Citrus Butter Cookies

2 cups (4 sticks) salted butter, softened
1 1/2 cupssugar
2 whole large eggs, separated
4 cups all-purpose flour
3 Tbsp. orange, lemon, and lime zest
2 Tbsp. orange, lemon, and/or lime juice (2 Tbsp. total)
3 cups powdered sugar
2 Tbsp. whole milk
2 Tbsp. orange, lemon, and lime zest
Juice of 1/2 lime
Juice of 1/2 lemon
Dash of salt
Extra zest for decorating

Preheat oven to 350°F.

Cream butter and sugar until combined. Add egg yolks until combined.... (set whites aside for the icing). Add the zest and the flour and mix until combined, then add juice and mix until combined.

Scoot out heaping teaspoons of dough, then roll them into balls between your hands. Place on a cookie sheet and bake for 13 minutes. Remove from the oven and keep on the cookie sheet for 3-4 minutes. Remove from the pan with a spatula and allow to cool completely before icing.

To make the icing,  combine 1 egg white with the rest of the icing ingredients. Whisk Thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable, but still thick, consistency.

Drizzle the icing across the cookies in several lines, then do it again in the other direction. sprinkle with extra zest before the icing sets.

via Pioneer Woman 


Jingle Bell Fruitcake Cookies

1/2 cup unsalted butter, at room temperature
1 1/4 cups brown sugar, packed
1 extra large egg
1 Tbsp. apple cider
2 tsp. vanilla extract
1 3/4 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 cup buttermilk
1/2 cup chopped pecans (or walnuts)
1/4 cup chopped pistachios
1 cup Medjool dates, pitted and chopped (or chopped figs)
3/4 cup glacé-candied red cherries halved
1/4 cup dried apricots, coarsely chopped
1/4 cup glacé-candied fruit mix (such as candied pineapple, citron, orange peel, red cherries)

Preheat oven to 400°F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until fluffy. Beat in egg; add apple cider and vanilla extract and mix until fully blended.

In another bowl, combine flour, baking soda, salt, cinnamon, and nutmeg; whisk to blend.

Alternately, add dry ingredients and buttermilk to batter and mix until blended.

Fold the chopped nuts and fruit the batter by hand. Chill dough for 10 minutes.

Drop dough by rounded tables spoons or with a small ice cream scoop, about 2 inches apart, onto cookie sheets lined with parchment paper or a Silpat.

Bake each cookie sheet for 8-9 minutes, until lightly golden.

via Hallmark


Grandma's Raspberry Rugelach

1 1/2 cups margarine, softened
1/3 cup sugar
3 tsp. vanilla extract
Pinch salt
1cup heavy whipping cream
4 to 4 1/2 cups all-purpose flour
1 cups seedless raspberry jam

Optional Glaze
 1 cup powdered sugar
4 tsp 2% milk

In a large bowl, beat margarine, sugar, vanilla, and salt on medium-low speed until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into four portions, then flatten into disks, Wrap in plastic; refrigerate at least 2 hours or overnight.

Preheat oven to 350°F. On a lightly floured surface, roll each portion of dough into a 12" circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges.

Gently roll wedges from the wide ends. Place 2 inches apart on parchment-lined baking sheets, point side down Bake 25-30 minutes or until light golden. Remove to wire racks to cool.

If desired combine powdered sugar and milk until smooth. Drizzle over cooled rugelach.

For Apricot Variation: You can substitute apricot filling for the raspberry jam. In a small bowl, combine 1/2 cup sugar and Tbsp. ground cinnamon. Spread 1/4 cup apricot jam over dough; sprinkle with 2 Tbsp. cinnamon sugar. Proceed as directed.

via Taste of Home



1 cup butter, softened
1 pkg. (8 oz.) cream cheese, softened
2 cups all-purpose flour
1/2 tsp. salt
1 cup sugar
2 Tbsp ground cinnamon
1/2 butter, melted, divided
1/2 cup finely chopped pecans

In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. divide dough into fourths. Wrap each portion in plastic wrap; refrigerate for 1 hour until easy to handle.

Roll out each portion between two sheets of waxed paper into a 12" circle. Remove the top sheet of waxed paper. Combine sugar cinnamon. brush each circle with 1 tablespoon melted butter. Sprinle each with 3 tablespoons cinnamon-sugar  and 2 tablespoons pecans. Cut each int 12 wedges.

Roll cup wedges from the wide end; place pointed side down two inches apart on un-greased baking sheets. Curbe ends to form a crescent shape.

