TAG Treasury Team

Sunday, October 27, 2013


Our team is doing a special holiday recipe blitz during the week of October 28th.  Below are the recipes that are associated with treasuries on Etsy.  We hope you will enjoy the treasuries and the food that inspired them!

Chocolate Chip Ooey Gooey Butter Cake

(submitted by Allis Studio)


Thespians Sherry Trifle
 (submitted by Rustic Revivals)

We always had this served at out cast parties, and is one of my faves for an English Christmas because it's so festive-looking in a glass bowl.

Line the bottom of a bowl with jelly rolls or lady fingers
Pour sherry or sherry extract over them
Next, pour over this a layer of custard

Next layer strawberry, raspberry, or cherry pie filling/jam/preserves

Add another layer of jelly roll or lady fingers,

Layer as above if bowl is tall enough

Last layer, whipped cream, with a sprig of mint and some berries on top to decorate

Easy Lemon Blueberry Muffins

(submitted by Gaffney Girl Studio)


1 box Betty Crocker® SuperMoist® lemon cake mix
1 1/2 cups fresh blueberries
3/4 cup water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
2 eggs
1 package (3 oz) cream cheese, softened
Heat oven to 375°F (350°F for dark or nonstick pans).
Place paper baking cup in each of 24 regular-size muffin cups.
In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
In large bowl, beat remaining dry cake mix, water, oil, 1 tablespoon grated lemon peel, eggs and
cream cheese with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl
 Fold blueberry mixture into batter. Divide batter evenly among muffin cups. Bake 17 to 23 minutes or
until tops are golden brown and toothpick inserted in center comes out clean.
Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
You can ice these with your favorite icing, but we like them plain.
Pumpkin Pie Fudge
                                                        (submitted by Gaffney Girl Studio)

    ¾ cup butter
    ⅔ cup evaporated milk
    3 cups sugar
    ¾ cups pumpkin puree
    1 teaspoon cinnamon
    ¼ teaspoon nutmeg
    2 cups white chocolate chips
    1 – 7 oz. jar of marshmallow cream
    1 cup chopped pecans (optional)

     In a large pot, combine butter, evaporated milk, sugar, pumpkin and spices.
    Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature). Remove from heat.
    Stir in white chips until they are completely melted.   Stir in marshmallow cream until it is
completely mixed in.  Fold in nuts.  Pour into a greased pan and cool in the
refrigerator for 2 hours or until firm. 

 Notes It will take approximately 4 -5 hours to cool if you leave it at room temperature (which is way too long for my family to wait).

(submitted by BudapestVintage)

1 lg. pkg. Jello vanilla pudding mix

3 tbsp. sugar

1 tsp. pumpkin pie spice

1 (13 oz.) can evaporated milk

1 egg, slightly beaten

1 c. canned pumpkin

Baked 9" (deep) pie shell, cooled

Combine all ingredients. Cook in saucepan over medium heat, stirring until mixture comes to a full rolling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell. Chill for at least 4 hours. Serve with whipped
topping. Add chopped nuts if desired.

(submitted by BudapestVintage)

18 1/2 oz. pkg. regular yellow cake mix

4 tsp. pumpkin pie spice

2 tsp. baking soda

1 3/4 c. (16 oz. can) pumpkin

1/4 c. water

1/4 c. vegetable oil

3 eggs

1 c. semi-sweet chocolate miniature chips

Chocolate Glaze 

Chopped nuts (optional)

Combine dry cake mix, pumpkin pie spice, baking soda, pumpkin, water, oil and eggs in large mixer bowl; beat on low speed until moistened. Beat 2 minutes on medium speed until smooth. Stir in miniature chips. Pour into
greased and floured 12-cup bundt pan.
Bake at 350 degrees for 45 to 50 minutes or until top springs back when touched lightly. Cool 10 minutes; remove from pan. Cool completely. Drizzle with Chocolate Glaze and sprinkle with chopped nuts. Makes 12 to 16 servings.

Chocolate-filled Snowballs
(submitted by JewelrybyNaLa)

2 sticks butter
2 c. flour
½ c. sugar
1 c. chopped nuts
1 tsp. vanilla
1 5 oz. pkg. Hershey Kisses

Cream butter, sugar and vanilla. Add flour. Add nuts. Refrigerate dough ½ hour. Completely surround kisses in balls of dough. Bake @375 degrees for 12 minutes or until set, but not brown. Roll carefully in powdered sugar after baking.
Fudgie Brownies
(submitted by JewelrybyNaLa)

6 oz. chocolate chips                              
2 eggs
¼ c. chocolate syrup                               
¾ c. sugar
1 stick butter                                           
¼ tsp. salt
1 ½ tsp. vanilla                                       
½ c. flour
½ c. chopped nuts
Grease and flour 8” square baking dish. Melt chocolate and butter. Add vanilla, eggs, sugar and salt. Add chocolate mixture to flour, mix well. Bake @350 for 35 minutes. Cool before cutting. 

Apple-Blackberry Pie with Fall Leaves

(submitted by MeredithDada)


Yield Makes one 9-inch double-crust pie


    • 1/4 cup plus 2 tablespoons granulated sugar
    • 2 tablespoons cornstarch
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 2 1/2 pounds assorted apples (such as Cortland, Empire, Granny Smith, Jonagold, and Macoun), peeled, cored, and cut into 1/4-inch-thick slices
    • 10 ounces (2 1/4 cups) fresh or frozen blackberries, thawed
    • Frozen Pie Crust
    • 1 ounce (2 tablespoons) cold unsalted butter, cut into small pieces
    • 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash
    • Sanding sugar, for sprinkling


