Ginger Snap Dip (by Jean Kenyon)

8 oz. Cream Cheese
8 oz. Cool Whip
1 Cup powdered sugar
2 tsp. pumpkin pie spice

Blend together. Dip Ginger Snap cookies. Enjoy

Kathy's Coconut Cupcakes (from Kathy VanSlyke)

FOR THE CUPCAKES:
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup canola oil
1 cup coconut milk
2/3 cup sugar
1 tsp vanilla
1 cup unsweetened shredded coconut

FOR THE FROSTING:
1/4 cup margarine at room temperature
1/4 cup coconut milk
1 tsp vanilla
2 cups confectioner's sugar, sifted
1 cup unsweetened coconut

Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda and salt. In a separate bowl combine the oil, coconut milk, sugar, and vanilla. Pour the dry ingredients into the wet and mix until smooth. Fold in 1 cup coconut. Fill each muffin tin about 2/3 full. Bake at 350 for 20 to 22 minutes until they are slightly browned around the edges and spring back when touched.

For the frosting,cream the margarine until light and fluffy. Add the coconut milk and vanilla and combine. Add the sifted confecitoner's sugar and mix until smooth. Add the coconut and combine. Refrigerate until ready to use. Frost when cakes are cool.

Lazy Rolls [or how to make homemade rolls before school]

Lazy Roll Dough

In a stand mixer (I use a Bosch), combine 1 1/2 cups of warm water (warm enough to activate the yeast, but not hot enough to kill it), 2 TBSP instant yeast, 1/3 cup canola oil (or vegetable oil), 1/4 cup sugar, 1 egg, and 1 tsp. salt. Mix lightly and let set for 5 minutes.

Turn the mixer on and mix in 3-3 1/2 cups all purpose flour one cup at a time until dough pulls away from the side of the bowl but is still very soft.

Mix for 4-5 minutes.

Dump onto a lightly floured surface.

 

For lazy rolls, press the dough into a rectangle (about 9x12 or so). Use a pizza cutter to cut the hot dog way, lol, into 2 long strips. Cut each strip into 8

square-ish pieces and put on a greased or Silpat lined baking sheet (a quarter size jellyroll pan is perfect for one batch of rolls). Cover and let rest 10 minutes. Bake at 425* for about 10 minutes (8-12 is our average) until golden brown and no longer doughy.

For cheddar garlic twists, pat the dough into a rectangle twice as tall, but the same length as before. In a small microwave safe bowl, melt 4 TBSP butter. Stir in garlic powder to taste (1/2 - 1 tsp) and 1 cup of shredded cheddar cheese. Mix well. Crumble over dough and press lightly. Fold the dough in half, capturing the cheesy mixture inside. Press to seal. Cut into 16 strips, twist each strip and place on a greased or silpat lined baking sheet. Sprinkle with 1/2-1 cup shredded cheddar. Bake as before.

These really are so easy and pretty much fool proof!  They stay soft for a couple of days unlike ordinary homemade rolls.  Happy Baking!



Holiday Cranberry Salad (from Rosanne Porter)

1 (12 oz.) pkg of fresh or frozen cranberries, coarsely chopped
1 (20 oz.) can crushed pineapple, with juice
2 cups sugar
1/2 pint heavy whipping cream
2 cups miniature marshmallows
1 cup chopped walnuts (optional)

In large bowl, stir together the cranberries, pineapple (with juice) and sugar. Let stand for about an hour, to let sugar dissolve, and then pour the mixture into a strainer over a bowl. Let drain, covered in the refrigerator for at least 2 hours, or overnight. (Note: The drippings make a wonderful cranberry punch, when mixed with lemon-lime soda.)

Before serving, whip the cream until soft peaks form. In a large bowl, mix together the cranberry mixture, marshmallows, and nuts. Fold in the whipped cream and store in refrigerator until serving.

Cranberry Macadamia Bars (by Rosanne Porter)

1 pouch Betty Crocker sugar cookie mix
1/2 cup better, melted
1 egg
1/3 cup butter
1/4 cup packed brown sugar1 cup sweetened dried cranberries
1 cup macadamia nuts, chopped
1/2 cup white vanilla baking chips
1 tsp oil

Blend cookie mix, 1/2 cup butter and egg in bowl until soft dough forms. Press dough in bottow of greased 9" square pan. Bake at 350 degrees for 15 minutes. Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts. Bake an additional 10 - 15 minutes or until golden brown. Cool completely. In resealable freezer plastic bag, mix baking chips and oil, seal bag. Microwave on high 30 - 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4 inch top from corner of bag; drizzle over bars.

Cranberry Salsa

Mix a jar of your favorite salsa with 1 can of whole berry cranberry sauce. Mix well. Serve with tortilla chips. Easy and good

Cranberry Apple Crisp

1 12 oz. bag of fresh cranberries, washed

1½ cups sugar

½ cup orange juice

5-6 large Granny Smith apples – cored, peeled, and cut into ¼” – ½” slices

1 stick butter, cut into small pea sized cubes

¾ cup rolled oats

¾ cup packed brown sugar

¾ cup all purpose flour

2 tsp. cinnamon

Preheat oven to 375 degrees. In large pot add cranberries, orange juice and sugar. Stir everything and cook on medium-high heat for approximately 15 minutes until the cranberries have reduced to a thick sauce consistency. Turn off heat and add sliced apples to the pan and mix everything until all the apple slices have been coated with cranberry sauce. Pour the apple cranberry mixture into a greased 9 x 13 baking dish. Set aside. In a small bowl combine butter, flour, oats, brown sugar, and cinnamon. Work the mixture with your fingers until it resembles a coarse meal. Sprinkle and distribute the mixture over the baking pan evenly. Bake for 45 minutes. Serve with a scoop of vanilla ice cream while warm. Enjoy!

(Note: I like to double the topping portion of this recipe)