Crock Pot Stuffing

2 c chopped onion
1 1/2 c thinly sliced celery
1 c diced apple
1/4 c butter
1 tbsp ground sage
1 tsp ground marjoram
1 tsp salt
1 tsp pepper
1/2 tsp thyme
12 c lighly toasted bread crumbs
1/4 c fresh chopped parsley
1 1/2 c chicken stock

In a large fry pan saute onion, celery and apple in butter until onion is translucent.
Stir in sage, marjoram, salt, pepper and thyme.
Combine vegetable mixture with breadcrumbs and parsley.
Toss well.
Pour stock over mixture mixture, tossing well.
Spoon into crock pot.
Cover and cook on high for 1 hour.
Reduce to low heat and cook for 2-3 more hours, stirring every hour.

Cranberry Maple Carrots

2 lb baby carrots
2 tbsp butter
1/2 c dried cranberries
2 tbsp maple syrup
1 tsp minced fresh ginger
1/2 tsp finely chopped fresh rosemary

Boil carrots until fork tender (4-6 minutes)
In a large skillett, melt butter then add carrots and dried cranberries.
Cook for 3-5 minutes until carrots strat to brown.
Stir in maple syrup, then add ginger and rosemary.
Cook until carrots are tender, shiny and caramelized.

Sweet Potato Casserole

3 c mashed sweet potatoes
1/2 c sugar
2 eggs, beaten
1/4 c melted margarine
1/2 c milk
1 1/2 tsp vanilla

Topping
1 c brown sugar
1/3 c flour
1 c chopped pecans
1/3 c margarine, melted

Mix sweet potatoes, sugar, eggs, margarine, milk and vanilla.
Pour into 9 inch baking dish.
Mix topping ingredients and sprinkle over potato mixture.
Bake at 350 for 35-40 minutes.

Molten Middle Truffle Cookies

12 squares semi sweet chcolate
1/4 c butter
1 can sweetened condensed milk
1 tsp vanilla
2 c flour
1/2 c finely chopped walnuts
24 caramels, cut in half
1/4 c sugar

Preheat oven to 350.
Melt chcolate and butter together.
Blend in milk and vanilla.
Add flour and walnuts and mix well.
Shape 1 level tbsp of dough around each caramel half, enclosing caramel completly.
Roll in sugar.
Bake for 6-8 minutes until cookies are soft and shiny.

Snow Covered Almond Crescents

1 pkg cream cheese
3/4 c butter
1 c sugar
2 tsp vanilla
1/2 tsp almond extract
2 1/4 c flour
1/2 tsp baking soda
1 c finely chopped almonds
3/4 c icing sugar

Beat cream cheese, butter, sugar, vanilla and almond extract until well blended.
Add flour and baking soda and mix well.
Stir in almonds and refrigerate for 30 minutes.
Preheat oven to 350.
Shape dough into 1 inch balls and form each ball into a crescents shape.
Bake for 12-15 minutes until lightly browned.
Sprinkle with icing sigar and cool completly.

Mint Chocolate Truffle Cookies

6 squares bittersweet chcolate, chopped
3/4 c butter
1 1/4 c sugar
2 eggs
1 3/4 c flour
1/2 tsp baking powder
1/3 c chopped candy canes

Preheat oven to 350.
Melt chcolate and butter.
Stir in sugar.
Add eggs 1 at a time.
Add flour and baking powder.
Cover and refrigerate 2 or or up to over night.
Roll dough into 1 inch balls.
Bake for 9-11 minutes until lightly browned.
Immediatly sprinkle with chopped candy cane.

Whipped Shortbread Cookies

1 c butter, softened
1 1/2 c flour
1/2 c icing sugar
1/4 c each : red and green maraschino cherries

Preheat oven to 350.
Combine butter, flour and icing sugar.
With electric mixture, beat for 10 minutes.
Spoon onto cookie sheets.
Place a piece of cherry on each cookie.
Bake for 15-17 minutes until bottom of cookies are browned.

Snow Capped Cookies

1 3/4 c flour
1 c finely chopped pecans
3/4 c butter, softened
1/2 c icing sugar
1 tsp vanilla
3 squares semi sweet chocolate, chopped
3 squares white chocolate, coarsley grated

Preheat oven to 325.
Combine flour and pecans.
Beat butter and sugar until light and fluffy.
Blend in vanilla.
Gradually add flour mixture.
Roll dough into 36 balls.
Bake 20 minutes.
Cool completly.
Melt semi sweet chocolate.
Dip coockies into semi sweet chocolate and the into grated white chocolate.
Cool until chocolate is set.

Thumbprint Cookies

1 pkg cream cheese, softened
3/4 c butter
1 c white sugar
2 tsp vanilla
2 1/4 c flour
1/2 tsp baking soda
1 c finely chopped pecans
Any flavor jam

Beat cream cheese, butter, sugar and vanilla in a large bowl.
Add flour, baking soda and pecans.
Cover and refrigerate for 30 minutes.
Preheat oven to 350.
Shape dough into 1 inch balls.
Place on baking sheet and make an indent in the center of each cookie.
Bake for 10 minutes.
Fill each cookie with 1 tsp jam.
Contnue baking for 8-10 minutes.

