Heavenly Hash Candy

With just four ingredients, this candy recipe is easy and will make nice Christmas gifts. Thank you Syrup and Biscuits



1 (10 ounce) package miniature marshmallows
1 (12 ounce ) package semi-sweet chocolate chips
1 cup smooth peanut butter
1 cup butter

• Butter 13×9  dish.
• Spread marshmallows in an even layer in buttered dish.
• Place remaining ingredients in a medium saucepan over low heat.  
• Stir until melted.
• Swirl mixture through marshmallows making certain that all marshmallows are coated with chocolate mixture.
• Chill overnight before cutting.  
• Store in refrigerator.



White Chocolate Cranberry Bars

Real Cranberries and an Almond Cream Cheese frosting  make these absolutely irresistible. Thank you Your Home Based Mom

¾ cup butter, cubed
1-1/2 cups brown sugar
2 large eggs
1 teaspoon almond extract
2-1/4 cups flour
1-1/2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
1 cup fresh cranberries
1 cup white chocolate chips

FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 tsp. almond extract

• Preheat oven to 350°. 
• In a medium sized microwave-safe bowl, melt butter, then stir in brown sugar. 
• Cool slightly.
• Beat in eggs and almond extract. 
• In another bowl, whisk together flour, baking powder, salt and cinnamon 
• Stir into butter mixture. 
• Stir in cranberries and white chocolate (batter will be thick). 
• Spread into a greased 13x9-in. pan.
• Bake until golden brown, about 20 minutes, watching to make sure they do not over bake. 
• Cool completely.
• For frosting, beat cream cheese, confectioners' sugar and, almond extract until smooth. 
• Spread over bars.

Cranberry Fluff

The perfect cranberry dish for your holiday menu. Thank you Real Housemoms

12 oz. Fresh Cranberries
3/4 c sugar
8 oz crushed pineapple, drained
1 c sliced red or green grapes
1 c chopped pecans
2 c marshmallows, small
8 oz (3 cups) Cool Whip

• Chop cranberries in food processor
• Add sugar
• Cover and place in refrigerator overnight (or as long as you can)
• Add pineapple, grapes, and pecans to cranberries and mix together
• Add small marshmallows and mix
• Add Cool Whip and fold mixture together until thoroughly mixed
• Serve immediately or cover and store in refrigerator

Eggnog Bread

Light and moist eggnog bread drizzled with an eggnog glaze. Soft, moist and delicious. Thank you Yummy Healthy Easy

2¼ cup all­purpose flour 
2 tsp. baking powder 
¼ tsp. ground nutmeg 
¼ tsp. ground cinnamon 
½ tsp. salt 
4 Tbsp. unsalted butter 
2 Tbsp. light vanilla yogurt 
½ cup Truvia Baking Blend (or 1 cup sugar) 
1 cup lowfat eggnog 
1 tsp. vanilla extract 
2 eggs, beaten 
1 cup powdered sugar 
2­3 Tbsp. lowfat eggnog 
splash of vanilla extract

• Preheat oven to 350ºF. 
• Spray a large loaf pan with cooking spray and set aside.
• In a medium sized bowl, mix together all the dry ingredients: flour, baking powder, nutmeg, cinnamon, and salt.
• In a mixing bowl, blend together butter, yogurt and Truvia until creamy. 
• Add in vanilla and eggnog and then the eggs.
• Blend in the dry ingredients until combined and then pour into prepared pan.
• Bake for 40-60 minutes, until toothpick comes out clean. 
• Cool for 15 minutes, remove from pan and let cool completely on a wire rack.
• For glaze: mix together powdered sugar, eggnog and vanilla. 
• Drizzle over the top of the eggnog loaf. 

Baked Parmesan Potatoes

One of the best and easiest side dishes you'll ever try. Thank you Lil Luna

4 Red potatoes (diced and cubed)
3-4 TB olive oil
2 TB Ranch dry seasoning mix
½ cup parmesan cheese
1 tsp. salt
dash of garlic pepper

• Dice and cube your potatoes.
• Place in a ziploc bag with oil and shake around.
• Add ranch and parmesan and shake around until well coated.
• Add foil to a baking sheet and add cooking spray. 
• Spread potatoes on the foil and sprinkle with salt and garlic pepper
• Bake at 400 for 25-30 minutes.

Pumpkin Toffee Chocolate Chip Muffins

Spiced pumpkin muffins with toffee bits, mini chocolate chips, and a toffee streusel topping! These muffins are good for breakfast, snack time, or dessert! Thank you Two Peas and their Pod

1 1/2 cups Gold Medal all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
1/2 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup toffee bits
1/3 cup mini chocolate chips

For the toffee streusel topping:
3 tablespoons Gold Medal all-purpose flour
2 tablespoons brown sugar
2 tablespoons cold butter
1/4 cup toffee bits
1/4 cup mini chocolate chips

• Preheat the oven to 350ºF. 
• Line a muffin pan with paper liners or spray with cooking spray. 
• Set aside.
• In a medium bowl, whisk together flour, spices, baking soda, and salt. 
• Set aside.
• In a large bowl, combine the pumpkin, sugar, oil, eggs, and vanilla. Stir until smooth.
• Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined. 
• Stir in the toffee bits and mini chocolate chips.
• Divide the batter among lined muffin cups, filling each cup 3/4 full.
• To make the streusel, in a small bowl combine the flour, brown sugar, toffee bits, and mini chocolate chips. 
• Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. 
• Sprinkle about a tablespoon of the mixture over each unbaked muffin.
• Bake muffins for 18-20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. 
• Let cool to room temperature before serving

Pumpkin Spice Hot Chocolate

This simple hot chocolate recipe is silky, smooth and full of spice.  It’s the best way to keep the chill of fall at bay. Thank you Lemons for Lulu

1 cup International Delight Chocolate Caramel Coffee Creamer
2/3 cup milk
2/3 cup semisweet chocolate chips
2 ½ teaspoons pumpkin pie spice
5 tablespoons pumpkin puree
2 tablespoons bourbon cream (optional)
whipped cream, cinnamon, shaved chocolate for garnish

• In a medium sauce pan, combine cream, milk and chocolate. 
• Stir with a whisk until chocolate has melted. 
• Cook on medium low for 5-8 minutes or until thick.
• Stir in pumpkin spice and puree. 
• Adjust seasonings to suit your taste. 
• Remove from heat. 
• Stir in bourbon cream if using.
• Ladle into two mugs. 
• Top with whipped cream, cinnamon and chocolate shavings.