Company Salad

My mother found this recipe a few years ago and it quickly became a favorite in our house.  I make it several times a year and usually have the ingredients on hand so that I can make it whenever I want.  We use a store bought poppy seed dressing (Brianna's, which you should be able to find just about anywhere, like Wal-Mart), but you're welcome to make your own.  This needs to be the last thing you put together when you're getting dinner ready, or least don't put the apples or dressing on until right before dinner is served or it will go limp.  Take it easy on the dressing, a little goes a long way, and you can always add a little more later if you think it needs it.  There are days when I want a milder flavor so I leave out the red onion.  I have never put mushrooms in it because I don't like them, but whatever floats your boat.  Enjoy!

Company Salad
Prep Time: 10 minutes
Yield:  A lot, although I've never measured the number of servings.  I usually half this recipe if I am feeding 6 or fewer.

Ingredients:
1 small package salad mix
1 small package greens mix
2 c. Granny Smith apples, chopped (I usually use whatever apples I have on hand)
1 c. craisins
1/3 c. sunflower seeds
1 purple onion, sliced
6 mushrooms, sliced (opt.)
Poppy Seed Dressing (I use Brianna's white poppy seed dressing, yum)
Directions: Mix greens together.  Add apples and onions and half of the craisins and sunflower seeds.  Pour about 1/2 of a bottle of Brianna's Poppy Seed dressing on top and mix well.  Add the rest of the craisins and sunflower seeds and drizzle more dressing over the top to make it look nice.

Red Hot Apple Jell-O

Once upon a time my mother and I used to attend microwave classes every Tuesday.  The microwave store provided free cooking classes with the purchase of a microwave.  How awesome is that?  It was a fun time for my mom and I.  And we got to eat yummy food.  This is a recipe that we got from those classes.   I had kind of forgotten about this recipe until a couple of weeks ago when I had some at a church dinner.  I forgot how lovely the flavors blend together.  Apples, red-hots, and cherry Jell-O = delicious.  It sounds really odd, but I can (almost) guarantee that you'll love this.  It's unexpected and looks beautiful.  The recipe doesn't call for whipped cream on top, but you really can't go wrong with whipped cream and Jell-O. This might be fun for New Years or a Super Bowl party. Or any old weeknight dinner for that matter.  It cooks in the microwave so it's super quick to make, just don't forget the refrigeration time!  Let me know if you like it!!!

Red Hot Apple Jell-O
You may want to double this recipe - I would
Prep Time: 10 minutes
Cook Time: 8-10 minutes

Ingredients:
2/3 c. red cinnamon candies (red hots)
1 1/2 c. water
3-4 apples, medium, peeled, cored and thinly sliced
3 oz. package of cherry Jell-O
Directions: In a 1 qt. microwave-safe container combine everything except the Jell-O.  Microwave 8-10 minutes on high or until apples are tender.  Add Jell-O, and stir until dissolved.  Refrigerate until firm.

Fudgy Peanut Butter Mousse Cups

I am sorry about my unannounced absence.  My family was battling the stomach flu right up to Christmas and I didn't really feel like thinking about food.  Then I wanted a few days off with nothing to do.  I hope you understand, which I am sure you do.  But now that we are all well and I've rested for a few days doing absolutely nothing I am ready to get down to business.

I hope that you are not sick of goodies.  I found this recipe at http://www.cookscountry.com/ and I love it.  I gave it out on my goodie plates this year for my neighbors and friends.  The most common word used to describe them, heavenly.  One gentleman tried to convince the rest of his family that they weren't any good so that he could eat them all himself.  The combination of chocolate, peanut butter and a shortbread like bottom just takes this treat over the top.  They are pretty too, although I forgot in my selfish snacking to take a picture of them.  They are a bit involved, so make sure you have plenty of time, but they are worth every minute.  You can pipe the filling into the cups as long as you use a tip with a wide opening.  Otherwise the peanuts from your peanut butter will get stuck inside.  I found I had leftover mousse so I filled the cups a little fuller than the picture below shows.  Make sure you have someone to share them with!  ENJOY! (But of course you will)

