CHAMPAGNE CUPCAKES
INGREDIENTS:
1 box vanilla cake mix
1 3/4 c. champagne (or Prosecco), divided
1 c. (2 sticks) unsalted butter, softened
4 c. powdered sugar
1/2 tsp. pure vanilla extract
1/2 tsp. kosher salt Gold sanding sugar, for garnish)
INSTRUCTIONS:
Preheat oven to 350° and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1½ cups champagne. Bake according to package directions and let cool completely before frosting. Meanwhile, make champagne frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and remaining ¼ cup champagne. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Pipe frosting onto cooled cupcakes and garnish with gold sanding sugar.
INGREDIENTS:
2 cans condensed milk
1 tablespoon butter
1 cup chocolate pieces
2 tablespoons Champagne or sparkling wine
3 spoonfuls of heavy cream Pearl candy, to garnish
INSTRUCTIONS:
In a pan, heat the condensed milk and butter. Once heated, add the chocolate and let it melt.
1. Add two tablespoons of Champagne, then the heavy cream. Keep stirring until the mixture comes loose from the bottom of the pan.Turn off burner, pour into a baking dish, and let it cool for 4 hours to bring out the flavor.
3.
2. Roll into small balls and finish off with the pearl candy.
Valentine's Day Celebration Recipes
HEART CHOCOLATE PRETZELS
INGREDIENTS:
Mini Pretzels
Milk Chocolate
White Chocolate
Heart Chocolate Candy
Sprinkles
INSTRUCTIONS:
Pour melted milk chocolate on tray, then spread out pretzels across it, sprinkle, then refrigerate one hour. After it hardens, melt white chocolate, and pour into center of pretzels and place heart chocolate candy on top. Refrigerate for two hours before serving.
"GAL"ENTINES DAY WAFFLES
INGREDIENTS:
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 Teaspoon Vanilla Extract
INSTRUCTIONS:
Preheat your waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Pour mix onto hot waffle iron. Cook until golden brown. Use a heart shaped cookie cutter to cut out hearts from the waffles. Serve with toppings such as whipped cream, fresh strawberries, chocolate syrup, or maple syrup.
INGREDIENTS:
100 g Greek yogurt
100 ml milk
100 g frozen strawberries
15 g gelatine powder
2 drops vanilla flavor (extract)
2 tsp caster sugar
50 ml water
2 tbsp water
INSTRUCTIONS:
For red layer: Leave 8 g / 0 3 oz gelatin in 50 ml water in a small pot to bloom (about 10-15 min) Heat strawberries in a separate pan for 5 minutes to defrost Or defrost at room temperature for about 2 hours Blend strawberries until smooth on a high speed, you want it foamy Leave in the blender Heat bloomed gelatin with water until melted Pour melted gelatin into blender while the blender is processing the mixture Put kitchen towel in a bowl and place the the glasses against the towel, on their side, so that you can fill them at an angle Fill half of each glass with strawberry mixture Let it set in the fridge
For white layer: Leave 7 g / 0 25 oz gelatin in 2 tbsp water to bloom (about 10-15 min) Heat half of the milk (don't boil) and mix it with gelatin until it dissolves Mix Greek yogurt with the other half of the milk, vanilla, and sugar Slowly add milk/gelatin mix in with the Greek yogurt and mix well When the strawberry layer is set, remove the glasses from the bowl and put them on a table Fill the glasses with yogurt mixture and leave in the fridge until set Decorate with small mint leaves and serve
Easter Recipes
FLOWER LEMON TARTS
INGREDIENTS:
1 Box Ready-to-
Bake Roll-Out Pie
Crust.
1 Can Duncan
Hines Lemon
Creme
Powdered Sugar
Flower Cookie Cutter
Set your pie crust out to become room temperature. Preheat your oven to 450F. Once your dough is room temp, roll it out and cut flower shapes out of it with the cookie cutter. Tuck each pie flower down into the mini cupcake pan, press them down into the bottom and gently fold the petals back around the top of the cupcake pan. Give the bottom and sides a few pokes with a fork. Bake for 5-6 minutes. Gently remove the flowers and let cool for a few minutes on a wire rack. Spoon the lemon creme into a plastic baggie and cut the tip off. Pipe the lemon creme into the centers of the mini flowers. Refrigerate for a few hours. Sprinkle petals with powdered sugar.
