Today’s cookie was made by a special guest…..

My daughter-in-law, Amanda!!

She made Peanut brittle… something that I have actually never even had before….
she used this recipe
and, yes, she shelled all of the peanuts herself. It would have taken a whole lot less time if we weren’t eating them as fast as she was shelling them…..
It was her first time using a candy thermometer…. She did a great job!!!
and because of our recent blizzard…
it took the brittle seconds to set up…
it really was quite easy to make… as long as you keep an eye on the temperature of the mixture….
Why have I never had this before? I have no clue… it was so tasty that it is going to be on my Christmas cookie list for years to come.
michelle & Amanda!

PSST……I have a secret

I * know*…..shhh………Santa!!!

It’s true! I’ve known him for many years.. he is just your everyday average joe 😉 Except that he is awesome~ he’s Santa!!!

Here is my niece, Alexis sitting on his lap. No doubt asking for the American girl doll that  she asked for that year..(which , of course, he delivered ,, because he’s SANTA!!!)

Now this may come as a surprise to most, but Santa has a thing for cranberries. Given the fact that in ‘in’ with the big guy… he had asked me to create a special cookie for him when he is visiting his weekend home on Cape Cod.
SO I created just for Santa

‘Cape Cod Cranberry Wine Cookies’

I know.. leave it to me to make a cookie with wine in it….. insane, right?

Well, happen to know that Santa likes a little bit of wine now (never when he is driving his sleigh) & then so I thought how perfect to incorporate it into his special cookie.

I’m thoughtful like that  *grin*


1 cup  packed brown sugar
1/2 cup granulated sugar
3/4 cup shortening
1 egg
1/4 cup water
2 tsp red wine
1 cup flour
1 tsp salt
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp ground cloves
3 cups oats
2 cups dried cranberries

ok…. the baking powder just snuck into the picture.. we won’t be using that today.

Heat oven to 350 degrees. Mix sugars & shortening together; add egg, wine & water. Mix well.
In a separate bowl, whisk all dry ingredients (except for cranberries).

Slowly ad the dry mix to the sugar mixture. Mix until well blended, but don’t over-mix.

Stir in cranberries.

Drop by rounded teaspoonfuls onto parchment-lined cookie sheet. Bake for 12-15 minutes. Remove from oven & let cool to a wire rack.

I know that  Santa has been waiting patiently (for the most part) for these cookies. He’s going to have to wait just a little bit longer to try them…. hang tight, Santa…..

These are an excellent choice to leave out with a glass of milk on Christmas Eve…

Santa, I have been very, very good this year


If you haven’t yet registered your pup to win a dozen of my home made biscuits… you still have time ! just comment on yesterday’s post!

Guess who got caught with his hand in the cookie jar…….


He is SOOO busted!!!!!

So what is today’s awesome cookie?????   It’s for our canine friends!!!! Homemade Dog biscuits!!!!!!!

*hop* *skip* *hop*

So here is my special pup, Fenway

yeah, not too spoiled, eh?

and of course, my grandpuppies, Bruin…  ( he snuck in the cabinet when I was cooking  at my oldest’s son’s house)

and Kalli!!

Here is he recipe for “Over the Rainbow Treats’
by Mary MacPherson
1 cup canned mixed peas & carrots, drained
2 1/2 cups whole wheat flour
1/2 cup powdered skim milk
1 tsp garlic powder
6 TBSP vegetable oil
1 egg, beaten
1/2 cup ice water
optional~ bone shaped- cookie cutter

In a blender or food processor, puree carrots & peas and set aside.
In a large mixing bowl, combine flour, powdered skim milk and garlic powder. Make a well in the center of the mixture and gradually stir in the pureed vegetables, oil, beaten egg and ice water until well- blended.
Divide into 2 balls and individually knead each one on a floured board for about 2 minutes.
With a rolling pin, roll dough to between a 1/4″ to 1/2″ thickness. Using bone shaped (or other) cookie cutter cut cookies & place on a foiled lined baking sheet. ( if you want to create a hole for hanging, use a straw… before baking)
Bake 15 minutes at 350 degrees. Remove form oven & carefully turn each biscuit over. Return to oven and bake for 25 minutes.

Cool on a rack and store at room temp in a container with a loose -fitting lid.
I hung a few on the tree

But poor Fenway went into a downstay that I’m sure would’ve lasted until Christmas..

I pulled them down & let her have one. As my # 1 taste-tester.. she approves.
So……  my giveaway??  If you leave a comment here or on facebook, I will have  Ryan randomly draw a name from the comments and I will send your pup a dozen home made biscuits in time for Christmas.
I will have him draw a name on hmmm………. how about The 15th…. that will give me time to ship … and maybe a little something for your pup’s master 🙂
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