Nutter Butter Reindeer Cookies

• Nutter Butter Cookies
• Candy Eyes
• Pretzel Tiny Twists
• Red M & M Candies
• Black Licorice Rope
• White Tube Frosting

1. Use a knife to cut the rounded bottom off the tiny twist pretzels.
2. Use white frosting as the “glue” to assemble your reindeer.

Cinnamon Pecan Rolls

This easy yeast roll dough rises in just 30 minutes. Great for beginner bakers!

• 1 cup chopped pecans
• 1 (16 ounce) package hot roll mix
• 1/2 cup butter, softened
• 1 cup firmly packed light brown sugar
• 2 teaspoon ground cinnamon
• 1 cup powdered sugar
• 2 tablespoon milk
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Back pecans in a single layer in a shallow pan 5 to 7 minutes
   or until toasted and fragrant, stirring halfway through.
2. Prepare hot roll dough as directed on back of the package; let dough stand 5 minutes. Roll dough into a 15 x 10 inch rectangle; spread with softened butter. Stir together brown sugar and cinnamon; sprinkle over butter. Sprinkle pecans over brown sugar mixture. Roll up tightly, starting at one long end; cut into 12 slices. Place rolls, cut sides down, in a lightly greased 12 inch cast iron skillet or 13 x 9 inch pan. Cover loosely with plastic wrap and a cloth towel; let rise in a warm place (85 degrees) free from drafts for 30 minutes or until size of dough has doubled.
3. Preheat oven to 375 degrees. Uncover rolls, and bake for 20 to 25 minutes or until center of rolls are golden brown. Let cool in pan on a wire rack 10 minutes. Stir together powdered sugar, milk, and vanilla; drizzle over rolls.

Flour-less Chocolate Mint Cake

• 1/2 Cup plus 2 tsp. sugar (divided)
• 1 pkg. (8 squares) of Semi-Sweet Chocolate
• 1/2 cup butter or margarine
• 2 Tbsp. finely chopped fresh mint
• 4 eggs

Preheat oven to 350 degrees

Spray bottom and sides of a 9 inch Springform pan with cooking spray, dust side with 2 tsp. sugar.

Microwave chocolate and butter in large microwavable bowl on high for 1 1/2 minutes or until both are completely melted, stirring every 30 seconds. Stir in remaining sugar and mint.

Beat eggs in medium bowl on high speed 9-10 minutes or until eggs are very thick, pale yellow and quadrupled in volume. Add half the eggs to chocolate mixture and stir gently until well blended. Repeat with remaining eggs. Pour into prepared pan.

Bake for 35 minutes or until toothpick comes out with moist crumbs attached. Cool in pain on a wire rack for 10 minutes. Run small knife around the rim of pan to loosen the cake and remove rim. Cool completely and enjoy!

Applesause Squares

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1 1/2 cups applesauce
• 1/2 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F . Grease one 8×8 inch baking pan.
2. Cream butter, sugar, eggs and vanilla; beat well.
3. Blend in cinnamon, flour, baking soda and salt; add raisins, nuts and applesauce. Mix well.
4. Place batter into the prepared baking pan and bake at 350 degrees for 30 minutes. Cut into squares and serve.

Baked Sweet Potato Chips

• 2 thinly sliced sweet potatoes
• 3 Tbsp. Parmesan Grated Cheese

Heat oven to 425 degrees

Place potatoes in a large bowl and spray with non-stick cooking spray. Add 1 1/2 Tbsp. grated cheese and toss to coat.

Spread potatoes into a single layer on a baking sheet sprayed with non-stick cooking spray (spray with additional spray after potatoes are laid out).

Bake for 9 minutes and turn potatoes for an additional 9 minutes. Spray potatoes with additional cooking spray and return to the oven. Turn the oven off and let the potatoes stand inside the closed oven for 8 – 10 minutes or until crisp and golden brown. Remove from oven and toss with remaining grated cheese topping.

