Preheat oven to 375°

Cut bacon slices into thirds.

Wrap ⅓ slice of bacon around 2-3 water chestnut slices. Secure with toothpick. Lay in single layer in baking dish.

Mix ketchup, brown sugar and worcestershire sauce. Pour over wrapped water chestnuts

Bake at 375° for 45 minutes or until bacon is cooked to your liking.

Serve right away, or keep warm in crockpot.

Shell your hardboiled eggs, slice them in halves and plop out the yolk into a bowl. Place the eggs on a serving tray.

Smash the yolks with a fork in the bowl.

Add into the bowl, mayo, mustard, salt and pepper and mix.

Once the yolk mixture is to your liking[you can try it, add more anything you just added to get it to your liking!] Spoon the mixture into empty eggs.

Sprinkle the filled eggs with paprika & enjoy!

In a turkey roaster melt 2 sticks butter in oven at 250 degrees.

After the butter is melted add Worchestershire and seasonings and mix together.

Add Crispix, Cheerios, Pretzels, Mixed nuts and Cheese crackers and mix everything together.

Bake at 250 for 1 hour. Stir with rubber scraper every 15 minutes.

Preheat oven to 375°

Grease Cookie Sheet

Cut bacon into square pieces and cook in a pan. Once it’s cooked, place on top of paper towel to degrease.

Slice jalapeno [into small circles]

Cut cream cheese into small pieces [about the size of a nickel]

Unroll crescent rolls and separate pieces.

Cut one of the crescent roll triangles in half.

Place larger ends of triangles on top of one another.

Place cream cheese piece on top of crescent roll

Then place 2-3 bacon pieces on top.

 Top with 1 slice of Jalapeno

 Sprinkle Seasoned Salt on top.

 Wrap points of crescent roll around the jalapeno/bacon/cream cheese.

 Place on a greased cookie sheet.

 Repeat steps 6-14 for remaining crescent roll triangles.

 Bake at 375° for 12-15 minutes or until slightly browned on top.

Serve right away

Preheat oven to 350°

Wash and cube potatoes.

Place in pot and cover with cold water, just enough to cover potatoes.

Boil on medium to high heat for about 10 mins or until a fork can easily be poked through!

Strain water and let potatoes sit for 1 minute to cool.

Add 1/4 tsp. Garlic Powder, 1/4 cup of Milk and 5 Tbsp of Unsalted Butter.

Mix on low speed for about 2 minutes.

Add remaining Garlic Powder, Milk and Butter and mix until desired consistency.

Add Salt & Pepper to taste.

Place in baking dish.

Add 3 Tbsp of butter on top.

Bake for a couple of minutes, or until butter is melted and potatoes or slightly starting to brown.

Preheat oven to 350 degrees

In a large bowl, mix together the cans of corn, eggs, corn muffin mix, sour cream, and melted butter.

Pour into a greased casserole dish. Bake for 40-45 minutes. Enjoy!

Preheat oven to 350.

In a bowl add cream of mushroom, mayonnaise, cheese, beaten egg, garlic salt, seasoned salt and pepper and mix well.

In the same bowl add in the thawed chopped broccoli and mix well.

Pour the mixture in a 8×8 glass dish.

Sprinkle crushed ritz on top and finish with the diced butter on top.

Bake for 40-45 minutes or until sides are bubbling.

Enjoy!

Warm milk in microwave for about 25 seconds. Milk should be warm to the touch.

Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter and egg in mixing bowl.

Mix by hand until flour is incorporated and a sticky dough forms.

While mixing by hand continue adding 1/2 flour to mixture.

Continue the above step until dough pulls away from the bowl and is slightly sticky to the touch.

Transfer bowl to lightly greased bowl and cover with towel or plastic wrap.

Let rise for 30 minutes at room temperature.

Remove the dough from the bowl and place on lightly floured countertop.

Punch down lightly on the dough and fold.

Pinch off piece of dough [24] and roll/shape them into balls.

Lightly grease a 13×9" pan.

Transfer the rolls to the pan and cover with the towel or plastic wrap.

Preheat oven to 375°

Let rolls rise for another 30 minutes.

Bake rolls for 12-15 minutes or until golden brown and cooked through.

Remove rolls from oven and brush with melted butter.

Preheat the oven to 350 degrees

Put the softened cookie dough in a large bowl, add the other ingredients and blend with your hands.

Drop onto the cookie sheet at whatever size you prefer.

