Thanks for joining us at our Christmas Open House Saturday. We had a ton of fun with free cookies and drinks. The live music was a hit! Thanks to the Ricketts’, Strough’s, and to Greg for helping us make the day more festive. If you have a talent and would like to share it, let us know. We will try for live music again next Christmas.
Need a tray of Christmas goodies to take? We will continue our homemade Christmas cookies while supplies last.
Our Deli Specials – save over $1 per pound
Great Gift Ideas
With four different unique cookbooks, you’ll be sure they don’t have this one. Nourish – low carb and sugar free with normal ingredients
Delightful Dishes – shop once, cook for 30 days
Brimming Bowlfuls – gluten free & yummy
Heirloom Recipe Collection – a local family’s collection
Lotion & Soap
Handmade in Ohio, choose from a variety of scents.
Amish Handmade Baskets
From small to large, 9 x 13 to picnic, our handmade baskets are great gift ideas. These high-quality baskets come directly from Amish families in Ohio.
For the hard-to-buy-for-has-everything or perfect-unique gift options, baskets range from $15 to $75. Choose from preassembled or choose your own items. Either way, it’s a beautifully-wrapped-ready-to-give gift in about 8 minutes.
Fudgy Mint Chocolate No-Bake Cookies
2 dozen cookies
Too bad we can’t drop what we’re doing right now and make these. Another Christmas cookie option!
All ingredients available at The Country Cupboard except milk.
- ½ cup butter
- 2 cups sugar
- ¾ cup milk
- 1 tbsp cocoa
- 1 box instant chocolate pudding mix
- 2½ cups quick cooking oats
- 1 cup sweetened shredded coconut
- ½ cup butter, room temperature
- 1 cup powdered sugar
- 1 tbsp milk
- ½ tsp peppermint extract
- green food coloring
- ¾ cup semisweet chocolate chips
- 1 tbsp milk
- 1 tbsp butter
- Line 2 cookie sheets with wax paper.
- In a large pot, combine butter, milk, sugar and cocoa. Bring to a boil over medium-high heat, stirring frequently, and boil 2 minutes.
- Add oats, pudding mix, and coconut. Stir to combine.
- Drop into 24 spoonfuls onto wax paper. Refrigerate until set.
- Meanwhile, make the frosting. To a stand mixer (or use a hand mixer), add butter, powdered sugar and milk and beat until creamy and blended. Add in mint extract and food coloring. If necessary, add an extra tbsp sugar or milk to achieve the right consistency — you do not want the icing runny.
- Remove cookies from the fridge and spread with frosting. Return to the fridge to let the frosting set.
- Make the ganache: In a small pot, combine chocolate, milk and butter over very low heat. Cook and stir constantly until chocolate is smooth. Set aside to cool 5-10 minutes. Spread on cooled cookies, and return to the refrigerator to allow chocolate to set.
- Store them in the fridge or freezer with wax paper between layers so they don’t stick together.