peanut clusters

1  12 oz pkg. milk chocolate chips
1  6 oz. pkg. butterscotch chips
2 c. salted spanish peanuts

combine chips.  heat in microwave on level 4 (medium), 5-6 minutes or until melted.  stir and add peanuts.  drop by teaspoonfuls on waxed paper.  cool until set.


*original recipe from mom, who got it from grandpa reid.

peanut brittle

1 c. raw peanuts

1 c. sugar 

1/2 c. white karo syrup 

1/8 tsp. salt 

1 tbsp. butter

1 tsp. vanilla 

1 tsp. baking soda 

combine peanuts, sugar, karo and salt in 2 quart casserole dish.  cook on full power 4 minutes.  stir well.  cook 3 minutes more and add butter.  cook 2 more minutes.  add vanilla and soda.  mix until foamy.  pour out on butted sheet and coat.  

add 30 seconds to each time.  

*original recipe from mom, who got it from grandpa reid.  

gingerbread squares

ingredients:
1/2 c. butter, melted
3/4 c. sugar
1/4 c. brown sugar
1/2 tsp. vanilla
1/3 c. molasses
1 egg
2 tsp. baking soda
2 c. flour
1 tbsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground clove
1/4 tsp. nutmeg
1/2 tsp. salt


directions:
preheat oven to 350 degrees.
spray 9x13 pan with non-stick cooking spray and set aside.
in a large bowl, combine butter, sugar, brown sugar, vanilla and molasses and beat until creamy. 
add the egg and stir until completely incorporated.  add the rest of the ingredients and mix until well combined.  use fingers to press the dough to the edge of the pan.
bake for 15-20 minutes and let cool.  don't overcook.
 frost with cream cheese frosting, cover with a light dusting of powdered sugar or leave plain.

*original recipe from sixsistersstuff.com

peppermint trifle

1 triple chocolate cake mix (or any chocolate cake mix)
guittard green mint chips
1 chocolate pudding mix
whipping cream or whipped topping
peppermint candy canes


mix cake mix as directed on package.  pour in pan.  sprinkle mint chips all over the top of the cake batter.  bake cake as directed on package.  make pudding as directed on package.  if using whipping cream, whip cream.  open candy canes.  place in ziploc bag.  close bag.  crush candy canes.  when all ingredients have set up and/or are cooled, put trifle together.  cut cake in small squares.  add layer of square pieces of cake to bottom of trifle bowl.  spread half of pudding over top of the cake squares in trifle bowl.  spread half of whipped topping over pudding in trifle bowl.  sprinkle half of candy cane pieces over top of whipped topping.  repeat process.  leave top layer of candy canes off until right before serving to preserve the crunch.  refrigerate before serving to let ingredients get to know each other a little bit.

*original recipe from the kitchen of christian and erin sabey for a christmas ward party in dec. 2010.

vanilla buttercream frosting

3 cups powdered sugar
1/3 c. butter, softened
1 1/2 tsp. vanilla
1 to 2 tbsp. milk

in medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed.  stir in vanilla and 1 tbsp. of the milk.

gradually beat in just enough remaining milk to make frosting smooth and spreadable.  if frosting is too thick, beat in more milk, a few drops at a time.  if frosting becomes too thin, beat in a small amount of powdered sugar.  frosts 13x9-inch cake generously, or fills and frosts and 8-or-9 inch two-layer cake. 

*original recipe from bettycrocker.com

coconut peanut butter balls

1 c. all natural nut butter
1/4-1/2 c. honey or agave
1 tsp. vanilla
1 c. raisins
any other add-ins (seeds, nuts, etc.)
unsweetened coconut

mix peanut butter, sweetener, vanilla and raisins.
spread unsweetened coconut on wax paper.
drop peanut butter mixture onto coconut and roll.  chill for 1 hour or longer.


*original recipe from superhealthykids.com

almond blondies

2 c. packed brown sugar
2/3 c. butter, cut up
2 eggs
2 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 c. chopped almonds
chocolate chips (optional)

1. preheat oven to 350 degrees.  grease a 13x9x2 inch baking pan; set aside.  in a medium saucepan heat brown sugar and butter over medium heat until butter melts and mixture is smooth, stirring constantly.  cool slightly.   stir in eggs, one at a time.  add vanilla.  stir in flour, baking powder and baking soda.

2.  spread batter in prepared baking pan.  sprinkle with almonds (and chocolate chips if you decide to use them).  bake 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean.  cool slightly in pan on a wire rack.  cut into bars while warm.


*original recipe from better homes and gardens

pumpkin chiffon pie

nut pie shell:
1 c flour
1/2 c butter
1/4 c brown sugar
1/2 c finely chopped nuts - pecans

mix well.  spread in 9" pie plate.  bake at 350 degrees for 15 minutes or until lightly brown.  firmly press after shell has been taken out of the oven.  cook before adding filling.

filling:
beat until thick:
3 egg yolks (save egg whites)
1/2 c sugar

add and mix into sugar mixture:
1 1/4 c cooked or canned pumpkin
1/2 c milk
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg

cook two mixtures in double broiler until thickened - just thickens a little.  meanwhile, soak 1 tbsp unflavored gelatin  (2 envelopes knox) in 1/4 c cold water.  when gelatin has softened add to pumpkin mixture.  stir until gelatin is dissolved.  beat 3 egg whites until stiff.  then beat in 1/2 c sugar to egg white mixture.  take hot pumpkin mixture off stove and fold in egg whites.  pour into shell and chill.  top with whipped topping.

