Cranberry Salsa

Someone from the family made this at our Christmas Eve gathering, and it was quite amazing.
Perfect treat for the holidays serves with some tortilla chips!
Thanks for sharing Amy!

CRANBERRY SALSA

Prep: 10 minutes.

Yield: Makes 12 servings (serving size: 1/4 cup)

Ingredients
1 (12-ounce) package fresh cranberries, picked over and stems removed
2 finely diced large celery stalks
1 finely diced small white onion
1 jalapeño pepper, seeded and minced*
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher or sea salt
3/4 cup sugar
3 tablespoons fresh lime juice

Preparation
1. Process the cranberries in a food processor until coarsely chopped. Transfer the cranberries to a medium bowl, and add the remaining ingredients. Stir the mixture well to combine.

2. Transfer the cranberry mixture to a serving bowl; cover and refrigerate until ready to serve.

* For spicier salsa, include the seeds and ribs from the jalapeño. Or use a serrano chile, which has more heat.

Sausage Cheese Balls

Im going to make these to freeze so that the kids and hubby acn take them out as they please to snack on. Better than that frozen junk you buyin boxes YUCK!

Might not be healthy but atleast its home made right?

3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

How to make:

1. Heat oven to 350ºF. Lightly grease bottom of pan.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes.

And then there is my picture. Not as great as the professionals ...LOL

Do-Ahead Tip
Want to make these savory cheese balls ahead? Your options are many! You can:
Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.
Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.
Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.
Success
It's true. You don't need to cook the sausage before using it when making this recipe.

Southern Pulled Pork

I love a pulled Pork Sandwich, but no clue how to make it. Im going to try this recipe and see if its as good as everyone elese reviews!
Ill be buying the BBQ sauce from our local BBQ joint to go with it!

http://allrecipes.com/Recipe/Southern-Pulled-Pork/Detail.aspx

Dana's Cheese Ball

Its the best. You cant deny it.
Im trying to get creative on how I take pictures of my food.


What do you think about this picture? Cute bowl too huh



This is a cheese ball my mom has made time and time again at parties and get togethers.


Ingredients:

2-3 spoon fulls of Rajin Cajan Spicy Sweet Jalapeno Pickle Relish
(can be found at H-E-B's in east Texas or Central Markets)
I small pkg of chopped pecans
1 block cream cheese
1 cup Monterrey Colby Jack cheese OR cheddar blend

Directions:
Reserve enough pecans and cheese to roll the ball in.
Mix it all ingredients together, roll in cheese and pecans and serve with Tollhouse crackers.
So good.

Taco Cups

I make this taco ring that everyone raves about (super easy--but whatever)
I just saw these cute taco cups. I mean I did say cute---people eat with their eyes so I do always try to make my food look appealing.

I thought to use the same mixture of the taco ring which is:

1 lb. ground beef cooked and crumbled, mixed with a few tables spoons of water and 1 pkg. taco seasoning and 1 cup Cheddar cheese or Mexican blend.

Then use a mini muffin pan to make the taco cups. Spray cooking spray into the mini pan.

Use a pizza slicer to slice a pkg of crescent rolls into 24 squares and place into the mini muffin pans. Place a tbsp of the mixture in each.

Bake at 350 degrees for 8-10 minutes or until golden.Taaddaaaa--- taco cup appetizers!



I'm defiantly making these this week and will let you know how they turned out!

However here is my inspiration. Perhaps I might try the mini muffins and the regular sized muffins?? For a party the mini would be great but for dinner- I think the reg pan would be awesome.

Serve with a bowl of salsa sour cream and lettece! Delicious!

Chicken, Cheese & Spinach Manicotti

Ingredients:
1-1/2 cups finely chopped cooked chicken breasts
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 egg whites
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
10 manicotti shells, cooked, drained
1-1/2 cups spaghetti sauce
1/4 cup chopped fresh basil

Directions:

COMBINE chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.
TIP: PIPE mixture into manicotti with a small slit in the corner of a sandwich bag. Much easier than shoving the mix in with a spoon! What a mess

PLACE in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.

BAKE 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.

Roasted Red Potatos with Bacon & Cheese

To spice this up, dont cut the potatos, but peel them around the middle. They look fancier that way!


