Flancete (Flonsita)

"This recipe is an old family favorite and this year my Mom taught me how to make it.  It's a delicious pastry to make and share with family and friends this holiday season!"

In a large skillet, pour enough vegetable oil to measure about 1 inch deep.  Heat oil to 380 degrees. 

In a large mixing bowl of a stand mixer, cream together:

1 cup butter (2 sticks), softened

1 cup sugar

6 eggs

2 teaspoons vanilla

2 cups cottage cheese

To mixture, add:

7 cups flour, adding a little at a time

2 teaspoons baking powder

Mix until completely combined (Dough will be very thick).  Turn dough out onto a floured surface and knead well to make sure that all ingredients are combined.  On a large counter or table top, roll dough out to about 1/4 inch thickness and cut into 2 inch wide by 4 inch long strips.*  Cut a 1-inch slit down the middle of each strip.  Take one end of the strip, put it through the slit and pull the dough through.  Fry each strip until light golden brown on both sides.  Drain on paper towel.  Allow to cool.  When ready to serve, sprinkle with powdered sugar.  ENJOY! 

 

*Tip:  If you don't have a large area to roll out the dough, you can divide the dough up and roll it out and cut it a little at a time.    

 

Makes approximately 8 dozen pieces.  Recipe can be cut in half to make about 4 dozen pieces.

 

 



Santa's Shortbread Bites

"No matter what your baking needs are this Christmas, these shortbread bites will help you check off your holiday baking list!"



 

2-1/4 cups flour

1/4 cup cornstarch

1/2 cup sugar

1 cup (2 sticks) butter, cut into large cubes

1 Tablespoon each of red and green decorating sugar

 

Preheat oven to 350 degrees.  In a food processor, combine flour, cornstarch and sugar.  Add cubed butter and process until mixture resembles fine sand.  Add red and green decorating sugars and mix until sugars are distributed throughout dough.  Press dough into an 8x8 pan that has been sprayed with non-stick cooking spray.  Run a knife horizontally and vertically through the dough, pushing down about half the thickness of the dough, to create squares.  (Scoring the dough will make it easier to cut the shortbread when it's cool.)  Bake at 350 degrees for 35-40 minutes or until golden brown.  Allow to cool for about 20 minutes and cut through shortbread along scored lines.  ENJOY!

 

Onion Mustard Pork Loin

"The onion and mustard flavor combination of this pork loin recipe is delicious!  The pork came out so tender and we loved the yummy sauce drizzled over the top of the meat.  This entrée is perfect for any night of the week and would even be a yummy alternative to turkey this holiday season!" 

 

4 pound boneless pork loin roast
2-3 Tablespoons spicy brown mustard
salt, pepper, onion powder, garlic powder and McCormick GrillMates Brown Sugar Bourbon seasoning
1-(10 3/4 ounce) can condensed French onion soup

Preheat oven to 325 degrees.  In a 9x13 pan that has been sprayed with non-stick cooking spray, place roast.  Slather all sides of roast with mustard.  Sprinkle roast with desired amounts of seasonings.  Pour can of soup around roast.  Cover with foil.  Bake at 325 degrees for 2 hours.  Remove foil and bake an additional 30 minutes.*  Remove from the oven and allow roast to rest for about 20 minutes to allow juices to redistribute.  Slice roast and serve with cooking juices.  ENJOY!

*Cook pork until internal temperature reaches 170 degrees.

I Can't Believe It's Not Rum...Hot Buttered Rum Mix

"I love warm drinks in the winter time, especially when it's freezing outside.  They are so comforting and drinking them warms you from the inside out.  One of my favorite drinks, especially around the holidays, is a Hot Buttered Rum.  This recipe is a non-alcoholic version and the mix can be stored in the refrigerator so that you can whip up a warm, comforting drink anytime that you want to relax and warm up.  Of course a warm drink wouldn't be complete without a dollop of whipped cream and a sprinkling of nutmeg on top.  Mix yourself some up today and ENJOY!"  

Hot Buttered Rum Mix
1 stick or 1/2 cup butter, softened
1-1/2 cups brown sugar
1 teaspoon cinnamon
1 teaspoon rum extract*
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves

Mix all ingredients together until completely combined.  Store in the refrigerator in a covered container. 

To prepare a drink:

Mix 1-2 Heaping Tablespoons of mix (depends on your taste-My husband and I like it with 2 Tablespoons) with 12 ounces of HOT water until mix is dissolved.  Top with a dollop of whipped cream and sprinkle with desired amount of nutmeg.

*Tip:  You can substitute the desired amount of rum if you prefer an alcoholic drink.

