Thursday, December 19, 2013

Peppermint Crunch Chex Mix

Oh how I love Chex Mix! Especially during the holiday season. Don't put me in front of a bowl of chex mix if you intend for it to last. I have a bit of a difficult time keeping my hands off of it. This festive Chex Mix was a little creation of mine that combines my love for chex mix and peppermint into a yummy treat that you will not be able to take your hands off of. Just remember that I did warn you. This stuff is a bit addicting...and that is an understatement.


1 box of Rice Chex cereal
1/2 cup salted butter (1 cube)
1 bag white chocolate chips
1 cup powdered sugar
1/2 package perppermint oreos
4-5 candy canes crushed
1 bag of Peppermint M & Ms (optional)
1/2 cup of peanuts (optional)

First put your candy canes in a plastic ziplock bag and crush them with something heavy (eg a hammer or a can). Then do the same thing with the oreos in a seperate ziplock bag.
Once both of these are crushed to your desired size  pour the crushed candy cane and oreo as well as the chex cereal into a large bowl (If you have a large bowl with a secure lid and room for shaking you will save yourself an extra step)
Put the white chocolate chips and the butter in a bowl and cook for 1 minute. Take out and stir and then cook again for 30 second increments stirring in between til you get a smooth consistancy. (Every microwave may vary slightly) Once you have it to the desired consistency drizzle evenly over contents of Chex mix and then stir it up to distribute it evenly. ( you may want to do half and then stir, and then pour the second half on and stir again)

Once you have mixed it well sprinkle your powdered sugar on and put a secure lid on your bowl and shake to coat it evenly with powdered sugar. If you do not have a large bowl with a lid, you can do this part in a large freezer bag ( it may take 2 freezer bags though).
To top it off you can add the peanuts and Peppermint M & Ms if you'd like. I really like the sweet and salty together, so the peanuts were the perfect addition for me.
Lay the mixture out on wax paper to cool, and walah! You have yourself the perfect party treat. Enjoy!

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Monday, December 16, 2013

Reese's Peanut Butter Cereal Treats

My family absolutely loves Reese's Peanut Butter Cereal!  We have a tendency to just eat it out of the box instead of pouring it into a bowl.  I decided to make them into treats so that they could be brought to our family Christmas party.  These are just like Rice Krispy Treats, but with Reese's Cereal instead.  Oh my, these are absolutely delicious!  I added a few holiday sprinkles on top to give them a festive look and I ended up with a fast and easy dessert to share with the family!


3 Tbsp. butter
4 cups miniature marshmallows
7 cups Reese's Peanut Butter Cereal
Christmas sprinkles

Lightly spray a 9x13 dish with cooking spray.
In a large pot melt the butter on medium low heat.  Add the marshmallows and stir until all the marshmallows are melted.  Take off the heat and stir in the cereal, making sure to coat all of the cereal with the marshmallow mix.  
Pour in the prepared dish and gently press down to even it out. (I always spray my hands with cooking spray so it doesn't stick to my hands).
Sprinkle the top with your favorite sprinkles.
Let cool, then cut into squares.
I cut mine into about 2 inch squares and I will end up with about 24 bars.

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Thursday, December 12, 2013

Chewy Fruitcake Cookies

Ok, I have never been a fan of fruit cake, but I absolutely loved these fruitcake cookies!  I think I suprised myself and was so pleasantly pleased with the way these turned out.  Fruitcake always seems so dry to me but these cookies are chewy and delicious!  This recipe comes from and the only thing I changed was to not add the nuts since I know my family would like them better without them.  If you don't want to scare away anyone from trying them, then don't tell them they are 'fruitcake' cookies.  Let them be pleasantly surprised themselves at how yummy they are!


1 1/3 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 cup butter
1/2 cup light brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1 1/2 cups chopped mixed dried fruit (I bought a fruitcake mix which included orange and lemon peels, green and red cheeries, and pineapple)  You can buy them separately and use the ones you like though.

Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper or lightly spray the cookie sheet with cooking spray.
In a medium bowl, sift together the flour, salt, baking soda, and spices.
In a large bowl, cream together the butter and sugars until light and fluffy.  Add the egg and vanilla and blend together thoroughly.  Add the flour mixture to the creamed butter.  Lightly mix together, be careful not to overmix.  Fold in the dried fruit.
Roll the cookies into 1 inch balls and drop on to the lined cookie sheet about 2 inches apart.
Bake for 12 minutes or until edges are lightly browned. (Don't overcook or they won't be as chewy) Cool for 10 minutes on the cookie sheet then remove to a wire rack.
Yields: 2 dozen cookies

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Tuesday, December 10, 2013

Gingerbread Whoopie Pies

These Gingerbread Whoopie Pies are a fun twist on your traditional gingerbread cookies.  I just loved how these turned out.  I just used a traditional gingerbread cookie recipe and made a delicious cream cheese marshmallow filling.  These are great for all those holiday parties that require you to take a yummy treat.  I however,  just enjoy making them for the family and friends!


