25 Great Food gifts

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Google Books-The Christmas Cookie Club

The Pie of the South (Sweet Potato Pie!)

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Mocha Almond Pie

     1 teaspoon instant coffee granules
     2 tablespoons boiling water
     1 milk chocolate candy bar with almonds (7 ounces)
     1 carton (8 ounces) frozen whipped topping, thawed
     1 pastry shell (9 inches), baked
     Chocolate curls and additional whipped topping, optional

     In a small bowl, dissolve coffee in boiling water; set aside. In a microwave,
     melt candy bar; stir until smooth. Cool slightly. Fold in half of the whipped   
     topping.     Fold in coffee and remaining whipped    topping. Pour into
     pastry shell; freeze.       Remove from the freezer 15 minutes before
     serving. Garnish with chocolate curls and additional whipped topping
     if desired. Yield: 6-8 servings.

How to cook a turkey and more

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Marbled Pumpkin Cheesecake (Stolen from Betty Lynch)

Thanksgiving Dessert: Marbled Pumpkin Cheesecake

written by Betty Lynch |
Marbled Pumpkin Cheesecake
This recipe was given to me by a co-worker. Makes a beautiful dessert for a special dinner.
Crust:
1 cup gingersnap cookie crumbs (about 20 cookies)
1 tablespoon canola oil
Filling:
20 ounces low-fat cottage cheese (2 1/2 cups)
12 ounces reduced-fat cream cheese (1 1/2 cups), softened
1 cup sugar
4 tablespoons cornstarch, divided
1 large egg
2 large egg whites or 4 teaspoons dried egg whites, reconstituted according to package directions
8 ounces reduced-fat sour cream (1 cup)
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon lemon juice
3/4 cup unseasoned pumpkin puree
3 tablespoons dark brown sugar
2 tablespoons unsulfured molasses
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Directions:
Preheat oven to 325̊F. Put a kettle of water on to heat for the water bath. Coat a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
To prepare crust: Combine crumbs and oil in a bowl. Press into the bottom of the pan.
To prepare filling & bake cheesecake: Puree cottage cheese in a food processor until very smooth, scraping down the sides of the work bowl once or twice. Add cream cheese, sugar and 3 tablespoons cornstarch; process until smooth. Add egg, egg whites, sour cream, vanilla and salt; blend well. Measure 3 1/2 cups of the batter into a separate bowl; stir in lemon juice. To the remaining filling, add pumpkin , brown sugar, molasses, cinnamon, ginger, nutmeg, cloves and the remaining 1 tablespoon cornstarch; blend well.
Pour about 1 cup of the vanilla filling into the center of the crust. Then pour about 1 cup of the pumpkin filling into the center of the vanilla filling. Alternate the remaining fillings in the same manner; concentric circles will form as they spread. To create a marbled effect, gently swirl a knife or skewer through the fillings.
Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.
Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Coat a knife with cooking spray and run it around the edge of the cake. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.

Madarin Oriental Chicken Salad

     1 (12 ounce) bag romaine lettuce
     2 -3 tablespoons sesame seeds, lightly toasted   
     1 (2 ounce) bag slivered almonds
     1 (9 ounce) package Perdue Short Cuts original roasted carved chicken breasts
     1 (15 ounce) can mandarin oranges
     1/2 of 5 oz. can la choy chow mein noodles

 Toast sesame seeds in a pan with a teaspoon of peanut oil on low until golden
 Combine all lettuce, oranges,chicken and sesame seeds. Top with almonds and noodles in preferred         amounts.  I like to use Ken's Raspberry Walnut Vingerette on mine.

Mashed Potato Chicken Roll-Ups Recipe | Taste of Home Recipes

Mashed Potato Chicken Roll-Ups Recipe | Taste of Home Recipes

Pumpkin Dip

8 oz cream cheese
1 (15 oz) can solid packed pumpkin
2 cups of powdered sugar
1 TBS ground cinnamon
1 TBS pumpkin pie spice
1 tsp of frozen orange juice concentrate

In a bowl mix cream cheese and powdered sugar.  Gradually add pumpkin. 
Stir in remaining ingredients.  Chill until served.  Serve with ginger snaps
or vanilla wafers.

