- 12 oz. pkg. or 2 c. semisweet chocolate chips
- 1 c. butterscotch chips
- 1 c. crunchy peanut butter
- 1 Tbsp. butter
- 2 1/2 c. miniature marshmallows
Directions: Grease 8″ x 8″ or 9″ x 9″ metal baking pan and line with plastic wrap. Set aside. In a 4 qt. saucepan, combine the chocolate and butterscotch chips, peanut butter, and butter. Cook over medium heat 2 to 3 minutes or just until ingredients are melted, stirring constantly. Remove from heat.
Stir marshmallows into the fudge mixture. Pour into the prepared pan and spread evenly. Cover with plastic wrap and refrigerate until firm, at least 3 hours. Cut into pieces and keep in an airtight container until serving time.
Yield: 36 pieces
Calories: 140 per serving
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- 3 cups miniature marshmallows
- 1-1/2 cups coarsely chopped walnuts
- LINE 13 x 9-inch baking pan with foil; grease lightly.
- MICROWAVE morsels and sweetened condensed milk in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in vanilla extract. Fold in marshmallows and nuts.
- PRESS mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.
Yield: 48 Pieces
Calories: 100 per serving
“A friend of mine shared this fun idea. She made it with purchased frozen dough, and I use a family bread recipe. The finished loaf looks complicated. but it’s actually simple to create.” —Vicki Melies, Elkhorn, Nebraska
- 4 to 4-1/2 cups bread flour
- 1/2 cup sugar
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 teaspoons salt
- 1/2 cup milk
- 1/4 cup water
- 1/4 cup butter, cubed
- 2 eggs
- 2 raisins
- 2 egg yolks
- 2 to 3 drops red food coloring
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth. Stir in enough remaining flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350°. Punch dough down. Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other.
- Shape the larger portion into an elongated triangle with rounded corners for Santa’s head and hat.
- Divide the smaller portion in half. Shape and flatten one half into a beard. Using scissors or a pizza cutter, cut into strips to within 1 in. of top. Position on Santa’s face; twist and curl strips if desired.
- Use the remaining dough for the mustache, nose, hat pom-pom and brim. Shape a portion of dough into a mustache; flatten and cut the ends into small strips with scissors. Place above beard. Place a small ball above mustache for nose. Fold tip of hat over and add another ball for pom-pom. Roll out a narrow piece of dough to create a hat brim; position under hat.
- With a scissors, cut two slits for eyes; insert raisins into slits. In separate small bowls, beat egg each yolk. Add red food coloring to one yolk; carefully brush over hat, nose and cheeks. Brush plain yolk over remaining dough.
- Cover loosely with foil. Bake 15 minutes. Uncover; bake 10-12 minutes longer or until golden brown. Cool on a wire rack.
Originally published as Golden Santa Bread in Country Woman Christmas Annual 2007, p73
• John 1: 1-18 Prologue to the Incarnation
• Luke 1:1-25 Announcement concerning John the Baptist
• Luke 1:26-38 Announcement to Mary about Jesus
• Luke 1:39-56 Mary visits Elizabeth
• Matthew 1: 18-25 Announcement to Joseph about Jesus
• Luke 1:57-80 Birth of John the Baptist
• Luke 2:1-20 Birth of Jesus
• Matthew 1:1-17: Luke 3:23-38 Genealogies of Jesus
• Luke 2:21-38 Jesus presented in the Temple
• Matthew 2:1-18 Coming of the Wise Men and Flight to Egypt
• Matthew 2:19-23; Luke 2:39,40 Return to Nazareth
Yield: 4 servings
- 1-1/2 pounds baking potatoes (such as russet or Yukon gold), peeled and quartered
- 1/2 teaspoon salt
- 2 tablespoons butter or margarine
- 3 tablespoons milk
- Black pepper
- Butter or margarine (optional)
In a medium saucepan cook potatoes and the 1/2 teaspoon salt, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add butter. Season to taste with salt and black pepper. Gradually beat in enough milk to make mixture light and fluffy. If desired, serve with butter.Nutrition Facts (Mashed Potatoes)
Per serving: 157 kcal cal., 6 g fat (4 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 16 mg chol., 344 mg sodium, 23 g carb., 2 g fiber, 3 g sugar, 3 g pro.
