I have memories of going to my mother’s house and there always being pecan pie on the counter top for Thanksgiving. My oldest sister is the one who makes it and brings it every year. For a long time I didn’t like pecan pie. I didn’t like the bitterness of the pecans. Well a few years back I decided to try the pie and I have not looked back since….
This is a sponsored post by Lucky Leaf but all opinions are 100% mine!
Are you getting your meal plans together for Thanksgiving? How about adding a non-traditional pie to your list! Apple Cranberry Frozen Yogurt Pie with a graham cracker pecan crust!
This adds all of those tradition flavors into one dessert!
Every year for Thanksgiving I always try to add something nontraditional to our menu….
My all time favorite cookie is this one. I make them all year round but Christmas is when I yearn for them the most.I have lots of memories from our family making these cookies. What I do not have is the memory of ever making these with my Mamaw. These cookies are a staple in my holiday tradition. So much so that I whipped these up the day before I went to Italy just so I could share them with my Italian family and leave one out for Santa!
My holiday just would not have been the same without these. Over the years we have had so much fun with the kids gathering at my mom’s house to make these. The kids would gather around the card table to see who could make the biggest cookie or who add the most sprinkles.
Hope you have as much fun making these as we do!
GRANDMA’S CREAM COOKIES
YIELD: 4 dozen
PREP TIME: 30 minutes
COOK TIME: 10 minutes
TOTAL TIME: 40 minutes
1/2 cup shortening
1 cup sugar
1 egg beaten
1/2 cup sour cream
1/2 teaspoon baking soda
3 to 3 1/2 cups all purpose flour
1. Preheat oven to 325. Prepare cookie sheet using parchment paper.
2. In mixer beat shortening and sugar. Add in egg and mix.
3. In separate small bowl dissolve baking soda into sour cream.
4. Alternate adding flour and sour cream into mixing bowl.
5. Incorporate all for a nice soft dough. Put on counter top.
6. Roll the dough out using more flour if needed so it is not sticky.
7. Use cookie cutters to make your favorite shapes.
8. Place on cookie sheet. Decorate with sprinkles.
9. Bake for 8 to 10 minutes until edge of cookie is brown.
10. Cool and enjoy!
1. These cookies can be cooked longer if you like a crunchy cookie, which my husband does so I make a tray just for him.
2. You can decorate after the cookie has cooled using frosting of your choice.
3. This is the half recipe, it can be doubled.
4. Lastly, these cookies can be made any time of the year! I use just random cookie cutters. They can be frozen up to a month.
Day 2 consisted of me hanging out with my twinny Nadine and her kids. We had a blast and also managed to churn out a few goodies as well. We did Santa hats, peppermint bark and peanut butter balls.
Let me tell you the peanut butter balls were so good. I learned a new trick to do with the powdered sugar in these to make the smoothest balls I have ever tasted. Mine tend to be on the dry side but these were so creamy and so dreamy!
PEANUT BUTTER BALLS
recipe given to me by my twinny Nadine!
PREP TIME: 20 Mins
COOK TIME: 10 mins plus resting time 30 minutes
TOTAL TIME: 1 hour
YIELDS: 40-50 Balls
1 cup creamy peanut butter
2 cups of sifted powdered sugar
4 tablespoons butter room temperature
1 lb milk chocolate chips (or semi sweet)
Prepare two cookie sheets lined with wax or parchment paper.
Sift powdered sugar in separate bowl to make 2 cups.
Measure out 1 cup of cream peanut butter into another separate bowl.
Mix soften butter with peanut butter.
Add powdered sugar to the peanut butter mixture.
Stir to mix well together.
Mix well till it is like dough. It will be soft and creamy feeling but hold well together. Rest for 15 minutes.
While the dough rest melt the chocolate chips using a double boiler.
Melt till smooth.
Roll dough into balls. Drop balls into the chocolate. Using forks or spoons coat each ball with the chocolate.
Place on a prepared cookie sheet. Refrigerate for 15 minutes or until the chocolate has firmed up.
NOTES: These balls can be frozen until ready to use. So if you want to do some early baking for the holidays this is a perfect recipe for that!
This weekend I got to spend some time with family out of town. It was great to see my parents, sisters, brother in law, nieces and nephew. What was really great was that I got to do some holiday baking with a couple of my sisters. It is so fun spending time in the kitchen with family. My sister Jill brought over some ingredients and we decided to make something she saw on Pinterest. This was super easy and actually helped me figure out a great way to drizzle chocolate without having a plastic bottle to do it.
Cinnamon White Chocolate Pretzels
Got this from my sister Jill who got it online. I searched it and found the original so you can find it Cinnamon Toast White Chocolate Pretzels
What I am going to do differently is give you step by step instructions and the list of ingredients on how to whip these up!
YOU WILL NEED:
Cinnamon and sugar mixture for sprinkling
Mix oil, sugar and cinnamon.
Pour mixture of oil, sugar and cinnamon over pretzels in a microwaveable bowl.
Toss to coat the pretzels.
Spread out onto a sheet pan lined with parchment paper.
Spread out into a single layer.
Sprinkle with cinnamon/sugar mixture.
So next melt your white chocolate over a double boiler.
Spoon into a sandwich bag.
Cut the edge and drizzle.
(WARNING THIS IS HOT. I HAD TO USE A PAPERTOWEL BETWEEN MY HAND AND BAG)
REST FOR 15 MINUTES TO ALLOW CHOCOLATE TO SET.