Mostaccioli (Italian Christmas Cookie)--Delish.com

Cookies:

• 2 cup(s) all-purpose flour
• 1/2 cup(s) unsweetened cocoa
• 1 1/2 teaspoon(s) baking powder
• 1 teaspoon(s) ground cinnamon
• 1/4 teaspoon(s) ground cloves
• 1/4 teaspoon(s) salt
• 3/4 cup(s) granulated sugar
• 1/2 cup(s) (1 stick) butter or margarine, softened
• 1 large egg
• 1/2 cup(s) whole milk

Chocolate Glaze:

• 3 tablespoon(s) unsweetened cocoa
• 1 1/4 cup(s) confectioners' sugar
• Christmas colored sprinkles
• 
  
• Directions
• 1. Prepare Cookies: Preheat oven to 400 degrees F. In medium bowl, combine flour, cocoa, baking powder, cinnamon, cloves, and salt. In large bowl, with mixer at low speed, beat granulated sugar with butter until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy. At low speed, beat in egg. Alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until combined, occasionally scraping bowl.
  2. With cocoa-dusted hands, shape dough by level tablespoons into 1-inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Bake cookies 7 to 9 minutes or until puffed (they will look dry and slightly cracked). Transfer cookies to wire rack to cool. Repeat with remaining dough.
  3. Chocolate Glaze: When cookies cool, in medium bowl, with wire whisk or fork, gradually mix cocoa with 1/4 cup boiling water until smooth. Gradually stir in confectioners' sugar and blend well. Dip top of each cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Immediately sprinkle cookies with decors. Allow glaze to set, about 20 minutes. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.
     Serving size = 1 cookie

Sausage Cornbread Stuffing--Our Best Bites

9×13″ pan of cornbread (can be made a couple days ahead of time to dry out, but not necessary)
16-19 ounces sweet Italian sausage
2 medium onions, finely chopped
4 stalks celery, finely chopped
1 large Granny Smith apple, peeled, cored, and finely chopped
3/4 c. chicken broth
1/4 c. melted salted butter
Sage (2 teaspoons rubbed sage or 1 1/2 tablespoons fresh chopped sage)
Rosemary (1/2 teaspoon dry or  1 teaspoon fresh chopped rosemary leaves)
Thyme (1/2 teaspoon dry or 1 teaspoon thyme leaves stripped from the woody stems)
1/4 c. chopped fresh parsley
1/2 teaspoon kosher salt (plus more if necessary)
Tabasco sauce to taste

Instructions:

Preheat oven to 375.

Crumble the pan of cornbread into a  very large bowl. Set aside.

Crumble the Italian sausage into a hot skillet and brown it over medium heat. Transfer the crumbled sausage to a paper towel-lined plate and set aside.

If there are 2 tablespoons of rendered sausage drippings in the pan, add the chopped celery, apples, and onions. If not, add enough olive oil to have around 2 tablespoons of oil in the pan and add the chopped ingredients when the oil is hot. Cook, stirring frequently, for about 5 minutes or until the onions are translucent and fragrant. Remove from heat and add to the crumbled cornbread. Add the sausage and chopped herbs and toss until combined. Add the chicken broth and melted butter and toss to combine well. Season with salt and Tabasco to taste.

Press the cornbread mixture into a 9×13″ pan and bake for 30-40 minutes in the preheated oven or until the top is golden brown. Serves about 12.

Creamy Chicken Lasagna

3 chicken breasts
6 lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
8oz pkg. cream cheese, softened
2 cups shredded cheese
1 jar (26oz) spaghetti sauce (any kind will do)

Cook noodles, rinse with cold water, and set aside.

Boil chicken until cooked all the way through, then shred. Pre-heat oven to 350 degrees.

Dissolve bouillon cube in hot water. In bowl, mix chicken w/ bouillon, cream cheese, and 1 cup of cheese.

Spread 1/3 spaghetti sauce in bottom of 9 inch square pan. Lay down noodles on top of sauce, cutting noodles to the right size. Cover with half of chicken mixture. Repeat layers. Top with remaining sauce & sprinkle w/ cheese.

Bake 45 minutes.

Honey Chicken

2-3 chicken breasts, cut in half
1 tsp curry powder
1/4 cup yellow mustard
1 tsp salt
1/4 cup butter/margarine
1/2 cup honey

1) Heat oven to 375

2) Melt butter in shallow baking dish. Stir in the rest of the ingredients, except chicken. Roll chicken in mixture and bake for 30-40 minutes (depending on how thick your chicken is.

3) Turn chicken every 15 minutes while baking. Serve over rice.

Egg Drop Soup

4 cups chicken broth or stock
3 eggs, lightly beaten
1-2 green onions, minced
1/4 tsp pepper
Salt to taste

1) In a saucepan, bring chicken broth to a boil. Add the pepper and salt, and let boil for another minute.

2) Very slowly pour in slightly beaten eggs in a steady stream, then whisk (with a wire whisk) rapidly  in a clockwise direction until shreds form.

3) Garnish with green onions or dried chives