holiday cocktails


Ok ladies, here is my “go to” list for the best cocktails of the season! Please click on the links below!|61-163



  • 1 package (11-1/2 ounces) milk chocolate chips
  • 2 tablespoons shortening
  • 1 package (14 ounces) vibrant green Wilton candy melts
  • 1 package (14 ounces) white Wilton candy melts
  • 2 packages (14 ounces each) Werther’s® Original Chewy Caramels
  • 1/4 cup water
  • 8 large tart apples, room temperature
  • 8 lollipop sticks
  • Assorted candies such as jimmies, M&M’s and Reese’s Pieces


  • In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth and set aside. In another microwave-safe bowl, microwave melt the green candy melts. Repeat with white candy melts.
  •    In another microwave-safe bowl, microwave the caramels and water, uncovered, on high for 1 minute; stir. Heat 30-45 seconds longer or until caramels are melted; stir until smooth.
  •    Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a stick into each; dip into caramel mixture, turning to coat. Place on prepared pan. Drizzle with melted chocolate and candy melts. Decorate as desired with melted chocolate, candy melts and candies. Refrigerate until set. Yield: 8 servings.



  • 2 cups cubed cooked chicken breast
  • 1/2 cup dried cranberries, optional
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped celery
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 dinner rolls, split and toasted
  • 1 jar (15 ounces) process cheese sauce
  • 24 pimiento-stuffed olives
  • 12 pimiento strips
  • 6 whole baby dill pickles, cut in half lengthwise


  • In a large bowl, combine the chicken, cranberries if desired, mayonnaise, onion, celery, salt and pepper. Fill rolls with chicken mixture.
  •    Heat cheese sauce to soften; drizzle or pipe over top of each sandwich to resemble hair. For each monster sandwich, attach olives for eyes, pimiento strips for noses and pickles for fangs. Yield: 1 dozen.



  • 30 fresh strawberries
  • 8 ounces white baking chocolate, chopped
  • 1 teaspoon shortening
  • 1/8 teaspoon almond extract
  • 1/4 cup miniature semisweet chocolate chips


  • Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
  •    Dip each strawberry in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts’ tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.
  •    In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.



1 can (13.8 oz.) refrigerated pizza dough
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 cup POLLY-O Original Ricotta Cheese
31 slices OSCAR MAYER Pepperoni, divided
1 egg white
1 drop each yellow and green food coloring, divided
2 manzanilla olives
1 cup pizza sauce


HEAT oven to 350°F.

UNROLL dough on lightly floured work surface; roll or flatten to 17×10-inch rectangle.  Combine cheeses.

CUT 1 pepperoni slice to resemble a snake’s tongue; set aside.  Arrange remaining pepperoni slices over dough rectangle, leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough, jelly-roll fashion, starting at one long side; pinch seams together to seal.  Place, seam-side down, in “s” shape on baking sheet sprayed with cooking spray to resemble snake.

BEAT egg white and yellow food coloring lightly with fork; brush about half over dough.  Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake’s splotched skin.  Insert olives into one end of dough for the snake’s eyes. Add pepperoni tongue.

BAKE 30 to 35 min. or until golden brown.  Meanwhile, heat pizza sauce just until warmed.

SERVE calzone with the sauce.



PREP: 30 MIN  TOTAL:  3 HR 30 MIN     SERVES 15


35 FAMOUS Chocolate Wafers, finely crushed (about 1-3/4 cups), divided
1/4 cup sugar
5Tbsp. butter or margarine, melted
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups boiling water
1 pkg. (6 oz.) JELL-O Orange Flavor Gelatin
Ice cubes
1/2 cup cold water
3 CAMEO Creme Sandwich Cookies
Decorating icings
10 pieces candy corn
3 pumpkin-shaped candies


 MIX 1-1/2 cups wafer crumbs, sugar and butter in 13×9-inch pan; press onto bottom of pan. Refrigerate until ready to use. Beat cream cheese in medium bowl until well blended. Gently stir in half the COOL WHIP; spread over crust.

ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Spoon gelatin over cream cheese layer. Refrigerate 3 hours or until firm.

SPREAD remaining COOL WHIP over gelatin just before serving; sprinkle with remaining wafer crumbs. Decorate cookies with icings to resemble tombstones; insert in top of dessert. Add candies.


A Great simple recepie from Mr. Food!