Bake at 350°F for 24-26 minutes or until golden brown. Remove to wire racks. Brush warm cookies iwth remaining butter; sprinkle with remaining cinnamon sugar.

via Taste of Home


Nana's Orange Cranberry Cake


3¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
¼ tsp. ground nutmeg
2 cups sugar
1 cup butter, softened
1 Tbsp. grated orange peel
4 large eggs
1¼ cup sour cream
1-1/3 cups cranberries (fresh or frozen), coarsely chopped

½ tsp. grated orange peel
¼ cup sour cream
1¼ - 1½ cups powdered sugar


Heat oven to 350°F.

Generously coat a 12-cup Bundt pan with non-stick cooking spray with flour.

Whisk flour, baking powder, salt and nutmeg in a large bowl.

Beat sugar, butter, and orange peel in a large bowl, at medium speed, for 3 minutes or until light and fluffy.

Add the eggs one at time beating at low speed until well blended.

Beat in the flour mixture in 3 parts alternating with the sour cream and ending with the flour mixture.

Stir in cranberries.

Pour batter into pan. Bake 65 -70 minutes. Let cool for 15 minutes then invert onto a wire rack to cool completely.

Whisk 1¼ cups powdered sugar, ¼ cup sour cream and ½ teaspoon orange peel in a medium bowl. (Add the additional ¼ powdered sugar if necessary to reach the desired glaze consistency.) Drizzle over the cake and let stand until set. Decorate as desired.


Jumbo Chocolate Chunk Cookies

2 1/4 cups al-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
1 bag white chocolate chips, chunks, or morsels
1 1/2 cups chopped walnuts (optional)

In a medium bowl whisk together salt, soda, cocoa powder, and flour and set aside. In a separate large mixing bowl, cream together butter, sugars, eggs, and vanilla. Stir in in the flour mixture add the chips and nuts (optional). For into 1-2" in diameter balls. Place molded balls on a greased cookie sheet and bake at 375°F for 9-11 minutes. Cool on a wire rack. Makes about 3 dozen cookies.


Million Dollar Bacon

10 slices thick cut, hardwood smoked bacon
1/4 cup brown sugar
1/2 tsp. fresh cracked black pepper (or less)
1/4 tsp. cayenne pepper (or less, or none)
2 Tbsp. maple syrup

Place oven rack on center rack. Preheat oven to 350°F.

Combine brown sugar, black pepper, and cayenne pepper in a bowl; set aside.

Cover a 13x9" backing sheet with heavy duty foil. Sprinkle about half of the sugar mixture on the the baking sheet. Place the bacon on the sugar coated backing sheet. Sprinkle the rest of the sugar mixture on top of the bacon and gently rub it in.

Back in the preheated oven on the center rack for 20 minutes, then flip and cook for 15-20 minutes on the other side.

Remove bacon from the oven and place on a cooling rack to dry with a piece of foil underneath the rack. Drizzle the bacon with the maple syrup.

Note: If using regular slice bacon, cut cooking time about in half, or a little longer.

via myforkinglife



For the Tomatoes:
5 Tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
4 large tomatoes, diced
1/4 cup thinly sliced basil
2 Tbsp. balsamic vinegar
1 tsp. kosher salt
Pinch of crushed red pepper flakes

For the Bread:
1 large baguette, sliced 1/4" thick on the bias
Extra-virgin olive oil, for brushing
2 cloves garlic, halved

Preheat the oven to 400°F.

In a medium skillet over medium-low heat, heat the 4 Tbsp. of oil. Add the 2 sliced garlic cloves and cook until golden (2-4 minutes). Remove from heat and let cool.

In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add the cooled garlic and oil and toss to combine. Let marinate for 30 minutes.

Meanwhile, make the toasted bread: Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until gold, 10-15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of the bread with garlic cloves.

Spoon tomatoes on top of bread just before serving.

via delish


Easy Bruschetta

Ingredients1-1/2 pounds of tomatoes
Small red onion
2 Tbsp. chopped basil
1 Tbsp. oregano, fresh or dried
3 Tbsp. olive oil
1 clove garlic, chopped
Salt & pepper to taste
Mozzarella cheese
Toasted baguette bread slices

Combine the first 7 ingredients and let marinate in the fridge for one hour.
Put a small, thing slice of cheese on each toasted slice of bread and top with tomato mixtures just before serving.


Substitute Pumpkin for Egg, Oil, or Butter

100% pure canned pumpkin can be substituted for egg, oil, or butter in recipes:

1/4 cup pumpkin = 1 egg
1/2 cup pumpkin = 1/2 cup oil
3/4 cup pumpkin = 1 cup butter

Pepper & Onion Dip

16 oz. cream cheese, at room temperature
10 oz. jar Harry & David pepper and onion relish

In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Stir in the relish until thoroughly combined.

