Could I be added to the ping list please?

Wow thank you Lady! Did not expect to win! Yayay!

Updated

i'm an idiot and forgot to ping, look above for next contest.

Simple Peanut Butter Fudge

Ingredients
2 cups sugar
1/2 cup milk
1-1/3 cups peanut butter
1 jar (7 ounces) marshmallow fluff

Directions
1. In a saucepan, bring sugar and milk to a boil, then boil for 3 minutes.
2. Add the peanut butter and marshmallow fluff and mix well
3. Pour the mixture into a buttered 8-in. square pan
4. Chill until set. Cut into 1 in. squares.

Yields: 3-4 dozen.

Disclaimer:
None of these ideas are mine. I have found them all online.


Mini Orange Mince Pies



Ingredients:
1 3/4 cups all-purpose flour
1/4 cup confectioners' sugar 2 teaspoons ground cinnamon
2/3 cup butter, softened
2 tablespoons grated orange zest
1/4 cup ice water
3/4 cup prepared mincemeat pie filling
1 egg, beaten
1/4 cup confectioners' sugar for dusting

Directions:

Preheat oven to 400 degrees F (200 degrees C).

Sift together the flour, 1/4 cup confectioners' sugar, and cinnamon. Use a pastry cutter or two forks to mix in the butter until mixture resembles fine bread crumbs.

Stir in the orange zest. Sprinkle with ice water, and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3 inch) diameter circles, and 18 (2 inch) circles, re-rolling dough as needed.

Line muffin cups or tart tins using the 3 inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2 inch pastry circles, pinching circles together to seal the edges. Brush the top of each pie with egg.

Bake pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with 1/4 cup confectioners' sugar just before serving.

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Eggnog cake



Ingredients for Cake:

1/2 cup butter, room temperature
1 1/4 cups white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon finely grated lemon peel
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup prepared eggnog
2 tablespoons bourbon whiskey

Ingredients for Frosting:

1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups prepared eggnog
1 cup butter, room temperature
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon rum-flavored extract
1/8 teaspoon finely grated lemon peel
1/2 cup finely chopped toasted pecans (optional)

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour two 9-inch round baking pans.
Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.

Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.

Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.

To make the frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.

Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.

Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.

Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.

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Cranberry Mallow Dessert:



Ingredients:

1 can (14 ounces) whole-berry cranberry sauce
2 cups miniature marshmallows
1 can (8 ounces) crushed pineapple, drained
1 teaspoon lemon juice
2 cups whipped topping

Directions:

In a large bowl, combine the cranberry sauce, marshmallows, pineapple and lemon juice. Fold in whipped topping. Transfer to a serving dish. Cover and refrigerate until serving.

Makes 6-8 servings

Link to recipes: http://allrecipes.com/recipe/153014/mini-orange-mince-pies/?internalSource=rotd&referringId=953&referringContentType=recipe%20hub
http://allrecipes.com/recipe/230479/deep-south-eggnog-cake/
http://www.tasteofhome.com/recipes/cranberry-mallow-dessert

Well I thought I would kinda do a spin off from my Qitari!

So here is a Peppermint bark recipe!


Ingredients:
12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces
1 1/2 teaspoons peppermint extract
1 pound good-quality white chocolate, chopped into 1/2-inch pieces
3 candy canes or 12 round hard peppermint candies, crushed

Directions:
Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming.

Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.

Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.

Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room

Hope this is Ok!

Like Harry Potter? Then youll love this drink
ButterBeer
1 quart butter brickle or vanilla ice cream
1/4 cup butterscotch syrup
32 oz of your favorite cream soda
Directions:

Place 4 (16-ounce) glasses in freezer and chill for at least 20 minutes
Mix ice cream, Butterscotch, and cream soda in a blender until combined
Divide between the frosted glasses
Top each glass with whipped cream, if desired
Serve with spoons and straws

might add more later