Fudge

 I tried a new fudge recipe.  It was really good.

Fannie Farmer Fudge

2 cups sugar

2 T. butter

2/3 cup evaporated milk

10 large marshmallows

1/2 bag of chocolate chips

1 tsp. vanilla

1/2 cups chopped nuts, optional

Boil the sugar, butter, milk, and marshmallows for 6 minutes, while stirring.  Remove from heat and add the chocolate chips, vanilla, and nuts.  Stir and stir until the chips are melted.  Pour into a buttered 8 inch pan.  Cool and cut. into squares.  Each square can be wrapped in plastic wrap.

Peanut Marshmallow Bars

 A family favorite at Christmas-time of the Prince family are these delicious Peanut Marshmallow Bars.

Peanut Marshmallow Bars

1 yellow cake mix

2/3 cup butter, softened

1 egg

Mix together .  Press into a 13 x 9 pan.  Bake in 350 oven for 13 minutes.  Take out and cover with

3 cups mini marshmallows

Bake 2-3 minutes more until the marshmallows puff up.  

Let cool.

Topping

1\4 cup butter

3/4 cup sugar

3/4 cup Karo syrup

1 pkg peanut butter chips (Reeses brand)

1 tsp. vanilla

Mix together on low-medium heat until melted.  (Do not cook longer- heat just until melted.)

Stir in 

2 cups salted peanuts (The ones in the bottle.  Planters or Western Family)

Then add:

2 cups rice krispies

Mix together until well blended. 

Pour over cooled crust and let cool.  Cut into squares to serve.  

Store in tightly covered container.

Cinnamon Pull-Aparts

 I have seen this recipe, or variations of it, lately a lot on the Internet.  I've made it twice.  It is easy and delicious.  The second time, I halved it and put it in a square baking pan.  It worked great, too.

Cinnamon Pull-Aparts

2 cans grands cinnamon rolls

1 cup cream

Chopped pecans

1/2 cup butter, melted

1 cup brown sugar

Vanilla

Cinnamon

Prepare a bundt pan by spraying it.  Cut the cinnamon rolls into fourths right into the pan.  Pour the cream over the top.  Sprinkle with chopped pecans.  Mix the butter, brown sugar, vanilla, and cinnamon together and pour over all.  Bake at 350 for 25-30 minutes.

Christmas Crack

 Oh my goodness, this stuff is delicious!  Michelle set out a bowl of it during a ballgame and it was inhaled in minutes.  My husband could not stop eating it and said after, "I absolutely forbid you to get this recipe!  I can't control myself!"  But, here it is.  Michelle's delicious Christmas Crack.

Christmas Crack

12.8 ounce box of Rice Chex Cereal

12 ounces box of Golden Grahams cereal

7 ounces shredded coconut

4 ounces slivered almonds

1 1/2 cup butter (three sticks)

2 cups sugar

2 cups light corn syrup

Combine the cereals, coconut and almonds in a large bowl.

In a large saucepan:

Combine the butter, sugar, and corn syrup to soft ball stage.  Pour over the cereal mixture and stir until all is well coated.  Pour mixture onto two large cookie sheets to cool.  Stir occasionally to prevent clumping.  Store (ha!) in an airtight container.  

Optional:  You can add marshmallows or chocolate chunks if desired.  

White Chocolate Peppermint Rice Krispie Treats

   Michelle served these delicious Rice Krispie treats.  They were so good.  She and her dad both love Rice Krispie treats and this recipe bumps them up a notch!

White Chocolate Peppermint Rice Krispie Treats

1/2 cup butter

2 10-oz bags mini marshmallows

1/2 tsp. peppermint extract

1 12-oz box Rice Krispie cereal

1 11-oz bag white chocolate chips

1/2 cup crushed peppermint candy

Melt butter in large heavy pan over medium heat.  Add 1 1/2 bags of marshmallows.  Stir until melted.  Remove from heat and add the peppermint extract.  Then add the cereal and stir and stir until well coated.  Add the remaining marshmallows and white chocolate chips.  Stir until well combined.  Line a 9x13 pan with parchment.  Spray with Pam.  Pour the mixture into the baking dish and press down firmly.  Sprinkle the crushed candy over all.  Press down.  Let chill then cut into squares.

