Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Friday, December 30, 2011

Mozzarella Puffs

Mozzarella Puffs

1 tube refrigerated buttermilk biscuits
1 tsp. dried oregano
3 oz. mozzarella cheese
2 Tbs. pizza sauce

Make an indentation in the center of each biscuit; sprinkle with
oregano. Cut the mozzarella into 10 cubes, 3/4" each; place a cube in
the center of each biscuit. Pinch dough tightly around cheese to
seal. Place seam side down on an ungreased baking sheet. Spread pizza
sauce over tops. Bake at 375 for 10-12 minutes or until golden brown

Tuesday, December 27, 2011

Ranch Spinach Dip

Ranch Spinach Dip

1 1 ounce packet ranch dip mix
16 ounces sour cream
10 ounces frozen chopped spinach, thawed and well drained
8 ounces water chestnuts, rinsed, drained and chopped
1 round loaf French bread
fresh vegetable sticks

Stir together dip mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving. Cut top off the bread and remove center using firm bread pieces as dippers. Fill bread bowl with dip. Serve with cubed bread and vegetables

Flavored Salts for Fries

Flavored Salts for Fries

Rosemary-Lime Salt

1 tablespoon kosher salt
1 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon zest

Warm Spiced Salt

1 tablespoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper

Chili Salt

1 tablespoon kosher salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (or more, if you like)

Combine ingredients in a small bowl

Lemon-Ginger Cream Cheese Spread

Lemon-Ginger Cream Cheese Spread

8 ounces cream cheese, at room temperature
1/3 cup ginger preserves
1 tablespoon grated lemon zest
1/2 teaspoon ground ginger

With rubber spatula, combine cream cheese, ginger preserves, lemon zest, and
ginger in bowl until smooth

Monday, December 26, 2011

Wintermint Bark

Wintermint Bark

1 cup unsalted pistachios
1 pound white chocolate, melted
12 round red- and white-striped hard peppermint candies, crushed in food
processor

Make candy: Line 8-inch-square baking pan with heavy-duty aluminum foil,
making sure that foil is tucked into all corners and that there is at least 1
inch overhanging top of pan on all sides. Stir pistachios into melted chocolate,
scrape mixture into prepared pan, and smooth top. Sprinkle peppermint candies on
top and refrigerate until firm, about 1 hour.

Cut into pieces: Grasping foil overhang, lift out candy and transfer to
cutting board. Peel away and discard foil. Cut bark into rough chunks with
chef's knife. Layer pieces between waxed paper in airtight container and
refrigerate for up to 2 weeks.

Makes about 1 pound

Popcorn Granola

Popcorn Granola

3/4 c Honey
1/3 c Butter or margarine
1 t Vanilla
3 c Unseasoned popped corn
6 c Quik-cooking rolled oats
1 c Sweet flaked dried coconut
1 c Bran cereal
1 c Crushed shredded wheat
1 c Raisins
1/2 c Sesame seed

In a 12x15" roasting pan, combine honey, butter, and vanilla.
Place in oven and turn heat on to 350'F. Meanwhile, whirl corn in a
blender or food processor until finely ground. When butter is melted,
in about 5 minutes, add to pan the ground corn, oats, coconut, bran
cereal, wheat cereal, raisins, and sesame seed; mix well.

bake in a 350'F. oven, stirring often, until richly browned, 40-45
minutes. Cool; serve. If made ahead, store airtight at room
temperature up to 3 weeks. Makes 11 cups
Oriental Popcorn

2 qt Fresh popped corn (no salt)
1 can Cashews (6 1/4 oz.)
1 can Chow mein noodles (5 oz.)
1/4 c Butter, melted
1 1/2 Tb Soy sauce
3/4 tsp Ground ginger

Combine popcorn, nuts, and noodles. Combine butter, soy sauce, and
ginger, stirring well; pour over popcorn mixture. Toss well. Pour
into 15 x 10 x 1 inch jellyroll pan. Bake at 350 degrees for 5 to 10
minutes. Store in airtight container.

PARMESAN KNOTS

PARMESAN KNOTS

1 (12 oz) refrigerated buttermilk biscuits
1/2 C. Canola oil
3 T. Grated Parmesan cheese
1 t. Garlic powder
1 t. Dried oregano
1 t. Dried parsley flakes

Cut each biscuit into thirds. Roll each piece into a 3" rope and tie into a knot. Tuck ends under. Place 2" apart on a greased baking sheet. Bake at 400 for 8-10 minutes or until golden brown. In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat

NO-BAKE PINEAPPLE CREAM PIE

NO-BAKE PINEAPPLE CREAM PIE

20 oz can crushed pineapple in unsweetened pineapple juice
5.1 oz package of Jello vanilla instant pudding
16 oz. Sour cream
Large graham cracker pie crust
8 oz. Container of cool whip

Combine first three ingredients and mix well. Fill a large graham cracker crust. Top with cool whip. Refrigerate for at least 4 hours.

Saturday, December 24, 2011

Monday!

Wow,that was a great weekend,I do love that the holidays are falling on a weekend this year.But we do just have a few days left of this year,it has been a trying year for me,and alot of people I know,I do wish a Happy New Year for everyone,may the new year bring Peace and Wealth to us all.
peggy

Friday, December 23, 2011

Merry CHRISTmas

Merry CHRISTmas everyone,be safe and have a wonderful weekend,it is rainy and cold here,and perfect for all the baking I had to do today,now I can sit back relax and sip some hot chocolate and wait for Santa,Merry CHRISTmas my friends
peggy

Easy Banana S'mores

Easy Banana S'mores

2 Bananas; sliced
2 Flat chocolate bars
2 Small jars marshmallow fluff
Nabisco Honey Maid Grahams

Put 2 bananas slices on a graham cracker, add a square of chocolate and a
large spoonful of marshmallow fluff. Put another graham cracker on top and
squish together.

Pancake Syrup Chicken Wings

Pancake Syrup Chicken Wings

6 lbs. chicken wings
1 cup pancake syrup
3 tsp. garlic powder
1 cup soy sauce

Season wings with garlic powder.
Bake for 30 minutes at 325.
In small bowl combine syrup and soy sauce.
Pour over chicken wings and bake for 10 more minutes.

Frosted Coffee Fudge

Frosted Coffee Fudge

3 cups granulated sugar
2 tablespoons instant coffee
1/8 teaspoon salt
3/4 cup milk
1/2 cup light cream
1 tablespoon light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1 (6 ounce) package semi-sweet chocolate chips
1/4 cup chopped walnuts

Have ready a buttered 8-inch square pan.

Combine first six ingredients in a heavy 3-quart buttered saucepan. Bring mixture to boil over low heat, stirring constantly. Cook, without stirring over low heat until candy reaches soft ball stage (236 degrees F). Remove from heat; add butter and vanilla extract, but do not stir. Cool without stirring, until outside of saucepan feels lukewarm. Beat until candy begins to thicken. Pour into prepared pan.

Melt chocolate chips in top of double boiler over hot but not boiling water. Spread evenly over cooled fudge. Sprinkle with nuts.

Makes about 3 dozen pieces.

Thursday, December 22, 2011

Chocolate Peanut Butter Marshmallow Cups

Chocolate Peanut Butter Marshmallow Cups

These no-bake candies are easy to make and great for gifts. Good project for kids with minimal adult supervision.

3 cups miniature marshmallows (about 5 ounces)
1 cup crunchy peanut butter
1/4 cup butter not margarine (1/2 stick)
12 oz special dark semisweet (2 giant 6-oz bars), broken into chunks
1 cup crispy rice cereal, crushed (1/2 cup after crushing)

Line mini-muffin tins with muffin papers. Place 4 miniature marshmallows in each cup. In a double boiler, melt butter and peanut butter together, stirring until smooth.

Add chocolate, stirring to avoid scorching, until combined. Remove from heat. Fold in crushed rice cereal. Spoon about 1 tablespoon of chocolate mixture over the marshmallows in each cup. When trays are full, tap gently on the counter to force chocolate down and around the marshmallows. Chill at least two hours. Refrigerate leftovers.

Yield: 5 dozen candies

Wednesday, December 21, 2011

Cranberry biscuits

Cranberry biscuits

2 c bisquick
2/3 c milk
6+ Tbsp canned cranberry sauce (whole berry)


Preheat oven to 450.
Blend Bisquick and milk in a bowl with fork, just until mix is dampened.

Drop into 6 mounds onto buttered cookie sheet. Make a dent with back of teaspoon on top of each mound.

Bake 10 to 15 minutes, or until biscuits are golden brown.
Spoon cranberry sauce into each "dent" just before serving

Christmas Dump Cake recipe

Christmas Dump Cake recipe

1 (16 ounce) can whole cranberry sauce
1 (21 ounce) can apple pie filling
1 (18.25 ounce) box yellow cake mix
1/2 cup (1 stick) butter
1/2 cup chopped almonds, walnuts or granola

Heat oven to 325 degrees
Dump cranberries into an un-greased 9 x 13-inch pan.

Dump apple pie filling into pan. Spread mixture evenly and "sift" dry cake mix on top. Cut up butter and dot top of cake. Sprinkle nuts or granola on top
of cake. Bake 1 hour and 15 minutes.

Cool 10 minutes, then cut into squares.
Serve with cool whip an serve

Frito Fudge

Frito Fudge

2 c sugar
3/4 c milk
1/2 t vanilla
3 T cocoa
3 T butter
1 c crushed Fritos's corn chips

Mix sugar and cocoa well. Add milk mixing well and stir until it comes to a boil. Let it boil slowly until it reaches soft ball stage on a candy thermometer. Remove from the stove, add butter and vanilla beating until almost thick enough to pour. Add Fritos and pour into a buttered 8x8. Let it cool and set. Cut into 1 inch pieces to serve.

Almond Bark Peanut Butter Mix

Almond Bark Peanut Butter Mix

1 (20 oz.) package vanilla almond bark
3/4 (of an 18 oz.) jar peanut butter
8 cups assorted cereal squares
peanuts
1 bag microwave popcorn, popped

Melt bark and add peanut butter, stir until well blended. Pour this over
cereal, peanuts and popcorn, lightly mix. Store in air tight container

Orange Jello Dessert

Orange Jello Dessert

2 small (3 ounce) pkg. orange Jello
2 cups hot water
1 pint vanilla ice cream
1 can mandarin oranges

Dissolve Jello in hot water. Add 1 pint of vanilla ice cream and mix until ice
cream is dissolved. Add 1 can of mandarin oranges, drained. Pour into mold or
Pyrex dish and refrigerate until set.

Can use strawberry Jello and fresh strawberries instead of orange.

CHICKEN BREAST SUPREME

CHICKEN BREAST SUPREME

6 to 8 boneless, skinless chicken breasts
1 envelope dry Italian dressing
2 cans cream of mushroom soup
One 8 ounce container cream cheese with chives and onions
One 8 ounce package cream cheese

Place chicken breasts in a sprayed 9 by 13 inch baking dish. Sprinkle with dry Italian seasoning. Stir cream soups and cheeses until smooth. Pour over chicken.
Bake uncovered, at 350° F. for 1 hour. Serve over rice.

