Christmas Cheesecake Lasagna!

Ingredients

Cookie Layer:

3/4 C unsalted sweet cream butter, softened

1/2 C powdered sugar

1 1/2 C flour

1 tbsp Hershey cocoa powder

1/4 tsp salt

3-6 drops red food coloring

Peppermint Cheesecake Layer:

1 8 oz. cream cheese, softened

1 C powdered sugar

1 ½ C Cool Whip

1 tsp pure peppermint extract

Pudding Layer:

2 - 3.9 oz. box white chocolate instant pudding

3 C milk

2-4 drops green food coloring

Topping:

1 ½ C cool whip

3 C mini marshmallows

1 C Crushed candy canes

Instructions

Preheat the oven to 350F and tear of a large sheet of parchment paper to cover a 9x13 baking dish

In a small bowl whisk together flour, salt and cocoa powder

In a standing mixer, beat butter and sugar until smooth.

Add red food coloring and mix well

Turn you mixer on low speed and gradually add flour mixture

You may need to use your hands to mix throughly to make sure that you get all the flour mixture.

Press the mixture into bottom of baking dish and bake for 18-20 minutes.

Remove from the oven and cool completely.

Peppermint cheesecake layer

Using the standing mixer, beat the cream cheese and powder sugar until smooth

Add 1 ½ cup Cool Whip and peppermint extract and mix until combine.

Spread over cooled shortbread layer.

Place into the freezer to harden while you make the pudding

Green pudding layer:

In a large mixing bowl, combine the two boxes of pudding, milk and green food coloring and mix for 5
minutes.

Spread over cream cheese layer.

Place into the freezer for 1 hour

Topping directions :

Spread 1 ½ cup Cool whip over pudding layer and top with mini marshmallows and crushed candy canes

Place in the fridge for overnight.

Enjoy!

Italian Christmas Cookies

Our Classic Italian Christmas Cookies are buttery, tender, cakey and not too sweet. Bakery quality- Nonna
approved. Gorgeous on your Christmas cookie tray!

CourseDessert

CuisineItalian

KeywordHow Do I Make Italian Christmas Cookies, How To Make Italian Christmas Cookies, Italian
Christmas Cookies, Italian Christmas Cookies Recipe
Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Servings50 Cookies

Calories104kcal

AuthorKathleen

Ingredients

Cookies:

4 cups all-purpose flour

1 cup sugar

1/2 cup whole milk

2 large eggs lightly beaten

1 tablespoon baking powder

3/4 cup vegetable oil

1 tablespoon almond extract

Glaze:

2 cups powdered sugar

2 1/2 teaspoons almond extract

1 tablespoon hot water more as needed

Instructions

Preheat oven to 375 degrees. Line baking sheets with silicone baking mats or parchment paper.

Whisk together flour, baking powder, and sugar until combined. Make a well in the center and add oil,
milk 1 tablespoon almond extract, and eggs. Using a sturdy wooden spoon, mix together until all
ingredients are incorporated and smooth.

Using a small cookie scoop, scoop up a one inch ball of dough, and place on prepared cookie sheet, with
1 inch between cookies. Slightly flatten tops. Bake for 8-10 minutes in preheated oven until cookies are
cooked. They will not brown.
Meanwhile, make, glaze. In a small mixing bowl, whisk together powdered sugar, almond extract, and 1
tablespoon of hot water until smooth. Glaze should remain thick like the consistency of molasses.

Place a wire baking rack over a rimmed cookie sheet. Dip warm cookies in glaze, then set on wire rack,
then sprinkle immediately, while glaze is still wet with the nonpareils. Allow to cool complete on rack.

Maraschino Cherry Shortbread Christmas Cookies!

