Lisa Baker

Creamed Chipped Beef Cheese Ball

Ingredients
8 oz cream cheese, softened
1 cup sharp cheddar cheese, shredded
4 oz chipped beef, chopped
1/4 cup green onions, chopped
1/4 cup mayonnaise
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup pecans or walnuts, chopped (for coating)
Additional chopped herbs (for garnish, optional)

Directions
1. In a large bowl, blend the softened cream cheese with mayonnaise until creamy and fluffy.
2. Gradually mix in the shredded cheddar, chopped chipped beef, and green onions, ensuring an even distribution.
3. Season the mixture with Worcestershire sauce, garlic powder, and onion powder. Stir until all ingredients are well combined and integrated.
4. Shape the mixture into a round ball and cover it tightly with plastic wrap. Chill for at least 2 hours, or until firmed up.
5. After chilling, unwrap the cheese ball and gently roll it on a plate filled with the chopped pecans or walnuts, pressing lightly to coat all sides.
6. Transfer the cheese ball to a decorative platter and, if desired, top with freshly chopped herbs for a pop of color.
7. Serve alongside an assortment of crackers, pretzels, or fresh cut veggies for dipping.

Prep Time 15 minutes
Cook Time 0 minutes
Total Time 2 hours 15 minutes
Yield 1 cheese ball

Mini Pineapple Upside-Down Cakes

Ingredients
- 2 boxes of pineapple-flavored cake mix
- 6 eggs
- 1 cup of oil
- 2 cups of pineapple juice
- 2 sticks of unsalted butter
- 2 cups of brown sugar
- 2 cans of pineapple slices
- 1 small jar of maraschino cherries

Directions
1. Start by melting the unsalted butter in a saucepan over medium heat. Once melted, stir in the brown sugar until you have a smooth caramel. Let it bubble gently for a minute before removing it from the heat.
2. Preheat your oven to 350°F (175°C) and prep your cupcake molds by lightly greasing them with oil.
3. Divide the caramel evenly among the cupcake molds, ensuring to coat the bottom of each one.
4. Drain the pineapple slices, saving the juice for the cake batter. Cut each slice into small pieces and distribute 3 pieces into each mold. Insert half a maraschino cherry into the center of each mold.
5. In a large mixing bowl, combine the pineapple cake mix, eggs, pineapple juice, and oil. Whisk together until well combined and smooth.
6. Carefully spoon the batter into each mold, filling them about two-thirds of the way full so they have room to rise.
7. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the mini cakes to cool in the pans for 10 minutes before inverting them onto a wire rack or serving platter to cool completely.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 24 mini cakes

Soft Christmas Peppermints

Ingredients
1/2 cup unsalted butter, softened
1/4 cup sweetened condensed milk
4 cups powdered sugar
1 tsp peppermint extract
A pinch of salt
Red food coloring (optional)
Granulated sugar (for coating)

Directions
1. In a large bowl, use an electric mixer to beat the softened butter with sweetened condensed milk until the mixture is light and fluffy.
2. Gradually add the powdered sugar, mixing on low speed to prevent a cloud of sugar. Scrape down the sides of the bowl to ensure everything is well blended.
3. Add the peppermint extract and a pinch of salt, and mix until combined.
4. Divide the dough into two equal parts. If using, incorporate red food coloring into one half, kneading until the color is uniform.
5. With clean hands, roll each portion into small balls about the size of a teaspoon. Shape them into discs or keep them round as desired.
6. Pour granulated sugar into a shallow dish and roll each mint to coat evenly.
7. Place the mints on a parchment-lined baking sheet, leaving space between them, and let them rest for approximately 1 hour to firm up.
8. Once they have set, store the mints in an airtight container. They will stay fresh at room temperature for up to a week.

