Tis The Season! - South Dade News Leader: Community News | South Dade News Leader | Miami Dade County

Not you?||
Logout|My Account

Tis The Season!

Font Size:
Default font size
Larger font size

Posted: Thursday, November 29, 2018 6:17 pm | Updated: 9:38 am, Fri Nov 30, 2018.

There is nothing better in the Season than Homemade Holiday Goodies. How about a sneak peak of recipes you can make in advance and give away or enjoy for your own family.

The festivities will be better than ever with the help of these unique and delicious treats. Dazzle your holiday table and your guests with three easy to make and store goodies. The Eggnog Cookies can be made and frozen as well as the Cheese Crispy. Our Chocolate Peanut Candy stores well in a cool dry area. Enjoy the Season!

Spicy Cheese Crispy
© Paul Marcellini

Spicy Cheese Crispy

8 ounces sharp cheddar cheese, shredded

1 stick unsalted butter

1 cup all-purpose white flour

1 teaspoon crushed red pepper

1 cup crispy rice cereal (1 use Rice Krispies)

Cream cheddar cheese and butter until well -mixed.  Sift dry ingredients and add cheese mixture.  Fold in cereal.  Refrigerate dough overnight.  Roll into small balls and flatten with a wet fork.  Bake at 350 degrees for 12 to 15 minutes on ungreased cookie sheet.  Makes about 18.

Chocolate Peanut Cluster Candy
© Paul Marcellini

Chocolate Peanut Cluster Candy

12 ounces semisweet chocolate chips

12 ounces unsalted, dry-roasted peanuts

Melt chocolate in a microwave oven on high about 1 ½ minutes, until smooth.  Stir in peanuts.  Drop by teaspoonfuls onto a wax paper-lined baking pan.  Refrigerate until set, 30 to 60 minutes.  Cover and keep refrigerated until serving time.

Egg Nog Cookies
© Paul Marcellini

Eggnog Cookies

2 ¼ cups flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 ¼ cups sugar

¾ cups salted butter, softened

½ cup eggnog

1 teaspoon pure vanilla extract

2 large egg yolks

1 tablespoon ground nutmeg

Combine flour,  baking powder, cinnamon and nutmeg.  Mix well and set aside.  Cream sugar and butter with an electric mixer until it forms a grainy paste.  Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.  Add flour mixture and beat at low speed until combined (do not over mix, stop when everything is mixed.) Drop by rounding teaspoonfuls onto ungreased baking sheets.  Sprinkle lightly with nutmeg.  Bake for 23-25 minutes at 300 degrees.  Cool on a flat surface immediately. You can place these cookies in a tin or pretty cloth lined basket.

Queen’s Tip:  Most stores are now offering cookie tins and attractive holiday containers to store and freeze your homemade goodies.

Rules of Conduct

  • 1 Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
  • 2 Don't Threaten or Abuse. Threats of harming another person will not be tolerated. AND PLEASE TURN OFF CAPS LOCK.
  • 3 Be Truthful. Don't knowingly lie about anyone or anything.
  • 4 Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
  • 5 Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
  • 6 Share with Us. We'd love to hear eyewitness accounts, the history behind an article.

Welcome to the discussion.