Sleigh The Holidays From Our Homes to Yours

Homemade Yeast Rolls and Cinnamon Rolls-Jennifer Conner (adopted from The Pioneer Woman)

https://www.thepioneerwoman.com/food-cooking/recipes/a11914/cinammon-rolls/

Pro-tip! Split this recipe in half: Use half to make cinnamon rolls that are out of this world (I omit the pinch of coffee in the frosting for my kids’ sake); use the other half of the dough to make homemade yeast rolls for holiday dinner. Simply roll the dough into balls, place in a greased glass pan, allow to rise for at least 30 minutes, and bake as directed for the cinnamon rolls.

Sweet Holiday Pecans - Vicki Roberts

1 lb (16 oz) bag of Pecans

1 cup of sugar

1 tsp of cinnamon

1 tsp of salt

1 egg white and 1 tsp of water, beaten

1. Mix sugar, cinnamon, and salt together in a bowl
2. Mix pecans and egg white/water mixture
3. Mix 1 and 2 until fully coated.
4. Spread out in single layer on a cookie sheet
5. Put in a 200 degree for one hour oven stirring them one or two times until they are dry

Enjoy!

Sweet Potato Bliss - Matthew Brunner

Boil sweet potatoes until skin separates, then hand peel.

Split in half horizontally and lay flat pieces down in a glass baking dish. Make 1 indentation with a spoon in small size potatoes, or 2 indentations in larger potatoes

Drop a slice of butter in each hole.

Sprinkle with a moderate amount of sugar then apply a light dusting of cinnamon.

Bake at 350 degree for 45 minutes.

Everything-But-The-Kitchen-Sink Cookies- Victoria Garcia-Albea

Makes 4-5 Dozen cookies

3 CUPS walnut or pecan halves

2 CUPS (4 STICKS) unsalted butter at room temp

2 CUPS Firmly packed dark brown sugar

2 CUPS granulated sugar

4 large eggs

4 TEASPOONS pure vanilla extract

4 CUPS unbleached all-purpose flour

1 TABLESPOON baking soda

1 1/2 TEASPOONS salt

4 CUPS crisped rice or crispy rice flakes cereal such as Rice Krispies or Special K

2 CUPS sweetened shredded coconut

4 CUPS old-fashioned rolled oats

3 CUPS semisweet chocolate chips

1. Position a rack in the middle of the oven and preheat to 350°F.

2. Place the walnut halves on a baking sheet and toast, stirring occasionally, until browned and fragrant, 6 to 10 minutes. Transfer to a plate and let cool completely.

3. In a large bowl, using an electric mixer set at medium speed, cream together the butter and sugars until light and flüffy, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla. Sift together the flour, baking soda, and salt onto a piece of waxed paper. Beat into the butter mixture to form a soft dough.

4. In another large bowl, toss together the toasted nuts, rice cereal, coconut, oats, and chocolate chips. Use a large wooden spoon to stir all the dry ingredients into the soft dough. Don't worry about incorporating all these ingredients into the dough-it just takes a little patience, a sturdy wooden spoon, and a strong arm

5. Scoop the dough into ¼ cup balls (I like to use a 2 oz ice cream scoop).

6. Place the cookie dough balls on parchment paper-lined baking sheets at least 2 inches apart. Flatten each dough ball slightly with the back of a spoon. Bake until the edges of the cookie are light brown and crisp but the centers of the cookie are still soft, 12 to 15 minutes.

7. Let the cookies cool slightly on the baking sheet before removing them with a spatula to a wire rack to finish cooling.