1. For fall leaves on top of pie: Cut out 18 leaves, rerolling scraps if needed, using 3 1/2-inch leaf-shaped cookie cutters . Transfer leaves to another piece of parchment; chill if needed. Gently press the dull edge of a paring knife into leaves to create veins. Freeze until firm, about 30 minutes.
2. Whisk together granulated sugar, cornstarch, cinnamon, and salt in a large bowl. Add apples and blackberries, and toss to coat. Pour filling into prepared piecrust, and dot with butter.
3. Preheat oven to 400 degrees with rack in lowest position. Meanwhile, brush rim of piecrust with egg wash. Arrange dough leaves over filling, creating a spiral from the edge into the center, overlapping leaves slightly to cover pie but leaving some openings. Lightly brush tops of leaves with egg wash as you work, to help them adhere. Once filling is covered with leaves, lightly brush top of entire pie with egg wash. Sprinkle with sanding sugar. Freeze for 30 minutes.
4. Place pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 20 minutes. Reduce heat to 350 degrees. Bake pie, rotating sheet halfway through, until juices are bubbling in the center and crust is golden brown, 1 hour and 45 minutes to 1 hour and 55 minutes more. Transfer to a wire rack, and let cool completely. (Pie can be stored at room temperature for up to 1 day.)
Normaʼs Poppy Seed Bread
(submitted by Everydays A Holiday)
This recipe originated from a quaint little cafe that was once located on the upper floor our local department store. They would thickly slice this slightly sweet bread to create their yummy sandwiches...chicken salad being their most popular. It was a delicious combination! People would drive many miles just to purchase the loaves. My mother and I would eat there often. I loved browsing the fancy kitchen shop while waiting for our table....and then again afterwards. It was an all around delightful experience. Not only did they have a wonderful kitchen shop, poppy seed bread and chicken salad, but they also made the BEST bread pudding I have ever tasted! I frequently use this poppy seed bread recipe to make several mini loaves to give to family and friends.  It is so easy to make and pretty much fail proof. You will need to reduce the baking time for the mini loaves, of course. Enjoy!
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
1 (13 oz.) can evaporated milk
1 teaspoon vanilla extract
4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup poppy seeds (more or less)

• Combine sugar, oil, eggs, evaporated milk and vanilla and mix until smooth.

• Sift flour, baking powder and salt together.

• Add to the sugar mixture and mix well. Mix in poppy seeds.

Spoon into 2 greased regular sized loaf pans. Bake at 325º for 50-60 minutes.


FYI: The above recipe has been modified somewhat. They actually call for a full cup of poppy seeds which I find crazy so I already cut that in half. I also like the bread to be quite moist so I will take it out sooner than the required time. But for sandwiches, I would cook until the toothpick comes out clean. I will add that I sometimes add lemon zest and/or a glazed topping. Depends what you are using it for. But the bread will  create itʼs own sweet crust and nothing more is actually necessary. Yum-yum!

                            Sweet Potatoes Praline
                                                      (submitted by SadiesSnippets)

3 cups cooked sweet potatoes, baked & peeled
1/2 cup milk
2 eggs
1 cup sugar
1/4 tsp cinnamon
1 stick butter
1 tsp vanilla

1/2 stick butter (softened)
1 c. light brown sugar
1/3 cup flour (mix with sugar)
1 cup chopped pecans

Mash potatoes and add all other ingredients. Pour into a greased 13 x 9 pan.  Combine all topping ingredients.  Mix will be crumbly.  Sprinkle over potatoes mixture.  Bake at 350 degrees for 30-35 minutes.

This is a recipe I have used at Thanksgiving for many years.  My family loves it and I often have to double it!  :)
Hungarian Goulash
(submitted by DaisyBelleDesignCo)
2lbs stew beef (one-inch cubes)
4 Tbl Butter
3 medium chopped onions
1 Tbl Hungarian sweet paprika
2 Tbl Flour
2 Tsp Salt
1/2 Tsp Pepper
dash of Thyme
1 minced garlic clove
1 28 ounce can of stewed tomatoes
1 cup sour cream
Melt butter in skillet, saute onion.  Add beef, brown.  Transfer to slow cooker (crock pot).Add remaining ingredients EXCEPT sour cream.  Stir, cover and cook on low 7-10 hours.  Add sour cream last half hour.  Serve over hot buttered egg noodles or spaetzle.
Classic Chocolate Chip Cookies
(submitted by HappyDollsbyLesya)
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 cups chopped nuts
1 1/2 cups chocolate chips
Preheat oven to 375° F.

Mix flour, baking soda and salt in small bowl. Beat melted butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 10 minutes or until golden brown. Cool on aluminum sheet or baking sheets or for 5-10 minutes.

(submitted by PrettyLittleThorn)
Walnut Pie Recipe
(submitted by PinaraDesign)
This is my favorite recipe for the holidays and special occasions. I hope you'll like it :D

Ingredients for Pie Crust
- 250 grams all purpose flour
- 140 grams butter
- 1 egg ( use only yellow part for pie crust. we will use the white part for filling so don't throw)
- 1 teaspoon baking powder
- 1 tablespoon powdered sugar
Directions for Pie Crust
Mix together ingredients for pie base. It will becaome a dough. Place the dough on a lightly floured surface.
Roll the pastry into a 12 inch (30 cm) circle. Fold the dough in half and transfer to a 9 inch (23 cm) pie pan.
Ingredients for Filling
- 200 grams powdered sugar
- 4 eggs
- 200 grams walnut
- 2 teaspoon cinnamon
- 2 teaspoon baking powder
Directions for Filling
Separate egg the whites from the yolks. Whip the 5 egg whites ( 1 egg white remain from the pie crust) firm till become like a fluffy snow. 
Crumble walnuts ( I use rondo for this, because I want walnut become very thin granule).
Then pour all eggs yolks, walnut granule, powder sugar, cinnamon and baking powder with fluffy snow very gentle. 
Pour all filling onto the pie crust. Bake for 45 minutes in a pre-heated oven, at 395°F (200°C)  Eat warm or cold.

My suggestion
After take off the pie from the oven you can decorate over with powdered sugar. :)
Bon Appétit
Lime Glazed Pound Cake
(submitted by TheBraceletTree)

For the Cake:

2 ¾ cups cake flour (345 g)
1/4 tsp. baking soda
¼ tsp. salt
16 Tbs. unsalted butter (2 sticks or 250 g)
6 oz. (185 g) cream cheese
2 ½ cups (625g) granulated sugar
5 eggs
1 tsp. vanilla extract
2 Tbs. fresh lime juice
2 tsp. finely grated lime zest

For the Lime Glaze:
5 Tbs. (35g) confectioners’ sugar, plus more as needed
1 Tbs. plus 1 tsp. fresh lime juice, plus more as needed.

Have all the ingredients at room temperature.  Position a rack in the lower third of an oven and preheat to 325 degrees F, (165C).  Thoroughly grease and flour an angel food or Bundt styled cake pan.  This cake was originally to be made in a Rose shaped cake pan, available at kitchen shops during the holidays.  This was the enclosed recipe. 