What You Need!
1/2 cup KRAFT Ranch Dressing
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 cup OSCAR MAYER Real Bacon Bits
2 lb. small red bliss potatoes, quartered (about 6 cups)
1 Tbsp. chopped fresh parsley
Make It!
PREHEAT oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly.

SPOON into lightly greased 13x9-inch baking dish; cover with foil.

BAKE 40 min. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.

Easy Layered Chicken Bake Amandine

Oldies but Favorites

Easy Layered Chicken Bake Amandine
I used to make this pre Pampered Chef and when I didnt really make anything but stuff out of KraftFood magazines and such.
I have made this a few times and its REALLY good considering its make with a box of stuffing~
I would sub the frozen green beans for fresh ones.
I do not use any frozen or cans veggies except corn (on occasion)

This is great when you are needed something easy and quick!

Amandine
1/2 tsp. poultry seasoning
1 can (10-3/4 oz.) condensed cream of chicken soup mixed with 1/2 cup milk
2 cups frozen green beans
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese,
1/4 cup toasted PLANTERS Sliced Almonds

Then follow our 3 simple steps:

PREHEAT oven to 400°F. Cut chicken into bite-size pieces; spread onto bottom of 13x9-inch baking dish. Sprinkle with seasoning. Spread add-ins over chicken. Add topping.

STIR 1-1/2 cups water into dry stuffing mix; spoon evenly over chicken.

BAKE 30 to 35 min. or until chicken is cooked through.

10$ MEALS??

Cant wait to start watching this or following her
so I can get some good cheap meal ideas. Im on a NO FAST FOOD challange. For as long as possible not only will I lose weight but I will save money. Its so darn expensive to eat out these days. Its just insane that 2 adult meals and 2 kids meals cost up to 20 bucks plus! I could make a ton of food with that kind of money!!!
I dont understand how some poeple only eat out and dont cook. Wowers. Im all over left overs lately they are NOT going to waste.
A great left over meal is the Chicken Bistro Twist! Were just about done eating ours from the other night, and left overs are even better than the first night! Man you can just freeze it in indivudual slices and bake/microwave it. Its like an american calzone! So delicious! And it makes a ton.
Hope that this is a good show!
http://www.foodnetwork.com/ten-dollar-dinners-with-melissa-darabian/index.html

Cupcakes and Fudge

Well sorry Santa this year is gonna be a fudge and cupcake kinda year. No cookies for you, LOL.




Im a fan of getting recipes off the back of cans. I used the recipe onthe back of the condensed milk can. However that meant that I couldnt by the cheaper no name brand cause I wouldnt get the recipe. Bummer. I added walnuts and the fudge was awesome.



I never realized how to make the cupcakes frosting look good. So I never made them much before. Now using a plastic bag and piping them onto the cupcake, ill never do the old fashion way of frosting them with a knife or spatula

Cranberry Turkey Wreath.

This looks amazing however, my wonderful husband does not like cranberries. Boy is he missing out. This looks devine.
Thanks Donna for posting this



Cranberry Turkey Wreath.

2 pkg refrigerated crescent rolls
1/2 cup mayonnaise
2 Tbsp grey poupon
1/2 tsp coarsely ground pepper
2 cups cooked turkey (or chicken), chopped
1/2 cup celery, sliced
3 Tbsp fresh parsley, snipped
1/2 cup dried cranberries
1 1/4 cup Swiss cheese, shredded (divided)
1/2 cup walnuts, chopped
1 egg white

Preheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Mix turkey, mayonnaise, mustard, celery, parsley, cheese walnuts and black pepper into a bowl. Scoop filling over seams of dough, forming a circle.

Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown.

*This is a recipe for leftover turkey after the holidays. During the year you can make it using chicken. This recipe is delicious before and after it’s cooked so you can stir it up and serve it on toast as well. I personally think the filling tastes better before it’s baked.

tree brownies

So I made them and they were prety darn cute!

