Snickerdoodles

3¾ c flour
½ tsp salt
½ tsp cream of tartar
1 c margarine
2 c sugar
2 eggs
¼ c milk
½ tsp salt
1 tsp vanilla
3 Tbsp sugar
1 tsp cinnamon

Mix 3 Tbsp sugar and 1 tsp cinnamon together in a shallow dish; set aside. Stir remaining dry ingredients together in a medium bowl. In a large bowl, beat butter 30 seconds with an electric mixer. Add sugar and beat until fluffy. Add eggs, milk and vanilla; beat well. Add dry ingredients and beat to combine.
Form 1 inch balls and roll in the sugar/cinnamon mixture. Place 2 inches apart on a cookie sheet; flatten balls slightly. Bake in a 375º over for 8-10 minutes until set and lightly brown around the edges.

Candy Cane Cookies

½ c margarine, softened
½ c shortening
1 c confectioner’s sugar
1 egg
1½ tsp almond extract
1 tsp vanilla
2½ c flour
1 tsp salt
½ tsp red food coloring

Thoroughly mix margarine, shortening, sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; add red food coloring to one half. Shape 1 tsp of dough from each half into 4 inch ropes. Place ropes side by side, press lightly together and twist. Place on ungreased cookie sheets, curving tops to form handle of cane. Bake at 375º for about 9 minutes until set and very lightly browned.

Chocolate Chip "Pizza" Cookie

½ c sugar
⅓ c brown sugar
½ c margarine, softened
1 tsp vanilla
1 egg
1¼ c flour
½ tsp baking soda
½ tsp salt
1 c chocolate chips
½ c chopped nuts (optional)

Mix sugars, margarine and vanilla. Beat in egg. Stir in flour, baking soda and salt. Mix in chocolate chips and nuts.

Spread dough into a 10 inch circle on a 13 inch greased foil pizza pan. Bake in a 375º oven for 25 minutes. Cool and slice into 16 wedges.

Monkey Bread

3 pkgs of buttermilk biscuit tubes
1 c sugar (divided)
2 tsp cinnamon
1 c butter
½ c brown sugar
½ c pecans or walnuts, chopped (optional)

Prepare (grease) a Bundt pan with butter or non-stick spray. Evenly distribute the nuts around the pan. Mix cinamon and sugar in a shallow dish.
Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll pieces into 1 cup sugar and 2 teaspoons cinnamon. Drop sugar-coated pieces into Bundt pan (don't squish roll pieces when placing them in the Bundt pan).
Put 1/2 cup of the left-over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into a small saucepan.
Bring this mixture just to a boil; remove from heat immediately. Carefully drizzle over the roll pieces.
Bake at 350°F for 30 minutes.
Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.

Creamed Onions

2 (10oz) bags pearl onions
1½-2 Tbsp flour
1 c milk, milk and light stock, light stock, or light stock and cream.
¼ c chopped parsley
2 Tbsp sherry (optional)
¼ tsp paprika
A dash of cloves
Salt and pepper to taste

Steam the onions unpeeled until tender (10-15 min). Peel onions and set in serving dish; reserve steaming liquid.
In a medium sauce pan, melt the butter over low heat. Add the flour, still over low heat, stirring constantly for 3-4 minutes until well blended and the taste of raw flour has vanished. Slowly stir in the milk/stock/cream until smooth. Add parsley, sherry, paprika and cloves. (If sauce is too thick, loosen with a little of the onion water.) Season with salt and pepper to taste.
Add sauce to the onions to and toss to combine. There may be more sauce than is needed.

This dish can be made in advance and warmed in a chaffing dish or crockpot on low heat.

Nuts & Bolts

This is the other snack recipe my Aunt Nancy always made for the holidays.  If you made me pick one, this would be my favorite of the two.  This also makes a great gift idea.  Whip up a batch or two, dole into festive cellophane bags and tie off with a ribbon.

Nuts & Bolts
1 c butter
3 Tbsp Worcestershire sauce
1 tsp salt
½ tsp garlic powder
2 c thin stick pretzels, halved
2 c each:
   Cheerios
   Rice Chex
   Wheat Chex
   Corn Chex
2 cans small or 1 large can mixed nuts
1 large can cashews

Heat oven to 250°. Melt butter in roasting pan in oven. Stir in Worcestershire sauce and seasonings. Add cereals, nuts and pretzels. Mix until coated with sauce. Bake 1 hour, stirring well every 15 minutes. Spread on paper towels to cool.

Party Dill Oyster Crackers

During the holidays, my Aunt Nancy always makes these oyster crackers.  They are one of those things that will always remind me of Christmas and wonderful family memories. 

Party Dill Oyster Crackers
1 box Sunshine Krispy Oyster Crackers
½ c vegetable oil
1 Tbsp dill weed
1 Tbsp lemon pepper
½ tsp garlic powder
1 envelope Original Hidden Valley Ranch Salad Dressing Mix

Mix oil and flavorings together and then pour over crackers. Toss to coat. Store in airtight container at least 2 hours before serving.