With the holidays so near, I know everyone is searching for the perfect holiday treat to make! ForRent.com wants to provide you with our holiday recipe tips. The first six are regarding essential holiday pantry items and the remaining six are holiday treat recipes!

6 Essential Holiday Pantry Items:

• Chocolate Morsels
• Pam Cooking Spray
• Vanilla Extract
• Holiday Candy
• Sprinkles/Food Coloring
• Cookie Cutters

During our annual Marketing Department treat exchange, here were six of our favorite treats that were brought. You’ll see that some of them require one of the essential holiday pantry items mentioned previously!

                
SALTINE TOFFEE BARS

Ingredients:

• - unsalted Saltine Crackers (not premium-too thick)
• - 1 stick butter
• - ¾ cup sugar
• - 12 oz bag chocolate chips
• - sliced almonds, optional
• - powdered sugar, optional
• - “Pam” cooking spray

Directions:

Preheat oven to 350-400 degrees.  Line a 9 X 11 jelly roll pan with aluminum foil and spray with Pam.  Place saltines, edge to edge, over the bottom of the pan.  Melt butter, add sugar and bring to a boil.  Boil about 3 minutes to dissolve sugar.  Spoon (not pour) over the saltines and then settle the saltines and bake for about 5 minutes.  The saltines will look like they are floating.  Turn off the oven and remove saltines.  Sprinkle chocolate chips over crackers and return to oven until they are melted then add almonds if desired.  Cool a bit then cut (but do not try to separate- too runny still) and sprinkle with powdered sugar if desired.  Refrigerate until hard then break into pieces, removing foil from the back of the crackers.

Peppermint-Chocolate Sandwich Cookies

Ingredients:

1 (16.5 ounce) tube refrigerated sugar cookie dough
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil

Directions:
Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
Special equipment: a 2 1/2-inch round cookie cutter, and a ½ ounce cookie scoop

Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Christmas Cupcakes

Ingredients:
Pillsbury Cake Mix Funfetti
Duncan Hines Classic Vanilla Frosting
Eggs
Vegetable Oil
Baking Cups
Directions:
Follow directions on the box for cooking cup cakes. After cup cakes have cooled, put vanilla frosting on the cup cakes. For extra decoration, you can use holiday colored sprinkles!

Peppermint Bark

Ingredients:
12 oz bag of White Chocolate Morsels
12 oz bag of Semi-Sweet Chocolate Morsels
8 regular sized Candy Canes

Directions:
Lightly grease a large cookie sheet. Break up candy canes into one inch pieces and put into a sturdy plastic bag. Crush candy canes inside the bag until they are in very small pieces. Next, put the semi-sweet chocolate morsels into a bowl and put in the microwave for 1 minute; stir in 15 second increments until it is completely melted. Pour melted chocolate on the cookie sheet and spread to make a thing layer. Put the white chocolate morsels in a bowl and repeat microwave cycle (while white chocolate is in the microwave, put baking sheet of semi-sweet chocolate in refrigerator for cooling). Once melted, stir in ½ of the candy cane pieces and spread on top of semi-sweet chocolate layer. Top with the remaining pieces of candy cane; be sure to lightly press into the chocolate layer to secure. Cool in refrigerator until hard and then break into pieces!

PEANUT BUTTER CHOCOLATE KISS COOKIES 
Ingredients:
1 c. butter
2/3 c. creamy peanut butter
1 c. granular sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
2 2/3 c. flour
2 tsp. baking soda
1 tsp. salt
16 oz. pkg. chocolate kiss candyDirections:

Combine butter, peanut butter and sugars; blend until creamy. Add eggs and vanilla; blend. Mix flour, salt and soda, add to cream mixture; stir well. Roll dough into quarter size balls. Roll ball in bowl of sugar. Bake dough at 350 degrees for 8 minutes, take out, place chocolate kiss in center of each cookie. Bake an additional 2 minutes.

M&M Sugar Cookies

Ingredients:
Pillsbury Sugar Cookie Dough
Bag of Holiday Colored M&Ms (could be the regular kind or the mint flavored!)

Directions:
Cut the sugar cookie dough into slices for the appropriate sized cookies (you could also roll into whatever size you choose). Put on greased baking sheet and lightly press to flatten the dough. Place M&Ms on top of the cookies and bake accordingly. Wait for the cookies to cool before taking them off the baking sheet.