Pizza Party (old)

WHILE YOU WERE SLEEPING, Me and your brothers had a pizza making party.... while you were snoozin'

roll the dough

mix the dough

Gotta have some seasoning yummm

Some Cheese

Add pepperonis

bake the pizza only on stoneware! the only way

bake bake bake

let it cool off on a rack

dig in

who needs to cut their pizza. not REESE

silverware is overrated

Seriously Sweets

Really, why did my friend have to show me these and now I have to make them!
Good thing im not one to eat all the sweets I make, I usually just give them all away and dont even get to try it!

http://www.bettycrocker.com/recipes.aspx/holiday-tree-brownies/058237a7-ae5c-435e-b9cc-b01af1d412e7

Cranberry and Spinach Salad

This is a wonderful Salad that my friend Jenn brought to my Christmas Party last year. Im not sure why this isnt already on my blog but you shoudl deff try it! Its amazing.
Thanks Jenn!

http://allrecipes.com/Recipe/Jamies-Cranberry-Spinach-Salad/Detail.aspx

Red Velvet Cookies with Cream Cheese icing.

One word:
YUM.

Thanks Jessica!
I wish I had taken a picture so you could have seen how wonderful they looked on her platters! Delicious!
--------------------------------------------------------------------------------

Red Velvet Cookies

1 red velvet cake mix
2 eggs
1/3 cup oil

Mix together and roll into balls and slightly flatten them. Bake at 375 for 8 to 10 mins.

Cream Cheese Icing

1 8oz package cream cheese
1/4 stick of butter
2 teaspoons of milk
1 teaspoon of vanilla
4 cups of powdered sugar

Hope they turn out well. Be careful the cake mix will stain everything!

More EASY Holiday Baking Treats!

For those not so suzzie home makers who are asking what to bring to my fridays TREAT EXCHANGE.... Heres some super simple ideas that will be a hit.

INGREDIENTS
Filling
1 envelope unflavored gelatin
2/3 cup water
1/2 cup granulated sugar
1 cup whole cranberries, chopped
1/2 teaspoon grated orange peel
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Coarse sugar, if desired
Topping
1/4 cup whipping cream
3 teaspoons powdered sugar
DIRECTIONS
1. Sprinkle gelatin on water to soften, set aside about 15 minutes. In 1 1/2-quart saucepan, heat 1/2 cup granulated sugar and the cranberries just to boiling over medium heat, stirring occasionally. Remove from heat; stir in gelatin mixture and orange peel. Refrigerate 30 to 40 minutes or until mixture just starts to thicken.
2. Heat oven to 425°F. Spray 24 miniature muffin cups with cooking spray.
3. Unroll pie crusts on work surface. With 2 1/2-inch scalloped round cutter, cut 15 rounds from 1 crust and 9 from the other. Fit rounds into muffin cups, pressing in gently. Generously prick crusts with fork. From remaining crust, cut 24 1-inch star shapes; place on ungreased cookie sheet. Sprinkle with coarse sugar. Bake crusts 6 to 9 minutes or until light golden brown. Cool crusts completely on cooling rack, about 15 minutes; remove from muffin cups. Meanwhile, bake star shapes 3 to 4 minutes or until light golden brown.
4. In small bowl, beat whipping cream until soft peaks form. Add 2 teaspoons of the powdered sugar; beat until stiff peaks form. Fold in cranberry mixture; refrigerate about 10 minutes or until thickened. Spoon about 1 tablespoon mixture into each crust; top each with 1 star. Store in refrigerator. Just before serving, sprinkle with remaining 1 teaspoon powdered sugar.

INGREDIENTS
1 Pillsbury® Pet-Ritz® frozen deep dish pie crust
1 1/4 cups milk
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
1 cup semisweet chocolate chips
1/2 cup milk
20 large marshmallows
1 cup whipping cream
1/2 teaspoon peppermint extract
6 tablespoons crushed red, green and white hard peppermint candies
DIRECTIONS
1. Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
2. Meanwhile, in 2-quart saucepan, stir together 1 1/4 cups milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.
3. In 3-quart saucepan, heat 1/2 cup milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
4. In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.
5. Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top. Store covered in refrigerator.

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 1/2 cups miniature marshmallows
1/2 cup red and green candy-coated chocolate candies
1/2 cup hot fudge topping, heated, if desired
DIRECTIONS
1. Heat oven to 350°F. Grease 12-inch pizza pan with shortening, or spray with cooking spray. In pan, break up cookie dough into pieces and press out dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown.
2. Sprinkle marshmallows and candies evenly over crust. Bake 2 to 3 minutes longer or until marshmallows are puffed. Drizzle hot fudge topping over top. Cool completely, about 1 hour. Cut into wedges to serve.