Ingredients

1 cup softened salted butter

1/2 cup powdered sugar

1/4 tablespoon vanilla extract

1/4 tablespoon almond extract

2 cups all purpose flour

3/4 cup diced maraschino cherries

2/3 cup chocolate chips

1/4 cup nuts- optional

Instructions

Drain your cherries and place onto a few sheets of paper towel to remove most of the cherry juice, then
dice

In a large mixing bowl, mix together your butter, powdered sugar, vanilla extract, and almond extract

Now mix in your flour

Fold on your maraschino cherries and chocolate chips

Knead your dough in your hands to remove and air bubbles and form into a log shape

Roll your dough log in Saran Wrap and refrigerate over night

Preheat your oven to 350° and line a baking sheet with a piece of parchment paper

Unwrap and slice your dough in thick slices

Bake for 12-14 minutes or until golden brown

ENJOY!

Crock Pot White Hot Chocolate!

Ingredients

12 oz white vanilla baking chocolate

2 cups heavy whipping cream

1 teaspoon vanilla

5 cups whole milk

Crushed candy canes, whipped cream and mini marshmallows, if desired

Instructions

Place baking chocolate, milk, heavy cream and vanilla into the crockpot.

Cover and cook on Low heat for about 2 hours, making sure to stir every 30 minutes.

Top each with whipped cream and miniature marshmallows and crushed candy canes.

ENJOY!

Strawberry Cheesecake Santas for Christmas!

Ingredients

16 oz package fresh strawberries, washed

8 ounces of philly cream cheese, softened at room temp!

5 tablespoons powdered sugar

1 teaspoon vanilla extract

Black gel icing, black sprinkles or mini chocolate chips, for eyes

Instructions

Please remember to start with very soft cream cheese so you can mix it with the powdered sugar easily-
Cold “cheesecake” filling is pretty difficult to squeeze out of the piping bag!.

As described above with the pics, slice the stem off the strawberry off but try to cut it as "flat" as
possible since that will be the base of our santas..

Cut the tops of the strawberry, this will be used as the "hat", set them aside from each.

In a medium mixing bowl, beat cream cheese, powdered sugar, and vanilla extract.

Place the mixture inside a piping bag, or even a ziplock bag works if you snip one corner off!
Put half a teaspoon of Graham cracker crumbs in each.

Top strawberry base with cheesecake filling, top with the strawberry hats, and squeeze additional filling
on top of the hat.

For his belt and buttons I used the gel icing.

Use the gel icing or mini chocolate chips or chocolate sprinkles to decorate Santa's eyes.

Serve immediately or store in the refrigerator!

Do not freeze or use frozen strawberries for this recipe..

Once they are all fully assembled, refrigerate stuffed Santas so they can hold their shape.

If you are bringing these to a party, I recommend making them a few hours earlier.

ENJOY!

Rice Krispie Reindeer Treats

How cute are these!! A fun twist on everyone's favorite Rice Krispie Treats, these Rice Krispie Reindeer
Treats are perfect for your holiday gatherings and classroom parties!

Ingredients

3 1/2 cups Rice Krispies cereal

2 1/2 cups marshmallows

2 tablespoons butter

Wilton light cocoa melting wafers

Pretzels twists

Candy eyes

Mega M&Ms

Lollipop sticks

9x13 baking pan

Parchment paper

Butter for greasing your pan

Microwave safe bowl

Instructions

1. Grease the bottom and sides of your pan with butter

2. Melt your marshmallows and butter in the microwave

3. Pour your Rice Krispies into your melted marshmallow mix

4. Mix well and scoop your mix into your pan

5. Press down on your Rice Krispies, making sure they are even

6. Set in the freezer for 30 minutes, then cut into rectangle shaped bars

7. Now you can melt your candy wafers in a microwave safe bowl for 3-4 minutes, stirring every 45
seconds until melted

8. Dip 3/4 of your bar into the melted chocolate and set on a piece of parchment paper

9. Now add your pretzels for antlers, eyes and a mega red M&M for your nose

10. Place a lollipop stock into the bottom of your reindeer and they are ready to eat!

Notes

These usually set up pretty quickly, but you might try putting the Rice Krispie treat reindeer in the fridge
if you want them to set up quicker. We usually tie a baggie around them and add a bow if we are going
to be handing them out. These are really fun for classroom parties because the children LOVE to
decorate them, and you can even incorporate the decorating int

Candy Cane Cheesecake!

