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December Recipes

HOLIDAY FRUIT DROPS

1 Cup Shortening

2 Cups Brown Sugar (firmly packed)

2 Eggs

1/2 Cup Soured Milk, Butter- milk, or Water

3 1/2 Cups Flour

1 tsp. Baking Soda

1 tsp. Salt

1 1/2 Cups Broken Pecans

2 Cups Candied Cherries (halved)

2 Cups Dates (chopped)

Mix shortening, sugar and eggs well. Stir in soured milk. Blend dry ingredients, stir in to wet mixture. Stir in the pecans, cherries and dates. Chill at least 1 hour. Heat oven to 400 F. Drop heaping teaspoons of dough about 2" apart on lightly greased cookie sheet. Place a pecan half on each cookie if desired. Bake 8 to 10 minutes until almost no imprint remains when touched lightly. Makes: 96 Note: If using self-rising flour, omit baking soda and salt.


THUMBNAIL COOKIES

1/2 Cup Packed Brown Sugar

1 Cup Butter (softened)

1 tsp. Vanilla

2 Egg Yolks

1/2 tsp. Salt

2 Cups All-purpose Flour

2 Egg Whites

2 Cups Nuts (finely chopped)

10 Tbsp. Jam or Jelly (any flavor)

Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Shape dough into 1-inch balls. Beat egg white slightly with fork. Dip each ball into egg white; roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation. Bake about 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary. Remove cookies from cookie sheet to wire rack. Fill thumbprints with about 1/2 measuring teaspoon jam.


PEANUT BLOSSOMS

1 Bag (8 oz.) Hershey's Kisses

1 Egg

1/2 Cup Shortening


2 Tbsp. Milk


3/4 Cup Peanut Butter


1 tsp. Vanilla


1/3 Cup Granulated Sugar


1 1/2 Cups All-purpose Flour


1 tsp. Baking Soda


1/3 Cup (packed) Light Brown Sugar


1/2 tsp. Salt


Additional Granulated Sugar (red and green is pretty) Heat oven to 375 degrees F. Remove candy wrappers. In large bowl, beat shortening and peanut butter until well blended. Add the 1/3 cup of granulated sugar and all of the brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into 1-inch balls. Roll in the additional granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Immediately place a chocolate kiss on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely.


WARM & CREAMY BACON DIP

My family loves this dip. They request it for every party we have. I've been told it tastes like a loaded baked potato without the potato. Yum! So easy to make too.

8  oz. Cream Cheese (softened)

2  Cups Daisy Brand Sour Cream

3  oz. Bacon Bits

2  Cups Cheddar Cheese (shredded)

1  Cup Green Onion (chopped)

Preheat the oven to 400 degrees. In a bowl, combine all ingredients. Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25-30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips. 

*Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes. Serves: 15

Recipe From: Christine M.


TEQUILA-MARINATED SHRIMP

To keep these tongue-tingling shrimp well-chilled during a party, place them in a bowl nestled inside a larger bowl of ice.

2    lbs. Fresh or Frozen Medium Shrimp

      (peeled and deveined, leaving tails intact)

1/4 Cup Olive Oil

3    Tbsp. Onion (finely chopped)

5    Cloves Garlic (minced)

1/4 Cup Tequila (or Cactus Juice or Nectar)      

1/4 Cup Lime Juice

2    Tbsp. Fresh Cilantro (snipped)

1/8 tsp. Salt

Thaw shrimp, if frozen. Rinse shrimp; pat dry. Set aside.

In large skillet heat olive oil over medium heat; add onion and garlic and cook about 3 minutes or until tender. Add shrimp and tequila; bring to boiling. Boil gently, uncovered, for 3 to 5 minutes or until shrimp turn opaque, stirring occasionally.

Transfer shrimp mixture to a bowl. Add lime juice, cilantro, and salt; toss to mix. Cover and refrigerate for 2 hours, stirring occasionally. Drain before serving. Makes 10 to 12 appetizer servings.

Make-Ahead Tip:

Prepare as above. Cover and refrigerate for up to 24 hours, stirring occasionally. Drain before serving.


BLOODY MARY COCKTAIL SAUCE

This tart and tangy sauce is a twist on a classic Bloody Mary cocktail. Rim your serving dish with celery salt before serving, if you like.

2    Small Lemons

1    Small Lime

1    Cup Ketchup

1    Cup Heinz Chili Sauce

2    Heaping Tbsp. Prepared White 

      Horseradish (more to taste)

2    Tbsp.  Vodka (or White Grape 

      Juice)

1    Tbsp.  Worcestershire sauce

2    tsp. Pureed Canned Chipotle 

      Chile in Adobo (more to taste)

1/8 tsp. Celery Salt (more to taste)

Finely grate the zest from the lemons and then juice them. Juice the lime. In a non reactive bowl, mix 3 tablespoons of the lemon juice, 2 tablespoons of the lime juice, and all of the zest with the ketchup, chili sauce, horseradish, vodka, Worcestershire, chipotle, and celery salt until well combined.

The sauce can be refrigerated for up to a week. Add more horseradish, chipotle, lemon juice, or celery salt to taste before serving. Servings: Yields a scant 2-1/4 cups.