Another sweet potato recipe

5 large sweet potatoes
1/2 cup maple syrup
3/4 cup milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup brown sugar
1 cup pecans, chopped
1/2 cup flour
5 tablespoons butter

Bake the sweet potatoes in a preheated 375˚F about 45 minutes.  Take the potatoes out of the oven and increase temperature to 400˚F.  Peel the skins off the potatoes and scoop the insides into a large mixing bowl.  Add the maple syrup, milk, eggs, vanilla and salt and mash with a potato masher until they are a little chunky. In a small bowl, combine the brown sugar, pecans, flour and butter with a pastry blender.
Spread the potato mixture evenly into a baking dish. Sprinkle with the pecan topping.  Bake at 400˚F until golden brown on top, about 25 minutes.

Coconut Pecan Chocolate Pie

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Pumpkin Dog Biscuits

                                        Above is a pumpkin with a Boston Terrier face carved into it.

Pumpkin is an excellent treat for dogs.  That is, canned pumpkin with no sugars or spices added.  In fact it is recommended for dogs that need to lose weight. Click on title to view

The Night Before Christmas

A cute little poem before we head into the holiday season

The Night Before Christmas
‘Twas the night before Christmas and all round my hips
Were Fannie May candies that sneaked past my lips.
Fudge brownies were stored in the freezer with care
In hopes that my thighs would forget they were there.
While Mama in her girdle and I in chin straps
Had just settled down to sugar-borne naps.
When out in the pantry there arose such a clatter
I sprang from my bed to see what was the matter.
Away to the kitchen I flew like a flash,
Tore open the icebox then threw up the sash.
The marshmallow look of the new-fallen snow
Sent thoughts of a binge to my body below.
When what to my wandering eyes should appear
A marzipan Santa with eight chocolate reindeer!
That huge chunk of candy so luscious and slick
I knew in a second that I’d wind up sick.
The sweet-coated santa, those sugared reindeer
I closed my eyes tightly but still I could hear;
On Pritzker, on Stillman, on weak one, on TOPS
A Weight Watcher dropout from sugar detox.
From the top of the scales to the top of the hall
Now dash away pounds now dash away all.
Dressed up in Lane Bryant from my head to nightdress
My clothes were all bulging from too much excess.
My droll little mouth and my round little belly,
They shook when I laughed like a bowl full of jelly.
I spoke not a word but went straight to my work
Ate all of the candy then turned with a jerk.
And laying a finger beside my heartburn
Gave a quick nod toward the bedroom I turned.
I eased into bed, to the heavens I cry–
If temptation’s removed I’ll get thin by and by.
And I mumbled again as I turned for the night
In the morning I’ll starve… ’til I take that first bite!

Sweet Potato, Yam???? There is a difference

Many do not realize it but there is a difference  Click on title to view article

Reese’s Peanut Butter Cup S’mores Pie

I got this recipe from a site called GrinandBakeIt.com  Sounds yummy!

1 1/2 c. graham cracker crumbs

1/4 cup sugar

1/3 c. butter, melted

ice cream fudge topping

1/2 gallon Dryer’s Reese’s Peanut Butter ice cream, softened

1 jar Marshmallow Cream

Mini Marshmallows (enough to cover top of pie)

Directions:

   In a small bowl, combine the crumbs and sugar; add butter
   and blend well. Press onto the bottom and up the sides
   of a lightly greased 9-in. pie plate. Bake at 375 degrees F
   for 8-10 minutes or until crust is lightly browned. Cool
   on a wire rack completely and freeze for 15 minutes.
   Spread a layer of fudge sauce onto frozen crust and refreeze
   (about 30 minutes). Spread softened ice cream onto fudge
   layer and refreeze until firm. Spread a layer of marshmallow
   cream and sprinkle with mini marshmallows. Refreeze for about
   4 hours. (Freezing overnight is best). Prior to serving broil
   pie until mini marshmallows are lightly toasted. Watch closely.
   It will only take a minute or two and will burn quickly.
   Garnish each slice with 1/2 of a Reese’s Peanut Butter Cup.

