Strawberry Dream Cupcakes

Strawberry Dream Cupcakes

1 box strawberry cake mix
2 egg whites
10 oz. sierra mist free
1 1/2 cups fresh sliced strawberries

Mix all ingredients and divide into 24 cupcakes. Bake for 20-25 minutes at 350. Can frost with cool whip.

Servings: 24

Meatloaf Filled Green Peppers

Meatloaf Filled Green Peppers

6 green bell peppers (about 1/2 pound each)
1/2 cup fine dry bread crumbs
1 cup heavy cream
3/4 cup finely chopped onion
3 tablespoons unsalted butter
1 1/4 pounds lean ground chuck
1/2 pound ground pork
1/4 cup chopped scallion greens
1/4 cup minced fresh parsley leaves
1 1/2 teaspoon salt
1/8 teaspoon ground cloves

In a kettle of boiling salted water blanch the bell peppers, covered partially, for 3 minutes and transfer them to a bowl of ice and cold water to stop the cooking. Cut 3/4 inch from the stem end of each bell pepper, reserving the bottoms, and chop fine the flesh from around the stems, discarding the stems. In a bowl let the bread crumbs soak in the cream for 8 minutes, or until the cream is absorbed. In a skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened and let it cool. Stir the onion mixture into the bread crumb mixture, stir in the chuck, the pork, the scallion greens, the parsley, the salt, the cloves, and black pepper to taste, and divide the mixture among the bell peppers. Arrange the bell peppers in a shallow 15 1/2- by 10 1/2-baking pan, add 2 cups water to the pan, and bake the peppers in the middle of a preheated 375°F. oven for 1 hour, or until the meat is no longer pink.

Easy Strawberry Cinnamon Rolls

Easy Strawberry Cinnamon Rolls

1/2 cup sugar
1/2 tsp. cinnamon
1 tube refrigerated biscuits
1/4 cup margarine melted
10 tsp. strawberry preserves

In a small bowl, combine the sugar and cinnamon. Dip top and sides of
biscuits in margarine; then in the cinnamon mix. Place on an ungreased
baking sheet. With the end of a spoon make a deep indentation in the
center of each biscuit. Fill with 1 tsp. preserves. Bake 375 for 15-18
minutes. Cool for 15 minutes before serving. Preserves will be HOT.

Brie Cheese Appetizer

Brie Cheese Appetizer

1 wheel (8 oz.) brie cheese
3 tbsp. apricot preserves
1/2 package (17.5 oz.) frozen puff pastry, thawed
1 egg white

Heat oven to 350º. Lightly grease a cookie sheet. Slice 1 wheel of brie cheese in half, so you have 2 circles of cheese. Spread apricot or peach preserves on (cut side) half of 1 circle of brie. Make sandwich out of the 2 halves of brie, so that preserves are in center of both halves. Wrap entire wheel of brie with one sheet of puffed pastry and flip entire concoction onto prepared cooking sheet so seam is on bottom. Brush puffed pastry with egg white. Bake 30 minutes or until pastry in golden brown. Serve immediately.

Cheese & Bacon Potato Rounds

Cheese & Bacon Potato Rounds

4 baking potatoes, cut into 1/2 " slices
1/4 cup melted butter
8 slices bacon - cooked and crumbled (or prepackaged)
8 oz. shredded Cheddar cheese
1/2 cup chopped green onions
sour cream

Preheat oven to 400 degrees F (200 degrees C). Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400° oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted. Serve with sour cream.

Pizzadillas

Pizzadillas

Great snack idea for kids and grown ups alike. Quick, easy, versatile, and most of all, delicious.


Flour tortillas (any size)
Pizza or marinara sauce
Diced meat of your choice
Shredded Cheese
Grated Parmesan

Preheat oven to 350 degrees Spread Sauce on a flour tortilla. Cover with meat and shredded cheese. Top with another tortilla. lightly spread more sauce on top and sprinkle with grated parmesan. Bake in oven on 350 degrees until cheese is melted and tortilla is golden and crunchy. Approx 10-15 min depending on tortilla size. Ingredient options may vary upon taste.

Mexican Chicken Breasts

Mexican Chicken Breasts

1 pkg taco seasoning
4 (4oz) chicken breasts
1 cup salsa
1/4 cup non-fat sour cream

Put chicken & taco seasoning in plastic bag, shake and coat well. Place in sprayed casserole dish and bake 30 minutes in a 375 degree oven. Top with salsa about 5 minutes before done. then top with sour cream.

Makes 4 servings

Pizza Casserole with Pepperoni

Pizza Casserole with Pepperoni

1 package (8 oz.) shredded mozzarella cheese
1 pound hamburger
4 oz. pepperoni
1 jar or 2 cans pizza or spaghetti sauce
1 large onion, chopped
1 (8 oz.) package elbow macroni
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
Preheat oven to 350 degrees.
Cook macaroni and drain. Brown hamburger with onion; drain. Season meat with salt and pepper.
Mix sauce with macaroni and hamburger and spread mixture in a
1 1/2-quart casserole dish, alternating with cheese and pepperoni.
Cheese and pepperoni should be the very top layer. Bake 30 minutes.

Lemon Coolers

Lemon Coolers

1 (18.25-ounce) package lemon cake mix
1 (7-ounce) container whipped topping, thawed
1 large egg, slightly beaten
2 cups powdered sugar, sifted

Preheat oven to 350*F (175*C).

Mix together cake mix, whipped topping and egg. Drop by teaspoonfuls into bowl of powdered sugar and roll to coat; shaping into balls.

Bake for 10 to 12 minutes. Do not brown.

Makes 3 dozen.

Speedy Stroganoff

Speedy Stroganoff

1 pound porterhouse steak
3 tablespoons all-purpose flour
1/4 cup butter or margarine,melted
1 can (3-ounce size) sliced mushrooms, undrained
3 tablespoons water
1 envelope (1-ounce size) onion soup mix
1 carton (8-ounce size) sour cream
Hot cooked fine egg noodles or rice

Slice steak diagonally across grain into thin strips; toss with flour. Brown
steak in butter in a large skillet over medium heat; add mushrooms, mushroom
liquid, and water. Stir in soup mix. Bring to a boil; reduce heat, and stir in
sour cream. Cook, uncovered, until thoroughly heated (do not boil). Serve over
noodles.

Serves/Makes: 4

Cinnamon Flop

Cinnamon Flop

2 1/2 cups flour
1 cup sugar
1 tbsp. lard or margarine
2 tsp. baking powder
1 cup milk

Put into 2 unbaked pie shells. Put brown sugar, cinnamon and butter on
the top. Bake at 350 degrees.

Be generous with the brown sugar and butter. It will bake down thru. I
love cinnamon so I use lots but you can adjust to suit your family.

Christmas Caramel Cashew Popcorn Bowl

Christmas Caramel Cashew Popcorn Bowl

12 cups popcorn, air popped if possible
8 oz. can whole cashews
2 sticks butter
1/2 c brown sugar
1 c white
1/2 c light Karo Syrup
1/2 tsp. salt

Pop popcorn and transfer from one bowl to another to get rid of hulls and old maids. This should be roughly 3/4 of a turkey roaster. THe rectangle enamel type is what I usually use to stir this in. Add cashews and toss. Mix butter, sugars, Karo syrup and heat until 190 degrees on a candy thermometer. Stir often as it will scorch if you don't. Remove from heat and add salt and 1 tsp, flavoring, such as vanilla, almond, rum, etc. Spread on waxed paper to cool. If you mix it a couple times it won't stick together quite so much. Then fill a beautiful Christmas Bowl with this and cover with Saran Wrap, ribbon and a bow. Deliver immediately while still fresh. This will make enough for (2) 6 cup bowls plus some extra for you!

