Stationery card

Peaceful Snowflakes Holiday Card

Shop hundreds of holiday photo cards at Shutterfly.

View the entire collection of cards.

Snickerdoodles

1 1/2 cups sugar
1/2 cup butter softened
1 tsp vanilla
2 eggs
2 3/4 cups flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
2 Tbs sugar
2 tsp cinnamon

1. Heat oven to 400.  In large bowl, combine 1 1/2 cups sugar and butter, beat until light and fluffy.  add vanilla and eggs; blend well.  add flour, cream of tartar, baking soda and salt; mix well.
2. In small bowl, combine 2 Tbs sugar and cinnamon.  Shape  1- inch balls; roll in sugar-cinnamon mixture.  place 2 inche3s apart on ungreased cookie sheets.
3.  bake at 400 for 8 to 10 min or until set. immediately remove from cookie sheets. 

Stuffed Shells

Stuffed Shells

44 uncooked jumbo pasta shells (about 1 1/2 12oz boxes)

2C chopped cooked chicken

2C fresh chopped spinach

1 Onion, Chopped

2 cloves garlic, minced

1 (15oz) container ricotta cheese

2 (8oz) packages cream cheese, softened

1 (5oz) package shredded Parmesan cheese (about 1 2/3 C)

1 large egg, lightly beaten

1 Tb dried parsley flakes

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp pepper 

2C shredded mozzarella cheese, divided

1 (26oz) jar prepared spaghetti sauce

**When mom makes this she adds sausage and it's really good:)

Cook shells according to package directions; drain and set aside.

Preheat oven to 350. Lightly grease 2 13x9x2 in baking dishes.

In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. 

Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy duty aluminum foil. 

Bake, covered for 40 min. Uncover, sprinkle with remaining 1 C mozzarella. Bake for 5 to 10 more min.

Makes 8-10 servings.

Chewy Coconut Chocolate Chunk Blondies

CHEWY COCONUT BLONDIES

These are so delicious and received approval from everyone that had some.
Which wasn't very many people because I ate them!  :)

There's a party in my tummy...

INGREDIENTS:

1 Cup. Flour
1/8 tsp. Salt
4 oz. Unsalted Butter (Melted then cooled to room temperature)
1 Cup. Light Brown Sugar, packed
1 Large Egg
1 1/2 tsp. Vanilla Extract
1 Cup Flaked Coconut
1 Cup Chocolate Chips or Chunks
1 Cup Chopped Walnuts (Optional but delicious)

****Optional Topping****
1 Cup Semisweet Chocolate Chips
1 tsp. Butter or Shortening

Combine flour and salt, set aside

Beat melted butter and brown sugar together until smooth;
beat in egg and vanilla extract until well blended.

Slowly beat in the flour and salt mix, until blended.  Then stir in the coconut
and chocolate chips or chunks.

Bake for 20 to 25 minutes, or until set in the center but still soft.  Do not over bake.  Let
the bars cool slightly before drizzling with chocolate, then cool completely before cutting
into small squares.

For topping, if using, melt chocolate chips with 1 tsp. butter or shortening until smooth.  Drizzle over
the bars with a spoon or pour the mixture into a sandwich bag and cut a very small piece of the corner off.  Drizzle, squeezing the chocolate out over the bars.

Yummy!!

Carmelitas

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.

Jodie's Peppermint Cheesecake

1 Brownie Mix- Any kind
1 (1/4oz) envelope unflavored gelatin
1/4 C COLD water
2 (8 oz) packages cream cheese softened
1 tsp Peppermint Extract
1/2 C granulated sugar
1/2 C milk
1/3 C crushed peppermint candy
1 C heavy cream
3oz chocolate candy bars, grated

Directions:
1.Make brownies- set aside.
2. Soften unflavored gelatin in cold water; stir over low heat until dissolved.
3.In a bowl, combine softened cream cheese and sugar, mixing at medium speed with a electric mixer until well blended. Gradually add the gelatin mixture, milk, peppermint extract, and crushed peppermint candy, mixing until completely blended.
4. Taste to make sure it is minty enough. Continue to add extract and candy canes until you like the flavor. Should be a little strong- but not too strong,
5. Chill in refrigerator about 15 min. Should be slightly thickened but not set. Whip the heavy cream while it is chilling.
6. Whip 1 C heavy cream to soft peaks and then fold with spatula into peppermint cheesecake mixture. It doesn't have to be completely mixed.
7. Pour over brownies.
8. top with crushed peppermint and grated chocolate candy bar.
9. Refrigerate for 3-4 hours to set the gelatin.

Apple Cider

8 cups Apple juice
1/2 cup brown sugar
6 inches stick cinnamon
1 tsp whole allspice
1 tsp whole cloves
1 tsp grated orange peel
Orange slices w/ peel

In large sauce pan combine juice and sugar. For spice bag, place cinnamon, cloves, allspice, and grated orange peel in the center of a double thick, six inch square of cheesecloth. Tie closed with a clean string. Add spice bag to saucepan with juice. Bring to boiling, reduce heat. Simmer, covered, for 10 minutes. Remove spice bag. Serve w/ orange slices.