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Big D Santa

Mrs.Claus' Kitchen


 Mrs Claus' Kisses Cookie
These cookies look awesome! Candy Cane Kiss Cookies.
1 1/2 cups powdered sugar
1 1/4 cups butter, room temperature
1 t. peppermint extract, optional
1 t. vanilla extract
1 large egg
3 cups all-purpose flour
1 t. baking powder
1/2 t. salt
**1/2 cup Candy Cane Hershey's Kisses, finely chopped
granulated sugar
unwrapped Candy Cane Kisses, about 4 1/2 dozen

Before you begin, make room in your fridge or freezer for your cookie sheet and preheat oven to 350 degrees.

Using mixer, combine powdered sugar, butter, extracts, and egg. Beat at medium speed, scraping bowl often until creamy. In a separate bowl, whisk together flour, baking powder, and salt. Add to wet mixture and beat, scraping bowl often until well blended. It will be crumbly. Stir in chopped Kisses. **If you prefer, you can omit the chopped Kisses and substitute 1 1/2 teaspoons of peppermint extract.

Shape dough into 3/4-inch balls; roll in granulated sugar. Place one inch apart on cookie sheet. Bake for 8 minutes. As soon as they come out of the oven, gently press a Candy Cane Kiss in the center of each cookie. The cookie will crack a little, this is okay.

Optional: Immediately place cookie sheet (and cookies) into the fridge or freezer to allow the Kisses to set quickly. Leave for just a few minutes, remove cookie sheet, and transfer cookies to a cooling rack or platter.
I did not do this step and found that only a few of the Kisses lost their shape.

Once Kisses completely set, you can store in an airtight container for up to a week or freeze them for later!

Enjoy! Santa loves Mrs Claus' kisses!

Frosty's Cream Cheese Christmas Cookies

1 cup butter, softened
1 (8 ounce) package cream cheese
1 cup white sugar
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt 
1/2 cup chopped pecans
1/2 cup green sugar crystals
1/2 cup red sugar crystals
1 cup pecan halves

1. Cream together the butter and cream cheese. Add sugar and vanilla; beat until light and fluffy.
2. Combine the flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes.
3. On four sheets of aluminum foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night.
4. Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices.
5. Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 to 18 minutes or until bottom of cookie is lightly browned when lifted.

No-Bake Cookie Balls

1 cup (6 ounces) semisweet chocolate chips
3 cups confectioners' sugar
1-3/4 cups crushed vanilla wafers (about 55 wafers)
1 cup chopped walnuts, toasted
1/3 cup orange juice 
3 tablespoons light corn syrup
Additional confectioners' sugar

In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the confectioners' sugar, vanilla wafers, walnuts, orange juice and corn syrup.
Roll into 1-in. balls; roll in additional confectioners' sugar. Store in an airtight container. Yield: 5 dozen.

No Bake Chocolate Oatmeal Cookies
*Makes about 1 1/2 dozen*

1/4 cup cocoa
1/2 cup butter
2 1/2 cups sugar
1/4 cup peanut butter
1/2 cup milk
2 cups oats

1. Mix cocoa, milk and sugar together.
2. Bring to a rolling boil for 2 1/2 minutes. Add butter and let melt.
3. Add peanut butter and mix: then add oats.
4. Spoon onto wax paper.
5. Let cool.
*You may also add coconut*

Oatmeal Coconut Crisps
*Makes 60 cookies*

1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter or margarine (soft)
1 2/3 cups sugar
2 eggs
1 1/2 teaspoons vanilla
2 1/2 cups uncooked oats
1 cup flaked coconut

1. Preheat oven to 375 degrees
2. Stir together flour, baking powder, salt and soda - set aside.
3. Cream butter and sugar until light. Beat in one egg at a time.
4. Stir in flour mixture, vanilla, oats then coconut.
5. Drop by teaspoonful 3 inches apart on ungreased cookie sheets.
6. Bake for 10 to 15 minutes or until lightly browned.
7. Cool on rack.
Approximately 75 calories per cookie.

Snowball Cookies
*Makes about 4 dozen or 24 servings, two cookies each*
1 cup (2 sticks) butter, softened
1 cup powdered sugar, divided
1 tsp. vanilla
2 cups flour
1 cup finely chopped PLANTERS pecans

1. Preheat oven to 350 degrees F.
2. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy.
3. Gradually add flour and pecans, beating on low speed after each addition until well blended.
4. Shape dough into 1-inch balls. Place 1 1/2 incehs apart, on ungreased baking sheets.
5. Bake 14 to 15 minutes or until bottoms of cookies are lightly browned.
6. Cool 5 minutes on baking sheets.
7. Roll warm cookies in remaining 1/2 cup of powdered sugar until evenly coated; place on wire racks.
8. Cool completely.
9. Store in tightly coverd container at room temperature.