Tuesday, December 20, 2011

Cinnamon Candied Apple Slices

Cinnamon Candied Apple Slices

2 cups water
1 cup small red hot cinnamon candies
5 to 6 Rome apples, cored and cut into 1/2-inch rings (peeled or unpeeled, as desired)

In skillet combine water and candies. Stir over medium heat until candies dissolve.
Add prepared apples to syrup. Simmer until just tender. Allow to cool in syrup. Serve warm or chilled.
Makes 6 servings.

Snowflake Dream Cake

Snowflake Dream Cake

1 pkg yellow cake mix
20 oz can crushed pineapple, (save juice)
3 oz Cream Cheese
3 oz vanilla pudding mix (instant)
1 cup milk
8 oz Cool Whip
coconut
nuts (optional)
maraschino cherries

Add enough water to pineapple juice to use as the liquid in the cake mix. Make the cake (as directed on the box). Place in well greased and floured 9x12 pan. Bake for 20 minutes at 350. Cool and leave in pan. With mixer, blend cream cheese, pudding, and milk. Fold in drained pineapple. Spread over cooled cake. Then spread with cool whip. Sprinkle with coconut and nuts. Cool in refrigerator for several hours. Cut into squares. Serve with maraschino cherry on top.

Mexican Munchies

Mexican Munchies

1 stick butter, melted
1 pkg. taco seasoning
1-7 1/2 oz can shoestring potatoes
1 small can onion rings
2 cups (each) Rice Chex and Corn Chex
2 cups small oyster crackers
1 can mixed nuts

Mix all ingredients together well, except butter. Then pour the melted butter on the mixture, coating well. Bake in a cookie sheet for 30 minutes in a 250 oven. Stir twice so all is evenly toasted.

TRAMP STEW

TRAMP STEW

10 medium potatoes, peeled and diced
1/4 c. onion, chopped
milk
1 lb cooked ham chunks or country smoked sausage
3 T flour
1 c. milk
1/2 lb Velveeta cheese, cut into small cubes

Boil the potatoes and onions together until just tender. Pour off most tof the water, return the potatoes and onions to the pot, and add milk to barely cover. Add the meat and heat until simmering. Meanwhile, put the flour and 1 cup of milk into a jar and shake well. When the soup starts to bubble, and while stirring constantly, gradually add the flour and milk mixture. Stir for several minutes until slightly thickened. Turn the heat to very low, add the Velveeta cheese, and let set for 5-10 minutes, stirring occasionally, until the cheese is melted

Monday, December 19, 2011

TAPPY-TAN FUDGE

TAPPY-TAN FUDGE
2 cups sugar
1 cup milk
1 teaspoon vanilla
1 jar marshmallow creme
One 12 ounce jar crunchy peanut butter
Cook sugar and milk to soft ball stage, stirring frequently. Remove from heat
and stir in marshmallow creme, peanut butter and vanilla. Beat until smooth and
slightly thickened. Pour into pan. Let sit

NO COOK S'MORE BITES

NO COOK S'MORE BITES

2/3 cup marshmallow cream
8 whole graham cracker boards
1/2 cup mini chocolate chips

Place marshmallow cream in a resealable plastic bag, seal and snip one corner. Divide graham cracker boards in half. Squeeze marshmallow cream onto 8 halves, then top with remaining pieces. Place mini chocolate chips in a resealable plastic bag, heat in microwave oven on high power 90 seconds until melted. Snip a small hole in one corner and drizzle melted chocolate over tops of sandwiches. Chill to set. Makes 8 servings

Christmas Bread

Christmas Bread

Maraschino cherries, bananas and macadamia nuts are a perfect trio in this
quick bread.

Makes 1 loaf, about 16 slices

1 (10-ounce) jar maraschino cherries
1/3 cup butter or margarine, softened
2/3 cup firmly packed brown sugar
2 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup mashed ripe bananas
1/2 cup chopped macadamia nuts or walnuts

Drain maraschino cherries, reserving two tablespoons of juice. Coarsely chop
cherries; set aside.

Combine butter, eggs and brown sugar and reserved cherry juice in a bowl.
Mix on medium speed with a mixer until ingredients are thoroughly combined.
Combine flour, salt and baking powder; mix well. Add mixture of flour and
mashed bananas alternately, beginning and ending with flour mixture.
Stir in drained cherries and nuts. Lightly spray a 9x5x3-inch baking pan
with non-stick cooking spray. Spread batter evenly in pan.

Bake in a preheated 350° degree oven one hour, or until golden brown and wooden pick inserted near center comes out clean. Remove from pan; let cool on wire rack. Wrap in plastic wrap or store in a tightly covered container

Saturday, December 17, 2011

SWEET SMELLS OF CHRISTMAS

SWEET SMELLS OF CHRISTMAS

3 bay leaves
3 cinnamon sticks
1/4 c. whole cloves
2 slices each of lemon and orange

Simmer to fragrance your home

I also mix

1 grapefruit cut in 4ths
1 orange cut in 4ths
cinnamon
nutmeg
and I add a touch of vanilla
if I have apples I also add an apple cut in 4ths
I have a lg pot just for this,add the goodies and fill with water and simmer on stove,DO NOT DRINK! It is just to smell the house.

Friday, December 16, 2011

Hot Mocha Mix

Hot Mocha Mix

2 cups sugar
2 cups instant nonfat dry milk
2 cups nondairy creamer
1 cup cocoa
1/2 cup instant coffee powder

Combine all ingredients and mix well. Store mix in an airtight container. To serve, place 2 tablespoons mix in a cup. Add 1 cup boiling water and stir well. Top with a marshmallow or whipped cream, if desired.

Yield: enough for about 60 8-oz. servings

Party Pork Chops

Party Pork Chops

pork chops
1 slice lemon for each pork chop
1 slice onion for each pork chop
1T brown sugar for each pork chop
1T catsup for each pork chop

Place chops in baking pan. On each chop, place slice of lemon and slice of onion. Mix together brown sugar and catsup; spoon over chops. Cover with foil and bake 350°? for 1 hour. Remove foil and bake for another 1/2 hour. Baste occasionally

Pay Day Peanut Candy Bars

Pay Day Peanut Candy Bars

1 1/2 lb salted dry roasted peanuts
1 pkg peanut butter chips
1 can sweetened condensed milk
2 c mini marshmallows

Place peanut butter chips and condensed milk in sauce pan. Heat until melted. Add marshmallows & blend until smooth. Spread 1/2 of roasted nuts in 9x13 pan. Pour chip mixture over nuts and spread evenly. Sprinkle last 1/2 of nuts over mixture and press. Refrigerate until set (1/2 hr). Cut and roll in powdered sugar, if desired

Thursday, December 15, 2011

EASY GROUND MEAT STEW

EASY GROUND MEAT STEW

1/2 lb ground meat
1 small onion, chopped
1 quart green beans
6 taters, peeled & cubed
2 cps broth *(see note below)
s & p to taste

Brown the meat and drain off excess fat. Add the rest of the ingredients and simmer until taters are tender.

*note*: If using ground beef, use beef broth. If using pork, chicken, or other fowl, use chicken broth. If using veal, use veal broth or even vegetable stock

Kahlua Balls

Kahlua Balls
makes 36

2 1/2 cup Oreos crushed
1 cup nuts chopped fine
1 cup powdered sugar
1/3 cup Kahlua
2 Tbsp. dark corn syrup
powdered sugar

Combine crushed Oreo cookie crumbs, nuts, and powdered sugar in a
large bowl. Add Kahlua and corn syrup. Mix well. Shape into 1"
balls; roll in powdered sugar. Place in airtight container and
chill overnight. NOTE: Creme de Cacao may be used in place of
Kahlua

Marshmallow Cherry Kisses

Marshmallow Cherry Kisses

1 pkg. (8 oz.) Semi-Sweet Baking Chocolate
16 maraschino cherries with stems
16 lg. Marshmallows

Melt chocolate in small saucepan on low heat, stirring occasionally. Place in small bowl; cool slightly. Meanwhile, drain cherries and pat dry.

Make indentation in each marshmallow with your finger, then insert 1 of the cherries into the hole, leaving 1/3 of the stem end of the cherry exposed. Using a fork to support the bottom of the marshmallow, dip the marshmallow into the chocolate, turning to evenly coat the cherry. Gently shake off excess chocolate.

Place on wax paper-covered baking sheet; cover. Refrigerate 20 to 30 minutes or until set. Store in airtight container in refrigerator

Olive and Cream Cheese Balls

Olive and Cream Cheese Balls

2 bars cream cheese, softened
20 green olives, finely chopped
1 cup finely chopped walnuts
1 1/2 cups not-so-finely chopped walnuts

Put the cream cheese in a large bowl and mix in the olives and finely chopped walnuts. Roll tablespoons of mixture into balls. Roll balls in the not-so-finely chopped walnuts. (You could add a little chopped cranberry to the mixture to add holiday color.)

Elf Munch

Elf Munch

6 cups rice Chex cereal
1 cup white chocolate chips
1 cup milk or semi-sweet chocolate chips
1 cup mint M&Ms
2 cups pretzels


Place 3 cups of rice Chex in two separate large bowls. Line two cookie sheets with wax paper.
Melt white chocolate chips in a microwave safe bowl for one minute on HIGH. Stir and continue heating for 30 second intervals until melted. If you’re like me and can never get it to melt right, add a teaspoon or two of vegetable oil, stir, and continue melting. It should melt smooth. Immediately pour over one bowl of rice Chex and stir to coat. Spread on one of the wax-paper lined cookie sheets. Chill until hardened; about 5 minutes.
Repeat step 2 with the milk or semi-sweet chocolate chips and the second bowl of rice Chex.
While chocolate Chex is chilling, stir M&Ms and pretzels in a large bowl. Once chocolate and white chocolate covered Chex is hardened, break into pieces and add to the M&M pretzel mixture, then stir to combine.
You can serve this in a big bowl or in individual bags. For individual bags: place 1/2 cup of mix into a fold-top sandwich bag. Fold closed and secure with a staple. Cut out the printable and fold in half. Secure to top of bag with double-sided tape.

Makes about 20 ½ cup servings.

Tuesday, December 13, 2011

Cashew Clusters

Cashew Clusters

9 ounces semi-sweet chocolate
1/2 cup Dried Cranberries
1/2 cup cashews

Melt chocolate in a double boiler. Remove from heat and cool slightly. Stir in dried cranberries and nuts. Drop by teaspoonfuls onto a cookie sheet. Let harden at room temperature or chill in refrigerator. Makes about 16 clusters

Cheesecake Float

Cheesecake Float

4 ounces soft style cream cheese
12 ounces strawberry pop
2 scoops berry frozen yogurt or vanilla ice cream

Blend together soft-style cream cheese and strawberry pop (3 parts pop to 1 part cream cheese). Add scoops of frozen yogurt

Pumpkin Spice Rice Krispie Treats

Pumpkin Spice Rice Krispie Treats
serves 12

3 tablespoons unsalted butter
1/4 cup canned pumpkin puree
1 (10 ounce) bag mini marshmallows plus one cup
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
Pinch of allspice
Pinch of freshly grated nutmeg
Pinch of kosher salt
6 cups crispy rice cereal

Butter a 9x13-inch baking dish.

In a heavy saucepan or Dutch oven, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, allspice, nutmeg, and salt, and remove from heat.

