Christmas Happenings

Things continue to rock and roll around here.  I feel like this December has been at full speed for everyone!  The kids are loving every minute and had a great time with daddy doing a gingerbread house.  

Note for the future -- hot glue house together night before! 
Everyone has ants in their pants to decorate waiting for the roof not to slide off! :)

Jay enjoyed candy cane play doh our neighbor made during the wait...

Then we lost him to the iPad...

Kirkley loved decorating!

Alex has deemed this cookie to be his favorite Christmas cookie ever.

Don't write them off -- you probably have all of these ingredients so grab some candy cane kisses!

Adapted from this recipe.

Chocolatey Chocolate Chip Peppermint Kiss Cookies

2 cups all-purpose flour

3/4 cup cocoa (used ¼ dark, ½ regular)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter or margarine, softened

2/3 cup sugar

2/3 cup packed light brown sugar

1 teaspoon vanilla extract

1/2 t peppermint extract

2 eggs

½ bag mini chocolate chips

1 c sugar

1 bag candy cane kisses

1.      Preheat oven to 350.

2.      Combine flour, cocoa, baking soda and salt in a small bowl.

3.      Beat butter, sugar, and brown sugar in a large mixing bowl until creamy for 5-10 minutes. Beat in eggs and extracts. Gradually beat in flour mixture. Stir in chocolate chips.

4.      Use small cookie scoop to scoop dough, roll into balls, then roll in sugar.  Put on parchment paper lined baking sheets.

5.      Bake for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes

6.      Press kisses in after the 2 minutes and carefully remove to wire racks to cool completely.

A friend brought by Red Velvet White Chocolate Chip Cookies that were awesome and fairly simple too!

Then we made this pretty effortlessly for my mom's Sunday school class.  A three ingredient hit!

Conecuh Sausage Wreath

2 packs Conecuh sausage

2 cans crescent rolls

1 egg

- Grill sausage on low heat.

- Cut sausage in to bite size/1 inch pieces, drain on paper towels, and cool completely.

- On a large cutting board, cut crescent rolls down the middle making two long, skinny triangles out of each.  Put sausage on larger end and roll up.  Place on baking sheet lined with parchment paper.  Don't worry about wreath shape yet.  Continue until all crescent rolls are used. 

- Refrigerate rolls for 15-30 minutes.

- Whisk egg in a small bowl.

- Arrange on baking sheet in wreath shape so they are basically touching/close and pointing the same direction.

- Brush egg over the tops/sides so they will get glossy and golden!

- Bake according to can directions/till golden.

- Shimmy off the parchment paper onto your serving dish.

- Serve with honey mustard, honey, etc.

We also got to get a visit with Aubie Claus...

Cookies for Santa have been made and decorated...

We hope he likes germs...

and sprinkles...

And there were shepherds living out in the fields nearby, keeping watch over their flocks at night.

An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified. But the angel said to them, 

“Do not be afraid. I bring you good news of great joy that will be for all the people."

Luke 2:8-10