Snowman Swag

To make the Snowman Swag, you’ll need:

STYROFOAM brand foam: four, 3” balls
White tube sock, large size
Twist ties
Embellishments: pompoms, buttons, felt, sequins, chenille stems
Knit or fleece fabric for hats and scarves
Ribbon, 10” length (for hanger)
Thick white craft glue
Tools needed: Scissors; needle & thread
To make the Snowman Swag:

1. Push a foam ball into the toe of the tube sock. Pull the fabric tight around the ball, and fasten with a twist tie, wrapping the twist tie around the sock as close to the foam ball as possible.

2. Repeat with the other balls of STYROFOAM Brand Foam. After the last twist tie, cut off the excess sock, leaving a ½” tail.

3. Arrange the sock so that the four balls hang in a straight row.

4. Add faces using your chosen embellishments. We used felt for the eyes and mouths, pompoms for the noses, blush and snowflake sequins for the cheeks.

5. Cut 14” x 1-1/2” strips of double knit or fleece fabric, and tie scarves around necks. Pre-tie the last scarf and glue it to the bottom of the last snowman.

6. Optional: Add hat and earmuffs:

To make earmuffs, cut a length of chenille stem to fit halfway around a snowman head, and shape to fit. Glue each end to the sides of the snowman head and glue pompoms over the ends of the chenille stem.
To make a hat, cut an 11” x 7” piece of double knit or fleece fabric. With right sides together, fold in half, forming a 7” tube. Sew along one 7” edge, and stitch across one end. Pull thread, gathering end; knot thread. Turn the tube right side out, roll up bottom edge to form a cuff. Glue pompom to the top.
7. Knot ends of ribbon together, forming a loop. Glue and pin the ribbon to the back of the top snowman.

Louise Strahan's Broccoli and Rice Casserole

INGREDIENTS:
4 cups of cooked rice

2 cups of steamed broccoli

Tablespoon of Olive Oil

1 cup of chopped celery

3/4 cup of onion

1 can Cream of Chicken soup

1 can of mushroom soup

1 can of cream of celery soup

8oz of Cheese Wiz

DIRECTIONS:
In a large skillet, add a tablespoon of olive oil and sauté the onion and celery.

When the onion and celery are cooked, mix in the cream of chicken soup, cream of mushroom soup, and cream of celery soup and let it heat up for a bit.

Once warm, add in the Cheese Wiz.

Once the cheese has melted, add in broccoli and rice.

Place the entire mixture in a casserole dish and bake in the oven for 30 minutes at 350 degrees.

Let it sit for 10-15 minutes prior to serving.

DIY Bottle Cap Snowmen

We got the idea from Kelly’s Pinterest board, where she had pinned this little guy from She Who Makes.  Here’s how we made ours:

Materials:- bottle caps
- white, black, orange, and red acrylic paint
- paintbrushes
- ribbon
- hot glue gun and glue sticks
- buttons
- scissors
- optional: glitter and/or sparkle Mod Podge

STEP 1: Paint the inside of each bottle cap white.  It’s a little tricky getting it to coat completely, so you’ll probably need to so several coats, letting it dry in between.  You can paint the outsides too if you really want, but we didn’t.
STEP 2: Glue three bottlecaps to a piece of ribbon.  You’ll also want to put a bit of glue in between each bottlecap to hold them together.  Form a loop with the top of the ribbon and glue in place.  {Thanks to Kelly for being my hand model…you didn’t even know I took this pic, did you?  I’m so sneaky like that.  }
STEP 3: Use the end of a paintbrush or a toothpick to paint eyes, a nose, mouth and buttons on your snowmen.  Once they were dry, I added some sparkle Mod Podge to mine.
STEP 4: Tie a ribbon or yarn between the first and second bottle caps to make a scarf and accent with a button if you like.

A ballet dancer from pegs and wadding

I plan on making these for our tree this year so I just wanted to share with you all and see how many will join me in making them for there tree.

Please go to this link --> Click Here <--

Holly's Jolly Hats

You will need:
White Almond Bark... I used 3 squares
Red and Green M&M's
Bugle Chips

Melt your almond bark according to package directions
Dip the end into white choc. and I scared against the side of the bowl to get the end even.. quickly place an M&M into the end of it and set on wax paper to cool and harden. Repeat till you get the desired amount made!
Enjoy~

Holiday Brunch Casserole

Ingredients
4 cups frozen shredded hash brown potatoes
1 pound bulk pork sausage, cooked and drained
1/2 pound bacon strips, cooked and crumbled
1 medium green pepper, chopped
2 cups (8 ounces) shredded cheddar cheese, divided
1 green onion, chopped
1 cup Reduced Fat Bisquick® mix
1/2 teaspoon salt
4 eggs
3 cups 2% milk
Instructions
In a large bowl, combine the hash browns, sausage, bacon, green pepper, 1 cup cheese and onion. Transfer to a greased 13-in. x 9-in. baking dish.
In another bowl, whisk the biscuit mix, salt, eggs and milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
By http://www.tasteofhome.com/