Allow the marshmallow mixture to cool 10 minutes; fold in the remaining cup of marshmallows. Continue to cool the mixture for another 20 to 25 minutes until it is room temperature (failure to cool the mixture will result in soggy rice crispy treats.) Add the puffed rice cereal and stir, using a silicone spatula, until combined.

Press the mixture into the greased rectangular baking dish. Let set for 30 minutes before cutting and serving.

Maple-Butter Spiced Popcorn

Maple-Butter Spiced Popcorn
Serves one snacky adult or several post-dinner nibblers

1/3 cup popcorn kernels
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch fresh nutmeg
1 tablespoon butter
1 tablespoon maple syrup
optional: 1/4 teaspoon salt - I like salty-sweet combinations, but leave it out if you're not a fan

Pop the popcorn following your preferred method. Combine the cinnamon, ginger, and nutmeg in a small bowl.

Melt the butter either in the pan or in the microwave and whisk in the maple syrup. Drizzle this over the fresh popcorn, stirring the popcorn as you pour to make sure it gets evenly distributed.

Sprinkle half the spice mixture over the popcorn, cover the bowl with a dinner plate, and shake vigorously. Taste the popcorn and if you'd like more spice, add the other half of the spice mix and shake again. Eat immediately

Ice Cream Sundae Pie

Ice Cream Sundae Pie

1/4 c. butter
1 (7 oz.) coconut
1/2 c. pecans, chopped
1 (8 oz.) cream cheese, softened
1 can Eagle brand condensed milk
1 (16 oz.) Cool Whip, softened
2 graham cracker crusts
Ice cream topping (hot fudge and caramel)

Melt butter; add coconut and pecans. Cook until brown, stirring frequently. Let cool. Combine cheese and Eagle brand milk. Beat until smooth. Fold in Cool Whip. Pour 1/4 mixture in pie shell. Sprinkle coconut mixture on top. Drizzle topping (ice cream) on this. Repeat layer. Cover and freeze until firm

Almond Yummies-Sweden

Almond Yummies-Sweden

1 1/2 cups all-purpose flour
1 cup white sugar
2 teaspoons almond extract
2 eggs
1/4 cup sliced almonds

Preheat oven to 350 degrees F ( 175 degrees C ).
In a medium bowl, stir together the flour and sugar, add almond extract and eggs; mix until well combined. Roll dough into 1 inch balls, place on a cookie sheet, and place an almond slice on to top of each one. Bake for 8 to 10 minutes, until golden brown.
Bake for 8 to 10 minutes, until golden brown.

Pumpkin Pie Chex Mix

Pumpkin Pie Chex Mix

1/4 C brown sugar
1 tablespoon pumpkin pie spice
1/4 C butter
2 teaspoons vanilla
2 C Cinnamon Chex cereal
2 C Wheat Chex cereal
2 C Honey Nut Chex cereal
8 oz whole pecans

In small bowl, mix brown sugar and pumpkin pie spice; set aside.
In small microwave-safe dish, microwave butter on high about 30 seconds
or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals
and pecans. Pour butter mixture over cereal mixture, stirring until evenly
distributed. Add sugar and spice mixture and stir until coated.
Microwave uncovered on high 5 minutes or until mixture begins to brown,
stirring every minute. Spread on wax paper or a cookie sheet
to cool. Store in airtight container

Sugared Cranberries

Sugared Cranberries

take 2 c water
2 c sugar

put in sauce pan over med heat (don"t boil)
when sugar is dissolved take off heat & add cranberries (2 cups)
soak for 8 hrs (or more i do 1 day) roll the cranberries in ultra fine sugar put in container
very good & very addicting

Peach Tea Mix

Peach Tea Mix

1 cup instant tea mix
3 oz. box peach-flavored gelatin
2 cups granulated sugar

Combine all ingredients in a large bowl; mix well. Store in an airtight
container.

Give with instructions to serve. For one mug use 2 tsp. tea mix with 8
ounces hot water. Makes about 3 1/2 cups tea mix

Smaland Twists

Smaland Twists

1 cup butter
1/2 cup sugar
1 cup commercial sour cream
1 teaspoon soda
3 cups flour
Powdered sugar

Cream butter and sugar until smooth. Gradually stir in sour cream, mixing well. Add soda mixed with small amount of flour. Gradually work in remaining flour.

Turn out dough onto floured board, and work until smooth. Divide dough into 40 equal parts and roll out each piece into a strip. Shape into twists. Place on greased baking sheet. Bake at 475 degrees about 10 minutes or until light golden. Dust with powdered sugar.
Makes about 40 twists.

Cranberry Crunch Bark

Cranberry Crunch Bark

1 pkg vanilla bark or 1 lb of White Melting Chocolate
3/4 cups almonds, coarsely chopped or slivered
3/4 cups sweetened dried cranberries
2 cups Rice Krispy cereal

Melt white chocolate in microwave careful not to burn. Add in mostof the cranberies, most of the almonds and all of the cereal. Stir into the melted chocolate and then pour onto a piece of wax paper. Immediately sprinkle with remaining nuts and cranberries, press lightly into bark. Let stand overnight or insert into freezer for approx 10 minutes. Break apart into bite size pieces, serve or wrap for a great Christmas gift

Pomegranate Sunrise

Yummy and also pretty to serve for the holidays
Pomegranate Sunrise

1 1/4 cups pomegranate juice
1 cup orange juice
1 cup champagne
Ice cubes
4 teaspoons pomegranate arils (seeds)
4 orange slices

In a small pitcher, combine pomegranate juice, orange juice, and champagne. Fill champagne glasses halfway with ice cubes.
Fill glasses with pomegranate mixture, stir a teaspoon of pomegranate arils into each glass and garnish with orange slice. Serve immediately

Monday, December 12, 2011

Ground Beef Nachos

Ground Beef Nachos

1 package of ground beef (the amount is up to you)
1 can (16 ounces) re-fried beans
1 can (8 ounces) tomato sauce
1/2 cup chopped bell green pepper
1/2 cup chopped onion
1 envelope of taco seasoning about 1 ounce
1 cup of grated cheddar cheese
1 bag of plain tortilla chips

Heat oven to 350°. Cook ground beef in a large saucepan or Dutch oven. Add all ingredients but the cheddar cheese and chips to the pot and simmer for 10 to 12 minutes. While it is simmering, pour the chips into a casserole dish.

Spread hot mixture over the chips; sprinkle grated cheddar cheese on top and put in the oven for 20 minutes or until cheese is melted and browned

Handmade Have-It-Your-Way Granola

Handmade Have-It-Your-Way Granola

3 cups old fashioned oats
1/3 cup packed brown sugar
1/2 teaspoon salt
1/3 cup canola or vegetable oil
2 tablespoons water
1/3 cup maple syrup
Flavorings of your choice (see below)

Heat the oven to 250 F. Line a baking sheet with parchment paper.

In a medium bowl, combine the oats, brown sugar and salt. Set aside.

In a small saucepan over medium heat, combine the oil, water and maple syrup. Bring to a boil, then pour over the oat mixture. Stir until thoroughly coated. Spread the mixture onto the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes, or until dried and lightly toasted. Allow to fully cool before packaging.

Flavorings:

Dutch apple: Stir 1/2 teaspoon nutmeg, 2 teaspoons cinnamon and 1 cup of walnut halves into the dry oat mixture before baking. After baking, add 1 cup chopped dried apple and 1 cup golden raisins.

Jamaican: Stir 1/2 teaspoon ground mace, 1/2 teaspoon ground allspice, 1 cup cashews and 1 cup large flake unsweetened coconut into the dry oat mixture before baking. After baking, add 1 cup chopped dried pineapple and 1/4 cup chopped candied ginger.

Chocolate cherry: Stir 1/4 cup unsweetened cocoa powder into the dry oat mixture before baking. After the dry mixture has baked and cooled, add 1 cup dried cherries and 1/2 cup mini chocolate chips.

Makes: about 5 cups

Ice Cream-Stuffed Apples

Ice Cream-Stuffed Apples

8 apples
1 cup sugar
1 cup water
1-1/2 teaspoons cinnamon
5-1/2 ounces ice cream, any kind
Core the apples. Dissolve sugar in water and cook a syrup. Drop apples into
the syrup for a minute, let cool. Mix cinnamon into ice cream and mound into
apples.

Spiced Holiday Coffee

Spiced Holiday Coffee

1/3 cup Coffee, any variety
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 cup orange marmalade
3 cups cold water

Place coffee, cinnamon and cloves in filter in brew basket of coffee maker. Place marmalade in empty pot of coffee maker.
Prepare coffee with cold water. When brewing is complete, stir until well mixed. Pour into large cups or mugs.
Serve with sugar, if desired.
Makes 6 servings

Ranch Potato Cubes

Ranch Potato Cubes

7 medium potatoes, cut into 1/2-inch cubes
1/4 cup butter, cubed
1 cup (8 ounces) sour cream
1 envelope ranch salad dressing mix
1 cup (4 ounces) shredded cheddar cheese

Place potatoes in a greased 11-in. x 7-in. baking dish; dot with butter. Cover
and bake at 325° for 60-65 minutes or until tender.

Combine sour cream and salad dressing mix; spoon over potatoes. Sprinkle with
cheese.

Bake, uncovered, for 5-10 minutes or until cheese is melted

Sunday, December 11, 2011

PRALINE HOLIDAY PIE

PRALINE HOLIDAY PIE

1/3 c. butter or margarine
1/3 c. firmly packed brown sugar
1/2 c. chopped pecans
1 lightly baked 9 5/8-inch or 9-inch pie shell
1 pkg. (5 1/2 oz.) instant pudding (vanilla flavor)
2 1/2 c. milk
1 envelope Dream Whip whipped topping mix

Combine butter, brown sugar and nuts in a saucepan; heat until butter and sugar are melted. Spread in bottom of pie shell. Bake at 450 degrees for 5 minutes or until bubbly; cool.

Prepare pie filling mix with 2 1/2 cups milk as directed on package for pie. Measure 1 cup filling; set aside.

Pour remaining filling into pie shell. Prepare whipped topping mix
as directed on package; blend 1 1/3 cups into the measured pie
filling. Spoon into pie shell; chill 3 hours. Garnish with remaining whipped topping and pecans, if desired

Saturday, December 10, 2011

Banana Cinnamon French Toast

Banana Cinnamon French Toast

1 large banana -- ripe
2 large eggs
1/2 cup skim milk
1/2 tsp cinnamon
4 slices bread
3 tablespoons margarine
1/2 cup maple syrup -- warmed

Blend first 4 ingredients in processor til smooth. Transfer to 13x9
inch pan.
Place bread in milk mixture and soak til all liquid is absorbed,
turning bread occasionally, about 20 minutes.
Melt butter in large, heavy skillet over medium heat.
Add bread and cook til golden brown, about 3 minutes per side.
Serve; pass warmed syrup separately

Pina Colada Candy recipe

Pina Colada Candy recipe

2 to 2 1/2 cups white chocolate chips
1 teaspoon rum extract
1 teaspoon coconut extract
1/2 cup shredded coconut
1/3 cup chopped macadamia nuts
1/3 cup chopped dried pineapple chunks

Melt white chocolate in microwave, about 3 to 4 minutes on LOW, stirring at the end of each minute to avoid scorching.
Meanwhile, add extracts to coconut. Stir chocolate to make sure it's melted, then quickly fold in remaining ingredients and drop by spoonful onto a cookie sheet that has been buttered or covered with wax paper.