Chocolate Bon Bon Cookies

6 squares white chocolate
12 squares semi sweet chocolate
1/4 c butter
1 can sweetened condensed milk
1 tsp vanilla
2 c flour
1/2 c finely chopped walnuts
2 tbsp icing sugar

Preheat oven to 350.
Chop each white chocolate square into 8 chuckns and set aside.
Melt chcolate and butter together.
Blend in milk and vanilla.
Add flour and walnuts.
Shape 1 level tbsp of dough around each white chocolate chunk, enclosing chocolate completly.
PLace on ungreased baking sheet.
Bake for 6-8 minutes and sprikle with icing sugar.

Christmas Spice Cookies

1 c packed brown sugar
2 c molasses
1/2 c butter
1/2 c vegetable oil
2 tso ground ginger
4 c flour
1 1/2 tbsp baking soda
1 tbsp ground cinnamon
2 tsp ground cloves

Beat sugar, molasses, butter and oil together.
Add 2 c of flour and the baking soda, cloves, ginger and cinnamon.
Mix in the remianing flour until a stiff doughis formed.
Refrigerate dough at least one hour.
Preheat oven to 350.
On a lightly floured surface roll the dough out into 1/4 inch thickness.
Use cookie cutters to cut into desired shapes.
Bake for 8 minutes.

Stained Glass Cookies

1/2 c softened buuter
1/2 c sugar
1/2 c honey
1 egg
1 tsp vanilla
3 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 rolls of Lifesavers candy

Beat butter, sugar, honey, egg and vanilla in a bowl with electric mixer.
Add flour, baking powder, baking soda and salt; mix well.
Refrigerate dough at least 2 hours.
Preheat oven to 350.
Roll out dough on a lightly floured surface to 1/4 inch thickness.
Cut into desired shapes with a 2-3 inch cookie cutter.
Trace a smaller version of the shape on the dough leaving a 12 inch border.
Cut out and remove dough from the middle of the cookie.
Place cut-outs on a foil lined baking sheet.
Crush each colour of Lifesavers between 2 pieces of waxed paper.
Spoon into the center of each cookie.
Bake for 6-8 minutes until candy is melted and cookies are lighly browned.
Cool cookies completly before removing from foil.

Chocolate Cookie Bark

1 pkg (8 squares) semi sweet chcolate
1 pkg (6 squares) white chocolate
2 tbsp peanut butter
10 oreo cookies

Melt chocolates seperatly as per package directions.
Add the peanut butter to white chocolate.
Crumble half of the cookies into each chocolate and mix well.
Drop spponfuls of the chocolate mixtures onto wax covered baking sheet, alternating the colours.
Cut through the chocolate severeal times with a knife for marble effect.
Refridgerate at least one hour until firm.
Break into 14 pieces and store in the fridge.

Chocolate CHip Cookies in a Jar

1 2/3 c all purpose flour
3/4 tsp baking soda
1/2 c white sugar
2 c chocolate chips
1/2 c packed brown sugar

Combine the flour, baking soda, white sugar and chocolate chips.
Place 1./2 of the mixture in a clean glass jar.
Place brown sugar on top and fill with remaing white mix.
Attach a card with the following instructions.

Empty contents of jar into a large bowl.
In a sepreate bowl, combine 3/4 v butter, 2 eggs and 1 tsp vanilla, beat until creamy.
Add to dry mixture.
Drop by tbsp unto cookie sheet and bake at 375 for 8-10 minutes.

White chocolate Brownie Mix in a Jar

3/4 c all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 c unsweetened cocoa
1 c white choclate chips
3/4 c chopped walnuts
1 c sugar

Layer all ingredients in a 1 quart jar.

Add a note on the jar with the following instructions.

Combine ingredients in the jar with 4 oz butter, 2 eggs and 1 tsp vanilla.
Spread batter into a greased pan and bake at 350 for 20-25 minutes.

Cheese Soup Mix in a Jar

2 c instant coffe creamer
1/2 c bacon bits
1/2 c powdered cheese sauce
1 tbsp dried parsley
1 tbsp chicken bouillon granules
1/2 tsp dried minced onion
1/2 tsp pepper
2 c instant potatoes

Layer ingredients in the order given in a glass jar.
Use a spoon to pack each layer.
Pack potatoes right to the top of the jar.
Put on note on jar with the following instructions.

Empty soup mix into serving bowl.
Add 5 c boiling water.
Let stand for 5 minutes.
Stir before serving and serve with grated cheese on top.

Cinnamon Pancakes in a Jar

3 c all purpose flour
4 tsp ground cinnamon
2 1/4 tbsp white sugar
2 tbsp baking powder
1 1/4 tsp salt

Cobine all ingredients in a jar in layers, starting with flour, cinnamon and remaining ingredients.
Place a note on jar with the follwoing instructions.

Cobine 3/4 c milk, 1 egg and 2 tbsp oil.
Whisk in 1 1/3 c prepared pancake mix.
Pour 1/4 c batter onto a hot frying for each pancake.

Cappucino in a Jar

2/3 c instant coffee granules
1 c powdered non dairy creamer
1 c powdered hot chocolate
1/2 c white sugar
3/4 tsp ground cinnamon
3/8 tsp ground nutmeg

Put the instant coffee granuled in a food processor and grind to a fine powder.
In a large bowl combine creamer, chocolate mix, instant coffe, sugar, cinnamon and nutmeg.
Stir togethr until well combined.
Spoon into 2 12 ounce jars.
Attacha note to each jar that reads : Mix 3 tbsp of powder with 6 oz of hot water.