Serve with tortilla chips, pretzel crisps, or crackers. Leftovers can be stored in the refrigerator in an airtight container for up to three days.

via browneyedbaker


Avocado Corn Salsa

1 (16 oz.) pkg frozen corn kernels, thawed
2 ( 2.25 oz.) cans, sliced ripe olives, drained (optional)
1 red bell pepper, chopped
1 small onion, chopped
1 clove garlic, minced
1/3 cup olive oil
1/8 cup lemon juice
3 Tbsp. cider vinegar
1/2 tsp. salt
1/2 tsp. ground black pepper
cilantro, chopped (optional)
4 avocados peeled, pitted, and diced
Blue tortilla chips

In a large bowl, mix corn olives, red pepper, and onion,

In a small bowl, mix garlic, olive oil, lemon juice, vinegar, salt, and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerate 8 hours, or overnight.

Stir avocados into the mixture before serving with blue tortilla chips.

via allrecipes


Goldlen Peach Pie

2 sheets refrigerated pie crust, or from scratch
5 cups peeled and sliced fresh peach (about 5 medium)
2 tsp. lemon juice
1/2 tsp. grated orange zest
1/8 tsp. almond extract
1 cup sugar
1/4 cup cornstarch
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon (optional)
1/8 tsp. salt
2 Tbsp. butter

Line a 9" pie plate with 1 crust, leaving a 1" overhang around the edge. Set aside.

In a large bowl, combine the peaches, lemon juice, orange zest, and extract. In another bowl whisk together the sugar, cornstarch, nutmeg, and salt. Add to peach mixtures and toss gently to coat. Pour into crust and dot with butter.

Roll out remaining crust into a 1/8" thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim  and seal strips to bottom crust; fold overhang over. Lightly press or flute the edge. OR, just cover the pie with the whole top crust and cut vents. Egg wash and sugar sprinkle are optional. Cover the edges loosely with foil.

Bake at 400°F for 40 minutes. Remove foil and bake until crust is gold brown and filling is bubbly; about 10-15 minutes longer. Cool on a wire rack. Store in the refrigerator.

via Taste of Home


Lime Ginger Albacore Tuna

1 pound fresh albacore, trimmed and cut into two steaks
Kosher salt and freshly ground pepper to taste
Juice from 2 limes
4 Tbsp. soy sauce or gluten-free tamai sauce
1 Tbsp. fresh ginger root, finely grated
1 Tbsp. olive oil
1 lemon, sliced

Season fish with salt and pepper

Combine the lime juice, soy sauce, fresh ginger, and olive oil in a bowl. Lay the steaks in a small dish and pour the marinade over it. Let it sit in the refrigerator for 10 minutes.

Heat a medium skillet over medium-high heat. Cook the fillets for 5 minutes on each side, or until cooked through. Transfer to a plate and garnish with a couple lemon slices.


Best Ever Banana Bread

1-3/4 cups all purpose flour
1-1/2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
2 large eggs; room temperature
2 medium ripe bananas, mashed (1 cup)
1/2 cup canola oil
1/4 cup + 1 Tbsp. buttermilk
1 tsp. vanilla extract
1 cup chopped walnuts, flour coated (can substitute blueberries)

In a large bowl, stir together flour, sugar, baking soda, and salt. In another bowl, combine the eggs bananas, oi, butter milk, and vanilla; add to flour mixture, stirring just until combined. Fold in nuts or blueberries.

pour into a greased 9x5" loaf pan. Bake at 325°F for 75-90 minutes or until a toothpick comes out clean. Cool on a wire rack.

via Taste of Home


Basil Pesto Chicken Bake

3 chicken breasts
16 oz. jar basil pesto
2 medium tomatoes, sliced
3 slices mozarella cheese

Preheat the oven to 350°F.

Place chicken breasts in a baking dish, and salt and pepper to taste. Use a spoon to cover the chicken with pesto. Top each piece of chicken with cheese and two tomato slices.

Bake for 30 minutes, or until the chicken is no longer pink in the middle. Broil the chicken for the last two minutes so the cheese is bubbly and golden.

via simplysissom


Red, White, and Blue Cheesecake Salad

1 (8-ounce) package cream cheese
1 (3.4-ounce) package instant cheesecake pudding, unprepared
1 cup International Delight French Vanilla Creamer*
1 pound strawberries, cut into bite-size pieces
2 (6-ounce) containers blueberries
4 large bananas, sliced
juice of 1 lemon 

In a medium tall bowl or an 8-cup measuring cup, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until well combined.

With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth. Refrigerate while you prepare the fruit.

