CHICKEN CROISSANT SANDWICHES
32 sandwiches
8 cups diced chicken
2 cans crushed pineapple
2 cups celery finely chopped
1 ½ cups onions, finely chopped
pecans, walnuts, almonds, or watercesnuts
grapes if desired
Mayo to moisten
Yummy by: American Fork Hospital
CHEX PARTY MIX (SWEET)
½ large box corn chex
½ large box golden grahams
2 cups coconut
2 cups slivered almonds
mix in large bowl
glaze:
1 cup sugar
1 cup white corn syrup
3/4 cups butter
Boil for 2 minutes, pour over cereal mix and stir to coat evenly.
By: Stephanie P.
CUCUMBER/TOMATO DELIGHT SALAD
Ingredients:
2 lg cucumbers, sliced and peeled
1 med onion cut into rings
2 lg tomatoes cut into chunks
Sauce:
1 cup vinegar
1/4 cup oil
3/4 cup celery seeds
1 tsp salt
1/4 tsp pepper
Directions:
Combine sauce, pour over vegies.. Chill 8-10 hours. Taste better the next day
By: Tina M/ Aunt Shirley (cousin and aunt)
HOMEMADE GRANOLA MIX
1-1/2 cups quick rolled oats, uncooked
2 cups bran cereal flakes
1 cup sunflower seeds
1-1/2 cups raisins
1 cup sesame seeds
1/2 cup chopped pecans
1/2 cup flaked coconut
1/2 cup vegetable oil
1/2 cup honey
1 Tablespoon molasses
1 teaspoon vanilla extract
PREPARATION:
1. Preheat oven to 350 degrees F. Line a large jellyroll pan with parchment paper or Silpat baking liners.
Place rolled oats, bran cereal flakes, sunflower seeds, raisins, sesame seeds, pecans, and coconut in a large mixing bowl.
Toss gently, taking care not to break the cereal flakes.
Place oil, 1. honey, molasses, and vanilla in a heavy saucepan. Bring to a simmer over medium heat, mixing to combine.
Pour the honey mixture over the granola and toss gently until completely coated. Spread the granola evenly over the lined jellyroll pan.
Bake 15 to 20 minutes until golden brown. Let cool to room temperature before storing in airtight containers.
Yield: about 7 cups
CHEESY VOLCANO MEATBALLS
Prep: 10 min Total: 24 min
1 lb lean ground beef
6 Ritz crackers, finely chopped
1/4 cup Kraft Grated Parmesan cheese
3/4 cup spaghetti sauce, divided
12 Kraft cheddar cheese cubes
4 hot dog buns, split
PREHEAT oven to 400 F. Mix meat, cracker crumbs, Parmesan cheese and 1/4 cup of the spaghetti sauce in bowl. Shape into 12 meatballs, using about 2 Tbsp meat mixture for each.
BAKE 14 minutes or until meatballs are cooked through (160F) Meanwhile, microwave remaining 1/2 cup spaghetti sauce in microwaveable bowl on HIGH 30 sec or until heated through
SPOON sauce evenly into buns. Fill each with 3 meatballs
Make 4 servings, 1 sandwich each
*Save 50 calories and 6g of fat per servings by preparing with extra lean ground beef, Ritz reduced fat crackers and Kraft 2% milk reduced fat crackers and Monterey Jack cheese cubes.
*Variation: Omit buns. Serve meatballs and sauce over your favorite hot cooked noodles
* I didn't know how good these were going to be until I took my first bite. WOW! MY kids loved making them too
BY: Kirsten (Food and family magazine/kraftfoods.com)
CHICKEN CROISSANT SANDWICHES
32 sandwiches
8 cups diced chicken
2 cans crushed pineapple
2 cups celery finely chopped
1 ½ cups onions, finely chopped
pecans, walnuts, almonds, or watercesnuts
grapes if desired
Mayo to moisten
Yummy by: American Fork Hospital
CHEX PARTY MIX (SWEET)
½ large box corn chex
½ large box golden grahams
2 cups coconut
2 cups slivered almonds
mix in large bowl
glaze:
1 cup sugar
1 cup white corn syrup
3/4 cups butter
Boil for 2 minutes, pour over cereal mix and stir to coat evenly.