Nuts and Bolts recipe

Nuts and Bolts recipe
5 squares Candiquick (white or dark chocolate)
1 handful Rice Chex
1 handful Froot Loops
1 handful Cheerios
1 handful mixed nuts
2 handsful small pretzels

Melt Candiquick in double boiler. Mix all other ingredients, then pour melted chocolate over small amount of mixture at a time. Shape into cookies and place on wax paper. These store well in tins and freeze well

Peanut Butter Cup

Peanut Butter Cup

1 c. margarine
1 c. peanut butter (you can use 1 and a half cups instead)
1 lb. powdered sugar (may need to add more if mixture isn't stiff enough)
6 oz. semisweet chocolate or milk chocolate chips

Melt margarine and peanut butter together, add powdered sugar and mix well. Pat into an 8 by 8 pan.
Melt chocolate chips and spread over peanut butter mixture. Allow to set, then cut into
squares.

Holiday Slush Mix

Holiday Slush Mix

1 1/2 cups granulated sugar
7 cups water
1 large can frozen limeade or orange juice
1 large can frozen lemonade
2 cups strong tea
1 cup bourbon (optional)

Boil sugar and water. In large half gallon pail or container, mix all ingredients thoroughly. Place in freezer and stir occasionally for 2 days before serving. Mixture will freeze into a "slush" that can be scraped with ice cream spoon into glasses.

Add 7-Up or Squirt for a tasty holiday beverage.

Thursday, December 8, 2011

Scoop-and-Bake Dinner Rolls

Scoop-and-Bake Dinner Rolls

2 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
1 cup water, heated to 110 degrees
6 tablespoons unsalted butter, softened
1 large egg

Adjust oven rack to middle position and heat oven to 200 degrees. Maintain temperature for 10 minutes, then turn off oven. Grease muffin tin.

Whisk 1 1/4 cups flour, sugar, salt, and yeast in large bowl. Whisk in water, butter, and egg until very smooth, about 2 minutes. Add remaining flour and mix with rubber spatula until just combined. Cover bowl with greased plastic wrap and place in warm oven until batter has doubled in size, about 30 minutes.

Remove batter from oven and heat oven to 375 degrees. Punch dough down. Scoop batter evenly into muffin tin. Cover with greased plastic wrap and let rise at room temperature until batter nearly reaches rims of muffin cups, about 15 minutes. Remove plastic and bake until rolls are golden, 14 to 18 minutes. Serve. (Rolls can be stored in an airtight container at room temperature for 3 days.)

Make Ahead: After being covered with greased plastic wrap in step 3, the batter can be refrigerated in the muffin tin for up to 24 hours. When ready to bake, let the batter sit at room temperature for 30 minutes before proceeding with the recipe.

Makes 12

Almond Fruit Balls

Almond Fruit Balls

1 cup whole natural almonds, toasted
1 (6 ounce) package mixed dried fruit bits
1 1/2 teaspoons honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 tablespoons orange-flavored liqueur



Place almonds in bowl of food processor fitted with steel blade; process until finely chopped. Add fruit, honey, cinnamon and nutmeg. Pulse on and off

a few times, then process to make a rough paste. Add liqueur and process to make a firm, sticky paste. (Add more liqueur, a few drops at a time, if needed

to make a slightly moist dough.)


Shape into 1-inch balls, rolling between palms of hands. Pack loosely in airtight container with wax paper between layers.

Serve as confections or as dessert with coffee or tea.
These make a nice gift, packed in an attractive tin or box.

Recipe can be doubled.

Servings: 12. Enjoy

Sweet and Salty Cookies

Sweet and Salty Cookies


1 (18-ounce) package refrigerated sugar cookie dough
1 cup coarsely crushed pretzels

Instructions

Preheat the oven to 350°F. Shape the cookie dough into 1-inch balls.

Place the crushed pretzels in a shallow dish. Roll the balls in the pretzels, coating completely.

Place 1 inch apart on un-greased cookie sheets and bake for 12 to 14 minutes, or until golden.

Makes about 2 dozen cookies.

Notes To keep these interesting, try using crushed chocolate-covered pretzels

Coffee Liqueur

Coffee Liqueur

1 jar instant coffee, 2 oz
4 cups sugar
2 cups boiling water
1 pint brandy
1 vanilla bean

Stir coffee and sugar in medium bowl, Add boiling water and stir well. Cool to room temperature and stir in brandy. Cut vanilla bean into 2 inch pieces. Put them in the liqueur and pour it into a large jar. Cover tightly and store in cool dark place for at least 30 days, turning or shaking the jar once a week. It will keep at room temperature for 3 months. Refrigerate it for longer storage. Makes about 6 cups
This tastes just like Kahlua. Use it for cooking, give it as gifts or drink it after dinner

Fluffernutter Cookies

Fluffernutter Cookies

1 Cup creamy peanut butter
1 large egg
1 cup marshmallow cream

Preheat oven to 350 degrees F.

In a large bowl mix the peanut butter and egg until well combined with a spoon. Slowly stir in the marshmallow cream until just combined. You want to see the marshmallow cream not fully incorporated, almost like swirled through. With a small-medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let cool for 5 minutes on cookie sheet before transferring to a cooling rack.

about 18 cookies

Caramel Twixt-like Candy

Caramel Twixt-like Candy

35 Unwrapped Kraft Caramels
1 box (40) Nabisco Lorna Doone Cookies
12 oz. pkg Milk Chocolate Chips

Combine caramels with approx. 1 Tbs. water (I used milk) in a small pan and melt over low heat.
Place shortbread cookies, side by side on an un-greased cookie sheet.
Spoon a dab of caramel onto each cookie, then place all the cookies in the fridge until the caramel has firmed up.
In the meantime, in a double boiler, over low heat, melt the chocolate chips.You can also use the microwave for melting the chocolate chips for 1 minute on High, then stir for another minute.
Remove cookies from the fridge. Rest each on a fork and dip it into the melted chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate, Then place on sheet of waxed paper and let them cool at room temperature for several hours, This could take several hours, but will set best this way. If you wish to speed the process, put candy in fridge for 30 minutes

Iced Cinnamon Biscuits

Iced Cinnamon Biscuits (CROCK POT)
These are better than cinnamon rolls.

1 can of refrigerator biscuits.
1/4 cup white granulated sugar
1/4 cup of dark brown sugar
2 teaspoons of ground cinnamon
1/4 cup of melted butter

Line a 6 quart oval crock pot with a slow cooker liner.
Then spray the inside of the liner with a non-stick spray.
In a pie plate (or use anything shallow) mix both sugars
and the cinnamon together.
Dip each biscuit into the melted butter and then in the sugar/ cinnamon mixture until completely coated.
Then you place all the covered biscuits into the bottom of the lined and sprayed crock pot.....
IN A SINGLE LAYER (very important it's in a single layer).
Place a couple of paper towels on top of the crock pot and secure with the lid.
Turn to LOW and cook for 2 - 3 hours
(mine were done in exactly 2 * 1/2 hours, but always remember to trust your nose).
When the cinnamon biscuits are done lift them out using the liner.
This will stop the cooking process (which is why the liner is so important in the cooking of these).
Now make a simple icing (I used 1 1/2 cups of confectioners sugar and a couple of tablespoons of milk) and spoon it over the cinnamon biscuits while they are still warm.
If you can, let it sit for a few minutes to cool down.

Almond Joy Candy Bars

Almond Joy Candy Bars

5 Oz. Sweetened condensed milk
1 tsp. Vanilla extract
2 Cups Powdered sugar
14 Ounces Premium shredded coconut
- OR flaked coconut
24 Ounces Milk chocolate chips
1 Cup Whole dry roasted almonds

Blend the condensed milk and vanilla. Add the powdered sugar to the above mixture a little at a time, stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9x13x2-inch pan. Chill in the refrigerator until firm. In a double boiler over hot, not boiling water, melt the chocolate, stirring often. You may also use a microwave. Remove the coconut mixture from the refrigerator and cut it into 1x2-inch bars. Put 2 whole almonds atop each bar. Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on waxed paper for several hours. You may speed up the process by putting in the refrigerator for 30 minutes

Minty Mallows Recipe

Minty Mallows Recipe

1 1/2 c Mint-Chocolate Chips; Nestles
2 c Marshmallows; Miniature
1 c Nuts; Coarsely Chopped

Combine over hot (not boiling) water; sweetened condensed milk and
mint chocolate chips. Stir until chips are melted and mixture is
smooth. In a large bowl, combine marshmallows and nuts. Add
chocolate mixture; mix well. Spread into a foil-lined 9-inch square
pan. Chill until firm, about 20 minutes.

Cinnamon Crisps

Cinnamon Crisps

1 cup butter
1/2 cup brown sugar
2 teaspoons vanilla
2-1/4 cups flour
1 teaspoon cinnamon

For dusting:
1/2 cup sugar
1 teaspoon cinnamon

Combine flour and cinnamon for dusting and set aside. Combine butter, brown sugar and vanilla in a large mixer bowl and beat at medium speed until creamy--about 3 minutes. Reduce speed to low and add the flour mixture. Beat until mixture forms a dough--about 5 minutes. Divide dough into fourths. Shape each fourth into a roll that is about 4 inches long and around 1 1/2 inches in diameter. Wrap each roll in plastic wrap and refrigerate for at least one hour.

Preheat oven to 375F. Cut rolls into quarter inch slices. Place one inch apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until the edges are lightly browned. Cool slightly. Mix together the sugar and cinnamon for dusting. Roll the warm cookies in the cinnamon sugar mixture. Makes about 5 dozen

Wednesday, December 7, 2011

Fudge-Filled Dessert Strips

Fudge-Filled Dessert Strips

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 cups chopped walnuts
Confectioners' sugar, optional


In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well.
Turn onto lightly floured surface; knead until smooth, about 3 minutes. Divide dough into fourths; cover and refrigerate for 1-2 hours or until easy to handle.
In a microwave-safe bowl, melt chocolate chips and milk; stir until smooth. Stir in walnuts. Cool to room temperature.
Roll out each portion of dough onto an un greased baking sheet into an 11-in. x 6-1/2-in. rectangle. Spread 3/4 cup chocolate filling down the center of each rectangle. Fold long sides to the center; press to seal all edges. Turn over so the seam sides are down.
Bake at 350° for 27-32 minutes or until lightly browned. Remove to wire racks to cool. Cut into 1/2-in. slices. Dust with confectioners' sugar if desired.
Makes about 3 dozen

Holiday Mint Cookies

Holiday Mint Cookies


1/2 lb. chocolate, melted 2-3 drops peppermint extract 1 pkg. Ritz crackers
Methods/steps
Melt chocolate over low heat. Add 2 to 3 drops of Peppermint oil and mix. Line a cookies sheet with foil. Dip crackers into chocolate; cover and lay on cookie sheet making sure they do not touch. Chill until firm

Perfect Peppermint Patties Recipe

Perfect Peppermint Patties Recipe

1 pound confectioners' sugar
3 Tbsp butter or margarine, softened
2 to 3 tsp peppermint extract
1/2 tsp vanilla extract
1/4 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
2 Tbsp shortening

In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4-inch thickness. Chill for 30 minutes. In a double-boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden.

