Crockpot Zesty Corn Dip ****

I've made this for our last two Christmas Eve get-togethers, and my youngest requested it again a couple of weeks ago. We all love it. I didn't realize until after this past time that I never posted about it. It's one of our favorite appetizers now!

CROCKPOT ZESTY CORN DIP
(luckymommyto2boys ~ Amy ~ MealPlannerPro)

2 (12 oz.) packages frozen corn
1 (8 oz) brick cream cheese
1 cup shredded sharp cheddar cheese
1/2 cup diced green onion, white & green parts
1 jalapeño pepper, seeded and finely diced
1 (2.5 oz) package fully cooked bacon, diced
1 (4 oz) can diced green chilies

Place all ingredients in a 3-quart slow cooker.
Cover and cook on LOW for 4 hours or on HIGH 2 hours, stirring the dip at the half way cooking point.
Serve with corn chips, fresh vegetable, bread or bread sticks and enjoy!

Crockpot Sugared Pecans ***

So after the last time I made these, I commented that I should try adding white sugar at the end. This time, I went ahead and added about 1/4 cup to the powdered sugar in step 2 and another 1/4 cup to the cinnamon mix at the end. SO much better. The first part helps with the carmelization, and the second part gives it a bit of that cinnamon/sugar combo that I so dearly love. I might try getting rid of some of the powdered sugar next time. We'll see. No matter what, though, this remains one of our most favorite Christmas traditions. 😋

CROCKPOT SUGARED PECANS
(luckymommyto2boys ~ Amy ~ via TheSpruce)

16 ounces pecans (or walnut halves)
1/2 cup melted unsalted butter
1/2 cup powdered sugar
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
(1/2 cup white sugar, optional)

Turn slow cooker to high about 15 minutes in advance.
In hot slow cooker, stir together the nuts and butter. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on high for 15 minutes.
Reduce the heat to low and remove ​the lid.
Cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
Transfer the nuts to a bowl.
In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly.
Let cool before serving.
*luckymommy's notes: I add 1/4 cup white sugar to step 2 and another 1/4 cup white sugar to step 4.

Previous Posts:
9/23/12 ~ Hubby loves the cinnamon sugar pecans that are sold at football games and at the stores during Christmas season.  For some reason, you can't find them anywhere in stores around here right now.  I went in search of some that I could make at home, and came across this recipe for the crockpot.  Score!  These are positively divine.  They taste kind of a like a mixture between pumpkin pie and pecan pie.  Yummy, yummy, yummy!  They don't get as crispy as the ones at the football games do, so I'll probably try another recipe eventually.  They definitely hold their own, though.    Both boys loved them as well.

World's Greatest Nana Puddin' ****

There are a zillion banana pudding recipes in internet-land.  I combined my favorite parts of each and came up with this one.  I let the 11-year-old come up with the name, lol.

This was another winner for us.  To show how far behind I am, this was actually my contribution to our Thanksgiving get-together.  What little bit was leftover from dinner was scarfed down at breakfast the next morning.  I think it's safe to say we'll be having this one again. ;-)

WORLD'S GREATEST NANA PUDDIN'
(luckymommyto2boys ~ Amy)

2 boxes Nilla Wafers
6-8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using a different bowl, combine the cream cheese and condensed milk together, and mix until smooth.
Line the bottom of a large trifle bowl with a layer (or two!) of cookies.  Layer sliced bananas on top.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top.
Pour some of the mixture over the cookies and bananas and cover with another layer of cookies.  Alternate layers until you get the top.
For garnish, crumble a few cookies and sprinkle on top.
Refrigerate until ready to serve.

