Reindeer Cookies

Aren't these cute! You can use your favorite peanut butter cookie recipe or here's mine:

1/2 cup butter
1/2 cup peanut butter
1 cup sugar
1 egg well beaten
1 1/4 cups flour
3/4 tsp soda
1/2 tsp baking powder
1/4 tsp salt.

Cream together the first three ingredients. Add well-beaten egg. Sift and add the rest of the ingredients. Shape into balls and flatten with fork dipped in sugar. Nuts are optional. Bake at 350 for 10-12 min.

For the reindeer cookies -- shape into a 7 1/2 in. roll; wrap in plastic wrap. Refrigerate for 1 hour. Unwrap and cut into 1/4 in. slices. Place on ungreased baking sheets. Using thumb and forefinger, make a slight indention one third of the way down the sides of each slice. Press in mini pretzels for antlers, chocolate chips for eyes, and a red hot for the nose. Bake at 350 for 10-12 minutes or until light brown. Remove to wire racks to cool.

Grandma Great's English Toffee

Yum! This is my first batch of Grandma Great's english toffee this Christmas. I love to remember the afternoon Jen and I spent in her kitchen learning directly from the master how to make this delicious treat, a favorite of mine for years. Probably since Ruth married Ryan 47 years ago! 1/2 cup water

1/2 cup karo syrup

2 1/2 cups sugar

2 cups almonds, slivered

1 lb. butter -- cut it into the pan

Boil these ingredients until the almonds are about the color of a paper bag!

Spread on a large cookie sheet.

Break a large hershey bar on top and let it melt, then smooth it all over the toffee.

Cover with chopped walnuts.

Score into squares with a pizza wheel. Let it cool overnight. Enjoy!

Christmas Candycane Oreo's

1. Melt a bag of white chocolate chips (in the microwave)
2. Dip half of the new Candycane Oreo's in the chocolate
3. Sprinkle with the soft baking candycane bits

4. Enjoy but leave some for Santa

Annie's Sweet Potato Casserole

3 cups mashed canned sweet potatoes
1 cup sugar
1/2 cup margarine
2 eggs (beaten)
1 tsp. vanilla
1/2 tsp. salt
1/3 cup milk

Combine the above ingredients together and put in a 9 x 13 baking dish.

1/2 cup brown sugar
1/4 cup flour
2 1/2 tbsp. margarine
1/2 cup chopped pecans

Combine together and sprinkle on top. Bake for 30 minutes at 350 degrees.

Ham and Cheese Penne

Ingredients:
3 cups penne pasta
3 Tbsp. butter
3 Tbsp. flour
1 cup milk
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 cup whipping cream
1 pound cooked ham, cubed
2 cups mozzarella cheese, grated
1/2 cup parmesan cheese
1/2 cup garlic bread crumbs (optional)

Directions:
Cook penne according to package directions. Melt butter, stir flour into butter while cooking until a smooth paste forms. Slowly stir in milk. Cook and stir over medium heat until thickened and bubbly. Add paprika, salt, pepper, and cream, and continue cooking and stirring until thickened. Stir in ham, mozzarella cheese, and penne. Turn into a greased 9 x13 pan. Sprinkle with parmesan cheese and bread crumbs. Broil for 5 minutes or until it starts to turn a golden brown on top.

Layered Bean Dip

First Layer
Mix together and spread in an 8 x 8 pan:

1 can refried beans

1/4 c. salsa

Second Layer
Mix together and spread on top of bean mixture:
4 oz. cream cheese
1/2 c. sour cream
1 tbsp. taco seasoning
1 clove finely chopped garlic

Third Layer
Sprinkle 1/4 c. cheddar cheese and bake at 350 degrees for 20 minutes. Then top with chopped:
Tomatoes
Green onions
Olives
Cilantro
Avocado

Serve with tortilla chips. Yum!