Santa's Spicy Balls

Santa's Spicy Balls

2 slices white bread
1/4 cup milk
1 package ground beef (1 - 1 1/2 lbs)
1/2 cup parmesan cheese, shredded
1 tsp oregano, dried
1/2 tsp garlic salt
1 egg
1 Tbsp olive oil
2 cans Rotel tomatoes and chiles, extra hot (14 oz)

Soak bread in milk until soggy, squeeze out milk and discard.

Mix bread together with meat, parmesan, oregano, and garlic salt.

Combine egg with mixture, form into small meatballs about the size
of a quarter or a little bigger.

In a large pot over medium heat, add oil and saute onions until they
are soft and translucent, a few minutes. Add both cans of Rotel,
bring to a simmer, reduce heat to low.

Add meatballs, cook 30-45 minutes, until meat is no longer pink in
the center.

Sweet and Sour Meatballs

Sweet and Sour Meatballs

2-3 pounds lean ground beef
1/2 cup water
1/2 cup vinegar
1/2 cup brown sugar
1/2 cup ketchup
1 tsp. dry mustard or 2 tbsp. of regular mustard

Take 2-3 pounds of lean ground beef and form into meatballs. Place in
a roaster pan or a casserole dish. Mix all the ingredients together
and pour over the meatballs. Cook uncovered for about 45 minutes at
325 degrees.

WHITE CHOCOLATE-COVERED POPCORN

WHITE CHOCOLATE-COVERED POPCORN

Makes about 8 cups

8 cups popped popcorn

2 cups good-quality white chocolate chips

Red sugar

Spread popcorn on a baking sheet.

Place chocolate in a glass bowl atop a pot of barely simmering water (don't

Let bowl touch water). Melt over low heat, stirring until smooth.

Alternatively, melt chocolate in microwave on 50 percent power for about 2

Minutes, stirring every 30 seconds.

Drizzle chocolate over popcorn. Using a rubber spatula, gently stir to coat

The popcorn with the chocolate. Sprinkle with red sugar. Let stand until

Chocolate dries.

The Easiest Gingerbread Men

The Easiest Gingerbread Men

1 pkg.. spice cake mix 2 eggs
1 cup all-purpose flour 1/3 cup oil
2 teaspoons ginger 1/2 cup molasses

Place the cake mix, flour and ginger in a large mixing bowl. stir with a fork until blended. Mix in remaining ingredients. Beat with an electric mixer on medium speed for 2 minutes. Cover dough and refrigerate for 2 hours. Place dough on a floured surface; roll out to 1/4 inch thickness using a floured rolling pin. Cut into shapes and place on greased baking sheets. Bake at 375 degrees for 8 to 10 min. or until edges start to darken. Cool on baking sheets 5 min. before removing to wax paper. Cool completely and decorate as desired. Makes 2 to 3 dozen depending on the size of your cookie cutters.

These cookies turn out very tasty without being overly spicey.

Christmas Cranberry Punch

Christmas Cranberry Punch

1 lg. jar cranberry juice
1 lg. can pineapple juice
1 1/2 c. sugar
1 tbsp. almond extract


Mix above ingredients well and chill. Just before serving add 1 large bottle ginger ale.

REESE-LIKE PEANUT BUTTER SQUARES

REESE-LIKE PEANUT BUTTER SQUARES

1-1/2 cups graham crackers, crushed
1 box powdered sugar
1 cup peanut butter (creamy or chunky)
2 sticks margarine, melted
1 12-ounce package chocolate chips, melted

Mix first four ingredients; press into 13 x 9 inch pan. Refrigerate 15 minutes. Spread melted chocolate on top. Leave at room temperature. Cut into 1 inch squares and serve. May be kept refrigerated or frozen.

Nutty Popcorn Fudge

Nutty Popcorn Fudge

4 cups popped popcorn
1 18-ounce package semi-sweet chocolate chips
1 14-ounce can sweetened condensed milk
2 tablespoons butter or margarine
1 cup toasted slivered almonds
1 teaspoon vanilla

Line a 9-by-13-inch- pan with foil; set aside.
Melt chips, condensed milk and butter in large saucepan, stirring until
smooth; remove from heat. Stir in popcorn, nuts and vanilla.
Spread mixture evenly in prepared pan. Chill 2 hours or until firm.
Remove from pan and cut into squares.

Makes 32 squares.

Fudgy Brownies

Fudgy Brownies

1 pkg. fudge brownie mix

(13 x 9 inch baking pan)

1 1/2 cup confectioners sugar

1/2 cup butter, softened

2 to 3 tbsp peanut butter

2 tbsp cold 2 % milk

4 1/2 tsp instant vanilla pudding mix

1 can (16 oz.) chocolate fudge frosting

Prepare and bake the brownies according to the package directions. Cool on a wire rack. Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk, and pudding mix until smooth. Spread over the brownies. Cover and refrigerate for 30 minutes or until firm. Frost with the chocolate fudge frosting just before cutting.

Makes 2 1/2 dozen

Buffet Sweet Potato Balls

Buffet Sweet Potato Balls

2 1/2 cup mashed cooked sweet potatoes
1/2 tsp salt
Dash pepper
2 Tbsp butter, melted
1/3 cup honey
1 Tbsp butter or margarine
1 cup chopped pecans

Combine mashed sweet potatoes, salt, pepper and 2 tbsp butter. Chill for easier handling and shape into 8 balls. Heat honey and 1 tbsp butter in small, heavy skillet over high heat. When syrup is hot, remove from heat and add potato balls, one at a time. Spoon glaze over sweet potato balls, coating completely. Roll balls in chopped nuts. Place balls so they do not tough each other in a greased shallow casserole dish. Bake at 350 degrees F for 20 to 25 minutes.

Number of Servings: 4

Gift of Magic Bread

Gift of Magic Bread
1/2 cup margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup mashed bananas
1 cup mandarin orange sections
6 oz. pkg. chocolate chips
1 cup shredded coconut
2/3 cup sliced almonds or walnuts

Heat oven to 350. Cream butter with sugar, add eggs and vanilla. Beat until fluffy. Sift flour with baking soda and salt. Add alternately with mashed bananas. Stir in oranges, chocolate chips, coconut and 1/2 cup nuts. Pour into 2 greased small loaf pans ( I used two 8x3-3/4x2-3/ 8-inch disposable aluminum loaf pans). Sprinkle remaining nuts on top. Bake 1 to 1-1/4 hours. When cool sprinkle with powdered sugar.

You can also make 5 mini loaves and bake for 40 minutes.

Tropical Banana Bread

Tropical Banana Bread

2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 large bananas, mashed
8 oz can crushed pineapple, very well drained
1/2 cup toasted pecans pieces

Preheat oven to 325 degrees F. Spray a 9×5 inch metal loaf pan with flour-added
cooking spray.
Whisk flour, baking soda and salt together in a bowl. Set aside.
Cream butter and sugar in a mixing bowl, using high speed of an electric mixer;
add eggs, one by one, beating 30 seconds after each egg. Beat in vanilla and
bananas. Stir in pineapple.
Stir flour mixture into banana mixture in three parts - mixing (not beating)
with a spoon. Stir in pecans. Transfer to loaf pan.
Set loaf pan on a cookie sheet and place on center rack of oven and bake for 60
minutes or until loaf appears done and a wooden skewer inserted in center

Makes 1 loaf

....or 4 mini loaves (bake for 30-35 minutes).

Orange Cream Cheese Bread

Orange Cream Cheese Bread

8 ounces cream cheese, softened
1/2 cup shortening
1 2/3 cups granulated sugar
2 eggs
2 1/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/2 cup chopped walnuts
2 tablespoons grated orange peel
1/2 teaspoon orange extract
2/3 cup orange juice

Combine cream cheese and shortening, creaming well. Gradually add sugar, beating
until light and fluffy. Add eggs, beating well after each addition.