Citrus Shortbreads
3 clementine oranges or small tangerines, washed and dried
3/4 cup sugar
3 cups all-purpose flour
6 Tbsp. cornstarch
1/4 tsp. fine salt
3/4 pound unsalted butter (3 sticks), softened

1. Preheat oven to 325 degrees F.
2. Butter a 9x12 1/2-inch baking sheet pan, line with parchment paper, and butter the paper.
3. Finely grate the skin (zest) off all 3 clementines, making sure you peel only the orange skin and not the bitter white pith.
4. Puree the zest with 1/4 cup of the sugar in a food processor until minced, about 1-2 minutes.
5. Whisk the flour, cornstarch, and salt in a bowl.
6. In a standing mixer fitted with the paddle attachment, cream the butter with the remaining 1/2 cup sugar on medium, until light and fluffy, about 8 minutes.
7. Add the clementine-sugar mixture and beat for another minute.
8. While mixing on low speed, add the dry ingredients and mix just until combined. Do not overwork the dough.
9. Transfer dough to prepared pan, spreading it out as evenly as possible.
10. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough.
11. Cut the dough into bars about 1x3 inches with a sharp knife, while still in the pan.
12. Prick a decorative pattern in the shortbreads with a fork or a wooden skewer.
13. Bake until golden, about 1 hour and 10 to 20 minutes.
14. Let stand for 5 minutes and then re-cut the bars along the previous cuts.
15. Let cool completely on racks.
16. Store the cookies in a sealed container for up to 2 weeks. 


Lattice Top Peach Pies in a Jar
*makes eight to ten 4 oz. pies*


for the crust
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon salt 
2 tablespoons sugar
12 tablespoons cold butter
1/2 cup ice water

Combine the flour, salt, and sugar in the bowl of a food processor. Quickly chop up the cold butter, and pulse it into flour mixture, several times. Drizzle in the ice water, pulsing 2 or 3 times, just until the dough is combined.

Place the dough onto a lightly floured surface and gather into a ball. Divide into 2, flatten dough into discs, and wrap each one tightly with plastic wrap. Chill for at least 30 minutes in the refrigerator. Meanwhile prepare the filling.

for the peach filling
8 – 10 medium peaches
zest of 1 lemon
2 tablespoons lemon juice
1/2 cup sugar, plus more for top of pie
1/4 teaspoon salt
2 tablespoons ground instant tapioca (I use my coffee grinder)

Preheat the oven to 400 degrees. Place a rimmed baking sheet in the oven to preheat as well. Liberally butter 8 – 10 4 oz. glass canning jars.

Fill a large pot with water and bring to a boil. In your sink, prepare a large bowl with an ice bath. When the water is boiling, quickly immerse the peaches in the water, remove to the ice water, and peel off the skins. Slice the peaches in 1/2” thick slices.

In a medium bowl, combine the peaches, lemon zest and juice, sugar, salt, and tapioca. Set aside while you prepare the crust.

On a lightly floured surface, roll out one of the dough discs. For the bottom crusts, cut out a 5” square, and press into the jar. For the tops, use a jar to press out a circle, and, with a sharp knife, cut it into 1/4” strips. Carefully arrange the peach slices in the jars and spoon in several tablespoons of the liquid filling. Weave your lattice (see this great tutorial), and crimp the edges. Sprinkle the top of each little pie with 1/2 teaspoon or so of sugar.

Place prepared pies onto heated cookie sheet, and bake at 400 degrees for 20 minutes. Rotate the cookie sheet, turn the heat down to 350 degrees, and bake for another 10 – 15 minutes, until crust is light golden and filling is bubbling vigorously.

Allow pies to cool completely and serve, or keep covered with a lid for up to three days.
ENJOY!!!!! ♥ Mrs Santa Claus ♥

Cherry Delight

8 ounces cream cheese, softened
1/2 cup sugar
2 cups whipped cream
1 graham cracker crust pie shell
1 can cherry pie filling

1. Mix sugar and cream cheese together until well blended.
2. Add whipped cream, blend together well.
3. Pour into pie crust, top with cherry pie filling (desired amount).
4. Chill for 3 hours before serving.


Pumpkin Cheesecake


1 3/4 cups (about 14 to 16) shortbread cookies, crushed
1 tablespoon butter or margarine, melted

3 pkgs. (8 oz. each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup (about 25 to 30) crushed toffee candies

1 container (8 oz.) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)
PREHEAT oven to 350° F.

COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.

BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

BEAT cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust.

BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.

COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.

BAKE for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.

Pumpkin Cream Roll


3/4 cup cake flour (not self-rising)
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup (packed) light brown sugar
2/3 cup canned pure pumpkin puree
1 1/2 (8 oz.) packages cream cheese, at room temperature
3/4 cup confectioners' sugar, plus more for dusting
3 tablespoons unsalted butter, at room temperature
1 tablespoon maple syrup
1 teaspoon vanilla extract

Preheat oven to 375°F. Lightly grease a 15-by-10-inch jelly-roll pan. Line pan with parchment paper and grease paper.
Make cake: Whisk together flour, cinnamon, ginger and 1/4 tsp. salt.
With electric mixer on high, beat egg yolks, granulated sugar and brown sugar until thick and pale, about 3 minutes. On low, mix in pumpkin and then dry ingredients.
With a clean bowl and beaters, beat egg whites and remaining 1/4 tsp. salt until stiff but not dry. Fold into batter in 3 additions. Scrape into pan; spread evenly. Bake until springy to touch, about 15 minutes.
Dust a clean kitchen towel with confectioners' sugar. Loosen cake from pan; turn out onto towel and peel off parchment. Roll cake lengthwise in towel; turn seam to bottom and let cake cool.
Make filling: Beat all 5 ingredients on high until smooth, about 3 minutes. Unroll cake, spread filling evenly and reroll. Trim ends diagonally and dust with confectioners' sugar.

Paw Paw Claus' Sugar Cookie Cheesecake Caramel Delight Sugar Cookie Crust
2 1/4 cups sugar cookie crumbs.( Mix in food processor till fine ) or crush well.

Combine cookie crumbs & 1/4 stick of melted butter. Stir well. Press crumb mixture onto bottom and 1" up sides of a lightly greased 9" springform pan. Bake at 350 degrees for 10 minutes. Let crust cool completely on a wire rack.

Cheesecake filling Ingredients
1 pound cream cheese = 2 ( 8 ounce ) blocks softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Preheat oven to 325 degrees
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and beaters. The batter should be well- mixed but not over beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Un mold and transfer to a cake plate. Slice the cheesecake with a thin, non serrated knife that has been dipped in hot water. Wipe dry after each cut.

Caramel Sauce:
1 cup light brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
pinch of salt

Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency. Let the caramel sauce cool for about 15 to 20 minutes before pouring it on the cheesecake.
Refrigerate all till cools & sets.
Real Cheesecake and sinfully delightful.... enjoy .... ♥ Santa & Mrs Claus.
Thanks to Elf Angela for her expertise on this recipes.
Whipped cream, cut fruit or chocolate may be added as a garnish......with sprig of mint ....or a Candy Cane.....


Heavenly White Chocolate and O' so Chocolatey Brownies


1 cup white chocolate, chopped
4 Tbsp. butter
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 large eggs
1 1/4 cups KING ARTHUR Unbleached All-Purpose Flour
1/2 tsp. baking powder
1 cup bittersweet chocolate chunks

1. Preheat oven to 350 degrees F. 
2. Lightly grease a 9-inch square pan.
3. Heat white chocolate, butter and sugar in a heatprrof bowl on low in the microwave for 1-minute intervals, stirring after each minute, until the chocolate softens, taking care not to scorch it.
4. When butter is melted and white chocolate softens, stir in vanilla, nutmeg and salt; let cool to lukewarm.
5. Beat in eggs.
6. Whisk together flour and baking powder; stir into the egg mixture.
7. Stir in 3/4 cup of the chocolate chunks.
8. Pour into the prepared pan; sprinkle with remaining chocolate.
9. Bake for 25, minutes or until brownies are light golden brown.
10. Cool before cutting.
*Makes 16 Brownies*


Cranberry Banana Loaf
1/4 cup of butter or margarine, melted
1 cup granulated sugar
2 eggs
2 or 3 (3/4 cup) mashed, ripe bananas
1 cup chopped cranberries, fresh or frozen
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

1. Preheat oven to 350 degrees F.
2. Grease a 9x5 loaf pan.
3. Combine butter, sugar and 1 egg in mixing bowl. Beat until smooth. Beat in second egg.
4. Stir in banana and cranberries.
5. In seperate bowl, combine flour, baking powder, soda, salt and cinnamon. Stir well.
6. Add all at once to banana mixture. Stir only to moisten.
7. Scrape into pan.
8. Bake in 350 degree oven for 1 hour or until it tests done.
9. Let stand 10 minutes. Remove from pan and palce on cake rack to cool.

