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Here are the recipes gathered from the 1st annual LOK Holiday Recipe Exchange! Thanks to all who participated.  Cookie ExchangeSubmitted by: Mrs V Better Than Sex Cookies Ingredients: 2 sticks butter, real butter, room temperature 1 cup firmly packed light brown sugar 1/2 cup granulated white sugar 2 eggs, room temperature 2 teaspoons vanilla 2 tablespoons milk 1 3/4 cups flour 2 1/2 cups old fashioned oats, uncooked 1/2 teaspoon salt 1 cup milk chocolate chips 1 cup Andes Mint Chips (Walmart has these) 1 cup chopped pecans 1 cup shredded coconut Directions: Heat oven to 375*. In a large bowl, beat eggs, sugars, milk and vanilla until smooth. In another bowl, mix flour, oatmeal,and salt. Add slowly, stirring by hand, to wet mixture until well mixed. Add coconut, nuts and chips. Mix well. Drop by tablespoonfuls onto ungreased cookie sheet. Bake 9-11 minutes. Cool on wire racks. ENJOY!!! Simple Holiday Cookie Ingredients: 1 c sugar 1/4 c cocoa 1/2 c butter (1 stick) 1/2 c flour ( I can get by with half of this being whole wheat pastry flour) 2 eggs 1 tsp. Vanilla pinch of salt (can delete this if using salted butter) 1/2 cup chopped nuts optional(I never use any) Directions: Preheat oven to 325 degrees. Mix all ingredients together in a single bowl(hand mixer adds to the speed) and pour into a greased pie plate. Bake for 35 to 40 mins. Cool a bit before serving. Good with whip cream, ice cream or just by itself! GIRL SCOUT MINT COOKIES Ingredients: 1 box Duncan Heins Dark Chocolate Fudge cake mix 2 Eggs 2 tbsp Water 2 tbps Oil 1/2 C Cocoa 1 pkg Chocolate chips 1/2-2 tsp Mint extract Directions: Preheat oven to 400. Mix cake mix, egg, water , cocoa with electric beater. This will be stick; take spoonfulls coated in oil and roll into balls. Bake for 8 minutes. Let cool to room temperature. Melt chocolate chips in double broiler or in microwave; when completed melted add mint flavoring. You can either spread the chocolate onto the cookies or dip them in the chocolate. Cool GREAT CHOCOLATE CHIP COOKIE Ingredients/Directions: Cream together 2 cups butter 2 cups sugar 2 cups brown sugar Next: add 4 eggs Then: mix in 4 cups flour 5 cups oatmeal (turned to powder in blender) 1 tsp salt 2 tsp baking powder 2 tsp baking soda 2 tsp vanilla Last: Add in 24oz choc chips 8 oz plain choc bar finely grated..I use Newman'Own Optional 3 cups chopped nuts Bake on ungreased cookie sheet- golf ball sized balls 2" apart Bake at 400 for 8 to 10 mins MOCK TOFFEE Ingredients: 1 cup brown sugar 1 cup butter (2 cubes) nonstick cooking spray 35 saltines (approximate) 1 (12 ounce) package chocolate chips 1/2 cup walnuts, chopped Directions: Preheat oven to 400. Mix cake mix, egg, water , cocoa with electric beater. This will be stick; take spoonfulls coated in oil and roll into balls. Bake for 8 minutes. Let cool to room temperature. Melt chocolate chips in double broiler or in microwave; when completed melted add mint flavoring. You can either spread the chocolate onto the cookies or dip them in the chocolate. Cool Easier Thin Mint Recipe Ingredients: Ritz crackers semi sweet choc chips peppermint extract Directions: Melt choc chips & add a few drops peppermint. Dip the crackers into the chocolate, completely covering cracker & let dry on wax paper. You can add a 1/2 teaspoon crisco & melt w/choc if you want a shinier appearance to the cookie. Submitted by: Mirz Peanut Butter Balls My aunt just made these for our yearly Christmas party. I've never had them before. They were a huge hit. Best thing is they are very simple to make, do not require baking, and are made with nutritious ingredients. Ingredients: 1 small jar of chunky peanut butter 1 cup of honey 2 cups of powdered milk Powdered sugar Directions: Mix peanut butter, honey, powdered milk until well blended. The mixture will be very thick. Roll into balls, about the size of a walnut. Roll in sugar until lightly coated. Refrigerate for 20 minutes, or until firm. I have also seen variations of this recipe that suggest to