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Everything posted by Illinoismom
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Trivia questions brought to you by, Tis the season game, http://www.amazon.com/Tis-Season-Christmas-Trivia-Game/dp/B00003GPDC 1 What decade did flashing christmas lights debut 2.Who is the gift bringer in Hungry 3. What ski-nosed comedian annually has a Christmas special on NBC 4. what carol contains the line, God and sinners reconciled 5. what did george bailey's father die of 6.where is the fir tree thrown on the day after Christmas in the Anderson story
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when my children were little I told them the elves came and took all my wrapped boxes and filled them for santa so he could deliver them. Thats why my paper was on his presents
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One year my oldest two wanted a xbox 360 and the other an i-pod I didn't want to put then under the tree so I typed up I owe U and put one on an xbox 360 game and the other in an i-pod assoc. I then wrapped both gifts and put then in bags that decorate a tree in the family room, These bags are there every year and it's not the main tree. So when they opened the packages the look on there faces was priceless. I made them go through all of the morning while everyone unwrapped thinking they didn't get anything. Then told them if they could find them they could have them. Funny thing my son had vaccumed the daybefore around all those bags
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Post a Recipe & Win GottaDeal.com Black Friday Survival Kits! [Winners Chosen!]
Illinoismom replied to Brad's topic in 2009
Okay I see your point I removed them all but one. It should make it easier. Oh I only bake out of a couple books and there just happen to be most of them on line. LOLOLOLOL -
do you guys want more recipes
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Post a Recipe & Win GottaDeal.com Black Friday Survival Kits! [Winners Chosen!]
Illinoismom replied to Brad's topic in 2009
I ma not sure on either, I stick close to the original recipes. But on the peanut butter ones I can't see why it wouldnt work -
Well I disagree, not every one can shop on line. Not every one has people they trust to leave their little ones with. If my children were little and I had no choice of trying to get things at a good deal or nothing at all. I would take my chances and bring ny children with me.
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I have made 90% of the recipes I have posted and my kids love them, I also give cookies and candies as gifts, Nothing fancy about any of them, Christmas Gelatin cut outs Ingredients 2 packages (6 ounces each) strawberry gelatin 2 packages (6 ounces each) lime gelatin 5 cups boiling water, divided 2 cups cold milk 2 packages (3.4 ounces each) instant vanilla pudding mix Directions In a large bowl, dissolve strawberry gelatin in 2-1/2 cups boiling water. In another bowl, dissolve lime gelatin in remaining boiling water; set both aside for 30 minutes. In a large bowl, whisk milk and pudding mixes until smooth, about 1 minute. Quickly pour half of the pudding into each bowl of gelatin; whisk until well blended. Pour into two 13-in. x 9-in. dishes coated with cooking spray. Chill for 3 hours or until set. Cut with 2-in. Christmas cookie cutters. Yield: 4 dozen. Grandma's Christmas brittle Ingredients 3 cups sugar 1/2 cup light corn syrup 1 cup water 1/4 cup butter, cubed 1 teaspoon salt 1 jar (16 ounces) unsalted dry roasted peanuts 1-1/2 teaspoons baking soda 1 teaspoon water 1 teaspoon vanilla extract Directions Grease two baking sheets and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240° (soft-ball stage). Stir in butter, salt and peanuts. Continue heating, stirring constantly, until the mixture reaches 300°. Meanwhile, combine the baking soda, 1 teaspoon water and vanilla. Remove saucepan from the heat. Stir in baking soda mixture. Quickly pour half the mixture over each baking sheet. Spread with a buttered metal spatula to a 1/4-in. thickness. Cool. Break into pieces. Store in an airtight container. Yield: about 2-1/2 pounds. Layered Christmas Gelatin Recipe Ingredients 1 package (3 ounces) lime gelatin 1 cup boiling water 1/3 cup unsweetened pineapple juice 1 cup crushed pineapple, drained CREAM CHEESE LAYER: 1 teaspoon unflavored gelatin 2 tablespoons cold water 1 package (8 ounces) cream cheese, softened 1/3 cup milk BERRY LAYER: 2 packages (3 ounces each) strawberry gelatin 2 cups boiling water 1 can (14 ounces) whole-berry cranberry sauce Whipped topping, optional Directions Dissolve lime gelatin in boiling water; stir in pineapple juice. Stir in pineapple. Pour into an 11-in. x 7-in. dish; refrigerate until set. In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a small bowl. Beat in cream cheese and milk until smooth. Spread over lime layer; refrigerate until set. Dissolve strawberry gelatin in boiling water; stir in cranberry sauce. Cool for 10 minutes. Carefully spoon over cream cheese layer. Refrigerate until set. Cut into squares. Garnish with whipped topping if desired. Yield: 10 servings. Christmas Special Fruitcake Recipe Ingredients 3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts) 1 pound pitted dates, coarsely chopped 1 cup halved maraschino cherries 3/4 cup all-purpose flour 3/4 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 3 eggs 1 teaspoon vanilla extract Directions In a large bowl, combine the nuts, dates and cherries. In another bowl, combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well-coated. Beat eggs until foamy. Stir in vanilla; fold into nut mixture and mix well. Pour into a greased and waxed paper-lined 9-in. x 5-in. loaf pan. Bake at 300° for 1-3/4 hours. Cool for 10 minutes before removing from pan to a wire rack. Yield: 24 servings Christmas Cheesecake Recipe Ingredients 1-1/2 cups graham cracker crumbs (about 24 squares) 6 tablespoons butter, softened 1 envelope unflavored gelatin 1/4 cup cold water 1/4 cup milk 1 package (8 ounces) cream cheese, softened 1/2 cup confectioners' sugar 2 teaspoons grated lemon peel 1 carton (8 ounces) frozen whipped topping, thawed, divided 1 can (21 ounces) cherry pie filling Directions In a small bowl, combine crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Chill 15 minutes. In a small saucepan, combine gelatin and water; let stand for 1 minute. Add milk; cook and stir over low heat until gelatin is dissolved. In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in gelatin mixture and lemon peel. Chill until partially set. Fold in 2 cups whipped topping. Pour over crust. Chill until firm, at least 3 hours. Spread pie filling over gelatin layer. Top with remaining whipped topping. Refrigerate left-overs. Yield: 10-12 servings. I promise to only post a picture if they are cute Christmas eve mice http://i46.photobucket.com/albums/f137/Illinoismom/exps14769_B1274C36.jpg Ingredients 24 double-stuffed cream-filled chocolate sandwich cookies 1 cup (6 ounces) semisweet chocolate chips 2 teaspoons shortening 24 red maraschino cherries with stems, well drained 24 milk chocolate kisses 48 sliced almonds 1 small tube green decorative icing gel 1 small tube red decorative icing gel Directions Carefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use. In a microwave, melt chocolate chips and shortening; stir until smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place on the cream filling of cookie, with cherry stem extending beyond cookie edge. For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream. With red gel, pipe holly berries between leaves and pipe eyes on each chocolate kiss. Store in an airtight container at room temperature. Christmas Bread Pudding Recipe Ingredients 8 cups day-old bread cubes, crust removed 2 medium tart apples, peeled and chopped 1/2 cup dried cranberries or raisins 6 egg yolks 3 eggs 1 cup heavy whipping cream 1/2 cup milk 1 cup sugar CREAM SAUCE: 1 cup heavy whipping cream 3 tablespoons sugar 1 to 2 teaspoons vanilla or rum extract Dash ground cinnamon and nutmeg Directions In a bowl, combine the bread cubes, apples and cranberries. Transfer to a greased 11-in. x 7-in. baking dish. In a bowl, combine the egg yolks, eggs, cream, milk and sugar. Pour over bread mixture. Place dish in a larger baking dish. Fill larger dish with boiling water halfway up the sides. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Remove from water bath. Cool for 15 minutes. For the cream sauce, in a saucepan, combine cream and sugar. Cook and stir until sugar is dissolved. Remove from the heat. Stir in the vanilla, cinnamon and nutmeg. Serve warm with pudding. Yield: 6-8 servings. Fluffy Mint dessert Ingredients 1 package (1 pound) cream-filled chocolate sandwich cookies (40 cookies), crushed 1/2 cup butter, melted 2 cartons (12 ounces each) frozen whipped topping, thawed 2 cups pastel miniature marshmallows 1-1/3 cups small pastel mints (5-1/2 ounces) Directions Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish. Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving. Yield: 18-20 servings. Pumpkin Dessert Ingredients 1 package (18-1/4 ounces) yellow cake mix 1/2 cup butter, melted 1 egg FILLING: 1 can (30 ounces) pumpkin pie filling 1 can (5 ounces) evaporated milk 2 eggs, lightly beaten TOPPING: 1/2 cup sugar 1/4 cup all-purpose flour 3 teaspoons ground cinnamon Directions In a large bowl, combine the cake mix, butter and egg until crumbly. Set aside 2/3 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking dish. For crust, in a large bowl, combine the pumpkin pie filling, milk and eggs; pour over crust. For topping, combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer. Bake at 350° for 45-50 minutes or until top is golden brown. Cool on a wire rack for 1 hour. Cover and refrigerate for 2 hours before serving. Yield: 12-15 servings. Peanut butter mice http://i46.photobucket.com/albums/f137/Illinoismom/exps21927_TH10388D27A.jpg Ingredients 1 cup creamy peanut butter 1/2 cup butter, softened 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 cup peanut halves 2 tablespoons green and red M&M's miniature baking bits 4 teaspoons miniature semisweet chocolate chips Cake decorator holly leaf and berry candies 60 to 66 pieces red shoestring licorice (2 inches each) Directions In a large bowl, cream the peanut butter, butter, and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to the creamed mixture and mix well. (Dough will be soft). Refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Pinch each ball at one end to taper. Insert two peanut halves in center of each ball for ears. Add one M&M baking bit for nose and two chocolate chips for eyes. Arrange holly and berry candies in front of one ear. Bake at 350° for 8-10 minutes or until set. Gently insert one licorice piece into each warm cookie for tail. Remove to wire racks to cool completely. Yield: about 5 dozen.
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In my house at any age you must believe to recieve
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Brad is having a contest and I went recipe crazy several good ones from a lot of members I will post the thread instead of all the recipes http://forums.gottadeal.com/showthread.php?t=154593
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Holiday Divinity http://i46.photobucket.com/albums/f137/Illinoismom/exps9983_CCC10672D73A.jpg Ingredients 2 cups sugar 1/2 cup water 1/3 cup light corn syrup 2 egg whites 1 teaspoon vanilla extract 1/8 teaspoon salt 1 cup chopped walnuts, toasted 1/4 cup diced candied cherries 1/4 cup diced candied pineapple Directions In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250°-266° (hard-ball stage). Remove from the heat. Meanwhile, in a stand mixer, beat the egg whites until stiff peaks form. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the mixing bowl. Add vanilla and salt. Beat on high speed just until candy loses its gloss and holds its shape, about 10 minutes. Stir in nuts and fruit. Drop by teaspoonfuls onto waxed paper. Store in airtight containers. Yield: 1-1/4 pounds. Christmas Candies Recipe Ingredients 3 tablespoons baking cocoa 1 can (14 ounces) sweetened condensed milk 2 tablespoons butter Finely chopped pistachios Directions In a small heavy saucepan, bring the cocoa, milk and butter to a boil, stirring constantly. Reduce heat to low; cook and stir until thickened. Transfer to a small bowl. Cover and refrigerate until chilled. Roll into 1-in. balls; roll in pistachios. Store in the refrigerator. Yield: about 2-1/2 dozen. Christmas Candy Bags Recipe Ingredients 1 teaspoon plus 1 cup butter, divided 2 cups packed brown sugar 1 cup light corn syrup 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla extract 12 ounces white candy coating, divided 2 small paper bags, (6-1/2 X 1-3/4 inches): Candy foils or buttered waxed paper for wrapping caramels Directions Caramels: Line a 9-in. square pan with aluminum foil. Butter the foil with 1 teaspoon butter. In a heavy saucepan, combine the brown sugar, corn syrup, milk and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 248° (firm ball stage), stirring constantly. Remove from the heat. Stir in vanilla. Pour the caramel into the prepared pan and let cool. Cut into 1-in. squares. Wrap the caramels individually in candy foils or buttered waxed paper, twisting the ends. Bags: Cut 1-in. off the top of the open end of each paper bag. Set the bags aside. Break candy coating into chunks. Place 4 oz. in a microwave-safe bowl. Heat at 70% power for 45 seconds, then stir. Microwave in 10- to 20-second intervals or until melted. Stir until smooth. Pour melted coating into one paper bag. Turn the bag to completely coat the inside bottom and sides. Use a pastry brush to evenly spread the coating over inside of bag. Prop the bag open with toothpicks. Melt 4 oz. of additional candy coating as directed. Repeat the coating process with the second bag. Refrigerate the bags for 5-7 minutes or until the coating is set. Remove the toothpicks. Melt the remaining coating and brush it evenly over the coating on the bags. Refrigerate the bags 5-7 minutes longer or until set. Peel off and discard the paper bags. Fill the candy bags with caramels. Yield: Two bags, 6-1/2 dozen caramels. Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on you test. This recipe was tested in a 1,100-watt microwave. Crafter thoughts: —Pipe "Merry Christmas" or another festive message on the side of each bag with red or green frosting. —If you prefer, create your bags with dark instead of white chocolate. Candy Christmas Tree Recipe http://i46.photobucket.com/albums/f137/Illinoismom/exps16612_CW10212C36.jpg Ingredients 1 cup vanilla frosting Green liquid or paste food coloring Styrofoam cone (12 inches high) 15 hard peppermint candies 15 hard spearmint candies 19 large red gumdrops 19 large green gumdrops 25 to 35 pieces crimped ribbon candy 23 pieces cut rock candy Directions Tint frosting green. Place cone on a 9-in. plate; frost the sides and top of cone. Starting at the bottom, alternate peppermint and spearmint candies around the cone in a single row. Alternate red and green gumdrops in a row above candies. Arrange remaining candies in rows around the cone until reaching the top. Position a mint candy on the tip of the cone; top with a gumdrop. Yield: 1 tree.
