Easy Pecan Pie Bars

1 can crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 T butter, melted
1 t vanilla
1 egg , beaten

Heat oven to 350.  Unroll crescent rolls and press into the bottom and 1/2 inch up the sides of a 9 x 13 inch pan.  Firmly press the perforations to seal.  Bake 8 minutes.

Meanwhile, in a medium bowl, mix remaining ingredients.  Pour filling over partially  bakes crust.

Bake a 18-22 minutes longer or until golden brown.  Cool completely, about  1 hour and cut into bars.

Chocolate Chip Oohy Goohy Butter Bars

 

Crust:

 

1 box butter-recipe cake mix

1 egg

1/2 c (1stick) butter, melted

 

 

Filling:

 

1- 8 oz cream cheese, softened

2 eggs

1 t. vanilla

1 16 oz  box powdered sugar

1/2 c (1 stick) butter, melted

1 cup chocolate chips

 

Preheat oven to 350.  Lightly grease a 9 x 13 baking pan.  In a bowl combine cake mix, egg, and butter with an electric mixer.  Mix well, and pat into the bottom of prepared pan.  Still using the electric mixer, beat cream cheese until smooth, add eggs and vanilla.  Slowly add the powdered sugar, mix until well blended.  Reduce the speed of the mixer and slowly add butter. Stir in the chocolate chips. 

 

Pour the filling over the cake mixture and spread evenly.  Bake for 45-50 minutes.    You want the center to be a little goohy.  Remove from the oven and cool completely. 

 

**If you want to drizzle chocolate over the top for garnish, allow to cool for 15 minutes or so and drizzle away, then cool completely before slicing and serving.

 

 

 

Easy Fudge

Easiest fudge recipe in the world!  Just try to mess this up!!

1 can of Eagle Bran milk

1 1/2 bags of Chocolate Chips

1 cup chopped walnuts

 

Toss all ingredients into a microwave safe bowl, melt until creamy, stirring every 10 seconds.  Pour into a parchment or foil lined 8x8 baking dish, cool for 2 hours.  Cut & serve.

 

 

Christmas Meatballs

Ingredients

• 2 eggs
• 1 envelope onion soup mix
• 1/2 cup seasoned bread crumbs
• 1/4 cup chopped dried cranberries
• 2 tablespoons minced fresh parsley
• 1 1/2 pounds lean ground beef

• SAUCE:

• 1 (16 ounce) can whole berry cranberry sauce
• 3/4 cup ketchup
• 1/2 cup beef broth
• 3 tablespoons brown sugar
• 3 tablespoons finely chopped onion
• 2 teaspoons cider vinegar

Directions

1. In a bowl, combine eggs, soup mix, bread crumbs, cranberries and parsley. Crumble beef over mixture and mix well. Shape into 1-in. balls; place 12 to 14 balls on a microwave-safe plate. Cover with waxed paper; microwave on high for 3-4 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.

2. In a 2-qt. microwave-safe dish, combine sauce ingredients. Cover and microwave on high for 3-4 minutes or until heated through

Snowman Soup!

From: http://brownpaper--packages.blogspot.com/

Snowman Soup has been one of my favorite friend/neighbor/teacher gifts, and it's always a huge hit. This year I decided to re-do the tag & poem, and thought I would share it with you!


Snowman Soup
ITEMS YOU NEED:

• hot cocoa mix (you can use homemade, or individual packets)
• candy canes
• mini marshmallows
• Hershey kisses (I like the peppermint ones!)
• tag, with Snowman Soup poem

DIRECTIONS:

For each person, place a hot cocoa packet (if you're using homemade, you could package it for an individual, or a larger amount in a cute jar, etc. for the whole family), candy cane, a handful of marshmallows, and a couple of Hershey kisses in a cute container or bag. I like using paper lunch sacks or clear treat bags. Print off the label on white card stock, and cut it out. Mat on desired card stock (I used cream and brown), then distress all the edges. Tie on label with a cute ribbon, and you're set to give!

http://brownpaper--packages.blogspot.com/2010/12/snowman-soup.html

Veggie Christmas Tree or Fruit Christmas Tree

Here's how you make it...






1. First you need to cut your veggies or fruit. If you are using apples, cut them in cubes, and if you won't be eating your tree for a while just brush some lemon juice on your apples to prevent browning.