roll the balls in finely chopped walnuts and/or finely crushed cornflakes. Crescent Cookies These cookies are my family's absolute favorite. They are not overly sweet, which is nice. But they are very rich and decadent. Certainly not for someone on a diet! Ingredients: 1 cup butter, room temperature 1/2 powdered sugar 1 teaspoon vanilla extract 1 3/4 cups sifted flour 3/4 cup chopped pecans** 1/4 teaspoon salt Powdered Sugar for coating Directions: Cream butter; gradually beat in 1/2 cup confectioners' sugar and mix until smooth. Add vanilla, the flour, pecans, and salt. Blend well. Using hands, shape dough into crescents, using about 1/2 tablespoons for each cookie. Flouring hands, make small balls, about the size of a walnut. Then work each ball between hands until it forms a long roll. Place cookies on baking sheets and form into a crescent shape. Place in over and bake at 300 for 18 to 20 minutes. The cookies will not brown on top. Remove from oven and allow to cool slightly. Dust with powdered sugar. Makes about 5 to 6 dozen pecan crescent cookies. *These cookies are a bit delicate and will break easily, so handle with care. **Pecans are really the best with this cookie, though you can make them with almonds or walnuts. Submitted by: Melanie (melsmunchkins) All of these recipes are from my Best of Country Cookies cookbook. They are SO yummy! Cappuccino Flats Ingredients: 1/2 c butter or margarine, softened 1/2 c shortening 1/2 c sugar 1/2 c packed brown sugar 1 Tbsp instant coffee granules 1 tsp warm water 1 egg 2 squares (1 oz each) unsweetened chocolate, melted and cooled 2 c flour 1 tsp cinnamon 1/4 tsp salt 1 1/2 c semisweet chocolate chips 3 Tbsp shortening Directions: In a mixing bowl, cream butter, shortening, and sugars. Dissolve coffee in water; add to creamed mixture with egg and melted chocolate. Mix well. Combine flour, cinnamon, and salt; gradually add to creamed mixture (dough will be sticky). Shape into two 6 1/2 inch rolls; wrap each in plastic wrap. Refrigerate for 4 hrs or til firm. Unwrap and cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 min or til firm. Remove to wire racks to cool. In a small saucepan over low heat, melt chocolate chips and shortening. Dip each cookie halfway; shake off excess. Place on waxed paper to harden. Makes 4 1/2 dozen. Chocolate Mint Cookies Ingredients: 3/4 c butter (no substitutes) 1 1/2 c packed brown sugar 2 Tbsp water 2 c (12 oz) semisweet chocolate chips 2 eggs 2 1/2 c flour 1 1/4 tsp baking soda 1/2 tsp salt 1 pkg Andies candies chips Directions: In a heavy saucepan, combine butter, brown sugar, and water; cook over low heat until butter is melted. Remove from heat; stir in chips til melted. Transfer to a mixing bowl; cool for 10 min. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, and salt; gradually add to the chocolate mixture. Cover and refrigerate 1 hr or til easy to handle. Roll into 1 in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 10-12 min or til surface cracks. Remove to wire racks. Let cool. Melt Andies candies chips in microwave. Spread on top of each cookies. Makes 9 dozen. (I get about 6 or 7 dozen out of the recipe.) Cherry Snowballs: Ingredients: 1 c butter (no substitutes), softened 1/2 c confectioner's sugar 1 Tbsp water 1 tsp vanilla 2 c flour 1 c quick cooking oats 1/2 tsp salt 36 maraschino cherries, well-drained Coating: 2 c confectioner's sugar 1/4 to 1/3 c milk 2 c flaked coconut, finely chopped Directions: In a mixing bowl, cream butter, sugar, water, and vanilla. Combine flour, oats, and salt; gradually add to the creamed mixture. Shape a Tbsp of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 18-20 min or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut. Makes 3 dozen. Lemon Dreams: Ingredients: 1 c butter (no subsitutes), softened 1/3 c confectioner's sugar 1 tsp vanilla 1 2/3 c flour Filling: 2/3 c sugar 1 1/2 tsp cornstarch 1 tsp grated lemon peel 1/4 tsp salt 1 egg, beaten 3 Tbsp lemon juice 1 Tbsp butter or margarine, melted Additional confectioner's sugar Directions: In a