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Post a Recipe & Win GottaDeal.com Black Friday Survival Kits! [Winners Chosen!]
Illinoismom replied to Brad's topic in 2009
You didn't upset me at all, I had my one entry anything I post now is for everyone to enjoy. -
There is another one like this called 3 fruit dump cake, made with Apples peaches pears. served with icecream
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Butterscotch Gingerbread http://i46.photobucket.com/albums/f137/Illinoismom/exps26107_CCZ963640D117B.jpg Ingredients 1 cup butter, softened 1 cup packed brown sugar 2 eggs 3 cups all-purpose flour 2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix 3 teaspoons ground ginger 1 teaspoon baking powder 1 teaspoon ground cinnamon Directions In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen. Gingerbread cookies http://i46.photobucket.com/albums/f137/Illinoismom/exps20072_CC1049408D1.jpg Ingredients 3/4 cup butter, softened 1 cup packed brown sugar 1 egg 3/4 cup molasses 4 cups all-purpose flour 2 teaspoons ground ginger 1-1/2 teaspoons baking soda 1-1/2 teaspoons ground cinnamon 3/4 teaspoon ground cloves 1/4 teaspoon salt Vanilla frosting of your choice Red and green paste food coloring Directions In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies. Yield: 5 dozen. Santa Claus cutout http://i46.photobucket.com/albums/f137/Illinoismom/exps39291_CW1192388D29C.jpg Ingredients 1 cup butter, softened 1 package (3 ounces) cream cheese, softened 1 cup sugar 1 egg 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 1/4 teaspoon salt White, red and blue candy coating disks Directions In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until firm. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. Santa cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely. Melt white candy coating; using a clean paintbrush, add a beard, mustache, eyebrows, hat brim and pom-pom to each Santa. Melt red coating; add hat, nose and mouth. Melt blue coating; add eyes. Store in an airtight container. Yield: about 3 dozen. Sledding teddies http://i46.photobucket.com/albums/f137/Illinoismom/exps38712_TH1191752D68.jpg Prep: 3 hours + chilling Bake: 15 min./batch + standing Ingredients 1 cup butter, cubed 2/3 cup packed brown sugar 2/3 cup molasses 1 egg 1-1/2 teaspoons vanilla extract 4 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon ground ginger 3/4 teaspoon baking soda 3/4 teaspoon ground cloves 2 tablespoons miniature semisweet chocolate chips X Featured sponsor Bake Some Love with Nestlé® Nothing says “I love you” like fresh baked Nestlé® Toll House® chocolate chip cookies. Who would you bake some love for? Visit tollhouse.com to be inspired by real baking stories, recipes, tips and more! FROSTING: 1/2 cup shortening 2-1/2 cups confectioners' sugar 2 tablespoons milk 1/2 teaspoon vanilla extract SLEDS: 16 candy canes (about 5-1/4 inches) 8 whole graham crackers 8 red-hot candies 8 cake decorator hearts Directions In a small saucepan, cook the butter, brown sugar and molasses over medium heat until sugar is dissolved. Pour into a large bowl; let stand for 10 minutes. Beat in egg and vanilla. Combine the flour, cinnamon, ginger, baking soda and cloves; gradually add to butter mixture and mix well. Cover and refrigerate for 4 hours or overnight. For big bears, shape dough into eight 1-1/4-in. balls, eight 1-in. balls, sixteen 1/4-in. balls, sixteen 1-3/4-in. x 1/2-in. logs and sixteen 1-1/2-in. x 1/2-in. logs. Set remaining dough aside. For bodies, place the 1-1/4-in. balls on three ungreased baking sheets; flatten to 1/2-in. thickness. Position the 1-in. balls for heads; flatten to 1/2-in. thickness. Attach two 1-3/4-in. logs for arms and 1/4-in. balls for ears. Do not attach 1-1/2-in. logs for legs; place separately on baking sheets. Add chocolate chips on each paw and on heads for eyes. For small bears, shape the remaining dough into eight 1-in. balls, eight 3/4-in. balls, sixteen 1/4-in. balls, sixteen 1-1/4-in. x 3/8-in. logs and sixteen 1-in. x 3/8-in. logs. Position bears and logs on two ungreased baking sheets as for the big bears; add chocolate chips. Bake small bears and logs at 325° for 11-13 minutes, and big bears and logs for 14-16 minutes or until set. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely. In a small bowl, combine frosting ingredients. For sleds, use frosting to attach two candy canes to the bottom of each graham cracker; let stand until set. Trim bear bodies so the bottom edge is flat. Using frosting, attach a big bear to the back end of each sled. Attach small bears in front of big bears. For legs, attach big logs in front of bears and small logs on top. For noses, attach red-hots to big bears and hearts to small bears with a dab of frosting. Let stand until set. Yield: 8 servings. Eggnog thumb prints http://i46.photobucket.com/albums/f137/Illinoismom/exps38530_BLCB1449742D68.jpg Ingredients 2/3 cup butter, softened 1/2 cup sugar 2 eggs, separated 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1 cup finely chopped walnuts FILLING: 1/4 cup butter, softened 1 cup confectioners' sugar 1/4 teaspoon rum extract 1 to 2 teaspoons milk 1 to 2 drops yellow food coloring, optional Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually stir in the flour, salt and nutmeg and mix well. Cover and refrigerate for 1 hour or until firm. In a small bowl, whisk egg whites until foamy. Shape dough into 1-in. balls; dip in egg whites, then roll in walnuts. Place 2 in. apart on baking sheets coated with cooking spray. Using a wooden spoon handle, make a 1/2-in. indentation in the center of each ball. Bake at 350° for 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool. For filling, combine the butter, confectioners' sugar, extract and enough milk to achieve a spreading consistency. Tint with food coloring if desired. Pipe about 1/2 teaspoon into each cookie. Yield: 4 dozen.
