'Tis the Season 2011

This past year has been alot of fun planning and putting posts together on many different subjects. I've learned alot, cooked alot, and ate alot. It was a very time consuming activity that I enjoyed immensely.

Before you all think that 'Tis the Season is a goner and you bid your farewells - I have exciting news! 'Tis the Season will be back next year ... in a little bit different of a format. Some of you may know - or guessed - that I love fun foods. Foods that look like something they are not. Take for instance: "Mashed Potatoes" or Firecracker Bites. 2011 is going to be dedicated to fun foods! I'm super excited about it!

Let me add in a clause. There is no way that I will be able to make all of these fun foods. I'm going to make as many as possible but obviously won't be able to make them all. Now this can be good and bad. Good because there will be classy photos and foods that look like they are supposed to (reference Martha Stewart Baby Cake). Bad because clearly I won't be trying them all so I won't know if they are hard/easy to make, tasty/yucky to eat, etc. This is where I need your help. If you make something, let me know how it turned out.

Hope you all had a blessed Christmas! I'm off to take some time off but we will be back on January 3. Excited about the new fun year! See you soon!

Day #25 - 25 Days of Christmas Cookies {Rolo Cookies}

Rolo Cookies

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

2-1/2 cups flour

1 teaspoon baking soda

3/4 cup cocoa powder

1 bag Rolo candies

2 tablespoon sugar

Cream butter and sugar together. Add eggs and vanilla, mix until smooth.

In a separate bowl, combine flour, baking soda and cocoa. Slowly add flour mixture to butter/sugars and mix completely.

Cover and refrigerate for 30 minutes.

Unwrap Rolo candies and shape dough over one candy. Roll ball in the 2 tablespoons of sugar until completely coated.

Bake at 375 degrees for about 10 minutes or until the tops begin to crack.

Recipe and picture from

The Pioneer Woman's Tasty Kitchen (by Molzobeezo)

Day #24 - 25 Days of Christmas Cookies {Meringue Twinkles}

Meringue Twinkles

2 egg whites

1/8 teaspoon salt

1/8 teaspoon cream of tarter

1 teaspoon vanilla

3/4 cup sugar

1 package (6 ounces) semi-sweet chocolate chips (mini or regular sized)

Beat egg whites, salt, cream of tarter and vanilla until soft peaks form. Add sugar gradually beating until peaks are very stiff and glossy. Fold in chocolate chips. Drop by teaspoonfuls about 2 inches apart on waxed paper. Place in 350 degree oven and turn off heat. Leave cookies in oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

Day #23 - 25 Days of Christmas Cookies {Classic Thumbprint Cookies}

Classic Thumbprint Cookies

1/2 cup firmly packed brown sugar

1 stick butter shortening, cut into slices

3 large eggs, separated

2 tablespoons water

1-1/2 teaspoon vanilla extract

1/4 teaspoon salt

2 cups flour

2 cups finely chopped pecans

1 cup preserves

*Sorry for no picture. I forgot the vanilla extract in the picture.*

Heat oven to 350 degrees. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.

Beat brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.

Beat egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.

Bake 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5-7 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely.

Recipe from Taste of Home

Day #22 - 25 Days of Christmas Cookies {Chocolate Pudding Cookies}

Chocolate Pudding Cookies

4-1/2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 cups butter, softened

1-1/2 cup packed brown sugar

1/2 cup granulated sugar

2 packages (3.4 ounce package) small instant chocolate pudding mix

4 eggs

1 teaspoon vanilla

3 cups chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

In a very large bowl, cream together the butter, brown sugar and white sugar. Beat in the instant pudding mix until blended.

Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10-12 minutes. Leave cookies on the cookie sheet for a few minutes, and then transfer to cool on wire racks.

Recipe from doubledippedlife.blogspot.com

Day #21 - 25 Days of Christmas Cookies {Easy Peanut Butter Cookies}

Easy Peanut Butter Cookies

1 cup peanut butter (either smooth or crunchy works - I used crunchy)

1 cup sugar

1 egg, beaten

1 teaspoon vanilla extract

In a bowl, stir all ingredients until combined. Shape level tablespoonfuls into balls. Place 2 inches apart on ungreased baking sheets; flatten with a fork. Bake at 350 degrees for 16-18 minutes or until set. Cool for 5 minutes; remove to wire racks.

