Sweet Potatoes

1/2 Cup Icing Sugar

3 cups Mashed sweet potatoes

1 cup white sugar (may use less)

2 eggs1

tsp. vanilla1 stick melted butter or margarine
Mix and put in buttered baking dish.

Mix the following together and add to top of sweet potatoes:
1 cup brown sugar

1/3 cup flour

1cup finely chopped pecans

1/3 cup melted butter

Bake 30 minutes in 350 degree oven.

Christmas Float

1 can coke or Dr Pepper

3 scoops of ice cream - chocalote or vanilla

4 cherries

2 red and green gum drops

red and green M&M's

whipped cream topping

Put ice cream in cup. pour soda on it. then add the whipped cream, cherries and candy.

Christmas Wreath Candy

Ingredients:

1/3 cup butter or margarine

20 Marshmallows Green food coloring

2 ¼ cups cornflakes

Prepare this candy just before you plan to use it, as it hardens quickly. In microwave or top of double boiler, melt butter and marshmallows. Add food coloring as desired. Remove from heat. Add cornflakes and stir until well coated.

Christmas Party Mints

1 (lb) pkg powdered sugar

1/2 C margarine, softened

2 T evaporated milk

4 to 5 drops of peppermint flavoring

Few drops of desired food coloring

1.Combine all ingredients in a large mixing bowl. Beat at high speed until well blended; then knead until smooth.

2.Shape mints in rubber candy molds, and place on baking sheets.

3.Cover with a paper towel, and let stand overnight to harden.

Makes: 8 1/2 to 9 dozen mints.

Sugar Cookies

INGREDIENTS:
1/2 cup butter
1 cup sugar
1 tablespoon milk
1/2 teaspoon vanilla or other flavoring
2 eggs
2 teaspoons baking powder
1/4 teaspoon salt
2 cups flour
PREPARATION:
Cream butter with sugar; add beaten egg yolks, flour, baking powder, salt, milk, and stiffly beaten egg whites. Add enough more flour to make of consistency to roll. Cut off small pieces of the dough; roll on floured surface, sprinkle with granulated sugar, cut out with cookie cutter and bake on greased cookie sheets at 350° for about 10 minutes.

Snow Ball Cookies

Roll these butter cookies in confectioners' sugar and colored sugars for a festive occasion.
INGREDIENTS:
1 cup butter
1/2 cup confectioners' sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups sifted all-purpose flour
2 cups finely chopped pecans
confectioners' sugar
colored sugar sprinkles, optional

PREPARATION:
Cream butter and 1/2 cup confectioners' sugar until light. Add salt, vanilla, flour, and chopped pecans; mix well. Chill dough for 2 hours. Shape dough into 1-inch balls and place on ungreased baking sheet.

Bake at 350° for 12 to 15 minutes. While cookies are still warm, roll in confectioners' sugar then in colored sugar. Makes about 4 dozen cookies

White-Chocolate Cherry Shortbread Cookies

Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Brownies

Ingredients
13 tablespoons butter (no substitutes)
6-1/2 ounces unsweetened chocolate, coarsely chopped
1-1/2 cups sifted cake flour or all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
4 eggs
2 cups sugar
1-1/4 teaspoons vanilla
1-1/4 cups coarsely chopped walnuts, toasted
Directions
1. Grease a 13x9x2-inch baking pan; set aside. In a heavy small saucepan, heat the butter and chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool. In a small bowl, stir together flour, baking powder and salt. Set aside.

2. In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes or till lemon-colored and fluffy, scraping sides of bowl occasionally. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add flour mixture. Beat on low speed till combined, scraping sides of bowl. Stir in walnuts. Spread the batter in the prepared pan. Bake in a 325 degree F oven for 30 minutes or until brownies appear set.

3. Cool in pan on a wire rack. Makes 15 servings.

Herb and Cheese Mini Quiches

Ingredients
1 cup butter, softened
2 3-ounce packages cream cheese, softened
2 cups all-purpose flour
1/4 cup shredded Asiago cheese (1 ounce)
2 eggs, beaten
1/2 cup half-and-half, light cream, or milk
1/4 cup finely shredded Gouda or Havarti cheese
2 tablespoons pine nuts, toasted and coarsely chopped
1 tablespoon snipped fresh tarragon or 2 teaspoons dried tarragon, crushed
1 tablespoon snipped fresh chives
1/8 teaspoon cracked black pepper
Roasted red pepper, finely chopped
Snipped fresh chives
Directions
1. Preheat oven to 325 degrees F. For pastry, in a large bowl, beat the butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Beat in the flour and Asiago cheese until a soft dough forms. Press 1 rounded teaspoon of the pastry evenly into the bottom and up the side of each of 48 ungreased 1-3/4-inch muffin cups.

2. For filling, in a medium bowl, stir together eggs; half-and-half, light cream, or milk; Gouda or Havarti cheese; pine nuts; tarragon; the 1 tablespoon chives; and the black pepper.

