Author: Madison

Hey, Everyone, I'm Madison! I'm 20 now and I don't know what to put here... so … um yeah

PEPPERMINT SWIRL COOKIES

Cookies, Desserts
    Ingredients: 
  • 1 cup butter or margarine, softened
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 cups Gold Medal™ all-purpose flour
  • 1/4 teaspoon peppermint extract
  • 1/4 teaspoon red food color
  • 2 tablespoons granulated sugar

 

Directions:

  1. Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour. Divide dough in half. Stir peppermint extract and food color into one half of dough. Divide each color of dough in half.
  2. 2 Shape each piece of dough on generously floured surface into rope, 12 inches long. Place 2 ropes, 1 red and 1 white, side by side. Twist ropes. Repeat with remaining 2 pieces of dough.
  3. 3 Cut twisted ropes into 1/2-inch pieces; shape each into ball. Place about 1 inch apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with greased bottom of glass dipped in granulated sugar.
  4. 4 Bake cookies 7 to 9 minutes or until set. Remove from cookie sheet to wire rack; cool.

RASPBERRY POINSETTIA BLOSSOM COOKIES

Cookies, Desserts

Ingredients:

  • 3/4 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 box (4-serving size) Jell-O™ raspberry-flavored gelatin
  • 1 egg
  • 2 cups Gold Medal™ all-purpose flour
  • 2 tablespoons yellow candy sprinkles
Directions:
  1. In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour.
  2.  Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour.
  3.  Heat oven to 375°F. On ungreased cookie sheets, place balls about 2 inches apart. With sharp knife, make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges.
  4. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into center of each cookie.
  5.  Bake 9 to 11 minutes or until set and edges begin to brown.
  6. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack.
  7. Cool completely, about 15 minutes.

SOURCE: better homes cookbook

Candy Cane Cookies

Cookies

Ingredients:

  • 1 cup sugar
  • 1 cup butter or margarine, softened
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint extract
  • 1 egg
  • 3 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon red food color
  • 2 tablespoons finely crushed peppermint candies
  • 2 tablespoons sugar

Directions:

  1. Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
  2. 2 Heat oven to 375ºF.
  3. 3 Stir together peppermint candy and 2 tablespoon sugar; set aside.
  4. 4 For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
  5. 5 Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

SOURCE: better homes cookbook

CHEWY SUGAR COOKIES

Cookies, Desserts

Ingredients:

 

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
  2. In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

 

SOURCE: new homes cookbook

Peppermint Bark

Cookies, Desserts

INGREDIENTS:

  • 30 crushed peppermint hard candies, divided
  • 1 1/2 pounds milk chocolate candy, coarsely chopped Hershey’s Milk Chocolate
  • 1 1/2 pounds white chocolate, chopped
  • 1 teaspoon oil-based peppermint flavoring, or to taste

DIRECTIONS:

  1. Spread 1/3 of the peppermint candy over a 9×13-inch baking pan lined with wax paper.
  2. Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan.
  3. Sprinkle another 1/3 of the candy on top of the milk chocolate.
  4. Refrigerate until the chocolate hardens, about 30 minutes.
  5. Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  6. Stir in the oil-based peppermint flavoring.
  7. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
  8. Refrigerate until the white chocolate hardens, about 30 minutes.
  9. Cut or break into pieces to serve.

Old Fashioned Sugar Cookies

Cookies, Desserts

Ingredients:

  • 1 cup powdered sugar
  • 1 cup white sugar
  • 1 cup margarine, softened
  • 1 cup vegetable oil
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 4 1/4 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cream of tartar

Directions:

  1. mix sugars, margarine, oil, eggs, and vanilla.
  2. Add flour, salt, soda, and cream of tartar.
  3. Roll into small balls.
  4. Flatten slightly on cookie sheet with bottom of glass coated with sugar.
  5. Bake at 350 for 8-9 minutes

Little update 

my life, sort

Hello everyone one I am so sorry for not updating like normal and just thought I would let you know what has been going on. So I graduated from high school in June and have been trying to get ready for college. And the two biggest reasons is 

1) I don’t have access to a computer at the moment my sister is hogging it but she will get one from school when it starts again. And it really sucks trying to make these look nice when on my phone.

