This recipe was originally published on December 16, 2014. It is such a fun and tasty looking Christmas treat that we thought we would bring it back. Hats off to Amy for sharing it! (pun intended)
This is so yummy and fun to make and to eat! You’ll definitely want to take it to one of the many Christmas parties of the season.
- Red melting disks
- mini marshmallows
- white sprinkles (nonpareils)
- 3 c. mini pretzels
- 1/2 c. craisins
- 1 c. salted dry roasted peanuts
- 2 c. Rice Chex
- 2 c. holiday colored M&M’s
- 8 oz. white chocolate for metling
How to Make
1. Melt the candy melts, along with a tablespoon of shortening (to help thin the melted candy), in 30 second intervals on half power in your microwave until melted.
2. Immediately start dipping.
3. Let them set up for 10 minutes or so on parchment or wax paper.
4. When they are set, remelt the red candy disks (if necessary) and dip just the bottoms (the large part of the Bugle) into the white sprinkles.
5. Then flip it over and dip the top in the melted candy and press a mini marshmallow on top.
6. Let dry on wax paper.
1. Spread all your ingredients, EXCEPT M&M’s and Santa Hats, out on a baking sheet lined with parchment or wax paper.
2. Melt your white chocolate according to package directions and drizzle over the pretzel mix. Transfer to a large bowl.
3. When chocolate is set, sprinkle M&M’s and Bugle Santa Hats over the mix.
I like to serve this as a side dish to many of my mexican main dish favorites.
2 cans black beans
1 can corn
8 oz. cherry tomatoes, halved or diced
1/3 c. red onion, chopped
3/4 c. loosely packed cilantro, stems removed
1 avocado, chopped
juice of 1 orange
juice of 1 1/2 limes
1/4 t. cumin
1/2 t. agave or honey
1/8 t. salt
1. Mix all ingredients except avocado.
2. Mix the dressing ingredients and pour over salad and toss.
3. Chop and add the avocado right before serving.
Source: adapted from the gardengrazer.com
Made these for a school party. A mouthful of fall flavors!
1 1/2 c. flour
1 1/4 t. baking powder
1/4 t. baking soda
1/2 t. ground ginger
1/2 c. unsalted butter, room temperature
3/4 c. brown sugar
1/4 c. sugar
1/2 c. sour cream
1/4 t. lemon extract
2 1/2 c. apples, roughly chopped and loosely packed
1. In a medium-sized bowl, whisk flour, baking powder, baking soda and ginger.
2. Beat butter and sugars in a large bowl until light and fluffy.
3. Beat in eggs, sour cream and lemon extract until blended.
4. Mix in flour mixture.
5. Fold in apples.
6. Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).
7. Bake at 350 degrees for about 25 minutes or until a toothpick comes out of the cupcake clean.
Pumpkin Pie Frosting
3/4 c. sugar
1/2 t. salt
1 1/2 t. pumpkin pie spice
2 large eggs
15 oz. canned pumpkin
12 oz. evaporated milk
1. Preheat oven to 425 degrees.
2. In a large bowl, beat eggs.
3. Stir in sugar, salt and pumpkin pie spice.
4. Mix in pumpkin.
5. Mix in evaporated milk.
6. Pour into 9″ pie plate.
7. Bake for 15 minutes.
8. Reduce heat to 350 degrees and bake for another 40-50 minutes, until a toothpick comes out dry.
9. Remove from oven and leave on counter for two hours before use.
*Put “pumpkin pie” into a piping bag or ziplock bag with a hole cut out. Pipe frosting onto cupcakes.
While you can load a slice of pie directly into the piping bag, I found that the pie piped better if I put it in a large mixing bowl and beat it for about thirty seconds to evenly distribute any moisture before loading it into my bag.
It feels like I have spent a lot of time in my life just going through motions and living on the surface. That is why the following comments struck home to me. I should know better. I have a divine lineage that sets me up to be so much more capable than I am on so many days. Those darn natural man Goliaths can wreak havoc with even the best of us on days when we are doing the best, the very best we can.
“In the absence of a compelling testimony, some have let their daily
thoughts and actions become so focused on the things of the world that they
have minimized the influence of the light of the gospel in their everyday
“And then as Elder Neal A. Maxwell has so eloquently
described, also included are those ‘ “honorable” members who
are skimming over the surface instead of deepening their discipleship and
who are casually engaged rather than “anxiously engaged” (D&C
76:75; 58:27)’ (in Conference Report, Oct. 1992, 89; or Ensign, Nov.
1992, 65). . . .
” . . . President Gordon B. Hinckley . . .
said: ‘I have been quoted as saying, “Do the best you can.”
But I want to emphasize that it be the very best. We are too prone to be
satisfied with mediocre performance. We are capable of doing so much
better’ (“Standing Strong and Immovable,” Worldwide
Leadership Training Meeting, 10 Jan. 2004, 21).”
( Elder Donald L. Staheli, “Securing Our Testimonies,” Ensign, Nov. 2004, 37)
So, take comfort in the tender mercies of the Lord as we use daily repentance and trust in His atonement. Jeffrey R. Holland said, “Surely the thing God enjoys most about being God is the thrill of being merciful, especially to those who don’t expect it and often feel they don’t deserve it.”