Recipe from Taste of Home

Day #20 - 25 Days of Christmas Cookies {The Ultimate Oatmeal Cookie}

The Ultimate Oatmeal Cookie

1-1/4 cups packed brown sugar

1 cup butter or margarine, softened

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon vanilla

1/2 teaspoon salt

2 eggs

3 cups quick-cooking or old-fashioned oats

1-1/3 cups all-purpose flour

1 cup raisins, if desired

Heat oven to 350 degrees. Beat all ingredients except oats, flour and raisins in large bowl with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until golden brown. Immediately remove from cookie sheet to wire rack.

Recipe from Betty Crocker's Cookie Book

Day #19 - 25 Days of Christmas Cookies {Snickerdoodles}

Snickerdoodles

1 cup shortening

1-1/2 cups sugar

2 eggs

2-3/4 cup flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons sugar

2 teaspoons cinnamon

Mix together shortening, sugar and eggs. Stir in flour, cream of tartar, baking soda and salt. Roll into balls the size of small walnuts. Roll into mixture of sugar and cinnamon. Bake at 400 degrees for 8 - 10 minutes. *Note: These cookies puff up and then flatten out.

Day #18 - 25 Days of Christmas Cookies {Amish Sugar Cookies}

Amish Sugar Cookies

1 cup margarine

2 cups brown sugar

3 eggs

1 tablespoon vanilla

1/2 cup milk

1/2 teaspoon salt

4 cups flour

1 teaspoon baking soda

2 teaspoons baking powder

In a bowl, cream sugar and margarine thoroughly. Add eggs one at a time beating well after each addition. Stir in vanilla. Add dry ingredients alternately with milk.

Drop cookie dough on greased cookie sheet and bake at 350 degrees about 10 minutes. Cookie should be slightly brown all over.

Brown Butter Icing

1/2 cup butter

2 cups powdered sugar

2-4 tablespoons boiling water

Melt butter in a small saucepan and cook over medium heat stirring constantly until butter stops bubbling and is nut brown in color. Do not scorch! Combine with powdered sugar and water; beat until smooth and of good spreading consistency.

Recipe from srbctitustwo.blogspot.com

Day #17 - 25 Days of Christmas Cookies {Curious George Cookies}

Curious George Cookies

7 ounce jar (about 2 cups) marshmallow creme

1/4 cup peanut butter

2 tablespoons butter, melted

Combine top 3 ingredients and then add:

5 ounce can (about 3 cups) chow mein noodles

1 cup chocolate chips

Drop onto wax paper. Let stand until firm.

Recipe from the back of the book Curious George Goes to the Chocolate Factory

Day #16 - 25 Days of Christmas Cookies {Crackle Spice Drops}

Crackle Spice Drops

1/2 cup butter, softened

1/2 cup brown sugar

1 large egg

1 tablespoon vanilla

2 cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon pumpkin pie spice

1/4 cup powdered sugar

Preheat oven to 375 degrees. In a mixing bowl, on medium speed, beat butter with brown sugar until creamy. Add egg and vanilla; beat until light and fluffy. Stir in flour, baking soda, salt and spice.

Roll rounded teaspoonfuls of dough into powdered sugar to coat. Place onto baking sheet. Bake until golden for 7-8 minutes.

Day #15 - 25 Days of Christmas Cookies {Lemon Cookies}

Lemon Cookies

1 box lemon cake mix

2 eggs

2 tablespoons lemon juice

1/2 cup vegetable oil less 2 tablespoons (enough to make 1/2 cup total when mixed with 2 tablespoons lemon juice)

1 tub (16 ounce) store bought lemon frosting

Heat oven to 350 degrees. Grease a cookie sheet. Mix the cake mix, eggs, lemon juice and oil in a large bowl until dough firms. Drop by teaspoonfuls onto the cookie sheet. Bake for 8 minutes or until set. Remove to a wire rack. Cool and frost.

Day #14 - 25 Days of Christmas Cookies {Oreo Cheesecake Cookies}

Oreo Cheesecake Cookies

1/2 cup unsalted butter, softened

3 ounces cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cups mini chocolate chips

1 cup oreo cookie crumbs

1/2 cup white chocolate chips, melted

Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.

In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined.

Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips.

Scoop the dough into 1" balls and roll in Oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 - 15 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for 2 minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate.

