Five-Cheese Spinach & Artichoke Dip Recipe

Ingredients

• 1 jar (12 ounces) roasted sweet red peppers
• 1 jar (6-1/2 ounces) marinated quartered artichoke hearts
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 8 ounces fresh mozzarella cheese, cubed
• 1-1/2 cups shredded Asiago cheese
• 6 ounces cream cheese, softened and cubed
• 1 cup crumbled feta cheese
• 1/3 cup shredded provolone cheese
• 1/3 cup minced fresh basil
• 1/4 cup finely chopped red onion
• 2 tablespoons mayonnaise
• 2 garlic cloves, minced
• Assorted crackers

Directions

1. Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.
2. In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours.
3. Stir dip; cook, covered, 30-60 minutes longer or until cheese is melted. Stir before serving; serve with crackers. Yield: 16 servings (1/4 cup each).

Source: http://www.tasteofhome.com/

Honey Glazed Ham

Ingredients

• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Peppermint Candy Cane Christmas Cookies

Ingredients

• 2 sticks of butter, at room temperature
• 1 cup of powdered sugar
• 1 large egg
• 1 teaspoon of pure vanilla extract
• 1 teaspoon of pure peppermint extract
• 3 cups of all-purpose flour
• 1/2 teaspoon of salt
• 3/4 teaspoon of red food coloring
• For the glaze
• 1 cup of powdered sugar
• 1/4 teaspoon of peppermint extract
• 1-2 tablespoons of milk

Instructions

1. In the bowl of a stand mixer, combine butter and powdered sugar until fluffy.
2. Add egg, vanilla and peppermint extract, scraping down sides of bowl as needed.
3. Reduce mixer speed and add flour and salt, mixing until well combined.
4. Divide dough in half.
5. In the bowl of the stand mixer, combine 1/2 the cookie dough with red food coloring.
6. Shape cookie dough into disc and cover tightly with plastic wrap.
7. Refrigerate one hour or up to overnight.
8. Once dough has chilled, preheat oven to 375 degrees.
9. Measure one tablespoon of each color dough and gently roll into 6 inch long log shapes.
10. Twist cookie dough together and transfer to parchment paper or silpat lined baking sheet.
11. Chill shaped cookie dough for 15 minutes before baking.
12. Bake 10-12 minutes, or until bottoms of cookies are a very light golden brown.
13. While the cookies are baking, prepare peppermint glaze. Spoon over cookies after they have cooled slightly.

Source: http://www.number-2-pencil.com/

Snowball Blue Party Punch Recipe!

Ingredients

• 1 bottle Polar Blast Blue Hawaiian Punch {1 gallon or 3.78L}, chilled
• 1 bottle Sprite {2 liters}, chilled
• 12 oz. Pineapple Juice {350 mL}, chilled
• 10 scoops Vanilla Ice Cream

Instructions

1. Combine Polar Blast Blue Hawaiian Punch, Sprite, and Pineapple Juice mixture in large punchbowl, and stir.
2. Add scoops of Vanilla Ice Cream right before serving and stir for some delicious frothy goodness!
3. Transfer to large Punch bowl with glasses, or serve out of Mason Jar Mugs! ENJOY!!

Source: http://thefrugalgirls.com/

PEANUT BUTTER BALLS AKA BUCKEYE BALLS

What You'll Need

• 16 oz. peanut butter
• 1 pound confectioners sugar
• 1.5 sticks (3/4 cup) butter

How to Make It

1. melted chocolate bark for dipping
2. Mix together the peanut butter, sugar and butter.
3. Roll into balls, insert tooth pick (to dip easier) and chill in freezer about 30 mins.
4. Dip into melted chocolate, place onto cookie sheet lines in wax paper
5. best stored in the fridge.
6. coconut pecan cake icing and coconut flakes can be added to the mixture for new taste!

Source: https://cookyourfood1.blogspot.com

No Bake Cheesecake Cookie Tree

INGREDIENTS:

• Biscoff Cookies (Speculoos Cookies)
• 1 1/2 cups heavy cream
• 2 envelopes gelatin
• 5 tablespoons water
• 8 large egg yolks
• 1/2 cup water
• 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 2 packages (8 oz each) cream cheese
• 1 teaspoon vanilla extract
• Optional: Holiday candies

DIRECTIONS:

1. Prepare Speculoos dough and place in refrigerator.
2. Lightly oil 10 x 15-inch jelly roll pan. Press plastic food wrap onto bottom and sides of pan and set aside.
3. In a cold bowl whisk heavy cream to soft, mousse-like consistency. It is very important not to whip until it forms a peak. Set aside in refrigerator.
4. In a small bowl combine gelatin with 5 tablespoons water and set aside.
5. Select a saucepan and bowl which fit well together and where bowl does not hang over saucepan. Fill  saucepan with one inch of water and bring to boil, turn to a low simmer.  In a bowl whisk together egg yolks and water. Add sugar and whisk well. Place the bowl over simmering water and whisk constantly until yolk mixture reaches 165°F. Remove from heat as at this temperature egg yolks are safe to eat.
6. Add gelatin mixture and whisk until dissolved.
7. Add cream cheese and vanilla extract and whisk smooth and until all lumps are gone.
8. Add soft whipped heavy cream and gently fold into above using a spatula.
9. Pour mixture into prepared pan and place in refrigerator for at least 4 hours or overnight.
10. Meanwhile roll Speculoos cookie dough as described in recipe. Cut star shapes and bake as described. Allow to cool.
11. Using the same star cookie cutters, cut cheesecake to obtain as many stars as possible.
12. Place cheesecake onto prebaked star cookies and stack into a tree form.
13. Decorate with candies and sprinkle with powdered sugar.

DIXIE CRYSTALS INSIGHT

NOTE: To create the tree, choose star-shaped cookie cutters that scale down in size. We used 6 different sized cookie cutters. You can stack as many as 8 or as few as 4, depending on the size of cutter.

This recipe also works well with round, flower or hexagon shaped cookie cutters. 

Pretzel Snowman Cookies

Source: BuonaPappa

Lumps of Coal