mixing bowl, cream butter and confectioner's sugar. Beat in vanilla. Gradually add flour. Cover and refrigerate for 30 min or til easy to handle. Roll into 1 in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350 for 12-14 min or until lightly browned. Remove to wire racks to cool. For filling, combine the sugar, cornstarch, lemon peel, and salt in a saucepan. Stir in egg, lemon juice, and butter til smooth. Cook over medium-high heat til thickened. Reduce heat; cook and stir 2 min longer. Cool. Spoon 1/2 tsp into each cookie. Dust with additional confectioner's sugar. Makes 3 dozen. Triple Chocolate Caramel Cookies: Ingredients: 1 1/2 c butter (no substitutes), softened 1 c sugar 1 egg 1 tsp vanilla 3 c flour 1/2 c baking cocoa 1 pkg (12 oz) mini semisweet chocolate chips 1 c chopped pecans, toasted 1 bottle (12 1/2 oz) caramel ice cream topping 4 -6 oz dark chocolate confectionery coating, melted Directions: In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour and cocoa; gradually add to the creamed mixture. Stir in chocolate chips and pecans. Roll into 1 in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 3/8 to 1/2 in. deep indentation in the center of each ball. Smooth any cracks. Fill each indentation half full with caramel topping. Bake at 350 for 15-18 min or til caramel is very bubbly and cookies are set. Cool for 5 min before removing to wire racks. Drizzle cooled cookies with confectionery coating. Makes 6 dozen. Submitted by: Anniepooh Nanaimo Bars Funny story about these~~they were invented by a woman who lived in Nanaimo (BC) for a cookie contest. My grandma Foster was from Canada and made these alot. We simply called them Grandma's Chocolate Squares. My oldest brother was at a convention with an International potluck of sorts and came across a woman who had these. He stood there, mouth agape, telling her those were his grandmothers chocolate squares. She corrected him and told him the Nanaimo story. We still call them Grandma's Chocolate Squares :) Ingredients: First Layer: 1/2 C Butter 1/4 C granulated sugar 1 egg 5 T cocoa 1 tsp. vanilla 2 C graham cracker crumbs 1 C coconut 1/2 C chopped walnuts Second Layer: 1/2 C butter, softened 3 T milk 2 T instant vanilla pudding 2 C powdered sugar Third Layer: 1 6 oz. Pkg. choc. Chips Directions: First layer: Mix butter, sugar, eggs, cocoa, & vanilla over hot water until it resembles custard. Add the crumbs, coconut & walnuts. Press into a 9 X 9-inch square pan. Cool. Second Layer: Cream butter, milk, & pudding together, then blend in powdered sugar. Spread over the first layer & let stand for 15 minutes. Third Layer: Melt chocolate & spread over the second layer. Cut into squares. Makes 18 1-1/2-inch squares B H & G Sugar Cookies ca. 1965 Ingredients: 2/3 cup shortening 3/4 cup sugar 1 Tbls orange peel 1 tsp vanilla 1 egg 4 tsp milk 2 cups flour 1 1/2 tsp baking powder 1/4 tsp salt Directions: Cream first 4 ingredients together. Add egg and milk and beat until light and fluffy. Stir last three ingredients together and add in two parts. Mix thoroughly. Chill covered tightly at least 1 hour (overnight is okay). Mix 1/4 cup flour and 1/4 cup powdered sugar. Use small amount of mixture to roll cookie dough out 1/8 inch thick. Cut with cookie cutters or biscuit cutter. Bake in preheated 375 degree oven for 8 minutes or until very lightly browned. Cool on wire rack. Glaze or frost and decorate with decorator icing. Confetti Drops Ingredients: 1 c shortening 2 c flour 6 T sugar 1/4 c milk 1 oz confetti candy (colored non-pareils) 1 t vanilla or almond extract 1/4 t salt red food coloring powdered sugar Directions: Mix shortening and sugar. Add flour and salt alternately with milk/extract (add food coloring to milk so it gets into dough evenly-cookies should be pink). Add in confetti and mix well. Dough is stiff. Roll into 1" balls and flatten slightly. Bake on greased cookie sheets at 350 for 15 min-do not brown. Cool and roll in powdered sugar. Brownie Bites Ingredients: 1 c semi-sweet chocolate chips 1 stick (1/2 c) butter 1/2 cup plus 