Wednesday, December 3, 2008

more glitz giveaway goodness

more glitz giveaway goodness
+
another giveaway here!

laura just informed me that they've got another fab stocking full of glitz goodness to giveaway on the glitz blog. all you need to do to be entered to win is post on the glitz blog your favorite holiday treat (and the recipe, if you have it)!

and since it's the season for giving...

i'd love to share some goodies, too! i'm having a christmas party at my house this weekend, i'd love your holiday treatie recipes too! so anyone who posts a holiday recipe here will be entered to win a box full of scrappy goodies. i'll draw at random on friday to be shipped in time for christmas!




happy scrappy christmas goodies!

80 comments:

FamilyFunBunch said...

THis is a big hit around here ....Great for parties - ( I live in the south, we like a little spice in everything we eat....)
Corn Dip
1 c. sour cream
1 can mexicorn
1 can chopped green chilies
1 cup sharp cheddar cheese
1 cup mayo
jalepenos to taste
1 onion chopped (i use onion flakes)
Mix and serve with Tostitos or chip/cracker of our choice. If you have any questions, email me.
Enjoy!
Be sure to refrigerate this until ready to serve.

Cardas Photography said...

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

* 1 (15 ounce) can canned pumpkin puree
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ground nutmeg
* 1 (18.25 ounce) package yellow cake mix with pudding
* 1/4 cup vegetable oil
* 2 eggs
* 1 teaspoon vanilla extract
*
* 1/2 cup butter, softened
* 4 (3 ounce) packages cream cheese, softened
* 2 cups confectioners' sugar
* 1 teaspoon ground cinnamon
* 1 teaspoon vanilla extract

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
2. In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
3. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

Anonymous said...

These go really quick when I bring them:
Sausage Cheese Balls
2 packs of Farmer John sausage (the kind in a roll not links)
1½ cups Bisquick Mix
16 oz. of shredded sharp cheddar cheese.

Roll into balls and place on cookie sheet. Bake at 375' for 30 minutes. But, it seems I always need to bake them longer.
Serve with BBQ & mustard

The receipe says to add celery & onions and use the sage sausage but I like them plain better.

P.S. LOVE your blog!
Carly, craftiegal @ ckmb

kdwilfert said...

First of all, I love reading your blog! And now, I can't pass up a chance at a drawing...

Chocolate Peanut Sweeties
(sort of looks like a truffle on a pretzel)

1c PB
1/2c butter (softened)
3c powder sugar
5 dozen mini twist pretzels
1 1/2c chocolate chips

In bowl, beat pb and butter till smooth. Beat in powdered sugar. Shape into balls, press one ball onto each pretzel. Place on wax paper. Refridgerate for one hour. In microwave bowl melt chocolate chips. Dip each peanut butter ball into the chocolate. (hold onto the pretzel, and just dip the ball). Return each to the wax paper and refridgerate again for 30 minutes. Store in fridge or freezer.

These are so so so yummy. My family can't stay away from them. I usually have to make them and hide them in the outdoor freezer if they are for a certain occasion or they will be gone baby gone!

Have fun with your party and make sure to post pics of your fabulous decorations :)

Sara Ancich said...

I'm into 5 ingredients or less for any party recipe...any time of year:
Spinach & Artichoke dip:

Two cans artichoke hearts- drained
I pkg. choped spinach- thawed & drained
1 cup mayo
1 cup parmesan
1tblspn garlic salt

I put mine in a dip-sized crock pot on low...Yummo!

GLOANN said...

Here's a really good fudge recipe that I have made many times.

Millionaires Fudge

1 lb. plain Hershey bars
4 cups pecans
7 or 8 oz jar marshallow creme
1 large can evaporated milk
1 stick butter
4 1/2 cups granulated sugar
1 teasp vanilla
1/4 teasp salt

melt butter & combine with milk and sugar in large pan. Boil 7 minutes. Add vanilla, nuts, hershey bars and marshmallow creme. Pour out on buttered wax paper or in the tiny little fluted paper cups.

Hope your party is a great success!

Marilyn said...

Noel, I have to say first off, that I loved your Thanksgiving and Christmas decorating photos, thanks for showing us all.

My favorite holiday treat is Double Decker Fudge. My mom got this recipe off of a Reese's Peanut Butter chip bag about 20 years ago (oh man, I think I just dated myself, lol!).

2 cups (12 oz pkg)peanut butter chips, divided
1/4 cup butter, melted
1/5 cup baking cocoa
1 tsp vanilla
4 1/2 cups sugar
1 jar marshmallow creme
1 1/2 cups (12 oz can) evaporated milk
1/4 cup butter

1.Line a 13x9 pan with foil. place 1 cup peanut butter chips in med bowl; set aside. In second med bowl, blend 1/4 cup melted butter, cocoa and vanilla till smooth; add 1 cup peanut butter chips.
2.In heavy 4-qt saucepan, combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter. Cook, stirring constantly, over med heat till mixture comes to a rolling boil; boil and stir 5 mins.
3.Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend.
4.Beat peanut butter mixture until chips are completely melted; spread evenly in prepared pan.
5.Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top on peanut butter layer.
6.Cool; remove from pan. Remove foil; cut into squares.

That is directly from the recipe off of the bag! It seems difficult, but is really easy and SO YUMMY!! Let me know if you try it and what you think! I tried to find the recipe online, and it is not available. They have one like it, but it is nothing like this one, trust me on that, lol!!

jodie said...

Hope you have a great party! These are always a hit at mine...they will be gone in no time!!

Oreo Truffles

1 pkg.(18oz) Oreo cookies
1 pkg.(8oz) Cream Cheese
1 lb Alpine White Milk Chocolate Wafers (You find them at Michaels/Hobby Lobby or a cake place)

Crush 9 of the cookies to fine crumbs;reserve for later use. Crush remaining cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into about 40 balls, 1 inch diameter. Dip balls in chocolate, place on parchment paper. Sprinkle with reserved cookie crumbs. Refrigerate 1 hour, store in refrigerator covered.

