Dark Chocolate Fudge Crinkle Cookies

I wanted to do something different with the cake mix I had on hand. I researched how to turn cake mixes into cookie dough. I decided to turn them into crinkle cookies. They are very easy, pretty and festive looking for the holidays!

1 box Duncan Hines Dark Chocolate Fudge Cake Mix

2 eggs

1/3 cup Oil

Powdered Sugar

Preheat oven to 350 degrees.

Combine cake mix, eggs and 1/3 cup vegetable oil using a hand mixer or wooden spoon.

Form teaspoon size balls or scoop with a cookie scoop and roll in powdered sugar. Place on an ungreased cookie sheet or baking pan about 2 inches apart. Cook for 8-10 minutes.

Christmas 2014 with the kids and a Heritage Turkey for Supper!

Presents! :-)

My Plate!

We have a tradition of celebrating Christmas with all the kids and grandkids on the Saturday after Christmas. Everyone is welcome to come over on Christmas day if possible, but my stepkids and their children have in-laws and other parents to visit. So, I decided to take the pressure off them and insure that I get a good day with them, without them having to rush off! It's worked out well. This year, Kayleigh, Joe and Jack had to stay home with baby Benjamin, since he's so young and susceptible to the flu and respiratory illness that's out there!

I received an early Christmas present from my foodie friend Mary over at All Things Food - Cooking with Mary and Friends. She brought me one of the turkeys that she received from Paradise Acre Farm. Tom and Denise offer awesome pastured poultry, eggs and gluten free baked goods that they sell at the Rosewood Market in Columbia, SC.

Roast Garlic Teriyaki Turkey

This is a very easy way to make a Thanksgiving turkey using an oven bag. The bird will be perfectly moist when done, plus, cleanup is a snap!

12 pound turkey
Teriyaki Marinade (Or 1 bottle of good quality)

1 head of roasted garlic, mashed
2 turkey size oven bags

The night before... place the turkey in one of the oven bags, pour in teriyaki marinade and roasted garlic. Massage the marinade over the turkey and make sure some of it goes into the cavity. Close the bag with the tie and sit it in a bowl to insure safety from contamination. Place it in the frig overnight.

The day of... Preheat oven to 350 degrees F.

Sprinkle the second oven bag with flour, and shake to coat. Remove the turkey from the frig and take out of the bag. Carefully place it in the floured oven bag, sitting in a roasting pan. Pour half the juice oven the turkey in the bag. Seal the bag and poke several holes in it with a fork. Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F .

I was afraid that I had overcooked my turkey! I was told that these turkeys cook much faster than ones from the grocery store. I pulled it from the oven and it wasn't up to temperature, so back to the oven. Come to find out, my probe was broken! Yikes!!!

BUT, the oven bag protected the meat, 

and as you can see, the turkey is moist,

tender and delicious!

Juicy white meat!

The kids were all "OMG"-ing and picking at the turkey while their Daddy was trying to cut it up! He had to fuss at them a few times to make them, leave it alone so we'd have some to plate up! :-)

Cornbread Dressing

Loaded Mashed Potatoes

D-I-L Brittney's Green Bean Casserole

Mitchell's Favorite Cheddar Bay Biscuits!

Ranch~Dill Crackers (Using Mini-Club Crackers)

Brittney's Turtle Pie

Jamie's Apple Pie

My Pumpkin Cheesecake

My friend Brandie's Southern Pecan Butterballs

 from The Country Cook

Check out this information about this wonderful South Carolina farm...

Paradise Acres Farm is a small family farm dedicated to producing fresh and naturally grown fruits, vegetables, and eggs for the local community. They produce products free from harmful fertilizers, pesticides, antibiotics and hormones.

Hen and Chicks at Paradise Acres Farm

This summer would you like to raise some backyard chickens?  

Would you like to:

• collect your own farm fresh, healthy, natural eggs?
• know exactly what the hens ate to produce your eggs?
• Do a test-run before you invest in your own Hens?

Do all this and more without any long term commitments or expensive cost associate with owning your own flock.

Try the Rent-Laying-Hens Program, new this year!

For $350 the Paradise Acres Rent-Laying-Hens program includes everything you need to produce your own eggs for the duration of your rental period ... AND Paradise Acres will deliver everything you need right to your backyard.  (delivery fee included within 40 miles of Paradise Acres Farm)  Before the weather turns cold, we’ll return to pick everything up and the hens will return to Paradise Acres Farm. (Purchase available in case you fall in love with your hens).

With our program you’ll get:

• 2 Laying Hens that are already producing eggs
• Portable Chicken Tractor (coop with run)
• Bedding for the nesting box
• Feeder
• Waterer
• 100 pounds of feed
• Delivery, Setup, and Pickup
• Instructions

Rental
Our standard rental periods start in May or June and last for 6 months.  After 6 months, we’ll pickup the hens and equipment. Call for a quote for destinations further than 40 miles.  Longer or shorter rental periods are available.

Eggs
You’ll get an average of 8 to 12 eggs a week from 2 hens.

