Cranberry Salad

 Holiday cranberry salad


1 1/4 c hot water
1 6 oz pkg raspberry jello
1 10oz pack, raspberries thawed
1 10 pkg strawberries thawed
1 16 oz can whole cranberry sauce
1 12 oz. can crushed pineapple with juice


Stir hot water into jello. Add fruits and mix. Pour into large bowl or 8 x 13 pan. Refrigerate until firm.


Topping

1 8 oz cream cheese
1 1/2 cups cool whip
1/2 cup powdered sugar

Mix cream cheese and sugar well add cool whip until well blended. Spread on firm jello salad

Forgotten Cookies

These cookies are my grandson's favorite Christmas cookie. And you had better ask for one before you just grab. He does share, but it's best if you ask first. 😉

Forgotten Cookies

2 egg whites
1/2 tsp. cream of tarter
1/2 teaspoon vanillia
pinch of salt
3/4 cup sugar
1 1/2 cups mini choco. chips
peppermint flavoring to taste
drops of food coloring

Preheat oven to 375º. Beat egg whites until frothy. Add salt and cream of tarter and beat until stiff. Add sugar a Tablespoon at a time. Beat until glossy. Mix in flavorings, coloring and fold in chips.

Drop by tablespoon onto wax paper on cookie sheet. Place in oven. and  TURN OVEN OFF!!! Let stand in the oven overnight. Store in air tight container.

Cereal Crunch

Cereal Crunch

Melt in saucepan:
1/2 pound butter
2 TBL. worchestershire sauce
1 teas. each garlic, onion and celery salt

Measure into large bowl or roaster:
12 cups mixed cereal (rice chex, corn chex, wheat chex and cheerios)

Pour melted butter with salts over cereal mixture and mix until well coated.


Bake 1 hour at 250º on baking sheets or roaster. Stir every 15 minutes.

The last 10 minutes add 2 cans of mixed nuts, one bag of goldfish crackers and 2 cups of broken stick pretzels.

Cool and store in air tight container. Enjoy!!

Peanut Brittle

Micro wave Peanut brittle


Ingredients:
1 cup raw peanuts
1/2 cup white corn syrup
1 cup sugar
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon baking soda
1 teaspoon vanilla


Instructions:
Stir together peanuts, sugar, syrup & salt in 1-1/4 qt. casserole.
Place in micro oven & cook 6 min., stirring well after 3 min.
Add butter & blend well
Return to oven & cook 2 to 3 min., more or until peanuts are golden
Add baking soda, vanilla & gently stir until light & foamy.
Pour onto greased cookie sheet & let cool.
When cool break into pieces & store in airtight container

Doesn't stick to dentures or teeth.

Christmas haystacks

Christmas haystacks


1 pkg. butterscotch chips
2 TBLS. creamy peanut butter
1 jar dry roasted peanuts (12 oz)
1 can (4 ounces) potato sticks

Mix Peanuts and potato sticks in large bowl.
Melt chips and peanut butter in micorwave, stir until smooth.  Add to peanuts and sticks and gently blend until well covered.
Drop by tablespoonfuls onto waxed paper. Refrigerate until set. Store in air tight container.

**I cut the recipe in half and used less peanuts and more sticks.

Easy Thin Mint cookies

Tastes just like the Girl Scout mint cookies.

1/2 block of chocolate almond bark
3 drops of peppermint oil
1 sleeve of Ritz crackers

In double boiler melt chocolate and add the flavoring. Stir well. Dip crackers one at a time to cover. Place on wax paper lined cookie sheet. Sprinkle with crushed peppermints or sprinkles of your choice. Cool to dry and keep in air tight container.

**To dip, I use a tweezers to drop into chocolate and take out, and a wooden spoon to guide cracker through chocolate. The tweezers leaves no tell tale mark on the cookie.