Thanks for the drawing!!

Jodie

Lynn said...

These are the easiest and people always love them! And you girls can do all but the oven part by themselves!
Pretzel Turtles
Lay pretzel twists out on a cookie sheet. They can be super close together so you can fit a ton! Put a rolo on top of each. Put in oven at 200 degrees until soft...about 3-5 minutes...they get real shiny. Immediately after taking them out, push a pecan to squish the rolo down. Like I said...super quick, simple, and yummy!
Have a great party!

Traci said...

So what time should I be there??? :)

This is a recipe from Ina Garten that I am going to try this weekend:

Fleur De Sel Caramels
* 1 1/2 cup sugar
* 1/4 cup light corn syrup
* 1/4 cup water
* 1 cup heavy cream
* 5 tablespoons unsalted butter
* 1 teaspoon fleur de sel, plus extra for sprinkling
* 1/2 teaspoon pure vanilla extract

Directions

Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.

In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/4 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!

In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.

When the caramelized sugar is the right color, slowly add the cream mixture to the caramel - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate until firm.

When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you've rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

Hope your party turns out great!

Erica Hettwer said...

Noel, you can't beat Liz's Peppermint Cookie Crunch Bark. It's so stinkin' quick and easy and my whole family is excited about me making it again this year! Here's the recipe. (I pulled it straight off of her blog.)

Peppermint Cookie Crunch Bark

1 lb. white chocolate melts
1/2 cup of peppermint crunch
1/2 cup of crushed oreos

Directions:
put white chocolate melts in a Pyrex dish and melt for 30 seconds and then mix. Continue to melt in 15 seconds increments until chocolate is smooth.
add crushed oreos and peppermint crunch and mix thoroughly.
lay out on waxed paper and spread out evenly to a 1/4 in thick layer.
let dry and harden for 45 minutes.
break up into pieces and eat.

I do change one thing, though. I've found that white chocolate chip cookies are easier for me to find and I think they melt a lot quicker. :D

Maggie737 said...

Pistachio and Cherry Mexican Wedding Cake Cookie Recipe (top 25 XMAS cookies on epicurious)

INGREDIENTS:
2 cups (4 sticks) unsalted butter, room temperature
1 cup powdered sugar plus more for coating
2 tablespoons vanilla extract
1 teaspoon salt
1 cup shelled unsalted natural pistachios (about 4 ounces), chopped
1 cup dried tart cherries or dried cranberries
3 1/3 cups sifted cake flour
1 2/3 cups sifted all purpose flour

PreparationPreheat oven to 350°F. Butter 3 heavy large baking sheets. Using electric mixer, beat 2 cups butter and 1 cup powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cherries. Using spatula, stir in all flour (do not overmix dough).

Shape dough by generous tablespoonfuls into football-shaped ovals. Place on prepared sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.

Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again; cool completely. do ahead Can be made 4 days ahead. Store airtight at room temperature.

lwarren737 said...

Rasberry Chocolate Macaroons:

INGREDIENTS:
For macaroons
6 oz sliced blanched almonds (not slivered; 2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring

For chocolate raspberry ganache
3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1/16 teaspoon raspberry extract (preferably McCormick brand)


Special equipment: parchment paper; a gallon-size sealable plastic bag (not pleated)

PreparationMake macaroons:
Line 2 baking sheets with parchment paper.

Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.

Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.

Make ganache while macaroons bake:
Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.

Assemble cookies:
Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

Note:
Filled macaroons keep in an airtight container at room temperature 3 days.

Beth Warren said...

Chocolate Hazelnut Crinkle Cookies:

Ingredients as follows:

2/3 cup hazelnuts
2 tablespoons granulated sugar
6 oz fine-quality bittersweet
chocolate (no more than 60% cacao if marked), finely chopped
2 3/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1/4 cup whole milk
1 teaspoon pure vanilla extract
3/4 cup confectioners sugar


Special equipment: parchment paper

PreparationMake dough:
Put oven rack in middle position and preheat oven to 350°F.

Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes. Remove from oven (turn oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins. Cool nuts completely. Pulse nuts with granulated sugar in a food processor until finely chopped.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Remove bowl from heat and set aside.

Whisk together flour, cocoa powder, baking powder, and salt in a bowl.

Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined. Add milk and vanilla, beating to incorporate. Reduce speed to low and add flour mixture, mixing until just combined. Stir in nut mixture. Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours.

Form and bake cookies:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

Sift confectioners sugar into a bowl. Halve dough and chill 1 half, wrapped in plastic wrap. Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled. Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets.

Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total. Transfer cookies (still on parchment) to racks to cool completely.

While first batch is baking, roll remaining dough into balls. Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner.

Sabrina Ropp said...

This is probably not what you are looking for, but it is my favorite appetizer (or even a whole meal!)...

Super Easy Stromboli

Take a premade pizza crust (either make your own or buy a premade one) and roll it out not too thin.

Now, you can fill it with whatever you want. My favorites are cream cheese with ham and cheese, or pizza sauce and pepperoni and cheese. Shredded cheese melts better. I usually spread the sauce first, then layer on the goodies. Make sure you only fill one side of the crust (one half) and leave the very edges clear.

Once your goodies are piled in, fold the pizza crust over and pinch the edges sealed.

Brush egg white on the top, sprinkle with Parmesan cheese or left over shredded cheese and maybe some rosemary or some other herb you like.

You can store it in this state until you are ready to bake it.
Bake at 375 until the edges start to brown.

If you are making it as an appetizer, you can make smaller ones by dividing up the crust first.

When it is finished baking, cut into slices.

angie worthington said...

i LOVE peanut butter balls...some of you call them "buckeyes"...and, these are 100% fat free (NOT!)...worth every single calorie!...

