Bacon Ranch Cheese Ball

2 (8 oz) packages cream cheese, softened
1-1/2 c cooked bacon, crumbled (divided)
1 c sharp cheddar cheese, grated
1 TBS ranch dressing dry mix
1/4 c green onions, finely chopped

Combine cream cheese and cheddar cheese in large bowl.
Sprinkle in ranch dressing mix.
Fold in 3/4 c bacon and green onions.
Mix everything until fully incorporated and roll into a ball.
Roll around in remainder of crumbled bacon.
Refrigerate at least 3 hours before serving.

Christmas Luminary Jars

 
 



You will need:

Pine Cones
Mason Jar
Lace
Twine
Glue Gun
Snow Tex
Votive Candle
Epsom Salt

Hot glue lace to top of jar.
Hot glue twine around rim of jar and tie a bow.
Hot glue pine cones to lace, twine and/or jar.
Stir Snow Tex and apply to pine cones with fingers.
Pour Epsom Salt into jar.
Insert candle with tongs (to keep from disturbing Snow Tex).

 

Pumpkin Log - OMG it's good

3 eggs
1 c sugar
2/3 c cup pumpkin
1/2 tsp salt
3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg

Filling:

1 c powdered sugar
1 pkg (8 oz) cream cheese
1/2 tsp vanilla

In large bowl, beat eggs.
Gradually beat in sugar.
Stir in pumpkin.
Add dry ingredients.

Grease a cookie sheet (with low sides).
Put parchment paper on top of greased cookie sheet (I used the precut kind and mashed it down into the shortening to make a perfect rectangle.)
Spread mixture on cookie sheet.

Bake at 375 (preheated) for 15 minutes.

Turn upside down onto kitchen towel that you have sprinkled with some powdered sugar.
Peel the parchment paper off the back of the cookie.
Sprinkle some more powdered sugar on the back of the cookie.
Roll it all up in the towel and let it cool.

Make the filling (beat everything together).
Spread the filling all over the cookie and roll it up.
Then slice it.
Keep in the refrigerator.

Krispie Treat Christmas Trees

INGREDIENTS:

• 6 cup Rice Krispies Cereal
• 3 tbsp Butter
• 10.5 oz Marshmallows
• Green Food Coloring
• 12 Miniature Reese’s Cups
• 1/3 cup M&M Minis
• 12 Candy Stars
• 3 cup Powdered Sugar
• 3 tbsp Milk
• 3 tbsp Corn Syrup

DIRECTIONS:

1. To help in forming the cone shape, I took the foam that comes in a waffle cone pack to protect the cones and cut it to make a form to help shape the trees.
2. Line a cookie sheet with parchment paper.
3. In a medium to large saucepan, melt the butter over low heat.
4. Add the marshmallows and stir until completely melted.
5. Add enough food coloring to make mixture dark green (it will lighten when cereal is added).
6. Remove from heat.
7. Add the Rice Krispies cereal and stir until cereal is well coated.
8. Allow to set about 4 minutes.
9. Butter a your hands and form mixture into cone shapes.
10. Place cones onto prepared pan.
11. Allow to cool and firm up for several hours.
12. Mix powdered sugar, milk and corn syrup in a bowl until smooth.
13. Transfer to piping bag or zippered bag to pipe onto cookies.
14. Pipe like a garland around each tree.
15. Space M&M minis like ornaments onto the garland.
16. Pipe a dab of icing on top of tree to act as glue and attach star.
17. Place a Reese’s upside down on pan. Pipe icing on it and place tree on top.
18. Allow to set before serving.

Santa Cupcakes

Buffalo Chicken Dip

2 (8 oz) cream cheese, softened
1 c ranch dressing
3/4 c hot sauce
rotisserie chicken, shredded
small bag of shredded cheese (fiesta is best, whatever you have)
Fritos, scoop kind

Beat cream cheese, ranch dressing, and hot sauce with mixer.
Fold in chicken.
Spread into dish and bake at 350 until heated through.
Add more cheese on top and bake a little longer to let it melt.

