Easiest Gingerbread Cookies for the Holidays

 Nothing gets my boys smiling more during the holidays than the thought of all those holiday treats... cake, cookies, and candy.  I'm pretty sure they are the kids "all snug in their bed, while visions of sugar plums dance in their head!" We actually spend a good bit of our time during the holiday break in the kitchen, baking and having fun together in the kitchen; which is funny because I don't really like to bake. There is just something about the holidays that gets me geared up for sweet kitchen projects.

 This year one of our first project was iced gingerbread cookies.  I would love to share this wonderfully delicious recipe with you!  It sounds so delicious But I can't say that I used it myself... I really don't like baking... all that measuring and mixing and measuring... well it just wears me out!  However, my best friend the Pillsbury Dough Boy has made my love-hate relationship with baking a little bit nicer this year with...Dum Da Dumm!!  Gingerbread Cookie Dough!!!  Pre-heat your oven, roll it out, grab some cookie cutters, and get ready for some messy fun with icing!  It's a snap, not to be confused with a ginger snap... (lame attempt for a joke)!

 And you so know they make tubs of icing too right! :) ha ha.  Ziploc bags with the corner tip cut off make a great icing bag for kids, and when your finished... toss it!  

Tell me this isn't the most beautiful Christmas tree cookie you have ever seen! 

The critics agree.... They were delicious! & Fun to make!

Do you bake with your kids during the holidays?  What are some of your favorites?

Red Velvet Cake Balls

Wow!! I can't believe it has been almost 2 weeks since my last post on this poor sweet neglected blog... I apologize to all you faithful readers that have anxiously been waiting for more fun stuff, great recipes, and more of my ridiculous stories. :)  But I promise I have some great things coming your way!  Last minute gifts, home baked goodies, and fun crafts to fill up those days your family is stuck inside due to the cold (Not that i know anything about that... cold weather that is). 

So to start off the holiday goodness... here is a recipe I know you will love!



Red Velvet Cake Balls

Ingredients

• 1 red velvet box cake mix
• 1 container of cream cheese icing
• 3 packs vanilla almond bark cubes
• Recommended Toppings: Drizzle with melted Chocolate, red sprinkles, sugar crystals, or lightly dust with cake crumbles.

Directions

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Place mix in refrigerator for 20 minutes
3. Using a melon baller, or small cookie scoop, form mixture into balls.
4. Melt almond bark one package at a time in a glass bowl in the microwave(according to pkg. directions) , or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
5. Using a toothpick or fork, dip the balls in chocolate.  Place on waxed paper to set.
6. While coating is still "wet"  sprinkle on recommended toppings. 
7. Allow balls to set and store in an airtight container. Refrigerate for up to two weeks.

Packaging:
Cardboard Egg Cartons (cut in half)
cellophane wrap
mini muffin liners
curly ribbon
name tags

These make lovely teacher gifts, great to leave on a neighbors doorstep, or fill a platter to serve at your next Christmas Party.

Gingerbread Caramel Corn

I came across this recipe in a Taste of Home circular and had to give it a go!! It was a total hit, supremely delicious, and so easy! Gingerbread Caramel Corn has definitely made my list of things to make this Christmas! It is a perfect spin on typical caramel corn for this Holiday Season and it packs well; making it perfect for snacking during holiday road trips, while driving around enjoying Christmas lights and yard decor, or for gift giving!

What you will need:

• 14 cups popped popcorn
• 3/4 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup light corn syrup
• 1/4 cup molasses
• 1 1/2 tsp. ground ginger
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1/2 tsp baking soda
• 1/2 tsp. vanilla extract

 What to do:

1. In a nonstick saucepan, add brown sugar, butter, corn syrup, molasses, spices, and salt. Bring to a boil over medium heat, stirring constantly. Boil WITHOUT stirring for 5 minutes (NO CHEATING!)
2. Remove from heat; stir in baking soda and vanilla (mixture will become foamy). Quickly pour over popcorn and mix well. I tossed mine like a salad... it seemed to work better than trying to "stir" it.

 3. Transfer to a large roasting pan or two 15x10x1. Bake at 250 degrees for 1 hour, stirring every 10 minutes. Remove from pans and place on waxed paper to cool. Store in an airtight container.

Yields 3 1/2 quarts...but I promise you will want to make more.

Menu Plan Monday w/ Sweet Treats for Christmas!

Hooray for Christmas!

Well, we are going to be  joining family quite a bit over the next couple of weeks, so menu's will be a little scarse... but heaping with treats!! I love this time of year! I would love to see some of your recipes too, so please leave a comment with your blog address and let me and everyone else in on the goods!!

Monday:
Meatball sandwiches, apple slices, chips

Tuesday:
Lasagnua, green beans, garlic toast

Wednesday: Christmas Service at BAF 6:00!!! You should join us!
Leftovers

Thursday- Sunday: Let the fun begin with family and friends!
Hooray for mom's cooking! My request of the season, Mom's Fried Chicken (her's is the best, Love you mom!!)

Sweet Treats great for travel!

Pecan Tasties (Pampered Chef)

Ingredients

• 2 cups margarine
• 4 (3 ounce) packages cream cheese
• 4 cups all-purpose flour
• 3 eggs
• 2 1/2 cups packed brown sugar
• 3 tablespoons melted butter
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 1 1/2 cups chopped pecans

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
3. In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
4. Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.

Sour Cream Pound Cake

• 1 yellow cake mix
• 4 eggs
• 1 (8 oz.) Sour cream
• 1/3 c. oil
• 1/3 c. water

1. Pre-heat oven to 375 degrees.
2. Mix all ingredients together for 3 minutes.
3. Bake in greased/floured Bundt pan for 45 minutes

Easy Pretzel Turtle Candy
Ingredients

• 40 small mini pretzels
• 40 chocolate covered caramel candies
• 40 pecan halves

Directions

1. Preheat oven to 300 degrees
2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

** Can also be done with Hershey's Kisses or Huggs and press down with an M&M Candy

Crock Pot Wassil
(one of my favorites)

• 2 quarts apple cider
• 2 cups gingerale
• 10 whole cloves
• 4 whole cinnamon sticks
• 1 cup red hots candies

1. Make a satchel with cheese cloth containing cloves and cinnamon.
2. Pour cider, gingerale, and candy into a crockpot
3. Cook on Low, as long as there is still wassil left... we usually continue to refill and keep it going all day Long!!  Stirring occasionally.

**This is so easy to take and make, or make ahead of time, pour into a travel jug, and just heat up a cup at a time!

Hope you all have a great week! Merry Christmas!