Oreo bark

Oreo bark 1 sleeve crushed Oreo cookies (or more)  24 oz white almond bark 1. Melt the bark in the microwave or a double boiler. Mix the cookie crumbs in. 2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy.

Pigs in a Blanket

3 cans crescent rolls;
lg package of smokies (60 smokies per 3 cans)
I usually split each of the crescent triangles down the center (lengthwise) so I can get 20 from each can. Follow crescent package directions for baking.

I haven't tried this yet, I am compiling Bundt cake recipes

Gingerbread Bundt Cake

prep time 20 mins

cook time 50 mins

total time 1 hr 10 mins

servings: 12 servings

INGREDIENTS

• 
  

2 3/4 cups all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/4 tsp ground ginger

1/4 tsp all spice

1 tsp cinnamon

1/4 tsp ground nutmeg

4 eggs whisked, room temp

1 1/2 cups dark brown sugar

1 cup unsalted butter, melted

1 cup buttermilk

• 1/2 cup molasses

Maple Glaze

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1 1/2 cups powdered sugar

3 tsp real maple syrup

• 6 tsp milk

INSTRUCTIONS

• Preheat the oven to 350°F. Grease and flour a 10 cup bundt pan. * Set aside.
• In a medium sized bowl whisk the dry ingredients, flour, baking soda, baking powder, salt, and spices. In the bowl of your stand mixer add the eggs, brown sugar, melted butter, buttermilk, and molasses. Using the paddle attachment, mix on low until the wet ingredients are combined, about 30 seconds. Add the flour into the wet ingredients. Mix on low until combined. 
• Pour the batter into your prepared bundt pan. Bake for 45-50 minutes, or until a toothpick is inserted and comes out mostly clean or with a few moist crumbs on it. Let the cake cool in the pan for 10-15 minutes. Invert cake onto cake stand. Allow to cool before topping with the glaze. 

Maple Glaze

• In a small bowl whisk the powdered sugar, syrup, and milk until combined. Pour over the cake. 

Penuche

I don't know if this is the actual recipe that my Great Grandfather would make and send us each year, but it's one I am going to try, in his memory. 



1 c half & half
2 T butter
2 c packed brown sugar
1 c sugar
2 t vanilla
1 c chopped pecans

1. Butter an 8" square pan; set aside. Combine half and half, butter, brown sugar, and sugar in medium saucepan over medium heat, stirring constantly until dissolvd and mixture boils.
2. Add candy thermometer (bulb not touching bottom)  cook until mixture reaches the soft ball stage 238 degrees. Pour into large heat-proof mixer bowl. Cool to lukewarm, about 110 degrees.
3. Add vanilla and beat with electric mixer until thick. Beat in pecans when candy loses it's gloss. Spread into prepared pan. Score with knife. Refrigerate until firm. Cut, store in fridge.
Yum 12/2002

Angel Food Candy

I haven't made this yet, the reviews say it's delicious and easy to make.

1 c sugar
1 c dark corn syrup
1 T vinegar
1 T baking soda
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butter a 13x9x2 pan
1 lb. chocolate almond bark, melted

1. In a heavy saucepan, combine sugar, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves.
2. Cook without stirring until the temperature reaches 300 (hard crack stage). Do not overcook. Remove from heat & quickly stir in baking soda.
3. Pour into a buttered 13x9x2 bking pan. When cool, break into bite-sized pieces.
4. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store tightly covered.

Festive Cranberry Cheese Spread

16 oz whole berry cranberry sauce
4 oz diced green chiles
2 T sliced green onions
1 T lime juice
1/2 t garlic salt
1/2 t cayenne pepper
1/2 t chili powder
8 oz red fat cream cheese
crachers

In a medium bowl, combine cranberry sauce, chiles, green onion, lime juice, garlic, salt, cayenne pepper, and chili powder; mix until well-blended.

To serve, place cream cheese on serving dish. Spoon 1 c cranberry mixture over cheese. Serve with crackers. Cover & reserve remaining muixture.

Easter Breakfast Casserole (make night before)

• 1 (12 ounce) packagejohnsonville breakfast sausage links
• 6 English muffins, cut into 1 in cubes
• 1⁄4 cup butter, melted
• 1 cup cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1⁄2 cup chopped onion
• 1⁄2 cup chopped red pepper
• 12 eggs
• 2 cups milk
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 cup bacon bits
• Cook sausage according to package directions. Cool slightly, cut into 1/4 inch slices. Place English muffin cubes in the bottom of a greased 13x9 baking dish Drizzle with butter. Layer with sausage, cheese, onion and bell pepper. In a large bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with bacon, cover and refrigerate overnight.
• Remove from the fridge 30 minutes before baking. Uncover and bake 350 for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand.