Pet Peeve

As you know I like to feature recipes in my blog – I obtain these from various sources/sites after reading through LOTS of recipes, I choose those I think sound tasty and (semi) easy to prepare. What I don’t usually mention is HOW some of these recipes are written – enter: MY PET (recipe writing) PEEVE! Example: today I found a tasty-sounding Turkey/Stuffed Shells recipe and began typing it out. I DO NOT understand how, when someone is writing up a recipe, they can totally MISS important steps in preparing a recipe! Steps like HOW BIG a meatball is supposed to be if it’s in the recipe title that it’s supposed to be a MINI meatball? OR, for that matter, going from mixing meatball ingredients in a bowl to putting said meatballs in a pan WITHOUT listing HOW to make the meatball or WHAT SIZE the pan is supposed to be? Crazy! I try to never assume the reader knows these things – this could be the very first time they’ve ever tried making this type of recipe! I made the (dumb) mistake yesterday of commenting on Facebook about a recipe – exactly the same issue: no details about how big/how much/what size dish, etc. Got a rather snarky reply back from FACEBOOK saying I’m supposed to take up that issue with the original writer of the recipe. MY THOUGHT: don’t post it if you’re not ready to receive comments on said recipe! That’s what the COMMENT section is all about! (and I wasn’t the only person making that type comments on that recipe!). I’m NOT a beginner cook but I AM concerned about those who might be reading my recipes on my blog, therefore I try my best to make sure the recipe is clear about how something is prepared, what size pan, how long to cook, etc. That said, the stuffed shell turkey meatball recipe is ME, winging it on the size of the pan to put the meatballs in to bake AND the size of the MINI meatballs! Oh well…I’ll step off of my soapbox now….


Spinach-stuffed Shells with Mini
Turkey Meatballs

15 jumbo pasta shells
1 lb. ground turkey
1/2 C. bread crumbs
1/4 C. fresh grated Parmesan cheese
2 cloves garlic, minced
2 T. fresh chopped parsley
1 tsp. crushed red pepper flakes
kosher salt/ground black pepper
1 1/2 C. ricotta cheese
1/2 C. shredded mozzarella cheese
1 C. baby spinach, chopped
1/2 C. marinara sauce, divided

Preheat oven 350 degrees F.
In large pot of salted boiling
water, cook pasta shells to al dente.
Drain then return to pot & let


In large bowl combine ground turkey,
bread crumbs, Parmesan, garlic, parsley &
red pepper flakes – season with salt/pepper.
Form mixture into small 1″ balls &
place in 9 X 13″ baking dish &
bake until cooked through, 10-12 minutes.
In large bowl stir ricotta, mozzarella &
spinach – season with salt/pepper. Pour
1/4 C. marinara sauce in bottom of oven-
proof skillet or baking dish. Stuff shells
with ricotta mixture & meatballs –
arrange in dish & spoon remaining
marinara sauce over top. Bake 18-20
minutes until hot & bubbly. Serves 4


Cinnamon Bun Pie

1 1/2 sticks butter
1 C. chopped pecans
1 C. dried cranberries
1/2 C. sugar
1 T. ground cinnamon
1 (16.3 oz) tube refrigerated
biscuits (about 8)

Preheat oven 375 degrees F.
Melt butter in medium bowl in
microwave – spoon about 2 T.
into deep-dish ceramic pie plate
or 9″ round pan – tip plate to coat
bottom & sides. In another small
bowl stir pecans, cranberries, sugar
& cinnamon – spoon about 1 C. into
bottom of baking dish. Remove
biscuits from tube & divide each one
into 3 layers. Dip each biscuit layer
into butter & arrange 6 of them on
bottom of baking dish to cover nut
mixture. Spoon another layer of nuts,
etc. on top of the biscuits & dip
remaining 2 biscuits in melted butter &
place on top. Pour remaining nut mixture
on top layer & pour rest of melted butter
over top. Bake 25 minutes until biscuits
are completely cooked. Cool in pan on a
cooling rack 5 minutes then turn out onto
a serving plate. Scrape any nuts/sugar
remaining in bottom of pan onto rolls.