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recipes for giving Gumdrop fudge http://i46.photobucket.com/albums/f137/Illinoismom/exps19163_HGC1753649D33.jpg Ingredients 1-1/2 pounds white candy coating, coarsely chopped 1 can (14 ounces) sweetened condensed milk 1/8 teaspoon salt 1-1/2 teaspoons vanilla extract 1-1/2 cups chopped gumdrops Directions Line a 9-in. square pan with foil; set aside. In a large saucepan, heat the candy coating, milk and salt over low heat until coating is melted. Remove from the heat; stir in vanilla and gumdrops. Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store at room temperature. Yield: about 3 pounds. cinnamon hot chocolate Ingredients 1-3/4 cups nonfat dry milk powder 1 cup confectioners' sugar 1/2 cup powdered nondairy creamer 1/2 cup baking cocoa 1/2 teaspoon ground cinnamon 1 cup miniature marshmallows ADDITIONAL INGREDIENTS: 3/4 cup hot milk Directions In a large bowl, combine the milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows; mix well. Store in an airtight container in a cool dry place for up to 3 months. Yield: 18-19 batches (about 3-1/2 cups total). To prepare hot chocolate: Dissolve about 3 tablespoons hot chocolate mix in hot milk. Yield: 1 serving per batch. cherry peanutbutter balls Ingredients 1/2 cup butter, softened 1 cup peanut butter 1 teaspoon vanilla extract 2 cups confectioners' sugar 24 to 26 maraschino cherries with stems Additional confectioners' sugar 2 cups (12 ounces) semisweet chocolate chips X Featured sponsor Bake Some Love with Nestlé® Nothing says “I love you” like fresh baked Nestlé® Toll House® chocolate chip cookies. Who would you bake some love for? Visit tollhouse.com to be inspired by real baking stories, recipes, tips and more! 1/4 cup shortening Directions In a small bowl, beat the butter and peanut butter until smooth. Beat in vanilla. Gradually add confectioners' sugar and mix well. Cover and refrigerate for at least 1 hour. Pat cherries dry with paper towel. Dust hands with additional confectioners' sugar. Wrap each cherry with a rounded tablespoon full of peanut butter mixture; shape into a ball. (Peanut butter mixture may need to be refrigerated occasionally while rolling cherries.) Cover and refrigerate for at least 1 hour. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip peanut butter balls in chocolate; allow excess to drip off. Place on waxed paper. Refrigerate for at least 1 hour or until set. Yield: about 2 dozen. Editor’s Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe. Minty snowmen http://i46.photobucket.com/albums/f137/Illinoismom/exps17104_RDHE10671D83.jpg Ingredients 1 tablespoon butter, softened 1 tablespoon light corn syrup 1/2 teaspoon mint extract 1/8 teaspoon salt 1 cup confectioners' sugar Red, green, blue, yellow and/or purple liquid or gel food coloring Colored sprinkles, nonpareils and cake decorator candies Directions In a small bowl, combine the butter, corn syrup, extract and salt. Gradually stir in confectioners' sugar. Knead by hand for 1-2 minutes or until mixture becomes pliable. For each color of dough, combine 1 tablespoon of dough and food coloring; knead until blended. Leave remaining dough white. Roll white dough into a log; remove one-fourth of the log and set aside. For the snowmen's bodies, divide the remaining log into 8-9 pieces and roll into balls. For the snowmen's heads, divide the reserved dough into 8-9 pieces and roll into balls. Stack 1 smaller ball on top of each larger ball. Use the colored dough to form hats, scarves and earmuffs as desired. Use candies to make eyes, noses and buttons. Yield: 8-9 snowmen. http://i46.photobucket.com/albums/f137/Illinoismom/exps39223_CW1444965D20B.jpg sweet and salty snowmen Ingredients 8 pretzel rods 6 ounces white baking chocolate, melted Assorted candies: M&M's miniature baking bits, miniature chocolate chips, small gumdrops, jelly rings, Fruit by the Foot fruit rolls Directions Dip pretzel rods two-thirds of the way into melted white chocolate, or drizzle chocolate over pretzels with a spoon. Attach baking bits for buttons and noses and chocolate chips for eyes. For hats, dip the bottom of a small gumdrop into chocolate and press onto a jelly ring; attach to the top of each pretzel. Carefully stand snowmen by placing them upright in a tall glass or pressing the bottom of the pretzel rods into a 2-in.-thick piece of Styrofoam. For scarves, cut fruit rolls into thin strips; tie around snowmen. Yield: 8 snowmen. Editor's Note: This recipe was tested with Chuckles jelly rings. Chocolate peanut butter http://i46.photobucket.com/albums/f137/Illinoismom/exps34253_HGC1753649D36.jpg Ingredients 1 pound white candy coating, coarsely chopped 2 cups (12 ounces) semisweet chocolate chips 1-1/2 cups creamy peanut butter Directions In a large microwave-safe bowl, melt candy coating; stir until smooth. Repeat with chocolate chips. Stir peanut butter into candy coating. Thinly spread onto a waxed paper-lined baking sheet. Drizzle with chocolate chips. Cut through mixture with a knife to swirl the chocolate. Chill until firm. Break into pieces. Store in an airtight container in the refrigerator. Yield: about 2-1/2 pounds. Carmel Marshmellow treats http://i46.photobucket.com/albums/f137/Illinoismom/exps24551_RDS1178123D63B.jpg Ingredients 5 cups crisp rice cereal, coarsely crushed 1 can (14 ounces) sweetened condensed milk 1 package (14 ounces) caramels 1 cup butter, cubed 1 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 1 package (16 ounces) large marshmallows Directions Line two baking sheets with waxed paper; set aside. Place cereal in a shallow bowl. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla. With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press marshmallow bottoms in cereal; place on prepared pans. Let stand until set. Yield: 5 dozen. Gluten-free snack mix http://i46.photobucket.com/albums/f137/Illinoismom/exps40812_HC1442840D57.jpg Ingredients 8 cups popped popcorn 2 cups Koala Crisp cereal 1 package (5 ounces) dried cherries 1/3 cup butter, cubed 1/3 cup honey 1/2 teaspoon ground cinnamon Directions In a large ungreased roasting pan, combine the popcorn, cereal and cherries. In a small saucepan, melt butter. Add honey and cinnamon; cook and stir until heated through. Pour over popcorn mixture and toss to coat. Bake at 325° for 15 minutes, stirring every 5 minutes. Cool completely. Store in airtight containers. Yield: 10 cups. Christmas cookies in a jar Ingredients 1/3 cup sugar 1/3 cup packed brown sugar 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 1 cup quick-cooking oats 1 cup orange-flavored dried cranberries 1 cup vanilla or white chips ADDITIONAL INGREDIENTS: 1/2 cup butter, melted 1 egg 1 teaspoon vanilla extract Directions In a 1-qt. glass jar, layer the sugar and brown sugar, packing well between each layer. Combine the flour, baking powder, baking soda and salt; spoon into jar. Top with oats, cranberries and chips. Cover and store in a cool dry place for up to 6 months. To prepare cookies: Pour cookie mix into a large bowl; stir to combine. Beat in butter, egg and vanilla. Cover and refrigerate for 30 minutes. Drop by the tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until browned. Remove to wire racks to cool. Yield: 3 dozen.