Festive Shrimp Cocktail Appetizer

"This appetizer is so, so simple to make.  It is a perfect addition to your holiday menu whether you're hosting your family for a traditional Christmas dinner or you're attending a holiday buffet.  Add this dish to the menu and you will be the star of the holiday party!"  

 

1-(8 ounce) package of cream cheese

6 ounces of cocktail sauce (1/2 of a 12 ounce bottle)

1-(4 ounce) can of tiny shrimp, drained and rinsed

Old Bay Seasoning, desired amount

Your choice of crackers

 

Open can of shrimp and pour into a colander.  Run cold water over shrimp to rinse and allow to drain well.  Place block of cream cheese in center of a serving platter.  Pour cocktail sauce over cream cheese.  Place shrimp on top of cocktail sauce.  (Sauce and shrimp will cascade over the side of the cream cheese.)  Sprinkle with Old Bay Seasoning.  Place crackers around edge of platter.  Serve by spreading on crackers.  Enjoy!    

Grandma's Shortbread Cookies

"This family recipe was given to us by my Grandma.  I wait all year for the holidays, because I know that my sweet husband will make these cookies for me.  They are the best shortbread cookies I've ever tasted!"

 

2 cups softened butter

2 cups powdered sugar

2 eggs

3 teaspoons almond extract

2 teaspoons vanilla extract

5 cups flour

1/2 teaspoon salt

 

 

Cream together butter and powdered sugar.  Add eggs and extracts.  In a separate bowl, combine flour and salt and gradually add to creamed mixture.  Form dough into 2 disks and wrap in plastic wrap.  Chill dough for about 30 minutes.  Roll out on a floured work surface to 1/4 inch thickness and cut into shapes using cookie cutters.  Place cookies on a non-stick baking sheet and bake at 375 degrees for 12-16 minutes or until the edges of the cookies are just golden brown.  Cool completely and frost with Almond Butter-Cream Icing.  (Recipe follows.)

 

Almond Butter-Cream Icing:

2 sticks or 1 cup of butter, softened

1 cup of shortening

2 pound bag of powdered sugar

2 teaspoons almond extract
1 teaspoon vanilla extract
food coloring

Light corn syrup or water to thin icing to desired consistency*

  

In the bowl of a stand mixer, cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add almond and vanilla extracts.  Add food coloring, if desired.   Frost cookies using decorating bag and star tip or spread icing with an off-set spatula.

*TIP:  If icing is too thick, you may add light corn syrup or water, 1 Tablespoon at a time, until the icing is the consistency you want.     

Make It MERRY! Christmas Recipes

"Here are some of my favorite Christmas recipes.  I hope you enjoy them and have a Very Merry Christmas!"

 *Just click on the links below each picture to view the recipes.

 

Grandma's Shortbread Cookies

  

Orange Almond Chocolate Chip Biscotti

 

Candy Cane Fudge

 

Eggnog Cookies

 

Peanut Butter Chip Brittle

 

 

Merry Christmas!



 

Pistachio Bundt Cake

"My Step-Dad's favorite time of the year was Christmas.  He was like a little kid on Christmas morning.  He often had to wait for my sister and I to get up to see what Santa had brought us and so we could all open our presents.  I think we totally drove him nuts because we thought we needed to sleep 'til noon.  How we must have tortured him!  We lost our Step-dad this year and in honor of him I wanted to post his very favorite recipe, Pistachio Cake, at his very favorite time of year, Christmas.  This year we will be celebrating Bob's birthday and Christmas without him, but we will raise a glass of milk and eat a slice of Pistachio cake to honor him. Love ya and miss ya Bob!  There isn't a moment that goes by that I don't think about you.  I pray that you found peace."   

Pistachio Bundt Cake:
1 white cake mix
1 (3-3/4 ounce) package of pistachio instant pudding
3 eggs
1-1/3 cups water
1/3 cup oil
1/2 cup walnuts, chopped
1/4 cup flour

Mix everything together until completely combined.  Spoon batter into a Bundt pan, that has been sprayed very well with non-stick cooking spray with flour.  Bake at 350 degrees for 35 to 40 minutes.  Allow to cool completely.  Remove from the pan and frost with Pistachio Icing.


Pistachio Icing
1-1/2 cups of milk
1 envelope of Dream Whip brand whipped topping (Located on the baking aisle or by the Jello products.)
1 (3-3/4 ounce) package of pistachio instant pudding

Combine icing ingredients and beat slowly with a hand mixer. Gradually turn to high speed and beat for 4-6 minutes.  Spread on cooled cake.

White Chocolate Almond Biscotti

"This is a delicious Biscotti that is flavored with almond and drizzled with a White Chocolate Almond Drizzle."   

