- Gray-patterned (or desired) color paper – for hat
- Red (or desired color) paper – for strap across hat
- Stamp and ink of choice (I did ‘Merry Christmas’ in silver ink)
- Snowflake sticker, or other cute accent
- Clear baggie – I got mine at Walmart
- Cocoa – loose powder or a packet
- Mini Marshmallows
- Peppermints, Andies Candies, etc.
- Tape or glue
Cookies – ah, you wonderful, variety of flavors and options! I could seriously make a dozen kinds of cookies a week, since there’s more than I could ever try….but my budget (and waistline) wouldn’t exactly agree with that. When I DO get to try some new cookies, though, it’s fantastic…especially when they turn out as tasty as these ones! These Cranberry Orange Vanilla Cookies are full of Cranberry flavor, mixed with some vanilla chips and a hint of orange. Heaven!!!
Cranberry Orange Vanilla Cookies
1 cup Butter, softened
1 cup Granulated Sugar
1/2 cup Brown Sugar, packed
1 Tbsp. Grated Orange Zest
4 Tbsp. Orange Juice
2 tsp. Vanilla Extract
2 1/2 cups All-Purpose Flour
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 cup Dried Cranberries (or craisens…close enough)
1 cup White Chocolate Chips
Preheat oven to 375 Degrees F. Spray or line two large cookie sheets.
With a fork (or mixer) ‘smoosh’ the Butter and Sugars (Granulated and Brown) together. Add the Egg, Orange Zest, Orange Juice and Vanilla and mix well.
Add the remaining ingredients until well-combined. Scoop onto the cookie sheets.
Bake for 9-14 minutes or until edges start to get slightly browned. Remove, cool a bit, and ENJOY!!!
Easy Christmas Printable Tags for the holidays!
For those of you who saw my Sage & Butter Infused Turkey recipe last week, you’ve probably been wondering where in the world the pie recipes I mentioned are. Well, here they are! I’m sharing two with you today: First, a delicious and cinnamon-y Apple Pear Pie. Next you’ll find the recipe for a tart-yet-sweet Berry Fruity Crumble.
Happy Thanksgiving, all of you wonderful readers! I hope your holiday is full of family, friends, love and kindness!!! I’m grateful for each and every one of you, and the opportunity you give me to stay at home with my Kiddos! I love spending time with them, and getting to share our creations, such as today’s Peanut Butter Banana Bread!
My family loves bananas. Well, I just like them, but as far as my Kiddos go it’s LOVE. So we rarely have them last long enough to make banana bread. It does happen every once in a blue moon, though, and when it does I like putting little spins on the good ol’ recipe. This time, it was actually my fault we still had bananas – they were hiding behind some clean dishes needing to be put away. Ya, my bad!
This tweak (not twerk) added another favorite of my family: peanut butter. The resulting Peanut Butter Banana Bread was a huge hit, not just with our fam but also with Hubby’s co-workers!
2 cups All-Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 cup Peanut Butter, Creamy
4 Medium Bananas, smushed
1/2 cup Granulated Sugar
1/2 cup Brown Sugar
1/3 cup Heavy Cream
1/4 cup Vegetable Oil
2 Large Eggs
4 tsp. Vanilla Extract
1/2 – 1 cup Chocolate Chips
Preheat oven to 350 Degrees F. Spray or line a bread loaf pan and set aside.
In a large mixing bowl, combine all of the dry ingredients.
In a medium mixing bowl, combine all of the wet ingredients (EXCEPT THE PEANUT BUTTER) until mixed well. Pour into the dry ingredients. Stir everything until it’s well combined.
Pour HALF the mixture into the bread pan. Put some dollops of peanut butter (about 1/2 cup) over the mixture, then use a knife to swirl around. Fill with remaining mixture, then do the same dollops and swirl with the remaining peanut butter.
Bake about 75 minutes, or until a toothpick inserted comes out clean (except possibly some peanut butter). Remove and allow to cool. Enjoy!
