Caramel filled Cookies

While I was thinking and drooling over recipes for cookies and candies (both of which I am not supposed to eat - but that doesn't stop me from thinking about them!) I ran across a couple of recipes that I thought I could improve - at least with speed !

• 1 - tube of cookie dough ( sugar - brownie - whatever is your fancy)


• 1/2 cup regular granulated sugar


• 24 or so chocolate covered caramels (Rolos) or you can use regular caramels (why is it you never see caramels until fall?)

Directions:

Preheat oven to 375

• split open the tube of cookie dough


• divide it into 24 sections


• work each section around a piece of caramel


• rolling it completely so that no caramel shows through


• drop the ball into the sugar


• place on cookie sheet

bake 8 - 10 minutes remove from the oven and allow to cool slightly on the cookie sheet before moving them to a wire rack.

WARNING ! ! ! ! !
COOL COMPLETELY before eating - nothing like molten lava running down your throat!!

Rudolph the Red-nosed Cookie

I saw this online and decided to put it in the blog - and of course I altered the recipe...

	Sugar cookie dough - just buy the roll in the grocery story either plain or chocolate
	3-inch-long teardrop cardboard pattern (for Rudolph's head)
	Pretzels
	Spray Can of Frosting
	M&M's
	Red hots

1. Roll out the cookie dough to a 1/4-inch thickness. Set the cardboard pattern on the dough. With the point of a sharp knife (parent's only), cut out the reindeer's head. Bake as directed.
2. Let cool. Break apart the pretzels to form antlers and attach them at the top of the reindeer's head with dabs of frosting. Add M&M eyes and don't forget the red hot nose. Makes 40 Rudolph cookies.

Robyn and Isabella are going to bake them up for Santa (and the guys at work)

Ambrosia Fruit Salad

This is a classic in our family. It can be found at almost every family gathering, especially during the holidays. It is a clean fresh taste that cleans the palate after a heavy meal. It is also great long after your food has settled and everyone is watching Football on the tube.

++++++++++++++++++++++++

1 Large Can of Fruit Cocktail, drained
1 Cup of shredded Coconut
1 Large apple, cored and diced - drizzled with Lemon Juice
2 small cans of mandarin orange sections, drained
1 cup of chopped nuts (Walnuts or Pecans)
2 FIRM bananas sliced thin, drizzled with Lemon Juice
1 small can of pineapple tidbits, drained
couple of hands full of green seedless grapes cut in half (optional due to season)

INSTRUCTIONS

The simple thing about this is you just simply mix the ingredients together (toss them gently...you don't want mushed fruit!) and cover and chill in the fridge. It makes it's own juice as it melds together overnight.

When you are ready to serve, fold all the ingredients from the bottom up to redistribute the juices over the fruits and nuts.

Place on buffet or serve it up in small compote containers.

Southern Ambrosia

• 1 (8 ounce) container frozen whipped topping, thawed
• 1 small container of sour cream 1 (8 ounce) container frozen whipped topping, thawed
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1/2 cup chopped walnuts 1/2 cup chopped walnuts
• 2 1/2 cups shredded coconut 2 1/2 cups shredded coconut
• 3 cups miniature marshmallows 3 cups miniature marshmallows
• 1 Large can fruit cocktail, drained 1 (8 ounce) can fruit cocktail, drained
• 1 (11 ounce) can mandarin oranges, drained 1 (11 ounce) can mandarin oranges, drained
• 1 (8 ounce) can of crushed pineapple , drained 1 (8 ounce) can pineapple chunks, drained
• 1 teaspoon ground cinnamon
• 1 (10 ounce) jar maraschino cherries, drained (optional)

Added To Shopping List!

Instructions

1. 1. In a large bowl, combine the whipped topping,sour cream, coconut, chopped nuts make sure it is well incorporated together
      
   2. Then add fruit cocktail, pineapple, mandarin oranges, and marshmallows.
      
   3. Mix together well cover and refrigerate for at least 30 to 45 minutes.
      
   4. It is actually better if you cover it and eat it the next day
      

Samie's Southern Cornbread Dressing

It's Turkey time!

• Jimmy Deans Sausage....1-2 pounds (regular or sage)
• whole chicken, additional celery and onions[ boiled slowly with lots of seasoning]
• 1 yellow onion
• 1/2 cup celery
• 1or 2 large bell peppers
• sage seasonings
• poultry seasoning
• Tony's Chachere's Cajun Seasonings
  
• salt and pepper
• green onions { do not over saute or you can just add them last}
• 4-6 boiled eggs diced finely
• 1/2 loaf day old white bread
• 2 large pans cornbread (un sweet)

INSTRUCTIONS:

• Use the drippings from your turkey if you have it and you are not using them for gravy
• 1 chicken....season and boil slowly with onions and celery...the better your stock....the better the final product
• debone and save stock
• corn bread...the better the bread...the better the final product....NOT sweet CORNBREAD!
• and white bread 1 - 2 cups crumbled
• brown sausage in large skillet, add veggies and saute until clear...
• I love celery so I add more....

• In roasting pan crumble bread and cornbread....salt and pepper to taste
• mix in sausage mixture, chicken...and stock until mixture is wet but not soupy!
• add sage seasoning and any other of your favorites seasonings to taste....there is a poultry seasoning I like as well....taste and adjust....add eggs and green onions
• Bake at 350 for 1 hour or until completely hot
• If you are baking a turkey....add drippings to bread mixture and stir in...
• If you like it wet, cover and add more juice....

Watch the top and sides so it doesn't dry out. Add liquids (stock) to adjust moisture.

There are no exacts in this recipe...adjust according to your likes....wet or dry....
lots of veggies or not so many....chicken or not....eggs or not
You can use boxed chicken stock, rotisserie chicken, even hamburger meat....
I love sage, sausage , celery and bell peppers....and semi wet....
The more flavors you can infuse, meaning if you can get those great turkey drippings, the better. ~ Samie