Open House Menu

We are having our first Open House since starting homeschooling, which is a big thing. Our learning room is the parsonage's formal living room. GASP! Here's what I'll be serving...

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Cappuccino Flats Cookie Recipe

2 oz. unsweetened chocolate
2 C. flour
1 t. ground cinnamon
1/4 t. salt
1/2 C. plus 1 1/2 T. solid vegetable shortening (divided)
1/2 C. (1 stick) butter
1/2 C. granulated sugar
1/2 C. packed brown sugar
1 T. instant coffee
1 t. water
1 egg
1 1/2 C. semisweet chocolate chips

Heat unsweetened chocolate in microwave just until melted; cool slightly.

In separate bowl, sift together flour, cinnamon and salt. In large bowl, beat the 1/2 cup shortening and butter until softened. Add sugars and beat until fluffy. In separate bowl, dissolve coffee crystals in water.

Add coffee mixture, egg and melted chocolate to butter mixture and beat well. Gradually add flour mixture and combine thoroughly. Cover and chill in bowl about 1 hour. Shape into two 7-inch rolls, wrap with wax paper and chill several hours, or overnight.

Cut into 1/4-inch slices and place on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until edges are firm. Allow cookies to cool completely on baking rack.

Over low heat, melt chocolate chips and remaining 11/2 tablespoons shortening. Dip one half of each cookie into the chocolate sauce and placed on waxed paper until the chocolate has set. Makes about 50 cookies. Can be stored in the freezer.


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Peanut Butter Fingers Cookie Recipe

1/2 C. shortening
1/2 C. peanut butter
1/2 C. sugar
1/2 C. packed brown sugar
1 egg
1 1//4 C. flour
1/2 t. baking powder
3/4 t. baking soda
1/4 t. salt
*4 small chocolate bars, melted
3/4 C. peanuts, crushed

Mix shortening, peanut butter, sugars, and egg thoroughly. Blend dry ingredients and stir in. Chill 1 hour.

Preheat oven to 375° F. Use your cookie press star shape plate and make the cookies 2 1/2 inches long. Place on a greased baking sheet and bake 8-10 minutes.

When cool dip one end in melted chocolate and then in crushed peanuts.*Melt chocolate in a glass custard cup over hot water or in the microwave. If you keep it over the hot water while dipping cookies, the chocolate will stay melted. Yields about 6 dozen cookies


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Super Simple Cranberry Sugar Cookies Recipe

1 15.6-oz. package Pillsbury Cranberry Quick Bread & Muffin Mix
3/4 C. butter, softened
3 T. sugar

Heat oven to 350° F. In large bowl, combine quick bread mix and butter; mix well. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.

Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar. Bake at 350° F. for 9 to 11 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets. Makes 3 1/2 dozen cookies.

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Nutcracker Sweets

1/3 c Shortening -- butter flavored
1/2 c Creamy peanut butter
1 1/2 c Brown sugar, packed
2 Eggs
1 1/2 c All-purpose flour
1 1/2 ts Baking powder
1/2 t Salt
1/4 c Milk
1 t Vanilla extract

Frosting and drizzle:
1/4 c Shortening -- butter flavored
2/3 c Creamy peanut butter
4 c Powdered sugar -- 1 pound
1/2 c Milk
1/2 c Semisweet chocolate chips

Preheat oven to 350 degrees; grease a 15 x 10 x 1-inch baking pan with butter flavored shortening. Cream the shortening and peanut butter in a large bowl, using an electric mixer on medium speed. Blend in the brown sugar. Beat in the eggs, one at a time; beat until creamy. Combine the flour, baking powder and salt in a small bowl; set aside. Combine the milk and vanilla extract in a measuring cup. Add the dry ingredients and milk alternately to the creamed mixture. Mix on low speed, scraping the bowl frequently, until blended. Spread the batter in the prepared pan. Bake for 18 to 20 minutes. Cool.

For the frosting, cream the shortening and peanut butter in a large bowl on medium speed. Add the sugar and milk; beat until fluffy. Spread over the cooled cookies. For the drizzle, melt the chocolate chips in a small saucepan over very low heat. Drizzle the chocolate from the end of a spoon back and forth over the frosting. Cut into squares. Refrigerate for 15 to 20 minutes until the chocolate is firm.