To make the cake: over a sheet of wax paper, sift together the flour, baking soda and salt; set aside.  In the bowl of an electric mixer, beat the butter and cream cheese on medium speed until creamy and smooth, 30 to 40 seconds.  Gradually add the granulated sugar and beat until light and fluffy, about 5 minutes, occasionally scraping down the sides of the bowl.  Increase the speed to medium-high and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.  Then beat in the vanilla and the lime juice.  Reduce the speed to low and add the flour mixture in three additions, beating each addition until just incorporated; stop the mixer occasionally to scrape down the sides of the bowl.  Using a rubber spatula, stir in the lime zest.  Spoon the batter into the prepared pan, making the sides about 1 inch higher than the center.  Bake until the cake is golden and a toothpick inserted into the center, comes out clean, 65 to 70 minutes.   

Transfer the pan to a wire rack and let the cake cool upright in the pan, for 15 minutes.  Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. 

To make the lime glaze, in a small bowl, stir together the confectioners’ sugar and lime juice until smooth.  Using a pastry brush, gently brush a thin coating of glaze over the warm cake.  The glaze should be thin enough so that a transparent film covers the cake.  If it is too thick, add more lime juice 1 tsp. at a time; if it is too thin, add more confectioners’ sugar.  Let the cake cool completely before serving.  Serves 16. 

 Original recipe called Rose Cake, courtesy of Flo Braker, author, Sweet Miniatures



(submitted by LoVedoArt)

9" pie plate

25 plain chocolate wafer cookies (I use Nabisco)
1/2 C. butter, melted or very soft

double boiler (bring water to boil in lower portion)

1/3 C. milk
24 marshmallows
2 oz. green creme de menthe
1 oz. white creme de cacao
1/2 pint heavy whipping cream, whipped

1.  Use a rolling pin to crush the cookies into crumbs, then use a fork to blend with the butter. Press into pie plate and chill.

2.  Scald the milk in the top part of the double boiler.

3.  Turn heat down to keep water simmering but not fully boiling.

4.  Slowly add the marshmallows, stirring until all are added and melted.

5.  Add the creme de menthe and creme de cacao, gently stirring to mix.

6.  Gently fold in the whipped cream.

7.  Pour mixture into cooled pie crust and return to refrigerator to cool at least 4 hours before serving. You can also freeze the pie.

Notes: some people like to add a little green food coloring to make the filling more green. You can also crush one more cookie to sprinkle on top of the pie.

 Vegan Banana Bread
(submitted by NeferKnots)
6 ripe bananas
1 tsp vanilla extract 
1/2 cup natural sweetener (Florida crystals, date sugar, or coconut sugar)
2 cups all purpose flour
1 tsp cinnamon
1 tsp baking soda
1 Tbsp baking powder
Pre-heat oven to 350 deg F
Mix mashed bananas with sweetener and vanilla in one bowl
Mix remaining ingredients in a second bowl
Combine wet and dry ingredients 
Pour mixture into an 8 inch square pyrex baking dish
Bake for one hour

                                                           Rolo Surprise Cookies

(submitted by EmbellishingYou)



1 cup butter, softened
2/3 cup white sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 (9 ounce) bag rolos - unwrapped
1/3 cup confectioners' sugar for decoration

1.  In a medium bowl, cream together the butter and sugar. Stir in the vanilla. Combine the flour and cocoa, add to the flour mixture, mix until all of the flour is absorbed. Cover and refrigerate dough for at least 1 hour.
2.  Preheat oven to 375 degrees F (190 degrees C). Mold about 1 tablespoon of dough around each rolo. Place 1 1/2 inches apart onto an ungreased cookie sheet.
3.  Bake for 10 to 12 minutes in the preheated oven, or until set. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cooled cookies in confectioners' sugar.

Snicker Salad
(submitted by MKHQuilts)

2 large snickers candy bars, cut into small bite sized cubes
2 large red delicious apples, cut into bites sized chunks
4 stalks celery, cut into medium thin slices
1/2 cup chopped walnuts
1.5-2 cups cool whip

Mix all ingrediants together in large salad bowl, refridgerate for at least 1/2 hour before serving. Enjoy!

yields about 6-8 servings
 Midnight Blue Halloween Sheet Cake
(submitted by ArtbyJulene)
1 Cake Mix
Buttercream Icing
Blue Food Coloring
Navy Food Coloring
Black Food Coloring
Green Food Coloring

Bake cake in 9" x 13" pan as directed on recipe. Allow cake to cool and place on serving tray. Tint approximately 3 cups of icing dark blue by using a combination of royal blue and navy. Ice entire cake in blue. Reserve extra icing and place in piping bag fitted with #16 to pipe border after cake is decorated. Color small amount of icing black and green. Fill a pastry bag with black icing and start by using a #8 to pipe the trunk of the base. Switch to using a #4 and then a #2 as you need to make smaller branches. Fill a pastry bag fitted with #233 with green icing. Start at the bottom edge of the cake and pull toward the top of the cake to create grass across the bottom of the cake. Use your reserved blue icing to pipe a shell border on bottom edge and reverse shell border on top edge. Decorate with plastic picks.
Sour Cream Cranberry Bars
(submitted by SeamsVictorian)

1 cup butter, softened
1 cup packed brown sugar
2 cups quick cooking oats
1 ½ cups plus 2 tablespoons flour, divided (follow directions closely)
2 cups dried cranberries
1 cup sour cream
¾ cup sugar
1 egg, lightly beaten
1 tablespoon grated lemon peel (orange peel also works)
1 teaspoon vanilla

Cream butter and brown sugar together. Combine oats and 1 ½ cups flour, add to creamed mixture until blended. Set aside 1 ½ cups of the mixture for topping. Press remaining mixture into bottom of 13x9 ungreased pan. Bake at 350° for 10-12 minutes or until lightly browned.

Meanwhile, in another bowl, combine cranberries, sour cream, sugar, egg, lemon peel, vanilla and the remaining 2 tablespoons flour. Spread evenly over crust. Sprinkle with remaining crust mixture. Bake for 20-25 minutes or until lightly browned. Cool on wire rack. Refrigerate leftovers. Makes about 3 dozen depending on how large you cut them.