Peanut Butter Balls
3 lbs powdered sugar
2 lbs peanut butter (i use whatever is on sale or store brand)
1 lb of butter
1/2 bar parafin (look in the canning section @ your grocery stoer)
48 ozs milk chocolate chips (milk choco ones)

Mix powdered sugar, peanut butter & butter all together. Mix well and make mixture into balls (i use a melon scoop).
I put them in the fridge to set a little.

Melt chco chips & parafin together in a double broiler or a fondue pot. Dip peanut butter balls into the melted choco & set on wax paper to cool. To dip the peanut butter balls into the fondue pot, i use a wooden skewer.

noel, thanks for the awesome giveaway!!!..{pls excuse any spelling mistakes ;)}

Alicia Sharp said...

Peanut Butter Balls

1 12oz jar creamy peanut butter
1 Box powdered sugar
1 stick melted butter
5-6 Hersheys candy bars

Mix first 3 ingredients togeter and when mixed well roll into balls. Melt candy bars and dip balls in melted chocolate! Let cool and enjoy! These are delicious!!

Veronica said...

Wow, so many great recipes so far! What can I contribute? Hmmm. How about some easy meatballs?
I take some of my favorite store bought meatballs, put into a crockpot and add my fave BBQ sauce and a small jar of grape jelly! Mix well and heat! Easiest and the yummiest! Have a GREAT party!!

Debbie in STL said...

It's so nice of you to share some goodies at Christmas! Here is one of my mom's candy recipies. They are called Martha Washingtons.
1 stick melted butter
1 can Eagle brand milk
2 lbs powdered sugar
1 1/2 c coconut
1 1/2 c chopped pecans
Mix and roll into balls. Chill until firm and dip in chocolate almond bark.
Hope your party goes great!

Ginny said...

This is an easy appetizer to make ahead. It disappears quickly! We serve it with tortilla chips.

Texas Caviar
3 (15 oz) cans black eyed peas
1 (15 oz) can hominy
2 bunches green onions, chopped
1 bell pepper, chopped
2 jalapeno peppers, chopped
1/2 C. chopped onion
2 medium tomatoes, chopped
1/2 C fresh parsley, chopped
2 cloves garlic, minced
8 oz bottle Italian Dressing

Combine all ingredients and mix well. Cover and marinate at least 2 hours in the refrigerator before serving. Makes a bunch!

ShellyJ said...

I am a simple girl with simple likes... chocolate chip cookies! LOVE 'EM!

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.)

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Anonymous said...

Fruit Dip

2 8 oz. package light cream cheese
1 3 oz. Strawberry jello
2 7 oz. jars marshmellow cream

Mix all ingredients unitl smooth. Chill for 3 hours.

Serve with any fruit.

ENJOY!

tctrimble@aol.com

Jingle said...

This is so nice of you! I stand by my new favorite, Diet Coke cupcakes! Yummy, moist cupcakes that are great for the waist-line, too! Only 1-2 points depending on size!

One Can of Diet Coke
One Box of your favorite chocolate cake mix (I use Pillsbury low-sugar Devil's Food Cake)

Dump cake mix into a bowl.
Pour Diet Coke over cake mix.
Stir until thoroughly moistened.
Pour into baking cups.
Bake for 18-20 minutes at 350 degrees.
Dust with a sprinkle of powdered sugar being sure to lay a punched image in the middle of the cupcake to create a stencil so it looks like you slaved for hours.

These are my husbands favorite cupcakes! Seriously - they are wicked crazy good!

Joeylynn said...

A favorite of ours is pumpkin pie cake, here's the recipe:
1 29oz can pumpkin

4 eggs slightly beaten

1 ½ cup sugar

3 tsp. pumpkin pie spice

1 tsp. salt

2 13 oz cans evaporated milk

1 spice cake mix ( I have used French vanilla also, or white, yellow)

1 cup butter melted

1 cup chopped pecans

Cool whip



Mix first 6 ingredients together in bowl. Pour into 9x13 greased and floured pan. Crumble cake mix over top , drizzle cake mix with melted butter. Sprinkle nuts over top. Bake at 350 for 1 hour and 15 minutes. Garnish with cool whip to serve. (place in fridge)

Val said...

I'm in love with this one (shared by one of my neighbors):

Cranberry Celebration Bundt Cake

1-- 18.25 oz. box vanilla cake mix
1 – 3.5 oz. pkg. vanilla instant pudding
5 medium eggs
¼ cup bourbon
½ cup milk
½ cup vegetable oil
1 cup Private Selection Cranberry Celebration (in the deli)

Orange Glaze:
2Tbsp. orange juice
1 ¼ cup powdered sugar

Preheat oven
Spray a Bundt cake pan with non-stick spray.
Combine first six ingredients in a bowl.
Fold in Private Selection Cranberry Celebration .
Pour in cake batter.
Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.

Let cake cool and top with orange glaze.

Jamie_Q from CKMB said...

Love your blog!

My recipe for my fave appetizer.

"Toppers" Garlic & herb crackers, Philadelphia Chive Light Cream Cheese, Sundried Tomatoes packed in oil (drained) from Costco. Set out and let guests assemble. They are to die for!

Thanks for the goodie-giveaway!

obxpatti said...

Wow! Thanks! I just love this Pumpkin Cranberry Bread as a treat. Yummy and easy to make!

3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or frozen cranberries (I use fresh)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Delicious! (and easy)

Dani said...

This is a fun giveaway! I love reading all the other recipes!My favorite holiday treat that my mom has made us since we were little is holiday wreath treats. (Don't know the real name we just call them the wreaths :))They are super easy but oh so yummy. Basically it is like rice krispie treats but you would use cornflakes instead. After you get the marshmallows all gooey add green food coloring, then add the cornflakes. Before the mixture cools shape them into a doughnut shape. Add little cinnamon candies around the wreaths and let cool. You can even make them ahead and then freeze them. I might have to make them and post them on my blog. Enjoy!

Alina Brito said...

Just today I saw this yummy looking recipe for peppermint patties:
http://www.hostessblog.com/2008/12/holiday-cocktail-peppermint-patty/

Cristin said...

