Classic Thumbprint Cookies

I like making a variety of Christmas cookies.  I stick to the same ones most years, but occasionally something new sounds worthy of trying.  I like this one so much (first year to make), that I'm making them again this week to force on my family.  I doubt they'll mind.  I made a few changes, one because of what I had on hand, and also because I really wanted some almond taste.  I will note my changes.


Posted by Anjanette S., From "Smucker's" recipe website.

Ingredients:

•	Crisco® Original No-Stick Cooking Spray
•	1/2 cup firmly packed brown sugar
•	1 Crisco® Butter Shortening Sticks, cut into slices
OR	1 cup Crisco® Butter Shortening (1/4 c. crisco, and 3/4 c. butter, unsalted).
•	3 large eggs, separated
•	2 tablespoons water
•	1 1/2 teaspoons vanilla extract (3/4 tsp REAL vanilla extract, and 3/4 tsp almond extract)
•	1/4 teaspoon salt
•	2 cups Pillsbury BEST® All Purpose Flour
•	2 cups finely chopped pecans (use your food processor)
•	1 cup Smucker's® Strawberry Preserves, or any Smucker's® Preserves, Jam or Jelly of your choice (I used Hallam's just fruit Cherry jam.  It tastes like cherry pie filling, with no added sugar!  It's made in the Ozarks, so if you're in MO or near a Food Pyramid in OK, you might find it, and it is sooo worth it!  And only 6 carbs per serving, not bad for a diabetic child, who's quite enjoying it on PBJ this week.  Also, Cherry and Almond extract go together).

Directions:

1	HEAT oven to 350°F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
2	BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
3	BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie. (I did half as stated, and the other half, I skipped the egg and nuts and rolled them in powdered sugar instead).
4	BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely.

Cheese Ball

Andrea made this the other night, and I just had to have the recipe.  It's so flavorful, I could have eaten way too much! Thanks for sharing!


Posted by Andrea L.


Ingredients:

16 oz cream cheese (room temp)

1/4 c green pepper (chopped finely)

2 Tbsp chopped green onion

1 Tbsp Lawrys seasoned salt

1 small can crushed pineapple (drained)

1 cup chopped pecans

Mix 3/4 cup pecans in cheese ball. Roll cheese ball in remaining 1/4 cup pecans. Refridgerate. Serve with Ritz crackers. 

Apricot Chicken with Poppyseeds

I was inspired by two similar recipes and formed my own.  Now, Jossie won't touch anything that has an orange vegetable in it...silly girl, but Norah ate it all, which is amazing since she doesn't eat much of anything I give her.  Sophie and Joe loved it too.  


Posted by Anjanette S., inspired by Crockpot Lady and Rachael Ray


Ingredients:
4 chicken breasts or other boneless/skinless chicken parts, raw and cut into chunks
1/2 onion thinly sliced
1 large sweet potato peeled and cut into cubes.
1 jar Apricot jelly (I used no sugar added)
3/4 cup chicken broth
3 TB soy sauce
1 1/2 TB poppyseeds
1 TB agave nectar or honey (or brown sugar if you have neither)
1/4 tsp ginger (I used powdered, use more if fresh)
Cooked rice for serving

Directions:

Cut chicken into cubes and put on bottom of crockpot.  Put potatoes and onions on top.

Mix remaining ingredients (sans rice) and pour over mixture.  Heat in crockpot for 3-4 hours on high, or longer on low.  Serve over hot cooked rice.