Cherry Ice
Box Cookies
Grandma Shirley's Brownies
Eggnog
Cookies
Low Carb Snowballs
Gingerbread Cookies
Caramel-Filled Chocolate Cookies
Grinch
Cookies
These vegan cookies guarantee everyone can enjoy a good cookie or two.
Vegan treat.
Ariel Ortega
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.
Pecan Cheesecake Squares
Fool Proof
Dark Chocolate Fudge
Ginger
Crinkles
Matt Woodroof
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.
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 -
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:
Grandma Shirley Brownies are the absolute best. She taught all of her children and grandchildren how to make these.
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:
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
Heaven in a brownie.
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:
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:
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.
Ingredients:
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:
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.
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:
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:
This is so Texan! A chocolate Cowboy hat that will melt in your mouth.
Moist, yummy ginger cookie with warm spices.
Peggy Dyches
Giddy Up
Cowboy Hats
The original recipe card
INSURANCE
713) 278-2020
5120 WOODWAY DRIVE #5108
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
Giddy Up Cowboy Hats
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.
Ingredients:
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:
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:
Not a cookie but a great dish for anytime!
Moist, yummy ginger cookie with warm spices.
Pharaoh Rogers
Lomo
Saltado
Instructions:
Mix or blend cream cheese and marshmallow cream until combined.
Served with fresh fruit.
Ingredients:
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
A great Facebook-shared cookie
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
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:
For the Topping:
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 -
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
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
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 -
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)
Chicken
Braid
Fluffy
Fruit Dip
Lomo
Saltado
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:
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
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)
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
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 -
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 -
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)
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 -
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)
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
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:
• 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
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
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)
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
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
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)
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)
2 -
1/2 -
1 -
1 -
1 tsp -
3/4 -
3/4 cup -
1 -
1 -
1 -
1 tsp -
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)
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
Egg wash:
Ingredients:
• 8 oz package cream cheese, softened
• 15 oz jar marshmallow cream, jar
• Fresh Fruit
1 -
1 -
1 plate -
8 oz package cream cheese, softened
15 oz jar marshmallow cream
of fresh fruit, chef's choice