Prep Time 15 minutes
Cook Time 0 minutes
Total Time 1 hour 15 minutes
Yield 24-30 mints

Creamy Chicken Casserole with Spinach, Mushrooms, and Melted Mozzarella

Ingredients
2 cups cooked chicken breast, shredded or diced
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1/2 cup green onion cream cheese (or regular cream cheese with finely chopped green onions)
1/4 cup sour cream
1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup chicken broth
1 tablespoon fresh parsley, chopped (for garnish)

Directions
1. Start by preheating your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté them for about 5-7 minutes, or until they're soft and golden. Once cooked, transfer them to a plate and set aside.
3. Using the same skillet, add the chopped spinach and stir for 2-3 minutes until it wilts. Remove from heat and set aside with the mushrooms.
4. In a mixing bowl, combine the green onion cream cheese, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Blend the ingredients until smooth and creamy.
5. In a greased 9x13-inch casserole dish, layer your shredded chicken first, followed by the sautéed mushrooms and wilted spinach.
6. Drizzle the creamy mixture over these layers, making sure every part is well coated.
7. Top the casserole with a generous amount of mozzarella and Parmesan cheese, spreading it evenly across the surface.
8. Bake the casserole in the oven for 20-25 minutes until the cheese is melted, bubbling, and golden.
9. Once out of the oven, garnish with fresh parsley for a pop of color and added flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings

Almond Joy Coconut Bites

Ingredients
2 cups sweetened shredded coconut
1/2 cup powdered sugar
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
16 whole almonds (unsalted)
1 cup dark or milk chocolate chips

Directions
1. In a mixing bowl, combine the shredded coconut, powdered sugar, melted coconut oil, vanilla extract, and salt until the mixture is sticky and well incorporated.
2. Using your hands, take about a tablespoon of the coconut mixture and shape it into a ball, then gently flatten it to create a small disc.
3. Press a whole almond firmly into the center of each coconut disc, ensuring it’s well embedded. Continue until all the mixture is used.
4. Line a baking sheet with parchment paper and arrange the coconut-almond discs on it. Refrigerate for about 30 minutes to allow them to firm up.
5. While the bites are chilling, melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth and completely melted.
6. Once the bites have chilled, take each one and dip it into the melted chocolate, ensuring it is fully coated.
7. Place the chocolate-dipped bites back onto the parchment paper and let any excess chocolate drip off. Chill in the fridge for another 15–20 minutes, or until the chocolate has fully hardened.
8. Indulge in these delightful bites, perfect for a sweet treat, dessert table, or surprise gift!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Yield 16 bites

Cranberry, Orange, and Pecan Muffins

Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup unsalted butter, melted and cooled
1/2 cup orange juice (freshly squeezed preferred)
Zest of 1 orange
2 large eggs
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries, halved
1/2 cup chopped pecans

Directions
1. Start by preheating your oven to 375°F (190°C). Prepare a muffin pan with liners or grease each cup to prevent sticking.
2. In a sizable mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon (if desired) and whisk together until well-incorporated.
3. In another bowl, mix the melted butter, fresh orange juice, orange zest, eggs, and vanilla extract until the mixture is smooth and fully blended.
4. Gradually pour the wet mixture into the dry ingredients, stirring gently to combine until you see no dry flour. Avoid overmixing; it's okay if the batter is a little lumpy.
5. Carefully fold in the halved cranberries and chopped pecans, ensuring they are well-distributed throughout the batter.
6. Using a spoon or ice cream scoop, evenly portion the batter into the prepared muffin cups, filling each one about three-quarters full.
7. Place the muffin pan in the preheated oven and bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
8. Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely, allowing the delightful aroma to fill your kitchen.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins

Gingerbread Snowballs

Ingredients:
- 1/2 cup unsalted butter, softened (113 g)
- 1/4 cup powdered sugar (30 g)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (125 g)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of salt
- 1/4 cup molasses (60 mL)
- 1/2 cup powdered sugar (60 g) for coating

Directions:
1. Begin by preheating your oven to 350°F (180°C) and lining a baking sheet with parchment paper to prepare for baking.
2. In a large bowl, combine the softened butter and 1/4 cup of powdered sugar. Use a hand mixer or whisk to beat until the mixture is creamy and fluffy.
3. Add the vanilla extract and molasses to the creamed mixture, stirring well to fully incorporate. This step will enhance the flavor and aroma of your dough.
4. In a separate bowl, mix together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, and a pinch of salt until evenly combined.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until a soft, cohesive dough is formed.
6. Wrap the dough in plastic wrap and refrigerate for at least one hour, allowing it to firm up and making it easier to shape.
7. Once chilled, take portions of the dough and roll them into 1-inch balls. Arrange them on the prepared baking sheet, spaced about an inch apart.
8. Bake the cookies in the preheated oven for 10-12 minutes, or until the bottoms are lightly golden, and the tops look set but not browned.
9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10. While they cool, place the remaining 1/2 cup of powdered sugar in a bowl. Roll each cooled cookie in the sugar, ensuring they are thoroughly coated for a snowy appearance. For an extra touch, repeat the rolling process once the first layer is set.