Hawaiian Holiday Bread
*Makes 2 Loaves*
1 can (28 ounce) crushed pineapple, undrained
1 package (10 ounce) moist flaked coconut
4 eggs
1 1/2 cups sugar
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda

1.Preheat oven to 325 degrees F.
2. Grease two 9x5x3-inch loaf pans; set aside.
3. Combine all ingredients, mixing until just combined; do not over mix.
4. Spoon into prepared pans.
5. Bake for 1 hour, or until wooden pick inserted in center comes out clean.
6. Let stand for 10 minutes before removing from pan.
7. Cool on wire rack.
8. Wrap tightly to store.

                                FUDGE and CANDY

Chocolate Covered Cherries
2 pounds powdered sugar
1 can sweetened condensed milk
1/2 cup (1 stick) butter, melted
1 tsp.vannila
3 small jars cherries
1 package almond bark chocolate

1. Drain the cherries in a colander, saving some of the juice for any leftover cherries.
2. Line 3-4 cookie sheets and/or baking pans with wax paper.
3. Mix the powdered sugar, condensed milk, melted butter, and vanilla in a large mixing bowl.
4. When the mixture begins to form a dough, then mix by hand (this helps get the lumps out of the powdered sugar).
5. Pinch off a small amount of dough.
6. Press the dough into a circle slighty smaller than your palm.
7. Take one cherry and roll the dough around it.
8. Place the wrapped cherry on the wax paper lined cookie sheet or baking pan.
9. After all the dough is gone, place them in the freezer for about 1 hour.
10. Melt the chocolate (according to the directions on the package) in a medium mixing bowl.
11. Remove the cherries from the freezer.
12. Dip the cherries in the chocolate and replace them on the cookie sheets.

The easiest way to accomplish this is to drop a cherry by hand into the chocolate and use two forks to roll it around, making sure it is entirely covered with chocolate, then remove from the chocolate with forks and place on the cookie sheet. If desired place the cookie sheets back into the freezer and leave for about 10 minutes to harden.

Mrs.Carol Claus Christmas Treats
1 package semi-sweet chocolate chips
2 Tbsp. butter
1 cup powdered sugar
1/2 cup coconut
1 cup nuts, chopped
2 cups mini marshmallows

1. Melt butter and chocolate chips over heat in double boiler.
2. Remove from heat, cool slightly. Stir in powdered sugar, nuts and marshmallows.
3. Roll mixture into balls and roll over coconut to cover.
4. Spoon onto waxed paper and chill until set.
5. Keep refrigerated unti ready to serve.

Elf Bootz Magic Reindeer Food
*Makes 25 Cups*
2 (24 ounce) packages vanilla candy coating
3 cups mini pretzels
1 can (12 ounces) cocktail peanuts
1 package (14.25 ounce) frosted toasted oat o-shaped cereal
1 package (12 ounce) crisp rice cereal squares
1 package (16 ounce) holiday candy-coated chocolate pieces
red sugar
green sugar

1. Place candy coating in a glass container, in microwave at high 2 1/2 minutes or until melted, stirring once. Combine pretzels and next 3 ingredients in a large bowl; and melted candy coating, tossing to coat.
2. Stir in chocolate pieces. Spread mixture onto wax paper, sprinkle with sugar.
3. Let stand 30 minutes.
4. Break into pieces.
*You may also put some in a bowl and leave out for the Reindeer! Remember they get hungry too*


Stuffed Spud Soup
*Makes 8-10 Servings*
2 pounds frozen hashbrowns, thawed
1/2 cup butter
1/2 cup chopped green onion
1 can (10 ounce) cream of chicken soup
3-4 cups half and half or milk
1 cup shredded cheddar cheese

1.Saute onion in butter.
2. Add soup, and potatoes.
3. Stir in cheese and heat gently.
4. Serve, may be garnished with chopped chives and bacon.
*You may also sprinkle some chili powder for an extra kick*


Santa's Favorite Holiday Oatmeal
*Makes 1 Serving*
1/4 cup Quaker oats
1/8 cup water or milk
3 Tbsp. sugar
Dash vanilla extract
handfull red & green sprinkles
12 squirts wild clover honey
1/2 cup pecans
1 Hershey kiss

1. Mix the oats, water, honey, sugar, and extract together and heat in microwave for 1 minute and 30 seconds.
2. Lightly spread the sprinles on opposite sides of the bowl, Top with pecans and put the kiss in the center of the bowl.
* Santa would love to have a bowl of this while visiting with you*


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