It's time....

....to store these away for eleven months!  

Whatever you plan for New Year's Eve, have a safe one!  See you in 2016!

Christmas in the country....

Once again, we went to the country for Christmas dinner!  The Country Couple were wonderful hosts!

The Christmas tree.

Country Man baked a wonderful apple pie in an iron skillet!

Country Girl baked a delicious chocolate cheese cake!

Where was the camera when the freshly-baked bread came out of the oven?!?:-)  It was just as good!

Before Christmas....

....it was a busy time in the kitchen.

Chocolate Trees (Land o' Lakes recipe)

Eggnog Cookies (can't remember source)

Red Velvet Thumbprints (Betty Crocker)

Lots of cookie baking!

Some of them made it to the cookie tray!  Others on the tray, on the left - Holiday Snowballs; toward the center back - Sugar Cookies (dipped in chocolate).  On the right is a reindeer gingerbread cookie. His feet are white from landing on snow-covered roof-tops!:-)  I hope that reindeer found your roof-top, whether or not there was snow on it!

And....here they are!

We just recently celebrated the birthday of our adult twin daughters - on December 23, to be exact.  

Flourless Chocolate Cake, from Susan Branch's Sweets to the Sweet book, was the choice for Munchomom as she has become gluten-intolerant.  Italian Cream Cake was the choice for Country Girl.  I must say this - it was a wise decision to send the leftovers home with the girls!:-)

It's that time again....

....time to wish a happy birthday to Munchomom and Country Girl!  How quickly the years have flown!

One more time....

Well....for now, anyway.:-)

I know you thought I couldn't possibly have any more suggestions for using pumpkin.  Surprise!  Here is a simple one for you that is based on the popular dump cake.

DUMP CAKE

- Mix up your regular pumpkin pie custard.  Pour it into a sprayed oblong dish.

- Sprinkle your choice of cake mix - white, yellow - on top.  Sprinkle some chopped nuts over this, then drizzle 1 cup melted butter evenly over the top.

- Bake at 350 degrees for 55-60 minutes.  

- Let cool for awhile before serving.  Refrigerate leftovers.

A variation could use spice cake mix.  In that case, the usual spices that you add to that pumpkin pie recipe could be lessened to about 1 teaspoon of cinnamon.

Pumpkin custard in the baking dish.

Drizzled with melted butter.  (Probably could have used a little more.):-)

Out of the oven, ready to serve at the potluck!

Leftovers to bring home!

Merry Magical Monday wishes to you!

Be quick....

.....and catch that gingerbread man!  It looks like he's ready to make a run for it!

We will, however, be successful in our attempts to corral him.:-) He's due on the cookie tray!

This recipe was on the card to which a bear cookie cutter was attached.  It seemed to be an appropriate gift for a family member a number of years ago, so the cookies have become known as "Bear" Cookies.:-)

BEAR COOKIES

3 c. all-purpose flour

1 c. whole wheat flour

1 teaspoon bakiing soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon cloves

1 cup butter, softened

1/2 cup brown sugar, packed

1/2 cup sugar

1 egg, beaten

1/2 cup molasses

1 teaspoon vanilla

- Sift all dry ingredients together.  Beat butter and sugars until smooth.  Add egg, molasses, and vanilla.  Beat until well-mixed.  Add dry ingredients a little at a time until well-mixed.  Make into a ball and chill for one hour.  Roll out and cut into desired shapes.

- Bake in 350 degree oven for 8-10 minutes until almost firm.

Of course, the number of cookies this recipe will make depends on the size of your cookie cutter.:-) This is a new size for me this year!  Now, just to add trim, and he'll be ready!

More to follow!