Combine flour, baking powder and salt; add to creamed mixture alternately with
milk, beginning and ending with flour mixture. Mix well after each addition.

Stir in nuts, orange peel and extract. Pour batter into two 8- or 9-inch loaf
pans which have been coated with vegetable cooking spray.

Bake at 375 degrees F for 50 to 55 minutes or until a wooden pick inserted in
center comes out clean. Let cool in pan for 10 minutes; orange pour juice over
loaves. Remove to wire rack to cool.

Egg Nog Cherry Nut Bread

Egg Nog Cherry Nut Bread

Replace the traditional fruit cake with this seasonal special.

2 1/2 cups flour
3/4 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1 beaten egg
1 1/4 cups Egg Nog
1/3 cup cooking oil
1/2 cup chopped nuts
1/2 cup Maraschino cherries

Combine flour, sugar, baking powder and salt. Set aside. In another bowl,
mix egg, Egg Nog and oil. Stir into dry ingredients. Fold in nuts and
cherries.

Pour into 2 greased 8x4x2-inch loaf pans. Bake at 350 degrees for 45-50
minutes. Makes 2 loaves.

…..or 4 small loaves and bake for 30-35 minutes.

Pineapple Bread

Pineapple Bread

Pineapple Bread tastes better the day after it's made.


1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup walnuts, chopped and lightly toasted
1 cup canned crushed pineapple, drained

Preheat oven to 350 degrees F. Grease and flour two loaf pans. Cream butter
and sugar in large mixing bowl. Beat eggs, one at a time, and blend well after
each addition. Stir in the pineapple.
Sift flour, baking powder, and salt together.
Stir in the nuts. Add dry ingredient mixture to wet mixture and only mix
until moistened. Do not over mix. Pour the batter into pans. Bake for 45 minutes
to 1 hour or until a toothpick comes out clean.

Festive Ham Balls

Are you having alot of people over like I am for CHRISTmas,these are quick and good

Festive Ham Balls

3 cups bisquick
2 teaspoons parsley flakes
10 1/2 cups smoked ham
2 teaspoons spicy brown mustard
4 cups sharp cheddar cheese, grated
2/3 teaspoon milk
1/2 cup Parmesan cheese

Lightly grease a 15 1/2" x 10 1/2" baking pan. Mix all above ingredients in a non-metal bowl. Shape mixture into 1" balls. Place the balls about 2" apart in the pan. Bake for 20-25 minutes at 350 degrees, or until brown. Remove from pan and serve immediately. Makes 16 servings.

PERK me up Mist

PERK me up Mist

This floral-fruity mist is a great way to refresh tired senses on
plane trips, long car rides or anytime you need a fragrant boost;
Add 9 drops of lavender and 7 drops of orange essential oil to 1 2/3
ounces of distilled water. Place in a spray bottle or atomizer.
Shake the bottle vigorously, then close your eyes and lightly mist
your face or personal space.

Christmas Morning Pie

I sometimes make this for supper it is so good

Christmas Morning Pie

1 pound bulk pork sausage with sage, cooked and crumbled
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
2 (9 inch) unbaked pastry shells
6 eggs,m lightly beaten
1 cup milk
1/2 cup chopped onion
1/3 cup chopped sweet red pepper
1/2 cup chopped green pepper

In a bowl, combine sausage and cheese. Place half of mixture in each pastry shell. Combine eggs, milk, onion and peppers. Pour half over sausage in each shell. Bake at 350. for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting

Crawfish Enchiladas

Crawfish Enchiladas

1 tablespoon butter
1 cup chopped green onions
1/2 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped seeded jalapeño pepper
3 garlic cloves, minced
2 teaspoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup sour cream
2 cups cooked crawfish tail meat (about 12 ounces)
12 6-inch corn tortillas
cooking spray
1/2 cup shredded Monterey Jack cheese

Melt butter in a large nonstick skillet over medium-high heat. Add green
onions and next 6 ingredients (green onions through garlic); sauté 5
minutes or until tender. Sprinkle flour over vegetables; cook 1 minute,
stirring constantly. Gradually add milk, stirring with a whisk. Cook
over medium heat until thick (about 8 minutes), stirring constantly.
Stir in salt and next 4 ingredients (salt through black pepper). Remove
from heat; let stand 3 minutes. Add cheddar cheese and sour cream,
stirring until cheese melts. Stir in crawfish.
Preheat oven to 325 degrees.
Add water to a medium skillet to a depth of 1 inch; bring to a simmer.
Dip 1 tortilla in water using tongs. Spoon 1/4 cup crawfish mixture into
the center of 1 tortilla; roll tightly, and place in a 13 x 9-inch
baking dish coated with cooking spray. Repeat procedure with crawfish
mixture and remaining tortillas. Spread remaining crawfish mixture over
tortillas; sprinkle with Monterey Jack cheese.
Cover and bake at 325 degrees for 10 minutes or until thoroughly heated.

Makes 6 servings

Eggnog Fondue

Eggnog Fondue

2 c real dairy eggnog
3 tb cornstarch
1/4 c cognac -- or rum

Pour eggnog into fondue pot; mix cornstarch with 1/2 ounce of liquor and
stir into eggnog. Cook at medium heat, stirring until mixture is
thickened. Add remaining liquor. Keep temperature low during serving.
Suggested dippers: sponge cake, fruit cake or fruit (fresh or canned).

Yield: 6 Servings

Microwave Cinnamon Sugar Tortilla Delight

Microwave Cinnamon Sugar Tortilla Delight


1 10-inch flour tortilla
2 tsp. butter-flavored spread
1 1/2 Tbs. cinnamon sugar mixture

Spread the tortilla with butter-flavored spread and sprinkle with
cinnamon sugar.
Roll into a tube shape, then place on a microwave safe plate.
Microwave on High for 30 seconds to warm.

Peanut Butter Candy Cookies

Peanut Butter Candy Cookies

1 pkg. two-layer yellow cake mix
1/2 cup peanut butter
1/4 cup butter, softened
1/4 cup milk
2 eggs
1 cup candy coated chocolate pieces

Preheat oven to 350 degrees F. Combine all ingredients except candy in large bowl and mix until blended. Add candy, then drop by rounded teaspoons 2" apart onto ungreased cookie sheet. Bake at 350 degrees F. for 8-11 minutes until cookies are light golden brown. Remove from cookie sheets to wire racks immediately.
42 cookies

Chocolate Peanut Butter Grahams

Chocolate Peanut Butter Grahams

1 jar peanut butter, 18 oz
1 pkg. graham crackers, broken into rectangles (14.3 oz)
1 1/2 pounds milk chocolate candy coating

Spread a rounded teaspoonful of peanut butter on one side of half of the graham crackers. Top with remaining crackers. In a microwave, melt candy coating; stir until smooth. Dip cookies into coating to completely cover; allow excess to drip off. Place on waxed paper lined baking sheet; let stand until set. Store in airtight container in a cool dry place.

Chips Ahoy Marble Bark

Chips Ahoy Marble Bark

1 pkg. (8 squares) Semi-Sweet Chocolate, chopped
1 pkg. (6 squares)White Chocolate, chopped
9 White Fudge Chunky CHIPS AHOY! Real Chocolate & White Fudge Chunk Cookies, coarsely broken
1/4 cup Slivered Almonds, toasted

Microwave semi-sweet chocolate and white chocolate in separate medium microwaveable bowls as directed on pkg. Add half of the cookie pieces to chocolate in each bowl; mix well.

Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through the chocolate mixtures several times with knife for marble effect. Sprinkle evenly with almonds; press lightly into chocolate.

Refrigerate at least 1 hour or until firm. Break into 14 pieces. Store in airtight container at room temperature.

HOMEMADE SCOURING POWDER

HOMEMADE SCOURING POWDER

1 cup baking soda
1 cup table salt
1 cup borax (such as 20 Mule Team)

Mix all ingredients together and store in an airtight jar.

