Christmas Treats

Just a couple of quick pics of the Christmas treats I gave out this year...I made Rocky Road (recipe by Terri) and put it in both standard sized cupcake liners, and also mini cupcake liners for bite sized pieces. The standard sized Rocky Roads I gave out to teachers, the mini ones were put in a small cellophane and put into the larger gift basket.

Also in the gift basket were a large bag of Kettle Korn (made by Big Horn Kettle Korn, here in the Big Horn Basin), peanut brittle, homemade Chex mix, peppermint bark, and dipped pretzel rods (dipped in vanilla candy and sprinkled with mini M&M's, crushed candy cane, and crushed red and green peppermint candy)

Pumpkin Muffin Thanksgiving Treats

I made these pumpkin muffins for Thanksgiving "Thanks for Giving" treats for my boys teachers and some of the staff at their school.

5 cups flour
2 tsp. salt
1 1/2 tsp. nutmeg
3 tsp. soda
1 tsp. cinnamon
4 cups sugar
1 cup oil
1 cup water
6 eggs
3 cups pumpkin

walnuts, pecans, or mini chocolate chips

Sift dry ingredients including sugar into mixing bowl. Make a well in dry ingredients and add all remaining ingredients. Mix until smooth. Add nuts or chocolate chips (I make these with mini chocolate chips! Delicious!)

Put batter into lined baking cups and bake at 375 for about 15 minutes (depending on the size of muffins, standard size muffins about 15 minutes, large muffins about 20 minutes)

Ice with cream cheese icing or eat plain...both ways are delicious!
For the treats:
Ice with cream cheese icing, fairly thin (I drizzled it in a criss-cross pattern on these)
Put in a small cellophane bag and tie with any kind of cute Thanksgiving ribbon
Attach tag with message "Thanks for Giving so Much!"

Original recipe source: Wood Family Cookbook

Melt In Your Mouth Peanut Butter Cookies

1 cup margarine or butter
1 cup peanut butter
2 1/2 cups flour
1 cup sugar
1/2 cup honey
2 eggs
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla

Additional sugar (about 3/4 cup or so to roll balled dough in)

*Beat margarine/butter and peanut butter with and electric mixer on medium to high for 30 seconds
*Add 1 cup of flour, sugars, honey, egg, baking soda, baking powder, and vanilla; beat until thoroughly combined
*Beat in remaining flour
*Dough will be VERY soft and may need to be chilled until easy to handle

*Shape into balls and roll in sugar, place on cookie sheet and make criss cross design with the back side of a fork (dipped in sugar)

*Bake at 375 for 7-9 minutes or until bottoms are lightly browned

*Cookies will be VERY soft when hot...allow to cool for a few minutes before trying to move from cookie sheet to your cookie rack.

*Makes 3-4 dozen, depending on size

These cookies will melt in your mouth and stay soft and chewy! They are so delicious they don't last more than a day at our house!

Source: Better Homes and Gardens New Cookbook

Potato Soup

About 6 very large potatoes
1 can evaporated milk
1 cube butter
About 6 oz. Velveeta
1 c. potato flakes
Onion (I use granulated onion because I don't like the texture of the onions, but like the flavor)
Grated cheddar cheese (optional)


*Peel potatoes and cut into bite size chunks, boil
*When potatoes are tender reduce heat and add evaporated milk, butter, and Velveeta, along with onion (to your preference), heat on low until butter and Velveeta are melted
*Add potato flakes
*Serve topped with grated cheddar and saltine crackers

SOURCE: Mom

TATER TOT CASSEROLE

1 bag tater tots

1 family size can of Cream of Mushroom soup

1.5 pounds ground beef

Cheddar cheese

Heat oven to 375. Fry hamburger. In 9 x 13 (I like to use Pyrex) pan, combine tater tots, soup, and hamburger. Top with shredded cheese. Bake until hot all the way through. Fast and easy. My kids like to top with ketchup.

Homestyle Spanish Rice

2-3 Tbs. Vegetable oil
1 1/2 c. Uncooked long-grain rice
3 c. Water
About 4 oz. Tomato sauce
About 1/4 tsp. Ground Cumin
Season to taste with salt, pepper, garlic salt

*Heat oil (medium to high heat) in medium skillet
*Add dry rice and stir/toss constantly until the rice looks white
*Add spices and tomato sauce and mix well
*Pour water over rice and reduce heat
*Leave rice (unstirred) to simmer until done (about 20 mins)


TIPS:
*Be sure to have water ready before beginning to cook rice, once it is hot, it will continue heating very quickly and can easily burn.

"Gringo" Chicken Enchiladas

About 25 Boneless, skinless chicken breast tenders
2 2.25 oz. cans sliced black olives
26 oz. Cream of Chicken soup
2-3 c. Shredded Monterey Jack Cheese
2-3 c. Shredded Cheddar Cheese
16 oz. Sour Cream
18-20 Flour medium tortillas

*Boil chicken tenders, drain, and shred
*Combine shredded chicken, olives, soup, sour cream, and about 1/2 of the cheeses
*Generously fill tortillas with chicken mixture and arrange in 9x13 Pyrex or glass casserole pan (about 12 filled tortillas will fit into this pan)
*Top with remaining cheese
*Cook in microwave on high for about 20 minutes (turning after 10 mins), or in oven, covered, at 350 until hot through

Since about 12 filled tortillas will fit into the the 9x13 pan, there will be additional tortillas and filling. You can either put remaining tortillas into an 8x8 Pyrex and cook, or place filled, uncooked enchiladas in the freezer. Then when a quick fix is needed for a hubby who has come home late, or for lunch, just top with shredded cheddar and pop in the microwave for 1-2 minutes (until hot).


SOURCE: Mary Wood