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Brie and Cranberry Pizza Recipe

1 (8-oz.) can refrigerated crescent rolls
8 oz. cubed brie cheese
3/4 C. whole berry cranberry sauce
1/2 C. chopped pecans

Preheat oven to 425 degrees. Lightly grease a 12-inch pizza pan or 9-by 13-inch baking dish.

Unroll the crescent rolls and separate into triangles. Arrange in the pan with tips toward the center and lightly press together to form one crust.

Bake 5 minutes or until lightly brown. Remove from the oven and sprinkle with pieces of brie. Spoon the cranberry sauce over the cheese. Top with pecans.

Bake an additional 8 minutes or until the cheese is melted and the crust is golden brown. Cool 5 minutes and cut into wedges or squares. Serves 16.

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Bacon Squares Recipe

1 C. Mayonnaise
2 tsp. Worcestershire sauce
1⁄2 tsp. Garlic salt
2 c. Shredded cheddar cheese
8 slices bacon, crisply fried and crumbled
4 green onions, sliced
14 slices white bread

Heat over to 400° F.

Mix all ingredients together. Spread about 2 -3 Tbsp. over each slice of bread - end to end. Bake on ungreased baking sheet 10 minutes or until cheese is melted. Cut each slice into quarters with pizza cutter. Serve hot.
Note: Can be made ahead and frozen and then baked when needed. Makes 56 appetizers.

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Creamy Baked Crab Dip Recipe

1 package (8 oz.) cream cheese, softened
1 can (6 oz.) crabmeat
2 tablespoons grated onion
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1 tablespoon finely sliced green onions, for garnish

In a medium bowl, combine cream cheese, crabmeat, onion, milk, salt, pepper, and Worcestershire sauce. Stir well.
Place mixture in an ovenproof serving dish; sprinkle with a little paprika.
Bake at 375° F. for about 15 minutes, or until thoroughly heated. Sprinkle with with sliced green onion. Makes about 2 cups.


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Sweet Spiced Pecans Recipe

1 C. sugar
1 1/2 T. ground cinnamon
1 t. ground cloves
1 t. salt
1 t. ground ginger
1/2 tsp. ground nutmeg
1 egg white
1 T. cold water
1 pound large pecan halves

Preheat oven to 250° F. Butter a large jelly-roll pan. Mix together thoroughly all of the dry ingredients.
Beat egg whites with cold water until frothy but not stiff. Add spiced sugar mixture and blend well.
Add nuts; stir to coat completely.

Spread nuts onto pan; place in oven. Bake for 1 hour, stirring every 15 minutes. Remove from oven when dry and toasty. Cool and store in an airtight container. Make more than one batch if you want some for yourself. (Make ahead!)


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Peanut Butter Cocoa Fudge ( maybe )

1 cup plus 3 Tbsps. chunky peanut butter
1 cup butter (no substitutes)
3 1/2 cups confectioners sugar
3 Tbsps. baking cocoa
1 Tbsp. vanilla extract

In saucepan, combine peanut butter and butter. Cook and stir over medium heat until blended. Remove from heat; stir in confectioners sugar, cocoa and vanilla. Spread into a buttered 8 inch square pan.

Freeze for 30 minutes, or until firm before cutting into squares. Store at room temperature.
Makes 2 dozen pieces


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Yuletide Spiced Tea Mix Recipe

1 1/2 C. sugar
1 C. sweetened lemonade mix
1 C. powdered orange drink mix
1 C. dry, sweetened instant tea
4 packets (individual serving size) instant spiced cider mix
3/4 t. ground cinnamon
3/4 t. ground cloves

Blend ingredients together. Store in an airtight container. Package into gifts and give along with directions for use.
To serve: Add 3-4 teaspoons mix to 1 cup boiling water. Stir to dissolve.
Makes 5 cups mix.

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Glorious Christmas Punch Recipe

1 3 oz. pkg. cherry gelatin
1 C. boiling water
1 6 oz. can frozen lemonade
3 C. cold water
1 qt. Cranberry juice cocktail - chilled
1 12 oz. bottle ginger ale, - chilled

Dissolve gelatin in boiling water; stir in lemonade. Add cold water and cranberry juice. Place two trays of ice cubes in a large punch bowl; pour punch over ice. Pour in ginger-ale.




Plus the cheese ball and whatever traditional cookies we have on hand like chocolate chip and oatmeal raisin. My mouth is watering already...