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Recipe List Appetizers Amazing Salsa Artichoke Dip Cheesy Spinach Pinwheels Christmas Cheeseball Guacamole Ham Cheeseball Loaded Baked Potato Dip Sparkling Cranberry Brie Bites Entrees Argentine Pasta Chicken Enchiladas Lasagna Prime Rib Penne à la Betsy Rice Pilaf Sides/Salads Broccoli Salad Cinnamon Honey Butter Coconut Sweet Potatoes Cranberry Salsa Creamy Potato Soup Fresh Cranapple Relish Hot Chicken Salad Pecan Sweet Potatoes Queso Dip Red Cabbage Slow Cooker Chili Sausage, Apple, & Cranberry Stuffing Spinach Artichoke Bites Breakfast Buttermilk Syrup Glazed Orange Rolls Gingerbread Pancakes Ultimate Cinnamon Rolls Waffle Love Waffles Breads Amish Cinnamon Bread Banana Bread Buttermilk Scones Ladder Roll (Braided Bread) Molasses Brown Bread Pumpkin Bread Pumpkin Cheesecake Bread Wry Bread Sweets Almond Roca

Apple Pie Caramel Apples Baked Apple Pudding Barkies Butterscotch Chocolate Chip Cookies Cappuccino Shortbread Cookies Chocolate Chip Cheeseball Chocolate Peanut Butter Bars Chocolate Pecan Pie Christmas Chex Mix Cinnamon Almonds Cookies & Cream Chex Mix English Trifle Gingerbread Cheesecake Bites Gingerbread Roll Cake Gingerdoodles Gingersnaps Grandpa G’s Fudge Heavenly Salted Caramel Hazelnut Manna Holiday Squares Hungarian Coconut Bon-Bons Ice Cream Pie Magnolia Bakery’s Banana Pudding Mint Cream Brownies Monkey Bread Oatmeal Chocolate Chip Cookies Oatmeal Cream Pies Oreo Balls Peach Cobbler Peanut Butter Bon-Bons Pomegranate Cheesecake Pumpkin Pie Cake Pumpkin Spice Macarons Pumpkin Toffee Ice Cream Reindeer Cupcakes Shortbread Brownies Snickerdoodles Soft Sugar Cookies Swedish Creme Vanilla Frosting White Chocolate Gingerbread Pudding Cup White Chocolate Macademia Nut Blondies Whoopie Pies Drinks Christmas Carol Punch Holiday Wassail Homemade Hot Cocoa Polar Express Hot Chocolate Russian Tea Slush Punch Slow Cooker Hot Cocoa White Hot Chocolate


Appetizers Amazing Salsa 1 (14.5 oz) can diced tomatoes 1 (10 oz) can diced tomatoes (with green chiles-Rotel)

1 medium onion 1 ½ cups cilantro

Megan Hutchins - Salt Lake City, UT

1 clove garlic, minced ½ lime, juice ¼ tsp salt ¼ tsp ground black pepper

Place all ingredients into blender or food processor & pulse to desired consistency.

Artichoke Dip 15oz can artichoke hearts drained & chopped 1 cup shredded mozzarella cheese

Linda Chapman - Brea, California

1 garlic clove, minced ½ cup grated Parmesan cheese 1 cup mayo (not low fat)

Mix all together & bake at 350°F in a shallow rectangular dish, or 2 squares, for 20-25 minutes or until starting to brown & bubble. Serve warm with crackers or slices of baguettes. You can mix & refrigerate the day before to blend the flavors. You can use garlic powder, ¼ to ½ tsp instead of minced garlic.

Cheesy Spinach Pinwheels 1 can crescent dinner rolls 6 Tbsp garlic herb cream cheese

Alexis Hoskins - Santa Clara, UT

6 slices cooked deli ham 24-30 fresh spinach leaves

Heat oven to 350°F. Separate dough into 4 rectangles; press perforations to seal. Spread rectangles with cream cheese ¼ inch from edges; top with ham & spinach. Starting at shortest side, roll up each rectangle; press edges to seal. Cut each roll into 6 slices. Place cut sides down on an ungreased cookie sheet. Bake 12-18 minutes, or until golden brown.

Christmas Cheeseball 1 cup mayo 1 cup sour cream 4 Tbsp fresh parsley 2 Tbsp dried dill weed 4 Tbsp green onion, chopped fine

Brittney Hart - St. George, UT

½ tsp salt 2 tsp worcestershire sauce few sprinkles of pepper squeeze of lemon

Mix all ingredients and refrigerate. Serve with a platter of vegetables.

Guacamole 3 avocados, peeled, pitted, & mashed 1 lime, juiced 1 tsp salt ½ cup diced onion

Regina Chandler - Cedar City, UT

3 Tbsp fresh cilantro, chopped 2 roma tomatoes, diced 1 tsp minced garlic pinch ground cayenne pepper

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.


Ham Cheeseball 1 (8 oz) pkg cream cheese, softened ¼ cup mayonnaise 1 can deviled ham (like tuna) 2-3 green onions chopped

Amy Sanders - St. George, UT

¼ tsp spicy mustard dash garlic salt 1 cup chopped nuts

Mix all ingredients together except for nuts. Form to a ball & place on foil. Cover ball with nuts & cover in foil. Refrigerate until firm. Serve with crackers.

Loaded Baked Potato Dip 16 oz sour cream 16 slices bacon, cooked & crumbled

Brittney Hart - St. George, UT

2 cups sharp cheddar cheese, shredded ⅓ cup thinly sliced scallions or chives

Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to come together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips, pretzels, or crackers. Dip can be stored in an airtight container in the refrigerator for up to 1 week.

Sparkling Cranberry Brie Bites

Maggie Hyde - Washington, DC

3 cups fresh cranberries, divided 1 ½ cups granulated sugar, divided (a few extra for garnish)

1 ½ cups water Keebler Club crackers 8 oz Brie cheese fresh mint for garnish

Sparkling Cranberries: Rinse cranberries & place in a medium bowl. Heat 1 cup water & 1 cup sugar in a small sauce pan just until warm. Pour over cranberries when syrup is warm, not hot, or cranberries may pop. Cool, cover, & let soak in the refrigerator overnight. Drain cranberries in a colander. Place more granulated sugar in a large bowl or baking dish. Add cranberries in 2 batches & roll around until lightly coated in sugar. Place on a baking sheet until dry, about 1 hour. Cranberry Relish: Pour 1 cup fresh cranberries in a medium saucepan. Add half cup water & half cup sugar. Simmer until a chutney-like consistency is reached & allow to cool. Assembly: Lay out about thirty crackers. Top with a small slice of brie cheese. Add a small amount of cranberry relish, & top with two sparkling cranberries. Garnish with mint.


Entrees Argentine Pasta 1 red pepper 1 orange pepper 1 yellow pepper 1 yellow onion 1 lb lean ground beef garlic salt

Janalee Jensen - Cedar City, UT

pepper 2 cans (8 oz) tomato sauce basil oregano linguine

Dice all of the peppers & onion. Heat a bit of olive oil in a saucepan over medium/high heat. When heated, saute peppers & onions for a few minutes. Next, add the ground beef. Sprinkle garlic salt (or fresh garlic) & pepper over the beef. Break the beef up into small sections & let the beef brown. Make sure it is cooked through. Once all beef is cooked, pour the two cans of tomato sauce & stir. Once well combined, pour however much basil you desire into your palm (I usually do a bit more than a tablespoon). Then add the basil by rubbing your palms together. It will bring out the flavor & smells absolutely wonderful. Do the same with the oregano. Stir it all together & serve over linguine noodles. The sauce goes a long way for me so I always have leftovers. Hope you enjoy!

Chicken Enchiladas 2 cups sour cream 2 cups shredded cheese 1 cup salsa

Stephanie Somerville - St. George, UT

2 small cans cream of chicken soup 1 lb chicken corn tortillas

Boil chicken until easily shredded. Meanwhile, in a large bowl, mix sour cream, cheese, salsa & cream of chicken soup* (or substitute) & set aside. Shred chicken & add to mixture in bowl. Warm corn tortillas enough to be movable. Add spoonful of mixture in each tortilla & roll up until 13”x9” pan is full add any remaining mixture onto the top of the tortillas. Sprinkle more cheese on top if you like. Bake at 400°F for 20 minutes.

Lasagna 2 lbs ground beef 4-5 small cans of tomato sauce 1 package of lasagna noodles

Lacey McCormick - St. George, UT

1 pint sour cream 1 package cream cheese shredded cheese

Brown ground beef. Add salt, pepper, & garlic salt for flavor. Drain grease then add the cans of tomato sauce, you want it to be a little on the soupy side. Mix cream cheese & sour cream together. Start layering ground beef, noodles, then cream cheese mixture. After all is layered, top with the shredded cheese, bake at 375°F degrees until it is warmed through & cheese is melted on top.


Prime Rib 60% kosher salt olive oil

Jessica Young - Cedar City, UT

oregano, thyme & pepper

Preheat oven to 50°F. Combine ingredients in medium sized bowl. Place prime rib in a large, heavy roasting pan (fat side up). Brush prime rib with olive oil. Pat prime rib with seasoning generously over roast including ends. Seasoning should form a thick covering, do not be too conservative. Place prime rib in preheated oven for 15 minutes. Reduce temperature to 325°F & continue roasting approximately 10-15 minutes per pound. If you have a meat thermometer, take an internal temperature of the roast: 140°= rare, 160°= medium, & 170°= well done. Watch closely. If prime rib’s outer coating gets too dark, cover with foil. Don’t over cook. Let prime rib rest for 10 minutes before carving. Serve with horseradish or a mix of horseradish/sour cream sauce.

