Hoppin' John Soup

There are so many different traditions related to food on New Year's Day. In the area where we live, a common tradition is to have pork and sauerkraut for luck. This year, while perusing recipes online, I stumbled across a recipe for Hoppin' John soup, which is also supposed to be a lucky dish to eat on the first day of the New Year, but tends to be more of a southern tradition. I decided to give it a try as something different.  I have to admit that while it did look good, I was not anticipating it being a huge hit. Let me tell you, it was.  And I hope that this soup isn't meant to be eaten only on New Year's Day, because I plan to make it all year long.  I don't know that I have ever cooked anything with Black Eyed Peas (which are actually beans, not peas, so you can eat them, Dad, despite the fact that you won't go near green peas with a ten foot pole) and my experience with Collard Greens is very limited, but the flavor combination in this soup had my whole family going back for more.  As for the luck it is supposed to bring, so far so good!  Happy New Year, all!

INGREDIENTS:

• 1 small bunch (about 1 pound) collard greens
• 2 tablespoons olive oil
• 8 ounces smoked ham steak, cut into 1/4-inch cubes
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 medium carrot, chopped (I used a handful of baby carrots because I was out of whole)
• 1 stalk celery, chopped
• 1/4 teaspoon crushed red-pepper flakes
• Kosher salt and freshly ground black pepper
• 6 cups low-sodium chicken broth
• 1 dried bay leaf
• One 15 1/2-ounce can black-eyed peas, drained and rinsed
• One 15-ounce can diced tomatoes, with juices
• 2 cups cooked brown rice (I used a packet)
• Dash of hot sauce, preferably Tabasco
• Dash of Worcestershire sauce
• Parmesan cheese, grated, for topping 

DIRECTIONS:

1. Remove the stems and center ribs from the collard greens. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons. 
2. Heat the olive oil in a large, heavy pot over medium-high heat. When the oil is hot, toss in the ham, onion, garlic, carrot, and celery, and cook, stirring, until the vegetables are tender, roughly 4 minutes. Sprinkle in the red-pepper flakes, and season with salt and pepper. Add the collard greens, and sauté until they begin to soften. 
3. Pour in the chicken broth, the bay leaf, the black-eyed peas, and the can of tomatoes with their juices. Bring to a simmer, and cook for 30 minutes. Stir the rice into the soup to warm. Taste for seasoning, and add more salt and pepper, hot sauce, and Worcestershire sauce. 
4. Spoon into bowls, and sprinkle each bowl with Parmesan cheese. 

I wish this picture did it justice!

Difficulty: easy

Time: 15 minutes prep, about 40 minutes cooking

Source: adapted from www.tastebook.com

Pumpkin Lust Cake

I make the Pumpkin Dump Cake every year for our Thanksgiving dinner; it is heavily requested by my family. Last year, I wanted to try something new.  I caught sight of an amazing looking layer dessert on Facebook or Pinterest in October.  I couldn't find it again on my boards or my wall, but the name stuck with me; I turned to Google.

I found a few pictures and captions explaining the dessert. A few days before Thanksgiving I set out to find the ingredients...I could not find the pumpkin spice instant jello.  I know it exists because I've bought it before...so I improvised.  I added canned pumpkin to vanilla pudding in small amounts until I hit a good flavor.

Everyone who tasted the dessert loved it!  It was quite refreshing compared to the richer pumpkin dump cake.




INGREDIENTS:

• 1 stick butter, melted
• 1 cup flour
• 1 cup pecans, chopped
• 2 tsp sugar
• 1 8 oz cream cheese, softened
• 1 cup powdered sugar
• 2 8 oz whipped topping, divided
• 2 small Jello instant vanilla pudding 
• 1/2 cup pure pumpkin (this gave a light pumpkin taste, you may want to add more)
• 1 T pumpkin pie spice
• 3 cups cold milk
• pinch of nutmeg

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit.  Mix butter, pecans, sugar, and flour.  Press into 9 x 13 baking dish.  Bake 10-15 minutes.  Cool completely.
2. Mix cream cheese, powdered sugar, and 1 1/2 cup cool whip until smooth.  Spread over cooled crust.
3. Mix pudding with milk.  Add pumpkin and spice and continue to whisk.  Set in fridge 5-10 minutes to set.  Spread over cream cheese layer.
4. Top with remaining whipped topping.  Sprinkle with nutmeg to garnish. Refrigerate.