Tropical Fruit Salad
(submitted by CSchmauderWatercolor)

3/4 c. coconut flakes; toasted
2 T honey
2 T fresh mint; chopped
Zest and juice of 1 lime
2 kiwis; peeled and sliced
1 banana; peeled and sliced on the bias
1 small bunch of red grapes
1 mango; peeled, seeded, and chopped
1/2 large pineapple; cored, peeled, and chopped

Preheat the oven to 350 degrees.  Spread coconut onto cookie sheet and toast to golden brown, appox. 5 min.  Cool

Whisk honey, mint, and lime zest and juice together.  Add fruit and stir well to coat.  Sprinkle toasted coconut on top.  Serve

 Stuffed Eggplants, Peppers and Tomatoes
(submitted by PureCraft)
Serves 4 to 6
1-2 tablespoons vegetable oil or clarified butter

For the Shells:
6 small black skinned eggplants (about 12 cm long and 4 cm in diameter)
6 medium green bell peppers
6 large firm tomatoes
ground black pepper
For the Stuffing:
4 tablespoons vegetable oil or clarified butter
1 1/2 pounds (700 g) ground beef or lamb
2 medium onions, peeled and finely chopped
1 medium green pepper (pointed or bell), finely chopped
chopped tomato pulp* (see the recipe)
1 cup chopped fresh basil
½ cup cooked and split chickpeas (1/4 cup dried, boiled in slightly salted water and drained), optional
salt, to taste
ground black pepper, to taste
1. Prepare the shells.
Eggplants: There are two ways to prepare the eggplant shells. Choose one you like better.
Method 1: This is the easier method and takes less time than the second. Cut off the stalk end of the eggplants. Make a lengthways slit in each taking care not to cut right through. Fill a pan with water and bring to a boil. Gently drop the eggplants into the boiling water, and simmer for about 2 minutes, using a slotted spoon to keep them submerged. Remove and set aside. When cool enough to handle, remove the seeds from the eggplants with a spoon or by rubbing the eggplants gently between the palms of your hands to let the seeds fall out. Set aside.
Method 2: My favorite method, although requires more time and effort to prepare. Here instead of blanching the eggplants fry them before stuffing. Using a vegetable peeler or knife, remove about 3-4 lengthwise strips of skin from the eggplant to create a striped effect. Make a lengthways slit in each eggplant taking care not to cut too deep through. Soak the eggplants in a large bowl full of cold water with 2 tablespoons salt for 20 minutes to remove any bitterness. Drain, and gently pat dry. Fry the eggplants in 4 tablespoons oil or butter (add more if necessary) on all sides for about 10 minutes, or until evenly brown. Remove, drain on a paper-towel lined plate.

Peppers: Start cutting tops off the green peppers about 1/2 inches (4 cm) from the stems and stop when you obtain lids attached to the peppers. Remove the seeds and ribs and set aside.

Tomatoes: Remove the stems. Start cutting tops off the tomatoes about 1/2 inches (4 cm) from the stems and stop when you obtain lids attached to the tomatoes. Scoop out the pulp, finely chop it and reserve for the stuffing*.

2. Make the stuffing. In a frying pan, heat the oil over medium heat. Add the ground meat and cook until the released liquid has evaporated and the meat has nicely browned. Add the onions and cook for 5-10 more minutes, stirring occasionally. Add the chopped pepper and tomato pulp and cook for another 5 minutes. Remove the pan from heat. Add the fresh herbs, and if using, cooked and split chickpeas. Season with salt and pepper to taste, and mix well.

3. Sprinkle inside of the shells with some salt and black pepper and fill them with the stuffing. Cover the top of the peppers and tomatoes with their lids. Place the vegetables side by site in a deep frying pan. Pour 2 tablespoons vegetable oil or clarified over the top. Cover and simmer over low to medium heat for about 40 minutes, or until the vegetables are tender (but not mushy!) and the liquid has reduced to the syrupy consistency.
Cheese Stuff Meatballs and Spaghetti
(submitted by Starality)

1 lb. ground beef
1 lb. ground pork
4 tablespoons fresh Parmesan cheese, grated
1 to 1 1/2 cups Italian dry bread crumbs
3 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely minced
1 tablespoon fresh basil, finely chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon dried oregano
4 oz. fresh mozzarella, divided into 12 pieces
3 tablespoons olive oil
2 jars of your favorite red sauce
2 pounds spaghetti, cooked al dente
In a large mixing bowl combine ground beef, ground pork, Parmesan, eggs, salt, pepper, garlic, basil, parsley and dried oregano. Add bread crumbs 1/2 cup at a time until mixture is not too wet and can be formed into balls easily. Form mixture into 12 balls using your thumb to press a hole in the center. Insert a piece of the fresh mozzarella into the hole and close the hole by pushing the meatball mixture around it to secure the mozzarella inside each ball.
Heat a large sauté pan over medium heat and drizzle olive oil into it. Add meatballs and cook until just browned. Using a slotted spoon, transfer meatballs into a slow cooker. Pour red sauce over the meatballs and cook on LOW for approximately 5 hours. Serve the stuffed meatballs and sauce over spaghetti.
Harvest Sangria
 (submitted my FeathersFly)

1 bottle red wine, like a fruity merlot
1 cinnamon stick
1 thumb-size know ginger, cut into 2 or 3 slices, lengthwise
1/4 cup agave nectar
1/4 cup lemon juice
pinch of cayenne papper
1 red apple, cored and chopt
1 orange, sliced, sees removed, andchopt
1 Anjou or Cornice pear, dices
1 cup diced pineapple

In a large pitcher, mix all ingredients and refrigerate covered overnight. To serve, remove cinnamon stick and pieces of ginger and discard. Pour the sangria over ice in large wine goblets and serve with a spoon. Serves 4
Sweet Candy Apples
(submitted by TheWishForest)

Unsalted butter, for parchment paper

2 cups sugar

3/4 cup water

1/2 cup light corn syrup

1/2 teaspoon red food coloring, (optional)

6 medium apples, or 12 lady apples

Step 1: Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.

Step 2: Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.

 Pumpkin Cinnamon Roll Pancakes
(submitted by HamlinDesign)


1/2 cup (1 stick) salted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon
4 tablespoons (1/2 stick) salted butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1 1/2 cups whole milk
1 cup pure unsweetened pumpkin puree
2 large eggs
2 tablespoon canola or vegetable oil
2 tablespoons apple cider vinegar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons pumpkin pie spice (see Tips below)
1/2/ teaspoon salt
1 tablespoon packed light brown sugar


1. Prepare the cinnamon filling: In a small bowl- mix butter, brown sugar and cinnamon. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and lay it on the counter while you prepare the pancake batter.
2. Prepare the Icing: In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.
3. Prepare the pancake batter: In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.
4. Check on your cinnamon filling: Open up the baggie again and give it a good stir to re-incorporate any butter that may have separated. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of toothpaste (which will eventually happen if you leave it on the counter long enough, but refrigerate for a few minutes if you need to). Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny! Snip off a small piece of the corner of the baggie.
5. Cook the pancakes: Preheat a large skillet or griddle to medium, and spray it with nonstick spray. Use an ice cream scoop (or ladle) to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl (just as you see in a cinnamon roll). Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of cream cheese icing.