Yield: about 5 dozen small patties

Pull-Apart Butter Bread

Pull-Apart Butter Bread
3 (10 count) cans refrigerated biscuits
1/4 cup butter, melted and slightly cooled

You will need a Bundt pan.
Separate biscuits. Dip each biscuit into melted butter and place in Bundt pan, overlapping each layer. Pour any extra butter over the biscuits.
Bake at 350 degrees for 35 to 40 minutes, or until golden brown on the top.
Remove from oven and carefully turn out on serving plate.

Quick and Easy Tacos

Quick and Easy Tacos

1 to 1 1/2 pounds good ground beef
1 can Frito's brand jalapeno bean dip
Taco shells
Shredded lettuce
Chopped tomato
Grated cheddar cheese

Brown ground beef, season with salt and pepper. Stir in bean dip.

Fill taco shell with this mixture, then add lettuce, tomato and
grated cheddar cheese.

ANGEL SURPRISE DESSERT

ANGEL SURPRISE DESSERT

1 1/2 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 (3-3/4 oz.) pkg. instant vanilla pudding mix
4 c. angel cake cubes
1 (13-14 oz.) can crushed pineapple, drained
1 (2 oz.) pkg. dessert topping mix


In a small mixer bowl, gradually blend milk into cream cheese, beating until smooth. Add pudding mix and beat at low speed of electric mixer until smooth
and slightly thickened, about 2 minutes. Pour pudding mixture over angel cake cubes, stirring to coat. Turn into a 8x8x2 inch baking dish. Spread drained
pineapple over top. Prepare dessert topping mix according to package directions. Spread over all. Chill several hours or overnight. Serves 6. Enjoy

Reindeer Food Recipe

Reindeer Food Recipe

5 cups Cheerios
5 cups Chex
1 lb. Tiny pretzels
1 jar salted dry roasted peanuts
1 lb m&m's
2 bags white choc. Chips
2 tablespoons oil

Mix all dry ingredients in a BIG bowl (I use either a plastic dishpan )
Melt choc chips and oil in microwave for 1 min. Stir. Keep heating for 30 sec. Intervals, stirring in between.
When choc. Is melted, pour over dry mix and STIR! When it's all covered, spread it out on cookie sheets and let harden

Tuesday, December 6, 2011

Snicker Munch Bars

Snicker Munch Bars

2 cups salted dry roasted peanuts
1/2 cup butter (1 stick)
1/2 cup granulated sugar
1/4 cup light corn syrup

Spread peanuts out on a baking sheet and heat them up in your oven set on 300 degrees. This will warm up the peanuts so that they don't cool the candy too quickly when added later. There's no need to preheat the oven.

Melt the butter in a medium saucepan over medium/low heat.

Add sugar and corn syrup and simmer, stirring occasionally. Put a candy thermometer in the mixture and watch it closely.

When the mixture reaches 300 degrees add peanuts and stir well until all of the peanuts are coated with candy. Pour the candy onto the warm baking sheet and spread it flat. When the candy cools, break it into chunks and store it in a covered container. ( Makes the equivalent of 12 1.5-ounce candy bars

Christmas Delight Candy

Christmas Delight Candy

1/2 pound marshmallows
1 small package figs
1/2 pound dates, stoned
1/2 pound blanched almonds
1/2 cup pecans or walnuts
1 cup shredded coconut
1 small jar maraschino cherries

Melt marshmallows over hot water until very soft. Grind figs, dates, nuts and coconut. Chop and drain cherries. Mix all ingredients together well. Pat out to 1/2-inch thickness. Cut in squares, then roll in granulated sugar.

Christmas Marshmallow Balls

Christmas Marshmallow Balls

1/2 pound marshmallows, melted
1/2 pound candied cherries (half green, half red)
1/4 pound blanched almonds
1/2 pound coconut
Water, if needed

Melt marshmallows in a double boiler. Remove from heat. Put cherries and almonds through food grinder. Add to the melted marshmallow. If too dry, add a little water. Form into small balls and roll in coconut.

Christmas Goodies

Christmas Goodies

1 pound white chocolate
1 cup small pretzels, broken into small pieces
1 cup pecans, chopped

Melt the chocolate. Stir pretzels and pecans into chocolate and drop by teaspoon onto wax paper

Frozen Snickers

Frozen Snickers

makes 9x13 pan
serves 24...not in my house!

24 oz softened vanilla ice cream
2 c cool whip
1/2 c crunchy peanut butter
2 boxes of chocolate pudding (do not make pudding)
6 oz grape nuts cereal

In large bowl, mix together ice cream, whipped topping, peanut butter and dry pudding mix.Beat or stir until evenly combined. using a spoon, fold in the grape nuts cereal.

spread dessert in 9x13 pan

Taco Roll ups

Taco Roll ups

Makes 20, approximately

1 lb ground beef
1 envelope taco seasoning
2/3 c water
1 lb frozen bread dough, thawed
2 c grated cheddar cheese

Brown ground beef. for best results, finely chop the ground beef as it cooks. drain any grease off. add taco seasoning and water. cook for 5-10 minutes, set aside. press or roll dough out into a rectangle, about 20 inches long, 8 inches wide and 1/2 inch thick. spread grated cheese on the dough . leave an edge on the long side without cheese near the edge. cover grated cheese with ground beef mixture. starting with the long side closest to you, roll the dough as if for cinnamon rolls. pinch the seam to seal the long edge (wet dough if it doesn't stick). spray cookies sheet to prevent sticking. slice the roll into 1 inch thick slices with a sharp knife. carefully lift to keep beef mixture from falling out as you put roll on cookie sheet. bake 350 degrees for 25 min or until golden brown

Bloody Mary on a Stick

Bloody Mary on a Stick

2 cups firm, ripe cherry tomatoes
Vodka
Kosher salt

Pour boiling water over tomatoes. Let stand no more than 20 seconds. Drain and cover with ice water. Remove skins and stick a toothpick into the stem-end scar. Place in a shallow bowl, about 1 inch deep, in a single layer. Chill thoroughly. Have a bottle of vodka stored in the freezer until very cold. Don't worry, it won't freeze (It's anti-freeze! LOL). When ready to serve, pour over tomatoes just until they are covered. Place bowls of Kosher salt for dipping the tomatoes. To keep the tomato/vodka mixture cold, you may place the serving dip on a bed of ice.

Monday, December 5, 2011

opcorn Seasoning Mix

Popcorn Seasoning Mix (Gift Mix)

Ingredients
3 tablespoons butter-flavored sprinkles
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil, crushed
1/2 teaspoon dried parsley flakes, crushed
1/8 to 1/4 teaspoon garlic powder
In a small bowl combine butter-flavored sprinkles, Parmesan cheese, basil, parsley flakes, and garlic powder. Transfer mixture to 4-ounce bottle. Cover and store mix in the refrigerator for up to 1 month. Makes enough to season 10 cups popped popcorn (20 servings)

Banana-Coconut Upside-Down Cake

Banana-Coconut Upside-Down Cake
8 Servings

Topping:
4 tablespoons unsalted butter
3/4 cup packed light brown sugar
2 tablespoons lemon juice
4 bananas, sliced 1/4 inch thick
2 cups loosely packed shredded coconut

Cake:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/4 lb.) unsalted butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk

Preheat oven to 375°F. Make topping: Melt butter over medium-high heat in a 10- or 12-inch ovenproof skillet that is at least 2 inches deep. Stir in brown sugar and cook, stirring often, until smooth, 1 minute. Add lemon juice; stir until bubbling, 1 minute. Arrange bananas in a flat layer over bottom of pan and cook until softened, 2 minutes. Sprinkle coconut on top and remove from heat.
Make cake: Mix flour, baking powder and salt. With an electric mixer, beat butter on high speed until creamy, 3 minutes. Add sugar; beat until light and fluffy, 5 minutes. Reduce speed and add eggs, one at a time, beating well after each. Beat in vanilla. Alternate adding flour mixture and milk, starting and ending with flour.
Pour batter over bananas; spread evenly. Be careful not to mix bananas and coconut into batter.
Bake until cake springs back slightly when touched in center, 30 to 40 minutes. Let cake sit in skillet for 5 minutes to allow juices to blend into cake. Run a knife around outside of cake to loosen, then carefully invert onto a wire rack to cool. Serve warm or at room temperature, with ice cream or whipped cream, if desired

Breakfast Rolls on a Stick

Breakfast Rolls on a Stick

3 cans of premade breakfast rolls, with icing included, such as cinnamon, orange and caramel rolls by Pillsbury

24 medium sized wooden dowels, found in the craft section of the most stores

Toppings for your rolls, once they are frosted, such as coconut flakes, chopped pecans, large sugar crystals and raisins, optional

Preheat oven as per package directions of breakfast rolls. Open your can of breakfast rolls. Unroll the dough and wrap it around the wooden dowel and place on large cooking sheet to bake. While baking, take your icing and spoon it into a microwave safe bag. Put the bag in the microwave for 10 to 12 seconds til icing is runny. When rolls are done according to package directions, remove from oven. Twist the sandwich bag with the icing like a baker’s pastry bag and snip a corner with scissors to make your own frosting bag. Zigzag frosting over sticks and immediately sprinkle and/or roll them in toppings of your choice. Place and serve in wide mouth mason jars or other crockery. Makes 24

Peanut Butter Yummies

Peanut Butter Yummies

2 cups sifted powdered sugar
1/2 cup creamy peanut butter
1 egg, slightly beaten
1 tbs butter or margarine
1/8 tsp salt
1/2 tsp vanilla extract
1/2 cup finely chopped dry roasted peanuts

Combine first 6 ingredients, mixing well. Shape mixture into one-inch balls; roll each in peanuts. Chill 4 to 5 hours before serving. Store in refrigerator.

Yield: 2 1/2 dozen

Caramel Apple Dip

Caramel Apple Dip

1 package (14 ounces) caramels
20 large marshmallows
1/2 cup butter, melted
1/3 cup heavy whipping cream
Apple slices

Place caramels in a microwave-safe bowl. Microwave, uncovered, on high
for 1 minute. Add marshmallows; microwave for 1 minute or until
marshmallows are melted, stirring occasionally. Whisk in butter and
cream until combined. Serve with apple slices. Refrigerate leftovers.

Makes 2-1/2 cups

Quick Apple-Glazed Pork Chops

Quick Apple-Glazed Pork Chops

2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon dried thyme
1/2 teaspoon pepper
4 boneless pork loin chops (1 inch thick and 6 ounces each)
2 tablespoons apple jelly

Combine the first eight ingredients; rub over both sides of pork chops. Cook in batches on an indoor grill coated with cooking spray for 3-4 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

In a microwave-safe bowl, heat jelly until warmed; brush over pork
chops.

Favorite Creamy Chicken Casserole

Favorite Creamy Chicken Casserole

4 cups uncooked egg noodles
4 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots
2 cups milk
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chopped onion
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Cook noodles according to package directions. Meanwhile, in a large
bowl, combine the remaining ingredients. Drain noodles; add to
chicken mixture.

