Cupcake Tractor

Amish Sugar Cookies

AMISH SUGAR COOKIES RECIPE

1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners’ sugar
2 eggs
1 tsp. vanilla extract
4 1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar

In large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.
Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.

Christmas Tree Cupcakes

Peppermint Candy Cane Fudge

PEPPERMINT CANDY CANE FUDGE

1 bag (12 oz.) white chocolate morsels
1 bag (10 oz.) Andes Peppermint Crunch baking chips
7 oz. jar marshmallow crème
1/2 cup of unsalted butter
3/4 cup of heavy cream
2 cups of granulated sugar
Pinch of salt
1 pkg. (16 oz.) vanilla Candiquik, melted
3 cup Mini Peppermint Marshmallows
5 peppermint candy canes, broken

In a mixing bowl, add white chocolate morsels, Andes baking chips and marshmallow crème, and then set aside. Prepare a 13×9 baking dish by lining it with parchment paper, then set aside.
In medium saucepan, heat butter, heavy cream, sugar and salt over medium high heat. Bring to a boil and continue stirring. Boil for 5 minutes, stirring constantly. Remove from heat. Pour over morsels and marshmallow crème, beating with a whisk until smooth and melted. (I highly suggest using an electric stand or handheld mixer- this fudge is thick)! Pour fudge into prepared baking dish. Melt vanilla candiquik according to package directions, and then allow to cool slightly (about a couple minutes). Fold in the mini marshmallows and pour over top of fudge. Immediately sprinkle with the broken candy canes. Allow fudge to set for about 2-3 hours.

Cheddar-Mshed Potato Casserole

CHEDDAR-MASHED POTATO CASSEROLE

2 lb. Yukon gold potatoes (about 6), peeled, quartered
2 Tbsp. butter
1/2 cup sour cream
1 cup shredded triple cheddar cheese
6 slices bacon, cooked, crumbled

Cook potatoes in boiling water in large saucepan 20 minutes or until tender; drain. Return to pan.
Heat oven to 350 degrees. Add butter and sour cream to potatoes; mash until smooth. Spoon half into 1-1/2-qt. casserole; cover with layers of cheese, remaining potato mixture and bacon. Bake 30 to 35 minutes or until heated through. Makes 10 servings.

Cream Cheese Mints

CREAM CHEESE MINTS

4 oz. cream cheese, room temperature
Exactly 1/2 tsp. peppermint or spearmint extract
3 cups powdered sugar

Beat the cream cheese with a mixer until smooth, add the extract and some of the powdered sugar and mix until combined well. Then add the remaining sugar and mix until well combined. Shape into 1/2" balls and place them on a parchment lined cookie sheet. Press flat with a fork and then chill until ready to serve. Store in the refrigerator in an airtight container for up to two weeks or freeze for up to two months.

Dole Whip

DOLE WHIP

2 cans (20 oz. each) crushed pineapple
2 Tbsp. lemon juice
2 Tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

Drain pineapple: reserve 2 Tbsp. juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth. Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1 1/2 hours or until slushy. Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.