A Merry Rozar's Christmas

Yesterday my husband and I loaded up the truck and headed to Birmingham to Rozar's Auto Paint Supply where we were greeted by Chuck Nelson and his crew with Christmas cheer. It was a pleasure to meet everyone and to be able to present them with homemade goodies.

There was:

Gingerbread Icebox Cake

 



 

Cap'n Crunch Candy

 

Cranberry Orange Corn Muffins with Honey Orange Butter

 



Mint Chocolate Brownies

 



Homemade Fudge

 



Thank You Chuck Nelson at Rozar's Auto Paint Supply. It was a pleasure to see you and your crew. Merry Christmas to you and your family and work family.

 

 

 

Gingerbread Icebox Cake:

 

2 - 1lb bags gingersnap cookies

1 - 8oz package cream cheese, softened

2/3 cup brown sugar (or more if you like it sweeter)

3 1/2 cups heavy cream

Gumdrops

 

Line a 10-cup bundt pan with plastic wrap, leaving about a 2-inch overhang on all sides (it's okay if the plastic wrap doesn't go completely up the sides of the center column).Combine the cream cheese and sugar in a large bowl and beat with an electric mixer on medium-high until smooth, about 3 minutes; scrape down the sides of the bowl as needed. Add the cream and continue to beat, starting on medium speed and gradually increasing to medium-high as the mixture thickens and finally forms stiff peaks, about 4 minutes.Evenly spread about 1 cup of the whipped cream mixture on the bottom of the bundt pan. Top with 16 overlapping cookies to cover. Evenly spread about a third of the cream over the cookies and top with a ring of 16 overlapping cookies on the outside and then 6 halved cookies on the inside of the bundt to cover. Evenly spread out another third of the cream and top with a ring of 16 slightly overlapping cookies on the outside and about 10 slightly overlapping cookies on the inside of the bundt to cover. Finish with the remaining third of the whipped cream mixture, spread evenly, and loosely wrap the cake with the plastic wrap overhang. Refrigerate 12 hours or overnight.When ready to serve, unwrap the plastic wrap and invert the bundt pan onto a serving platter; remove the pan and plastic wrap. Press the remaining 15 gingersnaps against the bottom of the cake, wrapping around in a single layer, then decorate the top with gum drops. Cut into slices with a serrated knife.

Enjoy!

 

Recipe courtesy of the Cooking Channel.

 



A Food & Family Christmas

 

A fun time was had today with this great group of ladies. Thanks for all the fun, food, and laughs today.









front row left to right: Shenearia Jackson, Karen Jones, Amy Cusimano.
Back row left to right: Polly Cusimano, Sabrina Myrick, Tina Sanders, Alison Fleming, Jennifer Fisher, Judy Sanders

 

Started with a beautiful table setting.

 

 

Add a few snacks to start the day with.

 

Candy Cane Kiss Marshmallow dip. Thanks to Laurens Latest for the recipe.

 

Sausage Balls, Tomato, olive, feta skewers,

 

Spinach dip,

 

Fruit Santas,

 

more Sausage balls,

 

Cranberry Sauce,

 

Spicy Italian Crescent Ring, (opps, picture not too good)

 



Holiday chicken and dressing,

 



Baked Brie and cranberry topping,

 





 

Hashbrown casserole.

 

Unfortunately, I missed taking a picture of the delicious collard greens we had thanks to Sabrina Myrick. Also, missed our drink of the day, The Grinch. Thanks mixmaster Alison Fleming.

 

 

Candy Cane Marshmallow Dip

 

40 candy cane Hershey Kisses

4 oz softened cream cheese

7 oz container marshmallow cream

 

Melt candy cane kisses in microwave, 2-3 minutes, 30 second intervals. Stir in cream cheese until blended. Fold in marshmallow cream. Serve in pretty bowl. Serve with cookies. (I served with ginger snap cookies, graham crackers and vanilla wafers.)



 

MERRY CHRISTMAS EVERYONE!