Update

I won't be able to post any new recipes for the rest of this week as I had dental surgery yesterday and I have been put on bed rest due to the pain medicine that they have me on. I should be my old self again by this Friday, so be on the lookout for many more recipes to come as I plan to make up for this lost time.

Bon Appetit!

Turtle Cookie Cups Recipe

Prep Time: 35 Minutes + Standing
Bake Time: 10 Minutes per Batch + Cooling
Makes: 4 Dozen

Ingredients:
- 1 Cup of Butter; softened
- 1 Cup of Packed Brown Sugar
- 1/2 Cup of Sugar
- 2 Eggs
- 1 Tsp of Vanilla Extract
- 2 1/2 Cups of All-Purpose Flour
- 1 Tsp of Baking Soda
- 1/2 Tsp of Salt
- 1 1/4 Cups of Semisweet Chocolate Chips; divided
- 1/2 Cup of Chopped Pecans
- 1 Cup of Kraft Caramel Bits
- 3 Tbsp of Heavy Whipping Cream
- 48 Pecan Halves (about 3/4 Cup)

Instructions:

1. Preheat oven to 375F. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.

2. Shape dough into 1 inch balls; place in greased mini-muffin cups. Press evenly into bottoms and up the sides of the cups. Bake 9 to 11 minutes or until edges are golden brown. With teh back of a measuring spoon, make an indentation in each cup. Immediately sprinkle with 3/4 cup of Chocolate Chips and the Chopped Pecans. Cool in pans for 10 minutes. Remove to wire racks to cool.

3. Meanwhile, in a small saucepan, melt caramel bits with cream; stir until smooth. Spoon into cups. Top each with a pecan half. In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over Pecans.

Bon Appetit!

Warren's Oatmeal Jam Squares Recipe

Prep Time: 20 Minutes
Bake Time: 25 Minutes + Cooling
Makes: 16 Servings

Ingredients:
- 1 1/4 Cups of Quick-Cooking Oats
- 1 1/4 Cups of All-Purpose Flour
- 1/2 Cup of Sugar
- 1/2 Tsp of Baking Soda
- 1/4 Tsp of Salt
- 3/4 Cup of Butter; Melted
- 2 Tsp of Vanilla Extract
- 1 Jar (10 oz) of Seedless Raspberry Jam or Jam of your choice
- 4 Whole Graham Crackers; crushed

Instructions:

1. Preheat oven to 350F. In a large bowl, mix the first five ingredients. In a small bowl, mix melted butter and vanilla; add to oats mixture, stirring until crumbly. Reserve 1 cup of mixture for topping.

2. Press remaining mixture onto bottom of a greased 9 inch square baking pan. Spread jam over top to within 1/2 inch of edges. Add crushed graham crackers to reserved topping; sprinkle over jam.

3. Bake 25 to 30 minutes or until the edges are golden brown. Cool in pan on a wire rack. Cut into squares.

Bon Appetit!

Peppermint Patty Sandwhich Cookies Recipe

Prep Time: 30 Minutes
Bake Time: 10 Minutes per Batch + Cooking
Makes: 3 Dozen

Ingredients:
- 2 Pkg of Devil's Food Cake Mix (Regular Size)
- 4 Eggs
- 2/3 Cup of Canola Oil
- 2/3 Cup of Granulated Sugar
- 1 Pkg. (8 oz) of Cream Cheese; softened
- 1/2 Cup of Butter; softened
- 1 Tsp. of Peppermint Extract
- 4 Cups of Confectioners' Sugar

Instructions:

1. Preheat oven to 305f. In a large bowl, combine cake mixes, eggs, and oil; beat until well blended. Shape into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten with bottom of a glass dipped in granulated sugar.

2. Bake 7 to 9 minutes or until tops are cracked. Cool 2 minutes before removing to wire racks to cool completely.

3. In a large bowl, beat cream cheese, butter and extract until blended. Gradually beat in confectioners' sugar until smooth.

4. Spread filling on bottoms of half the cookies; cover with remaining cookies. Refrigerate leftovers in an airtight container.

Bon Appetit!