From homeandkind.com

Pecan Rolo Pretzel Bites

 A neighbor brought us some of these at Christmas time.  Ken was enamored with them and tried to figure out what was in them.   I suggested we google it.  We did and bought the ingredients.  He immediately made two batches of them.  Easy and yummy!

Pecan Rolo Pretzel Bites

50 pretzel twists

50 rolo candies

50 pecans

Place the pretzels on a parchment covered cookie sheet.  Top each with a rolo candy.  Place in a 250 oven just long enough to let the Rollo candy melt and fasten to the pretzels.  Remove from oven and put a pecan each one while still warm.  Let cool completely and store in an airtight container.

White Chocolate Haystacks

These white chocolate treats can add to any holiday by varying the color of the sprinkles.  

White Chocolate Haystacks
2 (12 oz) packages white chocolate chips
1 (5 oz) can crispy chow mein noodles
1/2 cup salted peanuts
Sprinkles (red and green for Christmas, pastels for Easter, Red and blue for 4th of July, etc)

Line a cookie sheet with waxed paper or a silicone mat.
In a large microwave-safe bowl, melt the white chocolate in 30-second intervals.  Stir between until smooth and melted.
Add the noodles and peanuts, stirring well.
Drop by spoonfuls onto the prepared sheet.  Top with sprinkles.  Let cool until hardened and set.

Fantasy Fudge

This recipe has been around for years, and I've been making it for years.  It is pretty much no-fail and is creamy and delicious.  I only make it at Christmas time and I don't make it every year.  But I did this year to serve at a party, so I thought I would share the recipe:
Fantasy Fudge
1 1/2 cups butter
6 cups sugar
2 cans evaporated milk (you can substitute 1 of the cans of milk with 1 1/2 cups of cream.  It makes the fudge more, well, creamy)
4 cups semi-sweet chocolate chips
1 large (13 oz.) jar of marshmallow crème
1 Tablespoon vanilla
2 cups chopped nuts, optional

Lightly butter a 13 x 9 pan.  Mix sugar, butter, and milk in a large, heavy pan.  Bring to a full, rolling boil on medium high heat, stirring constantly.  Continue boiling until to softball stage.  Remove from heat and stir in chocolate chips, marshmallow crème and vanilla.  Pour into prepared pan and cool.  Cut into squares when completely cool. You can wrap the squares in plastic wrap or serve them in candy paper liners.

Ham and Ham Sauce

I got this recipe many years ago from my sister who got it from her mother-in-law, who is a wonderful cook- in her 90s and still going strong.  It is our Easter tradition to have this ham and sauce with Funeral potatoes, asparagus, rolls, and strawberry pie for our Easter feast.  We have it for Christmas sometimes, too. 

I

Glazed Ham

Large bone-in ham, spiral cut is good

Glaze:

1/2 cup vinegar

2 cups orange juice

1 cup brown sugar

1 teaspoon dry mustard

1 teaspoon ginger

Mix the glaze ingredients together and pour over the ham.  Bake at 300 for about three hours in a roaster oven or large covered pot(enameled cast iron pot.)  Baste with the glaze while roasting.  Don't turn the heat higher as the glaze may burn!  (Voice of experience!)   Serve with Grandma Stratford's Ham Sauce.

Grandma Stratford's Ham Sauce

Beat 1 egg.  Put it in a 2 quart saucepan.  Add:

5 T. water

5 T. vinegar

1/4 cup sugar

1 T. flour

1 T. dry mustard

pinch of celery seed

1/4 teaspoon each of salt and pepper

Cook on medium heat until thickened.  Cover and cool completely.  

Whip 1/2 cup whipping cream.  Fold it into the above mixture.  Serve with the ham.  

Monkey Bread

We love this monkey bread and have it every Christmas morning. We're also having it for General Conference morning. We're starting a new tradition where we go to the store and we all pick something to enjoy during Conference together. My choice was to get frozen bread loaves and make this. We'll pull out the other choices (fresh squeezed OJ, fruit snacks, & ready-made cookie dough) for the next sessions. Gotta go eat my monkey bread.

