#5 And Some More Delicious Cookies.

Good Saturday everyone! Hope you are enjoying the start of your weekend. I am excited because I am on Christmas break. 2 whole weeks off! We did have plans to go snowboarding today, but where we go is under a blizzard watch...so we will hopefully go next weekend.

For those of you who like quiche, these are perfect for you. They are mini and are quite easy to make. The crescent dough on the bottom really makes this appetizer a whole lot easier. They are perfect for breakfast too.

Mini Sausage Quiches

Ingredients:
1/2 pound bulk hot Italian sausage
2 tablespoons dried minced onion
2 tablespoons minced chives
1 tube (8 ounces) Pillsbury® Refrigerated Crescent Dinner Rolls
4 eggs, lightly beaten
2 cups (8 ounces) shredded Swiss cheese
1 cup (8 ounces) 4% cottage cheese
1/3 cup grated Parmesan cheese
Paprika

DIRECTIONS:
In a large skillet, brown sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in chives. On a lightly floured surface, unroll crescent dough into one long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottom and up the sides of greased miniature muffin cups. Fill each with about 1 teaspoon of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 1 teaspoonful over sausage mixture. Sprinkle with paprika. Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 4 dozen.
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A quick and delicious cookie for that holiday plate...I love the chocolate sprinkles!

Super Duper Chocolate Kisses

1 (16 1/2 ounce) refrigerated choc. chip cookie dough

1/3 cup unsweetened cocoa powder

2/3 cup chocolate-flavor sprinkles

2 tablespoons milk

40 dark chocolate kisses, unwrapped

DIRECTIONS:

Preheat the oven to 375 degrees. Grease a cookie sheet well; set aside. In a bowl combine cookie dough and cocoa poweder. Mix until well blended. Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another shallow dish or small bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll balls in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet(s). Bake for 8 minutes or until edges are firm. Wait 2 min. before pressing kisses in cookies. Transfer to wire racks to cool. --------------------------------------------------------
These mice are so cute and people will love the way they look!

Peanut Butter Christmas Mice

Ingredients:
1 cup Creamy Peanut Butter
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup peanut halves
2 tablespoons green and red M&M's miniature baking bits
4 teaspoons miniature semisweet chocolate chips
Cake decorator holly leaf and berry candies
60 to 66 pieces red shoestring licorice (2 inches each)

DIRECTIONS:

In a large bowl, cream the peanut butter, butter, and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to the creamed mixture and mix well. (Dough will be soft). Refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Pinch each ball at one end to taper. Insert two peanut halves in center of each ball for ears. Add one M&M baking bit for nose and two chocolate chips for eyes. Arrange holly and berry candies in front of one ear. Bake at 350° for 8-10 minutes or until set. Gently insert one licorice piece into each warm cookie for tail. Remove to wire racks to cool completely. Yield: about 5 dozen.

I love Christmas decorations, the lights are by far my favorite.
Have a great weekend and see you with #4 next!