Nicole Murphy's "Cornbread Chicken Apple Sausage Stuffing"

INGREDIENTS:
•2 boxes of Cornbread Stuffing

•2 cups (4 sticks) Organic salted butter

•2 cups Organic chopped yellow or red onions

•2 cups Organic celery, chopped finely

•1 cup Organic carrots, chopped finely

•4 -5 cups of Organic low sodium chicken broth (depends on how moist you want your stuffing)

•(2) packs of chicken apple sausage – cut into quarters

•¼ teaspoon herbs de provence (dry seasoning aisle)

•½ cup Peach Moscato

DIRECTIONS:
Preheat oven to 375

1 large glass casserole dish, lightly coated with olive oil
Food processor

In a food processor, place sausages and blend 2 to 3 times to breakdown sausage.

In a large pot add butter – allow to melt then add onions, celery, Peach Moscato – simmer for 5 minutes then and sausage. Cook on med to low heat. Sausage should be lightly browned. Turn to low and add herbs de provence, stir in.

Add dry cornbread stuffing. Toss until all cooked veggies and sausage are mixed well with cornbread stuffing. Add 4 cups of chicken broth and blend lightly. Gradually add remaining broth until you have desired moistness for stuffing. Add more broth if the stuffing is to dry.

Spread into casserole dish, cover with foil and back for 25 minutes.

For a spicy stuffing: You can replace the chicken apple sausage with Andouille.

Pretzel Wreaths

Ingredients
3/4 cup white vanilla chips or 5 oz. vanilla-flavored candy coating
72 miniature pretzels twists
6 (24-inch) pieces red string licorice
Instructions
1
Line 2 cookie sheets with waxed paper. In small saucepan, melt vanilla chips over low heat, stirring constantly.
2
Using 6 pretzels, form a circle on waxed paper-lined cookie sheet, placing side of pretzel with 1 hole on outside of ring. Remove 1 pretzel from circle; dip inner section (side with 2 holes) halfway into melted vanilla chips. Place dipped pretzel back into circle formation. Continue with remainingpretzels in circle.
3
To form top layer of wreath, dip 6 additional pretzels, one at a time, in coating. Place over first circle so that coated holes overlap 2 pretzels.
4
Repeat to make 5 additional wreaths. Refrigerate wreaths 15 minutes or until coating is firm.
5
Weave 1 piece of string licorice through coated holes in each pretzel. Tie bow with licorice ends.
6
1. MICROWAVE DIRECTIONS: Line 2 cookie sheets with waxed paper. Place vanilla chips in 2-cup microwave-safe measuring cup. 2. Microwave on MEDIUM for 2 to 3 minutes or until melted, stirring once halfway through cooking. Stir until smooth. Continue as directed above.
By photo and recipe by http://www.pillsbury.com/

Cake Batter Fudge

Ingredients

2 C white or yellow cake mix
2 C powdered sugar
1/2 C (1 stick) butter, cut into 4 pieces
1/4 C milk
1/2 cup white chocolate chips
1/4-1/2 cup sprinkles (who really measures sprinkles?)
 Get a Recipe for Chocolate Walnut Cookies
Instructions

In a microwave proof mixing bowl combine cake mix and powdered sugar. Stir just to blend.
Add in butter and milk. No need to stir.
Microwave on high for 2 minutes.
Immediately remove from microwave and carefully stir to combine. Once blended, add in white chocolate chips and blend again.
Fold in about half of your sprinkle to give some color.
Quickly spread fudge into a 8x8 greased pan. Add remaining sprinkles to top and gently press down to secure sprinkles. Refrigerate until completely chilled, then cut into 1 inch squares.
Notes

Recipe source chocolatechocolateandmore.com

Slow Cooker French Onion Soup

Ingredients
Soup
3 large onions, sliced (3 cups)
3 tablespoons margarine or butter, melted
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1/4 teaspoon pepper
4 cans (14 1/2 ounces each) ready-to-serve beef broth
Cheesy Broiled French Bread
8 slices French bread, 1 inch thick
3/4 cup shredded mozzarella cheese (3 ounces)
2 tablespoons grated or shredded Parmesan cheese
Instructions
1Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
2In lined slow cooker, mix onions and margarine.
3Cover and cook on high heat setting 30 to 35 minutes or until onions begin to slightly brown around edges.
4Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.
5Prepare Cheesy Broiled French Bread. Place 1 slice bread on top of each bowl of soup. Serve immediately.
By http://www.bettycrocker.com/

