Sugarplum Pretzel Wands

Sugarplum Pretzel Wands
Christmas
To get your child started in the kitchen, try this fun and easy-to-prepare recipes featuring Sun-Maid Raisins and dried fruit products:  Although these wands are fit for any sugarplum fairy, they are also a versatile treat for any holiday. Try red, white and blue colored
frosting for 4th of July or pale green and pink for Easter!

Ingredients:
12 large pretzel rods, 1/2 inch thick by 8 inches long
1- 7 ounce bag Sun-Maid Fruit Bits
1 – 16 ounce can vanilla frosting
Red and green liquid food dye
Assorted holiday sprinkles and candy decorations

LET'S GET ROLLING!
1. Divide frosting in half and place in 2 small bowls. Put several drops of red food dye in one bowl and several drops of green food dye in the other bowl.
Stir to blend each color.

2. Combine Sun-Maid Fruit Bits and assorted holiday candy decorations and pour onto a small sheet pan.

3. Coat 1/2 of each pretzel rod with colored frosting and roll coated end into Sun-Maid fruit bits and holiday candy mixture.

4. Place on foil or waxed paper- lined sheet pan and refrigerate for 10 minutes to harden frosting or cover and chill until ready to serve.

Fun gift idea: Tie with a colorful ribbon for a sweet homemade treat" What lies behind us and what lies before us are tiny matter compared to what lies within us" ~Angelique~Andrea~Alison~

Christmas Egg Nog Cherry Bread

Christmas Egg Nog Cherry Bread

Bread:
1 1/3 cups sugar
1/2 cup butter, softened
2 eggs
1 1/2 cups prepared eggnog
3 cups flour
1 Tbsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 cup chopped walnuts
1 cup chopped glaceed cherries, I like to use both red and green ones

Eggnog Glaze:
1/3 cup sifted powdered sugar
pinch of cinnamon
pinch of nutmeg
1 Tbsp. prepared eggnog Directions:

In a large mixing bowl, beat together the first four ingredients until blended. Combine and add the next six ingredients and stir until dry ingredients are just moistened. DO NOT OVERMIX. Divide batter between 5 (6x3x2-inch) mini-loaf foil pans and bake in a preheated 325 degree oven for 45-50 minutes or until a cake tester, inserted in center, comes out clean.

Allow to cool for 15 minutes, and then remove from pans and continue cooling on a rack.

Meanwhile, stir together all the glaze ingredients until blended and set aside. When loaves are cool, drizzle tops with the Eggnog Glaze and allow a little to drip down the sides.

NOTES: 2 (8x4-inch) loaf pans can be used in place of the 5 mini-loaf pans. Bake 60 minutes or until a cake tester, inserted in center of loaves, comes out clean. Also, you can reduce the walnuts to 1/2 cup and substitute 1/2 cup mini-chocolate chips in their place.

Eggnog Spice Bundt Cake

Eggnog Spice Bundt Cake

1 - (18 1/4 oz.) box spice cake mix

1 - (4-serving) box instant vanilla or

     cheesecake pudding and pie filling mix

1 cup nonfat vanilla yogurt

1/4 cup canola oil

1 cup light eggnog

1 egg

3 egg whites

1 1/3 cups toasted chopped pecans

Powdered sugar

Preheat the oven to 350 F.  Coat a nonstick Bundt pan with cooking spray.  Combine the cake mix, pudding mix, yogurt, oil, eggnog, egg, and the egg whites in a large bowl.  Mix until creamy.  Stir in the pecans.  Pour into the prepared pan.  Bake for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool on a wire rack.  When cool, dust with the powdered sugar.  Serves 16

Melissa

Recipe Source:  Relish Magazine - Holly Clegg

JUMBO CANDY AND NUT COOKIES

JUMBO CANDY AND NUT COOKIES
 
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1 (16-ounce) bag (2 cups) candy coated milk chocolate pieces
1 cup coarsely chopped peanuts


Heat oven to 350 degrees. In large mixer bowl combine sugar, brown sugar, butter,
eggs and vanilla. Beat at medium speed, scraping bowl often, until
creamy (2 to 3 minutes). Reduce speed to low; add all remaining ingredients except
candy and peanuts. Beat, scraping bowl often, until well mixed (2 to
3 minutes). By hand, stir in candy and peanuts. Drop dough by scant 1/4 cupfuls 2
inches apart onto greased cookie sheets. Bake for 13 to 16 minutes or
until light golden brown.  Enjoy.