Deck the kitchen table with {delicious} food.

Let's eat, ya'll!

Please tell me I'm not the only one who likes to eat yummy food at Christmas? As you probably know, I'm not much of a cook, but I do love to bake, so the holidays suit me just fine. My mom and I usually make fudge each year, and I like to make cookies too. I'm making some Christmas funfetti cupcakes for Delaney's preschool Christmas party tomorrow, but I don't think that really counts as a recipe!

Here are a couple of my favorites for the holidays:

Snickerdoodles from scratch (aka Awesome Wife Cookies- these are Andrew's favorite cookie):
1/2 cup butter, softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 large egg
1/2 teaspoon vanilla
1 1/2 cups all purpose flour
4 tablespoons granulated sugar
1 1/2 teaspoons cinnamon

Preheat oven to 375. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover and wrap with plastic wrap and chill for 1 hour. Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheet, and bake for 10 to 11 minutes or until edges are delightfully golden!

Candy Cane Punch (from Taste of Home):
2 jars (10 ounces each) strawberry jelly
2 liters lemon-lime soda, divided
2 quarts peppermint stick ice cream
mini candy canes

In a large saucepan, melt jelly with 2 cups soda. Chill the jelly mixture and remaining soda. Just before serving, place 6 cups ice cream in a punch bowl. Gently stir in jelly mixture. Add remaining soda. Add remaining ice cream by scoopfuls. Garnish with candy canes.

Philadelphia White Chocolate-Peppermint Cheesecake (from Kraft Foods)
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 cup butter, melted
4 pkgs (8 oz. each) cream cheese, softened
1 cup sugar
1/2 teaspoon peppermint extract
1 cup sour cream
4 squares white chocolate, melted
4 eggs
1 cup thawed whipped topping
16 mini candy canes

Heat oven to 325. Line 13x9 inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 tablespoons sugar and butter; press onto bottom of pan. Bake 10 minutes.
Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until well blended. Add sour cream and chocolate; mis well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 40 minutes of until center is almost set. Cool. Refrigerate 4 hours. Top each piece with a dollop of whipped topping and candy cane.

Happy baking, ya'll! What are your favorite Christmas recipes?