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Examiner
  • Dixie Ryan: Trying to keep it merry around here

  • It has been a daily question regarding whether or not I am dreading Christmas this year. I suppose it seems next to impossible to truly dread Christmas and yet each day I ask myself that same question.

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  • It has been a daily question regarding whether or not I am dreading Christmas this year. I suppose it seems next to impossible to truly dread Christmas and yet each day I ask myself that same question.
     The “Bear” and I were married 56 years in June so Christmas day we have been married that length of time. Suddenly he is gone and I know it is going to be extremely difficult, however, we have so many wonderful memories that I just cannot imagine dreading that special day.
    We raised five children and six granddaughters, which makes it a special time of year so I have decided that I am not going to feel sorry for myself. I am going to “praise the Lord” for the many special memories we have shared.
    One of God’s greastest blessings is friends.
    We have so many friends and they are loyal, loving and bless us daily. Daily piles of Christmas cards come in and they are filled with notes of encouragement and love. Some of them are from the children and grandchildren.
    Rachelle and Trent sent one yesterday. It was such a blessing “Hope you have a wonderful Christmas and lots of blessings in the New Year. We are so lucky to have you and we love you bunches.”
     Pretty special note and just one of many. God is good all the time.
     I am sorry I missed last week’s article. I have been sick in bed for almost two weeks. 
    Have done absolutely no cooking but now I have to make up lost time.
    Simple cookie recipes are always special.
     
    Peanut Butter Cookies
    1 large Grade A egg, beaten
    1 cup creamy  peanut butter
    1 cup pure cane sugar
    36 Hershey’s Kisses, milk chocolate
    Combine egg, peanut butter and sugar. Place 2 inches apart on greased cookie sheet. Bake in preheated over 350 degrees for 9 minutes. While they are baking remove the foil from the candy kisses. Place a kiss in the center of each cookie. Dough will crack. Bake one additional minute. Cool on rack. Makes 1 dozen.
     
    Reese’s Peanut Butter Cup muffins
    1 roll peanut butter cookie dough
    Slice and quarter according to package instructions
    Drop pieces into mini muffin tins and bake at 350 degrees
    While baking peel foil from mini Reese’s cups
    When dough is darkened just a bit remove from oven and place one Reese’s cup into each muffin.
    Set aside for cooling time. Using a knife go around the muffin and remove. Allow to cool.
     
    Keep all cookies in individual containers and keep lids sealed.
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    Candy bar cookies
    1 roll sugar cookies sliced thin. Place the cookies so they are touching and then spread out the edges making a complete crust. Bake at 350 degrees. When they are light brown on top, place slices of Milky Way candy bars on top. Cover with cornflakes and place back into oven. Allow the candy to melt, remove and allow to cool.
     
    These are all simple and delicious.
    Enjoy and I will see you next week.
    Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.

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