Penne à la Betsy ¾ lbs penne pasta 1 pound shrimp 3 Tbsp butter 3 Tbsp olive oil 1 whole onion (small) 2 cloves garlic

Janalee Jensen - Cedar City, UT

½ cup white wine, or to taste 1 (8 oz) can tomato sauce 1 cup heavy cream 1 Tbsp parsley 1 Tbsp basil salt & pepper to taste

Cook the penne pasta until tender-firm. Peel, de-vein & rinse shrimp. Remove the tails. Heat about 1 Tbsp butter & olive oil in a skillet. Add the shrimp & cook for a couple minutes until just opaque. Do not overcook them. Remove from heat & let cool for a few minutes. Now, put the cooked shrimp on the cutting board & chop into bite–sized pieces & set aside. Finely dice one small onion. Mince two cloves of garlic. In a large skillet heat 2 tablespoons of butter & 2 tablespoons olive oil. Add the garlic & onion & sauté, stirring occasionally. After the garlic & onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup). Now add tomato sauce. Stir well until combined, then add heavy cream. Continue stirring. Turn heat down to low & let simmer. Next add your chopped shrimp back into the tomato cream sauce. Give it a stir & add salt & pepper to taste. Throw in your herbs & stir until combined. Finally add your cooked penne pasta & give it a good stir. Note: For a little spice, try adding crushed red pepper.

Rice Pilaf 2 bunches chopped green onions 1 small can sliced mushrooms (drained) ¾ tsp basil 2 cans chicken broth ½ tsp thyme

Brittney Hart - St. George, UT

1 cube butter ¼ cup sliced almonds 1 cup white rice ¼ cup chopped red bell pepper

Saute onions in butter. Add mushrooms, rice, & saute 3-5 minutes over medium heat. Add spices, broth, almonds, & bell pepper. Cover & simmer about 25-30 minutes.


Sides & Salads Broccoli Salad Salad: 1 ½ lbs fresh broccoli 1 cup raisins 1 cup salted sunflower seeds 1 small purple onion, chopped bacon, cooked & crumbled

Julie Moss - St. George, UT

Dressing: ¼ cup sugar 1 cup mayo 1 Tbsp apple cider vinegar

Mix dressing. Pour over ingredients.

Cinnamon Honey Butter 1 cup salted butter, softened 1 cup powdered sugar

Tawny Caldwell - St. George, UT

1 cup honey 2 tsp cinnamon

Use the whisk attachment on your mixer to beat the butter for 1 minute. (You can do this with regular beaters of course. Or a wooden spoon.) Add the powdered sugar, honey, & cinnamon. Beat on low until the powdered sugar is incorporated, then beat on medium for a bit. Scrape the sides & bottom, then beat again until it is smooth. This recipe will fit into 6 (4 oz) mason jars, or 3 (half pint) mason jars. Store this however you normally store butter. Put it in the fridge if you plan on keeping it for a while, or on the counter if it will be eaten within a couple days. Either way it should be served room temperature.

Coconut Sweet Potatoes 8 med. sweet potatoes

(or 40 oz. can Princella Yams)

2 Tbsp brown sugar ½ cup half & half

Angie Leach - Mesa, AZ

2 cup coconut 4 Tbsp butter

In a casserole dish, mash sweet potatoes. Mix with brown sugar, half & half, ½ of the coconut & ½ of the butter. Put the rest of the coconut on top & drizzle the other half of the melted butter on top. Cook in oven at 325°F for 20-30 minutes.

Cranberry Salsa 1 (12 oz) pkg fresh cranberries ¼ cup cilantro, chopped 1 ¼ cup sugar ¼ tsp cumin

Kimberly Church - Las Vegas, NV

2 Tbsp lemon juice 2 (8 oz) pkgs cream cheese dash of salt

Place all ingredients in a blender or food processor. Pulse a few times, until ingredients are in small bits. Serve over cream cheese with crackers or chips.


Creamy Potato Soup 6 small potatoes 1 cube chicken bouillon 1 bay leaf 4-5 shredded baby carrots

Ashley Uhri - Salt Lake City, UT

4 Tbsp butter 4 Tbsp flour 1 pt heavy cream Bacon bits, shredded cheese, chives (optional)

Peel all the potatoes, cut into quarters, & place in a large pot. Fill the pot with enough water to cover the potatoes & bring to a boil. Add in the bay leaf, chicken bouillon, & grated carrots. Once the potatoes are tender, turn the heat down to simmer & mash the potatoes (I like to leave them a little chunky). In a separate sauce pan melt the butter & whisk in the flour to create a roux. Cook for about a minute so there’s no more dry flour left. Add the roux to the potatoes, whisking it so there’s no lumps. The soup should thicken once it’s all mixed in. Bring back to a medium heat for a minute or two & then add the heavy cream until it’s the consistency you like. Serve & top with bacon, cheese, or chives.

Fresh Cranapple Relish 1 cup fresh cranberries 1 large red apple, use your favorite

Lore Rencher - Washington, UT

⅓ cup orange juice concentrate (do not reconstitute)

¼ cup sugar

Process in food processor. Refrigerate in covered container up to one week. (If I have leftovers, I like to use it in a smoothie.)

Hot Chicken Salad 2 cups diced chicken, cooked 2 cans cream of chicken soup 4 tsp onions, diced 1 tsp salt 2 cups rice (white or brown), cooked 1 ½ cup mayonnaise

Mckaylee Musselman - St. George, UT

1 cup slivered almonds 6 eggs, boiled & chopped 2 cups celery, diced 6 tsps lemon juice Chinese noodles

Combine all ingredients except noodles in 13”×9” pan. Bake at 375°F for 30 minutes. Top with noodles & serve.

Pecan Sweet Potatoes 2 ½ cup cooked sweet potatoes 1 cup sugar 2 eggs ½ cup butter ½ tsp vanilla

Amy Sanders - St. George, UT

1 cup brown sugar ½ cup flour ⅓ cup soft butter 1 cup chopped pecans

Mix all the top ingredients together until smooth & pour into a greased 9”×13” pan. Combine & bottom ingredients together & crumble over potato mixture. Bake at 350°F for 30 minutes.


Queso Dip 1 (8 oz) package cream cheese 1 can chili

Nicole Nicholls - Saratoga Springs, UT

1 small can of diced green chilies 2 cups shredded cheddar cheese

Combine all ingredients in a microwave safe bowl. Microwave for 3 minutes, stirring every minute. Enjoy with tortilla chips!

Red Cabbage 3 large heads of red cabbage 3 large red apples (peeled & cut into thin slices)

1 ½ cups vinegar

Ashley White - Draper, UT

¾ cup sugar 2 Tbsp salt ¾ cup shortening

You will need a very large pot, because this will make enough to feed about 20 people. Cut all the heads of cabbage in half & core out the centers. Slice the cabbage into long thin strips. Place into large bowl of cold water. Fill your pot with enough water to cover about ¼” of the bottom of the pan. Once all of your cabbage is sliced, fill the pot with the cabbage, shaking off any excess water. Layer the top of the cabbage with the apples. Add the vinegar (this will help keep the color) Next, add the sugar, salt, & shortening. Put on the stove & cook medium high until the cabbage starts boiling down. You will be able to tell. Once you can actually start stirring the cabbage its boiled down enough. Turn the burner to low & cook for about 3 hours, stirring occasionally. Once you have reached the 2nd hour of cooking, start tasting the cabbage. You will probably want to add a little more vinegar, salt, & sugar. Add ingredients to taste. (I will usually add another cup of vinegar to the cabbage during cooking as well as another ¼ cup of sugar & maybe another 1-2 Tbsp of salt. I add these in small amounts during the remainder of the cooking time.) The taste of the cabbage should be tangy but on the sweeter side. Once the cabbage is all soft & has a good flavor to it, you know you have cooked it long enough.

Slow Cooker Chili 1 lb ground beef ¾ cup diced onion ¾ cup diced green bell pepper 3 cloves garlic, minced 1 (15 oz) can tomato sauce 1 (14.5 oz) can diced tomatoes

Ashley Uhri - Salt Lake City, UT

2 (15.5 oz) cans kidney beans, drained 1 (15.5 oz) can great northern beans, undrained 2 Tbsp chili powder 2 tsp cumin 1 tsp salt

In a medium skillet, brown the ground beef & continue cooking while you add in the onion, bell pepper, & garlic. Continue cooking till the beef is all the way cooked & the onion & pepper are softened. Add the cooked beef mixture to a slow cooker with the rest of the ingredients, stir, & cook on low for at least four hours.


Sausage, Apple, & Cranberry Stuffing 1 ½ cups cubed whole wheat bread 3 ¾ cups cubed white bread 1 pound ground turkey sausage 1 cup chopped onion ¾ cup chopped celery 2 ½ tsps dried sage 1 ½ tsps dried rosemary

Regina Chandler - Cedar City, UT

½ tsp dried thyme 1 Golden Delicious apple, cored & chopped ¾ cup dried cranberries ⅓ cup minced fresh parsley 1 cooked turkey liver, finely chopped ¾ cup turkey stock 4 Tbsp unsalted butter, melted

Preheat oven to 350°F. Spread the white & whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5-7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage & onions over medium heat, stirring & breaking up the lumps until evenly browned. Add the celery, sage, rosemary, & thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, & liver. Drizzle with turkey stock & melted butter, & mix lightly. Place in casserole dish & bake at 400°F for 25 minutes. Or, cool completely & stuff turkey.

