Oh My Gees! It's only 5 days till Christmas! I haven't even started any of my Christmas candy or cookies. I haven't even made any spice tea! Maybe later on today KB & I will go to momma's and start making some. Here are a few recipes for your Holiday Cheer!
CHOCOLATE COVERED PEANUT BUTTER BALLS
2 c. peanut butter
1 lb. powdered sugar
1 stick butter
3 c. Rice Krispies
Mix well. Make into small balls. Chill thoroughly.
In top of double boiler melt:
1 (6 oz.) pkg. chocolate chips
1/8 cake paraffin
Easy Chocolate Fudge
2 cups (12-oz. pkg.)Semi-Sweet Chocolate Morsels
1 can (14 oz.) Sweetened Condensed Milk
1 cup chopped walnuts
1 teaspoon vanilla extract
LINE 8- or 9-inch square baking pan with foil.
COMBINE morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.
SPREAD evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves
Preheat oven to 300 degrees F (150 degrees C).
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
2 2/3 C. sugar
2/3 C. light corn syrup
1/2 C. water
2 egg whites
1 t. vanilla
2/3 C. coarsely chopped nut
Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260° F. on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.
Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.
Southern Pecan Pie
1/2 cup sugar
2 T margarine- melted
2 T flour
1 tbs vanilla
1 cup Karo (light corn syrup or if your prefer dark corn syrup)
1 cup pecans
Pastry pie shell
Mix eggs well then add sugar, margarine, eggs, flour, vanilla and Karo. Blend very good and add pecans. pour in pie dish. Cook 30-35 mins @ 375 degrees.
Candy Cane Cookies
1 cup butter or margarine
1 cup powdered sugar
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon salt
1/2 cup finely crushed candy cane mixed with 1/2 cup sugar
1/2 teaspoon red food coloring
Mix all ingredients. Split dough into equal portions. Color one portion of the dough red. Refrigerate the dough long enough to be able to easily work with it. Break off one piece (approx. one teaspoon of each color) and roll by hand into four to five inch tubes. Twist the two pieces together and bend forming a candy cane. Sprinkle the top with the candy cane/sugar mixture. Be careful when removing from the cookie sheet, they will break easily. Bake at 350 degrees for 6-9 minutes.
Hope you enjoy some of my recipes. I can't find the spice tea recipe at this time, but I will try and share later.
Hope you all have a Wonderful Week end!
(Click links for a little country Christmas music)
Christmas In Dixie
Leroy The Redneck Reindeer