Lemon Snow Flakes
1 box lemon cake mix with pudding
2 1/4 cups whipped topping thawed
Mix all ingredients at medium speed with mixer until blended. Drop in to
bowl of powdered sugar a teaspoonful at a time. Roll to coat. Place on
ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes until
Source Sheryl Henson
My aunt cooked for us all this evening. She made a chicken curry.
It was so delicious. My sister and cousin came down for the night, and we all had dinner together, my two aunts, my mom, sister, cousin and me.
The curry had so much stuff in it. It had onion, mushroom, courgette, peppers, chick peas, carrot, chili, and garlic. Along with lots of curry powder and other spices. It was absolutely amazing.
I am so stuffed now. We had nan bread, rice and oven fries with it.
Now we’re going to party the evening away!
Creamy Peppermint Cheesecake
6 to 8 servings
A friend of mine was invited to her aunts for Christmas dinner and was asked to bring a dessert. Her aunt had asked four other people to bring desserts, too. And guess what? They all brought pecan pie! After I heard that, I gave her this recipe, cause its quick, easy, and rarely duplicated.
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon peppermint extract
6 drops red food coloring
One 9-inch graham cracker pie crust
Whipped cream and candy canes for garnish (optional)
Preheat the oven to 350°F. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well. Place 1/2 cup of the mixture in a small bowl and stir in the peppermint extract and food coloring; mix well. Pour the remaining cream cheese mixture into the pie crust. Smooth the top. Drop the peppermint mixture by spoonfuls into the mixture in the crust and swirl with a knife to create a marbled effect. Bake for 30 to 35 minutes, or until the edges are set (the center will be slightly loose). Allow to cool for 1 hour, then cover and chill for at least 6 hours before serving. To serve, top each slice with a dollop of whipped cream and a miniature candy cane, if desired.
TIP: If you can sneak an extra few moments, make your own homemade graham cracker crust.
From A Mr. Food Christmas
By Art Ginsburg
PUMPKIN PIE MUDDY BUDDIES
This yummy Pumpkin Pie Muddy Buddies Recipe makes a great treat for lunch bags, late night snacks and party treats.
Yield: 16 Servings
Prep Time 5 Minutes
Cook Time 20 Minutes
Total Time 25 Minutes
8 cup Chex Cereal
12 oz White Melting Chips (White Chocolate)
1/4 cup Pumpkin Puree
2 cup Powdered Sugar
3 tsp Pumpkin Pie Spice
1 cup Fall Color M&Ms
Melt candy chips by microwaving 30 seconds then stirring and repeating until melted.
Add Pumpkin and stir to combine.
Spread cereal on lined tray(s) and pour mixture over cereal.
In a bowl add spice to powdered sugar and mix well.
Sprinkle sugar mixture cereal and toss to coat well.
Leave on tray(s) to dry out for a while.
Add M&Ms when you transfer to a serving bowl.
3 quarts popped corn
1 cup sugar
½ cup corn syrup, white or dark
⅓ cup water
¼ cup butter
¾ tsp. salt
¾ tsp. vanilla
Warm popped corn in oven set at warm or 250°. Meanwhile, combine over heat in saucepan the sugar, corn syrup, water, butter, and salt. Stir until the sugar is dissolved.
Cook without stirring until the syrup forms a soft ball (236°). Then add the vanilla and pour the syrup slowly over the popped corn. Mix well so that every kernel is coated.
Grease hands well with butter before shaping sticky popcorn into balls.
Makes 12 medium-sized balls
From Best of Amish Cooking
By Phyllis Pellman Good
Chunky Chocolate Cupcakes
1 cup sifted all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cooking oil
1 teaspoon vanilla
1/4 cup milk
1 1/2 ounces unsweetened chocolate, chopped
Creamy Orange Frosting (see below)
Sift together flour, sugar, baking powder and salt into bowl. Combine eggs, oil, vanilla and milk in small bowl. Beat well. Combine egg mixture with dry ingredients; beat until blended. Stir in chocolate. Spoon batter into paper-lined 2 1/2 inch muffin-pan cups, filling two-thirds full. Bake at 400 degrees for 20 to 25 minutes, or until cupcakes test done. Remove from pans and cool on racks. Spread with Creamy Orange Frosting.
Creamy Orange Frosting
2 1/2 cups sifted powdered sugar
3 tablespoons soft butter or margarine
1 teaspoon grated orange rind
2 tablespoons orange juice
Combine all ingredients; beat until smooth.
Makes 1 dozen.