Spinach Artichoke Bites 1 (8 oz) package cream cheese ¼ cup mayo ½ cup Parmesan cheese 2 cloves garlic (minced)

Nicole Nicholls - Saratoga Springs, UT

1 (14 oz) can artichoke hearts, drained & chopped 1 cup frozen chopped spinach, thawed & drained 2 tubes crescent roll dough shredded mozzarella

Preheat oven to 375°F degrees. Lightly spray mini muffin tins with baking spray. Combine the first six ingredients in a large bowl, then set aside. Roll your crescent dough out on a large cutting board. Work with half of the dough at a time (4 triangles). Pinch all the creases together to make one whole piece of dough. Using a pizza cutter, slice the dough into 12 squares. Press each square into mini muffin tin to create a base for your dip. Fill each muffin tin with one tsp of spinach artichoke mixture. Sprinkle with mozzarella cheese. Bake for 12 minutes.

Breakfast Buttermilk Syrup ½ cup unsalted butter 1 cup sugar 1 cup buttermilk

Becky Barton - Cedar City, UT

2 tsp vanilla 1 Tbsp light Karo syrup ½ tsp baking soda

In a large pot or saucepan over medium heat add the butter, sugar, buttermilk, vanilla & karo syrup. heat until everything is well combined & bring to a boil. quickly remove the pot from the heat & add the baking soda, place back over the heat, stirring constantly. the syrup will grow large & threaten to boil over which is why a large pot is essential. if it gets too close to the edge remove from the burner & continue stirring to bring it down. stir for 30 seconds over the heat (I often just take mine off so i don’t risk boiling over) & serve immediately.


Glazed Orange Rolls Dough: 3 ¼ - 3 ½ cups flour 1 pkg active dry yeast 1 cup milk ½ cup granulated sugar 3 Tbsp butter 3 eggs ½ tsp salt

Alexis Hoskins - Santa Clara, UT

Filling: 6 Tbsp butter, softened ½ cup granulated sugar 1 ½ tsp finely grated orange peel 1 ½ cups sifted powdered sugar 2-3 Tbsp orange juice

In a large bowl combine flour & yeast. Over medium heat, heat milk, sugar, butter, & salt until warm, stirring to melt butter. Add to dry mixture, mix, & then add eggs. Beat at low speed with mixer for 30 seconds, scraping bowl. Beat 3 minutes at high speed. Stir in remaining flour to make a moderately soft dough. Knead on floured surface until smooth. Place in greased bowl; turn once. Cover; let rise till double. Punch down; divide in half. Cover, let rest 10 minutes. Divide dough in two. Roll each half into 12”×8” rectangle. Combine butter, sugar, & orange peel; spread over dough. Roll up starting with long side; seal seams. Slice each roll into 12 parts. Place cut side down in greased 2 ½” muffin pans. Cover; let rise till double. Bake at 375°F for 15-20 minutes. Remove from pan immediately. Combine powdered sugar & orange juice for glaze consistency. Drizzle over warm rolls. Makes 24.

Gingerbread Pancakes 2 ½ cups milk 3 cups wheat flour 4 eggs 1 Tbsp + 1 tsp baking powder 1 tsp salt ¼ cup sugar

Koni Hunter - Santa Clara, UT

½ tsp cinnamon ½ tsp ginger ½ tsp cloves or allspice ¼ cup oil ½ cup molasses

Begin preheating the pancake griddle. You want it to be nice & hot before adding the pancake batter. In mixing bowl, combine all of the dry ingredients together. In another bowl, mix the eggs, oil, molasses & milk & together. Add the wet into the dry ingredients & stir well. Spray the griddle with cooking spray. Scoop out ¼ cup batter for each pancake. These pancakes will make your kitchen smell so good. They smell & taste like gingerbread.

Ultimate Cinnamon Rolls Dough: ¾ whole milk, heated to 110°F 1 envelope (2 ¼ tsp) instant yeast 3 large eggs, room temp 4 ¼ cups all-purpose flour ½ cup cornstarch ½ cup granulated sugar 1 ½ tsp salt 12 Tbsp butter, diced & softened

Whitney Schofield - Murray, UT

Filling: 1 ½ cups packed light brown sugar 1 ½ Tbs ground cinnamon ¼ tsp salt 4 Tbs unsalted butter, softened Glaze: 4 oz cream cheese, softened 1 Tbs whole milk 1 tsp vanilla extract 1 ½ cups powdered sugar


For the dough: When it reaches 200°F turn off. Line 9”×13” pan with foil. Whisk heated milk & yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of mixer use dough hook to mix flour, cornstarch, sugar, & salt until combined. With mixer on low, add warm milk mixture in steady stream & mix until dough come together, about 1 minute. Increase speed to medium & add butter once piece at a time until incorporated & smooth. Turn dough onto clean surface & knead to form a smooth ball. Put dough in prepared bowl, cover with plastic wrap, & place in warm oven. Let rise until doubled in size. For the filling: combine brown sugar, cinnamon, & salt. Turn dough out onto lightly floured surface. Roll dough into 18” square, spread with melted butter, & spread evenly with sugar filling. Roll the dough into a tight cylinder, pinch lightly to seal seam, & cut into 8 pieces. Transfer pieces to prepared pan. Cover with plastic wrap & double. For the glaze, & to bake: Heat oven to 350°F. Whisk cream cheese, milk, vanilla, & sugar in medium bowl until smooth. Discard plastic wrap & bake buns until deep golden brown & filling is melted, 35-40 minutes. Transfer to wired rack, top buns with ½ cup glaze & let cool. Use foil over hang to lift buns out of pan & then top with remaining glaze. Serve. *Make ahead instructions: After transferring cinnamon roll pieces to prepared pan, buns can be covered with plastic wrap & refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap & continue with the baking directions.

Waffle Love Waffles

Tawny Caldwell - St. George, UT

¾ cup whole milk, scalded & cooled 2 Tbsp water, warmed 1 ½ tsp sugar 2 tsp instant yeast 2 large eggs, lightly whisked 1 cup unsalted butter, softened 3 Tbsp honey 1 Tbsp brown sugar 2 Tbsp white sugar 3 tsp vanilla 4 cups bread flour 2 cups belgian pearl sugar Add the 1 ½ tsp of sugar to the milk & water & add the yeast, stirring to combine. Allow the yeast to proof, or get foamy & puffy. In a large bowl, beat together the butter & sugars. Add the egg, honey & vanilla. Stir together & add the yeast mixture. Place in a mixer with the dough hook & add 2 cups of flour. Mix until the dough is thoroughly incorporated, & add the remaining flour, cover with plastic wrap & allow to rest for 4 hours, up to 24 hours. Punch down & knead in the pearl sugar. Separate into 8 to 10 balls & place on a hot, greased waffle iron. Cook until golden brown & serve with biscoff cookie butter, whipped cream & fresh berries.


Breads Amish Cinnamon Bread Batter: 1 cup butter, softened 2 cups sugar 2 eggs 2 cups milk (or buttermilk) 2 Tbsp or lemon juice (or vinegar) 4 cups flour 2 tsp baking soda

Brittney Hart - St. George, UT

Cinnamon Sugar mixture: ⅔ cups sugar 2 tsp cinnamon

Cream together butter, sugar, and eggs. Add milk, flour, and baking soda. Put ½ of batter (or a little less) into greased loaf pans (¼in each pan). Mix in separate bowl the sugar and cinnamon mixture. Sprinkle ¾ of cinnamon mixture on top of the ½ batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350°F for 45-50 minutes or until toothpick tester comes out clean. Cool in pan for 20 minutes before removing from pan.

Banana Bread ⅔ cup oil 4 large eggs 2 cups mashed ripe bananas 2 cups flour

Melissa Young - St. George, UT

2 cups sugar 1 (3.5 oz) box French vanilla instant pudding 1 tsp salt 1 tsp baking soda

Preheat oven to 325°F. Mix oil, eggs & mashed bananas. Combine remaining ingredients & add to banana mixture. Grease & flour pans,place on baking sheet. Bake in a 9”×5”×3” pan for 45 minutes to an hour.

Buttermilk Scones 2 pkgs (2 Tbsp) dry yeast ¼ cup lukewarm water ¼ cup sugar 2 eggs, beaten 2 Tbsp oil

Alexis Hoskins - Santa Clara, UT

1 quart buttermilk 1 ½ tsp salt 3 tsp baking powder ½ tsp baking soda 8 cups flour cooking oil or shortening for frying

Heat butter milk until warm. Soften yeast in lukewarm water. In a large bowl combine buttermilk, sugar, eggs, oil, salt, baking powder, baking soda, & 4 cups of flour. Add yeast. Beat until smooth. Add remaining flour to make soft dough. Allow to rise, covered, until doubled in bulk. Punch down & place in refrigerator over night. When ready to fry, heat oil or shortening to 375°F. Roll dough out on a flour board. Cut into squares (about 2”×2”). Stretch out each piece a little & drop into hot oil. Fry on one side until golden; turn & fry the other side. Drain on paper towels. Service hot wit honey butter. This recipe makes approximately 60-100 scones, depending on the size. The dough will keep in the refrigerator for 3-4 days. Keep punching down & cover tightly with foil or a damp cloth.