In a large bowl, combine lemon juice and bananas. Stir to coat bananas completely and pour off any excess lemon juice. Add strawberries and blueberries. Gently stir to combine. Fold the cheesecake mixture into the fruit.

Chill until ready to serve or serve immediately. 

 * If you are out of creamer you can substitute: 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract.

1. Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.

2. If the cream cheese and pudding mix get too thick, add in a splash of the cream to loosen it up. Then proceed with the recipe, minus the splash you already used.

3. To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

4. Other Cheesecake Salads:
Hawaiian Cheesecake Salad


Strawberry Freezer Jam

4 cups fresh strawberries, hulled
4 cups sugar
3/4 cup water
1 package (1-3/4 ozs.) powdered fruit pectin

Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry completely. 

Thoroughly crush strawberries, 1 cup at a time, to measure exactly 2 cups (I put them all in the blender on the lowest speed for a few seconds so there is still strawberry chucks in it.); transfer to a large bowl. Stir in the 4 cups of sugar; let stand 10 minutes, stirring occasionally. 

In a small saucepan, mix water and pectin; bring to a boil over high heat, stirring constantly. Boil 1 minute longer. Add to strawberry mixture, stirring until sugar is dissolved, about 3 minutes. (A few sugar crystals may remain.) 

Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. 

Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.


Banana Cake

3 large ripe bananas, mashed (1 1/2 cups)
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
3/4 cup unsalted butter, softened to room temperature *
1 cup sugar
1/2 cup brown sugar
3 large eggs, at room temperature **
2 tsp. vanilla
1 1/2 cups buttermilk, at room temperature ***

8 oz. full-fat cream cheese, at room temperature ****
1/2 cup unsalted butter, at room temperature *
1/8 tsp. salt
3 1/4 cups powdered sugar
1 tsp vanilla

Preheat the oven to 350°F and grease a 9x13" pan.

Mash the bananas and set aside.

Whisk together the flour, baking powder, baking soda, and salt and set aside.

Cream the butter with a mixer, on high speed, until smooth and creamy, about a minute.  Add both sugars and beat on high speed for at least two minutes.

Add the eggs and vanilla and beat on medium speed until combined. Then, beat in the mashed bananas.

With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, and mixing each addition until incorporated. Do not over-mix. The batter will be slightly thick and a few lumps is OK.

Spread the batter into the prepared pan and bake for 45-50 minutes. The cake is done when a toothpick inserted in the center comes out clean. Keep an eye on the cake and if it appears to be browning too quickly, cover it loosely with aluminum foil.

Remove the cake from the oven and place on a wire rack to cool completely. After about 45 minutes, you place it in the refrigerator to speed up the cooling process.

In a large bowl, beat the cream cheese and butter together until smooth and creamy using an electric mixer on high speed.

Add the powdered sugar, vanilla and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps set the frosting and makes cutting easier.

Cover left over cake tightly and store in the refrigerator for up to 5 days.

To make about 2 dozen cupcakes from this recipe, fill cupcake liners halfway and bake for 20-22 minutes at the same oven temperature.

*If you don't have unsalted butter, replace it with salted butter and reduce the amount of salt in the recipe by 1/4 tsp. for every stick (1/2 cup) of butter. 

To soften butter to room temperature, you can microwave refrigerated butter on high for 11 seconds, or you can microwave a ceramic bowl with a little bit of water, then remove the water and place the bowl over the butter and wait 1-2 minutes.

**To bring eggs to room temperature, run very warm, but not hot, water into a bowl. Place your cold eggs into the water gently and wait 5-7 minutes. Hot water can make the cold eggs crack and leak.

***If you don't have butter milk, you can sour whole milk by adding 1 Tbsp. fresh lemon juice or white vinegar to each 1 cup of milk. Be sure to put the juice or vinegar into the cup first and them add enough milk to the measurement required for the recipe.

To bring milk to room temperature, microwave 1 cup, on high, for 40-45 seconds. 

****Two ways to bring cream cheese to room temperature quickly: 1) Place the cream cheese, still in the foil wrapper, into a bowl of warm water and let it sit for about 10 minutes. 2) Remove cream cheese from the foil wrapper and place in a microwave safe dish. Microwave on high in 10 second bursts, flipping the block after each burst. Continue for 30-40 seconds total.

via sally's baking addiction


Barbecue Sauce

4 cups ketchup
1 cup apple cider vinegar
1/2 cup brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. salt
1 Tbsp. pepper
1 Tbsp.. garlic powder

Add all ingredients to a medium sauce pan over medium-high heat.
Bring mixture to a simmer and simmer for 5 minutes until thick.
Store mixture in jar in fridge.

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