
Christmas is a time for baking and sharing with friends and family. If you are looking for some great cookies to share this season, here are 20 great recipes for Christmas cookies-I’m sure you’ll find something that everyone will love!

1. Cranberry White Chocolate Chip Cookies
Not only are these cookies delicious, but you can layer the ingredients into a jar for a perfect Christmas gift.

2. Pecan Snowballs – Southern Bite
Tender, not too sweet, and powdery white like a real-life snowball, these little gems will make you dream of a white Christmas!

3. Gigantic Brown Butter Chocolate Chip Cookies
Who doesn’t want to eat a chocolate chip cookie the size of their head? These are the best I’ve ever had.

4. Chocolate No-Bake Cookies – The Hill Hangout
It’s undeniable that when you have a zillion things to put in the oven, a no-bake cookie recipe can be a lifesaver. These classic no-bake cookies come together in no time flat-just be sure to leave time for them to cool!

5. Hop, Skip, and Go Naked Cookies – Beyer Beware
I mean, chocolate chips, toffee, and rum or brandy???

6. Zimsterne – Bake or Break
How pretty are these? Jennifer describes these German Christmas cookies as “somewhere between a macaroon and a meringue…both a little bit crunchy and a little bit chewy.”

7. Mint Cookie Cheesecake Bars
Bar cookies are not always thought of as traditional Christmas cookies, but they bake in one pan. So easy. And these are green and minty, which makes them extra-Christmasy.

8. Easiest Red Velvet Cookies – Southern Plate
I’ve made a whole lot of cake mix cookies in my lifetime, and at Christmas, anything red velvet has my vote!

9. Santa’s Favorite Cookies – Crazy for Crust
I have no idea what Santa’s cookie preferences are, but M&M cookies are among my favorites, so….

10. Eggnog Sugar Cookie Bars – Mandy’s Recipe Box
I drink as much eggnog as possible around the holidays (this could be why the only articles of clothing I want to wear right now are yoga pants?) so eggnog cookies seem like a natural extension of that obsession…

11. Red Wine Cheesecake Brownies
Two words: red.wine. These brownies are rich but not cloying and full of unexpected flavor!

12. Ginger snaps – Served Up With Love
With a bite of spicy ginger, warm cloves and cinnamon, and the deep rich sweetness of molasses, these ginger snaps are a perfect cookie to warm Santa up after a cold night of gift deliveries.

13. Soft Frosted Holiday Sprinkles Cookies – Averie Cooks
These remind me of those über-addictive Lofthouse cookies that I cannot purchase at the grocery store because my husband doesn’t like them and therefore I would eat the whole package…

14. Homemade Oreo Cookies
Oreos are good, but homemade chocolate sandwich cookies put Oreos to shame. Don’t take my word for it – make these yourself!

15. Salted Peanut Butter Cookies – Smitten Kitchen
You canNOT have a cookie list without a peanut butter cookie, right? Deb NEVER lets me down.
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16. Peppermint Kiss Thumbprint Cookies – Creme de la Crumb
Peppermint + White Chocolate + Thumbprint Cookie = ❤️LOVE❤️

17. Mint Chocolate Chip Walnut Cookies – Call Me PMc
Honestly…mint and chocolate is the best flavor combination that I can think of for Christmas. Paula’s cookies are giant with crispy edges and soft centers…my perfect cookie.

18. Cranberry Bliss Bars – Recipe Girl
These bars – a copycat of the Starbucks classic – are soft, a little bit gooey, and sure to be snatched up in a hurry (ask me how I know).

19. Double Chocolate Crinkle Cookies – Sally’s Baking Addiction
Crinkle cookies are a Christmas classic, and with chocolate chips thrown in for good measure, these crinkles are sure to be a hit.

20. Trail Mix Cookies
They have nuts and dried fruit. Because health.

Caramel Brownies with Flaky Sea Salt
Caramel brownies with flaky sea salt are gooey, sweet, a little salty…and worth every.single.calorie. They are an absolutely perfect dessert!