CHICKS DEVILED EGGS
INGREDIENTS:
6 Boiled Eggs
1/4 Cup Mayo
1 Tbsp Pickle
Relish
2 Tsp Mustard Salt and Pepper
1 Mini Carrot
1 Midget Pickle
INSTRUCTIONS:
Cut small slice off bottom of egg to flatten it so it will stand. Cut zig zag pattern around middle of egg to look like it cracked open. Remove yolks and place in a bowl. Cut carrot so that you end up with 6 small triangles to use as beaks. Cut strip off of pickle and then make 12 small squares to use as eyes. Mash yolks with a fork and stir in mayo, pickle relish, and mustard. Salt and pepper, to taste. Mix until consistency is smooth and creamy. Transfer mixture to zippered bag and clip corner for piping. Pipe mixture into cooked egg whites piping until over full to resemble a chick head sticking out. Place beaks and eyes in place. Top each with its top half.
FLOWER PRETZEL BITES
INGREDIENTS:
Square Butter
Snap Pretzels
White Candy
Melts
Pastel M&Ms
INSTRUCTIONS:
Preheat oven to 225 degrees. Line a baking sheet with parchment paper. Place the pretzels in rows on the baking sheet, then put one candy melt on top of each pretzel. Warm in oven for 2-3 minutesyou want them just softened. Quickly place one yellow M&M in the center and surround it by 6 colorful pieces for the petals, with the M side down. Gently press them down to secure them in the candy. Refrigerate for a couple of hours, then serve.
LAVENDER LEMONADE
INGREDIENTS:
3 Tbsp Dried Lavender
1 Lemon
1/2 Cup Sugar
6 Cups of Water
1/4 Cup Agave Nectar
2 Cups Lemon juice
INSTRUCTIONS:
To make the syrup, combine two cups of water and sugar in a small saucepan over medium high heat, bringing to a boil and whisking until sugar is dissolved. Remove from heat and stir in agave nectar and dried lavender. Cover for 15 minutes. Strain lavender, making sure to release all juices and syrup. In a large pitcher, combine freshly squeezed lemon juice, lavender mixture and water. Feel free to add a drop of blue coloring and a drop of red to mixture to give it a lovely purple color. Chill for at least 2 hours and serve over ice.
Patriotic Celebration
INGREDIENTS:
Potatoes Bacon
Celery
INSTRUCTIONS:
BLUEBERRY YOGURT POPS
INGREDIENTS:
2 cups blueberries
2 Tablespoons agave or honey
2 cups vanilla Greek yogurt (or any flavor)
Popsicle Mold
INSTRUCTIONS:
Blend the blueberries in a food processor on high speed until nearly liquified into a smoothie-like consistency. Pour the blueberry liquid into a large bowl. Stir in the agave/honey. Add the yogurt and gently mix everything together. If you want a tiedye, swirly look to your popsicles-- do not fully blend the yogurt and blueberries. Taste test and if you want it sweeter, you can add a little more agave/honey. Pour mixture into each popsicle mold. Freeze for 2 hours, then put a wooden popsicle stick in the middle. Then freeze for an additional 4-6 hours or overnight.
RAINBOW FRUIT KEBABS
INGREDIENTS:
Kebab Sticks
Blueberries
Kiwi
Pineapple
Oranges Raspberry
INSTRUCTIONS:
On a kebab stick, add blueberry, push towards the top, then follow it with the kiwi, pineapple, orange slices, and raspberry. You can also replace the raspberry with strawberries. Want some purple? Use purple grapes before the blueberries.
