Ingredients

• 1 large can (20 ounce) crushed pineapple
• 1 large can (15 ounce) or 2 small cans mandarin oranges
• 1 container (16 ounce) small curd cottage cheese
• 1 large (8 ounce) Cool Whip
• 1 small package (3 ounce) orange Jell-o

Instructions

1. Combine drained fruit and cottage cheese.
2. Fold in Cool Whip.
3. Sprinkle with powdered Jell-o and mix.

Ingredients

Ingredients for chocolate cookie dough:

• ½ cup butter, soft
• 1 cup sugar
• 1 egg
• 1 ½ teaspoons vanilla
• 1 ½ cups flour
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda

Ingredients for chocolate fudge topping:

• 1 cup chocolate chips
• ½ cup sweetened condensed milk
• ¼ teaspoon salt
• 1 ½ teaspoons cherry juice
• 1 large jar maraschino cherries

Instructions

1. Make chocolate cookie dough.
2. In a large bowl, cream butter, sugar, egg and vanilla until light and fluffy.
3. In a small bowl, combine dry ingredients; flour, unsweetened cocoa powder, ¼ teaspoon salt, baking powder and baking soda.
4. Add dry ingredients to butter mixture and blend at low speed until dough forms; ca. 1 minute.
5. Chill dough for 1 hour.
6. Make the chocolate fudge topping.
7. Melt the chocolate chips, sweetened condensed milk, ¼ teaspoon salt and cherry juice in a pan over low heat.
8. Cut cherries in half; pat dry and set aside.
9. Shape the chilled dough into 1" balls and place on cookie sheet.
10. Press an indentation into each ball with thumb and place ½ cherry in each.
11. Top with chocolate fudge topping.
12. Bake at 350° for 8-10 minutes.

Ingredients

• 2 8-ounce packages refrigerated crescent dinner rolls
• 1 lb. Swiss cheese (sliced)
• 20 ounces corned beef (1 ¼ lbs. sliced deli will work)
• 1 14-ounce can sauerkraut, rinsed and well-drained
• 2⁄3 cup thousand island dressing
• 1 egg white, lightly beaten
• 3 teaspoons caraway seeds (optional)

Instructions

1. Unroll one tube of crescent dough into one long rectangle: seal seams and perforations.
2. Press onto the bottom of a greased 13X9 baking dish.
3. Bake at 375 degrees for 8-10 minutes or until golden brown.
4. Layer with half of the cheese and all of the corned beef.
5. Combine sauerkraut and dressing; spread over beef, top with remaining cheese.
6. On a lightly floured surface, roll out and press together seam of second tube of crescent dough in a 9X13 rectangle then place over cheese.
7. Brush dough with egg white and sprinkle with caraway seeds, if using.
8. Bake for 12-16 minutes or until heated through and crust is golden brown.
9. Let stand for 5 minutes before cutting.

Ingredients

• ½ cup melted butter
• ½ cup sugar
• 2 large eggs
• 1 cup buttermilk
• 1 cup corn meal
• 1 cup all purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 pound Lit’l Smokies, cut into 1 inch pieces

Instructions

1. Preheat the oven to 375 degrees F
2. Spray the cavities of two 24 cavity mini muffin pans with spray oil, or line the cavities with cupcake liners.
3. In a medium bowl, whisk the butter and sugar together until well combined.
4. Add the eggs to the butter mixture and whisk. Whisk in the buttermilk.
5. In a small to medium bowl, whisk together the corn flour, all purpose flour, baking soda, and salt.
6. Add the dry ingredients to the wet ingredients in two batches, stirring to combine between each addition.
7. Using a tablespoon cookie scoop or a tablespoon, divide the batter among the 48 cavities in the pans. If you use cupcake liners, spray each one lightly with spray oil, one at a time, just prior to adding the batter.
8. Push the 1 inch pieces of the Lit’l Smokies into the batter so that it stands straight up.
9. Bake for 8 to 12 minutes, until they are set and slightly golden on the edges.
10. Cool the muffins in the pan for five minutes before serving. Leftovers should be refrigerated and then reheated in the microwave for 20 to 30 seconds.

