Christmas Dip

Christmas Dip

Christmas Dip

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*1 cup Plain Greek Yogurt

*1 teaspoon Vanilla Extract

*2 packets Splenda or 2 tablespoons Powdered Sugar

*4 tablespoons Butter, room temperature and whip until fluffy

*5 ounces Cream Cheese, room temperature

*1/4 cup finely chopped Graham Crackers

*1/4 to 1/2 cups Powdered Sugar, to taste

*Red, White and Green Decorate Candy Sprinkles

*1 box (10 ounce) Teddy Grahams

*1 pound strawberries, washed and dried

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In a small mixing bowl mix together the yogurt, vanilla and Splenda/powdered sugar. Mix in the whipped butter and cream cheese.

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Stir into the yogurt mixture graham crackers and powdered sugar. Add sprinkles to mixture if desired and top with sprinkles.

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Serve with Teddy Grahams, strawberries and/or other fruits as desired

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Christmas Dip

Enjoy!

Lindy

Christmas Sherbet Fizz

Christmas Sherbet Fizz

Christmas Sherbet Fizz

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Serves 7-9 (16 ounce plastic cups) or about 15-20 (7 ounce glass mugs)

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*1 to 2 liters of Lemon-Lime Soda

* 1 quart and 1 pint (48 ounces) Sherbet-Lime-Raspberry-Pineapple-Rainbow-Orange-etc…

*Dots or Gumdrops

*Squirt Whipped Topping (like Reddi Whip) or Cool Whip Topping

*Large Sugar Crystals/Sprinkles

*6 inch long Wooden Skewers

*Straws

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*Note: If using Dots, take 3 Dots and cut off (4 very thin slices) making 4 sides on each Dot. Then cut a thin slice of the top of the dots and roll the dots in sugar crystals/sprinkles, repeat for each serving. Reserve the dot slices and use as garnish/topping on each Christmas Sherbet Fizz. (You could also cut slices off the gumdrops for topping too!)

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Scoop into the cups two to three scoops of the sherbet and pour over the sherbet the lemon-lime soda. Add whipped topping and sprinkle on slices of dots or gumdrops. Add dot or gumdrop stir sticks and straw as desired.

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Serve and enjoy!

Also see Things to Share and Remember 7 up Gumdrop Christmas Fizz

Christmas Sherbet Fizz Christmas Sherbet Fizz Christmas Sherbet Fizz Christmas Sherbet Fizz Christmas Sherbet Fizz Christmas Sherbet Fizz

Christmas Sherbet Fizz Christmas Sherbet Fizz Christmas Sherbet Fizz Christmas Sherbet Fizz

Christmas Sherbet Fizz

 

Christmas Sherbet Fizz Christmas Sherbet Fizz Christmas Sherbet Fizz

Christmas Sherbet Fizz

Enjoy!

Lindy

Crescent Rolls

Light Buttery Overnight Crescent Rolls

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*5 teaspoons Instant Dry Yeast

*1 tablespoon Granulated Sugar

*1/2 cup Warm Water 110*F.

*1 cup Water, plus 2 tablespoons

*1 cup Butter

*3/4 cup Granulated Sugar

*2 teaspoons Sea Salt

*4 Eggs, room temperature, beaten

*7 1/2 Cups All-purpose Flour, more if needed

*1/2 cup Butter, room temperature for spreading over roll dough, could set out butter overnight to soften


Directions:


Yeast proofing:


In a 4 cup measuring cup add warm water, yeast and 1 tablespoon sugar. Set aside to become bubbly.


Dough:


1. In a sauce pan add 1 cup water, plus 2 tablespoons and bring to a boil. Then add 1 cup butter, 3/4 cup sugar and 2 teaspoons sea salt.


2. Pour the above heated mixture into a stand mixing bowl on medium speed with dough hook and then add 1 cup of cold water.  Slowly add two cups of the flour and mix on medium speed until combined then add yeast and slowly add beaten eggs until combined. Scrapping sides of the bowl as needed.


3. Slowly add remaining flour, dough should be medium stickiness.


4. Refrigerate dough overnight in a large air tight container (snap on lid). You divide the dough into thirds and place in 3 small air tight containers with snap on lids.