Bake for approximately 12 minutes. I wouldn’t not over bake! They are best a bit chewy in the middle and crispy on the edges.

Enjoy!

Preheat oven to 375 degrees F. Line baking sheet with parchment paper. 

In a large bowl, mix together the shortening, peanut butter, brown sugar, and 1 cup white sugar until blended. Add in the eggs one at a time, beating until mixed in. Add the milk and vanilla extract. 

In a large bowl combine the flour, baking soda, and salt. Slowly add the peanut butter mixture until blended. 

Shape tablespoonfuls of dough into balls and roll in remaining white sugar. Place cookies 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes. Remove from oven and immediately press a chocolate kiss or peanut butter cup into each cookie. Apply the candy eyes and the red chocolate to the peanut butter cups for the noses. Break the pretzels in half and insert at the top of the cookie for the antlers. 

Allow the cookies to cool before eating. Enjoy! 

In large bowl – mix Oil, melted and cooled Chocolate, Granulated Sugar and Vanilla.

Stir in Eggs, one at a time.

Stir in Flour, Baking Powder and Salt

Cover and refrigerate for at least 3 hours, up to 3 days.

Heat oven to 350°. Cover cookie sheet with parchment paper.

Create small balls of dough using spoons. Roll in powdered sugar to coat. Place on cookie sheet.

Bake 9-11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

Toast nuts on a pan over medium heat for 5 minutes, tossing often.

In a large bowl, using an electric hand mixer, cream together butter, 1/2 cup of powdered sugar, and 1 tsp of vanilla, until smooth.

Add flour and salt and continue mixing until no streaks of flour remain. The mixture will be lumpy. Use a firm spatula to fold in the nuts until evenly incorporated.

Use a firm spatula to fold in the chopped nuts until evenly incorporated.

Shape the dough into 1-inch balls and place them on a clean baking sheet at least 1-inch apart. Bake at 400˚F for 12 to 15 minutes, or until the edges are golden at the base.

Fill a bowl with 1 cup of powdered sugar and roll the cookie balls in it while they are still very warm then transfer to a platter to cool completely.

Once cookies are at room temperature, roll them in more powdered sugar to get perfect little snowballs. Cookies may be stored up to 1 week in an airtight container.

Preheat oven to 350F. In a large bowl, mix softened butter and sugars together until fully combined.

Add the egg and vanilla and mix. Add flour, baking soda, and salt – mix until no streaks of flour remain. Add sprinkles and slowly mix until combined.

Scoop or create dough balls [optional] onto baking sheet. Top cookies with a few extra sprinkles. Bake for 10-12 minutes until edges are set. Let cool before transferring from baking sheet. Enjoy!

In a mixing bowl, whisk together flour, cocoa powder, and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, granulated sugar and brown sugar on medium-high spread until slightly pale and fluffy, about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract.

Blend in buttermilk. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.

Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap and chill 45 minutes, until slightly firm (or up to 1 day. If chilling longer than a few hours, I'd recommend letting the dough rest at room temperature a bit so the dough isn't too firm and cracking when making indentations).

Preheat oven to 350 degrees. Remove egg white from refrigerator and whisk vigorously until frothy. Place finely chopped pecans in a bowl.

Shape dough into 1-inch balls then working with one at a time, drop into egg white and roll to evenly coat then lift and allow excess egg white to run off and immediately place in bowl with chopped pecans and roll to evenly coat.

Transfer to parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball.

Bake in preheated oven until set, about 10-12 minutes. Remove from oven then using the bottom of a rounded tsp, gently press down on existing indentation. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

For the topping:

Place caramels and heavy cream in a microwave safe bowl. Heat mixture in microwave in 30 second intervals, stirring after each intercal until melted and smooth. Spoon caramel into indentation in cookies and sprinkle tops with a small pinch of sea salt.

Enjoy!

Combine all ingredients in large punch bowl.

Stir & add more peppermint extract if desired.

Garnish with orange slices, frozen cranberries and ice cubes.

Enjoy!

Combine all ingredients in crockpot, cook on low 1-3 hours or until warm

Combine vodka and cider in glass with ice [about 2 shots each]

Squeeze in fresh lime juice and top with ginger beer [about half a can]

Mix and garnish with cinnamon sticks, fresh rosemary, and apple slices [optional!]. Cheers!

Tip: start with one shot of vodka and add more if preferred!