My family loves eggnog during the holidays with a touch of nutmeg. What is your favorite way to drink Eggnog?
Who doesn’t like Gingerbread houses at Christmas time? Well I for one love them. But I have NEVER had any luck creating one. But Martha shares a NO BAKE VERSION, which I might just try. Check it out here
This would be a great craft to do with your kids or grandkids, wouldn’t they think your were the greatest?
Look at the marshmallow snowman. Cute!!
Makes 8 to 10 wedges.
Resource from: Martha StewartPin It
Makes 16 cookies .
Makes about 2 1/2 cups.
Resource: Martha StewartPin It
"I sure do like those Christmas cookies, Sugar!
I sure do like those Christmas cookies, Babe!
The ones that look like Santa Claus,
Christmas trees, bells, and stars;
I sure do like those Christmas cookies, Babe."
1/2 cup butter, softened
1/4 cup shortening
1 1/4 cups sugar, divided
1/4 cup molasses
1/2 tsp grated orange peel
2 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
In a large bowl, cream the butter, shortening, and 1 cup of sugar until light and fluffy. Beat in the egg, molasses, and the orange peel. Combine the dry ingredients. Gradually add to the creamed mixture. Mix well. Roll into 1 1/4 inch balls. Then roll the balls into the remaining sugar. Place the sugared balls 2 inches apart onto ungreased baking sheets. Bake at 350 F for 10-12 minutes or until the edges are firm and the surface cracks. Remove to wire racks and cool. Makes 5 1/2 dozen
Recipe Source: Taste Of Home
Instant Cappuccino Mix (nice and spicy)
1 cup powdered
1 cup instant chocolate drink mix
3/4 cup instant coffee granules
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 teaspoon cinnamon or more
1/4 teaspoon ground nutmeg or more
1. In a medium sized glass jar, combine the non-dairy creamer, chocolate drink mix, instant coffee, SPLENDA® Granulated Sweetener, cinnamon and nutmeg; mix well.
2. To prepare, place 2 tablespoons mix in a mug, pour in 3/4 cup
boiling water, and stir until dissolved. Serve hot.
Inspired by Home Cooks
"Run, run, fast as you can!
Can't catch me, I'm the gingerbread man!"
I found this simple little video on creating some adorable little gingerbread men….
Scootin to the kitchen.
Combine flour, sugar, baking powder and salt; stir in cornmeal. Using a pastry cutter or 2 forks, cut in shortening until coarse crumbs form; set aside. Blend together egg and milk in a separate bowl. Stir into cornmeal mixture. Thoroughly dry each hot dog with a paper towel to ensure batter will cling. Insert a stick into each; dip in batter. Deep-fry in 350 to 375-degree oil for 4 to 5 minutes, until golden.
Source: Gooseberry Patch Cookbook -Our Favorite Take-Out RecipesPin It
2 15-oz. cans pumpkin
2/3 c. milk
1 c. oil
4 eggs, beaten
3 c. sugar
3 c. all-purpose flour
1 T. baking soda
1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1/4 t. cayenne pepper
1-1/2 c. chopped pecans
1-1/2 c. sweetened, dried cranberries
Mix together pumpkin, milk, oil, eggs and sugar in a large mixing bowl; set aside. In a medium bowl, sift together flour, baking soda, salt and spices; add to pumpkin mixture. Stir in nuts and cranberries. Pour into three greased 9" x 5" loaf pans, filling each 1/2 full. Bake at 350 degrees for one hour, or until done. Cool completely before removing from pans. Makes 3 loaves.
Source: Gooseberry PatchPin It
2 c. sugar
1 c. brown sugar, packed
3/4 c. butter
2/3 c. evaporated milk
1/2 c. canned pumpkin
1-1/2 t. pumpkin pie spice
12-oz. pkg. white chocolate chips
7-oz. jar marshmallow creme
1 c. chopped pecans
1-1/2 t. vanilla extract
Combine the first 6 ingredients in a heavy saucepan; heat over medium heat until sugar dissolves. Continue heating until mixture begins to boil, stirring constantly; continue boiling until candy thermometer reaches soft-ball stage or 234 to 243 degrees. Remove from heat; stir in white chocolate chips until melted. Add remaining ingredients; mix well. Pour into a buttered 13" x 9" baking pan; cool to room temperature. Cut into squares and store in the refrigerator in an airtight container. Makes 5 dozen servings.
Source: Gooseberry PatchPin It
1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg - lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter - for brushing rolls
Sprinkle the yeast over very warm water in a large bowl. Stir
until yeast dissolves.
Add sugar, the 1/4 cup butter and salt to hot milk and stir until
the sugar dissolves and butter is melted. Cool mixture to 105 to
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the
flour, 1 cup at a time, to form a soft dough. Use some of the
remaining 1/2 cup of the flour to dust a pastry cloth.