By: Stephanie P.
CUCUMBER/TOMATO DELIGHT SALAD
Ingredients:
2 lg cucumbers, sliced and peeled
1 med onion cut into rings
2 lg tomatoes cut into chunks
Sauce:
1 cup vinegar
1/4 cup oil
3/4 cup celery seeds
1 tsp salt
1/4 tsp pepper
Directions:
Combine sauce, pour over vegies.. Chill 8-10 hours. Taste better the next day
By: Tina M/ Aunt Shirley (cousin and aunt)
HOMEMADE GRANOLA MIX
1-1/2 cups quick rolled oats, uncooked
2 cups bran cereal flakes
1 cup sunflower seeds
1-1/2 cups raisins
1 cup sesame seeds
1/2 cup chopped pecans
1/2 cup flaked coconut
1/2 cup vegetable oil
1/2 cup honey
1 Tablespoon molasses
1 teaspoon vanilla extract
PREPARATION:
1. Preheat oven to 350 degrees F. Line a large jellyroll pan with parchment paper or Silpat baking liners.
Place rolled oats, bran cereal flakes, sunflower seeds, raisins, sesame seeds, pecans, and coconut in a large mixing bowl.
Toss gently, taking care not to break the cereal flakes.
Place oil, 1. honey, molasses, and vanilla in a heavy saucepan. Bring to a simmer over medium heat, mixing to combine.
Pour the honey mixture over the granola and toss gently until completely coated. Spread the granola evenly over the lined jellyroll pan.
Bake 15 to 20 minutes until golden brown. Let cool to room temperature before storing in airtight containers.
Yield: about 7 cups
SMOKY BBQ BACON-WRAPPED DOGS
1/2 cup bbq sauce
1 Tbsp honey
1 1/2 Tbsp cider vinegar, divided
1/2 cup mayo
1 Tbsp lemon juice
2 Tbsp packed brown sugar
1 Tbsp smoked paprika
1 tsp ground cumin
1/2 tsp ancho chile powder
8 beef hot dogs
8 slices bacon
8 hot dog buns, split
HEAT grill. Combine bbq sauce, hone and 1 Tbsp of the vinegar in small bowl. Combine mayo, lemon juice and remaining 1/2 Tbsp vinegar in another small bowl.
COMBINE brown sugar, paprika, cumin and chile powder in shallow dish. Press hot dogs into seasoning to coat; wrap each with 1 bacon strip. Insert toothpick in each end to secure bacon.
GRILL hot dogs, covered, over medium-low heat or coals 12 to 15 minutes or until bacon is browned and hot dogs are heated through, turning ever 2 to 3 minutes to evenly brown bacon. Place buns on grill during last 1 to 2 minutes of cooking to toast. Remove toothpicks; serve hot dogs in buns with sauces on side.
* Now this is another WOW dish.
Serves 8 sandwiches
*Per sandwich: 450 calories, 28.5 g total fat (8g sat fat), 12 g protein, 36.5 g carbs, 35 mg cholesterol, 1100 mg sodium, 1.5 g fiber.
BY: Kirsten (Cooking Pleasures april/may 2008)
Tuesday, December 2, 2008
MEXICAN
Beef Taco Skillet
Prep/cook time: 20 minutes
1 lb ground beef
( I add onion and garlic )
1 can (10 3/4 oz) Campbells Tomato soup
1 cup Pace Chunky Salsa or Picante sauce
1/2 cup water
8 flour or corn tortillas (6"), cut into 1" pieces
1 cup shredded cheddar cheese
Cook beef in skillet until browned. Pour off fat.
Add soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot.
Top with remaining cheese.
BY: Campbell's Easy Family meals book
Chicken Enchiladas
1 pt sour cream
2 cans cream of chicken soup (or 1 large can)
cook and shred 1 pound chicken (3 chicken breasts or 8 tender loins)
1/4 cup onion, saute
1 cup cheese
Mix sour cream and soup in a kinda big bowl. Then add cooked, shredded chicken and onion to the soup. Save ½ of the soup mix and put ½ cup cheese in the other ½ of the soup mix. Spread soup w/cheese mix in the flour tortillas, roll and put in a 9 x 13 pan. With the other ½ of soup mix put on top of tortillas and top it all off with the ½ cup cheese. BAKE 350 for about 30 to 35 minutes until bubbles.
BY: HEATHER P.
CORN SOUFFLE
Prep: 15 min. Total: 55 min.
2 Tbsp butter
1 pkg. (8 oz) cream cheese
1 can (15 1/4 oz) whole kernel corn, drained (I used frozen corn about 2 cups)
1 can (14.75 oz) cream style corn
1 pkg (8.5 oz) corn muffin mix
2 eggs, lightly beaten
1 cup shredded cheddar cheese
Preheat oven to 350̊. Microwave butter in medium bowl on high 30 sec. Or until melted.
Add cream cheese; continue microwaving 15 sec. Or until cream cheese is softened; stir until well blended. Add both corns, the muffin mix and eggs; mix well.
Pour into greased 13x9" baking pan; sprinkle with cheddar cheese.
Bake 40 minutes or until golden brown. Cool slightly.
Makes 16 servings.
Variation: make this Mexican style by preparing as directed, using 1 can (11 oz) whole kernel corn with chopped red and green peppers.
GRANDE GARLIC TACOS ***
Prep/cook time: 15 minutes
1 lb ground beef
1 cup Pace Grande Garlic Chunky Salsa (this is what makes it so yummy)
8 mission four tortillas (8")
1 cup shredded lettuce
1 cup shredded cheddar cheese
(I add sour cream, avacodos, anything you like on tacos basicly)
COOK beef in skillet until browned. ( I add onions and garlic) Pour off fat
Add salso and heat through
SPOON about 1/4 cup meat mixture down center of each tortilla. Top with lettuce and cheese. Fold tortilla around filling. Serve with additional salsa
Serves 4
BY: Campbells Easy menu book
MONTEREY CHICKEN FAJITAS
Prep/cook time: 20 minutes
2 TBSP vegetable/canola oil
1 lb boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz) Campbell's Cream of Mushroom or 98% fat free cream of Mushroom soup
1/2 cup Pace Chunky salsa
8 flour tortillas (8")
1 cup shredded Monterey Jack cheese
Heat oil in skillet. Add chicken and cook until browned, stirring often
Add peppers and onion and cook until tender-crisp
Add soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling.
Serves 4
PS I would add avocados, sour cream, etc. I also make brown rice to go along
BY: Campbells Easy family menu book
Prep/cook time: 20 minutes
1 lb ground beef
( I add onion and garlic )
1 can (10 3/4 oz) Campbells Tomato soup
1 cup Pace Chunky Salsa or Picante sauce
1/2 cup water
8 flour or corn tortillas (6"), cut into 1" pieces
1 cup shredded cheddar cheese
Cook beef in skillet until browned. Pour off fat.
Add soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot.
Top with remaining cheese.
BY: Campbell's Easy Family meals book
Chicken Enchiladas
1 pt sour cream
2 cans cream of chicken soup (or 1 large can)
cook and shred 1 pound chicken (3 chicken breasts or 8 tender loins)
1/4 cup onion, saute
1 cup cheese
Mix sour cream and soup in a kinda big bowl. Then add cooked, shredded chicken and onion to the soup. Save ½ of the soup mix and put ½ cup cheese in the other ½ of the soup mix. Spread soup w/cheese mix in the flour tortillas, roll and put in a 9 x 13 pan. With the other ½ of soup mix put on top of tortillas and top it all off with the ½ cup cheese. BAKE 350 for about 30 to 35 minutes until bubbles.
BY: HEATHER P.
CORN SOUFFLE
Prep: 15 min. Total: 55 min.
2 Tbsp butter
1 pkg. (8 oz) cream cheese
1 can (15 1/4 oz) whole kernel corn, drained (I used frozen corn about 2 cups)
1 can (14.75 oz) cream style corn
1 pkg (8.5 oz) corn muffin mix
2 eggs, lightly beaten
1 cup shredded cheddar cheese
Preheat oven to 350̊. Microwave butter in medium bowl on high 30 sec. Or until melted.
