These are so easy and so good!

Rolo Pretzel Turtles
1 - package small regular shaped pretzels (waffle squares or rounds)
1-13-oz. package unwrapped rolo candies (aprox 60 in package)
1 - package pecan halves (toasted), almonds or m&m candies **I don't toast mine

Directions:
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. Place the baking sheet in a 250 degree oven for 4 minutes or until the candies softened.

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 20 minutes, then place uncovered in refrigerator for about 20 minutes to set. Transfer to a decorative plate.

Yes, they are!

Those sound wonderful, Glenda.

Crockpot Snack Mix

Fill crockpot with your favorite cereal or mix of cereals, pretzels, and nuts. Melt 1/4 cup butter, add 4 t Worcestershire sauce, 1 t salt, 1 t garlic powder, 1/2 t onion powder, 1/4 t sugar, stir all until dry ingredients are dissolved. Pour over cereal and mix well. Cover and cook on Low for 2.5 hours, stirring every 30 minutes.

Walnutcreek, about how much cereal/pretzels/nuts mixture? Equal to a cereal box? More? I'd imagine that the butter/seasoning mix would have to be adjusted according to the amount of cereal, so what amount of cereal would you use for the measurements listed?

I understand that it's approximate.

Last year I used the linked Cooks Illustrated make-ahead mashed potatoes, and they were all eaten up at our large family gathering. Only problem was that I took them cold thinking we could microwave, but they really took a long time in the micro, so this year I'll warm them at home in the crock pot and take them that way. I hope that works. I don't have a standing mixer, so I had to use the hand mixer and hand mashing. There must have been a few lumps, but that's ok. It was potatoes for 40, and I think I asked here or maybe on Cooking to find out how many lbs of potatoes. Wish I'd written down what I got.

Here is a link that might be useful: Make-Ahead Mashed Potatoes

Making this for Christmas party on Tuesday. It's a repeat, and is good.

Cranberry meatballs
2 pounds ground chuck
2 large eggs
1/3 cup dry breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1 (16-ounce) can cranberry sauce OR you can use the whole cranberry suce.
1 (12-ounce) jar chili sauce
1 Tablespoon brown sugar
2 tsp lemon juice
Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.***I made 75 with smaller balls

Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.

Stir together cranberry and chili sauces, sugar and lemon juice. in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink. **Because my meatballs were smaller, cooked in 10 minutes.

This is a tradition at our house....

Saffron Buns
yield : 18-24
375 degrees F about 20 minutes

1 cake or pkg. yeast ( 2 1/2 tsp.)
3/4 cup warm water
1 cup milk
1/8th tsp powdered saffron....I use the threads and used more. (But my saffron was old.)
sugar....I used some in the water for the yeast....not much
3 Tbsp for the dough
Pearl sugar for the top
1 tsp. salt
1/4 cup butter
2 eggs at room temperature one egg for batter and one to beat and brush on top
Flour in divided amounts.....about 3 1/2 or so cups total
1/2 cup raisins or currants

Combine yeast in warm water and sugar if desired maybe a teaspoon or so and stir it to dissolve
Warm the milk with the saffron and combine with 3 Tbsp sugar, salt and butter. Stir until the butter is melted.
Beat one egg and add to milk mixture when cooled enough.
Add one cup flour and the yeast mixture. Beat well.
Add additional flour (about 2.5 cups) to make a soft but not sticky batter. But in raisins just before beating the dough, I guess.
Knead lightly and put into a greased bowl, turn dough upside down so all sides are greased.
Cover with a cloth and allow to rise until double in bulk. I used a dough pot with a lid.
Knead down and turn out on a lightly floured board.
Form into a long roll.
Cut into 18-24 pieces, depending on what size you want. Form into smooth balls.
Put on buttered baking sheets, flatten slightly and let rise until double. I covered them with waxed paper.
Can also use muffin tins but I never have.
Brush tops with remaining egg lightly beaten and sprinkle with sugar.
Bake in a preheated 375 degree F. oven for about 20 minutes or until nicely browned. Watch closely near the end so the sugar doesn't start to burn.
Cool rise method:
Can knead dough until smooth and elastic, let it rise for about 20 minutes. Prepare into rolls, place in a pan, brush with oil and cover with waxed paper and then cover with plastic wrap.
Refrigerate for 2-24 hours.
Unwrap dough carefully and let stand at room temperature uncovered for ten minutes.
Then brush with egg and sprinkle with sugar and bake as directed.
I usually just make them the same day. I think you could just chill all the dough and then form the rolls, etc.