Crockpot Italian Pork Chops

6 bone-in pork chops
2 C. Italian seasoned bread crumbs
1 (16 oz) bottle Italian salad dressing
3 whole yellow onions, peeled/sliced
into rings

Spray insides of crockpot with nonstick
cooking spray & place 1 layer of onions
in bottom. Place 2 C. bread crumbs in
shallow bowl (big enough to fit 1 pork
chop). Pour about half of Ital. dressing
into crumbs & mix until moistened –
wait 5 minutes for bread crumbs to
absorb moisture. Pour an additional
half of what’s left of dressing into
bowl & mix again. Pat each chop into
mixture, smearing on both sides of
chop & place a layer in crockpot.
Add another layer onions & another
layer breaded chops. Add another layer
of onions – if you have more chops, keep
making layers & end with onions.
Cover & cook on Low 6-8 hours.
Serves 6


Loaded Bacon/Split Pea Soup

1 lb. bacon
1 large onion, diced
2 large carrots, diced
3 cloves garlic, minced
kosher salt/ground black pepper
4 C. chicken broth
1 (12 oz) pkg. dried split peas,

fresh chopped parsley, chopped –

In large stockpot over medium heat
cook bacon until crispy, about 8
minutes; transfer to paper towel-
lined plate & let cool, then crumble.
Add onion, carrot & garlic to pot –
cook until tender, 6-8 minutes.
Season generously with salt/pepper.
Add broth & peas – let simmer,
covered, until peas are tender,
35-40 minutes. Serve garnished
with parsley & bacon. Serves 4


Feta Shrimp Skillet

1 T. olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. salt
2 (14.5 oz, ea) cans diced tomatoes,
1/4 C. white wine (optional)
1 lb. uncooked medium shrimp,
2 T. minced fresh parsley
3/4 C. feta cheese, crumbled

In large nonstick skillet heat oil
over medium-high heat. Add onion;
cook/stir 4-6 minutes until tender.
Add garlic & seasonings – cook 1
minute longer. Stir in tomatoes &
wine, if desired. Bring to boil; reduce
heat & simmer, uncovered, 5-7 minutes
until sauce is slightly thickened. Add
shrimp & parsley – cook 5-6 minutes
until shrimp turns pink, stirring
ocassionally. Remove from heat;
sprinkle top with cheese & let stand,
covered, until cheese is softened.
Serves 4

NOTE: if desired, you can add 1/4 C.
chopped kalamata olives with the
tomatoes. Dish is great served over
rice or pasta, zucchini noodles or
spaghetti squash.


Easy Cabbage Casserole

4 C. shredded cabbage
1 C. grated carrot
1/2 C. chopped green onions
1 egg
1 C. milk
6 T. shredded Swiss cheese
1/2 tsp. salt
2 T. minced fresh parsley
2 T. shredded Parmesan cheese

Preheat oven 350 degrees F.
Spray 2 qt. (or 9 X 13″) baking
dish with nonstick spray. In
large skillet sprayed with nonstick
cooking spray, saute cabbage,
carrot & onions until crisp-tender.
Transfer mixture to prepared dish.
In a bowl combine egg, milk, Swiss
cheese & salt – pour over vegetables.
Sprinkle top with parsley & Parm.
cheese. Bake, uncovered, 30-35
minutes until a knife inserted near
center comes out clean.

(recipe: facebook)

Crockpot Ham/Tomato/Egg


2 T. butter, melted
10 eggs, beaten
1 1/4 C. heavy cream
salt/pepper, to taste
1 C. grape tomatoes, cut in half
4 oz. deli ham, chopped
8 oz. cream cheese, cubed

Melt butter in 6  qt. crockpot. In a bowl
combine beaten eggs with heavy cream &
season with salt/pepper – pour into crockpot
& evenly add ham, tomatoes & cream cheese.
Cover & cook on High 1 hour to 1 1/2 hours
until eggs are set. Serves 8

NOTE: If you do not like cream cheese you can
either omit it or substitute a shredded cheese
for it (like mozzarella).