Ladder Roll (Braided Bread)

Alexis Hoskins - Santa Clara, UT

¾ cup warm water ⅛ cup sugar 1 ½ Tbsp yeast ⅓ cup powdered milk 1 can pie filling, flavor of your choice ¾ tsp salt 1 egg ¼ cup melted shortening 12 cups flour Mix together warm water, sugar & yeast. Set in a warm place to rise. Then add the powdered milk, salt, & egg, mix well. Add the melted shortening & 1 cup of the flour. Gradually add the second cup of flour. If dough is too sticky to handle, add ½ cup flour at a time until dough is soft & pliable. Let rise until double in bulk. Punch down & turn onto a floured surface. You can make 1 large roll or divide dough & make 2. Roll into an oblong rectangle shape. Place this onto a greased cookie sheet. Spoon pie filling down the center of the dough, leaving at least 1 ½” uncovered dough on each side. With scissors, about every 2” down the length of the dough, cut from the edge of the dough toward the filling. Make 7 or 8 cuts on each side along the length of the oblong. Bring matching strips of dough to the center, crossing strips over the filling (almost like you’re braiding, but your’e only crossing them over each other). Bake at 375°F for 20-25 minutes. If excessive browning occurs cover roll with aluminum foil for the last 10 minutes of baking time. (You can cover with large sugar granules before baking, cover with a milk/ powdered sugar icing after baking, or serve with ice cream!)

Molasses Brown Bread 4 tsp active dry yeast 1 cup warm water 1 egg 2 Tbsp butter, softened ½ cup honey

Tawny Caldwell - St. George, UT

3 Tbsp molasses 2 Tbsp baking cocoa 1 tsp salt ¼ cup brown sugar 2 cups unbleached flour 2+ cups whole wheat flour

Combine warm water & yeast in bowl. Allow yeast to proof for about 10 minutes. Add everything except the whole wheat flour to the bowl. Mix until combined, then switch to dough hook. Add 1 cup whole wheat flour & mix on low until combined. Gradually add another cup of whole wheat flour, until dough starts to pull away from the sides of the bowl. Continue mixing on low for 7-10 minutes, adding ¼ cup more flour if needed. Turn dough out onto floured surface & knead 4-5 times into a tight smooth ball. Place in a warm place & let rise, covered, 60-90 minutes, until doubled. Punch dough down, shape into about 16 rolls, & place in a greased 9”×13” pan. Let rise again about an hour until nicely puffed. Bake at 350°F for 20-22 minutes.


Pumpkin Bread 1 (15 oz) can pumpkin puree 4 eggs 1 cup vegetable oil ⅔ cup water 1 ½ cup sugar 1 ½ cup brown sugar 1 tsp almond extract 3 ½ cup flour

Mckaylee Musselman - St. George, UT

2 tsp baking soda 1 ½ tsp salt 1 tsp cinnamon 1 tsp ground nutmeg ½ tsp ground cloves ¼ tsp allspice ½ bag chocolate chips

Cream together the first 7 ingredients. Then add the remaining ingredients. Bake at 350°F for 40-50 minutes. Makes 3 loaves.

Pumpkin Cheesecake Bread Filling: 1 (8 oz) cream cheese, softened ¾ cup sugar 1 Tbsp flour Bread: 1 ⅔ cups flour 1 tsp baking soda ½ tsp salt ½ tsp ground cinnamon ½ tsp ground cloves ¼ tsp ginger

Tawny Caldwell - St. George, UT

1 egg 1 tsp vanilla

¼ tsp nutmeg 1 ¼ cups pumpkin puree ½ cup canola oil 2 eggs 1 ½ cup sugar 1 cup chopped pecans or walnuts

Grease and flour two 8” loaf pans. Combine the filling ingredients. Beat until smooth and creamy. Set aside. In a 2nd bowl, blend the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg and set aside. In a 3rd bowl, combine the pumpkin, oil, eggs, and sugar. Mix well. Then stir the pumpkin mixture into the flour mixture until combined. Fold in the nuts. Pour half of the pumpkin bread batter equally into two pans. Then spoon the cream cheese mixture evenly over both. Now spoon over the rest of the pumpkin batter over each loaf. With a knife stuck just in the top layer of pumpkin and the cheesecake layer, swirl the layers around to marble the top part of the bread. Bake at 325°F for 55-60 minutes, when a toothpick comes out clean. Cool the bread in the pans for 10 minutes. Then remove to a rack.

Rye Bread 2 pkgs dry yeast 2 cup warm water 1 pkg onion soup mix ⅓ cup sugar 2 Tbsp dark molasses

Alexis Hoskins - Santa Clara, UT

1 tsp salt 1 egg ⅓ cup shortening 6 cups flour (or more)

Dissolve yeast in warm water. Add onion soup mix, stir to dissolve. Add sugar, molasses, salt, egg, & shortening until combined. Add half of the flour & stir until smooth, add the rest & knead for 10 minutes. Place in a greased bowl, cover, & let rise for 1 hour. Punch down & let rise for 30 more minutes. Divide dough in half, & then into thirds. Roll each third into 14” strands. Place 3 strands onto a baking sheet & braid loosely. Pinch ends together, then tuck under. Do the same with the 3 remaining strands. Cover, let rise until doubled in size (40-50 minutes). Bake at 375°F for 25-30 minutes. Makes two large loaves.


Almond Roca

Sweets

1 cup butter 1 cup sugar 2 (3 oz) packages slivered almonds

Jessica Young - Cedar City, UT

2 cups chocolate chips 1 (3 oz) package sliced almonds

Line a large rimmed baking sheet with foil. Lightly butter the foil & set aside. Place the slivered almonds in a single layer on a baking sheet & toast in the oven at 400°F for about 5-6 minutes, checking often, until the almonds are golden brown & toasted. Remove from the oven & set aside to cool. In a medium saucepan over low heat, combine the butter & sugar & cook, stirring constantly with a heatproof spatula until the butter is completely melted & the sugar is dissolved. Don’t rush this step! It may take up to five or six minutes for the sugar to dissolve but you don’t want the heat too high during this part of the process. Once the sugar is dissolved & butter melted, turn the heat up to medium & stir gently as the mixture comes to a boil. Again, this may take a few minutes. Once it comes to a boil, clip a candy thermometer to the side of the pan & continue stirring gently as it cooks. The mixture will gradually turn to darker shades of brown until it reaches the hard crack stage & should register 300°F on your candy thermometer. As you stir during this process, don’t scrape the sides of the pan, just gently stir in a figure eight motion. This step will take awhile, be patient, it is necessary. Immediately take the roca off the stove once it hits 300°F & stir in the toasted, slivered almonds. Pour the candy onto the prepared baking sheet, taking care not to scrape the bottom of the pot as you pour it out. Using an offset spatula, quickly spread the toffee into an even layer on the baking sheet – it will cool quickly making it hard to spread. Sprinkle the chocolate chips over the hot toffee & tent with foil. Let the chocolate melt for 2-3 minutes, remove the tented foil & spread the chocolate chips into an even layer. Sprinkle the sliced almonds over the top of the roca & set the candy aside to let the chocolate set & to let the roca cool completely. (You can refrigerate it to let the chocolate set up but sometimes the quick cooling from the refrigerator can cause the chocolate to bloom – which means it develops white streaks & blotches while it cools. It doesn’t affect the taste but it doesn’t look as pretty as smooth, shiny chocolate.) Once cool & the chocolate is set, break into pieces. Enjoy & try not to taste test every piece! *Note: if using unsalted butter, add ½ tsp salt in with the sugar.

Apple Pie Caramel Apples 5 medium-sized apples 1 bag meltable caramels 16 oz white chocolate

Amy Sanders - St. George, UT

1 cup cinnamon & sugar 5 candy sticks

Double boil your caramel until it’s melted. Put one stick in each apple. Place a cookie sheet with wax paper in the fridge while your caramels melt. Dip your apples one at a time & shake off excess caramel, put in the fridge as soon as you dip. After you have all you apples dipped, melt your white chocolate in your double boiler. After your caramel is cold on the apples dip in white chocolate sprinkle cinnamon & sugar & place back in fridge for an hour. Slice & enjoy.


Baked Apple Pudding Cake: 2 cups white sugar 1 cup shortening 3 eggs 3 cups sifted white flour 2 tsp cinnamon 2 tsp nutmeg

Jessica Thompson - Cedar City, UT

½ tsp salt 2 tsp baking soda 4 cups chopped raw apples ⅛ cup water 1 cup chopped walnuts (optional)

Sauce: 2 cans evaporated milk 1 cup white sugar ½ cup butter Cream the white sugar, shortening, & eggs together. Add white flour, cinnamon, nutmeg, salt, baking soda, apples, water, & walnuts & mix thoroughly. Bake in 12”×16” pan at 350°F for 35 minutes. Simmer evaporated milk, sugar, & butter for 15 minutes or longer. Do NOT burn the milk! When cake is done, cut a piece & put in a bowl & pour sauce over it!