5. In the morning divide the dough into thirds if you haven’t already done so, and form the dough into dough balls.  


6. Roll out each dough ball into round circles on a flour covered surface  around 1/2 inch thick. Then using a rubber scrapper or an offset spatula spread the softened butter and cut with a pizza cutter/rotary cutter into 12 wedges (like you would to cut a pizza)


7. Roll up each wedge starting with the fat end making a crescent roll. Place 12 crescent rolls on a Silpat covered 1/2 baking sheet. You will need 3 Silpat 1/2 baking sheets in all.


8. Dampen 3 flour dish clothes and cover the rolls. Let the rolls rise for 4 hours.


9. Bake in a pre-heated 400*F. oven for 12 minutes or until slightly golden.


Makes 30 rolls


Cinnamon Rolls:


Brown Sugar Mixture


*1/2 cup Brown Sugar

*1/4 cup Ground Cinnamon


Use the above roll recipe (dough refrigerated overnight and divided into thirds.) 


Roll out the dough balls into rectangular shapes and spread on butter and sprinkle them with the brown sugar mixture using a third of the mixture on each dough rectangle. Roll-up each rectangle into a log shape/jelly roll style, start with the length side and begin rolling into a long dough roll pinching the seam into dough. Use a sharp knife or dental floss and cut into about 1 inch slices. Try to get 12 rolls out of each log/jelly roll using 3 Silpat covered 1/2 baking sheets.


Cover rolls with damp flour dish clothes for 2-3 hours.


Bake in a pre-heated 375*F. oven for 15 minutes or until lightly browned.


Makes 30 cinnamon rolls.


Glaze


*1/2 cup Butter, room temperature

*2-3 cups Confectioners’ Sugar

*2 tablespoons Milk

*2 teaspoons Vanilla Extract

*1/4 teaspoon Almond Extract


Cream together the above glaze ingredients, adding 2 cups of confectioners’ sugar. Add more for desired constancy for spreading or drizzling. Spread glaze while rolls are still warm.


Recipe adapted from Ami Johnson 

 

 Have a great day!
Lindy 

  

Fruit Layered Holiday Salad

Fruit Layered Holiday Salad

 

Fruit Layered Holiday Salad

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**Wash/rinse fruit
Note: Make Cranberry mixture 6-8 Hours before needed

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Cranberry Mixture:
*2 packages Fresh Whole Cranberries, washed and chopped fine

*2 Cups Sugar

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Place whole cranberries in food processor and pulse until finely chopped. Then place in small bowl and add sugar and stir together. Cover bowl with plastic wrap and allow to set in the refrigerator for 6 to 8 hours. Then place cranberries in a fine mesh strainer and drain off the liquid, removing as much liquid as possible.

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Layering the Fruit in glass Bowl(s
)

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*2 Bunches Green Grapes, Halved

*2 Bunches Red Grapes, Halved

*Cranberry Mixture placed on the red grapes close to the sides of the bowl

*4 Pink Lady Apples, sliced and cut into bite size pieces (Place cut Apple prices in a large bowl of water with 2 tablespoons lemon juice. Then drain off the water and sprinkle and toss apple slices with 1/4 teaspoon Fruit Fresh (Fruit  Fresh is optional to prevent apples from browning)

*4-5 Kiwis, skins removed, slice and then cut each slice in quarters (Place kiwi quarters along the sides of the bowl and save some quarter slices for garnish/topping)

*1 pomegranate, cut in half, remove Pomegranate Seeds, sprinkle some seeds along the sides of the bowl on top of the kiwi quarters

*Cinnamon Yogurt Whipped Topping

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Cinnamon Yogurt Whipped Topping

*2 Small 8 ounce containers frozen Cool Whip Topping, thawed in fridge

*2 Cups Plain Greek Yogurt

*2 teaspoons Vanilla Extract

*1 tablespoon Sugar

*1 tablespoon Cinnamon

*Pinch Sea Salt

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Stir together above cinnamon yogurt whipped topping ingredients until combined.

Spread cinnamon yogurt whipped topping on top of the fruit.

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Garnish with kiwi slices and pomegranate seeds.

*Makes two  2 quart trifle bowls or 1 large 4 quart trifle clear glass bowl of the fruit salad.

Recipe adapted from Studio 5 Karen Mangum also see Inside Karen’s Kitchen

Fruit Layered Holiday Salad

Fruit Layered Holiday Salad Fruit Layered Holiday Salad Fruit Layered Holiday Salad

Fruit Layered Holiday Salad

Enjoy!

Lindy

Fried Rice

Fried Rice

Family Favorite Fried Rice

*10 Baby Carrots Chopped small or 2 whole Carrots

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*1/2 White Onion Chopped (I used a Sweet Onion because that’s what I had.)