Amaretto-Pumpkin Cheesecake

Ingredients
Crust
1 1/4 cups crushed amaretti cookies
1/4 cup butter or margarine, melted
Filling
4 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 3/4 cups canned pumpkin (not pumpkin pie mix)
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping
1 cup whipping cream
1 tablespoon powdered sugar
1 tablespoon amaretto or 1/8 teaspoon almond extract
Toasted sliced almonds, if desired
Instructions
1Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Mix crust ingredients. Press in bottom of pan. Bake 10 minutes or until set. Reduce oven temperature to 325°F.
2In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. On low speed, beat in eggs. Add remaining filling ingredients; blend well. Pour over crust.
3Bake 1 hour 15 minutes or until edge is set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open door 4 inches. Leave in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours. Carefully remove side of pan. Beat whipping cream, powdered sugar and amaretto with electric mixer on high speed until soft peaks form. Spread over top of cheesecake. Top with almonds.
By http://www.bettycrocker.com/

Snowflake Cocktail

Ingredients
1 can of chopped pineapple
1 can cream of coconut
Ice
Blue food coloring
Honey
Sweetened coconut flakes

Instructions
Dip rim of martini glass in honey and then roll in coconut flakes. Set aside.
Fill blender with ice, add chopped pineapple, cream of coconut and a few drops of blue food coloring.
Blend well and pour into glasses trimmed with coconut.
By http://www.freefunchristmas.com

Heart Mouse Ornament

Supplies
3 wooden hearts from a craft store like Michaels
Thin red ribbon
Googly eyes
Red pom pom
Two small lengths of white yarn for teeth
Glue gun
Instructions
Glue wooden hearts as seen in the picture
Glue on eyes, nose, and teeth
Glue on her bow
Glue a length of ribbon on the back, for hanging.

Creamy Eggnog Dip

Ingredients

1 {8 oz.} package cream cheese
3 tablespoons store bought {or homemade} eggnog
1 tablespoon dark rum or bourbon {I used Mount Gay} — this is optional, but if you leave it out, you may want to replace it with vanilla extract
¾ cup confectioners’ sugar
Cinnamon & Nutmeg for sprinkling, if desired
Small canning jars
Decorative paper or fabric for lids
Clear cellophane bags
Ribbon
{Optional} Cookies for dipping
Instructions

Place all ingredients in a bowl and beat until smooth with an electric mixer. {Start at low speed and work your way up so you don’t end up covered in powdered sugar!}
Spoon dip into a clean canning jar.
Sprinkle with a dash of cinnamon and nutmeg if desired.
Replace cap.
Package dip with cookies {if desired} in clear cellophane bags tied with coordinating ribbon.

Cheesy Taco Macaroni Recipe

Ingredients
1lb Ground Beef
2Tbs Taco Seasoning (see below)
⅛ cup Water
1lb Elbow Macaroni
1lb Velveeta, cut into small cubes
Instructions
In a large pot, add water and cook Elbow Macaroni according the package directions. Drain.
While pasta is cooking, heat a large skillet on medium. Brown Ground Beef until cooked through and no longer pink. Drain. If preferred, rinse and drain.
Return Ground Beef to stove, reduce heat to medium/low. Add Taco Seasoning and Water to Ground Beef. Mix well and continue to cook until no longer watery.
Using the large pot, mix pasta and Velveeta until cheese is almost fully melted. Add Seasoned Ground Beef and mix to fully combine.
Notes
Tace Seasoning:
3 Tbs Chile Powder
4½ tsp Ground Cumin
1½ tsp Onion Powder
1½ tsp Garlic Powder
1 tsp Dried Oregano
2 tsp Paprika
3 tsp Salt
3 tsp Pepper
Combine the following to create homemade Taco Seasoning. Â Store in a jar or bottle

Soft, Sour Cream Sugar Cookies

Cut-Out Sour Cream Sugar Cookies
By Monica              Servings: 5 dozen
Ingredients
FOR COOKIE DOUGH:
5-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, room temperature
1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla
FOR FROSTING (makes 1 cup of frosting):
2 cups powdered sugar
2 tablespoons butter, softened
1 teaspoon vanilla
3-4 tablespoons canned evaporated milk
food coloring (optional)
Directions
MAKE COOKIE DOUGH:
In large bowl, whisk together flour, baking soda, & salt; set aside. In second large bowl, with an electric mixer, cream the sour cream and butter at low speed; add sugar, eggs, and vanilla & mix until combined. (It's okay if it's a little lumpy as long as no butter chunks are visible.) Gradually add the flour mixture to the sour cream mixture, mixing until well combined. Dough will be sticky. (If cookie dough is too thick for your mixture to handle, you can stir it by hand with a wooden spoon.) Divide dough onto two pieces of plastic wrap; flatten dough, wrap tightly, and refrigerate until chilled, 1-2 hours. (Make ahead tip: Dough may be made to this point and refrigerated for up to 3 days or frozen for up to 1 month.)