Creamy Cinnamon Dip

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5 Ways With Mulling Spices - Photos - SouthernLiving.com

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Cherry Blueberry Pie

Pastry for a double-crust pie (9 inches)
     2 cups of pitted sweet cherries
     2 cups fresh blueberries or frozen unsweetened blueberries
     3/4 cup sugar
     1/4 cup all-purpose flour
     1/8 teaspoon ground nutmeg
     1 tablespoon butter
     Additional sugar


     Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Set aside.
     In a large bowl, gently combine cherries and blueberries. Combine the sugar,
     flour and nutmeg; stir into fruit. Let stand for 10 minutes. Pour into crust.
     Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or
     until pastry is golden brown and filling is bubbly. Cool on a wire rack.
     Yield: 6-8 servings.

Meatballs

    1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed
    1 bottle (14 ounces) ketchup
    1/4 cup A.1. steak sauce
    1 tablespoon minced garlic
    1 teaspoon Dijon mustard

    Place meatballs in a 3-qt. slow cooker. In a small bowl, combine the
    ketchup, steak sauce, garlic and mustard. Pour over meatballs. Cover
    and cook on low for 3-4 hours or until meatballs are heated through.
    Yield: about 6 dozen.

Kellogg's® Rice Krispies® - Chocolate Peanut Butter Balls

Kellogg's® Rice Krispies® - Chocolate Peanut Butter Balls

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Raspberry Pie

1 quart fresh raspberries
3/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons instant tapioca
4 tablespoons water
2 9" refrigerated pie crusts
1 egg white
3 tablespoons butter
Serving Size: 1 piece
Servings: 8

Preheat oven to 425°F.
Mix together raspberries, sugar, cornstarch, tapioca, and water in large bowl.
Line a 9" pie plate with 1 pie crust. Brush crust with slightly beaten egg white
(reserve some beaten egg white to brush top crust).  Spoon raspberry mixture
into bottom crust. Dot raspberry mixture with butter (see TIP). Top with
remaining crust, crimping top and bottom crust together. Cut 4-6 slits in top
crust to allow steam to escape while baking.  Bake at 425º F for 10 minutes.
Reduce heat to 350º F and bake for an additional 45 minutes. Cover edges
of pie crust with aluminum foil to prevent over browning.

TIP: To dot with butter, grate cold butter on a cheese grater and sprinkle grated
butter over pie filling.

Lorann Oils hard candy and Lollipop recipe

Lorann Oils is in my home town of Lansing in Michigan.  Their flavoring oils can be found in many grocery stores in the baked goods aisle.  This hard candy was a favorite of mine at Christmas time for years.  It is good flavored with peppermint,spearmint or anise oil.  Click on title to view.

Whoopie Pies

1 cup flour 1/4 cup cocoa 1 tsp. baking soda 1/4 tsp. salt 1/2 cup sugar 1 egg white 1/4 cup shortening or coconut oil 1/2 cup skim milk 3/4 cup marshmallow cream

Combine the first four ingredients (flour, cocoa, baking soda and salt) in a small bowl and set aside. In a small mixer bowl, beat sugar, shortening and egg white until light and fluffy, about 2 minutes. *NOTE* The recipe calls for shortening but I like to use coconut oil for health reasons and to add a hint of coconut flavor. If you use coconut oil, be sure to get the healthy (unrefined) stuff that is white and smells like coconut, not the stuff you buy at Wal-mart for your popcorn! Now, back to the recipe: Stir the dry ingredients into the stuff in the mixer bowl and then add the milk and stir just until combined.

Drop by small spoonfuls onto large ungreased baking sheets, making 36 cookies. Bake 5-7 minutes until top springs back when lightly touched. Cool completely. Spoon 2 t. marshmallow spread in between 2 cookies . Store in airtight container up to 3 days. Makes 18 small whoopie pies!