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*2 tablespoons Extra Light Olive Oil

*3 Eggs Scrambled

*2 Cloves of Garlic Pressed or Chopped or 1/2 teaspoon Garlic Powder

*2 tablespoons Butter

*3/4 cup Frozen Peas (Put in strainer and rinse with hot water until thawed.)

*3 cups dried White or Brown Rice Rinsed and Cooked (I used 1 1/2 cups White 1/2 cup Brown for my rice cooker with 3 Cups water.) Follow directions on your Rice Cooker or package of Rice you Use. I added 2 teaspoons of Chicken Bouillon Granules to the water of the Rice before cooking.

*1/4 cup Lite Soy Sauce or to your taste

*Sliced Green Onions, garnish

I like to use a Cast Iron Skillet but you can just use a frying pan of your choice. I heat up Pan just until hot and add Extra Lite Olive Oil.

Add to Frying Pan the Carrots And Onions sauté a about 5 minutes. Then add Garlic and sauté 1 more minute. Add Butter, when melted remove from heat and add to cooked Rice.

Add to cooked Rice.

After Eggs are Scrambled add to Cooked Rice along with already added Carrots and Onions.

Add the thawed Peas.

Add 1/4 cup Lite Soy Sauce.

Mix altogether.

Note: I used a rice cooker it took 55 minutes. Follow the directions on your Rice Cooker or do stove top method on the package of Rice.

Optional: Chicken could be added to Rice or my family just likes it on the side.

 

See Family Favorite Fried Rice if you want Picture instructions.

 

Fried Rice

Fried Rice

Fried Rice

Fried Rice

Enjoy!

Lindy

 

Butterfinger Chocolate Cupcakes

Butterfinger Chocolate Cupcakes

We had a Birthday just before Thanksgiving and Jessica made these yummy Cupcakes!

Dark Chocolate Cupcakes

Cream together:

*3/4 cup Butter, at room temperature
*2/3 cup Granulated Sugar
*2 large Eggs
*2/3 cup Brown Sugar, packed
*2 teaspoons Vanilla

Add:

*1 cup Buttermilk, I used powder Buttermilk reconstituted
*1/2 cup Sour Cream, at room temperature
*2 tablespoons Water

Sift the following and then add to the above wet ingredients:

*1 3/4 cup All-Purpose Flour
*1 cup Hershey’s Special Dark Chocolate Powder
*1 1/2 teaspoons Baking Soda

Mix in a mixer until well combined. Add batter to muffin tins, with cupcake liners and fill them three fourths full. Bake the cupcakes in a pre-heated oven at 350*F. for 18-20 minutes. Cool completely before frosting. This recipe made 24 cupcakes, but it will depend on how full you fill each cupcake cup/liner with the batter.

Recipe adapted from Food Network

Butterfinger Frosting

Peel the chocolate off each Butterfinger with a potato peeler and set aside. Then Crush the orange part into almost a powder. (You can use the chocolate shavings for topping on the frosted cupcakes.)

*6 full size Butterfingers crushed or 12 snack sized crushed (You will need more Butterfingers if you wish to top cupcakes with half of a snack size Butterfinger for decoration)

Cream together the following in mixer:

*1/2 cup Butter, at room temperature
*1/2 cup Peanut Butter

Add:

*1 cup Powdered Sugar
*2-4 tablespoons Milk
*1/4 teaspoon Orange Gel Food Coloring or until desired color

Mix together well, add the crushed Butterfingers last.

Using a Pastry Bag with a large decorative Star tip for piping, pipe frosting onto cupcakes in a circle starting on the outside of the cupcakes moving to the center of the cupcake.

*When cutting Butterfingers try cutting then straight down with knife. I found that some will crumble no matter how you cut them they will crumble.

Frosting recipe adapted from Make Bake Celebrate

Butterfinger Chocolate Cupcakes

Butterfinger Chocolate Cupcakes

Butterfinger Chocolate Cupcakes

Enjoy!

Jessica and Lindy

Acorn Peanut Butter Cookies

Acorn Peanut Butter Cookies

I know this is an easy cookie idea but sometimes I like to make post to be able to remember the idea for the next holiday or event. I hope it’s an idea you would like to save too.