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favorite holiday dessert. Whether it's Christmas cookies, a pie for Thanksgiving or anything else you'd like, share the recipe with everyone here I dont think it's a problem to post other then desserts which if spelled backwards is stressed
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Here you go Patty Sweet Potato Salad Recipe Ingredients 3 pounds sweet potatoes, cooked, peeled and cubed 1/2 cup chopped onion 1 cup chopped sweet red pepper 1-1/4 cups mayonnaise 1-1/2 teaspoons salt 1/2 teaspoon pepper 1/4 teaspoon hot pepper sauce Directions In a large bowl, combine the sweet potatoes, onion and red pepper. In a small bowl, blend remaining ingredients; add to potato mixture and toss to coat. Cover and refrigerate. Yield: 10-12 servings. Sweet Potato Biscuits Recipe Ingredients 1-1/2 cups self-rising flour 2 teaspoons brown sugar 1/3 cup shortening 1 egg 1/2 cup mashed cooked sweet potatoes (without added butter or milk) 2 tablespoons milk Directions In a small bowl, combine flour and brown sugar; cut in shortening until mixture resembles coarse crumbs. In another bowl, combine the egg, sweet potatoes and milk. Stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-12 times or until smooth. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter; place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until bottoms are lightly browned. Serve warm. Yield: 10 biscuits. Sweet Potato Casserole Recipe Ingredients 2 eggs 3 cups mashed sweet potatoes 1 cup sugar 1/2 cup butter, melted 1/3 cup milk 1 teaspoon vanilla extract TOPPING: 3 cups cornflakes 2/3 cup butter, melted 1 cup packed brown sugar 1/2 cup chopped nuts 1/2 cup raisins Directions In large bowl, beat eggs. Add next five ingredients; mix well. Spoon into ungreased 13-in. x 9-in. baking dish. Combine topping ingredients; sprinkle over potatoes. Bake at 350° for 30-40 minutes. Yield: 6-8 servings. Berry Mallow Yam Bake Recipe Ingredients 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/2 cup old-fashioned oats 1/2 teaspoon ground cinnamon 1/3 cup butter 2 cups fresh or frozen cranberries 2 tablespoons sugar 1 can (15-3/4 ounces) sweet potatoes, drained and liquid reserved Miniature marshmallows, optional Directions In a small bowl, combine the flour, brown sugar, oats and cinnamon. Cut in butter until coarse crumbs form. Set aside. Sprinkle cranberries with sugar. In a 2-qt. baking dish, layer half the yams, half of cranberry mixture and half of crumb mixture. Repeat layers. Pour reserved yam liquid over all. Bake at 350° for 35 minutes or until heated through. If desired, place several rings of marshmallows around the outer edge of baking dish. Bake just until marshmallows are puffed and lightly browned. Yield: 8 servings. apple sweet potato bake Ingredients 3 pounds sweet potatoes 4 medium tart apples, peeled 1/4 cup lemon juice 1/2 cup chopped pecans 1/2 cup butter, cubed 1/2 cup packed brown sugar 1/2 cup honey 2 tablespoons orange juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Directions Scrub sweet potatoes with a vegetable brush under cold water. Pierce skin in several places; place on a baking sheet. Bake at 400° for 35-45 minutes or until almost tender. Cool slightly; peel potatoes and cut into 1/4-in. slices. Cut the apples into 1/4-in. slices; toss with lemon juice. In a greased 11-in. x 7-in. baking dish, alternately arrange sweet potato and apple slices. Sprinkle with pecans. In a small saucepan, combine the butter, brown sugar, honey, orange juice, cinnamon and ginger. Bring to a boil, stirring constantly. Remove from the heat; pour over potatoes and apples. Bake, uncovered, at 400° for 25-30 minutes or until tender. Yield: 8 servings.
