Posted by Cindy on December 15, 2008
Here’s one of my favorite and super-easy Christmas sweets.
Pretzel and Nut Bark
3 cups semisweet chocolate chips
1 cup thin pretzels broken into small chunks
2/4 cup salted nuts of any kind (I use mixed nuts)
1/3 cup white chocolate chips or almond bark
2 Tablespoons (more or less) of Christmas colored sprinkles (any style)
Line 13×9″ pan with foil so that the foil hangs over the edges. In a large bowl, microwave the semisweet chocolate chips 1-2 minutes. (Stir the chips after one minute, microwave in 30 second increments until chips are melted.) Stir in pretzels and nuts. Spread in pan.
In a smaller bowl, microwave the white chocolate chips or almond bark for 1 minute or until melted. Place melted chocolate in a plastic ziptop baggie. Snip the corner and squeeze the chocolate over the bark in the pan. Lightly cover with sprinkles. Chill for about 1 hour (until firm).
Lift the bark out by the foil, then peel the foil away. Break the bark into pieces. Keep chilled until ready to eat.
Posted by Cindy on December 12, 2008
We’ve made oodles of cookies and sweets this year – many of them the old standby recipes like peanut butter fudge, chocolate chip cookies and magic cookie bars.
I thought I’d share one of my favorite indulgences this time of year that’s maybe not so ordinary, but very easy.
Cream Cheese Cookies
1/2 pound butter, softened
1 package cream cheese, softened
1 cup sugar
1/2 tsp vanilla
3/4 cup chopped nuts (I prefer pecans)
2 cups flour
Cream butter, cream cheese and sugar. Stir in vanilla, flour and nuts. Roll in a damp cloth (or waxed paper) and place in refrigerator for at least a couple of hours. Slice thin (about 1/4″) and bake at 350 degrees for 15 minutes or just until edges begin to brown.
For what it’s worth, these freeze well and taste just as good frozen as fresh! 
Posted by Cindy on November 28, 2007
I originally posted this back in May, but it still stands as my favorite cookie recipe!
When I was a little girl, I had a friend who’s grandma always made us chocolate chip cookies. It was the best cookie ever – and believe me, I know my chocolate chip cookies! I’ve always wished for her recipe since I’ve never had one that was quite the same as hers. Well, I’ve finally found it!
Melissa, my wonderful real-life friend sent me this recipe. Thank you, Melissa! You’ve added a treasure to my recipe collection!!
AMISH COUNTRY CHOCOLATE CHIP COOKIES
2 sticks butter, softened
1 egg
1 1/2 cups brown sugar
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1/2 – 1 package chocolate chips
Mix dry ingredients, set aside. Cream rest of ingredients. Add dry ingredients. Mix well. It will be very stiff. Add choco chips. Bake at 375 degrees for 8-10 minutes. They’re extra yummy when warm!
I sometimes use 1/2 choco chips and 1/2 white choco chips.
FREEZER TIP: So that I don’t eat an entire batch of cookies in a couple of days
, I will usually only bake a few of the cookies, then freeze the rest of the batter. All you have to do is place the dough by teaspoonfuls on a cookie sheet. Place the cookie sheet in the freezer for 20 minutes, then transfer the frozen cookies into a freezer bag. When you’re ready to bake, pull out as many cookies as you need and bake at 350 degrees. No need to thaw. ( I believe Melissa gave me this tip, too!) Enjoy!!
My mom, my sister and I (and now our little girls) have had a long tradition of meeting the first Saturday in December for a cookie baking day. We each bring ingredients for a few of our favorite cookies and bake them together. At the end of the day, we go home with at least nine varieties of cookies to give away (and eat!)
And the angel said unto them, Fear not: for, behold, I bring you good tidings of great joy, which shall be to all people. Luke 2:10
Posted by Cindy on March 14, 2007
This meal was brought to us by Edith, a homeschooling friend, after Eli was born. She recently shared the recipe, and I thought I would pass it on…. It’s so quick, so easy and so good!
PENNE HAM SKILLET
1 lb. cooked penne pasta
3 c. cubed fully cooked ham
1 sweet red pepper, diced
1 med. onion
1/4 c. minced fresh parsley ( I used dried)
2 garlic cloves, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 c. olive oil
3 Tbsp. butter
1 can chicken broth
1 Tbsp. lemon juice
1/2 cup shredded Parmesan cheese
Saute ham, red pepper, onion, parsley, garlic, basil and oregano in oil and butter for 4-6 minutes (until veggies are tender.) Stir in broth and lemon juice. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes until liquid is reduced by half. Stir pasta into mixture and heat through. Serve with Parmesan cheese sprinkled on top. Yield: 6 servings