There’s a pleasant surprise baked into every slice of this fall-inspired pound cake….a pumpkin! Everyone will be asking, “How’d you do that”?
For the pound cake:
1 (14 oz) box pumpkin bread mix
1 (16 oz) box pound cake mix
Orange food coloring
For the icing:
8 T. (1 stick) butter
3 1/2 c. powdered sugar
3 T. evaporated milk
1 t. vanilla
1/2 c. chopped pecans (optional)
1. Mix up pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more “pumpkin-y” looking (less brown).
2. Bake in a 9×5 inch loaf pan according to directions. Remove from oven before completely done, about 8-10 minutes less than instructed. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumkin bread into large slices. Cut pumpkin shapes from slices. Align them (vertically) down the center of a lightly greased and floured 9×5 inch loaf pan.
3. Make pound cake batter according to the directions on the box. Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake according to the directions on the box. Let cool when done.
4. Put powdered sugar in a mixing bowl. In a saucepan, melt butter and boil, stirring until it starts to brown and form dark flecks on the sides and bottom. Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff.
5. Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired. Cut into slices and delight your guests with the pumpkin-shaped surprise that peeks out from inside!
This sauce was a huge hit at our daughter’s graduation pig pickin’. We cooked the pig in the sauce but you’ll want to add more to your plate when you eat your pork because it is that good!
4 c. cider vinegar
1 c. brown sugar
1 1/3 c. ketchup
1/4 c. butter
2 T. hot pepper sauce
2 T. fresh lemon juice
2 T. Worcestershire sauce
2 t. crushed red pepper flakes
2 t. mustard powder
1 t. salt
1 t. fresh ground pepper
1. Place all ingredients in a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low and simmer 20 minutes longer, stirring occasionally. Remove from the stove and pour into a heat-proof bowl. Cover and refrigerate the sauce for 2 days.
2. Strain the sauce through a mesh sieve to remove the red pepper flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.
***I did not remove the red pepper flakes and I thought it was delicious that way.
Just thought a couple of healthy treats would be nice for a change around the Halloween season. No need for recipes here, just a few simple instructions.
For the Spider Eggs:
Make your basic deviled eggs. Use a half black olive for the body of the spider. Slice the other half into 4 segments to make legs. You’ll need one and a half olives to make one spider.
For the Pumpkins:
Peel a clementine. Insert a cut piece of celery into the top opening for a stem.
A little sweet, a little creamy and a little tangy (with a little kick for good measure).
1 large cabbage, cut into thirds and core removed
2 large peeled carrots
1/2 medium sweet onion
1/3 c. mayonnaise
1/4 c. spicy brown mustard
2 T. dijon mustard
2 t. apple cider vinegar
1/2 c. sugar
1/2 t. black pepper
1/2 t. cayenne pepper
1/2 t. salt
1. Cut two of the cabbage thirds, onion and carrots into large chunks and place in a 12 cup food processor. (Note: If you do not have a food processor you can shred the cabbage and carrots by hand. It will take longer but taste just as good!)
2. Pulse in food processor until carrots and cabbage are both chopped into small pieces.
3. Chop remaining cabbage into larger pieces. Blend all cabbage together in a large bowl.
4. Whisk together mayonnaise, mustards, vinegar, sugar, peppers, and salt in small bowl until smooth. Add more or less cayenne to taste.
5. Pour dressing over cabbage mixture.
6. Mix well until all cabbage is well coated. Refrigerate at least one hour to let flavors blend.
This is a recipe you can make and freeze and cook at a later time. These were yummy but I think I would cover them with foil when baking and/or add some sauce to make them juicier.
12-16 jumbo pasta shells
water for boiling pasta
4 oz. cream cheese, softened
1 c. freshly grated parmesan or asiago cheese + 1/4 c. for topping
3 T. prepared pesto (homemade or store bought)
2 c. shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste
1. In a large pot over high heat, boil water and prepare pasta shells as directed on package, cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
2. In a large bowl, combine the rest of the ingredients, except the 1/4 c. of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 c. of cheese over filled shells.
3. Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
To make ahead/freezer meals:
1. Prepare as directed but place filled shells in an oven and freezer proof baking dish. Top with remaining 1/4 c. of cheese over filled shells. Cover and freeze.
2. When ready to prepare, defrost, preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese is melted.
You gotta know that roasting veggies (and nuts) makes your recipes taste SO much better!
- 1 large bunch of broccoli, cut into florets
- 1 T. oil
- salt and pepper to taste
- 1 T. oil
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 1 t. thyme, chopped
- 3 cups veggie or chicken broth
- 1 1/2 c. aged cheddar, shredded
- 1 cup milk or cream
- salt and pepper to taste
- 1 T. grainy mustard (optional)
- Toss the broccoli florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
- Roast the broccoli in a preheated 400 degree oven until lightly golden brown, about 20-30 minutes.
- Heat the oil in a large sauce pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and thyme and saute until fragrant, about a minute.
- Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
- Puree the soup until it reaches your desired consistency with a stick blender.
- Mix in the cheese, let it melt and season with salt and pepper.
- Mix in the milk and remove from heat.
Source: Closet Cooking