Vanilla Powder

If you are having trouble finding vanilla powder that is in some recipes---substitute French vanilla flavored coffee creamer in its place.  Has the same rich creamy taste.

Caramel Apple Dip

8 oz. pkg cream cheese softened
1/2 cup caramel ice cream topping
1/4 cup honey
1/4 teaspoon cinnamon
garnish with cinnamon
In a medium serving bowl, combine cream cheese, caramel topping, honey and 1/4 teaspoon cinnamon.  Beat until smooth.  Store in refrigerator until chilled.  Sprinkle with cinnamon and serve with apple slices.
Makes 2 cups

Creamy Nog Punch

1 gallon vanilla ice cream
1/2 gallon eggnog
1 teaspoon nutmeg
1/2 teaspoon cinnamon
16 oz container frozen whipped topping thawed
scoop ice cream into a punch bowl. Pour eggnog over it and sprinkle with nutmeg & cinnamon.  Gently stir in whipped topping.  Serve immediately. Stir as needed.  Makes 1 1/2 gallons.





Apple-Cranberry Sparkler
4 teabags
2 cups boiling water
1 cup cranberry juice cocktail chilled
1 cup apple juice chilled
2 teaspoons sugar
Place teabags in boiling water and brew for 5 minutes.  Combine tea, juices and sugar in a pitcher and chill.  Makes 1 quart.

Candy Cane Cocoa

4 cups milk
3/4 cup sugar
1 teaspoon peppermint extract
1 1/2 cups baking cocoa
1 pint mint chocolate chip ice cream
chocolate syrup
8 candy canes crushed
Combine milk, sugar, peppermint extract and cocoa in a large saucepan.  Heat over medium heat until hot, do not boil.  Divide evenly into 8 large mugs.  Float a scoop of ice cream in each mug then drizzle with chocolate syrup and sprinkle with candy cane pieces.  Makes 8 servings.

House Seasoning Salt

This is from Paula Deen. I have made it for 3 or 4 years now. I give it in jars as a gift. We love it mixed in with grilled hamburgers and some cut up onions also mixed in.

1 cup table salt
1/4 cup pepper (I grind ours)
1/4 cup garlic powder

Combine the ingredients together and store in an airtight container for u to 6 months. Use on meats and when cooking vegetables.

Presto

1 cup tightly packed fresh basil or cilantro leaves
1 cup tightly packed fresh parsley leaves
1 to 2 garlic cloves
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 teaspoon salt

In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered ziploc container. To use, toss a few tablespoons pesto with hot cooked pasta.
Yield: 3/4 cup

Nutty Berry Trail Mix

This was in my new Taste of Home magazine I got today and thought it sounded good and would make nice gifts.

1 can (15 oz) mixed nuts
2 cups (12 oz) semisweet chocolate chips
1 pkg. (9 ozs) raisins
1 pkg (6 oz) chopped dried pineapple
1 jar (5.85 oz) sunflower kernels
1 pkg (5 oz) dried cranberries

In a large bowl combine all ingredients mixing well. Store in an airtight container.

Christmas Morning Cappuccino Mix

2/3 cup instant coffee granules
1 cup powdered sugar
1 cup powdered non-dairy creamer
1 cup chocolate drink mix
1/2 cup sugar
3/4 teaspoon cinnamon
3/8 teaspoon nutmeg
2 12 oz jars and lids

Blend coffee granules until fine, place in a large bowl and add remaining ingredients. Stir until well mixed. Divide mixture between the 2 jars secure lids and attach instructions. Makes 2 jars.

Instructions: Mix 3 tablespoons cappuccino mix with 3/4 cup hot water or milk. Makes one serving.

Watermelon Coolers

8 cups seeded 1/2" watermelon cubes
2 cups chilled ginger ale
1 6 oz. container frozen limeade concentrate

Arrange watermelon cubes in a flat layer on a baking sheet. Place in freezer for at least 30minutes or until frozen solid. Working in batches blend frozen watermelon, ginger ale, limeade concentrate and 1/4 cup water in a blender until smooth. Serve in chilled glasses.

8 servings