ROLL, CUT, & BAKE COOKIES:
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside.  Generously flour your counter or work surface to prevent dough from sticking. Rub flour on the rolling pin. Put one of the chilled pieces of dough on top of the floured surface and sprinkle the top of the dough with more flour. Starting at the center, roll the dough out to one edge; return to the center and roll to the opposite edge. Continue rolling until dough is an even 1/4" thick all over, sprinkling with additional flour, if needed, to avoid sticking. Dip cookie cutter in flour and cut out dough shapes. Transfer dough shapes to baking sheets. Continue rolling dough, cutting shapes, and adding to baking sheets until they are filled.  Bake 2 sheets at a time for 8-10 minutes, rotating and switching pans half way through cooking time. Bake them just until they are baked all the way through but haven't started browning on the bottom. If a soft textured cookie is desired, it's very important not to over bake them.  Transfer hot cookies to a baking rack to cool completely. (Make-ahead tip: Cooled, unfrosted cookies may be stacked in a sealed container and stored at room temperature for up to 3 days, or frozen for up to 2 weeks.)

MAKE FROSTING:
Combine powdered sugar, softened butter, vanilla, and half of the evaporated milk in a large bowl. Use an electric mixer to combine ingredients on a low speed until its' a thick paste consistency and all of the lumps are gone. Gradually add remaining milk and continue mixing on medium speed until frosting is a smooth, silky, spreadable consistency. If it's still too thick, add more milk 1/2 teaspoon at a time until it's desired consistency. Mix in food coloring, if desired.

FROST & STORE COOKIES:
Frost each cookie and decorate with sprinkles while frosting is still wet. Leave out to dry for several hours until dry to touch before storing in an airtight container. If stacking frosted cookies, put waxed or parchment paper between layers.

NUTRITIONAL INFORMATION per cookie: 125 calories, 4.5g fat, 70mg sodium, 19.6g carbs, 10.7g sugars, 1.5g protein, 0g fiber; Weight Watchers PointsPlus: 3

French Onion Meatloaf

Ingredients
1 pkg. (6 oz.) FRESH TAKE Classic Four Cheese Recipe Cheese Breadcrumb Mix, divided
2 lb. lean ground beef
1/4 cup finely chopped yellow onions
2 green onions, sliced
2 eggs
1 can (2.8 oz.) French fried onions, coarsely crushed, divided
Instructions
HEAT oven to 350ºF.
RESERVE 1/4 cup cheese from FRESH TAKE package. Mix remaining cheese with bread crumbs, meat, yellow onions, green onions, eggs and half the fried onions just until blended.
SHAPE into 10x6-inch loaf in 13x9-inch pan sprayed with cooking spray.
BAKE 1 hour. Top with remaining fried onions and reserved cheese; bake 15 min. or until cheese is melted and meatloaf is done (160°F).
By http://www.kraftrecipes.com/

LIVE MULE

1 1/2 oz. SKYY Vodka
3 oz. Ginger Beer
In a rocks glass full of ice, pour SKYY Vodka and Ginger Beer. Stir and finish with sliced lime wedge and 4-5 drops of bitters.

Chocolate Mint Cookie Bites

Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter, softened
1 egg
1 teaspoon green food color
3 teaspoons peppermint or mint extract
1 container (12 oz) Betty Crocker® Whipped whipped cream frosting
1 bag (12 oz) dark chocolate chips (2 cups)
1/4 cup candy sprinkles
Instructions
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
In large bowl, stir cookie mix, butter, egg, food color and 2 teaspoons of the peppermint extract until soft dough forms. Drop dough by tablespoonfuls onto cookie sheet.
Bake 8 to 11 minutes or until barely golden around edges. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
In medium bowl, mix frosting and remaining 1 teaspoon peppermint extract. For each sandwich cookie, spread desired amount of frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring once, until melted. If necessary, continue to microwave in 15-second increments, stirring until smooth. Dip each sandwich cookie halfway into melted chocolate; decorate with sprinkles. Place on cooking parchment paper; let stand until set.
By Betty Crocker

Cherry Mash Bars

Ingredients
1 cup sugar
2 tablespoons butter or 2 tablespoons margarine
1/4 teaspoon salt
1/3 cup half-and-half or 1/3 cup undiluted evaporated milk
1 cup miniature marshmallow
1 cup cherry chips
1 cup chocolate chips bittersweet chocolate
1/2 cup peanut butter
1 cup salted peanuts
Instructions
Combine sugar, butter or margarine, salt and half and half in saucepan. Boil on high heat for about 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips.
Spread in 8 or 9" square pan which has been lined with parchment or wax paper.
Melt chocolate with peanut butter in a small pan over low heat, stirring occasionally.
Stir in peanuts. Spread evenly over cherry layer.
Let set in refrigerator. Cut into 1" squares

