Recipes 05

Ingredients ¼ C butter, melted ¼ C lowfat sour cream ¾ cup sugar ¼ cup brown sugar ½ teaspoon vanilla ⅓ cup molasses 1 egg 2 teaspoons baking soda 2 cups flour 1 tablespoon cinnamon ½ teaspoon ground ginger ¼ teaspoon cloves ¼ teaspoon nutmeg ½ teaspoon salt Instructions Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray and set aside. In a large bowl, combine butter, sour cream, sugar, brown sugar, vanilla, and molasses and beat until creamy. Add the egg and stir until completely incorporated. Add the rest of the ingredients and mix until well combined. Press dough into pan, spray hand with cooking spray and use fingers to press dough to the edges of the pan Bake for 15 minutes and let cool, don't over cook Wordpress Recipe Plugin by   EasyRecipe source:https://cookingwithruthie.com/2014/01/03/gingerbread-bars-italian-buttercream-frosting/

Ingredients 1 can frozen orange juice concentrate 1 can frozen lemonade concentrate ½ (64-oz) can cranberry juice ½ (46-oz) can pineapple juice 1 (5.5-oz) box red hots candies 1 cup water 2 (2-liter) bottles Sprite® Instructions Dissolve red hots candies in water over medium heat, stirring frequently. Allow to cool. Mix orange juice, lemonade, cranberry juice and pineapple juice in a large bowl. Add cooled red hot candies. Freeze into rings (about 2 large bundt pans or 12 mini bundts). Pour Sprite over rings in large punch bowl when ready to serve. source:https://www.halfscratched.com/red-hot-christmas-punch/

Ingredients 1 liter Canada Dry Ginger Ale 1 (64 ounce) bottle great value cranberry pomegranate juice 2 pomegranates or 2 packages pomegranate seeds 2 cups fresh whole cranberries 12 small sprigs rosemary 1 ounce vodka per cocktail sugar and water, garnish rims Instructions Thread 2 whole cranberries on the bottle of each sprig of rosemary; set aside. Dip the rim of each cocktail glass in water and then sugar; set aside. Place 1 tablespoon pomegranate seeds in the bottom of each glass. Add ¼ cup cranberry pomegranate juice, 1 ounce vodka, and fill remaining room with Canada Dry Ginger Ale. Gently stir and sdd a rosemary/cranberry sprig. Enjoy! source:https://cookingwithruthie.com/2017/11/27/cranberry-pomegranate-cocktails/

Ingredients: 1 bag  white chocolate wafers 1 cup  green candy melts 1/2 cup  dark chocolate candy melts Small star sprinkles pearlized nonpareil sprinkles Additional Materials: parchment paper baking sheet spatula microwave-safe bowls spoons source:https://premeditatedleftovers.com/recipes-cooking-tips/christmas-tree-chocolate-bark/

Ingredients 1   pkg.   8 oz. brick cream cheese, softened 36   OREO Cookies   finely crushed 4   pkg.   4 oz. each white baking chocolate, melted sprinkles or crushed peppermint Instructions Mix cream cheese and cookie crumbs until blended. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with desired toppings Refrigerate 1 hour or until firm. Keep refrigerated source:https://www.yourhomebasedmom.com/white-chocolate-oreo-cookie-balls/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes

Ingredients ½ cup butter, room temperature ¾ cup Bob's Red Mill Brown Sugar 3 eggs, room temperature 1 cup low fat sour cream, room temperature 1 teaspoon vanilla 2¼ cups Bob's Organic White Unbleached Flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon sea salt Bob's Red Mill sparkling sugar to coat bundt pan Filling: 1 (8 ounce) package neufatchel ⅓ fat cream cheese, room temperature ¾ cup dried cranberries 2 tablespoon orange zest (zest of 1 orange) 1 tablespoon sugar Orange Glaze: ¼ cup butter, room temperature 2½ cups powdered sugar 2-3 tablespoons fresh squeezed orange juice ½ teaspoon vanilla 1 tablespoon orange zest Bob's Red Mill sparkling sugar, to garnish Whole cranberries, to garnish Instructions Preheat the oven to 350°F. Coat a bundt cake pan with cooking spray, generously coat pan with Bob's Red Mill sparkling sugar; set aside. In a large bowl beat butter and sugar until light and fluffy (3-4 minutes). Add eggs one at a time; beating and ...

INGREDIENTS 5 oz Torani Signature Real Cream Plain Frappe Base 2 cups ice 3 T Torani Gingerbread syrup 2 T Torani Creme Caramel syrup 1/4 cup crushed ginger snap cookies Whipped cream Caramel sauce INSTRUCTIONS Place frappe base, ice, syrups, and cookies in  blender . Blend until smooth. Pour into  clear plastic cups . Top with whipped cream, a drizzle of caramel sauce, and crushed  ginger snaps . Serve with  cute paper straws . source:https://www.halfscratched.com/gingerbread-cookie-cream-frappe/

INGREDIENTS 2   cups   4 sticks unsalted butter, softened 2   tablespoons   vegetable shortening (Crisco) 1   tablespoon   sugar 2   egg yolks 1   cup   cold water 4 1/2   cups   flour Clothespins wrapped in foil or lady lock molds Filling: 2   cups   milk 1/3   cup   flour 1   cup   2 sticks unsalted butter, softened 1   cup   vegetable shortening (Crisco) 1   teaspoon   vanilla 1/2   teaspoon   kosher salt 4   cups   confectioners' sugar Additional confectioners' sugar for garnish INSTRUCTIONS In the bowl of a stand mixer, mix together the butter, vegetable shortening, and sugar for about 4 minutes or until light and fluffy. Then mix in the egg yolks. Finally, mix in the flour and water until combined. Chill dough for at least 2 hours or overnight. Begin by preheating your oven to 350 degrees F. Sprinkle your work surface with flour. Roll out 1/4 of the dough at...

INGREDIENTS 1   bottle (750ml) Whipped Vodka 1   bottle Pink Champagne or Sparkling Rosé 1  l   (2 liter) bottle Cherry 7-up Cranberries for garnish   optional INSTRUCTIONS In a punch bowl or large pitcher filled with ice, combine all of the ingredients. Stir well. Serve over ice and garnish with cranberries source:https://inspiredbycharm.com/jingle-juice-holiday-punch/

Christmas Marshmallow Pops Author:  Two Sisters Crafting Ingredients Regular sized Marshmallows Ghirardelli Chocolate Melting Wafers or Chocolate Chips Wilton Red Candy Melts Wilton Bright White Candy Melts Wilton Dark Green Candy Melts Wilton Lollipop Sticks Instructions Place 3 marshmallows on a lollipop stick. Cover marshmallows with melted chocolate. Allow the chocolate to dry. Melt Red, Green and White Candy melts in a plastic bags. Drizzle Red Candy Melt mixture over Marshmallow Pops. Drizzle Green Candy Melt mixture over Marshmallow Pops. Drizzle White Candy Melt mixture over Marshmallow Pops. Allow the Candy Melt drizzles to harden source:https://www.twosisterscrafting.com/christmas-marshmallow-pops/