Holly's Jolly Hats

 

You will Need
White Almond Bark... I used 3 squares
Red and Green M&M's
Bugle Chips
Melt your almond bark according to package directions
Dip the end into white choc. and I scared against the side of the bowl to get the end even..quickly place an M&M into the end of it and set on wax paper to cool and harden. Repeat till you get the desired amount made!
Enjoy~

Christmas Crack Toffee

Ingredients

• 50 saltine crackers (approx.)
• 2 sticks butter
• 1 cup soft brown sugar
• 2 cups chocolate chips
• 1 cup M&M's

Instructions

1. Pre-heat oven to 325°.
2. Line 9x13 jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers.
3. Place butter and sugar in a medium sized pot over low medium/low heat. Stir until butter is melted. Once butter is melted, bring to a boil for exactly 3 minutes. Stir constantly.
4. Once it's nice and bubbly, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife... however it doesn't have to be perfect. Try to move fast during this part so the toffee doesn't harden.
5. Place pan in oven and bake for 7-8 minutes. The mixture will spread evenly over the crackers as it bakes.
6. Remove pan from oven and then sprinkle the chocolate chips on top of the toffee while it's still hot. Let the chocolate chips melt for a few minutes and then spread all over the toffee with a spatula. Sprinkle M&M's on top and then place in the fridge for 30 minutes. Once chocolate has hardened break pieces off the foil and store for up to two weeks in an container.

Pumpkin Lasagna

 

Prep time:  30 mins

Cook time:  15 mins

Total time:  45 mins

 

Ingredients

For crust:

• 1 cup flour
• ½ cup butter-softened
• ½ cup toasted walnuts (or pecans)-chopped

For cheesecake layer:

• 8 oz. cream cheese- softened
• 1 cup powdered sugar
• 1 cup whipped topping

For pumpkin layer:

• 2½ cups milk
• 3 small pkgs. vanilla instant pudding mix
• 15 oz Pumpkin puree
• 1 tsp. cinnamon

For topping:

• 1 cups whipped topping
• ¼ cup toasted walnuts (or pecans)-chopped

Instructions

1. Preheat the oven at 350 F and spray 8x8 inch baking dish.
2. Mix flour, butter and ½ cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.
3. Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.
4. Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.
5. Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

Crock Pot Parmesan Honey Pork Roast

 

Ingredients:
1 boneless whole pork loin roast, turkey breast or beef roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Directions:
Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.

Nutritional Facts:
5 ounces cooked pork with 3 tablespoons gravy equals 330 calories, 13 g fat (4 g saturated fat), 95 mg cholesterol, 529 mg sodium, 15 g carbohydrate, trace fiber, 38 g protein.

Pumpkin Pie Cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

CREME OF COCONUT CAKE

1 box yellow butter cake mix
1 14 oz can creme of coconut
1 14 oz can Eagle Brand milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)
Bake yellow butter cake mix by directions on box in 13x9x2 pan. While cake is hot, pierce with fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator.

Blueberry Crumb Bars

Blueberry Crumb Bars

Yield: 9
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes

Ingredients:

for the fruit layer:
4 cups fresh blueberries
1/2 cup sugar
3 teaspoons cornstarch for dough:
1 cup sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup unsalted butter (2 sticks)
1 egg
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)

Directions:

to make fruit layer:
Stir together the sugar and cornstarch. Gently mix in the blueberries. Set aside.
Preheat the oven to 375 degrees F (190 degrees C). coat a 9x13 inch pan with butter or non-stick cooking spray.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
Layer the blueberry mixture evenly over the crust and crumble left over dough onto the berry layer.
Bake for 45 minutes, or until brown on top. Cool completely before cutting into squares.