Honey Baked Ham

5 pounds ready-to-eat extra lean ham (can also use pre-sliced)
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze.
5. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Boston Baked Beans

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I love baked beans and this recipe looks better than the one I have used for holiday gatherings in the past

Muppet Show - Swedish Chef - making cake

Pumpkin waffles

We have had pumpkin pancakes and they were pretty good but I'd like to try these pumpkin waffles.


2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
 
Preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks . Folk them gently into the waffle batter, until just combined. Brush waffle iron lightly with oil and spoon about one cup of batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner**.


**I freeze any excess waffles and warm in microwave on those mornings I don't feel like making breakfast

Banana Blueberry Bread

1 Cup of canned or frozen blueberries
1 1/2 Cups of flour
2/3 cup of sugar
2 1/4 tsps baking powder
1 Cup of mashed  banana
1/2 tsp salt
1/2 Cup quick-cooking oats, uncooked
2 eggs
1/3 Cup peanut oil

Preheat oven to 350.  Sift together flour, sugar, baking powder and salt.  Stir in oats.  Add eggs, oil and bananas to the dry ingredients; mix well.  Distribute blueberries evenly through batter.  Turn batter into a greased and floured 8x5 loaf pan.  Bake 70 minutes.  Cool in pan 10 minutes.  Remove and cool completely before slicing.

Apple Pie Muffins

TOPPING

     1/2 cup firmly packed brown sugar
     1/3 cup all-purpose flour
     1/4 cup unsalted butter, melted
     1 teaspoon cinnamon


MUFFINS

     1 1/2 cups firmly packed brown sugar
     2/3 cup vegetable oil
     1 egg
     1 1/2 teaspoons vanilla
     2 1/2 cups all-purpose flour
     1 teaspoon baking soda
     1/4 teaspoon salt
     1 cup buttermilk
     2 cups diced peeled firm tart apples (such as Spy, Granny Smith)


    Note:Cinnamon could be added to the batter ( about 1 teaspoon or less).Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside. Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth. In a separate bowl, sift together flour, soda and salt. Stir oil mixture into flour mixture alternately with buttermilk. Fold in apples, mixing just until combined. Spoon into greased muffin cups filling 3/4 full. Sprinkle topping over evenly. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.

Hasselback Potatoes

No, not the pro football player or his wife.  This is a recipe from a restaurant in Stockholm.  I may try these.

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Apple Raspberry Cobbler

1 can (21 oz) apple pie filling with more fruit
1 can (21 oz) raspberry pie filling with more fruit
1 tablespoon finely chopped crystallized ginger
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 teaspoons milk
1 tablespoon sugar

     Heat oven to 400°F. Into ungreased 8- or 9-inch square (2-quart) glass baking dish,     spoon both pie fillings and ginger; stir gently to mix well.  Remove pie crust from pouch; place flat on cutting board. Cut crust into 1/2-inch-wide strips. Place half of the strips, about 1/2 inch apart, on filling mixture. Weave a cross-strip through center by first folding back every other strip of the first layer of strips.
Continue weaving cross-strips with second half of strips folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends as needed. Brush crust with milk; sprinkle with sugar.   Bake 40 to 50 minutes or until filling is bubbly and crust is golden brown. Cool at least 20 minutes before serving.

Easy Ranch Chicken

6-8 servings

4 skinless, boneless chicken breasts, cooked and shredded or cubed
1 can cream of mushroom
1 can cream of chicken
1 can (10 oz) Rotel (diced tomatoes with green chiles)
1 can (15.25 oz) whole kernel corn, well drained
1 cup crushed Doritos, cheese flavor preferred
2 cups shredded Mexican blend cheese (just Monterrey Jack or Cheddar works, too)
Preheat oven to 350˚F.  Spray 9″ x 13″ baking dish with nonstick cooking spray.In a large bowl, mix together the chicken, soups, Rotel and corn.  Pour mixture into the baking dish and top with the cheese.  Bake, uncovered, for 20 minutes.  After 20 minutes, take the casserole out of the oven and layer with the crushed Doritos.  Bake an additional 10 to 15 minutes, until the chips are toasted.  Let set 5 minutes before serving.