*If you do not have pumpkin pie spice, use this combo of spices instead: 1 teaspoon allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg

(submitted by Inspireuart)

Cardinal Cocktail
                                              (submitted by AmplifiedPeople)

The holidays should be sweet, and so should your wine!  Dress up any bottle of less than expensive wine for your guests by turning it into a fancy but easy to make cocktail.  It is SURE to impress!  Also, you can still get that beautiful holiday red color without having to serve a bitter, dry wine.  The cardinal cocktail is simply a kir made from red wine!

Prep time: 3 minutes

-1 oz creme de cassis (per drink)
-red wine (merlot or pinot works best!)
-your prettiest holiday wine glasses
-A flourish, if you want.  Cranberries float, and look great for Thanksgiving and Christmas!!  I usually add a couple of canned cherries though, as they are sweet and can be enjoyed with the drink!

-Place ice in wine glass
-Pour in 1 ounce of creme de cassis
-Fill glass with wine
-Add flourish, if you wish to

-Pass to your favorite friends and family to enjoy!

Mushroom Cupcake
(submitted by MachelSpencePhoto)


  • 2 C all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 C unsalted butter, softened
  • 2/3 C sugar
  • 2 eggs
  • 2/3 C Greek yogurt
  • 2/3 C mushroom syrup from above (just the syrup - not the mushrooms floating in the syrup)
  • 18 dried candy cap mushrooms


  1. In a medium-sized bowl, whisk flour, baking powder and baking soda.
  2. In another medium-sized bowl, beat butter and sugar until light and fluffy.
  3. Beat in eggs and sour cream until blended.
  4. Alternately fold in flour mixture and mushroom syrup.
  5. Fill cupcake liners 3/4 full.
  6. Stick a dried candy cap mushroom into the center of each unbaked cupcake (as shown in the photo of the cupcake tin above).
  7. Bake at 350 F for 25 minutes or until toothpick comes out of cupcake clean.
Golden Coconut Rum Cake
                                                       (submitted by SewcialGraces)

1 cup shredded coconut
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla
pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark or light rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark or light rum


1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle coconut evenly over the bottom of the pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over coconut in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Using a skewer or long meat fork, poke holes all over cake top. Slowly drizzle glaze over the top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. *for a lighter rum taste –use only 1/3 cup rum in the glaze.

 Pumpkin Spice Rice Krispie Treats
 (submitted by DuryeaPlaceDesigns)
1/4 cup unsalted butter
10 oz bag marshmallows
1 box (3.4oz) pumpkin spice instant pudding mix
5 cup rice krispies cereal
1 cup white chocolate, melted

Grease 9" square pan with butter. Set aside. In large pot, melt butter over medium heat. Add in marshmallows and stir constantly until melted (lower heat to low-medium). Remove from heat and quickly stir in pudding mix. Fold in cereal. Pour mixture into pan. Press treats into pan (but not too hard, that will dry them out).  Spread melted white chocolate over top of treats and sprinkle immediately with sprinkles. Allow to set about 1 hour. Cut and serve. ENJOY.
Peanut Butter Swirled, Chocolate Chip Blondies
 (submitted by SaintAngel)

YIELD: one 8x8 pan, 9 to 12 generous squares
PREP TIME: 5 minutes
COOK TIME: about 20 minutes
TOTAL TIME: 25 minutes
1/2 cup unsalted butter, melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup chocolate chips
about 1/3 cup peanut butter, melted
  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour and stir until just combined, don't overmix.
  5. Stir in the chocolate chips.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Evenly add and swirl the peanut butter. To create the marbled pattern shown, drizzle peanut butter over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, "draw" 4 or 5 evenly spaced lines through the peanut butter. You're dragging the toothpick perpendicularly through the first set of lines to create the marbling.
  8. Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.   Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Berlinerkranser (Berlin Wreaths)
(submitted by JeanineDesigns)
    Cream together ¼ c. sugar and ½ c. butter.
     Separate 2 eggs: hard boil the yolks, dry and cool, and press them through fine sieve.  Add to butter along with 1 c. sifted flour, 1 tsp almond extract, 1/8 tsp salt.
    Chill. Roll a tsp of dough into pencil and then wreath shape.
     Press the crossed ends to seal. Brush w/beaten egg white, sprinkle with coarse sugar.
     Bake 10 min @ 350 degrees.
    (submitted by P1xie)
    2 (8 ounce) packages cream cheese, room temperature
    2 cups unsalted butter, softened
    4 cups all-purpose flour
    1 pound chopped walnuts
    1 (12 ounce) can poppyseed filling
    1 egg
    1/2 cup honey
    1 egg white
    1/2 cup confectioners' sugar for dusting
    1. In a large bowl, mix together cream cheese and butter until well blended. I like to use my hands, but ou can also use a wooden spoon. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes.
    2. Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3x3 inch squares. Place a teaspoon of filling in the center of each square. Use walnut for some and poppyseed for the rest. Roll the squares up and seal the edges. These can also be formed into triangles. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.
    3. Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust  with confectioners' sugar.
    Heavenly Oatmeal Bars
    (submitted by SeamsVictorian)
    1 cup butter
    1 1/3 cups dark brown sugar
    ¾ cup light corn syrup
    5 1/3 cups quick cooking oats
    2 teaspoons vanilla
    12 oz semisweet chocolate chips
    1 cup peanut butter
    Preheat oven to 350° 
    Cream the butter and brown sugar until light and fluffy.  Add corn syrup, oats and vanilla and mix well. Spread into greased 9x13 pan.  Bake for 16 minutes.  Cool till lukewarm.
    Glaze: in saucepan, stir 12 oz semisweet chocolate chips and 1 cup peanut butter together over low heat until melted.  Spread over warm bars, and cool until completely cold.  Makes 60 bars depending on the size you cut them.
    French Toast Souffle
    (submitted by sewcialGraces)


    1 bakery loaf of butter crusty bread-10 cups cut into 1-inch cubes

    8 (ounces) low-fat cream cheese, softened

    8 large eggs

    1-1/2 cups milk

    2/3 cup half and half cream

    1-1/4 cups maple syrup

    1/2 teaspoon vanilla

    2 tablespoons powdered sugar

    1.  Place bread cubes in a lightly greased 9x13 baking pan.

    2.  In a large bowl, beat cream cheese with an electric mixer until smooth.  Add eggs one at a time, mixing well after each addition.  Stir in milk, half and half, 1/2 cup of the maple syrup, and vanilla until mixture is smooth.  Pour cream cream cheese mixture over the bread; cover, and refrigerate overnight.