2 tbsp flour 1/4 tsp salt 2 large eggs 3/4 cup packed light brown sugar 1 tsp vanilla extract Directions: Preheat oven to 350 F. Line 24 mini-muffin cups with paper liners or grease well. Melt chocolate chips and butter together until smooth and let cool to room temperature. Set aside. Mix flour and salt together in a small bowl-set aside. Mix eggs and brown sugar together until thick and pale. Stir in vanilla and cooled chocolate mixture until well blended. Stir in flour until just combined. Divide evenly into muffin cups. Bake 12-15 minutes (I find 14 works well) until the edges are set but the centers are moist and fudgy.Cool for several minutes before removing. Grandma Sharp's Brownies Ingredients/Directions: In two 8x8 baking pans (metal is preferable) melt 1 stick of margarine each. In a medium bowl mix together 2 cups sugar and 2 T cocoa (grandma means SERVING spoon so, about 1/2 c or slightly more). Add melted butter and 4 eggs. Blend well and add lastly 1 cup flour and 2 cups mini marshmallows. Blend and divide equally among the already-buttered pans. Bake at 350 degrees F for 25 minutes or until puffy and slightly browned on top. The amount of baking time is key--if they go too long-forget the goo--they will just be brownies. Cookie Dough Truffles Ingredients: 1/2 c butter-softened 3/4 c packed brown sugar 2 c all purpose flour 1 can sweetened condensed milk 1 t vanilla extract 1/2 c mini chocolate chips 1/2 c chopped walnuts-optional 1 -1/2 lbs chocolate candy coating Directions: Cream butter and brown sugar until light and fluffy. Add flour, condensed milk and vanilla-mix well. Stir in nuts and chocolate chips. Shape into 1" balls and place on waxed paper lined cookie sheets. Cover loosely and refrigerate for 1 to 2 hours until firm. Melt candy coating in microwave or double boiler until smooth. Do NOT overheat! Dip balls in chocolate and set back on waxed paper. Refrigerate until hardened, about 15 minutes. Makes about 5 1/2 dozen Cookie Dough Truffles II Ingredients: 1 cup soft butter 1 cups brown sugar, packed 2 teaspoons vanilla extract teaspoon salt 2 cups all-purpose flour 1 tablespoon water 6 ounces miniature chocolate chips. Directions: Cream butter and sugar together. Add remaining ingredients and mix well by hand. Roll into bite size balls. Freeze until firm, about 30 minutes. Store in a plastic zippered bag in the freezer. Makes 4 dozen. Let stand at room temperature 5 minutes before eating.  Dinner ExchangeSubmitted by: Mirz Sweet Potato Casserole This is such a simple dish to make. It tastes wonderful hot, but even better cold the day-after! Even though it has a sugar topping, it still much less sweet than the marshmallow variety. Ingredients: 4-6 large sweet potatoes 1/4 stick (1/8 cup) of butter or margerine Topping: 1/2 stick (1/4 cup) of butter or margarine 1 cup of sugar 1 tbsp of ground cinnamon Directions: Boil potatoes in their skin about 20 minutes, or until done. Cut the potatoes in fourths, and remove skin (it should pretty much fall off). Add butter and mix well. Spread in glass casserole dish. Prepare topping by melting butter in microwave. Mix in sugar and cinnamon and stir until dissolved. Pour syrup over top of potatoes and spread to cover. Bake at 400 for 20 minutes, topping should be set and a bit crunchy. Garlic Alfredo Noodles I always like to make a pasta side-dish for variety. This one is super easy, since it uses store-bought sauce, but gets it's full flavor from additional ingredients. Ingredients: 1 1lb box of pasta (shells, rotini, ziti, etc.) 1 jar of store-bought Alfredo sauce 1 8oz bag of mozzerella cheese 1 tbsp of jarred minced garlic 2 tsp of onion powder 2 tsp of black pepper 1 tsp of salt Directions: Cook pasta and drain. Add sauce and seasonings. Mix well. Add half of cheese and mix. Spread in casserole dish. Cook in 400 degree oven for 15-20. Sprinkle remaining cheese on top and cook an additional 5 minutes until melted. Serves 6-8. Variation: Garlic Alfredo-Tomato Noodles-Use 1/2 alfredo sauce, 1/2 jarred spaghetti sauce Submitted by: