Corn Dip

Ingredients:

8 oz shredded cheddar cheese 

11oz white and yellow kernel corn 

11oz mexicorn 

4 oz pepper jack cheese 

1/4 C green onions

1 seeded jalapeno 

3/4 C mayo

3/4 C sour cream

1/8 tsp sugar 

Directions:

1. Combine the 1st seven ingredients 

2. Mix the mayo, sour cream and sugar together 

3. Stir mayo mixture into corn

4. Refrigerate for several hours 

Rye Boat Dip

Ingredients:

1C Mayonnaise 

1C Sour Cream

1 jar dried beef

1/4 C chopped onion

1tsp dill weed

1 tsp parsley 

dash of garlic salt

Directions:

Chop the dried beef into small pieces. Mix with all the ingredients. Chill overnight. Serve with pumpernickel bread. 

Fudge Filled Dessert Strips~ Andrea

This recipe was taken from Taste of Home.

Ingredients:

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2 cups all-purpose flour
• 2 cups (12 ounces) semisweet chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 2 cups chopped walnuts
• Confectioners' sugar, optional

Directions:

• 1. In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well.
• 2. Turn onto lightly floured surface; knead until smooth, about 3 minutes. Divide dough into fourths; cover and refrigerate for 1-2 hours or until easy to handle.
• 3. In a microwave-safe bowl, melt chocolate chips and milk; stir until smooth. Stir in walnuts. Cool to room temperature.
• 4. Roll out each portion of dough onto an ungreased baking sheet into an 11-in. x 6-1/2-in. rectangle. Spread 3/4 cup chocolate filling down the center of each rectangle. Fold long sides to the center; press to seal all edges. Turn over so the seam sides are down.
• 5. Bake at 350° for 27-32 minutes or until lightly browned. Remove to wire racks to cool. Cut into 1/2-in. slices. Dust with confectioners' sugar if desired. Yield: 3 dozen.

Coconut Brookies~ Jessica

This recipe was found on the blog: Crazy for Crust. 

Here is a link to the website.

Ingredients:

FOR THE BROWNIES:

• 2 ounces unsweetened baking chocolate, coarsely chopped
  
  
• 2 ounces semi-sweet baking chocolate, coarsely chopped
• 3/4 cup unsalted butter
  
  
• 1 3/4 cups sugar
• 3 eggs
  
  
• 1 tablespoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 1 cup all-purpose flour

FOR THE COOKIES:

• 3/4 cup unsalted butter
• 3/4 cup granulated sugar
• 1 egg
• 1 tablespoon vanilla extract
• 1 teaspoon coconut extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 cup shredded sweetened coconut

Directions:

1. Preheat oven to 350°. Line a 9x13” pan with foil and spray with cooking spray.
2. Make the brownies: Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully.
3. Make the cookies: Cream together butter and sugar in the bowl of a stand mixer or in a large bowl using a hand mixer. Mix in egg, extracts, baking soda, cream of tartar, and salt. Stir in flour, then stir in coconut.
4. Spread brownie batter in prepared pan. Scoop tablespoons of cookie dough, flatten slightly with your hands and then lay over the top of the brownies. It’ll be hard to spread because it’s thicker than the brownie batter, so it’s best to drop flattened tablespoons evenly over the batter and then press lightly with your fingers to adhere them to each other.
5. Bake for 30-40 minutes until the tops are dark golden. If you test them with a toothpick the brownies won’t be totally done, so just take them out once the tops are dark golden in color. The brownies will cook more as they cool but they will be super fudgy!
6. Cool completely before cutting into small bars. These are some serious brookies - a little goes a long way!

NOTES:

If you want to skip the time it takes to make the brownies, feel free to use a box mix, or use 3 cups of my homemade brownie mix. In either case, follow the ingredients/directions on the box (or in the homemade mix post) instead of these for making the brownie layer.

Frosted Eggnog Cutout Cookie~ Meredith

This recipe is from Taste of Home- Ultimate Cookie Swap 2015.

Ingredients:
COOKIE
1/2 cup butter, softened
1 cup sugar
1/2 cup eggnog
2 tsp. vanilla extract
2 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. ground nutmeg

FROSTING
6 Tbsp. butter, softened
1/2 cup Eggnog
1 1/2 tsp. vanilla extract
3 1/4 cups confectioners' sugar
    Additional ground nutmeg

Directions:
1.  In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggnog and vanilla.  In another bowl, whisk the flour, baking soda and nutmeg, gradually beat into creamed mixture.

2.  Divide dough in half.  Shape each into a disk, wrap in plastic wrap.  Refrigerate 2 hours or until firm enough to roll.

3.  Preheat oven to 375° .  On a lightly floured surface, roll each portion of dough to 1/8-in. thickness.  Cut with a floured 2-in. round cookie cutter.  Place the cutouts 1 in. apart on uncreased cookie sheets.

4.  Bake 5-7 minutes or until slightly browned.  Remove from pans to wire racks to cool completely.

5.  For frosting, in a large bowl, beat butter until creamy.  Beat in eggnog and vanilla.  Gradually beat in the confectioners' sugar un tim smooth.  Spread over cookies; sprinkle with additional nutmeg.

FREEZE OPTION:  Transfer dough to a resealable plastic freezer bag; freeze.  To use, thaw dough in refrigerator until soft enough to roll.  Prepare, bake and decorate as directed.

Notes: This recipe was tested with commercially prepared eggnog.

FROSTED EGGNOG CUTOUT COOKIES
My husband loves the creamy richness of eggnog, so I use it for the cookie dough and the buttercream icing,  Top each one with a sprinkle of nutmeg.
Joan Sarge
Asheville, NC

Frosted Maple Cookies~ Marilyn

This recipe is from Taste of Home- Ultimate Cookie Swap 2015

Ingredients:
COOKIE
1/2 cup shortening
1 1/2 cups packed brown sugar
2 large eggs
1 cup (8 oz.) sour cream
1 Tbsp. maple flavoring
2 1/4 cups all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 cup chopped nuts

FROSTING
1/2 cup butter, softened
2 cups confectioners' sugar
2 tsp. maple flavoring
2 to 3 Tbsp. hot water

Directions:
1.  In a large bowl, cream shortening and the brown sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Stir in sour cream and maple flavoring.  Combine the flour, salt and baking soda in a separate bowl; add to creamed mixture and mix well.  Stir in nuts.  Cover and refrigerate for 1 hour.

2. Drop cookie dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets.  Bake at 375° for 8-10 minutes or until edges are lightly browned.  Cool completely on wire racks.

3.  For frosting, in a small saucepan heat butter over low heat until golden brown.  Remove from the heat; blend in the confectioners' sugar, maple flavoring and enough hot water to achieve a spreading consistency.  Frost cookies.

Notes: FROSTED MAPLE COOKIES
Living in New England, I've come to appreciate the unique qualities of our area.  Many people here like maple flavor in their recipes, and I love this adaptation of an old favorite.
Connie Borden
Marblehead, MA