 

1 cup sugar
1 stick or 1/2 cup butter, softened
2 eggs
3 to 3-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla extract
6 ounces or 1/2 bag of white chocolate chips

Preheat oven to 350 degrees.  In the bowl of a stand mixer, cream together sugar and butter.  Add  eggs and extracts and mix until combined.  Stir in flour, baking powder and salt.  (I always start out adding only 3 cups of flour and checking to see how dry the dough is.  If the dough is too wet, then I add the other 1/2 cup of flour.)  Stir in white chocolate chips.

Divide the dough into two equal portions.  Roll out each portion and shape into 10x3 inch rectangles and place on an ungreased baking sheet.  Bake for 20 minutes.  Cool on baking sheet for 15 minutes.

Cut each rectangle crosswise into 1/2-inch slices.  Place slices cut sides down on cookie sheet.  Bake for approximately 15 minutes or until light golden brown.  Remove from the cookie sheet and allow to cool on wire rack.  Drizzle with White Chocolate Almond Drizzle (Recipe follows).

White Chocolate Almond Drizzle:
6 ounces or 1/2 bag of white chocolate chips
1 teaspoon shortening
1 teaspoon almond extract

Melt white chocolate chips with shortening in a saucepan on low heat.  Remove from heat and add extract.  Drizzle over cooled biscotti.

Peppermint Chocolate Chip Biscotti

"A yummy biscotti perfect for Christmas!"

1 cup sugar
1 stick or 1/2 cup butter, softened
2 eggs
3 to 3-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
6 ounces or 1/2 bag of miniature semi-sweet chocolate chips

Preheat oven to 350 degrees.  In the bowl of a stand mixer, cream together sugar and butter.  Add  eggs and extracts and mix until combined.  Stir in flour, baking powder and salt.  (I always start out adding only 3 cups of flour and checking to see how dry the dough is.  If the dough is too wet, then I add the other 1/2 cup of flour.)  Stir in chocolate chips.

Divide the dough into two equal portions.  Roll out each portion and shape into 10x3 inch rectangles and place on an ungreased baking sheet.  Bake for 20 minutes.  Cool on baking sheet for 15 minutes.

Cut each rectangle crosswise into 1/2-inch slices.  Place slices cut sides down on cookie sheet.  Bake for approximately 10 minutes or until light golden brown.  Remove from the cookie sheet and allow to cool on wire rack.  Drizzle with Peppermint Chocolate Drizzle (Recipe follows).

Peppermint Chocolate Drizzle:
6 ounces or 1/2 bag of miniature semi-sweet chocolate chips
1 teaspoon shortening
1 teaspoon peppermint extract
2 candy canes, finely crushed

Melt chocolate chips with shortening in a saucepan on low heat.  Remove from heat and add extract.  Drizzle over cooled biscotti.  Sprinkle with crushed candy canes.

"Perfectly packaged for Christmas gifts!" 

Smokehouse Cheese Ball

"This Smokehouse Cheese Ball is another one of my hubby's yummy recipes.  We enjoyed it as an appetizer before Thanksgiving dinner this year.  It has the most delicious, smoky flavor and is a perfect topper for your favorite crackers.  This recipe is an easy appetizer or snack for any party or get-together that you might be having this holiday season." 

2-(8 ounce) packages cream cheese, softened
1 cup shredded mild cheddar cheese
1/3 cup chopped scallions or green onions
1/4 cup Hormel Real Bacon Bits (from 3 ounce container-found by salad dressings)
4 teaspoons Worcestershire sauce
1 teaspoon liquid smoke (Found on the condiment aisle near the ketchup)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon salt
3-4 ounces of Smokehouse Almonds, finely chopped

Using a mixer, blend together cream cheese and cheddar cheese until combined.  Mix in green onions, bacon bits, Worcestershire, liquid smoke and seasonings.  Stir until completely combined.  Form mixture into a ball and roll in chopped almonds.  Wrap in plastic wrap and refrigerate until firm.  Serve with crackers.

Chipotle Chex Mix

"We LOVE Chipotle Chili Powder and we LOVE Chex Mix so we decided to put the two together!  The result is a Smoky and Spicy snack perfect for Munching!!! 

4 Cups Corn Chex Cereal
4 Cups Rice Chex Cereal
2 Cups Mini Pretzels
2 Cups Cheez-Its Crackers
1 Cup Salted Peanuts
1 Cup Salted Cashews
12 Tbsp Butter, melted
5 Tbsp Worcestershire Sauce
1 Tbsp Liquid Smoke Flavoring
2 Tbsp Seasoned Salt
1 Tbsp Chipotle Chili Powder
2 Tsp Cayenne Pepper
1 1/2 Tsp Garlic Powder
1 Tsp Onion Powder

Preheat oven to 250 degrees.  Mix first 6 ingredients in a large roasting pan.  Whisk together melted butter, Worcestershire sauce, liquid smoke and powdered seasonings until thoroughly combined.  Pour 1/3 of the butter mixture over the cereal mixture. Mix thoroughly.  Repeat with the remaining butter mixture, 1/3 at a time.  Bake for 1 hour, stirring every 15 min.  Allow to cool.  Store  in airtight container.