Happy Cooking!

A time honored tradition in my home was an advent calendar used to count down the days until Christmas. The specific one in my house had 25 boxes with little gift ornaments. Each day my brother and I would open up the little box with a surprise ornament in it and hang it on the tree. It was something I looked forward to everyday. But an advent calendar isn’t limited to Christmas; it really can be used for different holidays such as solstice, Hanukkah, etc.

So in keeping with childhood memories for me, I searched for ways to incorporate this craft for kids during the holidays. eHow.com actually had a really cute one, which I thought I’d share……

For this craft you’ll need a large piece of cardboard, scissors, popsicle (craft) sticks, acrylic paints, paint brushes, brads, glue (hot or liquid white will due), a variety of small boxes, and of course, items to decorate the boxes with: ribbon, rope, etc.

Step1

Gather all materials and find a large surface to assemble the calendar. Make sure it is next to an outlet if you are using a hot glue gun. The number of small boxes you need will depend on the number of days you are counting down to your holiday event!

Step2

Lay out your cardboard and arrange boxes into a wreath (ring) shape on it. Remember to place them far enough apart that you will be able to easily remove their lids. Trace a circle around the outside of all the boxes. Trace another circle around the inside of all the boxes. Clear the boxes off the cardboard. You should be left with the outline of a wreath (ring). Cut out this shape with scissors or a craft knife. It is your base.

Step3

Glue the popsicle sticks to the back of the cardboard ring. These will give it extra stability when the boxes are filled with treats. Let the glue dry before going on to next step.

Step4

This is the fun part! Paint the calendar base (cardboard ring) and boxes as desired. Use seasonal colors, images, and don’t forget to number the boxes!

Step5

Glue your boxes onto the painted cardboard ring. Keep in mind to place each far enough apart for the lids to come off easily. If you are using brads, now is the time to poke a hole (with scissors) through the box bases and cardboard base to insert the brads. This helps the boxes stay put if the glue fails. Let the glue dry before moving on to the next step.

Step6

Decide where to put your calendar. It can go on any surface as it is, or you can add a festive ribbon or rope and hang it from your wall.

I hope you and your child/children enjoy creating this holiday craft. Spending time with family is what the holidays are all about. Why not make some great memories in the process!

This was a recipe recommended by one of our own at ForRent.com. “Junior mints and brownies how can you go wrong?  The candy makes them moist and chewy and it’s a special surprise for your guests who just thought they were plain brownies.  Bring them to your next family event and I can’t guarantee they’ll let you take on the turkey next year but they might trust you with an apple pie or some Mac n’ Cheese.  I give them 2 snaps up!”

Ingredients:

• Cooking spray
• 1/4  cup  butter or stick margarine
• 32  (about 3 ounces) creamy, small-size mints in pure chocolate (such as Junior Mints)
• 1  cup  all-purpose flour
• 1/4  teaspoon  baking soda
• 1/8  teaspoon  salt
• 2/3  cup  sugar
• 1/3  cup  unsweetened cocoa
• 1  large egg
• 1  large egg white

Preparation:

Preheat oven to 350 degrees.

Coat bottom of an 8-inch square baking pan with cooking spray.

Combine butter and mints in a 2-cup glass measure; microwave at high 30 seconds or until soft. Stir until smooth, and set aside.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.

Taken from MyRecipes.com

With all the festivities surrounding the planning of your Thanksgiving feast, it’s no wonder you have forgotten one very important detail-the centerpiece! No worries, I’ve complied five easy and quick ways to make your centerpiece perfect for your family gathering.  The best part….most of them can be found at your local grocery store or right in your own home!!

Pumpkin Patch Centerpiece

For this masterpiece you’ll need pumpkins in a variety of sizes; one being large. Place the large pumpkin in the center of the table and arrange the other-sized pumpkins around it. To add a little bit more of décor, also add a few leaves and/or twigs.

Pumpkin Candle Centerpiece

For this Thanksgiving centerpiece, you’ll need a medium sized pumpkin, a 6 inch pillar candle, twigs, berries, and/or leaves. Cut the stem off of the top of the pumpkin. Place the pillar candle on top of the pumpkin and trace around it. Take a sharp knife and cut the circle out with about a 3 inch cut into the pumpkin and discard. Put the pillar candle inside the hole, place the twigs, leaves, and/or berries as an accent next to the candle.

