Random Holiday recipes including a recipe from Anne Palma and Snickerdoodles

by | Dec 15, 2011

Are you ready for Christmas?  I am almost there, I am pulling my Christmas dinner together but I am trying to keep it a little more simple this year.  It seems like I was baking and cooking from 5 AM until 1 PM last year and then I was almost too exhausted to enjoy it.  So, I will let you know what we come up with over the next few days!  Here are a couple recipes to carry you over:


First of all here is a recipe from Anne Palma:

Peanut Butter Fudge:

1 Jar of Creamy Peanut Butter

2 sticks of Butter

1 lb Powdered Sugar

  Chocolate Topping:

1 stick of Butter

1 bag of Semi-sweet Chocolate Chips

Melt Peanut Butter and butter in a large sauce pan.  Mix in 1lb powdered sugar in small amounts until mixture is thick and smooth.  Press mixture in cookie sheet.  Melt butter and chips in sauce pan.  Poor over peanut butter mixture.  Let cool and cut in 1-inch squares to serve.  Yum!

Thank you for sharing Anne!



  • 1/2 cup butter, softened
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 egg
  • 1/2 teaspoon Spice Islands® pure vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon


  • In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. In a small bowl, combine cinnamon and sugar.
  • Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.


I found this one through Pillsbury – easy enough!

Cheesy Crescent Triangles


4 oz tomato-basil feta cheese, finely crumbled (1 cup)
2 tablespoons finely chopped green onions (2 medium)
 1egg, well beaten
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 tablespoon grated Parmesan cheese


1 Heat oven to 375°F. In small bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg.
2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3 Press each rectangle into 7 1/2×5-inch rectangle. Cut rectangle into 3 rows by 2 rows to make 6 (2 1/2-inch) squares. Top each dough square with slightly rounded measuring teaspoon feta cheese mixture. Fold dough over filling, forming triangle; press edges to seal. On ungreased cookie sheets, place triangles 2 inches apart. Repeat with remaining 3 dough rectangles and feta cheese mixture.
4 Brush tops with remaining beaten egg. Sprinkle lightly with Parmesan cheese.
5 Bake 9 to 11 minutes or until golden brown. Serve warm.
These triangles can be shaped up to 2 hours ahead; cover with plastic wrap and refrigerate. Just before serving, uncover and bake the triangles as directed.
Holiday Breakfast Bake


1 package (12 oz) bulk pork sausage
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
10 eggs
1 cup shredded Cheddar cheese (4 oz)
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits


1 Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, brown sausage, onion and bell peppers; drain well.
2 In large bowl, beat eggs. Stir in cheese and sausage mixture. Separate dough into 8 biscuits. Press biscuits into bottom of baking dish. Pour sausage mixture over biscuit crust
3 Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.
Have a blessed day!
Janet Scott