Saturday, December 24, 2011

Merry Christmas

From our family to yours

Merry Christmas!

May your day be happy, festive
and full of love :)

Monday, December 19, 2011

Dole Whip . . . like at Disney World!

Back in the day when JR and I went to Disney World at least once a month, we so loved the Dole Whips at the Magic Kingdom that we would sometimes take a quick trip to there, get a Dole Whip and proceed to another park.  They are so special and I have not seen them anywhere else!

Can't wait to go to Disney World with The Captain and introduce him to all the little things I love there . . . starting with a visit to the Dole Whip stand in Adventure Land at the Magic Kingdom!

Someone posted this photo on Pinterest, but did not include the recipe . . . so I went in search of a recipe . . . and I found two that would work for me since I don't have an ice cream maker.

  • 2/3 cup pineapple chunk , partially frozen
  • cup real vanilla ice cream
  • 1/2 cup pineapple juice (sweetened or unsweetened)

  • Directions:

  1. 1
    Variation: 2 tablespoons frozen pineapple concentrate plus 1/4 cup or so water can be substituted for the pineapple juice.
  2. 2
    Place all ingredients in a blender and process until smooth. Please feel free to add or decrease the amount of juice/ice cream to get a consistency you prefer.

  3. Source:


2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1-1/2 cups heavy whipping cream, whipped
1/2 cup chopped maraschino cherries, mini marshmallow or mini chocolate chips (optional)


Drain crushed pineapple; reserve 2 tablespoons juice.  Set aside.

Place crushed pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container.  Cover; blend until smooth.

Stir in cherries or marshmallow or chips . . . if desired.

Pour into two 1-quart freezer zipped bags.  Store bags flat in freezer.  Freeze about 1-1/2 hours or until slushy.

Gently stir pineapple slush into whipped cream until just blended, in large bowl.  Return to freezer until completely frozen, about 1 hour.


Source:  Dole

Friday, December 16, 2011

Pimento Cheese Ball

Love this quick and easy recipe that makes
one of the best appetizers ever!

Convenient to make for parties since it
can be made three days in advance.

  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • (8-ounce) package cream cheese, softened
  • (4-ounce) jar processed pimiento cheese spread
  • garlic clove, minced
  • 1/4 cup finely chopped pecans
  1. In a large bowl, with an electric beater on medium speed, beat Cheddar cheese, cream cheese, pimiento cheese, and garlic for 2 minutes, or until smooth.
  2. Place mixture on waxed paper and form into a ball. Wrap in waxed paper and chill for about 2 hours, or until firm.
  3. Place pecans in a shallow dish. Remove waxed paper from cheese ball and roll it in pecans, completely coating it.
  4. Serve, or wrap well and chill until ready to serve.

Yields: 2 cups

Source:  Mr. Food

Thursday, December 15, 2011

Butter Pecan Cookies


  • 3/4 cup pecans
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup sugar, plus more for coating
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour


  1. Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
  2. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
  3. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
  4. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

Source:  Martha Stewart

Wednesday, December 14, 2011

Snickerdoodle Creme Cookies


1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
5 tablespoons butter, melted
1 egg
1 teaspoon cream of tartar
1 tablespoon cinnamon
1/2 cup sugar
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting


Heat oven to 375°F. In medium bowl, stir sugar cookie mix, butter, egg and cream of tartar until soft dough forms.

In a small bowl, mix cinnamon and sugar. Shape dough into 36 (1-inch) balls. Coat balls with the cinnamon-sugar mixture; place on cookie sheet.

Bake 7 to 9 minutes or just until cookies are just set. Watch them closely! You don’t want them crispy, browned, and over baked.

Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

For each sandwich cookie, spread frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.

Source:  Betty Crocker

I'm sharing this recipe at Talking Dollars and Cents 

Friday, December 9, 2011

Cherry Cordials

One of my favorite chocolate candies :)

Makes: 2 1/2 dozen
Cooking Time: 5 min
  • 1/2 cups confectioners' sugar
  • 1/4 cup (stick) butter, softened
  • 2 tablespoons milk
  • (10 ounces) jar stemmed maraschino cherries, well drained
  • (11 ounces) package milk chocolate chips
  • 1 tablespoon vegetable shortening
  1. Line baking sheet with waxed paper.
  2. In small bowl, combine confectioners' sugar, butter, and milk; mix until stiff dough forms. Shape dough evenly around each cherry and place on baking sheet. Freeze 15 minutes, or until firm.
  3. In small saucepan, melt chocolate chips and shortening over low heat until smooth. Remove coated cherries from freezer and dip each into the chocolate mixture, coating completely.
  4. Return to baking sheet and chill for 1 hour, or until chocolate is firm. Serve, or cover and chill until ready to serve.

Source:  Mr. Food

The Golden Box from would make
an excellent gift for your favorite chocoholic!

Thursday, December 8, 2011

Brownie Bonbons

Great idea for gifts or entertaining!

Quick and easy semi-homemade . . . 
my favorite kind of recipe :)

A variation I would try is a chocolate
coating instead of  candy canes.

  • (19.8-ounce) package brownie mix, batter prepared according to package directions
  • 1/2 cup finely crushed candy canes

  1. Bake brownies according to package directions.
  2. Place crushed candy canes in a shallow dish. Remove brownies from oven and allow to sit 5 minutes. While brownies are still warm, use a small ice cream scoop or a spoon to scoop them out; roll into 1-inch balls.
  3. Immediately roll in crushed candy canes, coating completely. Allow to cool completely before serving.

Source:  Mr. Food

No time for baking? 

Bakery in a Box from is a great choice!

Wednesday, December 7, 2011

Four-Layer Pecan Pie

I would have never thought adding cream cheese
to a pecan pie recipe, but it sounds delicious!

Can't wait to make this pie :)

  • refrigerated rolled pie crust (from a 15-ounce package)
  • (8-ounce) package cream cheese, softened
  • 1/2 cup sugar, divided
  • 2 teaspoons vanilla extract, divided
  • eggs
  • 1 cup corn syrup
  • 1/4 cups chopped pecans
  1. Preheat oven to 375 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate.
  2. In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside.
  3. In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla; mix well.
  4. Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
  5. Bake 40 to 45 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.

Source:  Mr. Food

Tuesday, December 6, 2011

Almond Cookies

Almond Cookies are
one of my favorites!


  • 1 cup slivered almonds
  • 1 cup light brown sugar
  • 2 cups all-purpose flour, spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • large egg
  • 1/2 teaspoon pure vanilla extract
  • 3/4 teaspoon almond extract


  1. Heat oven to 350° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 4 to 5 minutes; let cool.
  2. In a food processor, pulse ½ cup of the almonds with ½ cup of the brown sugar until the almonds are finely ground. Transfer to a medium bowl and stir in the flour, baking soda, and salt.
  3. With an electric mixer, beat the butter and the remaining ½ cup brown sugar at medium speed until creamy, about 2 minutes. Add the egg, vanilla extract, and almond extract and beat to combine. Reduce the mixer speed to low and gradually mix in the flour-nut mixture just until combined (do not overmix). Gently fold in the remaining ½ cup almonds.
  4. Form the dough into two 12-by-1½-inch logs. Refrigerate, tightly wrapped, until firm, about 2 hours or up to 2 days.
  5. Heat oven to 350° F with the racks in the upper and lower thirds. Working with 1 log at a time (keep the other chilled), cut it into ¼-inch slices and place the slices on 2 baking sheets, spacing them 2 inches apart. Bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. Transfer to a wire rack to cool.
  6. Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.

Source:  Real Simple
By Gina Marie Miraglia Eriquez,  December 2011

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