Taco Soup

• 1 pound of Ground Beef or Ground Turkey
• 1 Finely Chopped Medium Onion
• 2 Cans of Pork & Beans (do not drain)
• 2 Cans of Mexican Stewed Tomatoes (do not drain)
• 2 Cans of Whole Kernel Corn (do not drain)
• 2 Cans of Red Kidney Beans (do not drain)
• 2 – 15 oz Cans of Tomato Sauce
• 1 packet of Taco Seasoning (any flavor)

Combine the ground beef and onion in a large skillet, brown meat until no longer pink in the middle. Drain the meat and pour into pan. Add the pork and beans, stewed tomatoes, corn, kidney beans, tomato sauce and taco seasoning. Bring this taco soup recipe to a boil. Reduce heat and cook taco soup for 25 minutes. Serve with a dollop or cheese and serve with tortilla chips.

Spinach Manicotti

• 1 Large Onion
• 2 Large Cloves of Minced Garlic
• 2 – 28 oz jars of Pasta Sauce
• 1 tsp. Sugar
• 16 oz. Ricotta Cheese
• 8 oz. Shredded Mozzarella Cheese
• 2 Large Eggs
• 1 Cup Shredded Parmasan Cheese
• 10 oz Bag or Box of Chopped Spinach
• 8 oz. Uncooked Manicotti
• 8 oz. Shredded Mozzarella Cheese

Preheat oven to 350 degrees

Thaw spinach and squeeze between paper towels to get all water out. Set aside. In a large skillet saute the onions and garlic. Add the pasta sauce and sugar. Stir to blend. Bring sauce mixture to a boil. Reduce heat, cover and simmer while preparing filling. In a large bowl combine the ricotta cheese, first amount of mozzarella cheese, slightly beaten eggs, parmesan cheese and the drained spinach. Mix spinach manicotti filling well. Pour 1 cup of the tomato sauce into the bottom of an un greased casserole dish. Stuff the uncooked manicotti with the cheese spinach filling. Layer stuffed manicotti into pan and cover with remaining sauce. Cover with foil.
Bake stuffed spinach manicotti for 45 minutes. Remove foil. Top manicotti with remaining cheese and bake an additional 15 minutes. Let stand 10 minutes before serving. Easy spinach manicotti can be prepared the day before and stored in the refrigerator over night. Remove from refrigerator 1/2 hour before baking.

Serves: 6 – 8

Ice Cream Sandwich Cake

Ingredients

• 19 ice cream sandwiches
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (12 ounce) jar hot fudge ice cream topping
• 1 cup peanuts

 Directions

1. Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).
2. Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.

Beer Battered Broccoli

• 4 Cups Broccoli Florets
• 1 Cup of Beer (any brand)
• 1 Cup of Flour
• 1/4 Cup of Parsley
• 1/8 tsp salt

Whisk beer, flour, parsley and salt together and let the batter set for 1 hour. Dip the broccoli florets  in the batter and fry at 375 degrees for approximately 2 minutes or until golden brown. Drain on paper towels. Tastes great served up with sour cream!

Three Alarm Meatballs

MEATBALLS:
1 egg
1/2 cup dry bread crumbs
1/2 cup chopped onion
1 pound chorizo OR hot Italian sausage
1/2 pound lean ground beef
1/2 teaspoon ground red pepper

SAUCE:
1 cup spicy barbeque sauce
1/2 cup grape jelly

Heat oven to 350ºF.

In large bowl beat egg slightly. Add all remaining meatball ingredients; mix lightly. Shape into 1 inch balls. Place on 15×10 inch pan.

Bake for 15-20 minutes or until evenly browned and cooked through. Drain off fat.

Meanwhile, in 3 quart saucepan combine bbq sauce and jelly. Cook over medium high heat, stirring occasionally with wire whisk, until well blended and mixture just comes to a boil (3-4 minutes).

Add meatballs; gently stir to coat. Reduce heat to low; cook, stirring occasionally, until heated through (3-5 minutes).

Makes 50.