My Christmas Party Sweet Treats!

Christmas Red Velvet Cake Pops

- Use the same recipe as what is posted in October but use Red Velvet cake mix & cream cheese frosting for the cake and the green baking chocolate.

Crock Pot Chicken Tortilla Soup

- 4 Boneless, skinless chicken breast halves
- 2, 15 oz. cans black beans, undrained
- 2, 10 oz. cans Mexican-style stewed tomatoes
- 1 Cup salsa
- 4 oz. can chopped green chilies
- 14 1/2 oz. can tomato sauce
Garnishes: tortilla chips, sour cream, and chopped fresh cilantro.

1. Combine all ingredients in slow cooker.
2. Cover and cook on high 1 hour and then on low 4 hours.
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Return chicken pieces back to soup in slow cooker.

Cran-Raz Holiday Punch

- 2 Bottles of Cranberry Juice
- 2 Bottles of Lemon Lime Soda
- 2 Bottles of Champagne
- 1 1/4 Bottles of Vodka
- 1 Carton of Raspberry Sherbet

Combine all drinks together in a punch bowl and top with raspberry sherbet.

Butterscotch Bundt Cake

- 1 package yellow cake mix (18 oz.)
- 1 package butterscotch instant pudding
- 1 cup water
- 3 eggs
- 2 teaspoons ground cinnamon
- 1/2 cup chopped pecans
- powdered sugar

1. Preheat oven to 350 degrees. Spray 10-inch fluted tube pan with nonstick cooking spray. Combine all ingredients except pecans & powdered sugar in large bowl. Beat with electric mixer at medium speed 2 minutes until well blended. Stir in pecans.
2. Pour into prepared ban. Bake 40 to 50 minutes or until cake springs back when lightly touched. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack & cook completely. Sprinkle with powdered sugar.

Carrot Cake

- 4 Eggs
- 1 1/4 Cups Vegetable Oil
- 2 Cups White Sugar
- 2 Teaspoons Vanilla Extract
- 2 Cups All-Purpose Flour
- 2 Teaspoons Baking Soda
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 2 Teaspoons Ground Cinnamon
- 3 Cups Grated Carrots
- 1 Cup Chopped Pecans (Optional)

- 1/2 Cup Butter, Softened
- 8 Ounces Cream Cheese, Softened
- 4 Cups Confectioners' Sugar
- 1 Teaspoon Vanilla Extract
- 1 Cup Chopped Pecans (Optional)

1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar & 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, & cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool.
4. To make frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar & 1 teaspoon vanilla. Beat until the mixtures is smooth & creamy. Stir in chopped pecans. Frost the cooled cake.

Greeks Grill

Just tried this place out and they have great Gyro's, the only thing is I would have asked for an extra side of Tzatziki. And their fries have a good seasoning to them.
Location: 610 N. Alma School Rd. Chandler, AZ 85224