Yield: 3 cups

Death by Jell-O Dessert

Death by Jell-O Dessert

Ingredients:
A 3 oz. Box of Jell-O (Strawberry is best)
Whipped Cream (The stuff in the can)
Mini Oreos (or something)

1. Prepare Jell-O according to box.
2. Pour into four fancy stemware glasses, filling each about 2/3 full.
3. Refrigerate until soft-set. Put in a layer of oreos.
4. Squirt generously with your whipped cream until over full. (Come on, you
can walk it off later!)
5.. Garnish with remaining oreos.

Serve promptly, eat with a spoon. Makes four servings. Prep time: about five
minutes. Chill time: About four hours unless you use the speed set method
(30 minutes). Recipe is flexible.
Holiday tip: For Thanksgiving, use the cranberry flavor and replace the
traditional cranberry sauce. Compliments pumpkin pie well.

Cream Cheese Coconut Cookies

Cream Cheese Coconut Cookies

Ingredients:

1 (8 ounce) package cream cheese

1/2 cup butter, softened

1 egg

1/4 teaspoon coconut extract

1 (18.5 ounce) package yellow cake mix

Optional: 1/2 cup coconut

1/4 cup confectioners' sugar

Preheat oven to 350 degrees. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and extract. Add cake mix, and stir until well blended. Roll into 1 inch balls and coat in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet. ( I used parchment paper). Bake for 10 to 13 minutes in the preheated oven. After a few minutes remove from baking sheets to cool.

VARIATIONS: I substituted Duncan Hines Strawberry cake mix for the yellow cake mix and they were wonderful! I also used a buttercream chocolate cake mix, and left out the extract, and again it turned out great. They are SO pretty on a platter with a doily. I made enough to take one platter to each side of the family and sent them to school and work!

Mexican Sausage Casserole

Mexican Sausage Casserole


Serves 6-8

1 lbs. cooked sausage, crumbled
1/4 lb. chopped mushrooms
1 medium onion diced
6 tablespoons salsa
2 cups cubed bread
6 eggs
2 cups milk
2 cups cheese (shredded or Mexican mix)
Salt and pepper

Spray 9"x13" baking dish with non-stick spray. Place bread cubes in bottom. Microwave onions for 2-3 minutes, then add mushrooms and microwave for 2 minutes longer. Drain onion mixture and spread over bread. Spoon salsa over, add sausage and cheese. Beat eggs, milk and salt and pepper together. Pour over bread.

Refrigerate overnight and cook at 350° for about 50 minutes or until set.

French Toast Casserole

French Toast Casserole

1 loaf (10 oz.) French bread, cut into 1-inch cubes (10 cups)
8 eggs
3 c. milk
4 t. sugar
1 t. vanilla extract
3/4 t. salt, optional


TOPPING:
2 Tbsp. butter or margarine, cubed
3 Tbsp. sugar
2 t. ground cinnamon
Maple Syrup, optional


Place bread cubes in a greased 13x9x2-inch baking dish.

In a mixing bowl, beat eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.

Cover and bake at 350 degrees for 45 to 50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup if deisred.

Makes 12 servings,,with my group I only get 6 servings out of this

Reindeer Punch

Reindeer Punch

2 cups orange juice
2 cups lemon juice
2 cups grenadine syrup
3 quarts ginger ale
1 pint of quartered strawberries or sliced fruit in season.


Mix all ingredients. Pour over block of ice to chill. Just before
serving, add ginger ale and fruit.

PEANUT BUTTER CLUSTERS

PEANUT BUTTER CLUSTERS

1 cup peanut butter
1 package of butterscotch chips
1 cup chopped peanuts
1 cup corn flakes, crushed (or rice krispies)
1/2 cup raisins
1 cup mini marshmallows

Melt together the peanut butter and butterscotch chips over low heat.
Place mixture in a large bowl. Add peanuts, corn flakes, and raisins to the
mixture, and mix. Add marshmallows and mix. Use a teaspoon to place the
mixture onto a cookie sheet lined with waxed paper. Chill in the
refrigerator for 1 to 2 hours. Place and store in the freezer.

Caramel Heavenlies

Caramel Heavenlies

12 graham crackers (4 3/4 inches x 1 1/2 inches)
2 cups miniature marshmallows
3/4 cup butter or margarine
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup flaked coconut

Line a 15"x10"x1" baking pan with foil. Place graham crackers in pan; cover with marshmallows.

In a saucepan over medium heat, cook and stair butter, brown sugar and cinnamon until the butter is melted and sugar is dissolved.
Remove from the heat; stir in vanilla.
Spoon over the marshmallows. Sprinkle with almonds and coconut.
Bake at 350 degrees for 14-16 minutes or until browned. Cool completely. Cut into 2" squares.

Yield: 3 dozen

Holiday Cobbler w/Pears & Cranberries

Holiday Cobbler w/Pears & Cranberries

1/2 cup Karo light corn syrup
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 cups fresh - OR - frozen cranberries
2 medium pears, peeled & sliced
3/4 cup all-purpose flour
1/2 cup sugar
1/3 cup (5 1/3 tablespoons) margarine - OR - butter
1 cup Quaker Oats (Quick or Old Fashioned), uncooked
1 egg, slightly beaten


1. Heat oven to 400ºF. Grease a 9 inch square or round baking pan.
2. In a medium saucepan, combine the first 3 ingredients. Stir in the cranberries. Heat to a boil, then reduce the heat. Simmer for 5 minutes or until cranberries pop open. Stir in the pears. Pour into the prepared pan.
3. Combine flour & 1/2 cup sugar (in a medium bowl). Cut in the margarine, until mixture resembles coarse crumbs. Stir in the oats & mix well. Add egg, mixing until moistened. Crumble evenly over fruit. Bake 30-35 minutes or until top is golden brown.

Eggnog Custard Pie

This is perfect for Christmas,and soooo good


Eggnog Custard Pie

4 eggs
1/3 C sugar
1 teaspoon rum extract
1/2
t pure vanilla extract
1/4 t salt
3 C eggnog
Grated nutmeg
9 inch
unbaked pie crust

Preheat the oven to 350 degrees F.
Beat eggs, sugar,
run extract, vanilla extract and salt
Add eggnog and pour into pie
crust.
Sprinkle liberally with nutmeg.
Bake until a knife comes out clean,
about 45-50 minutes.
Cool, then refrigerate before serving.

PEANUTTY PLUS SQUARES

PEANUTTY PLUS SQUARES

1 c. peanut butter
3/4 c. butter
1 1/2 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla
1 1/3 c. flour
1 c. quick oats, uncooked
1 tsp. baking soda
1/4 tsp. salt
1 c. M&M'S Plain Chocolate Candies

Beat together peanut butter, butter and sugar until light and fluffy; blend
in eggs and vanilla. Add combined flour, oats, soda and salt; mix well. Stir
in candies.

Press dough onto bottom of greased 15 1/2 x 10 1/2-inch jelly roll pan. Bake
at 350 degrees for 20-25 minutes or until edges are lightly browned. Cool
thoroughly
at room temperature; cut into squares.

SURPRISE COOKIES

SURPRISE COOKIES

2/3 c. sugar
1 c. soft butter
1 egg
1/2 tsp. salt
1 tsp. almond or vanilla extract
2 1/4 c. flour
Centers: miniature gumdrops, peanut M&M'S® or candied cherries

Combine all ingredients, except flour. Beat at medium speed until well
mixed. By hand stir in flour. Place candy in about a teaspoon of dough and
roll in
balls. Place 2 inches apart on cookie sheet. Bake at 350 degrees for 15-18
minutes until lightly browned. Cool. Roll in powdered sugar.