Super easy recipe... I love that it takes little time, effort, and ingredients to make something delicious!

Pumpkin Cake

1 large can of pumpkin
1 box of spice cake mix
1 cup of chocolate chips (you can use more if you want... I like chocolate, so I sometimes use a little more)

Mix enough of the pumpkin with the cake mix until it's moist. Add the chocolate chips and bake according to the box directions. Perfect as is or you can always put some cream cheese frosting on it (but you definitely don't need to!).

I've also heard that you can mix this with a brownie mix... haven't tried it but I bet it's just as delicious!

Erin said...

This is one of my favorites..
Chocolate Covered Cherry Cookies
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
1 (10 ounce) jar maraschino cherries, drained, reserve juice
1 (6-ounce) package semisweet chocolate chips
1/2 cup sweetened condensed milk
Preparation:
In a large bowl, combine flour, cocoa powder, salt, baking powder and soda, blending well; set aside. In a mixing bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended. With hands, shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of dough with thumb. Drain Maraschino cherries well, reserving juice. Place a cherry in the center indention of each cookie.
In small saucepan combine chocolate pieces and sweetened condensed milk; heat over low heat until chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice. Spoon about 1 teaspoon of the topping over each cherry, spreading to cover cherry. If frosting seems too thick, thin with a little more cherry juice. Bake at 350° for 10 minutes, or until done. Remove to wire rack to cool.

Angie said...

This made 2 pies and was gone in a day and a half(and there was only 5 of us eating it) Enjoy! And thanks for the chance at the awesome giveaway!

Pumkin Cheese Pie
1 (8 ounce) package cream cheese
2 cups pumpkin puree
14 ounces sweetened condensed milk
3 eggs
2 teaspoons pumpkin pie spice
2 (not deep dish) graham cracker crusts(or shortbread)



DIRECTIONS
Preheat oven to 350 degrees F
Mix cream cheese and condensed milk together until smooth. Stir in the pureed pumpkin, pumpkin pie spice and eggs. Mix until well combined. Pour batter into the pie shell.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge comes out clean. Serve warm.

Scrap 2.0 @ ckmb said...

Noel,
Your Christmas decorations are lovely. Here's a recipe to keep you warm. :)

French Onion Soup
(Taste of Home Soup Cookbook 2008)

2 medium onions, chopped
1 teaspoon sugar
6 T butter, divided
1 T flour
1/8 teaspoon black pepper
2-1/2 cups beef broth
2 T grated Parmesan cheese
2 slices French bread, 1" thick
4 slices Provolone Cheese

Saute onions and sugar in 3T butter until golden brown. Stir in flour and pepper til blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes. Stir in Parmesan cheese. Meanwhile, melt remaining butter. Add bread. Cook til brown on both sides. Ladle soup in bowls. Place cheese in each bowl, top with bread and remaining cheese. Bake at 375 degrees for 10 minutes or until cheese is bubbly. Serves 2.

shaina said...

Homemade Reeses! The recipe is posted on the right hand side of my blog!

Brittany Beeler-Huizinga said...

My favorite recipe that I have every Christmas morning:

Christmas Morning Monkey Bread

Ingredients:
3 cans refrigerated biscuits
½ sugar
1 T cinnamon
1 stick of butter
1 cup of brown sugar
Nuts, if desired

Directions:
1. Cut packaged biscuits into 1/4ths.

2. Roll each piece of biscuit into a mixture of the white sugar and cinnamon. Drop pieces into a bundt pan.

3. Boil together the butter, brown sugar, and nuts. Pour over the top of the biscuits.

4. Bake at 350 degrees for 25-30 minutes.

Also good with powdered sugar icing drizzled on top!

Jan said...

I love pumpkin anything, so one of my favorites is Pumpkin Log.

CAKE ROLL:
3 eggs
1 c. sugar
2/3 c. pumpkin
3/4 c. plain flour
1 tsp. soda
1/2 tsp. cinnamon

Beat together: Eggs and sugar. Add other ingredients and mix. Pour onto a greased and floured 15 inch cookie sheet and sprinkle with nuts, if desired. Bake 15 minutes at 350 degrees. Sprinkle powdered sugar freely on dish towel. Remove cake from oven when done; turn out on dish towel. Roll together, towel and cake. Refrigerate to cool.

FILLING:
8 oz. cream cheese
2 tbsp. butter, mix together
1 c. powdered sugar
3/4 tsp. vanilla

Unroll cake; spread mixture. Roll up; wrap in waxed paper. Store in refrigerator. You can even make the cake part the day before if short on time.

Jennifer said...

Pretzel Kisses--Your girls will LOVE to help make these!

Ingredients:
Tiny Twist pretzels
Hershey's kisses
M&Ms

Lay out pretzels on baking sheet (flat). Unwrap kisses and put one on top of each pretzel. Cook at 250 until kisses are soft (usually around 8-10 minutes). Remove from oven and press an M&M into the center of each kiss. It will squish down. They look very festive (with red and green M&Ms) and you get the salty/sweet thing.

My boys are now at the age where they can make these for me when we have a party and they love working on them.

Enjoy!

Jennifer (CKMB jgwood)

gilroy gal said...

What a wonderful goodie package! Drooling here...so in return,here is an appetizer that will make everyone drool! Always a hit, and of course, full of garlic!
Too Easy Cheese Spread
Slice a baguette
Mix: 1c. grated cheddar cheese
1/2 c mayo (or enought to stick it together)
1/4 c. chopped fresh parsley
2-3 pressed garlic cloves (to taste)
spread the cheese mixture on the slices, pop under broiler til melted and bubbly (watch closely or they will burn!)
Eat warm...watch them disappear!

Nell-Ann said...

pretzels ,rolo and pecan candy
you need

pretzels
rolos unwrapped
pecans

on a cookie sheet place rolo on pretzel place in 275 degree oven for 1 min remove and add pecan to top of rolo pushing down.let cool and enjoy yum.

