Home About Contact Advertise Services Sitemap
Hello, Sign into Your Account
Kapp
Enter a region:
December Recipes

HAZLENUT YULE LOGS

3/4   Cup Brown Sugar (packed)

1      Tbsp. Lemon Juice

      tsp. Lemon Peel (grated)

2 1/2 Cups All-purpose  Flour

1/4    tsp. Salt

1 1/2 Cups Hazelnuts  (finely chopped)

      Tbsp. Water

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in lemon juice and zest. In another bowl, mix flour and salt; gradually beat into creamed mixture.

Place hazelnuts in a small bowl. On a lightly floured surface, roll 1/2 cupfuls of dough into 1/2 inch thick ropes, about 22 inches long. Cut ropes into 2 inch logs. Lightly brush each log with water; roll in hazelnuts to coat. Place 1 inch apart on an ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes or until light brown. Remove to wire racks to cool. Makes 4 1/2 dozen logs.


SAUSAGE CRESCENT CHEESE BALLS

1    lb. Bulk Spicy Sausage 

2    Cups Sharp Cheddar Cheese (shredded) 

1/2 tsp. Dried Rosemary Leaves (crushed) 

1    Can (8 oz.) Pillsbury Refrigerated Crescent Rolls

2    Tbsp. All-purpose Flour 

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in lemon juice and zest. In another bowl, mix flour and salt; gradually beat into creamed mixture.

Preheat oven to 375 degrees F. Line a 15x10x1 inch baking sheet with foil; spray with cooking spray. In a large bowl, mix sausage, cheese and rosemary; mix well using your hands or spoon.

Unroll the crescent dough on work surface; coat each side of the dough with 1 tablespoon flour. Using a pizza cutter or sharp knife, cut dough into 1/4 inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended. Shape mixture into 42 (1 1/4 inch) balls. Place in pans. Bake 15 to 17 minutes or until golden brown. Makes 42 servings.


BUTTER PECAN COOKIES

Cookies:

1    Cup Butter (softened) 

1    Cup Brown Sugar (packed)

1/2 Cup Granulated Sugar 

2    tsp. Vanilla Extract

2    Large Eggs

2    Cups All-purpose Flour 

1/2 tsp. Baking Soda

1/4 tsp. Salt

1    Cup Pecans (chopped)

Frosting:

1    Cup Butter (softened)

3    Cups Powdered Sugar

3    Tbsp. Maple Syrup

1/3 Cup Heavy Cream

1    Cup Pecans (for decoration)

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a large bowl using a hand mixer, beat the butter and sugars until smooth. Add the vanilla and eggs and beat until combined, then add the flour, baking soda and salt and mix until just combined. Fold in the chopped pecans and chill the dough for 20 to 30 minutes.

Using a medium cookie scoop, scoop balls of dough onto prepared baking sheets and bake until golden, 10 to 12 minutes. Let cool completely.

Frosting: In a large bowl using a hand mixer, beat butter until smooth and fluffy, 2 minutes. Add powdered sugar and beat until combined, then add maple syrup and heavy cream and beat until creamy. Frost cookies and decorate with more pecans. Yields around 30 cookies.


Easy-peasy

Pesto Pinwheels

1    Can (8 oz.) Pillsbury Refrigerated Crescent Rolls (or 1 can Pillsbury Refrigerated Crescent Dough Sheet)

1/4 Cup Basil Pesto

1/4 Cup Roasted Red Bell Peppers (chopped, from a jar)

Heat oven to 350 degrees F. If you are using the crescent rolls: unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using a dough sheet: unroll dough and cut into 4 rectangles.

Spread the pesto over each rectangle to within 1/4 inch of edges. Sprinkle with roasted peppers. Starting with short side, roll up each rectangle, press edge to seal. With a serrated knife, cut each roll into 6 slices. On an ungreased cookie sheet, place slices cut side down. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm. Makes 24