COOKIE SWAP--GINGERBREAD MEN

1 package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

1.In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.

2.Preheat the oven to 350 degrees. Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

3.Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

COOKIE SWAP---MINT CHOC CHIP

Thank you to Tabitha!!!

Mint Chocolate Chip Cookies

1 pouch sugar cookie mix
1/2 cup butter or margarine, softened
1/4 teaspoon mint extract
6 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

Directions
Mix cookie mix, butter, extract, food color and egg in bowl, until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake at 350 degrees for 8 to 10 minutes. Cool 3 minutes; remove from cookie sheet to wire rack.

DON'T THESE LOOK GOOD!!

Esmeralda sent me a link to Betty Crocker recipes! I have not tried these yet, but

they look so yummy!!

BUCKEYE DELIGHTS

1 pouch sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine, softened
1 egg

Filling
1/2 cup powdered sugar
1/2 cup peanut butter
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt

Topping
1/2 cup whipping cream
1 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon peanut butter



Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

DON'T THESE LOOK GOOD!!

Caramel-Fudge Turtle Cookies


1 pouch Sugar Cookie Mix
Butter and egg called for on cookie mix pouch
2 tablespoons all-purpose flour
12 caramels, unwrapped
1 tablespoon milk
1 cup hot fudge topping
36 Pecan halves



Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.
Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat. Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.

Bake, Bake, Bake as Best as You Can…
Time to Swap Cookies Says the Gingerbread Man!

You’re Invited to the 1stAnnual Christmas Cookie Exchange
When: Thursday, Dec 16th
Time: 6pm
Where: Melissa Green’s House in Chillicothe RSVP to 274-4460 or scout4460@yahoo.com

Melissa’s Recipe for a Successful Cookie Swap:
Bring at least 8 dozen cookies to swap and 1 dozen for the “tasting table”. Be sure to include multiple copies of your cookie recipe, or email your recipe to Melissa and she will post them to her recipe blog. www.greenacresrecipes.blogspot.com
Bring a tin or container to take home cookies for your family.

Prizes will be given for:
Best Tasting Cookie, Most Original Cookie
~Craziest,Tackiest,Ugliest,Most Outrageous Christmas Sweater~
And the first person to RSVP :)

NAPA CABBAGE SALAD

Salad:
1-2 heads napa cabbage
1 bunch chopped green onions

1 package ramen noodles, crushed up
2 tablespoons sesame seeds
1 cup slivered almonds

Dressing:
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce

Shred the head of cabbage. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.




Make the crunchies: Mix the ramen noodles, sesame seeds and almonds into pan and toast. Stir often to make sure they do not burn.





Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.




Combine dressing, crunchies, and cabbage immediately before serving.

Serve right away or the crunchies will get soggy.

WES THE CHEF.....HABERNO COOKIES

Wes has been creative in the kitchen once again!

10 habanero peppers, seeded and minced
1 1/2 cups white sugar
1 cup softened butter
1 teaspoon vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

1.Preheat oven to 325 degrees F

2.In a large bowl, mix the peppers, sugar, butter, vanilla, and eggs. Beat until smooth. In a separate bowl, sift together the flour, baking soda, and salt. Stir into the pepper mixture just until combined. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3.Bake 10 minutes in the preheated oven, or until golden brown. Cool on wire racks.

Remove and discard the stems, seeds, and pulp from the peppers. Mince peppers, and place in a bowl with enough milk to cover. Place bowl in a microwave, and heat until milk is lukewarm. Let sit about 10 minutes. Discard milk, and rinse peppers thoroughly in warm water.