Mexican Fiesta Dip Mix

Mexican Fiesta Dip Mix

This is an unusual Southwestern dip mix that can
be given in a small sombrero.

1/2 cup dried parsley
1/3 cup minced
onion
1/4 cup dried chives
1/3 cup chili powder
1/4 cup ground cumin
1/4 cup
salt

In a large bowl, combine the spices and store in an airtight
container.

Attach these instructions to the jar:

Mexican Fiesta
Dip

Makes 2 cups

3 tablespoons Mexican Fiesta Dip Mix
1 cup
mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt

In
a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream.
Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with tortilla chips or fresh
vegetables.

Christmas Bears Snack Mix

Christmas Bears Snack Mix

2 cups bear-shaped chocolate graham -- snacks
2 cups mini oreos with red frosting
4 cups popped popcorn
2 cups red -- white & green candy
coated chocolates
1 cup red & green gummi bears

Mix all ingredients in a large bowl. Store in plastic bags or covered container. NOTE: Can change this by changing the chocolate graham bears and mini oreos for any small cookies or snacks desired.

Coconut Pecan Popcorn

Coconut Pecan Popcorn

16 cups popped popcorn
1 package coconut-pecan frosting mix
1/2 cup margarine or butter
1/4 cup light corn syrup
1/3 cup water
1/2 teaspoon salt
1/2 teaspoon baking soda

Heat oven to 200~. Divide popcorn between 2 ungreased rectangular pans. Heat frosting mix (dry), margarine, corn syrup, water and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container. Makes 16 cups.

Can decrease popcorn by 2 cups and add 2 cups pecan pieces. Add 1 cup to each pan after popcorn is divided. Mix.

Candy Wrap Cookies

Candy Wrap Cookies

Ingredients
18 ounces package refrigerated sugar cookie dough
8 ounces Milky Way Miniatures
Unsweetened cocoa (optional)

Preparation
Cut 1 (18-ounce) package refrigerated sugar cookie dough into
1/4-inch slices. Wrap each slice around 1 miniature chocolate-coated
caramel-and- creamy nougat bar. Place on ungreased baking sheets. Bake
at 350° for 13 to 15 minutes. Cool 1 minute; remove to a wire rack.
Dust with unsweetened cocoa, if desired. Makes about 2 dozen.

No-Bake Chocolate Oatmeal Balls

No-Bake Chocolate Oatmeal Balls

2 cups sugar
1 dash salt
1/2 cup (1 stick) butter
1/2 cup milk
1/2cup baking cocoa
1/2 cup peanut butter
3 cups quick oats
1 tsp vanilla

Blend first 5 ingredients in a saucepan & boil 1 minute.
Remove from heat, add remaining ingredients.
Drop by teaspoon full on waxed paper and allow to cool for at least 1 hour.

Can roll balls in festive nonpareils or a nuts

Christmas Fudge Cookies

Christmas Fudge Cookies

1 can Eagle Brand milk
2 teaspoons butter
6 ounce chocolate chips
1 cup flour
1 cup nuts
1 teaspoon vanilla

Melt chocolate chips and butter on low heat. Stir and add Eagle Brand milk, flour, nuts and vanilla. Cool -- spoon by teaspoon on greased pan. Bake at 325 degrees for 10-12 minutes.

Christmas Cinnamon Cookies

Christmas Cinnamon Cookies

1 cup butter
1 cup sugar
1 egg, separated
2 cups flour
1 tablespoon cinnamon
1 cup pecans (finely chopped)

Cream butter and sugar. Add beaten egg yolk. Mix flour and cinnamon. Lightly butter 10x15 inch baking pan. Spread on mixture covering pan. Brush slightly beaten egg white over batter. Sprinkle with pecans, pat lightly. Bake for 30 minutes at 325 degrees. Cut into bars when warm. Do not remove from pan until cool. For a crisper cookie, use the same recipe, but only use 1 cup flour and 3 teaspoon cinnamon. May want to chill dough before rolling. Bake 10 to 12 minutes at 375 degrees.

Butterscotch Fudge

Butterscotch Fudge

1 lb. brown sugar
1 c. sugar
1 c. evaporated milk
1/2 c. butter
1 (6 oz.) pkg. butterscotch morsels
1 can marshmallow fluff
1 tsp. rum extract
1/2 tsp. vanilla
1 c. chopped nuts

Cook sugars, milk and butter to soft ball stage. Remove from heat and add butterscotch, marshmallow and extracts. Stir until begins to lose its gloss. Add chopped nuts and pour into a greased 13x9 inch pan. Cut into squares while warm to prevent crumbling.

Orange-Cranberry Upside-Down Cake

Orange-Cranberry Upside-Down Cake

1 cup packed brown sugar
2 tablespoons butter (no substitutes) , melted
2 cups fresh cranberries, halved
2 medium navel oranges, peeled and chopped
***BATTER***
3/4 cup shortening
1 1/4 cup sugar
2 eggs
2 teaspoons grated orange peel
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup evaporated milk
1/2 cup orange juice

Combine the brown sugar and butter; spread evenly into a greased 13-in. x 9-in.
x 2-in. baking dish. Sprinkle with cranberries and oranges; set aside.

In a mixing bowl, cream shortening and sugar. Beat in eggs and orange peel.

Combine the flour, baking powder, salt and baking soda; add to creamed mixture
alternately with milk and orange juice. Spread over cranberry mixture.

Bake at 375 degrees F for 35-40 minutes or until a toothpick inserted into the
cake comes out clean. Run a knife around edges of pan; immediately invert onto a
serving plate.

Serve warm.

Serves/Makes: 12

Cotton Candy Cake

Cotton Candy Cake

1 box angel food cake mix
1 package (3/4 oz. size) flavored gelatin, any flavor
whipped cream
food coloring, optional

Following package directions, make cake, adding box of gelatin. Stir well.

Bake as directed on package. Cool completely. Serve with whipped cream.

Can use different flavors of gelatin. Can also add a few drops of food coloring
to whipped topping.

Serves/Makes: 10

Cookie or a Candy Macaroon

Cookie or a Candy Macaroon

Take a can of Sweetened condensed milk and add a couple of cups of coconut and a teaspoon of vanilla.

Spoon out the batter by teaspoon onto a parchment paper lined pan and bake at 350 for approx 10 minutes until the coconut begins to brown. Remove and let cool. They are moist and crispy and yummy! If you want it a little less rich and a little more fluffy, you can add a half cup of flour to the mix. That makes it more like a cookie and less like candy.

Marbled Gingerbread

Marbled Gingerbread

1 8-ounce package cream cheese, softened "
1/4 cup granulated sugar
1 egg
1-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1/4 cup packed brown sugar
1/2 cup full-flavor molasses
1 egg
1/2 cup buttermilk or sour milk

Preheat oven to 350 degrees . Lightly grease an 8x8x2-inch baking pan; set aside. For filling: In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in granulated sugar and 1 egg until combined. Set aside. In a small bowl, stir together flour, cinnamon, ginger, baking soda, and baking powder. Set aside. In a large bowl, beat butter on medium to high speed for 30 seconds. Add brown sugar; beat until combined. Beat in molasses and 1 egg. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour about 2 cups of the batter into the prepared baking pan. Pour filling over batter in pan, spreading evenly. Spoon the remaining batter in mounds on top of filling. Using a table knife or narrow metal spatula, gently swirl the batter into the filling to marble. Bake about 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Cut into squares. Serve warm. Makes 9 servings.
Kitchen Tip: To make 1/2 cup sour milk, place 1-1/2 teaspoons vinegar or lemon juice in a glass measuring cup. Add enough milk to make 1/2 cup total liquid; stir. Let stand for 5 minutes before using.