Difficulty: Medium; there are steps and cooling time to deal with
Time: 60 minutes
Source: adapted from a few recipes I found on pinterst

Quinoa Salad with Butternut Squash

I am getting a bit sad that we will shortly be receiving our last of the produce from our CSA.  I have really loved the fresh fruits and veggies and the adventure that has come with figuring out what I will make next and how to use some of the ingredients that I am not so familiar with (like the fennel that came in a recent bag).  Generally speaking, the later bags of the season are filled with a variety of wonderful squashes, and I am always seeking that one special recipe that uses them.  I think I have found that recipe for butternut squash.

My family is a big fan of dried cranberries (hence, the Costco-sized bag) and we are all growing more and more fond of the nutrition powerhouse quinoa.  This recipe is a great side dish, full of fall flavor, and one that would make a perfect addition to a Thanksgiving table . I found that I loved it even more as leftovers, after the flavors all had a chance to meld together.

INGREDIENTS:

• 1 butternut squash
• Olive oil
• Salt and freshly ground black pepper, for seasoning squash
• 2 cups quinoa
• 4 cups water
• Pinch of salt
• 1 cup dried cranberries
• 1 cup pepitas (these are actually the insides of pumpkin seeds; I got mine in the nuts and seeds section of our grocery store)

For the Citrus Honey Dressing:

• Juice of 3 large oranges (I used about 1 cup of no sugar added OJ)
• Zest of 1 large orange
• 1/4 cup olive oil
• 1 tablespoon honey
• Salt and freshly ground black pepper, to taste

DIRECTIONS:

1. To prepare the squash: chop off the ends and poke holes in the skin with a fork.  Microwave it for 3-4 minutes.  After letting it cool, peel the skin off with a vegetable peeler.  Cut into 1/2 inch cubes.
2. Preheat the oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender.
3. While the butternut squash is roasting, cook the quinoa. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 20 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
4. In a large bowl, combine quinoa, butternut squash, dried cranberries, and pepitas. In a small bowl, whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed. Season with salt and pepper, to taste.

Difficulty: Medium - only because of the squash prep

Time: about 40 minutes, but not all of that is active (the squash takes a while to roast)

Source: Adapted from www.twopeasandtheirpod.com

Valentine's Strawberry Dust Popcorn Mix

Though I don't do it for any other holiday, for some reason I really enjoy making Valentine's themed food for my kids.  Perhaps it is the time of year - we are more or less stuck at home, the weather is cold and dreary (often snowy), and the excitement of the Christmas season is behind us - but I find Valentine's Day to be a fun distraction.  We make heart-shaped pancakes with cut up strawberries and some whipped cream for breakfast.  I have made red, white, and pink m&m cookies.  My kids have loved the snack mix and poem I have given them for the last two years.  And oftentimes, around this time of the

year, Costco carries heart-shaped ravioli.  All have been great hits.

I decided to try a new Valentine's recipe this year.  Snack mixes offer so many fun options, and honestly can be as healthy (or not) that you want to make them.  This one uses freeze-dried strawberries as the source of the beautiful red color.  You can add just about anything - chocolate chips (white would be nice looking with this), pretzels, candy hearts, peanuts, pink and red m&m's, and the list goes on.  I decided to keep it simple and healthy and just added dried cranberries to the mix.

INGREDIENTS:

• 1/2 cup popcorn kernels
• 2 Tbsp butter (melted) OR 3Tbsp coconut or canola oil (see directions)
• 1.2 oz bag freeze dried strawberries (I found these at Aldi)
• 2 tsp powdered sugar (confectioners sugar)
• 1/4 tsp sea salt
• Add-ins (like dried cranberries, white chocolate chips, pretzels, etc.)

DIRECTIONS:

1. In a food processor (or in small batches in a chopper) combine strawberries, powdered sugar, and salt.  Process until most of the strawberries have been crushed into a powder.
2. Pop your popcorn. Option 1: Use an air popper.  Option 2:  Add oil and kernels to a large pot (6 quarts or more) and cover with tight fitting lid (or use a stove top popcorn maker and follow instructions). Turn heat to medium and begin to slide and shake the pot back and forth over the burner until the kernels will begin to pop (after about 2 minutes).  Keep sliding/shaking pot until popping begins to slow down then remove from heat.  Wait until popcorn has stopped popping before removing lid.
3. Transfer popcorn to a large bowl.  If you used an air popper (like I did), you will need to add the melted butter to the popcorn and mix well so that the powder can stick to it.  If you used the stove top method, the oil should help and you may not need the butter.
4. While stirring and mixing well, shake the strawberry mixture onto the popcorn.  Add any remaining ingredients of your choosing.