Turtle Pumpkin Pie

Ingredients:

1/4 cup plus 2 Tbsp. caramel topping, divided

1 graham cracker crust

1/2 cup plus 2 Tbsp. pecan pieces, divided

1 cup cold milk

2 pkg. (4 serving size) Jell-o instant vanilla pudding

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tub (8 oz) container of Cool Whip

Directions:

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, dry pudding mixes, pumpkin, and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping. Refrigerate for 1 hour. Top with remaining pecans and drizzle remaining caramel with a fork before serving.

This is yummy!

Apple Mallow Salad

Ok, ok . . . it's time I blog a recipe. So here's a yummy refreshing fruit salad. I made it today for a bridal shower and there weren't any left-overs, darn it. I like to make it for Thanksgiving, too -- although e.j. doesn't like it because it has marshmallows.

1 can (20 ounces) crushed pineapple
1/2 cup sugar
1 tablespoon flour
1 to 2 tablespoons vinegar
1 egg, beaten
1 carton (12 ounces) frozen whipped topping, thawed
2 medium red apples, diced
2 medium green apples, diced
4 cups miniature marshmallows
1 cup honey-roasted peanuts

Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine the sugar, flour, vinegar and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; cool.

Fold in whipped topping. Fold in the apples, marshmallows, and reserved pineapple. Cover and refrigerate for 1 hour. Just before serving, fold in the peanuts.

Yield: 16-20 servings

Fried Green Tomatoes

I've heard of fried green tomatoes before, and I've even heard of people who like them, but it always just seemed wrong to me. Eating green tomatoes??? However, in order to save the tomatoes from freezing in my mom's garden I rescued them and decided to fry up those not-yet-ripe fruit! I found this really easy recipe and tried it out. I liked them! I might even have them again someday! I tried them with and without marinara sauce--they're definitely better with. They're really easy. A little time-consuming, but if you've never tried them, you should. Bon appetit!




Ingredients

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Method

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Un-Fried French Fries

Ingredients:

1-1/2 lb. baking potatoes (about 3 medium)
1/4 cup KRAFT Light House Italian Dressing
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping

Instructions:

PREHEAT oven to 425°F. Wash potatoes; pat dry with paper towels. Cut into 1/4-inch thick strips; transfer to large bowl. Add dressing and grated topping; toss well.
ARRANGE potatoes in single layer on large baking sheet sprayed with cooking spray. Spray potatoes with cooking spray.
BAKE 12 min. Turn potatoes over with large spatula. Continue baking 10 to 12 min. or until golden brown and crisp.

These fries are so good and guilty free! Enjoy

Yummy Rasperry cake

Make 1 white cake mix as directed in a 9 x 13 pan. As soon as you take it out of the oven, poke holes in it with the end of a wooden spoon. Pour 1 can sweetened condensed milk over the top so it drains into the holes. Then spread one can rasperry pie filling over the top. After it cools a little, cover with whipping cream and then refrigerate. It is so moist and delicious.....one piece isn't enough!

Chicken Cordon Bleu Casserole

This is one my mom found and it is really good.

Ingredients:
1 lb baby red potatoes, cut into 1 inch chunks
1 lb chicken breast tenders
1 bag (12 oz) broccoli florets
1 can cream of chicken soup
8 oz cooked ham, cut into 1/2 inch chunks
1 c. shredded swiss cheese
2 T. chopped fresh parsley leaves
1 garlic clove, finely chopped

Instructions:
Preheat oven to 350 degrees. In a microwave bowl place potatoes and 2 T of water. Cover bowl with waxed paper and cook for 3 to 4 minutes or until potatoes are fork-tender, stirring once. Add chicken and all remaining ingredients to potatoes and toss to mix well. Put in a 9 x 13 pan, bake uncovered for 50 to 55 minutes or until chicken loses its pink color throughout and cheese begins to brown.

Enjoy!

Apple Cake with Cream Cheese Frosting

Beat until foamy:
2 eggs
1/2 cup oil

Add:
1 1/2 c. sugar
2 tsp. vanilla

Mix in the following ingredients by hand:
2 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt

Add:
4 green apples (peeled and diced)
1 c. chopped walnuts

Bake in a greased 9 x 13 cake pan at 350 degrees for 45 minutes. After it has baked and cooled, spread the frosting on the cake and sprinkle walnuts on top to garnish.

Cream Cheese Frosting

8 oz. package cream cheese
3 tbsp. butter
1 tbsp. vanilla
1 1/2 to 2 cups powdered sugar

Beat with mixer until smooth.

Hot Artichoke Dip

This recipe was actually one of Dave's that he just brought home and we had it this past weekend. It was sooooo good! We all loved it, even the kids. I know there is already an artichoke dip on here, but it was too good not to share, it is also very easy to make.

2 jars of artichoke hearts
1 can diced green chilies
1 pkg of Knorr Leek Soup Mix
2 pkgs of Italian Cheese Blend
1 cup mayo

Combine altogether in a crock pot, set to low for an hour to 1 1/2 hours. Serve with tortilla chips. Enjoy!

Zucchini Pizza Casserole

This recipe is for the mountain of zucchini my family has grown in their garden! We need to put it in people's unlocked cars at church, doorbell ditch it on unsuspecting neighbors, or we could just try to keep using it! This recipe was shared today on KSL's Studio 5 and it's basically pizza made with a zucchini crust. Other than this recipe, the recipe posted below it, and zucchini bread, I'm out of recipes. If any of you have any other zucchini ideas, please share!!

3 cups shredded zucchini
1 clove garlic, minced
3 large eggs
1/2 cup shredded Parmesan cheese
1 1/2 cups reduced fat biscuit mix
1 can (15 oz) pizza sauce*

Any toppings you would like (sausage, pepperoni, olives, peppers, mushrooms . . . )
1 cup Italian Blend shredded cheese

Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray. Mix together shredded zucchini, garlic, eggs, parmesan cheese and biscuit mix. Spread in bottom of prepared 9x13 pan. Drizzle with pizza sauce; gently spread over zucchini base. Top with pizza toppings of choice; top with 1/2 the Italian Blend cheese. Bake 45 minutes to 1 hour or until base is cooked through. Sprinkle with remaining cheese and return to oven until cheese is melted. Allow to set 5-10 minutes before cutting. Serves 8.

* May substitute pizza sauce with 15 ounces tomato sauce mixed with 1/2 teaspoon oregano leaves, 1/4 teaspoon ground thyme, 1 teaspoon Italian seasoning, 1/4 teaspoon garlic powder.

Cheesy Sauteed Squash

2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 Tbsp. olive oil
1/2 cup Shredded Mozzarella Cheese
2 Tbsp. chopped fresh basil
2 Tbsp. Grated Parmesan Cheese

Cook zucchini and squash in hot oil in large skillet on medium heat 3 min., stirring occasionally. Add garlic; cook an additional 3 min. or until vegetables are crisp-tender. Cooking longer will make the squash soggy! Remove from heat; stir in mozzarella cheese and basil. Sprinkle with Parmesan cheese just before serving. Makes four 3/4 cup servings.

From Kraft Foods

Candy Crunch Pudding Pie

Ingredients:
2 cups cold milk
2 pkg. (4-serving size each) Jell-o Chocolate Instant Pudding, can use vanilla instead
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
2 milk chocolate English toffee candy bars (1.4 oz. each), chopped, divided
1 Oreo Pie Crust (6 oz.)
1 square Baker's Semi-Sweet Chocolate, melted

Instructions:
Beat milk and dry pudding mixes with whisk 2 min. or until well blended. Gently stir in half of the whipped topping and all but 3 Tbsp. of the candy. Spoon into crust. Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately, or cover and refrigerate until ready to serve. Store leftovers in refrigerator.

