TGG Cook eBook 2021

Saltine Toffee Cookies

Mimosa Butter Cookies

Chocolate Chip Bars

Pecan Pie Cookies

Red Velvet Cream Cheese Brownies

Heavenly Chocolate Chunk Cookies

Pumpkin Cheesecake Brownies

Peach Dump Cake

Churro Cookies

No Bake Oat Meal Clusters

Matt Woodroof

It’s no secret that 2020 and 2021 have been challenging years for everyone. Each of us had to adapt to what a new normal meant for us individually and for our families. We learned how to effectively work from home, became teachers to our kids, and most importantly, reexamined the true value and importance of time spent with friends and family. Through all the chaos and struggles, families are emerging from their homes and eager to gather around the table to celebrate with their holiday favorites and family traditions. This holiday season we are happy to present to you the second edition of The Gibraltar Group Cook eBook. As a special thank you, from our team to yours, we would like to share a few of our team’s favorite recipes for cookies, sweets, and other family treats. Whether they serve as new inspiration or revive a family tradition from past generations, we hope they bring some added cheer to your table this holiday season, please enjoy!

Instructions: Preheat oven to 350°. In large bowl, cream the first 4 ingredients until light and fluffy, 5-7 minutes. Mix juice and champagne. Add flour to creamed mix alternately with juice mixture, beating well after each addition. Cut a small hole in the tip of a pastry bag; insert a #1M star tip. Transfer cookie dough to bag; pipe 2 in. circles 2 in. apart onto parchment lined baking sheet. Bake until edges are set, 10-12 minutes. Remove to wire rack to cool completely.

Ingredients:

Grandma Shirley Brownies are the absolute best. She taught all of her children and grandchildren how to make these.

Derek Wong

Mimosa Butter Cookies

Instructions: Preheat oven to 375°. Empty peaches into the bottom of one 9x13 pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix (May not need all the butter. Just make sure cake mix is covered). Sprinkle top with cinnamon. Bake for 45 minutes. Optional: Add Cinnamon Toast Crunch dust on top. Serve with vanilla ice cream and enjoy!

Ingredients:

This is something that is quick and easy to make. With two kids, baking is a challenge, but this is always a crowd pleaser!

A yummy and warm treat for the cold weather or any time.

LeJeinez Cooper

Peach Dump Cake

Amazingly delicious.

Instructions: Preheat oven to 400°. Line cookie sheet with saltine crackers in single layer. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely. Bake at 400° for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Ingredients:

Because this is an easy recipe follow, this was one of the recipes that the kids got to help with. I have very fond memories of learning to cook with my grandmother and to this day when I make this recipe, I think of those beginner lessons.

This cherry cookie is a great Christmas family tradition, especially in colder weather with hot chocolate.

Brandi Bullock

Saltine Toffee Cookies

Instructions: Preheat oven to 350° and line cake pan with foil, extending foil beyond pan sides. Lightly grease foil. Stir together cake mix, cocoa, and ¼ cup sugar; set aside ½ cup of the cake mixture. Mix remaining cake mixture with melted butter, 1 tablespoon of red food color, water, and 1 egg until dough forms. Stir in chocolate chips. Press dough evenly on bottom of prepared pan. Beat together cream cheese, remaining ½ cup of sugar, and vanilla until well blended. Beat in sour cream and remaining 2 eggs. Set aside ½ cup of cream cheese mixture; pour remaining mixture in crust. Spread over evenly. Beat reserved cake mixture, reserved cream cheese mixture, remaining 1 tablespoon of red food color, and milk until well blended. Spoon in tablespoons onto vanilla batter in pan. Swirl with knife for marbled effect. Bake 30 to 35 minutes. Cool completely. Cover and refrigerate until chilled. Cut into squares and enjoy!

Ingredients:

Brings me back to my childhood, growing up in the cold tundra of the north and these cookies warmed my heart.

Ariel Ortega

Red Velvet Cream Cheese Brownies

Instructions: Heat oven to 375°. Unroll dough; separate into 8 triangles. Add a dollop (1 1/2 teaspoons) of Nutella as a filling. Roll crescents as directed. Bake 9-12 minutes or until golden brown.

Ingredients:

My oldest daughter is OBSESSED with Nutella and created this staple recipe a few years ago, and officially added it to her very own cookbook last year.

Moist, yummy ginger cookie with warm spices.

Chelsey Hernandez

Heaven on Earth

INSURANCE

(713) 278-2020 5120 Woodway Drive #5018 Houston, TX 77056

(713) 278-2020 5120 Woodway Drive #5016 Houston, TX 77056

TITLE

(713) 278-2020 5120 Woodway Drive #5022 Houston, TX 77056

Mortgage

Heaven on Earth

butter, softened confectioner's sugar grated orange zest salt orange juice champagne all-purpose flour

1 cup - 1 1/4 cup - 2 tsp. - 1 tsp. - 1/4 cup - 1/4 cup - 2 1/2 cups -

Ingredients: • (4 ) 4 oz unsweetened chocolate squares • 1 cp of flour • 2 cups of sugar • 1 tablespoon of vanilla • 4 eggs • 2 sticks of butter • 1 regular size bag semisweet chocolate chips

Ingredients: Shortbread layer: • 1 1/2 cup all-purpose flour • 3/4 cup firmly packed light brown sugar • 1/2 cup softened butter • 1/2 cup finely chopped pecans Cheesecake layer: • (2) 8oz pkg softened cream cheese • 1/2 cup sugar • 1/2 cup milk • 2 tsp vanilla extract Pecan pie layer: • 3/4 cup firmly packed dark brown sugar • 1/2 cup light corn syrup • 1/3 cup melted butter, slightly cooled, not too warm • 3 large eggs, lightly beaten • 1/4 tsp salt• 1/2 tsp vanilla extract • 1 1/2 cup pecans, whole chopped or in pieces

peaches yellow cake mix butter Cinnamon Nutmeg

1 can - 1 box - 2 sticks - Optional:

Almost Famous Peppermint Bark

West Indies Salad

Smores Cookies

Instructions: Combine first 3 ingredients, mix well. Combine butter and coffee grounds in a small sauce pan-stir on low until butter melts and coffee dissolves. Remove from heat. Combine butter mixture, sugar, eggs, and egg yolk in a large bowl. Beat at medium until blended. Stir in chocolate chunks and walnuts. Drop dough by heaping tablespoons, roughly 2 in. apart on an ungreased baking sheet. Bake at 325° for 12-14 minutes. Let cool on wire racks.