Thanksgiving week – WOW!!! I know everyone says how the holidays creep up on them, but seriously, this is pretty ridiculous! Now, there’s probably many of you who already have a good idea what’s on your shopping list for gifts this year. I, on the other hand, am not sure what my kids really want. It’s definitely going to be a mellow year, that’s for sure – moving, buying a house and a puppy….nothing extravagant this year! I do want my kids to be able to ask for a few things on their mind, though, and figure having that done BEFORE the big sales this week would be wise. So here it is…a darling yet simple Christmas Wish List Printable, for your kids, friends, or even you!
You’ll want a turkey roasting bag and a flavor injector, as two not-everyday supplies. Make sure your turkey is thawed ahead of time!
Ingredients – Marinating
50 oz. Chicken Broth
1/2 tbsp. Black Pepper
1/4 cup Salt
1/4 cup Sugar
1 tbsp. Garlic, minced
2 tbsp. Dried Onion
1 tbsp. Rosemary
1 tbsp. Thyme
1 tbsp. Parsley
Directions – Marinating
Combine all of the ingredients in a saucepan, bringing just to a boil. Remove from heat and allow to cool completely.
Find a baking pan that is VERY deep (at least 2 inches) and make a spot of it (placed on top of a baking sheet to catch splashes and keeping in mind the turkey will take up more height) in your fridge – this is easiest to get done now instead of moving stuff while handling the turkey. Not to mention more sanitary.
Remove the turkey from it’s package-wrap, and remove all the stuff inside the cavity of the turkey. Rinse the turkey in cold water, then place in the baking pan. Pour the cooled marinade over the turkey, keeping it just a bit lower than the pan top. (this is why it’s on a baking sheet….it may splash a little).
Marinate for 12-24 hours, occasionally using a bulb baster to squeeze more of the marinade over the top of the turkey.
Ingredients – Ready to Roast
1/2 cup Butter, melted
2 tbsp. Sage
1/2 cup Chicken Broth
4 tsp. Garlic, minced
Directions – Ready to Roast
Preheat oven according to your turkey bag directions.
Remove the turkey from the baking pan. If this is the pan you’ll be using to cook the turkey in, wash it thoroughly and set aside.
Blend the above ingredients until smooth (may not be perfect, but try). Using a flavor injector, inject the Sage-Butter mixture all over the turkey. Rub any remaining mixture under the skin over the breasts, then all around the turkey so it’s well-saturated.
If desired: place produce such as apples, carrots, celery, onions and/or garlic cloves inside the turkey cavity.
Follow your turkey bag directions for placing your turkey in the bag (some have you insert flour first to coat the bag interior), and cut slits IF THE BAG DIRECTS YOU TO. Cook as directed, until turkey reaches at least 165 Degrees F in the center.
Remove from oven, cut away bag, and allow turkey to sit for 10-15 minutes to allow moisture, juices and flavor to even out. Enjoy your deliciously moist and flavorful turkey!!!
Note: If you’re using a roaster instead of an oven, double check that it can handle a turkey bag – I learned this the hard way and within seconds of putting the bag in, the plastic started melting to the sides. NOT FUN!
1 1/2 cups + 1/4 cup Sugar
3/4 cup All-purpose Flour
1/2 cup Cocoa Powder
1/2 tsp. Baking Powder
3 Large Eggs whole, plus 1 Egg Yolk
4-6 drops Red Food Coloring (or green)
3/4 cup Oil
1/2 tsp. Salt
4 tsp. Vanilla Extract
8 oz. Cream Cheese, softened
1 cup Andes Creme De Menthe crumble pieces
Preheat oven to 350 Degrees F. Spray or line a 13×9 baking pan, set aside.
In a medium bowl, combine the 1 1/2 cups Sugar, Flour, Cocoa Powder, Baking Powder, 3 Eggs, Oil, Salt and Vanilla Extract until well-mixed.
In a separate bowl, mix the softened Cream Cheese, Egg Yolk, 1/4 cup Sugar, and Food Coloring until smooth. Stir in the Andes crumble pieces.
Pour 1/2 of the chocolate mixture into the pan. Drop spoonfuls of the Cream cheese mixture randomly over top. Cover with remaining chocolate mixture. Use a knife to swirl it around well.
Bake for 20-30 minutes, or until toothpick comes out clean.
***Notes: This amount is for the normal, thin layer brownies. I usually double this size batch for thicker, more moist brownies.