Crock Pot Buffalo Wings

Ingredients

• 1 (4 pound) frozen chicken wing sections, thawed
• 1 (12 ounce) bottle hot pepper sauce (like Frank's RedHot®)
• ½ cup butter
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried oregano
• 2 teaspoons onion powder
• 2 teaspoons garlic powder

Finishing Sauce

• ½ cup butter
• 1 (12 ounce) bottle hot pepper sauce
• (such as Frank's RedHot®)

Instructions

1. In a medium saucepan, combine 1 bottle hot pepper sauce, ½ cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.
2. Place chicken wings into slow cooker and pour the sauce mixture over wings.
3. Cook the wings on High for 2 hours. Reduce heat to Low; cook 2 hours more.
4. About 15 minutes before they are done, preheat oven to 400 degrees F (200 degrees C). Grease several baking sheets.
5. Spread wings onto prepared baking sheets and bake in preheated oven until wings are crisp and browned, about 20 minutes.
6. While they are crisping, Melt ½ cup butter with 1 bottle hot sauce in a small saucepan and simmer until thickened, about 20 minutes. Brush sauce onto wings just before serving.

Ranch Spread Snowman Cheese Ball

Ingredients:
2 packages of cream cheese, softened
1/2 cup butter, softened
1 envelope ranch salad dressing mix
1 tbsp spicy brown mustard
1 garlic clove, minced
grated Parmesan cheese

assorted decorations for the "snowman"~ bread sticks (arms), cherry tomato (buttons), carrot (nose), capers (eyes and mouth), cheese, broccoli, cherry tomato (all for the hat)

serve with crackers and/ or vegetables


Directions:
1) in a small bowl, beat cream cheese and butter until smooth. Add dressing mix, mustard and garlic; mix well. Shape into two balls, one slightly larger than the other. Cover and refrigerate for at least four hours. (We left ours in the refrigerator over night.)

2) Remove from the refrigerator 15 minutes before serving and roll in Parmesan cheese. Then make the snowman face and body.

Caprese Christmas Tree

Ingredients:
fresh mozzarela log
roma tomatoes
fresh basil
balsamic glaze

Directions:
Slice the mozzarela and tomatoes.
The layer them in a pattern starting at the top and adding an extra to each row.
At the bottom make a "tree stump."
Add a leaf of fresh basil between every tomato and mozzarela slice.

Place the first tomato slice a few inches from the top centre of the platter. Place
two tomato slices below the first tomato, shingle them slightly onto each other. Do not overlap too much as you will layer a basil leaf and bocconcini slice on each tomato slice. Continue with the third row and so on, until you reach the bottom of your triangle shape. Then add three to four slices of tomatoes in a downward line, forming the tree trunk. - See more at: http://michaelangelos.ca/recipes/item/53-caprese-christmas-tree#sthash.Xv4mEVu3.dpuf

Then drizzle the glaze over the whole thing.

Place the first tomato slice a few inches from the top centre of the platter. Place
two tomato slices below the first tomato, shingle them slightly onto each other. Do not overlap too much as you will layer a basil leaf and bocconcini slice on each tomato slice. Continue with the third row and so on, until you reach the bottom of your triangle shape. Then add three to four slices of tomatoes in a downward line, forming the tree trunk. - See more at: http://michaelangelos.ca/recipes/item/53-caprese-christmas-tree#sthash.Xv4mEVu3.dpuf

Place the first tomato slice a few inches from the top centre of the platter. Place
two tomato slices below the first tomato, shingle them slightly onto each other. Do not overlap too much as you will layer a basil leaf and bocconcini slice on each tomato slice. Continue with the third row and so on, until you reach the bottom of your triangle shape. Then add three to four slices of tomatoes in a downward line, forming the tree trunk. - See more at: http://michaelangelos.ca/recipes/item/53-caprese-christmas-tree#sthash.Xv4mEVu3.dpuf

