Oh Holiday!!!

Since building our house last year, it’s become the meeting place for our family during the holidays. Thanksgiving, Christmas, Easter…you name it we host it. I absolutely love  having my home filled with family and friends. Our family had a wonderful Christmas We had a combo one this year, NP got his science stuff and CJ got tons of Paw Patrol. I also had a wonderful time with my brother’s girls.

Speaking of hosting…I love baking for them. I am a ok cook. I did make these Jalapeño Wonton things that were kickin’. I haven’t given anyone food poisoning yet but lets just say it isn’t my cup of tea. Now baking is my JAM all the way.

Here are some of the desserts I made over the Thanksgiving:

Thanksgiving was a blast hanging out and watching football. We ended up lighting the fire pit and had people hanging out into the evening. There is always so much football trash talking going on by the guys. The girls were too busy planning the girls trip coming next year in June.

These were the Christmas sweet treats:

Christmas was amazing as always. Good food and good company is not something I take for granted.

So my sister-in-law and I love Rum Chata. We got kinda toasted one time on Rum Chata coffee at a camping trip to Percy Quinn. So I whipped up a quick batch of Cheesecake Rum Chata shots. OMG!! They were super easy and totally awesome. If your are a Rum Chata fan, go get these ingredients NOW…

1 small pack of instant pudding (whichever flavor you like…I used cheesecake)

3/4 cup Rum Chata

3/4 cup milk

1 tub of cool whip

*Whisk together the first 3 ingredients in a bowl. Then slowly whisk the cool whip to the bowl in small batches. Fill small plastic shot glass and freeze for 2 hours.

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I truly hope your holiday was wonderful and you had the opportunity to spend it with the people who mean the most to you.

Still in a hazy food coma!!  —Carmen


Southern Tea Cookie Recipe

Start with 8 cups of sifted flour

Mix together in a bowl

  • 3 whole eggs
  • 4 sticks of margarine
  • 1/2 teaspoon of salt
  • 2 oz of almond extract

Mix together in another bowl

  • 4 tablespoon of baking powder
  • 4 tablespoon of flour

Mix together in another bowl

  • 2 tablespoon baking soda with
  • 1/2 cup of hot water

Mix together in another bowl

  • 4 cups of sugar
  • 1 can of PET milk (12 oz)

Then add all these steps to the 8 cups of flour. Mix well. Put in refrigerator for 1 hour. Roll out and cut with cookie cutters.

Bake at 350 deg. for 8 min.

Icing

  • 1 lb. powdered sugar
  • 1 stick of soften margarine
  • 2 tsp almond extract
  • PET milk for consistency

 

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