This trio is a favorite every year at our house...
The holidays just wouldn't be the same without them!
2 cans of refridgerated cresent roll dough (8 per can)
1 16oz package of cocktail smokies
1 pkg almond slices (in the baking isle at Walmart)
Preparation & Baking Instructions:
Preheat oven to 350 degrees. Open can of cresent roll and unroll the dough. Place one triangular piece of cresent roll on a baking sheet or cooking stone.
Put a cocktail weenie in the wide end of the dough triangle; roll the dough around the sausage (you should have one layer of dough covering it completely - leaving the 'toe' end exposed). Taper the other end to look realistic at the base of the toe. Use a knife to score 'knuckles' on the dough in the center.
Place the toes in the oven and bake for 15-20 minutes or until golden brown. After baking, add a dab of ketchup at the exposed end of the toe and press an almond slice onto the ketcup for the nail.
Mr. President's Sweet Potatoes
3 cups sweet potatoes
(4 sweet potatoes/peeled, cubed, boiled, and mashed)
1/4 - 1/2 cup of sugar
1 tablespoon of vanilla
1/4 cup butter (softened)
Mix together and pour into greased pan, set aside.
1 cup brown sugar
1/3 cup flour
3/4 cup chopped pecans
1/3 cup butter (softened)
Mix together and sprinkle over the top of the entire pan.
Bake at 350 for 30 minutes.
Puttin' on the Christmas Ritz!
Sandwich the peanut butter between two Ritz crackers.
Melt the chocolate bark for 90 seconds (or longer to melt throughout). Dip each sandwich cracker into the melted chocolate half way and lay on to wax paper to cool.
When the chocolate has hardened, melt the vanilla bark and dip the opposite side, laying the cookies back on the wax paper to cool.