The Big Kahuna Turkey Burger

Ingredients:

Turkey burgers (I get mine at Costco)

Teriyaki sauce

Slices of pineapple

Slices of red onion

Slices of fresh avocadoes

Sliced jalapeno (optional)

Slices of American or Swiss Cheese

Instructions:

Grill the turkey patties on high heat, 3 to 4 minutes per side, basting with the teriyaki sauce as you go. While the burgers cook, grill the pineapple and onion until tightly charred. Put each burger on a bun and layer on onion, pineapple, avocado, jalapeno (if wanted), cheese, top with more teriyaki sauce.

These are very good!

Pesto Pasta Salad

Pesto Sauce

5 big handfuls of basil leaves

1/2 c. pine nuts or 3/4 c. walnuts

1/2 c. fresh grated Parmesan cheese

Juice of 1 lemon

2 cloves of garlic, crushed

Dash of salt

1/4 tsp. pepper

3/4 c. extra virgin olive oil

Blend above ingredients together. To make the salad, combine:

1 lb. bowtie pasta

3/4 c. pesto sauce

1/2 pint cherry tomatoes, halved

1 c. crumbled feta cheese

Salt and pepper to taste

Olive oil as needed

Serve immediately for best flavor. Enjoy!

Artichoke Heart Dip

8 oz. Cream Cheese softened
4 oz. Grated Parmesan Cheese
1 Cup Mayonnaise
1 14 oz. can Chopped Artichoke Hearts

Mix together and bake 20 minutes at 400 degrees.

Serve with sliced French Bread

Pasta Fagioli Soup

1 lb cooked hamburger or sausage
1 28 oz. jar spaghetti sauce - then fill up the jar 3/4 of the way with water and dump it in
1 can beef broth
1 can small white beans (don't drain)
1 can kidney beans (don't drain)
1/4 c. dehydrated onion (I like 1/2 c. fresh onions)
4 celery stalks, chopped
3 carrots, shredded or chopped

Combine above ingredients and boil until vegetables are soft. Before serving, cook 3/4 c. macaroni noodles and add them. Serve in bowls and garnish with shredded mozzarella or parmesan cheese.

Oriental Chicken Salad

Ingredients:
2 c. chicken breast, cooked and diced
1/2 head cabbage, shredded
1/2 lettuce, shredded
4-6 green onions, chopped
1 pkg chicken flavored Top Ramen
1/4 c. sesame seeds
1 pkg slivered almonds

Instructions:
Toss chicken, cabbage, lettuce, onions, almonds, and sesame seeds in a large salad bowl. Crush the Top Ramen noodles and set aside.
Dressing: Mix Top Ramen flavor packet, 4 T. sugar, 1/2 tsp. pepper, 2 dashes of soy sauce, 3 T. oil, and 6 T. seasoned rice vinegar. Set dressing aside until you are ready to serve. Toss lightly and add the broken Top Ramen noodles just before serving.

Ooey-Gooey Smore Bars

Ingredients: 1/2 cup butter

1 cup finely crushed graham crackers

1 1/2 cup milk-chocolate chips (guittard are best)

1 1/2 cup mini marshmallows

1/2 cup finely crushed graham crackers

1 can sweetened condensed milk

Directions: Preheat oven to 350 degrees. Melt butter in bottom of 9 x 13 inch pan. Pour 1 cup of crushed graham crackers evenly over butter. Layer remaining ingredients in order. Bake for 15-20 minutes (remove when marshmallows are perfectly golden brown -- watch closely) cut away sides from pan while hot.

IMPORTANT - Cool completely before serving.

Number of servings: 24 (depending on size of bars)

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk

1/4 cup lemon juice

1 large tub (12 oz.) lite whipped topping, thawed

15 oreo cookies, finely chopped

2 Tbsp. butter, melted

Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan. Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm. Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer. Yummy!

From Kraft Foods-modified

Berry Lemonade Slush

1/2 c. dry lemonade mix

1/2 c. water

3 c. ice cubes

1 c. fresh or frozen berries

Mix in a blender and serve immediately. Freeze leftovers. 4 servings, 3/4 c. each

From Kraft Foods