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Chili Cheese Egg Puff

from the kitchen of Claudette

10 eggs
1 c flour
1/2 tsp salt
1 pint cottage cheese
1 tsp baking powder
1 lb grated montery jack cheese
1/2 c butter
1 4 oz can chopped green chilies

Beat eggs until fluffy, add all ingredients except green chilies,  Mix well- blend in green chilies.  Bake in a 9 x 13 pan at 350 for 35 minutes.

Blueberry French Toast

from the kitchen of Claudette

12 slices Texas style bread (thick slices)
2 8 oz pkg cream cheese
1 c blueberries (fresh)
12 large eggs
1/3 c maple syrup
2 c milk
1/2 cube of butter

Cut crust off bread, cut bread and cold cream cheese in one inch cubes.  Grease casserole dish with butter and layer bread, cream cheese and  blueberries.
Whisk together eggs, milk and maple syrup- pour over bread mixture- refrigerate over night.
Bake at 350, covered for 30 minutes.  Remove foil and bake another 30 minutes.

Sauce:
1 c sugar
2 T cornstarch
1 c water
1 T butter
1 pkg mixed frozen berries (12 oz)

Mix water, cornstarch and sugar over medium heat for 5 minutes or until thick, stirring constantly.  Add berries, cook 10 minutes, add butter and stir until butter melts.  Serve over french toast.

White Chocolate Dipped Gingersnaps

Ok- I saw this idea on a blog somewhere and thought I would try it.  I'm not a huge white chocolate fan but I am in love with these cookies!  They were like little pieces of heaven melting in my mouth!  And my hubby does not like gingersnaps and he loved them!  Give them a try!  I made the "Grandma Kohler's Gingersnaps" Recipe  down a few posts on this blog.  I made bite sized cookies and the recipe made more than 11 dozen cookies!  I took these out as Thank You's for helping with our last baking class,  Hope they all like them!

Candy Cane Kiss Cookies

Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Blessing Mix

from the kitchen of Stephanie

2 c Bugles brand corn snacks (shaped as a cornucopia, a horn of plenty)
2 c pretzels (represents arms folded in thanks and prayer)
1 c candy corn (during the first winter, the pilgrims were each allotted only 5 kernels of corn per day because food was so scarce)
1c dried or candy fruits (thanksgiving is the celebration of the harvest)
1 c. peanuts or sunflower seeds (seeds represent the potential of a bounteous harvest for the next season if they are planted and well tended)

In a large  bowl mix all ingredients together. Other ingredients such as dry cereals, candies, or marshmallows can also be added. Make this mix as a family and eat while discussing each ingredient and how it relates to Thanksgiving.

Licorice Caramels

from the kitchen of Stephanie

These are my favorite!!!

1 can (14 oz) sweetened condensed milk
2 c sugar
1 c butter
1/4 tsp salt
1 1/2 c light  corn syrup
1 tsp anise extract
black food coloring paste

Combine first 5 ingredients in a heavy saucepan and cook until mixture reaches 234 degrees.  Stir constantly.  Add anise extract and enough black food coloring to obtain desired color.  Pour into a buttered 9x13 pan and let cool.  Cut and wrap in waxed paper.  (Other flavors and colors can be added instead of the anise extract and black food coloring.)