Transfer to two greased 8-in. square baking dishes. Cover and freeze
one casserole for up to 3 months. Cover and bake remaining casserole
at 350° for 30 minutes. Uncover and bake 10-15 minutes longer or
until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Remove
from the refrigerator 30 minutes before cooking. Cover and microwave
on high for 10-12 minutes or until heated through, stirring twice.

Makes 2 casseroles (5 servings each)

Santa's Punch

Santa's Punch

1 quart pineapple juice
1 pkg (2 qt) lime Kool-aid
1 qt lime sherbet
2 qts ginger ale

Mix Kool-aid in punch bowl. Add pineapple juice. Just before serving,
add sherbet by spoonfuls. Add ginger ale. For red punch, use raspberry
Kool-aid and
sherbert.

Streusel Peach Pie

MMmm warm peach pie on a cold night,but then this one is yummy any time of year
Streusel Peach Pie

Pastry for single-crust pie (9 inches)
5 cups sliced peeled fresh or frozen peaches, thawed
1/2 cup sugar
1/4 cup all-purpose flour
Dash ground nutmeg
1 egg
2 tablespoons heavy whipping cream

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter
Whipped cream, optional

Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond
edge of plate and flute edges.

In a large bowl, combine the peaches, sugar, flour and nutmeg. In a
small bowl, whisk egg and cream. Pour over peaches; toss to combine.
Place in crust. Bake at 375° for 35 minutes.

For topping, in a small bowl, combine the flour, brown sugar and
cinnamon. Cut in butter until crumbly. Sprinkle topping over outer
edges of pie, leaving center uncovered.

Bake for 15-20 minutes or until golden brown, covering edges with
foil to prevent over browning if necessary. Cool on a wire rack. Serve
with whipped cream if desired

Lemon and Berry Upside Down Cake

Lemon and Berry Upside Down Cake

1 package lemon cake mix
1/3 cup margarine or butter, melted
1 cup brown sugar
1 1/2 cups fresh strawberries
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries

Prepare the cake mix according to package directions. Set aside.

Pour melted margarine into a 13x9-inch baking pan. Sprinkle brown sugar over, then add fruit. Pour prepared cake over the top.

Bake at 350 degrees F for 40 to 50 minutes. Remove from oven and let rest for five minutes. Invert carefully onto a serving platter.

Serve with vanilla ice cream, whipped cream, or lightly dust with powdered sugar

Sunday, December 4, 2011

Gingerbread Party Mix

Gingerbread Party Mix

3 cups cinnamon chex cereal
3 cups rice chex cereal
1 1/2 cups cinnamon graham snacks (such as teddy grahams)
6 Tbsp butter
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2 tsp vanilla
2 Tbsp crystallized ginger, chopped
1/4 cup vanilla baking chips

In large microwavable bowl, add cereals, and graham snacks; set aside.
In small microwavable bowl, microwave butter, uncovered on high 40 seconds or until melted.
Stir in cinnamon, cloves, nutmeg, and vanilla until blended.
Pour over cereal and stir to coat.

Microwave uncovered on high 5 minutes, stirring every 2 minutes. Stir in ginger until blended. Spread mixture onto paper towels.
In small microwavable cup, microwave vanilla baking chips uncovered on high 1 minute, stirring every 30 seconds, until melted.
Drizzle over snack; let stand until set. Store in airtight container

Chocolate Krispy Marshmallow Squares

Chocolate Krispy Marshmallow Squares

1 stick margarine
1-10 1/2 oz bag marshmallows
3/4 c. chocolate chips
2 1/2 c. rice krispies cereal
2 1/2 c. puffed wheat cereal

In a double boiler pan, melt margarine. Add marshmallows and chocolate chips. Cook until melted. Remove from heat and add rice Krispies and puffed wheat cereals. Stir until cereals are coated. Spread in a greased, 9×9 inch pan. Sprinkle extra chocolate chips on top and press into bars. Refrigerate

Chocolate Clusters

Chocolate Clusters

2 c. chocolate chips
1 T. oil
1/2 c. raisins
1/2 c. almonds or walnuts

Melt chocolate chips in a double boiler or microwave. Remove from heat, stir in raisins and nuts. Drop by tablespoons onto waxed paper

Chocolate Chip Crunchies

Chocolate Chip Crunchies

1 c. chocolate chips
1/4 c. corn syrup
1 T. water
2 c. dry cereal (corn flakes, rice crispies)

Melt chocolate chips. Stir in corn syrup and water. Remove from heat; add cereal. Drop by teaspoonfuls onto waxed paper. Chill until firm. Makes about 30

Chocolate Cherries

Chocolate Cherries

1/4 c. butter
2 1/4 c. powdered sugar
1/2 tsp. vanilla
1/8 tsp. almond extract
3 dozen maraschino cherries, drained
2 c. chocolate chips
2 Tb. shortening

Mix butter, sugar and extracts. If too sticky, add more sugar, if too thick add a little cherry juice. Take a small amount of dough and wrap each cherry. Melt chocolate chips and shortening in the top of a double boiler. Dip cherries in melted chocolate and place on wax paper to set

Choco Junkie's Chocolate Fudge

Choco Junkie's Chocolate Fudge

2 squares unsweetened chocolate
2/3 c milk
2 cups sugar
1/8 tsp salt
2 tbsp butter
1 tsp vanilla
Directions
Break chocolate into small pieces. Add to milk in saucepan. Cook over low heat, stirring constantly until mixture is smooth. Add sugar and salt and stir until sugar is dissolved and mixture boils. Cook slowly, without stirring, until a small quantity dropped into cold water forms a soft ball (256 degrees ). Remove from heat. Add butter and vanilla without stirring. Cool to lukewarm (110 degrees ). Beat until fairly thick. Pour at once into greased pan. Cool. Cut into squares

Captain Crunch Candy

Captain Crunch Candy

1 large box peanut butter Captain Crunch
1 1/2-2 lbs. almond bark
2 T. peanut butter
2 c. dry roasted peanuts

In a double boiler, melt almond bark and peanut butter. Stir in cereal and peanuts. Mix well and drop on waxed paper. Makes 80-90 pieces. If mixture cools off and starts to set up, put in microwave for 1 minute.

Candy Shop Pizza

Candy Shop Pizza

1 pkg. refrigerated chocolate chip cookie dough
1 c. chocolate chips
1/2 c. peanut butter
4-5 candy bars, cut up (Nestles' Crunch, Butterfinger, Snickers, Nutrageous, any combo)

Press cookie dough evenly onto the bottom of a greased, 12 inch pizza pan. Bake at 350° for 15 minutes or until edges are set and center is still slightly soft. Immediately sprinkle chocolate chips over hot "crust". Drop peanut butter by spoonfuls onto chips. Let stand 5 minutes. Gently spread chocolate and peanut butter evenly over crust, leaving a 1/2 inch edge. Sprinkle candy bars in over pizza. Cut into wedges. Serve warm or cooled

Buttermilk Fudge

Buttermilk Fudge

3 T. white syrup
1 t. baking soda, dissolved in 1 c. buttermilk
2 c. sugar
1/2 stick butter
1 t. salt
1 1/2 t. vanilla
1 c. pecans

Mix sugar, syrup, milk butter and salt in saucepan. Cook until soft balls form in cold water. Remove from heat and let cool. Beat until smooth and creamy. Add vanilla and nuts. Beat until consistency of spread. Pour into a buttered pan. Cut when firm

Almond Joy Bars

Almond Joy Bars

2 c. graham cracker crumbs
1/2 c. powdered sugar
1/2 c. butter, melted
1 14.5-oz. can sweetened condensed milk
2 c. shredded coconut
2 5.7-6.8-oz. milk chocolate with almonds bars

Combine graham crumbs, powdered sugar and butter; Press into a 9×13-inch pan. Bake at 350 degrees for 15 minutes. Combine condensed milk and coconut; spread over crust. Bake 10-15 minutes. Remove from over and top with candy bars. Return to oven until chocolate is of spreading consistency. Spread chocolate evenly over bars,, cool and cut.

Almond Crunch

Almond Crunch

1 c. sliced almonds
1/2 c. margarine
1/2 c. white sugar
1 T. light corn syrup

Combine all ingredients in a cast iron pan over medium heat. Stir constantly. Boil 5-6 minutes. Mixture turns golden and forms a mass. Quickly spread mixture thinly, on a greased cookie sheet. Cool and break into pieces

Macadamia Nut Candied Popcorn

Macadamia Nut Candied Popcorn

24 cups air popped popcorn (about 1 cup un-popped)
2 cups macadamia nuts
3/4 cups granulated sugar
1 cup butter or margarine
1/2 cup light corn syrup
1/2 teaspoon salt
3 cups miniature marshmallows
1/4 teaspoon butter flavoring

Preheat oven to 250°. Place popcorn and macadamia nuts in a large greased roasting pan.

In a large heavy saucepan, combine sugar, butter, corn syrup and salt over medium heat. Stirring constantly, bring to a boil. Boil 2 minutes without stirring. Remove from heat. Add marshmallows, stir until melted. Stir in butter flavoring. Pour marshmallow mixture over popcorn mixture; stir until well coated.

Bake 1 hour, stirring every 15 minutes. Spread on lightly greased aluminum foil to cool. Store in an airtight container or place in clear holiday baking bags for gifts

Drunken Popcorn Balls

Drunken Popcorn Balls

2 quarts popped popcorn
1/2 cup dry whiskey sour mix (2 packets of individual drink mix)
1/2 cup granulated sugar
1/4 teaspoon salt
1/4 cup light corn syrup
1/2 cup water
1/2 teaspoon vinegar

Preheat oven to 250 degrees F. Place popcorn in a large 4-inch deep buttered baking pan. Keep warm in oven. Combine remaining ingredients in a large saucepan. Cook until mixture reaches 250 degrees F on a candy thermometer.

Remove popcorn from oven. Pour syrup mixture over popcorn. Mix well and shape into balls

Caramel Filled Sandies

Caramel Filled Sandies

SERVINGS 36

1 pouch sugar cookie mix
1/4 cup finely chopped toasted pecans
2 tablespoons Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1 egg
34 caramel candies, unwrapped (from 14 oz bag)
3 tablespoons half and half
1/3 cup dark chocolate chips, melted
1/3 cup white baking chips, melted
1 tablespoon coarse sea salt

1 In medium bowl, combine cookie mix, pecans, flour, butter and egg until soft dough forms. Shape into 1 1/2–inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.

2 Bake at 375° F for 8 to 10 minutes or until edges are light golden brown. Cool; place cookies on cooling racks. Cool completely.

3 In small microwaveable bowl, microwave caramels and half and half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.

4 Drizzle with melted dark chocolate and white baking chips. Sprinkle with salt. Let stand 15 minutes or until chocolate is set.

NOTE:

To toast nuts, spread in an ungreased shallow pan. Bake uncovered at 350°F for 5 to 8 minutes, stirring occasionally, until golden brown. Cool completely, about 15 minutes.

AGGRESSION COOKIES

This is a good recipe to use when you need to get rid of some
aggressions because the dough is too heavy for most mixers.
So you have to use your hands and beat it!!
You can also use peanut butter or butterscotch chips or a mixture of them



AGGRESSION COOKIES

3 cups brown sugar
3 cups margarine
6 cups oatmeal
3 cups flour
1 tablespoon baking soda
2 cups chocolate chips

Put the ingredients in large bowl.
Mash, squeeze, knead, etc until it is completely blended.
Form into small balls about 1 to 1 1/2 inches in size.
Place on an ungreased cookie sheet.
Butter the bottom of a small glass and dip into white sugar,
then pound the cookies flat.
Bake at 350 degrees for about 10 to 12 minutes.

