No-Stress Hot Cider

No-Stress Hot Cider

Ingredients:

2 quarts unsweetened, organic cranberry juice

1 ½ cups dried cranberries

1 teaspoon vanilla extract

2 cups honey or agave nectar

2 cinnamon sticks

14 whole cloves

Zest of 2 oranges

Directions:

Pour cranberry juice into a pot, heat completely but do not boil. To the juice, add the zest from the

oranges, cloves, cranberries, vanilla extract, honey and cinnamon sticks. Heat, stirring

occasionally until hot and steamy, for about 20 minutes. Pour and enjoy!

Source:

www.allrecipes.com©

Pumpkin Fudge

Pumpkin Fudge

Prep: 10 min., Cook: 15 min., Stand: 2 hrs.

4.214285714285714Yield: Makes about 3 pounds

Ingredients

• 3/4 cup melted butter $
• 3 cups sugar
• 2/3 cup evaporated milk $
• 1/2 cup canned pumpkin
• 2 tablespoons corn syrup $
• 1 teaspoon pumpkin pie spice
• 1 (12-ounce) package white chocolate morsels
• 1 (7-ounce) jar marshmallow crème
• 1 cup chopped pecans, toasted
• 1 teaspoon vanilla extract

Preparation

• Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
• Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
  
  Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

Mary McClure, Barboursville, West Virginia, Southern Living
OCTOBER 20053/4 cup melted butter3/4 cup melted butter

Sugar Cookies - from RealSimple

Sugar Cookies
from RealSimple

Hands-On Time: 25 minutes
Total Time: 1 hour, 15 minutes (includes cooling time)
Makes 36 medium cookies


Ingredients
2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Coarse sanding sugar or turbinado sugar (optional)


Directions
Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, and salt.

Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.

Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.

On a floured surface, roll the dough to 1/4 inch thick. Using cookie cutters, cut into shapes. Place on parchment-lined baking sheets, spacing them 1 1/2 inches apart. Sprinkle with the sanding sugar, if using.

Bake until just beginning to brown at the edges, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

Store in an airtight container at room temperature for up to 1 week.

Peppermint Bark

Ingredients

Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional

Directions
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

marylynn07's Cream Cheese Oreo Truffles (a.k.a. with my friends "Chocolate Balls of Love")

marylynn07's Cream Cheese Oreo Truffles (a.k.a. with my friends "Chocolate Balls of Love")

-One bag of Oreos
-1 brick of cream cheese, at room temperature
-chocolate for melting

Finely crush the bag of Oreos. Then using a mixer, combine the crumbs with the cream cheese (why it needs to be room temp). At first, it will look like it's not going to combine, but by some cookie magic it does. Mixture will be super sticky. From there, form balls and put them into the fridge to chill for an hour. Once chilled, dip them into the melted chocolate of your choice and allow them to dry until hard on the outside.

http://docs.google.com/Doc?docid=0ATsy_AfegcY-ZGZkcjhqaDRfOGZkYmIzeGQ1&hl=en

Lemony Almond Macaroons - RealSimple

Lemony Almond Macaroons

from REAL SIMPLE
Hands-On Time: 5 minutes
Total Time: 1 hour (includes cooling time)
Makes 24 cookies

Ingredients
1 14-ounce package sweetened shredded coconut
1 cup sliced almonds
3/4 cup sugar
1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
4 large egg whites

Directions
Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1 1/2 inches apart.Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.Store in an airtight container at room temperature for up to 1 week.

Fudge Sauce from RealSimple

Fudge Sauce
from REAL SIMPLE

Hands-On Time: 15 minutes
Total Time: 45 minutes (includes cooling time)
Makes 2 3/4 cups

Ingredients
1 cup heavy cream
2 tablespoons light corn syrup
12 ounces semisweet or bittersweet chocolate, chopped
2 teaspoons pure vanilla extract

Directions
In a medium saucepan, combine the cream and corn syrup; bring to a boil.Remove from heat and whisk in the chocolate until melted and smooth. Stir in the vanilla. Let cool.Refrigerate in an airtight container for up to 1 month.

HomeMade Treats

The Container Store has HomeMade Treats shown on there website they look really good!

Chilled Pineapple-Cranberry Relish
from REALSIMPLE

Hands-On Time: 10 minutes
Total Time: 2 hours, 25 minutes (includes cooling time)
Make about 4 cups

Ingredients
1 tablespoon unsalted butter
2 tablespoons grated fresh ginger
16 ounces cranberries (fresh or frozen)
1 cup fresh orange juice
2/3 cup sugar
1/2 cup apricot preserves
2 small Granny Smith apples—peeled, cored, and chopped
1/2 pound chopped fresh pineapple (1 1/4 cups)


Directions:
Melt the butter in a saucepan over medium heat. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, orange juice, sugar, and preserves. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.

Remove the sauce from the heat and stir in the apples and pineapple. Let cool to room temperature.

Refrigerate in an airtight container for up to 1 week.

Idle Isle Candy Creme Toffee

**This I have made sooooo gooood!**

Idle Isle Candy Creme Toffee

Centers
1 Cup Eagle Brand Milk /Sweet & Condensed milk
4 Cups Powered Sugar
1/2lb butter (1/2 pound = 1 cup or 2 sticks)
1/4 tsp Maple, Almond or Vanilla extract depending on your preference

Mix together once completely mixed make into 1/2inc little balls put on cookie sheet and freeze until hard

You will also need:
Chocolate
Finely chopped nuts (your preference)

Melt Chocolate dip centers evenly coat and then dip into finely chopped nuts

Once completed put on a cookie sheet and place into freezer to set chocolate & nuts

Then eat.