Fudgy Peanut Butter Mousse Cups
Prep Time: 25 minutes+ chilling
Cook Time: 10 minutes per batch, plus 20 minutes cooling

Yield: 36 cups

Ingredients:
1 package sugar cookie mix (17.5 oz.)
1 c. pecans, toasted and chopped fine (Toast pecans in a skillet over medium-heat for a couple of minutes)
2 T. all-purpose flour
8 T. unsalted butter (1 stick), melted
1 1/4 c. heavy cream, divided
1 c. chunky peanut butter (I don't see why you can't use creamy really, but I followed the recipe)
1 package cream cheese (8 oz.), softened
1 c. confectioners' sugar
1 t. vanilla extract
1 c. semisweet chocolate chips
Directions: Adjust oven rack to middle position and heat oven to 350 degrees.  Grease a mini-muffin tin. (The recipe calls for a 12 cup, I used my 24 cup and it worked fine).  Combine cookie mix, pecans, and flour in a bowl.  Slowly stir in butter until mixture resembles wet sand.  Press 1 T. cookie mixture into bottom and sides of each muffin cup.  Bake until golden, about 10 minutes.  Cool 20 minutes in tin, then turn out cookies.  Repeat with remaining dough.
With electric mixer on medium-high speed, beat 1 cup cream to stiff peaks, about 2 minutes.  In another bowl, beat peanut butter, cream cheese, sugar and vanilla on medium speed until smooth, about 1 minute.  Fold in whipped cream.
Microwave chocolate and remaining cream in small bowl, stirring occasionally, until smooth, about 1 minute.  Pour 1/2 t. chocolate mixture into each cookie cup, then fill cups with 1 T. peanut butter mixture.  Drizzle remaining chocolate evenly over cookiesand refrigerate until firm, about 1 hour.

(The photo is from cookscountry.com)

Broccoli Chowder

I love broccoli cheese soups.  Any time soup is on the menu I’ll either go for the cheesy broccoli or baked potato.  However, often times it seemed they were either too cheesy with no other flavor, or they were way too salty.  So I was on a search for one that I could love.  My mother supplied this recipe to me a little while ago and it’s just right.  I love the little splash of Worcestershire sauce as it gives it the rounded out flavor I was looking for.  As an added bonus it is chock full of vegetables.  And guess what, my kids love this soup.  I don’t put in as much pepper when I am serving it to children because it can be a little strong.  I love that I can use 1% milk and the soup is still really creamy.  Just be careful after you add the milk.  You can’t leave it for long or it will burn.  Don’t forget to let me know if you like it!  Enjoy!

Broccoli Chowder
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 6 servings
 

Ingredients:

4 c. fresh small broccoli florets (I substitute frozen all the time and it’s still very good)
2 med. Potatoes, diced
1½ c. water or chicken broth
2 t. chicken bouillon granules (if you use chicken broth you can omit this ingredient)
2 medium carrots, thinly sliced
1 large onion, chopped (or less)
1 celery rib, finely chopped
4 c. milk, divided
½ t. – 1 t. Worcestershire sauce
¾ t. salt (If I use bouillon I cut this down to ½ t.)
½ t. pepper
1/3 c. all-purpose flour
1 c. cubed process cheese (Velveeta)
Directions: In a large saucepan, combine the first 7 ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.  Add 3 cups milk and the bouillon, Worcestershire sauce, salt and pepper.  In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in cheese just until melted.   

Elegant Chocolate Torte

My mouth waters with the memory of this cake.  I made it as a treat for my book club this spring and then again when I was visiting my parents this summer.  It is so good.  It takes a bit of work and a little planning but it is worth absolutely every minute.  It would be a perfect compliment to that fancy Christmas dinner I know you are all planning.  The custard part is a bit tricky and even my mom didn't get it right but it's so good you won't even care that you are eating tiny bits of scrambled egg amongst your custard filling.  I promise.  The frosting is super easy and fun to work with.  Savor every bite and you'll still want a second piece.  Have I sold you on this cake yet?
 