Croissant Breakfast Casserole ****

I have made this one nearly every Christmas morning since the first time I tried it back in 2007.  That's how much we love it.  It's become a tradition for us.  I do always change it up with the additions that I've noted, but that's mainly because I want to make it stretch further.  It's still basically the same as the original recipe (except for the added sausage and green pepper), so I keep it under Dottie's name.  She's the brilliant mind behind this one.  Our Christmas mornings wouldn't be the same without it!  Oh, and the last few times around, I've used Egg Beaters instead of eggs, since I almost always have some that need to be used up.  No difference at all, other than having to cook it for the full 60 minutes.  But the taste is still wonderful!  Just as proof of how great it is, I've been making it for 9 years now, and we're still every bit as excited to dig into it as we were the first time. :-)

CROISSANT BREAKFAST CASSEROLE
This is a no fail recipe! Easy for the beginner cook, and looks very elegant. Can be doubled and tripled with no problem! Cook time does not take into consideration overnight sitting time, so plan ahead!!
Recipe By: Dottie (hokiesmom) ~ with additions by Amy (luckymommyto2boys)

4 plain croissants (I used 6)
1 tablespoon butter
2 cups sliced fresh mushrooms
¼ cup sliced green onions
4 eggs (I used 6)
1 cup milk (I used 1 ½)
1 cup shredded Swiss cheese (I omitted)
1 cup shredded mozzarella cheese (I used 2 cups)
¼ cup parmesan cheese
1 lb sausage
1 green pepper, sliced

1. Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. (Brown sausage).
2. Melt butter in a fry pan.
3. Sauté mushrooms and green onion (and green pepper) until tender and liquid has evaporated.
4. Set aside.
5. Beat together eggs and milk.
6. Pour half over croissants, layer mushroom mixture, sausage, and cheeses on top, then pour over remaining liquid.
7. Position croissant tops over the bottoms, cut side down.
8. Let stand overnight in the refrigerator.
9. Bake at 350*F for 25 to 30 minutes (It took mine about 50-60 minutes) or until set.
10. Cover with foil if browns too quickly.

Sweet Corn Cake ****

This is probably the boys' favorite thing that I make.  Out of everything.  It helps that I only make it once a year, though, lol.  I typically make it to serve with our annual New Year's Day Hoppin' John meal.  It's ridiculously good, but with the creamed corn and the sugar, what's not to love?  I do usually back off the sugar amount a bit.  I double the recipe, but I only use about 1/2-3/4 cup of sugar total, depending on my mood.  I also use the baking Stevia instead of regular white sugar.  You can't tell a difference in this at all, and it makes me feel just a tad bit better about serving such a sweet item with our regular meal.  Better than nothing, right?  Ha!

SWEET CORN CAKE
(Chandra ~ chaneden ~ adapted from AllRecipes)

1 (8oz) pkg Jiffy Cornbread Mix
1/3 cup milk
1 egg slightly beaten
1 (8oz) can creamed corn
1/2 cup white sugar

1. Preheat oven to 350 degrees. Spray 9x9 pan with non-stick cooking spray. (A smaller pan will make a thicker cake which is preferred over a thinner one.)
2. Place cornbread mix in bowl. Stir in milk and egg. Mix in creamed corn and sugar. Pour into greased pan.
3. Bake for 28-30 minutes, or until knife inserted in center comes out clean. (I look for the edges to turn a little brown and pull away from the sides.)
* Chandra's Notes: I usually multiply this by three, then divide into two pans to make a thicker cake.
** luckymommy/Amy's notes: I doubled it and put it in a 9 x 13 glass baking pan.

Hoppin' John ****

Being born to a family with Southern roots, black-eyed peas are a staple on New Year's Day.  That, along with putting quarters in the windows and not doing laundry are a must in our family.  My grandmother just passed this last summer, and up until her very last New Year's, she would call around the night before and remind everyone not to do laundry.  It's the only way in which she was superstitious.  Every other fiber of her being was rooted in what is stable and reliable.  So for the remainder of my years on this Earth, I will be enjoying black-eyed peas with my quartered windows and dirty laundry on New Year's Day.  And I will be missing her the entire time.