2) I don’t have any internet at the moment but hopefully I’ll be getting it soon.

Please know I will go back to daily post as soon as I can. In other news my sisters have  been trying to convince me I should do monthly/weekly themed posts, if you would like this please let me know what you think.

Theme Ideas

  • Disney
  • Harry Potter
  • And some anime I have I can’t remember the name of 

Mike and Sulley’s Cake Jars

Cake, Desserts

 

Ingredients:

  • Mini mason jars
  • Vanilla cake mix and recipe ingredients (water, oil, and eggs)
  • Vanilla frosting
  • Food coloring (neon green, neon blue, purple)
  • Small pastry bag and icing tip

 

Directions:

  1. Prepare cake mix following the instructions on the box. Preheat oven to 350°F.
  2. Separate cake mix into three bowls. Add a different food coloring to each bowl. Use purple food coloring in the smallest bowl.
  3. Begin filling jars. For the Mike jar, fill jar halfway with green cake mix. For the Sulley jar, add a layer of blue cake mix, then add small drops of purple cake mix on the sides. Continue adding purple spots as you layer in blue cake mix. Do not fill each more than halfway.
  4. Place jars in oven and bake for 10-15 minutes. If you leave the cakes in the oven for too long, they can turn a slight brownish color around the bottom. Be sure to keep a close eye on them.
  5. Remove cakes from oven and let cool completely before frosting.
  6. Place a dollop of white icing on top of the Mike jar. Place a blue chocolate candy on top.
  7. Use neon blue food coloring to make blue icing. Transfer to pastry bag. Pipe “hairy” icing on top of Sulley cake jar.
  8. Use purple food coloring to make purple icing. Transfer to pastry bag. Pipe “hairy” icing on top of Sulley cake jar.
  9. Enjoy!

MAC N CHEESE MADE EASY

Dinner

INGREDIENTS:

  • 8 ounces uncooked elbow macaroni
  • 2 cups shredded sharp Cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cups milk
  • 1/4 cup butter
  • 2 1/2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup bread crumbs
  • 1 pinch paprika

DIRECTIONS:

  1. Cook macaroni according to the package directions.
  2. Drain.
  3. In a saucepan, melt butter or margarine over medium heat.
  4. Stir in enough flour to make a roux.
  5. Add milk to roux slowly, stirring constantly.
  6. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
  7. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
  8. Melt butter or margarine in a skillet over medium heat.
  9. Add breadcrumbs and brown.
  10. Spread over the macaroni and cheese to cover.
  11. Sprinkle with a little paprika.
  12. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
    http://allrecipes.com/recipe/11679/homemade-mac-and-cheese/

Snickerdoodle Muffins

Breakfast, Desserts

Ingredients:

  • 2 sticks unsalted butter
  • 1 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp cream of tartar
  • 3/4 tsp freshly grated nutmeg
  • 1 1/4 cup sour cream
  • 2 1/4 cups all purpose flour
  • 1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*

 

Directions:

  1. Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
  2. In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
  3. Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
  4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture.
  5. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins.
  6. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

Cheese Cake

Cake, Desserts

Ingredients:

  • 3 (8 ounce pkgs.) cream cheese
  • 1 cup sugar
  • 5 eggs
  • 2 teaspoons almond extract
  • 1 pint sour cream
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • fruit (if desired)

Directions:

  1. Beat until all ingredients are very smooth
  2. Put into well buttered spring pan
  3. Bake for 40 minutes at 350 degrees,
  4. then turn off oven and let set in oven for 1 hour
  5. Top with fresh or canned fruit