Rice Balls

Ingredients:
2 cups cooked arborio rice, cooled (We made ours in a rice cooker.)
1/2 cup grated Parmesan
3 eggs
8 small cubes fresh mozzarella
1 cup Italian-style breadcrumbs
Crisco, for frying along with a deep fryer
1 cup marinara sauce

Directions:

Heat up the Crisco in the deep fryer.
Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.
Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form the remaining balls.
Whisk together the remaining 2 eggs. Dip each ball in the eggs and then in the breadcrumbs, shaking off any excess.
Slowly put a few into the deep fryer and allow them to cook throughout.
Use a slotted spoon to remove the balls from the deep fryer and transfer them to a paper towel-lined plate. Immediately salt theballs .
Repeat the frying process with the remaining balls and then serve with a side of warm marinara sauce.

* If a deep fryer is not available you can cook them in a pot.
Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.
Once the oil reaches 375ºF, add 2 or 3 of the breaded balls to the pot and fry them until golden brown and cooked throughout.

Broccoli Patties

Ingredients:
16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli.)
1- 1/2 cup of grated cheddar cheese
3 eggs
salt & pepper
1 cup of seasoned Italian breadcrumbs



Directions:
Mix all the ingredients together in a large bowl.
With your hands, form small patties and lay on a parchment lined baking sheet. (We made our patties the night before and baked them the next day.)

Put on the griddle and cook for a few minutes. Then flip them over and allow the other side to cook for a few minutes.

Loaded Bakes Potato Bites

Ingredients

• 3 Russet Potatoes
• A little bit of Butter :)
• Green Onions Diced
• Cheddar Cheese
• Bacon Bits

Instructions

1. Preheat oven to 400*
2. Slice the potatoes and place onto a cookie sheet lined with parchment paper
3. Melt the butter and brush onto the potatoes - cover the potato fully
4. Bake the potatoes for about 20 minutes
5. Take the potatoes out of then oven and turn them over
6. Sprinkle with cheese, green onions and bacon bits
7. Bake for 10 more minutes

Chocolate Mint Brownie Cookies~ Donna & Nia

 

Chocolate Mint Brownie Cookies

Ingredients:
- 1 1/2 cups Nestle Toll House Semi-Sweet Chocolate Morsels
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 (1 stick) butter or margarine, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup chopped nuts


Directions:
1. Preheat oven to 350* F.

2. Melt 3/4 cup morsels in small, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Cool to room temperature.

3. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar, peppermint extract and vanilla extract in large mixer bowl until creamy. Add eggs,one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining 3/4 cup morsels and nuts. Drop dough by rounded tablespoonful onto ungreased baking sheets.

4. Bake for 8 to 12 minutes or until sides are set, but centers are still soft. Let stand for 2 minutes; remove to wire racks to cool completely.

Peanut Butter Balls~ Michelle

Peanut Butter No Bake Cookies

Ingredients:

• 2 cup granulated sugar
• 1/2 cup skim milk
• 1/2 cup unsalted butter
• 1 tsp vanilla extract
• pinch of salt
• 1/2 cup creamy peanut butter
• 3 cup quick cook oatmeal
• 1 1/2 cup Reese's Pieces

Directions:

1. In a large pot, add sugar, milk and butter. Bring to a boil over medium high heat. Boil for one full minute. Remove from heat. Add vanilla, salt and peanut butter. Stir until smooth. Fold in oats, stirring until completely combined. Fold in candy.
2. Lay out a large piece of parchment paper on counter. Using two spoons, drop cookie dough by large tablespoon onto paper. Allow to set (about 20 minutes). Store in a covered, airtight container. ENJOY

Sangria~ Alicia

Sangria

½ cup Gran Mainer

½ cup Brandy

1/3 cup lemon juice

1/3 cup frozen lemon concentrate

1 bottle red wine

1 lemon sliced

1 orange sliced

1 lime sliced

1 bottle of maraschino cherries

¼ cup sugar

1 bottle ginger ale

Mix all ingredients in a gallon container the day before needed to allow flavors to mix.