Anonymous said...

Fun!
These are super simple... and i'm sure you've heard of them but,

Choc Covered Pretzels.
Slowly melt milk choc chips in microwave, with a little bit of grated wax. Dip in your pretzels, and dry on wax paper. I like to aleternate from white and brown.

Also,

Oreo Christmas Mice

These are so cute, and i can't believe i don't have a pic of them... i always made them for the staff i worked with before i had babies or scrapbooked!

Oreos, split open
Jared cherries with stem
Milk choc chips
Decorative icing tubes
Almonds slices

Split open the oreos. set aside. Melt choc chips slowly in microwave with some wax. Dip cherries into choc and place onto oreo half. Place 2 almond slices to stick out of the cherry for the 'ears'. Use decorative icing tubes to make eyes, and voila. cute little Christmas mice.

so cute!

thanks for sharing your fun blog with us!
anna

PattiM said...

One of ours is ALPO!! (LOL, don't you love that name)
Its an easy recipe too.

1# cooked & drained hamburger
1 lrg. block veelveta cheese
1 jar salsa
worsterchire sauce
home made corn chips or bagged

Place the hamburger and cheese into a crock pot. Add about 1/2 of the jar of salsa. (can be mild or hot) Cook in crock pot until melted. Add a few drops of the worsterchire sauce. Alpo's supposed to be thick to use with chips or you can use bread. But it should come off the spoon easy. But we love the chips. Just keep warm and let everyone get theres out.

Hugs,

PattiM
(Pattie's passion)

I Scrap So All Moments Are Remembered!!!

julie.schellin said...

Soft Sugared Ginger Bars, which can be cut into a variety of holiday shapes - YUM!!

http://www.landolakes.com/MealIdeas/ViewRecipe.cfm?RecipeID=10780

Jamye said...

Love your blog and your work!

Our favorite treat at Christmas is Spiced Pecans:

* 1 egg white, lightly beaten
* 1 tablespoon water
* 3 cups pecan halves
* 1/2 cup white sugar
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon ground nutmeg

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
3. In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
4. Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.


Happy Holidays,
Jamye

AmyInKy said...

Great giveaway!

Here's a "hot" treat I like to serve during the holidays (a change from all the sweets).

Jalepeno Cheese Ball
8oz. Cream Cheese
12oz. jar diced jalepenos
8oz. shredded Sharp cheddar cheese
Mix together.
Roll in crushed Tortilla chips.
Serve with crackers.

Amy said...

Wow, I better grab a diet coke and pull up a chair!! We could create our own Christmas goody cookbook off of your site! I am getting hungry...

Super easy and your girls would love to make these. I got the recipe from Quick Cooking back in 1998 (that is what this crumpled little card says that I cut out way back then!) and have made them every year and always get asked for the recipe!

Crunchy Peanut Bark

2 lbs white almond bark
1 cup peanut butter
3 cups rice crispies
2 cups dry roasted peanuts
2 cups mini marshmallows

heat the almond bark in the microwave, once melted add remaining ingredients, drop by the spoonful on wax paper and allow to cool... YUMMY!!!

Brooke said...

My favorite cookie this time of year is Nestle Toll House Chocolate Chip Cookies with butterscotch chips added in. Just follow the recipe on the bag and just add a bag of butterscotch chips in as well. Lots of chip, but so very good.

Tina said...

Hey Noel, after looking all these recipes, I might be busy myself trying some of these yummy treats.

Well, whenever I am asked to bring something to a friend's, they always ask me for my spinach dip. I never have to take leftovers home. I just use the recipe on the back of the Knorr's vegetable soup mix. The secret is to mix the sour cream, mayo and soup mix together well before adding all the other ingredients. I usually put it in a bread bowl or if I do not have that, I cut up a couple loaves of french bread to use to dip with.

Hope you have a great time at your Christmas party.

Elizabeth said...

What a sweet give away...Thanks!! You want a recipe..since I don't cook very well here's what I do.
1. Look at hubby while batting eyelashes
2. Beg him to go cook..he's italian and a great cook
3. threaten to poison the whole family because I can't cook well
4. Last resort nagging
5. End up making the stuff my shelf b/c he doesn't want to cook on his days off.

;)

Anonymous said...

Hey Noel, That is quite a goodie bag! Thanks for sharing. Here is a recipe shared by one of the girls on CKMB that is quick, easy, & most of all...delicious. I changed a few things for me, but I must give the credit to Jamie_Q!

Cranberry Chicken Salad
Makes 2-3 quarts or 8-12 large servings

3 lbs. raw chicken breasts … cooked and diced (equal to 6 ½ cups cooked chicken.)
1 3/4 cups fat free mayo. (You can use regular.)
2 cups chopped craisins,
1 3/4 cups chopped celery
1/2 large bunch chopped green onions,
1 diced green bell pepper,
1/2 cup chopped pecans,
1/2 tablespoon pepper,
(You may salt to taste.)

Mix well, chill, and serve. It keeps for 4-5 days. If it dries out, just stir and add more mayo.

SnowBunny/Sharon

okanogangirl said...

You're too sweet --

Super Easy recipe here:

Pretzel Praline Bites
1 bag mini pretzels
1 bag rolos (the individual ones)
whole pecans

Place pretzels on baking sheet covered in parchment paper. Unwrap and place one rolo on each pretzel. Put in preheated 350 oven for 2-5 minutes, until rolo starts to melt. Remove from oven and push one pecan into each rolo. Let cool in refrigerator for 30 minutes.

So Yummy!
Amanda

Anonymous said...

