Holiday Recipe Cards Swap

I am participating in a Holiday Cookie Recipe Card Swap. I was to make  a recipe card with a fave cookie and send to 3 people. Well, apparently, silly me read make 3 recipe cards and send to 3 people. LOL  Better more cookies than less, right? SO here are my 3 recipe cards.

 #1 is my Great Grandma's Molasses Cookies.....wouldn't be Christmas without them for our family.

#2 is my always requested White Chocolate Macadamia Temptations Cookies....soooo good.

 #3 is a favorite from a friend for Scrumptious Peanut Butter Cookie Pop.....fun AND delicious.

  

Here is the coordinating envie I made for them! Anywho....enjoy.

These are yumm-o!! Just baked them. They were good warm, but I think WAY better once they have cooled. I made a double batch and it made about 18 muffins. I discovered them while blog hopping here:

http://asoutherngrace.blogspot.com/2009/03/real-reason-muffin-wrappers-were.html

Pecan Pie Muffins

1 cup pecans, chopped

1 cup brown sugar, firmly packed

1/2 cup flour

2 eggs

1/2 cup butter, melted and cooled

1/2 teaspoon vanilla

• Preheat oven to 350F.


• Combine the pecans, brown sugar, and flour in a large bowl.


• In a medium bowl, beat the eggs until foamy and stir in the cooled butter and vanilla.


• Add this to the dry ingredients, stirring until moistened.


• Pour into a lined muffin tin, or a sprayed silicone pan.


• Spoon the batter into the cups to about 2/3 full.


• Bake for 20-25 minutes or until a tester comes out clean.


• Remove the muffins from the pan immediately and cool on wire racks.


• Makes 9.
  
  If you want them puffed up above the pan, fill the pans at least 2/3 full.

Sharing a recipe.....

We had left-over Smithfield spiral ham and I wanted something hearty. I combined and tweaked several recipes to create this. John and I thought it was excellent!! Enjoy!!

Rustic Scalloped Potatoes with Ham & Peas

6 tablespoons butter
1/2 cup flour
1 1/2 teaspoon salt
3/4-1 teaspoon dried thyme
1/2 teaspoon black pepper
4-4 1/2 cups milk

8 cups thinly sliced potatoes, with skins on
2 cups chopped fully cooked ham
1-1 1/2 cups frozen peas
2 cups shredded cheddar cheese


Slice potatoes thinly, retaining skins. I used my food processor.
Add to large pot of boiling water. Cook for 10 minutes. Drain.

In a saucepan, melt butter. Stir in flour, salt, thyme & pepper.
Gradually add milk; bring to a boil. Cook and stir for 2 minutes, until thickened.
In a large greased baking dish (11 x 15) layer half the potatoes, ham, peas and cheese.
Top with half the sauce. Repeat.
Bake at 365 degrees for 45-60 minutes, until potatoes are tender and casserole
is hot, browned and bubbly throughout.