Tasty Treats

I have recently found so many yummy things to eat this holiday season from a variety of sources. (Most of these are super easy to whip up.) You just might find a new blog to follow, too!

Garden and Gun emailed these fantastic Bacon Crackers.

Megan posted these amazing Blue Cheese Biscuits with Pinot Noir Butter.

Sparrows and Sparkle shared a yummy Southern Prize Shrimp dip a few weeks ago.

Yummy Mummy is my most recent favorite food blog. Love. This Holiday Granola is amazing, you've gotta try it.

My mouth started watering when I saw these Mini Butterfinger Cheesecakes.

I am never disappointed when Natalie posts a recipe. Doesn't this Baked Potato Soup sound perfect for a cold winter's night?

Baklava. Need I say more?

Gingerbread Biscotti

I always enjoy making holiday treats for people. Last year I made two different kinds of biscotti for the teachers at school. The gingerbread was my favorite. Place them in clear cellophane bags, tie with a ribbon and add a tag and you're all set!

Gingerbread Biscotti

Ingredients:

1/2 Cup butter

1/2 Cup sugar

1/2 Cup firmly packed light brown sugar

1/4 cup dark molasses

2 eggs

2 1/2 cups flours

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoons ground ginger

1 teaspoon cinnamon, ground

1/2 teaspoon nutmeg, ground

1/4 teaspoon cloves, ground

1/4 teaspoon salt

1/2 cup sliced almonds

Directions:

1. In large bowl of an electric mixer, beat sugar, butter, molasses until smooth.

2. Add eggs, 1 at a time, beating after each addition.

3. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, ginger and almonds.

4. Add to egg mixture; stir to blend.

5. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into two 9x2 inch logs, spacing them evenly on sheets.

6. Bake in a 350 F. oven until browned at edges and firm, about 25-28 minutes.

7. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/4-inch thick diagonal slices.

8. On baking sheets, arrange slices close together with a cut side down.

9. Return to oven and bake at 300* for 8-10 minutes.

10. Transfer biscotti to racks and let cool completely.

Serve, or store airtight up to one month; freeze for longer storage.

Yields: About two dozen.