Place lime sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon into crust.
Place raspberry sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon on top of lime sherbet/Cool Whip mixture.
Cover with remaining Cool Whip.
Freeze about 4 hours or until firm.
Let stand about 10 minutes before serving. Garnish with Christmas candy.
Store pie in freezer.
arge bowl.
Combine dairy-free spread, soy milk and sugar
Lightly grease a 5-cup pudding basin.
Combine the milk and baking soda in a large bowl. Add banana, gluten-free breadcrumbs, fruit and spices; mix well.
Spoon the mixture into the prepared pudding basin. Cover the top with pleated parchment paper and foil; secure with some string or a lid.
Place the basin in a large saucepan with enough boiling water to come halfway up the side of the basin. Boil, covered, for 2 hours. Replenish with boiling water as necessary during cooking to maintain the water level.
Turn the pudding out.
Melt candy coating over medium low heat, stirring until smooth.
Stir in peppermint candy.
Spread on waxed paper lined baking sheets; refrigerate for 8 to 10 minutes.
Break into small pieces; store in an airtight container.
In food processor, chop peppermint until it is the texture of large grains of sand.
Take out any large pieces.
Melt white chocolate in microwave according to instructions.
When completely melted, stir in peppermint to taste (1 1/2 parts peppermint to 3 parts chocolate).
Put immediately into Christmas candy molds and put in refrigerator until hard.
Or, spread candy 1/8-inch thick on waxed paper, put in refrigerator until hard, then break into pieces.
Melt chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in peppermint crunch.
Spread on parchment paper lined cookie sheets.
Chill in refrigerator 8 to 10 minutes. Break into small pieces.
Store in airtight containers.
Makes 2 1/2 pounds of candy.
Melt chocolate over medium/low heat, stirring until smooth. Remove from the heat; stir in candy.
Spread on parchment paper-lined cookie sheets.\tRefrigerate for 8 to 10 minutes. Break into small pieces; store in airtight containers.
Melt chocolate in a double boiler.
Add chopped candy and stir.
Pour onto metal cookie sheet and flash freeze for 20 minutes.
Slice or break into brittle.
In large mixing bowl, using electric mixer, medium speed, combine ingredients as listed, adding the mayonnaise until you have firm, moist, smooth dough.
Remove beaters.
Work in nuts and candy bar crumbs by hand.
Shape into 120 small balls of equal size, using about a teaspoon of dough for each ball.
Place 1 1/2-inches apart on ungreased cookie sheet.
Bake at 350\u00b0 for 18 minutes or until firm to touch and golden brown.
Makes 120 cookies at 45 calories each.
Just buy the green colored candy canes and attach the following poem:
When the Grinch discovered, There was no way, To Keep Christmas from coming, On Christmas day, He devised a new plan -- Though not quite as mean, He licked all the candy canes, Til he turned them all green.
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Break up the almond bark into pieces and melt in a double boiler.
Combine candy cane chunks and peppermint oil to almond bark.
Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
Place in refrigerator for 45 minutes or until firm.
Remove from cookie sheet and break into pieces.
nd flatten.
Place miniature candy bar in center of dough
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
Combine the fruit, jam, citrus peels and spices in a large bowl. Add the ginger beer and 1/2 cup of the rum; stir to combine. Cover; let stand at room temperature for 24 hours or up to 1 week, stirring occasionally.
Preheat the oven to 325\u00b0F. Line the bottom and sides of 6 deep 4-inch round cake pans with 3 layers of parchment paper, extending paper about 1 1/2 inches over the edges of the pans.
Beat butter and sugar in a large bowl with an electric mixer until smooth. Add eggs, one at a time, beating until just combined after each ...
lightly. Add soaked fruit mixture, candy bar, nuts and cream. Mix
Top each with a chocolate candy. Stand pops upright in a
oft but firm ball stage. Candy thermometer should read 227 degrees
Place crushed candy cane on a small plate. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
Layer the remaining ingredients in the prepared glass, top with a drizzle of raspberry sauce or Chambord. Serve with a candy cane stir stick.
Merry Christmas!
eaches 260\u00b0 on your candy thermometer.
Do not stir
nickers and Skor/Heath bar candy bars among the apples, about