Best Life’s BEST Holiday Recipes


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Looking for some fun holiday recipes?  Here’s our faves!










pepp. cookiesPeppermint Shortbread Cookies

2 cups butter softened

1 cup white sugar

2 teaspoons vanilla

4 cups all purpose flour


Preheat oven to 350 degrees. Cream butter and sugar til fluffy (about 4 minutes).  Mix in vanilla.  Add flour a little at a time.  Mix well.  Roll flat on a floured board about 1/4″ thick.  Make into a round disc.  Cut in 1/2.  Then, in 1/2 again.  Score in 1/2 one more time.  Cut with different cookie cutter shapes.  Bake 10 minutes.  Don’t overbake!  Cool.  Dip into melted white chocolate and crushed candy canes.



IMG_0980 Candy cane Cookies

1 c. shortening (1/2 butter or margarine)

1 c. sifted powdered sugar

1 egg

1 ½ t. real almond extract

1 t. real vanilla extract

2 ½ c. flour

1 t. salt

1 t. red food coloring

½ c. crushed candy canes

½ c. sugar

Heat oven to 350 degrees.  Mix shortening, sugar, egg, and flavorings thoroughly.  Sift flour and add salt.  Stir into shortening mixture.  Divide dough in half.  Blend in food coloring into one half.

Roll strips (1 tsp dough) from each color on a lightly floured board.  Place strips side by side, press lightly together and twist like rope.  Twist top down to form handle of candy cane.  For best results, complete one cookie at a time.  Bake on ungreased baking sheet for 8-9 minutes, or until edges of bottom are just turning light brown.  Carefully remove from cookie sheet, while still warm, and sprinkle with mixture of candy cane and sugar.

Makes about 4 dozen candy cane cookies.




hot chocolateMint Hot Chocolate Mix

3 cups powdered dry milk

1/2 cup fine sugar

1 cup Swiss Miss cocoa

2 cups mint chocolate chips

8 mini candy canes crushed

Place first 4 ingredients in a food processor and grind until smooth.  Once powder is created, add in crushed candy cane.  Pulse 2-4 times to get mixed up.

To use:  Add hot chocolate powder in 1 cup of hot water (not milk needed since it’s in the powder).  Enjoy!



IMG_0981Gingerbread Men

¾ c. butter

¾ c. packed brown sugar

1 egg

½ c. molasses

1 t. vanilla

3 ¼ c. flour

1 t. baking soda

1/2  t. coarse salt

1 ½ t. ginger

1 t. cinnamon

1 t. cloves

1/4  t. nutmeg 

Beat butter and sugar on medium speed until creamy.  Beat in egg until well blended.  Mix in molasses and vanilla; set aside.

Mix remaining ingredients in large bowl.  Beat flour gradually into sugar mixture on low speed until well blended and soft crumbly dough forms.  Divide dough into ball and wrap.  Chill in refrigerator for 1 hour.  Roll dough to ¼ inch thick.  Cut with cookie cutters.  Bake in preheated oven at 350 for about 10-11 minutes.

Frost with powdered sugar frosting with a dot for each eye, and 1 for each button (3 buttons total).  Press a cinnamon hot on each frosted dot.  Enjoy!



gingerbread loavesGingerbread Loaves

1 cup packed brown sugar

3/4 cup butter or margarine, softened


3/4 cup molasses

1cup boiling water

1 teaspoon baking soda

2 3/4cups all-purpose flour

2 teaspoons baking powder

4 teaspoons ground ginger

2 teaspoons ground cinnamon

1/4 t. nutmeg

1 teaspoon ground cloves

1/2 teaspoon salt


1/2 c. powdered sugar

2 T. butter

2 T. milk

dash salt


Heat oven to 350°F. Grease 2 (8×4-inch) loaf pans with cooking spray.

In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy.

Add eggs; beat well. In small bowl, stir molasses, water and baking soda until well mixed; beat into brown sugar mixture.

Gradually stir in flour and remaining bread ingredients until well blended. Spoon batter evenly into pans.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 15 minutes; remove from pans. Cool completely, about 1 hour 15 minutes.

In small bowl, stir together powdered sugar , butter, milk and salt.  Brush glaze over cooled loaves. Wrap tightly and store in refrigerator.