    3.  Remove souffle from refrigerator, and let stand at room temperature for 30 minutes.  Meanwhile, preheat oven to 350 degrees F.

    4.  Bake uncovered, for 50 minutes, or until a knife inserted in the center comes out clean.  Pour remaining 3/4 cup maple syrup over souffle, and sprinkle with powdered sugar.  Serve warm.
    Cranberry Cardamom Cake
    (submitted by SeablossomDesign)
    A delicious rich, buttery cake with pops of fresh, tart cranberries.  Grease and flour a standard size bundt pan, preheat oven to 350 degrees.
                3 C. flour
                2 C. sugar
                2  tsp. cardamom
                1 ½ tsp. baking powder
                ½ tsp. baking soda
                1 C. milk (or I like buttermilk)
                3 eggs
                ¾ C. butter, melted
     fold in 1 C. fresh cranberries.   Mix thoroughly and pour into prepared bundt pan.
     Bake at 350 degrees for 50 – 60 minutes
     . Churros
    (Submitted by SeamsVictorian)


    • Vegetable oil, for deep frying
    • 1/2 cup sugar
    • 2 teaspoons ground cinnamon
    • 1/2 stick butter
    • 1 cup water
    • 2 teaspoons sugar*
    • 1 cup all-purpose flour
    • 1 orange, zested
    • 1/4 teaspoon freshly grated nutmeg*
    • 4 eggs


    Fill a deep-fryer or large Dutch oven halfway with vegetable oil and heat to 350 degrees F.
    Mix the sugar and cinnamon together in a large shallow bowl, set aside.
    Combine the butter, water and sugar in a large saucepan over medium-high heat and bring to a boil. Once it has come to a boil, lower to a medium heat and add the flour, orange zest and nutmeg, stirring constantly until it comes away from the pan and it forms a ball. Transfer dough to a bowl and use an electric mixer to help cool it off. At this point you can whisk in the eggs, 1 at a time, until it becomes a smooth batter. Transfer the mixture into a large piping bag fitted with a large star tip. Working in batches, carefully pipe 4-inch long ribbons directly into the hot oil to fry. Fry until golden, turning if necessary, about 2 to 3 minutes. Remove with tongs and drain on paper towels. Transfer the churros into the sugar/cinnamon mixture and toss to coat. Serve immediately while still warm.
    Caldo Verde 
    (submitted by AfrochaDesign)
    2 Tbsp Olive Oil
    1 1/2 C. finely chopped yellow onions
    1 Tbsp minced garlic
    2 lb potatoes, peeled and cut into 1/2" cubes (I use Yukon potatoes)
    9 C. Chicken stock, or canned low-sodium chicken broth
    1/2 Tsp crushed red pepper
    1/2 lb chourico or linguica, sliced crosswise into 1/4" pieces (Chourico Portugues is not spicy like the Mexican chorizo. It may be a challenge to find this one but you can use Italian sausage as long as it's dry and hard sausage)
    1/2 lb kale
    1/4 C. chopped parsley
    1/2 C. chopped cilantro
    2 Tbsp chopped mint
    Salt and pepper
    Crusty bread, as an accompaniment
    1. In a large soup pot, heat olive oil and saute onion and garlic until vegetables are wilted, about 4 minutes.
    2. Add potatoes, chicken stock, and minced crushed red pepper, and bring to a boil. Season with salt and pepper, reduce heat to a simmer and cook, covered, until potatoes fall apart, about 1 hr. To speed up this process, the potatoes can be mashed with a potato masher.
    3. While the soup is cooking, roll the kale leaves so that they may be inserted into a meat grinder or shredder fitted with a small die and finely grind the kale. Alternatively, can be shredded in a food processor fitted with a shredder blade. Set aside.
    4. When the soup is thick and the potatoes have broken up, whisk to break up the remaining potato pieces. Add the sausage and cook for 15 minutes. Stir in the shredded kale and simmer until the leaves are softened but still lightly crunchy and flavors have melded, about 10 to 15 minutes. Stir in the parsley, cilantro, mint, and season, to taste, with salt and pepper.
    Serve with crusty bread.
    You can also find it in the link below.http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-new-style-caldo-verde-recipe/index.html

    Pomegranate and Fresh Fruit Salad
    (submitted by Mintook)

    raw materials;
    1-seeds of pomegranate
    rings of avocado
    1-lettuce leaves
    50 gram-smoked bacon

    mode of preparation;
    Cut all the fresh fruits + avocado + bacon to slight slices, tear the lettuce leaves to big pieces, Mix all together and put on it amazing sauce;

    1/3 glass oil
    1/3glass anworthy son
    1 spoon mustard
    1/2 small spoon sugar

    little salt

    The Elves Snickerdoodles

    (submitted by MissPottery)

What you'll need

  • 2-1/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup vegetable shortening
  • 2 tablespoons soft butter
  • 1 cup sugar
  • 1 large egg
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • Colored sugar or edible glitter

How to make it

  1. Sift the flour, baking powder, baking soda, salt, and nutmeg into a large mixing bowl. In a separate bowl, using an electric mixer, cream the shortening and butter. Gradually mix in the sugar. Beat in the egg until blended, then the sour cream, vanilla extract, and lemon zest.
  2. With a wooden spoon, stir the dry ingredients into the creamed mixture half at a time, until evenly mixed. Cover the dough with plastic wrap and refrigerate it for 30 to 60 minutes.
  3. Shortly before baking heat the oven to 350 degrees. Lightly grease one or two large cookie sheets, or line them with parchment paper. Put the decorative sugar into small bowls.
  4. With lightly floured hands, shape the dough into 1-1/2-inch-thick balls. Roll the balls in the colored sugar and place them on the prepared baking sheets spaced about 3 inches apart. Bake the cookies on the center oven rack for 15 to 18 minutes, until they're a light golden brown. Cool the cookies on the sheet for 2 to 3 minutes. Then use a spatula to transfer them to a wire rack to finish cooling. Makes about 24 cookies.
    Black Forest
    (submitted by LeBoudoirNoir)
    Original recipe makes 1 - 9 inch 3 layer cake
    2 1/8 cups all-purpose flour
    2 cups white sugar
    3/4 cup unsweetened cocoa powder
    1 1/2 teaspoons baking powder
    3/4 teaspoon baking soda
    3/4 teaspoon salt
    3 eggs
    1 cup milk
    1/2 cup vegetable oil
    1 tablespoon vanilla extract
    2 (20 ounce) cans pitted sour cherries
    1 cup white sugar
    1/4 cup cornstarch
    1 teaspoon vanilla extract
    3 cups heavy whipping cream
    1/3 cup confectioners' sugar
    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
    2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter in to prepared pans.
    3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
    4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
    5. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
    6. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
    (submitted by PrettyLittleThorn)

