Easy Pumpkin Pudding

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Easy Pumpkin Pudding

Author: nintendofreak44

Ingredients

  • 1 package of instant vanilla pudding mix
  • 1 12 ounce can of evaporated milk
  • 1/4 cup of 1% milk
  • 1 cup of pumpkin puree
  • 1 teaspoon of pumpkin pie spice
  • 1/2 teaspoon vanilla

Instructions

  • Empty pudding mix into a mixing bowl. Add the can of evaporated milk and 1/4 cup of 1% milk. Mix together thoroughly. Stir in pumpkin puree. Once it is all mixed together, stir in the pumpkin pie spice and vanilla. Let it sit in the fridge for 15 minutes, then eat and enjoy!

 

Chocolate Peanut Butter Fudge

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Chocolate Peanut Butter Fudge

Author: Maebeary of Cincinnati, Ohio

Ingredients

  • 1 1/3 cup milk
  • 1/2 C peanut butter
  • 1 teaspoon of vanilla
  • 3 bars of semi-sweet chocolate Baker's, Hershey's
  • 4 Cups Sugar
  • dash pinch of salt

Instructions

  • Melt chocolate in milk on low heat. Once chocolate is melted, add sugar and salt. Stir and turn heat to medium. Continue stirring until sugar is completely dissolved (approx. 10 minutes). Then, turn heat up slightly over medium. Stop stirring when mixture starts to boil. Once a full boil starts, let boil for 5 1/2 minutes. Then, remove from heat. Quickly add vanilla and peanut butter. Stir quickly and completely. Pour into a buttered sheet cake pan. (I use butter or margarine not a spray and I use wax paper to spread it.) Let set. Usually can be cut in about an hour.

Notes

This recipe can be cut down in half, but use a round or square cake pan instead of the sheet cake size.

 

Spice Cake

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Spice Cake

Author: Holiday of Ohio

Ingredients

  • 2 1/2 C. Flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 C. Shortening
  • 1 1/4 C. Sugar
  • 1 tsp. Vanilla
  • 2 eggs
  • 1 1/4 C. Sour Milk 1 1/4 C. minus 1 tsp. & add 1 tsp. vinegar
  • 1 C. Raisins
  • 2 tsp. Cinnamon pour 1 C. boiling water over raisins & let sit for 5 min. – drain & set aside
  • 1 tsp. Cloves

Instructions

  • Mix all ingredients together and bake 350 for 30 – 40 minutes.

Notes

Must use wax paper (or aluminum foil works well) in bottom of pan or cake won’t come out. Spray wax paper with cooking spray.

 

Gourmet Reindeer Poop Cookies

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Gourmet Reindeer Poop Cookies

Author: Seawaters of California

Ingredients

  • 1/2 cup butter
  • 2 cups granulated sugar
  • 1/2 cup milk
  • 2 teaspoons cocoa
  • 1/2 cup peanut butter
  • 3 cups oatmeal -- not instant
  • 1/2 cup chopped nuts -- optional

Instructions

  • Mix butter, sugar, milk and cocoa together in a large saucepan. Bring to a boil, stirring constantly; boil for 1 minute. Remove from heat and stir in remaining ingredients. Drop by teaspoonful (larger or smaller as desired) onto wax paper and let harden. They will set up in about 30-60 minutes. These will keep for several days without refrigerating, up to 2 weeks refrigerated and 2-3 months frozen. Pack into Ziploc sandwich bags and attach the following note to each bag.

Notes

I woke up with such scare when I heard Santa call...
"Now dash away, dash away, dash away all!"
I ran to the lawn and in the snowy white drifts,
Those nasty reindeer had left "little gifts".
I got an old shovel and started to scoop,
Neat little piles of "Reindeer Poop!"
But to throw them away, seemed such a waste,
So I saved them, thinking you might like a taste!
As I finished my task, which took quite awhile.
Old Santa, passed by and he sheepishly smiled.
And I heard him exclaim as he was in the sky:
"Well they're not potty-trained, but at least they can fly!"

 

Macaroon Cookies

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Macaroon Cookies

Author: SayerFoods.com

Ingredients

  • 4 lg. egg whites
  • 1 1/2 tsp. vanilla
  • 2/3 c. sugar
  • 1/4 c. all purpose flour
  • 3 1/2 c. lightly packed sweetened coconut

Instructions

  • Beat egg whites with a mixer until frothy and add vanilla, sugar and flour until smooth. Stir in coconut until evenly moistened. Using a small ice cream scoop (about ¼ C.) place balls of dough on a lightly greased cookie sheet and bake at 325 degrees for 25 minutes.

 

Cherry Cream Candies

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Cherry Cream Candies

Author: Seawaters of California

Ingredients

  • 1 cup eggnog
  • 2 cups sugar
  • 2 T light corn syrup
  • 1/4 teaspoon salt
  • 2 T butter or margarine
  • 1/2 cup quartered red candied cherries
  • 1/2 cup finely chopped pecans

Instructions

  • Spray an 8x8-inch baking pan with non-stick vegetable spray. In a 2-1/2 quart saucepan, combine eggnog, sugar, corn syrup, and salt. Cook, stirring frequently, until mixture forms a soft ball when dropped into cold water. Cool to lukewarm; add butter and beat until candy begins to lose its gloss. Stir in cherries and pecans. Quickly spread in prepared baking pan. Let stand until firm. Cut into squares.

 

Buckeyes

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Buckeyes

Author: Maebeary of Cincinnati, OH USA

Ingredients

  • 2 sticks 1 Cup Margarine
  • 2 Cups Peanut Butter
  • 1 teaspoon Vanilla
  • 2 pounds of confectioner's sugar
  • 1 package 12 semi-sweet chocolate chips
  • 3/4 bar paraffin

Instructions

  • In a large bowl, mix together the confectioners' sugar, margarine, peanut butter and vanilla. Form into small balls, rolling in the palms of your hands. Using a toothpick, dip each ball into the chocolate-paraffin mixture that has been melted over low heat in top of a double boiler. Leave a little part of the peanut butter uncovered in order to have them look like buckeyes. (Remember, Ohio is The Buckeye State.) Place each one carefully, not touching, onto wax paper until set.

Notes

When placing them in layers, place wax paper between them. I was always told to refrigerate them. I never have ... I guess because they never last long enough to worry about it. I make them the week before Christmas and they're gone by the New Year.

 

Candy Cane Recipe

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Candy Cane Recipe

Author: Merry Chrissa

Ingredients

  • 1 cup sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1/8 tsp. cream of tartar
  • 4 drops oil of peppermint or other flavoring
  • 4 drops red or green food coloring

Instructions

  • Grease a hard surface. Simmer the sugar with the corn syrup, water and cream of tartar until the mix reaches a soft crack stage or about 280 degrees on a candy thermometer. Remove from the heat and add the flavoring. Divide the syrup in half. Add food coloring to one half; pour out separately onto the greased surfaces. Cool for 1 to 2 minutes. Pull each half separately; roll into 1/2" thick ropes. Twist colored batch around the white batch pulling until the colors adhere. Cut with scissors into 6" long lengths; bend to crook one end.

Notes

You can find Wintergreen or oil of cinnamon to use as a flavoring. Work quickly to form candy canes or you can form knots