Elegant Chocolate Torte
Prep Time: 30 minutes, plus cooling time for the custard and cake
Cook Time: 30-35 minutes for the cake, approximately 10 minutes for the custard
Yield: 16 servings (Um...I've never had it feed that many since everyone wants seconds)
 
Ingredients:
FILLING:
1/3 c. all-purpose flour
3 T. sugar
1 t. salt
1¾ c. milk
1 c. chocolate syrup
1 egg, lightly beaten
1 T. butter
1 t. vanilla extract
BATTER:
½ c. butter, softened
1¼ c. sugar
4 eggs
1 t. vanilla extract
1¼ c. all-purpose flour
1/3 c. baking cocoa
¾ t. baking soda
¼ t. salt
1½ c. chocolate syrup
½ c. water
FROSTING:
2 c. heavy whipping cream
¼ c. chocolate syrup
¼ t. vanilla extract
Directions: For filling, in a small saucepan, combine flour, sugar and salt.  Stir in milk and syrup until smooth.  Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened.  Remove from 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 heat; stir in butter and vanilla.  Cool to room temperature, stirring often. 
For cake: In a large mixing bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each. Stir in vanilla.  Combine dry ingredients; add to creamed mixture alternately with syrup and water.  Beat just until combined.  Pour into two greased and floured 9-inch round baking pans.  Bake at 350° for 30-35 minutes or until toothpick comes out clean.  Cool for 10 minutes; remove from pans to wire racks to cool.  Cut each cake in half horizontally.  Place one bottom layer on a serving plate; spread with a third of the filling.  Repeat layers twice.  Top with remaining cake.  In a  mixing bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.

The photo is from tasteofhome.com

Capellini Caprese

I try and make a vegetarian meal at least once a week.  Sadly, it's not for any good intentions, like healthy eating, it's mostly because it is less expensive and usually faster to cook vegetarian meals.  This one caught my eye because I am always looking for ways to use the tomatoes that abound in my garden in the summer and fall.  I think next time though I might roast the tomatoes a little, since I don't like raw tomatoes so much.  I like the flavor of the Tuscan dressing (I add a little more than the recipe calls for).  I made a dish this summer that was less than successful but the chicken that was cooked in the same dressing was delicious.  I might even add a little chicken next time and give up on the vegetarian meal idea altogether.  This might also be very yummy with some freshly shaved Parmesan cheese.  It takes just a few minutes to put together and is quite satisfying.  By the way I have no idea what the name means. 

Capellini Caprese

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings

Ingredients:

½ lb. Capellini or spaghetti, uncooked (I used thin spaghetti noodles)
½ c. Kraft Tuscan House Italian Dressing
1 onion, finely chopped
2 cloves garlic, minced
3 c. halved grape or cherry tomatoes
1 c. shredded mozzarella cheese
1/3 c. fresh basil, finely sliced
Directions: Cook pasta as directed on package.  Meanwhile, heat dressing in a large nonstick skillet over medium-high heat.  Add onions and garlic; cook and stir for 2 minutes.  Add tomatoes; cook for 5 minutes or until heated through, stirring occasionally.  Drain pasta and add to tomato mixture; toss lightly.  Sprinkle with cheese and basil.

This recipe was found in Kraft Foods Magazine and the photo is from kraftrecipes.com

Hot Tang Spiced Drink

Are you tired and worn out?  Getting a cold?  Just cold?  This drink will warm you right up.  There are times when I don't want hot chocolate (shocking, I know) as it's just too rich when you're sick.  I know Tang isn't the best thing for you either, but it makes a good base for this comforting mug of winter warmth.  I had a chronic sore throat last year and I drank this every morning for breakfast.  I would drop a little honey in it to help sooth my throat and....aaaahhhh.   I hope you like it too.  I got this particular recipe from my mother-in-law.  Feel free to play with the amounts of spices to suit your taste.  Stay warm!
 

Hot Tang Spiced Drink

Prep Time: 5 minutes
Yield: 2 cups of mix, 2-3 t. for 8 oz. Of water
 

Ingredients:

2 c. Tang
1¼ c. sugar
½ t. cinnamon
¼ t. cloves
Dash of salt
Directions: Mix all together and store in an airtight container.  Mix 2-3 t. of mix with 8 oz. Of hot water, or to taste. 