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 cup red or green decorator sugar crystals or clear edible glitter
2 1/4 cups any flavor ice cream, slightly softened
1/2 cup miniature red and green candy-coated chocolate candies or any candy sprinkles, if desired
DIRECTIONS
1. Heat oven to 350°F. Shape cookie dough into 24 balls; roll in sugar. On ungreased cookie sheet, place balls 3 inches apart.
2. Bake 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
3. Cut nine 12x9-inch sheets of plastic wrap or waxed paper. In small shallow bowl, place chocolate candies.
4. For each sandwich, spoon about 1/4 cup ice cream onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll outer edge of ice cream in chocolate candies. Quickly wrap each sandwich in plastic wrap. Freeze about 3 hours or until firm. For longer storage, place wrapped sandwiches in resealable freezer plastic bag. Let stand 10 minutes before serving

INGREDIENTS
1 package (13 oz) Pillsbury® Ready To Bake!® SHAPE® Christmas tree sugar cookies
3/4 cup vanilla frosting (from 1-1b container frosting)
Candy sprinkles
DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on package. Cool completely, about 15 minutes.
2. For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Sprinkle around outer edge of frosting with candy sprinkles. Store loosely covered.

INGREDIENTS
2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)
1 cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup semisweet chocolate chips
1/3 cup caramel topping
DIRECTIONS
1. Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Bake 12 to 17 minutes or until light golden brown. Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.
3. Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.

INGREDIENTS
1 cup butter, softened
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup all-purpose flour
3 tablespoons powdered sugar
2 tablespoons red decorator sugar
2 tablespoons green decorator sugar
DIRECTIONS
1. Beat butter with electric mixer in large bowl until light and fluffy. Add cornstarch and 1/3 cup powdered sugar; beat at low speed until moistened. Beat at high speed until light and fluffy. Add flour; mix until dough forms. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
2. Heat oven to 350°F. Shape dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets.
3. Bake at 350°F. for 9 to 15 minutes or until cookies are very light golden brown. Cool 1 minute; remove from cookie sheets.
4. In small bowl, combine 3 tablespoons powdered sugar and both decorator sugars; mix well. Carefully roll warm cookies in mixture

Turkey Cookies!

Whoa busy weekend with a weekend class (Film Art) so I haven't been able to blog but now I'm back.

These are precious, making them this coming weekend for Reese's party Monday of next week~! They have a thanksgiving party

Pretty self explanatory. Buy premade cookies, and decorate...M&M's , icing, and candy corn! If you

cant figure it out. You probably should reconsider your cooking career. But, ill be nice and you can go to http://www.3ingredientstowow.com/ to look up more. This is under Turkey Cookie in search box.

Ill post myt version later. I also saw these same sugar cookies decorated like an ornament for XMAS... Ahhh so cute

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits
DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

Big Thanks to feedback & Responses lately

Just to let you know ---- my motivation to maintain this blog is based on feedback, with that said:

so everyone responding to them, and encouraging me to continue, it makes for some awesome meals around here lately as well!

Ill keep posting as time permits!

Dont know what the heck to cook for dinner?!?!

A-MAZ-ING

Not only was this

meatloaf great buttttt I found this site while playing around searching for new recipes to try

http://www.supercook.com/

Dont know what the heck to cook for dinner?!?! Yeah it happens to me all the time, believe it or not.

Well if you are low on groceries and havent made it to the store check out this website and enter what you DO HAVE, and it will give you all sorts of options of recipes to make with theingredients you have handy.

Super cool right? Yeah, I thought youd like it.

Try it out! I know I will

Banana Supreme Pie

I made it agian, finally

Click picture for recipe

Turkey Meatloaf w/ feta cheese and Sauted Garlic Green Beans

Whats for dinner in the Toppings House??

Well its 1030 and im done with dinner??!?! Yes its true.

Prep in the mornings when it isnt hectic, perhaps while your kids are in school or kids are napping, down time....


I made my meatloaf right now and im going to prep the green beans now so I can realx tonight and not worry about rushing to have dinner ready when Daddy gets home

Turkey Meatloaf w/ feta cheese and Sauted Garlic Green Beans- bag of fresh green beans ends snapped, sauted in lots of garlic, olive oil and pepper... so yummy everytime, even the kids LOVE them and request 2nds and 3rds!!