Gin and Cranberry Juice

1 12-oz bag fresh cranberries
1/2 cup white sugar
1/4 cup water
1 cup seltzer/club soda
1 cup gin
2 tablespoons lime juice (about 3 limes)

In a medium saucepan, bring the cranberries, sugar and water to a simmer and simmer uncovered until berries hiss and pop.  Stir occasionally. This should only take a few minutes if the berries aren’t frozen or cold from the refrigerator, but if they are, it will take 5-8 minutes or so. Place your sieve/ricer/food mill over a large. Place 1 cup of cranberries aside for garnish, and force the remaining ones through the sieve. Throw away the solids remaining (seeds, skins, etc.), and add the whole berries to the cranberry syrup mix. Cool completely in the fridge for 2 hours, then add the rest of ingredients to the pitcher (soda, gin, and lime juice), stir, and serve over ice (or not) when ready. You can definitely make the cranberry puree a day or two ahead of time, but don’t add the soda and other ingredients until when you’re ready to serve.

Thanksgiving Cookie Turkeys

Cute idea !Click title to view

Food storage chart

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Thank you, Trisha

Thanks for all the effort you have been putting into this recipe blog.  To everyone else, don't be shy post some of your own recipes.  You might just help someone come up with an idea for dinner or a dish for a holiday gathering.

Strawberry Rhubarb jam

I love the combination of Strawberries and Rhubarb.  I made the best Strawberry and Rhubarb pie once.  So that is why this jam appeals to me.  Click on title to view

Welcome Kathie Sample-Perez!

So glad you could join us Kathie!  As you can see we have compiled an assortment of recipes since we were on Facebook.  Take a look around and make sure to share some of your favorite recipes too.  Oh and feel free to comment on the recipes posted (i.e., an ingredient you add to the same recipe to enhance it, a question about a recipe or maybe just a compliment).  Enjoy!  : )  

Lindy's Cheesecake

CRUST
1 cup all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup sugar
1 egg yolk

CHEESECAKE
5 packages (8 oz each) cream cheese softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon grated orange peel, if desired
1 tablespoon grated lemon peel, if desired
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 whipping (heavy) cream

GARNISH
3/4 shipping (heavy) cream
1/3 cup slivered almonds toasted, and lemon or orange peel, if desired

1) Heat oven to 400F. Lightly grease 9-inch spring-form pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms, gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8-10 minutes or until lightly golden brown, cool. Press remaining dough 2 inches up side of pan.

2) Heat oven to 475F. In large bowl, beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, the orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, egg yolks, and 1/4 cup whipping cream, on low speed until well blended. Pour into crust.

3) Bake 15 minutes. Reduce oven temperature to 200F. Bake 1 hour longer. Cheesecake may not appear to be done, if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven, leave cheesecake in oven for 30 minutes longer. Remove from oven and cool in pan on wire rack away from drafts, 30 minutes.

4) Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled, cover and continue refrigerating at least 9 hours but no longer than 48 hours.

5) Run metal spatula along side of cheesecake to loosen apart. Remove side of pan, leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds and lemon peel. Store covered in refrigerator.

Chocolate Dream Tart

1/3 cup butter or margarine, softened
1 cup all-purpose flour
1 egg
1 tablespoon butter or margarine
1 can(14 oz) sweetened condensed milk
1 bag (12 oz) semisweet chocolate chips(2 cups)
1/2 cup chopped walnuts
1 teaspoon vanilla
Unsweetened whipped cream, if desired

1) Heat oven to 400F, In medium bowl, cut 1/3 cup butter into flour, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in egg until dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch tart pan with removable bottom. Bake 12 to 15 minutes until golden brown, cool on wire rack.

