Candied Walnuts

While in Napa over Thanksgiving, Mike headed to the end of Gramp's street. He picked walnuts every day. We drove home with a paper boxes full. Mike did all the cracking with a hammer in the back yard. And tonight, we tried this recipe. It was Mike's first time using a candy thermometer. The walnuts came out terrific. These will be our Christmas gifts this year!

Two days later we made Sweet & Spicy Walnuts. Not sure about these yet.

Might try this next. Honey Roasted Walnuts

1 1/2 cup sugar
1/4 teaspoon salt
1/4 cup honey
1/2 cup water
1/2 teaspoon vanilla
3 cups walnuts, halved or large pieces

boil sugar, salt, honey and water together stirring often until it read 242 degrees on a candy thermometer (firm soft ball stage). remove from heat and stir in the walnutsand the vanilla, stirring until creamy. turn candy onto wax paper and seperate the nuts using two forks

Cheerio Bars

http://www.cooks.com/rec/view/0,1810,146182-230198,00.html

I made 1 1/2 times the recipe. But, used only 2 c. PB and substituted 1 12oz bag of M&M's.

Holiday Lime Jello

2 c. boiling water

1 (6 oz) pkg lime Jello

1 (20 oz) can crushed pineapple

1 (8oz) box cream cheese

1 c. heavy whipping cream, whipped

• Soften cream cheese. Whip with crushed pineapple (include liquid) and set aside.
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• Whip cream and refrigerate.
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• Pour boiling water over Jello. Wisk until disolved. Freeze Jello in the Kitchen Aid bowl until it's the consistency of loose jam. Freeze the beater too.
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• Whip Jello until it forms stiff peaks.
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• Fold in cream cheese mixture.
• Fold in whipped cream.
• Pour into bowl and refrigerate until set.

My Pumpkin Chiffon Pie

I started to make Libby's Gingersnap Pumpkin Chiffon Pie, except the store didn't have the Pumpkin Pie Filling, only the Canned Pumpkin. (Knowing there's a shortage this year...I was grateful, but we needed to improvise.)

I'm using a purchased Graham Cracker Crust so I needed less filling than the recipe called for (they had a 9" deep dish pie.)

Filling:

• 2 envelopes unflavored gelatin
• 1/4 c. very hot water
• 1 15 oz. can pumpkin
• 1/3 c. sugar
• 1 1/2 t. pumpkin pie spice
• 2/3 c. evaporated milk
• 1 box (3.4oz) vanilla instant pudding
• 1 c. thawed, CoolWhip

Place gelatin in small saucepan. Pour water over gelatin; let stand for 1 min. Heat over low heat stirring often, until the gelatin is dissolved. Add evaporate milk; heat, stirring frequently, until just hot (not boiling). Remove from heat.

Beat canned pumpkin, sugar, spice, and pie mix. Slowly pour in milk & gelatin. Beat on high for 2 minutes total. Carefully fold in whipped topping. Spoon into crust. Refrigerate for 2 hours.

Pumpkin Dessert

1 lg. can pumpkin

1 c. sugar

1 13 oz can evaporated milk

3 eggs

4 t. pumpkin spice

1/2 t. salt

1 box yellow cake mix

1/2 c. walnuts

1 1/2 stick melted butter

Mix all but last 3 ingredients.

Pour into a 9 x 13.

Sprinkle with cake mix.

Dribble with butter.

Sprinkle nuts. Bake at 350 for 45-50 min.

Lucy Miller's Frosting

½ c. Crisco
1 stick margarine
2T flour
a dash of salt
1 t vanilla (it’s supposed to be clear vanilla or butter vanilla. In a pinch you could use regular vanilla, but your frosting won’t be as white. Not bad if you’re coloring the whole batch…but it does affect some colors too.)
1 box powdered sugar
½ c whipping cream (put ½ cup in measuring cup, but you likely won’t need it all. Add gradually until you get the right consistency.)

You really need a good stand mixer to make this (Kitchen-Aid) or it will be difficult. Mix together all ingredients except the cream. Now add the cream gradually. Letting it mix in thoroughly, then add a bit more. When you’ve added the necessary cream, whip on high for 10 minutes. (I have a professional series mixer…so I don’t have to use speed 10…but really pretty high)