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From The Recipes of Mrs. Claus: Santa's Favorite Cookies

12/22/2021

Ingredients

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

Directions:
On Christmas Eve, while singing Christmas carols, evenly position two racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line two baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches. Also, make sure you sing "Rudolph, the Red-Nosed Reindeer.")

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. While singing "Silent Night," stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans while singing "Let It Snow." Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Will make about 30 cookies. (Santa will eat 10-12 and take several for the elves). Transfer hot cookies with a spatula to a rack to cool then place on a plate and position where Santa is sure to see them, and leave a cold glass of milk. Sing "Here Comes Santa Claus," and go to sleep! Merry Christmas!

Submitted by Mrs. Claus

Got a recipe you'd like to submit? Send it to: recipes@edmonsonvoice.com

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Santa Hat Rice Krispie Treats

12/17/2021

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INGREDIENTS:

2 Tbsp. butter
2-3/4 cups JET-PUFFED Miniature Marshmallows, divided
1/4 tsp. red gel food coloring
3 cups KELLOGG’S® RICE KRISPIES® cereal
1-1/2 oz. BAKER'S White Chocolate

DIRECTIONS:

Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add 2-1/4 cups marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Stir in food coloring. Add cereal; mix well.
Press cereal mixture onto bottom of 8-inch round pan sprayed with cooking spray. Cool 15 min.
Remove cereal mixture from pan; place, top side down, on cutting board. Cut into 8 wedges.
Melt chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag. Use to squeeze small dab of chocolate onto pointed end of each wedge; top with marshmallow, pressing into chocolate to secure. Squeeze remaining chocolate into line at base of each wedge; top with remaining marshmallows as shown in photo.

KITCHEN TIPS:

Size wisely. Enjoy a serving of this classic recipe at your next holiday party.
For a minty flavor, prepare using JET-PUFFED Peppermint MALLOWS Mini Marshmallows.

Used with permission from Kraft Foods

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Melting Snowmen Cookie Balls

12/10/2021

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INGREDIENTS:

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
24 peanut butter sandwich cookies, finely crushed (about 3 cups)
3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted
48 mini vanilla creme-filled chocolate sandwich cookies
2 Tbsp. decorating icing

DIRECTIONS:

Mix cream cheese and cookie crumbs until blended.
Shape into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip balls in chocolate; place in shallow waxed paper-lined pan, allowing excess chocolate to pool at bottom of each ball. Decorate with remaining ingredients to resemble snowmen.
Refrigerate 1 hour or until firm. Keep refrigerated.

KITCHEN TIPS:

These seasonal cookie balls have built-in portion control and can be enjoyed on occasion.
To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.
Sprinkle cookie balls with colored sugar or sprinkles instead of decorating with the Mini vanilla creme-filled chocolate sandwich cookies and decorating icing.

Used with permission from Kraft Foods

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Red Velvet Yule Log

12/3/2021

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INGREDIENTS:

6 eggs
1 pkg. (2-layer size) red velvet cake mix
1/2 cup water
1/4 cup oil
2 pkg. (3.4 oz. each) JELL-O Cheesecake Flavor Instant Pudding
1-1/4 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 cup BAKER'S ANGEL FLAKE Coconut
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DIRECTIONS:

Heat oven to 350°F.
Place large sheet of waxed paper on clean kitchen towel; set aside. Spray 15x10x1-inch pan with cooking spray. Line with parchment or waxed paper; spray with additional cooking spray. Dust evenly with flour.
Beat eggs in large bowl with mixer on high speed 5 min. (Eggs should be frothy and lemon colored.) Add cake mix, water and oil; beat on low speed 30 sec., then beat on medium speed 1 min. Pour 3-1/2 cups batter into prepared pan; spread to evenly cover bottom of pan. Gently tap filled pan on counter to remove any air bubbles. Spoon remaining batter into 6 paper-lined muffin cups.
Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off parchment. Starting at one short side, roll up cake and towel together. Cool completely on wire rack. Meanwhile, transfer cupcakes to second wire rack; cool completely. Reserve cupcakes for another use.
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Unroll cake; remove waxed paper and towel. Spread pudding mixture onto cake. Reroll cake; wrap tightly in plastic wrap. Refrigerate 30 min.
Mix cream cheese and sugar in medium bowl until blended. Stir in remaining COOL WHIP. Unwrap cake; place on platter. Frost with cream cheese mixture; sprinkle with coconut. Refrigerate 15 min.

KITCHEN TIPS:

Tip 1--Size Wise: Savor the flavor of a slice of this festive yule log. At 20 servings, it's a great dessert to share at a party or family gathering during the holidays.
Tip 2--Note: For added convenience, this delicious cake can be baked ahead of time. Wrap rolled-up cake (without pudding filling) tightly. Freeze up to 1 month. Thaw in refrigerator before filling and frosting as directed.

Used with permission from Kraft Foods

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