PEPPERMINT STICK COOKIES
















Did you know: It wasn't until the 1900's that the candy cane received it's red stripes.

Here's The Recipe:

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons mint extract
  • 1/2 teaspoon Spice Islands® pure vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 12 drops red food coloring
  • 12 drops green food coloring
  • 1-1/2 cups white baking chips
  • Crushed mint candies

Directions:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture and mix well.
  • Set aside half of the dough. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other. Wrap dough separately in plastic wrap. Refrigerate for 1-2 hours or until easy to handle.
  • Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets.
  • Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before carefully removing from pans to wire racks to cool completely.
  • In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container. Yield: 4 dozen.



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Source (credit):http://www.tasteofhome.com/Recipes/Peppermint-Stick-Cookies?pmcode=ILLDP01T&_mid=2316218&_rid=2316218.922634.318867

PEPPERMINT STICK COOKIES

GINGERBREAD FUDGE RECIPE


 










American recipes usually call for fewer spices than the European recipes, and often were made of ingredients available regionally. Maple syrup ginger bread were made in New England, and molasses was used in the South. Each wave of new immigrants added their own recipes and now gingerbread can be flavored, shaped and decorated as you like it.

Here's The Recipe:

Ingredients:
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1/4 cup molasses
  • 1/4 cup corn syrup
  • 3/4 cup evaporated milk
  • 1/2 tsp cream of tartar
  • 1 cup finely chopped bittersweet chocolate or chopped chocolate chips
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
Directions:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugars, molasses, corn syrup, evaporated milk, salt, and cream of tartar in a medium-large saucepan over medium heat. Stir until the sugars dissolve, and brush down the sides with a wet pastry brush. Insert a candy thermometer.
3. Once the mixture gets hot and starts bubbling, add the finely chopped chocolate and stir until it is melted. If you use chocolate chips, make sure that they are chopped so that they melt easily, otherwise you might end up with chunks of unincorporated chocolate in your fudge.
4. Once the chocolate is melted into the fudge, brush down the sides of the pan with the wet pastry brush, and bring the candy to a boil.
5. Continue to cook, without stirring, until it reaches 238 degrees. Remove the fudge from the heat and take out the candy thermometer. Add the butter, vanilla, and spices, and begin to stir vigorously with a wooden spoon. This is called “beating” the fudge.
6. Beat the fudge until it starts to hold its shape, becomes lighter in color, and loses its gloss. This process will take about 10-15 minutes by hand, or you can use an electric mixer fitted with a paddle attachment. If you use a mixer to beat the fudge, watch it carefully as the fudge can quickly go from ready to overbeaten and stiff.
7. Once the fudge starts to hold it shape and begins to set, scrape it into the prepared pan and smooth it into an even layer. Allow the fudge to cool at room temperature for 1-2 hours before cutting. To serve, cut into 1-inch squares. Store Gingerbread Fudge in an airtight container at room temperature for up to a week.
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Source (credit): http://candy.about.com/od/chocolatefudgerecipes/r/gingerbreadfudg.htm
GINGERBREAD FUDGE

CHOCOLATE EGGNOG COOKIES











Alcoholic eggnog differs in each country.   For example, in America it is typically combined with bourbon, and in Europe it is typically mixed with white wine. Although, alcohol free eggnog is becoming more popular.

Here's The Recipe:

Ingredients:
  • 2 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground nutmeg, or to taste
  • ½ teaspoon ground cinnamon, or to taste
  • 2 tablespoon baking cocoa
  • 1 ¼ cups white sugar
  • 1 cup salted butter, softened*
  • ¼ cups semi-sweet chocolate chips
  • ½ cup eggnog
  • 1 teaspoon vanilla extract
  • 2 large egg yolks
Directions:
Preheat oven to 300° F. Heat butter and semisweet chips together to soften and melt the chips.
In a medium bowl combine flour, baking powder, cinnamon, nutmeg and cocoa.
In a large mixing bowl, cream the butter and sugar together. Add eggnog, vanilla and egg yolks and beat until smooth.
Add the flour mixture gradually and beat at low speed until just combined.
Drop into rounded spoonfuls on ungreased baking sheets, for 23-25 minutes, dusting tops with cocoa powder. Cool immediately.
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CHOCOLATE EGGNOG COOKIES
Source (credit): http://www.seriouseats.com/recipes/2010/12/chocolate-eggnog-cookies.html
















CHOCOLATE EGGNOG COOKIES

TURKEY CUPCAKE RECIPE




The day after thanksgiving causes me to want something sweet,yet something that reminds me of the upcoming thanksgiving holiday.