Barkies 1 cup sugar 1 cup karo syrup 2 cups crunchy peanut butter

Jessica Young - Cedar City, UT

6 cups Rice Krispies 7 cubes almond bark

In a medium saucepan, over medium heat, mix sugar & karo syrup. Stirring constantly, bring to a boil. Remove from heat & stir in peanut butter until smooth. Put rice krispies in large bowl & pour peanut butter mixture over it. Stir to coat well. Using small scoop (or roll into 1 inch balls, be careful it will be hot) place on wax paper. Let cool. In medium bowl, melt almond bark. Stir until smooth. After balls are cool, dip bottom into almond bark (or completely, if desired) & set back down on wax paper. Let cool. Store in tightly covered container. Great for sharing with neighbors or devouring all on your own.

Butterscotch Chocolate Chip Cookies 2-¼ cups flour 1 tsp baking soda 1 tsp salt 1 cup butter or margarine, melted 1 cup granulated sugar

Janalee Jensen - Cedar City, UT

½ cup packed brown sugar 2 eggs 2 tsp vanilla 2 cups semisweet chocolate chips 2 cups milk chocolate chips 1 cup butterscotch chips

Beat eggs, then add the butter, both sugars, & vanilla. Beat until well combined. Then add salt & baking soda. Add flour in ¼ cup increments until very well combined. Add in all the chips & mix well. Bake at 375°F for about 10 minutes. Enjoy!


Cappuccino Shortbread Cookies

Lori Viets - St. George, UT

1 cup butter, softened ½ cup sugar 4 tsp instant coffee (or espresso powder)

½ tsp vanilla extract 1 ¾ cup all purpose flour ¼ cup corn starch ¼ cup chocolate chips, melted Preheat oven to 325°F. Cream butter & sugar together in a mixer or bowl. Sift coffee granules through a strainer into the bowl (this makes a finer powder for better blending). Add vanilla & beat well. Sift flour & cornstarch into the bowl through the same strainer, to avoid lumps. Mix dough until well blended, adding 1-2 Tablespoon more flour if needed for a smooth consistency to make it easy to handle & not too sticky. Roll dough into 1” balls & place on greased cookie sheet. Bake 14-15 minutes or until lightly browned. Let cool completely before topping each cookie with a dollop of melted chocolate. These cookies freeze well.

Chocolate Chip Cheeseball 1 (8 oz) pkg cream cheese 1 Tbsp melted butter ¾ cup powdered sugar 2 Tbsp brown sugar

Rachel Holt - Orem, UT

¼ tsp vanilla ¾ cup mini chocolate chips ¾ cup chopped Heath bar

In a medium bowl, beat together cream cheese & butter until smooth. Mix in sugars & add vanilla. Fold in chips. Cover & chill for 2 hours. Roll in Heath bar before serving. Eat with mini graham crackers, or anything you use to dip. This is a delicious, sweet twist on a traditional cheeseball.

Chocolate Peanut Butter Bars Peanut Butter Layer: 1 cup butter, melted 2 cups graham cracker crumbs 2 cups powered sugar 1 cup peanut butter

Tori Porter - Provo, UT

Chocolate Layer: 1 ½ cups semisweet chocolate chips 4 Tbsp peanut butter

In a medium bowl, mix together the butter, graham cracker crumbs, powdered sugar, & peanut butter until well blended. Press evenly into the bottom of an ungreased 9”×13” pan. Melt the chocolate chips with the 4 tablespoons of peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Chill for at least one hour before cutting into squares.


Chocolate Pecan Pie deep dish pie crust ⅔ cup sugar 1 cup light corn syrup

Julie Moss - St. George, UT

3 eggs 1 cup pecans, halfed ½ cup chocolate chips

Beat eggs & sugar. Add corn syrup. Stir in pecans & chocolate chips. Pour into pie crust. Place additional pecan halves & chocolate chips on top. Cover with foil. Bake at 325°F for an hour. Remove foil & bake until set.

Christmas Chex Mix

Amy Sanders - St. George, UT

1 large box of rice chex cereal 1 large box golden grams 1 cup coconut 1 small can peanuts 1 large can deluxe mixed nuts 1 ½ cup butter 1 ½ sugar 2 cups white Karo syrup Boil butter, sugar, & Karo syrup for 2 minutes. Mix the cereal, nuts, & coconut & divide into 2 bowls. Pour butter mixture over cereal & mix until everything is coated. Wait until cooled to enjoy.

Cinnamon Almonds 1 cup of sugar 3 cups of raw almonds (or any other nut)

Lindsay Barden - Washington, UT

½ Tbsp of cinnamon ¼ cup of water

In a large skillet combine the sugar, cinnamon & water. Add the almonds & stir constantly with a spoon over medium heat, coating the almonds with the syrupy mixture. Keep stirring until the sugar crystallizes. Remove the pan from heat & scoop the almonds onto wax or parchment paper. Let the cinnamon almonds cool before serving. These can be made a few days ahead.

Cookies & Cream Chex Mix Cream Chex: 5 cups rice chex cereal 1 cup white chocolate chips 8 oreos finely crushed ½ cup powdered sugar

Tawny Caldwell - St. George, UT

Cookies Chex: 5 cups rice chex cereal 1 cup milk chocolate chips 8 oreos finely crushed ½ cup powdered sugar extra chopped oreos

Cream Chex: Measure out rice chex cereal and place in a large bowl. Mix powdered sugar and crushed Oreos and place in a large plastic bag or in a large tupperware with a lid (You’ll need to shake the bag/tupperware later). Melt white chocolate and stir until smooth. Pour melted chocolate over rice cereal and stir until coated. Transfer chocolate coated rice cereal into your plastic bag with sugar/cookies. Shake until covered & place on a cookie sheet to cool. Cookies Chex: Repeat steps 1-7 using Cookies Chex ingredients. Once cooled, mix the Cookies and Cream Chex together and fold in extra chopped Oreos.


English Trifle 2 (3.4 oz) pkgs strawberry jello 2 cups boiling water 1 pkg frozen strawberries 2 pkgs frozen raspberries 1 pint of vanilla ice cream 2 (3.4 oz) pkgs tapioca pudding

Nicole Funderburk - Cedar City, UT

2 bananas, sliced 1 angel food cake, broken into pieces 1 container frozen whipped topping maraschino cherries chopped nuts

Dissolve strawberry jello in boiling water. Add 1 pint of vanilla ice cream then strawberries & raspberries. Pour in a large clear glass bowl or trifle dish & allow to set. Arrange bananas on top of jello mixture. Layer broken angel food cake. Cook tapioca pudding according to directions on box & cool. Next, layer pudding & top with frozen whopped topping. Decorate with cherries & nuts

Gingerbread Cheesecake Bites 1 Tbsp International Delight Gingerbread Latte Creamer 8 oz cream cheese, softened 2 Tbsp powdered sugar

Tawny Caldwell - St. George, UT

1 cup cool whip ½ cup gingersnap crumbs

Line a 13”×9” baking sheet with a parchment paper. Set aside. Place the cream cheese in a bowl with the sugar & creamer & whip with hand mixer. Add in the cool whip & stir in with a spoon or spatula, until just combined. Spread it out evenly in the 13”×9” pan. It will be thin. Place in freezer for 1-2 hours. Place gingersnap crumbs into a small bowl. Scoop the cheesecake mixture with a small cookie scoop or a tablespoon & roll in cookie crumbs. Refrigerate for couple of hours in freezer until they get frozen. When ready to serve, let sit out for 5 minutes at room temperature to desired firmness. Serve & enjoy!

Gingerbread Roll Cake Cake: 3 eggs room temperature ¼ cup molasses ¼ cup honey 1 Tbsp melted butter ¼ cup sugar 1 cup whole wheat flour Filling: 1 ½ cups heavy cream ⅓ cup powder sugar

Tawny Caldwell - St. George, UT

¼ tsp baking soda ½ tsp ground ginger ½ tsp cinnamon pinch of salt powder sugar (for dusting)

1 tsp cinnamon

Line a 15”×10” jelly roll pan with parchment paper. Grease & flour the pan (& the paper) & set aside. Heat the oven to 375°F. In a mixing bowl beat the egg yolks on high speed until thickened, about 3 minutes. Add the molasses, honey & melted butter & mix well. In a clean grease free bowl, with a clean whisk, beat egg whites until soft peaks form. Slowly add the sugar & continue whisking until firm peaks form. Carefully fold into the egg yolks mixture. Sift the flour, baking soda, salt & spices above the egg mixture, slowly folding in making sure you don’t lose all the air that was incorporated with the egg whites. Spread the batter


into the prepared pan & bake for about 11 minutes or until top springs back with touched. Cool in the pan for about 3 minutes. In the meantime heavily sprinkle powder sugar on a damp tea towel. Carefully turn the pan allowing the cake to rest now on the prepared tea towel. Remove the pan & gently peel the parchment paper. Roll up the cake, starting with the short side. Cool completely. In the meantime make the filling. In a clean grease free mixing bowl combine the heavy cream, sugar & cinnamon & start whisking, on low speed first, slowly increasing to medium speed & whisk until firm peaks form. Unmold the cake, gently peeling the towel & spread ⅔ of the filling over the cake. Roll it again (this time without the towel). Spread the remaining filling on top of the cake.