That said, this is the only way my hubby will eat black-eyed peas, which is odd, considering that he was born and raised in the South, while I was born and raised further to the North.  So many of our first years of dating and marriage were spent with me trying to force-feed him a spoonful of black-eyed peas once a year.  Thanks to GatorGrrl, though, we've been enjoying this one together for the past 6 years.  I always serve it with Sweet Corn Cake (also from the BBC CFYF board).  Both recipes are typically only a once-a-year thing for us, which makes them a special treat.  Our kids love it as much as we do, which is a blessing in itself.  I've made a few changes over the years (mainly using green chilies for the jalapeno and cubed ham for the ham hock), but all in all, we stick pretty firmly to the recipe.  Why fix it if it ain't broke?  ;-)

HOPPIN' JOHN
(Sharon --GatorGrrrl)

4 cans black eyed peas
2 pieces of chopped up bacon
1 large onion, diced
1 large carrot, diced
2 cloves garlic, minced
1 jalapeno (take the seeds out to cut the spice)
1 large smoked ham hock
1 tsp thyme
1 tsp parsley
1 tsp oregano
1-2 cups water
Cooked white rice

Saute 2 pieces of chopped up bacon.  Use the bacon drippings to saute a large onion, garlic, and a jalapeno. Then add big smoked ham hock, 4 cans of black eye peas, a tsp each of thyme, parsley and oregano.  Add just enough water to make it soupy, about 2 cups.
Let it simmer for at least an hour, but the longer the better.  At a certain point, take the ham hock out and let it cool and chop up the ham and stir it back in.
Serve over white rice.
*Amy's notes: I use a can of chilies in place of the jalapenos and cubed ham steak in place of the ham hock.  I also stir 3-4 servings of white rice directly into the peas before serving.

Past Reviews:
1/2/11 ~ Oh man, oh man, oh man. This was wonderful! I made very few changes to the recipe, because it was the first time I've ever attempted Hoppin' John. Although I live in the South (transplant though I may be), I am sad to admit that I'd never even heard of Hoppin' John until last New Year's. My family had always done black-eyed peas and ham for luck on NYD, but dh hates black-eyed peas with a passion. He says they smell like stinky feet and taste about as good as they smell. :) He eats one bite, just for me, every year, but he detests even that much. After my boss described Hoppin' John to me last year, I decided to give it a shot, just to see if I could find a way of making them that dh could tolerate. He actually enjoyed this. For one thing, canned peas don't have that "dirt" flavor to them that fresh do, and he definitely liked that aspect of this recipe. That's why I chose this one in particular. That and the fact that I didn't want to slave away all day on some big fancy pea recipe, just to have him turn his nose up at it, lol.
We all loved this. The only big change I made was to use an 7-oz can of chilies instead of the jalapeno. My kids aren't much on spice, so this was the right decision for us. At the end, I just put 2 servings of white rice directly into the peas. I also used an extra hamhock, with the hopes that I might get some more meat off of it. Instead, I have come to the conclusion that unless you get a much better hock than I did, there is very little usable meat on it. I'm grossed out by eating the fat or skin off of it, so after sawing on those hocks for ages in search of meat, I eventually chunked them. However, I adore the smoky flavor that the ham hocks give it. I've decided that next year, I'll put the one ham hock in there, add chopped ham, and then just let someone's dog have the hock when we're done. Other than that, I am SOLD on this sucker! :)
I served it with Sweet Corn Cake, which gave the perfect mix of sweet and spicy.

Easy Sweet 'n Tangy Crockpot Meatballs ****

I know there's really no need to post a recipe for this one.  Pretty much everyone has tried either this version or the grape jelly and BBQ sauce one at some point in their lives.  But even so, it was the first time I've made any of them myself.  The grape jelly one is usually just too sweet for my tastes, so I decided to give this one a go instead.  We loved it.  I doubled the recipe for our family Christmas party, and it was almost completely gone by the time we left.  I'll definitely be making them again!

