Nothing fancy here; just good, fun holiday recipes

Editor's note: This reflects a change to an ingredient in one of the recipes.

As I mentioned last week, there are so many recipes I want to pass along to you this Christmas season, but I know I will only touch the surface before the season will come and go. So let's just dive right in to what I found for you today. Nothing fancy, just recipes that are good, yet fun, for you to try in the next few weeks.

Coconut Chocolate Peanut Butter No Bake Cookies

• 1 1/2 cups sugar
• 2/3 cup milk (2 percent) or cream
• 1/2 cup baking cocoa
• 1/2 cup butter cubed
• 1/2 teaspoon salt
• 1/3 cup peanut butter
• 1 teaspoon vanilla extract
• 2 cups quick cooking oats
• 1 cup flaked coconut
• 1/2 cup white chocolate baking chips
• 1 teaspoon shortening

In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir for 3 minutes. Remove from heat; stir in peanut butter and vanilla until well blended. Next, stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets.

In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight container.

Yield: 3 1/2 dozen

Coconut-Cranberry Cookies

• 1 can (14 ounces) sweetened condensed milk
• 1 package (14 ounces) flaked coconut
• 1 cup white baking chips
• 1/4 cup ground almonds
• 1 teaspoon almond extract
• 1 cup chopped fresh or frozen cranberries

In a large bowl, combine the first five ingredients; mix well. Stir in cranberries.

Drop by tablespoonfuls 3 inches apart onto parchment paper-lined baking sheets; gently shape into mounds.

Bake at 325 degrees for 10 to 12 minutes, or until edges are lightly browned. Cool for 3 minutes before removing from pans to wire racks to cool completely. Yield: 5 dozen.

Almond White Hot Chocolate

This delicious drink comes together in no time! This almond drink is wonderful enjoyed with cookies or almond biscotti. As the nights get colder and the snow begins to fall, enjoy a delicious cup of almond white hot chocolate. I know I definitely will.

• 2 cups whole milk (or a milk of your preference)
• 1/2 cup white chocolate chips
• 2 tablespoons sugar
• Pinch of salt
• 1/4 cup almond-flavored coffee syrup

Toppings:

• Whipped cream
• White chocolate chips
• Sliced or slivered almonds

In a small saucepan, combine the milk, chocolate, sugar and salt. Heat the mixture on medium-low heat. Whisk the milk continually, as the chocolate will begin to melt. Continue whisking until it comes to a low simmer. Do not boil, as the milk and chocolate will scorch/burn in the pan. Once brought to a low simmer, remove from heat and whisk in the almond syrup. Pour into mugs and top with your favorite toppings.

S'more Rice Krispies Treat Pinwheels

What child doesn't like these gooey treats? But to add the flavor of s'mores and roll it up all fancy, the children will think you have made them something very special.

• 10 ounces miniature marshmallows
• 1/4 cup butter (plus more for greasing)
• 5 cups Rice Krispies cereal
• 3/4 cup graham cracker crumbs
• 7-ounce jar marshmallow crème
• 6 Hershey's chocolate bars

Heat oven to 200 degrees. Line a 10x15-inch jellyroll pan with waxed paper. Butter the waxed paper and set aside. Combine marshmallows and 1/4 cup butter in a microwave-safe bowl. Cover and heat on high for 30 seconds; stir. Repeat until completely blended. Stir in cereal and graham cracker crumbs. Press mixture into prepared pan. Spread marshmallow crème on top using an offset spatula. Place Hershey bars on top of the marshmallow crème. Place in oven for 2 minutes. Use a spatula to spread the softened chocolate. Let cool for 10 minutes. Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together. Place seam side down and refrigerate for 30 to 45 minutes, or until chocolate has set. Slice with a sharp or serrated knife. Plate onto your favorite platter to watch them disappear.

Eggnog Quick Bread

This quick bread is nice for a small gift, or sliced and served as a treat or dessert. Tightly wrapped, it is better the second day.

• 2 eggs, beaten
• 1 cup eggnog
• 2 teaspoons rum-flavored extract
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup butter, softened
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg

Heat oven to 350 degrees. Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.

Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.

Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes and remove from pan. Cool completely, wrap tightly in plastic wrap or foil and store in refrigerator.

Ooey-Gooey Slow-Cooker Apple Goodness

When you are headed out with family to do some shopping or just getting ready for a few friends to drop by, this super-easy dessert can be put together in a few minutes and left alone to cook while you are busy doing other things. It is also delightful served with ice cream.

• 8 cups sliced apples
• 1 tablespoon lemon juice
• 1/4 cup brown sugar (not packed)
• 3 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 cup old-fashioned oats
• 1/2 cup whipped topping

Place apples in a slow cooker sprayed with nonstick spray. Add lemon juice and toss to coat.

Add brown sugar, cornstarch, cinnamon and salt. Toss to coat. Evenly top apples with oats. Cover and cook on low for about 4 hours, until apples have softened. Allow to cool, about 15 minutes. Top each serving with a heaping tablespoon of whipped topping.

Yield: 8 servings.

Have a great week, and until next time, happy cooking.