I hosted a team cookie exchange on Tuesday night. We had SO much fun and I ate so many cookies that I was sick. (that is why I wasn't blogging yesterday). We made 3 dozen cookies, ate 1 dozen and took 2 dozen home. Fun, Fun, Fun! Not only can my team scrapbook, they can BAKE! The cookies were GREAT!
After the cookie exchange we did an ornament exchange. Then we created our team holiday recipe albums. I thought I would share my album. It turned out so cute- so photos don't do it justice. We actually had 28 people participate. We only swapped 12 recipes, so I don't have all the photos and recipes scrapbooked. The book actually stands up- like the cover and first page shows. I photographed the recipes flat so that you can see how I put a photo of the baker on the top and the recipe on the bottom. I am so darn excited over this book!
This recipe album makes a great holiday gift and is perfect for cookie exchange parties!
My camera battery pooped out half way through the party so I only have a few photos from the party to share. I am hoping that our team photographer- Rae Bangs will share some of her awesome photos.
This album was inspired by my talented second upline Bren Yule! She made a family recipe book that got me so excited that I had to make one too! Thank you Bren!
Enjoy the slideshow!
Here are a few recipes to enjoy:
Oreo Snow Balls
By Leah Marlow
1 package Oreo cookies
1 (8 0z.) package cream cheese (softened)
1 package white chocolate chips
1 tablespoon shortening
Crush the entire package of Oreos (use food processor or blender).
Mix the softened cream cheese into the cookie mixture.
Form into 1 inch balls and put them in the freezer to harden a bit.
Melt the white chocolate and shortening in microwave. Remove
balls from freezer and place on wax paper. Drizzle the white chocolate
over balls or dip them into the white chocolate. Place snow balls on wax
paper and refrigerate. Makes approximately 3 dozen.
Cherry Chip Cookies
(from Meredith Painter’s great grandmother, Hazel Likely)
2 sticks softened butter 1/8 tsp. salt 4 oz. cherry chips
½ cup sugar 1 egg yolk ¾ cup crushed cornflakes
2 tsp. almond extract ½ cup chopped nuts2 ¼ cups flour
Cream together butter, sugar, egg and extract, add dry ingredients then stir
in chips, cornflake crumbs and nuts. Very thick dough…can add water Tbsp
at a time as needed. Roll into 1” balls, place on ungreased cookie sheet and press
criss-cross with fork. Bake at 375 degrees for 12-15 minutes. Cherry Chips can
be ordered from Gurley Foods (320)325-0600.
Tina's Note: These cookies were great. They are worth the hassle of ordering the Cherry Chips. I ordered a box of 12 packages. I am going to impress my Mother - in- law with these. My MIL is a wonderful baker!
Glazed Crackers Cookies
From the Kitchen of…Tina Sutton…Navarre, FL
1/2 Cup Margarine
11/2 Cup Unsalted Butter
½ Cup Sugar
1 tsp. Vanilla
1 cup chopped pecans
2 packages chopped pecans
Preheat over to 350 degrees. Combine margarine, butter and sugar. Boil 3 minutes. Add vanilla and pecans. Arrange crackers on two cookies sheets and spoon butter mixture over crackers. Bake 8 minutes. Remove from oven and allow to cool briefly. Remove crackers from cookie sheets with spatula.