Gingerdoodles ½ cup butter, softened ½ cup granulated sugar ½ cup packed brown sugar 1 egg ¾ tsp vanilla extract ¼ cup molasses ½ tsp cinnamon

Tawny Caldwell - St. George, UT

⅛ tsp cloves ⅛ tsp nutmeg ½ tsp ground ginger ½ tsp salt 2 cups all purpose flour 1 tsp baking soda ¼ cup granulated sugar, for rolling

Cream butter & sugars together until light & fluffy. Stir in egg, vanilla & molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients & mix until dry ingredients are just combined. Roll a heaping tablespoon of dough into a ball & coat in granulated sugar. Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet. Bake 7-9 minutes at 350°F or until outside looks cooked but inside is still soft & gooey. Do not overcook!

Gingersnaps ¾ cup shortening 1 cup sugar ¼ cup molasses ½ tsp salt 1 egg

Amber Southwick - St. George, UT

1 tsp cinnamon 2 tsp baking soda 1 Tbsp Ginger 2 cups flour

Mix & shape in ¾ inch balls. Roll in sugar & place on cookie sheet. Bake at 350°F for 12-15 minutes.

Grandpa G’s Fudge 4 cups granulated sugar 1 cube butter 1 (12 oz) cab of evaporated milk 3 tsp vanilla

Lauren Pace - Ogden, Utah

1 tsp salt 1 (12 oz) pkg semi-sweet chocolate chips 1 (16 oz) pkg marshmallows 1 cup halved/chopped walnuts (as desired)

Use cube of butter to grease a 13”×9” glass pan. (We unwrap it halfway & rub around sides & bottom of pan until it’s lightly greased.) Combine sugar, remaining cube of butter & evaporated milk in large pot & bring to rolling boil, stirring constantly. Boil 8 minutes & remove from heat. Add vanilla & salt while stirring. Add marshmallows & chocolate chips & stir until completely melted & combined. Add walnuts. Pour into greased pan & allow to cool completely before serving.


Heavenly Salted Caramel Hazelnut Manna 2 ¼ cup all purpose flour 1 tsp baking soda ½ tsp coarse salt ¾ cup butter, softened 1 cup brown sugar ⅓ cup sugar

Carolynn Morris - South Jordan, UT

½ cup salted caramel hazelnut spread 2 eggs 1 tsp vanilla 16 oz semisweet chocolate baking wafers Sea salt for sprinkling

Preheat oven to 350°F degrees & line baking sheets with parchment paper. In a medium bowl, mix flour, baking soda, & salt together with a wire whisk. In a mixer, cream butter, sugars, & hazelnut spread until light & fluffy. Add eggs & vanilla & mix until combined. Add flour & mix on low until incorporated. Stir in chocolate wafers. Chill dough for 30 minutes. Scoop dough onto parchment paper about two inches apart & sprinkle tops with sea salt. Bake for 10 minutes. Let cool & enjoy the gift from the heavens.

Holiday Squares 2 cups flour 1 can cherry pie filling 4 large eggs 1 cup butter

Miriam Caldwell - Washington, UT

1 ½ cups sugar 1 tsp vanilla 1 Tbsp lemon juice powdered sugar for dusting

Cream together butter & sugar. Add eggs, vanilla, & lemon juice. Sift in flour until well combined. Grease & flour a jelly roll pan. Pour dough in pan & spread out evenly. Using a knife, score the dough into 20 squares. Drop 3 cherries into the center of each square. Bake at 350°F for 25-30 minutes. Let cool slightly & sprinkle with powdered sugar.

Hungarian Coconut Bon-Bons 6 ¼ cups crushed animal crackers 2 tsp butter 2 Tbsp cocoa powder

Taci Hall - Budapest, Hungary

2 ½ powdered sugar 1 Tbsp rum or vanilla extract ¾ shredded coconut

Mix all ingredients except the coconut flakes. Use wet hands to form balls then cover in coconut flakes until completely coated. Chill in refrigerator overnight.

Ice Cream Pie 1 box Devils food cake mix ¾ cup chocolate frosting ¾ cup water

Alexis Hoskins - St. George, UT

¼ cup oil 6 cups vanilla ice crem

Mix together cake mix, frosting, water, & oil. Split the batter between two 9” pie pans. Don’t spread the batter up the sides of the pan. Bake at 350°F for 25-30 minutes, let cool. Full with 6 cups of ice cream. Melt the remaining frosting & drizzle over the top. Freeze for at least 2 hours.


Magnolia Bakery’s Banana Pudding

Rachael Lauritzen - Houston, TX

1 ½ cups water ⅔ cup instant vanilla pudding mix 1 (14 oz) can sweetened condensed milk 3 cups heavy cream 1 (12 oz) box vanilla wafers 4 bananas, sliced Dissolve strawberry jello in boiling water. Add 1 pint of vanilla ice cream then strawberries & raspberries. Pour in a large clear glass bowl or trifle dish & allow to set. Arrange bananas on top of jello mixture. Layer broken angel food cake. Cook tapioca pudding according to directions on box & cool. Next, layer pudding & top with frozen whipped topping. Decorate with cherries & nuts.

Mint Cream Brownies Brownie: ½ cup unsalted butter, diced 4 oz unsweetened chocolate, chopped ¼ cup Andes creme de menth baking chips 1 ¼ cups granulated white sugar 1 tsp vanilla extract ½ tsp mint extract 2 large eggs, room temperature ½ cup all purpose flour ¼ tsp salt

Tawny Caldwell - St. George, UT

Mint Filling: ½ cup unsalted butter, softened 2 cup confectioners’ sugar 1 Tbsp water ½ tsp mint extract 4 drops green food coloring Chocolate Ganche: 1 cup heavy whipping cream 1 cup (8 oz) bittersweet chocolate, chopped

Brownie: Using a double boiler, melt the butter, chocolate, and baking chips together. Remove from heat. Stir in the extracts and sugar. Add the eggs in one at a time making sure they are well incorporated. Finally mix in the flour and salt and beat with a wooden spoon until nice and smooth (about 50-60 strokes). Pour the brownie batter evenly into a 8”×8” prepared pan and bake at 325°F for about 25 minutes. Place on a wire rack to cool completely. Filling: Whip the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until nice and creamy. Spread over the cooled brownies. Place in the refrigerator while preparing the ganache. Chocolate Ganache: Place the chips in a medium bowl. Bring the whipping cream just to a simmer. You need to watch it carefully because once it starts to bubble it can bubble over quickly. Pour the whipping cream over the chocolate and whisk until nice and smooth. Let the ganache cool in the bowl for 10-20 minutes before pouring over the mint layer. If you want to add some Andes mints to the top, wait 10 minutes for the ganache to set up a little bit and then sprinkle on. Place the finished brownies in the refrigerator for at least another 30 minutes before slicing and serving. You will want to cut these into small pieces - smaller than your average brownie because they are seriously RICH! Store in an airtight container in the refrigerator.


Monkey Bread 3 cans refrigerated biscuits Ziploc bag of sugar & cinnamon

Julie Moss - St. George, UT

½ cup butter 1 cup brown sugar

Cut biscuits in quarters. Shake in sugar & cinnamon until coated. Place in greased bundt pan. Melt butter & brown sugar. Pour over biscuits. Bake at 350°F for about 30 minutes. Turn pan on platter. Let sit a few minutes. Pull apart gooey goodness!

Oatmeal Chocolate Chip Cookies 1 cup butter 1 cup sugar 1 cup brown sugar 2 eggs 1 Tbsp baking powder 1 Tbsp baking soda

Amber Southwick - St. George, UT

1 tsp vanilla pinch salt 1 ½ cups oatmeal 2 ½ - 3 cups flour

(2 ½ cup whole-wheat flour)

2 cups milk chocolate chips

Cream butter & sugars. Add eggs, baking power, soda, vanilla & salt. Then add oatmeal & flour. Start out with 2 ½ cups flour & add a little more if needed. Sometimes when you add all the optional goodies, the dough gets too dry. Adjust flour amounts according to what you add in for goodies. Bake at 350°F for 9-11 minutes until golden brown. (optional goodies: white chocolate chips, chopped pecans, toasted coconut, or m&m baking bits)

Oatmeal Cream Pies

Tawny Caldwell - St. George, UT

Cookies: 1 ¼ cups unsalted butter, softened 1 cup dark brown sugar ½ cup granulated sugar 1 large egg 2 tsp vanilla extract 1 Tbsp dark molasses 1 ½ cups all-purpose flour

1 tsp baking soda ½ tsp salt ¾ tsp ground cinnamon ¼ tsp ground cloves 3 cups uncooked quick-cooking oats (NOT whole-rolled oats)

Creme Filling: ¾ cup unsalted butter, softened 3 cups powdered sugar 3 Tbsp heavy cream

1 ½ tsp vanilla extract pinch of salt, as needed

Cookie: Cream butter & sugars together until creamy. Add egg, vanilla, & molasses. In a medium-sized bowl, combine flour, baking soda, salt, cinnamon, & cloves, then combine oats. Slowly add dry ingredients to wet ingredients. Spoon 2 tablespoon size dough balls 2” apart. Bake at 375°F for 10 minutes (lightly brown edges). Cool on a wire rack. Filling: Beat butter until creamy then add powdered sugar. Pour in heavy cream & vanilla extract until fluffy. Spread 1½ tablespoon of cream filling in between 2 cookies & softly press together.

