Peppermint Cereal Squares

3 Tbsp Butter or Margarine
10 ounces marshmallows (5 ½ -6 cups mini marshmallows, or 40 large marshmallows)
6 cups crispy rice cereal
1/4 teaspoon McCormick® Pure Peppermint Extract

1/2 cup Andes Peppermint Crunch Baking Chips

3 coarsely chopped candy canes

Grease 9x13 inch baking dish with butter.  Also, butter all sides of a rubber scraper. Set in baking dish and set aside.

Melt butter in large, nonstick pan over low heat. Add marshmallows and stir until almost completely melted. Remove from heat, add peppermint extract, and continue stirring until completely melted. Add cereal immediately, mix well, then quickly stir in the Andes baking chips (they will begin to melt.) Press into pan using the prepared rubber spatula.  Sprinkle with candy cane pieces to taste.  Let cool and cut into squares.

Royal Icing

Royal Icing

4 Tablespoons Meringue Powder

4 cups (about 1 pound) powdered sugar

6 Tablespoons warm water

Beat all ingredients until stiff peaks form. 

(Make sure all bowls and utensils are clean- grease will mess with the consistency of your icing.)

Divide into individual bowls to add colors.  

Holiday Snickerdoodles

4 1/2 cups four 
1 tsp baking soda 
1 tsp. baking powder 
1 tsp. salt
¼ tsp. nutmeg 
2 tsp. cinnamon 
1 cup shortening 
4 Tbsp. soft butter 
2 cups sugar 
2 eggs 
2/3 C sour cream 
2 tsp. vanilla
Colored sugar
Mix butter and shortening. Add sugar until blended. Add eggs, vanilla, and sour cream. Combine dry ingredients and slowly add to the rest of the dough. Cover and refrigerate 30-60 minutes. Preheat oven to 350 and make dough into 1 ½ inch balls. Roll in colored sugar and cook about 15 minutes on a lightly greased pan. Cool 2 minutes on pan and move to rack to finish cooling.

Apple Pudding

Cream Together:
1 cup sugar
1/4 cup butter
1 egg

Mix dry ingredients:
1 cup flour
1/4 tsp nutmeg
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Combine creamed mix, alternate adding dry ingredients and 2 cups shredded apple.  Add
chopped walnuts. 

Bake 350 for 45 minutes at 9 or 8 in sq pan

Serve warm with Best Ever Pudding Sauce and a dollop of whipped cream

Best Ever Pudding Sauce
1/2 cup butter
1 cup sugar
1/2 cup light cream/evaporated milk

Heat through and then add
1 1/2 tsp vanilla

Lemon Ginger Glaze

Mix together in saucepan:
1 can ginger ale (1 1/2 cups)
2 Tbs lemon juice
4 tsp cornstarch
1 cup powdered sugar
Heat through till boiling, stir constantly. Keep stirring over heat until thickened.  Add 2 Tbs Butter for richness.  Stir until melted and combined.

Zucchini Gingerbread

	Zucchini Gingerbread 2 cups finely grated zucchini 1 tsp salt 1 cup oatmeal 3 1/2 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon allspice 1 teaspoon ground ginger 3/4 cup dark molasses 3 eggs, slightly beaten 1/2 cup applesauce 2 teaspoon vanilla 1 tablespoon lemon zest (optional) Preheat the oven to 350 degrees.In a medium bowl, combine the zucchini, salt and oats and let the mixture sit for about 30 minutes. In a separate large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, allspice and ginger. Add molasses, eggs, oil, vanilla, and lemon zest to the zucchini mixture and stir to combine. Add the wet ingredients to the dry mixture and stir to combine. Divide evenly between 2 greased 9 inch round pans. Bake for 30 minutes, or until a toothpick inserted near the center comes out clean. Cool 10 minutes in pans, then remove from pans and cool completely on a wire rack. Serve with  best ever pudding sauce or Lemon Ginger Glaze
	Alternate Recipe: Original version found at AllRecipes cooking spray 1 cup brown sugar 1/4 cup molasses 1/4 cup applesauce or canned pumpkin 3/4 cup vanilla yogurt 3 eggs 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 1/2 cups shredded zucchini 3 cups all-purpose flour Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray. In a large bowl, mix together the brown sugar, molasses, applesauce, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour. Pour the batter into the prepared loaf pans Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.