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 Acorn Peanut Butter Cookies

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Cookie

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*16.5 ounce Pillsbury Peanut Butter Refrigerated Cookie Dough or cookie dough of choice, sliced into 20-21 dough slices (bake according to directions)

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Acorn

*Hershey Kisses, unwrapped, acorn base

*Pillsbury 16 ounce Chocolate or Cream Cheese Frosting, frosting glue

*Nabisco Mini Nilla Wafers, Acorn top

*Mini Baking Chocolate Chips, stem

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Attach Hershey’s kiss to the bottom side of the wafer and add mini chip to the center of top of wafer, using the frosting to attach them. Allow the acorns to set before adding to the center of the warm baked cookie.

Acorn Peanut Butter Cookies Acorn Peanut Butter Cookies Acorn Peanut Butter Cookies 094

Acorn Peanut Butter Cookies

Enjoy!

Lindy

Creamy Pumpkin Pie Mini Mugs

Creamy Pumpkin Pie Mini Cups

Creamy Pumpkin Pie Mini Mugs

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**Mini Mugs or shooter glasses

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Crumble Crust

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*1/2 cup Crushed Ginger Snaps

*1 cup Instant Oatmeal, chopped in blender

*3 tablespoons Brown Sugar

*1/2 cup Butter, room temperature

*pinch Cinnamon

*pinch Sea Salt

Stir together in a small: Ginger snaps, oatmeal, brown sugar, butter, cinnamon and a pinch of salt. This is the first Layer, press into the bottom of mini mugs and also for the fourth layer and save a small amount of the crust mixture for sprinkling on top of mini mugs.

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Cream Cheese Layer and Topping

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*4 ounces Greek Yogurt Cream Cheese, room temperature

*5 ounces White Chocolate Pudding Mix, around 1 and 1\2 small boxes

*4 ounces Cool Whip Topping, thawed

*2 teaspoons Vanilla Extract

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In a small bowl (using a hand mixer), whip together cream cheese cool whip and vanilla until it thickens. This is the second layer and cream Cheese topping. Use a pastry bag with end cut to fit star tip and pipe into mini mugs.

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Creamy Pumpkin Pie Layer

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*8 ounces Pumpkin Purée

*2/3 cup Milk

*2/3 cup Half and Half

*5 ounces White Chocolate Pudding Mix, around 1 and 1\2 small boxes

*Pinch Sea Salt

*Pinch Cinnamon

*Smidge Nutmeg

*1 teaspoon Pumpkin Pie Spice

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Add to mixing bowl the pumpkin layer ingredients and whisk together until combined. This is the third layer. Scoop creamy pumpkin mixture into a pastry bag and pipe 2 layers on top of the cream cheese layer. (You will have extra)
Fourth layer is to use the crumble crust mixture for this layer and crumble pieces into mini mugs on top of the creamy pumpkin layer.

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Fifth Layer is the cream cheese topping, pipe on top of the crumble topping layer, piping in circles until desired height above the rim of the mini mugs and making a point in the middle when you end.

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Sprinkle on top with crumble topping or sprinkle with nutmeg. Chill 1 hour and serve.

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Serves 8 (5 ounce) mini mugs or shooters

Creamy Pumpkin Pie Mini Cups

Creamy Pumpkin Pie Mini Cups

Creamy Pumpkin Pie Mini Cups

 

Creamy Pumpkin Pie Mini Cups

Creamy Pumpkin Pie Mini Cups

Enjoy!

Lindy

Thanksgiving Dinner Party

Thanksgiving Dinner Party

Good Morning it’s Thanksgiving!!!

Hope you have a Happy Thanksgiving.

 

Thanksgiving Dinner Party

Thanksgiving Dinner Party

 

Thanksgiving Dinner Party

Thanksgiving Dinner Party Thanksgiving Dinner Party Thanksgiving Dinner Party

See Roasted Turkey Breast with Gravy

Easy Thanksgiving Sweet Potatoes

See Easy Thanksgiving Sweet Potatoes

Thanksgiving Dinner Party

See Sweet Potato Casserole

Easy Green Bean Casserole

See Easy  Green Bean Casserole

Green Bean Mushroom Casserole

See Green Bean Mushroom Casserole

Thanksgiving Dinner Party

See Cream Cheese Mashed PotatoesThanksgiving Dinner Party

Thanksgiving Dinner Party

We used 2 boxes Stove Top Stuffing made according to directions. (We add a little less water).   Then  added a 1/2 cup of chopped onions and a 1/2 cup chopped celery, sauteing the  onions and celery in 2 tablespoons Extra Light Olive Oil and 2 tablespoons Butter on medium-low heat and then add sautéed mixture to the stuffing.Thanksgiving Dinner Party Thanksgiving Dinner Party

These are frozen Rhodes Rolls.