Add cream cheese; continue microwaving 15 sec. Or until cream cheese is softened; stir until well blended. Add both corns, the muffin mix and eggs; mix well.
Pour into greased 13x9" baking pan; sprinkle with cheddar cheese.
Bake 40 minutes or until golden brown. Cool slightly.
Makes 16 servings.
Variation: make this Mexican style by preparing as directed, using 1 can (11 oz) whole kernel corn with chopped red and green peppers.
GRANDE GARLIC TACOS ***
Prep/cook time: 15 minutes
1 lb ground beef
1 cup Pace Grande Garlic Chunky Salsa (this is what makes it so yummy)
8 mission four tortillas (8")
1 cup shredded lettuce
1 cup shredded cheddar cheese
(I add sour cream, avacodos, anything you like on tacos basicly)
COOK beef in skillet until browned. ( I add onions and garlic) Pour off fat
Add salso and heat through
SPOON about 1/4 cup meat mixture down center of each tortilla. Top with lettuce and cheese. Fold tortilla around filling. Serve with additional salsa
Serves 4
BY: Campbells Easy menu book
MONTEREY CHICKEN FAJITAS
Prep/cook time: 20 minutes
2 TBSP vegetable/canola oil
1 lb boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz) Campbell's Cream of Mushroom or 98% fat free cream of Mushroom soup
1/2 cup Pace Chunky salsa
8 flour tortillas (8")
1 cup shredded Monterey Jack cheese
Heat oil in skillet. Add chicken and cook until browned, stirring often
Add peppers and onion and cook until tender-crisp
Add soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling.
Serves 4
PS I would add avocados, sour cream, etc. I also make brown rice to go along
BY: Campbells Easy family menu book
RASPBERRY JAM
12 oz raspberries
5 cups apricots or peaches
7 cups sugar
2 cups crushed pineapple
1 pkg raspberry jello
Cook for 25 minutes. Stir frequently until thick. Pour into bottles.
BY: Grandma Taylor
PEACH JAM
1 orange ground Combine and boil 10 minutes
4 cups mashed peaches Remove from stove and add small pkg orange
1/3 cup lemon juice gelatin. Stir thoroughly & pour into
4 cups sugar bottles . 3 ½ pints
1 small bottle marachino cherries,
chopped and add juices
STRAWBERRY FREEZER JAM
2 cups crushed strawberries 3/4 cups water
(About 1 qt ripe fruit) 1 box sure jell-O fruit
4 cups sugar
Thoroughly mix fruit and sugar in a large bowl. Let stand 10 minutes. Stirring constantly over heat. Remove from heat and stir in fruit, continue stirring 3 minutes. Label quickly into six, 1 cup containers. Cover at once with tight lids. Let stand over night. Then store in freezer.
By Grandma Jean Black
12 oz raspberries
5 cups apricots or peaches
7 cups sugar
2 cups crushed pineapple
1 pkg raspberry jello
Cook for 25 minutes. Stir frequently until thick. Pour into bottles.
BY: Grandma Taylor
PEACH JAM
1 orange ground Combine and boil 10 minutes
4 cups mashed peaches Remove from stove and add small pkg orange
1/3 cup lemon juice gelatin. Stir thoroughly & pour into
4 cups sugar bottles . 3 ½ pints
1 small bottle marachino cherries,
chopped and add juices
STRAWBERRY FREEZER JAM
2 cups crushed strawberries 3/4 cups water
(About 1 qt ripe fruit) 1 box sure jell-O fruit
4 cups sugar
Thoroughly mix fruit and sugar in a large bowl. Let stand 10 minutes. Stirring constantly over heat. Remove from heat and stir in fruit, continue stirring 3 minutes. Label quickly into six, 1 cup containers. Cover at once with tight lids. Let stand over night. Then store in freezer.
