Pumpkin Bread

Pumpkin Bread

Ingredients

2 cups flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice or cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree
1 cup sugar
½ cup milk
2 large eggs room temperature
¼ cup vegetable oil or melted butter
1 cup chopped pecans optional

Instructions

Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.

In a medium bowl, combine the pumpkin puree, sugar, milk, eggs, and oil. Add the wet ingredients to the dry mixture and stir just until moistened. Fold in the nuts if using.

Pour the batter into the prepared baking and bake for 55-65 minutes or until a toothpick comes out clean.

Cool 5 minutes in the pan. Remove and cool completely on a wire rack.

Source: www.spendwithpennies.com/pumpkin-bread/

Cherry Cheesecake Dip

Cherry Cheesecake Dip

By Holly Nilsson

Ingredients

• 8 ounces cream cheese softened
• ½ cup powdered sugar
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 21 ounces cherry pie filling
• graham crackers for dipping

Instructions

• In a medium bowl, combine combine softened cream cheese and powdered sugar with a hand mixer on medium speed. Add vanilla and yogurt and continue mixing fluffy.
• Spread the mixture in a plate or shallow bowl. Gently spoon the cherry pie filling overtop.
• Refrigerate at least 15 minutes or overnight. Serve with graham crackers for dipping.

Notes 

• Dip can be made up to 24 hours in advance.
• Block cream cheese provides the best texture.
• Any fruit filling can top this recipe.

Source: www.spendwithpennies.com/cherry-cheesecake-dip/

Christmas Swiss Roll

Christmas Swiss Roll

INGREDIENTS

For the Cake

    5 large eggs, separated
    6 tablespoons granulated sugar
    2 ounces semi-sweet chocolate, melted and slightly cooled
    1/2 cup blanched ground almonds
    1/2 teaspoon vanilla
powdered sugar for rolling

For the Filling

    1 cup heavy cream
    1 tablespoon sugar
    1 teaspoon vanilla

DIRECTIONS

Make the Cake

Preheat oven to 325F and line a 8×12-inch baking pan with parchment, well-buttered. 

In a large mixing bowl, beat the egg yolks until light, add the granulated sugar gradually, and continue beating. Beat in the melted chocolate. Mix in the almonds and vanilla. 

In a separate mixing bowl, beat the egg whites until stiff, then fold them into the batter. Spoon into a your prepared baking pan. 

Bake about 30 minutes or until a toothpick inserted into the center comes out clean. 

Turn out on a sheet of waxed paper dusted with the powdered sugar, and roll up while it is hot (see video, below). 

Start on the short end if you want a shorter, fatter cake, or on the long end if you want a longer, thinner cake. Cool.

Make the Filling

Beat the cream until stiff; fold in the sugar and vanilla.

Assemble the Roll

Unroll the cooled cake, spread with the cream and roll it again. Cake must be thoroughly cool or your frosting will melt. Allow cake to stand in the refrigerator until thoroughly chilled. Serve in slices. This cake should be served the day it is made.

Decorate as desired

Source: www.christmas-cookies.com/recipes/christmas-cakes/chocolate-swiss-roll/

Mocha Eggnog

Mocha Eggnog

Ingredients

5 cups chocolate milk
4 cups eggnog
1 cup heavy whipping cream, divided
2 tablespoon instant coffee granules
2-1/2 teaspoons vanilla extract
1 teaspoon rum extract

Directions

In a large saucepan, combine the milk, eggnog, 1/2 cup cream and coffee granules; heat through.

Remove from the heat; stir in extracts.

In a small bowl, beat remaining cream until stiff peaks form. Dollop over eggnog.

Yield: 2-1/2 quarts.

Cranberry Chutney

Cranberry Chutney

Ingredients

1-1/4 cups sugar
1/2 cup water
1 package (12 ounces) fresh or frozen cranberries
2 large tart apples, peeled and finely chopped
1/2 cup golden raisins
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup chopped walnuts, toasted (optional)

Directions

1. In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally.

2. Serve warm or cold. Stir in walnuts before serving (optional).

Mashed Sweet Potatoes

Mashed Sweet Potatoes

Ingredients:

3 pounds sweet potatoes, peeled and cut into chunks
1/2 stick butter
1 banana, sliced
1 orange, zested and juiced
1 cup chicken stock
1/2 cup brown sugar
1/2 teaspoon grated nutmeg
Salt and pepper

Directions:

Boil potatoes until tender, drain and reserve.

Return the pot to the stove top over medium heat. Add butter and bananas to the pot.

Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest.

Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined.

Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.

Homemade Pickles for National Pickle Day

Homemade Pickles

INGREDIENTS:

1¼ cups distilled white vinegar (5% acidity)
3 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
2 tablespoons coriander seeds
6 large garlic cloves, peeled and halved
1 teaspoon mustard seeds
¼ teaspoon red pepper flakes
16 dill sprigs

INSTRUCTIONS:

Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

Bacon Wrapped Shrimp

Bacon Wrapped Shrimp

6 large shrimp
2 ounces Jack cheese, shredded
6 slices thick cut bacon

Peel shrimp, leaving shell on tail segments. Devein. Partially butterfly shrimp. Form cheese into 6 long, thin rolls. Place 1 roll in open part of each shrimp. Place shrimp on bacon and roll up. Run 1 long bamboo skewer through upper portion of all 6 shrimp and another through lower portion of all 6 shrimp in order to keep shrimp closed and hold bacon in place. Grill until bacon is cooked and shrimp are no longer translucent. Remove from skewers to serve.

Makes 6 appetizers or 1 main dish serving.

Variation:
Shrimp may also be deep fried. Skewer as directed, but leave some space between each shrimp. Coat with seasoned cracker crumbs. Deep fry until cooked through.

Serve with cocktail sauce,

Kool-Aid Sherbet

Kool-Aid Sherbet

1 cup sugar
1 (.13 ounce) envelope unsweetened orange soft drink mix or flavor of your choice
3 cups milk

In a bowl, stir sugar, soft drink mix and milk until sugar is dissolved.

 
Pour into a shallow freezer container; cover and freeze for 1 hour or until slightly thickened.

 
Transfer to a mixing bowl, beat until smooth.

 
Return to freezer container; cover and freeze until firm.

 
Remove from the freezer 20 minutes before serving.

It's All About The Recipe: Lemon Buddies

INGREDIENTS

9 cups Rice Chex™ cereal
1 1/4 cups white vanilla baking chips
1/4 cup butter or margarine
4 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
2 cups powdered sugar

DIRECTIONS:

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

Source: www.chex.com/recipes/gluten-free-chex-lemon-buddies

Bow Tie Pasta Salad

Dressing Ingredients

    - 1 cup mayonnaise
    - 3 tablespoons relish (sweet or dill)
    - 2 tablespoons granulated sugar
    - 1 teaspoon yellow mustard
    - 1 tablespoon white vinegar
    - 1/2 teaspoon salt
    - 1/2 teaspoon black pepper

Salad Ingredients

    - 1 pound bow tie pasta 8 ounces cheddar cheese diced
    - 1 cup fully-cooked ham diced
    - 1/2 small white or sweet onion peeled and finely diced
    - 1/2 cup frozen peas thawed
    - 1/2 cup red bell pepper seeded and finely diced

Directions

    - In a small bowl, whisk together the dressing ingredients.
    - Cover and refrigerate.
    - Boil the pasta according to the package directions, just until al dente.
    - Drain and rinse with cold water.
    - In a large mixing bowl, toss together all of the ingredients with the dressing.
    - Cover and refrigerate for 1 hour before serving.

Recipe and Photo Credit: https://kitchenfunwithmy3sons.com/bow-tie-pasta-salad/

S'Mores Cookie Bars

Ingredients

    - 2 cups salted butter softened
    - ½ cup granulated sugar
    - 3 cups all-purpose flour
    - 1 cup graham cracker crumbs
    - 1 cup chocolate chunks
    - 1 cup dehydrated marshmallow bits
    - ½ cup mini chocolate chips

Instructions

    - Preheat the oven to 325 degrees F and line a 9x13-inch baking pan with parchment paper and set aside. 

    - In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. 

    - Add in the flour and graham cracker crumbs 1 cup at a time, mixing slightly between each addition. 

    - Once it’s completely added, mix on high speed for an additional 2 minutes. 

    - Stir in the chocolate chunks, dehydrated marshmallows, and chocolate chips until completely incorporated. 

    - Transfer the dough to the prepared baking pan and use your hands to evenly spread the dough out to cover the pan. 

    - Sprinkle additional chocolate or marshmallows on top and gently press in, if desired. 

    - Bake for 40 minutes. Remove from the oven and allow to cool completely before cutting so the bars can set up. 

    - Slice and serve once cooled or store in an air-tight container for up to 2 weeks.

