Cranberry Pecan Muffin

CRANBERRY PECAN MUFFIN MIX

Sift the flour, sugar, baking powder, salt, and cinnamon into a large bowl (a great job for kids). Carefully pour the mixture into a clear cellophane bag big enough to hold about 5 cups. Next, top the mixture with the dried cranberries followed by the pecans to create a layered look. Seal the top of the bag with clear packing tape. Then tie on a ribbon and a card with the Cranberry Pecan Muffin recipe instructions printed inside.

 

Ingredients

• 2 1/2 cups flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon cinnamon

• 3/4 cup dried cranberries
• 1/2 cup chopped pecans
• 1 large egg
• 1 1/2 cup of milk
• 1/3 cup of vegetable oil

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Instructions

1. Heat the oven to 400° and butter the bottoms only of 12 regular-size or 6 jumbo muffin cups.
   
2. Pour the muffin mix into a large bowl and stir with a wooden spoon. In another bowl, whisk l large egg. Then blend in 1 1/2 cups of milk and 1/3 cup of vegetable oil.
   
3. Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth. Spoon the batter into the muffin cups.
   
4. Bake the muffins on the center oven rack until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins. Serve warm and enjoy!
   

White Chocolate Snowballs

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• Rated by 31 members

3 stars based on 31 reviews

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• Rated by 31 members

A delicious blend of salty and sweet makes these white chocolate peanut butter balls taste as good as they look. Box them with Peanut Butter Buckeyes for a pretty gift set. Makes about 4 dozen snowballs.

Ingredients

• 1 1/2 cups peanut butter
• 1/2 cup (1 stick) butter, softened
• 1 (16-ounce) package confectioners' sugar

• 2 cups white chocolate chips
• 1 tablespoon vegetable shortening
• 1/2 cup shelled, unsalted peanuts

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Instructions

1. Line 1 large baking sheet with aluminum foil and another with waxed paper; set both aside. Using an electric mixer (or a wooden spoon), beat together the peanut butter and butter in a large bowl until blended and smooth. Add the sugar, 1/2 cup at a time; blend until smooth.
   
2. Press the mixture into 1-inch balls. (The dough will be dry, so it may be easier to form with damp hands.) Place the balls on the foil-lined sheet. Let stand until firm, about 30 minutes.
   
3. Melt the white chocolate chips and shortening in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using a toothpick for a handle, pierce each ball, then dip it into the melted chocolate. Spoon chocolate over the balls to coat them, if needed. Set them on the waxed-paper-lined sheet and top each with a peanut half. Refrigerate until set, about 30 minutes. Store in an airtight container in the refrigerator.