To go along with the coconut cake I made for our Christmas get together I wanted to make something peppermint, I have had this recipe saved for a long time and decided to give a try. I didn’t read the directions very well and had just 6 hours to let it freeze and it wasn’t frozen so we had some mousse soup but the next day it was frozen and was just as good.

I am not a huge peppermint person so this wasn’t my favorite but it was very good.

Candy Cane Frozen Mousse (From: Allrecipes)

• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 1 cup crushed candy canes (peppermint, cinnamon or wintergreen)
• 2 cups whipping cream, whipped

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.

Stir in crushed candy. Fold in whipped cream.

Pour into serving dish and cover. Freeze 6 hours or until firm. Can be made a few days ahead. Garnish as desired. Store leftovers covered in freezer.

This year my mom chose to add Rosettes to our cookie baking day, at first I was a little disappointed because it’s a cookie “I don’t like” But I tried one again to be sure I don’t like it… and I love them!

These little treats are pretty simple to make once you get a hang of the rosette iron. Sprinkle with a little powdered sugar and you have heaven! I am also submitting these to Joelen’s Holiday Cookie Swap Adventure.

Rosettes (From: My Mom)

• 2 eggs
• 1 T. sugar
• 1/4 t. salt
• 1 c. all-purpose flour, sifted
• 1 c. milk
• 1 t. vanilla

Combine eggs, sugar, and salt; beat well.Add remaining ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels. Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner’s sugar.

I grabbed this recipe a LONG time ago at the grocery store, it got shoved into my cookbook and I forgot about it. When it was my Friday to bring lunch to work I decided that these would be perfect to bring.

I personally didn’t think these were awesome, but my co-workers seemed to enjoy them, and Adam brought the extras to work and they were eaten.  I thought the crust or bottom was too soggy.

Sweet and Salty Peanut Chews (From: Land O Lakes)

• 1 c. butter, seperated
• 1 (10.5 oz) mini marshmallows
• 2 c. crushed pretzels
• 3/4 c. creamy peanut butter
• 2/3 c. light corn syrup
• 3 c. dry roasted peanuts
• 1 c. uncooked quick-cooking oats

Heat oven to 350. Grease 13×9-inch baking pan. Set aside.

Combine 3/4 c. butter and 3 cups marshmallows in a 3-quart saucepan; cook over low heat, stirring constantly, just until melted. Remove from heat; stir in crushed pretzels.

Press remaining mixture into preapared pan. Sprinkle reamining marshmallows over crust. Bake for 6 to 8 minutes or until marhsmallows are soft and puffed cool 5 minutes.

Meanwhile, place peanut butter, corn syrup, and 1/4 c. butter in 3-quart saucepan. Cook over medium heat, stirring occasionally, until smooth (2 to 3 minutes). Stir in peanuts and oats. Carefully spread peanut butter mixture over puffed marshmallows. Refrigerate until set (about 1 hours). Cut into bars.

When I started making the pumpkin bread pudding, I wanted to use up all my jasmine rice I had enough to double the recipe but decided to make a vanilla-cinnamon version as well.

I have to say I liked the vanilla better, I loved the flavors and reminded me of my families recipe that I have yet to get my hands on.

Vanilla Bean Rice Pudding (Adapted From: Picky Plate)

• 3 Cups cooked jasmine rice
• 2 ½ Cups 2% milk
• ½ Cup granulated sugar
• ¼ Cup brown sugar
• 1 teaspoon cinnamon
• 3 fresh vanilla bean

Place cooked rice, milk, sugar, brown sugar, and cinnamon into a medium dutch oven or heavy bottom pan over medium low heat. Stir to combine.

Split vanilla beans in half length wise and scrape out the seeds with the back of the knife. Add seeds and split bean into rice mixture; stir to combine.

Let rice simmer for 15-20 minutes or until thick and creamy. Before serving discard vanilla bean halves.

As soon as I saw this on Picky Plate I knew I wanted to try it, I had a little bit of pumpkin the fridge that was dying to be used up. And also had a half a bag of jasmine rice that I bought way to long ago and haven’t used.

I decided to give it a whirl tonight. Although I did not enjoy the pumpkin I enjoyed the vanilla, and Adam loved the pumpkin!

Spice Pumpkin Pie Rice Pudding (From: Picky Plate)

• 3 Cups cooked jasmine rice
• 2 ½ Cups 2% milk
• ¾ Cup prepared pumpkin puree, such as Libby’s
• ½ Cup granulated sugar
• ¼ Cup brown sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon kosher salt
• 3 inch cinnamon stick
• 1 fresh vanilla bean

Place cooked rice, milk, pumpkin, sugar, brown sugar, cinnamon, salt and cinnamon stick into a medium dutch oven or heavy bottom pan over medium low heat. Stir to combine. Split vanilla bean in half length wise and scrape out the seeds with the back of the knife. Add seeds and split bean into rice mixture; stir to combine. Let rice simmer for 15-20 minutes or until thick and creamy. Before serving discard vanilla