2 cups flour
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
3/4 tsp. baking soda
3/4 tsp. salt
1/8 tsp. ground nutmeg
3/4 cup brown sugar
1/2 cup butter
1/2 cup unsulphured molasses
1 egg
1 tsp. vanilla
1/4 cup sugar

1 jar (7 oz.) marshmallow creme
4 oz. cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla

Preheat the oven to 350 degrees.
Line a cookie sheet with parchment paper.
In a bowl, combine together the flour, ginger, cinnamon, baking soda, salt and nutmeg.
Beat together the sugar and butter in a large bowl until light and fluffy.  Add the molasses, egg and vanilla and beat till well blended.  Gradually mix in the flour mixture. 
Roll the dough into one inch balls and roll in the 1/4 cup sugar. Place on the cookie sheet about 2 inches apart.  Gently press each rolled ball with the bottom of a glass to slightly flatten.  
Bake 10 minutes.   Cool 2 minutes on the cookie sheet then remove to a wire rack.  Cool completely.
For the filling, beat togehter the marshmallow cremem, cream cheese and 1/4 cup butter in a large bowl until light and fluffy.  Add the tsp. vanilla and continue to beat until smooth.
Spread 2 Tbsp.  (or however much you like) on the flat side of the cookie.  Top with another cookie. (I always try to find the cookies that are almost exatctly the same size.)

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Sunday, December 8, 2013

Easy Brown Sugar-Mustard Glaze

This is an easy glaze for any holiday ham.  I love ham, but I love it even more when brushed with a delicious glaze.  This is great for the spiral ham, but could also be used with a smaller boneless ham.  I always make a double batch so that there is plenty to slather on while baking, and drizzle on the sliced pieces when serving. You might say, 'have a little ham with your glaze', but boy that is the way I like it!


1/2 cup packed brown sugar
3 Tbsp. honey
1 Tbsp. Dijon mustard
1 Tbsp. pineapple juice

In a small bow, mix all the ingredients together until well blended.
Brush the glaze over the ham during the last 45 minutes of cooking.
(If you would like some to drizzle on after baking, then double this recipe!)

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Thursday, December 5, 2013

Oreo Mint Cookie Fudge

While at the store the other day, I saw some Oreo Mint Cookies and decided I would try creating something with them.  (If you haven't tried them, they are yummy!)  Anyways, I thought these might be delicious added to some fudge.  Well, little did I know that when I made these, they have now become one of my favorite fudge recipes ever!  I love Mint Truffles, and to me these taste a lot like them. Even my daughter who doesn't usually like fudge, couldn't stop raving about how good these were.  Not just her, but the whole family was absolutely loving this fudge!  Oreo Mint Cookie Fudge would be a great one to add to your holiday baking list!


1 can sweetened condensed milk, (will use half in each layer)
10 Oreo Mint Cookies broken or chopped.  (Best to break in pieces)
1 cup white chocolate chips
2 Tbsp. butter
1 cup semi-sweet chocolate chips

Prepare a 8x8 pan by lining with aluminum foil and lightly spraying with cooking spray.
In a small pan, combine half of the sweetened condensed milk, white chocolate chips and butter.
On low heat cook until melted together, stirring continuously.
Fold in the chopped oreo pieces.
Pour into the prepared pan.
In another small pot, combine the semi-sweet chocolate chips and the other half of the sweetened condensed milk.  Cook on low heat, stirirng continuously, until melted.
Pour over the top of the white chocolate layer.
Smooth the top of the chocolate with a knife.
Refrigerate for at least 1 hour before cutting.
When ready to serve, remove the foil from the pan and peel it back. 
Cut into squares and ENJOY!!!

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Wednesday, December 4, 2013

Butterscotch Pudding Cookies

These Butterscotch Pudding Cookies are a big hit around my house.  When I make these cookies, they seem to dissappear a little too fast. These are made with butterscotch pudding, and by adding the pretzels it gives them an extra crunch and a little salty flavor.  If you love butterscotch as much as I do, then you will love these Butterscotch Pudding Cookies!!!



1 cup butter
3/4 cup brown sugar
1/4 cup sugar
2 eggs
1 tsp. vanilla extract
1/2 cup. quick oats
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 (3.4oz.) box instant butterscotch pudding
1 cup butterscotch chips
1 cup crushed pretzels

Preheat the oven to 375 degrees.
In a large mixing bowl, cream together the sugars and butter.  Add the eggs, vanilla and beat till light and fluffy.
Mix in the oats, flour, baking soda, cinnamon, salt and pudding until thoroughly combined, try not to overmix.  Stir in the butterscotch chips and crushed pretzels.
Roll into about 1 inch balls and drop on your cookie sheet.  (I like to line my cookie sheet with parchment paper to help them cook evenly).  Bake for 8-10 minutes.  I cook them about 8 minutes because I like them to be a little more chewy.  Cool on a wire rack and store in a sealed container.

(Adapted from:

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