Difficulty: easy

Time: 15 minutes

Source:  www.thehangingspoon.com

Marshmallow Crispy Treats

Every time I have a rice crispy treat, I am taken right back to my childhood.  We don't make them often, but they are always a quick and easy (and fool-proof and yummy) treat.  It is fun to get the kids involved in measuring and stirring, and in this case, sculpting.  I remember doing the same with my mom when I was little.  Since we are coming up on Easter, we decided to change up the traditional pan for some egg-shaped treats, complete with sprinkles.

INGREDIENTS:

• 1/4 cup butter
• 5 1/2 cups mini marshmallows
• 5 1/2 cups crisp rice cereal

DIRECTIONS:

1. Melt butter over low heat in a 3 quart saucepan.
2. Add marshmallows and stir until melted and fluid.  Remove from heat.
3. Stir in rice cereal until evenly coated.
4. Press mixture into a 9x13" pan.  Cool and cut into squares.  OR Press into plastic eggs that have been lightly sprayed with non-stick cooking spray and decorate.

Time: 15 minutes

Difficulty: Easy

Source: Baker's Corner Marshmallow bag (and countless other sources)

Cranberry White Chocolate Orange Bars (AND Ocean Spray Giveaway!)

I love the flavors of fall - pumpkin and cranberries being two of my favorites. This month's edition of Costco Connection magazine actually showcases Ocean Spray cranberries. I buy lots of Craisins; we put them on salads and make bags for lunch boxes.  I never knew the idea of Craisins was an innovation finding a use for cranberry juice's byproduct -- hulls.  The hulls are reinfused with juice and dried to create the tasty snack.  (Sorry for the "How It's Made" aside...I love finding companies that work outside the box!)

Speaking of boxes, we were asked by Ocean Spray to sample and review the Concord Foods' Fresh Cranberry Bread Mix.  It is a seasonal item; only available during the cranberry harvest season which runs through December 31.  My family loved the bread; it was a nice surprise on a cold, Saturday morning. I used fresh cranberries, but if they weren't available, the box recommends soaking Craisins in warm water-I always have those on hand.

I chose to use 3 small seasonal loaf pans as I experimented with homemade gifts.  My extended family is growing to include fiancees and boyfriends; everyone comes to MY house and, I want to have something to give them.  The decorative pans filled with fresh cranberry bread, wrapped in clear cellophane tied with twine will dress up my holiday table while also making a tasty, inexpensive gift.

You really can't get any easier than following the directions on the box of Concord Foods' Cranberry Bread Mix for a yummy seasonal treat, but we also wanted to take advantage of the versatility of this mix and try something different.  I needed only a few extra ingredients, which I already had in my pantry, to make a dessert definitely worthy of a Thanksgiving buffet.

Both Ocean Spray and Concord Foods have additional recipes to include one of Mother Nature's super fruits, the cranberry, in your holiday desserts. Try this recipe for Cranberry White Chocolate Orange bars, and then enter to win a great gift from Ocean Spray!

ENTER BELOW TO WIN A BAG OF CRAISINS, A BOX OF CONCORD FOODS CRANBERRY BREAD MIX, AND A BRAND NEW CALPHALON LOAF PAN!

INGREDIENTS:

• 1 pkg Concord foods' Cranberry Bread Mix
• 1/2 cup water
• 1 egg
• 1 tsp freshly grated orange zest
• 1 cup Ocean Spray Cranberries, coarsely chopped, fresh or frozen
• 1 cup white chocolate chips
• 1/2 cup walnuts, coarsely chopped

GLAZE (Ingredients not pictured)

• 2 cups confectioners' sugar
• 3 tablespoons orange juice
• 1 tablespoon butter, softened
• 1/4 teaspoon freshly grated orange zest

DIRECTIONS:

1. Preheat oven to 350°F.  Spray a 9" x 13" baking pan with non-stick cooking spray; set aside.
2. In mixer bowl, combine Cranberry Bread Mix, water, egg and orange zest. Beat on medium speed, scraping bowl often, until well mixed (1 to 2 minutes).
3. By hand, stir in cranberries, white chocolate chips, and pecans. Spread into prepared baking pan.
4. Bake for 20 to 25 minutes or until edges are lightly browned. Remove from oven and cool completely.
5. To make glaze: In mixer bowl combine all glaze ingredients. Beat at medium speed, scraping bowl often, until well mixed and creamy (1 to 2 minutes).
6. Spread glaze on top of cooled bars. 

