Are you looking for a last-minute holiday baking idea?

Ingredients

▢ 1 1/2 cup all-purpose flour
▢ 1/2 cup butter unsalted, room temp
▢ 1 cup peanut butter
▢ 1/2 cup brown sugar, lightly packed
▢ 1/2 cup sugar
▢ 1 tsp vanilla extract
▢ 1 egg large, room temp
▢ 3/4 tsp baking powder

Instructions

1. Preheat over to 350°F
2. Sift flour and baking powder together then whisk to combine.
3. Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.
4. Add peanut butter and mix until incorporated.
5. Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
6. Roll dough into one inch balls and place on baking sheet lined with parchment paper.
7. Flatten cookies with a fork in a criss-cross pattern.
8. Bake cookies for about 10 minutes.
9. Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

Ingredients

▢ 4 cups Bisquick
▢ 1 cup sour cream
▢ 1 cup 7-Up
▢ 1/2 cup melted butter

Instructions

1. Mix Bisquick, sour cream and 7-Up. The dough will be very soft. Knead and fold dough until baking mix is well incorporated. Take dough and make biscuit shapes (any size you choose)
2. Melt butter in bottom of cookie sheet pan. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425°F.

Ingredients

▢ 1 cups coarsely chopped pecans *Even better when lightly toasted first!
▢ 1 cup semisweet chocolate chips
▢ 4 large eggs
▢ ¾ cup brown sugar
▢ ¼ cup white sugar
▢ ¾ cup corn syrup
▢ ½ cup all-purpose flour
▢ ½ cup salted butter, melted and cooled
▢ 1 to 2 tablespoons bourbon *Equals 1 ‘splash’
▢ 1 ¼ teaspoons pure vanilla
▢ 1 dash of LOVE!

Instructions

1. Whisk all ingredients together.
2. Pour into a 9-inch unbaked pie crust *Best in a deep dish shell
3. Bake at 355°F for 55 to 65 mins until a toothpick comes out clean

Best served warm with Vanilla Bean Ice Cream

Ingredients

▢ 3 oz Banana Crème Instant Pudding
▢ 2 cups of milk
▢ 8 oz Cool Whip
▢ 3 – 4 Bananas
▢ Vanilla wafers

Instructions

1. Make instant pudding according to the box instructions.
2. Fold in container of Cool Whip. Set aside.
3. Slice bananas (Coat them in lemon juice so that they don’t brown as quickly – drain lemon juice.)
4. Begin layering in a medium size bowl (You can also layer in an 8-inch square container.)
5. Start with a few vanilla wafers to cover the bottom of the bowl.
6. Add a layer of bananas, then pudding.
7. Continue layering – top layer should be the pudding/cool whip mixture.
8. Top with crushed vanilla wafers.

Refrigerate for about 3 hours before serving.

Ingredients

▢ 1 cubed zucchini (1/4″ pieces)
▢ 1 cubed yellow squash (1/4″ pieces)
▢ 1 pound cooked Beyond Beef crumbles (or Gardein Beef crumbles)
▢ 1 can of petite diced tomatoes
▢ 1/4 can of tomato paste
▢ 1 cup water
▢ 1 package of Simply Organic chili seasoning
▢ 1 can of black beans (drained)
▢ 1/2 tablespoon of chipotle pepper ground
▢ 1 diced jalapeno
▢ 1 diced serrano pepper

Toppings
▢ Sour Cream
▢ Avocado
▢ Shredded Cheese

Instructions

1. Cook in instant-pot or pressure cooker for 20 minutes

Top with sour cream, avocado and shredded cheese.

Ingredients

▢ 1 cup flour
▢ 1 cup chopped pecans
▢ 8 oz cream cheese
▢ 1 cup powdered sugar
▢ 1 cup Cool Whip
▢ 1 small box chocolate pudding
▢ 1 small box vanilla instant pudding
▢ 2 cup milk

Instructions

1. Combine butter, flour and nuts. Press into 9 x 13 inch pan.
2. Bake at 350°F degrees for 20 minutes. Cool.
3. Fill with the following blend – cream cheese, powdered sugar and Cool Whip.
4. Top with the pudding mixture – both pudding packages mixed with 2 cups milk.
5. Top with rest of Cool Whip.

Ingredients

▢ 1 (15 ounce) can pumpkin
▢ 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
▢ 2 large eggs
▢ 1 teaspoon ground cinnamon
▢ ½ teaspoon ground ginger
▢ ½ teaspoon ground nutmeg
▢ ½ teaspoon salt
▢ 1 (9 inch) unbaked pie crust

Instructions

1. Preheat oven to 425°F.
2. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.
3. Pour into crust. Bake 15 minutes.
4. Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.

Garnish as desired. Store leftovers covered in refrigerator.

Ingredients

▢ 1 can crushed pineapples (Do not drain)
▢ 1 can Cherry Pie filling
▢ 1 box yellow cake mix
▢ 1 stick of butter
▢ 1 cup chopped pecans

Toppings
▢ Vanilla ice cream (optional)

Instructions

1. Spray slow cooker with cooking spray or use slow cooker liner. (You’ll layer the next items, remember not to mix).
2. Pour crushed pineapples & cherry filling and spread.
3. Top with yellow cake mix and spread.
4. Top with butter slices, then sprinkle the pecans on top.
5. Cook on high for 3 hours.

When ready, Serve with ice cream on top.

