Layered Holiday Jigglers

Have you ever made Jello pinwheels? They were my culinary masterpieces in middle school! :) These festive jigglers are my own spin off of the pinwheel recipe and reminiscent of my mom's layered jello. My kids love these!

1 (6 oz.) pkg lime Jello (or flavor/color of choice)
1 cup warm water
3 cups mini marshmallows
1 (6 oz.) pkg cherry Jello (or flavor/color of choice)
1 cup boiling water

Lightly spray 11x17 or 9x13 inch pan with non-stick cooking spray. Mix lime Jello and 1 cup warm water in 2 quart micro-waveable bowl. Microwave on high 1 1/2 minutes. Stir to dissolve completely. Add marshmallows to Jello. Microwave 1 more minute or until marshmallows are almost melted. Stir until completely melted and mixture is smooth (creamy layer will float to top).Pour into prepared pan. Refrigerate 45 minute or until set.

After lime layer has set, mix cherry Jello and 1 cup boiling water, and stir to dissolve completely. Gently pour of over lime/marshmallow layers. Chill until set and cut out shapes with cookie cutters.

Cherry & Orange Filled Cookies

I wanted to do something different for the recipe/cookie exchange last week, so I decided to do some experimenting and came up with this variation on my Grandma's raisin-filled cookies.

FILLING:
1 cup dried cherries, ground (I use my food processor)
3/4 cup sugar
1/4 cup orange juice
1/2 cup water
1 Tbsp. cornstarch
1/8 tsp. orange zest

In a saucepan, mix sugar and cornstarch together, then add cherries, orange juice, water and zest. Bring mixture to a boil and then reduce heat and simmer and stir until thickened and is the consistency of a soft jam. Remove from heat and cool.

SUGAR COOKIES (Mom Pulsipher):
1 cup shortening
2 cups sugar
4 eggs
2 Tbsp. cream
2 tsp. vanilla
4 tsp. baking powder
1 tsp. salt
4 1/2 cups flour

Cream sugar and shortening. Add eggs, cream, and vanilla. Mix well. Add dry ingredients. Roll dough out to about 1/8" and cut into circles the size cookie you want, using a slightly larger-sized circle for the top (2 1/8" for bottom and 2 3/8" for top). Place approximately 1 Tablespoon of filling in the center of each cookie and top with the larger circle. Seal around the edges with the tines of a fork. Cut a slit in the top to let the steam escape. Bake at 350 until light brown, 11-12 minutes depending on the size of your cookies. Makes approximately 3 dozen cookies.

Fluffy Fruit Dip

Fruit has all it's own yummy sweetness, but special functions often necessitate some additional goodness!

1 (8 oz) pkg. cream cheese, softened
1 (8 oz) container Cool Whip, thawed
1 small jar Marshmallow Fluff
1/8 tsp lemon extract (or flavor of choice)

Beat cream cheese and Marshmallow Fluff until smooth, fold in Cool Whip and lemon extract.

Caramel Brownies

I love brownies - thick and chewy ones. Add in caramel and chocolate chips and you've got major delicious. This recipe uses a cake mix, so they are quick and easy too! Ours took a long time to cool and even longer for the caramel to set. Make these several hours in advance to allow for cooling time.

-Yourhomebasedmom.com

14 oz package Kraft caramels (about 50) or 1 bag of Caramel Bits (found them at Walmart)
2/3 C evaporated milk, divided
1 box of German Chocolate cake mix (I used Triple Chocolate Fudge - yum)
3/4 C butter, melted
1 C semi sweet chocolate chips ( I used 3/4 cup)
1 C chopped nuts, optional

Over medium low heat, melt 1/3 C evaporated milk and caramels in a saucepan (or melt in microwave). Grease a 9 x 13 pan. Mix cake mix, butter, 1/3 C evaporated milk and nuts (optional). Mix together well. Press 1/2 of the dough into bottom of pan. Bake at 350 degrees for 6 minutes.

Sprinkle chocolate chips over the top and spread caramel on top of that. Sprinkle remaining dough on top (will not completely cover) Bake 15-18 minutes. Can refrigerate to set caramel.

Three-chip Cookies

The real name for these cookies is 'Five-chip Cookies', but I usually only have three on hand and my family thought they were delicious with that combination! This recipe is a tasty blend of chocolate chip, peanut butter and oatmeal cookies.

-Adapted from Taste of Home, Sharon Hedstrom

1 cup butter, softened
1 cup peanut butter
1 cup sugar
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup old-fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup each semisweet chocolate chips, vanilla chips and butterscotch chips

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 4-1/2 dozen.

(3 1/2 dozen, 13 min at 325 on a dark pan+silpat)

Garlic Roast Chicken

I was really pleased with my first attempt at a roast chicken. I've roasted many turkeys, but for some silly reason I've always been intimidated by roast chicken. The garlic really gave a nice flavor to the chicken, but I can't say that I really noticed the lemon. Next time I'd add more potatoes and carrots.

-Ina Garten

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks (+)
2 large Yukon gold potatoes, cut into 6 pieces (+)
4 tablespoons butter, melted

Directions
As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days. (I didn't do this.)

When you are ready to cook the chicken, first preheat the oven to 425 degrees F.

Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.

Roast the chicken for 1 1/2 hours (I covered the chicken with foil after 45 minutes), or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes. (Only if needed)

When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

Pineapple Upside-down Cupcakes

The kids and I enjoyed making these cupcakes for our Family Home Evening treat. Larger tins would be best so you don't get a large peak on the cake. A yummy take on a classic dessert, with kid-friendly instructions.

-Family Fun, August 2009

FOR THE BATTER:
6 tablespoons (3/4 stick) butter
1/2 cup milk
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla extract

FOR THE TOPPING:
6 tablespoons (3/4 stick) butter
3/4 cup light or dark brown sugar, tightly packed
6 maraschino cherries
1 (20-ounce) can pineapple rings

Instructions
1. Heat the oven to 350º. Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.

2. Meanwhile, prepare the pineapple topping. Into each cup of a 12-cup muffin pan, add 1/2 tablespoon of unmelted butter, then evenly sprinkle 1 tablespoon of brown sugar over the bottom. Place the pan in the oven until the butter melts, about 3 minutes.

3. Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, in the center of each cup and lay a pineapple quarter on each side. Press the fruit gently down into the butter-sugar mixture, then set the prepared pan aside.

4. Finish making the batter. In a medium-size bowl, combine the flour, baking powder, and salt, and stir the ingredients with a fork until they're evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture and stir until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.

5. Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they're lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.

6. Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature. Makes 12 cupcakes.