Creamy Lemon Squares

4 T. unsalted butter, melted/cooled,
plus more for greasing pan
1 1/2 C. C. (about 24 squares) crushed
graham crackers
1/4 C. sugar

2 large egg yolks
1 (14 oz) can sweetened condensed
1/2 C. fresh lemon juice (about 3 lemons)

Preheat oven 350 degrees F.
Brush an 8 X 8″ baking pan with
melted butter. Line bottom with parchment
paper, leaving a 2-inch overhang on two
sides. Using a food processor, finely grind
graham crackers. Add in sugar & butter;
blend to mix. Press mixture into bottom of
pan & 1 inch up the sides. Bake 8-12
minutes until lightly browned. Cool crust
30 minuets

In large bowl whisk egg yolks & condensed
milk. Add lemon juice & whisk until smooth-
pour into cooled crust & carefully spread to
edges of pan. Bake about 15 minutes until
set. Cool in pan on rack then chill at least
1 hour before serving. Using the parchment
paper overhang, lift out of pan & transfer to
a cutting board. Using a serrated knife, cut
into 16 squares, wiping knife with a damp
kitchen towel between each cut. Makes 16



Well, it’s March First – it’s 34 degrees F &
gloomy/rainy outside (AND we’re supposed
to get rainthat later turns into 1-4 inches of
SNOW!) UGH! Looking at the Natioal Weather
site we will have a Winter Storm Warning
late tonight until 4 a.m. tomorrow. “Total
daytime accumulation of snow around 4 inches”
then TONIGHT: “new snow accumulation of
around 3 inches” . . . oh, goody! 7 inches???
Friday-Sunday temps around 35-40 degrees;
that’s not really enough to melt all that snow!
(I guess if there’s an UP side to all of this, almost
ALL of the old snow is totally gone-roads, sidewalks,
ground all snow free).  I’m grateful that I don’t
really have any pressing engagements to go to;
grocery shopping all done/errands run earlier
in the week. I’m looking forward to just reading
the 3 books I checked out in the library, knitting
on several projects and making homemade pizza
for dinner tonight. Ah, the life of luxury, right?

Oh – I should add that sometimes I make mistakes
in typing up the featured recipes. I remember
several years ago a friend of  mine was following
my blog & she emailed me with a ‘slight’ error.
Apparently my big fat fingers hit the “0” instead
of the “-” (as in 3540 minutes) instead of 340
minutes! Oh well – at least you know I’m HUMAN!!!

Hope you have a GREAT day and are able to do
something relaxing at some point in your day!
Spring is coming! We’re hearing BIRDS singing!
YAY! My FAVORITE season is quickly coming!




Beautiful but chilly day!

Today is bright & sunny, but only 12 degrees F. with a slight breeze which makes you feel colder than you actually are. Been ‘out & about’ all morning (grocery shopping, getting gas and attending another knit group) – don’t remember if I mentioned that I joined another knit group which meets in our local library Weds. mornings 10-12 p.m. Lovely group (and growing) with lots to offer: patterns/ideas/tips, etc. Today another member of my knit group joined us and then ended up teaching all of us there the “Russian Join” which is a method of joining two yarn ends so that you don’t have a big knot in your project – very handy! Two of the library ladies joined my group last night, so I can easily see that this ‘attending two knit groups’ will be beneficial to lots of ladies! Also learned yesterday that our pastor’s wife is expecting a BOY in mid May, so the mint green afghan will go to her (almost done with it – a few more rows then a border & I’m done!)


Caramel Pecan French Toast
(4 hour or overnight recipe)

1 C. brown sugar
1/2 C. (1 stick) butter
2 T. light corn syrup
1 C. chopped pecans, divided
12 slices Italian-style (or any
thick) bread
6 eggs
2 C. milk
1 tsp. vanilla
1 tsp. cinnamon

Caramel Sauce:
1/2 C. brown sugar
1/4 C. (1/4 stick) butter
1 T. light corn syrup

In small saucepan over medium
heat, cook brown sugar, butter &
corn syrup until thickened, stirring
constantly. Pour sauce into a 9 X 13″
baking dish & sprinkle with 1/2 C.
chopped pecans. Place 6 slices
bread in dish & sprinkle with
remaining pecans – cover with
remaining bread slices. In a blender,
combine eggs, milk, vanilla & cinnamon-
pour evenly over bread. Cover &
refrigerate 4 hours or overnight.
Preheat oven 350 degrees F.
Bake French toast 40-45 minutes
until egg mixture is firm & golden
brown. In a small saucepan combine
Caramel Sauce ingredients; cook over
Low heat until thickened, stirring
constantly. Serve with French toast.
Serves 8


