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Whether you prefer cookies and gingerbread, or are more of a chips and dip person,  here are a few recipes that are sure to wow your guests, while saving you money.  The following recipes and many more can be found at Family Fun.  If you want to have more fun during your Christmas holiday, visit Check City and view our extensive range of financial solutions for your short term financial problems.  We strive to save you money and De stress your holiday by offering check cashing, and prepaid debit cards. Prepaid debit cards require no credit check, and can be used anywhere Visa and Mastercard are accepted. When you have used all the money on the card, you can reload and use it again, to help you avoid debt and help you spend only the money you have right now.

The Elves’ Snickerdoodles

Ingredients:

• 2-1/4 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegetable shortening
• 2 tablespoons soft butter

• 1 cup sugar
• 1 large egg
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• Colored sugar or edible glitter

Instructions:

1. Sift the flour, baking powder, baking soda, salt, and nutmeg into a large mixing bowl. In a separate bowl, using an electric mixer, cream the shortening and butter. Gradually mix in the sugar. Beat in the egg until blended, then the sour cream, vanilla extract, and lemon zest.
2. With a wooden spoon, stir the dry ingredients into the creamed mixture half at a time, until evenly mixed. Cover the dough with plastic wrap and refrigerate it for 30 to 60 minutes.
3. Shortly before baking heat the oven to 350 degrees. Lightly grease one or two large cookie sheets, or line them with parchment paper. Put the decorative sugar into small bowls.
4. With lightly floured hands, shape the dough into 1-1/2-inch-thick balls. Roll the balls in the colored sugar and place them on the prepared baking sheets spaced about 3 inches apart. Bake the cookies on the center oven rack for 15 to 18 minutes, until they’re a light golden brown. Cool the cookies on the sheet for 2 to 3 minutes. Then use a spatula to transfer them to a wire rack to finish cooling. Makes about 24 cookies.

Chile Con Queso

Ingredients:

• 1 medium tomato
• 1 1/2 tablespoons butter
• 1/2 cup finely chopped onion
• 1 can (4 ounces) chopped mild green chilies
• 2 cloves garlic, minced
• 1/2 teaspoon mild chili powder

• 1 teaspoon cornstarch
• 1/2 cup milk or half-and-half
• 3 cups (about 12 ounces) grated sharp Cheddar (for a milder flavor, substitute up to half Monterrey Jack)
• Salt and ground black pepper, to taste
• Tortilla chips, for serving

Instructions:

1. Slice the tomato in half crosswise and squeeze each half to force out the seeds or simply push out the seeds with a clean finger. Coarsely chop the tomato and set it aside.
2. Melt the butter in a large saucepan and add the onion, green chilies, garlic, chili powder, and tomato. Saute the vegetables over medium-low heat, stirring often, until the vegetables are softened, about 5 minutes.
3. The next step requires constant stirring as each ingredient is added, to ensure a smooth, thick sauce with no lumps. First, stir in the cornstarch, then the milk or half-and-half. Cook, stirring constantly, until the liquid is barely simmering, about 2 minutes; it will thicken slightly. Stir in half of the cheese and continue to stir until the
   cheese is melted, about 2 minutes; do not let the mixture boil. Add the remaining cheese and continue to stir until the cheese is melted and heated through, about 2 minutes. Taste, and add a little salt and pepper, if necessary.
4. Pour the dip into a heated serving dish or a small, heated slow-cooker. Serve hot, with tortilla chips.
   Serves 10 as an appetizer.