Christmas Serving Dish

 

2 large bags peppermints (can mix red with green)

Arrange peppermints in desired pattern on parchment paper covered cookie sheet.
Place in 350 degree oven for 8 to 10 minutes or until mints are melted together.
Remove from oven and cool completely.

Snowy Chocolate Pinecones

Chocolate Fiber One Cereal
Pretzel Sticks (thick ones are best)
1/2 c peanut butter
1/4 c Nutella
3 TBS softened butter
1 c powdered sugar

Mix together peanut butter, Nutella and powdered sugar.

Take a pretzel stick and mold some of the peanut butter mixture around it, forming a slight cone shape. Using the tip of the pretzel for a handle to hold it steady, start inserting pieces of cereal around it in a symmetrical pattern. Add cereal pieces, staggering as you move upward until you get near the top.

 

Cut some of the cereal pieces into triangles and add them at the top (so the ones on top are smaller).

As it gets too tall, cut off the top of the pretzel and add a dollop of peanut butter mixture to cover it. Insert a few more triangle pieces of cereal into the top.

 

Dust with powdered sugar for snow.

Snickers Fudge

First layer:
1 c chocolate chips
1/4 c butterscotch chips
1/4 c peanut butter

Second layer:
4 TBS butter
1 c sugar
1/4 c evaporated ilk
1-1/2 c marshmallow creme
1/4 c peanut butter
1 tsp vanilla
1-1/2 c chopped salted peanuts

Third layer:
14 oz pkg caramel cubes
1/4 c heavy cream

Fourth layer:
1 c chocolate chips
1/4 c butterscotch chips
1/4 c peanut butter

Lightly spray 9 x 13 pan.

Prepare first layer:
Over medium heat, melt chocolate chips, peanut butter and butterscotch chips in small saucepan.
Stir together until melted and smooth, then pour into pan.

Prepare second layer:
Melt butter over medium-high heat in saucepan.
Add sugar and evaporated milk and bring to boil.
Cook 5 minutes, stirring constantly.
Remove from heat and quickly stir in marshmallow creme, peanut butter and vanilla.
Add peanuts to mixture.
Spread evenly over first layer.
Refrigerate until set.

Prepare third layer:
Melt caramels and heavy cream over low heat until smooth.
Pour over peanut mixture and refrigerate until set.

Prepare fourth layer:
Same as first layer.

Refrigerate at least an hour before cutting.

Sugar Cookies

 

 

 

 

 

 

 

 

 

 

 

3 cups powdered sugar
2 cups butter, softened
2 teaspoons vanilla
1 teaspoon almond extract
2 eggs
5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar

Decorator's Glaze
4 cups powdered sugar
1/4 cup water
1/4 cup light corn syrup
1 teaspoon almond extract
Food colors, as desired
Decorations
Betty Crocker® decorating gel (in 0.68-oz tubes), colored sugar and/or decors, if desired
Betty Crocker® decorating icing (in 4.25-oz tubes), if desired
Flaked coconut, if desired

Directions
1. In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
3. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.

Peanut Brittle

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mix 1/2 c light corn syrup and 1 c sugar in microwave safe bowl.

 

Microwave on high 4 minutes.

 

Add 1 c salted peanuts.

 

Microwave 3 minutes.

 

Add 1 tsp vanilla and 1 tsp baking soda.

 

(It's hot and will foam up!)

 

Pour onto buttered cookie sheet (or parchment paper).

 

Cool and break into pieces.

 

Christmas Rainbow Cake

1 box white cake mix (plus ingredients to make cake)
1 can white frosting
red food coloring
green food coloring
sprinkles

Mix cake mix according to directions.
Divide batter in half.
Put one half into a bowl.
Divide the rest of the batter in half again, and put in two more bowls. Add green food coloring to one. Add red food coloring to the other.
Prepare a Bundt pan (grease and flour).
Pour white cake batter into pan.
Pour half the red batter into pan.
Pour green batter into pan.
Pour rest of the red batter into pan.
Bake according to directions on cake box.