PATRIOTIC SHAVED ICE
INGREDIENTS:
Shaved Ice
Blue Raspberry
Syrup
Pina Colada
Syrup
Strawberry or Watermelon
Syrup
INSTRUCTIONS:
In 3 bowls, add a cup of shaved ice. In each bowl, pour in one of the three syrups: Blue Raspberry, Pina Colada, and Strawberry or Watermelon. First scoop the Strawberry shaved ice into a mason jar, then follow it with the Pina Colada, and then the Blue Raspberry. Top it off with a red, white, and blue spoon and miniature flag.
INGREDIENTS:
Strawberries
Blueberries
Whipped
Cream
Sponge Cake
Star Cutter
INSTRUCTIONS:
INGREDIENTS:
Whole Corn
Sour Cream
Mayo
Cotija Cheese
Garlic
Lime Salt
Chili Powder
Cilantro
INSTRUCTIONS: Grill your corn until lightly charred on each side. Roughly 12 minutes. In a bowl, mix the sour cream, mayo, Cotija cheese, garlic, lime, salt, and chili powder. Then generously top each corn with the mixture. Sprinkle some more cheese on the topping, finish with some shredded cilantro. Enjoy!
Fall Recipes
CREAMY RAVIOLI SOUP
INGREDIENTS:
2 tbsp olive oil
1 tbsp butter
1 yellow onion diced
1 carrot large, sliced into coins
1 lb ground turkey or Italian sausage salt and pepper to taste
4 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1 can crushed tomatoes 28 ounces
4 cups chicken broth
1 package fresh cheese ravioli 20 ounces
6 cups fresh baby spinach
2 cups half and half
½ cup Parmesan cheese grated
Parmesan for garnish
INSTRUCTIONS:
2.
1. Drain grease, if needed, and stir in garlic, basil, and oregano; cook for 2 minutes. Add crushed tomatoes and chicken broth; bring to a boil.
Heat olive oil and butter in a large stock pot or dutch oven. Add onions and carrots; cook for 3 minutes. Stir in ground meat and cook until browned.
Stir in ravioli and cook for about 6 minutes, or until ravioli is just tender. 3. Stir in chopped spinach and cook for 2 minutes, or until spinach is wilted. Slowly stir in half and half.
5.
4. Return soup to a simmer and stir in Parmesan cheese. Taste for salt and pepper and adjust accordingly. Serve.
ROASTED BUTTERNUT SQUASH
INGREDIENTS:
10 heaping cups chopped butternut squash
1/2 tsp garlic powder
1 TB coconut oil (melted)
1/2 heaping cup pomegranate arils
2 ounces goat cheese, crumbled salt and pepper, to taste Dressing
2 TB lemon juice
1 TB balsamic vinegar
2 TB fresh chopped rosemary salt and pepper, to taste
INSTRUCTIONS:
Preheat oven to 375 degrees F and line 1-2 baking sheets with parchment paper. 1.
3.
2. While the squash bakes, make the dressing by whisking together the lemon juice, balsamic, rosemary, and salt and pepper.
4.
Toss the butternut squash with coconut oil, garlic powder, salt, and pepper and mix well to combine. Spread out evenly on the baking sheets and bake for 30-40 minutes or until fork-tender, stirring once around 20 minutes.
Once squash is done, transfer to a baking dish or serving bowl. Stir in the dressing until combined. Add pomegranates and goat cheese and mix carefully to combine. Serve immediately and enjoy!
