The final countdown is here.... it is time to prepare goodies to share with family and friends. Since I can't send them out to all of you, I thought I would do the next best thing and include my favorite recipes right here. Each one is easy to prepare and guaranteed to be absolutely delicious!
A big "thank you" goes out to my friend CyndiMac who sent me this recipe! WOW! what could be easier than a two-ingredient peanut butter fudge????
PEANUT BUTTER FUDGE
One 16 oz can of vanilla frosting
One 18 oz jar of JIFFY peanut butter
Warm each container of the ingredient for 1 minute in the microwave.Mix together in a bowl, pour in lined 9 x 13 pan and place inrefrigerator for 4 hours.
CANDY CANE COOKIES
1 c. butter 1 c. confectioners' sugar 1 egg 1 tsp. vanilla 2 1/2 c. flour 1 tsp. salt
Mix butter, sugar, egg, and vanilla together. Sift and stir in the flour and salt. Divide the dough in half. Color one half red with food coloring. Roll dough into strips. Twist 2 strips (one of each color - red and plain) together like a candy cane. Hook over one edge and place on an ungreased cookie sheet. Bake for 9 minutes at 375 degrees.
The next recipe is one my precious mother made every year at Christmas time. Even though it has been many years since she left us, this tradition is carried on by my sister-in-law and me.
Cut dates, nuts and marshmallows into fine pieces. Mix with milk and about 3/4 of the graham cracker crumbs. Mix thoroughly. Separate into 2 or more parts and form into rolls. Roll loaves in remaining graham cracker crumbs until covered. Wrap in foil and keep refrigerated. Slice to serve.
Spray 9 by 13-inch foil pan with cooking spray; set aside.
In a large mixing bowl, beat with an electric mixer on low speed, cake mix, butter, egg, and food coloring until combined. Press cake mixture into prepared pan; set aside. In a medium mixing bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread cream cheese mixture over cake layer.
Preheat oven to 350 degrees F. Spray 9 by13-inch baking pan lightly with cooking spray; set aside. Prepare bars as directed. Bake in preheated oven for 40 to 45 minutes, or until bars barely start to pull away from sides. Cool completely before cutting.
This is our favorite holiday beverage!!! It is so easy to prepare and everyone loves it!!! I love to mix up a batch in the crockpot (large size) and let it simmer --- lovely smell and always nice to have a hot cup for your friends and family when they drop by! Don't you just love the smell of cinnamon and apples???? Here's an idea for you... I print this recipe off on cardstock and tuck it in the Christmas cards I mail out. Why don't you do the same with one of your recipes???
What could be cuter than a Christmas Mug with cocoa mix for your friends, office mates or the postman? This is a take off on the Snowman Soup idea --- I wrote a different poem to fit a "Santa" theme. Please feel free to copy and enjoy!
1 1/2 cup cream fraiche 3/4 cup sugar 1 8-ounce cream cheese, at room temperature 2 cups pureed pumpkin 3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg) 1/2 tsp salt 1 tap. vanilla 1 package of 24 ladyfingers 1/4 cup rum 1/4 cup water 1 tsp espresso powder crushed amarettini cookies
In a mixer cream, cream cheese and sugar together. Add pumpkin, spices, salt, vanilla and beat just until smooth. Put in a large bowl and wash and clean mixing bowl. Whip cream fresh, till firm peeks form. Then gently fold cream fresh into pumpkin mixture.
Bring water to a boil and add, rum and espresso powder. Dip each ladyfinger in rum mixture and fill first layer if dish. Then spread half of pumpkin mixture, then cover with amarettini cookies. Repeat with second layer ladyfingers, spread rest of pumpkin mixture and cover top with cookies. Wrap tightly in plastic, then foil. Chill overnight.
