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orange-spritz-cookies

Orange Spritz Cookies

Ingredients
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1/2 cup packed brown sugar
2 teaspoons grated orange peel
1/2 teaspoon orange or vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
Colored sugar

Directions
In a large bowl, cream the butter, cream cheese and brown sugar until light and fluffy. Beat in orange peel and extract. Combine flour and salt; gradually add to creamed mixture.

Using a cookie press fitted with the disk of your choice, press cookies 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 5-1/2 dozen.

Recipe found here: Orange Spritz Cookies

sugary-apple-fritters

Sugary Apple Fritters

Ingredients
2-1/2 cups all-purpose flour
1/2 cup nonfat dry milk powder
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup water
2 cups chopped peeled apples
Oil for deep-fat frying
Sugar

Directions
In a large bowl, combine first five ingredients. Whisk eggs and water; add to dry ingredients just until moistened. Fold in apples.

In an electric skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, in hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Roll warm fritters in sugar. Serve warm. Yield: 40 fritters.

Recipe found here: Sugary Apple Fritters

cheddar-spirals

Cheddar Spirals

Ingredients
1 package (16 ounces) spiral pasta
2 cups half-and-half cream
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup butter, melted
4 cups (16 ounces) shredded cheddar cheese

Directions
Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted. Yield: 15 servings (3/4 cup each).

Recipe found here: Cheddar Spirals

lemon-drop-cookies

Lemon Drop Cookies

Ingredients
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon half-and-half cream
1 teaspoon grated lemon peel
1-1/2 cups all-purpose flour
1/2 cup finely crushed lemon drops
1 teaspoon baking powder
1/4 teaspoon salt

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and peel. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well.

Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned.
Cool for 2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.

Recipe found here: Lemon Drop Cookies

italian-sausage-egg-bake

Italian Sausage Egg Bake

Ingredients
8 slices white bread, cubed
1 pound Italian sausage links, casings removed and sliced
2 cups shredded sharp cheddar cheese
2 cups shredded part-skim mozzarella cheese
9 large eggs, lightly beaten
3 cups 2% milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed, crushed

Directions
Place bread cubes in a greased 13×9-in. baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over bread; sprinkle with cheeses.

In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings.

Recipe found here: Italian Sausage Egg Bake

makeover-rum-cake

Makeover Rum Cake

Ingredients
1/2 cup chopped pecans, toasted
1 package yellow cake mix (regular size)
1/2 cup fat-free milk
1/4 cup dark rum
1/4 cup canola oil
1/4 cup unsweetened applesauce
2 eggs

GLAZE:
1/2 cup sugar
1/4 cup butter, cubed
2 tablespoons water
2 tablespoons dark rum

Directions
Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add pecans. In a large bowl, combine the cake mix, milk, rum, oil, applesauce and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until thickened. Drizzle over cake. Yield: 16 servings.

Recipe found here: Makeover Rum Cake

cinnamon-hot-chocolate-mix

Cinnamon Hot Chocolate Mix

Ingredients
1-3/4 cups nonfat dry milk powder
1 cup confectioners’ sugar
1/2 cup powdered nondairy creamer
1/2 cup baking cocoa
1/2 teaspoon ground cinnamon
1 cup miniature marshmallows

ADDITIONAL INGREDIENTS:
3/4 cup hot milk

Directions
In a large bowl, combine the milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows; mix well. Store in an airtight container in a cool dry place for up to 3 months.

To prepare 1 serving: Dissolve 3 tablespoons hot chocolate mix in hot milk. Yield: about 3-1/2 cups mix (18 servings).

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