3. Spoon about 1 heaping teaspoon of the filling into each pastry-lined muffin cup. Bake in the preheated oven for 25 to 30 minutes or until a knife inserted in centers comes out clean. Cool slightly in muffin cups. Carefully remove from muffin cups; place on a wire rack or serving platter. Top with chopped roasted red pepper and additional snipped chives. Serve warm.

4. Makes 48 mini quiches

5. To Make Ahead: Prepare, bake, and cool quiches. Place in freezer container, seal and label. Freeze for up to 3 months. To use, thaw in refrigerator overnight. Arrange quiches on baking sheet. Heat in a 325 degree F oven for 10 to 15 minutes or until warm

Nutty Carmael Popcorn

INGREDIENTS
4 quarts popped popcorn
1-1/3 cups pecan halves, toasted
2/3 cup whole unblanched almonds, toasted
1-1/3 cups sugar
1 cup butter
1/2 cup light corn syrup
2 teaspoons vanilla extract


DIRECTIONS
Place popcorn in a large greased bowl. Sprinkle pecans and almonds over top; set aside. In a heavy saucepan, combine the sugar, butter and corn syrup; cook and stir over medium heat until a candy thermometer reads 300°-310° (hard-crack stage). Remove from the heat; stir in vanilla. Immediately pour over popcorn mixture; toss gently. Spread on greased baking sheets. When cool, break into small pieces. Store in airtight containers. Yield: about 20 cups.

Chocolate Mini Loaves

INGREDIENTS
1/2 cup butter (no substitutes), softened
2/3 cup packed brown sugar
1 cup (6 ounces) semisweet chocolate chips, melted
2 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 cups applesauce
1/2 cup miniature semisweet chocolate chips

GLAZE:
1/2 cup semisweet chocolate chips
1 tablespoon butter (no substitutes)
5 teaspoons water
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
Dash salt


DIRECTIONS
In a mixing bowl, cream butter and brown sugar. Add melted chocolate chips, eggs and vanilla; mix well. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with applesauce. Fold in miniature chocolate chips. Divide batter among five greased 5-3/4-in. x 3-in. x 2-in. loaf pans, about 1 cup in each. Bake at 350° for 30-40 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. For glaze, combine chocolate chips, butter and water in a saucepan; cook and stir over low heat until chocolate is melted. Remove from the heat; stir in confectioners' sugar, vanilla and salt. Drizzle over cooled loaves. Yield: 5 mini loaves. Editor's Note: Two 8-in. x 4-in. x 2-in. loaf pans may be used; bake for 50-55 minutes.

Carmel Brownies

Ingredients:

· 1 box Brownie Mix

· Eggs (per recipe on box)

· Oil (per recipe on box)

· Water (per recipe on box)

· 1 jar caramel ice-cream topping, warmed

· 1 teaspoon almond flavoring

· 3 Hershey's bars, melted

· 1 teaspoon butter, melt with Hershey's bars ·

1/2 cup chopped, sugared pecans (Emerald)
Directions:

1: Make brownie mix as per directions on box.

2: Divide mix into half portions and pour one part into a greased 9'x9' pan.

3: Warm up caramel and pour directly over brownie mix in pan.

4: Cover with second half of brownie mix and bake at 350 degrees F till edges pull from sides of the pan.

5: After brownies are baked and semi-cooled, melt Hershey's bars in a double boiler and add almond flavoring. Pour over brownies, spread evenly, and sprinkle with chopped pecans. Chill in fridge before eating.

Additional Tips:You can substitute the caramel for hot fudge sauce or your favorite filling. Raspberry jelly works great, too!

Turtle Brownies

Ingredients:
· 1 box Duncan Hines German chocolate cake mix

· 1 cup evaporated milk

· 3/4 cup butter

1 pkg. caramels

· 1 cup chocolate chips

· 1 cup pecans

Directions:

1: Place cake mix, 1/2 cup milk, and butter in bowl and mix. Place half of mix in pan and bake 5-6 minutes at 350. 2: Melt rest of milk and caramels. Pour over baked batter, then sprinkle on chips and nuts. Cover with rest of batter. Put small teaspoonfuls of batter and spread carefully.

Christmas Strata

Ingredients
1 lb. (500 g) sausage meat, any kind
1 onion, chopped
1 loaf egg or other hearty bread, sliced (day old is fine)
4 cups (1 L) shredded cheese, any kind (a mixture is fine)
5 eggs, beaten
3 cups (750 mL) milk
1 tbsp. (15 mL) Dijon mustard
1 tsp. (5 mL) salt
1/2 tsp. (1 mL) ground cayenne pepper
2 medium tomatoes, sliced
1/3 cup (75 mL) grated Parmesan cheese

Cooking Instructions

Grease a 9x13-inch (23x 33-cm) baking dish.
Remove the sausage meat from the casing into a skillet. Add onions and cook over medium heat, stirring, until the sausage is lightly browned and the onions are softened. Set aside.
Place a layer of bread slices into the prepared baking dish, cutting them so that they cover the bottom completely. Sprinkle with half of the cooked sausage mixture, then one-third of the shredded cheese. Now add a second layer of bread slices, the remaining sausage mixture, and another one-third of the shredded cheese. Finally, add a third layer of bread and all the remaining shredded cheese.