Ingredients:

These Chocolate Chunks give a big chocolate taste with every bite.

Moist, yummy ginger cookie with warm spices.

Cindy Wacasey

Heavenly Chocolate Chunk Cookies

Ingredients: • 1/2 cup butter • 1/2 cup butter flavored shortening • 1 cup white sugar • 1 egg • 1 teaspoon vanilla extract • 1/4 teaspoon almond extract • 2 3/4 cups all-purpose flour • 1 teaspoon baking powder • 1/2 teaspoon salt • 2 (10 oz) jars maraschino cherries, drained and chopped • Red Food Coloring

saltine crackers butter dark brown sugar semi-sweet chocolate chips chopped pecans

4 oz. - 1 cup - 1 cup - 2 cups - 3/4 cups -

Ingredients: Cookies: • 3/4 cup unsalted butter - the real stuff • 3/4 cup brown sugar • 3/4 cup molasses • 1 teaspoon of salt • 2 teaspoons of cinnamon • 2 teaspoons of ground ginger • 1/4 teaspoon of allspice • 1 egg • 1 teaspoon baking powder • 1/2 teaspoon of baking soda • 3 1/2 cups of all purpose flour Frosting: • 2 cups of powdered sugar • 1 teaspoon of vanilla • 3-4 tablespoons of milk

1 box - 1/3 cups - 3/4 cup - 1 stick - 2 tbsp. - 1 tbsp. - 3 - 1 cup - 8 oz. - 1 tsp. - 8 oz. - 1 tbsp. -

white cake mix cocoa sugar, divided butter melted red food coloring water eggs semi-sweet chocolate chips cream cheese softened vanilla extract sour cream milk

1 - 3/4 cup -

tube of Pillsbury Butter Flake Crescents Nutella

Ingredients: 1 cup butter or margarine, softened 1 cup sugar 1 cup firmly packed brown sugar 2 large eggs 2 tsps vanilla extract 2 ¼ cups all-purpose flour 1 tsp baking soda ¾ cup cocoa 1 cup finely chopped pecans, divided 1 tblsp sugar 1 9 oz package chewy caramels in milk chocolate

2 cups - 1/2 tsp. - 1/2 tsp. - 3/4 cup - 2 tbsp. - 1 cup - 1/2 cup - 1 - 1 - 12 oz. - 1 cup -

all purpose flour baking soda salt butter instant coffee grounds firmly packed brown sugar sugar large egg egg yolk chocolate chips walnuts (optional)

Instructions: Preheat oven to 375°. Combine half of the cake mix and all ingredients, except for the chips. Stir until smooth. Add rest of cake mix and chips and blend until smooth consistency. Grease and flour 9x13 pan. Bake for 25 minutes. Good when warm. Better when cold.

Ingredients:

box of Yellow Cake Mix of Water of Margarine or softened butter of Brown Sugar (tightly packed) Eggs of semisweet chocolate chips

Ingredients: • (4 ) 4 oz unsweetened chocolate squares • 1 cup of flour • 2 cups of sugar • 1 tablespoon of vanilla • 4 eggs • 2 sticks of butter • 1 regular size bag semisweet chocolate chips

1 - 1/4 cup - 1/4 cup - 1/4 cup - 2 - 12 oz. -

My grandmother would make this for all the special holidays and especially during my father's birthday as they were his favorites! This is the first dessert my grandmother ever showed me how to make in her kitchen.

A beautiful mash between cookie and cake with the texture similar to a brownie.

Michelle Severson

Chocolate Chip Bars

Instructions: Preheat your oven to indicated temp on brownie mix box. Lightly spray a 9 in. square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Make brownies as directed on box. Stir in chocolate chips and set aside. Cheesecake Layer: Use mixer to beat cream cheese until light and fluffy. Add in sugar and beat until combined. Beat in the egg and vanilla extract until smooth. Add in pumpkin and pumpkin pie spice and mix until smooth and combined. Spread half of brownie batter into the prepared pan and smooth the top with a spatula. Spoon the cheesecake filling over the top of the brownie batter and carefully spread into a thin layer with an offset spatula. Spoon the remaining brownie batter over the top and drag the tip of a knife through the batter to create a swirl pattern. Bake for 40-45 minutes. Let cool completely in pan. Use the parchment paper overhang to pull brownies out and cut into squares.

Ingredients:

brownie mix semi-sweet chocolate chips cream cheese softened granulated sugar egg room temp vanillia extract puree canned pumpkin pumpkin pie spice

1 box - 1 cup - 8 oz. - 1/2 cup - 1 - 1/2 tsp. - 1 can - 2 tsp. -

My mom, sister and I make these each year for Thanksgiving dessert! Each year they bring us together and give us the opportunity to make new memories and enjoy each other's company.

Very yummy.

