Santa Pancakes

I saw this on Taste of Home and thought it looked like so much fun! It is what we are having for breakfast on Christmas Eve.

Ingredients:
2 cups biscuit/baking mix
1 teaspoon ground cinnamon
2 eggs, beaten
1 cup milk
1 teaspoon vanilla extract
2 medium bananas, sliced
18 semisweet chocolate chips
1 can (21 ounces) cherry pie filling
Whipped cream in a can
Directions: In a large bowl, combine baking mix and cinnamon. Combine the eggs, milk and vanilla; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Place pancakes on individual plates. For Santa's eyes, place two banana slices on each pancake; top with a chocolate chip. For ears, cut remaining banana slices in half; place on either side of pancake. For nose, remove nine cherries from pie filling; place one in the center of each pancake. Spoon 1/4 cup pie filling above pancake for hat. Use whipped cream to spray the beard, hat brim and pom-pom. Yield: 9 servings.

Chewy Ginger Snaps

These cookies just smell like Christmas to me! :)

2 1/4 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg

Mix together first six ingredients. Cream sugar, shortening, molasses and egg. Add dry ingredients -- beat well. Form 1 inch balls, roll in granulated sugar. Bake at 375 degrees for 10 minutes. (The cookies are going to look really puffy - but they will flatten a bit after you take them out of the oven. I let mine sit on the pan for another 5 minutes or so.)

Holiday Pretzel Treats

I got this recipe from Family Fun magazine and we make them every year for our neighbors for Christmas. I think they are so cute and easy. My 4 yr old loves to help with them.

Bite size waffle shape pretzels Hershey's Kisses and Hugs M&M's

Heat oven to 170. Line cookie sheet with a single layer of pretzels and put a unwrapped Hug or Kiss on each one.

Put in oven for 4-6 minutes, until chocolate is getting soft (white chocolate will melt faster). Remove from oven and quickly push an M&M into each chocolate.

Place in fridge until set.

Southwest Chicken Chili

I found this recipe on Picky Palate and was excited to make it because it requires NO dairy! Matt's not a fan of spicy food so I dialed down the heat, but it was still excellent and way easy to make.

4 chicken breasts, cooked & shredded
2 T olive oil
1 large onion, finely chopped
1 large bell pepper, finely chopped
4 cloves garlic, minced
3 14-oz cans chicken broth
1 can black beans, drained
1 can kidney beans, drained
1 can cannelini beans, drained
1 14-oz can fire-roasted diced tomatoes
1 6-oz can tomato paste
1 T Tabasco {I just did a few drops}
1 T fresh lime juice
2 T chili powder {I used about half}
2 T cumin
1 1/4 tsp salt
1/2 tsp pepper

Heat olive oil in a large soup pot over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and shredded chicken; cook for 1 minute then stir in rest of ingredients. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve. You can top with cheese, sour cream, or whatever else you like. Serve with Pancheri Cornbread.

Romaine Lettuce & Strawberry Salad

Salad:
2-3 heads of Romaine Lettuce
2 cups fresh strawberries, sliced lengthwise
1 small red onion, sliced thin (or half a regular sized onion is enough)
1/2 cup slivered almonds, toasted*

Dressing:
1 cup Mayonnaise
3 Tablespoons Half & Half
1 Tablespoon poppy seeds
1/3 cup white sugar
1/4 cup raspberry vinaigrette
1 1/2 Tablespoons raspberry jam

Put all ingredients in blender and mix well. Good for two weeks in fridge.

*Toasted Almonds:
1 cup slivered almonds
1/4 cup white sugar

Cook on medium heat, stirring constantly until almonds turn brown. Spread on cookie sheet to cool.

Salad:
2-3 heads of Romaine Lettuce
2 cups fresh strawberries, sliced lengthwise
1 small red onion, sliced thin (or half a regular sized onion is enough)
1/2 cup slivered almonds, toasted*

Dressing:
1 cup Mayonnaise
3 Tablespoons Half & Half
1 Tablespoon poppy seeds
1/3 cup white sugar
1/4 cup raspberry vinaigrette
1 1/2 Tablespoons raspberry jam

Put all ingredients in blender and mix well. Good for two weeks in fridge.

*Toasted Almonds:
1 cup slivered almonds
1/4 cup white sugar

Cook on medium heat, stirring constantly until almonds turn brown. Spread on cookie sheet to cool.