Good Morning! Only 2 more days left in 2010 = Crazy… The older I get, the faster the years go by. Ohhh what I would do to be young again. I tried to find a really young picture of me on my computer…but this will have to do.
Anyways – I’m not feeling too good this morning so I thought I’d share with you some of the recipes I made for the Christmas tins I sent out. You can NEVER have too many dessert recipes.
First up on the list – My grandma’s ever so popular fudge. Or maybe it was my Great-Granny’s. Either way its a family favorite.
(Sorry – I only have a picture of everything in two’s…forgot to take pics and had to open up someone’s Tin to photograph quickly!)
2 cups sugar
10 large marshmallows
1 - 6 oz can of Carnation evaporated milk
1 – 12 oz bag of chocolate chips (I use semi-sweet)
1 stick of butter
1 tsp vanilla
Rub small pan with some of butter, bottom and sides. Bring sugar, marshmallows and evaporated milk to boil, reduce heat and stir (constantly) for 8 minutes. Remove from heat and immediately stir in bag of chips, butter, and vanilla. Once mixed completely, pour into prepared pan. You must lick the spoon and pan…it is required. Stick pan in refrigerator until fudge is firm. IF there are leftovers, they should be kept in the fridge. You can also add nuts if you’d like….But i like to keep my fudge straight chocolate!
Next are my Grandma’s Christmas Sugar cookies – We’ve made these every year in December for as long as I can remember… My dad asks me to personally send him his own batch every year.
1 lb margarine (4 sticks); softened
2 cups sugar
2 tsp vanilla
6 cups flour
1 tsp salt
1 tsp baking soda
Mix all together and then chill, covered for a few hours. When you remove from fridge, leave it for an hour or so before you start to work with it. The first batch always seems to be a challenge…so be patient as you roll it out. Sprinkle flour on your surface before you start with the dough, and rub flour on the rolling-pin frequently. Roll out to about 1/4 inch thick, and use cookie cutters. Lift gently and place on ungreased cooking sheet. Bake for 5 to 7 minutes at 375 degrees. (If not quite done another minute or two.) frost and sprinkle. Caution: they are addictive!
Excuse the crackberry photos. I like to refrigerate these too…Maybe i just enjoy everything with a chill.
Next is a combination of two of my favorite items…Yep, you guessed it. Peanut butter and chocolate! Reindeer chow
- 5 cups Crispix Cereal
- 1 cup peanut butter
- 12 oz. package of semi-sweet chocolate morsels
- 1 box confectioner’s sugar
1. Melt chocolate in microwave 1 minute at a time until melted.
2. Add peanut butter to melted chocolate and mix well.
3. In a large bowl (with a snap on lid), add melted chocolate and peanut butter to top of cereal and mix well.
4. Add confectioner’s sugar and cover bowl with lid. Shake well to coat thoroughly.
If you don’t have a bowl with a lid, you can place the coated cereal and confectioner’s sugar in a large ziploc bag and shake well. Although I found this method to be extremely difficult. Invest in the bowl with the lid.
On to number 4… It doesn’t get any simpler than this one. I don’t even think my mom could mess it up
- 1 bag of mini pretzels
- 1 bag of coated candy vanilla flavored (found at Michaels or Jo-Ann Fabrics)
- Sprinkles or M&M’s (I used mint flavored sprinkles and Peanut M&Ms)
Pre-heat oven to 325 degrees. Place pretzels on baking sheet and top with 1 piece of vanilla candy. Place into oven for about 3-4 minutes until warm. Remove and stick your desired festive topping on top of the warm vanilla candy.
I still have two more to share but I think I’ll save those for a different day. Even though I’m sick I feel like I should get SOMETHING done today.