Meghan Reid

Pumpkin Cheesecake Brownies

Instructions: Preheat oven to 400°. Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, extract, salt and flour and mix until just combined. Don’t over mix your dough. Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2 in. apart. With a glass or flat measuring cup, press down the rounded dough to flatten your cookie. The sides will spread out and open up a bit. (Part of the signature sugar cookie look.) In a small bowl, mix together 1/4 cup sugar, 1 tbsp. cinnamon and 1/4 tsp. of kosher salt. Sprinkle this mixture on top of the cookies. Then bake in a preheated 400° oven for 8-9 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack. Assemble the buttercream. Frost the cooled cookies and sprinkle the remaining cinnamon sugar mixture on top. Browned Butter Frosting In a small pan, simmer the butter on medium low, stirring occasionally until the butter starts to turn golden brown. Watch closely, as this happens fast. Remove the butter after dark golden color appears. Cool slightly before adding to a mixer. Then add the powdered sugar and the heavy cream and whip on slow, then high until light and fluffy.

Ingredients: Browned Butter Frosting:

butter vegetable oil sugar powdered sugar water eggs soda cream of tartar salt vanilla extract whole wheat pastry flour all purpose flour butter powdered sugar heavy cream

1 cup - 3/4 cup - 1 cup - 1/2 cup - 1 tbsp. - 2 - 1/2 tsp. - 1 tsp. - 1/2 tsp. - 2 tsp. - 2 cups - 2 1/2 - 3 cups - 1/2 cup - 3 - 3 1/2 cups - 2 tbsp. -

My family is from Guadalajara, Jalisco but I was born in San Diego, California. Churros and cookies are linked to childhood and happiness in both countries, it sparks that nostalgia of the mixture of elements that made our childhood great. May we all be young forever.

Churro and cookie in one

Miguel Galan

Churro Cookies

Instructions: Preheat oven to 350°. In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Shape into 1 in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2 in. deep indentation in the center of each ball. Combine filling ingredients; spoon into indentations. Bake for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. If desired, top with frosting.

Ingredients: Filling:

shortening packed brown sugar egg room temp vanilla extract all-purpose flour baking powder salt finely chopped pecans packed brown sugar heavy whipping cream vanilla extract

3/4 cup - 1 cup - 1 - 1 tsp. - 2 cups - 1 tsp. - 1/2 tsp. - 1 cup - 1/2 cup - 1/4 cup - 1 tsp. -

Ingredients: Dry Ingredient Bowl: • 2 cups almond flour • 1 cup finely chopped walnuts • 2 tbsp coconut flour • 3/4 tsp coarsely ground cardamom • 1 tsp baking powder • 1/4 tsp salt Wet Ingredient Bowl: • 1/2 cup butter, softened • 1/2 cup Swerve Sweetener (or other granulated erythritol) • 1 large egg • 1 tsp vanilla extract • 1/4 tsp stevia extract Snow: • 3/4 cup powdered Swerve Sweetener (or other powdered erythritol)

I love pecan pie but I also try to maintain a healthy lifestyle, so being able to have something I love in a smaller portion is always a win to me.

All the flavors of the pie in a little cookie.

Jay Morrow

Pecan Pie Cookies

Instructions: Over medium heat, cook sugar, cocoa, milk and butter. Bring to a boil and boil for one minute. Remove from heat. Stir in vanilla, salt, peanut butter, and oats. Stir until combined. Drop by tablespoon on parchment paper and cool. Allow to set about 20 minutes.

2 cups - 1/4 cup - 1/2 cup - 1/2 - 1 tsp. - 1/2 cup - 3 cups -

granulated sugar cocoa milk unsalted butter vanilla extract creamy peanut butter quick oats pinch of salt

Ingredients:

I like a quick and easy no-stress cookie. This is the best option for those holiday meals which don’t always leave a lot of time for dessert.

Michael Phillips

No Bake Oatmeal Clusters

Instructions: Begin gently folding crushed graham crackers and chopped chocolate bars into tub of room temperature cookie dough. Roll about 1/4 cup of cookie dough into a smooth ball and press a piece of marshmallow into the middle. Shape the dough around the marshmallow and place onto a baking sheet. Repeat this with the remaining dough and refrigerate for at least an hour. After the cookies have chilled, preheat the oven to 350° and line the cookies on a lined baking pan. Be sure to give them plenty of space for spreading. Bake the cookies for about 12-14 minutes, or until they're lightly golden and beginning to ooze marshmallow. Give them time to cool, and enjoy!

Ingredients:

1 batch - 6 sheets - 4 - 12 -

store-bought sugar cookie dough graham crackers (crushed) Hershey's milk chocolate bars (chopped) Jet puffed giant marshmallows (halved)

This goes perfectly with a warm cup of hot chocolate or coffee on a cold evening!

Moist, yummy ginger cookie with warm spices.

Paula Howard

Smores Cookies

Instructions: Line a 9x13 baking dish with aluminum foil, shiny side up. Smooth out any wrinkles. Put all but 3/4 cup of the semi-sweet chocolate in a microwaveable bowl. Heat at 50% power in 30 second increments until the chocolate is melted. Slowly add the remaining chocolate, stirring until melted. Stir 3/4 teaspoon peppermint extract into the chocolate and spread in an even layer. Set aside at room temperature until almost set, about 10 minutes. Put all but 1 cup of the white chocolate in a microwaveable bowl. Heat at 50% power in 30 second increments until the chocolate is melted. Slowly add the remaining white chocolate, stirring until melted. Stir the remaining 3/4 teaspoon peppermint extract into the white chocolate and pour over the semi-sweet chocolate layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan and break into pieces. Store in an airtight container for up to 2 weeks.

Ingredients:

12 oz. - 1 1/2 tsp. - 16 oz. - 3 -

semi-sweet chocolate chips chopped peppermint extract white chocolate chopped candy canes crushed

My children love this bark and request it every year around the holidays.

Moist, yummy ginger cookie with warm spices.

Monica Albers

Almost Famous Peppermint Bark

Instructions: Line a baking sheet with aluminum foil. In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234° and 240°F (112° to 116°C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Spoon in tablespoon amounts onto prepared baking sheet. Let cool completely and enjoy.

Ingredients:

1 1/2 cups - 1 1/2 cups - 3/4 cups - 3/4 cups - 1/2 cup - 1 tsp. -

toasted pecans white sugar butter brown sugar milk vanilla extract

My children love this bark and request it every year around the holidays.

