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December 6, 2013

Christmas Goodies & Recipes

I’ve eaten almost nothing but sugar for the past 2 days… and by the time I went to bed last night my body was in protest.  I could hear it screaming, “Just give me some real food!!”  So I’ve already had eggs and spinach for breakfast and I plan on having some good ole beef for lunch.  Yum!

If you’ve been following me on Instagram, you’ve noticed I’ve been making a few Christmas Goodies this week.  Some friends came over last night which was just the push I needed to finish decorating, clean the house and make some (a lot) of snacks.  So I thought I would share some of the recipes here!

The top two are of the cookie dough and resulting cookies from the Nestle Toll House Recipe we’ve used since I was a kid.  I just love them.  But I’ll warn you, they’re crazy addictive (especially the cookie dough!!)… as are most things in this post ;-)

The one on the bottom left is of Hidden Valley Ranch Oyster Crackers and they might possibly be one of the easiest things to make… unfortunately they are quite addictive as well!

Then, the bottom right photo is of homemade peppermint oreos.  I pinned them to my Pinterest board last year but only just got around to making them this year.  They’re super easy and not overly pepperminty.

So, with no further ado, here are the chocolate chip cookie and oyster cracker recipes:

Toll House Cookie Recipe

1.5 cups brown sugar
1.5 cups white sugar
2 cups solid Crisco
4 eggs unbeaten
2 tsp baking soda
2 tsp hot water
3 cups plain flour
2 tsp salt
2 tsp vanilla
3 cups oatmeal
12-18 oz of Nestle’s morsels
2 cups of peacans or walnuts (optional)

1. Cream sugars, Crisco and eggs – set aside
2. Dissolve soda in water
3. Sift flour and salt into a separate bowl
4. Mix 1 and 2 together then add flour/salt combination a bit at a time
5. When flour/salt is fully mixed in, add vanilla and mix again
6. Add nuts, oats and chocolate chips and stir with a spoon
(it’s a tad easier to add these one at a time and stir to incorporate)
7. Bake at 350°F no longer than 10 minutes

I love my baking stones, but the cookies tend to be a bit thinner on the stones. So, I would recommend using cookie sheets with parchment paper to keep the bottoms from burning.  It’s also ok if they aren’t fully cooked through when you pull them out.  They will keep cooking a bit when you take them out of the oven, plus this will keep them a little softer.  If you cook them longer than 10 minutes, you’ll have crunchy cookies on your hands.

Hidden Valley Ranch Oyster Crackers

– 12-16 oz plain oyster crackers (the small ones are the best! The bigger, rounder ones don’t work quite the same)
– 1 package Hidden Valley Ranch Buttermilk Recipe Original Ranch Salad Dressing Mix (found on the top shelf of the aisle with salad dressings)
– 1/4 tsp lemon pepper
– 1 tsp dill weed (this can be lessened for taste)
– 1/4 tsp garlic powder
– 3/4 cup salad oil (I usually just use vegetable oil)

1. Combine Ranch mix and oil
2. Add dill weed, garlic powder, and lemon pepper
3. Pour over crackers, stir to coat
4. Place in warm oven (about 170°F) for 15-20 minutes.

Happy Friday, everyone!  And happy baking!

  1. Taylor says:

    Thanks for hosting last night, Sabrina! I had a blast and loved getting to see you! I took your cookies over to Madei and Sloan’s house afterwards and they were devoured-so delicious!

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