savory cookies

[Nutty Bacon Blue Biscuits]

[Cheese Biscuits]

Over the holidays, people tend to fall into a sugar coma after sampling all the super sweet Christmas cookies everyone and their brother seems to be making.  In my family, however, we're much more addicted to vices of the salty variety.  One of our biggest Christmas traditions is to make my Grandmother's famous Cheese Biscuits - a savory, crunchy, spicy, cheesy cookie that is sure to win over even the biggest sugar addict.  I decided to up the ante this year, though, and add one more savory cookie to the roster:  may I introduce the Bacon, Blue Cheese, & Pecan Cookie (or as I prefer to call it, the Nutty Bacon Blue Biscuit).  I found the recipe for it here on Yum Sugar, a really great place for unique recipes.  Both cookies are simply delicious, and different enough that you will want to make both.  They'll be a huge hit with you and who ever else is lucky enough to sample them during the remainder of the holiday season.

Nana's Cheese Biscuits

• 2 Sticks of Oleo - Let soften
• 2 Cups plain flour
• 8 Ounces Sharp Cheddar Cheese - Grated
• 2 Cups Rice Krispies
• 1 Teaspoon Cayenne Pepper

Grate cheese & let soften.  Add pepper & mix well with hands.  Add flour little bit at a time.  Add the Rice Krispies last.  Make into small balls & then flatten with fork dipped in flour.  Bake at 350 degrees for 18 to 20 minutes (or about 30 minutes if you like them super crispy like I do).  Makes about 60 Biscuits.

Bon appétit!

xx

A

dark chocolate pecan pie

When it gets closer to Christmas, I start to crave indulgent deserts (one of my many lovely, little vices).  This simple pie recipe definitely hits the spot.  The dark chocolate gives the pie a fudge-like quality - it's simply amazing. It also only takes about an hour and a half until it's ready to eat.  I recommend going all out and serving it with a scoop of your favorite vanilla ice cream.  Enjoy!

Dark Chocolate Pecan Pie

1 cup Karo® Light OR Dark Corn Syrup

3 eggs

1 cup sugar

2 tablespoons butter, melted

1 teaspoon Nielsen-Massey Vanilla Extract

1-1/2 cups (6 ounces) pecans

1-1/2 cup Hershey's Dark Chocolate

1 (9-inch) unbaked or frozen** deep-dish pie crust

Preheat oven to 350°F.

• Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
• Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving 
• **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet. 
• RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil. 
• NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup. 
• High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

xx

A