Sandies

These have been a favorite in our house at Christmas for many years.

1 C butter
1/3 C sugar
2 t water
2 t vanilla
2 C flour
1 C pecans, finely chopped
1/2 C powdered sugar

Cream together butter and sugar.  Add water and vanilla.  Blend in flour and chill for several hours or overnight.   Shape into balls and bake on ungreased cookie sheet at 325 for about 20 minutes, until slightly browned.  Cool completely.  Add powdered sugar to a ziploc bag and add about a dozen cookies at a time.  Shake to coat with sugar.  Repeat for remaining cookies.

Crème de Menthe Squares

These are a Christmas favorite at our house. I stopped using raw egg in the crust years ago and no one knew the difference. 1 ¼ C butter ½ C cocoa powder 3 ¼ C powdered sugar, sifted 1/4 C Karo syrup 1 t vanilla 2 C graham cracker crumbs 1/3 C Crème de Menthe liqueur 1 ½ C semi-sweet chocolate chips In saucepan, combine ½ cup of the butter and the cocoa. Heat and stir until well-blended. Remove from heat; add ¼ cup of the powdered sugar, karo syrup and vanilla. Stir in graham cracker crumbs. Mix well. Press into ungreased 9 x 13-inch pan. Melt another ½ Cup of butter and combine with Crème de Menthe. Beat in remaining 3 cups of powdered sugar until smooth. Spread over chocolate layer. Chill 1 hour. In small saucepan, combine remaining ¼ cup butter and chocolate chips. Cook and stir over low heat until melted. Spread over mint layer. Chill 1-2 hours; cut in squares. Keep refrigerated until ready to serve.

Christmas Breakfast Burritos

I made these a couple days before Christmas and just through them in the freezer. They were nice to have on hand because people could just help themselves and pop one in the microwave without muss fuss.  I adapted this recipe from a recipe Jane gave me, Tasty Breakfast Burritos. 

1 pound pork breakfast sausage (like Jimmy Deans)

1/2 pound Chorizo sausage

1 can diced Mexican-style tomatoes

16 eggs

1/2 C milk

2-3 jalapeño peppers, diced
20 (8 inch) flour tortillas
8 ounces Cheddar cheese, shredded
1 teaspoon all-purpose flour

Brown sausages together in large skillet until fully cooked, breaking into small pieces.  Drain excess grease.  Add tomatoes with juice and mix well. Add the flour and cook until thickened.  Remove from skillet and set aside.

Beat eggs well and then mix in milk.  Add jalapeños.  Pour into skillet and cook until eggs are scrambled and set.

Stack tortillas on a damp dish towel and wrap.  Place on a plate and steam in the microwave for about 2 minutes (50% power).  This will soften them so they are less likely to crack when you roll them.

To assemble burritos, place tortilla on work surface.  Cover with portions of egg and then sausage mixture.  Top with cheese.  Roll up tortillas and wrap in foil.  Tortillas can be warmed in oven for 15-20 minutes or frozen and reheated in the microwave for a couple minutes.