Sprinkled Sugar Cookies

  • 1 egg
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • ½ tsp. vanilla extract
  • ¼ tsp. almond extract
  • 2 ¼ cups all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • Lots of small sprinkles for rolling (Don’t use lg. nonpareils)

Preheat oven to 350°F. Beat together all but last ingredient in lg. mixing bowl. Using a cookie scoop to help, form balls with the dough. Roll each ball in sprinkles on a sm. plate until fully covered. Place on greased cookie sheet, and flatten w/ the bottom of a glass. Bake for 10 min. Allow to cool slightly before transferring from cookie sheet to waxed paper to cool.


Peppermint Balls

  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 tsp. peppermint extract
  • 9 cups confectioners’ Sugar
  • ¾ cup milk choc. chips
  • ¾ cup semi-sweet choc. chips
  • 3 tbsps. shortening

In a lg. mixing bowl, beat together 1st 3 ingredients. Shape into 1” balls, and place in freezer on waxed paper-lined baking sheets for at least 30 min. or until firm. In a microwave, melt the remaining ingredients gradually until they are smooth. Dip patties; place back on waxed paper lined baking sheets; and move to fridge ASAP to set. Once set, move to a plate to store in the fridge.

Mediterranean Spinach and Bean Salad

  • 1 can (15 oz.) garbanzo beans, drained
  • ½ cup crumbled feta cheese
  • 1 jarred roasted red pepper, finely chopped
  • 1/3 cup sun dried tomatoes in olive oil, thinly sliced
  • 2 tbsps. basil pesto
  • 2 tbsps. olive oil
  • 1 clove minced garlic
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • 6 oz. fresh baby spinach
  • Dressing of choice to top, if desired

Add all but the last ingredient together in a lg. mixing bowl. Top individual servings with dressing of choice, if desired.

Almond Joy Cookies

  • 4 eggs
  • 1 cup (2 sticks) butter, softened
  • 1 ½ cups sugar
  • 1 ½ cups brown sugar
  • 3 tsp. vanilla
  • 4 ½ cups flour
  • 2 tsp. baking soda
  • ¾ tsp. salt
  • 5 cups choc. chips
  • 2 cups sweetened coconut
  • 2 cups chopped almonds

Preheat oven to 375°F. Beat together all but last 3 ingredients in a lg. mixing bowl. Stir in last 3 ingredients. Drop by cookie scooper onto cookie sheets. Bake for 8-10 min., cooling on baking sheet for a few minutes before transferring to waxed paper to cool.

Creamy Coleslaw

  • 1 cup mayonnaise
  • 2 tbsps. Dijon mustard
  • 2 tbsps. apple cider vinegar
  • 2 tbsps. sugar
  • 1 tbsp. celery seed
  • 1 tbsp. grated onion (optional)
  • ¼ tsp. kosher salt
  • 1 bag (16 oz.) shredded coleslaw w/ carrots

Dump the bag of coleslaw into a large mixing bowl. Whisk together the remaining ingredients in a sm. bowl, and then add to the cabbage. Refrigerate at least 2 hrs. to set in flavor.

Flourless Peanut Butter Kiss Cookies

  • 1 egg
  • 1 cup creamy peanut butter (or other nut butter of choice)
  • ½ cup sugar (plus more for rolling)
  • ½ cup packed brown sugar
  • ¼ tsp. salt
  • ½ tsp. vanilla extract
  • Unwrapped Hershey’s Kisses to top with
  • Icing and sprinkles for decorating, if desired

Combine all but last ingredients together in a mixing bowl, and then chill for 30 min. in the fridge or freezer to firm up. Preheat oven to 350°, Shape dough into 1” balls, and then roll in extra sugar to fully coat. Place on greased cookie sheet, pressing the bottom of a glass to each dough ball to slightly flatten. Bake 7 min. (The cookies will still be very soft so wait a minute to transfer to waxed paper. Press one Hershey Kiss into the top of each cookie. Once cooled, you can add a swirl of green icing around the Kiss and Christmas sprinkles to resemble a tree.