In a bowl, beat together eggs, milk, mustard, salt and cayenne. Pour over the layers in the baking dish and cover with plastic wrap. Refrigerate for at least 6 hours or overnight.
When you're ready to cook, remove the plastic, arrange the tomato slices on top and sprinkle with Parmesan cheese. Bake at 350 degrees F (180 degrees C) for 50 to 60 minutes, until puffed in the middle and a knife poked into it comes out clean.

Christmas Cookie Gift Bag

What you'll need:

Paper lunch sack
Acrylic paint in white, green and red
Foam stamps: star and circle
Paint brush
White craft glue
Silver glitter
Green glitter glue
6-8” ribbon
Cookies

How to make it:

Open the lunch bag to make sure that none of the sides or ends are stuck together before you start. Close it back up.

Fold bottom of bag against itself so that it lies flat and is not folded upwards.
Use a hole punch or wooden skewer to make a small hole in the top center of the bag. (Later you will tie the bag shut with a ribbon.)

Paint the circle foam stamp with red paint. Stamp onto the bag. Fill in any gaps with the paint brush. Allow to dry.

Paint the star stamp with white paint and stamp onto bag, overlapping the circle and running off the right edge of the bag. Fill in gaps with paint brush. Let dry.

Paint the star stamp with green paint and stamp onto bag, overlapping the circle and running off the left end of the bag.

Decorate the “cookies” with sprinkles by dipping the handle end of a paint brush into paint and dotting onto the circle and stars.

Use white craft glue to write the word “cookies” at the top of the bag.

Sprinkle completely with silver glitter and let dry. Tap off excess glitter.

Water down a little bit of craft glue and use a paint brush to paint the glue mixture onto the undecorated spaces on the bag.

Lightly sprinkle glitter onto the areas you painted with glue and tap off excess.

Use green glitter glue to write the words “For: ______” at the bottom of the bag. Let dry completely.

When bag is completely dry, fill with cookies and thread a piece of ribbon through the top hole. Tie in a bow.

Tips:
Wrap your cookies in wax paper or plastic bags so you don’t get any grease spots on the bag.
To make many bags at once, line up several bags in a row and do this craft assembly line style.
We did not have a circle stamp so we used a smiley face stamp and filled the gaps with the paint brush.

Chili Dogs

2 cups water
1 lb ground beef
1 medium onion, diced
1 (15 ounce) can tomato sauce
2 garlic cloves, minced
1 1/2 tablespoons chili powder
3/4 teaspoon salt
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 tablespoon cider vinegar
1 tablespoon worcestershire sauce
1 bay leaf

Bring water to a boil in a large pot. Add beef and boil for 30 minutes stirring occasionally. Drain beef.
Add remaining ingredients to beef and simmer for 30 minutes.
Serve over hot dogs with yellow mustard and onions.

Halftime Chili

Ingredients
• 3 Tablespoons olive oil

• 1 1/2 cups chopped onion

• 8 large garlic cloves, chopped

• 2 pounds ground chuck

• 1 envelope taco seasoning or 1/4 cup taco seasoning

• 1 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried thyme

• 1 15oz can tomato sauce

• 3 cups chicken broth or vegetable broth

• 1 6oz can tomato paste

• 2 15 to 16oz cans of kidney beans (drained)

Directions

Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add chuck and cook until brown, breaking up meat with a spatula as it cooks. Add taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Mix in beans. Simmer for 5 minutes. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve

Simple Steps To Chili Nachos

• 1-2 cloves of garlic
• 1 lb of ground beef
• 1 white or yellow onion
• 1 green pepper
• 1 can of chili beans
• 2 cans of chopped tomatoes
• 2-3 Chipotles• Oregano
• Cumin• Jalapenos, pickled
• Don’t forget your tortilla chips!
• Shredded cheese for nachos or you can shred your own Monterey and mozzarella
• Beef broth of stock (stay away from using bullion)
• Bay leaf• Chili powder
• Frozen corn

Step #1: Begin by chopping half a large onion and the green bell pepper. Make sure you have equal amounts chopped of both.

Step #2: Put your beef in a pan and brown it with some olive oil, your green pepper and onion.

Step #3: Open all your cans while the beef is browning. Start to chop up a few jalapenos and chipotles. Do not touch your eyes while doing this and rinse your hands after.