Baked Chicken ChimiChangas

2 1/2 C. cooked, shredded chicken
1 C. salsa
1 small onion, chopped
3/4 tsp. ground cumin
1/2 tsp. dried oregano
6 (10 inch) flour tortillas
3/4 C. shredded Cheddar cheese
1 C. chicken broth
2 tsp. chicken bouillon granules
1/8 tsp. black pepper
1/4 C. flour
1 C. Half & Half
1 (4 oz) can chopped green chilies

Preheat oven 425 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In a skillet
simmer chicken, salsa, onion, cumin &
oregano until heated through & most
of liquid has evaporated. Place 1/2
cup mixture down middle of each
tortilla; top with 2 T. cheese. Fold
sides & ends over filling & roll up.
Place, seam sides down, in prepared
dish. Bake, uncovered, 15 minutes
until lightly browned. In a saucepan,
heat broth, bouillon & pepper until
bouillon is dissolved. Combine flour
& cream until smooth; stir into broth.
Bring to boil; cook & stir 2 minutes
until thickened. Stir in chilies & heat
To serve:
Cut chimichangas in half; spoon sauce
over top. Serves 6


Crockpot Shepherd’s Pie

1 1/2 – 2 lb. beef chuck roast or
stew meat, cut into chunks
1 large onion, chopped
3 cloves garlic, minced
1 C. frozen peas
1 C. frozen corn
1/3 C. Guinness beer
3 T. tomato paste
2 T. Worcestershire sauce
1 T. corn starch
2 tsp. whole grain mustard
1 tsp. beef granules
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. black pepper
5 C. mashed potatoes (prepared)
1 C. shredded sharp Cheddar cheese

In nonstick skillet cook onions 5-6
minutes until soft; place in crockpot.
Add beef & all remaining ingredients
(except mashed potatoes & cheese) in
crockpot – season with salt/pepper &
stir well. Wipe down insides of crockpot
with a paper towel then spread mashed
potatoes over top of beef mixture to the
sides of crockpot to seal ingredients. Place
a long piece of paper towel over opening
of crockpot & cover with lid (to absort
steam). Cook on High 4-5 hours or Low
8-10 hours.
When ready to serve, sprinkle cheese over
top of potatoes & cover with lid 5 minutes
to melt cheese. Serve hot. Serves 8


Winter Rice

2 T. butter or margarine
2 C. chopped onion
1 C. long-grain or whole-grain
rice, uncooked
2 C. chicken broth
1/4 C. mayonnaise
1/2 C. grated Parmesan cheese
1/4 tsp. white pepper

In large skillet over medium heat,
melt butter; saute onion 5 minutes.
Add rice & continue to saute 7-10
minutes until rice begins to brown.
Stir in remaining ingredients & reduce
heat to Low; cover & simmer 20-25
minutes until rice is tender & mixture
is creamy. Serves 8

20-Minute Sesame Chicken &
(underlined items you might
not have on hand)

2 T. vegetable oil
1 lb. boneless skinless chicken
thighs, cut into strips
1 bunch fresh broccoli, cut into
3 green onions, thinly sliced
1 T. grated ginger
3 cloves garlic, minced
2 T. soy sauce
2 T. rice vinegar
1 tsp. toasted sesame oil
2 T. oyster sauce
1 T. cornstarch
1/4 C. water

Cooked white or brown rice
to serve 4

In medium bowl whisk soy sauce,
rice vinegar, sesame oil, oyster
sauce & cornstarch. Add oil to
large wok or skillet over high heat.
Add chicken & cook until golden
brown, about 8-10 minutes. Add
broccoli, green onions, ginger &
garlic – cook 3 minutes, stirring
frequently. Pour Soy Sauce mixture
on top of ingredients in wok/skillet
& stir. Add water & stir until mixture
has thickened, about 1 minute.
Serve over cooked rice. Serves 4