Recipe and Photo Credit: 

https://kitchenfunwithmy3sons.com/smores-cookies-bars/

Chocolate Chip Cookie Bars

 

Ingredients:

1 Box of Yellow Cake Mix

1 Stick of Butter

2 Eggs

11.5 ounce bag of Chocolate Chips

Directions:

Preheat oven to 350 degrees.

Melt butter in microwave in a microwave safe dish. (I use a mixing cup made of glass).

Pour yellow cake mix into a mixing bowl. 

Once butter is completely melted add to cake mix.

Add in both eggs and mix by hand until all the cake mix is wet.  

Add in chocolate chips 

(You can add more chocolate chips or not as much. I actually use two bags.)

Put into oven and bake for 25 minutes.

Enjoy!

Slow Cooker Pecan Pie

Slow Cooker Pecan Pie

Prep Time: 5 minutes
Cook Time: 3 hours
Servings: 8

Ingredients
1 pie crust
3 large eggs, lightly beaten
1 cup brown sugar
2/3 cup maple syrup (or honey or golden syrup)
1/3 cup unsalted butter
1 1/2 cups pecans, toasted
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions
Place the pie crust in the bottom of a foil lined slow cooker, fill with the mixture of the remaining ingredients and cook on HIGH for 2-3 hours. The crust will be nice and golden brown!

Haystack Treats

Ingredients

1 cup semisweet chocolate chips
1 cup milk chocolate chips
3 cups chow mein noodles
1/2 cup roughly chopped almonds
1/2 cup shelled pistachios
2 tablespoons assorted holiday sprinkles

Directions

Heat 2 inches of water in a pot to a simmer. Add the semisweet and milk chocolate to a bowl and place over the pot of simmering water. Allow to melt, stirring occasionally, 4 to 5 minutes.

Meanwhile, add the noodles, almonds and pistachios to a large bowl and set aside.

When the chocolate has melted completely, pour over the noodle and nut mixture. Mix until everything is well coated in the melted chocolate.

Using 2 spoons, drop tablespoon mounds onto 2 parchment-lined baking sheets. Sprinkle the holiday sprinkles over the top. Allow to dry completely before storing, about 1 hour.

Recipe by Ree Drummond at FoodNetwork: https://www.foodnetwork.com/recipes/ree-drummond/holiday-haystacks-5510503

Melting Snowmen Cookie Ball

Ingredients:

1 pkg. (8 oz.) Cream Cheese, softened
24 Nutter Butter Cookies, finely crushed (about 3 cups)
2 pkg. (6 squares each) Baker's White Chocolate, melted
48 Mini Oreo Bite Size Cookies
2 Tbsp. decorating icing

Directions:

MIX cream cheese and cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip balls in chocolate; place in shallow waxed paper-lined pan, allowing excess chocolate to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo.

REFRIGERATE 1 hour or until firm. Keep refrigerated.

Recipe from https://www.myfoodandfamily.com/recipe/128120/melting-snowmen-cookie-balls

Saltine Toffee Cookies

Ingredients

4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans

Directions

Preheat oven to 400 degrees F (205 degrees C).
Line cookie sheet with saltine crackers in single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Recipe from https://www.allrecipes.com/recipe/11376/saltine-toffee-cookies/

Easy Potato Candy

Easy Potato Candy

2 (1 lb.) boxes powdered sugar
1/2 c. hot mashed potatoes, drained
1 sm. jar crunchy peanut butter

Mix sifted sugar into potatoes a little at a time by hand. (Don't panic when potatoes liquify as the first sugar is added. This is what it's supposed to do. Just keep adding sugar until it is pastry consistency.) Sprinkle wax paper with additional powdered sugar. Take baseball-sized ball of mixture and roll out like pastry. Spread with peanut butter and roll like a jelly roll. Wrap rolls in plastic wrap.

Easy Peanut Butter Cookies

Easy Peanut Butter Cookies

Ingredients:
1 cup sugar
1 cup peanut butter, any style
1 egg
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees. 2. Cream together sugar, peanut butter and egg. (Mixture will start to form a ball). Add vanilla. Using a cookie scoop or 2 teaspoons, spoon out mounds of cookie dough on an ungreased cookie sheets. Using a fork (or cookie stamp!)press cookie in a criss-cross pattern. Bake for about 13 minutes. Let cool on cookie sheet for 2-3 minutes, then cool completely on rack

Muddy Buddies (aka Puppy Chow for Humans)

Photo (c) https://www.chex.com/recipes/chex-muddy-buddies/

Ingredients:

9 cups Rice Chex™, Corn Chex™ or Chocolate Chex™ cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Source: www.chex.com/recipes/chex-muddy-buddies/