Step #4: When the meat has cooked long enough you can add the chili beans, chopped peppers and the can of tomatoes. Mix hot water with ½ cup of beef stock and add it to the chili mix as well. Then get your cumin, the bay leaf, oregano and chili powder and add to your meat mix.

Step #5: Let your chili meat simmer for whatever time you wish. It is supposed to be quite soup like. If you like your veggies to still be firm then do not over cook your mixture. You can then add some of your frozen corn to the mix to cook for the last 15 minutes or so.

Step #6: If you only like a little amount of topping on your nachos then keep it to a minimum. If you like loads of cheese and toppings go nuts! You can always make it chunkier by adding more jalapenos, vegetables or chopped onion. Toppings can also include salsa, guacamole, sour cream and black olives.

Step #7: Get your plate or dish and spread out a nice layer of tortilla nacho chips. You can then put some of your chili on top with extra onion and chopped jalapenos and then load with cheese.
Step #8: Then stick in your oven so that the cheese melts over the chili and nachos.
Voila! It is party time!

Day Before Chili

Ingredients
• 1 1/2 pounds ground beef
• 1 Tablespoon olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 Teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 7 Tablespoons chili powder
• 2 Teaspoons garlic powder
• 1 Teaspoon hot pepper sauce
• 2 15 to 16oz cans of red kidney beans (drained)
• 1 15oz can diced tomatoes
• 1 15oz can tomato sauce
• 6 oz beer (1/2 can)
• 3 Tablespoons ground cumin
• 1 Tablespoon Worcestershire sauce

Directions

Cook ground beef in olive oil with onion, garlic, salt and pepper until browned well in a large pot. Break up meat with spatula as you cook. Drain off fat. Add bell peppers, chili powder, garlic powder, onion powder and hot pepper sauce. Continue to cook on low heat for 3 mins while stirring. After 3 minutes, add the remaining ingredients and gently bring to a boil. Allow to simmer for 15 minutes then turn off heat and allow to cool. Reheat when ready to eat. Serve with grated cheese and chopped onions.

Hot Chocolate

1 1/2 cups of cocoa mix
6 teaspoons sugar
a pinch of salt
cinnamon to taste
1/4 teaspoon ground nutmeg (optional)
1 1/2 cups milk
1/2 teaspoon vanilla
3 cups water
3 cups water
lemon or orange zest (optional)

Combine cocoa powder and water in saucepan and simmer on stove for 10 minutes. Stir in milk a little at a time. Add the sugar, salt, vanilla, cinnamon and lemon or orange zest. Stir for another 5 minutes. Ladle into mugs and sprinkle with nutmeg, if desired.

Twice Baked Potatoe Casserole

5 pounds all-purpose potatoes, peeled and quartered
1/2 stick (4 Tablespoons) butter
1 1/2 cups shredded reduced-fat cheddar cheese, divided
1 cup 1% low-fat milk
1 cup reduced fat sour cream
2 eggs
1 cup sliced scallions
4 slices bacon, cooked crisp
2 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Preheat oven to 350 degrees. Lightly coat a shallow 3 quart baking dish with non-stick cooking spray. Cook potatoes in a large pot with water to cover for 20 to 25 minutes, until tender when pierced. Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1 1/4 cup of cheese, milk, sour cream and eggs until blended. Then add 3/4 cup of scallions, 2 slices of bacon, crumbled; salt and pepper. Spoon into the prepared baking dish. Sprinkle with remaining 1/4 cup cheese and 2 slices of bacon, crumbled. Bake uncovered for 40 minutes or until the top is lightly golden brown. Sprinkle with remaining 1/4 cup scallions.

Banana Pudding

6 to 7 med to large bananas
1 package cream cheese
1 package instant vanilla pudding
1 can sweetened condensed milk
1 small bowl cool whip
2 packages pepridge farm chessmen shortbread cookies

Peel and slice banana and put to the side. Mix your vanilla pudding according to the box instructions for pie filling and set aside. Next mix the sweetened condensed milk with the cream cheese with a mixer until smooth. Then fold in the vanilla pudding followed by the cool whip until smooth. Layer cookies on bottom of pan. Layer bananas on top of cookies...as many as you like. Then smooth the pudding mixture over the bananas. Finally, place cookies on top and press lightly...then chill. Serve chilled

Green Bean Casserole

1 can condensed cream of mushroom soup, undiluted
1/2 cup milk
1 teaspoon soy sauce dash of pepper
4 cups cut green beans
1 can french fried onions, divided

In a 1-1/2 quart casserole, combine soup, milk, soy sauce, pepper, beans and 1/2 can onions; mix well. Bake at 350 degrees for 25 minutes or until hot; stir. Sprinkle remaining onions over bean mixture. Bake 5 minutes.

Heavenly Hash

1 can pineapple tidbits, drained

(8 3/4 ounces) 2 cups Cool Whip (8 ounce package)

1 cup mini marshmallows 1/4 cup maraschino cherries (chopped)

3 tablespoons milk

1 can mandarin oranges (optional)

Mix until all ingredients are completely covered with the Cool Whip. Refrigerate for at least 1 hour. Serve cold.