ORANGE GINGER HONEY CAKES
INGREDIENTS:
2 Cups (250 g) All Purpose Flour
1.5 tsp Baking Powder
½ tsp Baking Soda
2 tsp Ground Ginger
1 Tbsp Orange Zest
8 Tbsp Unsalted Butter browned
¾ Cup (270 g) Honey
2 Tbsp Fresh Orange Juice
½ Cup Whole Milk
2 Eggs
¼ Cup Granulated Sugar
INSTRUCTIONS:
Preheat oven to 325 F (163 C) and prepare four 6 inch mini loaf pans. (spray with non-stick spray or a thin coating of butter and flour.)In a medium bowl, hand whisk together sifted flour, baking powder, baking soda, ginger and orange zest. Brown your butter by placing in a small skillet on medium heat. Stir until butter is melted. Continue to stir and heat until butter is foamy and brownish in color. Pour brown butter into bowl of stand mixer.Add honey, orange juice, milk, sugar, and slightly beaten eggs.Mix on medium with paddle attachment until smooth.Slowly spoon in flour mixture on medium speed until a cake batter is formed. (scrape sides and bottom of bowl to incorporate all ingredients. Divide batter amongst the four pans.Place pans on cookie sheet and bake for 28-30 minutes or until a toothpick inserted into the middle comes out clean. (cover loaves with a sheet of aluminum foil halfway through baking.)Place pans on cooling rack to completely cool before removing. Eat and enjoy!
HONEYCRISP APPLE BREAD
INGREDIENTS:
1 C softened butter
2 C sugar
4 eggs
1 tsp pure vanilla
4 C flour
1 tsp baking soda
4 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 tsp apple pie spice (or 1/4 tsp nutmeg)
3 large Honeycrisp apples, peeled, cored and chopped to the size of a pea
INSTRUCTIONS:
1.
Preheat oven to 350 degrees. Coat two 8×4 inch loaf pans with non-stick spray or butter.
In a large bowl, use a hand or stand mixer to cream the butter and sugar, then blend in eggs (1 at a time) and vanilla.
5.
2. Sift in the dry ingredients, and mix on low speed to combine. (Batter will be thick). 3. Fold in the apples with a spatula, then evenly distribute batter into both loaf pans. 4. Bake at 350 F for 1 hour. Watch bread in the last 5 minutes so as not to over bake. Bread is done when toothpick inserted into the center comes out dry or with just a few moist crumbs. Cool and serve.
OPTIONAL: Make a glaze using 2 tsp milk with 1/2 c powdered sugar. Drizzle over warm bread.
AUTUMN SQUASH SOUP
INGREDIENTS:
Butternut squash
Pumpkin Puree
Carrots
Vegetable Broth
Yellow onion
Coconut sugar/brown sugar
Heavy cream
Cinnamon
Nutmeg
INSTRUCTIONS:
Add all of ingredients except heavy cream to slow cooker/crock pot. Mix ingredients together. Place heat on low and cover - let cook for 5 hours. After ingredients have cooked, use a hand blender to puree your soup until consistency is velvety smooth. Stir in heavy cream and adjust taste if you would like more cinnamon, brown sugar or salt. Serve soup with pumpkin seeds and enjoy!
SNOW DAY SOUP
INGREDIENTS:
3 Cups Shredded Chicken Breast
1 (10.5 oz) can condensed chicken soup
6 cups low sodium chicken stock
1 cup whole milk
1/2 cup chopped celery
2 medium carrots, sliced
1 (1oz) packet Ranch Dressing mix
1 cup crumbled bacon
1.5 cups shredded mild cheddar cheese
1/2 cuo cream cheese softened
8 oz Thin Spaghetti (uncooked)
INSTRUCTIONS:
Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large dutch oven over medium high heat and bring to a boil. Turn down heat to medium-low and simmer for 20-25 minutes. Add noodles and cheese and simmer until noodles are fully cooked. Top with extra crumbled bacon if desired and enjoy.
PUMPKIN SPICE LATTE
INGREDIENTS:
Whole milk
Strongly brewed coffee
Pumpkin puree
Real vanilla extract Sugar
Ground cinnamon
Cinnamon sticks
INSTRUCTIONS:
In your crock pot, combine the milk and coffee. Whip together the pumpkin, vanilla, sugar and cinnamon. Pour mixture into the crockpot. Stir everything together and then toss in 3-4 cinnamon sticks.Cover the crockpot, and cook on high for 2 hours.