Holly Jolly Snowmen

Ingredients
20 cups of popped popcorn (equals 1 cup unpopped)
1 cup sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons butter
1 cup M&M’S® Brand MINIS®
4 pieces DOVE® Chocolates
4 chocolate wafer cookies
1 tube white decorating frosting
4 wooden skewers
2 sheet pans
Instructions
1. Preheat the oven to 200°F. Spread the popcorn on a sheet pan and place in oven to keep warm.
2. Combine the sugar, corn syrup and salt in a medium saucepan. Bring mixture to a boil over medium heat and cook until sugar is dissolved and mixture becomes thick, about 3 to 5 minutes. Add the butter and stir until melted. Remove from heat.
3. Transfer the popcorn to a very large bowl and toss with sugar mixture until completely coated. Stir in M&M’S® Brand MINIS®, leaving a handful aside for decoration.
4. With well-buttered hands, shape the popcorn mixture into 3 different size balls: 2-inch balls, 3-inch balls and 5-inch balls.
5. Stack the popcorn balls in descending sizes, using a wooden skewer pressed through the center as the support. Make some snowmen using three different size balls and others with only two different size balls for variation.
6. Use decorating frosting to attach M&M’S® Brand MINIS® for scarves, buttons and faces. To make the hat, stack a DOVE® Chocolate on top of a chocolate wafer and attach it with frosting
By http://brightideas.com/

Eggnog Spritz Cookies

Ingredients
Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter, melted
1 egg
1/2 cup Gold Medal® all-purpose flour
1 teaspoon rum extract
1/4 teaspoon ground nutmeg
Icing
1/2 cup powdered sugar
1 1/2 teaspoons milk
1/4 teaspoon rum extract
Betty Crocker® red and green decorating sugars, if desired
Instructions
1Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, 1 teaspoon extract and the nutmeg until soft dough forms.
2Fit cookie press with desired template. Fill cookie press with cookie dough; press cookies onto ungreased cookie sheets.
3Bake 6 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
4In small bowl, stir powdered sugar, milk and 1/4 teaspoon extract until desired consistency. Drizzle over cookies. Sprinkle cookies with colored sugar.
By http://www.bettycrocker.com/

Christmas Cheescake

Ingredients
1-1/2 cups graham cracker crumbs
1/2 cup pecans, toasted and finely chopped
2 tablespoons light brown sugar
6 tablespoons butter, melted
FILLING
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 teaspoons vanilla extract
4 eggs, lightly beaten
1 cup (6 ounces) miniature semisweet chocolate chips
TOPPING
2 cups (16 ounces) Daisy Brand® Sour Cream
1/4 cup sugar
Assorted candies
Instructions
Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of can. Garnish with candies. Yield: 16 servings
By Taste of Home

No Bake Chocolate Covered Peanut Butter Balls

Ingredients
1-18 oz. jar of smooth or chunky peanut buter - I prefer smooth
1 - 16 oz. bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark
or
chocolate candy melts
or
12 oz. semi-sweet chocolate chips & 2 tsp. shortening
Instructions
In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly.
Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.
While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping.
Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.
By tamiskitchentabletalk.blogspot.com

Chocolate Thumbprints Cookies

Ingredients
1/2 cup(s) butter, softened
2/3 cup(s) sugar
1 egg, separated
2 Tbsp. milk
1 tsp. vanilla extract
1 cup(s) all-purpose flour
1/3 cup(s) baking cocoa
1/4 tsp. salt
1 cup(s) finely chopped walnuts
FILLING
1/2 cup(s) confectioner's sugar
1 Tbsp. butter, softened
2 tsp. milk
1/4 tsp. vanilla extract
26 milk chocolate HERSHEY'S® KISSES®
Instructions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
In a small bowl, whisk egg white until foamy. Shape dough into 1-inch balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350°F for 10 to 12 minutes or until center is set.
For filling, combine the confectioner's sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate KISS in the center. Carefully remove from pans to wire racks to cool.
By samsclub.com

Sweet Holiday Chex Mix

Ingredients

3 cups Rice Chex cereal
3 cups Corn Chex cereal
3 cups Golden Grahams cereal
1 1/2 cups mixed nuts*
2 cups sweetened, shredded coconut
1 cup granulated sugar
1 cup light-corn syrup
3/4 cup salted butter
Directions

In a large mixing bowl, toss together Rice Chex, Corn Chex, Golden Grahams, mixed nuts and coconut, set aside. In a medium saucepan combine sugar light-corn syrup and butter. Bring mixture to a boil over medium-high heat, stirring occasionally. Allow mixture to boil for 2 minutes, stirring frequently. Remove from heat and carefully pour sugar mixture over cereal mixture and toss to evenly coat. Store in an airtight container at room temperature.
*A salted blend is delicious. You can also use just one type of nut such as sliced almonds or chopped cashews or peanuts.
Recipe Source: recipe from my Grandma

Baked Eggnog French Toast

Ingredients

4 3/4-inch slices of brioche

2 cups eggnog

1/3 cup walnuts

2 tablespoons brown sugar

1 teaspoon ground cinnamon

Fresh nutmeg, grated (to your liking)

