Millie’s Cranberry Salad


  • 3 cups miniature marshmallows
  • 1 cup cool whip
  • 1 cup ground cranberries
  • 1/2 cup sugar (can use sugar substitute per the package directions)
  • 1 cup chopped walnuts
  • 1 can (9 ounce) crushed pineapple (drained)

Fold marshmallows into cool whip. Chill for two hours. Combine cranberries and sugar and let that stand for two hours at room temperature. Then add the drained pineapple into the cranberry mixture. Fold all into the cool whip and marshmallows. Chill overnight.

Christmas Crock Pot Crack by Roz


  • 1 – 16 oz jar unsalted peanuts
  • 1 – 16 oz. Jar salted peanuts
  • 1 – 12 oz bag semi-sweet chocolate chips
  • 1 – 12 oz bag milk chocolate chips
  • 2 – 10 oz bag peanut butter chips
  • 2 – 1 lb pkg white almond bark or vanilla candy coating

Directions: Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour.

Margaret’s Cheese Roll

  • 1 large box of Velvetta Cheese
  • 1 package (8 oz) cream cheese
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salad or Italian herbs
  • 1 cup pecans
  • chili powder

Grind together everything except the chili powder. Make sure it is well mixed. Roll into logs about 1.5" across. Roll them in the chili powder. Wrap rolls in plastic wrap and refrigerate. Slice thin and serve with crackers. The chili powder is not that strong and gives it a very interesting flavor.


Recipe from Terry Schuessler (the featured stitcher)

Every Christmas my husband makes Scottish Shortbread. It melts in your mouth and is gone by the third day! It is our all-time favorite.

(Note: The trick in making successful shortbread is the kneading. The more it is hand-kneaded*, the better it gets!).

*I wouldn’t use a stand mixer as it doesn’t incorporate the ingredients as well as they should be.


  • 1 pound of butter (don’t use margarine…I did this the first time I made it, and it was awful!)
  • 1 measuring cup (heaping) fine Baker’s sugar
  • 5 measuring cups (could be sifted if you wish) flour (I used King Arthur’s ™ all-purpose flour (the best flour around!), or the flour of your choice.
  • 1. Put butter and sugar in a very large bowl. Add 2 cups flour and knead in bowl (you could also add one cup of flour at a time).
  • 2. Add 2 more cups flour and knead.
  • 3. Add the final cup of flour and knead until nothing is sticking to the bowl.
  • 4. Using a rectangular glass pan (8″ x 12-1/2″), line the bottom of the pan with heavy-duty aluminum foil of your choice (I use Reynolds ™ foil) to 3/4 in” thick. (This prevents burning on the bottom).
  • 5. Scrape the mixture onto the glass pan, making sure that the dough fills the bottom of the pan. Pick the dough with a fork across the width and length of the pan.
  • 6. Bake in a 350 degree oven until the top is light brown. Make sure you bake the shortbread for no longer than 45 minutes.
  • 7. Cut the shortbread immediately into squares (whatever size you choose), and let it cool. It is now ready to eat! (We only make this shortbread during the Christmas season because it is so rich and also gives us a special food to think about the rest of the year! (I was given this recipe in 1972 by an acquaintance who got it from a Scotsman).

Easy Date Loaf

The recipe this week comes from the featured stitcher, Margaret Attrill. She write, "One of my favourite recipes is below.


  • 4 Weet-Bix crushed. (in the USA you can find British Weetabix in stores like World Market or Harris Teeter)
  • 3 tablespoons of butter or margarine
  • 1 teaspoon of bicarbonate of soda
  • 1 cup of boiling water
  • 1 cup raw sugar
  • 1 cup chopped pitted dates
  • 1 cup self raising flour
  • 1 egg


Mix Weet-Bix, butter or margarine, bicarbonate of soda, boiling water sugar and dates together.
Stand for five minutes
Add flour and egg to date mixture and mix well.
Pour into a greased and floured loaf tin.
Bake for 1 hour approx at between 150 c and 175 c Varies according to different ovens.

Hope you can understand all these ingredients Roz. We eat it cut into slices and buttered."


Weet-Bix is a high-fiber and low sugar breakfast cereal biscuit manufactured in Australia and New Zealand by the Sanitarium Health and Wellbeing Company, and in South Africa by Bokomo. – Wikipedia

Super Galactic Garlic Mashed Potatoes

The recipe this week comes from my youngest brother, Dean. He’s become quite the cook in recent years. When we gave him some of our delicious Cherokee potatoes, he came up with this recipe and calls it: "Super Galactic Garlic Mashed Potatoes"

  • 5 pounds of Potatoes, peeled and cut into chunks
  • Three-fourths cup fresh garlic (about 3 full bulbs) sliced or chopped but large enough to not fit through strainer

Boil these items in water or chicken stock or half and half (I prefer chicken stock or half water half stock)
When done, drain the potato water and keep it

Smash the garlic and the potatoes and add:

  • Three-fourths to one cup of sour cream
  • Stick of softened butter (half cup)
  • Salt and pepper
  • Three-fourths cup of thinly sliced scallions (not onions – they are too strong)
  • Cup of freshly grated parmesan cheese

Preheat oven to 400 .Mix them together so they are slightly mushy but not soupy, adding the potato water to get that consistency. These will firm up with further baking as well raise in the casserole pan. Place in a buttered casserole pan. Drizzle olive oil (EVO is the best) over the top. If you want you can put some cut up chives on top as well. Bake for 30 minutes until the top is golden. Freezes well, comes alive with butter on top (what does not come alive with butter?).