Ingredients:
  • Cupcake
  • Chocolate frosting
  • 3 oval shortbread cookies
  • 6 to 10 candy corn pieces
  • White icing
  • Black decorators' gel
  • Red fruit leather

Directions:
  1. Frost the cupcake, then press in a cookie head and 2 cookie wings.
  2. Press in a row or two of candy corn tail feathers.
  3. To make an eye, add a small dot of white icing to the head, then add a dot of black decorators' gel for a pupil.
  4. For a beak, cut the white tip from a piece of candy corn and press it in place.
  5. To make the wattle, cut a 1-inch square of fruit leather. Roll it into a tube and stick it in place over the beak.
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Source (credit): http://familyfun.go.com/recipes/sweet-t-o-m-turkeys-687045/

TURKEY CUPCAKE RECIPE

SPICED PUMPKIN, ORANGE AND CRANBERRY COOKIES





Did you know, cranberries were sometimes also known as "bounce-berries," because good ones will bounce, while rotten or damaged ones won't.

Here's The Recipe:
You can brush on a powdered sugar glaze after they've cooled. Combine 1-1/2 cups sifted powdered sugar, 2-3 tablespoons orange juice and 1/2 teaspoon grated orange zest in medium bowl until smooth and lightly brush over the tops of the cookies. 


Ingredients:
2-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine
1 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 15-ounce can pumpkin
2 tablespoons orange juice
1 teaspoon grated orange zest
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon allspice
2/3 cup dried cranberries 


Directions:
Preheat oven to 375°F. Combine flour, baking soda and salt in medium bowl, set aside. Combine butter, granulated sugar and brown sugar in large mixing bowl and beat until creamy. Add egg, pumpkin, orange juice orange zest, cinnamon, nutmeg, ginger and allspice and beat until thoroughly combined. Gradually add in the flour mixture and beat until combined. Mix in the dried cranberries.
Drop dough by rounded tablespoons onto ungreased baking sheets. Bake for 12 to 14 minutes or until edges are set. Remove to wire racks to cool completely.
Yield: 3-1/2 to 4 dozen

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Source (credit): http://mygourmetconnection.com/recipes/baking-desserts/cookies/spiced-pumpkin-orange-cranberry-cookies.php
SPICED PUMPKIN, ORANGE AND CRANBERRY COOKIES

FROZEN PEACH SHORTCAKE SQUARES RECIPES


Ingredients:

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pt. (2 cups) vanilla ice cream, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
4 cups prepared pound cake cubes
1/4 cup raspberry preserves
12 small fresh peach slices
12 fresh raspberries
      
Directions:

Mix Cool whip, ice cream and dry gelatin mix in large bowl until well blended. Stir in cake; spoon into 8-inch square pan.

Freeze 3 hours or until firm.
Drizzle with raspberry preserves. Serve topped with fruit.
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Source (credit): http://www.kraftrecipes.com/recipes/frozen-peach-shortcake-squares-75148.aspx?cm_mmc=eml-_-rbe-_-20110816-_-1092&cm_lm=16168B5D50FFAAE98D7F59C05FFA28CC
FROZEN PEACH SHORTCAKE SQUARES RECIPES

GRILLED CHOCOLATE SANDWICH (PANINI) RECIPE












Did you know the minerals in chocolate help to increase brain power and function?

Here's the recipe:


Ingredients:


4 slices challah or white bread
2 ounces semisweet chocolate, chopped

Directions:

  1. Form 2 sandwiches with the bread and chocolate.
  2. Transfer to a hot panini press or waffle iron and cook until the bread is golden and the chocolate has melted, 2 to 3 minutes. (Alternatively, cook the sandwiches in a hot grill pan, turning once and pressing down frequently.)

Nutritional Information:

Per Serving
Calories 315

Fat 13g
Sat Fat 8g
Cholesterol 38mg
Sodium 56mg
Protein 6g
Carbohydrate 48g
Fiber 1g


Serves 2 Hands-On Time: 05m Total Time:
05m

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Source (credit):http://www.realsimple.com/food-recipes/browse-all-recipes/chocolate-panini-00000000008035/index.


GRILLED CHOCOLATE SANDWICH (PANINI) RECIP
E