Candy Corn Rice Crispy Treats

Thanks to the blog My Creative Stirrings for this fun idea!  Check out her blog for great pictures and assembly instructions.

6 tablespoons margarine, divided

6 full cups mini marshmallows, divided

7 1/2 cups crispy rice cereal, divided

food coloring

butter or margarine

Measure 2 1/2 cups crispy cereal and place in a large bowl; set aside.  Grease one large and one small piece of waxed paper.  Line a large bread pan with the large piece, greased side up; set aside. 

In a small sauce pan combine 2 tablespoons margarine and 2 full cups of mini marshmallows just until melted.  Stir in cereal from the large bowl until combined.  Press into the bottom of the bread pan; set aside.  Wash the small sauce pan. 

Measure 2 1/2 cups cereal and place in a large bowl; set aside.  In the small saucepan combine 2 tablespoons margarine, 2 drops red food coloring and 3 drops yellow, and 2 full cups of mini marshmallows just until melted.  Stir in cereal from the large bowl until combined.  Press into the bread pan on top of the white layer; set aside. Wash the small sauce pan. 

In the small saucepan combine 2 tablespoons margarine, 5 drops yellow food coloring and 2 full cups of mini marshmallows just until melted. Stir in the remaining cereal until combined.  Press into the bread pan on top of the orange layer.  The mixture will not all fit in the bread pan. 

Place the small piece of wax paper on top of the krispie treat, greased side down. Flip the entire treat upside down to help form the top layer and place back into the pan to allow it to set for 1-2 hours or overnight.  Un-wrap the krispie treat.  On a cutting board slice the treat into three long sections. Take each of the three segments and slice into triangles.

Nancy's Hot Wassail Mix

1 cup Tang
1 1/2 cups lemonade mix
1 cup sugar
2 1/2 tsp cinnamon
1 tsp ground cloves

Mix   1 tsp to 1 cup hot cider
Or     1 Tbsp to 1 cup hot water

Deluxe Pumpkin Drop Cookies

 

This is an updated version (and our new favorite) of the basic Pumpkin Drop Cookie Recipe. 
This makes a double batch.  If you don't need that many cookies,

1. Bake them anyway and take some to your neighbors, or 
2. Scoop out the remaining dough onto a cool cookie sheet lined with wax paper.  Pop them in the freezer and when they are set transfer them to a freezer bag to bake later.  Same temp and time, plus a minute or two.

Add the following ingredients to a large bowl or stand mixer, mix after each additional ingredient is added.
1 large can pumpkin
2/3 cup milk (may substitute water)
2 packages spice cake mix
1 cup quick oats
1 package semisweet chocolate chips  (reserve 1/4 cup or so for the end. Once I scoop out all the cookies I can scrape out 4-5 more cookies from the edges, and I sprinkle more chips in the bowl so they get some too.)

Drop by spoonfuls on lightly greased baking sheet. Bake for 15-17 minutes at 350 degrees.