Crockpot Clam Chowder

1/2 lb. bacon, diced
3 (6.5 oz, ea) cans clams, not drained
1 yellow onion, chopped
4 Yukon Gold potatoes, peeled/diced
2 ribs celery, diced
2 cloves garlic minced
2 C. water
1 tsp. Kosher salt
1/4 tsp. coarse ground black pepper
1/2 tsp. dried thyme
2 C. Half & Half
2 tsp. cornstarch

In large skillet on medium-high, cook
bacon until crisp-remove from pan.*
Add to crockpot:half bacon, clams, onion,
potatoes, celery, garlic, water, salt/pepper
& thyme – stir. Cover & cook on Low 7
hours (refrigerate remaining bacon until
ready to serve with soup). In a measuring
cup add Half & Half with cornstarch &
whisk to combine. Add mixture to crockpot
& stir. Cook on High 30 minutes. Serve
with remaining bacon sprinkled over top.**
Serves 8

*Poster sometimes cooks potatoes & onion
in bacon grease before adding to crockpot.

**You might want to heat the bacon slightly
before sprinkling it on top since it will be
cold from fridge.


Lemon Blossoms
(mini cupcakes)

1 (18.5 oz) box yellow cake mix
3 1/2 oz. instant lemon pudding mix
4 large eggs
3/4 C. vegetable oil

4 C. powdered sugar
1/3 C. fresh lemon juice
zest of 1 lemon
3 T. vegetable oil
3 T. water

Preheat oven 350 degrees F.
Spray miniature muffin cups with
nonstick cooking spray. In large
bowl combine cake mix, dry pudding
mix, eggs & oil – blend well using
elec. mixer until smooth, about 2
minutes (batter will be thick). Pour a
small amount of batter into tins,
filling half full*. Bake 12 minutes.**
Turn out baked muffins onto a tea
Prepare while cupcakes bake. In large
bowl combine powdered sugar, lemon
juice, zest, oil & 3 T. water – mix with
a spoon until smooth. Using your
fingers, dip each into glaze while
still warm, covering as much of each
cake as possible (OR spoon glaze over
warm cakes, turning to completely
coat). Place on wire rack with
waxed paper underneath to catch
any drips. Let glaze set thoroughly,
about 1 hour, before storing in
containers with tight-fitting lids.

*Poster said a small cookie scoop
works well for making them uniform

**IF you make a large batch, be sure
to reverse muffin tins mid-way through
baking times to insure uniform baking.
Poster notes they come out of tins
better if you cook them a little past the
golden brown stage, making the cakes
more firm.



The past few days have been a bit of a scramble –
babysat yesterday 10:15 – 5:15 (over my usual
time; son got stuck on the expressway in bumper-
to-bumper traffic), then Knit Night. Also – amidst
the many things going on, youngest son moved
back in. He went for a job interview earlier today,
really hoping this works – he needs a good, steady

Tonight is my Special Needs group – first time we’ve
been able to meet since the FIRST week in December!
Our weather has just not been cooperating! I have a
HUGE pile of things to drag with me tonight (the
Christmas presents for the various leaders & lots of
other ‘stuff’) – one good thing: WE don’t have to teach
tonight! Once a month we have a visiting missionary
come & teach our group so we, the leaders, can have
a Business Meeting. (because of all the delayed events,
we’re also cramming our Birthday Night into tonight –
crazy/busy but the kids will love it!).

Hope you are able to stay healthy and warm –
Spring is (eventually) coming! Hang in there!



Finally – feeling more like the old ‘me’!

I can actually say that I’m finally feeling MUCH better! First thing today I baked a 9 X 13″ apple crisp – had a bunch of apples that were ‘on the edge’, so got that out of the way. A bit later I was getting the ‘itch’ to do some Christmas decorating so now we have a lighted wreath on the outside window, lighted roping on the fire place & secretary, some window decals in the bathroom, kitchen windows & back door. There’s still lots to bring down (no tree yet)  but at least I got a START! (also –  sent text I’m feeling better so now I’m babysitting tomorrow 10:15 a.m. – ?…hoping it’s only 3/3:30 p.m.)

(In my haste to share the recipes I totally forgot photos of my house today:)

The backyard picnic table – Yes, we got about 8 inches yesterday!

My car WAS totally clean before all the snow started!