    Four Layer Chocolate Pastel Rainbow Birthday Cake
    (submitted by HeirloomsbyElisabeth)
    Bake favorite boxed chocolate cake or other favorite recipe in 2 round cake pans.
    Split each layer in two.
     In small saucepan, mix:
    2 1/2 T flour and 1/2 c milk into a paste and cook until thick.  Let cool.
    In a separate bowl, mix together:
    1/2 c sugar and 1/2 c white Crisco.  Beat until sugar dissolves.  Add 1 T of paste at a time and mix until smooth. 
    Divide into thirds and flavor with bottled flavoring and color as follows:
    pink - strawberry
    yellow - rum
    green - mint
    Fill between each of the layers with the three different colors. Frost with favorite chocolate frosting.
    This has been my husband's Birthday cake since he was 8!
    (submitted by DigitalExpressions)
    When you can apples or make pies save the peels and cores for a delicious jelly.
    Put cores and peels in large pan, fill pan with water to just below the top of the fruit and boil till soft.  Strain juice into another pan (measuring as you do).  Add enough water to make your liquid measure full cups.

    3/4 cup of sugar per cup of liquid
    1 Tbs lemon juice for every 2 cups liquid
    1/4 cup Red Hots (cinnamon candy)

    Bring to boil and cook to Jelly stage (220 degrees on a candy Thermometer).  Ladle into sterilized jars cap and process in a water bath for 10 minutes.  Good on toast, with cream cheese on crackers and as a meat glaze.  
     Easy Homemade Granola
    (submitted by NeferKnots)
    2 cups rolled oats
    1 tsp cinnamon
    1/2 tsp salt
    4 tsp vegetable oil
    1/4 cup honey (substitute agave nectar for a vegan alternative)
    1/4 cup Florida Crystals 
    1 tsp molasses
    1 tsp vanilla
    2/3 cup nuts of your choosing  (optional)
    2/3 cup dried fruit of your choosing (optional)
    Preheat oven to 325 deg F
    Toss the oats with the cinnamon and salt in one bowl.
    Combine and thoroughly mix the Florida Crystals and molasses to make brown sugar.
    In a separate bowl combine the oil, honey, brown sugar, and vanilla and whisk until well mixed.
    Add the wet ingredients to the dry ingredients and mix with your hands until all of the oats are coated with the honey mixture.
    Line a cookie sheet with parchment paper  and spread the granola mixture evenly over the sheet. 
    Bake for 10 minutes. Remove from the oven and toss the granola using a metal spatula. Add about half of the nuts and return the granola to the oven. Bake for 5 minutes. Remove from the oven and toss the granola using a metal spatula. Add the rest of the nuts and return the granola to the oven. Bake for 10 minutes. Remove from the oven and allow the granola to cool completely.
    Sprinkle on the dried fruit and place the granola in an air tight container. If you don't use nuts, still follow the bake, toss, bake process described above.
    Pumpkin Chocolate Chip Oatmeal Muffins
    (submitted by KateeMarie)
    Makes 12 muffins.  Preheat oven to 350.
    1/2 cup butter                   
     3/4 cup brown sugar (packed)                      
     1 egg
     1 cup all-purpose flour
     1 tsp baking powder
     1/4 tsp baking soda                               
     1/4 tsp salt
    1/2 tsp pumpkin pie spice    
    1/2 tsp ground cinnamon                          
    1/2 can of pumpkin
     1 cup rolled oats
     1 cup semisweet chocolate chips
    In a large bowl, cream butter and sugar. Beat in egg. Add pumpkin. Combine dry ingredients and chips.  Add to creamed mixture until it just comes together.  Fill greased or paper-lined muffin tins 3/4 full.  Bake for 20-25 mins.
    Frozen Raspberry Kiwi Souffle
    (sumitted by PrettyLittleThorn)
    2 cups raspberries (500 ml)
    1/4 cup granulated sugar (60 ml)
    2 tbsp. unflavored gelatin (30 ml)
    2Tbsp cold water (30 ml)
    1/4 tsp salt  (2 ml)
    6 egg whites
    2 cups whipping cream (500 ml)
    1 1/2 cups kiwi- pared and chopped  (375 ml)
    Puree the raspberries in a food processor, strain to remove seeds.  Place strained fruit in a saucepan and cook to reduce to 1/4 cup of sauce. Add the sugar and gelatin which has been softened in the water and salt.  Cool to room temperature.   Whip the egg whites until stiff and dry.  Whip the cream and fold into the egg whites.  Fold the sauce and kiwi into the whip cream and egg white mixture. Pour into an 8 cup soufflé dish with a 6" foil collar. Freeze 6 hours or overnight.  Remove collar and serve.   Serves 6

    Cranberry Chicken

(submitted by Dreamers3)


  • 1 tablespoon olive oil
  • 1/4 cup onion, chopped
  • 2 pounds boneless, skinless, chicken breasts
  • 1/4 cup ketchup
  • 1 teaspoon dry mustard
  • 16 ounces canned whole-berry cranberry sauce
  • 1/4 cup packed brown sugar 
  • 1 tablespoon apple cider vinegar 


  Preheat oil in a large skillet.

  1. Add onion and sauté until clear.
  2. Add chicken and cook for 3–4 minutes on each side.
  3. In a medium-sized bowl combine ketchup, dry mustard, cranberry sauce, brown sugar and vinegar. Stir until mixed and pour into skillet.
  4. Cover and cook on medium heat for 15–20 minutes.
  5. Serve over brown rice, noodles or with mashed potatoes.


Lemon-Lime Basil Shortbread Cookies
(submitted by Dreamers3)

Sprinkle these simple cookies with sanding sugar and serve them with ice cream. Or leave off the sugar and serve with tea for a more savory option.

  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar plus more for pressing cookies
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
  • 2 tablespoons sliced fresh basil leaves
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon finely grated lime zest
  • 1/4 teaspoon kosher salt
  • Sanding sugar (optional)

Preheat oven to 375°F. Place flour, 1/2 cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2" apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2" rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using.
Bake until edges are brown, about 10-15 minutes. Transfer to a wire rack; let cool.