Cranberry Apple Crisp

Apple crisp is one of my husband's favorite desserts.  I was a little reluctant to mess with it at all.  Somethings just don't need improvement.  But I found this recipe on Cooks Country (see I told you, obsessed) and thought it was the perfect time of year to throw cranberries into a crisp.  This isn't overly sweet, in fact it has a nice sweet-tart flavor.  The two different types of apples and two different styles of cranberries gives it a nice rounded out flavor and texture.  I would stay away from generic brands of dried cranberries.  I used the off brand from Walmart.  They were too dried out and so became a bit too chewy.  Again maybe it's just my oven, but it didn't seem quite cooked enough.  I like my apples a little softer, but maybe that's just a preference thing.  Test it after 30 minutes and see what you think.  I think I'll tack on another 10-15 minutes next time.  This smells fabulous as it cooks and there are make ahead directions (LOVE THAT).  Just give yourself enough time to peel, core, and slice 5 pounds of apples.  My apple peeler-corer-slicer and I don't have a good relationship and I did it all by hand.  It takes a long time.   Serve warm with vanilla ice cream and prepare to be comforted. 
 
Cranberry-Apple Crisp
Prep Time: 30 minutes-45 minutes (longer if you're dumb like me and are peeling by hand)
Cook Time: 30 minutes
Serves: 8-10 (those would have to be pretty generous portions)

Ingredients:

TOPPING:
¾ c. all-purpose flour
½ c. packed light brown sugar
½ c. granulated sugar
1 t. ground cinnamon
12 T. unsalted butter, cut into 1/2-inch pieces and chilled
¾ c. old-fashioned oats

FILLING:
1 pound cranberries, fresh or frozen (about 4 cups or 1½ bags of cranberries)

1¼ c. granulated sugar, divided
¼ c. water
2½ lbs Granny Smith apples (6-8 apples), peeled, cored, and cut into ½” pieces
2½ lbs. Braeburn apples (6-8 apples), peeled, cored and cut into ½” pieces (I used Fuji because I have an abundance of them)
1 c. sweetened dried cranberries
3 T. Minute Tapioca
Directions: FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 400°.  Pulse flour, sugars, cinnamon, and butter in food processor until mixture has texture of coarse crumbs (some pea-sized pieces of butter will remain), about 12 one-second pulses.  Transfer to medium bowl, stir in oats, and use fingers to pinch topping into peanut-sized clumps.  Refrigerate while preparing filling.

FOR THE FILLING: Bring fresh cranberries, ¾ c. sugar, and water to simmer in a Dutch-oven (or a pretty good sized pot) over medium-high heat and cook until cranberries are completely softened and mixture is jam-like, about 10 minutes (a little longer if your cranberries are frozen).  Scrape into bowl.    Place in the dutch-oven the apples, remaining ½ c. of sugar, and dried cranberries, cook over medium-high heat until apples begin to release their juices, about 5 minutes.  Off heat, stir cranberry mixture and tapioca into apple mixture.  Pour into 9x13 pan set inside a rimmed baking sheet (to catch drips) and smooth surface evenly with spatula.  Scatter topping evenly over filling and bake until juices are bubbling and topping deep golden brown, about 30 minutes.  If topping is browning too quickly, loosely cover with aluminum foil.  Transfer to wire rack to cool.  Serve warm.

MAKE AHEAD:   After pinching the topping into small clumps in step 1, transfer the mixture to a zipper-lock bag and refrigerate for up to 5 days or freeze for up to a month.  The cooked filling can be refrigerated for up to 2 days.  To bake, sprinkle the chilled topping evenly over the chilled filling, loosely cover with foil, and bake for 20 minutes.  Uncover and bake until the juices are bubbling and the topping is deep golden brown, 15-20 minutes longer.    