Difficulty: Easy

Time: 10 minute prep time; 20-25 minutes baking time.

Source: Concord Foods

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Disclosure: We were contacted by Ocean Spray to sample and review these products

Bunny Bait

I love making treats with my kids! It is even better if I can put it out as a holiday snack, making the house look festive to visitors. This Bunny Bait can be made using any seasonal M&Ms just come up with a clever name that the kids will love-or better yet, let them brainstorm a name. 


INGREDIENTS:

• 1 bag microwave popcorn, popped
• 6 oz. of candy making chocolates (I bought my spring colors in the bakery section of my grocery store)
• 1 bag of seasonal M&Ms
• Pretzel sticks, broken into pieces (my kids had a blast doing this while the pretzels were in a freezer bag)
• colored sprinkles if you desire

DIRECTIONS:

1. Place popcorn in large bowl with pretzel pieces and M&Ms. Mix well.
2. Heat candy in double boiler OR use your microwave, heating and mixing in 30 second intervals until smooth.
3. Drizzle melted candy over popcorn mixture and stir; be careful, the M&Ms will sink.
4. Spread out on wax paper. Top with sprinkles. Let cool.
5. Break into pieces. Serve (or bag them with as gifts/favors with colorful ribbon).

Difficulty: Easy-my kids did everything but melt the candy :)

Time: 20 minutes

Source: pictures of spring treats

Chewy Chocolate Cookies

I have made a few recipes similar to this one over the years for my cookie tray and to mix in with others as gifts.  It is a perfect addition, with the festive candy cane sprinkles on the top.  The nice thing about this recipe is if you don't care for the candy cane topping, you can substitute whatever you would like - half of a caramel, walnut or pecan pieces (or halves), a drizzle of melted chocolate...you name it, and it will probably work.  I love the chewy, almost brownie-like texture...delicious!

INGREDIENTS:

• 4 squares Baker's Unsweetened Baking Chocolate
• 3/4 c butter
• 2 c sugar
• 3 eggs
• 1 tsp vanilla
• 2 c flour
• 3 or 4 coarsely chopped peppermint candy canes (or other topping of your choosing)

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Microwave chocolate and butter in large microwavable bowl on HIGH for 2 minutes or until butter is melted.  Stir until chocolate is completely melted.  (At this point, I transfer to the mixing bowl of my stand mixer.)
3. Stir in sugar.  Blend in eggs and vanilla.  Add flour; mix well.  Refrigerate 15 minutes, or until dough is easy to handle.  (This is very necessary.  I actually put the dough back into the fridge between batches.)
4. Shape dough into 1 inch balls; place 2 inches apart on greased baking sheets.
5. Bake 8 minutes or just until set (do not overbake).  Once removed from the oven, immediately sprinkle candy cane bits onto the top and press into the cookie slightly.  Transfer to wire racks and cool completely.  Makes about 5 dozen cookies.

Difficulty: Pretty easy on a cookie scale (only the rolling into balls keeps it from being very easy, in my opinion)

Time: 15 minutes prep, 8 minutes cooking time per batch

Source: adapted from Kraft Food & Family magazine, Holiday 2006 edition

Orange Spiced French Toast

As my own family grows, we are making a tradition of  holiday breakfasts.  No one wants to cook on Christmas morning so I have found organizing a delicious meal and just throwing it in the oven works for us (much better than eating leftover cookies).

I loved the recipe found in Gooseberry Patch's The Christmas Table for Orange Spiced French Toast.  At first glance, I was a bit disappointed with having to transfer the bread after soaking onto a jelly roll pan.  My disappointment disappeared with the first bite!  Baking the French toast on the pan really gives it a great crisp finish, nothing soggy about this French toast.  My family loved it!  The accompanying syrup was great too!