Great giveaway-thanks hope you have a great party....These recipes sound fantastic...my recipe is for Surprise Carmel pie. you need: one can of carnation condensed milk, one 8 oz tub of cool whip, one graham cracker crust. Get a tall pot, peel label off of condensed milk can and put into pot. Fill pot with water several inches over the can and boil for 3 hours..(**make sure you check during boiling because water will evaporate and you MAY have to add water to it. DO NOT let the water drop below the can, it may rupture**).. let cool until you can handle the can. Open can and scoop the CARMEL into the pie crust (yep, surprise- the milk is now carmel).. put into fridge and let cool completely then top with coolwhip and serve...Keep refridgerated as carmel will get runny if left out. ohhh this is so good. Sometimes we sprinkle the top with crushed chocolate, oreos or whatever we are in the mood for. ENJOY.. Karen Loper

Megan P said...

mine would have to be.... oh crap, i cannot remember the name! i just ahd it! oh no, anyway it has penuts, cherrios, and crispix and pretzles and then baked in the oven, sooo good!
Also love my mom's butter tarts, and oatmeal and jam cookies!!! to die for :D
TFL

Josie0602 said...

Hope you have a great holiday party. Here is a great cake recipe that is easy to make:

Just Peachy Pecan Cake
1 Butter Pecan cake mix
1 large can peach slices
1 cup coconut
1 cup chopped pecans
1 stick butter, melted
Pour peaches & juice into bottom of 9 x 15 pan.
Sprinkle dry cake mix over peaches evenly. Pour
melted butter over cake mix, then sprinkle pecans &
Coconut over the rest. Bake at 350 degrees for
45 minutes. Serve slightly warm with a dollop of
Cool Whip.

MommyMe said...

When we have a New Year's Party - someone always brings fruit along with this dip! It is so good - I could just eat the dip with no fruit.

FRESH FRUIT DIP

2 - 8 oz Cool Whip
1 -8 oz pkg Cream Cheese
1 - 7 oz jar Marshmallow Crème


Blend well, serve with fresh fruit.

Have a Merry Christmas!!

veera said...

My favorite treat is the santa latte they have at my local coffee shop. It's a latte with cinnamon syrup and whipped cream, and a little cardamom on top. It's so good! You could try it at home if you find some syrup, starbucks might have it.

Parker and Emma's Mom said...

I guess I don't know if this a "holiday" recipe, but I love to bring it whenever there are snackies/appetizers.

Beer Bread (I cube it or you can slice it too)
3 cups self rising flour
1 cup sugar
1 can beer or NA beer, you can even use pop - room temp is best

Mix and put in bread pan. 350 for 1 hour. Great with any kind of dip!

kiara said...

My favorite holiday treat is banana pudding. I'm not the pro at this but I know you make this banana packaged pudding and layer vanilla wafers, the pudding, whip cream together x 2-3 layers. For the final layer you top with vanilla wafers and cover with whip cream and chopped nuts. I am not a good cook but this is one thing I can make. It is delicious. Good Luck finding a holiday goodie.Kiara

Mary Lou said...

I LOVE lurking on your blog often, so this makes me actually WRITE something. Great giveaway!!
So, these are not necesarily Christmasy, but my family loves them and they go on our cookie list every December! They are easy too.

Toffee Bars

1 c. butter or margarine
1 c. brown sugar, packed
1 egg yokk (I used the whole egg)
1 tsp. vanilla
2 c. flour
1/4 tsp. salt
1 pkg. 6 oz. semi sweet chocolate bits
1/2 c. chopped nuts

Cream butter, sugar, egg yok and vanilla. Stir in flour and salt until blended. Spread out on a 15x10 cookie sheet and bake 20 minutes. remove from oven, immediately sprinke chocolate bits on top and when melted, spread over cookie and sprinkle with nuts. Cut into bars.

~Q~ said...

What a great giveaway, Noel! hope you have a wonderful party. While this recipe may be simple, it will definitely have your guests scratching their heads wondering what they are tasting.

Potato Chip Cookies
1 cup butter or margarine (butter is best)
1/2 cup white sugar
1 egg
1 1/2 cup sifted flour
1/2 cup chopped nuts (optional)
1/2 teaspoon vanilla
1 cup potato chips finely crushed

Preheat oven to 350 degrees Fahrenheit. Mix in order given. Drop by teaspoons on lightly greased cookie sheet. Press down with fork if desired. Bake at 350 F for 12-14 minutes until golden brown. Transfer to wire rack to cool completely.


Thanks for the chance to enter!

sssalad said...

Wow - look at all those yummy recipes!!! I will have to check back if I feel like baking this year. LOL My favorites are the peanut butter cookies with the hershey's kisses on top. OR maybe its the sugar cookies with buttercream icing . . . but I DO love gingerbread cookies. Oh - and what about those mexican wedding cake things? Mmmmmmmm. Now I am extremely hungry for something sweet! Have fun at your party and enjoy all your baking!

Amy said...

This is an awesome recipe that I got from a friend. It is Cranberry Relish

1 pound of cranberries washed (1 1/2 bags)
5 Granny smith apples peeled & chopped
1 large orange peeled with 1/3 of the peel left on
1 1/2 cups sugar
1 20oz. crushed pineapple, do not drain
1 3oz. package cherry jello
1 cup boiling water
Grind cranberries, finely chop apples and grind orange. Add sugar and pineapple. Dissolve jello in boiling water and add to cranberry mixture. Store in fridge for several days allowing flavors to blend, then you can freeze it if you wish.

Cassie said...

Here's a recipe for Baklava...yummy!

Baklava

INGREDIENTS
1 cup unsalted butter
1/2 (16 ounce) package phyllo dough
2 cups chopped pecans or walnuts
1 1/2 tablespoons whole cloves
1 1/2 cups water
1/3 cup white sugar
1 cinnamon stick
1 cup honey

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan layers until pan is 3/4 full.
With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.
Bake 45 to 50 minutes in the preheated oven, until golden brown.
Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes.
Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.

Ethan Mashimo said...

i don't have much reciepes....

does going to costco and buying their yummy apple pie count?

=)

haven't seen you the store recently!!

tina

Snips and Snails said...

