Plays Santa Claus!
He & I had a chat after church last night and I thought you might find it interesting the few tidbits I gleaned. He said he charges $150.00 for an hour – say, for your family Christmas party. I was a bit shocked at that until he told me that the Mall Santas get paid $500 an hour – and are usually brought in from out of the area or out state! I guess there’s a company that hires them – they tried recruiting him but he’s due for some surgery soon and really didn’t want to risk the added weight of (heavy) kids on his lap. He said, for the $500 an hour, the company puts you up in a hotel-that’s nice, but I asked: “What happens if you live in the area?” He said they don’t put you in the area you’re from (I’m guessing just in case a child might recognize you, right?) Just thought that was interesting. He gave me his business card; on the front is him in his Santa suit with contact information and on the back it says: “I bring the magic to Christmas!” (No, that’s not him in the picture up top).
Pineapple Lush Dip
1 (3.4 oz) pkg. vanilla instant
1 (20 oz) can crushed pineapple
in juice, undrained
1 C. thawed Cool Whip
graham crackers, vanilla wafers
sugar cookies for dippers
Add dry pudding mix to pineapple
in medium bowl; whisk 2 minutes.
Stir in cool whip. Makes 26
(2 T. each) servings.
(recipe: kraft recipes)
Twice-baked Cheddar Potato
8 medium baking potatoes
(about 8 oz ea)
1/2 C. butter, cubed
2/3 C. sour cream
2/3 C. milk
1 tsp. salt
3/4 tsp. pepper
10 bacon strips, cooked/
2 C. (8 oz) shredded Cheddar
4 green onions, chopped/
Preheat oven 425 degrees F.
Scrub potatoes; pierce several
times with a fork. Bake 45-60
minutes until tender; remove
from oven, reduce oven
temperature to 350 degrees F.
When potatoes are cool enough
to handle, cut each potato length-
wise in half. Scoop out pulp & place
pulp in large bowl – discard shells.
Mash pulp with butter, stir in
sour cream, milk, salt/pepper.
Reserve 1/4 C. crumbled bacon
for topping. Gently fold remaining
bacon, 1 C. cheese & half green
onions into potato mixture (do
not overmix). Transfer to a greased
11 X 7″ baking dish. Top with cheese &
green onions; sprinkle top with bacon
bits. Bake 15-20 minutes until heated
through & cheese is melted.
Serves 12 (2/3 C. each)
Crockpot Savory Pork Cutlets
2 (10.75 oz, ea) cans cream of
2 (1 oz, ea) pkg. onion soup mix
1/2 C. chicken broth
6 pork cutlets
Spray crockpot with nonstick
spray; place cutlets in pot.
Mix soup & soup mix in a bowl;
pour over cutlets. Gently pour
broth over top. Cover & cook
on Low 4-6 hours. Serves 6
Zesty Chicken Corn Chowder
2 T. margarine
1 lb. boneless skinless chicken
breasts cut into small pieces
1 C. chopped onion
1 tsp. ground cumin
1 (10 3/4 oz) can cream of chicken
1 (10 oz) can Ro*Tel diced tomatoes &
green chiles, undrained
1 C. frozen whole kernel corn
1/2 C. water
Melt margarine in large saucepan or
Dutch oven over medium-high heat.
Add chicken & onion; cook 4-5
minutes until chicken is no longer
pink & onion is tender, stirring
frequently. Add cumin, cook & stir
1 minute. Add remaining ingredients;
increase heat to High. Cover & bring
to a boil. Reduce heat to medium-low,
simmer 10 minutes. Serves 4
Cranberry Christmas Cake
2 C. sugar
3/4 C. butter, softened
1 tsp. vanilla
2 C. flour
12 oz. fresh cranberries
Preheat oven 350 degrees F.
Mix together eggs with sugar until
slightly thickened & light in color,
about 5-7 minutes.* Add butter &
vanilla; mix 2 minutes. Stir in flour
until just combined. Add cranberries
& stir to mix throughout. Spread into
a buttered 9 X 13″ pan. Bake 40-50
minutes until very lightly browned &
a toothpick inserted into center comes
out clean. Let cool completely before
cutting into small slices. Makes 16
*Mixture should almost double in size;
the eggs work as a leavening agent, do
not skip this step. The mixture should
form a ribbon when you lift the beaters
out of the bowl.
2 T. brown sugar, firmly packed
2 tsp. butter
2 tsp. light corn syrup
1/8 tsp. salt
1 C. pecan halves
Combine brown sugar, butter,
corn syrup & salt in large skillet;
stir over medium heat until butter
is melted. Add pecans & cook,
stirring constantly, 5-7 minutes.
Make sure pecans are all coated
evenly. Spread in single layer on
parchment paper & cool completely.
(recipe: funfood.cf – Facebook)
Amish Sugar Cookies
1 C. butter, softened
1 C. vegetable oil
1 C. sugar
1 C. powdered sugar
1 tsp. vanilla
4 1/2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar
Preheat oven 375 degrees F.
In large bowl beat butter, oil &
sugars. Beat in eggs until well
blended; beat in vanilla. Combine
flour, baking soda & cream of
tartar; gradually add to creamed
mixture. Drop by small teaspoon-
fuls onto ungreased cookie sheets.
Bake 8-10 minutes until lightly
browned. Remove to wire racks
to cool. Makes about 5 dozen
Cream Cheese Tortilla Roll-ups
8 oz cream cheese, softened
6-8 green onions, chopped
1/2 pkg. dry ranch dressing mix
6 strips bacon, cooked/crumbled
handful of baby spinach, torn
4 (8 inch) tortillas, warmed
Mix all ingredients together (except
tortillas). Scoop out & divide
mixture between tortillas, spreading
until top of tortilla is covered. Roll up
all tortillas tightly then wrap up in
plastic wrap; refrigerate overnight.
Next day slice with a knife into
rounds, place on plate & serve.
Yes, you DID get two blog posts from me
today – I was thinking about the Santa
conversation and didn’t want to forget
so thought I’d just add it to MORE
recipes! Hope you don’t mind!