INGREDIENTS:

French Toast

• 1 loaf French bread, sliced
• 4 eggs
• 2/3 cup orange juice
• 1/3 cup milk
• 1/4 cup sugar
• 1 t vanilla extract
• 1/4 t ground cinnamon
• 1/8 t nutmeg
• 1/4 cup butter, melted

Orange Syrup

• 1/2 cup butter
• 1/2 cup sugar
• 1/3 cup frozen orange juice concentrate
• 1/2 cup chopped pecans

DIRECTIONS:

Orange Spiced French Toast

1. Arrange bread in a single layer in an ungreased 13 x 9 baking pan.  
2. In a bowl with an electric mixer on low speed, beat remaining ingredients except butter.
3. Pour egg mixture over bread, turning slices to coat both sides. Cover and refrigerate 2 to 24 hours.
4. Spread melted butter in a 15 x 10 jelly roll pan (I used a large lipped cookie tray). Arrange bread slices in a single layer on top of butter.  Bake uncovered at 400 degrees Farenheit for 20 to 25 minutes until lightly golden, turning slices once halfway.  

Orange Syrup

1. In a saucepan over low heat, combine butter, sugar, and orange juice concentrate.
2. Stir until butter is melted; do not boil.
3. Cool for 10 minutes; beat with an electric mixer on low speed until thickened.  Stir in pecans.

Difficulty: Medium

Time: Prep time is 20 minutes, plus overnight; baking time is 25 minutes

Source: Gooseberry Patch's The Christmas Table, Copyright 2012

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Mashed Sweet Potatoes and Apples

My mother-in-law made these for Christmas Eve last year, and my son made sure we got to keep all of the leftovers.  He asked for them every day until they were gone.  They were SO good!  They are sure to be a hit for Thanksgiving when I bring them to my parent's house this year, and I even plan to make them when my son gets his tonsils out in a few weeks - they are a great, healthy, soft food that he will be able to eat and that the rest of the family will enjoy as well.

INGREDIENTS:

• 4 lg sweet potatoes (3 1/2 to 4 lb) - I use yams when they are cheaper and it is just as good (note: yams are actually sweeter; though they are not as calorie dense, they don't provide as many vitamins and minerals as sweet potatoes)
• 1/2 cup butter or margarine, softened
• 3 medium apples, peeled, chopped (about 4 cups)
• 2 tsp ground cinnamon or pumpkin pie spice
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit. Line cookie sheet with foil.  Pierce sweet potatoes with fork; place on cookie sheet.  Bake 1 hr to 1 hr 15 min or until tender when pierced with a fork.  Let stand 15 minutes or until cool enough to handle.
2. Meanwhile, in 10 inch nonstick skillet, melt 2 tablespoons of the butter over medium heat.  Cook apples, cinnamon and sugar in butter 5 to 7 minutes, stirring frequently, until apples are tender.
3. Spray 13 x 9 inch glass baking dish with cooking spray.  Slip off sweet potato skins; place potatoes in large bowl.  Add salt, pepper, and remaining 6 tablespoons butter; mash until no lumps remain.  Add apple mixture; mix well.  Spread in baking dish.
4. Cover with foil; bake 25 to 30 minutes or until center is hot. 

Difficulty: pretty easy, though there is a bit of chopping and mashing (the mashing takes less than 30 seconds, though, if the potatoes are done enough)

Time: total of 1 hour and 45 minutes to 2 hours from start to finish, much of which is hands-off

Source: I believe that my mother-in-law got this recipe from a Weight Watchers cookbook

Libby's Pumpkin Roll

One of our favorite desserts has always been pumpkin rolls.  I would always find some organization fundraising and buy one.  There was no way I was tackling making my own; it seemed complicated.  I also don't own a jelly roll pan or sifter (I know you are gasping).

A few years ago, my friend Jennifer suggested we make our pumpkin rolls together.  She bakes a lot and has a fully stocked kitchen; Jenn can even produce a 2/3 measuring cup. We didn't even bother looking for recipes; we cut the label off the can of Libby's Pure Pumpkin and followed the instructions.  It is much less difficult when you have someone to measure while you mix or prep the pans.  The whole rolling the cake was new to both of us, but it gets much easier with practice.  Jenn and I love getting together to bake, plus, we plan our Black Friday shopping extravaganza. We make the rolls in early November and freeze them; they hold up wonderfully.   

