Gum Drop Cookies

 

Gum Drop Cookies

Ingredients

• 1 c. packed brown sugar

• 1 c. white sugar

• 1 c. butter

• 2 large eggs

• 2 1/4 c. flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/4 tsp. salt

• 2 c. oatmeal

• 1 tsp. vanilla

• 2 c. gum drops

• 1 c. chopped walnuts

Instructions

1. Bring the butter to room temperature. Preheat the oven to 350 degrees.

2. Beat the butter with the sugars and the eggs. Stir the flour, baking powder, baking soda and salt together in a bowl.  Add the flour mixture to the butter mixture and beat slowly until combined.

3. Cut the gum drops into pieces. Add the oatmeal, vanilla, gum drops and walnuts to the mixture. Drop the cookie dough using a one-tablespoon scoop onto a greased cookie sheet or a cookie sheet lined with parchment paper. Bake at 350 degrees for 15 minutes. Cool on a wire rack.

Eggnog Cheesecake

 

Eggnog Cheesecake

Ingredients

Crust:

• ¼ c. butter

• 12 oz. hard gingersnap cookies

• 1/4 c. sugar

Filling:

• 4 8 oz. pkgs. low-fat cream cheese

• 4 large eggs

• 1 1/2 c. refrigerated eggnog

• 2 c. powdered sugar

• 2 T. flour

Topping:

• 1 c. whipping cream

• 1/2 c. refrigerated eggnog

• Freshly grated nutmeg

Instructions

1. Bring the cream cheese to room temperature.

2. Melt the butter.

3. Preheat the oven to 325°.

4. Put the cookies in a food processor and chop until finely ground. Combine the ground gingersnaps, sugar and melted butter in a bowl. Stir until combined. Press the mixture onto the bottom of a 10" springform pan.

5. Beat the cream cheese at medium speed with an electric mixer until smooth. Add the eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 c. eggnog and beat until blended. Stir the powdered sugar and flour together in a small bowl. Slowly add the flour mixture to the cream cheese mixture and mix until thoroughly combined. Pour the cream cheese mixture into the springform pan. Bake at 325° for 60 to 90 minutes until cheesecake is set. Turn off the oven. Leave the cheesecake in the oven with the door closed for 1 hour. Remove to a wire rack and let cool completely. Cover and chill at least 8 hours.

6. Beat the whipping cream at high speed with an electric mixer until stiff peaks form. Fold in 1/2 c. eggnog. Spread the mixture evenly over the top of the chilled cheesecake. Garnish with freshly grated nutmeg. Chill until served.

Notes

It is important to use a 10" springform pan with this recipe. In a smaller pan, the crust is too thick, the cheesecake doesn't get done and there is too much whipped cream topping.

Belgium Spice Cookies

Belgium Spice Cookies

1 c. flour

1/4 tsp. baking powder 

1/4 tsp. baking soda

1/4 tsp. salt

1 tsp. pumpkin pie spice

1/2 c. butter, softened 

1/4 tsp. turbinado sugar

1/4 c. firmly packed brown sugar 

Parchment paper 

1/4 c. powdered sugar

2 tsp. pumpkin pie spice 

 Stir together the flour, baking powder, baking soda, salt and 

pumpkin pie spice.   Beat the soften butter with the turbinado 

sugar and brown sugar at medium speed for 2 to 3 minutes.

 Stir in the flour mixture until just blended.   Shape the dough 

into a 2 inch thick log, wrap in plastic wrap, and chill for four 

hours to three days.

 Preheat the oven to 325°. Slice the dough log into 1/4 inch thick 

rounds. Place the cookies about 1 inch apart on a parchment lined 

baking sheet. Bake for 10 to 14 minutes or until cookies are dry 

and fragrant. Cool completely on wire rack. 

Stir together powdered sugar and remaining pumpkin pie spice. 

Put in a fine sifter and gently sprinkle over the top of the cookies. 

Mo’s Carrot Cake

 Mo’s Carrot Cake

2 c. flour

2 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

3 eggs

2 c. sugar

3/4 c. vegetable oil

3/4 c. buttermilk

2 tsp. vanilla extract

2 c. grated carrot

1 can (8 oz.) crushed pineapple

1/2 c. flaked coconut

1 c. chopped pecans 

1 c. sugar

1 1/2 tsp. baking soda

1/2 c. buttermilk

1/2 c. butter

1 T. light corn syrup

1 tsp. vanilla extract

Bring the eggs to room temperature.  Drain the pineapple.  Grease 3 9” round cake pans then line them with parchment paper.  Peel and grate carrots.  Set aside.

Whisk together flour, baking soda, salt and cinnamon in a bowl.  Set aside.

Beat the eggs, sugar, vegetable oil, buttermilk and vanilla at medium speed with an electric mixer until smooth.  Add the flour mixture, beating at low speed until blended.  Fold in the carrot, drained pineapple, coconut and pecans.  Pour the batter into the prepared pans.  Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.