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Chocolate-Cherry Thumbprints Ingredients 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 3/4 cups quick or old-fashioned oats 1 1/2 cups all-purpose flour 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa 1 teaspoon baking powder 1/4 teaspoon salt (optional) 3/4 cup granulated sugar 2/3 cup butter or margarine, softened 2 large eggs 1 teaspoon vanilla extract 2 cups (two 10-oz. jars) maraschino cherries, drained and patted dry conversion calculator Directions MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Combine oats, flour, cocoa, baking powder and salt in medium bowl. BEAT sugar, butter, eggs and vanilla extract in large mixer bowl until smooth. Beat in melted chocolate. Stir in oat mixture. Cover; refrigerate dough for 1 hour. PREHEAT oven to 350° F. SHAPE dough into 1-inch balls; press thumb into tops to make deep depression. Place 2 inches apart on ungreased baking sheets. Fill each depression with maraschino cherry. BAKE for 10 to 12 minutes or until set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Melt remaining morsels; drizzle over cookies. Incredible Banana Split Cake Ingredients 1/2 cup (1 stick) butter 2 large eggs 2 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1 can (15 1/4 oz.) pineapple tidbits in juice, undrained 1/2 cup buttermilk 1 1/4 cups (7.5 oz.) granulated sugar 2/3 cup mashed banana 1 teaspoon vanilla extract 1 1/4 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1/2 cup chopped walnuts, toasted, divided 1 1/2 cups chopped fresh strawberries 1 cup chopped banana CHOCOLATE GLAZE (recipe below) conversion calculator Directions ALLOW butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour a 12-cup Bundt pan. PREHEAT oven to 350° F. COMBINE flour, baking powder and salt in medium bowl. Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl. BEAT butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, a 1/4 cup at a time, beating on medium speed until well combined. Add eggs, mashed banana and vanilla extract; beat well. Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined. Stir in morsels and 1/4 cup of the walnuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared pan. BAKE for 60 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan; cool completely on wire rack. Drizzle cake with Chocolate Glaze and sprinkle with remaining 1/4 cup walnuts. Cover; refrigerate at least 2 hours before serving. FOR CHOCOLATE GLAZE: HEAT 3/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Use immediately. Apple Cinnamon Pecan Cake Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup granulated sugar 1/2 cup (1 stick) butter, softened 2 large eggs 1 teaspoon vanilla extract 2/3 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk 3 cups (about 3 medium) peeled, cored and finely chopped baking apples 3/4 cup finely chopped pecans Powdered sugar conversion calculator Directions PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan. COMBINE flour, baking powder, cinnamon and nutmeg in medium bowl. Beat granulated sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract until smooth. Alternately beat in flour mixture and evaporated milk. Stir in apples and nuts. Spread batter into prepared baking pan. BAKE for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Cut into bars. Sprinkle with powdered sugar before serving. Extra Easy Cinnamon Fruit Cobbler What You Need1/4 cup sugar, divided 1 pkg. (3.9 oz.) JELL-O Vanilla Flavor Instant Pudding 1 pkg. (16 oz.) frozen sliced peaches 1 cup frozen raspberries 1/4 cup water 1-1/2 cups all-purpose baking mix 1/2 cup milk 1/2 tsp. ground cinnamon 1 cup thawed COOL WHIP Whipped Topping Make It HEAT oven to 350ºF. Reserve 1 tsp. sugar. Mix remaining sugar with pudding mix. Combine fruit in large microwaveable bowl. Microwave on HIGH 1 min. Stir in pudding mixture and water. SPOON into 8-inch sq. baking dish. Mix baking mix and milk. Drop in mounds over fruit mixture. Mix reserved sugar and cinnamon; sprinkle over dough. BAKE 35 to 40 min. or until fruit mixture is hot and bubbly and biscuits are lightly browned. Serve warm topped with COOL WHIP. Oven-Baked French Toast What You Need 9 HONEY MAID Cinnamon Grahams, broken crosswise in half (18 squares) 3 eggs 3/4 cup fat-free milk 1 tsp. powdered sugar 4 medium strawberries Make It PLACE graham squares in 2 even layers in greased 9-inch square baking dish; set aside. Beat eggs and milk with wire whisk until well blended; pour over grahams. Cover; refrigerate 30 min. PREHEAT oven to 350°F. Bake graham mixture, uncovered, 18 to 20 min. or until toothpick inserted in center comes out clean. Let stand 5 min. before serving. SPRINKLE with powdered sugar. Serve with strawberries. Holiday Blintzs What You Need2 eggs 1 cup milk 1/2 cup matzo meal 1/2 tsp. salt 1-1/2 cups BREAKSTONE'S or KNUDSEN Cottage Cheese 2 Tbsp. sugar 1 tsp. lemon juice 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 1/4 cup apricot preserves Make It BEAT eggs, milk, matzo meal and salt in small bowl with electric mixer on medium speed until well blended. Let stand 30 min. Using 2 Tbsp. batter for each blintz, cook in hot lightly greased 8-inch skillet or crepe pan until bottom is lightly browned. (Do not turn over to brown other sides.) MIX cottage cheese, sugar and juice. Place 2 rounded tablespoonfuls of the cottage cheese mixture onto browned side of each crepe. Roll up crepes, folding in both sides as each crepe is rolled up to completely enclose filling. SPRAY large skillet with cooking spray. Heat on medium heat. Add crepes, in batches if necessary; cook until browned on both sides. Serve topped with combined sour cream and preserves. Puffy French Toast Casserole What You Need1 loaf (8 oz.) French bread, cut into 1/2-inch cubes (about 6 cups) 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, cubed 8 eggs 2 cups milk 1/2 cup maple-flavored or pancake syrup 1/2 cup PLANTERS Pecan Pieces Make It PLACE bread cubes in greased 13x9-inch baking dish; top evenly with the cream cheese. BEAT eggs, milk and syrup with wire whisk until well blended. Pour over ingredients in baking dish; cover. Refrigerate overnight. PREHEAT oven to 375°F. Bake, uncovered, 35 min.; sprinkle with the pecans. Bake an additional 10 min. or until center is set. Serve with additional syrup, if desired.
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Yes but you could give out 299 and I still wouldn't win, But yet what would this season be with out my whining
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Is okay to have someone hold your place on Black Friday?
Illinoismom replied to lruss71's topic in 2009
My children have always held my place in line, I have held places for other people as have my children. -
Pumpkin Cream Cheese Pie Recipe Ingredients 1 package (8 ounces) cream cheese, softened 3 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract 1 unbaked pastry shell (9 inches) FILLING: 1-2/3 cups heavy whipping cream 1-1/2 cups canned pumpkin 2 eggs, lightly beaten 3/4 cup sugar 1-3/4 teaspoons pumpkin pie spice Directions In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Spread into pastry shell. In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil. Bake at 350° for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings. Pumpkin stew Ingredients 2 pounds beef stew meat, cut into 1-inch cubes 3 tablespoons canola oil, divided 1 cup water 3 large potatoes, peeled and cut into 1-inch cubes 4 medium carrots, sliced 1 large green pepper, cut into 1/2-inch pieces 4 garlic cloves, minced 1 medium onion, chopped 2 teaspoons salt 1/2 teaspoon pepper 2 tablespoons beef bouillon granules 1 can (14-1/2 ounces) diced tomatoes, undrained 1 pumpkin (10 to 12 pounds) Directions In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings. Caramel Apple-Pear Crisp Recipe Ingredients 3 medium pears, peeled and sliced 2 medium tart apples, peeled and sliced 2 tablespoons sugar 1/4 teaspoon ground allspice 1/3 cup sugar-free caramel topping TOPPING: 1/4 cup quick-cooking oats 1/4 cup packed brown sugar 2 tablespoons all-purpose flour 3 tablespoons cold reduced-fat butter 1/4 cup chopped walnuts 3/4 cup reduced-fat whipped topping Directions In a large bowl, combine the pears, apples, sugar and allspice. Transfer to an 8-in. square baking dish coated with cooking spray. Drizzle with caramel topping. For topping, in a small bowl, combine the oats, brown sugar and flour. Cut in butter until crumbly; stir in walnuts. Sprinkle over fruit mixture. Bake at 375° for 40-45 minutes or until topping is golden brown and fruit is tender. Let stand for 15 minutes. Spoon cooking juices over each serving; garnish with whipped topping. Yield: 6 servings. Gingersnap Pumpkin Pie Recipe Ingredients 1-1/2 cups finely crushed gingersnaps (about 32 cookies) 1/4 cup butter, melted 4 ounces cream cheese, softened 1 tablespoon sugar 1-1/2 cups whipped topping 1 cup cold milk 2 packages (3.4 ounces each) instant butterscotch pudding mix 1/2 cup canned pumpkin 1/2 teaspoon pumpkin pie spice 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon Additional whipped topping, optional Directions In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack. For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust. In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired. Yield: 6-8 servings.