Ingredients

Oreo crust Ingredients

36 Oreos, finely crushed

1/2 C unsalted sweet cream butter, melted

Cheesecake Ingredients

1 8 oz. cream cheese, room temperature

1/2 cup unsalted sweet cream butter, softened

1 1/4 cup powdered sugar

1 1/2 cup heavy cream

1 tsp peppermint extract

1 3.4 oz. box white chocolate instant pudding

3/4 cup milk

2 tsp plain gelatin powder

2 tbsp cold water

1/2 cup crushed candy canes

1/4 cup semi sweet chocolate chips

Chocolate ganache ingredients

2 C semi sweet chocolate chips

1/2 C heavy whipping cream

Whipped cream ingredients

1 C heavy whipping cream

1/4 C powder sugar

1 tsp peppermint

1/4 C crushed candy canes

1 piping bag, fitted with a star tip

Instructions

Oreo Crust Directions

Pour oreo crumbs into a large bowl and add in the melted butter

Mix until combined, and it resembles wet sand.

Evenly press the cookie crumbles into the springform pan, about 3/4 ways up the sides.

Place in the freezer to set while you make the cheesecake.

Cheesecake Directions

Directions

Using a standing mixer, combine the heavy whipping cream, 1/4 cup powdered sugar and peppermint
extract and mix until stiff peaks form.
Scoop whipped cream into a separate bowl and set aside

Using the standing mixer again, whip the cream cheese and softened butter until smooth.

Add in the 1 cup of powdered sugar and mix until combined.

Combine the gelatin powder and 1 tbsp of HOT water and mix until combined. Let sit for 5 minutes.

In a medium bowl, combine the milk and the white chocolate pudding and mix for 5 minutes with a
whisk until thick.

Combine the pudding with the cream cheese until fully combined.

Add the whipped cream into the cream cheese mixture and mix until combined

Stir in the gelatin

Mix in the crushed candy canes and chocolate chips

Pour cheesecake batter into the frozen crust and place into the fridge for overnight

Chocolate Ganache Directions

Directions

In a heat safe bowl, combine the heavy whipping cream and chocolate chips and place into the
microwave for 30 seconds to a minute until warm

Using a whisk, mix until fully combined and thick

Pour over cheesecake

Place back into fridge to harden

Whipped Cream Directions

Using the standing mixer, combine the heavy whipping cream, powder sugar, and peppermint extract
and mix on medium speed until stiff peaks form

Scoop whipped cream into the piping bag and pipe around the edge of the cheesecake

Sprinkle crushed candy canes onto the whipped cream

ENJOY!

Grinch Brownies!

Ingredients

1 9x13 box of brownie mix

26 Mint Oreo cookies, chopped

2 C white chocolate chips

1/2 C heavy cream

1/4 teaspoon peppermint extract

4 drops of leaf green food coloring

red hots candies

Instructions

Preheat oven to 350 degrees.

Line a 9×13 baking dish with parchment paper. Set aside.

Prepare the brownie mix according to the directions on the package.

Chop 16 Oreo cookies into quarters and mix them into the brownie batter.

Chop the remaining Oreo cookies into quarters putting them into another bowl. Set aside.

Spread the batter evenly in the pan.

Bake at 350 degrees for 30-35 minutes.

Check the brownies to see if they are completely cooked.

Once baked, put the baking pan on a wire rack allowing the brownies to cool.

Bring a saucepan filled with water to simmering.

Put a heat-safe bowl on top of the pot of simmering water.

Pour the white chocolate and heavy cream in the bowl. Stir constantly until melted. Take white chocolate
chips and heavy cream mixture in the bowl off the heat.

Stir in the peppermint extract.

Now add a few drops of green food coloring. Stir well to combine. (You can add more mint extract, up to
1/2 teaspoon.)

Quickly pour the ganache on top of the brownies.

Sprinkle the remaining chopped Oreos on top of the ganache. Sprinkle on the red candies.

Chill the brownies, allowing the ganache to set for at least an hour.
Cut the brownies into bars.

Enjoy.

M & M Cookie Bars!