Corn Casserole

1 can cream style corn
1 can whole corn (don't drain)
1 (8 ounce) container sour cream
2 eggs 1 stick butter (melted in baking pan first)
1 box Jiffy Corn Bread

Mix ingredients well, put in baking pan and bake at 350 degrees for 40 minutes

Great Spaghetti and Sauce

1 pound pasta 1 pound italian sausage
2 - 28oz cans italian plum tomatoes
1 onion (minced)
5-6 + cloves garlic (run thru garlic press)
1 large bunch of basil (chopped) to taste
oregano (fresh or several shakes of dried)
to taste black pepper to taste salt
1/4 cup sugar
4-5 good shakes italian seasoning
3 shakes garlic powder
1 cup red wine

SAUCE.....In a high sided saute' pan (big enough to hold everything), saute' the onion in olive oil. Add the fresh garlic and sausage. Break up the sausage as it cooks. Drain the excess fat if necessary. Add the red wine. Remove the center core of the tomatoes and smoosh the tomatoes up in your hands till there are no big pieces, then add them to the pot. Throw in a few shakes of salt and pepper, oregano, italian seasoning, and garlic powder. Add the sugar and fresh basil. Cook about 45 minutes or until the sauce has reduced a bit and is thicker. PASTA.....Cook the pasta to the al dente stage. Drain it and return it to its pan. Add a cup or so of the sauce to the pasta and continue to cook for a couple of minutes, stirring as it cooks. (The spaghetti soaks up the sauce and is more flavorful this way). Place the pasta in a large bowl, pour the sauce on top and serve. (Add selected cheese on top is optional) Bon Appetito !!!

Firehouse Tacos

1 package taco shells
1 Lb. ground turkey
1 can tomato sauce
8oz. 1 green chile diced
1 medium onion (diced)
1/2 red pepper (seeded and diced)
1 large tomato (diced)
little bit of shredded lettuce
1/4 cup sour cream
1/4 cup salsa
1/4 cup shredded pepper jack cheese
1/4 tsp cayenne
1/4 tsp mexican chili powder
1/4tsp hot sauce
1/2 tsp salt
1tbsp canola oil
1/4 tsp red chili flakes

Dice green chile, tomato, onion and red pepper. Put oil in large pot and then add onion and red pepper cook until soft. Add ground turkey and cook until meat is no longer pink. Add green chile and salt. Add spices. Add tomato sauce. Simmer meat and veggies with the sauce a little bit until the tastes merry. Heat taco shells in 350 degree oven for 5 minutes or until shells sweat a little bit. Take shells out of oven and assemble tacos. Put ground turkey meat, sour cream, lettuce, salsa, diced tomato and Pepper Jack cheese. Note: Add more spices or tomato, lettuce,sour cream, Salsa, or Pepper Jack cheese if desired.

Christmas Wreath

1 box (large) Cornflakes
1 bag red hots
1.5-2 bags marshmallows
6-8 drops green food coloring large bowl for mixing 1 spatula

Melt the Marshmallows as you would for Rice Crispy treats. Add green food coloring until it is a desirable shade. Pour entire box of Cornflakes into a large bowl. Carefully pour entire warm Marshmallow mixture over the cornflakes, and using your hands or a spatula, mix until all are evenly coated. Form into wreaths on plates.......one wreath per plate.......top with red hots..........let cool......enjoy

Cherry Coke Salad

2 boxes of cherry gelatin

8 ounces of cream cheese

1 can of dark red cherries (save juice)

1 small can of crushed pineapple (save juice) 2 cups of coke marshmallows & pecans (optional)

Dissolve the gelatin in the saved juices. Once dissolved, add cream cheese (it's best to cube) and cans of fruit, mix well. Take off heat and add the coke, and marshmallows (if desired). Add to bowl and refrigerate until molded.

Pumpkin Garland

What You Need
Card stock: orange and black
Black permanent marking pen
Double-stick tape
Binder clips
Twine

How to Make It

Decide what you want your message to say. Count the number of letters in the message.
Draw and cut out the necessary number of stemmed pumpkins from orange card stock.
Cut letters from black card stock. Accordion-fold the pumpkins with approximately 1 inch between each fold.
Fill in the stem area with the black marker.
Tape a letter to each folded pumpkin, being careful not to flatten the folds.
String a length of twine along a wall or above a doorway.
Attach each pumpkin to the twine with a binder clip.