There are some flavors that just go together. Peanut butter and jelly. Peanut butter and chocolate. Chocolate and caramel. Caramel and salt.
Honestly, there are few flavors on earth that draw me in like salted caramel. I remember one time getting a coupon for a salted caramel hot chocolate from Starbucks, when it was a new menu item. I was determined to get that hot chocolate! I went to the Starbucks in Target after I finished my shopping. I ended up spilling that blasted hot chocolate all over the front seat of my car that I’d had for less than six months. If you’ve ever spilled anything on the upholstery of a Volvo, you know that nothing-not even water-comes out (seriously…I had water stains on the seats of that stupid car). The lesson here: don’t get in your car carrying hot chocolate while wearing gloves, and if you buy a Volvo, get leather seats. Or just get a Prius instead (?).

Still, it was sorta kinda worth it because I was able to drink most of that salted caramel hot chocolate. I do remember, though, that the hot chocolate wasn’t really salty enough. If I’m going to have salted caramel, I want it to be very caramel-y and very salty (not like mouth burning salty but I want to taste the salt). Anytime I find a recipe that promises that I can go ahead and add as much salt as I deem appropriate, I’m all about it.

Enter these salted caramel brownies. I was looking for a great, simple dessert that I could take to Philip’s parents’ house for a family lunch and that I could also take to work for a birthday lunch. Now, I realize that something that requires hot molten caramel and mixing up brownies from scratch doesn’t really sound simple, but I promise that (1) if you make brownies from scratch once or twice you’ll realize that it’s really too much trouble to buy boxed mixes…I always have the ingredients to make SOME version of homemade brownies-butter, eggs, flour, sugar, cocoa; and (2) once you make caramel from scratch a couple of times you’ll realize that as long as you refrain from licking the spoon right after you stir the boiling hot lava that it’s totally worth a little extra effort because homemade caramel gets as thick as you want it to and it’s just so.darn.good.

My recipe for salted caramel brownies is adapted from a brownie recipe by Ina Garten that I found on the Food Network website and a caramel recipe from The Cook’s Illustrated Baking Book. You might notice that the recipe is for an 8×8 square pan of brownies, but the photos actually show a 9×13 pan…that’s because doubled the recipe to take it to work, and it worked great. However many of these you want to eat (I ate a lot more than I’d like to admit), you won’t regret making these caramel brownies with flaky sea salt!
This post contains an affiliate link for The Cook’s Illustrated Baking Book, because it’s one of my favorite books and if you love baking you’ll love this book. If you click through to Amazon and make a purchase from this link, I will receive a small commission. The price to you will not be affected!