INGREDIENTS:

Cake

• 3/4 cup flour
• 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t ground cinnamon
• 1/2 t ground cloves
• 1/4 t salt
• 3 large eggs
• 1 cup sugar
• 2/3 cup Libby's Pure Pumpkin

Filling

• 1 package (8 oz) cream cheese, softened
• 1 cup sifted powdered sugar
• 6 T butter, softened
• 1 t vanilla extract

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit. Grease a 15 x 10 inch jelly roll pan; line with wax paper (I suggest allowing about 1/2 inch paper extra to help lift the cake and tear the paper off).  Grease and flour the paper liberally.  Sprinkle a thin, cotton kitchen towel with powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
3. Beat eggs and sugar in large mixer bowl until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan.  
4. Bake for 13-15 minutes or until top of cake springs back when touched.  Immediatly loosen and turn cake onto prepared towel.  Carefully peel off paper.  Roll up cake and towel together starting with narrow end. Cool on wire rack.
5. For filling, beat cream cheese, powdered sugar, butter, and vanilla in a small mixer bowl until smooth. Carefully, unroll cake; remove towel.  Spread cream cheese mixture over cake.  Reroll cake.  Wrap in plastic wrap and refrigerated at least 1 hour.  Sprinkle with powdered sugar before serving if desired.

Sorry for not having a picture...my pumpkin rolls are tightly covered in plastic wrap and aluminum foil in the freezer.

Difficulty: Medium

Time: 20 minutes prep time, 15 minutes baking time, cooling time varies

Source: Libby's Pure Pumpkin recipe found inside

Easy White Chocolate Macadamia Nut Cookies

One of the cooking shows I enjoy watching when I get the chance is Semi-Homemade Cooking with Sandra Lee. She makes delicious foods and has a lot of good shortcuts for a busy mom like me. I started looking for Macadamia cookie recipes when my brother requested that I make him some for Christmas...I quickly got over the "I have three kids buy your own cookies!" fit I had when I found this easy recipe.

INGREDIENTS:

• One package sugar cookie mix
• One egg
• One stick of butter (melted)
• 1/2 cup macadamia nuts (chopped)
• 1 cup white chocolate chips (she recommended melting and drizzling, but I am never very good with fine detail work like that, so I threw them in the dough)
• Yields-3 dozen 2 inch cookies

DIRECTIONS:

1. Combine all ingredients except white chocolate chips in large mixing bowl.
2. Stir until soft dough forms.
3. Add chips.
4. Stir.
5. Drop by rounded tablespoon on ungreased cookie sheet.
6. Bake 13-15 minutes or until edges are light golden brown

Difficulty: Easy

Time: 15 minutes prep; baking time 15 minutes per cookie sheet

Source: adapted from Foodnetwork.com

Funfetti Cookies

These are simply the easiest cookies I have ever made, hands down. And since there are different colored funfetti mixes these days (like the red and green kind for the holidays) and all kinds of sprinkles that can be used to decorate them, these cookies are easy to adapt to whatever occasion. Though, honestly, these are some of the only cookies I make when there is no occasion at all. As far as cookies go, there is very little mess to deal with and they are fun to make with the kids - mine love to give them to their teachers.

INGREDIENTS:

• 1 box of Funfetti Cake Mix
• 1 container Funfetti icing (or any icing if you want to use your own sprinkles)
• 1/3 c oil
• 2 eggs

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit.
2. Combine cake mix, oil, and eggs. Stir until moistened.
3. Shape into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten to 1/4 inch thick with the bottom of a floured glass.
4. Bake 6-8 minutes - just until edges are light golden. Remove from cookie sheet after 1 minute. Ice warm and sprinkle with bits.

Difficulty: The easiest cookies (besides slice and bake) that I have ever made. Seriously.

Time: Estimating 10 minutes of prep, 6-8 minutes baking

Source: my mom

Pumpkin Dump Cake

This amazing fall dessert is one of the easiest things I have ever made. I had to beg for the recipe after having it at few parties. My family loves when I bring it to dinner; it is a staple at Thanksgiving dinner. Many of the ingredients will be on sale soon, plus there's usually a coupon for Carnation Evaporated Milk this time of year. Happy baking!

