Christmas Cookie Mason Jar Gift


Cookies In Mason Jar Gift 2


It’s that time of the year again and you want to show your love to your neighbors and friends.  Who does this through baking?

My sister loves to bake Christmas cookies and starts in November making and freezing about 10 types of cookies.  She’s a Christmas Cookie Warrior!

I like to keep things a little simpler and focus more on presentation. This year, mason jars came to mind. Hmmmm, how would you fit cookies into a mason jar? Tiny cookies!

I baked 3 kinds of cookies: tiny Sugar Cookies, tiny Gingerbread men and Brown Rim Butter Cookies. (The Brown Rim Butter Cookies fit perfectly into a mason jar.)

Cookie Mason Jar SuppliesMy original idea was to go with a “winter” theme. The mason jar caps are silver, blue sugared cookies, white ribbCookie Mason Jar Gift 1on and a snowflake ornament. I added the royal iced sugar cookie “light bulbs”. Honestly, I wasn’t that impressed with how the jars actually turned out.

So, on to idea #2.

Since I had also made a batch of Brown Rim Butter Cookies and decorated them with red and green sugars, I tried another combination. These Cookie Mason Jar 2jars contained the red and green sugared cookies and gingerbread men. Using the same white ribbon and a store bought tag, I liked the look of these better. And the ones with the red ribbon are the best!

Which do you prefer? Pin the one you like best!



christmas-cookie-mason-jar-gift-2Christmas Cookie Mason Jar Gift


Brown Rim Holiday Butter Cookies


Easy Holiday Brown Rim Butter CookiesBrown Rim Butter Cookies

Need a quick and tasty holiday treat?  We’ve got this. With only 5 ingredients and one hour, you’ll have 4 dozen rich, buttery, soft in the middle cookies for your favorite friends and family.

This cookie recipe has been passed down through the generations and we always made them at Christmas. Every year, when I open the oven to take out the cookies, ahhhhhh, I smell Christmas!

There are two Brown Rim Toolstricks to this cookie. First, lightly grease the cookie sheet for the first batch of cookies. Then, after spooning out the cookie by teaspoon, they must be pressed. What does that mean? In present day, I use a teBrown Rim Cookies Dropped By Teaspoonaspoon scoop and  wrap a damp bandana around a juice
glass and press down on the cookie. (We used to use a handkerchief – who remembers those?)

Brown Rim Cookies Step 2

After pressing the cookies it’s time to add Decorated Brown Rim Cookiesthe decorations. Simple sugars will do the trick. What makes a Christmas cookie? Red and green sugars, or perhaps blue with snowflakes. . .

TIP:  Yes, the edges are supposed to be brown. Like I said, this is an old recipe and used to be baked on light colored pans. They turn out better on light pans and take a minute or two less to bake. The red and green sprinkle cookies were baked on a light colored pan and the blue sugar cookies on a dark pan. Can you see the difference?


Yields 4 dozen

Brown Rim Butter Cookies

1 hrTotal Time

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  • 1 cup butter, softened
  • 3/4 cups sugar
  • 1 teaspoon vanila
  • 2 eggs (well beaten)
  • 2 1/2 cups sifted all-purpose flor


  1. Preheat oven to 375F.
  2. Cream the butter and sugar.
  3. Add vanilla and eggs.
  4. Scrape down the sides of the bowl and add 1/3 of the flour.
  5. Mix until incorporated and add the next 1/3 of flour.
  6. Add the last of the flour, scrape down the sides of the bowl and mix until all is incorporated.
  7. Drop by teaspoonful on greased pan and let stand for a minute or two.
  8. Wrap a damp cloth around the bottom of a juice glass and press down.
  9. Bake for 8 - 10 minutes

But, who says these delicious, buttery cookies need to be Christmas cookies? Pink and yellow sugars say Easter. Blue and red sugars say 4th of July. Orange and red sugars say Fall.

Happy baking to all!


Eggnog Cupcakes With Spiced Rum Frosting


Eggnog Cupcakes With Spiced Rum Buttercream

Once upon a time, I blogged about an Eggnog Cupcake with Spiced Rum Buttercream Frosting. It was glorious. I tried to update the blog post, and, yep, that was not working. So, here’s a new one for you. Thanks so very much Will Cook For Friends for the cupcake recipe.



