Still not in a baking mood...

This year I think I am a lot more interested in looking rather than either cooking or eating. My hips are thanking me! LOL How are you doing with the increased volume of all things delightful?

These pictures caught my eye and I really admire people that have the talent and patience for gingerbread houses...I would never be able to do this!

I used to enjoy making cookies but what the heck do you do with them? No one wants them as a gift...they are watching their waistlines. If I keep them at home, well you know how that goes. :-( I guess I can simply enjoy the pictures and remember days gone by. Did you ever use cookies to make Christmas decorations? We did!

The only thing I am really excited about making this year is the Knorr Spinach dip for Christmas Eve to go with our cheese, vegetable and pickle tray. Here's the recipe I use:

http://whatsfordinner.knorr.ca/i/78605/28?gclid=CJuxg_r1lLQCFYl7QgodXygABg

We are going to make slow cooker Peppermint Hot Chocolate for sipping while we watch our holiday movies. Mmmmm! I love peppermint and particularly candy canes!

Maybe next year I will get organized enough to make this:

Brownie Peppermint Ice Cream Pie, So yummy!

Ingredients

1 package fudge brownie mix (8-inch square pan size)
1/2 cup vanilla or white chips
1/2 cup 60% cacao bittersweet chocolate baking chips
1/3 cup caramel ice cream topping
1 pint peppermint ice cream, softened
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/8 teaspoon peppermint extract
1/4 cup crushed peppermint candies

Directions

Prepare brownie batter according to package directions; stir in vanilla and bittersweet chips. Spread onto the bottom and up the sides of a greased 9-in. pie plate.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack.

Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm.

Remove from the freezer 10 minutes before serving. Meanwhile, in a small bowl, beat cream, confectioners' sugar and extract until stiff peaks form. Spread over ice cream; sprinkle with crushed peppermints. Yield: 8 servings.

Nutritional Facts
1 piece equals 664 calories, 37 g fat (15 g saturated fat), 83 mg cholesterol, 322 mg sodium, 81 g carbohydrate, 2 g fiber, 7 g protein