Oreo Balls 1 pkg double stuffed Oreos 4 oz cream cheese

Kimberly Church - Las Vegas, NV

dipping chocolate

Chop Oreos up finely in a food processor. Mix softened cream cheese & crushed Oreos until well combined. Roll into 1” balls & place on a wax covered cookie sheet. Put in freezer for 15 minutes. While balls are in freezer, melt chocolate according to directions. Pull the Oreo Balls out of freezer, & dip into chocolate. Let chocolate set, refrigerate & enjoy!


Peach Cobbler 3 ½ cups sliced peaches 1 cup butter, melted 2 cups sugar

Tawny Caldwell - St. George, UT

2 cups flour 2 cups milk 2 tsps baking powder

Pour drained can of peaches into skillet or 9”×13” baking dish. Pour melted butter over the peaches. Mix sugar, flour, milk & baking powder together to form batter. Pour batter over peaches & butter. Bake for at 350°F for 40-45 minutes or until top is golden brown & edges are crispy. (May take longer in a cast iron skillet, substitute peaches for your favorite fruit.)

Peanut Butter Bon-Bons 2 cups peanut butter ¾ cup butter 4 ½ cups confectioners’ sugar

Lisa Goulding - Cedar City, UT

3 cups crispy rice cereal 6 (1 oz) squares semisweet chocolate, chopped

Heat over 400°F. Beat sugar, ½ cup butter, buttermilk, vanilla, egg & chocolate in mixer on medium speed. Stir in flour, baking soda, & salt. Drop dough on cookie sheets. Bake 8-10 min, cool for 30 minutes. In large bowl, beat filling ingredients for about 2 minutes or until fluffy. Place 3 Tablespoons of filling in between two cookies & softly press together.

Pomegranate Cheesecake Crust: ½ cup butter, softened ¼ cup packed brown sugar 1 egg 1 ¼ cups all purpose flour Filling: 4 (8 oz) pkgs cream cheese softened 1 ¼ cups granulated sugar ¼ cup all purpose flour 3 eggs 1 Tbsp vanilla ½ cup sour cream, reduced fat 1 tsp finely shredded lemon peel ¾ cup pomegranate seeds

Dani Eaton - Cedar City, UT

Topping: 1 ½ cups sour cream, reduced fat ¼ cup sugar 1 tsp vanilla Pomegranate Glaze: 16 oz bottle pomegranate juice ¼ cup brown sugar 1 ½ Tbsp cornstarch ½ cup pomegranate seeds

Crust: In mixing bowl beat butter on medium high speed for 30 seconds. Add brown sugar & egg, then add flour until combined. Divide dough in half. Cover one portion & set it aside. Remove the sides from a 10” springform pan & set aside. Spread first portion of dough on just the bottom of pan. Bake for 10 minutes at 350°F. When cool, press chilled dough onto the sides of the springform pan to a height of 1 ¾”. Filling: Set oven to 325°F. In an bowl beat cream cheese & sugar until fluffy. Beat in the flour on low speed until smooth. Add eggs & vanilla all at once until combined. Mix in sour cream & lemon peel. Then, gently fold in pomegranate seeds (if you use the electric mixer for this part, the seeds will burst & stain the filling with the juice). Pour filling into crust-lined pan. Bake for 65 minutes or until edges are puffed & center jiggles slightly when gently shaken. Remove from oven. (It doesn’t matter if the cheesecake cracks on top since it will have a sour cream topping.) Topping: Stir together sour cream, sugar, & vanilla. Spread sour cream mixture over top


of baked cheesecake, spreading gently to the edges. Return to oven; bake for 10 minutes. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight. Pomegranate Glaze: In a saucepan bring pomegranate juice to boiling; reduce heat & boil gently, uncovered, until reduced to 1 cup (12-15 minutes). In a separate bowl, stir together brown sugar & cornstarch. Add to juice. Cook & stir until thickened & bubbly. Cook & stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time. When ready to serve, remove cheesecake & pomegranate glaze from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining pomegranate seeds in center of cheesecake.

Pumpkin Pie Cake 1st Layer: 1 package of Yellow Cake Mix (Save 1 cup for later)

1 egg ½ cup butter, melted 2nd Layer: 1 large can of Pumpkin Pie Mix (NOT plain pumpkin)

2 eggs

Ashley Richins - Provo, UT

3rd Layer: 1 cup Yellow Cake Mix (saved from 1st layer)

1 cup sugar ½ cup nuts 1 tsp cinnamon ⅔ cup milk 1 tsp cinnamon

Mix ingredients for the 1st layer well & put into a greased 9”×13” pan. In a separate bowl mix ingredients for the 2nd layer & pour over crust. Mix together ingredients for 3rd layer & sprinkle on top of 2nd layer.

Pumpkin Spice Macarons Macaron: 3 egg whites at room temp ¼ cup white sugar 1 ⅔ cup powdered sugar 1 cup almond flour ¼ tsp cream of tartar

Tawny Caldwell - St. George, UT

Pumpkin Cream Cheese Filling: ¼ cups canned pumpkin puree ¼ cup cream cheese, softened

Sift powdered sugar, almond flour & all the spices in a mixing bowl. In your mixer, using a whisk attachment, beat egg whites at medium speed until frothy. Reduce the speed to low & gradually add the granulated sugar, 1 tablespoon at a time. Increase the speed to high & beat until stiff peaks form, about 5 minutes. Slowly add the almond flour mixture over the egg whites. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the ingredients are just combined. Add food coloring to tint the batter. Continue to fold the mixture until it has loosened & falls in a ribbon from the spatula. Fit a pastry bag with a ½” round tip & fill the bag with the batter. Pipe about 12 1 ½” circles onto the parchment papers about 1” apart. Tap the bottom of each sheet on the work surface to release trapped air bubbles. Let the cookies stand at room temperature for at least 1 hour. This allows the cookies to develop their crusts. Preheat oven to 300°F. Bake the macarons for 10-12 minutes, until set but not browned. Transfer the baking sheets to wire racks & let the macarons to cool completely on the pans. Once cooled, gently lift half of the cookies from the parchment paper & turn them upside down. To prepare filling, combine cream cheese & pumpkin puree, & mix thoroughly. Pipe a tsp of filling onto each of the upside-down cookies. Top with the remaining cookies.


Pumpkin Toffee Ice Cream

Alexis Hoskins - Santa Clara, UT

2 egg yolks 2 tsp pumpkin pie spice 1 cup milk ¼ tsp salt 1 ½ cup half & half 2 cup solid pack pumpkin puree 1 cup brown sugar 3 Heath toffee candy bars, coarsely crushed 3 Tbsp flour In a medium mixing bowl, beat the egg yolks lightly. Set aside. In a large saucepan add the milk, half & half, brown sugar, flour, pumpkin pie space, & salt. Mix well, then place the saucepan over medium heat. Stir until hot (scalded) & thickened, but do not boil. Gradually stir some of the hot mixture into the beaten eggs & blend well. Repeat this step two more times. Return the hot egg/milk mixture back into the saucepan & continue to heat until it thickens (about 3 minutes). Remove the saucepan from the heat. Strain the custard mixture through a fine sieve or cheesecloth. Cool the mixture completely. Pour the custard & pumpkin puree into the freezer canister. Layer ice & salt (4 parts ice to 1 part salt) around the ice cream canister, to the level of the ice cream in the canister, or slightly higher. Freeze as directed. Add the toffee toward the end of the freezing process. Enjoy!

Reindeer Cupcakes cupcake of your choice chocolate frosting pretzels Nilla Wafers

Melissa Young - St. George, UT

m&ms black frosting for eyes smallbrown or red c&ies

Bake your favorite flavor of cupcakes. Frost with chocolate frosting. Top with pretzels for the antlers, a Nilla Wafer for the face, m&ms for the eyes, black icing for the eyeballs, & brown & red candies for the nose (ie: peanut butter m&ms & Cadbury chocolate balls).

Shortbread Brownies

Annalisa Mancini - St. George, UT

Shortbread: ½ cup softened butter 1 cup flour ⅓ cup powdered sugar Brownie: 1 cup chocolate chips, melted 3 Tbsp butter 1 tsp vanilla extract 2 eggs

½ cup sugar ⅛ Tbsp salt 3 Tbsp flour ½ cup chocolate chips

Shortbread: Beat butter & sugar together on medium speed for one minute or until fluffy. Mix in flour & press into the bottom of a 8”×8” pan. Bake at 350°F for 12 minutes. Brownie: Stir melted chocolate & butter together until well blended, then add in vanilla extract & eggs. Pour the flour & chocolate chips in & mix until everything is combined. Spread over the hot shortbread crust & bake for another 18 minutes. Let cool & dust with powdered sugar before cutting.


Snickerdoodles 1 cup shortening 2 eggs 1 ½ cups sugar 1 tsp vanilla

Amber Southwick - St. George, UT

2 tsp cream of tartar 1 tsp baking soda ½ tsp salt 2 ¾ cups flour

Cream shortening, eggs, sugar & vanilla in mixer until light & fluffy (about 2 min). Add remaining ingredients. Chill 10 min (opt). Roll balls of dough into a mixture of cinnamon & sugar. Bake at 350°F for 10 minutes.