Date Nut Bars~ Lori

Date Nut Bars

Mix together: ¾ cup flour

½ tsp. baking powder

½ tsp. salt

1 cup brown sugar

Add:    ¼ cup melted sugar

2 well-beaten eggs

Add:    1 cup chopped walnuts

1 cup chopped dates

Pour into 9’’ square pan. Bake @ 350° for 30-35 min.

Spritz Cookies~ Brooke & Claire

Spritz Cookies

Cream for @ 3 min:  1 ½ cups butter (3 sticks)

1 cup sugar

Add and beat well:  1 egg

1 tsp. vanilla

Mix in until just blended: 3 ½ cups flour

Place dough into cookie press. Press cookies onto sheet. Decorate with sprinkles. Bake 10-11 min (375°) or until edges are golden brown.

Makes 6-7 doz.

Fudge~ Alicia

Fudge

Bring to a slow boil:  5 cups sugar

   12 oz. can of evaporated milk

        ½ lb. butter (2 sticks)

Boil slowly for 8-9 minutes.

Remove from heat and add: 18 oz. Semi-sweet chocolate chips

  16 oz. of marshmallow fluff

  2 tsp. vanilla

Beat for 10 minutes.

Pour into a 9x13 buttered pan. Cool. Place in refrigerator to set.

Makes @ 5 pounds of fudge.

Salted Caramel Chocolate Chip Cookies~ Penny & Reagan

Salted Caramel Chocolate Chip Cookies

Ingredients:

 2 cups + 2 tablespoons all-purpose flour

1/2 teaspoons baking soda

3/4 cup (1.5 sticks) salted butter, softened

1 cup light brown sugar

1/2 cup sugar

1 egg, at room temperature

1 egg yolk, at room temperature

2 teaspoons vanilla extract

3/4 cup semi-sweet chocolate chips

16 wrapped caramels, cut into 4 or 5 pieces each

sea salt

Directions:
Preheat oven to 325 degrees F.
Mix the flour and baking soda in a bowl and set aside.
With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the chocolate chips (do not add the caramels yet). Do not overmix the dough at any point in this process.
Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator. Drop by tablespoonfuls onto ungreased baking sheet. Press a few pieces of caramel onto the tops of the cookies. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Sprinkle each cookie with sea salt while they are warm. Let cool completely and enjoy!
*Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.

Makes about 3 dozen

Italian Christmas Cookie~ Andrea

Italian Christmas Cookie

Ingredients
3 eggs
4 teaspoons baking powder
2 teaspoons anise extract
3/4 cup sugar
4 cups flour
3/4 cup vegetable oil
1/2 cup milk
For the Glaze
2 cups powdered sugar
2 – 3 Tablespoons milk
1 teaspoon anise extract


Directions

1. Preheat the oven to 350 degrees and line 2 baking sheets with parchment.
2. In a large bowl, beat together the eggs, sugar, extract and baking powder.
3. Add the vegetable oil and milk, then the flour, one cup at a time, until well combined.
4. Pinch off walnut-sized pieces of dough, and roll smooth between your palms.  Flour your hands if the dough is too sticky.  Arrange the balls of dough 2 inches apart on the baking sheets.
5. Bake for 10-12 minutes, or until bottoms of the cookies are a light golden brown.  The tops will still be pale.
6. Remove from the oven, then transfer to a wire rack to cool.
7. Combine the glaze ingredients in a bowl until just smooth.  You want it more thick than thin, but still runny.
8. Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
9. Top with sprinkles.

Cookies are best eaten right away.  Once covered the trapped moisture will soften the glaze and the colors from the sprinkles will bleed.  Still tasty, but not so pretty.
Makes around 30 cookies.

