Easy to make and great to serve at a get together! I’m not posting the servings but you should have enough for 8-10 people mind you I could eat this all myself!

Ingredients:

8 heaping cups popped popcorn

4 cups crispy rice cereal squares (such Chex cereal, not Rice Krispies cereal)

2 cups small pretzel twists

1 cup pecan halves

1 cup packed brown sugar

1/2 cup butter

1/4 cup light corn syrup

1-1/2 teaspoons vanilla

1/2 teaspoon baking soda

Instructions:

You will need two large baking sheets lined with parchment paper (non stick foil will work well also) one to bake on and one to cool the mix on

Preheat oven to 300 degrees F.

Line two 15 x 10-inch baking sheets with parchment paper.

In a large bowl combine popcorn with crispy rice cereal, pretzel twists and pecans.

In a saucepan over medium heat combine the brown sugar with butter and corn syrup; cook stirring constantly over medium heat until the mixture comes to a boil (careful the mixture doesn’t boil over).

Reduce heat to low and cook stirring for 5 minutes.

Remove from heat stir in vanilla and baking soda; pour over the popcorn mixture and toss until evenly coated.

Transfer/spread on baking sheet.

Bake in preheated oven for 30 minutes, stirring after 15 minutes of baking time.

Immediately transfer the mixture onto the second parchment-lined baking sheet and allow to cool completely.

When cooled break into chunks.

Servings 6-8

Ingredients:

Make certain to oven bake the sweet potatoes first do not cook them in water or they will hold too much moisture,  amounts may be adjusted to taste

Servings 6

Ingredients:

3 medium baked sweet potatoes, peeled and cubed

1/2 cup butter

1/4 cup honey (or to taste)

1/2 teaspoon ground cinnamon

salt to taste

Instructions:

Place the cubed hot or warm peeled sweet potatoes in a bowl.

Add in the butter, honey and cinnamon; using an electic mixer on medium speed beat until smooth.

Season with salt to taste.

Transfer to a serving bowl and serve hot.

When I say easy and no-fail I mean it!… follow the microwave cooking times and you will have perfect fudge, you must sift the confectioners sugar first or you will have small lumps in your fudge, use only butter for this not margarine or the fudge will not set properly, use a good quality peanut butter trust me you will notice the flavor difference!…

This fudge will make a perfect addition to your holiday baking tray, place each small piece into mini cupcake paper liners… chopped peanut may be omitted if desired

Yield 50 squares

1 cup butter, cut into pieces (no substitutes!)

1 cup peanut butter (use a good quality peanut butter)

2 cups confectioners sugar, sifted

1/3 cup chopped peanuts (optional, can use more)

Lightly spray an 8 x 8-inch baking dish with cooking spray.
Place the butter and the peanut butter in a medium-size microwave-safe bowl and microwave for 2 minutes on HIGH (I use my 8-cup Pyrex measuring cup for this).

Remove and stir with a spoon then return back and cook on HIGH for another 2 minutes.

Whisk/mix in the confectioners vigorously until combined and smooth (this might take a few minutes).

Mix in the chopped roasted nuts.

Cool to about room temperature, then chill until firm.

Cut into small squares.

Posted on recipezazz.com

This makes a great side to serve at your holiday table, not only is it beautiful to look at it tastes great!

You will need a 4-cup mold to make this in, this will yield 6-8 servings you may want to make two if you are serving more than 8 people for easy

TIP: for easy removal dip the mold in warm water for a minute this will help release the gelatin from the mold

Servings 6-8

INGREDIENTS:

1 (8-ounce) can crushed pineapple, drained (reserve the juice)

1/2 cup Ocean Spray Cranberry Juice Cocktail

2 tablespoons lemon juice (bottled is fine, fresh is even better)

1 (3-ounce) package raspberry flavored gelatin

1 (14-ounce) can whole-berry cranberry sauce (preferably Ocean  Spray)

INSTRUCTIONS:————————————

Spray a 4-cup mold with vegetable cooking spray.

In a medium saucepan combine the reserved pineapple juice with cranberry juice, and lemon juice; bring to a light boil then remove from heat.

Stir in the raspberry gelatin until no granules remain.

Using a fork break up the cranberry sauce then add to the warm mixture stirring until dissolves.

Place into the refrigerator until the mixture just begins to set.

Stir in the pineapple then pour into prepared mol.

Refrigerate until set (usually leave it for 24 hours or more).

Place a serving platter on top of the mold pan, then turn upside down and gently shake to release the gelatin onto the plate.

You will also find this recipe on www.recipezazz.com

INGREDIENTS:
2 cups all-purpose flour

1 semi-heaping tablespoon Coffee-Mate non-dairy powdered coffee creamer (use powdered only not the liquid)

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup plus 2 tablespoons melted butter

1-1/2 teaspoons maple extract (or can use 2 teaspoons vanilla extract)

1 cup packed brown sugar, packed (for best results use 1/2 cup each light and dark sugar)

1/3 cup white sugar

1 large egg

1 large egg yolk

1/2 cup semi-sweet chocolate chips

1/2 cup toatsed finely chopped walnuts or pecans

INSTRUCTIONS:—————————————————

Grease a baking sheet/s (or line the pan with parchment paper).

In a bowl mix together the flour with the next 3 dry ingredients.

In a mixing bowl using an electric mixer at medium speed beat the melted butter with maple extract and both sugars until blended.

Add in the whole egg and yolk; continue beating until the mixture resembles a thick caramel texture (about 3-4 minutes, the color of the mixture should lighten up slightly).

Add in the flour mixture and beat until just blended.

Mix in chocolate chips and nuts.

Chill the dough in refrigerator for 2 hours.

Preheat oven to 350 degrees F.

Drop heaping tablespoonfuls of dough onto the baking sheet.

Bake for about 8 minutes or until the edges are just slightly browned.

Cool on baking sheet for about 5 minutes then transfer to wire racks.

Notes from our test kitchen; frozen peaches is not recommended for this

Servings 8

Ingredients:

pastry for a single crust (9-inch) pie

4 cups sliced fresh peaches (4 medium)

3 tablespoons peach preserves

1 cup sugar (for a sweeter taste increase a few tablespoons)

1 cup sour cream

3 egg yolks

1-1/2 teaspoons vanilla

1/4 cup all-purpose flour

TOPPING:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 cup white sugar

1 teaspoon ground cinnamon

1/4 cup cold butter, cut into pieces

1/4 cup chopped pecans

Instructions:—————————————

Preheat oven to 425 degrees F.

Set oven rack to lowest position.

Line a 9-inch pie plate with prepared pastry then trim and flute the edges.

In a large bowl combine the sliced peaches with peach preserves; transfer and spread into the pie pastry.

In a bowl whisk the sugar with  sour cream with egg yolks, vanilla and flour until smooth and well blended; pour over the peaches.

Place the pie plate onto a baking sheet to catch any spills.

Bake 425 degrees for 30 minutes.

Meanwhile prepare the topping.

In a bowl combine the flour with both sugar and cinnamon; add in the cold butter cubes mixing with your fingers until crumbly, then mix in the nuts.

After the 30 minutes of baking remove the pie and sprinkle the topping over (if the edges are browning too much then cover with foil).

Return to oven and bake for another 15-20 minutes.