Oatmeal cookie mix recipe

There is a reason why oatmeal cookies are one of the most popular cookies in the country-they are chewy, buttery and utterly scrumptious! This quick and easy for making oatmeal cookie mix makes a great gift to share with loved ones throughout the holiday season.

OATMEAL COOKIES 
Ingredients 

• 3 cups rolled oats 
• 1 cup brown sugar 
• 1 cup all-purpose flour 
• 1/3 cup white sugar 
• 1 teaspoon baking soda 
• 1 teaspoon ground cinnamon 

Directions
Layer ingredients in a 1 quart jar in this order: half of the oats, half of the brown sugar, flour. Mix together the sugar, baking soda and cinnamon, put on top of flour, then remaining brown sugar and remaining oats.

Attach the following directions: Oatmeal Cookies Preheat oven to 375 degrees F. Grease cookie sheets. In a large bowl, beat 1 1/4 cups of butter, 1 egg and 1 teaspoon of vanilla until fluffy. Stir in mix. Drop by rounded tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes. This recipes makes about 3 dozen cookies.

Double chippers cookie mix recipe

If you are looking for something creative, yet delicious, to give as a holiday gift, look no further than this recipe.

DOUBLE CHIPPERS 
Ingredients

• 1 1/2 cups all-purpose flour 
• 3/4 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1/2 cup packed brown sugar 
• 1/2 cup white sugar 
• 2/3 cup shortening 
• 1 1/3 cups semisweet chocolate chips 
• 2/3 cup butterscotch chips 

Directions 
In a large bowl stir together the flour, baking soda, salt, brown sugar, and white sugar. Add the shortening and stir until mixture is mealy. Pour into a 1 quart canning jar. Top with chips.

Attach the following directions:
Double Chippers Preheat oven to 375 degrees F. In a medium bowl, beat together 2 eggs and 1 teaspoon vanilla until well blended. Add contents of jar to the bowl and stir until combined. Drop by teaspoonfuls onto cookie sheet and bake 10 to 12 minutes. This recipe makes about 2 dozen cookies.

Snickerdoodles cookie mix recipe

Snickerdoodles are always a popular cookie to bake and share, no matter what time of year. This recipe for
making a mix is great for sharing during the holidays.

SNICKERDOODLES COOKIE MIX
Ingredients

• 2 3/4 cups all-purpose flour 
• 1/4 teaspoon salt 
• 1 teaspoon baking soda 
• 2 teaspoons cream of tartar 
• 1 1/2 cups white sugar 
• 1/2 cup sugar 
• 1 tablespoon cinnamon 

Directions
In a large bowl, combine the flour, salt, baking soda, cream of tartar, and sugar. Stir with a whisk, then place into a one quart canning jar. Combine remaining sugar and cinnamon in a small bowl. Pour into a Ziploc bag. Punch a small hole in one corner, tie on to jar with the printed instructions.

Attach the following directions: 
Snickerdoodle Cookies: Preheat oven to 350 degrees F. In a large bowl, cream 1 cup of butter and 2 large eggs. Add cookie mix, and stir until a dough forms. Pour cinnamon-sugar mixture into a small bowl. Roll the dough into 1 inch balls then roll the in the cinnamon-sugar. Place 2 inches apart on an cookie sheet. Bake for 10 to 15 minutes, until cookies are light brown. This recipe makes about 3 dozen cookies.

Peppermint crunch cake balls recipe

The popular cake ball gets a festive and delicious makeover with the addition of a little crushed peppermint candy.

PEPPERMINT CRUNCH CAKE BALLS
Ingredients

• White cake mix and the ingredients needed to complete the cake as directed (usually vegetable oil, water and eggs)
• 1/2 can prepared vanilla or buttercream frosting
• 2 bags white or red candy coating wafers
• 6 candy canes or about 12 starlight mints, crushed

Directions
Bake the cake as directed, while still warm crumble completely and mix in the frosting. If the mixture is a little dry, and a small amount of additional frosting. When the mixture is completely combined and it holds its shape when rolled into a ball, set aside and allow to cool completely. Once the cake mixture has cooled, roll into 1 inch balls and place on waxed paper. Pour the candy wafers into a microwave safe bowl and microwave for 30 second intervals, stirring well after each 30 seconds. When nearly melted, stir until smooth and creamy. Drop the balls into the melted coating and cover completely. Use a fork or candy dipping tool to retrieve the coated candies from the bowl, making sure to tap the utensil several times on the side of the bowl to remove excess coating. Gently roll onto waxed paper and sprinkle with crushed candy while still wet. Allow coating to set completely before storing or serving.

Cook's Notes

• If you want your candies to have a little more peppermint flavor, add 1/2-1 teaspoon (to taste) of peppermint extract to the filling mixture when you add the frosting. Add 1/2 teaspoon and mix well and taste BEFORE adding additional flavor. You can always add more to build the flavor. You can't take it out of the filling if you add too much.
• Kids love help making cake balls-let them roll the filling into balls and sprinkle them with the crushed candy while the coating is still wet.

Gingerbread souffle recipe

English: Chocolate soufflé (Photo credit: Wikipedia)

If you are searching for something new to grace your holiday dessert table, look no further than this delicious souffle. The cafe that I worked at last year during the holidays served this and it was a huge hit with our diners.

GINGERBREAD SOUFFLE
Ingredients

• 1/4 cup butter
• 1/4 cup flour
• 1 cup milk
• 2/3 cup brown sugar, packed
• 1/4 cup molasses
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 teaspoon vanilla
• 2 teaspoons rum or rum flavoring
• 1 pinch salt
• 5 egg yolks
• 6 egg whites

Directions
Preheat oven to 400 degrees F. Butter 8 (8) ounce ramekins then coat evenly with sugar. Shake out excess and set aside. Over medium heat, melt butter in a sauce pan. Once melted, whisk in flour until the mixture is smooth and bubbly. Slowly whisk the milk into the mixture and continue to whisk constantly until the mixture is smooth. Remove from heat and whisk in sugar, molasses, spices, extracts and salt. Let the mixture cool for about ten minutes. Whisk in egg yolks and set aside. Using an electric mixer, beat the egg whites until they are firm but not dry. Gently fold the egg whites into yolk mixture in small batches. Divide the batter evenly among the ramekins and place them on a large baking sheet. Bake for 15 minutes, until the souffles are puffed and golden in color. If you want, dust with powdered sugar or serve with fresh whipped cream or vanilla ice cream.

Toffee crunch recipe

English: Thorntons Special Toffee. Photo taken by Stratford490. (Photo credit: Wikipedia)

An old time buttery treat is made even more tempting with a chocolate layer.

TOFFEE CRUNCH
Ingredients

• 1 cup sugar
• ½ teaspoon salt
• ¼ cup water
• ½ cup butter
• ½ teaspoon lecithin
• ½ cup nuts (cook's choice)
• 3 cups chocolate or chocolate coating

Directions
Combine everything except the nuts and chocolate in a heavy saucepan. Cook to 285 degrees F. Spread onto a buttered marble slab or silicon mat placed on a baking sheet. Cool completely. Melt chocolate and spread half onto cooled candy. Sprinkle with half of the nuts and allow to set. Flip over and spread with remaining chocolate and sprinkle with remaining nuts. When firm, break into pieces.