Peanut Butter Cookies~ Jennifer

Peanut Butter Cookies

Ingredients

1 cup sugar, 1/4 cup additional to roll cookies
1 stick butter, at room temperature
1 egg
1 cup smooth peanut butter
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour

 

Directions

Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda, and flour until well combined. Roll dough into 1 inch balls and then roll in brown sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.

Mint Chocolate Cookies~ Jenna

Mint Chocolate Cookies

Ingredients
Cookies:
6 tablespoons butter, cubed

1-1/2 cups packed brown sugar

2 tablespoons water

2 cups (12 ounces) semisweet chocolate chips

2 eggs

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1-1/2 teaspoons baking soda

1 teaspoon salt

Filling:

2-1/2 cups confectioners' sugar

1/4 cup butter, softened

3 tablespoons milk

1/2 teaspoon peppermint extract

Dash salt

3 drops green food coloring, optional

Directions

1. In a small saucepan, combine the butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture.

2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool.

3. In a large bowl, combine confectioners' sugar, butter, milk, extract, salt and, if desired, food coloring until smooth. Spread on the top of the cookies.

Yield: about 2-1/2 dozen cookies.

Sugar Cookies with Lemon Frosting~ Mary

Sugar Cookies with Lemon Frosting

Cookie

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Icing

        2-1/2 cups confectioners' sugar

  1/4 cup butter, softened

  3 tablespoons milk

  zest and juice of one lemon

  Dash salt

  3 drops yellow food coloring, optional

Buckeye Brownie Cookies~ April

**April got sick and couldn't make it to the party, but her recipe looked so yummy I wanted to leave it on here. :) If anyone makes the recipe please send me a picture of the cookies and I'll replace the one I took from Google images. **

Buckeye Brownie Cookies

Here's what you will need to make these cookies:

1 cup powdered sugar
1 cup creamy peanut butter
1 teaspoon vanilla
1 box brownie mix
1/4 cup butter, melted
4 ounces cream cheese, softened
1 egg
4 ounces of chocolate (I prefer Ghiradelli's melting wafers.)

Begin by preheating your oven to 350 degrees F.

Then, in a medium-sized bowl, mix together the peanut butter, powdered sugar, and vanilla until completely combined. Roll into roughly 24 1-inch-diameter balls. Set aside.

In a large bowl mix together the brownie mix, butter, cream cheese, and egg.

Using a cookie scoop, scoop the batter onto a cookie sheet lined with parchment paper. Smooth the edges if necessary to form a round cookie.

Bake the cookies for 15 - 20 minutes.

After baking, immediately press one of the prepared peanut butter balls into the center of each cookie. Allow the cookies to cool on the pan for about 5 minutes. Then transfer them to a wire rack to finish cooling.

Once the cookies are cool, melt your chocolate in a double boiler (or in the microwave in a microwave safe bowl). Spoon melted chocolate over the top of each cookie. Allow the chocolate to set before serving.

Seven Layer Bars~ Sheila

Seven Layer Bars

These are a Christmas favorite in my house and for me as a child.

There are other directions on the Internet--but this is how I have always made these cookies.

Ingredients:

• 1  to 11/2 cups graham cracker crumbs

• 1/2 cup butter (salted), melted

• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

• 1 cup (6 oz.) butterscotch-flavored chips (about half the package)

• 1 cup (6 oz. pkg.) semi-sweet chocolate chips (about half the package)
• 1 cup (6 oz pkg) of peanut butter chips (about half the package)

• 1  cup flaked coconut 

-Melt the butter (1/2 cup equals one stick) in the oven as the oven is heating to 350 degrees--use a 13 x 9 cake pan

-While you put together the rest of the ingredients, open the lid a little of the sweetened condensed milk and place in the oven to heat up the 

can, this will help with pouring it 

-Take the pan out of the oven when the butter is melted, sprinkle enough of the graham cracker crumbs over the melted butter until

the butter is soaked in and a crust is formed over the whole pan

-Sprinkle the 3 flavored chips on top of the graham cracker crumbs evenly

-Sprinkle the coconut on top of the chips--you can use more or less of coconut depending on taste

-Get the can of the warmed condensed milk and pour evenly over the top of all the ingredients

-Bake at 350 for about 30 minutes

-After the cookies bake for 30 minutes, I put the broiler on for about 3-5 minutes to brown the top--but, watch carefully because the cookies will burn easily if left in too long

The pan should cool completely before trying to cut. Depending on the size of the cookies cut, the yield should be 18-24 cookies.