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Christmas Breakfast Casserole Ingredients 7 slices white bread, crusts removed and cubed 2 cups (8 ounces) shredded cheddar cheese 6 eggs 3 cups milk 1 teaspoon ground mustard 1/2 teaspoon salt 1/4 teaspoon pepper 6 bacon strips, cooked and crumbled Directions In a greased 11-in. x 7-in. baking dish, combine the bread cubes and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Top with bacon. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Yield: 6-8 servings. Christmas Brunch Casserole Recipe Ingredients 2 pounds bulk pork sausage 1 large onion, chopped 2 cups cooked rice 3 cups crisp rice cereal 3 cups (12 ounces) shredded cheddar cheese 6 eggs 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted 1/2 cup milk Directions In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Place in a lightly greased 13-in. x 9-in. baking dish. Layer with the rice, cereal and cheddar cheese. In a bowl, beat the eggs, soup and milk. Spread over top. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Refrigerate any leftovers. Yield: 12 servings. French toast casserole Ingredients 1 loaf (10 ounces) French bread, cut into 1-inch cubes (10 cups) 8 eggs 3 cups milk 4 teaspoons sugar 1 teaspoon vanilla extract 3/4 teaspoon salt, optional TOPPING: 2 tablespoons butter 3 tablespoons sugar 2 teaspoons ground cinnamon Maple syrup, optional Directions Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired. Yield: 12 servings. Overnight mushroom egg casserole Ingredients 5 tablespoons butter, divided 1/3 cup all-purpose flour 1-1/2 cups milk 1 jar (4-1/2 ounces) sliced mushrooms, drained 10 eggs 2/3 cup half-and-half cream 1/4 teaspoon salt 1/8 teaspoon pepper 10 bacon strips, cooked and crumbled Directions In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the mushrooms; set aside. In a large bowl, whisk the eggs, cream, salt and pepper. In a skillet, heat the remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Transfer to a greased 11-in. x 7-in. baking dish; top with mushroom mixture. Sprinkle with bacon. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 32-36 minutes or until heated through. Yield: 12 servings. Scrambled Egg Casserole Recipe Ingredients 1/2 cup butter, divided 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups milk 1 cup (4 ounces) shredded process American cheese 1 cup cubed fully cooked ham 1/4 cup sliced green onions 12 eggs, beaten 1 jar (4 ounces) sliced mushrooms, drained 1-1/2 cups soft bread crumbs Additional sliced green onions, optional Directions In a large saucepan, melt 2 tablespoons butter. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese; set aside. In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until eggs are almost set. Stir in mushrooms and cheese sauce. Transfer to a greased 11-in. x 7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Cover and refrigerate for 2-3 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired. Yield: 6-8 servings. Night Before Casserole Recipe Ingredients 12 slices white bread, crusts removed 6 to 8 tablespoons butter, softened 6 slices deluxe American cheese 6 slices boiled or baked ham Prepared mustard 4 eggs, beaten 3 cups milk Chopped fresh parsley MUSHROOM SAUCE: 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1/3 cup milk Dash Worcestershire sauce Directions Spread bread with butter. Place six slices in a greased 13-in. x 9-in. baking dish. Top each bread slice with a slice of cheese and ham. Brush with mustard. Place the remaining bread slices, buttered side up, over mustard. Beat eggs and milk; pour over all. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake at 325° for 50-60 minutes or until a knife comes out clean. Let stand 5 minutes before serving. Meanwhile, heat sauce ingredients and keep warm. Garnish with parsley; serve with the mushroom sauce. Yield: 12 servings. Apple Pancakes with Cider Syrup Recipe Ingredients 1/2 cup all-purpose flour 1/4 cup whole wheat flour 2 teaspoons sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 2/3 cup minced peeled apple 1/4 cup raisins 2/3 cup buttermilk 1 egg, separated 2 teaspoons butter, melted 1/4 teaspoon vanilla extract SYRUP: 1/4 cup sugar 2 teaspoons cornstarch 2/3 cup apple cider or juice 1 cinnamon stick (1-1/2 inches) Dash ground nutmeg Additional butter, optional Directions In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter. Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned. Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and additional butter if desired. Yield: 6 pancakes (2/3 cup syrup).