By Grandma Jean Black
GRANDMA BLACKS HOMEMADE ICE CREAM
1 can pineapple (any fruit)
2 cans evaporated milk
1 can sweetened condensed milk
2 cups sugar
1 to 2 tsp vanilla
1 qt vitamin D milk ( fill to line)
dash of salt
(add Carmel, and strawberries, or raspberries
3 SIXES ****
3 lemons juiced
3 oranges juiced
3 cups of milk
3 cups of cream, whipping
3 cups sugar
3 mashed bananas
Put all ingredients in ice cream churn and make.
YUMMY
By Grandma Taylor
CHERRY CRUNCH ICE CREAM
6 eggs caramel
2 cups sugar 1 cup old fashioned oats
2 cups milk 1/ 2 cup all purpose flour
2 pkg (3.4 oz) instant white choc. pudding mix 1 /2 cup pkd brown sugar
4 cups heavy whipping cream 1 /2 tsp ground cinnamon
1 tsp vanilla extract 1/3 cup cold butter
dash salt 1 can (21 oz) cherry pie filling
1 /2 can to 1 can pineapple
In large saucepan, whisk eggs, sugar and milk until combined. Cook and stir over low heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat; cool. Beat in the pudding mix, cream, vanilla and salt. Cover and refrigerate for 8 hours or over night.
In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Spread in an ungreased 15 “ x 10 “ x 1 “ baking pan. Bake at 350 degree for 10-15 minutes or until golden brown. Cook on a wire rack.
Stir pie filling into cream mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacture’s directions. Refrigerate remaining mixture until ready to freeze.
After removing from ice cream freezer, stir a portion of oat mixture into each batch. Transfer to a freezer container. Cover and freeze for at least 4 hours before serving.
Yield: 2 1 /2 quarts
1 can pineapple (any fruit)
2 cans evaporated milk
1 can sweetened condensed milk
2 cups sugar
1 to 2 tsp vanilla
1 qt vitamin D milk ( fill to line)
dash of salt
(add Carmel, and strawberries, or raspberries
3 SIXES ****
3 lemons juiced
3 oranges juiced
3 cups of milk
3 cups of cream, whipping
3 cups sugar
3 mashed bananas
Put all ingredients in ice cream churn and make.
YUMMY
By Grandma Taylor
CHERRY CRUNCH ICE CREAM
6 eggs caramel
2 cups sugar 1 cup old fashioned oats
2 cups milk 1/ 2 cup all purpose flour
2 pkg (3.4 oz) instant white choc. pudding mix 1 /2 cup pkd brown sugar
4 cups heavy whipping cream 1 /2 tsp ground cinnamon
1 tsp vanilla extract 1/3 cup cold butter
dash salt 1 can (21 oz) cherry pie filling
1 /2 can to 1 can pineapple
In large saucepan, whisk eggs, sugar and milk until combined. Cook and stir over low heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat; cool. Beat in the pudding mix, cream, vanilla and salt. Cover and refrigerate for 8 hours or over night.
In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Spread in an ungreased 15 “ x 10 “ x 1 “ baking pan. Bake at 350 degree for 10-15 minutes or until golden brown. Cook on a wire rack.
Stir pie filling into cream mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacture’s directions. Refrigerate remaining mixture until ready to freeze.
After removing from ice cream freezer, stir a portion of oat mixture into each batch. Transfer to a freezer container. Cover and freeze for at least 4 hours before serving.
Yield: 2 1 /2 quarts
VOLCANIC PUNCH
3 cans frozen fruit punch concentrate
1 64oz-can pineapple juice
1 can cream of coconut
2 2-Liters ginger ale
ice cubesTo make alcoholic add the optional: vodka
2. In a large punch bowl add the 3 cans of frozen fruit punch concentrate. Keep one of the empty frozen juice cans. Fill the can with water 6 times and add to punch bowl. Add pineapple juice, one bottle of ginger ale, and ice cubes then stir. Then add as much of the 2nd bottle of ginger ale as possible leaving at least 3 inches from the rim of the punch bowl and stir again. Pour in the can of cream of coconut on top. If you want the punch to be alcoholic add vodka. Will serve 40-70 people.