Deposit
A $75 non-refundable deposit is required to reserve your Rent-Laying-Hens. 

To contact Paradise Acres Farm, call 803-427-6943 or email dkbachmann@paradise-acres-farm.com

Find Paradise Acres Farm on Facebook

Shop their online store

Swedish Butter Cookies

We didn't have anymore pecans, but the hubby wanted to make them anyway... He says that he'll get some pecans later. When he thaws them out at Christmas, he says that he'll brush them with butter and roll them in chopped pecans. I say leave them alone and make another batch when you get the pecans! LOL

1 cup butter, softened
1/2 cup sugar
1 egg, separated
1 tbsp half & half cream
1/2 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking powder
3/4 finely chopped pecans
maraschino cherries, halved

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, vanilla and cream. Combine flour and baking powder and gradually add to the butter mixture. Stir in 1/2 cup pecans. Roll about a tablespoon of the dough into a ball. Repeat with remaining dough.

In a small bowl, beat the egg white. dip the top of the balls in the egg and then dip in the remaining pecans. Place them about 2 inches apart on a baking sheet lined with parchment paper.

Using the handle of a wooden spoon, make a hole in the top of each cookie. Place a cherry in each hole, cut side down. Bake at 350 degrees for 12-15 minutes or until cookies are lightly browned. Cool on a wire rack. Store in an air tight container.

Chocolate Covered Cherry Cookies

 The hubby working on his cookies...
See he really does love to do this stuff! LOL

 

24 maraschino cherries, patted dry
1/2 cup butter, room temperature
3/4 cup brown sugar
1 tbsp maraschino cherry juice
1/2 tsp vanilla
1 1/2 all-purpose flour
1/8 tsp kosher salt
1 cup milk chocolate chips

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla and juice. Gradually add flour and salt to butter mixture. Mixture will be thick and may be crumbly. Form into a ball and wrap in plastic wrap. Chill in the frig for about an hour.

Insert a chocolate chip into each cherry. Flatten about a tablespoon of dough and wrap it around a cherry. Repeat with the remaining dough and cherries. Place about an inch apart on a baking sheet lined with parchment paper. Bake at 350 degrees for 12-15 minutes or until edges begin to brown. Remove to a wire rack to cool.

Melt the remaining chocolate chips in the microwave. Dip tops of cookies in chocolate or spoon enough chocolate to cover the mound containing the cherry of each cookie. Place on wax paper and allow to set. Store in an air tight container.

Coconut Macaroons drizzled with Chocolate

1 (14 oz) bag flaked coconut
1/4 cup flour
3/4 cup sugar
4 egg whites, whisked
1/2 tsp vanilla
Melted Chocolate, for dipping

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In a small bowl whisk vanilla and egg whites. In a large bowl, combine sugar, flour and coconut. Stir in egg whites.  Drop by spoonfuls about 2 inches apart. Bake for 15-17 minutes until light brown. Dip in chocolate. Cool and store in an airtight container or freeze for a later celebration.

 Plain Coconut Macaroons

Boxed for Christmas and waiting in the freezer! :-)

Candy Cane Cookies

These cookies are so cute and really very easy to make. They take a little bit of practice to get the striping pretty, but the key is to have a cold firm dough and don't over work it. It's so worth the work. We found them fun to make!

1 tube refrigerated sugar cookie dough, softened and divided
4 tablespoons flour
1 teaspoon peppermint extract
1 teaspoon red food coloring

In a large bowl, beat cookie dough, flour and peppermint extract until smooth. Divide the dough in half and mix the food coloring into one half. Cover doughs and refrigerate for about an hour or until the dough is firm.

Shape about 1 teaspoon of each dough into six inch ropes. Lay the ropes side by side. Press together slightly and twist. Place on a cookie sheet and shape into a cane. Space the dough about 2 inches apart. Repeat with remaining dough.

Bake at 350 degrees for about 8-10 minutes or until lightly golden and set. Cool for 2 minutes, then move to a wire rack to cool.

Strawberry Thumbprint Cookies

I'm starting off the cookie and candy season today! I love this season... the hubby loves to bake cookies and make candy! Makes it easy for me! LOL

1 cup butter, room temp
1/2 block cream cheese, 4 oz, room temp
1 cup sugar
1 egg yolk
1/2 tsp vanilla extract
2 1/2 cups all purpose flour
Strawberry Jam

In a large mixing bowl, cream butter, cream cheese and sugar. Add in vanilla and egg yolk. Mix in flour. Cover and refrigerate for about an hour, or until the dough is easy to work.

Scoop dough with a small cookie scoop or shape into 1 inch balls. Place on an ungreased cookie sheet, about 2 inches apart. Use the end of a wooden spoon, dip the handle in water and press into the center of the cookie, about 1/2 inch deep. Fill well with strawberry jam. Bake at 350 degrees for 8-10 minutes or until set and a little browned on the edges. Cool on a wire rack. Store in an airtight container. You can freeze them ahead of time and take them out before your big celebration... easy!