Curly Noodle Pork Supper

Curly Noodle Pork Supper

Makes 4 servings

1 pound pork tenderloin cut into 1/4 strips
1 medium sweet red pepper cut into 1 pieces
1 cup broccoli florets
2 green onions chopped
1 tablespoon vegetable oil
1 1/2 cups water
2 packages pork ramen noodles
1 tsp parsley; minced
1 tablespoon soy sauce

In a large skillet, cook pork, red pepper, broccoli and onions in oil until meat is no longer pink.

Add the water, noodles with contents of the seasoning packets, parsley and soy sauce.

Bring to a boil, reduce heat, cook for 3-4 minutes or until noodles are tender.

Mint Oreo Balls

Mint Oreo Balls

1 Pkg Mint Oreos
1 8 Oz Cream Cheese-softened
1 Pkg White or Chocolate Bark
2-3 dashes of green food coloring
1/4 cup mint or chocolate chips

Process the Oreos until smooth in blender etc.
Stir in softened cream cheese and roll into ball and refrigerate until solid. Melt the almond bark and blend in the green food coloring.
Dip balls into melted almond bark. Melt chips ad drizzles over top with a fork.

Mulled Red Wine

Mulled Red Wine

4 cinnamon sticks, broken in half
1 T. cardamom seeds, crushed
2 t. whole cloves
Peel of 1/2 lemon and 1/2 orange
2 cups vodka
2 bottle dry red wine
1 cup sugar
Grape clusters, mints sprigs and orange slices for garnish

Steep cinnamon sticks, cardamom seeds, cloves and citrus peel in vodka in large pot over low heat for 10 minutes. add wine and sugar, heat 30 minutes, stirring occasionally. Strain out spices. Serve mulled wine warm, garnished with small clusters of grapes, mint sprigs and slices of orange.
Makes 8 cups

Buffalo Chips

Buffalo Chips

1 cup Butter
1 cup Shortening
2 cups Brown sugar
2 cups Granulated sugar
4 Eggs
2 ts Vanilla
4 cups Flour
2 ts Soda
2 ts Baking powder
2 cups Oats
2 cups Corn flake cereal
2 cups Chocolate chips
1 cup Coconut
1 cup Pecans

Melt together butter and shortening. Cream with brown sugar, granulated sugar, eggs, and vanilla. Sift together the flour, soda, and baking powder. Add to creamed mixture. Mix in oats, cereal, chips, coconut and pecans. Drop large spoonful onto cookie sheet. Bake in 350 degree oven for 15 minutes.

Awesome Easy Pasta

Awesome Easy Pasta

2 cups chicken broth
2 cups heavy cream
8 ounces linguine pasta
6 slices bacon
2 cups chopped cooked chicken
1 cup frozen English peas, thawed
1 cup freshly grated Parmesan cheese

Bring chicken broth and cream to a boil in a heavy saucepan over high heat. Reduce heat to medium-low and simmer until reduced by half, about 30 minutes.
Bring a large pot of lightly salted water to a boil. Add linguine and cook 8 to 10 minutes or until al dente; drain and set aside in a large serving bowl.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Once the cream has reduced, stir in crumbled bacon, chicken, peas, and Parmesan cheese; cook for a few minutes until hot. Pour sauce over pasta to serve.

Spicy Pumpkin Fudge

Spicy Pumpkin Fudge
1 cup almonds
3 cups white sugar
1 cup butter or margarine
1 (5.33 ounce) can or 2/3 cup evaporated milk
1/2 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
1 (12 ounce) package butterscotch chips
1 (7 ounce) jar marshmallow cream
1 teaspoon vanilla extract

Butter a 9x13 inch pan and set aside.

Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie
sheet and place in oven to toast. Stir frequently.. Do not burn. Remove from
oven and set aside.

In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring
to a boil, stirring constantly. Continue boiling over medium heat until
mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about
10 minutes..

Remove from heat. Stir in butterscotch chips. When chips are melted, add
marshmallow cream, nuts, and vanilla. Mix until well blended.

Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool
at room temperature. Cut into squares, and store in the refrigerator in an
air-tight container.

Makes 3 dozen squares

Andes Peppermint Crunch Chunkies Cookies

Andes Peppermint Crunch Chunkies Cookies

2 sticks (1/2LB.) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1-3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1-1/4 cups coarsely chopped pecans
1-1/2 cups Andes Peppermint Crunch Baking Chips

Preheat oven to 300 F. Using an electric mixer, cream the butter,brown sugar and granulated sugar until fluffy(about 3 minutes). beat in egg and vanilla extract. On low speed, add baking soda,salt and then flour. Mix completely. Stir in oats,coconut, pecans,and Andes Peppermint Crunch Baking Chips.

Measure about 2Tbs. for large or 1 Tbs. for small cookies. Place round balls on lightly greased cookie sheets two inches apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie. Bake for 20 minutes for large cookies or 12-15 minutes for small cookies. Do not over bake. They get crunchy on the outside but remain soft inside. remove from cookie sheets and let cool. Yield approx: 30- 3" or 60- 1-1/2 cookies.

Almond Bars

Almond Bars

1 roll (16.5 oz) refrigerated sugar cookies
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
1 egg white
1 tablespoon water
1 cup sliced almonds
1/4 cup sugar

Heat oven to 350. Grease 15x10x1-inch pan with shortening. In large bowl, break up cookie dough. Stir in cinnamon and almond extract until well blended. With floured fingers, press dough mixture evenly in bottom of pan to form crust. In small bowl, beat egg white and water until frothy. Brush over dough. Sprinkle evenly with almonds and sugar. Bake 17 to 22 minutes or until edges are light golden brown. Cool completely, about 30 minutes.. For diamond-shaped bars, cut 5 straight parallel lines about 1 1/2 inches apart down length of pan; cut diagonal lines about 1-1/2 inches apart across straight lines. Makes: 48 bars.

A Refreshing Foot Bath

A Refreshing Foot Bath is great after shopping all day.
Peppermint 3 drops
Rosemary 2 drops
Lavender 2 drops
Soak feet 10 minutes, follow with a moisturizing lotion and you're
ready to go!

SNOWMAN SOUP

SNOWMAN SOUP

1 package hot chocolate mix
3 Hershey Kisses
15 or so marshmallows
1 candy cane

Place all the above in a mug, attach the following poem.

THE POEM:
Was told you've been real good this year.
Always glad to hear it.
With freezing weather drawing near,
You'll need to warm the spirit,
So here's a little Snowman Soup,
Complete with stirring stick.
Add hot water, sip it slow,
It's sure to do the trick!

Christmas is upon us

It is fast aproching,I have had my tree up for about 2 weeks,and now that turkey day is over I am enjoying the lights every day,Christmas cards were all mailed the day after Thanksgiving.
My shopping is done,(I started in June)I am waiting on 4 gifts that are being mailed form different companies,once they arrive and I wrap them ,the tree and gifts will be complete.Now I have a birthday party I am planning for the 12 th,I can work on that,and the Christmas menu,I already know that I HAVE to make my sweet tator casserole and my sausage dressing,the rest is up in the air so far.
I worked on Thanksgiving , so I had our family Thanksgiving dinner here on sat.the weather was so nice,and everyone had a wonderful time,so nice to have my kids,family and close friends share this with me.Merry CHRISTmas every one

Red Nosed Reindeer Drink

Red Nosed Reindeer Drink

Ingredients:
1 16 oz. bottle apple juice
1 16 oz. bottle cranberry juice
1 16 oz. bottle lemon-lime soda
3 cinnamon sticks
Tiny candy-cane stirrers

1. In a large saucepan, mix the apple juice,
cranberry juice, and lemon-lime soda with the
cinnamon sticks.
2. Heat, and then serve in mugs with tiny
candy-cane stirrers.

