Overnight Pull Aparts

This is a great and easy recipe for Christmas morning

Overnight Pull Aparts

12 to 16 frozen white roll dough (still frozen, I use 16)

1 (3.4 oz.) package vanilla instant pudding

¼ cup sugar

¼ cup dried cranberries

1 orange ring, grated

½ cup butter or margarine, melted

Frosting (recipe below)

Sprinkle cranberries in the bottom of a greased bundt pan. Arrange rolls evenly in pan. Mix sugar and dry pudding together and sprinkle over rolls. Combine orange rind with melted butter and spoon over rolls. Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8 to 10 hours). Remove rolls from oven. Preheat oven to 350 degrees. Remove plastic wrap from pan and bake for 25 min. Immediately invert pan onto a serving platter. Cool slightly and drizzle with frosting.

Frosting

1 cup powdered sugar

1 tablespoon melted butter

2 tablespoons fresh orange juice

To make the same thing in a cinnamon version you can use:

¾ chopped nuts in place of the cranberries

4 oz package of butterscotch pudding in place of vanilla pudding and sugar

½ cup packed brown sugar and 2 teaspoons cinnamon in place of the orange rind

Then you don’t even need the frosting, but if you really want it use milk in place of the orange juice.)

Submitted by: Nanette Hill

Christmas Morning Breakfast Cookies

Christmas Morning Breakfast Cookies

5 cubes butter
2 ½ cups brown sugar
2 ½ cups white sugar
3 cups oats
3 cups bran flakes
1 ½ cup raisins
1 ½ cup coconut
1 ½ cup dates
1 ½ cup sunflower nuts
1 ½ cup walnuts
6 ½ cup flour
7 eggs
3 tsp vanilla
1 ½ tsp. salt
1 ½ tsp. baking powder
1 ½ tsp. baking soda

Cream butter, sugar and eggs together in large bowl. Add rest of ingredients and mix together. Bake at 375 for 17 min. Use a ½ cup for each cookie. Makes a lot.

Submitted by: Laurie Hyde

Holiday layered delight

Holiday layered delight

Crust:

1 cup chopped pecans
1 cup flour
1 stick melted butter

Mix and pat in bottom of 8x11 inch pan. Bake at 350 for 10-12 min. Cool.

Filling:

9 oz. carton cool whip
8 oz. pkg. cream cheese
1 cup powdered sugar

Whip and spread on crust.

Mix one 6 oz. pkg. chocolate instant pudding and 3 cups milk. Spread on top of cream mixture. Chill. If desired, serve topped with spoonful of whipped cream and sprinkle with nuts.

Submitted by: Laurie Hyde

Note* substituting pistachio or lemon pudding is also very yummy

Ginger snaps

Ginger snaps

¾ cup butter
¾ cup shortening
2 cups sugar
2 eggs
½ cup molasses
4 cups flour
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. cloves
2 tsp. ginger

Cream shortening, butter, and sugar. Add eggs, molasses, and dry ingredients. Roll into 1 inch balls in sugar. Smash down gently with bottom of a cup. Bake at 375 for 8-10 min.

Submitted by: Laurie Hyde

Quick Carmel Popcorn

Quick Carmel Popcorn

½ cup of popcorn kernels
1 cup brown sugar
½ cup butter
¼ cup corn syrup
½ tsp. salt
½ tsp baking soda

Pop the kernels in an air popper and place in a brown paper grocery bag.
Bring sugar, butter, corn syrup and salt to boil for 5 min. Remove from heat and add soda stirring rapidly. Once mixture is foaming pour over air popped popcorn in bag and shake. Fold over end of bag and place in the microwave for 1 minute, take out and shake. Place back in microwave for 40 sec. shake. Spread out on cookie sheet and cool for 10-15 min.

Submitted by: Laurie Hyde

No Egg Buttermilk Cake

No Egg Buttermilk Cake

2 cups sugar
½ cup shortening
2 cup buttermilk
3 cup flour
2 tsp. soda
1 tsp. salt
1 tsp. allspice
1 tsp. cinnamon
1 tsp. nutmeg
1 cup chopped walnuts or pecans (optional)
1 cup raisins (optional)

Grease and flour pans. Cream sugar and shortening then add all other ingredients. Bake at 325 for 1 hour. 2 reg. sized bread loaves.

Submitted by: Laurie Hyde

Chinese Noodle Cookies

Chinese Noodle Cookies

3 cups chocolate chips
3 cups butterscotch chips
1/2 cup crunchy peanut butter
1 teaspoon vanilla

1 cup peanuts
2 1/2 cups crisp chow mein noodles

1. Place the chocolate and butterscotch chips in a medium saucepan over low heat, stirring constantly until melted.

2. Take the mixture off the stove. Mix in the peanut butter and vanilla.
3. Gently stir in the peanuts and noodles.
4. Using a tablespoon, scoop heaping-tablespoon-sized chunks of the mixture onto sheets of foil. Freeze until solid.
Makes about 2 dozen.

Submitted by: Laurie Hyde

Soft Sugar Cookies

Soft Sugar Cookies

2 cups sugar
2 sticks margarine
2 eggs
7 cups flour
1 tsp. salt

4 tsp. baking powder
2 tsp. baking soda
2 tsp. vanilla
1 cup milk

Cream sugar, margarine, and eggs till fluffy. Mix dry ingredients together in separate bowl and add to creamed mixture alternating with milk. Add vanilla, blend thoroughly. Chill (about 4 hours) roll out ¼ inch thick. Use cookie cutters and place on greased cookie sheet, leaving about 2 inches between cookies. Bake at 375 for 5-10 min. until lightly browned. Cool and top with Cream cheese frosting.

Cream Cheese Frosting

3 oz. cream cheese
¼ cup butter
1 tsp. vanilla
2-2 ½ cups powder sugar

Set cream cheese and butter on the counter to soften (do not microwave). Then use hand beaters to mix until smooth.

Submitted by: Laurie Hyde

The Best Chocolate Peanut Butter Chip Cookies

The Best Chocolate Peanut Butter Chip Cookies

2 ½ cups all-purpose flour
¾ cup cocoa
1 tsp baking soda
1 cup sugar
1 cup brown sugar

1 cup butter
2 eggs
2 tsp vanilla
Reese's Peanut Butter chips

Combine butter and sugars until fluffy add eggs and vanilla. Add Flour mixture. Mix will be thick but slightly sticky. Bake at 350 on an ungreased pan for 8 min. They will not look done until completely cooled.

Submitted by Laurie Hyde

Molasses Cookies

Mix:

1/2 tsp salt
3/4 cup oil
1 cup sugar
1/4 cup molasses
1 egg

Add:

2 tsp baking soda
2 cups flour
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp cinnamin

Chill 10 minutes.
Roll into balls, roll in sugar and place on baking sheet. Mash down a little and bake at 350 degrees for 8 minutes.

recipe by: Isabel Hopkins
submitted by Morgan Johnson