Ingredients

• ¼ pound baked Virginia ham
• ¼ pound capicola
• ¼ pound Genoa salami
• ¼ pound sandwich pepperoni
• ¼ pound sharp provolone
• ¼ pound Swiss cheese
• 2 packages crescent rolls
• 3 eggs, beaten by hand
• 2 medium jars of roasted red peppers
• bread crumbs

Instructions

1. Layer one package of the crescent rolls on the bottom of a 9x13" pan.
2. Layer meats and cheeses, no particular order.
3. Drain and pat peppers dry, then layer those on.
4. Pour about half of the egg mixture over all that.
5. Then put the second package of crescent roll on.
6. Pour the rest of the egg mixture on and sprinkle bread crumbs.
7. Bake for 50 minutes at 350°F.
8. You’ll be able to tell when it’s done, it’s nice and brown and smells so good!

Ingredients

• 2 sticks butter, softened
• ½ cup sugar
• 1 egg yolk
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt
• 2 cups all-purpose flour
• 1 cup dried cranberries
• 1 cup white chocolate chips
• ½ cup chopped walnuts

Instructions

1. Preheat oven to 400°F.
2. Coat two baking sheets with cooking spray.
3. In a large bowl, cream butter and sugar.
4. Beat in egg yolk, vanilla and salt.
5. Add flour; mix well.
6. Stir in dried cranberries, white chocolate chips and walnuts.
7. Drop by small teaspoonfuls onto baking sheets.
8. Bake 10-12 minutes, or until lightly browned on bottom.

Ingredients

• 1 cup pitted dates
• 1 cup powdered sugar
• 1 cup walnuts
• 1 cup peanut butter
• 1 12-ounce bag semi-sweet chocolate chips

Instructions

1. Chop the dates and walnuts.
2. Combine peanut butter and powdered sugar; add to dates and walnuts.
3. Melt chocolate chips over double-boiler while shaping other four ingredients into balls.
4. When melted, dunk balls into chocolate and turn with a spoon until thoroughly coated.
5. Place on waxed paper to cool. (I open my window so the cold air hits them, but you could refrigerate them, too)

Ingredients

• 1 stick butter
• 1 cup crushed graham crackers
• 1 cup shredded coconut
• 1 cup chopped walnuts
• 1 small bag butterscotch chips
• 1 small bag chocolate chips
• 1 can sweetened condensed milk

Instructions

Melt 1 stick butter in a foil-lined 9x13" pan.
Then sprinkle in layers:
1 cup crushed graham crackers, working into the melted butter to form a crust
1 cup shredded coconut
1 cup chopped walnuts
1 small bag butterscotch chips
1 small bag chocolate chips
Drizzle 1 can sweetened condensed milk over top.
Bake in 350° oven for about 30 minutes.

Ingredients

• 3 cups flour
• ¾ cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup orange juice
• ½ cup butter (melted)
• 2 eggs
• 1 ¼ cups coarsely chopped cranberries
• ½ cup chopped nuts

Instructions

1. Combine dry ingredients.
2. Add juice, butter and eggs.
3. Mix just until moistened.
4. Stir in cranberries and nuts.
5. Pour into a greased and floured 9x5 loaf pan.
6. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean.

Ingredients

• ½ cup butter, softened
• ¼ cup firmly packed brown sugar
• 1 egg, separated
• ½ tsp vanilla
• 1 cup flour
• ¼ tsp salt
• Finely chopped nuts
• 1 can vanilla creamy frosting or homemade
• M&M peanut candies

Instructions

1. Blend butter and sugar in a bowl, stir in egg yolk and vanilla. Sift flour and salt into bowl and mix well. Chill 1 hour. Roll into 1-inch balls.
2. Dip balls into slightly beaten egg white and roll into nuts. Place 1 inch apart on an ungreased cookie sheet.
3. Bake in moderate 350 degree oven for 5 mins. Press thumb gently in center of each cookie, bake 5 mins. more.
Gently move to cooling rack, cool completely and fill with frosting and top with peanut M&M.

