Italian Christmas Cookies

Italian Christmas Cookies
4 eggs
1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cup flour
4 tsp. baking powder
Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.
Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes.
Icing
2 cup sifted confectioner’s sugar
2 tsp. vanilla
6 tsp. water
Stir until creamy
Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.

Recipe for cake mix cookies

 Recipe for cake mix cookies 

Ingredients

1

box Betty Crocker™ SuperMoist™ devil's food cake mix

1/3

cup vegetable oil

1

teaspoon vanilla

2

eggs

1/4

cup sugar

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
• 2Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• 3Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.

Peanut butter cookies 3 ingredients

 Peanut butter cookies 3 ingredients and they r delicious never have a complaint...
. Recipe: 1 cup peanut butter 
1 cup sugar 
1 egg..
..u can also add a drop of vanilla..
.roll into balls 
crisis cross them with a fork
 bake at 350 for about ten minutes...my oven sucks so I end up baking for 15 mins..Lol they r amazing I also sprinkle powder sugar on top when they first come out.

Best Baked Beans

e Best Baked Beans

2 (28 ounce) cans Van Camp's baked beans (drained)
2/3 cup brown sugar
1/3 cup ketchup
1/8 teaspoon garlic powder (optional)
1 small onion, chopped
1/2 lb bacon

Directions:

1. Cut bacon into bite size pieces.
2. Cook bacon in microwave, checking after each minute, or cook in a skillet, draining fat. Don't let it get crisp.
3. Meanwhile, mix the remaining ingredients in a 3 quart casserole dish.
4. Add bacon and mix a little.
5. Bake uncovered for one hour at 350*.

It's best if they set out to cool for one hour before you serve them.

HOW TO ROAST

Roasting is one of the most popular ways to cook a turkey. It’s simple, convenient, and gives your turkey a classic flavor. Whether you’re a first time cook or a seasoned pro, we’ve got answers to all of your questions.

If you’re using a convection oven be sure to consult our adjusted cooking instructions.  Consult your manufacturer's handbook for tips to use your specific oven.

How To Roast:Fresh or Frozen Whole Turkeys, Frozen Stuffed Whole Turkeys,  Fully Cooked Whole Turkeys, Whole Turkey Breasts,  Boneless Roasts

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FRESH OR FROZEN WHOLE TURKEYS

Roasting a whole turkey is easier than you think. Just follow these simple instructions for a fresh or thawed turkey:

• Preheat oven to 325° F. Drain juices and pat dry with clean paper towels.
• Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2½ inches deep.
• Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving)   Brush or spray skin lightly with vegetable or cooking oil for best appearance.
• Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. When the thigh is up to temperature, and if the turkey is stuffed, move the thermometer to the center of the stuffing.
• Place your turkey in the oven.
• When the turkey is about ⅔ done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking.
• Your turkey is done when the temperature with a meat thermometer is 180° F in thigh and 165° F in breast or stuffing.
• Lift turkey onto platter, and let stand for 15 minutes before carving.

COOKING IN A REGULAR OVEN (325°F)

WEIGHT	COOK TIME (UNSTUFFED)	COOK TIME (STUFFED)
4½-7 lbs.	2-2½ hrs.	2¼-2¾ hrs.
7-9 lbs.	2½-3 hrs.	2¾-4½ hrs.
9-18 lbs.	3-3½ hrs.	3¾-4½ hrs.
18-22 lbs.	3½-4 hrs.	4½-5 hrs.
22-24 lbs.	4-4½ hrs.	5-5½ hrs.
24-30 lbs.	4½-5 hrs.	5½-6¼ hrs.

ROASTING TIP

If you don’t have a rack, crunch aluminum foil into a coil or use vegetables like carrots to keep your turkey off the bottom of the pan.

Billion Dollar Candy Bar

Bottom Chocolate Layer

1 cup milk chocolate chips (or half semi-sweet)

1/3 cup butterscotch chips

1/3 cup peanut butter

Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.

Nougat Layer

4 tablespoons butter

3/4 cup sugar

1/4 cup light brown sugar

1/4 cup evaporated milk

1-1/2 cups marshmallow creme

1/3 cup peanut butter

1-1/2 cups chopped salted peanuts (optional)

Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.

Caramel Layer

1 (14-ounce package) caramel candy

1/4 cup cream

1 tablespoon butter

Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer. Place in the refrigerator for 15 - 30 minutes.

Top Chocolate Layer

1 cup milk chocolate chips (or half semi-sweet)

1/3 cup butterscotch chips

1/3 cup creamy peanut butter

Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.

How to Make It

NOTE: I have substituted peanut butter chips for the butterscotch chip in one or both layers. Even though you can't see the peanuts, they are in this batch.

Beer Can Chicken (Oven Style)

Beer Can Chicken (Oven Style)

1 4-5 lb. whole chicken
1 16oz. can of beer, room temperature
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1 tsp. ground sage
1 tsp. black pepper
1 T. dried rosemary
1/2 tsp. salt
1 T. olive oil

Preheat oven to 325 degrees. Line a roasting pan with tinfoil, pour about 1/2 C. of the beer in the bottom of the pan. Place the beer can in the center. Remove giblet packet from the inside of the chicken and rinse chicken inside and out. Carefully place the chicken over the beer can and slide the chicken down over the can and use the legs to prop the chicken up. Combine the spices in a bowl, rub the chicken with the olive oil and then rub with the seasonings. Place the chicken in the oven and bake for 3 hours or until internal temp. reaches 165 degrees. Remove from oven and let chicken rest for 10 minutes before carving

Taco cornbread Casserole

Taco Corn Bread Casserole
Ingredients
1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional)
In a large bowl, combine the corn bread, egg and milk until blended.
Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes.
Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture.
Bake for 20 - 25 minutes longer or until heated through and cheese is melted.
Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.