Krispie Treat Christmas Trees

This Christmas tree rice chip is very fun and funny to make! You can really use the candy that you want as an ornament. It's also delicious and sweet, which is perfect for this Christmas atmosphere. I like having kids help me with this because they really can't mess up. This is great for parties, cake sales, or just a fun snack for kids on Christmas day. Enjoy!

INGREDIENTS:

• 6 cup Rice Krispies Cereal
• 3 tbsp Butter
• 10.5 oz Marshmallows
• Green Food Coloring
• 12 Miniature Reese’s Cups
• 1/3 cup M&M Minis
• 12 Candy Stars
• 3 cup Powdered Sugar
• 3 tbsp Milk
• 3 tbsp Corn Syrup

DIRECTIONS:

1. To help in forming the cone shape, I took the foam that comes in a waffle cone pack to protect the cones and cut it to make a form to help shape the trees.
2. Line a cookie sheet with parchment paper.
3. In a medium to large saucepan, melt the butter over low heat.
4. Add the marshmallows and stir until completely melted.
5. Add enough food coloring to make mixture dark green (it will lighten when cereal is added).
6. Remove from heat.
7. Add the Rice Krispies cereal and stir until cereal is well coated.
8. Allow to set about 4 minutes.
9. Butter a your hands and form mixture into cone shapes.
10. Place cones onto prepared pan.
11. get full instructions http://www.raininghotcoupons.com/krispie-treat-christmas-trees/

Ultimate Salted Caramel Cupcakes

Ingredients

For the cupcakes:

• 2 cups all-purpose flour (be sure NOT to pack your flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup whole milk
• 1/2 cup full-fat sour cream
• 1 stick unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs plus one large egg yolk, at room temperature
• 1/4 cup boiling hot water (should be very hot, and poured into measuring cup right after boiled)
• 1/2 cup thick, creamy caramel sauce (see post for references), optional

For the frosting:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup heavy cream
• 1 cup packed light brown sugar
• 3/4 teaspoon salt
• 3 and 1/4 cups confectioners' sugar, sifted

Decoration:

• 1/4 cup liquid caramel sauce, for drizzling, optional (see post for references)
• 1 teaspoon flaky sea salt
• 6 chewy caramel candies, cut in half (see post for references)

Instructions

For the cupcakes:

1. Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon, set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and both sugars until light and fluffy; about 4 minutes (don't skimp on time here!). Beat in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with the flour. Finally stir in the hot water, beating just until combined.
2. Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. Once cooled, use a small sharp knife to carve out a small hole in the center of each cupcake; do not discard the carved out cake piece. Fill each hole with two teaspoons of caramel sauce, then cover again with the carved out cupcake piece. Set aside and make the salted caramel frosting.
3. NEXT STEP

Whole30 Spaghetti Squash with Pesto

INGREDIENTS

• 1 medium to large spaghetti squash
• 3 Roma tomatoes, seeded and diced
• ¼ cup Whole 30 Pesto (see recipe here)
• Extra virgin olive oil, optional

INSTRUCTIONS

1. Poke a few holes in the skin of the uncut spaghetti squash with a fork. Place entire uncut squash in the microwave and microwave for 8-10 minutes on high to get skin pliable enough to cut.
2. Use a dish towel to remove the squash to your cutting board and cut from end to end in half.
3. Remove and discard seeds.NEXT STEP

CRANBERRY ORANGE BUNDT CAKE

INGREDIENTS

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 cup sugar
• 3 large eggs
• zest of one orange - about 1 tablespoon
• juice of an orange
• 1/2 cup butter
• 2 tablespoons sugar
• 1 1/2 cups fresh cranberries

For the Icing:

• 1 cup powdered sugar
• 2 - 3 tablespoons water, milk or orange juice

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
2. Cream together butter and sugar until sugar turn a lemon color, about 4 - 5 minutes. Add eggs one at a time and mix in until incorporated.
3. Add the orange juice and zest. Add the sour cream.
4. When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
5. Bake for 50 - 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