Halloween Cups

What You Need

Orange and black paper drink cups
Orange card stock
Orange chenille stems
Glass beads
Crafts knife
Small drinking glass to fit inside paper cup

How to Make It

Referring to the photograph, pencil a face design onto a cup. Insert a small drinking glass inside a traced paper drink cup.
Using a crafts knife, carefully cut out the pattern along the lines, using the glass as support so the paper cup doesn't bend out of shape while you're cutting.
Remove the glass.
Trim approximately 1 inch off the top of each cup with decorative scissors, or use straight scissors to cut a design to give the ghoul a hairline.
Insert an uncut contrasting cup inside the cut cup.
Punch a single hole on opposite sides of the inner cup.
Print the recipient's name onto orange card stock and cut it out.
Punch a hole into one end of the name strip.
Cut a 10-inch length of chenille stem and thread a bead onto each end.
Thread the name strip onto the chenille stem and wrap the ends through the holes of the inner cup for a handle.

Bat Bowl

What You Need

Black crafts foam

Plastic pumpkin bucket

Crafts knife

Tape

How to Make It

Sketch a bat wing drawing to the size you want.
Trace two wing patterns onto black crafts foam; cut out the pieces. With the crafts knife, carefully cut a slit on each side of the bucket.
Insert the bat wings and secure them with tape on the inside of the bucket.

Spiced Pecans

1 egg white
1 teaspoon cold water 1/4 teaspoon salt 1/2 cups sugar 1/2 teaspoon cinnamon 1 pound of pecan halves

Beat egg white with water until frothy but not stiff. Add pecans and mix until coated. Mix sugar, salt and cinnamon in a bowl. Add nuts and mix. Place in buttered cookie sheet. Bake in a 225 degrees oven for one hour. Stir every 15 minutes.

Potsticker Dumplings

1 lb. ground pork
1-1/2 cups chopped napa cabbage (about 3 oz.)
4 green onions, chopped (about 1/3 cup)
1 egg, lightly beaten
1/4 cup GOOD SEASONS Asian Sesame with Ginger Dressing, divided
1/4 cup soy sauce, divided
1 pkg. (12 oz.) round won ton wrappers (about 4 doz.)
10 tsp. oil, divided
1-1/4 cups water, divided

MIX pork, cabbage, onions, egg and 2 Tbsp. each of the dressing and soy sauce until well blended. Spoon evenly onto won ton wrappers, adding about 1 tsp. of the pork mixture to each wrapper. Moisten edge of each wrapper with water; fold in half to form a half-moon, pressing edges together to seal. If desired, edges can be pleated with five or six folds.

HEAT 2 tsp. of the oil in large nonstick skillet on medium-high heat. Add 10 dumplings; cook 1 to 1-1/2 min. or until bottoms are golden brown. Gradually add 1/4 cup of the water; cover. Reduce heat to medium-low; cook 2 to 2-1/2 min. or until filling is cooked through and water has evaporated. Remove dumplings to serving plate; wipe skillet dry. Repeat with remaining dumplings.

COMBINE remaining 2 Tbsp. dressing, remaining 2 Tbsp. soy sauce and remaining 1 Tbsp. water. Serve as a dipping sauce with the dumplings.

Easy Cheesy Scalloped Potatoes

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chicken broth
3 lb. red potatoes, thinly sliced (about 12 cups)
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1 cup frozen peas

PREHEAT oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Mix cream cheese, sour cream and chicken broth in large bowl until well blended. Add potatoes, ham, 1-3/4 cups of the cheese and peas; stir gently to coat all ingredients.

SPOON into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.

BAKE 1 hour or until heated through and potatoes are tender.

Cheesy Smashed Potatoes

1 lb. red potatoes (about 3 small), cut into chunks
1 cup bite-size cauliflower florets
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese

PLACE potatoes and cauliflower in large saucepan. Add enough water to cover.

BRING to boil on high heat. Reduce heat to medium; simmer 20 min. or until vegetables are tender. Drain; return to pan.

ADD sour cream; mash until vegetable mixture is light and fluffy. Stir in cheese.

Country Salisbury Steak

1-1/2 lb. extra lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups water, divided
3/4 cup chopped onions
1 pkg. (8 oz.) fresh mushrooms, sliced
1/2 cup KRAFT Original Barbecue Sauce

PREHEAT oven to 375°F. Mix meat, stuffing mix, 1-1/4 cups of the water and the onions until well blended. Shape into six 1/2-inch-thick oval patties. Place on 15x10x1-inch baking pan.
BAKE 25 min. or until cooked through (160°F).

MEANWHILE, spray large nonstick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally. Add barbecue sauce and remaining 1/4 cup water. Reduce heat to low. Cook 1 to 2 min. or until sauce is heated through. Serve over the patties.

