Today is my in lieu holiday of Remembrance Day so I'm going to start on my Christmas baking. I'm making Whipped Shortbread and Magic Santa Cookie Bars(recipe below). I figured I'd get a head start on my baking this year and hopefully prevent the Christmas blues that I come down with when I feel like I'm rushed and running out of time.
Magic Santa Cookie Bars:
1 can (3oo ml) Sweetened Condensed Milk regular or low fat
2 cups graham wafer crumbs
3/4 cup butter, melted
1/2 cup chopped pecans
3/4 cups white or semi-sweet chocolate chips
1 cup dried cranberries
1 cup flaked coconut
1 cup mini marshmallows
1. Comgine graham wafer crumbs with butter, press evenly into a parchment lined 13 x 9 baking pan.
2. Pour 2/3 Condensed milk over crumbs.
3. Sprinkle with pecans, chips, cranberries, coconut and marshmallows; press down firmly. Pour remaining condensed milk over top.
4. Bake in a preheated 350F oven for 25 - 30 minutes or until lightly browned. Cool thoroughly and cut into bars. (store loosely at room temperature.) Makes 24 bars.
If you have a favorite (must-have) cookie recipe that the family absolutely must have each year and you'd like to share it, please leave a comment or post about it and let me know.
Have a great day!
5 hours ago
Not my recipe, but yummy and good for both Thanksgiving and/or Christmas!
ReplyDeletePumpkin Gingerbread Trifle (Recipe courtesy Paula Deen)
Prep Time: 30 minutes / Inactive Prep Time: 9 hours
Cook Time: 30 minutes
Yield: 20 servings
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool.
Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
Repeat with the remaining gingerbread, pudding, and whipped topping.
Sprinkle of the top with crushed gingersnaps, if desired.
Refrigerate overnight.
Trifle can be layered in a punch bowl.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29116,00.html
Sounds yummy!
ReplyDeleteYum, I love whipped shortbread, but I have never made it. My mother in law makes it though, so I indulge in her baking. I like the looks of the Bars and I think I will give them a go. I also like the one Cassie shared. I have made apple spice trifle using a spice cake mix, then apple pie filling with apple pie spice and a touch of rum, butterscotch pudding and whipped topping.
ReplyDelete