Recipes
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Cream Cheese Mints
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1 3 ounce pkg. cream cheese
3 tablespoons butter
1/2 teaspoon vanilla
1/4 to 1/2 teaspoon of desired food coloring
1/4 teaspoon peppermint extract
1 lb. powdered sugar
1/3 cup granulated sugar
Line cookie sheet with wax paper.
If you would like to drizzle with chocolate try this. Melt 1/2 cup chocolate chips and 1 tablespoon of shortening in microwave. Stir after 1 1/2 minutes. Keep warm. Bring cream cheese to room temperature. Beat cream cheese, butter, vanilla, food coloring, and peppermint extract until smooth. Gradually beat in powdered sugar. You may have to knead in some of the powdered sugar. Place granulated sugar into a small bowl. Roll 2 tsp. of mixture into a ball and roll in the sugar. Place on cookie sheet and flatten into a patty. Drizzle with chocolate if desired. Refrigerate in an airtight container.
Makes about 40 mints
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Famous Candy Bar
These taste like a candy bar we've all known for years.
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1/2 cup granulated sugar
1/2 cup brown sugar
1 cup white corn syrup
1cup peanut butter
6 cups corn flakes
1 cup salted peanuts (I prefer no skins on the peanuts.)
1 6 ounce pkg. semi-sweet chocolate chips
1 6 ounce pkg. milk chocolate chips
Grease a 9 x 13 inch pan. In sauce pan mix sugars and syrup over low heat. Bring to a boil; boil for 1 minute. Add peanut butter and stir well. In a large mixing bowl stir together corn flakes and salted peanuts. Add mixture and stir. Firmly press mixture into greased pan. Melt both packages of chocolate chips together and spread over mixture in the pan. Cut into squares all the way through, refrigerate. When cool turn out and break into pieces.
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Graham Cracker Taffy
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2 sticks of "real" butter
1 cup brown sugar
chopped walnuts
chocolate chips
graham crackers
Boil together butter and brown sugar for 2 to 3 minutes. Cover a 9 x 13 cookie sheet with foil. Place a layer of graham crackers on cookie sheet and sprinkle with walnuts. Pour taffy mixture over graham crackers. Sprinkle with chocolate chips as desired. Refrigerate until set. Break into pieces if you like. Eat and Enjoy!
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Cherry Angel Pudding
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1 - 14 ounce can sweetened condensed milk
1 cup cold water
1 small package of instant vanilla pudding
1 8 ounce container plain yogurt
2 - 1.3 ounce envelopes whipped topping (prepare as directed)
You can use almond extract instead of vanilla when preparing the topping.
9 ounce angel food cake cut into cubes
1 21 ounce can cherry pie filling (chilled)
In bowl combine condensed milk and water. Add pudding mix, beat until well blended. Chill for 15 minutes. Stir in yogurt. Fold in whipped topping. Spoon 1/3 into a large bowl. A clear bowl is pretty with this. Top with cake cubes and cherry pie filling. Alternate and end with pudding mixture. Chill thoroughly and refrigerate any leftovers.
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Cinnamon Ornaments
One of our traditions is to give a new ornament to each child every year.
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1 1/2 cups ground cinnamon (buy the cheapest)
1 cup applesauce
1/2 cup white school glue
Mix cinnamon, applesauce and glue in a glass bowl. Remove from bowl and knead until clay like. Refrigerate 30 minutes. I use cookie cutters that leave an imprint on the dough. Or you can use the clay molds. Sprinkle cinnamon on wax paper and roll out dough (if using molds press dough into mold, tap edge of mold on a protected surface until it starts to release). Cut with cookie cutters dipped in cinnamon, tap on table to release. Poke a hole near top of ornament with a nail or toothpick. Set aside on a cooling rack to dry for about 5 days. Thread with a metallic thread and hang on tree.
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Corn Casserole
My sis-in-law made this one year.
Now it's a regular at Christmas dinner.
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1 can creamstyle corn
1 can whole kernel corn drained
3 ounces cream cheese cubed
3 ounces swiss cheese grated
1 small can mushroom pieces
Use your own judgment on how many to put in.
bread crumbs
Preheat oven to 350 degrees. Mix all ingredients in a casserole dish, except bread crumbs. Top with the bread crumbs.
Bake for 30-45 minutes until bubbly.
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Sweet Potato Casserole
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3 cups mashed sweet potatoes
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup butter
I use a mixer to whip my sweet potaotes. Add butter, sugar and vanilla. Beat eggs before adding to mixture and let mixture cool slightly. Mix in eggs and pour into a 1 to 1 1/2 quart casserole dish.
Topping
1 cup dark brown sugar
1/2 cup butter
1/3 cup flour
1 cup chopped pecans
Preheat oven 350 degrees. In a sauce pan bring butter and sugar to a boil on medium heat stirring constantly. Add flour and continue to stir about 2-3 minutes. Don't let it burn. Add nuts and pour over mashed sweet potatoes. Bake for 30 to 40 minutes. I cook all of this by how it looks to me so I've estimated on the times.
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Hot Cocoa Mix
The best I've ever had.
I got this recipe out of a magazine.
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6 2/3 cups nonfat dry powdered milk
1 cup instant chocolate drink mix
1 - 5 ounce package of cook & serve chocolate pudding mix
1/2 cup powdered sugar
1/2 cup powdered non dairy creamer
1/2 cup baking cocoa
Addtional Ingredients:
1 cup boiling water
Mini marshmallows
Mix first 6 ingredients in a large bowl. Store in an airtight container in a cool dry place for up to 3 months. I use wide mouth quart canning jars. To make hot cocoa:
Dissolve 1/3 cup cocoa mix in boiling water. Top with mini marshmallows if desired.
This makes a nice gift.
Put some mix in a freezer bag and put inside a mug.
You might add a small snack bag of marshmallows.
Use a brown lunch bag as the gift bag.
Top with my
Christmas Topper
and it's ready to go.
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