Christmas Grocery Haul & Holiday Baking

With the family all home for the holidays I have a huge Christmas grocery haul and meal plan. I share some great baking recipes for the holidays! With everyone home for Christmas is was so much fun to plan some family favorite meals and shop for our favorite snacks!
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CHRISTMAS CARD SWAP
There is something wonderful about sending cards at Christmas. I would love to hear from you! Send a card, note, postcard etc to the address below and I will send you one in return!
My Bashful Life
Mickey
P.O. Box 483
Leesburg, VA 20176
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Rolo Pretzel Treats
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Pretzel Snaps
Rolos
M&Ms
Preheat even to 350.
Line a baking sheet with parchment paper.
Place pretzel snaps on your sheet. Place unwrapped rolos on each one.
Bake for 2-3 minutes until just a bit melted
Take out of oven, and while warm, place M&Ms on top of each. Let cool.

Cream Cheese Snickerdoodles
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Original recipe can be found from The Recipe Critic. com
https://therecipecritic.com/cream-che...
1 cup unsalted butter, softened to room temperature
4 oz cream cheese, softened to room temperature
1¾ cup sugar
2 large eggs
1 teaspoon vanilla extract
3¼ cups all-purpose flour
1 teaspoon cornstarch
1½ teaspoon cream of tartar
½ teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
Topping
⅓ cup granulated sugar
1 Tablespoon ground cinnamon
INSTRUCTIONS
Combine butter and cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy.
Add sugar and beat until light and creamy and well-combined.
Add eggs and vanilla extract. Stir well.
In a separate bowl, stir together flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon.
Gradually add flour mixture to butter mixture until completely combined. Cover bowl with plastic wrap and transfer to refrigerator to chill for at laest 30 minutes.
Once dough has nearly finished chilling, preheat your oven to 350F and line a baking sheet with parchment paper. Prepare your topping by stirring together sugar and cinnamon until well-mixed.
Remove chilled dough from refrigerator and scoop by 1 ½ Tablespoon-sized portions. Roll into a smooth ball between your palms and roll through cinnamon/sugar topping mixture until completely coated.
Place on prepared cookie sheet at least 2” apart and bake on 350F for 10-13 minutes.
Cookies may still seem very soft in the center when finished baking, allow to cool completely on cookie sheet where they will finish baking without becoming overdone and dry.

Ooey-Gooey Turtle Bars
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1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)
3 cups chopped pecans
1/2 cup butter
1/2 cup packed light brown sugar
1 jar (12.25 oz) caramel ice cream topping
1 cup graham cracker crumbs (16 squares)
Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over cookie dough. Set aside.
In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. Cut into squares.

Pumpkin Bread Paula Deen
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Pumpikin Bread Recipe
3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 1/2 cups canned pumpkin
4 large eggs
2/3 cup water
1/2 cup vegetable oil
Instructions
Preheat oven to 350°. Spray 2 (9-inch) loaf pans with nonstick cooking spray.
In a large bowl, whisk together flour and next 6 ingredients. In a medium bowl, whisk together pumpkin and all remaining ingredients. Stir pumpkin mixture into flour mixture until well combined. Pour batter into prepared pans.
Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack