Holiday Waldorf

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Ingredients

  • 1 cup chopped pecans
  • 1 cup celery, thinly sliced
  • 1 cup red seedless grapes
  • 1 cup cranberries
  • 1 red apple, cored and chopped
  • 1 green apple, cored and chopped
  • 1/2 cup mayonnaise
  • 1 Tbsp white vinegar
  • 1 Tbsp sugar
  • Salt
  • Pepper

Method

In a medium sized bowl, whisk together the mayonnaise, vinegar and sugar. Add 1/4 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, cranberries and pecans.

 

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Red Velvet Cool Whip Cookies

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Total Time: 10 minutes

Ingredients
1 box Red Velvet Cake mix
1 tub of Cool Whip (8 ounces)
1 egg
1/2 – 1 cup powdered sugar

Instructions
1.Preheat oven to 350F. Spray Cookie sheet with non-stick cooking spray.

2.In a large bowl, mix together cake mix, cool whip and egg. The mix will be VERY fluffy. Just keep mixing until well combined.
3.Use a small cookie scoop or two spoons to drop rounded cookie dough into powdered sugar. Roll dough ball until completely covered. Set cookies on cookie sheet, about 2 inches apart.

4.Bake at 350F for 8 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for a couple of minutes before removing to wire racks to cool completely.

5.Store at room temperature in airtight container. These are best eaten within a day or two of baking.

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Eggnog Pancakes

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Ingredients

1 1/2 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup eggnog
2 tablespoons butter
1 egg, lightly beaten
Nutmeg and powdered sugar

Directions
1.Heat a lightly oiled skillet or griddle over medium heat.

2. In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.

3.Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.

4. Sprinkle with nutmeg and powdered sugar

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Festive Smores Brownie

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prep time 20 min

total time 1 hr 30 min

makes 16 servings or 8…..ha ha ha

What You Need
1 pkg. chocolate cake mix
2 pkg. Jell-O Chocolate Instant Pudding
2 cups cold milk
1-1/4 cups cold water
3 cups Jet-Puffed Miniature Marshmallows
3 oz. Baker’s Semi-Sweet Chocolate
red, green, brown smarties

HEAT oven to 350°F.

PREPARE cake batter as directed on package; pour into 13×9-inch baking dish sprayed with cooking spray. Beat dry pudding mixes, milk and water with whisk 2 min.; pour evenly over batter. Place dish on rimmed baking sheet.

BAKE 55 min. to 1 hour or until toothpick inserted in centre comes out clean. Cool 10 min. Meanwhile, heat broiler.

TOP cake with marshmallows. Broil 30 sec. to 1 min. or until marshmallows are golden brown. Gently place Smarties on top of marshmallows. Melt chocolate as directed on package; drizzle over marshmallows and smarties. Cool cake 15 min.

Red Velvet Pancakes

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Ingredients

2 cups all-purpose flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
1/2 cup granulated sugar
2 tablespoons red liquid food coloring
Sweet Cream-Cheese Butter (recipe below)

Directions

Sift together first 6 ingredients into a large bowl.
Whisk together buttermilk and next 3 ingredients in another bowl.
Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle.
Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked.
Turn and cook 3 to 4 minutes or until done.
Serve with Sweet Cream-Cheese Butter.

Sweet Cream Cheese Butter

Ingredients
1 (8-oz.) cream cheese
1 cup butter
3 cups powdered sugar
1 teaspoon vanilla extract

Directions
Beat cream cheese and butter at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended after each addition.
Add vanilla, beating until blended.