Marshmallow Peanut Blossom Cookies

16.5 oz Pillsbury Refrigerated Peanut Butter or Gingerbread Cookie Dough
3 Tbl. Sugar
18 Large Marshmallows
1 Tbl. Christmas Candy Decors

Heat oven to 375. Shape dough into 36 one inch balls; roll in sugar. Place balls 2 inches apart on cookie sheet.

Bake 7-9 minutes or until edges are golden brown. Meanwhile, using serrated knife, cut marshmallows in half; dip uncut edge of each into water, then in candy decors. Immediately top each hot cookie with 1 marshmallow, candy decor-side up, pressing down firmly.

Remove from cookie sheet to cooling racks. Cool completely before storing.

Blackberry Pomegranate Glazed Ham

1 Spiral-sliced smoked Ham with glaze packet
1 C. Seedless Blackberry Jam
1/2 C. POM Pomegranate Juice (regular or blueberry)
2 Tbl. Cornstarch
1 tsp. fresh Ginger

Preheat oven to 350. In large roasting pan, place ham cut-side down. Loosely cover with foil; bake 45 minutes.

Meanwhile, in small pot over medium heat, combine remaining ingredients. Bring to a boil; cook, stirring until thickened 5 minutes.

Remove foil from ham. Brush ham with glaze. Bake 30 minutes or until golden. Transfer to serving platter; pour pan drippings over ham. If desired, garnish with pomegranates and herbs.

3 Easy Cookie Ideas

Pressed for time but want to include the kids in baking cookies. Here are a few ideas using pre-made cookie dough and a few special ingredients to make them look like you slaved in the kitchen.

Sugared Chocolate Oranges
16.5 oz. Pillsbury Sugar Cookie Dough
1/2-1 Dark or Milk Chocolate Orange, crushed

Mix together and bake according to package directions.


Peppermint Chocolate Chip Cookies
32 oz. Pillsbury Chocolate Chip Cookie Dough
1 Box Candy Canes, crushed

Mix together and bake according to package directions.


Soft Gingersnap Delights
16.5 oz. Pillsbury Gingerbread Cookie Dough
Sugar in the Raw (sold by the organic and alternative sugar)

Slice cookie dough into desired size cookie. Roll dough into individual balls and then roll in the raw sugar. Bake according to package directions.

Party Slush

8 C. Water
3 C. Sugar
18 oz. Cran Raspberry Juice Concentrate
Sprite To Taste

Combine the water, sugar, and juice until the sugar has dissolved. Place in a 9x13 pan and then in the freezer. Allow to freeze overnight. Remove from freezer 45 minutes before serving and crush with a fork or wooden spoon before service.

Gilled Cranberry Turkey Sandwiches

This is a great way to use leftover turkey and cranberry sauce, but lively enough to forget that you are having leftovers!

2 slices per person Farm Bread
Turkey Slices (we used turkey from our deli but leftover turkey works well too)
Whole Berry Cranberry Sauce
Miracle Whip
Butter
Cheese (optional)

Butter bread for grilling. Add a nice layer (about 1 Tbl.) of Miracle Whip and a nice layer of Cranberry Sauce (about 2 Tbl.) to the bread. Add turkey and grill until golden brown and inside is nice and hot. If using cheese grill until cheese is melted.

Note: Try this with An-Jo Nanny's Carolina Style BBQ Sauce for an added "Sass" to your sandwiches, potato salad, or dipping sauce for your chicken fingers!

Easy Apple Cobbler

6 Granny Smith Apples, cored peeled and sliced
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 C. Water
1 Tbl. Vanilla
1 pkg White Cake Mix
1/2—3/4 C. Rolled Oats
3/4 C. Brown Sugar
1/2 C. Butter, melted

Preheat oven to 350 degrees and lightly grease a 9x13 pan.

Toss Apples with the cinnamon, nutmeg and vanilla before placing them in the bottom of the pan. Pour 1/2 C. water into the corner of the pan so you don’t wash off the cinnamon.

In a separate bowl combine the cake mix, oats, brown sugar and melted butter until mixture is crumbly. Pour over apples and bake for 40-50 minutes.

Note: To make this recipe even quicker replace the apples, cinnamon, nutmeg, and water with a can of apple pie filling, add the vanilla to the pie filling, and then follow the recipe above for the cake topping.

Clam Chowder

2 6.5 oz. Clams
1 med Onion, chopped
1 C. Celery, chopped
3 med. Potatoes, cut small cubes
1 qrt. Half & Half
¾ C. Butter
1 C. Flour
2 Tbl. Balsamic vinegar
Salt and Pepper to taste

In 5 quart pot put onions, celery, and potatoes. Pour juice from clams over vegetables. Cover just over top of vegetables with water. Cook until vegetables are tender. In large sauce pan melt butter and add flour to make roux. Add half & half to roux, stir until thickened. Pour over
vegetables (do not drain water off vegetables).

Mix well adding vinegar, clams, salt, and pepper to taste. Stir while heating.