.

Chocodile Cookies

Chocodile Cookies

1-1/4 cups brown sugar
1 cup butter, softened
1/2 cup peanut butter
2 tsp. vanilla
1 egg
2-1/4 cups flour
1/2 tsp. baking soda
2 cups semisweet chocolate chips
1/2 cup peanut butter
1-1/2 cups Special K cereal (crisp rice flakes)

Preheat oven to 350 degrees.
Combine brown sugar, butter, and 1/2 cup peanut butter in large bowl
and beat until combined.
Add vanilla and egg and mix well.
Stir in flour and baking soda until dough forms.
Press into un-greased 15x10" jelly roll pan.
Bake for 15-20 minutes or until just set.
Cool slightly.
While bars are cooling, melt chocolate chips and 1/2 cup peanut butter
in a medium saucepan, stirring frequently, until melted and smooth.
Remove from heat and stir in cereal.
Spread this mixture carefully over slightly cooled bars.
Cool completely before serving.

36 bars

CHOCOLATE OVERDOSE COOKIE BARS

CHOCOLATE OVERDOSE COOKIE BARS

1 1-pound pkg. Oreo type cookies
1/4 c. butter, melted
1 14-ounce can sweetened condensed milk
1 tsp. vanilla
2 c. semi-sweet chocolate chips

Preheat oven to 325 degrees.
Grease a 9x13 inch pan.
Set aside 6 cookies and grind the remaining cookies in a food processor
(or crush in baggie with rolling pin).
Mix together cookie crumbs and butter until well blended.
Press into bottom of pan.
Add 1 c. of chocolate chips to sweetened condensed milk and vanilla.
Melt in microwave, mixing frequently until smooth.
Pour chocolate mixture over crumb crust.
Sprinkle the remaining chocolate chips over the top and break remaining
6 cookies into pieces and sprinkle over the chocolate chips.
Bake for 20-25 minutes.
Allow to cool completely before cutting into bars

EVERYTHING COOKIES

EVERYTHING COOKIES

1 C. Margarine
1 C. Brown sugar
1 C. White sugar
3 eggs
1 C. Peanut butter
1 C. Coconut
1 C. Chocolate chips
1 C. Flour
1 T. Baking soda
1 C. Oatmeal
1 C. Raisins
1 C. Pecans

Preheat oven to 350° F.
Beat margarine, both sugars, eggs, and peanut butter until creamy.
Add remaining ingredients and mix well.
Drop by spoonfuls on cookie sheet and bake for 10 minutes.

Makes 9 dozen

Mexican Mice Cookies

Mexican Mice Cookies

2 sticks butter (1 c.) softened
1 tsp. vanilla extract
1/2 c. confectioner's sugar, plus more for dusting
2 c. flour
1 c. finely ground pecans
1/4 salt
chow mein noodles, mini chocolate chips, sliced almonds

Heat oven to 350 degrees.
Beat butter and vanilla in bowl of electric mixture until light and fluffy.
Add sugar.
Beat until combined.
Mix in flour, pecans and salt.
Shape dough into 1 inch ovals, tapering one end.
Bake 15 minutes.
Remove from oven.
Insert noodle at tail end and 2 almond slices about 1/3 of the way
from pointed end for ears.
Return to oven.
Bake until slightly browned, about 12 minutes.
Remove from oven.
Immediately place two chocolate chips in front of ears for eyes.
(Chocolate will melt slightly and stick to cookie).
Dust mice with confectioners' sugar.
Cool on wire rack.

Yield about 3 dozen

Friday, December 2, 2011

Fat Man's Misery

Fat Man's Misery

14 chocolate wafers, crushed
1/2 cup (1 stick) butter
1 cup confectioners' sugar
1 egg
Few drops almond flavoring
1/2 pint whipping cream
1/2 tablespoon granulated sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Line a pie pan with wafer crumbs. Cream butter and sugar together. Add eggs and cream again. Add almond flavoring. Spread this on the crumbs. Whip cream
with sugar; add vanilla extract, then pecans. Fold until well blended. Spread over first mixture. Cover with more crushed wafers. Let stand in refrigerator
for 12 to 24 hours

Lucky if You Get a Bite

Lucky if You Get a Bite

3/4 cup (1 1/2 sticks) butter
1 cup chopped walnuts
1/2 cup flour
8 ounces cream cheese
1 cup powdered sugar
1 (16 ounce) container Cool Whip
1 box instant butterscotch pudding

Let butter soften. Mix softened butter with 1/2 cup flour. Add the cup of chopped walnuts to the mixture. Stir by hand.

Place above mixture in 9 x 13-inch cake pan,
spread evenly in pan.Bake for 15 minutes at 350 degrees F. Remove and let cool.

Take cream cheese, powdered sugar and Cool Whip and mix them together, spread over the nuts in a baking pan. Mix instant pudding as per directions. Pour
over cream cheese mixture. Spread remaining Cool Whip over pudding top with cherries or sprinkles or whatever! Refrigerate

CEREAL SURPRISE COOKIES

CEREAL SURPRISE COOKIES

1 (6 oz.) pkg. butterscotch chips
1/2 c. peanut butter
2 c. miniature marshmallows
1 1/2 c. Cheerios
1/2 c. coconut


Heat and melt butterscotch chips and peanut butter. Mix in marshmallows, Cheerios, and coconut.
Drop by spoonfuls on a cookie sheet or waxed paper. Let stand until set and firm. Stores well in the refrigerator. Makes 3 dozen

BUTTER PECAN ICE CREAM PIE

BUTTER PECAN ICE CREAM PIE

2 1/4 c. milk
1 c. butter pecan ice cream, soft
2 pkg. butter pecan pudding and pie filling
1 graham cracker pie crust
Whipped topping


Thoroughly blend milk and ice cream in bowl. Add pie filling and mix. Blend slowly for 1 minute. Pour into pie shell. Chill for 3 hours. Top with whipped
topping and pecans

SAUSAGE BALLS

SAUSAGE BALLS

1 (1 lb.) roll HOT sausage (Bob Evans)
10 oz. pkg. sharp cheddar cheese
4 c. Bisquick
1 c. water


Mix all ingredients together and roll into balls (walnut size). Bake on cookie sheet that has been WELL greased. Oven temperature: 375 degrees. Baking time:
20 minutes.

These can be made up ahead of time and frozen and used as needed

Caramel Nut Pie Recipe

Caramel Nut Pie Recipe

3 eggs
3/4 cup Milky Way ice cream topping
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon Spice Islands® pure vanilla extract
1/8 teaspoon salt
1 unbaked pastry shell (9 inches)
1 cup chopped unsalted dry roasted peanuts
1/2 cup chopped walnuts


In a small bowl, whisk the eggs, ice cream topping, sugar, corn syrup, butter, vanilla and salt until blended. Pour into pastry shell; sprinkle with nuts. Cover edges with foil.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until filling is almost set. Cool on a wire rack. Refrigerate for 1-2 hours before serving

Ambrosia Pecan Pie Recipe

Orange peel and coconut combine with pecans to make this a truly special and rich-tasting dessert. It always wins compliments at Christmas dinner


Ambrosia Pecan Pie Recipe

3 eggs
3/4 cup light corn syrup
1/2 cup sugar
3 tablespoons brown sugar
3 tablespoons orange juice
2 tablespoons butter, melted
1 teaspoon grated orange peel
1/8 teaspoon salt
1-1/2 cups chopped pecans
2/3 cup flaked coconut
1 unbaked pastry shell (9 inches)


In a large bowl, beat the eggs, corn syrup, sugars, orange juice, butter, orange peel and salt until well blended. Stir in pecans and coconut.
Pour into pastry shell. Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack

SOPAPILLA CHEESECAKE DESSERT

SOPAPILLA CHEESECAKE DESSERT

2 cans of Pillsbury Crescent rolls
2 (8 oz.) packages of cream cheese, softened (I used light)
1 cup sugar
1 1/2 teaspoons vanilla
1/4 cup butter melted
cinnamon sugar

Preheat oven to 350 degrees. Unroll and spread 1 of the cans of
crescent rolls on the bottom of a lightly greased 9 x13 inch pan.
Combine the cream cheese, 1 cup sugar and vanilla. Spread over
top of the crescent roll layer. (This will look like a ton of cream
cheese, but trust me it works!) Unroll the remaining can of crescent
rolls on a sheet of wax paper and roll it out a bit with a rolling pin
or by hand. Then pick up the wax paper and place the dough on
top of the cream cheese filling. Then peel off the wax paper.


Pour the melted butter over the top and sprinkle generously with
cinnamon and sugar (I started with 1/4 cup sugar and cinnamon
but added a little bit more.)
Bake for 20-30 minutes or until bubbly and slightly browned. Let
cool a bit, slice and eat!

NO-BAKE GINGERBREAD BALLS

Gingerbread and CHRISTmas just goes together
NO-BAKE GINGERBREAD BALLS

5 ounces gingersnap cookies (about 20 cookies)
3 tablespoons corn syrup
2 tablespoons peanut butter
1/3 cup powdered sugar, sifted



Place cookies in a food processor and process until finely ground.
Add corn syrup and peanut butter and process until mixture comes
together. Scrape down the sides of the processor's bowl if
necessary. If mixture is too dry to come together, add another
tablespoon of corn syrup. Shape mixture into 1-inch balls, then
roll in powdered sugar

COOL WHIP SURPRISE FROSTING

COOL WHIP SURPRISE FROSTING

1 (3.4 oz.) box French vanilla pudding
1 (8 oz.) tub Cool Whip
1 can pineapple tidbits, drained (opt.)


Mix dry pudding and Cool Whip. Add in pineapple if desired. Delicious served on a yellow cake

SURPRISE DIP

SURPRISE DIP

8 oz. cream cheese
1/2 c. sour cream
1/4 c. Miracle Whip
3 or 4 cans sm. shrimp and some crab
1 c. seafood cocktail sauce
2 c. shredded Mozzarella cheese


Mix cream cheese, sour cream and mayonnaise. Put layer of shrimp and crab, then cocktail sauce, then the Mozzarella cheese. Can put chopped tomatoes and

green onion on top of the hold mixture. Cover and chill. Serve with Ritz or Townhouse crackers.

Chocolate Covered Coconut Joys

Chocolate Covered Coconut Joys

1/2 cup butter or margarine
2 cups sifted powdered sugar
3 cups flaked coconut
2 cups (12 ounces) semisweet chocolate morsels

Melt butter in a saucepan over low heat; remove from heat. Stir in sugar
and coconut; shape into 3/4 inch balls. Chill until firm.

Microwave 2 cups (12 ounces) semisweet chocolate morsels in a 2-cup
glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring
twice. Dip coconut balls in melted chocolate, allowing excess to drip,
and place on wax paper. Let stand until firm. Makes 3 1/2 dozen

Christmas Cheese Log

Christmas Cheese Log

1/2 lb. grated sharp cheese
2 tbsp. minced onion
3 tbsp. minced bell pepper
3 chopped olives
1 tbsp. chopped pimiento
2 tbsp. chopped pickles
1 hard boiled egg
1/2 c. crushed saltine crackers
1/4 c. mayonnaise
1/2 tsp. salt

Mix all ingredients. Roll and shape into log on waxed paper. Chill until firm. Serves 20.