Moist, yummy ginger cookie with warm spices.

Shomari Franks

Holiday Pralines

Instructions: Chop the celery and mushrooms into very small pieces. In a large pot, melt a stick of butter. Add onions first (don’t add all at once; one bag at a time as they cook down). After you have added all of the onions, start adding the celery slowly and another stick of butter. As this mixes up, then add mushrooms and the final stick of butter (you can get away with 2 sticks of butter if wanted). Cook until soft. Add McCormicks seasoning; at least 4 tablespoons. Add more for personal flavor. Take all the crust off the bread slices. Cut into thumb-sized cubes and add to the mixture. You can add salt to your taste. Bake 350° for 30 minutes. Let cool and enjoy.

Ingredients:

4 bags - 4 bunches - 4 boxes - 3 sticks - 3 loaves - 4 tbsp. -

frozen chopped onions celery mushrooms butter sandwhich bread McCormick’s Poultry Seasoning

My children love this bark and request it every year around the holidays.

Moist, yummy ginger cookie with warm spices.

Mike McDermott

Turkey Dressing

Instructions: Roll out crescent rolls on a cutting board. Flatten and press the seams together. Spread sausage with your fingers or use a butter knife. Smooth out to cover all of the dough, leaving about a ¼ in. of space around the edges. No rules, you can make as thick or thin as you like. Roll up dough “cinnamon roll-style”, pressing together as you roll it up. Cut into slices (approximately ½ in. wide) and place on baking sheet, about an inch apart to allow for expanding. Bake at 350° for 15-17 minutes, until golden brown. Enjoy! Additional: Sprinkle in a little shredded cheese, to the flattened sausage, before rolling up / before cooking or top with the cheese, just before you take it out of the oven. Also, you can use Italian sausage and dip with marinara sauce! Yum!

Ingredients:

1 can - 1/2 lb. -

crescent rolls breakfast sauage

A great party appetizer or tasty hot breakfast for you, your family and guests!

Moist, yummy ginger cookie with warm spices.

Lauren Schneider

Sausage Pinwheels

Instructions: Spread half of the diced onion in the bottom of a one-quart bowl, and cover with crab meat. Add remaining onion to the top of the mixture. Whisk together oil, vinegar, and ice water; pour over crab and onion mixture. Cover and refrigerate, allowing salad to marinate for 2 to 12 hours. Toss lightly before serving. Serve on a bed of lettuce with lemon wheels, toast points, and avocado.

Ingredients:

1 - 1 lb. - 2 oz. - 1 oz. - 2 oz. -

yellow onion chopped fine lump crab meat vegetable oil apple cider vinegar ice water

My children love this bark and request it every year around the holidays.

Moist, yummy ginger cookie with warm spices.

Julie Peterson

West Indies Salad

Turkey Dressing

Sausage Pinwheels

Holiday Pralines

VIEW LAST YEAR'S COOK eBOOK

2O21

We can all agree that 2020 has been an interesting year and one like we have never experienced before. Everyone has learned to adapt to the challenges and changes and somewhat retreated to the comfort and safety of our homes. This togetherness with our family has also brought a sense of nostalgia as experimentation with home cooking and baking have become rewarding activities. We here at The Gibraltar Group have been doing the same as you. And with a nod toward our relationship with you, we would like to share a few of our team’s favorite cookies, sweets and other recipes. Some of these are passed down from one generation to the next while others are new inspirations to be savored. Please accept these as our way to show gratitude for our connection with you. Remember, The Gibraltar Group is here for life’s biggest decisions, as well as which recipe to choose next.

Matt Woodroof

Fluffy Fruit Dip

Chicken Braid

Lomo Saltado

Caramel-Filled Chocolate Cookies

Giddy Up Cowboy Hats

Ginger Crinkles

Gingerbread Cookies

Low Carb Snowballs

Fool Proof Dark Chocolate Fudge

Cherry Ice Box Cookies

Grinch Cookies

Pecan Cheesecake Squares

Grandma Shirley's Brownies

Eggnog Cookies

Instructions: To Make the Wash — In a small bowl, combine the aquafaba with the alcohol. To Make the Topping — In a small bowl, combine nutmeg and sugar; stir to mix. To Make the Cookies — Preheat the oven to 350 F. Combine flax meal with warm water and whisk until smooth. Let stand for 5 minutes to thicken. In large mixing bowl, cream together the vegan butter and vegan cream cheese on low speed. Add sugar and cream the mixture on medium to high speed until light and fluffy, about 3 minutes. Add the flax paste and vanilla, and mix until smooth. Sift flour with baking powder, salt, nutmeg, and cinnamon; add dry ingredients to creamed mixture all at once, mixing until well combined. Scoop cookie dough onto parchment-lined sheet pans, spacing each cookie 1 1/2 inches apart. Brush with the aquafaba-rum mixture and sprinkle generously with sugar-nutmeg mixture. Bake in the preheated oven for about 15 minutes or until golden brown.

1/4 cup - 2 tbsp - 1/4 tsp - 1 tbsp - 1 tbsp - 1 1/2 tbsp - 3/4 cup - 1/3 cup - 1 cup - 2 tsp - 2 1/2 cups - 1/2 tsp - 1/4 tsp - 1 - 1 -

Ingredients: For the Wash: For the Topping:

aquafaba brandy, bourbon, or rum nutmeg sugar flax meal warm water vegan butter vegan cream cheese granulated sugar vanilla extract all-purpose flour baking powder ground nutmeg pinch of salt (omit if using Earth Balance vegan butter) pinch of cinnamon

Ingredients: For the Wash: • 1/4 cup aquafaba • 2 tablespoons brandy, bourbon, or rum For the Topping • 1/4 teaspoon nutmeg • 1 tablespoon sugar for cookies • 1 tablespoon flax meal • 1 1/2 tablespoons warm water • 3/4 cup vegan butter • 1/3 cup vegan cream cheese • 1 cup granulated sugar • 2 teaspoons vanilla extract • 2 1/2 cups all-purpose flour • 1/2 teaspoon baking powder • Pinch of salt (omit if using Earth Balance vegan butter) • 1/4 teaspoon ground nutmeg • Pinch of cinnamon

These vegan cookies guarantee everyone can enjoy a good cookie or two.

Vegan treat.

Ariel Ortega

Eggnog Cookies

Instructions: Preheat oven to 375. Melt the butter and chocolate. Let cool slightly. Mix flour and sugar. Then add eggs to flour/sugar mixture; use beater (slow speed) or large spoon (mix well). Add chocolate mixture and vanilla. Stir well into nice brown smooth mixture. Pour batter into a glass square baking pan, top with semisweet chocolate chips, bake. Bake for 20 minutes. When done, let cool, sprinkle some powdered sugar (optional), slice, enjoy.

Ingredients:

4 oz unsweetened chocolate squares flour sugar vanilla eggs sticks of butter regular size bag semisweet chocolate chips

4 - 1 cup - 2 cups - 1 tbsp - 4 - 2 - 1 -

Grandma Shirley Brownies are the absolute best. She taught all of her children and grandchildren how to make these.

Heaven in a brownie.

Mike McDermott

Grandma Shirley's Brownies

Instructions: Preheat oven to 350 F. For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9” x 13” baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes. For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.

Ingredients: Shortbread layer: Cheesecake layer: Pecan pie layer:

all-purpose flour packed light brown sugar softened butter finely chopped pecans 8 oz pkg softened cream cheese sugar milk vanilla extract firmly packed dark brown sugar light corn syrup melted butter, slightly cooled, not too warm large eggs, lightly beaten salt vanilla extract pecans, whole chopped or in pieces

1 1/2 cup - 3/4 cup - 1/2 cup - 1/2 cup - 2 - 1/2 cup - 1/2 cup - 2 tsp - 3/4 cup - 1/2 cup - 1/3 cup - 3 - 1/4 tsp - 1/2 tsp - 1 1/2 cup -

Cheesecake with a holiday Pecan twist. I found this recipe almost five years ago and it has been my most requested holiday dessert. It takes a little time to make because you have to cook the layers individually, but it is totally worth it! This dessert will disappear in no time, guaranteed!

Cheesecake with a holiday pecan twist.

Devon Neely

Pecan Cheesecake Squares

Instructions: Preheat over to 350 F. In the bowl of your mixer cream together cake mix, food coloring, oil and eggs. Drop tablespoon size into confectioners sugar. Chill dough balls for 20 minutes before transferring to a baking sheet to bake. Place on baking sheet and press 1 large heart candy/sprinkles. Bake for 8-10 minutes until just set. Cool 3-4 minutes on pan before removing to cool completely on a wire rack and sprinkle with more powdered sugar if desired.

Ingredients:

1 - 1/2 cup - 2 - 1 - 1/2 cup - 1 -

Ingredients: • 1 Box French vanilla cake mix, dry mix only • 1/2 cup of vegetable oil • 2 eggs• Green food coloring • 1/2 cup of powdered sugar, or more for dusting • Sprinkles or candies (large heart shaped)

box of french vanilla cake mix, dry mix only vegetable oil eggs green food coloring powdered sugar, or more for dusting container of sprinkles or candies (large heart shaped)

Every year these are just perfect with some milk while watching the Grinch movie.

Sweet and chewy delights.

Jeimy Aguilar

Grinch Cookies

Instructions: Preheat oven to 400 F. Spray cookie sheets with non-stick cooking spray. In a medium bowl, beat together the butter and shortening. Add the sugar and cream well. Mix in the egg, vanilla and almond extract. Sift together the flour, baking powder, and salt; stir into the creamed mixture. Pat the cherries between paper towels to remove excess moisture. Stir cherries and red food coloring (enough to make light pink) into the dough. Cover and chill for 2 hours. Shape cold dough into 2 logs. Wrap in wax paper and chill again until firm (about 1 hour in refrigerator, or 20-30 minutes in freezer). Unwrap dough and slice into 1/4 inch slices. Place on the prepared cookie sheets and bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool 1 minute before removing from cookie sheets to cool on wire racks. Yield: 4 Dozen

Ingredients:

butter butter flavored shortening white sugar egg vanilla extract almond extract all-purpose flour baking powder salt 10 oz jars maraschino cherries, drained and chopped red food coloring

1/2 cup - 1/2 cup - 1 cup - 1 - 1 tsp - 1/4 tsp - 2 3/4 cups - 1 tsp - 1/2 tsp - 2 - 1 -

This was a family Christmas tradition with hot chocolate, egg nog and 12 inches of snow on the ground.

This cherry cookie is a great Christmas family tradition especially in colder weather with hot chocolate.

Ed Falkenstein

Cherry Ice Box Cookies

Instructions: Over low heat, melt chips. Add sweetened milk and salt. Remove from heat and stir in walnuts and vanilla. Spread on wax paper lined pan. Let cool and slice into pieces.

The original recipe card

Ingredients:

Hershey’s semi-sweet chocolate chips (1 1/2 12 oz bags) 14 oz can Eagle Brand sweetened milk dash of salt chopped walnuts vanilla extract

3 cups - 1 - 1 - 1 cup - 1 1/2 tsp -

My step mom recently passed away and left hand written recipes for us.

Delicious recipe that reminds me fondly of my step mom.

Chelsey Hernandez

Fool Proof Dark Chocolate Fudge

Instructions: Preheat oven to 325 F and line 2 baking sheets with parchment paper. In a medium bowl, whisk together almond flour, chopped walnuts, coconut flour, cardamom, baking powder and salt. In a large bowl, beat butter with sweetener until light and fluffy, about 2 minutes. Beat in egg, vanilla and stevia extracts. Beat in almond flour mixture. Dry bowl ingredients until dough comes together. Form dough into 3/4 inch balls and place on baking sheets about 1 inch apart. Bake 18 minutes, or until just lightly golden brown. In a medium bowl, place powdered sweetener. While cookies are still warm, place in sweetener and roll around to coat. Sprinkle remaining powdered sweetener over cookies as they cool. Serves 18. Each serving has 5 g of carbs and 2 g of fiber. Total NET CARBS = 3 g.170 Calories; 16g Fat (78.7% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 117mg Sodium.

Ingredients: Dry Ingredient Bowl: Wet Ingredient Bowl: Snow:

almond flour finely chopped walnuts coconut flour coarsely ground cardamom baking powder salt butter, softened Swerve Sweetener (or other granulated erythritol) large egg vanilla extract stevia extract powdered Swerve Sweetener (or other powdered erythritol)

2 cups - 1 cup - 2 tbsp - 3/4 tsp - 1 tsp - 1/4 tsp - 1/2 cup - 1/2 cup - 1 - 1 tsp - 1/4 tsp - 3/4 cup -

My wife makes these every year and they’re so different and fit into our low carb life.

Delicious Keto option for Snowballs, but fancy flavors.

Derek Wong

Low Carb Snowballs

Instructions: Preheat over to 350 F, line cookie sheets with parchment paper and set aside. In a medium saucepan, melt butter over medium-low heat. Add brown sugar, molasses, salt, cinnamon, ground ginger and allspice. Stir mixture together until well incorporated. Remove from heat. Transfer mixture to a medium to large mixing bowl and add the egg and beat it in with the mixture. In a separate bowl, add baking powder, baking soda, and flour and whisk together. Add flour to the molasses mixture and stir together with a wooden spoon. Divide dough into equal halves. Over a sheet of plastic wrap, shape dough into a thick large rectangle and wrap each tightly. Refrigerate for at least one hour. On a flowered surface, roll dough into 1/4 inch thick rectangle with flowed rolling pin. Cut out shapes with gingerbread man cookie cutter or cookie cutters of choice. Place at least one inch apart on cookie sheets. Bake for 8-9 minutes or until edges are browned. let cook on cookie sheets for a few minutes and then transfer to cooling racks. Once completely cooled, frost cookies or sprinkle with powdered sugar. Store in airtight containers at room temperature or in freezer.

3/4 cup - 3/4 cup - 3/4 cup - 1 tsp - 2 tsp - 2 tsp - 1/4 tsp - 1 egg - 1 tsp - 1/2 tsp - 3 1/2 cups - 2 cups - 1 tbsp - 3-4 tbsp -

unsalted butter (the real stuff) brown sugar molasses salt cinnamon ground ginger allspice egg baking powder baking soda all-purpose flour powdered sugar vanilla milk

Ingredients: Cookies Frosting:

Brings me back to my childhood, growing up in the cold tundra of the north and these cookies warmed my heart.

Soft and chewy gingerbread cookies

George Cooley

Gingerbread Cookies

Instructions: Mix oil and sugar well. Add egg and molasses. Sift flour, soda, salt, cinnamon and ginger. Add to oil and sugar mixture gradually. Chill dough 1 hour in fridge. Form into balls the size of a pecan and roll in sugar. Place on wax paper lined cookie sheet. Bake 12 - 15 min at 350 F.

Ingredients:

2/3 cup - 1 cup - 1 - 4 tbsp - 2 cups - 2 tsp - 1/2 tsp - 1 tsp - 1 tsp -

oil sugar egg dark molasses flour soda salt cinnamon ginger

Ingredients: • 2/3 cup of oil • 1 cup sugar • 1 egg • 4 tbsp dark molasses • 2 cups flour • 2 tsp soda • 1/2 tsp salt • 1 tsp cinnamon • 1 tsp ginger

This is one of my favorite holiday cookies! Although this recipe did not originate within my family, I’ve been making it for at least the last 20 years, and have fond memories of making them with, and for my sons. Now my granddaughter gets to join the fun!

Moist, yummy ginger cookie with warm spices.

Lisa Ballard

Ginger Crinkles

Instructions: Lay down some waxed paper In a double boiler (or using a microwaveable bowl that a whole potato chip can be dunked into) melt the chocolate. Dip the potato chips one at a time into the chocolate, let some chocolate drip off. Place curved edges up on the waxed paper. Place a Rolo in the center of chip, and a piece of the twizzler around the Rolo. You can make some of the strands longer than others, so the licorice can hang over the chips a bit, or just to the edge. Repeat with however many hats you want to make. Let hats set. Place on top of cupcakes, cookies, brownies, or they are cute just on their own. Enjoy!

Ingredients:

1 - 3/4 cup - 1 - 1-

can of Pringles or similar potato chips semi-sweet chocolate chips bag of Twizzlers pull’n’peel cherry licorice candy (gently pulled apart into single strands, and cut in half) roll of Rolos (unwrapped)

This is so Texan! A chocolate Cowboy hat that will melt in your mouth.

Moist, yummy ginger cookie with warm spices.

Peggy Dyches

A great Facebook-shared cookie

Giddy Up Cowboy Hats

Instructions: Beat butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well. Add eggs and vanilla, beat well. Combine flour, baking soda, and cocoa; gradually add to butter mixture, beating well. Stir in 1/2 cup pecans. Cover and chill dough at least 2 hours. Combine remaining 1/2 cup pecans and 1 tbsp sugar. Work with 1 portion at a time, storing remaining dough in refrigerator. Divide each portion into 12 pieces. Quickly press each piece of dough around a caramel, roll into a ball. Dip 1 side of a ball in pecan mixture. Place balls, pecan side up, 2 inches apart on ungreased baking sheets. Bake at 375 for 8 minutes (cookies will look soft). Cool 1 minute on baking sheets, remove to wire racks to cool completely. Yields 4 dozen.

