Chex Pary Mix

This is a must have at our house during Christmas and New Years.  One of our traditions is to have a puzzle out during the holidays and munch on Chex mix. 


Chex Party Mix

6 TBSP Butter
2 TBSP Warchestershire Sauce
1 1/2 tsp Seasoned Salt
3/4 tsp Garlic Powder
1/2 tsp Onion Powder
2 2/3 Cup Corn Chex
2 2/3 Cup Rice Chex
2 2/3 Cup Wheat Chex
1 Cup Nuts
1 Cup Pretzels

Melt butter in open roasting pan in preheated 250* oven.  Stir in seasonings

Gradually add cereals, nuts, pretzels; Stir to coat evenly

Bake 1 hour stirring every 15 minutes.

Hot Punch

It's about time that I added some new recipes on here!  This one is perfect to have ready after a good time in the snow with all the little ones


HOT PUNCH

1 1/2 TBSP Whole Clove
3 Cinnamon Sticks
5 qts Water
3-4 Cups Sugar
Heat on stove in a large pot

Add:
1 Can OJ
1 Can Lemon Juice
46oz Pineapple Juice

This is better if made a day before so all the flavors have time to blend.

Lemon Cream Pie

I have been craving lemon bars for a while and really didn't want to go to all the work to make them myself.  I found this recipe in a book  I have and it looked simple.  I decided to give it a try and boy am I glad I did!  This is a REALLY good/fast Lemon Pie to make.

If you want a printable recipe, you can get it here: Eaglebrand's Lemon Cream Pie

For my reference (incase I lose my recipes or am not at home when I need them) This is what to do

Ingredients:
                  

3 large egg yolks

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1/2 cup lemon juice

1 (8 or 9-inch) prepared graham cracker or baked pie crust

Frozen whipped topping, thawed or whipped cream

Grated lemon peel

Directions:

HEAT oven to 325°F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust.

BAKE 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.

SPREAD whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.

Sugar Cookies - My favorite

3 C. Sugar
2 C. Sour Cream
3/4 C. Shortening
4 Eggs
2tsp Baking Powder
1tsp Vanilla
7-8 C. Flour

Mix and refrigerate until dough is cold.  Roll 1/3" think and cut with cookie cutter.
Bake @ 350* for 10 min.

carmel apple cheese cake

Caramel Apple Cheesecake Bars

Ingredients:

Crust:

2 cups All-Purpose Flour

1/2 cup firmly packed Brown Sugar

1 cup Unsalted Butter, softened

Cheesecake Filling:

3 (8oz) packages Cream Cheese, softened

3/4 cup Sugar

3 Large Eggs

1 1/2 teaspoons Pure Vanilla Extract

Apple Layer:

3 Granny Smith Apples, peeled, cored and finely chopped

2 Tablespoons Sugar

1/2 teaspoon Ground Saigon Cinnamon (regular ground cinnamon can be substituted)

1/4 teaspoon Ground Nutmeg

Streusel Topping:

1 cup firmly packed Brown Sugar

1 cup All-Purpose Flour

1/2 cup Quick Cooking Oats

1/2 cup Unsalted Butter, softened

Caramel Ice Cream Topping or Caramel Apple Dip

Directions:

Preheat oven to 350 degrees F.

CRUST: In a medium bowl, combine flour, and brown sugar. Cut in butter with a knife and stir as you go so that the butter doesn't all stick together. Press evenly in a 9x13 inch baking pan lined with heavy-duty aluminum foil or just evenly greased. Bake 15 minutes or until lightly browned.

CHEESECAKE FILLING: In a large bowl, beat cream cheese with 3/4 cup sugar with an electric mixer until smooth. Add eggs, one at a time, stirring after each addition. Add vanilla and blend until combined. Pour over warm crust.

APPLE LAYER: In a small bowl, stir together chopped apples, sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

STREUSEL TOPPING: In a small bowl, combine brown sugar, flour, oats, and butter. Stir until butter is evenly distributed. Sprinkle evenly over apple layer.

Bake 40-45 minutes, or until filling is set and streusel topping is lightly browned. Let cool on counter for 1 hour. Move to refrigerator and cool for at least 3 more hours. Drizzle with caramel ice cream topping and serve chilled.