Prep Time: 1 hour 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 27 minutes
Yield: About 24 cookies

Apple Cranberry Coleslaw

Ingredients
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 apple, julienned or thinly sliced
1/2 cup dried cranberries
1/4 cup green onions, chopped
1/2 cup mayonnaise
1 tablespoon apple c***r vinegar
1 tablespoon honey or sugar
Salt and pepper to taste

Directions
1. Start by preparing the vegetables: finely shred both green and red cabbage, and grate the carrots.
2. In a large mixing bowl, combine the shredded cabbages, carrots, julienned apple, and dried cranberries. Toss gently to mix.
3. In a separate bowl, combine mayonnaise, apple c***r vinegar, honey or sugar, and a pinch of salt and pepper. Whisk thoroughly until the dressing is well blended and creamy.
4. Drizzle the dressing over the vegetable mixture and toss everything together until all ingredients are well coated in the dressing.
5. Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 1 hour to enhance the flavors.
6. When ready to serve, give the coleslaw a final stir and garnish with chopped green onions for added flavor and crunch.

Prep Time 15 minutes
Cook Time 0 minutes
Total Time 1 hour 15 minutes
Yield 6 servings

Chocolate Chip Cookie Cake

Ingredients:
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups semi-sweet chocolate chips (plus extra for topping)

Directions:
1. Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it and lining it with parchment paper.
2. In a mixing bowl, blend the softened butter with granulated and brown sugars until you achieve a light and fluffy consistency.
3. Incorporate the eggs into the mixture, one at a time, ensuring each is well mixed before adding the next. Stir in the vanilla extract until fully combined.
4. In another bowl, combine the flour, baking soda, and salt. Slowly incorporate this dry mixture into your wet ingredients, mixing until just blended. Gently fold in 1 ¾ cups of chocolate chips.
5. Pour the cookie dough into the prepared cake pan, spreading it evenly. Top with the remaining ¼ cup of chocolate chips for extra indulgence.
6. Bake the cake for 25 to 30 minutes, or until the edges turn golden and a toothpick inserted into the center comes out with a few moist crumbs attached.
7. After baking, allow the cookie cake to cool in the pan for about 10 minutes before carefully placing it on a cooling rack to continue cooling down.
8. Once cooled, slice the cake and present one lovely piece on a plate with the other elegantly perched on a stand to create a delightful display.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings

Maple Cranberry Butter

Ingredients
- 24 ounces fresh cranberries (two 12-ounce bags)
- 1 cup pure maple syrup (or substitute with brown sugar if desired)

Directions
1. Begin by rinsing the fresh cranberries under cold water, removing any stems or damaged berries.
2. In a large heavy saucepan or Dutch oven, combine the cranberries with the maple syrup, mixing gently to ensure all the berries are coated.
3. Place the saucepan over medium-high heat and allow the mixture to come to a vigorous boil, stirring occasionally.
4. Once boiling, reduce the heat to medium and let it simmer for about 8-12 minutes. Watch for the cranberries to burst and release their juices, stirring occasionally to prevent burning.
5. After the cranberries have softened and the mixture has thickened, remove the pot from the heat and let it cool for about 10 minutes.
6. Carefully transfer the cooled mixture to a high-speed blender, and blend until smooth and creamy. If the mixture is too thick, you can add a tablespoon of water to help blend it.
7. If the desired consistency isn't achieved, pour the blended mixture back into the saucepan and simmer gently over low heat, stirring frequently, until it thickens to your liking.
8. Once ready, pour the cranberry butter into clean, sterilized jars. Seal tightly and let cool at room temperature before transferring to the refrigerator.
9. Enjoy your Maple Cranberry Butter spread on toast, muffins, or use as a flavorful addition to various dishes!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield about 3 cups