INGREDIENTS:
1.5 cups whole milk
1/2 cup canned pumpkin
puree
1/2 teaspoon pumpkin pie
spice
pinch of ground cloves
1/2 teaspoon vanilla
pinch of sea salt
2 ounces white chocolate (roughly chopped)
Halloween Recipes
SPOOKY MARY
INGREDIENTS:
2 ounces Tomato Juice
1 1/2 ounces Vodka
2 teaspoons Lemon Juice
1 teaspoon
Worcestershire
1/2 teaspoon Celery
Salt
1/2 teaspoon fresh
Horseradish, grated
1/2 teaspoon Hot Sauce
1/4 teaspoon Olive
Brine
Spooky Cup/Mug
Favorite Garnishes
INSTRUCTIONS:
Combine tomato juice, vodka, lemon juice, Worcestershire sauce, celery salt, horseradish, hot sauce, and olive brine. Shake well, pour over ice into a spooky cup or mug. Garnish with celery, olives, smoky bacon, and lemon wedges - or any other favorite toppings you prefer.
INGREDIENTS:
Chocolate Cupcakes (Box Mix)
Chocolate
Frosting
Crushed Oreos
Gummy Worms
Spider Rings
INSTRUCTIONS:
Cook your chocolate cupcakes per the instructions on the box and allow them to cool completely.Make your chocolate frosting and set aside.Pulse your Oreos into a fine crumb and put them in a medium sized bowl.Frost your cupcakes.Dip your frosted cupcakes into the oreo crumbs, which will be the "dirt." Lay your gummy worms and your spiders on top of your dirt, then serve.
MONSTER APPLE BITES
INGREDIENTS:
2 Green Apples, quartered. Peanut Butter Sunflower Seeds
2–3 Strawberries, Sliced
1–2 Googly Eyes per Snack Bite
INSTRUCTIONS:
Cut the middles out of each quarter of the apple to create a mouth. Coat the inside of the cut gap with a filling of peanut butter.Place a few sunflower seeds on the top of the “mouth” for the teeth.Place 1 sliced strawberry inside the mouth for the tongue.Stick each eye above the mouth with a tiny bit of peanut butter.
INGREDIENTS:
1/2 cup Pomegranate, Cherry or Blueberry Juice
1/4 cup The Famous Grouse Smoky Black
1/4 cup Pure Maple Syrup
2 Black Plums chopped into wedges
1 cup Blackberries
1 cup Black Grapes, halved
1 Bottle of 9 Lives Malbec or 9 Lives Cabernet Sauvignon
INSTRUCTIONS:
Assemble all the ingredients in a large pitcher and stir well. Once you’re done stirring, let it sit for at least 2 hours before serving over ice. Add more taste by putting some of the alcohol-soaked fruit to each glass.
Cocktails for different occasions
WINTER BREEZE COCKTAIL
INGREDIENTS:
1 oz cranberry vodka
1 oz cranberry juice
5 oz hard apple cider
8-10 blueberries
8-10 cranberries
4-5 blackberries ice mint, for garnish
INSTRUCTIONS
Fill your glass with ice.In a small bowl take a few of each fruit and crush, scoop into your glassIn a large bar shaker add your cranberry vodka, cranberry juice and apple cider shake to combine.Pour into your glass and garnish with the rest of the fruit and mint sprig.
PUMPKIN WHITE RUSSIAN COCKTAIL
INGREDIENTS:
4 tbsp Kahlua
3 tbsp Pumpkin Spice
Coffee Creamer
2 tbsp vodka
3 tsp pumpkin puree
Dash of pumpkin pie spice ice
INSTRUCTIONS:
In a shaker, combine the kahlua, pumpkin pie spice, vodka, and pumpkin puree 1. Shake well 2. Pour over ice and dash some pumpkin pie spice 3.