Ingredients:

1 cup - 1 cup - 1 cup - 2 - 2 tsp - 2 1/4 cups - 1 tsp - 3/4 cup - 1 cup - 1 tbsp - 1 -

butter or margarine, softened sugar firmly packed brown sugar large eggs vanilla extract all-purpose flour baking soda cocoa finely chopped pecans, divided sugar 9 oz package chewy caramels in milk chocolate

This chocolaty cookie, complete with a surprise caramel filling, definitely falls into the best-ever category

Moist, yummy ginger cookie with warm spices.

Kristine Bradley

Great Facebook Shared Cookie

Caramel-Filled Chocolate Cookies

Instructions: Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan. Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact. Add the soy sauce and vinegar and stir to combine, letting cook for 1 minute. Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce. Serve with rice, if desired. Makes 4 servings. Enjoy!

Ingredients:

2 tbsp - 1 lb - 1 - 1 - 1/2 - 1 - 2 - 1 tbsp - 2 tbsp - 1 tbsp - 1 tbsp - 1 lb - 1 -

vegetable oil, divided sirloin steak, cut into strips pinch of salt to taste pinch of black pepper to taste red onion, sliced medium tomato, sliced cloves of garlic, minced aji amarillo paste soy sauce white vinegar fresh cilantro, chopped french fries, cooked, served hot cooked white rice for serving (optional)

Ingredients: • 2 tablespoons vegetable oil, divided • 1 lb sirloin steak, cut into strips • salt to taste • black pepper to taste • 1/2 red onion, sliced • 1 medium tomato, sliced • 2 cloves garlic, minced • 1 tablespoon aji amarillo paste • 2 tablespoons soy sauce • 1 tablespoon white vinegar • 1 tablespoon fresh cilantro, chopped • 1 lb french fries, cooked, hot • cooked white rice for serving (optional)

Not a cookie but a great dish for anytime!

Moist, yummy ginger cookie with warm spices.

Pharaoh Rogers

Lomo Saltado

Instructions: Bake the chicken breasts depending on the size for 45 min. at 400 F. Once they’re done, shred and set aside. Finely dice the red & orange bell peppers. Chop half of a head of broccoli without the stems. In a bowl, mix chicken, peppers, cheese and broccoli. Add dill, mayo and salt & pepper and mix all until well combined. On a baking sheet lined with parchment paper, open the crescent roll and roll it over the baking sheet making sure to pinch together the pre-cut scores to make one uniform sheet of dough. Then, with a paring knife carefully cut scores on each of both sides making strips while leaving 4 inches of dough intact in the middle where will add the mixture. The strips on sides will be used to make a braid. Once you add the mixture in the middle of the dough, carefully pick 1 strip of dough from each side and bring it to the middle, twisting it where they meet. Keep going down until the whole “braid” is done over the mixture. With pastry brush, brush the egg wash all over the pastry for color and so it can stay together.

2 - 1/2 - 1 - 1 - 1 tsp - 3/4 - 3/4 cup - 1 - 1 - 1 - 1 tsp -

Ingredients:

Egg wash:

chicken breasts- shredded head of broccoli - chopped red bell pepper finely diced 1 orange pepper finely diced dill weed (add more to taste) bag cheddar cheese (add more for cheesier taste) cup of mayonnaise (adjust measure depending how dry or how wet you want the mixture) can of Pillsbury Crescent Rolls (keep refrigerated until it's time to assemble braid or it will get too sticky) pinch of salt & pepper to taste egg water

Ingredients: • 2 chicken breasts- shredded • 1/2 head of broccoli - chopped • 1 red bell pepper finely diced • 1 orange pepper finely diced • 1 tsp dill weed (add more according to taste) • 3/4 bag cheddar cheese (add more for cheesier taste) • 3/4 cup of mayonnaise (adjust measure depending how dry or how wet you want the mixture) • 1 tub of Pillsbury Crescent Rolls (keep refrigerated until time to assemble braid or it will get too sticky) • Salt & Pepper to taste • Egg wash (1 whole egg with a tsp of water mixed to brush over the Crescent Roll)

I learned this recipe at my home in Puerto Rico when I attended demonstrations of The Pampered Chef during the weekends with my friends.

Looks fancy and really beautiful after it’s done - but it’s really simple and easy.

Simara Cano

Chicken Braid

Instructions: Mix or blend cream cheese and marshmallow cream until combined. Served with fresh fruit.

Ingredients:

1 - 1 - 1 plate -

8 oz package cream cheese, softened 15 oz jar marshmallow cream of fresh fruit, chef's choice

Ingredients: • 8 oz package cream cheese, softened • 15 oz jar marshmallow cream, jar • Fresh Fruit

My mom is not much of a cook, so we spent most of our holidays at some of our other family's houses. When the gathering called for a potluck, this was the recipe my mom always brought. It's actually very tasty with almost any fruit!

Kaira Mercer-Jones

Fluffy Fruit Dip

Chicken Braid

Lomo Saltado

Caramel-Filled Chocolate Cookies

Giddy Up Cowboy Hats

Ginger Crinkles

Gingerbread Cookies

Low Carb Snowballs

Fool Proof Dark Chocolate Fudge

Cherry Ice Box Cookies

Grinch Cookies

Pecan Cheesecake Squares

Grandma Shirley's Brownies

Eggnog Cookies

1/4 cup - 2 tbsp - 1/4 tsp - 1 tbsp - 1 tbsp - 1 1/2 tbsp - 3/4 cup - 1/3 cup - 1 cup - 2 tsp - 2 1/2 cups - 1/2 tsp - 1/4 tsp - 1 - 1 -

Ingredients: For the Wash: For the Topping:

These vegan cookies guarantee everyone can enjoy a good cookie or two.

Vegan treat.

