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Hello,
In today's issue we have some holiday recipes. Thank you Terri, Robin, Joanne, Deb, Christi, Hvnlyhills, IMAQT1962, Sharon, south_lan and Connie for today's recipes!
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Today's Recipes:
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Today's Recipes
For a Christmas party, one of the quickest appetizers that can be prepared, is to put a 8 oz. brick of cream cheese on a platter and pour a jar of Pepper Jelly over it, place crackers around it. Pepper Jelly can be found at most grocery stores, in the condiment aisle.
It comes in red or green, so this is perfect for Christmas. This appetizer is highly welcomed at most parties.
By Terri from NV
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Ingredients:
Directions:
Combine crumbs and melted butter. Press into a 9" pie plate.
Combine peppermint ice cream & whipped topping. Spoon into crumb crust. Sprinkle with peppermint candy. Freeze.
From http://www.CanadianCountryGifts.com
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Ingredients
Directions
Combine eggs, applesauce, milk, liquid sweetener, lemon juice, and nutmeg. Pour into unbaked pie shell. Bake 1 hour at 400 degrees F or until knife comes out clean.
By Robin from Washington, IA
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Ingredients
Directions
Place styrofoam tree on the center of a lettuce - covered dish. Place a piece of lettuce and one of the above ingredients on the tree with a toothpick. Continue doing this till your tree is covered.
You'll wow your guests with this beautiful, edible centerpiece!
By Joanne from San Jose, CA
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Here's a cute no bake Santa cookie to whip up on an hours notice. Use Nutter Butter cookies from your local supermarket. Just dip top in (head end) melted white chocolate and sprinkle with red colored sugar. Dot with either a white chocolate morsel or 1/2 of a mini marshmallow for the pom pom. Let cool on parchment paper lined rack.
When that has dried, dip the beard end and if you want, sprinkle with sanding sugar (optional).
For eyes and nose use mini semi sweet morsels and use a drop of melted white chocolate to get them to stick and the same with the nose using a red hot candy or a small red M&M.
By Deb from Williamstown NJ (Originally Published 11/25/2005)
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SPAM Fruitcake (Joke Recipe - Do NOT eat)
Replace microwave.
Combine jellied fruits and nuts in a large bowl and mix well. Prepare cake mix as close to instructions as is convenient, folding in cement, epoxy and fruit/nut mixture. QUICKLY fill SPAM cans with mixture and solder lids back on. Beautifully gift-wrap each can and mail to all those miserable, lazy ingrates who sent YOU fruitcakes last year. Discard contaminated dishes and utensils, sit on couch and eat entire bag of M&M's in order of color preference.
By Christi from Paducah, KY
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Ingredients
Directions
Heat sugar, cocoa, water, cinnamon, and nutmeg in 2 qt. saucepan over low heat, stirring constantly, until mixture is smooth. Heat to boiling, reduce heat. Simmer 4 minutes, stirring constantly. Stir in milk. Heat over low heat. Pour cocoa into 6 mugs. Top each with 2 Tbsp. marshmallow creme. Serve with candy canes, if desired.
By Robin from Washington, IA
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Holiday Chocolate Butter Cookies
By Robin from Washington, IA
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Mix all ingredients well. Place 3 heaping tablespoons per serving in a small plastic bag (I used enough for 2 servings) and close with a twist tie. Place candy cane or cinnamon stick in mug. Place plastic bag in bottom of mug then place a paper cupcake liner on top of bag. Fill with approx. 15 mini marshmallows. Place filled mug into a small plastic bag or wrap with plastic wrap and tie at top (I found a mug fits well into a Glad sandwich bag if you line the handle up with the corner side). Decorate with curly ribbon, etc. Attach following on a card:
Snowman Soup
"Was told you've been real good this year. Always glad to hear it! With freezing weather drawing near, you'll need to warm the spirit. So, here's a little Snowman Soup, complete with stirring stick. Add hot water and sip it slow, it's sure to do the trick"
Add a message on the back of the card for directions: Mix 3 heaping tablespoons with hot water and enjoy ! If you use enough for 2 then add a message noting there is enough for 2 mugs of soup to enjoy or share with a friend.
This was an easy and inexpensive treat for craft shows, small gifts, etc. Hope you enjoy !!
By Hvnlyhills from Peebles, OH
Place all of the above into a new mug, then cover or wrap with cellophane, decorate and attach the following poem...
"Was told you've been real good this year,
A
lways glad to hear it
With freezing weather drawing near
You'll need to warm the Spirit
So here's a little Snowman Soup
Complete with a stirring stick
Add hot water, sip it slow
It's sure to do the trick!"
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Buy small brown paper bags and paint them with vegetable oil until the paper is translucent. Turn them upside down to drain out any excess oil. Pour tempered chocolate inside the bag and turn and tip the bag until all sides are covered. Turn the bag upside down to pour out excess chocolate. Move the bag to parchment paper covered tray and place them on the tray upside down. Put the tray in refrigerator to chill.