GREEN LEMONADE SPRITZER
INSTRUCTIONS:
INGREDIENTS:
1.5 Cup Green Apple Mixer
3 Cups 7UP
3 Cups Lemonade Green Food Coloring
Lime + Lemon Green Apple
Ice
Slice your lemon, lime and apple into very thin pieces. Then add the fruit slices to the pitcher with ice. Add 3 cups lemonade, 1.5 cups green apple mixer and just a few drops of
food coloring. Mix a
the
then top it all off with 3 cups of 7 UP
INGREDIENTS:
2 Ounces of Cranberry Juice
1/4 Teaspoon of ground cinnamon
2 Ounces Whiskey or Bourbon
1 –2 Tablespoons of Rosemary
Simple Syrup
Cinnamon Sticks
INSTRUCTIONS:
Break the cinnamon stick in half or add in 1/4 teaspoon of ground cinnamon to shaker. Fill shaker with cranberry juice, whiskey, rosemary simple syrup and ice. Shake for 30 seconds. Pour into glass. Serve with rosemary sprig and sugared cranberries. (Dip cranberries + rosemary sprigs into water and sprinkle with sugar. Let dry for a holiday sugared look!)
INGREDIENTS:
Juice of Half a Lemon
2 parts Rum
4 parts Apple Cider
Mint for Garnish
INSTRUCTIONS:
Add ice to a glass. Pour 2 parts Rum over the ice. Next, pour 4 parts Apple cider into the glass over the Rum.
Squeeze Half a Lemon over the top. Lightly stir. Garnish with Mint Leaves.
INGREDIENTS:
1/2 shot (0.75fl oz or 22ml) Malibu Rum
1/2 shot (0.75fl oz or 22ml) Peach Schnapps
1/2 shot (0.75fl oz or 22ml) Citron Vodka/Plain
Vodka
3 shots (4.5fl oz or 132ml)
Cranberry Juice
2 strawberries, for garnish
A wedge of lime (optional)
Sugar to rim the glass (optional)
INSTRUCTIONS:
To make strawberry hearts for the garnish, cut a small "v" to remove the stem of the strawberry. Then cut them into slices. You can rim your martini glass with sugar (optional) just use a lime/lemon wedge along the rim of the glass to get it wet and dip the glass in a plate of sugar. Gently mix the Malibu Rum, Peach Schnapps, Vodka and Cranberry Juice together in a shaker (over ice if your Cranberry juice is not cold) and pour it into the prepared glass. Garnish your love martini with a couple of strawberry hearts and a strawberry on the rim! Enjoy!
INGREDIENTS:
Orange Juice
Club Soda or Champagne
Mint Leaves
Ice Cubes
INSTRUCTIONS:
In a blender, mix orange juice and fresh mint leaves until the mint leaves are small pieces in the orange juice. Pour into a glass of ice half way, then pour in Club Soda. This drink is both refreshing and family friendly for this summer. Take the adult's drinks a step above and replace the Club Soda with Champagne instead.
THANKSGIVING PUNCH
INGREDIENTS:
6 cups ice
1 gallon apple cider
1 bottle sparkling wine (champagne or prosecco)
2 (12 ounce)
bottles ginger beer
1 cup vodka
2-3 sliced apples
INSTRUCTIONS:
Holiday Recipes
PUMPKIN BREAD
INGREDIENTS:
Flour
Sugar
Baking soda
Salt
Cinnamon
Nutmeg
Canned pumpkin
Vegetable oil
Eggs
INSTRUCTIONS:
Preheat the oven to 350. Spray two loaf pans with non-stick spray, set aside. In a large bowl mix together the pumpkin, oil, eggs and water. Add dry ingredients. Mix until combined. Spoon into loaf pans. Bake for 60-65 minutes.Cool for 10 minutes and remove from pan. Allow to cool completely on wire rack.
4 oz Brie cheese
1/2 cup cranberry sauce purchased or homemade
1.9 oz pkg frozen mini fillo shells 15 shells
Preheat the oven to 350 degrees . 1. Place the fillo shells on a small parchment paper-lined baking sheet. 2. Carefully remove the rind from the brie with a sharp bread knife and cut the brie into 1/2 inch squares.
3. Place a square of brie in each of the fillo shells. 4. Top the brie with 1/4 teaspoon of the cranberry sauce. 5. Bake for 7-8 minutes and serve immediately. 6.