EASY SWEET 'N TANGY CROCKPOT MEATBALLS
(luckymommyto2boys ~ Amy ~ TheFrugalGirls)

26oz fully-cooked frozen meatballs (homemade or store-bought)
1 (14oz) can of jellied cranberry sauce
1 (12oz) bottle of Heinz chili sauce

Combine cranberry jelly and chili sauce in a bowl, then stir.
Based upon your preferences, you can alter the proportions of cranberry jelly {sweet} and chili sauce {tangy}.
Add frozen meatballs to crockpot and cover with sauce mixture.
Heat on HIGH for 2 hours or LOW for 4 hours, stirring occasionally. Once they're nice and hot, let simmer on LOW or WARM setting. ENJOY!

Dill Pickle Roll-Em-Ups ****

This is an old family favorite, but I keep forgetting to take a picture of it. I'll have to make them this weekend, just so that I can get one. Then I'll have to force myself to eat them so that they don't go to waste. Darn. ;-)
This is the easiest recipe ever, but it's always gone first at any get-together. The kids love them too, so they're popular all around.

DILL PICKLE ROLL-EM-UPS
(luckymommyto2boys ~ Amy)

Pack of sliced ham
8 oz container cream cheese
Jar of dill pickle spears (I like to cut the spears in half lengthwise, to get more rolls out of them)

Spread slice of ham with cream cheese. Place pickle on it lengthwise, and roll up. Slice roll into about 5-6 pieces, and place a toothpick in each piece.
Repeat with each slice of ham
*Can also sub roast beef for the ham

Pumpkin Delight Dessert ***

This was delicious!  My grandma always made a cake she called a Robert Redford, which was basically a vanilla version of this.  Then my mom picked up and made a chocolate version, aptly named Chocolate Delight.  This one miraculously popped up on my Pinterest feed the very same day that my mom asked me to bring a dessert for a family get-together.  It was perfect!  I made it that morning, and it was good to go by the afternoon.  I will say, though, there were a couple pieces left over that the kids had for snack the next day, and it is so much better the second day.  I would probably make it the day before next time.  But however you look at it, this is a total winner for us!  I made it in a 9x13, and if you do that, be sure to follow her notes about increasing the crust amounts.  You don't want to skimp on that deliciousness!

PUMPKIN DELIGHT DESSERT
(luckymommyto2boys ~ Amy ~ LilLuna)

1 cup Flour
1/2 cup Butter (softened)
1/2 cup plus 1/4 cup Pecans, chopped
8 oz. Cream cheese, softened
1 cup Powdered sugar
3 cups Whipped topping, divided
2-1/2 cups Milk
3 small pkgs. White chocolate instant pudding mix (or vanilla) - 3.4 oz. boxes
1 (15 oz) can Pumpkin puree
1 tsp. Pumpkin spice

Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. (For a 9x13 or if you would like more crust add an additional 1/2 cup flour, 1/4 cup butter and 1/4 cup chopped pecans.) Bake for 15 minutes at 350 degrees, then remove and let cool.
Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.
Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.
Let chill for 3 hours or until set.

Apple Pie Bubble-Up ****

This.was.phenomenal.  It's some kind of crazy mix-up of cinnamon rolls and apple dumplings.  I doubled the recipe and still used a 9x13.  We needed to feed more than 8, so I thought I'd better be on the safe side.  I just added an extra 10 minutes on to the cook time.  It was absolutely perfect.  There were two tiny pieces left afterwards, and I let the kids have them for breakfast.  Just as good reheated!

The butterscotch chips added an extra little level of flavor, but it honestly would have been just as good without them.  I may try it with halving them next time and eventually try it without them in there at all.  I also wonder how it would be with caramel chips.  Or with using peaches instead of apples.  The possibilities are endless!