3 cans frozen fruit punch concentrate
1 64oz-can pineapple juice
1 can cream of coconut
2 2-Liters ginger ale
ice cubesTo make alcoholic add the optional: vodka
2. In a large punch bowl add the 3 cans of frozen fruit punch concentrate. Keep one of the empty frozen juice cans. Fill the can with water 6 times and add to punch bowl. Add pineapple juice, one bottle of ginger ale, and ice cubes then stir. Then add as much of the 2nd bottle of ginger ale as possible leaving at least 3 inches from the rim of the punch bowl and stir again. Pour in the can of cream of coconut on top. If you want the punch to be alcoholic add vodka. Will serve 40-70 people.
CARAMEL CORN POPS
1 big bag 16 oz corn pops (Barrel O’ Fun brand)
put in large roasting pan
caramel sauce
1 cup light corn syrup
1 cup butter
2 cups brown sugar
1 tsp baking soda
while mixing, cook for two minutes or until bubbly around the edges, remove from heat. Add one tsp baking soda to cause foaming (this will allow for proper coating of pops. Pour caramel slurry over corn pops and stir until pops are properly coated. Place in 250̊ oven for approximately 45 minutes stirring every 10 minutes. Remove from oven and pour onto waxed paper. Break apart (before pops can cool) to desired piece size.
By: on bag
CRANBERRY-GLAZED CINNAMON CHEESECAKE
1-1/2 cups HONEY MAID Graham Cracker Crumbs 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese
, softened
Note
4 cups crunchy /smooth peanut butter (36 oz)
1 lb soft butter
3 lbs powdered sugar
18 oz chocolate chips (semi sweet)
1/4 cup grated paraffin wax (grate in choco. It will help it coat
Double boiler. Melt chocolate and wax. Mix peanut butter, butter, and powder sugar. Roll dough in small balls. Dip in chocolate. Use forks to dip dough.
Saying to go along with droppings:
Last night we awakened when we heard Santa call.
“Now dash away, dash away, dash away all!”
But we soon discovered out on our front lawn,
santa and all of his Reindeer were gone.
With our little shovels, we started to scoop
all of the droppings....YUCk,
Reindeer poop!”
But then we go generously filled up your sack,
Have a Merry Christmas and enjoy your snack!
Happy Holidays
Your name
have little reindeers on each side and cut around saying with cute cutting scissors.
DOUGHNUT SNOWMAN
Ingredients
* A powdered doughnut hole
* Decorators’ gel
* Pretzel or Potato sticks
* Haviland thin mint
* Reese’s Peanut butter cup miniature
1- Set a powdered doughnut hole atop a mini powdered doughnut. (For a taller version, use a pretzel stick or a potato stick to secure a second doughnut hole atop the first).
2- Use decorators’ gel to add a face, buttons, and a carrot nose. (If the gel won’t stick, try smoothing the powder with a dab of water first)
3- To add a top hat to a shorter snowman, stick a small piece of a pretzel or potato stick through a Haviland Thin mint and into a Reese’s peanut butter cup miniature, then secure the hat in place on the snowman.
1 lb butter, soft
1 cup powdered sugar
2 tsp vanilla
3 cups flour
1/3 cup cornstarch
cherries
Whip butter and sugar. Whip in vanilla. Combine the dry ingredients then slowly add to wet ingredients. Don’t let it separate. Drop by spoonfulls and add cherry’s in the middle. Bake 325 for 25 minutes or until golden brown.
THUMBPRINT COOKIES
1 cup butter soft
½ cup brown sugar (white works)
2 cups flour
2 eggs, separated
chopped nuts
jam
Cream butter, sugar and egg yolk. Add flour. Roll in balls, dip in egg whites, then dip in nuts. Press cookie with your thumb and put on baking sheet. add your favorite jam. Bake 350 for about 20 minutes.