Serves: 4

Cooking Time:35  min

What You’ll Need:

  • 4 (1/2-inch-thick) boneless pork chops
  • 1/2   teaspoon salt
  • 1/2   teaspoon black pepper
  • 1/4   cup milk
  • 2 tablespoons Dijon mustard
  • 1 cup Italian-seasoned  bread crumbs
  • 1/4   cup butter, divided
  • 1 1/2   teaspoons prepared minced garlic
  • 3/4   cup heavy cream
  • 1/2   cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley

What To Do:

  1. Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking  spray. Sprinkle pork  chops evenly with salt and pepper.
  2. In a small, shallow bowl, stir together milk and mustard. Dip pork chops  in milk mixture; coat in bread  crumbs. Place pork chops on prepared baking sheet.
  3. Bake pork chops 25 to 30 minutes, or until medium or desired doneness  beyond that.
  4. Melt 1 tablespoon butter in a saucepan over medium-high heat; add garlic  and saute 2 to 3 minutes. Stir in cream and cheese; reduce heat to low, and  simmer 3 to 4 minutes (do not boil). Whisk in remaining butter until melted.  Serve over chops and garnish with chopped parsley.


A big thank you to Michelle Boyle for providing this recipe. This sounds really good!

Here is one of my favorite recipes:Shrimp Scampi over Spaghetti Squash

1 1/2 pounds spaghetti squash
1 1/2 pounds medium sized, peeled, cleaned, and uncooked shrimp
4 large cloves of garlic
1/3 cup Extra Virgin Olive Oil
1/4 cup chopped fresh parsley, pinch of salt and pepper
One tablespoon of fresh lemon

Wash and pierce the rind of spaghetti squash all over. Microwave it on high for 6 minutes, turning at two minute intervals. Another option is to bake the spaghetti squash at 375 F for one hour. Either way, let stand for at least five minutes.

Peel and sliver the garlic into thin slices. Heat the oil in a large frying pan and cook the garlic till transparent.

Rinse and pat dry the shrimp. Place the shrimp in the heated oil and garlic, add salt and pepper. Cook on a high flame shaking the pan to turn the shrimp as it turns pink. Add 1/4 cup parsley and turn. Cook the mixture until it bubbles, about 5 to 10 minutes total. Do not overcook the shrimp.

Cut the spaghetti squash in half lengthwise. Spoon scoop out the seeds and center. Take a fork and scrap out strands down to the rind to form spaghetti.

Add the lemon to the shrimp and cook for another 30 seconds. Pour the shrimp over the spaghetti squash and garnish with parsley. Serve immediately. Serves 6





4 chicken drumsticks 4 chicken thighs 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons ground coriander Salt and freshly ground pepper 4 cups cooked couscous 1/2 cup coarsely chopped roasted pistachios 1/2 cup pomegranate seeds 1 1/2 cups coarsely chopped flat-leaf parsley 1 cup prepared hummus 1/4 cup white wine vinegar


Preheat the oven to 450°. In a bowl, toss the chicken with 2 tablespoons of the oil and the coriander; season with salt and pepper. Arrange the chicken on a rack set over a baking sheet, skin side up. Roast in the upper third of the oven for 35 minutes, turning twice, until the chicken is cooked through. Turn on the broiler and broil for 2 minutes, until the skin is crisp and golden.

Meanwhile, in a bowl, toss the couscous with the pistachios, pomegranate seeds and 1/2 cup of the parsley. In a blender, puree the hummus and vinegar with the remaining 1 cup of parsley and 1/4 cup of oil. Add 2 tablespoons of water and puree until smooth. Season the dressing with salt and pepper.

Stir one-third of the dressing into the couscous and transfer to a platter. Arrange the chicken on top and serve right away, passing the extra dressing on the side.

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Your kids will flip over these pancakes  from Family Fun  senior editor Deanna Cook.


  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 2 tbsp. sugar
  • 1 tsp. pumpkin pie spice
  • 2 eggs
  • 1 3/4 cups milk
  • 3 tbsp. melted butter plus 1 tbsp. for frying
  • 1/2 cup cooked and mashed pumpkin or canned pumpkin
  1. Sift together the flour, baking powder, salt, sugar and pumpkin pie spice in a large bowl. In a medium bowl, whisk the eggs and milk. Add 3 tablespoons of melted butter and the pumpkin to the wet ingredients, and whisk together. Pour the mixture over the dry ingredients, and stir just until blended a few lumps are okay.
  2. Heat the remaining butter on a griddle over medium-high heat. Then pour 1/4 cup of batter for each pancake. When the flapjacks bubble on top, flip and cook until brown on other side. Makes 20 pancakes.


With Fall now officially here, comfort food is king! Mr. Food puts a yummy twist on an old favorite. A good choice to accompany any meal!

Makes: 12

Cooking Time:10  min

What You’ll Need:

  • 2 cups pancake  and baking mix
  • 3/4   cup milk
  • 3/4   cup shredded sharp Cheddar cheese
  • 1/2   teaspoon garlic powder
  • 1/2 stick (1/4 cup) butter, melted

What To Do:

  1. Preheat oven to 450 degrees F.
  2. In a medium bowl, stir baking mix,  milk, and cheese until a soft dough forms. Drop dough by spoonfuls onto an  ungreased baking sheet.
  3. Mix garlic powder and butter;  brush half the mixture over biscuits.
  4. Bake 8 to 10 minutes, or until golden brown. Brush remaining garlic  mixture over warm biscuits and serve


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