Cherry Chocolate Kiss Cookies

1 Cup Powdered Sugar

1 Cup Butter, Softened

2 teaspoons Maraschino Cherry Liquid

1/2 teaspoon Almond Extract

4 Drops Red Food Coloring

2 1/4 Cups Flour

1/2 teaspoon Salt

1/2 Cup Maraschino Cherries, Drained and Chopped

48 Milk Chocolate Candy Kisses

Directions: Preheat oven to 350º   Combine Powdered Sugar, Butter, Cherry Liquid, Extract, and Food Coloring in a bowl. Mix well   Add Flour and Salt. Mix well  Stir in the Cherries   Shape Dough into 1″ balls   Place 2″ apart on ungreased sheets   Bake for 8 – 10 minutes or until you can see that the lower edge is a light golden brown 8. Remove from oven and press a candy kiss into the top each cookie.

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Old-Fashioned Bread Pudding with Vanilla Sauce

• 4 cups (8 slices) cubed white bread

• 1/2 cup raisins

• 2 cups milk

• 1/4 cup butter

• 1/2 cup sugar

• 2 eggs, slightly beaten

• 1 tablespoon vanilla

• 1/2 teaspoon ground nutmeg

Directions for Pudding: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.

Sauce Ingredients:

• 1/2 cup butter

• 1/2 cup sugar

• 1/2 cup firmly packed brown sugar

• 1/2 cup heavy whipping cream

• 1 tablespoon vanilla

Directions for Sauce: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce.

CHEESECAKE COOKIES

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 (8-ounce) packages cream cheese, softened

2 1/2 sticks butter, softened

1 1/2 cups sugar

2 large eggs

2 teaspoons vanilla extract

1 cup graham cracker crumbs

2 cans (20-ounce) cherry pie filling (or your favorite kind.)

Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish. Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely. Prep Time: 45 min (including refrigeration time) Cook Time: 14 min Yield: 3 dozen cookies

Apple Pie Enchiladas

1 (21 ounce) can apple pie filling

1 teaspoon ground cinnamon

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup water

1 teaspoon vanilla

6 (8 inch) flour tortillas – Store bought is OK be sure to buy Flour Tortillas

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (if cinnamon is n a shaker bottle, just sprinkle some on each as you fill them); roll up, tucking in edges; and place seam side down in prepared dish. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla. Pour sauce over enchiladas and let stand 45 minutes .. Don’t rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough Bake in preheated oven at 350 degrees F for 30 minutes, or until golden Enjoy!! Each sauce recipe is enough for 6 Apple Pie Enchiladas.

Easy Mexican Casserole

1 pound lean ground beef

1 can Ranch Style beans

1 10-12 ounce bag tortilla chips, crushed

1 can Ro-tel tomatoes

1 small onion, chopped

2 cups shredded cheddar cheese, divided

1 package taco seasoning

1 can cream of chicken soup

1/2 cup water

sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Apple Cinnamon Loaf

1/3 cup brown sugar (not packed)

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

1 apple, peeled and chopped

½ cups chopped nuts (pecan or walnuts) optional

Preheat oven to 350 degrees.  Grease and flour a 9 x 5-inch loaf pan.  Mix brown sugar, cinnamon and nuts together in a bowl and set aside.  Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy.  Beat in eggs, 1 at a time, until incorporated; add vanilla extract.  Combine flour and baking powder together in another bowl; stir into creamed butter mixture.  Mix milk into batter until smooth.  Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture.  Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.  Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Panzanella Strata

1/4 cup EVOO – Extra Virgin Olive Oil

1 large red sweet pepper, chopped

2 cubanelle peppers, chopped

1 red onion, chopped

1 chili pepper, such as Fresno, jalapeño or Italian cherry, thinly sliced or finely chopped

2 to 3 cloves garlic, thinly sliced

1 pint cherry tomatoes

Salt and pepper

8 eggs

1 pint cream or half-n-half

1 1/2 cups grated Parmigiano-Reggiano cheese, divided

1/4 cup flat-leaf parsley, chopped

A small handful basil leaves, torn or sliced

Butter, for baking dish and to dot top

6 cups chopped or torn stale bread, white or peasant-style

Heat a large skillet over medium-high heat with EVOO, 4 turns of the pan. Add peppers, onions, chili pepper and garlic, stir to tender-crisp, 5 minutes. Add cherry tomatoes, season with salt and pepper, remove from heat and cool. Whisk together eggs, cream or half-n-half, salt, pepper, half the parm cheese, parsley and basil. Arrange the bread and vegetables in the buttered casserole dish, it will mound up a bit. Pour the eggs over top of the casserole and top with remaining cheese and a few dots of butter. Cover and chill overnight or a couple of days ahead. Bring to room temp. Bake at 375ºF for 60-75 minutes until cooked through.