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.

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.

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.

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

Doughnut Snowmen

I love this idea found at the idearoom

Brunch Scones

1 cup sour cream (or substitute plain yogurt)
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar (+1/2 cup for sweeter scones)
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter (or 1 pkg low fat cream cheese)
1 egg
1 cup fruit/nuts (optional)

• In a small bowl, blend the sour cream and baking soda, and set aside.

• Preheat oven to 350 degrees. Lightly grease a large baking sheet.

• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the egg into sour cream mixture and add into the flour mixture until just moistened. Halve the dough to make two varieties or for smaller scones. Mix in the fruit/nuts.

• Turn dough out onto a lightly floured surface, and knead briefly. Dough may seem dry, kneading will distribute moisture enough to hold dough together.

• Roll or pat dough into a 3/4 inch thick round. For sweet scones, brush with water before cutting. Dip cut wedges in sugar. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.

• Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom. If frozen, increase time 2-3 minutes.

Some yummy combinations:  Craisin & Almond, Cheddar & Bacon, Chocolate Chip with Glaze.


Basic Glaze for sweet scones
2 Tbs softened butter
2 tsp vanilla
1 Tbs milk
1 cup powdered sugar

Mix butter, vanilla, and milk. Add ½ cup powdered sugar and blend together. Add remaining powdered sugar and blend till smooth.