*original recipe from wendy smith via grandma sabey

thai sweetened sticky rice and mango

2 cups thai sticky rice (long grain sweet rice)
1/2 cup sugar
1 tsp. salt
1 cup coconut milk
5 medium yellow mangoes
2 tbsp. cooked coconut milk

cook 2 tbsp. coconut milk over low heat.  it will thicken just slightly.  set aside.

prepare sticky rice in rice cooker.

in a mixing bowl dissolve sugar and salt in 1 cup coconut milk.  crumble in the steamed sticky rid and stir slowly until well mixed.  cover and let stand for 15 minutes.

peel and slice mangoes.  place on a serving plate.  spoon the cooked sticky rice beside the mango.  drizzle the reserved cooked coconut milk.  serve.

*original recipe is a compilation of random recipes i found on the world wide web.

ginger snaps

cream together:
3/4 c. shortening

1 c. sugar

1/4 c. molasses

1 egg

add to creamed mixture:

2 c. flour

2 tsp. baking soda

1/4 tsp. salt

1 tsp. ginger

1 tsp. cinnamon

1 tsp. cloves

mix all ingredients in order.  roll into walnut size balls, roll balls in sugar.  baking in 350 degree over for 10 minutes or until the top of the cookies crack.  

carmel squares

base:
2 c. flour
2 c. quick oats
1 1/2 c. packed brown sugar
1 1/4 c. butter, softened
1 tsp. baking soda
1/2 tsp. salt

filling:
1 jar smucker's caramel ice cream topping
3 tbsp. flour
1 c. chocolate chips
1/2 c. chopped nuts (optional)

heat over to 350 degrees.  grease 13x9 inch pan with shortening or spray with pam.  in large bowl, beat base ingredients with electric mixer on low speed until crumbly.  reserve half of creamed mixture (about 3 cups) for topping.  press remaining mixture into bottom of pan.  bake 10 minutes.  meanwhile, in small bowl stir together caramel topping with 3 tbsp. flour.

sprinkle chocolate chips and nuts over partially baked base.  drizzle evenly with caramel mixture.  sprinkle with remaining crumbs.

bake 18-22 minutes longer or until golden brown.  cool completely on cooling rack about 1 hour . refrigerate 1-2 hours or until filling is set.  for bars cut into 6 rows by 6 rows.  store in tightly covered container.  makes 36 bars.

high altitude:  no adjustment.

*original recipe from jamie hirshci

sour cream sugar cookies

2 c. sugar (1 powder and 1 granulated)
1 c. butter
2 large eggs
1 tsp. vanilla
1 c. sour cream
5 c. sifted flour
2 tsp. baking powder
3/4 tsp. soda
1/2 tsp. salt

chill for 1 hour

bake at 350 degrees for 8 minutes.

*original recipe from mom via barbara weston

dutch apple cake with caramel glaze

prep: 40 minutes

bake: 1 hour

oven 325 degrees

makes: 16 servings

cake:

7 apples 

3 cups unbleached all purpose flour

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon freshly grated nutmeg

3 eggs

1 1/2 cups vegetable oil

1 cup packed brown sugar

1 cup granulated sugar

2 1/2 teaspoons vanilla

1 1/4 cups chopped pecans

1 recipe caramel glaze

1.  preheat oven to 325 degrees.  butter and flour a 13x9x2-inch baking pan, set aside.  peel apples, quarter, core, and cut each quarter in half lengthwise, then crosswise (16 pieces from each apple).

2.  in a medium bowl whisk together the flour, baking soda, cinnamon, salt, and nutmeg.  set aside.

3.  in a very large mixing bowl whisk eggs to combine.  whisk in oil, sugars and vanilla  until well blended.  gradually whisk in the flour mixture just until well blended.  fold apples and pecans into batter.  batter will be thick and just coat apples.  turn into prepared pan, spreading to edges of pan.  

4.  bake about 1 hour or until a toothpick inserted in the center of the cake comes out clean.  remove from oven and cool on a wire rack while preparing glaze.  spoon caramel glaze over warm cake. 

caramel glaze:

in a medium skillet melt 6 tablespoons unsalted butter.  add 1/3 cup packed dark brown sugar, 1/3 cup packed light brown sugar, 1/2 cup whipping cream, and a pinch of salt.  cook and stir until blended over medium-low heat for 2 minutes.  increase heat and boil 2 minutes or until dime-size bubbles cover the surface of the glaze.  remove from heat and cool slightly until glaze begins to thicken, about 5 minutes.  spoon over cake.  

*original recipe from mom via better homes and gardens