Ingredients

1/2 cup softened salted butter

1 cup granulated sugar

1 egg

1 1/2 teaspoons vanilla extract

1/2 cup peanut butter

1 cup all-purpose flour

1 1/2 cups red and green M&M's

Instructions

Preheat your oven to 350f

Line a 8x8" baking pan with aluminum foil, and grease with a non stick cooking spray

In a large mixing bowl beat together your butter and sugar until light and fluffy

Then mix in your egg, peanut butter, and vanilla extract

Now mix in your flour until you have a thick dough

Fold in one cup of your M&Ms and press your cookie dough into your baking pan

Press the rest of your M&M's into the top of your bars and bake for 20-25 minutes

Let cool and lift up aluminum foil to remove your bars

Cut into nine squares and carefully cut all sides off of the bars

ENJOY!

Peppermint Cheesecake Oreo Brownies

Ingredients

Brownies
1 cup butter, melted

1/2 cup dark cocoa powder

4 eggs

2 cups sugar

2 teaspoons vanilla

1 teaspoon salt

1 1/2 cups flour

1/2 teaspoon baking powder

24 holiday Oreo cookies

Cheesecake

2 (8 ounce) packages cream cheese, softened

1/4 cup sugar

1/4 cup plain Greek yogurt

1/2 teaspoon vanilla extract

1/2 teaspoon peppermint extract

1 1/3 cup white peppermint baking chunks

2 eggs

1 batch peppermint whipped cream

Peppermint candy pieces

Instructions

Preheat the oven to 350 degrees. Line a 9x13 pan with foil. Spray it with nonstick baking spray.

Mix together the melted butter and cocoa powder.

Beat the eggs and sugar together. Add the vanilla, salt, and butter mixture and beat again.

Slowly add the flour and baking powder until mixed in. Spread in the bottom of the prepared pan.

Place the Oreo cookies on top of the batter side by side.

Using a clean bowl, beat the cream cheese and sugar until creamy. Add the yogurt and extracts and beat
again.

Place the white peppermint chunks in a microwave safe bowl. Heat for 30 seconds and stir. If needed,
heat an additional 15-20 seconds and stir again until creamy.

Slowly pour the melted chocolate into the cheesecake batter and beat until mixed in.

Add the eggs one at a time beating after each addition. Do not over beat the batter.

Press the Oreo cookies down into the brownie batter gently. Spoon the cheesecake batter slowly on top
of the cookies. Spread the batter out and bake for 45-48 minutes. Do not over bake. Remove the pan
from the oven and place on a cooling rack. After 5 minutes, use a butter knife to gently loosen the
brownies from the edge of the foil. Let cool in the pan for 1 hour, then refrigerate until completely
chilled.

Serve the brownies with the peppermint whipped cream and extra peppermint pieces. Makes 24
brownies.

No Bake Christmas Peppermint Patties

Ingredients

1/2 C unsalted sweet cream butter, softened

2/3 C light corn syrup

4 tsp pure peppermint extract

2 tsp cream cheese

6 C powdered sugar

Red and Green gel food coloring

1 C sugar to roll peppermint patties in

Instructions

In a large bowl, combine the butter and corn syrup into a large mixing bowl

Mix in the peppermint extract

Mix in 4 cups of powdered sugar & cream cheese until combined

Mix in the remaining powdered sugar until it is absorbed and completely smooth

Divide the dough into 3 round balls

Mix in red food coloring into one ball

Mix in green food coloring into the second ball

Leave the third one white

Shape the dough into 2 tablespoon size balls

Roll the balls into the sugar

Place onto a cookie sheet and flatten with a fork

Allow to air dry for 24 hours before enjoying

ENJOY!!

Winter Shortbread Cookie Bites!

Ingredients

Prep: 30 minutes Cook: 11 minutes Total: 41 minutes

Makes: About 36 bites

1 cup unsalted butter, diced in to 1/2" pieces

2/3 cup granulated sugar

1/2 teaspoon vanilla extract

2 1/4 cups all-purpose flour

4 tablespoons sprinkles (I used gray, silver, and blue)

Parchment Paper

Instructions

Place parchment paper in a small baking dish.

