Camille Smith

These are some of the recipes I've shared throughout the years, and I continue to receive requests for them, so here they are for your enjoyment. They are not original to me, but were shared by others somewhere along the way ...

Candy Cane Thumbprints

Ingredients:
2/3 cup butter, softened
½ cup sugar
¼ tsp salt
1 egg
1 tsp vanilla
1 ½ cups all-purpose flour
Peppermint Filling
Peppermint candy canes, crushed OR red sugar sprinkles

Beat butter for 30 seconds. Beat in sugar and salt until combined; scrape bowl. Beat in egg and vanilla. Beat in as much flour as you can; stir in any remaining flour. Cover; chill 1 hour or until dough is firm enough to handle. Preheat oven to 375F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until cookies are lightly brown around edges. Remove from oven and make a small indentation in the center of each cookie with the bowl of a small measuring spoon. Transfer cookies to a wire rack and let cool.
Just before serving, pipe or spoon Peppermint Filling into the center of each cookie. Sprinkle with crushed candy canes or red sprinkles.

Peppermint Filling:
Beat ¼ cup softened butter for 30 seconds. Beat in ¼ tsp peppermint extract. Gradually beat in 1 ½ cups powdered sugar. Beat in enough milk (2-3 tsp) to create piping consistency.

ENJOY!


Peppermint Snowballs

18 oz pkg double-stuffed oreos, crushed (I do mine in the food processor)
8 oz pkg cream cheese, softened
20 oz pkg almond bark white chocolate
1 to 1 ½ cups candy canes, finely crushed

Mix together crushed oreos and cream cheese. Place in bowl in refrigerator to stiffen. Roll into 1-1/2 inch balls and set aside. Melt almond bark in microwave according to package directions. Stir in crushed candy canes. Dip balls into almond bark and set on wax paper to harden. Store in refrigerator. Makes 2-1/2 dozen.

These are so yummy. Matt’s office requests them every year!


Spinach Artichoke Dip

Ingredients:
1 10oz package frozen creamed spinach
1 14 oz can hearts of artichokes, drained and chopped fine
2 cups total of mozzarella and parmesan cheese (you can buy them in a mixed bag)
½ cup sour cream
¼ tsp garlic powder or 1 garlic clove, pressed
salt to taste

Mix ingredients and spoon into a 9-inch pie plate, spreading mixture evenly. Bake at 350 degrees for 15-18 minutes, until bubbly and light brown. Serve immediately with tortilla chips.



Bacon Tomato Cups

8 slices of bacon, cooked and crumbled OR you can use Hormel diced ham
1 16 oz can refrigerated Grands biscuits
1 tomato, seeded & diced
½ small white onion, diced (or equiv. onion powder)
3 oz swiss cheese, finely grated
½ cup mayonnaise
salt and pepper to taste
dried Italian seasoning

Grease muffin tin and preheat oven according to biscuit directions. Cut each biscuit in half and fill each muffin cup with half a biscuit. Press into tin, slightly molding each into a cup-type shape.

Mix bacon, tomato, onion, mayo, cheese and salt/pepper in a bowl. Spoon mixture into each cup. Sprinkle tops lightly with Italian seasoning. Bake according to biscuit package directions. Serve warm. Can be microwaved to reheat if you make ahead of time. Great as an appetizer or brunch item.

Karie Patton makes this Southern Living recipe and we love it – I’ve been making it for several years. I have also spread the biscuits into a greased casserole dish and put the filling over top, then cut it into squares to save time.



Red Velvet Christmas Cookies

18-1/2 oz pkg Red Velvet Cake mix
½ cup oil
2 Tbsp water
2 eggs
12 oz pkg white chocolate chips

Combine all ingredients; mix well. Drop by teaspoonfuls onto baking sheets sprayed with Pam. Bake at 350 degrees F for 8 to 10 minutes. Let cool slightly before removing from baking sheets. Makes 3 dozen.



Butterscotch Bars

18-1/2 oz pkg butter pecan cake mix
½ cup butter, softened
1 egg
12 ½ oz jar caramel topping

Combine dry cake mix, butter and egg; mix well. Press half of mixture into the bottom of an ungreased 13 x9 pan. Bake fro 10 min at 350 degrees F. Pour caramel topping over baked crust; sprinkle with remaining cake mixture. Bake an additional 20 to 25 minutes at 350 degrees; until lightly golden. Cool completely. Cut into bars. Makes 2 dozen.



Cupid Punch

1 pint peppermint ice cream, softened
1 quart eggnog
1 liter seven up or ginerale

Mix all ingredients in a punch bowl; serve immediately. Hang candy canes along the punch bowl rim for a festive look.

Coffee Punch

1-1/2 quarts water
½ cup chocolate drink mix
½ cup sugar
¼ cup instant coffee granules
½ gallon vanilla ice cream
½ gallon chocolate ice cream
Garnish: whipped cream

Bring water to a boil; remove from heat. Add drink mix, sugar and coffee granules; stir until dissolved. Pour into a container; cover and refrigerate for at least 4 hours. Remove from refrigerator at least 30 minutes before serving; pour into a punch bowl. Spoon in ice cream; stir until partially melted. Garnish with whipped cream. Serves about 20-25.

Even non-coffee drinkers like this! I use decaf instant coffee.


Easy Pecan Pralines

2 cups sugar
1 cup brown sugar, packed
1 cup evaporated milk
2 cups chopped pecans
2 Tbsp margarine
1 tsp vanilla
1/8 tsp salt

Combine sugars and evaporated milk in a microwave-safe bowl. Microwave on high for 6 minutes; stir well. Add pecans, margarine, vanilla and salt; heat on high for an additional 6 minutes. Stir until thick; drop by teaspoonfuls onto wax paper. Let cool. Makes about 3 dozen.

SUPER easy!