Ingredients

▢ 1/2 cup softened butter
▢ 1/2 cup butter flavored shortening
▢ 3/4 cup brown sugar
▢ 3/4 cup granulated sugar
▢ 2 eggs
▢ 2 1/2 cups flour
▢ 2 tsp baking soda
▢ 1/2 tsp baking powder
▢ 1 tsp salt
▢ 1 1/4 cup mini chocolate chips

Instructions

1. Preheat oven to 325°F. Line a cookie sheet with parchment paper.
2. Using an electric mixer, cream together the butter and shortening.
3. Add in sugars and eggs and mix once more.
4. Add in 1/2 the flour, the baking soda, baking powder and salt. Mix well.
5. Add in remaining flour and mix until combined. Stir in chocolate chips.
6. Making the tiny cookies. You need only 1/2 teaspoon of dough for each cookie. The first is to spray a 1 tsp measuring spoon with non-stick spray and scoop out dough, then divide it in half. This actually works pretty well, you’ll just have to re-spray the spoon after 4 or 5 scoops. The second way is to scoop out dough using a regular 1.5 TBSP cookie scoop. (I use this cookie scoop here) Then divide that scoop of dough in half, then divide those 2 halves in half (so now you have 4 mounds of dough). Now divide all those dough mounds in half- you’ll end up with 8 pieces of dough.
7. Roll mini dough into a ball and place on the cookie sheet. Bake for 6-8 minutes.
8. Once baked, transfer to a cooling rack.
9. Recipe yields 85-90 mini cookies (when you use 1/2 tsp of dough).

Ingredients

First Mixture
▢ 1 package of yellow cake mix
▢ 2 eggs, beaten
▢ 1 stick of butter
Second Mixture
▢ 2 cups of powdered sugar
▢ 1 egg, beaten
▢ 1 8oz package of cream cheese

Topping
▢ 1/2 cup powdered sugar

Instructions

1. Preheat oven to 350°F. You will need one 9 x 13 x 2 in greased and floured pan.
2. First mixture to pan and spread evenly.
3. Mix cream cheese and 1 egg from second mixture together and slowly add powdered sugar.
4. Spread second mixture evenly over first layer.
5. Place cake in oven for 1 hour or until browned to desired likeness. Cake will fall in the middle.
6. Take cake out of oven and sprinkle with powdered sugar (about 1/2 cup).

Ingredients

Cookies
▢ 1 cup (2 sticks) butter, softened
▢ 1/2 cup sugar
▢ 2 cups all purpose flour
▢ 1/2 teaspoon salt
▢ 2 tbsp maple syrup
▢ 1/2 cup chopped pecans
Maple glaze
▢ 1 cup powdered sugar
▢ 3 tbsp maple syrup

Instructions

1. In a stand mixer with the paddle attachment or with a hand mixer, cream together the butter and sugar until light and fluffy.
2. Mix in maple syrup.
3. Add in the salt and then add the flour, a few batches at a time until fully combined. Fold in the chopped pecans.
4. Place a piece of plastic wrap onto a work surface and place dough on top. Shape into a log and wrap in the plastic wrap.
5. Place in the fridge to chill for 1 hour.
6. Preheat oven to 350°F.
7. Remove dough from fridge and slice cookies, about 1/2 inch thick each cookie.
8. Place cookies on a baking sheet lined with parchment paper or silicone mats about 1 inch apart.
9. Place the sheet pan into the fridge for about 10 minutes before baking to ensure cookies are cool before heading into the oven.
10. Take cookies out of the fridge and bake for 10 minutes or until golden brown.
11. Let cool on pan about 3-5 minutes before transferring to a cooling rack.
12. Once completely cooled, make the glaze by whisking together the powdered sugar and maple syrup.
13. Dip each cookie in the glaze and place back on the cooling rack to set, can top each cookie with a pecan half if you wish.

Ingredients

▢ 2 lbs ground beef cooked
▢ 2 cans Ranch Style beans
▢ 2 can cream corn
▢ 2 cans diced tomatoes
▢ 1 can Rotel
▢ 1 can tomato sauce

Toppings
▢ Sour cream
▢ Grated cheese
▢ Jiffy Mix cornbread

Instructions

1. Cook on HIGH for one hour

Serve with graded cheese, sour cream and some Jiffy Mix cornbread.

Ingredients

▢ 2 tablespoons butter or 2 tablespoons margarine
▢ 2 cups yellow onions, diced
▢ 4 lbs yellow squash, sliced 3/8-inch thick
▢ 8 oz Velveeta cheese, cut in 3/4-inch cubes
▢ 1 cup cream of celery soup, undiluted
▢ 1 cup green chili, diced
▢ 1 cup green chili, diced

Instructions

1. PREHEAT OVEN to 350°F.
2. In a 14-inch pan, sauté onion in butter. Add squash and cook until slightly softened. Squash will release a lot of water, which must be drained.
3. Mix squash and onion with cheese, soup, and green chilies and place in an oiled casserole dish.
4. Cover with bread crumbs and bake for about 30 minutes or until hot throughout.

Makes 10 servings.

Ingredients

▢ 3 8 oz Cream Cheese
▢ 2 cans Sweetened Condensed Milk
▢ Large Cool Whip
▢ 3 small boxes instant vanilla pudding or 2 large boxes
▢ Milk
▢ Bananas
▢ Nilla Wafers

Instructions

1. Combine cream cheese and sweetened milk until smooth, set aside.
2. Make vanilla pudding and set aside until firm. (Less milk than suggested to make it thicker.)
3. Combine pudding and Cool Whip, then add cream cheese mixture and combine well.
4. Put down your wafers & bananas, top with pudding mixture, repeat with wafers and bananas.