
24 Lollipop sticks
Confetti sprinkles
Carefully twist apart all of the Oreo cookies.
Using one of the pop sticks, make an indentation in the white filling of each cookie.
Melt the Candy Melts in the microwave in 30 second increments, stirring until completely melted and smooth.
Dip the end of one stick into the melted white chocolate, drizzle a little in the center of the white cookie filling and then gently press it into the indentation made.
Place the top of the cookie back on and allow white chocolate to harden (5 minutes or so), cementing the cookie back together with a stick inside.
Holding the stick, lower the entire Oreo into the bowl of melted white chocolate, spooning it over the top and sides to cover it completely.
Allow the excess chocolate to drain off and gently place covered Oreo on a piece of parchment paper to harden.
Top with confetti sprinkles immediately before the chocolate hardens.
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CHOCOLATE DIPPED LOGS
by Jill J + Halle
Recipe coming soon.
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CRANBERRY PROSECCO COCKTAIL
by Rachelle
1 ounce cranberry juice (sweetened)
1 wedge lime
Prosecco
Cranberries (frozen or fresh)
In a Champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Prosecco. Garnish with 3 or 4 cranberries and lime wedge.
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SPINACH WREATH CRESCENT WREATH
by Rachelle
WREATH
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
TOPPING
1 box (9 oz) frozen chopped spinach
3/4 cup light sour cream
1/2 cup fat-free mayonnaise
2 tablespoons fat-free (skim) milk
1 tablespoon chopped green onion (1 medium)
1/2 teaspoon seasoned salt
1/2 teaspoon dried dill weed
GARNISHES
1/4 cup chopped red bell pepper
2 tablespoons chopped green onions (2 medium)
1 tablespoon chopped fresh parsley
Green bell pepper, cut into holly leaves
Small cherry tomatoes
Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet.
Remove dough from one can, keeping dough in one piece; do not unroll. With hands, roll dough to 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping, around custard cup.
Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 24 slices, slightly overlapping each other, next to but not overlapping first ring. Remove custard cup from center.
Bake 13 to 16 minutes or until light golden brown. Gently loosen wreath from cookie sheet, and carefully slide onto cooling rack. Cool completely, about 30 minutes.
Meanwhile, cook spinach as directed on package; cool and squeeze to drain.
In medium bowl, stir sour cream, mayonnaise and milk until well mixed. Add spinach and remaining topping ingredients; mix well. Cover; refrigerate until serving time.
Place cooled wreath on serving tray. Spread wreath with spinach topping. Sprinkle with red bell pepper, 2 tablespoons onions and parsley. Decorate with bell pepper “holly leaves” and cherry tomato “berries.” Serve immediately, or cover and refrigerate up to 2 hours before serving.
Recipe From: Pillsbury
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HOT APPLE CIDER
by Rachelle
1/2 gallon apple cider
1/2 c. brown sugar
1 tsp. whole cloves
1 tsp. whole allspice
2-3 cinnamon sticks
Combine all ingredients. Simmer 20 minutes. Drink.
Helpful hints: Put spices in a tea ball so that they don’t have to be strained out. Captain Morgan is fabulous to add to the cider. Also can be put into a crockpot and kept on low all day (after simmering). This will fill the house with a great spicy aroma.
Recipe From: Julene / Chicagoist