Soft Sugar Cookies ½ cup butter ½ cup shortening 2 cups sugar 2 eggs 1 cup milk 1 tsp vanilla

Amber Southwick - St. George, UT

½ tsp lemon flavoring 1 tsp salt 1 tsp baking soda 1 tsp baking powder 5 ½ cups flour

Cream butter, shortening, sugar until fluffy. Add eggs. Slowly add milk & other ingredients. Refrigerate dough overnight (or add extra flour if you need to roll them out immediately). Roll out to ¼ inch thick. Cut with cookie cutters. Bake at 400°F for 7 minutes. DO NOT OVERCOOK.

Swedish Crème 2 cups heavy cream 1 cup sugar 1 envelope unflavored gelatin 1 tsp vanilla extract

Lori Viets - St. George, UT

1 tsp almond extract 16 oz sour cream 1 cup raspberries tossed with 2 tsp sugar

In a small saucepan, cook cream & sugar over low heat, stirring constantly until steam rises from pan (do not boil). Remove from heat & stir in gelatin until dissolved. Stir in extracts & let cool for 10 minutes. Whisk in sour cream until smooth. Pour into individual serving dishes & chill one hour. Spoon raspberries on top of each crème just before serving.

Vanilla Frosting 1 ⅛ cup sugar ¼ cup water 2 Tbsp Karo syrup

Stephanie Somerville - St. George, UT

2 egg whites 1 tsp vanilla

Cook the sugar, water & Karo syrup until it forms hairs. Meanwhile beat 2 egg whites until fluffy. Pour the cooked mixture into the egg whites beating all the time. Beat until ready to spread & then add 1 tsp vanilla.

White Chocolate Gingerbread Pudding Cup ¾ cup gingerbread cookie crumbs 2 Tbsp butter, melted 4 oz cream cheese, softened ½ cup brown sugar ½ cup greek yogurt 2 Tbsp molasses

Tawny Caldwell - St. George, UT

¼ tsp ginger ¼ tsp cinnamon 1 ½ cups Cool Whip, divided 1 box instant white chocolate pudding (3.3 oz.) 1 ⅓ cups milk gingerbread m&m’s for garnish


Stir together the cookie crumbs & melted butter. Divide into 8 small jars. (I use 4oz mason jars) Press the crumbs down firmly into the bottom of the jars. Set aside. Beat the cream cheese & sugar until creamy. Stir in the yogurt, molasses, & spices. Gently fold in ¾ cup Cool Whip. Spoon the mixture evenly into the 8 jars. Whisk together the pudding mix & milk. Let set. Fold in ¼ cup Cool Whip. Top each jar with a large spoonful of pudding. Only go to the top of the jar, so the lid will still go on. Refrigerate until ready to serve. Top with extra Cool Whip & chopped gingerbread m&m’s if desired. Makes 8 small jars. Note: Use vanilla pudding if you cannot find the white chocolate. The pudding layer will just be a little bit more yellow.

White Chocolate Macadamia Nut Blondies 2 cup all purpose flour 1 tsp Baking powder ½ tsp salt 1½ stick unsalted butter, softened 1½ cup packed brown sugar 2 eggs

Rachelle Price - St. George, UT

2 tsp Vanilla extract 3 oz dry-roasted macadamia nuts, chopped & divided 1 cup chopped white chocolate, divided ½ cup sweetened coconut, toasted ¾ cup sweetened coconut

Preheat oven to 350°F. Line a 9”×13” pan with aluminum foil, extending foil over sides of pan to make handles. Butter & flour foil. Whisk flour, baking powder, & salt together in a bowl,set aside. Cream butter & brown sugar in a large bowl until light & fluffy. Adds eggs & vanilla, blend until light in color, 1-2 minutes. Add flour mixture to creamed mixture & blend just until combined. Stir-in ¼ cup macadamia nuts, ½ cup white chocolate & toasted coconut, spread into prepared pan. Top with ¾ cup coconut & remaining nuts. Bake 35-37 mins, or until a toothpick inserted in the center comes out clean. Let Blondie’s completely cool in pan. Melt remaining ½ cup white chocolate in the microwave oven in a resealable plastic bag about 60 seconds. Cut tip off one corner of bag, drizzle white chocolate over bars. Once chocolate has set, removed Blondie’s from pan, discard foil & cut into 24 bars.

Whoopie Pies Dough: 1 cup granulated sugar, ½ cup butter, softened ½ cup buttermilk, 2 tsp vanilla, 1 egg, 2 oz unsweetened baking chocolate, melted & cooled 1 ¾ cups all-purpose flour ½ tsp baking soda ½ tsp salt

Morgan Wood - Washington, UT

Creamy Marshmallow filling 3 cups powdered sugar 1 jar (7 oz) marshmallow creme ¾ cup butter, softened 6-7 tsps milk

Heat over 400°F. Beat sugar, ½ cup butter, buttermilk, vanilla, egg & chocolate in mixer on medium speed. Stir in flour, baking soda, & salt. Drop dough on cookie sheets. Bake 8-10 min, cool for 30 minutes. In large bowl, beat filling ingredients for about 2 minutes or until fluffy. Place 3 tablespoons of filling in between two cookies & softly press together.


Drinks Christmas Carol Punch 2 red apples 8 cups clear apple cider 8 cinnamon sticks 2 tsp whole cloves

Alexis Hoskins - Santa Clara, UT

½ cup raisins 1 large orange 1 lemon ¼ cup lemon juice

Core apples, & slice into ½ inch rings. Cut orange & lemon into thin slices. In a large pot, combine cider, cinnamon, cloves, apple rings, & raisins. Bring to boil over high heat. Reduce heat to low. Simmer 5-8 minutes, or until apples are just tender. Remove cloves, & add orange slices, lemon slices, & lemon juice. Pour into punch bowl. Ladle into large mugs, including an apple ring, some raisins, & citrus slices in each serving. Serve with spoons.

Holiday Wassail 2 quarts apple cider 2 cups pineapple juice 1 ½ cups orange juice ¾ cup lemon juice

Alexis Hoskins - Santa Clara, UT

1 cup sugar 2 cinnamon sticks 1 tsp whole cloves

Mix all together, heat (either on the stove or in a crockpot). Serve warm & enjoy!

Homemade Hot Cocoa ¼ cup sweetened cocoa powder ½ cup sugar ⅓ cup hot water ⅛ tsp salt

Mckaylee Musselman - St. George, UT

4 cups milk (dairy or non-dairy) 1 tsp vanilla extract dash of cinnamon (optional)

Combine cocoa, sugar, water, & salt in a medium saucepan. Stir constantly over medium heat & bring to a boil for 1 minute. Stir in milk, & heat but do not boil. Remove from heat, add vanilla, & cinnamon. Stir well & serve immediately.

Polar Express Hot Chocolate 1 can (14 oz) condensed milk 2 cups semi-sweet chocolate chips 1 ½ cups whipping cream

Jessica Young - Cedar City, UT

6 cups milk 2 tsp vanilla whip cream & marshmallows

In a large, heavy bottom sauce pan combine sweetened condensed milk & chocolate chips over medium heat. Stir constantly until chocolate is completely melted & smooth. Add whipping cream, milk, & vanilla, whisking mixture together till smooth & completely combined. Serve warm with whip cream or marshmallows. Enjoy! Tip: If you are making this for a party the mixture can be put in a large crockpot 3-4 hours before serving time, stirring every hour.


Russian Tea (A wonderful alternative to wassail) 3 quarts water ¾ - 1 cup sugar 4 whole cloves

Lore Rencher - Washington, UT

4 sticks cinnamon 1 (12 oz.) or 2 (6 oz.) can(s) frozen orange juice undiluted ½ cup lemon juice

Boil water & sugar. Add the cloves & cinnamon. Boil 10 minutes. Take off heat. Let steep for 20 minutes with the cover/lid on. Remove spices. Add juices & barely bring to a boil again.

Slush Punch 2 ½ cups white sugar 6 cups water 2 (3 oz) pkg strawberry jello mix 1 (46 oz) can pineapple juice

Regina Chandler - Cedar City, UT

⅔ cup lemon juice 1 quart orange juice 2 (2 liter) bottles lemon-lime soda

Bring the sugar, water, & strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, & orange juice. Divide mixture into 2 separate containers & freeze. Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

Slow Cooker Hot Cocoa 1 cup whipping cream 1 (14 oz) can sweetened condensed milk 8 cups milk

Ashley Uhri - Salt Lake City, UT

1 tsp vanilla 2 cup chocolate chips (any flavor)

Pour all the ingredients into the slow cooker & stir to combine. Cook on low for about two hours & then top with marshmallows!

White Hot Chocolate 3 cups half & half or light cream ⅔ cup white chocolate chips 1 cinnamon stick ⅛ tsp ground nutmeg

Alexis Hoskins - Santa Clara, UT

1 tsp vanilla extract ¼ tsp almond extract ground cinnamon (optional)

Combine ¼ cup of the half & half, vanilla chips, cinnamon stick, & nutmeg in a medium sauce pan. Whisk over low heat until vanilla chips are melted. Remove cinnamon stick. Add the remaining half & half. Whisk till heated through. Remove from heat. Stir in vanilla & almond extract. Sprinkle with cinnamon, & serve warm in mugs.


recipe book curated by tawny caldwell - december 2014 recipes & photos are neither the author’s or submitter’s property do not copy or reproduce

2014 Christmas Recipe Swap  

Friends all over the country submitted their favorite Christmas recipes which were then organized into this darling booklet. PDF & Printed C...

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