The Entrepreneur Stand: Where we bring home to you with many gifts of crafts and good treats for you
- Katherine Victoria Vananderland
- Sep 5, 2021
- 12 min read
Wow, it has been the longest week of my life and I am so happy to share these recipes with you today! Your prayers are felt and helped get me out of bed today because we know do this a bit much earlier than normal and the only reason I'd do it late is due to my health. Well, this weeks desserts are Christmas favorites. Its not that far away so start planning today. We care about you and want you to know your the biggest highlight to our Sunday next to Football that will be starting up in little less than a week. Order away and know that we do it per item sometimes because it just makes sense but, the frozen Grasshopper Torte will be by itself and separate and not in per items. Lets bring the Christmas Spirit alive and bring it into your homes to make for a fantastic week. Your support, prayers, and generosity are all welcomed and appreciated! We have your backs in all you do know that we pray for you too! We are going to need to have you bring cool bags from the grocery store or target to keep your desserts cool a few frozen dishes this week. Also we are going to be doing a start up of 31 Gifts Ministry so next time please let us bring happiness to your door with a new bag to put your Treats and Crafts in. I am going to try to sign up this week for it and then OCS Will be doing the selling.
We are doing a little better so we appreciate your donation and money spent each week it goes to a good cause; Edina Home School we are raising funds to have our own teacher with K12 I hope or one Intern from Bethel. Happy Week a head for you from Katherine Victoria VanAnderland, is "JOY" hailing from the FC 2000-2004
We are going to sell the small cookie and bars in groups of 8 for $8.00 The rest will be separate starting with the frozen grasshopper torte.
Frozen Grasshopper Torte $30.00 pan
No-Bake Cookie Butter Blossoms $8.00 per 8
My Christmas Fudge $8.00 per 8
Coconut Joys $8.00 per 8
Jeweled Coconut Drops $8.00 per 8
Homemade Peanut Butter Cups $8.00 per 8
Frozen Peppermint Delight $30.00 pan
Cherry Cheese Cupcakes $8.00 per 8
Contest-Winning Pumpkin Cheesecake Dessert $10.00 Per
slice
Contest-Winning Pumpkin Cheesecake Dessert $10.00 per sliece
Buttery Coconut Bars $8.00 per 8
Red Velvet Candy Cane Fudge $8.00 per 8
Cinnamon Sugar Crackle Cookies $8.00 per 8
Irish Creme Chocolate Trifle $8.00 per 8
Eggnog Cheesecake $10.00 per slice
I first made this minty cool torte for a ladies' meeting at our church. I’m still making it, and the compliments keep coming. —Elma Penner, Oak Bluff, Manitoba
Ingredients
4 cups crushed Oreo cookies (about 40 cookies)
1/4 cup butter, melted
1 pint (2 cups) vanilla ice cream, softened if necessary
2 cups heavy whipping cream
1 jar (7 ounces) marshmallow creme
1/4 cup 2% milk
1/4 to 1/2 teaspoon peppermint extract
3 drops green food coloring, optional
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Directions
In a large bowl, combine crushed cookies and melted butter; toss until coated. Reserve 1/4 cup mixture for topping. Press remaining mixture onto bottom of a 9-in. springform pan or 13x9-in. dish. Freeze 10 minutes. Spread ice cream over crust. Freeze, covered, until firm.
In a bowl, beat cream until soft peaks form. In a large bowl, mix marshmallow creme, milk, extract and, if desired, food coloring until blended. Fold in whipped cream.
Spread over ice cream. Sprinkle with reserved cookie mixture. Freeze, covered, until firm.
Nutrition Facts 1 piece: 385 calories, 24g fat (12g saturated fat), 56mg cholesterol, 256mg sodium, 41g carbohydrate (26g sugars, 2g fiber), 3g protein.
Chewy and sweet, these easy treats mix Rice Krispies, cookie spread and chocolate kisses in an unforgettable spin on an old favorite. —Jessie Sarrazin, Livingston, Montana
Ingredients
1 cup Biscoff creamy cookie spread
1/2 cup corn syrup
3 cups Rice Krispies
32 milk chocolate kisses
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Directions
In a large saucepan, combine cookie spread and corn syrup. Cook and stir over low heat until blended. Remove from heat; stir in Rice Krispies until coated. Shape level tablespoons of mixture into balls; place on waxed paper. Immediately press a kiss into center of each cookie. Let stand until set.