For  more informations please visit source : https://recipesfoodandcooking.com/2017/10/08/cranberry-orange-bundt-cake/

Sausage And Red Pepper Soup

INGREDIENTS

Roux:

• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• Kosher salt and and freshly ground pepper, to taste

Soup:

• 1 pound ground Italian sausage or links
• 2 tablespoons extra-virgin olive oil
• 1-2 red or yellow bell peppers, seeds removed, diced
• 4 cloves garlic, minced or pressed
• 2 tablespoons tomato paste
• 1 (8 oz.) can tomato puree
• 1 (14.5 oz.) can fire-roasted diced tomatoes
• 1 1/2 teaspoons Italian seasoning
• 1/4 teaspoon red pepper flakes
• 2 cups low-sodium chicken broth
• 1/2 (8 oz.) package cream cheese, room temperature
• 8 oz. velveeta, cubed
• 1 cup parmesan cheese, grated
• Kosher salt and freshly ground pepper, to taste

PREPARATION

1. Melt butter in a large saucepan over medium heat. Sprinkle in flour once butter has melted, whisking to create roux.
2. Let roux cook, while stirring continuously, for 2-3 minutes, or until golden, then continue to whisk and pour in milk and heavy cream.
3. Cook for another 5-10 minutes, or until mixture thickens.
4. Remove from heat and set aside until ready to use.
5. In a large Dutch oven or stock pot over medium-high heat, season sausage generously with salt and pepper and brown until no longer pink, then transfer to a paper towel-lined plate and set aside. (If using links, brown them, then slice into bite-sized pieces.)NEXT STEP

White Chocolate Cadbury Covered Oreos

Ingredients

• Oreos
• White chocolate chips or White chocolate melts
• Cadbury Eggs

Instructions

1. Crush up your Cadbury eggs in a food processor or blender. 
2. Melt your white chocolate according to package directions. 
3. While chocolate is melting line a cookie sheet with wax paper and get your bowl of crushed eggs ready. 
4. When chocolate is melted, dip your Oreos one at a time until covered and then lay flat on the wax paper. Once all your Oreos are dipped sprinkle the Cadbury crumbs on the top of the white chocolate and press gently with your fingers. 
5. Refrigerate finished Oreos for about 20 minutes until hardened and enjoy! 

For your more informations please visit source : https://prettyprovidence.com/white-chocolate-cadbury-covered-oreos

Roasted Butternut Squash with Spicy Onions

Ingredients: 

Spicy Onions

• 2 Tbsp olive oil
• 1 medium red onion, sliced
• Kosher salt
• 1 tsp crushed red pepper flakes
• 1 tsp finely grated lime zest
• 1/4 cup fresh lime juice
• 2 tsp honey

Roasted Butternut Squash with Spicy Onions

• 1 cup hazelnuts, preferably blanched
• 4 lbs butternut squash (about 2 medium), peeled, seeded, sliced 1/4-inch thick
• 1/4 cup plus 2 Tbsp olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 Tbsp chopped fresh marjoram (oregano is a good substitute)
• 4 oz fresh goat cheese, crumbled

Directions:

Spicy Onions

1. Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring often, until lightly charred and softened but not falling apart, 5 to 7 minutes, seasoning lightly with salt. Add the red pepper flakes and toss to combine. Remove the pan from heat and mix in the lime juice and honey. Let cool, then mix in the lime zest. Taste and adjust seasonings. Spicy onions can be made 3 days ahead. Cover and chill, then bring up to room temperature to serve.

Roasted Butternut Squash with Spicy Onions

1. Heat the oven to 350°F. Toast the hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6–8 minutes. Crack one open to make sure it’s golden and toasted through. (If your hazelnuts are not blanched and still have their skins, cool them wrapped in a clean kitchen towel, then rub off whatever skins will come off easily.) Let cool, then coarsely chop.NEXT STEP