Cranberry Chocolate Chip Cookie Ball Jar Mix

For several years now (at least since my husband got me a stand mixer for Christmas), my kids and I have spent time around the holidays making many different kinds of cookies to give to friends, family, and teachers as gifts.  This year, we have decided on a variation of this idea and are giving these beautiful quart ball jars filled with a layered mix for the recipients to make nearly four dozen cookies.  My kids and I have enjoyed the time that we have spent making these gifts, and they have shouted out names that they have assigned to each one as we build them, assembly-line style.  Many of the jars that we have made are going to their teachers, who certainly deserve a treat!

INGREDIENTS:

• 1-1/4 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3/4 cup packed brown sugar
• 1 cup (6 oz) semisweet chocolate chips
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/2 cup quick-cooking oats

ADDITIONAL INGREDIENTS:

• 2/3 cup butter, softened
• 1 egg
• 3/4 tsp vanilla extract

DIRECTIONS:

1. In a small bowl, combine flour, baking soda, salt and cinnamon. In a 1-qt. glass container, layer flour mixture, brown sugar, 1/2 cup chocolate chips, cranberries, walnuts, oats and remaining chips. Cover and store in a cool dry place up to 6 months. Yield: 1 batch (about 4 cups total).
2. TO PREPARE COOKIES: Preheat oven to 350 degrees In a large bowl, beat butter, egg and vanilla until blended. Add cookie mix and mix well.
3. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-15 minutes or until golden brown. Remove to wire racks. Yield: 2-1/2 dozen.

Feel free to print this tag to use with your cookies!

Difficulty: Easy - my kids helped with most of the prep

Time: Depends on how many jars you are making at a time.  I would estimate less than 10 minutes each.  To make the cookies will take another 20-30 minutes.

Source: www.tasteofhome.com (template for the gift tag is from www.squawkfox.com)

Pumpkin Lust Cake

I make the Pumpkin Dump Cake every year for our Thanksgiving dinner; it is heavily requested by my family. Last year, I wanted to try something new.  I caught sight of an amazing looking layer dessert on Facebook or Pinterest in October.  I couldn't find it again on my boards or my wall, but the name stuck with me; I turned to Google.

I found a few pictures and captions explaining the dessert. A few days before Thanksgiving I set out to find the ingredients...I could not find the pumpkin spice instant jello.  I know it exists because I've bought it before...so I improvised.  I added canned pumpkin to vanilla pudding in small amounts until I hit a good flavor.

Everyone who tasted the dessert loved it!  It was quite refreshing compared to the richer pumpkin dump cake.




INGREDIENTS:

• 1 stick butter, melted
• 1 cup flour
• 1 cup pecans, chopped
• 2 tsp sugar
• 1 8 oz cream cheese, softened
• 1 cup powdered sugar
• 2 8 oz whipped topping, divided
• 2 small Jello instant vanilla pudding 
• 1/2 cup pure pumpkin (this gave a light pumpkin taste, you may want to add more)
• 1 T pumpkin pie spice
• 3 cups cold milk
• pinch of nutmeg

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit.  Mix butter, pecans, sugar, and flour.  Press into 9 x 13 baking dish.  Bake 10-15 minutes.  Cool completely.
2. Mix cream cheese, powdered sugar, and 1 1/2 cup cool whip until smooth.  Spread over cooled crust.
3. Mix pudding with milk.  Add pumpkin and spice and continue to whisk.  Set in fridge 5-10 minutes to set.  Spread over cream cheese layer.
4. Top with remaining whipped topping.  Sprinkle with nutmeg to garnish. Refrigerate.

Difficulty: Medium; there are steps and cooling time to deal with
Time: 60 minutes
Source: adapted from a few recipes I found on pinterst