I love this caramel recipe:
2 c. sugar
1 c. Karo syrup
1 t. vanilla
1 pint whipping cream
1 square butter (yes real butter)

Cook sugar, Karo syrup, and 1/3 cream to 232 degrees. Add 1/3 cream, cook to 232 degrees. Add 1/3 cream and butter, cook to 232 degrees. Add vanilla. Pour in buttered pan. Let cool, then cut and wrap.

Anonymous said...

A fun, easy, Mediterranean snack sure to impress - and soooo simple.

You need 3 things - dates, marcona almonds, and prosciutto. Remove the seed from the date, poke in the almond, wrap with prosciutto. Yum! Sweet AND savory!

have fun at your party!
Julie - Lilymama

Trishamaus2005 said...

Sharing my favorite holiday recipe :) I looooove these, and I am so glad that I found an english recipe for these (we used to make these every year when we were in germany). So here goes:

German Cinnamon Stars (Zimtsterne)

Ingredients:
1 1/2 cups (about 8 ounces) hazelnuts or blanched almonds, finely ground
1 teaspoon ground cinnamon
3/4 teaspoon grated lemon zest
1/4 cup egg whites (about 2 large)
Pinch of salt
1 1/2 cups confectioners' sugar
About 1/2 cup additional confectioners' sugar for rolling

Preparation:
1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil.

2. Combine the nuts, cinnamon, and zest. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes. Gradually add the confectioners' sugar and beat until stiff and glossy, 5 to 8 minutes. Reserve one-third of the meringue (about 1/3 cup) and fold the nut mixture into the remaining meringue.

3. Place a large piece of waxed paper on a flat surface and sprinkle with additional confectioners' sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioners' sugar, top with a second piece of waxed paper, and roll out 1/4 inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into 2-inch star shapes or use a sharp knife to cut into diamonds. Reroll and cut any scraps. Place on the prepared baking sheet.

4. Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about 5 minutes. Transfer to a rack and let cool. Zimtsternen taste best if allowed to stand for 24 hours. Store in an airtight container at room temperature for up to 3 weeks.

Hope you have a fantastic party :)

Jamie said...

Have a wonderful party! Don't you just love Christmas?!? Here is my Aunt Deanie's spinich dip recipe!

Spinach Dip
1 (10 ounce) package frozen chopped spinach
1 (6 ounce) can sliced water chestnuts (optional)
1 pint sour cream
1 cup mayo
1 (1 ounce) package ranch dressing mix

Thaw frozen spinach, drain well. Drain water chestnuts,chop. Stir all ingredients together and chill.

Serve with veggies, crackers or chips.


Good Luck, you seem to have lots of choices to choose from!! Thanks for the chance at some goodies!!

jamie

Erika van Dam said...

Hi Noel! After reading all these delicious recipes and having seen your fabulous decorations, I'm sorry I'm an entire ocean plus one continent away from you! I'm a HUGE fan of peppermint bark and love the way Williams Sonoma does theirs with 2 layers of chocolate. Last year I melted LOTS of dark chocolate and poured it into a foil-lined baking sheet. I put it in the fridge until it set. Then I melted LOTS of white chocolate and poured it over the set dark chocolate. Then I added lots of bits of candy canes that I had crushed. I put it back in the fridge and once it was all set, broke it into pieces and enjoyed - oh, and I shared some with others ;)
My other favourite festive treat is mulled wine - although I've never actually made it. So, I'm going to cheat and give you this link, which also has a link to a simple recipe http://en.wikipedia.org/wiki/Mulled_wine
and I shall think of you enjoying your christmas party while I am enjoying some mulled wine at the Christmas market we will visit this weekend in Dusseldorf, Germany. Have a great weekend!

Courtney ;-) said...

How fun!

My mom makes her "cheese cookies" every year and I love them!

Ingredients:

2 cups sharp Cheddar cheese, shredded
8 oz. unsalted butter, room temperature
1 cup sifted all-purpose flour
1/4 tsp. cayenne pepper
1 tsp. salt
3/4 cup pecans, roughly chopped

Preparation:

Cream together shredded sharp Cheddar cheese and unsalted butter in a mixer. Combine sifted all-purpose flour, cayenne pepper and salt in a separate bowl. Add the flour mixture to the cheese mixture, add roughly chopped nuts and mix until the dough comes together and forms a ball, approximately 2 minutes.

Remove the dough, divide into three batches and roll into 1" and 1-1/2" logs; refrigerate overnight.

Preheat oven to 400 degrees. Remove the cheese logs, slice into 1/4" slices and bake on an ungreased baking sheet for 10 to 12 minutes.

Servings: 40 biscuit

LJ13 said...

My mom and I always make tons of peanut brittle. Yummy!

Butter 2 cookie sheets and put in the over to keep warm.

Cook 2 c. sugar, 1 c. light corn syrup, 1/3 c. hot water in 3 qt. saucepan over medium heat to 240 on candy thermometer - stirring occassionally.

Stir in 3 c. raw peanuts + 1 tsp. salt. Cook, stirring continually to 310.

Remove from heat, stir in 1 tbsp. butter + 1 tbsp. baking soda.

Pour onto baking sheets and quickly spread evenly. After cooling break into pieces.

Anonymous said...

This is a great dessert to serve for christmas and it's so easy to make... So have fun and thank you for offering this Rak for Christmas

Connie
scrappingirish (CKMB)
imirish@shaw.ca

White Chocolate-Candy Cane Cheesecake

121 cup HONEY MAID Graham Crumbs
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter, melted
3 pkg. (250g each) Cream Cheese, softened
3 eggs
4 squares BAKER'S White Chocolate, melted
1/4 tsp. peppermint extract
1 tub (500mL) COOL WHIP Whipped Topping, thawed
1 square BAKER'S White Chocolate, grated (optional)
1/2 cup crushed candy canes

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using
a dark nonstick 9-inch springform pan).

Mix crumbs, 3 Tbsp. of the sugar and the butter;
press firmly onto bottom of pan.
Bake 10 minutes.

