Category: Christmas

Chocolate Peppermint Schnapps Cake


2/3 cup butter, softened
1-2/3 cups sugar
3 eggs
2 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1-1/3 cups milk
1/2 c Crushed Candy Canes
1/8 c Peppermint Schnapps

In a bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition, add crushed candy cane. Pour batter into a greased and floured 13-in. x 9-in. pan. Bake at 350° for 35-40 minutes or until cake tests done. Cool on a wire rack. Drizzle with Peppermint Schnapps while hot.

Easy Chocolate Buttercream Frosting: 1/2 cup butter, softened, 1-1/2 teaspoons vanilla extract, 4 cups confectioners’ sugar, 1/2 cup baking cocoa, 1 tbsp Peppermint Schnapps, and 6-7 tablespoons milk. In a large bowl, beat butter until creamy. Beat in the confectioners’ sugar, vanilla and enough milk to achieve desired consistency. Cover with crushed candy cane

Home for The Holidays



You will Need:…
4 cups of water
1 orange sliced
4 cinnamon sticks
4 bay leaves
1 lemon sliced
1/2 cup of cranberries

Put in a med pan and put on the stove on simmer…add water as needed…. I did mine yesterday and then turned it off house still smelt great…added some water and have it on right now WOW… unreal.. smells sooooo good!
Enjoy ~

EggNog Fudge


½ cup (1 stick) butter
¾ cup eggnog
2 cups sugar
10 ounces white chocolate, coarsely chopped
½ teaspoon ground nutmeg
1 jar (7 ounces) marshmallow creme
1 cup chopped pecans,
1 teaspoon rum or rum extract

In heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly.
Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage).
Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.
Pour mixture into 9-inch square pan lined with buttered foil. Cool completely; cut into 1½-inch squares. Store in airtight container in refrigerator. 

Mint Oreo Christmas Bark


Courtesy of

1 (20 ounce) packages mint-flavored creme-filled chocolate sandwich cookies
2 (18 1/2 ounce) packages white chocolate
1 cup chopped toasted pecans (optional) or 1 cup walnuts, divided (optional)

Line a 10 x 15-inch jelly-roll pan with wax paper then spray generously with paper with cooking spray.
In a large bowl break HALF of the cookies into coarse pieces then mix in 1/2 cup nuts (if using).
Place 1 package of the white chocolate into a microwave-safe bowl then melt in the microwave; remove then immediately then fold into the broken cookie pieces.
Quickly pour/spread the mixture into one end of the jelly-roll sheet.
REPEAT the process using the remaining cookies, white chocolate and nuts, then spread the mixture onto the other half of the jelly-roll sheet.
Refrigerate for about 1 hour.
Remove the bark and carefully peel off the way paper.
Store in a covered container.

Cherry Ham Glaze


1 (12 ounce) jar cherry preserves
1/4 cup liquid honey
1/4 cup red wine vinegar (no substitutes)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt (can use a little more to taste)

1 In a medium saucepan combine all ingredients; bring to a light simmer over medium heat.
2 Reduce heat to low and simmer stirring for 5 minutes.
3 The last 30 minutes of cooking the ham remove from oven and baste with the sauce.
4 Continue to cook uncovered for 30 minutes.

Pecan Pie Bark


**NOT DIET FRIENDLY** (but great to give out on Christmas cookie trays)

Pecan Pie Bark

2 sticks butter
1 cup white sugar
1 & 1/4 cups pecan halves
About 2 packages (approx. 12 sheets) honey graham crackers

Preheat oven to 325 degrees F.
Lay graham crackers tightly across the area of a lightly greased rimmed baking sheet. Trim any crackers to fit the sides of the pan if needed. Set Aside.
In a large saucepan, bring butter, sugar, and pecans to a boil over medium heat for 3 minutes, stirring constantly. Carefully and evenly pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly. Immediately pop graham crackers into the oven and bake for 8 minutes.
Allow graham cracker bark to cool completely before breaking into pieces. Store in an airtight container.
Eat one and give away the rest! Believe me you don’t want to have these around within reach!

Reindeer Cookies


What you need:
1 pack of peanut butter cookie mix I used betty Crocker
1 pack of M&M
1 pack of mini peanut butter dipped pretzels

Mix cookie mix as directed.
Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.
Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two brown M&Ms in for the eyes and one red M&M for the nose Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.

Boiled Egg Snowmen


Boiled Egg Snowmen (OMG CUTE!!!)

large & small hard-boiled eggs (1 each per snowman)
1 carrot
1 skewer
Uncooked straight sturdy pasta (I used linguine)
parsley or celery leaves

-Peel the boiled eggs.
-Peel the carrot and cut slices from both ends about ½ cm thick (one large slice and one small slice for each hat.
-Cut off the top and bottom of the eggs.
-Stick the BBQ skewer through the eggs to make a hole and remove it. Do the same with the two round slices of carrots.
-Stick the pasta into the two eggs and the carrot slices.
-Snap off the extra pasta that is sticking out of the carrot as close to the carrot top as possible.
-Stick the tip of the skewer in the eggs to make small holes for the eyes, nose and buttons. Place a peppercorn in each hole and a small piece of carrot for the nose.
-Lastly, stick a parsley sprig or celery leaves on the side to make a broom.
Fun to make and will make a cute edible centerpiece or fun to take to a party!
If you want to make these the night before, I suggest you don’t use pasta. It gets soft. Instead, use a skewer

Egg Nog Cookies


1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon


Preheat oven to 300°F (150°C).
Combine flour, baking powder, cinnamon and nutmeg.
Cream sugar and butter until light.
Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth.
Add flour mixture and beat at low speed until just combined.Do not over mix
Drop by teaspoonfuls onto cookie sheet 1 inch apart. I use wax paper.
Than Sprinkle with Sugar I used ( Red and Green)
Bake 20 to 23 minutes until bottoms turn light brown.
Remove from pan and let cool on Wax Paper 

Candy Christmas Sleds


Items needed:
Kit Kat regular sized bars
Candy Canes
Hershey Mini’s, (I used the Christmas Edition)
Ribbon and bows
Hot glue gun, two glue sticks

Mark two lines on the bottom of the Kit Kat bars, this is where you will attach the Candy Canes. Run a line of hot glue on your marks and attach the candy canes, do this one at a time and let them set up for a minute.
Put a drop of hot glue on the edges of the Hershey Mini’s wrappers and attach them to the sled bottom, you will stack them 4, then 3, then 2, then 1. Let this set up for a minute.
Tie a pretty piece of ribbon around the sled, and tape the ends to the bottom of the sled, (don’t use hot glue on the ribbon~~ don’t ask)
Add a ribbon to the top!! Viola~~ a cute and edible gift!!