Christmas Recipes

FUDGE from Penni

Combine in large bowl:

15 oz Hershey Bars

1 12 oz pkg chocolate chips

1 pt marshmallow cream

2 cups nuts (optional)

In saucepan, combine:

4 cups sugar
4 Tbs. butter
1 14 oz can evaporated milk

Bring to a boil and boil exactly 5 minutes. Pour over ingredients in bowl and mix well. Pour into 13 X 9 inch buttered pan. Allow to set.




Suckers-from Angie

1 cup sugar, 1/3 cup corn syrup, 1/2 cup water - mix and heat those 3 items to 300 degrees (hard crack stage) remove from heat and add 1/2 teaspoon flavoring (lorann flavoring) and food coloring. Pour into molds that have been greased let cool and remove molds.





Variety flavored chex mix. Becky brought Ranch, Taco, and Italian.


Basic mix:

5 cups crunchy treat (pretzels for the Ranch mix, fritos for the Taco mix, and cheez-its for the Italian treat)

4 cups Cheerios

3 cups nuts

2.5 cups Corn Chex

2.5 cups Wheat Chex

3 cups Rice Chex



Mix together dry ingredients in a large roasting pan.

In a saucepan, combine:

1 cup butter (2 sticks)

1/4 cup Worchestershire sauce

for Ranch mix, 1 oz envelope dry Ranch dressing

for Taco, 1 envelope dry Taco seasoning + 1 tsp cumin

for Italian, eliminate Worchestershire sauce and add 1/4 c. Italian salad dressing and 1 tsp, Italian seasoning

Stir until butter is melted. Pour over dry ingredients and mix to coat. Bake in a 250 degree oven for 45 minutes, stirring every 15 minutes. Spread on foil covered surface to cool for 30 minutes. Store in air-tight container for 1-2 weeks, or can be frozen for longer storage. Makes about 21 cups for one recipe.

Salted Peanut Ice Cream Squares from Liz (Nov. 2011)

1/2 c light corn syrup

1/2 c chunky peanut butter

Stir together in a large bowl

add:

3 c Rice Krispees

and stir together. Press on bottom of buttered 13x9 pan; freeze until firm (10 min or so)

spread:

1/2 gallon icecream

on top of crust

sprinkle with:

1 c chopped peanuts
Pat in to ice cream. Cover; freeze until firm (2 hours minimum).

Serve with:

caramel ice cream topping (we like to add chocolate too...just in case you don't get enough sugar with just the caramel)


the pretzel-rolo thingys from Liz

line cookie sheet with foil/waxed paper.

fill with single layer of pretzls topped with 1 rolo each

bake 350 for 5-10 min (or when chocolate gets shiny)

remove top with MnMs, pecans, walnuts, whatever creative thing you desire.

pipe with melted white chocolate/almond bark.

tres easy