Peanut Butter & Caramel Cookie Bars

Prep time:  30 mins Cook time:  8 mins Total time:  38 mins
Serves: 12

An explosive flavor combination! Sugar cookies, caramel, peanut butter, and a fudgy chocolate.
Ingredients
½ cup brown sugar
½ cup unsalted butter
1 can (14 oz.) sweetened condensed milk
1 snack size Betty Crocker sugar cookie mix and ingredients the mix calls for, or sub 1 cup of any sugar cookie dough
1 cup Nestle peanut butter and milk chocolate morsels, or can just sub milk chocolate chips
½ tsp. coconut oil, separated (optional)
Instructions
Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper. (That is important or you won’t be able to get these bars out very easily!)
Prepare the sugar cookie mix according to package directions. You should have about 1 cup of sugar cookie dough.
Press the sugar cookie dough into the baking pan and bake for about 8 minutes. Remove from the oven and let cool.
Meanwhile combine the brown sugar and butter in a small saucepan over low heat. Mix until the butter is melted and incorporated with the sugar.
Pour in the sweetened condensed milk and stir constantly for about 20 minutes on low heat. The mix should resemble melted caramels.
Pour over the sugar cookie layer and let cool and set up for about 2 hours. (You can speed this process up by placing it in the fridge)
In two different microwave safe bowls, separate the chocolate chips from the peanut butter chips. In each bowl add ¼ tsp. of coconut oil and then melt the baking chips in the microwave. As a general rule of thumb, I melt for 30 seconds, stir for 30 seconds, and then put them back in for about 15 seconds and then stir until the chips are completely melted.
Pour the chocolate chip layer on first, then the peanut butter chip layer on.
Using a butter knife swirl the layers on top and then put aside to set up.
Store in an airtight container for up to 1 week.

Quick Creamy Chicken & Noodles

Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken and Mushroom Soup
1/2 cup milk
1/8 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
2 cups cubed cooked chicken or turkey
3 cups medium egg noodles, cooked and drained
Chopped fresh parsley
Instructions
Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbing, stirring occasionally. Sprinkle with the parsley before serving.
By Campbell's

Eggnog Cupcakes

Ingredients
Reynolds® Baking Cups (White)
1 ½ cups sugar
½ cup butter, room temperature
3 eggs
1 cup eggnog
1 teaspoon vanilla extract
1 teaspoon rum extract for cake
2 ¼ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon nutmeg
1 cup vanilla pudding
½ teaspoon rum extract for filling
Pastry bag & Injection tip
1 package cream cheese, room temperature
2 cups confectioner's sugar (1/2 of a 1lb box)
1 stick (1/2 cup) butter, softened
1 1/2 Tablespoon eggnog
1/2 Tablespoon rum extract for frosting
1/2 teaspoon nutmeg
Optional: Cinnamon Sticks
Instructions
PREHEAT oven to 350 degrees Fahrenheit. Put baking cups in muffin pans; set aside.
MAKE CAKE
Beat sugar and butter together until combined.
Add eggs and beat until blended.
Combine wet ingredients in one bowl: eggnog, vanilla, and rum extract.
In a separate bowl, combine dry ingredients: flour, baking powder, baking soda, cinnamon, allspice, & nutmeg.
Alternate adding dry & wet ingredients into blended butter sugar and eggs until well combined.
Scoop batter into baking cups. Use an ice cream scoop or pipe from a zipper freezer bag in order to fill evenly. Be sure not to overfill the cups.
Bake for 20 minutes at 350. Let cool completely.
PREPARE AND INJECT FILLING INTO CUPCAKES
Mix rum extract into vanilla pudding.
Fill pastry bag with injection tip and pudding mixture.
Inject filling into center of each cupcake.
MAKE FROSTING
Beat cream cheese and butter together until well blended.
Add powdered sugar.
Add eggnog, extracts, & nutmeg.
Sprinkle with nutmeg and top with cinnamon stick if desired
By http://www.reynoldsfunshapes.com/

Brown Sugar and Honey Glazed Ham

1 half or whole Ham, labeled as "fully cooked", or "ready to eat"

Ingredients:

1 cup brown sugar
3 tablespoons honey
1/4 cup yellow mustard

Directions:

1. Preheat the oven to 325 degrees.

2. Place the ham on a rack in a roasting pan.
Bake uncovered for 17 minutes per pound for a whole ham, or 22 minutes per pound for a half ham. Use a thermometer to check the temperature-it should read 140 degrees.

3. ABOUT 30 MINUTES BEFORE THE HAM IS FINISHED, combine mustard, brown sugar, and honey in medium bowl; season lightly with salt and pepper.

4. Increase the oven temperature to 375 degrees.

5. Remove ham from the oven and slash the fatty part of the ham in a diamond pattern, if desired.

6. Slather the ham with the glaze. Return the ham to the oven for the remaining 30 minutes.

7. Let the ham rest for 20 minutes before slicing. Ladle any syrupy juices from the pan over the sliced ham.


*****
For a ham that requires cooking before eating, follow the directions above, but cook the ham for 18-20 minutes per pound for a whole ham, and 20 minutes per pound for a half ham. For a shank or butt portion, cook for 35 minutes per pound. Cook the ham to an internal temperature of 160 degrees.

Chocolate Chip Cookie Cheesecake

Ingredients
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough
Instructions
Preheat oven to 350 degrees F.

In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.

Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
Bake 45 to 50 minutes, or until golden and center is slightly firm.

Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

Italian Garlic Knots

Ingredients
3 to 4 cloves garlic, chopped
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh parsley
1 can (11 oz) Pillsbury® refrigerated original breadsticks
Salt and freshly ground black pepper
Instructions
1
Heat oven to 375°F. In small microwavable bowl, microwave garlic, butter and oil on High 30 seconds or until butter is melted. Stir in basil and parsley; set aside.
2
Unroll dough; separate into 12 breadsticks. Twist and tie each breadstick into a “knot-like” ball; place in ungreased 9-inch round cake pan.
3
Spoon butter-herb mixture evenly over top of each knot. Sprinkle with salt and pepper.
4
Bake 13 to 15 minutes or until golden brown. Serve warm.
By http://www.pillsbury.com/

Philly Steak Pepper Boats

You will Need:
4 Bell Peppers.. I use Green
10 oz. Thinly Sliced Roast Beef
8 slices of Provolone Cheese
1 large Sweet onion sliced
4 Tbs. Butter
4 Tbs. Olive Oil
1 Tbs Minced Garlic
Sea Salt and Pepper To taste

How you do it:

Slice Peppers in half long ways...clean seeds out and step part off
In a large pan over med heat...add butter, olive oil, garlic and onions...salt and pepper....saute them till they are caramelized...Approx 30 min.

Pre heat your oven to 400 degrees
Slice your roast beef into thin strips and add it to the onion mix .. cook for 10 min. or so
Take 1/2 slice of provolone cheese and lay it to fit in your pepper... fill each pepper with meat/onion mix...
Bake for 15 Min. Take out of the oven then lay the other half of the cheese across the top of each pepper bake another 5 to 8 min. or until cheese is golden brown on top!
Enjoy ~ 

Leftover Thanksgiving Casserole

Ingredients:
3 Tbsp. Country Crock® Spread
1 medium onion, finely chopped
1 package (10 oz./300 g) frozen mixed vegetables
2 cups leftover cut-up cooked turkey
1 package Knorr® Roasted Turkey gravy mix, prepared according to package directions
1/4 cup dried cranberries
1 cup leftover mashed potatoes
Directions:
Preheat oven to 375°.
Cook onion in Country Crock® Spread in 12-inch nonstick skillet over medium heat, stirring occasionally, 5 minutes or until onion is tender. Add vegetables and turkey and cook, stirring occasionally, until vegetables are heated through, about 5 minutes. Stir in prepared Gravy and cranberries.
Evenly spread vegetable mixture into 8-inch baking dish, then top with mashed potatoes. Bake 15 minutes or until heated through. Serve, if desired, with additional Gravy.

Easy White Chicken Chili

Serves: 6
Prep Time: 1 Hr
Cook Time: 30 Min
Cooking Method: Stove Top
Ingredients

4 c chicken broth
4 15 oz cans of pinto beans or great northern beans
2 c shredded chicken
2 4 oz cans of diced green chilies
1 tsp cumin
1 tsp garlic powder
1 tsp oregano
1 tsp black pepper
1 c sour cream
2 c shredded cheddar cheese

Directions

1 Place chicken in a large pot ( about 1 pound ) and heat to a boil. Reduce heat to a medium and continue boiling for 45 minutes or until chicken is cooked through. Shred chicken.
2 Clean out the same pot. Add shredded chicken, broth, green chilies, cumin, garlic powder, oregano and pepper. Simmer on low/medium heat for 30 minutes.
3 Right before serving stir in sour cream and cheese until well blended.

Bacon Chicken Bake

Ingredients

1. 4 cups uncooked bow-tie (farfalle) pasta (8 oz)
2. 1 box (9 oz) Green Giant® Simply Steam® frozen baby sweet peas
3. 6 slices bacon
4. 1 large sweet onion, chopped (1 cup)
5. 1 package (8 oz) sliced fresh baby portabella mushrooms
6. 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
7. 2 jars (15 oz each) Alfredo pasta sauce
8. 1 cup freshly grated Parmesan cheese

Instructions

1. 1
2. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding frozen peas during last 3 minutes of cooking time; drain and return to saucepan.
3. 2
4. Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Reserve drippings. Crumble bacon; set aside. Cook onion and mushrooms in bacon drippings over medium heat 5 minutes, stirring occasionally, until tender.
5. 3
6. In large bowl, mix the pasta and peas, mushroom mixture, chicken, Alfredo sauce and 1/2 cup of the cheese until blended. Spread in baking dish. Sprinkle with bacon and remaining 1/2 cup cheese.
7. 4
8. Bake uncovered 20 minutes or until cheese is melted.