Pecan Toffee Shortbread Stars

I am always on the look out for good cookie recipes.  You can never have too many cookie recipes, right?  As long as you have your exercise routine in place you should be fine.  Mine has kind of fallen by the way side these last couple of weeks.  If I don't get back to it I am going to have a lot of work to do after Christmas.  I found this recipe on Cooks Country website (which is by the way my new obsession).  It took a pecan shortbread recipe, which is already almost perfect, and added two of my favorite things, toffee and chocolate.  These were delicious straight of the oven and still tasty a couple of days later.  My sister and I agreed that maybe a little chocolate drizzled on them would put these on the top of the Christmas gift list.  Careful, the dough is delicious too and because it doesn't have eggs in it you can eat your fill, unless you want baked cookies later.  I am just saying. Another great thing about this recipe is that you can bake two pans and once so you're done so much quicker.  Oh, and there isn't a picture because I ate them all before I thought to take a picture.  You'll have to make them and take your own picture I guess.  Also, you don't have to use a star cookie cutter, turns out I don't have one, I made mine into Christmas trees.  Enjoy!

Pecan Toffee Shortbread Stars

Prep Time: 10 minutes, plus 1 hour refrigeration
Bake Time: 12-14 minutes (I think my oven is going because these took about 17 minutes, so keep an eye on them)
Yield: Depends on your cookie cutter size, I got about 2½ dozen

Ingredients:

1½ cups all-purpose flour
¼ c. cornstarch
¼ t. salt
12 T. unsalted butter (1½ sticks), softened (DO NOT SUBSTITUTE WHEN MAKING SHORTBREAD)
¼ c. granulated sugar
¼ c. packed light brown sugar
2 t. vanilla extract
½ c. mini semisweet chocolate chips
1 c. finely chopped pecans
½ c. Heath Toffee Bits (without chocolate)
Confectioners' sugar for serving or try the chocolate drizzle
Directions: Whisk flour, cornstarch, and salt in bowl; set aside.  With electric mixer on medium-high speed, beat butter, sugars, and vanilla until smooth, about 1 minute.  Reduce speed to low; add flour mixture, chocolate, pecans, and toffee; mix until dough forms, about 1 minute.  Gather dough, wrap in plastic, and refrigerate until firm, at least 1 hour or up to 3 days. 

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°.  Line 2 baking sheets with parchment paper.  On lightly floured work surface, roll half of dough into 11-inch circle, about ¼ inch thick.  Using 3-inch star-shaped cookie cutter, cut out cookies, gathering and rerolling dough as necessary.  Place cookies 1 inch apart on prepared baking sheets and bake until edges are golden brown, 12-14 minutes, switching and rotating sheets halfway through baking.  Let cool 10 minutes on baking sheets, then transfer to wire rack and cool completely.  Repeat with remaining dough.  (Cookies can be stored in airtight container at room temperature for up to 1 week.)

Homemade Peanut Butter Cups

My husband and I both love chocolate and peanut butter.  We both love Reese's peanut butter cups.  So I jumped on the chance to make my own.  I liked that the centers were so creamy.  The chocolate was perfect not too sweet and not too dark.  These are perfect for holiday gift giving.  I hope you love them too!
 
Homemade Peanut Butter Cups
Yield: 3 dozen
Prep Time: 15 minutes plus chilling

Ingredients:

1 c. creamy peanut butter, divided
4½ t. butter, softened
½ c. confectioners' sugar
½ t. salt
2 c. semisweet chocolate chips
4 milk chocolate candy bars (1.55 oz. Each), coarsely chopped
Colored sprinkles, optional
Directions: In a small bowl, combine ½ c. peanut butter, butter, confectioners' sugar and salt until smooth; set aside.  In a small microwaveable bowl, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.  Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups.  (You could also use a candy mold if you have one.  Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired.  Refrigerate until set.  Store in an airtight container. 


(This recipe and photo are originally from Taste of Home)

Linzer Cookies

Our sweet neighbor Elfie has brought us a plate of Christmas cookies every year since we've moved to our little community.  Elfie is German and her fare is not your usual Christmas cookies.  I wait all year for her plate so that I can eat all of these cookies off the plate.  They are crunchy, gooey, and not overly sweet.  They are more of a grown-up cookie I guess, which is good so Greg and I  can eat all of them and not share with my kids.  I found this recipe last year and I was so excited.  Monday night while I was at Joann's I found Linzer cookie cutters, yippee!  For the ground almonds I simply processed whole almonds in my food processor.  I hope you like them too!
 