Have had this recipe for years and have no idea who I got it from or where I got it from. Regardless, I am glad I have it.

Provolone and Ham Stuffed Celery

1 cup provolone cheese, grated or shredded
2 tablespoons butter, softened
1/4 cup minced ham
Dash of Worcestershire Sauce
Blend all ingredients and pile lightly in celery. Makes enough to fill 15 to 20 cut sections of celery.

Suzieque, for my 5 quart crockpot, I use approximately 10 cups total dry cereal, pretzels, and nuts for 5 quart crockpot, sometimes a little more, sometimes a little less. I like to use the straight pretzles, Crispix or a combination of Wheat Chex, Rice Chex, and Corn Chex, and either salted peanuts or pecans for the nut ingredient. Sometimes I use the high setting on the crockpot - just all depends on my mood of the moment.

Sesame Honey Vegetable Casserole

1 16-oz package frozen mixed vegetables such as baby carrots, broccoli, onions and red peppers, thawed and drained
3 tablespoons honey
1 tablespoon dark sesame oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons sesame seeds
Heat oven to 350°F. Place mixed vegetables in shallow 1-1/2-quart casserole dish or quiche dish.

Combine honey, oil, soy sauce and sesame seeds; mix well. Drizzle evenly over vegetables. Bake 20 to 25 minutes or until vegetables are hot, stirring after 15 minutes. 4 side-dish servings

Every year my mother in law makes this no bake fruitcake and my husband absolutely loves it. So now I had to learn how to make it since she can't do things like that any more. Even people who don't like fruitcake like this one.
Just take it from me don't try to make a double batch! What an ordeal that was lol

Mother in laws Unbaked Fruit Cake:
1lb. graham crakers(or box of crumbs)
1/2lb. raisins
1/2lb. chopped dates
1 lb. mixed candied fruit
1/2 cup candied orange rind(optional)
1or2 sm.cont.maraschino cherries(if you really like cherries add 2)
2 cups nuts(or more if you have it and no need to chop)
1 tsp.cinnamon
1 tsp.allspice
1 large can evaporated milk
1lb. mini marshmellows(1bag)
Crush crackers and add chopped fruits.
Heat milk and add marshmellows. Do not allow to melt completely.
Pour this over dry ingredients.
Mix well and pack firmly into loaf pans.
Store in refrigerator a few days before serving.
*If you want to flavor with rum or bourbon poke holes in top with toothpick and slowly pour a jigger over top(just one!). These do have to "age" in the fridge so don't rush it. And they freeze well.

other things that might appear at our big Cajun Christmas dinner.

Boudin Balls

1 lb. Cooked Boudin
2 eggs , slightly beaten
Seasoned Italian bread crumbs
Cooking Oil

Remove the boudin from the casing. Form dressing into balls about the size of a whole walnut shell. Dip balls in beaten egg and then into seasoned crumbs. Deep fry balls in cooking oil until lightly browned. Drain on paper towel. Serve hot with toothpicks.

Calas
1pack dry yeast
1/2cup warm water
1 1/2cup well cooked rice (short grain)
3eggs beaten
1/4 cup sugar
1 1/4 cup all purpose flour
1/2 tsp salt
1/4 tsp. ground nutmeg
salad oil
1/2 cup powdered sugar
1Tbs. ground cinnamon

Dissolve yeast in the water. Mash rice grains while hot with back of a spoon, cool to lukewarm. Combine yeast and rice, mixing well, cover and let rise in a warm place over night. In the morning add eggs, sugar, flour, salt, and nutmeg to rice, beat until mixed.

Heat 3 inches salad oil in a skillet to 375, drop batter by tablespoonfuls into hot oil and cook until golden brown, turn once. Drain on paper towels. Combine powdered sugar and cinnamon, sprinkle over hot calas and serve immediately

Suggest serving with Lemon Curd, fresh fruit spreads, or honey.