INGREDIENTS:

• 1 can pure pumpkin (29 oz)
• 1 can evaporated milk (12 oz)
• 3 eggs
• 1 cup sugar
• 1 t salt
• 1 T cinnamon
• 1 box yellow cake mix
• 1 cup chopped pecans or walnuts (optional) a mini-chopper works great to speed this up
• 3/4 stick of melted butter

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease 9 x 13 inch pan.
2. Mix pumpkin, evaporated milk, eggs, sugar, salt, and cinnamon until well blended.
3. Sprinkle cake mix on top.
4. Cover with chopped nuts.
5. Pour melted butter over top.
6. Bake 50 minutes.
7. Serve with whipped topping or ice cream.

This time, I split my recipe into 2 pans for 2 different events; worked great!

Difficulty: Easy

Time: Prep is 15 minutes, baking time is 50 minutes

Source: a coworker

Baked Pineapple

I have no idea where this recipe originated, but it is one that always makes an appearance at holiday meals in my family, particularly Thanksgiving and Easter.   At some point, it became my responsibility to bring it to the family dinners, and I never mind.  It is easy and makes my house smell wonderful as it is baking.  AND it is absolutely delicious.

INGREDIENTS:

• 1 med can crushed pineapple (don't drain)
• 2 eggs, beaten
• 1 cup sugar
• 2T cornstarch
• 2T margarine, cut into small bits
• cinnamon

DIRECTIONS:

1. Preheat oven to 375.  Grease small casserole dish. (The one I use is a small square one marked 1.5 liters.)
2. Mix cornstarch and sugar in a medium bowl.
3. Add pineapple, cut up butter, and beaten eggs to the sugar mixture.
4. Pour mixture into the casserole dish.  Sprinkle with cinnamon.  Bake 45 minutes.

Difficulty: super easy
Time: about 10 minutes prep, 45 minutes cooking time
Source: my mom

Snickers Cookies

Want a way to use up a ton of that excess Halloween candy? This holiday cookie recipe can use snickers, milky way, or even twix bars. I just bagged up all of those candies from my kids' Halloween haul and threw them in the baking cupboard to be used in a few weeks when the cookie exchange gets started. This is a great recipe for a cookie exchange because you get 4 1/2 to 5 dozen cookies out of it. Enjoy!

  INGREDIENTS:

• 1 cup margarine
• 1 cup sugar
• 2 eggs
• 3 cups flour
• 1 t baking powder
• 1 cup creamy peanut butter
• 1 cup brown sugar
• 2 t vanilla
• 1 t baking soda
• 60 miniature Snickers candy bars (I cut the Halloween fun size in thirds)

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Cream margarine, peanut butter, sugar, and brown sugar.
3. Add eggs and vanilla.
4. Combine dry ingredients. Add to mixture.
5. Take 1 T of dough; flatten into a round shape in palm of your hand; place snickers bar in the center and fold dough around it. Roll in palms of your hand to form a smooth ball with Snicker totally covered.
6. Bake 12 minutes.
7. Remove from cookie sheet after a few minutes.
8. Place on wire rack to cool.
9. Drizzle with melted chocolate chips (I am a bit sloppy with this part, so I usually skip it)

Note: I make my batter and refrigerate for a bit while cleaning up the kitchen; the colder dough is easier to roll in your hands. Also, I roll enough for one cookie sheet and while that tray is baking I roll the next one so I don't lose much time.

Difficulty: Medium

Time: 15 minute prep; 12 minute baking time

Source: friend in a cookie exchange

Pumpkin Dip

This recipe is quick and very kid-friendly. It is great to set out at parties as an appetizer or dessert.




INGREDIENTS:

• 1 tub of whipped topping (8 oz)
• 1 large package vanilla instant pudding
• 3 cups cold milk
• 1 T pumpkin pie spice
• 1 can pure pumpkin (15 oz)
• Cinnamon graham cracker sticks

DIRECTIONS:

1. Mix pudding and milk with wire whisk for 1 minute.
2. Add pumpkin, whipped topping, and pumpkin pie spice.
3. Stir until smooth.
4. Chill and serve with cinnamon graham cracker sticks.

Difficulty: Super Easy
Time: less than 5 minutes to prepare, 20 minutes to chill
Source: Erika S.