Percent Daily Values are based on a 2,000 calorie diet
From the Better Homes & Garden Test Kitchen:
Garlic Mashed Potatoes:
Prepare as above, except add 4 peeled garlic cloves to water while cooking potatoes and substitute 2 tablespoons olive oil for the butter.
Daily Values: 32% vit. C, 3% calcium, 6% iron.
Exchange: 1 1/2 Starch 1 Fat
Pesto Mashed Potatoes:
Prepare as above, except add 2 tablespoons purchased pesto along with the butter.
Daily Values: 4% vit. A, 30% vit. C, 2% calcium, 5% iron.
Exchange: 1 1/2 Starch 2 Fat
Sour Cream and Chive Mashed Potatoes:
Prepare as above, except add 1/2 cup dairy sour cream with the butter. Stir 2 tablespoons snipped fresh chives into the potatoes just before serving. If desired, sprinkle with additional snipped fresh chives.
Daily Values: 8% vit. A, 32% vit. C, 5% calcium, 5% iron.
Exchange: 1 1/2 Starch 2 Fat
Cheesy Chipotle Potatoes:
Prepare as above, except stir 1/4 cup shredded smoked cheddar or Monterey Jack cheese (2 ounces) and 1 teaspoon finely chopped chipotle pepper in adobo sauce into potatoes before serving.
Daily Values: 7% vit. A, 30% vit. C, 13% calcium, 6% iron.
Exchange: 1 1/2 Starch 1/2 High Fat Meat 2 Fat
- 17 chocolate cream-filled sandwich cookies, crushed
- 1/4 c. butter, melted
- 1 TBsp sugar
- 3 packages (8 oz. each) cream cheese, softened
- 1 1/2 c. sugar
- 1 cup (8 oz.) sour cream
- 1/2 c. buttermilk
- 3 TBsp. baking cocoa
- 2 tsp. vanilla extract
- 4 eggs, lightly beaten
- 1 bottle (1 ounce) red food coloring
- 1 package (3 oz.) cream cheese, softened
- 1/4 cup butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
- Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
- For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.
Yield: 16 servings.Originally published as Red Velvet Cheesecake in Country Woman December/January 2012, p42
Yield: 16 Servings
Prep: 50 min.
Bake Time: 55 min. + chilling
1 1/2 c. graham cracker crumbs
1/3 c. melted butter
1/4 c. sugar
- 5 pkg. (8 oz. each) cream cheese, softened
- 1 c. sugar
- 1 c. sour cream
- 1 tsp. vanilla
- 1c. heavy whipping cream
- 1/4 c. confectioners sugar (also known as powdered sugar, icing sugar or sucre glace)
- Additional crushed peppermint candies or candy canes
Place a greased 10 inch springform pan on a double thickness of heavy duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350 or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in crushed candies or candy canes and, if desired, a few drops of red food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to large pan.
Bake at 350° for 55 to 65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
In small bowl, beat cream until it begins to thicken. Add confectioners/icing sugar/sucre glace. Beat until stiff peaks form. Pipe around edge of cheesecake and sprinkle with additional crushed candies.
©Taste of Home 2012
Bake at 350°F for 8 to 10 minutes
3/4 c. butter
3/4 c. sugar
1/2 tsp. baking soda
1/2 tsp. Cream of Tartar
1/2 tsp. salt
1 TBsp. vanilla
Roll into balls and press with sugared glass. Bake at 350°F for 8 to 10 minutes.
If desired, use colored sugar to add a more festive flavor to your dessert.
Santa and Mrs. Claus prepare for Christmas 2013
Santa Claus has returned to his wife and home in the North Pole.
The two, along with the elves, are already making preparations for next year’s event on Wednesday, Dec. 25, 2013.
However, the couple have plans to celebrate the New Year together.
The elves have also made New Year’s plans in celebration of their two weeks paid vacation. According to a union spokesperson, the elves are slated to return to work Monday, Jan. 14, 2013.