CRAWFISH BALLS

2 lbs. peeled crawfish tails
1 onion, chopped, small dice
1 bell pepper, chopped, small dice
3 jalapeños, chopped/minced
4 slices stale bread
2 TBSP crawfish fat (if avail.)
1 egg, beaten
3 TBSP chopped parsley
3 TBSP scallions
2 tsp. oregano, dry (variable and can be omitted)
salt to taste
black pepper to taste
cayenne to taste
1 1/2 cups bread crumbs (plain)
Grind crawfish tails, onions, bell pepper, jalapeños, and bread slices in
food processor.
Add seasonings, crawfish fat, egg, parsley, and scallions; mix well.
Shape into balls the size of a walnut and roll in bread crumbs.
Bake 20 minutes at 350 degrees.
NOTE: can be frozen after rolling in bread crumbs and baked without thawing,
but due to the crawfish fat, do not keep frozen longer than one week. The
fat will turn rancid quickly.
NOTE: crawfish fat may be omitted

RUM BALLS; this recipe is for bourbon or rum balls, some recipes say you can use melted chocolate chips instead of the cocoa. In a large bowl, combine 1 cup of crushed vanilla wafer crumbs with 1 cup of finely chopped pecans, 1 cup of powdered sugar (confectioners'), and 2 tablespoons of unsweetened cocoa.
In a small bowl, combine 1/4 cup of bourbon with 1 1/2 tablespoons of light corn syrup. Stir well.
Stir the bourbon and corn syrup mixture into the dry ingredients; combine well then chill for at least 1 hour.
Sift about 3/4 cup of powdered sugar onto a baking sheet or wax paper.
Shape chilled dough mixture into small balls then roll in the powdered sugar.
Store in tightly covered containers in the refrigerator or freezer.
This recipe makes about 36 bourbon balls.

And this one is a MUST have! It goes so fast you better make plenty.

Shrimp dip Moms

1 lb boiled peeled shrimp
2 8oz pk cream cheese softened
1/2 cup mayo
Worcestershire sauce
Tabasco
salt and pepper to taste
garlic salt
a little lemon juice
a little dill weed (¼ tsp)
chopped green onion tops

Cream cheese and mayo until smooth (you may need to adjust mayo amount). place shrimp in food processor or chop finely. Add to cream cheese mixture. Season with Worcestershire sauce (splash), Tabasco, salt and pepper, garlic salt, dill, add green onion tops, a squeeze of lemon. refrigerate overnight, or at least a few hours.

I boil the shrimp in zatarans crab boil.

Better make a double batch!

A really good winter time warmer-upper.

HOT PUNCH

2 small pkgs Black Cherry Jello
2 small pkgs Lemon Jello
Dissolve Jello in 8 cups hot water
Add 2 quarts apple juice and 1 large can pineapple juice
Keep hot in crock pot.

Sue

Thanks for answering my question, walnutcreek! Sounds good.

You are most welcome, Suzieque.

Today's recipe is another I have had for years. A friend who used to run a catering business gave this to me.

ZESTY BACON DIP

4 to 6 slices bacon
1 8-ounce carton sour cream
1 tablespoon horseradish
1 teaspoon Worcestershire Sauce

Cook bacon until crisp; drain, cool, and crumble. Combine with all remaining ingredients. Serve with chips, crackers, crudités, etc.
Yield: 1 cup

This is a real oldie I got from the very old AOL message board for recipe exchanges - it is long gone. My first experiences with message boards was AOL.

These are so good. They disappear fast here.

Deep Fried Mushrooms

1 lb. First Choice mushrooms
3/4 c. all-purpose flour
3/4 c. club soda
1/2 tsp. garlic salt
Cooking oil for deep frying

Wash mushrooms and dry thoroughly on towel. Small mushrooms may be left whole...... large ones should be cut in half. (It is always better though to try to buy the small ones. Stir flour, club soda and garlic salt together until smooth.

Dip mushrooms in batter and fry in 400 degree oil for about 5 minutes or until golden brown. Oil should be deep nough for mushrooms to float freely. Drain on paper towels.

Make a sauce out of an 8 ounce carton of sour cream and I put about 2 - 3 tablespoons of Horseradish sauce in the sour cream to dip the mushrooms in.