Using your stand mixer, cream together butter and sugar until well combined. Mix in vanilla extract. Set
mixer to low speed and add in flour and mix until combined.

Fold in sprinkles. Press dough into the parchment lined pan. Press down with spatula to make sure
dough is even. Chill dough in refrigerator 30 minutes.

Preheat oven to 350F.

Lift dough from pan after refrigerating. Cut into 1/2-inch squares with a knife. Gently press more
sprinkles into each square. Place on parchment lined baking sheet about 1/2 inch apart.
Bake in preheated oven for 11 minutes. Cool completely on a cookie rack and then transfer to an airtight
container and store at room temperature.

ENJOY!

No Bake Peanut Butter Cup Bars!

Ingredients

PEANUT BUTTER LAYER

2 cups graham crackers, crushed

1 cup unsalted butter, melted

1 3/4 cups powdered sugar

1/4 cup brown sugar

1 cup peanut butter

CHOCOLATE LAYER

3 cups semi sweet chocolate chips

1/4 cup peanut butter

Instructions

Line a 9x13 baking dish with parchment paper and set aside.

In a food processor, pulse graham crackers to a fine crumb.

Add in the melted butter, powdered sugar, brown sugar and peanut butter and pulse until totally
combined.

Transfer the mixture to the bottom of the prepared baking dish and press to evenly distribute it.

In a microwave safe bowl, dump in the chocolate chips and add the peanut butter to the top. Microwave
in 30 second bursts, stirring well between the microwaving bursts until the chocolate chips are melted
and the mixture is smooth.

Pour the chocolate mixture over the peanut butter mixture in the baking dish and smooth with a rubber
spatula to cover all of the peanut butter layer.

Allow to set in the fridge for 3 hours before cutting into squares and serving.
ENJOY

GRINCH SNOWBALL COOKIES!

Ingredients

1 C unsalted sweet cream butter

1/2 C powder sugar, plus 1 C to roll in sugar

1 tsp vanilla extract

2 1/4 C flour

1/4 tsp salt

3-5 drops of green food coloring

1/2 C chopped pecans OR any nut of your choice

1/3 cup chopped, dried cranberries (optional)

1 container of wilton confetti heart sprinkles, using only the reds

1/4 C melted white chocolate

1 cookie sheet fitted with parchment paper

1 disposable piping bag

Instructions

Preheat oven to 350 degrees

Using a standing mixer, beat together butter, sugar, and vanilla.

Gradually mix in the flour, salt, and food coloring

Mix in chopped pecans and dry cranberries

Shape dough into 1 inch balls and place onto the baking sheet

Bake for 10 - 12 minutes or until set but not brown.

While cookies are baking melt the white chocolate

Once chocolate is melted, pour into piping bag and cut the tip off

Remove from pan and roll in powdered sugar.

Pipe on a tiny dollop of chocolate onto the top middle of the cookies and place a red heart onto the
chocolate

Let cookies cool for 10 minutes before enjoying!

Funfetti Cake Batter Cookies

These Funfetti Cake Batter Cookies are perfect for families or to take to potlucks! Cake mix and sprinkles
make these cookies amazing!

Course Dessert

Cuisine American

Keyword Cake Mix, Cookie, Funfetti

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 24

Ingredients

1 box white cake mix

1 tsp baking powder

2 eggs

1/2 Cup vegetable oil

1/2 tsp vanilla extract

3/4 Cup color sprinkles

Instructions

Preheat your oven to 350°.

Mix together all the ingredients together in a large bowl with a whisk

I use a cookie scoop to scoop mine onto a cookie sheet. This makes the cookies shape perfect and I
don't have to form balls or try to scoop with a spoon.

See even the dough looks colorful!!!

Bake for about 10 minutes

M&M Cake Mix Cookies Recipe

This M&M Cake Mix Cookies Recipe is perfect to use up holiday M&Ms! So easy to make and the cookies
turn out perfect, perfect Christmas cookies to make!