Mini Chocolate Caramel Cheesecakes

3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
2 tablespoons butter or margarine, melted
1 1/4 cups (7 1/2 oz.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Caramel Morsels, divided
12 ozs. cream cheese, softened
2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
1 large egg
3 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon vanilla extract
Caramel ice cream topping

Directions:PREHEAT oven to 300° F. Paper-line 12 muffin cups.COMBINE crumbs, sugar and butter in small bowl. Press rounded tablespoon of crumb mixture onto bottom of each cup. Divide 1/2 cup morsels between all cups.BEAT cream cheese in small mixer bowl until fluffy. Add sweetened condensed milk, egg, cocoa and vanilla extract; beat until smooth. Spoon 1/4 cup mixture into each cup.BAKE for 18 to 20 minutes or until centers are set. Remove from oven to wire rack. While still warm, top cheesecakes with with remaining morsels. Morsels will soften but will retain shape. Cool completely. Refrigerate for at least 1 hour.SERVE drizzled with caramel topping.

Baked Potatoe Soup

2 large or 3 medium baking potatoes, baked or microwaved
Cooked and crumbled bacon (optional)
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
Shredded cheddar cheese (optional)
Sliced green onions (optional)

Directions:MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.


VARIATION: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.

Banana Nut Bread Baked In A Jar

Notes:

I just made these with 8 ounce Jelly jars and they turned out perfect filling with 1/2 cup of batter. I will put these jars in inexpensive mugs with a packet of hot cocoa mix. wrap with cellophane and ribbon for a cute little gift. Thanks for the recipe and gift idea!!!

Banana Nut Bread Baked In A Jar

INGREDIENTS
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
Jars should be eaten immediately or kept sealed in refrigerator for up to a week.

Persimmon Bread

3 c. sugar
1 c. oil
4 eggs
2/3 c. water
2 c. persimmon pulp
3 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 c. chopped nuts
1 c. pitted dates

Mix together well the sugar, oil and eggs, stir in other ingredients and mix thoroughly. Grease and flour four small loaf pans or 7 (#2) tin cans. Fill each can half full. Bake in a 350 degree oven for 1 hour. Let cool slightly before removing from can.

Note: To freeze, leave breads in cans or loaf pans and seal in a plastic freezer bag.

Hash brown Omelet

Ingredients
4 slices bacon
2 cups refrigerated shredded hash brown potatoes (about half of a 20-ounce package)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
4 eggs
1/4 cup milk
1/2 teaspoon salt
Dash ground black pepper
1 cup shredded cheddar cheese (4 ounces)
Bias-sliced green onions (optional)

Directions

1. In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Combine potatoes, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until crisp and brown, turning once.

2. Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; pour over potato mixture. Top with cheese and bacon. Cover; cook over low heat for 5 to 7 minutes or until egg mixture is set. Loosen omelet; fold in half. Turn out of skillet onto plate. Cut into wedges to serve. If desired, garnish with green onions. Makes 4 servings

Easy Shepherd's Pie

Ingredients
1 17-ounce package refrigerated cooked beef tips with gravy
2 cups loose-pack frozen mixed vegetables
1 10-3/4-ounce can condensed tomato bisque soup
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
1 20-ounce package refrigerated mashed potatoes
1/2 cup shredded cheddar cheese (2 ounces)

Directions

1. Preheat oven to 375 degree F. Lightly grease a 2-quart rectangular baking dish. In a large saucepan combine beef tips with gravy, mixed vegetables, tomato bisque soup, Worcestershire sauce, dried minced onion, thyme, and pepper. Bring to boiling over medium heat, stirring occasionally. Transfer to prepared baking dish.
2. Place potatoes in a large bowl; stir until nearly smooth. Spoon potatoes into 6 mounds on top of meat mixture.
3. Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese. Let stand for 10 minutes before serving. Makes 4 servings.

Graham Cracker Crust Tips

When making a pie with a graham cracker crust, keep the bottom from getting soggy by using only butter or regular margarine, not low-fat spreads, which add water. Bake your crust to make it crisp, but make sure it is cooled before adding your filling so moisture will not form between crust and filling. –Test Kitchen

Any graham cracker crust gets a boost by substituting flaked coconut or finely chopped pecans for 1/4 cup of the crumbs. –Joan K., of Prince Albert, Saskatchewan

I’ve found a way to give a homemade graham cracker crust a hint of spice. I simply mix 1/4 teaspoon ground cinnamon into the granulated sugar. –Dawn L., of Hatboro, Pennsylvania

It is not unusual for graham cracker crusts baked in springform pans to leak butter from the crust. It may be that the proportion of butter in the recipe is too high…or the bottom and sides of the springform pan might not fit tightly enough. Instead of lining the pan with parchment paper, you might find it easier to wrap the bottom of the pan with heavy-duty foil. Any excess butter will be caught in the foil surrounding the pan. In our Test Kitchen, we prefer to place the pan on a four-sided baking sheet to catch any leaking butter. –Test Kitchen

Apple Pie A La Mode

INGREDIENTS
1 can (21 ounces) apple pie filling
1 graham cracker crust (9 inches)
2 cups butter pecan ice cream, softened
1 jar (12 ounces) caramel ice cream topping
1/4 cup chopped pecans, toasted


DIRECTIONS
Spread half the pie filling over crust. Top with half the ice cream; cover and freeze for 30 minutes. Drizzle with half the caramel topping; cover and freeze for 30 minutes. Top with remaining pie filling; cover and freeze for 30 minutes. Top with remaining ice cream; cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer about 30 minutes before serving. Warm remaining caramel topping; drizzle some on serving plates. Top with a slice of pie; drizzle remaining caramel topping over pie and sprinkle with pecans. Yield: 6-8 servings.