We were in such a rush to eat it all at our 4th of July get-together that I didn't get to take a pick.  I'll have to do that next time.

APPLE PIE BUBBLE-UP
(luckymommyto2boys ~ Amy ~ PlainChicken)

1 (12-oz) can refrigerated Pillsbury Grands Jr biscuits (10 count)
1 (21-oz) can apple pie filling
1 tsp cinnamon
1 cup butterscotch chips
1/2 cup powdered sugar
1 Tbsp milk

Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
In a large bowl combine apple pie filling, cinnamon and butterscotch chips. Using a spatula, chop up apple slices into bite-sized pieces. Cut biscuits into 4 pieces. Stir into apple mixture.
Pour into prepared pan and bake 25-30 minutes. Combine powdered sugar and milk. Drizzle over baked casserole.
Yield: Serves 8
*luckymommy/Amy's notes: I doubled the entire recipe and put it in a 9x13. I then added on an extra 10 minutes of cook time. Next time, I'll cut the butterscotch in half.

Crockpot Apple and Brown Sugar Corned Beef ***

Well, we just finished our annual St. Paddy's Day meal, and it was a winner as usual. This makes the 7th year that we've had the same thing for SPD, and since we only have it the one time a year, it's always like a treat for us. The kids are always impressed that it's a "real Irish meal," lol. From the 9-year-old's first bite, he was thanking me for making it again and saying it was the best Irish meal he'd ever had. Again, remember that he also thinks that it's the only Irish meal he's had, so take it for what it's worth. We all devoured it, though. The sweetness of the apple juice really makes the whole thing. It even cuts the strong flavor of the cabbage, which is nice, even though I'm normally a big cabbage lover. This is just a nice change of pace and something exciting to look forward to every year. Plus, it's a one-dish meal, which totally rocks too. :)  The only difference I want to make is that it never has enough meat to leave leftovers for lunches.  Next time, I think I'm going to do two small briskets and cut back on the veggies some.

CROCKPOT APPLE AND BROWN SUGAR CORNED BEEF
(luckymommyto2boys ~ Amy ~ Recipezaar)

1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 tablespoon prepared mustard
8 small red potatoes
2 medium carrots, pared, and cut into chunks
1 onion, peeled, and cut into eighths
1 small head cabbage, cut into chunks

Place all ingredients in a large crock pot (cut meat in half if necessary); stir to mix.
Cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.
Remove meat and vegetables and some of the cooking liquid.
Slice meat thinly across the grain.
Serve with vegetables and some of the liquid.

Crockpot Hot Chocolate ***

I made a big crockpot of this for our annual trip to see the lights.  We always take hot chocolate and popcorn.  It's a tradition for us.  I normally do instant hot chocolate, but I've seen so many crockpot hot chocolates on Pinterest that I just couldn't resist trying one.  This seemed to have the least sugar in it, while still maintaining the sweetness for the chocolate.  I also loved the idea of getting the sweet flavor from sweetened condensed milk.  I just adore that stuff.  I didn't have any marshmallows on hand, but it was good without them.  Next time, though, I think I would use half water and half milk (or possibly all milk), to make it creamier.  That was really the only change I'd make.  It was nothing spectacular by any means, but it hit the spot.  The kids loved it!

CROCKPOT HOT CHOCOLATE
(luckymommyto2boys ~ Amy ~ CreatingThroughLife)

1/2 cup dry baking cocoa
12 oz can sweetened condensed milk
1/8 teaspoon salt
7 1/2 cups water
1 1/2 teaspoon vanilla
Marshmallows, as many as you want

1. In crockpot, combine milk, water, and vanilla.
2. Add dry cocoa and salt; stir until smooth.
3. Cover and cook on high 2 hours or on low for 4 hrs (or until very hot).
4. Top each serving with marshmallows. Can also do whipped cream and a sprinkle of cinnamon
Tips:
To speed things up, heat the water before adding it to the chocolate mixture.
Add a mocha flavor by stirring in instant coffee in step 2.
Add a cinnamon stick for a delicious twist.
If the edges burn, you might want to cook it at a lower temperature next time. The hot chocolate isn't ruined; you just don't want to hit the sides when stirring and serving so that the little bits won't float in your drink.