Holiday Ornaments for the Birds

Holiday Ornaments for the Birds
large pinecones
natural peanut butter
wild birdseed
ribbon
-Spread peanut butter on pinecones
-Roll peanut buttery pinecones in birdseed until covered
-Tie the top of the pinecone with a long piece of ribbon
-Hang on tree branches

7 Ways to Let Stress Out

You all may be braver than I. I do not step foot into the mall from Halloween to New Years. If I do, I usually end up locking myself in a Starbucks bathroom to finish a meltdown. So I thought these tips--"7 Ways to Let Stress Out"--from Vitality magazine may come in handy. Here they are.

1. Get regular exercise.

People who exercise for 20 or 30 minutes at least 3 times a week can significantly reduce their stress, says the American Council on Exercise. Any form of physical activity works, including walking, cycling, running or playing a team sport, such as soccer or basketball, and even typing really fast at your computer (just kidding).

2. Be mindful of the present.

Mindfulness is the practice of being fully engaged in the present moment. Instead of worrying about the future or dwelling on the past, mindfulness pays attention to what's happening right now. Sit in a relaxed position and clear your mind. Focus on your breathing, a word or a sound, such as "oommm," [or even "idiot, idiot, he's an idiot"], for 10 to 20 minutes. It's helpful to have silence and privacy, but more skilled meditators can do it anywhere. Gently return to your breathing if your attention is drawn to something else. [They wrote the last sentence for me.]

3. Take a deep breath.

This technique is used in many relaxation practices, including yoga, meditation and visualization. Deep breathing involves not only the lungs, but also the abdomen and diaphragm. To perform it, breathe in deeply and slowly to a count of 8, holding your breath with your abdomen extended. Slowly exhale to a count of 8; then repeat for 10 minutes.

4. Pray.

[I was flabbergasted to find this suggestion. Yah! Finally, we can speak of the spiritual in mainstream media!] Saying the rosary, repeating a prayer or chanting a mantra can lower stress and help you feel clam and protected.

5. Live a healthy lifestyle.

Take good care of yourself by getting enough sleep; eating a healthy diet; avoiding excess caffeine, alcohol and tobacco; and not abusing drugs.

6. Practice hatha yoga.

This yoga practice involves stretching and forming different poses while keeping breathing slow and controlled. Yoga helps bring a relaxed state into your daily life. Injuries can occur if yoga is done incorrectly, so it's best to learn by attentiong classes with a qualified yoga teacher.

7. Go to your happy place.

[Ha! One of my own here!] Guided imagery or visualization involves imaging a scene in which you feel free of tension and stress. Close your eyes and imagine your special place, such as a beach, favorite vacation spot or whatever you like. Picture the scene as clearly as you can, including what you can see, hear, smell and feel.

Easiest and Best Family Eggnog

Easiest and Best Family Eggnog

2 quarts prepared egg nog
1 quart egg nog ice cream, scooped into balls

In a small punch bowl, place the egg nog and ice cream and ladle into small serving glasses. Serves 8. This can be sparkled with the addition of Cognac and Kahlua liqueur, but this recipe is for the kids.

Pumpkin Dump Cake

Pumpkin Dump Cake

1 (29 oz.) can pumpkin pie mix
1 (12 oz.) can evaporated milk
1 cup sugar
1/4 tsp. Pumpkin pie spice
1/2 tsp. Cinnamon
3 large eggs
1 box yellow or white cake mix
1 cup chopped pecans or walnuts 1 cup melted butter

Vanilla cool whip


Beat together pumpkin, milk, sugar, pumpkin pie spice, cinnamon, And eggs.
Pour into 9x12 greased baking dish. Sprinkle the dry cake Mix evenly over
the pumpkin mixture, and then sprinkle on pecans. Drizzle melted butter over
the top. Bake at 350 for 1 hour. Cool. Top with vanilla cool whip.

Angel Fluff Brownies

Angel Fluff Brownies

Mix in your favorite pudding flavors for fun variations.

Ingredients
1 (3.3-ounce) package chocolate instant pudding mix
2/3 cup sugar
1/2 cup all-purpose flour
2 large eggs
1/3 cup butter or margarine, melted
1/4 cup whipping cream
1 teaspoon vanilla extract
1/2 cup chopped walnuts, toasted
Powdered sugar (optional)

Preparation
Stir together first 8 ingredients until blended. Spoon into a lightly
greased 8- or 9-inch square pan. Bake at 350° for 25 minutes or until edges pull away from pan. Cool in pan on a wire rack. Sprinkle with powdered sugar, if desired. Yield: 16 brownies

Strawberries & Pudding Cake

Strawberries & Pudding Cake

1 box graham crackers

2 sm. boxes instant vanilla pudding

1 sm. Cool Whip

3 c. milk

Fresh strawberries or strawberry preserves

Mix pudding and milk until thick. Mix Cool Whip into pudding

using a 9 x 13 inch pan. Make layers. Layer 1 graham crackers

whole. Layer 2 pudding mixture. Layer 3 graham crackers whole.

Layer 4 pudding mixture layer. Layer 5 few crushed graham

crackers. Layer 6 scatter strawberries. Cover and refrigerate 2

hours before serving other fruits or berries can be used.

Ranch Crispy Chicken

Ranch Crispy Chicken

6 skinless, boneless chicken breast halves
2 (1 ounce) packages ranch dressing mix
1/4 cup dry bread crumbs

Preheat oven to 375 degrees F (190 degrees C).

Combine dressing mix and bread crumbs in a plastic bag. Add chicken and shake until coated.

Place coated chicken pieces on an ungreased cookie sheet and bake in preheated oven for 25 to 30 minutes, or until chicken is cooked through and juices run clear.

Breakfast Bread Pudding

Breakfast Bread Pudding


In a glass bowl combine:
1 egg
1 slice of bread
3/4 c. milk
1 tbsp. brown sugar
1/2 tsp. vanilla
5 shakes of cinnamon
1 tbsp. raisins, optional

Bake at 350 degrees for about 30 minutes, or microwave about 7 minutes until set. Serves 1

Pumpkin parfait and treats

Pumpkin parfait.
mix 1/4 cup pumpkin with 1 cup of vanilla yogurt & 1/4 teas pumpking pie spice and layer with granola..

Mix 1/2 cup of pumpkin with 1/2 cup peanut butter for sandwiches and top with sliced banana

top cooked oatmeal with a dollop of pumpkin puree and drizzle with maple syrup

add 1/2 cup pumpkin to your favorite oatmeal cookie recipe

Puffy Pumpkin Pancakes

Puffy Pumpkin Pancakes
2 c pancake mix
1 1/2 c water
2/3 cup pumpkin

combine till just moistened cook over med head in preheated skillet using non stick spray.

Pumpkin Latte

Pumpkin Latte

4 cups milk
2 tablespoons canned pumpkin
3 tablespoons vanilla extract
1 teaspoon cinnamon
2 cups strong, hot brewed coffee
whipped cream, pumpkin pie spice, cinnamon sticks, for garnish, optional

Stir together milk and pumpkin in a pan; heat over low heat until steaming. Stir in vanilla and cinnamon. With a handheld blender or electric mixer, blend for 15 to 20 seconds, until thick and foamy. Pour into 4 to 6 mugs or tall glasses; pour in hot coffee. Top with whipped cream; sprinkle with spice and add cinnamon stick stirrers. Serve at once. Makes four servings.

Pumpkin Angel Food Cake

Pumpkin Angel Food Cake

1 pkg. Angel Food cake mix

1-1/4 cup water
1/2 cup canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/2 tsp. nutmeg

Preheat oven 350 degrees F. Use an electric mixer, beat cake mix,
water, pumpkin and spices. Pour batter into a tube pan and bake for
30 to 35 minutes. Cool cake before removing from pan.