Potato Chip Cookies~ Meredith

Potato Chip Cookies

Ingredients:

1 C butter

1 C margarine

1 C sugar

1 C crushed potato chip (wavy lays are the best)

3 C flour

1/2-3/4 C chopped walnuts (opt)

2 tsp vanilla

Directions:

Cream butter, margarine and sugar. Add vanilla, potato chips, and walnuts. Add in flour one cup at a time. Drop cookie dough onto parchment lined tray. Bake at 350 for 10-15 minutes. Be sure to switch trays half way thru cooking process.

Chocolate Snowballs~ Marilyn

This recipe was taken from Taste of Home. If you wish to print this out, you can find a print icon at this link.

Chocolate Snowballs

Ingredients:
*3/4 cup butter, softened
*1/2 cup sugar
*1 egg
*2 teaspoons vanilla extract
*2 cups all-purpose flour
*1/2 teaspoon salt
*1 cup chopped nuts
*1 cup (6 ounces) chocolate chips
* confectioners sugar

Directions:
1) In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour and salt; stir into creamed mixture. Fold in nuts and chips. Roll into 1-in. balls.
2) Place on ungreased baking sheets. Bake at 350* for 15-20 minutes. Cool cookies slightly before rolling in confectioners sugar.

Yield: about 4 dozen

Mocha Crinkles~ Jessica

This recipe was given to me by an old friend and former substitute of Chimney Lakes, Tammy Kelley.

                                                         

Mocha Crinkles

Ingredients:

    1/2 cup firmly packed light brown sugar

    1/2 cup vegetable oil

    1/4 cup low-fat sour cream

    1 egg

    1 teaspoon vanilla

    1 & 3/4 cups all-purpose flour

    3/4 cup unsweetened cocoa powder

    1/2 cup powdered sugar

    2 teaspoons instant espresso or coffee granules

    1 teaspoon baking soda

    1/4 teaspoon salt

    1/8 teaspoon ground black pepper

     ~ need extra powered sugar to roll the balls in.

Directions:

1.  Beat brown sugar and oil in medium bowl with mixer. Mix in sour cream, egg, and vanilla. Set aside.

2.  Mix flour, cocoa, powdered sugar, espresso, baking soda, salt, and pepper in another medium bowl.

3.  Add flour mixture to brown sugar mixture; mix well. Refrigerate dough until firm, 3-4 hours.

4.  Preheat oven to 350* F.  Pour the extra powdered sugar into shallow bowl. Set aside. Cut dough into 1-inch pieces; roll into balls. Roll balls in powdered sugar.

5.  Bake on ungreased cookie sheets 10-12 minutes or until tops of cookies are firm to touch. Do not over bake. Cool on wire racks.  

Yields 3 dozen cookies

Cookie Update

I haven't received many cookie selections, but I know many of you are busy deciding on one recipe.

When you know your cookie... make sure to tell me!

Cookie Exchange Party ~ December 21

Just in case anyone is wondering... these cookies were not made by me. haha I found the picture on http://www.sweetsugarbelle.com and thought the cookies looked yummy.

This blog will help us jump our Cookie Exchange Party from the 18th century up to the 21 century! Instead of printing out our recipes to give to one another, we will have our recipes posted on here. (I'll take pictures of the cookies at the party and add them next to the recipes.)

Please make sure to RSVP by December 15 with your cookie name... We would hate to have duplicate cookies.