My sister-in-law, Kari, gave me this beautiful embossed rolling pin! These would make great Christmas gifts for the bakers on your list – or for yourself! You can create elegant cookies without frosting!

There are so many designs out there! If you do a search, you will find ones for all seasons and celebrations. There are Etsy shops that will even create a special one just for you.

To use the embossed rolling pin, you roll out your favorite cutout cookie dough about 1/4 inch thick with your regular rolling pin. Using a pastry brush, lightly flour your embossed rolling pin. Then check to make sure that there are not any clumps of flour in the design crevices. Then just roll the embossed pin over the dough, pressing firmly. You really need to press pretty hard to get a really defined design.

Transfer your cookies to a baking sheet lined with parchment paper or silicone mat. Bake 10 minutes at 350 degrees.

Let cool for about 5 minutes on the baking sheet, then finish cooling on a rack.

So much fun and so pretty! Wouldn’t this make a lovely shortbread design?

So fun to have a new “toy”! Thank you Kari! Enjoy!

The Corn Casserole recipe has been in the Carr recipe boxes for a long time! Mark’s mom gave it to me, it was one of Mark’s favorites and we have fixed it for our family many times. Another comfort food – and it is so easy to make.

Print Recipe

Corn Casserole

This recipe is from Mark’s mom, Joyce Carr, and it is one of his favorite casseroles.

Prep Time5 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: American

Keyword: Casserole

Servings: 16

Author: Mary Beth

Ingredients

• 1/2 cup melted butter
• 1 15 oz can whole kernal corn, undrained
• 1 15 oz can cream style sweet corn
• 1 small green pepper, chopped
• 1 small onion, chopped
• 1 box Jiffy corn muffin mix
• 2 eggs
• 8 oz sour cream
• 1 -2 cups finely diced or shredded cheddar cheese
• 1-2 cups cubed ham

Instructions

• Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with vegetable spray.  Melt butter in a medium glass bowl in a microwave on power level high, about 30 seconds.
  
• Add all the rest of the ingredients to the butter and mix well.
• Pour  into prepared 9 x 13 baking dish.  Bake at 350 degrees for about 50 minutes.  Test doneness by inserting table knife in the center, when done, knife will come out clean.  Let rest about 10 minutes. Can garnish with a bit of shredded cheese, if desired.
• Refrigerate leftovers – they are wonderful warmed up the next day!

Pumpkin Cranberry Muffins are a perfect treat during the holiday season! The delicate pumpkin flavor is enhanced by the tart, juicy cranberries and rich warm fall spices.

Whisk your dry ingredients in a bowl – the ground cloves, cinnamon, nutmeg and allspice not only make the muffins taste delicious – they smell delicious as your muffins are baking. I used the food processor to coarsely chop the cranberries.

Toss the cranberries in the flour mixture to coat, and whisk up the wet ingredients. Combine the two mixtures and gently stir just until blended.

Use an ice cream scoop, or spoon, to fill the muffin cups…looking good already!

Mix up the streusel and sprinkle over the muffins. Lightly press the streusel into the muffins. I topped the muffins with a few extra chopped pecans and coarse sugar (of course).

When you open your oven door to take these out, the wonderful aroma of pumpkin and spices will fill your kitchen!

These will brighten up your breakfast or brunch! Or your mid-afternoon snack! No butter needed for these muffins!

Moist, colorful pumpkin muffins filled with cranberries – and then topped with crunchy cinnamon pecan streusel are a wonderful choice to add to your list of muffins to make during the holiday season! Enjoy!

For the recipe and directions, click on the link below:

https://letsdishrecipes.com/pumpkin-cranberry-streusel-muffins/