Almond Snicker Salad

Note: I like to use the Almond Snickers for those with peanut allergies.

Cream Cheese Mixture:

* 2 containers of frozen Whipped Topping, one 16 ounce and one 8 ounce or 2 containers So Delicious Dairy Free Original CocoWhip, Vegan, 9 Oz., Tub at Walmart
*1- 2 packages Cream Cheese of your choice, I used one Greek Yogurt Cream Cheese, 8 ounces AND one 1/3 less fat Cream Cheese, 8 ounces OR two Daiya Dairy Free Plain Cream Cheese, Vegan, Refrigerated Rounds Tub, 8 oz. at Walmart

Thaw the Whipped Topping in the fridge and then mix with Cream Cheese. The less the fat in the Cream Cheese the easier it is to mix together in a large mixing bowl stir together 1 of the whipped toppings with the cream cheese. Set aside.

Apples & Snickers:

I like to fill a glass bowl with water and add a couple of tablespoons of lemon juice to it and then cut up apples in bite size pieces and place cut apples into the water until all apples are cut.

* 2 Honey Crisp Apples, cut in bite size pieces
* 2 Granny Smith Apples, cut in bite size pieces

Drain Apples from Lemon water and add the cut apples into Cream Cheese mixture. Then gently mix in all the cut Snickers.

*4-5 Almond Snicker Bars, share size, cut into bite size pieces

Add the second container of whipped topping to salad and fold together just before serving.

Serve.

Enjoy!

Lindy

Easy Glazed Gingerbread Cookies

Special Supplies:

Gingerbread Cookie Stamps Amazon Small Gingerbread Cookie Stamp and Similar Medium Gingerbread Cookie Stamp

Ingredients:

*3/4 cup Butter, room temperature or Shortening

*1 and 1/2 cups Granulated Sugar

*1/4 cup Molasses

*1 cup Whipping Cream or Canned Milk or (1/2 cup Sour Cream and 1/2 Cup Milk)

*1 tablespoon Vanilla Extract

*1 teaspoon Salt

*4 and 1/2 cups All-purpose Flour

*1 teaspoon Cinnamon

*3/4 teaspoon Ground Ginger

*1/2 teaspoon Allspice

*1/4 teaspoon Ground Cloves

*4 teaspoons Baking Powder

Instructions:
*

Pre-heat oven 350*F.
*

Cream together in stand mixer: Butter, sugar, molasses, cream, vanilla and salt.
*

Sift together in bowl: Flour, cinnamon, ginger, allspice, cloves and baking powder.
*

Slowly add the flour mixture to the creamed mixture in stand mixer on low speed and mix well and (scrapping down the sides of the bowl occasionally) forms a soft dough ball.

Hint: Refrigeration of the dough will always make the cookies roll, cut and cook a little better; also using a cooled 1/2 baking sheet with each batch of cookies helps too!
*

Roll out cookie dough using half the dough at a time, so not to over working the dough and cut cookies with a Gingerbread man cookie cutter.
*

Place cookies on a Silpat covered half baking sheet or cookie sheet of your choice sprayed with cooking spray or covered with parchment paper.
*

Bake for 8-10 minutes or when edges barely start to turn a little darker brown but not burned. Also depends on the size of cookie.
*

Hint: I’ve always usually mixed my cookies by hand, but my daughter is a pastry chef and mixes everything in stand mixer but either way works great!

Glaze Recipe

Ingredients:

*2 cups Powder Sugar

*1/4 teaspoon Almond Extract or 1 teaspoon Clear Vanilla Extract

*2-3 tablespoons Water

*1/2 teaspoon Butter Flavored Crisco or White Shortening for extra white Icing, optional

Instructions:

In a bowl add the above ingredients and whisk until smooth.