2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto un-greased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
2 cups Honey-Nut Cheerios
2 cups chow mein noodles
1 cup honey-roasted peanuts
1/2 cup raisins
1/2 cup holiday milk chocolate M&M’s
1/2 cup peanut butter chips
1/2 cup vanilla or white chips
In two wide-mouth quart jars, layer all of the ingredients. Cover jars. Decorate with fabric and ribbon. To serve, pour into a bowl and stir to combine. Yield: 7 cups
1 dozen strawberries
1 cup whipped cream
a handful of chocolate sprinkles
Using a pairing knife, slice the leafy end off each strawberry so they stand up evenly. Then slice the tip off to make a little hat.
Using a spoon or a large icing tip, place a large dollop (about 1-2 tsp) of whipped cream on top of the strawberry base. Plop the little hat on top. Add another small drop of whipped cream to the tip of the hat to make a pom-pom.
Place two chocolate sprinkles on the face for the eyes. Using a toothpick, place two very small spots of whipped cream down the front of the strawberry for buttons.
Hershey’s Kisses (unwrapped)
Top each pretzel with a Hershey’s Kiss, and place in a preheated 200ºF oven for 10 minutes. Remove and immediately press an m&m into the top of each kiss. Let cool completely.
mini candy canes
mini snickers bars
Spread a small amount of chocolate frosting on two miniature candy canes. Cut a miniature snickers bar into two pieces (1 piece bigger than the other.) Place the bars lined up with the non-hook end of the candy cane on top of the frosting with just enough space between them to place a teddy graham standing up. Place on waxed paper on a cookie sheet and refrigerate overnight. The frosting will harden to keep the sleigh together.
1 pack Nutter Butter cookies
1 bag Vanilla Almond Bark
1 bag M&Ms
1 container orange tic=tacs
1 Black Decorator Icing (the gel writing type works best)
Melt the Almond Bark for 90 seconds.
Dip the nutter butter cookies in and make sure they are totally covered. Try not to leave your fingerprints on the cookies when they are wet. Put 3 pieces of the M&Ms on the cookies for the buttons. Add one orange tic-tac as the nose. Draw the mouth and eyes with decorator icing.
1 C. packed brown sugar
1/2 C. white sugar
1 1/2 C. semisweet chocolate chips
2 C. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1. Mix the salt and baking soda with the flour, then layer the ingredients into a 1 quart, wide mouth jar. Use scissors to cut a 9 inch-diameter circle from a piece of cloth. Place over lid, and secure with rubber band. Tie on a ribbon to cover rubber band.
2. Enclose a card with the following mixing and baking directions: Chocolate Chip Cookies 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large bowl, cream 1 cup of unsalted butter or margarine until light and fluffy. Beat in 1 egg and 1 teaspoon of vanilla. Mix in cookie mix. Drop teaspoonfuls of dough, spaced well apart, onto a greased cookie sheet. 3. Bake for 8 to 10 minutes in preheated oven, or until lightly browned. Cool on wire racks.