Meltaways (No Eggs)

The name fits them perfectly too.  They practically melt in your mouth!  I got this recipe from a friend a few years ago.  She has two boys that are allergic to eggs so these are a great fit for them.  Nothing but buttery yum in these babies.

Meltaways

1 C. butter

¾ C. cornstarch

¾ C. powdered sugar

1 C. flour

1 recipe Cream Cheese Frosting (see below)

In a medium bowl, cream butter until fluffy.  Add cornstarch & sugar and blend well.  Beat in flour until thoroughly mixed.  Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  Bake at 350 degrees for 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3oz.) package cream cheese, softened

1 C. powdered sugar

½ t. vanilla

Mix all ingredients together.  Color with food coloring if desired.

Baked Penne with Grilled Chicken and Gorgonzola

Ingredients:

1 (1-lb.) box of penne, cooked and rinsed
1 large jar good-quality Alfredo sauce
1 lb. grilled chicken, diced
1 cup frozen cauliflower, thawed and roughly chopped
1 (8-oz.) package frozen chopped spinach, thawed and squeezed dry
1 (12-oz.) can diced tomatoes, drained
1 Tbsp. fresh oregano, chopped
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh thyme, chopped
2 cups mozzarella, shredded
3/4 cup Gorgonzola, crumbled
1 cup seasoned bread crumbs

Directions: 

Preheat the oven to 350°F. Grease a large baking dish.

Combine the penne, sauce, chicken, cauliflower, spinach, tomatoes, herbs, and mozzarella in a large bowl.

Transfer the mixture to the baking dish and top with gorgonzola and bread crumbs.

Bake in the preheated oven for 20 - 25 minutes, or until hot.

Christmas Chocolate Fondue

Sauces:

1 cup heavy cream
4 cinnamon sticks
8 oz. finely chopped semisweet chocolate

Dippers:

Fresh or dried orange slices
Mini bananas
Fresh or dried pears
Strawberries
Cubed pound-cake cookies
Anything else your heart desires!

Directions:

In a small saucepan over medium heat, bring the cream and cinnamon sticks to a boil. Remove from heat and set aside to steep for 15 minutes. Remove the cinnamon and discard. Place the chocolate in a medium bowl. Bring the cream to a simmer, pour it over the chocolate, and let stand for 5 minutes. Stir the chocolate mixture until it's completely melted and smooth. This will make a thick fondue. For a thinner sauce, simply add more cream. Transfer the chocolate mixture to a fondue pot, and keep warm over a low sterno flame. Serve with your favorite dippers.

Chocolate Strawberry Panini

Ingredients:

• 1/4 cup chocolate hazelnut spread (Nutella)
• 12 slices pound cake (approximately 1/2'' thick)
• 6 fresh strawberries, hulled and very thinly sliced
• Butter-flavored cooking spray

Preparation:

1. Heat a panini grill to medium heat, according to the manufacturer's instructions. Spread the chocolate hazelnut spread over one side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down.*
2. Spray grill with nonstick spray and grill each panini until the pound cake is crisp and golden and the filling is warm, about 2 minutes. Cut each in half and serve.

*Optional: Using a large heart-shaped cookie cutter, cut each panini into a heart shape.

Chocolate Hug Cookies

Ingredients:

• 1-3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/2 cup white sugar
• 2-1/2 tsp vanilla extract
• 2 large eggs
• 1 bag Hershey's Hugs Kisses, wrappers removed

Directions:

1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside.
2. Combine the flour, cocoa powder, baking soda, and salt in a small bowl. Gently stir with a whisk to evenly distribute. Set aside.
3. Fit a stand mixer with a paddle attachment and cream the butter, both sugars, and vanilla until light and creamy. Add the eggs and mix until completely incorporated. Scrape down the sides of the bowl. Add the dry ingredients and mix on low speed until the ingredients are just combined.
4. Use a Tbsp to place the dough onto the prepared cookie sheets. Do not flatten the cookie dough balls. Bake for 12-14 minutes. Do not over-bake.
5. Remove the cookies from the oven and let them cool for 5 minutes. Then, gently press a Kiss into the middle of each cookie. Cool for 15-20 more minutes then serve warm. Or, let the cookies cool completely before serving or storing.

PIZZELLES

Ingredients:

• 1-3/4 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3 eggs
• 3/4 cup sugar
• 1 Tbsp almond extract
• 1 Tbsp orange zest
• 1 stick butter, melted
• Confectioners' sugar, for dusting

Preparation:

1. Combine the flour, baking powder, and salt in a medium-size bowl and set aside.
2. Beat the eggs, sugar, almond extract, and zest together in another medium-size bowl.
3. Fold the flour mixture into the egg mixture. Add in the melted butter.
4. Preheat your pizzelle iron according to the manufacturer's instructions.
5. Drop 1 tablespoon of the batter onto each patterned cookie grid on the bottom plate of the iron. Close the iron and cook the pizzelles according to the manufacturer's instructions.
6. Remove the cookies from the iron and place them on a rack to cool. When you're ready to serve, dust with the Confectioners' sugar.

Good Holiday Party Mix

Ingredients:

• 1-1/4 cup honey nut toasted oat cereal (like Cheerios)
• 1 1/4 cup crispy corn cereal squares (like Chex)
• 1/2 cup salted or dry roasted peanuts
• 1/4 cup slivered almonds
• 1/4 cup crushed peanut brittle or nut clusters
• 4-oz candy-coated peanut butter pieces (like M&Ms)
• 5-oz mini pretzels (half of a 10-oz store-bought package)
• 6-oz white chocolate chips (half of a 12-oz store bought package)
• 1-1/2 Tbsp vegetable oil

Preparation:

1. In a large bowl, mix together the cereal, peanuts, almonds, brittle, candy-coated peanut butter pieces, and pretzels. Set aside.
2. In a microwave-safe bowl, heat the white chocolate chips and oil for 45 seconds to 1 minute. Stir and microwave for an additional 5-10 seconds. Remove and stir until smooth. Pour into cereal mixture and toss well to combine.
3. Spread the mixture on two large wax- or parchment paper-lined baking sheets. Allow the mix to cool for 1 hour. Break apart and store in an airtight 3-qt (or larger) container.