Lot’s more desserts/candy recipes for ya:


Peppermint Swirl Fudge

1 tsp. butter
1 (10 to 12 oz) pkg. white baking
1 (16 oz) tub vanilla frosting
1/2 tsp. peppermint extract
8 drops red food coloring
2 T. crushed peppermint candies

Line a 9″ square baking pan with foil
(extending foil out past rim of pan) &
lightly grease with butter. In small
saucepan, melt chips, stirring until
smooth. Remove from heat, stir in
frosting & extract then spread into
prepared pan. Randomly place drops
of food coloring over fudge – cut
through fudge with a knife to swirl
color. Sprinkle top with candies &
refrigerate 1 hour until set.
Using foil – lift fudge from pan.
Gently peel off foil & cut into 1 inch
squares. Store in airtight container.
Makes about 1 1/2 lb.

Pistachio Cranberry Bark

2 C. (12 oz) semisweet chocolate
1 C. chopped pistachios, toasted/
3/4 C. dried cranberries, divided
5 oz. white candy coating, melted

Line a baking sheet with waxed paper.
In microwave-safe bowl, microwave
choc. chips until melted; stir until
smooth. Stir in 3/4 C. pistachios &
half of cranberries – spread onto
prepared sheet & drizzle with melted
candy coating. Cut through layers with
a knife to swirl. Sprinkle top with
remaining pistachios & cranberries;
refrigerate until firm. Cut or break
into pieces & store in airtight container
in fridge. Makes about 1 lb.


Easy White Chocolate-covered Pretzels

100 miniature pretzels (or 50 pretzel rods)
16 oz. candy coating or melting chocolate
wafers (such as Ghiradelli or CandiQuik
sprinkles, candies, crushed candy canes,
etc. for topping

Cover a large baking sheet with parch-
ment paper. Set out your toppings that
you plan to use to decorate the pretzels.
Melt chocolate/candy coating accordg. to
pkg. directions. Use a large fork or pronged
dipping tool to dip bottom of each pretzel
into melted chocolate – gently tap until
excess chocolate has dripped off. Scrape
the bottom of the fork/tool against the
bowl before gently placing coated pretzel
on baking sheet. Sprinkle on desired
toppings while chocolate is still wet –
let set until hardened. Store in air tight
container up to 1 week. Makes 15

Rolo Candy Buttons

24 miniature or square pretzels
24 Rolo candies, unwrapped*
24 M & M’s

Preheat oven 350 degrees F.
Line a large baking sheet with
parchment paper. Lay half of
pretzels on sheet & top each
with a Rolo candy – bake 2-4
minutes until Rolos have softened.
Remove from oven & gently press
1 M & M on top of each Rolo. Chill
10 minutes until chocolate has set.
Store leftovers in an airtight
container. Makes 24 candies.
Recipe can easily be doubled or

*Rolo candy: Usually sold in a roll
in the candy aisle:
a small individual
round caramel covered in chocolate.

Chocolate Mint Cream Cheese

4 oz. cream cheese, softened
4 1/2 C. powdered sugar
1/2 tsp. mint extract
several drops green gel food coloring
1 C. heavy whipping cream
10 oz. semi-sweet chocolate chips

Combine cream cheese & 1 C.
powdered sugar in large bowl – use
stand or hand mixer to combine. Add
extract & coloring – mix until combined.
Gradually add rest of powd’d sugar –
mix until combined, scraping down
sides of bowl as needed. Use your
hands to combine ingredients if your
mixer is not up to the task. Line a large
baking sheet with parchment paper. Scoop
out a teaspoon of dough & form into a ball
using the palm of your hands – place on
prepared sheet; repeat with rest of dough.
Using the end of a wooden spoon or a
small measuring spoon, create an indentation
in each ball – NOTE: dust the measuring spoon
with powdered sugar if it sticks.
Chill mints until firm, about 1 hour.

