PEPPEMINT BARK - JOY COTTRELL

4 cups white chocolate wafers
1/2 peppermint crunch (can be bought at candy supplier)

Few drops of peppermint oil or extract 

Melt the chocolate in a microwave safe bowl for one minute then stir. Continue to melt in 30 increments until chocolate is melted. Then add peppermint crunch and oil. Spread on to a cookie sheet and tap a few times on the counter to remove air bubbles. Place in refrigerator for 10 minutes. Break into pieces and serve. 

MINI PUMPKIN PIES IN A MUFFIN TIM from Cathy Carroll

This recipe is From http://www.makeandtakes.com/muffin-tin-pumpkin-pies

Ingredients: 

§  pumpkin pie filling for one 9-inch pie

§  2 9-inch pie crust doughs –bowl or round cookie cutter 4 inches in diameter

§  muffin tin

§  whipped cream

Directions:

1.Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.

2. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.

3. Pour your filling into each muffin tin cup. Fill them to the very top. I like to use the recipe for filling from the pumpkin can. But there are a lot of great recipes out there where you can use fresh pumpkin to make your filling. *I did have a little bit of filling left over. I used it with ahomemade graham cracker crust recipe*

4. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie)

5. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.

6. Add a dollop of whipped cream to each individual muffin tin pie.

PEACH BREAD PUDDING from Amber Mann

Original recipe makes 1 (9 X 13 inch) baking dish

Ingredients:  Bread Pudding

2 cups fresh preaches – peeled, pitted and halved

1 (14 ounce) can sweetened condensed milk

3 eggs, lightly beaten

1 ¼ cups hot water

¼ cup butter, melted

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

4 cups French bread, torn into small pieces

Ingredients:  Caramel Sauce

½ cup brown sugar

½ cup butter

2 tablespoons light corn syrup

1 tablespoon vanilla

Directions:

Preheat an oven to 325 degrees F.  Grease a 9 X 13-inch baking dish. 

Chop the peaches and lightly mash them in a mixing bowl.  Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well.  Stir in the hot water, melted butter, cinnamon, and vanilla.  Stir the French bread into the custard mixture until the bread is completely moistened.  Turn the pudding into the prepared baking dish.

Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.

While the pudding is baking, combine the brown sugar, ½ cup butter, and  corn syrup, in a saucepan.  Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened.  Let cool slightly.

Remove the pudding from the oven and let it cool for about ten minutes before serving . Serve warm with the caramel sauce.  Cool and cover any leftover pudding and store it in the refrigerator.

BUTTERMILK PIE from Cathleen Littell

Ingredients: 

½ cup butter, softened

1 ½ cups sugar

3 tablespoons all-purpose flour

2 eggs

1 cup buttermilk

1 teaspoon vanilla

Directions:

Cream butter and sugar in a bowl.

Add flour

Add eggs, one at a time, beating well after each addition

Stir the remaining ingredients and mix well

Pour into crust

Bake at 350 degrees for 45 minutes

Cool completely before serving

Yields 8 – 10 servings

CHOCOLATE CHIP CHEESE BALL from Jen Littell

16 servings

Prep: 10 min + 1 hour chilling time

Ingredients: 

1 package (8 ounces) cream cheese, softened

½ cup butter, softened

¼ teaspoon vanilla extract

¾ cup confectioners’ sugar

2 tablespoons brown sugar

¾ cup miniature semisweet chocolate chips

¾ cup finely chopped pecans

Graham crackers

Directions:

In a large bowl, beat the cream cheese, butter and vanilla until fluffy.  Gradually add sugars; beat just until combined.  stir in chocolate chips.  Cover and refrigerate for 2 hours.

Place cream cheese mixture on a large piece of plastic wrap; shape into a ball.  Refrigerate for at least 1 hour.

Just before serving, roll cheese ball in pecans.  Serve with graham crackers.

Yield: 1 cheese ball (about 2 cups).

MINI HAMBURGER COOKIES from Sunny Bhat

Ingredients: 

Nilla Wafers

Chocolate Covered Oreos

Red Frosting

Yellow Frosting

Green Frosting

Sesame Seeds

½ teaspoon of rice flour

2 tablespoons water

Directions:

Squeeze dime sized dollop of red frosting on one edge of Nilla wafer.

Press Fudge cookie onto frosting to attach.

Squeeze dime sized dollop of yellow and green frosting on same edge as red on the fudge cookie.

Press second Nilla wafer on top and press lightly to make frostings squeeze out.

In a small cup, combine rice flour (or any flour or corn starch) and water.

Dip a finger into flour mixture and sesame seeds and spread gently on top of cookie hamburger.

PUMPKIN ROLL from Cami Gorringe

Preheat oven to 375 degrees F.  Take a cookie sheet or (jelly roll pan) and spread oil evenly across the sheet, then sprinkle four on top.