2. Push your toothpicks into your cone (you may need to cut your toothpicks down to fit in the top of your cone). If you can, angle your toothpicks upwards, this will help keep your fruit and veggies slices from falling off. Cover the whole cone!

We added a cheese star to the top of our tree but using a star-shaped cookie cutter and securing the star with a toothpick on top!

Put a small bowl of dip beside your plate and you're ready to go!

We used cucumber, cherry tomatoes and cheese for our veggie tree and we used red and green apples and cheese for our fruit tree. Have a look in the produce section and find some yummy red and green healthy treats to put on your tree!

CHOCOLATE BARK

Pre-heat your oven to 350 degrees.

Line two baking sheets with tinfoil, and place Saltine crackers in a single layer.

Set a saucepan to medium high and add four sticks of butter.

Then add 3/4 cup of brown sugar and 1/4 cup white sugar.

Bring it to boil for just a minute.

Remember those saltines? Pour the butter toffee mixture over the saltines.


Put the sheets in the oven for ten minutes. I rotate the pans at the 5 minute mark. They'll come out all brown and bubbly.

Next get some chocolate, either 2 bags of Nestle morsels, or you can use Hershey Bars. After the sheet pans come out, put the chocolate on top of the crackers, and pop them back in the oven for a couple of minutes--just long enough to soften the chocolate.

Next chop some nuts. Whatever you like. I use that awesome Pampered Chef chopper.

Now, take the sheets out of the oven and with a spatula, spread the chocolate evenly over the saltines. (Honestly, I didn't have as much chocolate here as I wanted.) I would have liked to have had twice as much.

Next sprinkle the chocolatey goodness with the nuts. Or if you don't like nuts, skip that step altogether.

Place the baking sheets in the fridge or in a cold place so that they candy can set up for a few hours. After that, peel the bark away from the tinfoil and break into pieces.

Puppy Chow

Ingredients:

• Chex Cereal (Rice or Corn will do. I use corn because I think they don't break apart as easily as the rice)
• Nestle semi sweet chocolate morsels
• Peanut Butter
• Powered Sugar

Directions:
Melt Chocolate over medium to high heat in a non stick pot on the stove. Once melted, add about a 1/4 of a cup of peanut butter to start with. If you want more of a peanut butter taste, add more. I used about 1/2 a cup total for my stuff.

While chocolate is melting, pour powered sugar in your biggest mixing bowl. Leave a little of the powered sugar to add to the top.

Once the chocolate & peanut butter is melted, add about 3/4 of the box of chex cereal to the mixture. Mix cereal in until it is completely covered in the chocolate. Then pour the chocolate covered cereal into the bowl with the powered sugar. Place bowl's lid on tightly, then shake hard. You might have to open the bowl and stir gently just to get the clumps out and every piece coated with sugar. Allow to sit for about 30 minutes to cool.

Once it is cooled, you can store in an air tight container or make into cute gifts for teachers, friends, or family members.

I like to make my own cute labels with nice paper stock and ribbon. Be creative.

From: 6 Inches of Ribbon
http://www.ashleyrussell726.blogspot.com/

Holiday Brunch Bake

• 1 package(s) (17.3 ounces or 2 sheets) frozen puff pastry • 6 eggs, beaten

• 1 cup(s) ricotta cheese
• 1 dash(es) hot pepper sauce
• 2 package(s) (10 ounces each) frozen chopped spinach, thawed, well drained
• 4 slice(s) Oscar Mayer® Bacon, cooked, chopped
• 1 1/2 cup(s) shredded Cheddar cheese
• 1 cup(s) chopped red peppers
______________________________

Directions

1. Heat oven to 400 degrees F. Unfold pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of greased 9-inch springform pan.

2. Remove 1 tablespoon eggs; set aside. Mix ricotta, pepper sauce, and spinach with remaining eggs. Layer half each of the bacon, cheese, egg mixture, and peppers in pastry-lined pan. Repeat layers. Cover with remaining pastry sheet; fold edges of pastry under and tuck inside pan. Brush top with reserved egg. Cut slits in top crust with sharp knife to allow steam to escape.

3. Bake 45 to 55 minutes or until golden brown. Cool 10 minutes. Run small knife around edge of pan to loosen crust before removing rim.

Make ahead: Assemble and bake pie as directed. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350 degrees F for 30 to 40 minutes or until heated through.

Christmas Cookie Decorating Ideas

Apple Cider (from Celebrating Life)

Apple cider can be the new love of your life if you let it.


Mix Simply Apple juice, 3 fresh squeezed oranges, 1 fresh squeezed lemon, 3/4 cup brown sugar {or more if needed}, cinnamon and cloves to taste and heat until cozy & warm.

Top with whipped cream, caramel, & cinnamon.

Then take a sip & enjoy your life.

Turkey in a Bag

This is a very easy way to make a Thanksgiving turkey using an oven bag. The bird will be perfectly moist when done, and you can make gravy out of the juice that forms in the bottom of the bag. Plus, cleanup is a snap! The cooking time will vary for different sized turkeys."


• 12 pounds whole turkey
• salt and pepper to taste
• 2 tablespoons all-purpose flour
• 5 stalks celery
• 2 large onions, quartered

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Rinse turkey and remove giblets. Salt and pepper to taste.

3. Sprinkle the bottom of a turkey size oven bag with flour. Place turkey, celery and onions in the bag. Seal bag and poke several holes in it with a fork.

4. Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).

Apple Cider

• 6 cups apple cider
• 1/4 cup real maple syrup
• 2 cinnamon sticks
• 6 whole cloves
• 6 whole allspice berries
• 1 orange peel, cut into strips
• 1 lemon peel, cut into strips

Directions

1. Pour the apple cider and maple syrup into a large stainless steel saucepan.

2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.

3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.

4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Moist and Savory Stuffing

• 1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
• Generous dash ground black pepper
• 1 stalk celery, coarsely chopped
• 1 small onion, coarsely chopped
• 4 cups Pepperidge Farm® Herb Seasoned Stuffing

Directions

1. Heat broth, black pepper, celery and onion in 2-quart saucepan over high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender.

2. Add stuffing and stir lightly to coat.

Bakery Style Chewy Chocolate Chip Cookies

• 2 cups all-purpose flour (280 gms)
• 2 tablespoons all-purpose flour (20 gms)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, melted and cooled until warm (170 gms)
• 1 cup packed brown sugar (light or dark, 236 gms)
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk, from a large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups chocolate chips (semi-sweet, milk chocolate or any combination, 300 gms)
• 1 cup of chopped walnuts (114 gms) (optional)

Directions

• Place oven racks in the upper and lower 1/3's of the oven. 
• Pre-heat oven to 325°F.
• Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside. 
• Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla. 
• Mix until incorporated. 
• Add dry ingredients and mix until just combined. 
• Stir in chips and optional nuts. 
• Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each. 
• EVENLY space 9 on each cookie sheet. 
• Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes. 
• Cool on sheets to maintain chewy texture
  

Christmas Rum Balls (Bourbon Balls)

These balls are so quick and easy to make. They make a nice addition to the baked goodies that you give as gifts. Make these about a week before you want to serve them as they mellow and the sharp strong alcohol taste blends in more with the other ingredients. Store in a tin with a tight lid. I have also used chocolate wafers and I like them even too!! To form the balls I use two teaspoons as the dough is quite moist. I store them in the freezer - they don't go hard and they are so good ice cold

• 2 1/2 cups vanilla wafers, crushed (a 250g box of Christies vanilla wafers equals 2 1/2 cups)

• 2 tablespoons cocoa
• 1 1/4 cups icing sugar
• 1/2 cup spiced rum (the rum is called Spiced Rum) or bourbon
• 2 tablespoons white corn syrup (one brand is Karo)
• 1 cup pecans or walnuts, broken

Directions

Sift the cocoa with 1 cup sugar.

Stir in the spiced rum mixed with the syrup.

Add crushed vanilla wafers and nuts.

Mix thoroughly.

Santa Cookies

Ingredients

• 2 (6 ounce) packages white chocolate baking squares, chopped
• 1 (1 lb) package Nutter Butter sandwich cookies
• red colored crystal sugar
• 32 vanilla chips or white chocolate chips
• 64 miniature semisweet chocolate chips
• 32 red-hot candies

Directions

• In a heavy saucepan over low heat, melt white chocolate, stirring occasionally.
• Dip one end of each cookie into melted chocolate.
• Place on wire racks.
• For santa's hat, sprinkle red sugar on top part of chocolate.
• Press one vanilla chip off-center on hat for pom-pom, let stand until set. Note: you can also use a mini marshmallow cut in half for the pom-pom.
• Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered.

Place on wire racks.

• With a dab of melted chocolate, attach semisweet chips for eyes and a red-hot, or red mini M&M's, for nose.
• Place on waxed paper until chocolate sets.

Cranberry Cream Cheese Pinwheels

Ingredients
• 4 soft flour tortillas (for Christmas I use the green spinach ones)
• 2 (8 ounce) packages cream cheese, softened
• 1 cup dried cranberries (I use Craisins)
• 2 bunches diced green onions
• 1 teaspoon garlic salt

Directions

Mix cream cheese and garlic salt together until well blended. Spread evenly on tops of tortillas.

In small bowl, stir together cranberries and onions. Sprinkle evenly over cream cheese spread. Lightly press cranberry/onion mix into cream cheese.

Roll up tortilla. Trim off ends. And cut each tortilla into 10 even pieces using a serated knife, like you would slice bread.

Peppermint Meringue Cookies

It's easiest to separate the eggs when they are cold. Since you'll want the egg whites to be at room temperature before whipping them (they will get more lift that way), for best results, separate your eggs at least a half hour before starting this recipe, and leave egg whites out to come to room temp.

Make sure that all bowls, hands, and utensils that might touch the eggs are clean and free from oils.
For best results, avoid making on a humid or rainy day.
INGREDIENTS
• 2-3 Tbsp thoroughly crushed peppermint candies*
• 3 egg whites
• Pinch salt
• 1 cup sugar (use superfine if you have it)
• 1 teaspoon white vinegar
• 1/3 cup mini chocolate chips (optional)
* Pulverize candies by placing them in sealed, doubled-up freezer bags. Use a meat mallet (smooth side) or hammer to gently pound them into a fine powder.

METHOD

1 Preheat oven to 300°F.

2 Put egg whites into a standup mixer, add a pinch of salt. Start the mixer on low, gradually increasing the speed to medium until quite foamy and soft peaks can just begin to form, about 2-3 minutes. Egg white bubbles should be small and uniform.

3 Increase the speed to medium high and slowly add the sugar, a little (1-2 teaspoons) at a time. Continue to whip egg whites and sugar for a few minutes, then add the vinegar. Increase the speed to the highest setting and whip the egg whites until they are glossy and stiff peaks form when the whisk is lifted, about 4 to 5 minutes.

4 Use a rubber spatula to gently fold in the crushed peppermints (and the mini chocolate chips, if you are using).

5 Line 2 large cookie sheets with parchment paper or Silpat. If you are using parchment paper, you can put a dollop of the meringue mixture in the corners of the pans before placing the parchment paper on them, to help secure the parchment paper in place (pastry chef's trick, thank you, Shuna). Either use a spoon to drop teaspoonfuls of the meringue mixture onto the cookie sheets (spaced an inch apart) or use a pastry piping bag (can make one with a plastic freezer bag with the corner cut off) to pipe mounds (1 1/2 inches wide) onto the lined cookie sheet.


6 Put the cookie sheets in the 300°F oven, close the door. Wait for one minute only, then turn the oven OFF. Do not open the door for another 3 hours. You can leave them in the oven overnight. The meringues will gently cook in the residual heat of the oven. When done, the meringues will be lightly crisp on the outside and light and airy on the inside. If they are still a little chewy after 3 hours, just let them dry out for a few more hours.

Makes 24 meringue cookies. Store in an airtight container.

Crushed-Peppermint Cheesecake

PREP AND COOK TIME: About 1 1/2 hours, plus at least 4 hours to cool and chill

Yield: Makes 12 to 16 servings

Ingredients
• 12 ounces creme-filled chocolate sandwich cookies, such as Oreos, broken into pieces
• 3 tablespoons melted butter
• 1 1/2 pounds cream cheese, at room temperature
• 3/4 cup sugar
• 1/3 cup sour cream
• 4 eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon salt
• 1/3 cup coarsely crushed peppermint candy

Preparation
1. Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).

2. Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.

3. Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.

4. Decorate top of cake with crushed peppermint candy, pressing it in gently with your hands.