Anniepooh Our big "meal" is Christmas Eve. We have a party at home, just the 9 of us, and we light luminarias along the front porch and walk, light all the Christmas candles we have, turn on the best holiday tunes we have and serve up a table full of appetizers. These are the ones we have yearly along with a plateful of various fish; smoked oysters, kippers, etc., cheeses and crackers and a tray of candies and cookies, chips and salsa or taco cups. Cajun BBQ Shrimp Ingredients: 3 slices bacon-diced fine 2 sticks - 1 cup margarine (NOT butter) 2 tbsp Dijon mustard 1 1/2 tsp chili powder 1/4 tsp dried basil 1/4 tsp dried thyme black pepper to taste 1 tbsp crab boil 1/2 tsp tabasco 1 1/2 lbs large shrimp-shell on Directions: Cook bacon in a large oven proof pot until brown. Add margarine and melt. Add remaining ingredients and place in oven-uncovered. Bake at 375 degrees F for 20 minutes. These are great even with the shell still on and eaten with the shrimp. Chicken Cheese Spread Ingredients: 2-8oz. pkgs. cream cheese (softened) 2 cans Underwood Chicken Spread 1/4 cup green pepper-small dice 1/4 cup peanuts-chopped fine Mix all and chill-allow to soften slightly before serving with crackers. Variations on pepper and peanuts: red pepper and walnuts grated carrot and raisins dried apricot and pecans Oyster Cracker Snacks Ingredients: 3/4 cup vegetable oil 1-1/2 tsp. chopped dried dill 3/4 tsp. garlic powder 1-1/4 tsp. lemon pepper 1 package Ranch Salad Dressing mix 14-15 oz. Oyster Crackers (or the same amount of mini pretzels) Directions: In a medium bowl, whisk together the oil, dill, garlic, lemon pepper and dressing mix. Put the crackers in a 9 x 13 cake pan or larger. Pour the herb mixture over crackers over them. With a spatula, turn and mix the crackers well, so that the herb mixture coast each cracker. Let the crackers stand at room temperature for at least 1 hour, bur stir and turn them every 10 minutes or so. Preheat the oven to 250 degrees F. Put the crackers in the warm oven and bake for 30 minutes stir again several times so all sides of the crackers bake evenly. Remove from the oven, cool, and store in an airtight container until needed. Chex Party Mix This perennial favorite is loved by everyone. It was developed by Ralston-Purina in 1955 as a way to increase consumption of its breakfast cereals. Ingredients: 1/2 cup butter 2 Tbsp. Worcestershire sauce 1-1/2 tsp. seasoned salt 1/2 tsp. garlic powder 1/2 tsp. onion powder 3 cups corn chex cereal 3 cups wheat chex cereal 1 cup mixed nuts 1 cup pretzels 1 cup garlic-flavored bagel chips Direction: Preheat oven to 250 degrees. Melt margarine in large roasting pan in oven (5 minutes). Stir in seasonings. Add remaining ingredients and mix until coated. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Spread on paper towels to cool,and store in airtight container. Microwave Method: Melt butter in large microwave-safe bowl on HIGH. Stir in seasonings, then remaining ingredients until coated. Microwave, uncovered, on HIGH 5-6 minutes, stirring every 2 minutes. Spread on paper towels to cool, and store in airtight container. Cranberry Casserole Ingredients: 3 cups-peels/chopped Apples 2 cups-Fresh Cranberries 2 Tablespoons-Flour 1 cup-Sugar 3 Packages-Cinnamon & Spice Instant Oatmeal (of the Quaker Instant Oatmeal Flavor Variety) 3/4 Cup-Chopped Pecans (OPTIONAL-I usually bake it without nuts) + 1/2 Cup-Flour 1/2 Cup-Brown Sugar 1/2 Cup-Margarine (melted) Directions: Preheat over to 350 degrees. In a 2 quart casserole dish: Combine apples, cranberries and 2 T. of Flour (tossing to coat) ... Add 1 cup of sugar (mix well). Set Aside In another bowl, combine Oatmeal, pecan (if desired), 1/2 cup flour and 1/2 cup brown sugar. Add melted butter and stir well. Spread this mixture on top of casserole. Bake uncovered for 45 minutes. Magic Reindeer Food Santa can't help but stop if the reindeer take him to your treat! Mix together: 1/2 cup sugar 1/2 cup instant oatmeal 2 tbsps of glitter (substitute edible sprinkles if you live in an area with wildlife) |