Yield: 16 brownies
20 minPrep Time:
1 hrCook Time:
Ingredients
- 1/4 cup plus 2 teaspoons heavy cream
- 1/4 teaspoon salt
- 1/4 cup water
- 2 tablespoons corn syrup
- 1 1/4 cup (8.75 ounces) granulated sugar
- 2 tablespoons (1 ounce) unsalted butter
- 1 teaspoon vanilla
- 1 stick (4 ounces) unsalted butter plus more for pan
- cocoa powder for pan
- 7 ounces chocolate chips, divided (about 1 cup plus 2 tablespoons)
- 1.5 ounces unsweetened chocolate
- 1 large egg plus 1 large egg yolk
- 1 tablespoon instant coffee
- 2 teaspoons vanilla
- 1/2 cup plus 1 tablespoon (5 ounces) sugar
- 1/4 cup plus 1 tablespoon (.8 ounces) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 - 1 1/2 teaspoons sea salt or kosher salt (I used Diamond Crystals kosher salt)
Instructions
- Make the caramel: Combine cream and salt in a small bowl. In a 2-quart saucepan, combine the water and corn syrup. Add the sugar to the center of the saucepan and carefully stir to moisten the sugar. Cover and bring to a boil over medium-high heat. Cook 2-3 minutes without stirring until the sugar is dissolved and the liquid is clear. Uncover and cook without stirring until the bubbles in the mixture are light golden. Reduce heat to medium-low and cook until temperature reaches 360 degrees and the mixture is amber in color. Remove from heat and stir in the cream mixture. Stir in butter and vanilla. Set aside.
- Preheat the oven to 350 degrees. Butter an 8-inch baking pan then sprinkle with cocoa powder. Set aside.
- Place the butter, 4 ounces (about 2/3 cup) of the chocolate chips, and the unsweetened chocolate in a medium bowl. Microwave on 50% power for 30-second intervals, stirring between intervals, until completely melted. Set aside and allow to cool for about 10 minutes.
- In a large bowl, stir together the eggs, coffee, vanilla, and sugar. Add the cooled chocolate mixture to the egg mixture and stir until well-combined.
- In a small bowl, combine 1/4 cup flour, the baking powder, and the salt and add to the chocolate mixture. Stir until no dry flour remains. In another small bowl, toss the remaining chocolate chips with the remaining flour. Stir into the brownie batter.
- Pour the batter into the prepared pan. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven.
- Warm the cooled caramel and pour over the brownies. Sprinkle the salt all over the top of the caramel. Cool completely then cut into squares and serve.
Notes
The caramel from this recipe is adapted from The Cook's Illustrated Baking Book. The brownies are from Barefoot Contessa on FoodNetwork.com. If you would like to double the recipe, use three eggs instead of one egg plus one yolk.
Bacon Ranch Chili with Chicken
Bacon ranch chili with chicken is everything that you want from a winter dish…warm, thick, flavorful, and hearty. Try this different twist on white chicken chili!

I’ve talked, oh, at least once or twice (?) about how much I love soup when the weather starts to get coolers. All kinds of soup…brothy soups, creamy soups, smooth soups, soups with lots of texture. Oh, and stews, which are really just thicker or chunkier soups. But what is chili? Is chili soup? Yes? No? I think it counts, but when you can ladle a soup onto a hot dog it is definitely leading a double life.

I’ve been making regular old chili (that sounds awfully dull, but really it isn’t) for years, but I’ve failed to happen upon a recipe for white chicken chili that really made my spine tingle. I remember that years ago when we used to visit Panera often that they served a white chicken chili that Philip loved to order in a bread bowl and it was quite good. Years later, during my short-lived stint as a Pampered Chef consultant (yes, really. That sort of thing is not my bag, baby. ?? I am definitely better as a blogger than as a salesperson.) I made a chicken chili from a Pampered Chef recipe and it was so spicy I couldn’t eat it. It kind of ruined chicken chili for me for a while.

This summer as I was dreaming up recipes for the blog I decided that it was time to make a white chicken chili. Not just any white chicken chili, I decided. Chicken bacon ranch chili. I started searching for recipes to see if anything like it existed, and let me tell you…there are lots of recipes for chicken bacon ranch chili and none of them were anything like I had in mind. Good, because that meant that I could develop an original idea on my own…bad because I had no measuring stick, no springboard. All the other recipes were tomato-based…some of them with ranch dressing poured on top. Definitely not what I was going for.

It took me a few tries to get this right. The first time I used chunks of chicken and Philip vetoed that. The second time, I forgot to thaw the chicken and ended up just making bacon ranch chili (oops). Third time is a charm, though, and this chicken bacon ranch chili is everything that I had hoped it would be…warm, thick, flavorful, hearty. I served it with ranch-flavored tortilla chips, which turned out to be exceedingly dangerous for me to have in the house (where are my stretchy pants?) but you could serve it with plain tortilla chips, corn chips, or crusty bread. Which ever way you serve it, I hope you’ll love this chicken bacon ranch chili!