Once cake is cool, divide frosting into two bowls.
Microwave white frosting 5 to 10 seconds and drizzle on cake.
Microwave rest of frosting and add green food coloring. Drizzle on cake.
Cover with sprinkles.

Christmas Wreaths

 

20 candy canes
red ribbon
hot glue gun
round ornaments (10 little, 1 big)
snowflake ornament

Tie two candy canes together, facing opposite ways. Tie with ribbon.
Hot glue little ornaments to ribbon.
Hot glue snowflake to middle.
Hot glue large ornament to snowflake.

Cheesecake Pecan Pie

 

1 refrigerated pie crust
1 pkg (8 oz) cream cheese, softened
3 eggs, divided
3/4 c sugar, divided
4 tsp vanilla, divided
1/2 c light corn syrup
3 TBS butter, melted
1/4 tsp salt
2 c pecan pieces

Preheat oven to 350 degrees.
Bake pie crust as directed in 9 inch pie plate.
Beat cream cheese, 1 egg, 1/4 c sugar and 2 tsp vanilla in large bowl.
Spread evenly on bottom of pie crust.
Bake 15 minutes.
Beat remaining 2 eggs and 1/2 c sugar in large bowl with wire whisk.
Add corn syrup, butter, 2 tsp vanilla and salt. Stir until blended.
Sprinkle pecans over cream cheese layer.
Slowly pour corn syrup mixture over nuts.
Bake 35 to 40 minutes or until just set in center.

Snowman Ornaments

Use clear empty ornaments (buy at Michael's).
Fill with fake snow.
Hat is a baby sock tied with a ribbon.
Draw faces with Sharpies.

Snowball Cookies

1 pkg (8 oz) cream cheese, softened
1 can (8 oz) crushed pineapple, drained
1 c chopped nuts
3 c flaked coconut

In small bowl, beat cream cheese and pineapple until well combined.
Fold in nuts.
Cover and refrigerate one hour.

Take out of refrigerator and roll into 1 inch balls.
Roll balls in coconut.
Refrigerate 4 hours or longer.

Makes 2 dozen cookies.

Santa Cocoa

Fill pointed end of disposable icing bag with crushed peppermints.
Add a layer of mini marshmallows.
Add cocoa.
Add more mini marshmallows.
Place plastic spoon in the bag for stirring.
Twist the end and close tightly with a twist tie covered by a holiday ribbon bow.
Be sure to pack ingredients fairly tightly.
Glue on googly eyes, felt mouth and nose, torn-up cotton ball for moustache, and cotton balls at the top.

Santa Ornaments

Clean surface with alcohol before painting.
Allow paint to dry between steps.

Beginning halfway down from oranment top, use #12 flat brush and True Red to paint hat diagonally.

Mix small amount of True Red with Sand to make flesh tone. Use #12 flat brush to paint face area.

Use small sponge pouncer dipped into flesh tone and edged with True Red to stamp on cheeks.

Use liner brush handle and Black to dot on eyes.

Use scruffy brush or craft stick to apply DecoArt Snow-Tex on ornament cap, hat border, mustache, and beard.

When dry, use liner brush and White to highlight eyes.

Use liner brush handle and White to dot hat.

(Get stuff at Michael's.)

Dough Hand Ornament

 

Sock Snowmen

 

Pair of socks that are crew length or longer
Rice
Rubber bands
Map pins with heads
Buttons
Fabric (for scarf)

Cutt of top of sock from the foot.
Turn sock inside out and attach a rubber band tightly to top of sock.
Turn sock right-side out again.
Fill sock with rice, pack it down as you go so sock gets a nice round base.
Rubber band the top of the sock closed and put another rubber band 3/4 of the way to the top to make a head for the snowman.
Tie a scarf around neck.
Add eyes, nose and buttons.
Use toe of socks to make a stocking cap.
You can use argyle socks to make hats and sweaters.
Sew or glue on buttons.