By http://www.pillsbury.com/

How To Make Snowmen

For this craft, you'll need a pair of old socks that are crew length, or longer, rice, rubber bands, map pins with heads, buttons, any left over fabric if you want for a scarf. First, cut off the top of the sock from the foot. Turn the sock inside out and attach a rubber band tightly to the top of the sock. Then turn the sock right-side out again. Fill the sock with rice. Make sure to pack it down as you go so the sock gets a nice round base. Rubber band the top of the sock closed and put another rubber band 3/4 of the way to the top for the head of your snowman. Now, decorate! Tie a scarf around your snowman's neck and add eyes, nose, and buttons. Use the toe of your cut socks to fashion a stocking cap. Or you could use colored argyle socks to create hats and sweaters for your snowman. You can either sew or glue on your buttons, and add embellishments - twine, bows, ribbons, etc - as needed. This is such a quick and easy craft - 10 minutes tops - that it would be simple to create a whole family of snowmen for your mantle!

Beer Battered Chicken

Ingredients
1 1/2 pounds boneless, skinless chicken breast halves
1 cup all-purpose flour
1 teaspoon baking powder
2 eggs, beaten
1/2 cup cold beer
3 cups oil for frying
1/2 cup all-purpose flour
Instructions
Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.
By http://allrecipes.com/

Lemon Cream Pie

Ingredients
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (8 oz) cream cheese, softened
1 cup milk
1 box (4-serving size) lemon instant pudding and pie filling mix
1/2 cup lemon pie filling (from 15.75-oz can)
1 container (8 oz) frozen (thawed) whipped topping
Small, round multi-colored candies, if desired
Instructions
1
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
2
In medium bowl, cream cheese with electric mixer on medium speed about 30 seconds or until creamy. Gradually beat in milk until well blended. Add pudding mix; beat about 30 seconds or until smooth. On low speed, beat in pie filling just until blended. Fold 2 1/4 cups whipped topping into pudding mixture.
3
Spoon pudding mixture into cooled baked shell. Refrigerate pie at least 2 hours or until set. Pipe or spoon whipped topping on top of pie as desired. Sprinkle with candies. To serve, cut into wedges.
By http://www.pillsbury.com/

Double Layer Mint Fudge

Ingredients
Fudge Layer
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 can (16 oz) creamy chocolate ready-to-spread frosting
Peppermint Layer
1 bag (12 oz) white vanilla baking chips (2 cups)
1 can (16 oz) creamy vanilla ready-to-spread frosting
2 drops red food color
1/2 cup finely crushed peppermint candy
2 milk chocolate candy bars (1.55 oz each), chopped
Instructions
1
Line 13x9-inch pan with foil so foil extends over sides of pan; lightly butter foil. In 3-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in chocolate frosting. Spread in pan. Refrigerate 20 minutes.
2
Meanwhile, in 3-quart saucepan, melt vanilla baking chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in vanilla frosting and food color until well blended. Fold in crushed peppermint candy.
3
Spread carefully over chilled chocolate layer. Sprinkle chopped candy bars over top; press in lightly. Refrigerate just until set, about 1 hour.
4
As soon as fudge is set, use foil to lift fudge from pan; remove foil. Cut into 13 rows by 9 rows. Store at room temperature.
By pillsbury.com

Christmas Tree Sandwich Cookie

Ingredients
1 package (13 oz) Pillsbury® Ready To Bake!® SHAPE® Christmas tree sugar cookies
3/4 cup vanilla frosting (from 1-1b container frosting)
Candy sprinkles
Instructions
1 Heat oven to 350°F. Bake cookies as directed on package. Cool completely, about 15 minutes.
2 For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll cookie sandwiches in candy sprinkles to cover edge of frosting center. Store loosely covered. 12 sandwich cookies.
Notes
Vanilla frosting can be tinted with food coloring, if desired. Substitute any of the Pillsbury® Holiday Cookies shapes for the Christmas tree shape, if desired, for variety or to use this recipe for other holidays and occasions.
By Pillsbury

Tastes Like Thanksgiving Casserole

Ingredients
6 medium potatoes, peeled and cut into chunks
1-1/4 cups chopped celery
3/4 cup chopped onion
1/2 cup butter, cubed
6 cups unseasoned stuffing cubes
1 teaspoon poultry seasoning
1/4 teaspoon rubbed sage
1 cup chicken broth
4 cups cubed cooked turkey
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 teaspoon garlic powder
3/4 cup sour cream, divided
4 ounces PHILADELPHIA® Cream Cheese, softened
1/2 teaspoon pepper
1/4 teaspoon salt
1-1/2 cups (6 ounces) shredded cheddar cheese
Instructions
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat.
In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13-in. x 9-in. baking dish.
In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8 servings.
By http://www.tasteofhome.com/