Blue Cotton Granola Bars

I really can't wait to buy some oatmeal (and chocolate chips!) to try these out.

Mini Cheesecakes

Next thing to try...maybe for the upcoming MNI on Saturday. Love the TomKat Studio and this recipe and picture came right off her post and onto mine...cause remember, this recipe blog is more just for me then you :)


Mini Cheesecakes
12 Vanilla Wafers
1 tsp Vanilla
2 8oz packages cream cheese, softened
2 eggs
1/2 cup sugar
Line muffin tin with foil liners.
Place one vanilla wafer in each liner.
Mix cream cheese, vanilla & sugar on medium speed until well blended.
Add eggs. Mix well.
Pour over wafers, filling 3/4 full.
Bake 25 minutes at 325 degrees.

Remove from pan when cool. Chill.
Top with fruit, preserves, nuts or chocolate.
Be creative! (the recipe actually said this)

Candy Cane Swirl Cheesecake...or what will be entering my belly on 12/25

UPDATED:

We has this for Christmas. It was really good. I used choc. instead of peppermint b/c I am not a peppermint fan...that meant it just tasted like a choc. swirl cheesecake. If I make it again (the cheesecake had a good flavor and was easy to make) I will use a caramel kiss or something.

Found this recipe today and I can't wait to try it.
However, I will substitute the candy cane kisses with either cherry ones, chocolate ones, or caramel ones...

Candy Cane Swirl Cheesecake

Ingredients for Cookie Crumb Crust:

• 1 1/2 cups vanilla wafer crumbs (about 45 cookies) – This is a great place to get kids involved. Put the cookies into a large zip top bag and let the whack it or smoosh it or roll over it with a rolling pin. They’ll love it.
• 1 tablespoon sugar
• 1/4 cup butter, melted

Ingredients for Candy Swirl Cheesecake Filling:

• 3 packages (8 ounces each) of cream cheese, softened
• 3/4 cup sugar
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 42 Hershey’s Candy Cane Kisses (that’s a whole 8 ounce bag, give or take a couple of Kisses)
• 1 tablespoon milk
• Sweetened whipped cream

Instructions for Cookie Crumb Crust:

1. Heat oven to 350.
2. Stir together cookie crumbs and sugar. Blend in melted butter.
3. Press crust mixture into bottom and 1/2 inch up sides of a 9-inch springform pan.
4. Bake 8 minutes; cool.

Instructions for Candy Swirl Cheesecake:

1. It’s important that you don’t overbeat the cheesecake batter. If you do, it will raise too much in the oven and then become totally hideous when it falls. It will still taste good, certainly, but it will be much less impressive to serve.
2. Beat cream cheese, sugar, and vanilla in a large bowl until smooth. Add eggs, one at a time, completely incorporating each before adding another.
3. Set aside 1/4 cup butter; pour remaining batter into crust.
4. Unwrap Kisses. Place 30 candies and milk in a microwave-safe bowl. Microwave at 50% power for one minute, stir. If necessary, microwave in 15 second increments at 50% power until candies are melted and mixture is well blended when stirred.
5. Gradually blend reserved cheesecake batter with melted candies. Drop mixture by tablespoonfuls on top of plain cheesecake batter in crust. Gently swirl with knife for a marbled effect.
6. Bake 45 to 50 minutes until center is almost set. Remove from oven to wire rack. Separate pan from edges using a scraper or knife, but allow cheesecake to rest in pan until completely cool.
7. When cheesecake is cool, remove sides of pan. Cover and refrigerate until well chilled.
8. Garnish with whipped cream and remaining Kisses.
9. Refrigerate leftovers.

hot cocoa

http://familyfun.go.com/recipes/best-hot-cocoa-mix-684253/

Ingredients

• 2 cups nonfat dry milk powder
• 3/4 cup sugar
• 1/2 cup unsweetened cocoa

• 1/2 cup mini semisweet chocolate chips
• 1/2 cup powdered nondairy creamer
• 1/8 teaspoon salt

Instructions

1. Measure all of the ingredients into a mixing bowl and whisk them until they are evenly blended.

2. Store the mix in a tightly covered container at room temperature until you're ready to package it. Makes about 4 cups of mix.

The secret ingredient in this mix is the mini chocolate chips, which melt when combined with the boiling water and give the cocoa an extra-rich flavor. The recipe makes enough for four gift-size portions, each of which can be measured into a small plastic bag and tucked into a cup or mug filled with mini marshmallows, candy stick stirrers, and a spoon. Wrap each filled gift cup in cellophane and don't forget to include a tag with the following instructions: "Spoon 3 or 4 generous tablespoons of cocoa mix into your cup (depending on the size), add boiling water, and stir well."

Craft Ideas

This is my post where I am saving craft ideas I find on the internet that I want to try...I find so many cute things while working on the PC downstairs and I never get to bookmark them upstairs...so this is my "bookmark"

sock monkey appliques for shirts

How to use the cricut to cut fabric

Wooden or ceramic photo blocks

Paper or wooden block/ornament/gift idea

Tee shirt dress for Brooklyn and Sophia

Hinged blocks w/ wire photo clips

Fishing pole and fish for church or home

halloween bags

http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/

Tres Leches Cake, by the Pioneer Woman...I am thinking this will make an appearance at my house...SOON!

Candace's Punch

Candace served this punch at a baby shower I co-hosted. It was so good I wanted to hook it up to an i.v. and have a constant flow.


3 (3 oz. pkgs) fruit-flavored gelatin
mix4 cups white sugar
13 cups boiling water
2 46-oz. cans pineapple juice
1 16-oz. bottle lemon juice concentrate
2 2-liter bottles ginger ale, chilled

In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 2 containers and freeze until solid.To serve, place gelatin mixture in punch bowl, and chop into pieces. Pour in ginger ale.~ I only used 2 pkgs. of jello--strawberry and raspberry, 2 cups white sugar, 8.5 cups of boiling water, 2 pineapple juices, and 1/2 half bottle lemon juice. I divided that mix into two containers and froze it.