Christmas Tree Cutout Sugar Cookies

Christmas is only two days away and I hope you’re ready.  I’ll admit, I’m about to head to the mall to finish my last minute gift shopping.  To help take the stress off of your holiday dinner, I have some fantastic recipes(below) to bring joy to your dining room.  First, I have a secret recipe for some fun holiday sugar cookies.

This dish is only one of the tried and true Christmas recipes featured in the “Christmas Cooking” cookbook.  This cookbook contains over 100 delicious Christmas recipes from appetizers to desserts.

Members of our Discount Cookbook Club have already received this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now at: Click For Details

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New Secret Recipe
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Christmas Tree Cutout Sugar Cookies

1/3 cup    butter, softened
1/3 cup    shortening
3/4 cup    granulated sugar
1 tsp    baking powder
1/8 tsp    salt
1 large egg
1 tsp    vanilla
2 cups    all-purpose flour
2- 3    assorted colors of paste food coloring

In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally.

Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Divide dough into portions, tinting each portion of dough with a different color of food coloring. Knead coloring into dough until well mixed. Cover and chill about 1 hour or until dough is easy to handle.

On a lightly floured surface, roll a portion of the dough at a time to 1/8-inch thickness. Using a 2-1/2-inch cookie cutter, cut dough into desired shapes. (For 5-1/4-inch cookies, roll dough to 1/4-inch thickness.) Place cutouts on an un-greased cookie sheet. Refrigerate cutouts for 15 minutes. Using small cookie cutters, make smaller cutouts and fill each opening with another color of dough.

Bake in a 375 degree F oven for 7 to 8 minutes for smaller cookies or about 10 minutes for larger cookies or until edges are firm and bottoms are very lightly browned. Cool on cookie sheet for 1 minute.

Transfer cookies to a wire rack; cool.

Makes 48 cookies.

Source – Christmas Cooking:

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Enjoy these great-tasting recipes from our forum:

Pork Chops in Apple Gravy

Holiday Cheeseballs

Peppermint Candy Crisps

Eggnog Cookies

Until Next Time… Be Well!

Kind Regards,

Ron

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Chocolate Walnut Fudge

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We are still cleaning up from Sandy’s mess here in NY.  It’s still pretty tough getting around with so many trees and wires down.  Earlier I had to wait on a line that was 40 cars long just to get some gas.  I hope you are doing well as we all recover from this tragedy.

Today I have some quick and easy recipes that will make your weekend cooking a breeze.  First, I’d like to share a decadent secret recipe for chocolate walnut fudge.  In takes only 10 minutes of prep time to mix up this delicious fudge and then after refrigerating for a few hours, you will be enjoying your own homemade fudge.

This recipe is only one of over 300 yummy candy recipes featured in “Delicious Candy Recipes“.  This cookbook contains a huge collection of recipes for making all of your favorite candies.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

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New Secret Recipe
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Chocolate Walnut Fudge

1/2 cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup chopped walnuts

Butter an 8×8 inch dish.

Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.

In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.

Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan.

Refrigerate several hours until firm.

Makes 1 – 8×8 inch dish

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Teriyaki Steak

Baked Chicken Rolls with Cheese

Chorizo Quesadillas

Find these recipes and many more our Recipe Exchange Forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

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Chocolate Covered Easter Eggs

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Easter Sunday is rapidly approaching and if you are hosting dinner like me, then you are probably scrambling to get all your last minute preparations out of the way.  After work I have to race to the grocery store to hopefully complete my Easter dinner shopping.

We will be having 10 kids at our house, so I have to hard boil a ton of eggs!  Luckily I found this great guide for boiling eggs  on our forum and my eggs come out perfect every time.

You can read the guide here: Click For Details

Below I have a great recipe for chocolate covered Easter eggs that is simple and fun to prepare with kids.  And just in case you need  some more inspiration for your Easter menu, I have included some  of my favorite Easter recipes from our forum.

Happy Easter!

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New Secret Recipe
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Chocolate Covered Easter Eggs

1/2 cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 1/2 pounds confectioners’ sugar
1 cup creamy peanut butter (optional)
1 cup flaked coconut (optional)
1 cup unsweetened cocoa powder (optional)
2 cups semisweet chocolate pieces
2 tablespoons shortening or vegetable oil (optional)

In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners’ sugar to make a workable dough. For best results, use your hands for mixing.

Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet.

Refrigerate until hard, at least an hour.

Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in some of the shortening or oil until it thins. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.

Here are some more great Easter recipes from our forum:

Easter Ham

Herb Crusted Leg Of Lamb

Chocolate Silk Pie

Find these recipes and many more on our Recipe Exchange Forum:

Click For Details

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Until next time… Be Well!

Kind Regards,

Ron

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Ruth’s Chris Steak House Bread Pudding

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At Ruth’s Chris Steak House they make a delicious bread pudding but after feasting on one of their mouth-watering steaks, I’m always way too stuffed (and feeling too guilty lol) to order it.  I prefer to prepare this rich and decadent dessert at home since I can keep control of the portion size.

This traditional Southern dessert is made with bourbon laced French bread and is topped with a whiskey cream sauce. This dish has been featured on the Ruth’s Chris menu for decades and once you taste it, you will understand why.

Enjoy!

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New Secret Recipe
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Ruth’s Chris Steak House Bread Pudding

1 stick sweet butter
1/2 cup light brown sugar
1 tbs vanilla extract
1/2 quart milk
1/2 cup raisins
1/2 tbs cinnamon
a pinch of nutmeg
a pinch of salt
1 tbs bourbon
6 eggs, beaten
1 1/4 cups sugar
1 8 oz loaf French bread cut into 1/2-inch cubes
1 small apple, peeled, cored and cut into 1/2-inch dice
1/2 quart half & half
vanilla ice cream as needed

Combine sugars and divide in half. Add cinnamon, eggs, vanilla, bourbon and salt to half of the sugar.

In a saucepan, combine milk, half & half and butter with the other half of the sugar and bring to a boil.

Whisk milk mixture into egg mixture, add raisins and apples. Add bread cubes and let stand until soaked through to center.

Stir in a few raisins from the bottom and sprinkle a few on top.

Pour into buttered baking dish (8 x 10 x 3 inches) and bake at 375° for 45 minutes. Serve warm with vanilla ice cream.  Top with whiskey sauce.

SWEET CREAM SAUCE

2 cups heavy cream
1 1/2 cups sugar
8 egg yolks (whites discarded)
1 tsp vanilla extract

Place cream and 3/4 cup sugar in pot. Mix well and heat until it starts to boil.

Place egg yolks, remaining sugar and vanilla in separate bowl.  Mix until well blended.

Whisk simmering cream into egg mixture and mix well.

Transfer mixture into double boiler for 8-12 minutes, stirring constantly.

Pass through strainer and cool.

WHISKEY SAUCE

2 cups Sweet Cream Sauce
3 tbs Jack Daniel’s

Measure out sweet cream and Jack Daniel’s and whip together well.  Refrigerate.

Makes 4 Servings

Source: Ruth’s Chris Steak House
Until Next Time… Be Well!

Kind Regards,

Ron

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PPS- Forward this email to a friend or tell them to sign up at:

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