When firm, "carefully" peel off the paper. You may have to coat the inside of the bags a second time to get a thick enough coating of chocolate. This is a bit tricky, so you may have to experiment for best results.
By IMAQT1962 from ILLINOIS
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Ingredients
Directions
Grease 2 9x13 inch baking pans. In a large bowl, combine eggs, half and half or milk, sugar, nutmeg, vanilla and rum extract; beat until well blended. Arrange bread slices in greased baking pans. Pour egg mixture over bread in pans. Lift and move bread slices until all egg mixutre is absorbed.
Cover with foil; refrigerate overnight or freeze up to one week. Heat oven to 500 degrees F. Remove bread slices from refrigerator or freezer (do not thaw); remove foil. Bake 1 pan at 500 degrees for 15 minutes or until golden brown. Sprinkle with powdered sugar. Repeat with second pan. Makes 24 slices.
TIP: If both pans are baked at the same time, switch pans in oven halfway through baking time.
By Robin from Washington, IA
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Caramels (A Christmas Favorite)
Ingredients:
Directions:
In heavy saucepan, melt butter. Add corn syrup and sugar. Boil for 5 minutes over medium heat, stirring constantly. Add 1 1/2 cans Eagle Brand milk. Mix flour thoroughly with remaining milk; then add to corn syrup-sugar mixture. Boil until darkens and forms a medium -hard ball (240 degrees on candy thermometer). STIR CONSTANTLY or mixture will stick. Add vanilla and pour into buttered 10x13x2" pan. Allow to cool Cut into 1" pieces with a sharp knife or kitchen shears..which have been buttered. Wrap pieces in small squares of waxed paper. Makes about 5 dozen.
By Sharon, KY
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Easy Dessert "Christmas Cherry Salad"
Combine all ingredients BUT DO NOT DRAIN PINEAPPLE. Mix well, refrigerate for 3 hours before serving, be sure to chill well.
;-)
By south_land
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Cream shortening, butter and sugar. Add egg, flavorings and salt. Blend in flour gradually. Divide dough into 2 portions. Leave one portion as is; add red food coloring to second portion. Using about 1 teaspoon of dough, roll into a strip about 4 inches long. Place red strip beside uncolored strip, press together lightly, twist like a rope. Place on ungreased cookie sheet and curve one end like a candy cane. Bake at 375 degrees F (preheated) for 8-10 minutes until lightly browned. Remove from cookie sheet while still warm and sprinkle with the crushed candy-sugar mixture.
By Robin from Washington, IA
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Ingredients
Directions
Preheat oven to 300 degrees F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. mix well with a wire whisk and set aside.
In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. Do not over mix.
Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula. They are small cookies and make several dozen. They are delicious.
By Connie from Ballwin
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By Robin from Washington, IA
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By Robin from Washington, IA
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Ingredients
Directions
Place all ingredients in a blender and blend for 30-60 seconds, or till smooth. Chill for several hours. Shake or stir eggnog well to blend. Serve in glasses or mugs. Serves: 10.
Each serving contains 102 calories, 5.2 g. protein, 4 mg. cholesterol and 211 mg. sodium.
By Terri
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By Robin from Washington, IA
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Place cake layers, top sides up, in 2 clean 9 inch round cake pans. Pierce cake with large fork at 1/2 inch intervals.
Stir 1 cup of the boiling water into each flavor of gelatin in separate bowls 2 minutes or until completely dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3 hours.
Dip 1 cake pan in warm water 10 seconds, unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping.
Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator. Makes 12 servings.
By Robin from Washington, IA
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By Robin from Washington, IA
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Bugles - Trumpets Heralding His Foretold Birth
Pretzels - Mary's Arms Cradled This Child Of Great Worth
Fruits And Nuts - Praise And Gifts The 3 Wise Men Brought
Candy Cane - Shepherd's Staffs Helping Them To The New King They Sought
Candy Star - The Star Of Bethlehem Brightly That Night Shone
Hershey Kiss - The Love God Has For Us, Calling Us His Own
Raffia - Hay, Bedding The Manger For His Humble Birth
God's Son, Our Savior, Sent Lovingly To Earth !
By IMAQT1962 from ILLINOIS
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Sift dry ingredients together. Then add liquids, all but coffee. Last add hot coffee. Bake will be very thin. A very moist cake. Bake at 325 degrees F. for 35 minutes or until center of cake springs back when lightly touched.
Cook flour and milk until thick. In a separate bowl mix sugar, shortening, and margarine. Beat until fluffy. Then beat in cooled flour-milk mixture and spread over cooled cake. Must be cold.
Mix together and beat until fluffy. Add more water if needed to make a good spreading consistency. Very good! Takes some practice with the middle part.
By Robin from Washington, IA
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