Ingredients:  Bowl 1

3 eggs

1 cup sugar

2/3 cup pumpkin puree from can or scratch

1 tsp Lemon juice

(mix bowl 1 ingredients together)

Ingredients:  Bowl 2

¾ cup flour

1 tsp baking powder

1 tsp ginger

2 tsp cinnamon

½ tsp nutmeg

½ tsp salt

(mix together bowl 2)

Bowl / Cake Directions:

Mix the 2 bowls together very well, then evenly distribute onto the oil and floured cookie sheet and bake in oven on 375 degrees F for 15 minutes or until toothpick comes out clean.

On a thin dish towel (bakers towel or cheese cloth) heavily coat with powdered sugar.  Lift edges of cake with a spatula and flip the cookie sheet over onto towel and carefully roll it up adding powdered sugar to the back side of the towel so the cake won’t stick.  After rolled up, put it in the freezer to cool (not too long! You still want the cake to be warm, but not hot).  Start making the filling right after you place it in the freezer.

Ingredients:  Filling

1 cup powdered sugar

1 (8 oz.) package of Cream Cheese softened

4 Tbsp Butter

½ tsp Vanilla

Filling Directions:

Beat very well until creamy.  Evenly distribute the filling all over the cake and carefully roll the cake back up.  Cover with wax paper and refrigerate until set.

ROLO PRETZEL DELIGHTS from Melissa Wilkins

Ingredients:

Small Pretzels

Pecan Halves

Bag of Rolos

Directions:
Heat oven to 350 degrees F.  Line cookie sheet with parchment paper or foil.  Place pretzels on a cookie sheet, and top each pretzel with one unwrapped Rolo.  Bake 3 to 4 minutes or until Rolo begins to soften, but not melt.  Remove from oven.  Top with a pecan half.  Cool completely.

SPRING CARROT SOUP (from Ginger Muse)

Ingredients :

1 (14 oz.) can Vegetable broth

8 – 10 small carrots with tops trimmed, scrubbed and chopped

½ cup haricot verts or baby green beans, trimmed

 6 oz. peeled, deveined medium shrimp

1 (12 oz.) bottle carrot juice 9Odwalla is best)

¼ tsp bottled hot pepper sauce

Salt and pepper, to taste

Directions:

In a large saucepan, bring vegetable broth to boiling.  Add carrots, boil, reduce heat.  Cover and simmer for 4 minutes.  Add haricot verts and shrimp.  Boil, reduce heat.  Cover and simmer for 3 minutes.  Add carrot juice and bottled hot pepper sauce, heat through (do not boil).  Season to taste.

SWEET POTATOES from Kerry Satterfield

SWEET POTATOES

(from Kerry Satterfield)

Ingredients for Sweet Potatoes:

3 cups mashed sweet potatoes (3-4 sweet potatoes)

1 cup sugar

½ cup melted butter

2 eggs beaten

1 tbsp. vanilla

1/3 cup milk

Topping Ingredients:

½ cup brown sugar

¼ cup flour

2 ½ tablespoons melted butter

1 cup chopped pecans

Directions:

Peel, boil and mash the sweet potatoes. Mix all the sweet potato ingredients together and put them in a 9 inch by 13 inch baking dish.

Mix all the topping ingredients together and put them on top of the sweet potato mixture.  Bake in a 350 degree F oven for 20 – 25 minutes.

Celebration Cranberry Cake

 (from Garian Fleming)

Ingredients:

3 tablespoons butter, softened

1 cup sugar

1 cup evaporated milk

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

2 cups fresh or frozen cranberries, halved

Buttercream sauce:

½ cup butter, cubed

1 cup sugar

1 cup heavy whipping cream

1 teaspoon vanilla extract

Directions:

In a large mixing bowl, cream butter and sugar until light and fluffy; beat in milk.

Combine the flour, baking powder and salt; gradually add to creamed mixture.  Stir in cranberries.

Pour into a greased 9 inch square pan.  Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

For the sauce, melt butter in a saucepan.  Stir in the sugar and cream; bring to a boil, stirring often.  Boil for 8-10 minutes or until slightly thickened.  Remove from the heat; stir in vanilla.  Serve warm with cake.

Ultimate Chocolate Chip Cookies from Alisha Cavalli –YUM!

1 3/4 cup flour        
3/4 tsp baking soda
1 tsp salt

3/4 cup shortening
1 1/4 cups brown sugar
1 egg
3 tbs milk
1 tbs vanilla

1 1/2 cups of semi sweet chocolate chips

Mix flour, baking soda and salt in bowl and set aside.  Mix shortening, brown sugar, egg, milk and vanilla together.  Add dry ingredients and mix.  Fold in chocolate chips.  Bake at 375 degrees for approximately 8 1/2 minutes per batch.    

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RUSSIAN TEA CAKES

submitted by Chela Masters

These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar.

Prep Time 1:00 hr

Total Time 1:15 hr/min

Makes 4 dozen

1

cup butter or margarine, softened

1/2

cup powdered sugar

1

teaspoon vanilla

2 1/4

cups all-purpose flour

3/4

cup finely chopped nuts

1/4

teaspoon salt

Powdered sugar

1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered