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Best Ever Macaroons
These are so yummy! Truly the best macaroon ever!
Best Ever Macaroons
2 1/2 cups sweetened flaked coconut
1/2 cup sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
2 large egg whites
1 1/2 teaspoons honey
1/2 teaspoon vanilla extract
In mixing bowl bowl, combine the sugar, flour, and salt. Add the egg whites, honey, and vanilla extract and rapidly whisk the batter until smooth and frothy, about 30 seconds. Add the coconut and toss with a fork, then use a wooden spoon to continue mixing until the coconut is evenly coated. Cover the bowl with plastic wrap and refrigerate it for 30 minutes.
Heat the oven to 300 degrees and line a large baking sheet with parchment paper or aluminum foil lightly coated with cooking spray. Use heaping tablespoon or mixture to make loosley packed mounds on the baking sheet. Bake the macaroons on the center oven rack until they’re light golden brown, about 20 minutes. Cool them for about 5 minutes on the baking sheet, then transfer them to a wire rack to cool for several hours.
Note: These could easily be made gluten free by substituting the flour for a gluten free flour, which I will be doing for the holidays!
Cranberry Sauce for the Crockpot
Cranberry Sauce for the Crockpot
1/2 cup orange juice
1/2 cup water
1/2 cup brown sugar
1/2 cup white sugar
1/4 teaspoon ground cinnamon
1 (12 ounce) package fresh cranberries
Combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. Cook on High for 3 hours, stirring once each hour. Remove lid; stir well. Cook on High until sauce has thickened and most cranberries have popped, about 45 more minutes.
Cream Cheese Mints
Cream Cheese Mints
4 ounces cream cheese, softened
1 tablespoon butter, softened
3 cups confectioners’ sugar
1/4 – 1/2 tsp. pure peppermint extract
any color food coloring paste (optional)
In a large bowl, combine cream cheese, butter, and confectioner’s sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white. If mixture is too sticky, add more powdered sugar. Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners’ sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate until ready to serve. If frozen, allow to thaw before serving.
Note: Try dipping in melted chocolate for a “peppermint patty.”
Artichoke and Spinach Dip
Artichoke and Spinach Dip
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8×8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Magic Cookie Bars
Magic Cookie Bars
1 1/2 cups graham cracker crumbs (or quick 1 minute oats)
1/2 cup butter or margarine, melted
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
3/4 cup butterscotch chips
1 1/2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
Preheat oven to 350 degrees. In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.
Mulled Cranberry Cider
Mulled Cranberry Cider
2 quarts cranberry juice
2 oranges, zested
14 whole cloves
1 1/2 cups dried cranberries
1 teaspoon vanilla extract
1 1/3 cups honey
2 cinnamon sticks
Pour cranberry juice into a slow cooker; set on high. To the juice add the zest from the oranges, cloves, cranberries, vanilla extract, honey and cinnamon sticks. Heat, stirring occasionally, until hot and steamy, about 20 minutes.
Peppermint Punch
Peppermint Punch
1 quart peppermint ice cream
2 liters ginger ale, chilled
1 cup cold milk
Place ice cream in a punch bowl and allow to soften slightly. Blend in milk and ginger ale. Stir until frothy. Serve at once or keep chilled until ready to serve. Makes 24 servings.
Christmas Tree Platter
This cheese platter is festive and pretty, too! The instructions can be found on the Cabot Cheese website.
Colonial Times from A – Z Lapbook
Here is a great free download – Colonial Times from A – Z - for homeschoolers from Hearts in Training. Justin time and perfect for Thanksgiving!
Delicious Dipping Sauce
Delicious Dipping Sauce
1 cup grated Romano or Parmesan Cheese
1/4 tsp. red pepper flakes
1/2 cup olive oil
1 clove garlic, minced
1 loaf Italian Bread, cubed
Whisk together all ingredients except bread in a small bowl; mix together until well combined. Cover and refrigerate until ready to serve. Bring sauce to room temperature before serving with bread. Make 1 1/2 cups.