Nutrition Facts 1 cookie: 93 calories, 4g fat (1g saturated fat), 1mg cholesterol, 22mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 1g protein.
This fudge is virtually foolproof and so creamy you won't believe it. I've searched for years for the richest fudge, and this one does it for me. You can add just about anything you like to customize it.—Barbara Miller, Oakdale, Minnesota
Ingredients
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
1/2 cup butter, cubed
2 packages (11-1/2 ounces each) milk chocolate chips
4-1/2 cups miniature marshmallows
2 ounces unsweetened chocolate, chopped
3 cups chopped walnuts, toasted
2 teaspoons vanilla extract
4 ounces white baking chocolate, melted
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Directions
Line a 13x9-in. pan with foil; coat with cooking spray.
In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes. Remove from heat.
Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in walnuts and vanilla. Immediately spread into prepared pan. Drizzle with melted white baking chocolate; cool completely.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers.
Get Homemade Gift Packaging Ideas Test Kitchen TipsFor this recipe, make sure you use evaporated milk, not condensed milk. Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar. Find more of our favorite fudge recipes here. Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Nutrition Facts 1 piece: 127 calories, 6g fat (2g saturated fat), 6mg cholesterol, 18mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 2g protein.
If you like coconut, you’ll love these no-bake, no-fuss sweets. They are cute as can be and make a satisfying after-school snack to keep in the fridge. —Flo Burtnett, North Gage, Oklahoma
Ingredients
1-1/2 cups sweetened shredded coconut
1 cup confectioners' sugar
1/4 cup butter, melted
1 ounce milk chocolate, melted
2 tablespoons chopped pecans
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Directions
In a large bowl, combine the coconut, confectioners' sugar and butter. Form into 1-in. balls.
Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with chocolate. Sprinkle with pecans. Place on a waxed paper-lined baking sheet. Chill until chocolate is firm. Store in the refrigerator.
Nutrition Facts 1 piece: 101 calories, 6g fat (4g saturated fat), 7mg cholesterol, 38mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 0 protein.
Jeweled Coconut Drops
Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky
Ingredients
1/3 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 large egg yolk
2 teaspoons orange juice
1 teaspoon almond extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3-3/4 cups sweetened shredded coconut, divided
1 cup seedless raspberry preserves, warmed
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Directions
Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes.
Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.
Nutrition Facts 2 each: 220 calories, 11g fat (8g saturated fat), 22mg cholesterol, 142mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 2g protein.
I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey peanut butter centers. This is how to make homemade peanut butter cups. —LaVonne Hegland, St. Michael, Minnesota
Ingredients
1 cup creamy peanut butter, divided
1/2 cup confectioners' sugar
4-1/2 teaspoons butter, softened
1/2 teaspoon salt
2 cups semisweet chocolate chips
4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
Colored sprinkles, optional
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Directions
Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth.
In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth.
Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.
Homemade Peanut Butter Cup Tips What's the best chocolate to use? The best chocolate for you will be your favorite, of course! Ours is 365 Everyday Value from Whole Foods..What's the best peanut butter to use? Creamy peanut butter mixes best with the other ingredients. Use your favorite brand or make your own homemade peanut butter.How do I store homemade peanut butter cups? Since they'll get too soft after more than a day at room temperature, store them in the fridge for a month or in the freezer for up to three months (if they last that long!).
Nutrition Facts 1 piece: 123 calories, 8g fat (4g saturated fat), 2mg cholesterol, 76mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 3g protein.
If you’re looking for a dessert that’s festive, delicious and easy to make, this is the one for you. Drizzled in hot fudge sauce and loaded with pretty peppermint pieces, this almost tempting treat will have guests asking for seconds. —Pam Lancaster, Willis, Virginia
Ingredients
1 package (14.3 ounces) Oreo cookies, crushed
1/4 cup butter, melted
2 containers (1-1/2 quarts each) peppermint ice cream, slightly softened
1 carton (12 ounces) frozen whipped topping, thawed
Hot fudge ice cream topping, warmed
Crushed peppermint candy
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Directions
In a large bowl, combine cookie crumbs and butter. Press into an ungreased 13x9-in. dish. Spread ice cream over crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months.
Just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy.
Nutrition Facts 1 piece: 425 calories, 22g fat (11g saturated fat), 24mg cholesterol, 296mg sodium, 52g carbohydrate (35g sugars, 2g fiber), 4g protein.