Ingredients

• 1 ½ cup milk, scalded
• 2 pkgs yeast (2 tbsp)
• ½ cup sugar
• 3 eggs, beaten
• 1 tsp salt
• 5 cups flour
• ½ cup butter, melted
• ½ cup brown sugar
• 1 tsp cinnamon
• 2 lbs prunes, steamed and chopped
• ½ cup chopped walnuts

Instructions

Cool scalded milk to warm, add yeast and stir to dissolve.
Add sugar, beaten eggs, salt, and flour. Mix well.
Add the ½ cup of cooled melted butter and mix well.
Turn out on to a floured board and knead until dough is smooth and elastic, working in a little additional flour if needed to prevent sticking to fingers.
Place dough in a large oiled bowl and turn to oil top.
Let rise covered in a warm place until doubled in bulk about 1 hour.
Divide dough in two balls.
Roll each ball as thin as possible into a oblong shape on a lightly floured board.
Brush with ½ the sugar, cinnamon, prunes and nuts.
Roll up like a jelly roll and join ends to form a ring and place on an oiled (or parchment paper) baking sheet.
Cut with scissors from outer part of roll toward center but not entirely to center, into ½ inch slices.
Shape slices by pulling out and flattening down, one over the other.
Bake at 350 for about 30 minutes until nicely browned. While rings are still warm frost with a simple confectioners sugar icing.
Let cool and enjoy!

Ingredients

• 2 cups flour
• 2 sticks butter, chilled (=1 cup =226 grams)
• 1 egg yolk
• 8 ounces sour cream (~1 cup)
• 4 ounces walnuts, finely chopped (~113 grams)
• 1 teaspoon cinnamon
• ¾ cup sugar

Instructions

1. Using hands or metal chopper, blend flour and butter together.
2. Add egg yolk and mix well.
3. Add sour cream, mix well.
4. Chill.
5. Combine finely-chopped walnuts, cinnamon and sugar in a bowl.
6. Roll out a portion of the chilled dough *very thinly* on a floured surface.
7. Spread with equal portion of the nut mixture.
8. Cut into triangles and roll beginning with the wide end first; shape into horns.
9. Bake at 350 degrees F (175 C) for 20-25 minutes, depending on your oven or until golden brown.

May be frozen.
May also be sprinkled with powdered sugar when ready to use. (We haven’t done this in many years, but it is a pretty decoration.)

Ingredients

• 2 ½ cups sifted flour
• 1 ½ cups sifted confectioners’ sugar
• ½ teaspoon salt
• 1 cup butter or margarine
• 1 egg, beaten
• 2 tablespoons milk
• 2 teaspoons vanilla
•  
• Your favorite frosting

Instructions

1. Combine flour, confectioners’ sugar and salt and and sift into bowl.
2. Cut in butter or margarine until mixture resembles fine crumbs.
3. Add egg, milk and vanilla; mix until dough holds together.
4. Press into a ball.
5. Wrap and chill well.
6. Roll ½ of the dough to 1/8-inch thickness on a lightly floured board.
7. Cut into fancy shapes with floured cookie cutters.
8. Arrange 1 inch apart on ungreased cookie sheets.
9. Bake in moderate oven (375 degrees Fahrenheit) until done, about 8 minutes.
10. Transfer cookies to wire racks and cool.
11. Frost as desired with ornamental frosting.
12. Recipe says it makes 4 ½ dozen − it may make three dozen.

Our frosting:

• 2 cups confectioners’ sugar
• 3 tablespoons butter or margarine
• 1 ½ teaspoons vanilla
• 2-3 tablespoons light cream or milk

1. Cream butter; gradually add about half the sugar, blending well.
2. Beat in vanilla and half the cream or milk.
3. Gradually blend in remaining sugar.
4. Add enough cream to make of spreading consistency.