Santa Cupcakes

So this isn't really a recipe, but I loved these cupcakes when I saw them in a magazine and they turned out so cute! Here is what you do (in case you can't figure it out!):

1. Use white frosting for Santa's face

2. Use either red frosting or red gel for the hats

3. Do a strip of white frosting between the white and red to line the hat

4. Use chocolate chips for the eyes

5. Use red hots for the nose

6. Use marshmallows for the hat puff

7. Use cocunut to do the beard

These are seriously so easy to do and so much fun! Caleb loved helping! We don't like cocunut so there isn't any on our cupcakes, but I thought they still turned out pretty darn cute!

Golden Leaf Pumpkin Pie

Golden Leaf Pumpkin Pie
from: "Holiday Food Fun"

So far, this is the best pumpkin pie I've made, and Jon even really liked it! He's a sucker for Costco pies and I finally made one he'd rather have instead of Costco pies. The leaves didn't taste good, but the pie was delish! Here's a picture. It's the pie on the top left corner...apple pie is in the middle.

1 package (15 ozs) refrigerated pie crust, divided
1 can (16 ozs) solid pack pumpkin
1 C half and half
3 eggs
2/3 C sugar
1/4 C honey
2 t ground cinnamon
1 t ground allspice
1 t ground nutmeg
1/2 t ground ginger
1/2 t ground cloves
1/2 t salt
Golden Leaves (recipe below)

Preheat oven to 425F.

Roll 1 pie crust on floured surface into 10" circle; ease into 9 " pie plate. Trim and flute. Reserve remaining pie crust for golden leaves.

Combine remaining ingredients except Golden Leaves. Pour into crust.

Bake 10 minutes. Reduce oven temperature to 350 F. Bake 40-45 minutes until pastry is brown and knife inserted in center comes out clean. Cool. Garnish with Golden Leaves. Refrigerate leftovers.

Golden Leaves
1 refrigerated pie crust, reserved from pie
1/2 C half and half
3 T sugar

Roll pastry on floured surface to 1/8" thickness. Cut out leaf shapes using knife from dough, about 2" by 2 1/2". mark veins in leaves with tip of knife. Roll pastry scraps into rope 1/4" thick. Cut into 2-3" pieces and twist to make tendrils.

Preheat oven to 400 F. Lay pastry leaves on bottom of inverted flat bottomed ovenproof bowl so that leaves will have a curved shape. (Leaves may also be baked flat on ungreased baking sheet.) Lay tendrils on ungreased baking sheet. Brush leaves, and tendrils with half and half; sprinkle with sugar. Bake 10-15 minutes or until golden brown. Remove to wire rack; cool completely. Makes about 12 leaves.

Easy Egg Nog Pound Cake

Easy Egg Nog Pound Cake
from: "EAGLE BRAND Holiday Magic in Minutes"

So I don't like egg nog, but this was actually good! You should try it!

prep time: 10 mins
bake time: 40-45 mins

1 (18 1/4 oz) package yellow cake mix
1 (4 serving size) package instant vanilla flavor pudding and pie filling mix
3/4 C egg nog
3/4 C vegetable oil
4 eggs
1/2 t ground nutmeg
powdered sugar (optional, recommended by me)

Preheat oven to 350 F.

In large mixing bowl, combine cake mix, pudding mix, egg nog, and oil; beat on low speed until moistened. Add eggs and nutmeg; beat on med-high speed 4 minutes.

Pour into greased and floured 10" fluted or tube pan.

ake 40-45 minutes or until toothpick inserted near center comes out clean.

Cool 10 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar if desired.

Foolproof Chocolate Fudge

Foolproof Chocolate Fudge
from: "EAGLE BRAND Holiday Magic in Minutes"

This is super easy and sooo good.

Prep Time: 10 mins
Chill Time: 2 hours

3 6 oz packages semi-sweet chocolate chips (3 cups)
1 14 oz can sweetened condensed milk
dash salt
1/2 to 1 C chopped nuts (optional)
1 1/2 t vanilla extract

Line 8 or 9" square pan with foil. Butter foil; set aside.

In heavy saucepan over low heat, melt chips with milk and salt. Remove from heat; stir in nuts, if desired, and vanilla. Spread evenly in prepared pan.

Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator. Makes about 2 lbs.

For Marshmallow Fudge: Stir in 2 T butter with vanilla. Substitute 2 C mini marshmallows for nuts. Proceed as directed above.

Peppermint Fudge

Peppermint Chocolate Fudge
from: "EAGLE BRAND Holiday Magic in Minutes"

1 12 oz package milk chocolate chips (2 cups)
1 C (6 ozs) semi-sweet chocolate chips
1 14 oz can sweetened condensed milk
dash salt
1/2 t peppermint extract
1/4 C crushed hard peppermint candy

In saucepan, over low heat, melt chips with milk and salt. Remove from heat; stir in extract. Spread evenly into foil-lined 8 or 9 " square pan. Sprinkle with peppermint candy.

Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 pounds.

Holiday Peppermint Candies

Holiday Peppermint Candies
from: "Classic Christmas Recipes"

Makes 5 dozen and they are scrumptious! I made these last year and gave them out and they were a huge hit!

1/2 package (4 ozs) cream cheese, softened
1 T butter or margarine
1 T light corn syrup
1/4 t peppermint extract or few drops peppermint oil
4 C powdered sugar
Green and red food coloring
sifted powder sugar
Green, red, and white decorating icing (optional)

Mix cream cheese, butter, corn syrup and extract in large mixing bowl with electric mixer on medium speed until well blended. Gradually add 4 C powdered sugar; mix well.

Divide mixture into thirds. Knead a few drops green food coloring into first third; repeat with red food coloring and second third. Wrap each third in plastic wrap.

Shape into 1 " balls working 1 color mixture at a time. Place on wax paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in sifted powdered sugar.

Repeat with remaining mixtures. Decorate with icing. Store candies in refrigerator.

Stained Glass cookies

Stained Glass Cookies
from: "Classic Christmas Recipes"

prep time: 1 hour
chill time: 2 hours
cook time: 6 minutes
total time: 3 hours 6 minutes

I absolutely love these cookies...not your traditional sugar cookies, and are very yummy!

Ingredients:
1/2 C margarine or butter, softened
1/2 C sugar
1/2 C honey
1/4 C egg substitute, or 1 egg
1 t vanilla extract
1 t Baking Powder
1/2 t baking soda
1/2 t salt
5 (.90 oz) rolls Five Flavor or Fancy Fruits LIFE SAVERS candy

Beat together margarine or butter, sugar, honey, egg substitute, and vanilla in bowl with mixer until creamy. Mix in flour, baking powder, baking soda, and salt. Cover; refrigerate at least 2 hours.

Roll dough on lightly floured surface to 1/4" thickness. Cut dough into desired shapes with 2 1/2-3" floured cookie cutters. Trace smaller version of cookie shape on dough leaving 1/2-3/4" border of dough. Cut out and remove dough from center of cookies; set aside. Place cut-out shapes on baking sheets lined with foil. Repeat with reserved dough, re-rolling scraps as necessary. (I found using a knife to dig out the middle is the easiest way; at first it was kind of hard, but got easier after a few tries.)

Crush each color of candy separately between two layers of wax paper. (We actually used a rolling pin and a baggie...worked great!) Spoon crushed candy inside centers of cut-out cookie shapes.

Bake in preheated 350 F oven for 6-8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing from foil.

Seriously, I LOVE these cookies! Great flavor, thanks to the honey I think.

Frozen Peanut Butter Pie

Frozen Peanut Butter Pie
from: "Classic Christmas Recipes" book

I absolutely love this dish! I tried it a few years ago...oh so good!

prep time: 20 mins
freeze time: 4 hours

Ingredients:
Chocolate Crunch Crust (recipe below)
1 8 oz package cream cheese, softened
1 14 oz can Sweetened Condensed Milk (NOT Evaporated Milk)
1/4 C Peanut Butter
2 T Lemon Juice
1 t vanilla extract
1 C (1/2 pint) whipping cream, whipped
Chocolate fudge ice cream topping

In large mixing bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk then peanut butter until smooth. Stir in lemon juice and vanilla.

Fold in whipped cream. Turn into prepared crust. Drizzle topping over pie. Freeze 4 hours or until firm. Return leftovers to freezer.

Crust: In heavy saucepan, over low heat, melt 1/3 C margarine or butter and 1 6 oz package semi-sweet chocolate chips. Remove from heat; gently stir in 2 1/2 C Rice Krispies until completely coated. Press on bottom and up side to rim of buttered 9 " pie plate. Chill 30 minutes.

Mashed Sweet Potato and Squash...side dish

Scott's Sweet Potato and Butternut Squash Mashers
from: allrecipes.com

http://allrecipes.com/Recipe/Scotts-Sweet-Potato-and-Butternut-Squash-Mashers/Detail.aspx?src=etaf

"Mashed sweet potato and butternut squash. This is a recipe that tastes great with no salt or sugar added and contains lots of fiber." Seriously it is very good!

• 3 sweet potato, peeled and cubed
• 1 butternut squash- peeled, seeded and cubed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup sugar free maple flavored syrup

Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.