2) Reduce oven temperature to 350F, In 2-quart saucepan, melt 1 tablespoon butter over low heat. Stir in milk and chocolate chips. Cook over low heat, stirring occasionally until chocolate is melted. Stir in ealnuts and vanilla. Spread in baked crust.

3) Bake about 25 minutes or until edge is set but chocolate appears moist in center. Cool completely in pan on wire rack, about 1 hour. To serve, top each slice with whipped cream.

NEW TWIST
To show off this wonderfully rich dessert, garnish with chocolate curls or dip ends of toasted walnut halves into melted chocolate and place on each serving with dollop of whipped cream.

Make-Ahead Magic
To make ahead, tightly cover the completely cooled tart and refrigerate up to 3 hours or freeze up to 2 months. About 1 hour before serving, unwrap frozen tart and let stand at room temperature to thaw.

Easy Caramel Sticky Rolls

1/2 cup packed brown sugar
1/2 cup whipping (heavy) cream
1/4 cup chopped pecans
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 can (1 oz) refrigerated soft breadsticks

1) Heat oven to 350F. In ungreased 8-inch round pan, mix brown sugar and shipping cream. Sprinkle with pecans.

2) In small bowl, mix granulated sugar and cinnamon. Unroll breadsticks dough, but do not separate into breadsticks. Sprinkle cinnamon-sugar mixture over dough. Roll up dough from short end, separate at perforations. Place coiled dough in pan.

3) Bake 20 to 25 minutes or until golden brown, Cool 1 minute. Place heatproof serving plate upside down onto pan, turn plate and pan over. Let pan remain 1 minute so caramel can drizzle over rolls.

Easy Caramel Apple Sticky Rolls
Omit the cinnamon-sugar mixture and spread 1/3 cup cinnamon-flavored applesauce over dough.

Merry Cherry Fudgies

Cookies
1/4 cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla

Cherry Fudge Filling
2/3 cup granulated sugar
1/3 cup unsweetened baking cocoa
1/4 cup finely chopped red or green maraschino cherries, well drained
2 tablespoons butter or margarine, softened
1 egg

Cherry Glaze
1/2 cup powdered sugar
1 to 2 teaspoons red or green maraschino cherry juice
Additional red or green maraschino cherries, well drained and finely chopped, if desired.

1) Heat oven to 350F. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed or mix with a spoon. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla.

2) Place mini foil or paper baking cup, if desired in each of 24 mini muffin cups. 1 3/4 x 1 inch. Divide dough into 24 equal pieces. Press each piece in bottom and up side of muffin cup. In small bowl, mix all filling ingredients. Spoon about 2 teaspoons, filling into each cup.

3) Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool 1 hour, loosen from cup with tip of knife. Remove from pan to wire rack. In small bowl, mix 1/2 cup powdered sugar and cherry juice until smooth and spreadable. Drizzle glaze over cookies, sprinkle with additional chopped cherries.

Thumbprint Cookies

1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg yolk
1 cup all purpose flour
1/4 teaspoon salt
1 egg white
1 cup finely chopped nuts
About 6 tablespoons jelly or jam, any flavor

1) Heat oven to 350F. In medium bowl, beat brown sugar, shortening, butter, vanilla and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

2) Shape dough into 1-inch balls. In small bowl, beat egg white slightly with fork. Place nuts in another small bowl. Dip each ball into egg white, then roll in nuts. On ungreased cookie sheet, place balls about 1 inch apart. Press thumb or end of wooden spoon into center of each cookie to make indentation, but do not press all the way to the cookie sheet.

3)Bake about 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary, immediately remove from cookie sheet to wire rack. Fill each thumbprint with about 1/2 measuring teaspoon of the jelly.

Fudgy Peanut Cookies
Roll balls of dough in finely chopped salted dry-roasted peanuts. Cool completely , fill indentations with purchased hot fudge topping or hazelnut spread with cocoa(from 13-oz jar) instead of jelly.

Lemon-Almond Thumbprint Cookies
Roll balls of dough in finely chopped slivered almonds. Fill indentations with Lemon Curd or purchased lemon curd instead of the jelly.

