About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a country gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Friday, December 21, 2012

Christmas Cookies For Dec. 2012

Here's a cookie sampler of the cookies I've been making so for Christmas. 

Santa Claus Cookies
Holly Berry Cookies
Cherry-Chocolate Star Cookies
Chocolate Mexican Wedding Cakes
Gingerbread Marshmallow Crispies
Peanut Butter and Jam Thumbprint Cookies

Wednesday, December 12, 2012

Gingerbread Marshmallow Crispies

These Gingerbread Marshmallow Crispies are amazingly scrumptious! The extra added spices made these crispy treats oh so yummy!!!

Gingerbread Marshmallow Crispies

1 stick butter or margarine
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1 (10 oz.) bag Gingerbread Marshmallows
5 cups Crisp Rice Cereal
Holiday Decorative Sprinkles (red, green and white)

Using a plastic sandwich bag, grease 1-(9x13-inch) baking pan with either butter, margarine. Set pan aside.

Melt butter over low heat in a large Teflon coated pan.

Add the spices and stir.

Add the marshmallows, and stir until the marshmallows have melted, and the mixture is smooth.

Remove pan from the heat, then add the crisp rice cereal; stir until cereal is coated well with the marshmallow mixture.

Pour the marshmallow/cereal mixture into the baking pan.

Using your hands, which have been coated with a bit of butter or margarine; gently press the mixture into the pan.

Immediately sprinkle bars with some holiday candy sprinkles; gently patting sprinkles onto the bars.

Let the bars set for a few hours before slicing them.

Yields: 12 bars (I cut my bars large in size, as they weren't very thick bars, but you could cut them into (24) 2x2-inch squares.)

Santa Claus Cookies

This recipe is from my 1982 Betty Crocker Christmas Cookbook.

Santa Claus Cookies

1 cup granulated sugar
1/2 cup shortening, or butter flavor shortening
2 tablespoons milk
1 tsp. grated lemon peel (I omit this, don't really need it)
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Creamy Frosting (See recipe below)
Miniature Marshmallows
Red Sugar
Milk Chocolate, or Semi-Sweet Chocolate Chips
Red Hots Cinnamon Candies
Flaked or Shredded Coconut

Mix granulated sugar, shortening, milk, lemon peel and egg.

Stir in flour, baking powder, baking soda and salt.

Heat oven to 400 degrees.

Shape dough into 1-1/4 inch balls.

Place about 2-inches apart on ungreased cookie sheet, and flatten each to about 2-1/2 inch in diameter, with greased bottom of a beverage glass dipped in sugar.

Bake until edges are light brown, 8 to 10 minutes; then let cookies cool completely before frosting them.

Spread cookie with small amount of Creamy Frosting.

Sprinkle top third of cookie with red sugar (to make Santa's cap).

Press on miniature marshmallow for tassel of cap.

Press 2 chocolate chips for the eyes, and 1 red cinnamon candy for the nose.

Sprinkle bottom third with either flaked or shredded coconut, for the beard.

Frost and decorate each cookie before starting another.

Yields: about 2 dozen cookies. (Mine yielded: 27 cookies)

Creamy Frosting: Mix 3 cups powdered sugar, 1 teaspoon vanilla extract, and 4-6 tablespoons milk; mix until desired consistency. (I actually used: 3 cups plus 6 tablespoons of powdered sugar, 6 tablespoons plus a 1/2 tablespoon of milk, and the 1 teaspoon of vanilla extract.)

Note: I baked my cookies on Pampered Chef Stoneware, and baked the first 2-3 batches for 10 minutes, and the last 2 batches for 9 minutes, as the cookies were starting to brown up a bit more.

Easy Chocolate Fudge

This really is a quick and easy fudge recipe to make! This is also good to make for that very special someone for Valentine's Day, or to share with others during the Christmas holiday season.

Easy Chocolate Fudge

Prep Time: 5 minutes
Cooking Time: About 10 minutes

2 (12 ounce) pkgs. real semi-sweet chocolate chips
2 (14 oz.) cans sweetened condensed milk
1-1/4 cups chopped walnuts (or pecans)
2 teaspoons vanilla extract

In top of double boiler, melt chocolate chips and condensed milk together; stir until smooth.

Remove from heat, and stir in the walnuts and vanilla extract; blend well.

Pour into a buttered 13x9x2-inch baking pan.

Refrigerate until fudge is slightly firm.

With a buttered knife, cut the fudge into 48 (1-1/4 inch) pieces.

Refrigerate again, until fudge has firmed up completely.

Yields: 3-1/2 lbs. (or) 48 (1-1/4-inch) pieces each.

Saturday, December 1, 2012

Cinnamon-Sugar Pretzels

These delicious cinnamon-sugar coated pretzels, are a quick, easy, inexpensive snack to make.

Cinnamon-Sugar Pretzels

Prep time: 2 minutes
Bake time: 30 minutes

1 (16 oz.) pkg. small pretzels (use mini pretzel twists)
2/3 cup vegetable oil
1/2 cup granulated sugar
2 teaspoons ground cinnamon

Preheat the oven to 300ºF.

In a large roasting pan add the pretzels, and spread the pretzels out evenly in the pan.

In a small bowl add the oil, sugar, and cinnamon; stir thoroughly to blend ingredients together.

Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture.

Place roasting pan in oven, bake uncovered for 30 minutes, and stirring twice during baking time (every 10 minutes).

Place baked pretzels onto a baking sheet that has been lined with wax paper.

Spread pretzels out as evenly as you can, to allow them to cool before serving.

Store pretzels in an airtight container.

Yields: 16 ounces of cinnamon-sugar flavored  pretzels