Zucchini Bread & Muffins

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F
Mix dry ingredients together in a bowl:
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon

Set aside.  Cream together:
3 eggs
3/4 cup applesauce
2 cups white sugar
1 Tbs vanilla extract

Add creamed mix to dry mix, then stir in 3 cups grated zucchini.  
Pour batter into prepared pans.  Sprinkle tops with sugar if desired.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Chicken Biscuit Stew

2 cups cooked chicken, cubed
1/3 cup chopped onion
1 cup sliced carrots
1 cup chopped celery
2 cups cubed potatoes
1 tsp chicken bouillon 

Add veggies into large pot of water,  bring to a boil and cook until veggies are tender. Drain liquid, reserving 1 1/3 cups.  Add chicken bouillon to liquid and stir to dissolve.  Set aside. Make white sauce:


White sauce:
1/4 cup margarine
1/3 cup flour
1/2 tsp salt
dash of pepper
Melt 1/4 cup margarine on low heat. Blend in 1/3 cup flour, 1/2 tsp salt, and a dash of pepper.
Then add 1 1/3 cup reserved broth and 3/4 cup milk.  Cook and stir until thick.

Combine chicken, veggies,  and white sauce.   Heat through while baking biscuits separately,  or add to casserole dish and arrange biscuit dough on top.  Bake at 375 for 20-25 minutes, until biscuits are golden brown.

Biscuits
1 1/2 cups flour
1 1/2 tsp sugar
2 tsp baking powder
1/4 tsp salt

Mix together dry ingredients, cut in 5 Tbs shortening. Add 1/2 cup milk.  Stir until just mixed.  Knead lightly on floured board.  Roll out to 1/2 inch, cut into biscuits.

Strawberry Cheesecake Trifle

1 1/2  pounds strawberries (fresh, sliced) 1/2 cup  sugar 1 lb low fat cream cheese (softened) 3 tbsp orange juice 1- 8 oz tub  cool whip (extra for garnish, as desired) 1 large pound cake In a bowl, toss strawberries with 1/4 cup sugar; set aside. In a mixing bowl beat cream cheese, 1/4 cup sugar, and orange juice until smooth. Fold in Cool Whip. Set aside. Cut pound cake into cubes. Drain strawberries, reserving juice. Drizzle cake cubes with reserved juice. Place half of the cake cubes in a 4 quart trifle dish. Top with half of the cream cheese mixture and half of the strawberries. Repeat layers. If desired, garnish with cool whip and strawberries, cut into fans. Cover and refrigerate 4 hours. inspiration from from yummly.com

Blonde Brownies

INGREDIENTS:

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2/3 cup butter  (or 1/3 cup butter and 1/3 cup applesauce)

2 cups packed brown sugar

2 eggs

1 tablespoon vanilla extract

1 cup butterscotch chips (or Reeces pieces, chocolate chips, walnuts, whatever sounds yummy)

DIRECTIONS:

Preheat oven to 350 degrees F

Mix dry ingredients together.

Cream sugar and butter together.  Beat in eggs and vanilla.  Gradually add flour mixture, mixing well.

Stir in butterscotch chips.

Spread into greased 9X13 pan and bake for 20-30 minutes, or until golden brown. Cool on wire rack.

Hard Boiled Eggs

Can it really be that hard?  I forget how every time I go to do it. Which turns out to be less than 3 times a year. But with Easter around the corner, I am going to get in some practice.

Cooking:

• Place your eggs in a single layer at the bottom of a saucepan. 
• Add enough cold water to just cover the eggs.  
• Add 1 tsp salt
• Bring to a full boil over high heat. 
• Then remove from heat, cover, and let sit for 15 minutes.
• Cool eggs by running under cold water or putting them in ice water. 
• (one tip I have yet to try is to add 1 tsp baking soda to the cool water)
• When cool enough to handle, drain and store, or peel and use.

 Peeling:

•  Tap an egg on the countertop to crack the shell, then roll the egg with gentle pressure to loosen shell from egg. 
• Start on the large end and peel off the shell, it should come off pretty well
• Or just be as awesome as this guy. I guarantee the man of the house will want to give this one a try.

(Tips for this one: Blow from the wide end. We'll see!)

Other tips:
http://www.goodlifeeats.com/2011/01/kitchen-tip-easy-peel-hard-boiled-eggs.html
http://www.wikihow.com/Peel-an-Egg