Recipe from multiplydelicious.com

Day #13 - 25 Days of Christmas Cookies {Jumbo Molasses Cookies}

Jumbo Molasses Cookies

3 cups butter-flavored shortening

4 cups sugar

1 cup molasses

4 eggs

8 cups all-purpose flour

2 tablespoons plus 2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon ground cloves

1 teaspoon ground ginger

Additional sugar

In a large bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours.

Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350 degrees for 18-20 minutes or until edges are set. Remove to wire racks to cool.

Recipe from Taste of Home

Day #12 - 25 Days of Christmas Cookies {Chocolate Raspberry Biscotti}

Chocolate Raspberry Biscotti

1 cup fresh raspberries

2 tablespoons sugar

2-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup sugar

6 tablespoons unsalted butter

2 eggs

3/4 cup bittersweet chocolate chips

In a small pan on medium heat, cook 1 cup fresh raspberries and 2 tablespoons sugar. Slowly bring to a boil and then set aside to cool.

Preheat oven to 350 degrees. Butter and flour a large baking sheet.

In a bowl, whisk together flour, baking soda and salt.

With an electric mixer, in a second bowl, beat together sugar and butter until light and fluffy. add eggs and beat until well combined.

Fold in the cooled raspberry mixture, then stir in the flour mixture to form a stiff dough (add a little more flour if the dough is too wet). **Note: Do not freak out if your dough is a purple color.** Stir in chocolate chips.

Flour your hands and then, on the prepared baking sheet, form the dough into 2 slightly flattened logs about 12 inches long and 2 inches wide.

Bake logs for 35 minutes or until slightly firm to the touch. cool on the baking sheet for 5 minutes.

On a cutting board, cut the cooked logs diagonally into 3/4 inch slices. Arrange, sliced side down, back onto the baking sheet and bake until crisp (about 10 minutes). When done, cook on a rack.

Store in an airtight container for about a week or in the freezer for 1 month.

Recipe from bumblesandlight.com

Day #11 - 25 Days of Christmas Cookies {Root Beer Cookies}

Root Beer Cookies

1 cup butter, softened

2 cups brown sugar, packed

2 eggs

1 cup buttermilk

3/4 - 1 teaspoons root beer concentrate or extract

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1-1/2 cup chopped pecans (optional)

Frosting

3-1/2 cups powdered sugar

3/4 cups butter, softened

2 tablespoons water

1-1/2 teaspoons root bear concentrate or extract

Cream butter and brown sugar together until fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine flour, baking soda and salt; gradually add to creamed mixture, then stir in nuts.

Drop by rounded tablespoons 3" apart on an ungreased cookie sheet. Bake at 375 degrees for 10 - 12 minutes or until lightly browned. Remove to wire racks to cool.

In a mixing bowl, combine frosting ingredients together. Beat with mixer until smooth. Frost cooled cookies.

Recipe from cravingcomfort.blogspot.com

Day #10 - 25 Days of Christmas Cookies {Coffee Cookies}

Coffee Cookies

1/2 cup shortening

2/3 cup sugar

2-1/2 tablespoons instant coffee

1 egg, lightly beaten

3/4 cup flour

1/4 teaspoon salt

1/2 teaspoon vanilla

1/2 cup chopped nuts

Butter a cookie sheet. Preheat oven to 350 degrees.

Cream shortening, sugar and coffee. Add remaining ingredients. Mix well. Drop by teaspoonfuls onto cookie sheet. Bake 12 minutes or until edges are firm and tops are dry. Remove from cookie sheet immediately.

Day #9 - 25 Days of Christmas Cookies {No Bake Cookies (Preacher Cookies)}

No Bake Cookies (Preacher Cookies)

1/2 cup butter

2 cups sugar

3 teaspoons heaping unsweetened cocoa

1/2 cups evaporated milk

1/2 teaspoons salt

1/2 cup creamy peanut butter

1 teaspoon vanilla extract

3 cups quick-cooking or old-fashioned oats

In a medium-sized sauce pan over medium high heat, add butter, sugar, cocoa powder, evaporated milk and salt. Stir until butter is melted and ingredients are incorporated. Bring to a boil, and boil for 2 minutes (important step*) stirring constantly. Remove from heat and stir in peanut butter until completely melted. Add vanilla and oatmeal, mix well. Now working quickly before it cools too much, drop by tablespoons onto wax paper. Let cool completely on wax paper. remove the cookies when they have set up.

*If you do not boil for the full 2 minutes, the cookies will not set up.

Recipe from mommyskitchen.com