Ariel Ortega

Eggnog Cookies

Ingredients:

4 oz unsweetened chocolate squares flour sugar vanilla eggs sticks of butter regular size bag semisweet chocolate chips

4 - 1 cup - 2 cups - 1 tbsp - 4 - 2 - 1 -

Grandma Shirley Brownies are the absolute best. She taught all of her children and grandchildren how to make these.

Heaven in a brownie.

Mike McDermott

Grandma Shirley's Brownies

Ingredients: Shortbread layer: Cheesecake layer: Pecan pie layer:

1 1/2 cup - 3/4 cup - 1/2 cup - 1/2 cup - 2 - 1/2 cup - 1/2 cup - 2 tsp - 3/4 cup - 1/2 cup - 1/3 cup - 3 - 1/4 tsp - 1/2 tsp - 1 1/2 cup -

Cheesecake with a holiday pecan twist.

Devon Neely

Pecan Cheesecake Squares

Ingredients:

1 - 1/2 cup - 2 - 1 - 1/2 cup - 1 -

box of french vanilla cake mix, dry mix only vegetable oil eggs green food coloring powdered sugar, or more for dusting container of sprinkles or candies (large heart shaped)

Every year these are just perfect with some milk while watching the Grinch movie.

Sweet and chewy delights.

Jeimy Aguilar

Grinch Cookies

Ingredients:

butter butter flavored shortening white sugar egg vanilla extract almond extract all-purpose flour baking powder salt 10 oz jars maraschino cherries, drained and chopped red food coloring

1/2 cup - 1/2 cup - 1 cup - 1 - 1 tsp - 1/4 tsp - 2 3/4 cups - 1 tsp - 1/2 tsp - 2 - 1 -

This was a family Christmas tradition with hot chocolate, egg nog and 12 inches of snow on the ground.

This cherry cookie is a great Christmas family tradition especially in colder weather with hot chocolate.

Ed Falkenstein

Cherry Ice Box Cookies

Instructions: Over low heat, melt chips. Add sweetened milk and salt. Remove from heat and stir in walnuts and vanilla. Spread on wax paper lined pan. Let cool and slice into pieces.

The original recipe card

Ingredients:

Hershey’s semi-sweet chocolate chips (1 1/2 12 oz bags) 14 oz can Eagle Brand sweetened milk dash of salt chopped walnuts vanilla extract

3 cups - 1 - 1 - 1 cup - 1 1/2 tsp -

My step mom recently passed away and left hand written recipes for us.

Delicious recipe that reminds me fondly of my step mom.

Chelsey Hernandez

Fool Proof Dark Chocolate Fudge

Ingredients: Dry Ingredient Bowl: Wet Ingredient Bowl: Snow:

2 cups - 1 cup - 2 tbsp - 3/4 tsp - 1 tsp - 1/4 tsp - 1/2 cup - 1/2 cup - 1 - 1 tsp - 1/4 tsp - 3/4 cup -

My wife makes these every year and they’re so different and fit into our low carb life.

Delicious Keto option for Snowballs, but fancy flavors.

Derek Wong

Low Carb Snowballs

3/4 cup - 3/4 cup - 3/4 cup - 1 tsp - 2 tsp - 2 tsp - 1/4 tsp - 1 egg - 1 tsp - 1/2 tsp - 3 1/2 cups - 2 cups - 1 tbsp - 3-4 tbsp -

unsalted butter (the real stuff) brown sugar molasses salt cinnamon ground ginger allspice egg baking powder baking soda all-purpose flour powdered sugar vanilla milk

Ingredients: Cookies Frosting:

Brings me back to my childhood, growing up in the cold tundra of the north and these cookies warmed my heart.

Soft and chewy gingerbread cookies

George Cooley

Gingerbread Cookies

Ingredients:

2/3 cup - 1 cup - 1 - 4 tbsp - 2 cups - 2 tsp - 1/2 tsp - 1 tsp - 1 tsp -

oil sugar egg dark molasses flour soda salt cinnamon ginger

Moist, yummy ginger cookie with warm spices.

Lisa Ballard

Ginger Crinkles

Ingredients:

1 - 3/4 cup - 1 - 1-

This is so Texan! A chocolate Cowboy hat that will melt in your mouth.

Moist, yummy ginger cookie with warm spices.

Peggy Dyches

A great Facebook-shared cookie

Giddy Up Cowboy Hats

Ingredients:

1 cup - 1 cup - 1 cup - 2 - 2 tsp - 2 1/4 cups - 1 tsp - 3/4 cup - 1 cup - 1 tbsp - 1 -

This chocolaty cookie, complete with a surprise caramel filling, definitely falls into the best-ever category

Moist, yummy ginger cookie with warm spices.

Kristine Bradley

Great Facebook Shared Cookie

Caramel-Filled Chocolate Cookies

Ingredients:

2 tbsp - 1 lb - 1 - 1 - 1/2 - 1 - 2 - 1 tbsp - 2 tbsp - 1 tbsp - 1 tbsp - 1 lb - 1 -

Not a cookie but a great dish for anytime!

Moist, yummy ginger cookie with warm spices.

Pharaoh Rogers

Lomo Saltado

2 - 1/2 - 1 - 1 - 1 tsp - 3/4 - 3/4 cup - 1 - 1 - 1 - 1 tsp -

Ingredients:

Egg wash:

I learned this recipe at my home in Puerto Rico when I attended demonstrations of The Pampered Chef during the weekends with my friends.

Looks fancy and really beautiful after it’s done - but it’s really simple and easy.

Simara Cano

Chicken Braid

Instructions: Mix or blend cream cheese and marshmallow cream until combined. Served with fresh fruit.

Ingredients:

1 - 1 - 1 plate -

8 oz package cream cheese, softened 15 oz jar marshmallow cream of fresh fruit, chef's choice

Kaira Mercer-Jones

Fluffy Fruit Dip

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