A universal favorite Christmas cookie gets dressed up for the occasion. With an ultra-easy baking process (thanks to Betty Crocker™ Peanut Butter Cookie Mix) this recipe leaves you some extra time for having fun in the kitchen. Gather up your decorating goodies and give your HERSHEY'S KISSES some finishing flair that’ll stand out on the cookie tray. Decorate with swirls, stripes, sprinkles and more—let your imagination (or that of some little kitchen helpers) run wild. You’ll end up with peanut butter blossoms that are every bit as good as you remember, but with a little extra festive spirit.
This is my favorite fruitcake, one that I have baked every Christmas for many years. My friend Joyce passed this recipe on to me after I raved about how good it was after I tasted it at her house.
Every year when the Christmas season approached I remember how my Mom would ask if I was baking fruitcake again and could she have some, wish I could still be baking for her.
Slices of this fruitcake are a pretty addition to any tray of goodies, not only does it look good it is filled with fruits, nuts, and coconut. What's not to like?
From our Betty Crocker Cookbook, 13th edition, this scrumptious twice-baked potatoes dish is a real winner! It's company-worthy, certainly, but it's just so good, you'll want to enjoy it more often than the holidays!
An Amish woman in Indiana shares this recipe for her husband's favorite potato casserole, along with a few insights. She says:
Suppers when I was a small girl were simple. Potatoes were always a staple. Peeled, sliced fresh potatoes always taste good in the morning. My husband likes those. If you are looking for a change of pace from mashed potatoes or potatoes in their jackets, this casserole is a good one. We grow our own potatoes and they are always good to eat when dug from one's own garden. But we buy our winter supply from our friends who grow sand-grown potatoes. Our friends have very sandy soil in Ohio. I think the potatoes grown in the sandy soil taste better. I also really like the red potatoes. They have sort of a sweeter taste. We usually buy around 1000 pounds which will last us from fall to spring. The potatoes are stored in the cellar in crates or in gunnysacks. Enjoy this recipe!
A gooey pecan pie brimming with buttery pecans is always a hit, but it’s also quite a labor intensive dessert—what with the blending, chilling and rolling required to make pie crust. That’s why pecan pie cookies are such a delicious alternative. You get all the reward, with none of the hassle! The quick sugar cookie crust gets rolled into balls and baked in muffin tins. An indent made with your thumb—these are basically, jumbo thumbprint cookies—gets filled with a mixture that’s modeled after classic pecan pie filling. And the results? Let’s just say that when you serve up these darling cookie pies, you shouldn’t expect any leftovers!
Mini Christmas Cakes! Great to serve at gatherings and ideal for gifting – long shelf life, packages up beautifully, easy to make and economical. Made with my classic Christmas cake batter, the rich fruit cake is moist and velvety.
Pumpkin Bars with Cream Cheese Frosting - Moist, tender pumpkin spice cake topped with the most delicious frosting. Also known as pumpkin cake bars, this truly is the best pumpkin bar recipe with the most amazing pumpkin spice flavor!
This old-fashioned prune cake is not your regular cake. ("Regular", get it? Sorry, couldn't resist!) No, it is actually a great cake. This vintage prune cake recipe was one that a Mennonite bakery in Ohio made as a special order for a customer. They had never made such a cake before, but it looks like it turned out tasty.