Libby's Pumpkin Roll with Cream Cheese Filling ****

It's still so hard to believe that just a few years ago, I was paying someone else to make our pumpkin rolls at Christmas.  Oh, the money I could have saved if I'd only realized how easy they were to make!  True, they are a little time-intensive, but the simplicitiy more than makes up for that.  Not to mention the little bit of heaven that's in each bite, lol.  I've gotten to where I automatically buy enough to make two rolls when I make one.  It's just a given that we will need two, because the first always goes so quickly.  We normally end up fighting over the last piece.  ;-)

Photo courtesy of VeryBestBaking.com

LIBBY'S PUMPKIN ROLL WITH CREAM CHEESE FILLING
(luckymommyto2boys ~ Amy ~ VeryBestBaking.com)

¼ cup powdered sugar (to sprinkle on towel)
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
¼ cup powdered sugar (optional)

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Previous reviews:
12/27/10 ~ Loved, loved, LOVED this one! Hubby has been begging me to try my hand at a pumpkin roll for years now. He just adores them. I've always kind of shied away from them, since they seemed so complicated. I had no idea how easy they were! I went with the Libby's recipe, since I'd heard good things about it, and I figured it had to be fairly basic. I'll be sticking with this one, though. No need to improve on perfection. :) I used self-rising flour and eliminated the baking soda, baking powder, and salt. I'll keep doing that, since it came out so well and is much simpler. I don't have a wire rack, so I kept it rolled in the towel on the pan and just turned it over every 5-10 minutes or so, until it had cooled. Next time, I will make the filling layer thicker and make the roll looser, to keep the filling from spilling out so much. Other than that, no changes for me!

Rolo Pecan Caramel Candies ***

I've had this for a million years (or so), and I'm almost certain I got it from BBC. It's a pretty well-known recipe, though.  These are just delicious.  It gets harder and harder to find Rolos, though!  I did finally manage to find the small rolls at Walgreens, thankfully.  Hubby took them to work the next days, and there weren't any leftovers.  That means the boys and I will be making more tomorrow.  Woo hoo!  The very best part of them (other than the chocolate, hehehe) is that the kids can help make them.  They had a blast, and they thought they were really big stuff after making candy almost all by themselves.  :-)

ROLO PECAN CARAMEL CANDIES
(OP?)

1 package Mini Pretzels
1 (13-oz.) package Rolo Candies (there are exactly 63 pieces in the bag)
1 package Pecan Halves (you'll need 63 halves and there will be about 25 to 30 left)

Preheat oven to 250 Degrees. Cover a cookie sheet with aluminum foil and place pretzels individually to form one layer only. Place one Rolo Candy on top of each pretzel.
Bake at 250 degrees for 4 minutes or until the candies are soft. Immediately remove from the oven and quickly place a pecan half on top of a candy and push down to squish the chocolate into the pretzel and flatten out.
Cool for 15 to 20 minutes, then place in refrigerator (uncovered) until the chocolate candy is firm, usually 10 to 20 minutes. No harm is done if these are left in the refrigerator longer. Transfer to plate or container.
Makes 63 candies, approximately 1 ¼ pounds (M&Ms can also be used in place of pecans. Hershey’s Kisses, Hugs, etc. can be used in place of Rolos.)

