Snow Globe cookies!

60


side note: there aren't 60 ingretients in this recipe and I can't figure out why it appears that way in the preview section on blogger.

Ingredients

• 2 cups confectioners' sugar
• 2 tablespoons plus 2 teaspoons water
• 4-1/2 teaspoons meringue powder
• 1/4 teaspoon cream of tartar
• 6 sugar cookies (about 3-1/2 inches)
• Assorted decorations: miniature marshmallows, orange and brown jimmies, Fruit Roll-Ups, spearmint leaves, peppermint candies, edible glitter and holiday sprinkles
• 
  3 clear plastic ornaments (3 inches)

Directions

• In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Cover frosting with a damp cloth between uses. If necessary, beat again on high speed to restore texture.
• Working with one cookie at a time, spread 2 tablespoons frosting over the top of cookie.
• For snowman, cut two miniature marshmallows in half. Attach three halves with a small amount of frosting. Decorate face with jimmies. For scarf, trim a thin 1-1/2-in. strip from a Fruit Roll-Up. Shape a toboggan from a strip of Fruit Roll-Up; attach toboggan to cookie. Attach snowman to toboggan. Add spearmint leaves for trees.
• With a dab of frosting, attach four peppermint candies to the bottom of each cookie. Let stand overnight to dry completely.
• To assemble, separate ornaments into halves. Working with one cookie at a time, spread edge of ornament half with frosting. Place 1 teaspoon edible glitter and 1 teaspoon holiday sprinkles inside ornament; carefully invert decorated cookie onto ornament half, sealing edges. Use frosting and a star tip to pipe a decorative edge around globe. Let stand until set. Store in an airtight container. Yield: 6 snow globes.

Butter Cream Frosting Mix

 

2 cups icing sugar; sifted
3 tablespoons instant non-fat milk powder
6 tablespoons peanut butter
In a medium bowl, combine icing sugar and milk powder. Stir with wire whisk to blend. With a pastry blender, cut in peanut butter.
Spoon about 1/3 cup mixture into each 8 small containers or Ziploc bags. Seal tightly. Label with date and contents.
Store in cool dry place. Use within 12 weeks.
To Use:
1 package Butter Cream Frosting mix 3/4 teaspoon water
In a small bowl, combine mix and water. Stir well with a spoon until smooth and creamy. Add a drop or two of vanilla if desired.
Makes about 1/4 cup of frosting.
Makes 8 Packages

Orange Cake Mix

1 cup Sugar
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon Salt
1 teaspoon orange flavoured drink powder; (like Kool-Aid)
1/3 cup vegetable shortening
In a medium bowl, combine sugar, flour, baking soda, salt and drink powder. With a wire whisk, stir until blended.
With a pastry blender, cut in shortening until evenly distributed and the mixture has the consistency of corn meal.
Spoon about 1/3 cup mixture into each of 10 small containers or Ziploc bags. Seal bags tightly and label with date and contents.
Store in a cool dry place and use within 12 weeks.
To Use:
Mix one package with 4 teaspoons of water and blend with a fork until smooth.
Pour mixture into greased and floured 4" round Easy-Bake Oven baking pan.
Bake in Easy-Bake Oven for 10 to 12 minutes.
Makes 10 Packages

5 minute chocolate mug cake (edit)

Super easy Super fast yummy and kids might even have fun helping with this.

You will need:
1 LARGE coffee mug (this is extremely important otherwise the cake will make a big mess)
4 tb flour
4 tb sugar
2 tb cocoa
3 tb milk
3 tb oil
3tb chocolate chips (I've made this with peppermint chips from walmart in the baking aisle)
1 egg
cooking spray

Instructions:
 
◦Mix flour, sugar and cocoa:


◦Spoon in 1 egg

◦Pour in milk and oil, and mix well

◦Put in microwave for 3 minutes on maximum power (1000watt)

◦Wait until it stops rising and sets in the mug

◦Tip contents out of mug onto saucer and enjoy!

It's also easier to get the cake out of the mug if you grease the mug before preparing the cake.

Serves 2
 
I've heard of some mixing this up and taking it to work with them its easy and yummy

elisabeth's chilli

I came up with this recipe when I was at the grocery store... and it comes together just as quickly

you will need:
2 cans navy or northern beans, drained
1 can black beans, drained
1 can kidney beans, drained
2 cans corn,drained
2 cans of rotel diced tomatoes lime and cilantro flavor, undrained
1 envelope of chilli mix (I use hot and it's surprisingly not that hot)
1-4 green onions chopped
2 tubes of ground turkey (taco flavor) (this can be found in the turkey section at walmart)
1 container of sour cream
1 package of  shreaded cheese (I use cheddar)

1. brown the meat.

2. open all the cans drain the beans and corn add to the chilli pot. add tomatoes undrained.

3. add chilli envelope and stir to mix

4 add onions and stir

5. drain the meat and

Chicken pot pie soup

This time of year I'm always making something hot and something that can warm us up because it gets so very cold out side and are winters can be harsh.

Makes 8 cups serves 6
active 15 total 48 min

1 tbsp butter
1 leek, white and light green part only, halved lengthwise and sliced
2 medium carrots, sliced
1 medium parsnip, diced
1 stalk celery, sliced
1/4 cup flour
6 cups reduced sodium chicken broth
1 1/2 lb boneless chicken
2 tsp fresh thyme leaves
1/2 tsp kosher salt or to taste
1/4 tsp freshly ground pepper
1 sheet frozen puff pastry (from a 17.3 box of 2), thawed as directed on package
4oz fresh green beans trimmed and cut into 1 inch pieces

Recipe Preparation
1. Heat oven to 400ºF.

2. Melt butter in a 5-qt pot. Add leek, carrots, parsnips and celery. Saute 5 minutes or until softened slightly. Add flour and cook, stirring for 1 minute.

3. Stir in broth. Add chicken, thyme, salt and pepper and bring to a boil. Cover and simmer 20 minutes or until chicken is cooked through.

4. Meanwhile, unfold puff pastry on a cutting board. Cut along folds in dough and then quarter crosswise to make 12 rectangles. Place rectangles on ungreased baking sheet.

5. Bake 12 minutes or until puffed and golden brown. Let cool.

6. Remove cooked chicken to a plate to cool slightly. Add green beans to simmering soup; cook 5 minutes or until tender. Remove soup from heat.

7. As the green beans cook, shred chicken with fingers or two forks. Add to soup. Top with puff pastry or serve it on the side.

Carmel pecan cheesecake

6-8 ServingsPrep: 15 min. Bake: 35 min. + chillingIngredients

1 sheet refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Directions
Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Yield: 6-8 servings.