CORN CASSEROLE
INGREDIENTS:
1 (15.25 Ounce)
Can Whole Kernel
Corn, Drained
1 (14.75 Ounce)
Can Creamed-Style Corn
1 (8 Ounce)
Box Prepared Corn
Muffin Mix
1 Cup Sour Cream
1/2 Cup Butter, Melted
1 to 1 1/2 Cups
Cheddar, Shredded
INSTRUCTIONS:
Preheat oven to 350 degrees. Spray 9X13 inch baking dish with nonstick cooking spray.In a mixing bowl, combine the can of whole kernel corn, creamed corn, corn mix, sour cream, and butter and stir together. Pour into baking dish. Bake in preheated oven for 45 minutes. Remove from oven and sprinkle with shredded Cheddar. Return to oven and bake until the cheese is melted. Let stand 5-10 minutes then serve warm.
INGREDIENTS:
8 sugar cones
2 cups green buttercream frosting
8 12- inch licorice strings
2 cups mini M&M candies
8 candy gingerbread men
Other assorted candy
INSTRUCTIONS:
Place the frosting in a pastry bag fitted with a star tip and cover the sugar cones with frosting.
Decorate the trees with the licorice strings, candies and top with a gingerbread man candy.
Serve or allow to harden to use as decorations.
ACORN DONUT HOLES
2. INGREDIENTS:
store-bought donut holes
Nutella or chocolate frosting
fall sprinkles
stick pretzels broken in halves
INSTRUCTIONS:
Dump fall sprinkles in a small bowl. Lay down wax paper in preparation for assembly of the acorns.
1. Melted Nutella or chocolate frosting in the microwave in a deep, small bowl about 15-20 seconds or until just melted. Dip each donut hole halfway into Nutella/frosting, then dip in sprinkles. Place a stick pretzel, broken in half, into the top of the "acorn" and let cool on wax paper.
CLASSIC GINGERBREAD COOKIES
INGREDIENTS:
3/4 c. (1 1/2 sticks) butter, softened
3/4 c. packed brown sugar
2/3 c. molasses
1 large egg
1 tsp. pure vanilla extract
3 1/4 c. all-purpose flour
1 tbsp. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
Sugar Cookie Icing
INSTRUCTIONS:
In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy. Add egg and vanilla and beat until combined. In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients until dough just comes together. Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm. Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4" thick. Cut out gingerbread men with a 3" wide cutter and transfer to baking sheets. Bake until slightly puffed and set, 9 to 10 minutes. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely. Repeat with remaining disc of dough. Decorate with icing as desired.
INGREDIENTS:
1 Bag Plain Popcorn
24 oz White Chocolate
1-2 Cups Red & Green M&Ms
Crushed Candy Canes
Red Food Coloring
Green Food Coloring
INSTRUCTIONS:
Melt 3/4 of the white chocolate and coat the popped popcorn with it while it's on a tray. Refrigerate till hardened. Then, scatter M&M's and crushed candy cane onto tray. Melt the remainder of the white chocolate, split into two bowls, and mix red coloring into one and green in the other. Drizzle over the popcorn mix and refrigerate. Serve in a bowl!
INGREDIENTS:
1 part Vodka
1/2 part Peppermint Schnapps
Hot Chocolate
Whipped Cream
Cherries
INSTRUCTIONS:
GRINCH PUNCH
INGREDIENTS:
2 .13oz packets
Unsweetened Lemon-
Lime Kool-Aid
2 Cups Sugar
1 12oz Can Pineapple
Juice
1 12oz Frozen Lemonade
Concentrate, thawed
1/2 liter of SpriteIce
Red Sanding Sugar for Glass Trim
INSTRUCTIONS:
Pour 2 quarts of water in a 1 gallon pitcher. Add the Kool-aid mix and sugar and stir until the sugar is dissolved. Add the pineapple juice and lemonade and stir well. To top the rim of a glass, dip the top in water then dip into the sanding sugar. Just before serving, add the Sprite and ice. Serve and Enjoy!