Eggnog Cupcakes With Spiced Rum Frosting
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    Eggnog Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cinnamon
  • 1 cup eggnog
  • 1/4 cup rum
  • 1 tsp. vanilla extract
  • 1/4 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • Spiced Rum Buttercream Frosting
  • 2 sticks butter, softened
  • 4 cups powdered sugar, sifted
  • 2 Tbls. spiced rum
  • 2 or more Tbls. heavy cream


  1. Preheat oven to 350F and line 18 muffin tins with liners.
  2. Whisk together sifted flour, baking powder, baking soda, spices and salt.
  3. In a separate bowl, combine eggnog, rum and vanilla extract.
  4. With an electric mixer, cream the butter and sugar until light. Add the egg and mix 2-3 minutes.
  5. Turn mixer to low speed and add 1/2 the eggnog mixture, followed by 1/2 the flour mixture. Repeat until the last of the eggnog and last of the dry ingredients are added. Mix until flour is barely incorporated - do not over mix.
  6. Spoon into lined muffin tins, filling each about 2/3 full.
  7. Bake for 18-20 minutes. Cool completely before frosting.
  8. Spiced Rum Buttercream Frosting
  9. Cream butter on med-high speed in mixer. Add 1/2 powdered sugar and blend well.
  10. Add rum and remaining powdered sugar.
  11. Add heavy cream until desired consistency.
849 cal
6 g
190 g
8 g

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Fresh Pico De Gallo and Housemade Pita Chips


I admit, I love salsa. I’ll eat gallons of salsa with fresh tortilla chips at my favorite Mexican restaurant. But, what do I make and eat at home and love even more? Pico De Gallo with fresh pita chips.

What’s the difference between salsa and pico de gallo?  Texture, ingredients and cooked vs. uncooked. Salsa recipes vary and may include all types of different ingredients (beans, pumpkin, spices) while pico de gallo is always the same.

Pico de gallo is the freshest and so easy to make. Why buy a bottle of salsa with preservatives and who knows what else when this delicious treat is minutes away?

Oh, and I prefer to eat my pico with freshly made pita chips. Don’t judge until you’ve tried my recipe!  Yep, it’s another super easy recipe.

I make the Pico De Gallo first and let the flavors meld in the refrigerator while I made the pita chips.


Start with dice tomatoes. Add diced red onions.


Add one seeded and minced jalapeno pepper and juice from one lime.


Add chopped fresh cilantro and cumin and stir. Refrigerate for at least one hour.


While the Pico is chilling, time to make the fresh pita chips.  These are brushed with olive oil and flavored with rosemary and parmesan.

Start with a package of pita bread and cut carefully horizontally to separate in half.




Finely chop 1 -2 rosemary sprigs and add to 1 cup olive oil. Brush each half of pita with this mix. Sprinkle with shredded parmesan and layer the pita halves. Cut the pita halves like a pie into 8 slices. Spread the pieces onto a baking sheet and bake at 350F until crisp, 10 minutes or so. Cool on a wire rack.

Pita-Chips-3How easy was that? Now, I know it’s a healthy snack, but try not to eat it all in one sitting!




Fresh Pico De Gallo and Housemade Pita Chips
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    Pico De Gallo
  • 6 Roma tomatoes, diced
  • 1/2 cup red onion, minced
  • 3 Tbls. chopped, fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • juice of 1 lime
  • 1/4 tsp. cumin (or to taste)
  • Rosemary Parmesan Pita Chips
  • 1 package pita bread separated in halves
  • 1 cup olive oil
  • 2 springs rosemary, minced
  • 1 cup shredded parmesan cheese


    Pico De Gallo
  1. In a medium size bowl, mix all ingredients. Chill for at least one hour in the refrigerator.
  2. Rosemary Parmesan Pita Chips
  3. Mix the minced rosemary with the olive oil. Brush the inside of the pita half with oil mixture. Sprinkle with parmesan.
  4. Add the next pita half on top of the first, and repeat until all halves are in a stack.
  5. Cut the stack in half. Then cut crosswise. Then cut diagonally in 2 directions. The stack should now consist of 8 small, triangular stacks.
  6. Spread in a single layer on a baking sheet. Bake in a preheated 350F oven until crisp. Check after 10 minutes, continue to bake until crisp.
  7. Cool on a wire rack.
78 cal
1 g
17 g
3 g

Click Here For Full Nutrition, Exchanges, and My Plate Info