Don’t let the cookie crumble!

After spending time baking cookies for a far away loved one, the last thing you want is for them to arrive in pieces. Use these tips to get them there fresh and intact!

Have two lines of defense. Fill an inner gift box with your treats, and then place it in a box for shipping with packing material around it.

Pack cookies or bars in a box that fits them. The less open space you have means less room they have to jostle about.

Try to have about 2 to 3 inches of packing material around your inner gift box or tin. Bubble wrap, air-popped popcorn, shredded paper, newspaper and foam peanuts work well.

If you’ll be sending your goodies to a humid destination, consider wrapping a few layers of foil around your baked goods before placing them in a gift box. This will help protect them from moisture in the air.

Before sealing up the shipping box, give it a gentle shake. If you hear your gift box sliding around, add more packing material.

Looks as good as it tastes!

Make that home-baked gift look extra special with these pretty packaging ideas!
Unique or holiday-themed mugs, pitchers or teapots are lovely ways to present homemade drink or spice mixes.

Colored plastic wraps and gift bags jazz up any treat with a splash of color. Add a colorful bow and you’re all set!

No matter the shape or color, baskets are a nice way to deliver freshly baked muffins, bread and cookies.

Shop flea markets and tag sales for cookie jars, decorative plates, pretty boxes and more. When the holidays arrive, you’ll have one-of-a-kind ways to present your gift.

Dress up any gift box with shredded colored paper. Avoid placing any food directly on the paper.
Sharing a mix for a soup or sweet bread? Add in a ladle or a baking pan to make sure the recipient has everything they’ll need.

In the mix
Looking for more mixes to give as gifts this season? Try Hot Cocoa Mix or any of these simple mix ideas you can create using your most-loved recipes:

Spice/Herb mix – use your favorite herbs or spices to create your own seasoning blend. Package in an airtight container or resealable plastic bag with tips on how to use it.

Dip mix – package up the fixings for a zesty ranch or Mexican dip with a note suggesting what to mix it with (sour cream, mayonnaise, cream cheese).

Trail mix – toss together some peanuts, raisins and chocolate-coated candies for a tasty snack to share with others.

Muffin or bread mix – give them all the dry ingredients they’ll need with the recipe to bake a batch themselves.

Homemade pancake or waffle mix – assemble and package the dry ingredients with the recipe and a few tips on varying it (add a pinch of pumpkin pie spice or cover with apple pie filling).

Soup/Stew/Chili – get them all set with dried veggies, beans, pasta, seasonings and a recipe. They can take it from there!

Hot Cocoa Mix Recipe

INGREDIENTS
10 cups nonfat dry milk powder
1 can (15 ounces) instant chocolate drink mix
1-1/3 cups powdered nondairy creamer
2 cups confectioners' sugar

DIRECTIONS
In an airtight container, combine all ingredients. Store in a cool dry place up to 6 months. Yield: 13 cups mix (about 41 servings). To prepare: Dissolve 4-5 tablespoons mix with 1 cup boiling water; stir well. For spiced cocoa: Add 1-1/2 teaspoons ground nutmeg plus 1 teaspoon ground cinnamon to 3 cups of the basic cocoa mix. For mocha cocoa: Add 1/4 cup instant coffee granules to 3 cups of the basic cocoa mix. Yield: 1 serving.

Sloppy Joes Recipes

INGREDIENTS
2 pounds ground beef
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 teaspoon onion salt
2 cups (8 ounces) shredded cheddar cheese
8 hamburger buns, split
8 slices cheddar cheese

DIRECTIONS
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup and onion salt; heat through. Stir in shredded cheddar cheese until melted. Spoon about 1/2 cup onto the bottom of each bun. Cut cheese slices with 2-1/2-in. Halloween cookie cutters; place over beef mixture. Serve bun tops on the side. Yield: 8 servings

Halloween Snack Mix

INGREDIENTS
6 cups caramel corn
2 cups salted cashews or peanuts
1-1/2 cups candy corn
1/3 cup raisins

DIRECTIONS
In a large bowl, combine all ingredients; mix well. Yield: about 2 quarts.

Hot Chocolate

INGREDIENTS
1 cup nonfat dry milk powder
5 tablespoons sugar
3 tablespoons baking cocoa
1/8 to 1/4 teaspoon ground cinnamon
Dash salt
3 cups boiling water


DIRECTIONS
In a saucepan, combine the milk powder, sugar, cocoa, cinnamon and salt. Add boiling water stir until milk powder is dissolved. Yield: 5 servings