Christmas Cookies to Make & Share

'Tis the season to gather your favorite cookie recipes (and boxed cookies for those of us with an ever-growing "to-do" list) to make and share.  Traditional chocolate chip cookies enhanced with fine Nielsen-Massey Madagascar Bourbon Vanilla will impress even the most discriminating cookie aficionado.  Amy's Cookies Classic Gift Tin makes for a lovely gift for just about anyone on your list with a wide variety of flavors.  Explore our cookie recipes and gifts for a very sweet holiday!

CLICK ON A COOKIE TO GET THE RECIPE OR PURCHASE >

Download the free printable version of our holiday cookie roundup here >

Recipe: Savory Cheesecakes

With holiday entertaining looming in the no-so-distant future, it's time to gather ideas for sharable party foods that will impress.  Our savory cheesecake recipes are a sophisticated alternative to traditional party dips. Served with crackers of any kind, they make a beautiful presentation.  The corn relish cheesecake has a bit of a spicy kick to it, while the tomato artichoke version is milder with a creamy richness.

CORN RELISH SAVORY CHEESECAKE

• 16 ounces cream cheese, softened
• 2 eggs
• 1 1/2 cups Cherith Valley Hot 'n Spicy Corn Relish
• 1/4 cup red bell pepper, finely chopped
• 2 green onions (tops only), chopped
• 1 cup cheddar cheese, shredded

1. Cream together cream cheese and eggs until smooth.
2. Stir in next 4 ingredients.
3. Pour into well-greased 6-inch springform pan or oven safe baking dish.
4. Bake at 350 degrees fro 45-60 minutes, until center is firm.
5. Let cool 15 minutes before serving.
6. Serve with corn chips or crackers.

Artichoke Tomato Bruschetta Savory Cheesecake

• 10 ounces cream cheese, softened
• 2 eggs
• 1 jar Elki Artichoke Tomato Bruschetta
• 1 cup coarsely grated Parmesan cheese

1. Beat cream cheese and eggs until smooth.
2. Stir in bruschetta and cheese.
3. Place in a 6-inch spring form pan or in a small baking dish.
4. Bake at 350 degrees F for 45-60 minutes, until center is firm.
5. Turn off oven and let cheesecake sit for an hour in the oven with door closed.
6. Garnish with shaved parmesan cheese and chopped red bell pepper.
7. Serve with crackers.

Tailgate Recipes: Crockpot Spicy Southern Boiled Peanuts

Tailgate season is upon us, and after a delicious delivery of boiled peanuts from my sister, I thought what a great tailgate food this is.  Served hot, cold, or room temperature, boiled peanuts are a portable, filling snack.  Oh, and they also go GREAT with beer!

Crockpot Spicy Southern Boiled Peanuts

• 1 gallon of raw jumbo green peanuts (soaked overnight in water)
• 1 cup table salt
• ½ cup red pepper flakes
• 3 tbsp cayenne pepper
• ¼ cup NW Elixer’s Hott Sauce #1
• 2 India Tree Turkish Bay Leaves
• 1 tbsp garlic powder
• 1 tbsp onion powder

1. Fill a 3 quart crock pot with soaked, drained peanuts
2. Cover peanuts with water and cook on high for 4 hours
3. Add salt and all other spices to crockpot.  At this time, if the water isn't still covering the nuts, add a little more. The last thing you want are dried out, shriveled peanuts. The juicier the better (ask any cajun!)
4. Cook for 4 more hours on high
5. Turn off crock pot and allow peanuts to soak up to 2 hours. Use this time to periodically try one or two. As they soak, they will get saltier and spicier. You be the judge, but there is no such thing as soaking them too long.
6. Remove the peanuts with a slotted spoon and transfer to a gallon size ziploc for storage.
7. Enjoy immediately or refrigerate and serve cold.  (You can also freeze them after they cool down, and throw a bowl in the microwave on a chilly night).

Recipe: Owl's Brew Bramble Brew

Cool off this Labor Day weekend with a simple, refreshing cocktail from The Owl's Brew.  We love the mason jar serving suggestion.  Makes for a casual, fun presentation!  Make this brew in a clear pitcher for maximum impact!

Owl's Brew Bramble Brew Cocktail

• 4 oz. Pink & Black Owl's Brew

• 2 oz. Tequila

• Fresh raspberries and/or strawberries

1. Muddle fresh raspberries & strawberries in a cocktail shaker.
2. Add Owl's Brew & Tequila
3.  Shake & pour over ice
4. Garnish with fresh mint (optional)

Recipe: Raw Honey Roasted Figs

I've never cooked figs before, but I sure do love warm fruit over ice cream...and since my fig tree is bursting with fruit, I figured I'd give it a whirl!  This is a very simple recipe, but served in vintage cocktail glasses makes an impressive dessert.  The best part is that the roasting process creates a sauce perfect for drizzling and serving.  I didn't make the ice cream from scratch...just bought a nice quality "homemade" vanilla at the store, adding to the simplicity of the preparation.

• 12-16 fresh figs, halved
• 3 tbsp raw honey, such as Bee Raw Maine Blueberry Honey
• 1/4 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla
• Juice of 1/2 small lemon
• 2-3 Sprigs of fresh rosemary

1. Preheat oven to 375
2. Arrange sliced figs (flesh side up) in a baking dish, just large enough so that there isn't much room between them.
3. Drizzle with the honey.
4. Combine lemon juice and vanilla in a small bowl.  Drizzle over the figs.
5. Top with the sprigs of rosemary, bake for 15 minutes until the juices start to run.
6. Remove from the oven, and let stand for 5 minutes.  Serve over scoops of vanilla ice cream.