Saltine Toffee Cookies/Christmas Crack(le) ****

This is our second year to make Christmas Crack.  It's been called a million things, but we go with Christmas Crackle, because the last thing I need is for the boys to go to school and tell the teachers that Mommy & Daddy made crack over the weekend, lol.  I use milk chocolate chips instead of the semisweet, because that's just my preference.  The youngest doesn't like nuts, so I left them off one end and instead used the little red and green holly sprinkles.  So cute!  Beware, though.  This is mega-addictive.  :-)

Photo courtesy of Allrecipes.com

SALTINE TOFFEE COOKIES/CHRISTMAS CRACK(LE)
(luckymommyto2boys ~ Amy ~ Allrecipes.com)

4 ounces saltine crackers

1 cup butter

1 cup dark brown sugar

2 cups semisweet chocolate chips

¾ cup chopped pecans

Preheat oven to 400 degrees F (205 degrees C).

Line cookie sheet with saltine crackers in single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
*If you choose to line the pan before beginning, don't use foil.  It tears too easily and will stick to the crackers.  I had pretty good luck with parchment paper this year.

Baker's Salt Dough Ornament Clay ****

We make these every year, but since I've been feeling so puny lately, hubby made them with the kids this past weekend.  They had a blast!  It's fun to look back at the old ones and see how they've improved over the years.  :-)

BAKER'S SALT DOUGH ORNAMENT CLAY
(Cindy ~ mommy_of_love1)

1 cup flour
1/2 cup salt
1/3 cup water

Mix all to form a dough. Add food colorings, if desired, or paint once baked and dry. Roll out and cut with cookie cutters, or shape as desired. Make a hole in the dough, before baking, or insert an ornament hook. Place on foil sheet in pan. Bake in a 275 degree oven, for 1 hr. Once painted and dried, spray with a clear coat varnish, to preserve.

Cranberry Rollups **

I've had these on my "to try" holiday list for over a year now.  I finally got around to making them for my family's Christmas get-together, since we do appetizers and finger foods.  They were good, and they got a few compliments, but they just really didn't "wow" me.  For one thing, I think that 8 oz of cranberries is a bit too much for my tastes.  I adore cranberries, and I will eat Craisins straight out of the bag.  I only used 6 oz of cranberries in this, and the sweetness of them was just too overwhelming, in my opinion.  They're absolutely gorgeous on the tray, though.  The red of the cranberries and green of the onions against the white of the cream cheese is beautiful and very festive. 

CRANBERRY ROLLUPS
(mymayoctbabycj aka jaime)

One pkg tortillas
8 oz cream cheese (soften)
8 oz dried cranberries
Scallions (cut small, only green)

Mix cream cheese, cranberries, and scallions. Spread mixture on to tortillas and roll up.. Wrap in foil and chill for about an hour. Remove foil and slice the rolls.

Southern Pineapple Dressing ****

My kids always call this "Cranberry Stuff," but it's requested every year.  Dh would eat the entire dish by himself if we would let him, lol.  It's best hot out of the oven, but I've even eaten it cold from the fridge.  It's yummy no matter what.  I can't see myself eating it with ice cream, although I know dh would like it.  In my opinion, it's perfect all on its own.  I've been making it since right after my 5-year-old was born, and we look forward to it every year.  I use 1/2 cup of "I Can't Believe It's Not Butter," and I always end up having to cook it closer to 55 minutes or an hour.  It's a little time-consuming, but it's SO worth it.  :)  This time, I halved the recipe (as a surprise dessert for dh and the kiddos) and put it in an 8x8 baking dish.  Came out perfect as usual.  It ended up having to cook for about 40 minutes total.

Photo courtesy of Recipezaar

SOUTHERN PINEAPPLE DRESSING
(luckymommyto2boys ~ Amy ~ Recipezaar.com)

1 cup unsalted butter
3-1/2 cups sugar
1 tablespoon vanilla
4 eggs
1 cup milk
2 (20 ounce) cans crushed pineapple, DRAINED WELL
1 cup dried cranberries, Craisins
1/2 cup chopped pecans
22 slices de-crusted bread, torn into pieces

In large bowl, cream butter, sugar and vanilla. Add eggs, milk and pineapple, mix well. Stir in "craisins" and pecans. Fold in bread. Pour into greased 13x9 glass baking dish, do not smooth flat, leave tiny peaks.
Bake, uncovered, in 350* oven for 45-60 minutes till caramelized and peaks are tinged brown.
(OP’s notes: I serve this warm, not hot. Goes great with turkey, ham, chicken, and pork as a side dish. Leftovers even go great re-heated with vanilla or butter pecan ice cream!)
** Amy’s notes: 1 cup of butter is too much for us. I always use just ½ cup.