Crab Cakes

1/3 cup mayonnaise dressing (miracle whip)
1 egg
1 1/4 cups soft bread crumbs(about 2 slices bread)
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper(cayenne), if desired
1/8 teaspoon pepper
2 medium green onions, chopped (2 tablespoons)
3 cans (6 oz each) crabmeat, well drained, cartilage removed and flaked
1/4 cup dry bread crumbs
2 tablespoons vegetable oil

1) In medium oil, mix mayonnaise and egg with wire whisk. Stir in remaining ingredients except dry bread crumbs and oil. Shape mixture into 6 patties about 3 inches in diameter (mixture will be moist). Coat each patty with dry bread crumbs.

2) In 12 inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.

Hot and Savory Peanuts

2 teaspoons vegetable oil
2 cups unsalted dry-roasted peanuts
2 teaspoons chili powder
1/4 teaspoon ground red pepper(cayenne)
1/2 to 3/4 teaspoon garlic salt

1) In 8-inch skillet, heat oil over medium heat. Stir in peanuts, chili powder and red pepper. Cook over medium heat about 2 minutes, stirring occasionally until peanuts are warm, drain over paper towels.
2) Sprinkle garlic salt over peanuts, toss. Cool completely. Store in tightly covered container at room temperature.

NEW TWIST
Customize your munchies. Mix the spiced peanuts with small corn chips or cheese curls for a great snack mix.

Savory Pecans

Since we have pecan trees in our yard, I may have to try this recipe for the holidays.

2 cups of pecan halves
2 medium green onions, chopped (2 tablespoons)
2 tablespoons butter or margarine, melted
1 tablespoon soy sauce
1/4 teaspoon ground red pepper(cayenne)

1) Heat oven to 300F. In small bowl, mix all ingredients. In ungreased 15x10x1 pan, spread pecans in single layers.

2) Bake uncovered about 10 minutes or until pecans are toasted. Serve warm, or cool completely. Store in airtight container at room temperature up to 3 weeks.

Chinese-Spiced Pecans
Omit ground red pepper. Stir in 2 teaspoons five-spice powder and 1/2 teaspoon ground ginger.

Tex-Mex Pecans
Omit soy sauce and ground red pepper. Stir in 1 tablespoon Worcestershire sauce. 2 teaspoons chili powder, 1/4 teaspoon garlic salt and 1/4 teaspoon onion powder.

Holiday Inspiration
Variety is the spice of life! Try walnut halves or peanuts, instead of the pecans. Or to really wow, everyone, use whole macadamia nuts(hint-club stores often sell these for a song, but in larger amounts, so split the container with friends)

Merry Mimosas

2 cups chilled orange juice
2 cups chilled cranberry juice cocktail
1 bottle(1 liter) dry champagne or sparkling wine chilled

1) In 1 1/2 quart pitcher, mix orange juice and cranberry juice cocktail
2) Pour champaign into glasses until half full. Fill glasses with juice mixture.

Roast Beef and Horseradish Spirals

 (8 ounce) package cream cheese, at room temperature
2 green onions, chopped about 1/2 cup
1/4 cup chopped fresh parsley
2 tablespoons prepared horseradish, drained
1/4 teaspoon salt
1/4 teaspoon garlic powder
8 ounces deli roast beef, sliced
2 10-inch flour tortillas, cheese flavoured are nice

Combine first 6 ingredients. Place the two tortillas on work surface, spread half of cheese over each,
top each with half of the roast beef slices, leaving a 1/2 inch border around edges.  Roll up, wrap tightly in plastic wrap.
Refrigerate until firm, 30 minutes or up to 1 day ahead.Cut diagonally into 1/2 inch slices and serve.

Welcome Debbie!

It looks as though Debbie Humphries has sneaked in on us sometime.  I didn't even know you were here until I checked the settings.  Anyway, so glad you could join us.  Feel free to browse, post or comment anytime. 

Tater Topped Casserole

Another version of this was posted earlier but this is a healthier version because it includes veggies and french fried onions.  Yum!  Click title to view