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Turkey Cheese Ball Ingredients 2 packages (8 ounces each) reduced-fat cream cheese 6 ounces deli smoked turkey, finely chopped 1 cup (4 ounces) shredded cheddar cheese 1 tablespoon finely chopped onion 1 tablespoon Worcestershire sauce 1/2 teaspoon garlic powder DECORATIONS: 3 packages (3 ounces each) cream cheese, softened 2 tablespoons milk Brown, orange and yellow paste food coloring 6 large oval crackers 1 large sweet red pepper 1 small yellow summer squash 1 cup pecan halves Assorted crackers Directions In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm. In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain. Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag. For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese. Using the red pepper, form the turkey head, neck and snood. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers. Yield: 1 cheese ball (3 cups). Editor’s Note: This recipe was tested with Townhouse Oval Bistro crackers. http://i46.photobucket.com/albums/f137/Illinoismom/exps38181_CW1191757D18.jpg pumpkin cheese cake Ingredients 32 gingersnap cookies, crushed (about 1-1/2 cups) 1/4 cup butter, melted 5 packages (8 ounces each) cream cheese, softened 1 cup sugar 1 can (15 ounces) solid-pack pumpkin 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 5 eggs, lightly beaten Dash ground nutmeg Maple syrup Directions In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. Cut into squares; serve with syrup. Refrigerate leftovers. Yield: 24 servings. Apple Butter Pumpkin pie Ingredients 3 eggs 1 cup canned pumpkin 1 cup apple butter 3/4 cup packed brown sugar 1 can (5 ounces) evaporated milk 1/3 cup milk 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon each ground ginger, cloves and nutmeg 1 unbaked pastry shell (9 inches) Whipped cream, optional Directions In a large bowl, combine the first seven ingredients. Whisk in salt and spices until well blended. Pour into pastry shell. Bake at 400° for 50-55 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil during the last 20 minutes if necessary. Cool on wire rack. Garnish with whipped cream if desired. Refrigerate leftovers. Yield: 6-8 servings. Apple Cranberry Cobbler Ingredients 5 cups sliced peeled tart apples 1-1/4 cups sugar 1 cup fresh or frozen cranberries 3 tablespoons quick-cooking tapioca 1/2 teaspoon ground cinnamon 1 cup water 2 tablespoons butter TOPPING: 3/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/8 teaspoon salt 1/4 cup cold butter, cubed 1/4 cup milk Directions In a large saucepan, combine the apples, sugar, cranberries, tapioca, cinnamon and water. Let stand for 5 minutes, stirring occasionally. Cook and stir over medium heat until mixture comes to a full boil. Cook and stir 3 minutes longer. Pour into a greased 2-qt. baking dish. Dot with butter. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk to form a soft dough. Drop dough by tablespoonfuls over hot apple mixture. Bake, uncovered, at 375° for 30-35 minutes or until topping is golden brown and a toothpick inserted into topping comes out clean. Yield: 8 servings. Apple walnut cake Ingredients 1 cup butter, softened 2 cups sugar 3 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1-1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground mace 3 cups chopped peeled baking apples 2 cups chopped walnuts Directions In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, cinnamon, salt and mace; gradually add to creamed mixture. Stir in apples and nuts. (Batter will be very stiff.) Spoon into a greased and floured 10-in. tube pan bake at 325° for 1 hour and 25 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Yield: 16 servings. After Christmas turkey pot pie Ingredients 1 cup sliced carrots 1 cup finely chopped onion 1/2 cup chopped celery 1/2 teaspoon dried thyme 1/8 teaspoon pepper 3 tablespoons butter 2 cups cubed cooked turkey 1 tablespoon all-purpose flour 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted 1 cup frozen cut green beans, cooked and drained Pastry for double-crust pie (9 inches) 1 tablespoon milk Directions In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350° for 55-65 minutes or until golden brown. Serve warm. Yield: 6 servings. My sons request every year Broccoli chedder casserole Ingredients 8 cups chopped fresh broccoli 1 cup finely chopped onion 3/4 cup butter, cubed 12 eggs 2 cups heavy whipping cream 2 cups (8 ounces) shredded cheddar cheese, divided 2 teaspoons salt 1 teaspoon pepper Directions In a skillet over medium heat, saute broccoli and onion in butter until crisp-tender; set aside. In a bowl, beat eggs. Add cream and 1-3/4 cups of cheese; mix well. Stir in the broccoli mixture, salt and pepper. Pour into a greased 3-qt. baking dish; set in a large pan filled with 1 in. of hot water. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes before serving. Yield: 12-16 servings.
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Eggnog cookies Ingredients 1 cup butter, softened 2 cups sugar 1 cup eggnog 1 teaspoon baking soda 1/2 teaspoon ground nutmeg 5-1/2 cups all-purpose flour 1 egg white, lightly beaten Colored sugar Directions In a bowl, cream butter and sugar. Beat in eggnog, baking soda and nutmeg. Gradually add flour and mix well. Cover and chill for 1 hour. On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut into desired shapes; place on ungreased baking sheets. Repeat with remaining dough. Brush with egg white; sprinkle with colored sugar. Bake at 350° for 6-8 minutes or until edges are lightly browned. Cool on wire racks. Yield: about 16 dozen. Family fav Cinnamon sugar cookies Ingredients 1 cup butter, softened 1 cup sugar 1 cup confectioners' sugar 1 cup vegetable oil 2 eggs 1 teaspoon vanilla extract 4-1/3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon ground cinnamon 1 cup finely chopped pecans, optional Colored sugar, optional Directions In a large bowl, cream the butter, sugars and oil. Add eggs and vanilla; mix well. Add flour, salt, baking soda, cream of tartar and cinnamon. Stir in the pecans if desired. Cover and refrigerated for 3 hours or until easy to handle. Roll into 1-in. balls. Place on greased baking sheets; flatten with the bottom of a glass dipped in sugar. Sprinkle with colored sugar if desired. Bake at 375° for 10-12 minutes or until set. Yield: about 8 dozen. Peanutbutter cookies Ingredients 1 egg, beaten 1 cup sugar 1 cup creamy peanut butter Directions In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheet and flatten with a fork. Bake at 350° for about 18 minutes. Remove to a wire rack to cool. Yield: 2 dozen cookies. Crackle cookies Ingredients 1/2 cup sugar 1 egg 2 tablespoons vegetable oil 1 ounce unsweetened chocolate, melted and cooled 1/2 teaspoon vanilla extract 1/2 cup all-purpose flour 1/2 to 3/4 teaspoon baking powder 1/8 teaspoon salt Confectioners' sugar Directions In a bowl, combine the sugar, egg, oil, chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill dough for at least 2 hours. With sugared hands, shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to a wire rack to cool. Yield: about 1-1/2 dozen. Butterscotch fudge Ingredients 1 can (14 ounces) sweetened condensed milk 1 package (12 ounces) butterscotch chips 1-1/2 cups miniature marshmallows 2/3 cup peanut butter 1 teaspoon vanilla extract 1 cup chopped salted peanuts Directions In a microwave-safe bowl, combine the milk, chips and marshmallows. Microwave, uncovered, at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently. Stir in peanut butter and vanilla until combined. Fold in the peanuts. Pour into an 11-in. x 7-in. pan coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares. Store in the refrigerator. Yield: about 6-1/2 dozen.
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Baking and cooking is my fav pasttime and I will post lots of them, even though only one will count. And If I don't win I will just whine and enter another contest LOLOLOLOLOL