Knead the dough lightly for 5 minutes, working in the remaining
flour (use it for flouring the pastry cloth and your hands).
Place dough in a warm buttered bowl; turn greased side up. Cover
and let rise in a warm place until doubled in bulk, about 1 1/4 to
1 1/2 hours.
Punch dough down and knead 4 to 5 minutes on a lightly floured
pastry cloth. Dough will be sticky, but use as little flour as
possible for flouring your hands and the pastry cloth, otherwise
the rolls will not be as feathery light as they should be.
Pinch off small chunks of dough and shape into round rolls about 1
1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite
touching, in a well-buttered 13 x 9 x 2 inch pan. Cover rolls and
let rise in a warm place until doubled in bulk, 30 to 40 minutes.
Brush tops of rolls with melted butter, then bake in a 375 degree F
oven for 18 to 20 minutes or until nicely browned.
Source: The Secret Recipe Blog- http://www.recipesecrets.net/blogPin It
8 ounce package cream cheese, softened
10 ounce container sharp cheddar cold pack cheese spread
1/4 cup crumbled blue cheese
2 teaspoons Worcestershire sauce
1/4 teaspoon celery salt
1/4 teaspoon onion salt
1/2 cup walnuts, finely chopped
1 teaspoon paprika
one pretzel rod, broken in half, for garnish
Blend together cheeses until smooth. Stir in Worcestershire sauce, celery salt and onion salt, adding more to taste if desired. Shape into a ball and set on serving plate; cover and chill for two or three hours, until firm. If desired or vertical lines with a knife to resemble a pumpkin. Toss walnuts with paprika; press into surface of Cheese ball. Break pretzel rod in half and insert in top for stem. Arrange crackers around Cheese ball. Makes 10 to 12 servings
source: Coming Home with Gooseberry Patch
2 1/4 cups graham cracker crumbs
two third cup butter or margarine, softened
five packages cream cheese, softened, 8 ounces each
1/2 cup granulated Brown sugar or packed light brown sugar
3 tablespoons flour
1 teaspoon salt
1 teaspoon vanilla extract
three-quarter teaspoon ground allspice
three-quarter teaspoon ground ginger
1/2 teaspoon ground cinnamon
one can pumpkin, 16 ounces
one can, 5.33 ounces, evaporated milk
In a medium bowl with a fork, mix well graham cracker crumbs, butter and 1/3 cup sugar; press on bottom and around sides of a 10 x 3 inch spring form pan to within 1/4 inch of top; set aside. Preheat oven to 350° in a large bowl with mixer at low speed, beat cream cheese just until smooth. Add Brown sugar, remaining ingredients and three-quarter cup sugar; beat until blended. Increase speed to medium; beat five minutes, occasionally scraping bowl with a rubber spatula. Pour cheese mixture into pan; bake one hour. Turn off oven; let cheesecake remaining in oven 30 minutes. Cool in pan on wire rack. Cover and refrigerate. To serve: remove side of pan. Makes 16 servingsPin It
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup oil
3 1/3 cup flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
three-quarter teaspoon ground cloves
1/2 teaspoon nutmeg
Mix pumpkin, sugar, water, oil and eggs in a large bowl; beat until well mixed. Set aside. Stir together remaining ingredients in another bowl; slowly add to pumpkin mixture, beating until smooth. Grease and flour two 9 x 5" loaf pans or six, 5.5 x 3" mini loaf pans; divide batter between pans. Bake at 350° for 60 to 65 minutes for regular loaves or 50 to 55 minutes for mini loaves, until a toothpick inserted in center tests clean. Let cool in pan for 10 to 15 minutes; invert bread onto a wire rack to finish cooling. Makes two loaves or six mini loaves.
Source: Coming Home with Gooseberry Patch
Stir together milk and pumpkin in a pan; heat over low heat until steaming. Stir in vanilla and cinnamon. With a handheld blender or electric mixer, blend for 15 to 20 seconds, until thick and foamy. Pour into 4 to 6 mugs or tall glasses; pour in hot coffee. Top with whipped cream; sprinkle with spice and add cinnamon stick stirrers. Serve at once. Makes four servings.
Source: Coming Home with Gooseberry
Got up this morning and decided to put some apples in the Crockpot to make some baked apples. So easy and so yummy. I used Stayman Winesap apples, they are my favorite. Since I am only making a few I am using my small Crockpot.
Baked Apples in the Crockpot
Optional…sprinkle with walnuts towards the end of cooking
Peel and core apples, and place in Crockpot with water. Mix together remaining ingredients and fill the center of the apple, sprinkle with cinnamon and add butter. Cook on low for 3-4 hours. About the last hour I will add nuts. So easy and so tasty.
It’s time to get to work on my dinner plans now…
Have a blessed Day!