Winning Holiday Recipes: Part 2

Here are the last 3 recipes from my holiday baking extravaganza.  I know that I only have 5 recipes over on the side, but I didn't include the recipe that is already a tradition.  I have eaten my Grandma Emigh's Coffee Cake every Christmas for breakfast since I can remember.  It is delicious and easy and just feels like Christmas.  So without further ado, here are the recipes.  I hope that you enjoy them!

Peppermint Snowballs

from Judith Scholovich via Taste of Home Best Loved Cookies and Bars

1 cup butter, softened

1/2 cup confectioner's sugar

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

FILLING:

2 tablespoons cream cheese, softened

1 tablespoon milk

1/2 cup confectioner's sugar

2 tablespoons finely crushed peppermint candy

1 drop red food coloring (optional)

TOPPING:

1/4 cup confectioner's sugar

6 tablespoons finely crushed peppermint candy

In a mixing bowl, cream butter and sugar; add vanilla.  Stir in flour; knead until mixed well.  reserve 1/2 cup of dough; shape remaining dough into 1-inch balls.  For filling, combine cream cheese and milk in a small bowl.  Stir in sugar, candy and food coloring, if using; mix well.  Make a deep well in the center of each ball; fill with 1/4 teaspoon filling.  Use reserved dough to cover filling.  Reshape if necessary into smooth balls.  Place on ungreased baking sheets.  Bake at 350 for 12-14 minutes.  Combine topping ingredients; roll cookies in mixture while still warm.  Cool on wire racks.

Potato Chip Crunchies

from Dorothy Buiter via Taste of Home Best Loved Cookies and Bars

2 cups butter, softened

1-1/2 cups sugar

1 egg

1 teaspoon vanilla extract

4 cups all-purpose flour

1 cup crushed potato chips

1 cup chopped pecans

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Gradually add flour and mix well.  Fold in the potato chips and pecans.  Drop by tablespoonfuls 1-1/2 inches apart onto ungreased baking sheets.  Flatten with a fork.  Bake at 350 for 12-14 minutes or until golden brown.  Remove to wire racks to cool.

Coffee Cake

from Glenda Emigh

1 box yellow cake mix

1 small package vanilla instant pudding

1 cup sour cream

1/2 cup vegetable oil

4 eggs

TOPPING:

1/2 cup sugar

2 teaspoons cinnamon

1/2 cup chopped pecans (optional)

Mix all ingredients for cake well.  Pour half the batter into a well greased angel food cake pan.  Spread evenly.  Cover with a little bit more than half the topping mixture.  Pour the rest of the batter on top and spread evenly.  Cover with the rest of the topping mixture.  Bake at 350 for 50-60 minutes.