Fat Santas Recipes

SANTA'S SOUP MIX

Steps:

• To make Santa's Soup Mix: In 1-pint glass jar, layer dried beans, dried onion, chicken bouillon, cumin and garlic powder. Store tightly covered at room temperature up to 2 months. Give with gift card that includes Santa's Soup recipe.
• To make Santa's Soup: In 4-quart Dutch oven, heat water and Santa's Soup Mix to boiling. Boil 2 minutes; remove from heat. Cover; let stand 1 hour. Stir in carrots and celery. Add ham shanks. Heat to boiling; reduce heat. Cover; simmer about 2 hours or until beans are tender. Skim fat if necessary. Remove ham shanks; remove ham from bone. Trim excess fat from ham. Cut into 1/2-inch pieces. Stir ham into soup; heat until hot.

FAT SANTA'S

Steps:

• Preheat the oven to 325°F In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl occasionally. Beat in milk and vanilla. Beat in as much of the flour as you can. Stir in remaining flour. Remove 1 cup of dough. Stir in red paste food coloring into remaining dough to make desired "santa" red color.
• Shape each Santa by making one 3/4 inch ball and four 1/4 inch balls from the plain dough. From red dough shape onbe 1 inch ball and 5 1/2 inch balls. Flatten the 1 inch red ball on an ungreased cookie sheet until 1/2 inch thick. Attach four 1/4 red balls for arms and legs. Shape remaining 1/2 inch red ball into hat shape. Place plain 1/4 inch balls at the ends of arms and legs for hands and feet. Add chocolate pieces for eyes and buttons on torso.
• Bake in preheated oven for 12-15 minutes or until edges are lightly browned. Cool on cookie sheet for 2 minutes. Transfer cookies to wire rack; cool completely.
• Spoon Snow Frosting into a decorating bag fitted with a medium star tip. Pipe mustache, beard, and a hat band. For nose, attach a cinnamon candy with a small dab of frosting. Allow frosting to dry.
• To store: Place in layers separated by wax paper in an air tight container; cover. Store at room temperature up to 3 days or freeze undecorated up to 3 months. Thaw cookies and then decorate.