Yield: 4 servings
10 minPrep Time:
30 minCook Time:
Ingredients
- 1 tablespoon dried parsley
- 1 teaspoon dried onion flakes
- 1 teaspoon dried dill weed
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 slices bacon, diced
- 1 medium onion, diced
- 1 red pepper, seeded and diced
- 1-1 1/5 pounds chicken thighs, trimmed
- ranch dressing mix (recipe above or use one envelope of store-bought)
- 1 14.5 ounces can diced tomatoes
- 2 cans cannellini beans, drained and rinsed
- 1 cup low sodium chicken broth
- 4 ounces cream cheese
- salt, to taste
- tortilla chips, for serving (optional)
- Monterey Jack cheese, for serving (optional)
- sour cream, for serving (optional)
Instructions
- Stir the dressing ingredients together in a small bowl and set aside.
- In a 6-8 quart Dutch oven over medium heat, cook the bacon until crisp. Remove to a plate lined with paper towels. Add the onion and peppers to the pan and cook until softened.
- Add the chicken thighs to the pan in a single layer. Cook for two minutes then flip and cook for two additional minutes.
- Add the ranch dressing mix, tomatoes, beans, and chicken broth to the pan and stir to combine completely. Bring to a simmer and cook for ten minutes. Remove the chicken to a plate or a cutting board and shred with two forks.
- Add the chicken back to the pot along with the cream cheese. Cook and stir until the cream cheese has melted completely. Taste and add salt if needed. Serve topped with the bacon and, if desired, sour cream, cheese, and chips.
Click here to print the recipe for chicken bacon ranch chili!
Creamy Chicken Noodle Soup
Creamy chicken noodle soup is a perfect way to warm up on a cold day. Plus…you can use your leftover turkey instead of chicken if you want!

All right, friends, Thanksgiving is over. I hope everyone had a fabulous holiday with their families and that you don’t get into any Black Friday fights. We don’t do Black Friday…we abhor crowds and do everything that we can to avoid them unless it is absolutely necessary that we wade into the insanity. I’d much rather stay home and read cookbooks and binge-watch sitcoms on Netflix.

It’s finally starting to get cold here, much to my chagrin. I am not a fan and, for that reason, plan to never live above the Mason-Dixon line. Actually, I plan to never live above the Hamilton-Rhea County line, but whatever. Some of my friends up North have posted on Facebook about snow or extreme temperatures and I’m all “Better you than me.” I’m telling you, I hate the cold.

I will say, though, that cold brings me an excuse to make soup without seeming like a crazy lady, and that’s a good thing (I eat soup year-round, and apparently there are some people that think that isn’t normal). When it’s cold, I try to make soup at least one night a week…we’ll eat it for at least two dinners, often having leftovers for lunch or to put in the freezer as well. That, you guys, is a very good thing.
I’ve made plenty of chicken noodle soup in my years but I’ve honestly never been thrilled with the result. The more I think about it, the more certain I am that it was because chicken noodle soup seems so simple, like you could just throw some chicken and some noodles and perhaps some carrots into a pot full of chicken stock and turn up a great soup. That’s not the case, people. Chicken noodle soup takes some work to build the flavors, to make them complex and not watery. A couple of tries and I had it right with this one, with a little heavy cream thrown in for good measure. Cause you know, that’s how I roll. If you make this creamy chicken noodle soup, you may never make it any other way again!

