Gingerbread House Cookies

 

2 3/4 cups flour

1/2 teaspoon salt

1 teaspoon ginger

2/3 cup molasses

1 egg

1 tablespoon baking powder

1 teaspoon cinnamon

1/8 teaspoon cloves

1/3 cup brown sugar

1/2 cup oil

Mix thoroughly and chill several hours. (overnight or longer).

Roll dough on a piece of parchment paper and mark pattern.

Place on cookie sheet and bake at 300* for 20-30 minutes.

Cut out immediately after taking out of oven. Be very carefully as it breaks easily. The roof section will break if not completely baked.

Royal Icing

3 egg whites (or 3 T meringue powder)

1 lb. powdered sugar

1/2 teaspoon cream of tarter

1/2 cup or a little less water if powder is used.

Berry Trifle

 

Ingredients

1 angel food cake, cut into cubes you can make your own or use store bought

1 3.4 ounce box instant vanilla pudding mix

2 cups cold milk

8 ounces cream cheese, room temperature

1 cup powdered sugar

8 ounces Cool Whip, thawed

2 pints blueberries

2 pints strawberries, sliced

Instructions

1- In a small bowl, combine the vanilla pudding mix with the milk and whisk for two minutes; set aside.

2- In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Gradually add the powdered sugar. Beat until combined and smooth.

3- Add the prepared pudding to the cream cheese mixture and gently fold and stir until completely combined. Add Cool Whip to the bowl and fold it into the mixture until no white streaks appear.

4- To assemble the trifle, alternate layers of angel food cake, blueberries, the pudding mixture, strawberries and so & on, until you get the top. You can mix strawberries and blueberries in the same layer if desired.

5- Add a final layer of the pudding mixture, then arrange the remaining strawberries and blueberries in a decorative pattern. Serve immediately or cover and refrigerate until ready to serve.

This tastes the best within 24 hours of making it, but leftovers can be stored in the refrigerator for up to 2 days.

Pumpkin Crunch Recipe

15 oz. can pumpkin

3 large eggs

12 oz. evaporated milk

1 1/2 cup sugar

1/2 t. salt

4 t. pumpkin spice

2 t. cinnamon

1/4 t. ginger

1/4 t. cloves

1/2 t. nutmeg

1 box yellow cake mix

1 cup chopped pecans (optional)

1 cup melted butter

Preheat oven to 350. Grease 9 x 13 pan. Combine pumpkin, milk, eggs, sugar, salt and spices in a bowl. Mix. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake 50 - 55 min. or until golden and firm. Cool completely. Serve with whip cream. Refrigerate leftovers. Enjoy!

Pumpkin Seeds

2 Tbsp melted butter
1 tsp garlic salt
2½-3 Tbsp Worcestershire sauce

Melt in pan and then stir in 2 cups of pumpkin seeds.
Bake at 275* for 1 hour or until golden brown, stirring every 15 minutes.

Chocolate Candy Cane Brownies

Ingredients:
1 bar (4 oz) sweet baking chocolate
1/2 cup butter
2 eggs
1/4 cup sugar
2 teaspoons vanilla
1 cup flour
1/4 teaspoon salt
1/2 cup crushed candy canes
1/3 cup semisweet chocolate mini chips
Directions:
1. Preheat your oven to 350 degrees. Grease a 8 inch square pan and line the bottom with aluminum foil. Grease the aluminum foil and dust with flour (or cocoa).
2. In a small saucepan, melt the chocolate with butter over low heat.
3. In a large bowl, beat the eggs and sugar for 3 minutes on low speed.
4. Beat in the cooled chocolate mixture and vanilla extract.
5. Beat in the flour and salt until blended. Add the crushed peppermints and stir in the chocolate chips. Pour into
6. our prepared pan.
7. Bake for 25 to 30 minutes. Cool.
Makes about 16 brownies.

Christmas Candy Cane Cheesecake

Ingredients:
1 cup Chocolate wafer crumbs
3 Tbsp Margarine, melted
1 ea Envelope unflavored gelatin
1/4 cup Cold water
16 oz Soft Philly cream cheese
1/2 cup Sugar
1/2 cup Milk
1/4 cup Crushed candy canes
1 cup Whipping cream, whipped
3 oz Milk chocolate candy bars, chopped
Directions:
1. Combine wafer crumbs and margarine and press onto bottom of 9-inch springform pan. Bake at 350 degrees F. for 10 minutes. Cool.
2. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and candy canes, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate.
3. Pour over crust. Chill until firm.
4. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.

Chocolate Candy Cane Pie

Ingredients:
1 ready-made chocolate cookie pie crust
14 ounce can Eagle Brand Regular Sweetened Condensed Milk
1/2 cup chocolate chips
1/4 cup candy canes, finely crushed
10-12 drops green food coloring
2 cups whipping cream, whipped

Directions:
Combined sweetened condensed milk, finely crushed candy canes, chocolate chips and food coloring. Fold in whipping cream. Pour into crust, cover. Freeze for 6 hours or until firm.

Gingerbread Boys

1 ½ cups dark molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup shortening
7 cups flour
2 tsp. baking soda
1 tsp. ground allspice
2 tsp. ground ginger
1 tsp. ground cinnamon

Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients. Put in a gallon Ziploc bag and refrigerate at least 2 hours.

Heat oven to 350*. Roll dough ¼ inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on lightly greased cookie sheet or parchment paper. Bake until no indentation remains when touched. Cook 10-12 minutes; cool. Decorate with frosting.

Dinner in a Pumpkin

1 small pumpkin, clean out seeds
2 T oil
2 lb ground beef
6 oz chopped ham, or Spam
2 ½ tsp salt
2 ½ T onions
2 tsp ground oregano
1 green pepper (chopped)
2 cloves garlic (minced)
1/3 c. chopped, stuffed green olives
1 can tomato sauce
3 eggs (beaten)
1 tsp pepper
1 tsp vinegar

Draw a face on the pumpkin with a marker. Combine ingredients and fry until tender. Add to pumpkin and bake at 350* for 1 hour, with lid on pumpkin. (may fit in more than one pumpkin depending on the size)
One batch is plenty for my family of 12-15

Recipe From: Evalyn J

Cranberry Casserole

3 c. chopped apples
2 c. whole fresh cranberries
1 ¼ c. sugar

Mix all above ingredients and put in dish.

Topping:
1 ½ c. quick uncooked oats
½ c. chopped walnuts
½ c. brown sugar
1/3 c. flour
¾ c. melted margarine

Mix above ingredients and put on top of cranberry mixture. Bake at 350* for 1 hour. Top with vanilla ice cream.

Recipe From: Ilona W

Cathedral Cookies

1 2/3 c. chocolate chips
1 pkg. colored mini marshmallows
1/2 cube butter
1 whole egg beaten
1 tsp. vanilla add to egg

Melt chocolate chips (not too hot), add butter, eggs and vanilla. Pour over marshmallows and stir. roll in long rolls with wax paper then cover with foil. Refrigerate. Slice and serve

Recipe From: Evalyn J