Slow Cooker Hash Brown Casserole **

(luckymommytoboys ~ Amy ~ Recipezaar)

1 (2 lb) bag frozen hash brown potatoes
2 cups of shredded cheese
1 pint sour cream
1 (32 ounce) can cream of mushroom soup
1 cup milk
1 medium onion, chopped fine
1/2 teaspoon seasoned garlic pepper seasoning
1/4 teaspoon seasoning salt
1/4 teaspoon onion powder

Mix together in very large mixing bowl.
Place in a slow cooker (crock pot).
Cover and cook on low 5-6 hours or until potatoes are tender.
Recipe Note: This is great to take to a carry-in dinner.

Cheddar-Pecan Green Bean Casserole

(luckymommyto2boys ~ Amy ~ Cooking Light)

Buttermilk White Sauce (see recipe below)
1 cup jarred roasted red bell peppers, finely chopped
1 cup (4 oz.) freshly shredded sharp Cheddar cheese, divided
Simple Blanched Green Beans (see recipe below)
1 cup French fried onions, crushed
1/2 cup panko
1/2 cup chopped pecans

Preheat oven to 350°. Combine Buttermilk White Sauce, peppers, and 1/2 cup cheese in a large bowl; add green beans, tossing gently to combine. Place in a lightly greased 13- x 9-inch or 3-qt. baking dish.
Combine French fried onions, Japanese breadcrumbs, chopped pecans, and remaining 1/2 cup cheese, and sprinkle over green bean mixture.
Bake at 350° for 25 to 30 minutes or until golden brown and bubbly. Serve immediately.
(Simple Pecan-Green Bean Casserole: Omit shredded sharp Cheddar cheese. Preheat oven to 350°. Place French fried onions, Japanese breadcrumbs, and chopped pecans in an even layer in a 15- x 10-inch jelly-roll pan. Bake 8 to 10 minutes or until toasted, stirring after 5 minutes. Prepare Buttermilk White Sauce and Simple Blanched Green Beans as directed. (Do not plunge beans into ice water.) Gently toss together green beans and roasted red bell peppers, and spoon onto a serving platter. Top with Buttermilk White Sauce, and sprinkle with toasted pecan mixture. Makes 6 to 8 servings; Prep: 10 min., Bake: 10 min.)

BUTTERMILK WHITE SAUCE
(luckymommyto2boys ~ Amy ~ Cooking Light)

2 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups milk
1/2 cup buttermilk
1 tablespoon Ranch dressing mix
1/4 teaspoon salt
1/4 teaspoon pepper

Melt butter in a medium-size heavy saucepan over medium heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in 1 1/2 cups milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly. Remove from heat, and whisk in buttermilk and remaining ingredients.
Note: Sauce can be made up to two days ahead. Prepare recipe as directed; cover and chill in an airtight container. Whisk in 2 Tbsp. milk, and microwave at HIGH 1 minute, stirring at 30-second intervals.

SIMPLE BLANCHED GREEN BEANS
(luckymommyto2boys ~ Amy ~ Cooking Light)

1 1/2 pounds fresh green beans, trimmed

Cook fresh green beans, trimmed, in boiling salted water to cover 4 to 6 minutes or to desired degree of doneness; drain. Use immediately, or plunge into ice water to stop the cooking process; drain and pat dry. Store in a zip-top plastic bag in refrigerator up to 2 days.