Callahan Christmas Wreaths Recipe

Prep Time: 30 Minutes
Bake Time: 10 Minutes per Batch
Makes: 2 1/2 Dozen

Ingredients:
- 1/2 Cup of Butter; softened
- 1/2 Cup of Shortening
- 1 Cup of Sugar
- 2 Eggs
- 2 Tsp. of Grated Orange Peel
- 1/2 Tsp. of Almond Extract
- 2 1/2 Cups of All-Purpose Flour
- Green Food Coloring
- Red and Green Candied Cherries

Instructions:

1. Preheat oven to 400F. In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, orange peel and extract. Gradually beat in flour. Divide dough in half; tint one portion green with the food coloring.

2. For each wreath, shape two 6 inch ropes using 2 tsp. of plain dough for one and 2 tsp. of green dough for the other. Place two ropes side by side; press together lightly, then twist several times. Shape into a circle, pinching ends to seal. Place the wreaths 2 inches apart on ungreased baking sheets. Repeat with the remaining dough.

3. Cut candied cherries into small pieces and place on wreaths to decorate as desired, pressing lightly to adhere. Bake cookies 6 to 8 minutes or until set and bottoms are lightly brown.

4. Remove from pans to wire racks to cool. Store in an airtight container.

Bon Appetit!

Almond Leaf Cutouts Recipe

Prep Time: 25 Minutes + Chilling
Bake Time: 15 Minutes per Batch + Cooling
Makes: 4 Dozen

Ingredients:
- 2 Cups of Butter; softened
- 1 1/2 Cups of Sugar
- 2 Eggs
- 2 Tsp. of Vanilla Extract
- 5 1/2 Cups of All-Purpose Flour
- 1/2 Tsp. of Baking Soda
- 1/2 Tsp. of Salt
- Red, Green, Orange and Yellow Paste Food Coloring
- 1 1/3 Cups of Confectioners' Sugar
- 5 to 7 Tsp. of Warm Water
- 1 Tbsp. of Meringue Powder
- 1/4 Tsp. of Almond Extract
- 2 Tbsp. of Coarse Sugar

Instructions:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract. In another bowl, whisk flour, baking soda and salt until blended; gradually beat into creamed mixture.

2. Divide dough into four portions; tint one red, one green, one orange, and one yellow. Shape each into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or until firm enough to roll.

3. Preheat oven to 350F. On a lightly floured surface, roll each portion of dough to 1/4 inch thickness. Cut with a floured 3 inch leaf-shaped cookie cutter. Place 2 inches apart on greased baking sheets.

4. Bake for 14 to 17 minutes or until edges are golden brown. Remove from pans to wire racks to cool.

5. Meanwhile, in a large bowl, combine confectioners' sugar, water, meringue powder and almond extract; beat on low speed just until blended. Pipe or drizzle onto cookies as desired. Sprinkle with coarse sugar. Let cookies stand until icing is set. Store in an airtight container.

Bon Appetit!

Chocolate-Dipped Spumoni Cookies Recipe

Prep Time: 20 Minutes
Bake Time: 10 Minutes per Batch + Cooling
Makes: About 6 Dozen

Ingredients:
- 1 Cup of Butter; Softened
- 3/4 Cup of Sugar
- 3/4 Cup of Packed Brown Sugar
- 2 Eggs
- 1 Tbsp. of Vanilla Extract
- 2 1/2 Cups of All-Purpose Flour
- 1/2 Cup of Dutch-processed Cocoa
- 1 Tsp. of Baking Soda
- 1/2 Tsp. of Salt
- 1 1/3 Cup of Finely Chopped Pistachios; divided
- 1 1/3 Cup of Finely Chopped Dried Cherries; divided
- 1 3/4 Cups of Semisweet Chocolate Chips
- 1 Tbsp of Shortening

Instructions:

1. Preheat oven to 350F. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in 1 cup of Pistachios and 1 Cup of Cherries.

2. Drop by tablespoonfuls, 2 inches apart onto ungreased baking sheets. Bake 10 to 12 minutes or until set. Cool on pans for 2 minutes. Remove to wire racks to cool.

3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into the chocolate, allowing excess to drip off; sprinkle with remaining Pistachios and Cherries. Place on waxed paper; let stand until set.

Bon Appetit!