Holiday Favorites

Some of the best recipes come out of hiding for the holidays,

and boy, isn't it the best. :)

Here are a few of my holiday favorites,
for a last minute Christmas Eve party idea!

Fudge

4 c. sugar

1 c. evaporated milk

1 c. butter

1/3 c. Karo syrup

Put preceding ingredients in pan. Bring to boil. Cook to soft ball stage.

In separate bowl, mix:

7 oz. marshmallow creme

6 oz. semi-sweet chips

6 oz. milk chocolate chips

1 tsp. vanilla

Dash of salt

Mix both mixtures. Beat until thick. Knead. Roll in chopped nuts and refrigerate.

Cinnamon Muffins

(these are a Christmas morning tradition at my house)

Cream:
1/2 c. butter
1 c. sugar
Add 1 egg and beat well.

Mix together:
2 c. flour
2 tsp. baking powder
1/2 tsp salt
1 tsp. cinnamon

Add alternately to creamed mixture with 1 c. milk.
Mix well with wodden spoon.
(optional- add 1 c. raisins or chocolate chips or nuts)

Grease tins well or use muffin papers.
Fill cups a scant 2/3 full.

Mix 2/3 c. brown sugar with 1 tsp. cinnamon.
Sprinkle on top (also chopped nuts if desired)

Bake at 350* for 25 to 30 minutes.

Nauvoo Gingerbread Cookies

In a small bowl, whisk together:

2 1/4 tsp. cinnamon

3/4 tsp. cloves

2 1/4 tsp. ginger

set aside.

In large bowl, cream together:

(spray bowl with Pam before adding ingredients. It is easier to get the dough out later.)

3/4 c. oil

2 eggs

1 c. molasses

1 1/2 c sugar

then,

1/2 c. hot water

In separate bowl, combine:

6 1/2 c. flour

1 tsp. baking soda

1/2 tsp. salt

spice mixture prepared above,

Then add this mixture to the wet ingredients.

(Add more flour if the dough is too sticky.)

Refrigerate overnight.

Roll out dough on a floured surface. Use cookie cutter to cut out cookie shapes.

Bake at 350*  for 7-8 minutes.

Cookies freeze well and are softer and more flavorful after freezing.

Slush

Dilute 1 1/2 oz can lemonade as directed
Add 2 1/2 c. sugar and 3 c. water
Pour in large container and freeze.
Serve with any kind of pop!

Nalley Dill Pickle Chip Dip 

1 pt (16 oz.) sour cream
3-6 Tbsp. pickle juice
4-6 heaping Tbsp. mayonnaise
 (a little more than 1/4 cup, adjust to desired thickness)
1/2 Tbsp. worcestershire
1 small jar Nalley Dill Pickle hamburger chips (drained)
(it's roughly 1 1/2- 2 cups of drained pickle chips)

Drain pickles and pulse chop them in a food processor. Be careful not to over process.
Mix pickles, sour cream, worcestershire, and mayonnaise.
Add the pickle juice until dip is a good consistency.
Store in fridge, and wa-la!
(I use crinkle potato chips to eat the dip with)

I would love to hear some of your favorite recipes!
I'm always up for trying new things!

Have a Merry Christmas everyone!