Thanksgiving Dinner Party

These is Marie Calender’s Lemon Meringue Pie

Thanksgiving Dinner Party

See Creamy Pumpkin Pie Mini Mugs

Turkey Cookie Treats

See Turkey Cookie Treats

Thanksgiving Dinner Party

Cranberry Orange Soda

*2 Cups Cranberry Juice, chilled

*2 Cups Orange Juice, refrigerated pulp free Simply Orange

*3-4 Liters Lemon Lime Soda, to taste, Chilled

In a Gallon Picture combine the above and serve. Makes about 3/4 of a gallon.

 

Chocolate Swril Caramel Apples

See “take home”  Chocolate Swirl Caramel Apples

Thanksgiving Dinner Party Thanksgiving Dinner Party Thanksgiving Dinner Party Thanksgiving Dinner Party Thanksgiving Dinner Party Thanksgiving Dinner Party

Thanksgiving Dinner Party

Happy Thanksgiving!

Lindy and Family

Pilgrim Hat Cupcakes

Pilgrim Hat Cupcakes

Pilgrim hat cupcakes fun for a school class activity or as a fun Thanksgiving treat or activity for the kids on Thanksgiving Day!

Pilgrim Hat:

 

*Oreo Cookies or Chocolate Sandwich Cookies, center frosting removed

*Dark Melting Wafers, Ghirardelli or melted Chocolate Chips

*Rolo’s

*Baking M & M’s

*Gold Sprinkles

*Pastry Bag with small tip cut off, for piping melted wafers

Pipe or spoon on the melted wafers/chocolate on inside (frosting removed) of one the  chocolate wafers.  Add Rolo, allowing the melted wafers/chocolate to set and then pipe a line of melted chocolate around the base  of the Rolo and add the gold sprinkles.  Place a yellow baking M & M’ s for the buckle.

**For the Cupcakes use the below recipes for Pilgrim hat cupcakes or purchase already made cupcakes and add the Cookie Pilgrim Hats.

Dark Chocolate Cupcakes

Cream together:

*3/4 cup Butter, at room temperature
*2/3 cup Granulated Sugar
*2 large Eggs
*2/3 cup Brown Sugar, packed
*2 teaspoons Vanilla

Add:

*1 cup Buttermilk, I used powder Buttermilk reconstituted
*1/2 cup Sour Cream, at room temperature
*2 tablespoons Water

Sift the following and then add to the above wet ingredients:

*1 3/4 cup All-Purpose Flour
*1 cup Hershey’s Special Dark Chocolate Powder
*1 1/2 teaspoons Baking Soda

Mix in a mixer until well combined. Add batter to muffin tins, with cupcake liners and fill them three-fourths full. Bake the cupcakes in a pre-heated oven at 350*F. for 18-20 minutes. Cool completely before frosting. This recipe made 24 cupcakes, but it will depend on how full you fill each cupcake cup/liner with the batter.

Cupcake recipe adapted from Food Net Work

Butterfinger Frosting or Use Milk Chocolate Frosting (16 ) ounce Betty Crocker and pipe on cupcakes

Peel the chocolate off each Butterfinger with a potato peeler and set aside. Then Crush the orange part into almost a powder. (You can use the chocolate shavings for topping on the frosted cupcakes.)

*6 full size Butterfingers crushed or 12 snack sized crushed

Cream together the following in mixer:

*1/2 cup Butter, at room temperature
*1/2 cup Peanut Butter

Add:

*1 cup Powdered Sugar
*2-4 tablespoons Milk
*1/4 teaspoon Orange Gel Food Coloring or until desired color

Mix together well, add the crushed Butterfingers last.

Using a Pastry Bag with a large decorative Star tip (or  a plain pastry Bag with tip cut off end to size of piping desired) used for piping, pipe frosting onto cupcakes in a circle starting on the outside of the cupcakes moving to the center of the cupcake.

Frosting recipe adapted from Make Bake Celebrate

Pilgrim Hat Cupcakes Pilgrim Hat Cupcakes Pilgrim Hat Cupcakes Pilgrim Hat Cupcakes Pilgrim Hat Cupcakes Pilgrim Hat Cupcakes Pilgrim Hat Cupcakes Pilgrim Hat Cupcakes

Pilgrim Hat Cupcakes

Enjoy!

Lindy