Place chocolate chips in heat-proof bowl or
large measuring cup. In saucepan bring
heavy cream to just a simmer then pour
over chocolate chips – stir once or twice &
let stand 1 minutes. Continue stirring until
chocolate is fully melted & incorporated.
Transfer mixture to a ziplock bag & let set
30 minutes until it has thickened up (think
yogurt consistency). You can speed up the
process by refrigerating BUT keep an eye
on it or it will get very firm. Cut the
bottom corner of bag & pipe into center
of each mint. Chill about an hour until
chocolate has set up. Store in fridge.
Makes 6 dozen

M & M Marshmallow Dream Bars

1 (12 oz) pkg. semi-sweet chocolate chips
1 (11 oz) pkg. butterscotch chips
1 C. creamy peanut butter
1 (10.5 oz) bag mini marshmallows
1 C. M & M’s

LIne a 9 X 13″ baking sheet with nonstick
foil. Combine first 3 ingredients in large
microwave-safe bowl. Microwave on High
in 30-second intervals, stirring in between,
until chips are fully melted & mixture is
smooth. Stir in marshmallows until fully
coated & pour mixture into prepared sheet.
Sprinkle top with M & M’s & press them
down slightly. Refrigerate about 2 hours
until set. Cut into bars. Store leftovers in
airtight container. Makes 36 bars

Maple Nut Fudge

3/4 C. butter
3 C. granulated sugar
2/3 C. evaporated milk
12 oz. white chocolate chips,
1 (7 oz) jar marshmallow creme
2 1/2 tsp. maple extract
2 C. chopped walnuts

Preheat oven 350 degrees F.
Spread walnuts in an even layer on
a baking sheet; bake 5 minutes then
stir – bake an additional 5 minutes &
let cool. Spray  9 X 13″ baking dish
with nonstick cooking spray then
line with parchment paper. Combine
butter, sugar & evap. milk in heavy-
bottomed saucepan; bring to boil
over medium heat, stirring frequently.
Once at full boil, continue boiling
5 minutes, stirring continuously.
Remove from heat & stir in white
choc. chips (poster uses a whisk
to get out all the lumps). Stir in
marshmallow creme & maple extract;
stir in walnuts & pour into prepared
dish. Let cool completely then cut
into squares. Top with additional
toasted walnuts, if desired.

White Chocolate Cranberry Fudge

2 C. sugar
3/4 C. sour cream (not light)
1/2 C. unsalted butter
1/2 tsp. salt
1 C. white chocolate chips
1 (7 oz) jar marshmallow creme
1 tsp. vanilla (use clear vanilla extract
if you want whiter fudge)
1 (5 oz) bag dried cranberries (Craisins).

Line 9 X 13″ baking dish with foil & lightly
spray with nonstick cooking spray. Combine
sugar, sour cream, butter & salt in a heavy
2 qt. saucepan. Bring to boil over medium
heat, stirring frequently. Continue cooking/
stirring occasionally, to soft ball stage (238
degrees F.). Remove from heat & stir in
choc. chips until fully melted (a few minutes).
Stir in marshmallow creme & vanilla until
smooth & blended. Stir in dried cranberries
until evenly coated – pour into prepared
dish & cool to room temperature. Chill
several hours before cutting into squares.
Store in airtight container.


Soft Eggnog Cookies w/Eggnog

2 1/2 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3/4 C. butter, softened
1/2 C. brown sugar
1/2 C. granulated sugar
2 egg yolks
1 tsp. vanilla
1/2 C. eggnog

1/2 C. (1 stick) butter,
1 tsp. vanilla
2 1/2 C. powdered sugar
3-4 T. eggnog
Preheat oven 350 degrees F.
Line rimmed baking sheets with
parchment paper or spray lightly
with nonstick cooking spray. In
medium bowl whisk flour, baking
powder, salt, nutmeg & cinnamon.
In another bowl beat butter until
creamy then mix in both sugars.
Add egg yolks, vanilla & eggnog –
mix until creamy. Gradually add
flour mixture & mix until fully
combined. Roll batter into 1-2 inch
balls & place on baking sheet –
flatten slightly. Bake 12-13 minutes
until lightly browned. Let cool 5
minutes on sheets then transfer to
wire rack to cool completely before

In large bowl beat butter until creamy
then add vanilla. Gradually add powdered
sugar & mix until combined. Add eggnog &
mix 2-3 minutes until fluffy. Frost on cooled
cookies. If desired, sprinkle tops with nutmeg
or cinnamon.



I still have LOTS more – will try to post more
often so you can have a CHOICE of ideas for
your holiday gatherings.