Thanksgiving Blessings Mix

Thanksgiving Blessings Mix

2 cups Bugles brand corn snacks
2 cups small pretzels
1 cup candy corn
1 cup dried fruit bits or raisins
1 cup peanuts or sunflower seeds
1 cup M&Ms brand chocolate candy
16 Hershey's brand chocolate kisses

In a large bowl, gently mix all ingredients except Hershey's Kisses.
Place 1/3 to 1/2 cup Blessing Mix in small cellophane treat bags.
Add one Hershey's Kiss to each bag.
Close bag with chenille stem or twist-tie.

Bugles: Shaped like a cornucopia or Horn of Plenty, a symbol of our
Nation's abundance.

Pretzels: Arms folded in prayer, a freedom sought by the founders of our
country.

Candy Corn: Sacrifices of the Pilgrim's first winter. Food was so scarce
that the settlers survived on just a few kernels of corn per day.

Nut or Seeds: Promise of a future harvest, one will reap only if seeds
are planted and tended to with diligence.

Dried Fruits: Harvest gifts of our bountiful land.

M&Ms: Memories of those who came before us to guide us to a blessed future.

Hershey's Kiss: The love of family and friends that sweetens our lives.

Getting ready

The carpets are shampooed and the spot is ready for the tree,yep I said the tree.I love to sit at night with just the tree on (so relaxing) sipping peppermint tea,I have found the perfect EO to make the Christmas Tree scent,and I have a room full of presents I HAVE to start wrapping,not much left on my list to buy, so I am doing good so far,working on Thanksgiving dinner recipes right now,I work that night , so we will have Thanksgiving on the Sat after.I LOVE THE HOLIDAYS

Frozen Strawberry Pie

Frozen Strawberry Pie


2 egg whites
1 c. sugar
10 oz. pkg. strawberries, thawed
1 tbsp. lemon juice
1/2 c. heavy cream, whipped

Beat egg whites and sugar, strawberries, lemon juice at high speed for 15 minutes in large bowl.

Pumpkin-Spiced Gingersnap Truffles

Pumpkin-Spiced Gingersnap Truffles

1 1/4 cups semisweet chocolate pieces
1/4 tsp. pumpkin pie spice
1/4 tsp. vanilla
1/2 cup whipping cream
3/4 cup chopped gingersnaps (about 10 cookies)
1/3 cup finely crushed gingersnaps (about 7 cookies) and/or 1/4 cup unsweetened cocoa powder

In a medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.

In medium microwave-safe bowl place whipping cream. Microwave on 100% power (high) 70 seconds or until boiling. (Or place cream in saucepan. Bring just to boiling. ) Pour whipping cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; chill for 1 1/2 to 2 hours or until firm but still able to form into balls.

Place crushed ginger snaps and/or cocoa powder in small bowl(s). Roll 1 tablespoon portions of truffle mixture into ball and roll in crushed gingersnaps or cocoa to coat. Chill 1 hour or until firm. If desired, cover and chill up to 3 days.

Maple Pumpkin Cake

Maple Pumpkin Cake

1 pkg. (18 1/4 oz.) white cake mix
3/4 cups flour, divided
1 cup water
3/4 cup canned pumpkin
2 eggs
1/3 cup canola oil
1 tsp ground cinnamon
2 tbsp brown sugar
1 1/3 cups vanilla or white chips
1/4 cup chopped pecans

Frosting:
1 cup butter-flavored shortening
7 1/2 cups confectioners' sugar
3/4 cup milk
2 tsp vanilla
1 to 1 1/2 tsp maple flavoring

Grease three 9-inch round baking pans. Line with waxed paper. Grease the paper. Set aside. In a large bowl, combine the cake mix, 1/2 cup flour, water, pumpkin, eggs, oil, and the cinnamon. Beat for 30 seconds on low speed. Beat for 2 minutes on medium. Transfer a third of the batter to a small bowl. Beat in the brown sugar and the remaining flour. Stir in the chips and the pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans. Bake at 350 F for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. For the frosting: In a large bowl, cream the shortening until fluffy. Add the confectioners' sugar, milk, vanilla, and maple flavoring. Beat until smooth. Place one plain cake layer on a serving platter. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer.
Top with a quarter of the frosting. Top with the remaining plain cake layer. Spread the remaining frosting over the top and the sides of the cake. Makes 12-14 servings

3 Musketeer Brownie Gems

3 Musketeer Brownie Gems

1 box brownie mix
Eggs (amount according to box directions)
Oil (amount according to box directions)
1 13-ounce bag 3 Musketeer Miniatures

1. Line the muffin pan with the paper liners.
2. Make the brownie mix according to the directions.
3. Spoon a little of the brownie mixture into each cup, then place
unwrapped a 3 Musketeer on top of the mixture.
4. Spoon additional brownie mixture into each cup, covering the
miniatures.
5. Bake in a preheated 350-degree oven for 20 minutes

Slices of Sin

lices of Sin

Serves 10-12

8 oz. semisweet chocolate (use a good brand)
1/2 cup strong brewed coffee (not instant)
2 sticks butter
1 cup sugar
4 eggs (do not pour in one bowl)
1 cup heavy cream

Preheat oven to 350°F. Line a glass loaf pan with foil and then butter foil. In the top of a double boiler melt the chocolate in the coffee. Add the butter and sugar, stirring until the butter is melted.
Cool the mixture for 10 minutes then beat in 1 egg at a time. Pour
the mixture into the prepared loaf pan. Bake until a crust forms on
top, approximately 35-45 minutes. Set the loaf pan in enough cool water to come halfway up the pan. The dessert will rise and fall as it cools. When cool, wrap the pan well and refrigerate for at least 2 days or up to 2 weeks. (this helps set it).When ready to serve, un-mold and slice and place a little whipped cream on a plate and a slice of sin on top.

Cranberry Banana Bread

Cranberry Banana Bread

1 cup sugar
1/2 cup butter or margarine, softened
1 cup mashed banana
1/4 cup milk
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 cup walnuts, chopped
1 package (6-ounce size) sweetened dried cranberries

Preheat oven to 350 degrees F. Grease an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan.

Mix sugar and butter together in a medium mixing bowl until completely blended.
Add banana, milk and eggs, mixing well.

Add dry ingredients, mixing just until moist. Stir in nuts and sweetened dried cranberries. Spread batter evenly in a loaf pan.

Bake for 1 hour or until a toothpick inserted into the center of the bread comes out clean. Remove from pan and cool.

Serves/Makes: 16

Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup

3 cups defatted chicken broth
1/2 cup sliced onions
1 cup diced red potatoes
1/2 large green pepper, diced
2 tsp minced garlic
2 boneless skinless chicken breast halves, cut into thin strips
1 can (14 ounces) Mexican-style stewed tomatoes
1 tsp chopped jalapeno peppers
1/2 tsp ground cumin
4 (6") corn tortillas
Olive oil no-stick cooking spray
1 tbsp lime juice
1/4 cup chopped fresh cilantro

In a large soup pot over medium-high heat, bring 1/2
cup of the broth to a boil. Add the onions, potatoes,
green peppers and garlic. Cook and stir for 5 minutes.
Add the chicken; cook and stir for 1 minute.

Add the stewed tomatoes, jalapeno peppers, cumin and
remaining 2 1/2 cups of broth. Bring to a boil. Simmer
the soup, uncovered, over medium heat for 15 minutes,
or until the potatoes are soft.

Meanwhile, preheat the oven to 350 F. Coat both sides
of the tortillas with olive oil no-stick cooking spray;
cut them into thin strips and place on a baking sheet.
Bake for 15 minutes, or until crisp. Add the lime juice
and cilantro to the soup; top each bowl with the
tortilla strips.

The lime juice and cilantro give this soup an authentic
taste and aroma.

Pumpkin Oatmeal Servings

Pumpkin Oatmeal

Servings: 2

• 1 cup quick-cooking rolled oats
• 3/4 cup milk, or as needed
• 1/2 cup canned pumpkin puree
• 1/4 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon sugar

Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.