"Ready for munching."

Eggnog Cookies

"My Husband loves, LOves, LOVES Eggnog and these cookies taste just like the classic holiday drink.  They have become one of our favorite Christmas cookies and we love to sprinkle them with fresh grated nutmeg!"

Cookie:

1 cup butter, softened

3/4 cup brown sugar

1 egg

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon ground nutmeg

1/4 teaspoon salt

 

 

Cream together butter and brown sugar.  Add egg and vanilla and mix thoroughly.  In a separate bowl, combine flour, nutmeg and salt and add gradually to butter mixture.  Mix until completely combined.  Form cookie by rolling 1 Tablespoon of dough into a ball.  Flatten the ball and place it onto a non-stick cookie sheet, spacing cookies about 2 inches apart.  Bake at 350 degrees for 10 minutes or until the edges are slightly golden brown.  Remove from the oven and allow to cool completely.  Frost with Eggnog Butter-Cream Icing.

 

    

Eggnog Butter-Cream Icing:

1 stick or 1/2 cup butter, softened

2 1/2 cups powdered sugar

1 teaspoon rum flavoring
1 teaspoon pure vanilla extract
1/4 cup Coffee-mate Eggnog Latte coffee creamer*
ground nutmeg

 

Cream together butter and powdered sugar a little at a time until well combined. Add rum flavoring and vanilla extract.  Mix in coffee creamer.  Frost cookies.  Sprinkle with nutmeg.

 

 

*If you can't find Eggnog creamer, you may substitute eggnog.

 

Peanut Butter Chip Brittle

"This is one of my favorite Christmas candy recipes.  I request that my sister make it every year!"

 

1-(10 ounce) package of peanut butter chips

1 1/2 cups or 3 sticks  of butter

1 3/4 cup sugar

3 Tablespoons light corn syrup

3 Tablespoons water

 

On a 15x11 jelly roll pan that has been buttered, sprinkle 1 cup of the peanut butter chips.  In a saucepan, melt the butter; stir in sugar, corn syrup and water.  Bring to a boil.  Cook over medium heat until mixture reaches 300 degrees.  Remove from the heat and pour mixture over the peanut butter chips.  Sprinkle remaining chips over the top.  Allow to cool.*  Break into pieces.  Store in an airtight container.

*TIP:  After allowing the brittle to cool, you can place the pan into the refrigerator for 5-10 minutes.  This will make it easier to break the brittle into pieces.   

 

 

Candy Cane Fudge

"My Sister makes this peppermint fudge every Christmas.  It is so yummy and sooo addictive!  I love it and I'm sure you will too!"

 

1 (12 ounce) package of white chocolate chips

1 can vanilla frosting

1/2 teaspoon peppermint extract

4 drops red food coloring

2 Tablespoons of crushed peppermint candy canes (I used 2 regular sized candy canes.)*

 

Place white chocolate chips in a saucepan over medium-low heat.  Stir until completely melted.  Add frosting and stir to combine.  Remove pan from the heat and add extract.  Pour into an 8x8 pan that has been sprayed with non-stick cooking spray.  Squeeze one drop of food coloring into each corner of the pan.  With a butter knife, swirl food coloring into white chocolate mixture.  Sprinkle crushed candy canes over fudge.  Cover with plastic wrap and chill until fudge has hardened.  Cut into 1 inch squares.  

 

*TIP:  You can crush candy canes by placing them in a large plastic storage bag and using a hammer, mallet or even a rolling pin crush them into the desired size.   

 

 

Italian Herb Dinner Rolls

   

These soft, fresh-baked rolls are so easy and they taste as good as they look!

Frozen dinner rolls, I used Rhodes brand

2 Tablespoons butter, melted

Italian seasoning

Dried parsley

Sea salt

Place frozen dinner rolls in an 8-inch cake pan that has been sprayed with non-stick cooking spray.  (I put in 9 rolls-6 rolls around the outside of the pan and 3 in the center.)  Allow the dinner rolls to raise in the pan following package directions.  (I put the frozen rolls in the pan and allowed them to thaw in the refrigerator overnight and then in the morning I took them out and let them sit at room temperature for about 3 hours.)  When rolls are raised, gently brush on melted butter.  Sprinkle Italian seasoning, dried parsley and sea salt on rolls.  (Just season to your taste.)  Bake rolls at 350 degrees for 15 minutes.  ENJOY THE SMELL OF FRESH BAKED BREAD!