Cherry Cheese Cupcakes
Our church Christmas party always includes these pretty cupcakes as my home-baked contribution. The holidays were the sweet inspiration for their cheery garnish of cherries. —Leanne Beagley, Rochester, New York
Ingredients
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar, divided
1-1/2 teaspoons vanilla extract, divided
5 large eggs
1 cup sour cream
1-1/2 cups cherry pie filling
Mint leaves, optional
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Directions
In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition.
Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Top with pie filling; garnish with mint if desired. Store in the refrigerator.
Nutrition Facts 1 each: 202 calories, 13g fat (8g saturated fat), 82mg cholesterol, 105mg sodium, 18g carbohydrate (17g sugars, 0 fiber), 4g protein.
With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona
Ingredients
1-1/2 cups crushed gingersnaps (about 30 cookies)
1/4 cup butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 large eggs, room temperature, lightly beaten
Ground nutmeg
Maple syrup
Sweetened whipped cream, optional
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Directions
In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.
Nutrition Facts 1 piece: 276 calories, 20g fat (11g saturated fat), 92mg cholesterol, 226mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 5g protein.
My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida
Ingredients
2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups sweetened shredded coconut, divided
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Directions
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°.
In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts 1 bar: 211 calories, 12g fat (8g saturated fat), 36mg cholesterol, 166mg sodium, 25g carbohydrate (18g sugars, 1g fiber), 3g protein.
Red Velvet Candy Cane Fudge
My favorite kind of cake, red velvet, inspired me to create this fudge. If you'd like, spoon the candy mixture into paper-lined mini-muffin cups instead of spreading it into a pan. —Crystal Schlueter, Northglenn, Colorado
Ingredients
1 teaspoon butter
2 packages (12 ounces each) white baking chips, divided
2/3 cup semisweet chocolate chips
3 teaspoons shortening, divided
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons red paste food coloring
4 cups confectioners' sugar, divided
6 ounces cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
3 tablespoons crushed peppermint candies
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Directions
Line a 13x9-in. pan with foil; grease foil with butter.
In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, the chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners' sugar. Spread into prepared pan.
In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners’ sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts 1 piece: 70 calories, 3g fat (2g saturated fat), 4mg cholesterol, 15mg sodium, 10g carbohydrate (10g sugars, 0 fiber), 1g protein.
Cinnamon Sugar Crackle Cookies
Ingredients
1 cup shortening
1-3/4 cups sugar, divided
2 large eggs, room temperature
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
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Directions
Preheat oven to 400°. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.
Bake 8-10 minutes or until golden brown. Cool 2 minutes before removing to wire racks to cool.
Nutrition Facts 1 cookie: 63 calories, 3g fat (1g saturated fat), 5mg cholesterol, 36mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.
I was given a bottle of Irish cream liqueur as a gift and had leftover peppermint candy, so I created this delicious trifle. It's always rich and decadent. —Margaret Wilson, Sun City, California
Ingredients
1 package devil's food cake mix (regular size)
1 cup refrigerated Irish creme nondairy creamer
3-1/2 cups 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
3 cups whipped topping
12 mint Andes candies, chopped
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Directions
Prepare and bake cake mix according to package directions, using a 13x9-in. pan. Cool in pan on a wire rack 1 hour.
With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate, covered, 1 hour.
In a large bowl, whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes.
Cut cake into 1-1/2-in. cubes. In a 3-qt. trifle or glass bowl, layer a third of each of the following: cake cubes, pudding, whipped topping and candies. Repeat layers twice. Refrigerate until serving.
Nutrition Facts 1 serving: 343 calories, 14g fat (5g saturated fat), 39mg cholesterol, 363mg sodium, 49g carbohydrate (32g sugars, 1g fiber), 5g protein.
I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. —Kristen Grula, Hazleton, Pennsylvania
Ingredients
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
3/4 cup eggnog
1/2 teaspoon rum extract real run
2 Tablespoons of Kahlua
Dash ground nutmeg
Whipped cream and additional ground nutmeg, optional
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Directions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust.
Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.
Editor's Note
This recipe was tested with commercially prepared eggnog.
Nutrition Facts 1 slice: 275 calories, 19g fat (11g saturated fat), 79mg cholesterol, 195mg sodium, 24g carbohydrate (18g sugars, 0 fiber), 5g protein.
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