To make the buttermilk glaze, bring 1 cup sugar, 1 1/2 teaspoon baking soda, 1/2 cup buttermilk, 1/2 cup butter and 1 tablespoon corn syrup to a boil in a large saucepan over medium heat.  Boil 4 minutes, stirring constantly until the glaze is golden.  Remove from heat and stir in the vanilla.  Cool slightly.  Drizzle warm buttermilk glaze evenly over the warm cake layers, cool in pans on wire racks for 15 minutes.  Remove from pans, inverting layers.  Peel off the parchment paper; invert again, glaze side up.  Cool completely on wire racks.  Spread Deluxe Cream Cheese Frosting between layers and on top and sides of cake.  Chill cake for several hours before slicing.  Store in the refrigerator.

Cream Cheese Frosting:

1 pkg. (8 oz.) cream cheese

1 pkg. (3 oz.) cream cheese

3/4 c. butter

1 pkg. (16 oz.) powdered sugar

1 1/2 tsp. vanilla extract

Bring the cream cheese and butter to room temperature.  Beat the cream cheese and butter at medium speed with an electric mixer until smooth.  Gradually add powdered sugar, beating at low speed until light and fluffy.  Beat in the vanilla.

Mississippi Shredded Pork

 Mississippi Shredded Pork

2 to 3 lb. pork loin or boneless pork chops

1 (1 oz.) pkg. ranch dressing mix

1 (1 oz.) pkg. Au Jus gravy mix

6 pepperoncini peppers

1/3 c. pepperoncini pepper juice from jar

1/2 c. butter

Trim the pork to remove all silver skin and any excess fat.

In a 6-quart slow cooker, add all the ingredients and cook on low for 8 to 10 hours.  Shred the pork using 2 forks.  Serve over rice or mashed potatoes.  For extra protein, you can also serve over Great Northern Beans.

To make this without using the prepackaged seasoning mixes, add these seasonings to the mixture instead of the ranch dressing mix and Au Jus gravy mix:

1 T. beef broth base (beef bouillon)

1 tsp. onion powder

1 T. dried parsley

1/4 tsp. ground black pepper

1/4 tsp. garlic powder

1 tsp. granulated garlic

1/4 tsp. salt

1 tsp. dried onion flakes

2 tsp. dried dill weed

Sweet Potato Breakfast Casserole

 Sweet Potato Breakfast Casserole

2 medium sweet potatoes

1 T. olive oil

1/2 tsp. garlic powder

1/4 tsp. paprika

1/2 tsp. salt

1/4 tsp. freshly ground pepper

8 strips pre-cooked bacon

1 lb. breakfast sausage

1/2 large onion

1 green bell pepper

2 cloves garlic

12 large eggs

1/3 c. milk

Preheat the oven to 400 degrees F.

Peel the sweet potatoes and dice into 1/2 inch cubes.  Toss the diced sweet potato with the olive oil, garlic power, paprika, salt and pepper on a baking sheet.  Place in the oven and cook for 35 - 35 minutes, stirring occasionally.

Peel and dice the onion.  Deseed and dice the green pepper.  Mince the garlic cloves.

Chop the pre-cooked bacon into 1/2  inch pieces.  Cook the breakfast sausage in a large  skillet.  Once it is browned, remove it with a slotted spoon and place in a 9” x 13” baking pan.  Drain off all but 1 tablespoon of the grease in the skillet then sauté the onion and green pepper for 5 minutes.  Add the minced garlic and sauté for 1 more minute.  Transfer this mixture to the baking pan with the sausage.  Add the chopped bacon to the baking pan.

Remove the sweet potato from the oven and add to the baking pan.  Stir all of the ingredients in the baking pan together.

In a mixing bowl, whisk the eggs and milk together.  Pour the egg mixture on top of the meat and vegetables.  Place the baking pan in the oven at 400 degrees and cook for 25 - 30 minutes or until the center is cooked through.  Remove from the oven.  Slice the breakfast casserole into squares and serve immediately.

                                      

Chocolate Pastry Intestines

 

Chocolate Pastry Intestines

Ingredients

• 1 package Puff Pastry

• 1 Egg whisked

• Red and blue food coloring

• 1 container Chocolate frosting

• Optional: Chocolate chips and raspberry sauce

Instructions

1. Preheat the over to 350 degrees and line a 9x13 baking dish with foil.

2. Cut the puff pastry into thirds and reconnect to form one long, narrow piece of pastry.

3. Add the chocolate frosting to a piping bag (or a ziplock bag with an end corner cut) and pipe a line of frosting down the middle of the pastry. If using, sprinkle chocolate chips over the frosting.

4. Wrap the pastry over the chocolate frosting to enclose the filling and seal using the egg wash. Press with a fork to seal firm, if necessary.

5. In the prepared baking dish, wind the pastry back and forth, seam side down, to look like intestines and paint with the red and blue food coloring to look like blood and veins. You can also simply roll the pastry into a coil without the food coloring for a less scary dessert!

6. Bake for 15-20 minutes until golden brown and serve with raspberry sauce for extra scare factor.