Linzer Cookies

Prep Time: 20 minutes, plus 1 hour refrigeration
Cook Time: 10-12 minutes per batch
 

Ingredients:

1¼ c. butter, softened
1 c. sugar
2 eggs
3 c. all-purpose flour
1 T. baking cocoa
½ t. salt
¼ t. ground cinnamon
¼ t. ground nutmeg
¼ t. ground cloves
2 c. ground almonds
6 T. seedless raspberry jam
3 T. powdered sugar
Directions: In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine the flour, cocoa, salt and spices; gradually add to creamed mixture and mix well.  Stir in almonds.  Refrigerate for 1 hour or until easy to handle.  On a lightly floured surface, roll out dough to 1/8” thickness.  Cut with a floured 2½” round cookie cutter.  From the center of half of the cookies, cut out a 1½” shape.  Place on ungreased baking sheets.  Bake 350° for 10-12 minutes or until edges are golden brown.  Remove to wire racks to cool.  Spread the bottom of each solid cookie with ½ tsp. Of jam.  Sprinkle cutout cookies with powdered sugar; carefully place over jam. 

 (This recipe was originally found in Taste of Home magazine) 

Rudolph the Red-Nosed Reindeer Cookies

Against my better judgment I got onto Pinterest for the first time last week.  I was looking for ornaments to make as I was feeling rather uninspired by what I found in my usual go-to sites.  While searching for ornaments I found a picture of these very adorable cookies.  I was scheduled to go to a Christmas party later that week and I was to bring a dessert.  Happily, these are super-duper easy and the kiddos can help, just make sure that they wash their hands.  Mine had to wash their hands a bunch of times because they kept licking their fingers.  But we had a blast making them and we will probably make them again before the season is over.  The originals called for red-hots for the noses, when we make them again we will be using more kid-friendly red M&M's.  Who likes red-hots really anyway? 

Rudolph the Red-Nosed Reindeer Cookies
Yield: approximately 24 cookies (I can't remember really, but it used almost a whole package of Nutter Butters)
Prep Time: 15 minutes if you do it by yourself, 30 minutes if you've got kids helping

Ingredients:
1 pkg. Peanut shaped Nutter Butters
1 bag of light cocoa melting chocolate (found in the cake decorating section) or if you like almond bark
small twisted pretzels
red M&M's or red-hots
mini-chocolate chips
Directions: Melt the chocolate in a microwave safe bowl according to the directions on the package.  Dip the cookies and place on wax paper lined cookie sheet.  Working quickly place the pretzel on for the antlers, mini-chocolate chips for eyes, M&M's for noses.  Let dry and eat. 

This photo came from momtaughtus.blogspot.com  There are several variations of these but I thought these were the cutest and the easiest.  Gotta love that when that combo comes together.

Tip: To keep your chocolate melted, cover a heating pad with wax paper and turn on low, put your bowl of chocolate on the wax paper.  If you need it a little warmer turn it up one more level. 

Cream Cheese Dip for Fresh Fruit

Christmas breakfast at my house growing up consisted of warm cinnamon rolls, orange juice, and fresh fruit served with a whipped dip.  This is a tradition that we continue in my house now, although we've added a breakfast casserole of some kind to help tame the sugar rush and to keep my husband full until the late afternoon meal.  This dip makes every fruit taste better and to top it off it's super easy.  Two ingredients and a hand mixer are all you need.  I've included another recipe that I found last year when to my dismay on Christmas morning I realized that I had forgotten to buy Marshmallow Cream.  It's a good substitute for when you're in a pinch.   I hope you love them as much as I do.

Cream Cheese Dip

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
About ½ a small jar of marshmallow cream, or to taste
Directions: Whip together and serve with fresh fruit.

Cream Cheese Dip Backup

Ingredients:
8 oz. Cream cheese, softened
¼ c. pineapple juice
¼ c. light corn syrup
¼ c. honey
4-5 t. sugar
Directions: Blend all ingredients thoroughly.
 (This recipe was originally found on cooks.com

Chocolate Caramel Nut Bars

I found this recipe a couple of Christmases ago.  I couldn't stop snitching them from the freezer.  A lovely buttery shortbread crust topped with chocolate and caramels can't be anything but wonderful.  There's really nothing else to say, so let's eat!

Chocolate – Caramel Nut Bars

Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling Time: 15 minutes
Yield: 36 bars or triangles

Ingredients:

1 c. butter, softened
½ c. packed brown sugar
2 c. flour
¼ t. salt
1 (12 oz.) pkg. Semi-sweet chocolate chunks or chips
1 bag of caramels (about 50)
¼ c. whipping cream
1 c. chopped walnuts or pecans
Directions: Preheat oven to 350°.  Line 15x10x1 inch baking pan with aluminum foil, with ends of foil extending over sides of pan.  Grease foil.  Beat butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy.  Add flour and salt, beat on low speed until crumbly.  Press firmly into prepared pan.  Bake 15 minutes or until edges are golden brown; sprinkle with chocolate chunks/chips.  Cover with foil.  Let stand 5 minutes or until chocolate is melted; spread evenly over crust.  Refrigerate 15 minutes or until set.  Microwave caramels and cream on high for 2 minutes or until caramels beginning to melt; stir until caramels are completely melted.  Gently spread over chocolate layer.  Sprinkle with walnuts or pecans; press gently into caramel.  Cool.  Cut into 36 bars or triangles. 


This recipe was found in a Kraft Foods Magazine

Pumpkin Praline Pie

Think pecan pie meets pumpkin pie.  Do you know what happens when they meet.  LOVE.  This recipe is a bit involved and to be honest I think the pie would be tasty even if you didn't follow all the persnickety steps.  But my crust was flaky and  it was not soggy, even after being in the fridge for 3 days so I'll let you decide if you need to go to all the work.  The pie itself was smooth with a crunchy sweet topping that made you want more.  Too bad I had to take for Thanksgiving so I couldn't eat all myself.  Just kidding.  I love sharing, that's why I am typing this right now.  Make sure you read all the way through the instructions before you begin.  I hope you like it too.
 

Pumpkin-Praline Pie

Prep Time: 30 minutes + chilling
Cook Time: 85 minutes
Yield: 8-10 servings

Ingredients:

1 (9-inch) pie shell, chilled in pie plate for 30 minutes
 

Pumpkin Filling:

1 (15 oz.) can pumpkin puree
¾ c. packed dark brown sugar
2 t. ground cinnamon
1 t. ground ginger
½ t. ground allspice
Pinch ground cloves
½ t. salt
1 c. evaporated milk
3 large eggs
2 t. vanilla extract

Praline Topping:

1 c. finely chopped pecans
1 t. vanilla extract
2 t. granulated sugar
2 t. dark corn syrup
½ c. packed dark brown sugar
Pinch salt
Directions:
1.      For the pie shell: Adjust oven rack to middle position and heat oven to 350°.  Line pie shell with foil, cover with 2 c. pie weights (pennies or dried beans are fine, too), and bake until dough under foil dries out, 20-25 minutes.  Remove foil and weights, poke crust several times with fork, and continue to bake until firmly set and lightly browned, 10 to 15 minutes.  Remove pie shell from oven (keep oven on) and set aside.  (Shell can be cooled, wrapped tightly in plastic, and stored at room temperature for 1 day.)

2.      For the filling: Puree pumpkin, brown sugar, spices, and salt in food processor until smooth, about 1 minute.  Cook mixture in large saucepan over medium-high heat until sputtering and thickened, about 4 minutes, and remove from heat.  Meanwhile, put pie shell back in oven to warm. 

 3.      Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla.  Pour filling into warmed pie shell and bake until filling is puffed and cracked around edges and center barely jiggles when pie is shaken, about 35 minutes.

4.      For the topping; While pie is baking, toss pecan, brown sugar, and salt in bowl.  Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended. 

5.      Scatter topping evenly over puffed filling and sprinkle with granulated sugar.  Bake until pecans are fragrant and topping is bubbling around edges, about 10 minutes.  Cool pie completely on wire rack, at least 2 hours.  (Pie can be refrigerated for up to 2 days.)  Serve pie at room temperature. 

 (This recipe originally came from www.cookscountry.com )