Course Dessert

Cuisine Dessert

Keyword Cake Mix, Cookie, M&M

Prep Time 5 minutes

Cook Time 10 minutes

Servings 10

Ingredients

1 Box White Cake Mix

1/2 teaspoon baking powder

2 eggs

1/2 cup Vegetable oil

1/2 teaspoon vanilla

1 Bag M&Ms

Instructions

Preheat your over to 350 degrees

Mix together all of the ingredients except for M&Ms

After all the other ingredients are well mixed slowly add in the M&Ms. You can use less M&Ms but we
like them with lots of candy.

Scoop dough into balls and place on a cookie sheet.

Bake for about 8-10 minutes

Allow to cool on a wire rack before storing

Tri-Color Christmas Joy Cookies Recipe

Ingredients
1 (17.5 oz.) package Pillsbury® Funfetti® Sugar Cookie Mix

3 tablespoons Pillsbury BEST® All Purpose Flour

1/2 cup butter, softened or slightly melted

1 large egg

Red and green food colors

Instructions

HEAT oven to 375°F. Combine cookie mix, flour, butter and egg in medium bowl. Stir until soft dough
forms. Divide dough into thirds; place each portion into separate small bowl. Tint one dough portion
with red food color and one with green food color.

ROLL dough into 1-inch balls. Place one of each colored ball onto floured surface with dough pieces
touching.

(We didn’t do this in the test kitchen, due to time constraints, but I’ve found from prior experience, that
refrigerating sugar cookie dough for 1 hour prior to rolling also helps keep the cookies from sticking to
the roller.)

Roll out dough to 1/4-inch thick. Make cut out at center of dough where all colors meet with letter
shaped cookie cutter. Remove to baking sheet. Reroll remaining dough gently. Cut another cookie from
center of reshaped dough.

Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough balls.

BAKE 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes on baking sheet. Remove to
wire rack to cool completely.

NO BAKE RUDOLPH NOSES COOKIE BALLS

Ingredients

1 Package of Wilton Candy Melts in Red (14 oz)

1 Can of Sweetened Condensed Milk (14 oz)

3 Sleeves of Butter Crackers like Ritz

Instructions

Melt the candy melts and sweetened condensed milk together on the stove top or in microwave. Mix
continuously. Remove from heat. Then add the finely crushed crackers and make sure they are fully
covered in the chocolate mixture. Cool for about 20 minutes until thick and cool enough for handling.
Then make each cookie ball using 1 heaping tablespoon of “batter”. Then, hand roll into balls, set on a
non-stick surface such as wax paper. Let cool completely before serving. Recipe makes approximately 28
cookie balls.

Insanely Delicious Turtle Cookies

The classic flavors of turtle candy ... chocolate, pecans, and caramel ... in soft and insanely delicious
Turtle Cookies.

prep time: 1 H & 30 Mcook time: 15 Mtotal time: 1 H & 45 M

INGREDIENTS:

Cookies:

1 c. all-purpose flour

1/3 c. cocoa powder

1/4 tsp. salt

8 T. (1 stick) butter, softened

2/3 c. granulated sugar

1 large egg, separated

1 additional egg white

2 T. milk

1 tsp. vanilla extract

1 1/4 c. pecans, finely chopped

Caramel Filling:

14 soft caramel candies

3 T. heavy cream

Chocolate Drizzle (optional):

2 oz. semi-sweet chocolate

1 tsp. shortening

INSTRUCTIONS:

Prepare the Cookies: Combine flour, cocoa, and salt; set aside.
With a stand mixer or electric mixer on medium-high speed, beat butter and sugar until light and fluffy,
about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add
flour mixture until just combined.

Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

Whisk the 2 egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough
into 1-inch balls (a cookie scoop helps with this), dip each dough ball in egg whites, and then roll in
pecans. Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make
an indentation in the center of each dough ball.

Bake at 350 degrees until set, about 12 minutes.

Prepare the Caramel Filling: Microwave caramels and cream together in a small bowl, stirring
occasionally, until smooth, about 1 to 2 minutes.

Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with
about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack
to cool completely.

Prepare the Chocolate Drizzle (optional): Place chocolate and shortening in a small zip-top plastic bag.
Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and
smooth, placing back in the warm water for a minute or two as needed.

Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled Turtle Cookies.