Chester the bunny

It's HEEERRRE!!
It's in a pretty green box, with a gentle warning not to open until Dec 7th.
It jingles, it's heavy and doesn't smell like anything.
Thank you my Canadian Santa!

ArizonaKAT

Wrapping not required. I didn't wrap. Would have never fit everything in the box.

Neesie

If you haven't yet received your SS box, let Terri know so she can check the tracking records. All gifts were supposed to be mailed by the 14th and if you haven't yet received yours, it may have been misdirected, somehow.

buddy'smom

Oh I just made vanishing oatmeal raisin cookies and thet turned out so yummy, I just love oatmeal/raisin cookies.

ArizonaKAT

I have a cheese cake recipe to die for. About the only thing I make anymore. Have NEVER given out the recipe to anyone. . . but I'm thinking about it.

buddy'smom

My hubby loves cheese cake.

Anoka Quilter

I love cheesecake

sewbizgirl

Don't forget some people are mailing internationally, so those packages may take a lot longer. even having been mailed early.

ArizonaKAT

OK, cheese cake recipe to be announced (I'm at work and all I remember is 3 cream cheese and 2 sour cream. The rest is a blur).

huntannette

Here is another family favorite....an old favorite....It is a recipe for a carrot cake but I make mine into muffins....I just cook it less than asked for...maybe 20 mins....I watch them in the end and do the toothpick test. I also add other things at time....cranberries , strawberries chopped up or rasberries...whatever I have...I omit the nuts because my granddaughter is allergic...but it is delicious with.....I also add more icing sugar to the icing....I find it is just a bit too cream cheesy.....maybe another cup....makes a lot...
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Ingredients
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained crushed canned pineapple
1/2 cup (125 mL) chopped pecans

Icing:
1 8 oz (250g) package cream cheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or wrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)