Fall Bowl

With entertaining this Thanksgiving extra bowls will be sparse, as they will most likely be used for the mash potatoes, sweet potatoes and green beans. I would just recommend serving one of the sides in another shape serving ware and use the bowl for the centerpiece. For this creation, you’ll need leaves, twigs, pinecones, a pumpkin and a vibrant color ribbon.  Place the pumpkin in the middle of the bowl, tie the colored ribbon around the pumpkin (recommended colors would be red, orange or yellow). Then arrange the leaves, twigs and pinecones around the pumpkin.

Mini-Pumpkin Place Card Holders

For this table ornament, you won’t be doing one centerpiece as much as you’ll be doing several; in fact, you’ll be doing one for each guest. However many you plan on entertaining is how many little pumpkins you’ll need. Now, if this truly is a last minute project you can substitute some of the mini pumpkins for other fruits, i.e. apples and oranges.  You’ll need paper, a pen and toothpicks. Cut the paper into small square pieces. Write the names of your guests on one piece of paper. Then stick that name, with a toothpick, to the pumpkin, apple or orange. Set in front of a place setting. If you’d rather not designate seating, place these items inside a basket with leaves adorning it.  

Cake Plate Pumpkin

If you haven’t already used your cake plate or (tiered) fruit tray then save it for your beautiful centerpiece. Place the cake/pedestal plate or fruit tray in the center of the table. Arrange mini-pumpkins, a variety of fruits, leaves, twigs, or whatever you can find on top. This really is the ‘everything but the kitchen sink’ type of décor.

On our site we’ve provided you some tips for your Thanksgiving feast , décor, and now your centerpiece, we truly hope this Thanksgiving will be a pleasant experience. For more centerpiece ideas check out About.com and Bhg.com.

If you plan on celebrating Saint Patrick’s Day this year, make sure you do so with traditional Irish foods.  Here’s a great recipes for Corned Beef and Cabbage that you can make this holiday!

Corned Beef & Cabbage with Horseradish Sauce

Serving Size: 8               
Categories: Beef, Irish                            

Ingredients (Amount & Measure)
——–  ————  ——————————–
   1      Onion
   4      Cloves-whole
   4      pounds Corned beef
   2      Parsley sprigs
   8      Peppercorns-whole
   2      pounds of Cabbage
   1      cup Sour cream
   1      tablespoon Prepared horseradish

Work Time: 15 minutes   
Total Time: 3 hours 45 minutes

Directions:
Peel onion and stick with cloves.  Put corned beef, onion parsley and peppercorns in a large pot and cover with water.  Cover, bring to a simmer and cook gently until tender, 2-1/2 to 3 hours.  Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes. Combine sour cream with horseradish.  Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side.

Nutritional Value:
Per serving: 553 calories, 36g protein, 40g fat, 2808 mg sodium, 11g carbohydrates, 135 mg cholesterol.

*Exported from MasterCook*

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Source: http://fp.enter.net

You have enough on your plate this month with Easter rolling around, pictures needing to be taken and baskets to be assembled. Why not have your little ones help you out this Easter dinner? Below are really easy and simple recipes for you and your little helpers!

Edible Easter Bunny Salad



Ingredients:
Pear halves
Raisins
Miniature marshmallows or cottage cheese
Lettuce
Apple slices or Almonds

Directions:
Place a lettuce leaf on a plate. Add the pear half on lettuce, for body. Insert raisins for the eyes and nose. The ears are made from apple slices or almonds and a miniature marshmallow or cottage cheese become the bushy tail.

Banana Pops

Ingredients:
• 2 Bananas
• Honey (or melted chocolate)
• Dessicated Coconut (or rice krispies)
• Popsicle sticks
• Plates
• A baking dish lined with baking paper
Directions:
1. Peel the bananas, then cut them in half and push Popsicle sticks into the bottom of both pieces of banana.
2. First, Roll the bananas in some honey, and then in the coconut.
3. Place the banana pops on a baking tray lined with a sheet of baking paper and then freeze.
4. Your banana pops will be ready to eat the next day

Source: dltk-kids.com & amazingmoms.com