1 big bag 16 oz corn pops (Barrel O’ Fun brand)
put in large roasting pan
caramel sauce
1 cup light corn syrup
1 cup butter
2 cups brown sugar
1 tsp baking soda
while mixing, cook for two minutes or until bubbly around the edges, remove from heat. Add one tsp baking soda to cause foaming (this will allow for proper coating of pops. Pour caramel slurry over corn pops and stir until pops are properly coated. Place in 250̊ oven for approximately 45 minutes stirring every 10 minutes. Remove from oven and pour onto waxed paper. Break apart (before pops can cool) to desired piece size.
By: on bag
CRANBERRY-GLAZED CINNAMON CHEESECAKE
Prep Time: 15 min Total Time: 6 hr 5 min Makes: 16 servings
1/4 cup (1/2 stick) butter, melted
1/2 cup packed brown sugar, divided
, softened 1 cup granulated sugar
2 tsp. ground cinnamon
4 eggs
3 Tbsp. fresh lemon juice, divided
1-1/2 tsp. cornstarch
1 pkg. (12 oz.) fresh cranberries
HEAT oven to 325ºF.
MIX graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan.
BEAT cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
BAKE 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
MEANWHILE, mix 1 Tbsp. lemon juice and cornstarch; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices. stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving.
HEAT oven to 325ºF.
MIX graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan.
BEAT cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
BAKE 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
MEANWHILE, mix 1 Tbsp. lemon juice and cornstarch; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices. stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving.
If using dark nonstick springform pan, reduce oven temperature to 300ºF.
Substitute
Substitute 1/2 cup finely chopped piloncillo (Mexican brown loaf sugar) for the brown sugar.
By: Kirsten (Kraftfoods.com)
REINDEER DROPPINGSBy: Kirsten (Kraftfoods.com)
4 cups crunchy /smooth peanut butter (36 oz)
1 lb soft butter
3 lbs powdered sugar
18 oz chocolate chips (semi sweet)
1/4 cup grated paraffin wax (grate in choco. It will help it coat
Double boiler. Melt chocolate and wax. Mix peanut butter, butter, and powder sugar. Roll dough in small balls. Dip in chocolate. Use forks to dip dough.
Saying to go along with droppings:
Last night we awakened when we heard Santa call.
“Now dash away, dash away, dash away all!”
But we soon discovered out on our front lawn,
santa and all of his Reindeer were gone.
With our little shovels, we started to scoop
all of the droppings....YUCk,
Reindeer poop!”
But then we go generously filled up your sack,
Have a Merry Christmas and enjoy your snack!
Happy Holidays
Your name
have little reindeers on each side and cut around saying with cute cutting scissors.
DOUGHNUT SNOWMAN
Ingredients
* A powdered doughnut hole
* Decorators’ gel
* Pretzel or Potato sticks
* Haviland thin mint
* Reese’s Peanut butter cup miniature
1- Set a powdered doughnut hole atop a mini powdered doughnut. (For a taller version, use a pretzel stick or a potato stick to secure a second doughnut hole atop the first).
2- Use decorators’ gel to add a face, buttons, and a carrot nose. (If the gel won’t stick, try smoothing the powder with a dab of water first)
3- To add a top hat to a shorter snowman, stick a small piece of a pretzel or potato stick through a Haviland Thin mint and into a Reese’s peanut butter cup miniature, then secure the hat in place on the snowman.
PEPPERMINT DESSERTSHORTBREAD COOKIES
1/2 lb. crushed oreo
1/4 c. melted butter
mix together
spread on bottom of 9X13 pan
soften 1/4 gal. peppermint ice cream
spread over oreo crust
freeze
in saucepan
pour small can evaporated milk
1/2 c. sugar
1 sq. semi sweet choc
1/4 c butter
cook until thick
cool
spread over ice cream
spread 14 oz cool whip on top
freeze until ready to serve
1 lb butter, soft
1 cup powdered sugar
2 tsp vanilla
3 cups flour
1/3 cup cornstarch
cherries
Whip butter and sugar. Whip in vanilla. Combine the dry ingredients then slowly add to wet ingredients. Don’t let it separate. Drop by spoonfulls and add cherry’s in the middle. Bake 325 for 25 minutes or until golden brown.