Dill Bread 
(submitted by PinaraDesign)

1 cup chopped dill
1 cup Turkish yogurt
1 cup olive oil
1 cup cheese
3 eggs
4 cup all purpose flour
10 grams baking powder

Mix all ingredients together. It will become a dough. Pour into a greased loaf pan. Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped.
Bon Appétit
     Mom's Gingersnaps
    (submitted by VelvetCrushVintage)
    2 1/4 cups flour
    2 teaspoons ginger
    1 teaspoon baking soda
    3/4 teaspoon cinnamon
    1/2 teaspoon clove
    1/4 teaspoon salt
    3/4 cup butter
    3/4 cup sugar
    1 egg
    1/4 cup molasses
    1/2 cup sugar (for rolling cookies)
    Preheat oven to 350F degrees.
    Combine dry ingredients and set aside.
    in a large bowl beat butter till soft, gradually add sugar.  Beat in egg and molasses.  Stir in flour mixture.
    Roll into balls, then roll in sugar.
    Bake 10- 12 minutes
     Holly Cookies
    (submitted by Ohzie)
    Made like Rice Krispy treats, but with Corn Flakes: YUM!!!!

    1/2 cup butter
    3 cups miniature marshmallows
    1/2 tsp almond extract
    1/2 tsp vanilla extract
    1 tsp green food color
    4 cups corn flakes
    red hot candies
    Melt butter, add marshmallows, stirring until all marshmallows are melted. Add extracts and food coloring; stir until it is a uniform green color. When mixture is smooth, add corn flakes; mix well but gently so as not to crush the cornflakes. Form into 3" mounds on sheets of waxed paper, decorate with red cinnamon candies and silver dragées. Let cool.
    Frozen Banana Bites with Chocolate
    (submitted by DivinaLocura)

    • About 3 small-medium ripe Bananas
    • 1 cup Semi-Sweet Chocolate Chips
    • 2 Tbsp melted Extra Virgin Coconut Oil
    • 2-3 tbsp assorted Nuts (Almonds, Pistachios, Pecans, Hazelnuts, Walnuts etc), (optional)

    Step by step:

    1 - Cut the bananas into bite sized pieces.
    2 - Place them on a foil covered baking sheet (or use parchment paper).

    3 - Poke them with cocktail forks or any other fancy things you might possess in your pantry waiting to be put to good use. Freeze them for about 2 hours or until frozen.

    4 - Meanwhile dry toast any nuts of your choice.

    5 - Cool them and chop them coarsely into teeny tiny pieces. Set aside.
    6 - Stir together the coconut oil and chocolate chips on top of a double boiler. Make sure to melt the oil before using. Keep stirring until the chocolate is melted and all smooth (and velvety).
    7 - Now remove the frozen banana, dip it in the chocolate - completely or half way as per your liking.

    8 - You can either sprinkle the nuts on top of it and just roll it on the nuts.

    9 - Place it back on the cold baking sheet until dried.

    Serve this pronto or re-freeze it until serving. 
    Holiday Red Velvet Cake
    (submitted by MikeandDianeSoap)
    1 box German chocolate cake mix
    2 large eggs
    1/2 cup water
    1/4 cup vegetable oil
    1 Tbsp cider vinegar
    1 Tbsp red food coloring
    1-12 oz container cream cheese frosting
    Combine cake mix, eggs, buttermilk, water, oil, vinegar, and food coloring into large bowl of an electric mixer. Beat 2 minutes at high speed. Grease and lightly flour 12-cup Bundt pan. Pour batter into prepared pan. Bake 30 to 40 minutes at 350 F. Let cake cool. To frost cooled cake, mound cream cheese frosting over top third of cake and let it drift down sides, giving it a snow capped look. Garnish top by arranging fresh cranberries and dried bay leaves to look like holly, if desired.
    Healthy Pasta Dinner
    (submitted by BPenatzer)
    1/2 box ww angel hair (cook only 1-2 min) salted, save 1 c water
    2 T olive oil
    1 shallot chopped or onion/garlic
    3 T sundried tomatoes in oil
    3 T pine nuts
    1/4 C basil
    1/2 t. oregano
    pinch red pepper flakes
     salt and pepper to taste
    opt. grated cheese
    Cook pasta, drain, set aside along with reserved water.
    Saute shallot in oil till clear, add remaining ingredients except pasta and cheese.  Cook 1-2 minutes till heated through.  Add pasta and toss gently, 1-2 minutes, if needed add some pasta water.
    Serve with grated cheese if desired
    Bananas Foster
    (submitted by ALookofLove)
    5 heaping tablespoons dark brown sugar
    1 3/4 oz Light Karo Syrup
    1 3/4 oz banana liqueur
    3/4 oz brandy
    1 tablespoon butter
    2 bananas, sliced lengthwise

    Directions: Bring first 5 ingredients to a boil. Add bananas and cook well. Serve immediately, with vanilla ice cream if desired.
    Candied Fruitcake
    (submitted by MikeandDianeSoap)
    12oz pitted dates, cut in half
    1/2lb candied green and yellow pineapple
    1/2lb whole candied cherries
    1lb pecan halves
    1 cup flour
    1 tsp baking powder
    1/4 tsp salt
    2 eggs
    1/2 cup sugar 
    Grease 2 loaf pans well, line bottom with wax paper, grease again. Combine dates, pineapples, cherries in a large bowl. Stir together flour, baking powder and salt. Sprinkle over fruit and mix well with fingers. Separate fruit pieces to coat well. Beat eggs and sugar until fluffy. Pour over fruit and mix well with spoon. Add pecans and mix well. Pack in pans, pressing down. Bake at 275 F for about 1 ¼ hours. Top of cake should look dry but not brown. Cool pans 5 minutes, loosen edges, invert on rack, remove paper, turn right side up. Cool thoroughly, wrap airtight, and store in a cool place. To serve, slice thin with sharp knife.    

    Aunt Emily's Soft Caramels
    (submitted by PatsPottery)
    Caramel recipe for buttery soft caramels that have been enjoyed for generations.

    10 min. prep time 1:50 total time

    72 caramels

    2 cups sugar
    1 cup firmly packed brown sugar
    1 cup  Butter
    1 cup milk
    1 cup  Heavy Whipping Cream
    1 cup light corn syrup
    1 teaspoon vanilla

    Butter 13x9-inch pan; set aside.
    Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
    Continue cooking, 25-30 minutes or until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball.
    Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely.
    Cut into 1 1/2x1-inch pieces; wrap candies in plastic food wrap. Store refrigerated.