Let’s say you haven’t had a stellar year when it comes to good behavior. Bad decisions? Are there a few things you wish you had done differently?

Fear not. Rumor has it Santa is easily swayed by a few tasty morsels left out on Christmas Eve. And family and friends aren’t likely to turn down these holiday favorites either.

They’re all here, from chocolate chip cookies and candy cane snowballs to cocoa fudge and hot chocolate. Any of these time-tested recipes will be a hit during your holiday entertaining. They were selected from the Washington Daily News’ Pamlico Pantry collection of local fundraising cookbooks.

Enjoy … and Happy Holidays!

 

BROWN SUGAR PECAN ROUNDS

Andrea Keyzer

St. Thomas Episcopal Church, Bath

1/2 cup margarine, softened; 1 1/4 cups brown sugar; 1 egg; 1 1/4 cups flour; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1/2 cup pecans, chopped.

Mix butter, sugar and egg. Stir in remaining ingredients. Drop dough by teaspoonfuls about two inches apart onto ungreased baking sheet. Bake 12-15 minutes at 350 degrees. Makes three dozen.

 

CHOCOLATE CHIP COOKIES

Donna N. Deans

Smyrna Original Free Will Baptist Church, Blounts Creek

3/4 stick Crisco butter flavor shortening; 1 1/4 cups firmly packed light brown sugar; 2 tablespoons milk; 1 tablespoon vanilla extract; 1 large egg; 1 3/4 cups all purpose flour; 1 teaspoon salt; 3/4 teaspoon baking soda; 1 (6-ounce) package semi-sweet chocolate chips (1 cup).

Heat oven to 375 degrees. Beat shortening and brown sugar at medium speed until light and fluffy. Beat in milk, vanilla and egg. Stir in flour, salt and baking soda. Blend in chocolate chips. Drop by rounded tablespoonfuls two inches apart onto ungreased cookie sheet. Bake for 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.

CANDY CANE SNOWBALLS

Heather Alligood

Beaufort County Grange #1233

2 cups butter (no substitutes), softened; 1 cup confectioners’ sugar; 1 teaspoon vanilla extract; 3 1/2 cups all-purpose flour; 1 cup chopped pecans; 8 ounces white candy coating; 1/3 to 1/2 cup crushed peppermint candy.

In a large mixing bowl, cream butter and confectioners’ sugar. Stir in vanilla. Gradually add flour. Stir in pecans. Refrigerate for three to four hours or until easy to handle. Roll into one-inch balls. Place two inches apart on ungreased baking sheets. Bake at 350 degrees for 18 to 20 minutes or until lightly browned. Remove to wire racks to cool. In a microwave-safe bowl, melt candy coating; stir until smooth. Dip the top of each cookie into the candy coating, then into the crushed peppermint candy. Yield: five dozen cookies.

 

DATE BARS

Mary Jones

Saint Peter’s Episcopal Church, Washington

3 eggs; 1 cup granulated sugar; 1 cup self-rising flour; 1 (8-ounce) package dates, chopped; 1 teaspoon vanilla; 1 cup chopped pecans; confectioners’ sugar.

Cream together eggs and sugar; Mix dates with flour and gradually add the flour mixture to the creamed mixture. Stir in the vanilla and pecans. Press the mixture into an eight-inch square pan. Bake in a preheated 325 degree oven for 25 minutes. Cut the bars and roll in confectioners’ sugar while warm. Yield: 16-20 bars.

 

SUGAR COOKIES

Pat Boyd

First Free Will Baptist Church, Washington

2 eggs; 2/3 cup oil; 2 teaspoons vanilla; 1 teaspoon grated lemon rind; 3/4 cup sugar; 2 cups sifted flour.

Preheat oven to 375 degrees. Beat eggs with fork until blended. Stir in oil, sugar, lemon rind and vanilla. Sift flour into mixture. Drop by rounded teaspoon on a cookie sheet. Bake for eight to 10 minutes.

COCOA FUDGE

Betty Jean Elks

Hodges Chapel Pentecostal Holiness Church, Chocowinity

1/2 cup cocoa; 3 cups sugar; 1/4 teaspoon salt; 1 1/2 cups milk; 1/4 cup butter; 1 cup pecans; 1/4 cup marshmallows; 1 teaspoon vanilla flavoring.

Combine sugar, milk, cocoa and salt. Cook until it forms a soft ball in cold water. Put pecans, butter, vanilla flavoring and marshmallows into mixture; stir until thick. Pour into buttered pan. Cool and cut into squares.

 

LADY FINGERS

Caroline Cox

Smyrna Original Free Will Baptist Church, Blounts Creek

2 sticks margarine, softened; 2 tablespoons powdered sugar; 2 cups pecans, chopped very fine; 2 cups plain flour; 1 teaspoon vanilla.

Cream margarine and powdered sugar together. Add nuts, flour and vanilla. Let rest in refrigerator for one hour. Shape into “fingers” and bake for 20-30 minutes in a 300 degree oven. Roll in powdered sugar.

 

BROWNIES

Brenda Willis

Church of God of Prophecy, Washington

2/3 cup sifted all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/3 cup butter; 6 tablespoons cocoa; 1 cup sugar; 2 eggs, beaten; 1/2 cup walnuts or pecans; 1 teaspoon vanilla.

Preheat oven to 350 degrees. Grease 8 x 8 x 2 inch pan. Assemble ingredients. Sift flour and measure. Add baking powder and salt. Sift again. Melt butter and cocoa over hot water. Add sugar gradually to eggs, beating thoroughly. Add chocolate mixture and blend. Add flour and mix well. Add nuts and vanilla; mix well. Spread in greased pan. Bake at 350 degrees for 25 minutes. Cool in pan. Cut in squares.

 

NO BAKE CREAM CHEESE COCONUT SNOWBALLS

Eula Edwards

First Free Will Baptist Church, Washington

1 (8-ounce) package cream cheese, softened; 1 (8-ounce) can crushed pineapple, drained; 1 cup pecans, chopped; 3 cups flaked coconut.

In a small bowl, beat cream cheese and pineapple until combined. Fold in nuts. Cover and refrigerate for one hour. Take out of refrigerator and roll into one-inch balls. Roll balls in coconut. Refrigerate for four hours or overnight. Yield: two dozen snowballs.

 

OATMEAL RAISIN COOKIES

Ellen Allen

The Wilkinson Center, Belhaven

3 eggs; 1 teaspoon vanilla; 1 cup raisins; 2 sticks margarine; 1 cup sugar; 1 cup brown sugar; 2 1/2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 2 cups oatmeal; nuts if desired.

Mix and set aside eggs, vanilla and raisins; cover with saran wrap and let stand for 45 minutes to one hour. Mix together all other ingredients; add eggs, vanilla and raisins. Add two cups oatmeal and nuts if desired. Batter will be stiff. Bake on ungreased cookie sheet for eight to 10 minutes at 350 degrees.

 

CROCK POT HOT CHOCOLATE

Alice McClure

First Presbyterian Church, Washington

6 cups milk; 1 1/2 cups heavy cream; 1 can condensed milk; 2 cups semi-sweet chocolate chips; 1 teaspoon vanilla; whipped cream or marshmallows.

Stir all ingredients together in a crock pot. Cook on low for two hours, stirring occasionally. Serve with a marshmallow or whipped cream on top.