THUMBPRINT COOKIES
1 cup butter soft
½ cup brown sugar (white works)
2 cups flour
2 eggs, separated
chopped nuts
jam
Cream butter, sugar and egg yolk. Add flour. Roll in balls, dip in egg whites, then dip in nuts. Press cookie with your thumb and put on baking sheet. add your favorite jam. Bake 350 for about 20 minutes.
CORNBREAD STUFFING (SOUTHERN)
½ cup butter ½ cups chopped green pepper
5 or 6 cups cornbread crumbs 2 tsp salt
6 cups soft bread crumbs ½ tsp pepper
½ oz turkey drippings ½ tsp poultry seasonings
1 cup diced celery 2 beaten eggs
½ cup chopped onions
Mix all ingredients together. Pour into greased sheet cake pan or 2 in pan. Bake at 350̊ until done.
By Grandma Jean Black
THANKSGIVING CUPSCAKES
makes 18 cupcakeS
1 cup shredded sweetened coconut
pumpkin cupcakes,
simple chocolate butter cream frosting
18 covered coconut marshmallows
36 chocolate sprinkles
90 mini gummy fish (orange, red, and yellow)
1)Preheat oven to 350̊. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and let cool.
2)Ice cupcakes with chocolate buttercream. Dip top of each cupcake in coconut to cover; set aside
3)To make the turkey heads: stick the point of a wet toothpick into the side of a marshmallow in two spots, about 1/2-inch apart. Fill the holes with chocolate sprinkles to resemble eyes. Cut a small triangular piece of gummy fish from the head of a fish, to resemble a beak. Cut a small slit in the marshmallow below the eyes, and insert the beak. Place marshmallow head on cupcake. Repeat with remaining marshmallows
4)To make the tail feathers: Insert 4 gummy fish, tails first, into each cupcake across from the heads.
Coconut Sweet Potatoes super yummy
3 cups mashed sweet potatoes (fresh 3 to 4)
½ cup sugar
2 eggs
1 tsp vanilla
½ cup milk
½ cup soft butter
mix all together and put in a 9x13 pan
Topping
1 cup coconut
½ cup brown sugar
1 cup pecans chopped
1/3 cup flour
1/3 cup butter
mix to cumble sprinkle on top of mixture
bake 375 for 20 minutes
by Laura Tuttle
½ cup butter ½ cups chopped green pepper
5 or 6 cups cornbread crumbs 2 tsp salt
6 cups soft bread crumbs ½ tsp pepper
½ oz turkey drippings ½ tsp poultry seasonings
1 cup diced celery 2 beaten eggs
½ cup chopped onions
Mix all ingredients together. Pour into greased sheet cake pan or 2 in pan. Bake at 350̊ until done.
By Grandma Jean Black
THANKSGIVING CUPSCAKES
makes 18 cupcakeS
1 cup shredded sweetened coconut
pumpkin cupcakes,
simple chocolate butter cream frosting
18 covered coconut marshmallows
36 chocolate sprinkles
90 mini gummy fish (orange, red, and yellow)
1)Preheat oven to 350̊. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and let cool.
2)Ice cupcakes with chocolate buttercream. Dip top of each cupcake in coconut to cover; set aside
3)To make the turkey heads: stick the point of a wet toothpick into the side of a marshmallow in two spots, about 1/2-inch apart. Fill the holes with chocolate sprinkles to resemble eyes. Cut a small triangular piece of gummy fish from the head of a fish, to resemble a beak. Cut a small slit in the marshmallow below the eyes, and insert the beak. Place marshmallow head on cupcake. Repeat with remaining marshmallows
4)To make the tail feathers: Insert 4 gummy fish, tails first, into each cupcake across from the heads.
Coconut Sweet Potatoes super yummy
3 cups mashed sweet potatoes (fresh 3 to 4)
½ cup sugar
2 eggs
1 tsp vanilla
½ cup milk
½ cup soft butter
mix all together and put in a 9x13 pan
Topping
1 cup coconut
½ cup brown sugar
1 cup pecans chopped
1/3 cup flour
1/3 cup butter
mix to cumble sprinkle on top of mixture
bake 375 for 20 minutes
by Laura Tuttle
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