Ill post a picture of the finished dish after I bake it this evening! I left out the tomatos for hubbys sake and added fresh garlic instead.

Just a thought

My recipes are real food for real people with little time, and a little budget. Hope you enjoy!

Click these for the recipes!

Decadent Triple Layer Mud Pie

Decadent Triple Layer Mud Pie
1 ready made Oreo Pie Crust
2 squares semi sweet baking chocolate, melted
1/4 cup condensed milk
3/4 cup pecans
2 cups cold milk
2 (3.9 oz) pkg instant chocolate pudding & pie filling
1 (8 oz) container frozen non-dairy whipped topping, thawed

I'm having a hard time copying and pasting for some odd reason so here is the directions to make it on another website. Directions here

Shrimp Orzo with Feta Cheese & Tomatos

Heres the recipe for the wonderful dish my dad and I prepared tonight.

Shrimp Orzo with Feta Cheese & Tomatos

In the recipe I did use 2 cups of water with a chicken bouillon to add some flavor to the orzo. Do not drain the pasta, there is no need there should be no water/broth left. I also added a little butter to make the pasta smooth, and not stick.

Looked way better but the camera phone picture quality wasnt the best
-sorry.

Corn and Shrimp Chowder

Corn and *Shrimp Chowder

My Mimi actually taught me this recipe last winter. She adds a touch of Cajun spice though...

This recipe is SO quick and SO easy to prepare for a cold day! Even Billy loves it, and he is hard to please.

*Don't like shrimp? No problem, He said its even great without the shrimp! Or you could try boiled shredded chicken.

1 tbsp butter

1/4 cup chopped green onions

2 clove garlic

pepper to taste

2 cans cream of potato, undiluted

2 cups milk

1 pkg. 3 oz. cream cheese

1 can (8 3/4 oz) corn, undrained

1.5 lbs peeled and diveined shrimp

Melt butter in large dutch over, add onion, garlic and pepper. Saute until tender. Stir in soup, milk, cream cheese and corn. Bring to boil stirring occasionally. Add shrimp, then cover and reduce heat, cook for 5-7 minutes. Serve hot, with crackers or alone.

This soup can easily be made ahead, then refrigerated for up to 2 days or frozen up to 1 month. Just add the shrimp during the last few minutes or reheating.

Holiday Recipes

Ive made these but not taken pictures .... this year I will be.

However these are easy, hard to screw up treats to make for the holidays if your on a tight budget, you can still bake/make treats for family and friends.

You can even hit the dollar store for some cute tins, plastic tubs, box's to send the treats in.

Pretzel Wreaths

Praline Toffee Crisp ---so amazing

Christmas cake --- made with graham crackers and stuff.. lol

Ill have to do some research to get these recipes cause im missing my holiday recipes cookbook, from Pampered Chef where I get all these from, but when I do ill be sure to share!~ I cant wait to make/bake all these yummy things for teachers, friends and neighbors this holiday season! Sweet simple and so cheap! Everyone loves sweets!

Thai Peanut Pasta

I saw and tried this recipe today. Thanks Donna!!

I added carrotts on top, and I did use both Chicken and the Peas!

FilippoBerio.con Recipes

Orzo Pasta With Shrimp

Wow saw this recipe on a commercial how easy, and if you havent had orzo its awesome. Im deff gonna try this next week on my dinner recipes!

Crabby Patties AKA Crab Meat Rangoon

Oh yumm, another delightful treat ...
So easy--- and this deep fryer, is splatter free and has a vent so our house doesn't stink up!
I just made about 25 but I used:

1 pkg won ton wrappers (Found in the produce area at Walmart, cold)
1 block cream cheese room
few tables spoons water & flour
temperature
1/2 pkg artificial crab meat, chopped
6 green onions chopped
2 cloves garlic

I mixed up all these ingredients, and added a tablespoon of mixture to each won ton wrapper. Folded in half then pulled ends together. You can see them in the picture better. I also made them with the 4 points... hard to explain but you can close it however you want. I used 2 tbsp flour and a few of water to make a paste to seal the edges. Just make sure the paste is milky and not too thick. Deep fry them until golden. They are DELICIOUS!