Christmas Tea Rings

These are a perfect Christmas treat. Make some to give away, some for Christmas breakfast.

Ingredients

• 1 (1 pound) loaf frozen bread dough, thawed

• ¼ cup butter, softened

• ½ cup brown sugar

• 2 tablespoons ground cinnamon

• 2 tablespoons all-purpose flour

• 1 cup confectioners' sugar

• 1 tablespoon milk

• 1 teaspoon vanilla extract

Directions

• Step 1

  Roll bread dough into a rectangle 8 inches wide and 15 inches long. Spread butter over the bread, leaving about 1/2 inch of a long edge unbuttered. Mix brown sugar, cinnamon, and flour in a bowl and sprinkle the mixture over the buttered part of the dough.

• Step 2

  Starting with the long edge opposite the unbuttered edge, tightly roll the dough over the filling; seal the roll along the unbuttered edge to make a log.

• Step 3

  Lightly grease a 12-inch round cake pan or baking dish; place dough into the pan and form a ring, pinching the two ends together to seal. Use kitchen scissors or sharp knife to make cuts 3/4 inch deep into the outside of the ring. Twist the cut sections of dough slightly to reveal filling.

• Step 4

  Cover the tea ring with a cloth, place into a warm area, and let rise until doubled, 45 minutes to 1 hour.

• Step 5

  Preheat oven to 375 degrees F (190 degrees C).

• Step 6

  Bake tea ring in the preheated oven until lightly browned, 25 to 30 minutes. Cover with a sheet of aluminum foil after 15 minutes if tea ring starts to brown too quickly. Let tea ring cool in pan for about 10 minutes before removing to finish cooling on a wire rack.

• Step 7

  Combine confectioners' sugar, milk, and vanilla extract in a bowl to make a smooth frosting. Spread top of the tea ring with frosting.

Cottage Pie

This recipe is a quick, simple alternative to traditional shepherd’s pie that is sure to be the perfect dish for cold winter days.

Ingredients

• 4 large Yukon Gold potatoes, quartered

• 6 tablespoons butter, divided

• 1 clove garlic, minced

• salt and pepper to taste

• 1 tablespoon olive oil

• 1 pound lean ground beef

• 1 tablespoon herbs de Provence

• 1 teaspoon ground nutmeg

• 1 ½ cups frozen peas

Directions

• Step 1

  Preheat oven to 350 degrees F. Lightly grease a 9 inch deep-dish pie plate.

• Step 2

  Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.

• Step 3

  Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.

• Step 4

  Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.

Breakfast Crisp

This yummy breakfast crisp is perfect on the go with a cup of coffee.

Ingredients

• 1 ½ cups quick cooking oats

• ½ cup unbleached all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon ground cinnamon

• ½ teaspoon salt

• ½ cup brown sugar

• ¼ cup margarine, softened

• 1 egg

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking pan.

• Step 2

  In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl, cream together brown sugar and margarine. Beat in egg. Stir mixtures together just until blended. Pour batter into prepared pan.

• Step 3

  Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out clean.

Leftover Halloween Candy Brownies

You wouldn’t want to encourage unhealthy eating habits in your kids. Therefore, you need to take a portion of their candy for their own good. Then you can make these scrumptious brownies to share with you coworkers. ;-)

Ingredients

• 1 cup all-purpose flour

• 2 tablespoons all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 3/4 cup packed light brown sugar

• 1/3 cup butter, softened

• 1/2 teaspoon vanilla extract

• 1 large egg

• 1/2 cup candy-coated milk chocolate pieces (such as M&M's)

• 1/2 cup chopped peanut butter cups (such as Reese's)

• 1/2 cup chopped chocolate-covered crispy peanut butter candy (such as Butterfinger)

• 1/2 cup chopped milk chocolate candy bars (such as Hershey's)

Directions

1. Preheat oven to 350 degrees F. Grease a 9-inch square baking pan.

2. Whisk 1 cup plus 2 tablespoons flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, and vanilla extract together in a separate large bowl using an electric mixer until creamy; beat in egg.

3. Gradually beat flour mixture into butter mixture until batter is just combined; fold in candy-coated milk chocolate pieces, peanut butter cups, chocolate-covered crispy peanut butter candy, and milk chocolate bars. Press batter into prepared baking pan.

4. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in pan for 10 minutes on a wire rack.

Apple Butter Snickerdoodles

These snickerdoodle cookies have a hint of apple butter for a different take on the classic favorite. Give them a try with Bob’s Market Apple Butter!

Ingredients

• 2 ¾ cups all-purpose flour

• ½ teaspoon cream of tartar

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 ¾ cups white sugar, divided

• ½ cup unsalted butter, softened

• 1 large egg, at room temperature

• ½ teaspoon vanilla extract

• ¾ cup apple butter

• 2 tablespoons ground cinnamon

Directions

• Step 1

  Whisk together flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg in a medium bowl until combined.

• Step 2

  Mix together butter and 1 1/2 cups sugar in a large bowl until thoroughly combined. Stir in egg and vanilla until incorporated. Add apple butter and mix until combined. Pour in 1/2 of the dry ingredients and mix until just combined. Add remaining dry ingredients and mix just until no dry clumps of flour remain. Cover bowl and refrigerate for at least 2 hours, or up to 24 hours.

• Step 3

  Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

• Step 4

  Mix together remaining 1/4 cup sugar and 2 tablespoons cinnamon in a shallow bowl or pie pan. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll into balls, coating well. Place 1 inch apart on the prepared baking sheets.

• Step 5

  Bake in the preheated oven until edges are just set, about 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

Hungarian Stuffed Cabbage

There’s nothing better than warm stuffed cabbage on a cool fall day.

Ingredients

• 1 head cabbage

• 1 tablespoon vegetable oil

• 1 onion, chopped

• 2 cloves garlic, crushed

• ¾ cup uncooked white rice, rinsed

• 1 pound ground beef

• 1 pound ground pork sausage 

• 1 egg, beaten

• 1 (32 ounce) can tomato juice

Directions

• Step 1

  Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.

• Step 2

  Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.

• Step 3

  Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.

• Step 4

  Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.

• Step 5

  Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.

• Step 6

  Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.