Yield: 4-5 servings
15 minPrep Time:
35 minCook Time:
Ingredients
- 2 tablespoons olive oil
- 1-1.5 pounds chicken thighs, trimmed
- salt and pepper
- 4 tablespoons unsalted butter
- 1 large onion, diced
- 2-4 carrots, diced (depending on the size)
- 2 stalks celery, diced
- 8 ounces mushrooms, wiped clean and quartered
- 1/4 cup all-purpose flour
- 4 cups low-sodium or homemade chicken stock
- 2 cups medium egg noodles
- 1 cup milk
- 1/2 cup heavy cream
Instructions
- Preheat the olive oil in a 6-8 quart stockpot over medium-high heat. Sprinkle the chicken thighs with salt and pepper then brown in the olive oil for 2-3 minutes on each side. Remove to a plate and set aside.
- Add the butter to the pot and reduce the heat to medium-low. When the butter has melted, add the onions, carrots, and celery, cover, and cook for 5-10 minutes, until the vegetables are softened and just beginning to brown on the edges. Uncover and add the mushrooms; cook until the mushrooms begin to soften.
- Sprinkle the flour over the vegetables and stir to combine. Cook for about one minute to cook out the raw flavor of the flour. Slowly add the chicken stock while stirring to incorporate. Increase the heat to medium and add the chicken back to the pot. Bring to a simmer and cook until the chicken is cooked through. Remove the chicken and add the noodles to the pot. Cook for the time recommended on the noodle package.
- While the noodles are cooking, shred the chicken with two forks. Add back to the pot. When the noodles have finished cooking, add the milk and heavy cream and stir until fully incorporated. Add salt and pepper to taste. Serve immediately.
Notes
This soup tastes just as good when served as leftovers, but the noodles will continue to soak up the liquid so it will be more like a pasta dish then a soup when served as leftovers.
Little Tokyo Express (Hixson, Tennessee)
Little Tokyo Express is a quick, tasty, casual, and reasonably-priced hibachi-style restaurant located in Hixson, Tennessee.
A few weeks ago I blogged about Soho Hibachi in Hixson. Someone commented on my Facebook post that she liked Soho but preferred Little Tokyo Express. We’d visited Little Tokyo several years back (before Chattavore sprang into existence) and as I recalled we liked it fine, but for some reason we hadn’t been back. We decided that it was time to go back and give it another try.
Little Tokyo Express is located on Hixson Pike in a building that used to be Wendy’s. It’s pretty basic inside, but clean and well-kept. The menu is limited, which is always a good thing: a regular menu with about ten items, a children’s menu, and a menu of sides. You order at the counter, get your drinks from a fountain, and are given a number to put on your table for the food to be delivered. The cooks are located right behind the counter, so you can see everything that they are doing as they are prepping your order (if you are so inclined, anyway).
I decided on the teriyaki chicken. All orders come with fried rice, but you can add noodles if you prefer for an uncharge. You can also order your meal with mixed vegetables (broccoli, zucchini, mushrooms, and onions). I ordered mine with mixed vegetables. The chicken was well-browned and tender, coated with a light, sweet and savory sauce. The rice was well-seasoned and had just a few peas and carrots in it. The vegetables were well cooked and lightly seasoned, except for the onions, which could have used a few more minutes of cooking. They were still a little crunchy and had a bit of a raw onion bite to it. I didn’t eat very many of them.

Philip ordered the steak and chicken. He also got mixed vegetables and rice. If we had realized before we ordered that we could have gotten noodles, one of us would have ordered them to try, but I didn’t know until I saw that the couple who ordered before us had noodles on their plates. His rice, vegetables, and chicken were essentially the same as mine. The steak was cut into thin slices that were about 2 inches square. Like the chicken, the steak was lightly browned on the outside and was also very tender.

Here in the South, the white sauce or “Yum-Yum sauce” is very important. So far, I have not found any white sauce at a restaurant that quite measures up to the white sauce served at Typhoon of Tokyo (or the white sauce that I make myself), and I’ll be honest…Little Tokyo’s doesn’t quite either. It’s good, but a little sweeter than I prefer; it had a good consistency. I mixed a little soy sauce into mine to make it a little more salty and a little less sweet. That worked out well. They are very generous with the white sauce, as they have lidded containers of it next to the register as well as pump containers on the counter with the forks, napkins, etc. where you can serve yourself more if you need it.
For teriyaki chicken, a steak and chicken meal, and two waters, our meal was $17.87 before tip….not a bad deal for the large portion of food that you are given (to-go boxes are readily available near the counter if you need them). The staff was friendly and the food was tasty. I’ll admit that Typhoon is still my favorite but I would definitely go to Little Tokyo again. Little Tokyo Express in Hixson, Tennessee serves good food at a good value.
Little Tokyo Express is located at 4516 Hixson Pike, Hixson, Tennessee, 37343. They are open daily from 10 a.m. to 9 p.m. You can call them at 423-874-0500. There is a Facebook page that appears to be for Little Tokyo Express, but the information is not accurate as the website points to a restaurant in Pittsburgh.



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