BEAT cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on
medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each
addition just until blended. Stir in the melted white chocolate and extract; pour over crust.

BAKE 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around
rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Top with the whipped topping and crushed candy canes just before serving. Garnish with
grated chocolate if desired. Store leftover cheesecake in refrigerator.

Jenn in Panam City, Fl said...

Chocolate Trifle - everyone can't get enough of it!

-1 chocolate cake (box or store bought with no icing if you are rushed for time
-2 large boxes of instant chocolate pudding
-REAL whip cream or can use cool-whip of rushed for time. Large carton of real whipping cream or largest tub of cool whip. If you like lots of whip cream just buy more :)
-12 Heath toffee bars- all crushed in food processor. Reserve about 1/4 cup for
-1 large jar cherries (without stems)
-Chopped walnuts or pecans or any other nut you desire. If you do not like nuts or worry if someone is allergic- no problem, just leave them out.

1. Bake cake according to box. Can be done the day before or morning of. Does not need to be gourgeous as you will just cruble it up! Again, if you are pressed for time get a chocolate sheet cake from your grocery store.
2. Make pudding according to box.
3. Whip whipping cream and add powdered sugar or regular sugar about half way through the process. Once it starts to look like whip cream don't mix too much or you will end up with butter!
4. Chop Heath bars in food processor or hammer the little things to death in a zip lock bag. You just don't want any large chunks of candy bar.
5. Strain cherries and place on a few papertowels so they are not dripping with juice. We always make homemade cherry cokes with the juice (YUMMO!)
6. In a large trifle or some sort of large glass bowl begin layering ingridients.
-Take 1/3 of cake and crumble on the bottom (egg size pieces work great).
-Spread 1/3 of chocolate pudding on top of cake crumbles.
-Sprinkle 1/3 Heath bar pieces
-Sprinkle some cherries on the pudding.
-Spread 1/3 of whip cream on cherries.
Continue layering until your last layer is whip cream. Garnish with a few of the cherries and 1/4 cup of reserved Heath bar pieces. Best if chilled in the frige for about 4 hours.

Dana said...

Silky Chocolate Pie
12 oz. silken tofu
12 oz. melted Chocolate chips
1 tsp. vanilla
1/4 cup milk or cream
blend in food processor until smooth
poor into a pie crust
a little whipped cream on top
delish!
Dana

pieces of us said...

I adjusted this little one from Becky Higgins...she uses the regular Hershey's hugs on the pretzels, but at Christmas time I like to use the Candy Cane kisses instead. Just unwrap and place a kiss on each twisted little pretzel. Melt at 350 degrees for about 5-6 min. Yummy and super simple.

Kimmie said...

My favorite are Candy Can Cookies. My aunt makes them.....

CANDY CANE COOKIES

1/2 cup butter or margarine,softened 1 1/2 teaspoons almond extract
1/2 cup shortening 1 teaspoon vanilla
1 cup confectioners' sugar 2 1/2 cups flour
1 egg 1 teaspoon salt
1/2 teaspoon red food color

Heat oven to 375 degrees. Mix thoroughly, butter, shortening, confectioners' sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one half.

Shape 1 teaspoon dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth
on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at
a time. Place on ungreased baking sheet; curve top of cookie down to form handle of cane.

Bake about 9 minutes or until set and very light brown. If you wish, mix 1/2 cup crushed peppermint candy and 1/2 cup granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet.
About 4 dozen cookies.


If you want a pic i made them for the 1st time last year!

Kara said...

Okay, this one is WAY easy and super yummy- buy peanut butter cookie dough and reeses mini pb cups. Make little balls of cookie dough and put them in the tiny mini muffin tins. Then, right when you take them out of the oven, push a pb cup down in the center of each cookie. They get all melty and delicious! Enjoy & thanks for the givaway op!

Meggan said...

This is a great recipe from my mother-in-law. It's rich and yummy and spicy!

Spicy Shrimp Spread

½ lb of med. Shrimp, cooked
8 oz cream cheese (I use low fat; don't use non-fat)
Garlic salt to taste
Cayenne pepper to taste
Tabasco to taste
4 green onions sliced, including some of the green tops

Mix cream cheese in Cuisinart with garlic salt. Add shrimp (tails removed) with flavorings and mix. Add green onions and mix lightly.

Best if made several hours ahead of time. Flavors will meld. Taste for spiciness after resting. It is best with a bit of a kick. After sitting for a few hours, add a teaspoon or two of whole milk if too thick. (I rarely do this.)

Soda Crackers recommended to serve with it. (This may sound odd, but they really are the best pairing for this spread!)

Thanks for yet another fun give-away. My mouth is watering as I read all these great recipes. Can't wait to use a few this holiday season!

Merry Christmas to you and yours!!!
M :)

Anonymous said...

My favorite is fudge! The one that is on the back of the Marshmallow Creme Jar!!

Heather B.

kathleen said...

Here is a real classic southern treat that my family only makes at Christmas time, and oh yea, it is REALLLLYYYY simple.

2 packages of beneseeds (also called sesame seeds)
1 stick of better melted
1/2 cup self rising flout
1 tbsp sugar

Toast beneseeds on cookie sheet at 400' for 5 minutes or until they are golden in color. Pour all ingredients in bowl on top of hot seeds. Mix together and then drop teaspoon size drops on a greased cookie sheet. Bake at 350' for 3-5 minutes until edges darken to a golden color. These cookies will spread really far, so set them far apart,(the more batter you drop, obviously, the more they will melt and spread) The wafers will peel off the sheet and you just add more batter. ENJOY! homemade Charleston Beneseed Wafers!

~Me~ said...

These are nummy: This is a Paula Deen recipe.

Blueberry Cream Cheese TartsPrep Time: 10 min Inactive Prep Time: hr min Cook Time: 20 min Level:
Easy Serves:
12 tarts 2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can blueberry filling, or other pie filling


Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.

P.S. My other is ooey gooey pumpkin bars by paula deen too.

Happy Holidays!!!

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