Christmas Cheese Ball

Christmas Cheese Ball

8 oz. cream cheese
4 oz. blue cheese
1 tbsp. chopped green pepper
1 tbsp. diced pimento
Chopped walnuts
Minced parsley

Combine cheeses, add green pepper and pimento. Roll into ball and roll ball in walnuts. Garnish with parsley and serve with crackers

Christmas Coffee Punch

Christmas Coffee Punch

1-1/4 c. sugar
1 gal. strong coffee
1 pt. whipping cream, whipped
1 pt. vanilla ice cream, softened
1 pt. chocolate ice cream, softened

Stir sugar into hot coffee; chill thoroughly. Fold in whipped cream and ice creams just before serving. Makes 5 quarts

SURPRISE SNOWBALL COOKIES

SURPRISE SNOWBALL COOKIES

Beat until fluffy:

3/4 c. butter
1/2 c. sugar
1/4 tsp. salt

Add and beat well:

1 egg
1/2 tsp. vanilla

Add:

1 3/4 c. flour

Shape into balls and add M & M's or mini chocolate chips to center of balls. Bake at 350 degrees for 15 minutes. Roll in powdered sugar while still warm.

Christmas Fruit Salad

Christmas Fruit Salad

2 pkg. raspberry gelatin
2 c. hot water
1 c. nut meats
1 c. crushed pineapple
3 bananas, sliced
1 small box marshmallows
1 small bottle red cherries

Dissolve gelatin in hot water. Cool until slightly thickened, add nut meats, fruits and marshmallows. Chill until firm. Serve on lettuce with cheese crackers. Garnish with mayonnaise.

MEXICAN LAYERED SURPRISE SALAD

MEXICAN LAYERED SURPRISE SALAD

1 can refried beans
3-4 lg. avocados
3 tbsp. picante sauce
3 tomatoes, chopped
1 lb. cheese, grated
2 c. chopped onion
1 lg. pkg. sour cream
Nacho chips

2 c. shredded lettuce (optional)

In a shallow dish spread 1 can of beans. Mash avocados with fork and add picante sauce. Spread over beans. Add chopped tomatoes, onions, grated cheese.

Spread sour cream over top and sprinkle with cheese. Serve with nacho chips. Optional - may put shredded lettuce on before sour cream

Tequila Lime Chicken

Tequila Lime Chicken

2-3 boneless, skinless chicken breasts (whole or cut in strips)
1 shot Tequila
1 shot lime juice
1/2 teaspoon salt (or to taste, should be pretty salty though)
Black pepper to taste
1 shot oil
Cajun seasoning to taste (or paprika or cayenne)

Mix all ingredients but chicken in a bowl. Pour marinade into freezer bag with chicken, seal with as little air in the bag as possible. Marinate in refrigerator for at least 30 minutes (if possible, you can do less if you are pressed for time). If you want to grill, that works nicely even on indoor grill. If you saute or don't like to grill, reserve the marinade while browning the chicken. Then once chicken is browned well, pour in marinade in pan to deglaze (scrape brown bits up), simmer until chicken is done through. Serve with rice, pilaf, tortillas, pasta, cornbread, whatever you like

Crock Pot Teriyaki

OK there is nothing any easier then this,and soooo yummy serve with rice and a sm salad,Enjoy

Crock Pot Teriyaki

6 to 8 chicken pieces
1 (10 oz.) bottle teriyaki marinade sauce

Wash chicken pieces. Arrange in bottom of crock pot. Cover with teriyaki sauce. Cook on low heat for 8 to 10 hours

Brownie Cheesecake

Brownie Cheesecake

8 oz. (1 box) brownie mix
2 pkg. (8 oz. Each) cream cheese, softened
3 tbsp. Heavy whipping cream
1/2 cup sugar
2 large eggs
1 tsp. Vanilla
1 cup milk chocolate chips, melted

Heat oven to 350ยบ. Grease bottom of 9" springform pan.

Prepare brownie mix as directed on pkg. Pour batter into pan, bake 15
minutes.

Combine cream cheese, whipping cream, sugar and vanilla. Mix on medium speed with an electric mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Pour cheese mixture over brownie layer. Spoon melted chocolate over cream cheese mixture, then cut through with a knife for a marble effect. Bake 35 minutes. Loosen cake from rim of pan; cool before removing rim. Chill

Easy Chocolate Triple Layer Pie

Easy Chocolate Triple Layer Pie

2 cups cold milk
2 pkg. (3.9 oz. Each) instant chocolate pudding mix
1 (9") graham cracker crust, chocolate
1 tub (8 oz.) frozen whipped topping, thawed, divided
1/2 cup chocolate shavings

In a large bowl, mix milk and pudding. Beat with wire whisk 1 minute. Spoon 1 1/2 cups pudding into graham cracker crust. Gently fold in 1/2 of whipped topping into remaining pudding. Spread this over pudding layer in crust. Top with remaining whipped topping. Garnish with chocolate shavings; cover and refrigerate 4 hours

CHERRY SURPRISE

CHERRY SURPRISE

1 c. soft butter (must be butter)
3 c. powdered sugar
3 c. coconut
2 TBS. milk
2 tsp. almond flavoring
36 maraschino cherries (approximately)
graham cracker crumbs


Drain cherries and pat as dry as possible.

Combine everything except the cherries and graham cracker crumbs.
Roll a small amount of batter around each cherry until it is completely covered. Roll in graham cracker crumbs (will be soft).
Place on cookie sheet and put in fridge until firm, then put in covered container.

These must be stored in fridge; they also freeze well

CHOCOLATE HEAVENLY DELIGHT

CHOCOLATE HEAVENLY DELIGHT

1 c. flour
1 cube butter
1/2 c. pecans
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip (additional Cool Whip to top dessert)
2 sm. pkg. instant chocolate pudding
3 c. milk

Press flour, butter and pecans into 9 by 13 inch pan and bake 15 minutes at 350 degrees. Cool.

Blend with mixer: cream cheese and powdered sugar. Fold in 1 cup Cool Whip and spread over cooled crust. Mix pudding with milk as directed on pudding package.
Spread pudding layer over the cream cheese layer. Top this with Cool Whip. This can also be topped with grated chocolate or chopped nuts

Thursday, December 1, 2011

Eggnog French Toast

Eggnog French Toast

8-10 Servings

2 eggs
2 cups eggnog
1/4 cup sugar
1/2 teaspoon vanilla or rum extract
20 to 26 slices English muffin bread
Confectioners' sugar, optional
Maple syrup


In a bowl, beat eggs, eggnog, sugar and extract; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Dust with confectioners' sugar if desired. Serve with syrup

Peanut Butter Dip

Peanut Butter Dip

1/2 C. creamy peanut butter
1/4 C. marshmallow creme
1 C. light corn syrup

In a mixing bowl, stir all the ingredients together until combined.
Place in a covered container. Store in refrigerator.

Bring to room temperature to serve as a bread spread or ice cream
topper.

Makes about 1-1/2 cups

Cheesy Rotel Chicken

Cheesy Rotel Chicken

2 large boneless, skinless chicken breasts
Salt, pepper, cumin - to taste
1 can Rotel
Colby Jack cheese, shredded

Season chicken. Bake at 350 for 20-25 minutes until cooked through. Top with Rotel and cheese; return to oven until tomatoes are heated through and cheese is melted

WINTER SPICED NUTS

WINTER SPICED NUTS
Serves: 4-6

1 cup whole almonds
1 cup whole peanuts
1 cup cashews
1 cup whole pecans
1/2 cup white granulated sugar
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Ground ginger
1/2 tsp. Allspice
1/8 tsp. Ground cloves

Mix together all nuts and spices in a large bowl and store in an air-tight container

Beef-Stuffed Crescents

Beef-Stuffed Crescents

1 pound ground beef
1 can (4 ounces) chopped green chilies
1 package (8 ounces) cream cheese, cubed
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
3 tubes (8 ounces each) refrigerated crescent rolls

In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain. Add the cream cheese, cumin and chili powder. Cool slightly.

Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short end of each triangle; carefully roll up.

Place point side down 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 11-14 minutes or until golden brown. Serve warm

Yummy Cracker Snacks

Yummy Cracker Snacks


96 butter-flavored crackers
1 cup creamy peanut butter
1 cup marshmallow creme
2 pounds milk chocolate candy coating, melted
Holiday sprinkles, optional

Spread half of the crackers with peanut butter. Spread remaining crackers with marshmallow creme; place creme side down over peanut butter crackers, forming a sandwich.
* Dip sandwiches in melted candy coating, allowing excess to drip off. Place on waxed paper-lined pans; refrigerate for 15 minutes or until set. If desired, drizzle with additional candy coating and decorate with sprinkles. Store in an airtight container

Strawberry Turnovers

Strawberry Turnovers

12 slices thin, soft white bread, crusts removed
1 pint strawberries, washed and chopped
6 tablespoons strawberry jam
Zest from 1 lemon
6 tablespoons butter, melted for brushing
Sour cream and powdered sugar for garnish


In a bowl combine strawberries, jam, and zest. Flatten bread with the palm
of your hand or a rolling pin. Mound 1 heaping tablespoon of the strawberry
mixture on the center of the bread. Fold bread over strawberries to form a
triangle. Brush both sides with melted butter. Place the turnovers on a
sheet tray and bake in a 400 degree oven for about 5 minutes per side until
golden. Dust with powdered sugar and serve with sour cream.

Variation: Spread center of bread with 1
teaspoon of peanut butter plus strawberry mixture

Pumpkin Pie Dessert

Pumpkin Pie Dessert

1 can pumpkin pie mix, this already contains the sugar and spices
1 - 12 oz can evaporated milk
4 eggs
1 yellow cake mix
1 c butter or margarine, melted
1 c. chopped nuts, opt.

Mix pumpkin pie mix, milk and eggs. Pour into 9x13-inch baking dish.
Sprinkle with dry cake mix. Drizzle melted butter over cake mix.
Sprinkle with nuts. Bake at 350 degrees for 1 hour

Eggnog Tube Cake

Eggnog Tube Cake

1 pkg. (18 1/4 oz.) white cake mix
1 pkg (3.9 oz.) instant vanilla pudding mix
4 eggs
1 cup eggnog
1/4 cup canola oil
2 tsp rum extract
1 1/2 tsp ground nutmeg

Glaze:
1 cup confectioners' sugar
1/4 tsp rum extract
3 - 4 tsp eggnog

In a large bowl, combine the cake mix, pudding mix, eggs, eggnog,
oil, extract, and nutmeg. Beat on medium speed for 2 minutes. Pour
into a well-greased 10-inch fluted tube pan. Bake at 350 F for 38-41
minutes or until a toothpick inserted near the center comes out
clean. Cool on a wire rack for 10 minutes before inverting onto a
serving platter.

In a small bowl, combine the confectioners' sugar, extract, and
enough eggnog to achieve a drizzling consistency. Drizzle over the
cooled cake.

Makes 12 servings