Ingredients:

2. 1 lb loaves frozen white bread dough

1 1/4 cups sugar, divided

1/4 cup brown sugar

1/4 cup milk

1 TBSP margarine or butter

1 3/4 tsp ground cinnamon, divided

Bundt Pan (12 cup size)

Directions:

1. Thaw bread dough in fridge for 12 hours.

2. Combine 1 cup sugar, brown sugar, milk, butter, and 1 1/4 tsp cinnamon in a small sauce pan. Bring to a boil; cook 1 minute. Remove sugar syrup from heat; let cool 10 minutes.

3. Combine 1/4 cup sugar and 1/2 tsp cinnamon in a shallow bowl; stir well. Cut each loaf of dough into 24 equal portions. Roll each portion in sugar mixture; layer balls of dough in a 12 cup Bundt pan.

4. Pour Half of sugar syrup over dough; cover and rise in warm place for 30-35 minutes. Bake at 350 for about us 25 minutes or until lightly browned. Immediately loosen around edges and invert onto serving plate. Remove pan and drizzle remaining syrup on top. Serve while warm and enjoy!

Chocolate Mint Cookies

Mint Chocolate Chip Cookies
1 cup butter, softened
1 1/2 cup sugar
2 eggs
2 teaspoons vanilla
2 cups flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/3 teaspoon salt
1 package andes mint pieces  OR if you don't want mint, they are delicous with white chocolate chips

Combine the butter, sugar, eggs, and vanilla.  Beat until light and fluffy.  Stir in the flour, cocoa, baking soda, and salt.  Stir in the chocolate pieces.  Drop rounded teaspoon onto a cookie sheet.  Bake 8-10 minutes- just until set.  Don't overbake.

I like to bake some now, and roll the dough for the rest.  I freeze it on a cookie sheet, then bag the cookie dough balls in zipper plastic bags and put in the freezer.  Then you can have hot, delicious cookies any time.  These are by far the best when they are warm from the oven.

Striped White Chocolate Peppermint Popcorn

This stuff is addictive.  It's a popular Christmas neighbor gift and I've eaten it a lot.  I decided I wanted to make it this year and searched the Internet for a recipe, but couldn't find one.  I guess it's one of those easy, word of mouth recipes and no one's bothered to post it.  So I decided I would- mostly so I can remember what I learned if I ever want to do it again.   It really is easy and really, really yummy!!!

Striped White Chocolate Peppermint Popcorn
About 12 cups of popcorn  ( I bought "Nearly Naked" popcorn at Costco, but you could pop your own)
About 6-8 ounces of white vanilla flavored candy melts (I've heard you can use white almond bark as well)
Chocolate candy melts
Peppermint bark, cut fine

Put the popcorn in a large bowl.  Be sure to remove all of the unpopped corn kernels.  Add about 1/2 cup chopped peppermint Melt the vanilla melts according to directions in your microwave.  Stir until smooth.  Pour over the popcorn and stir to coat the popcorn.  When coated, spread the popcorn on a silicone mat or waxed paper.  Let cool until the melts harden.  Melt about 3/4 cup of the chocolate melts (or you can use chocolate chips.)  With a large spoon, drizzle the chocolate over the corn, creating "stripes."  Let harden and then enjoy!!  Store in airtight containers, or bag to give away.


Now, here's the truth.  I tried it with much more chocolate on it and with less.  All are good.  So, you can do more or less and it still will be delicious.  It's not an exact recipe.  You can do it with or without the milk chocolate stripes and the peppermint bark.  You could add nuts or sprinkles or whatever you'd like.  I did two full bags of the Nearly Naked popcorn and used four bags of the vanilla melts on that much popcorn- if that helps.    Here's pictures of what I used:

I bought the candy melts at Michael's, but you can get them at Walmart, too.

Sugar Pops

Starting to think about what you'd like to give your neighbors at Christmas?  These sugar pops are delicious.  You just need to fill Christmassy plastic bags and tie them with ribbon.  Attach a note, "Just popping in to wish you a merry Christmas!"
Sugar Pops
2 small or 1 large bag puffed corn
2 cups butter (1 lb.)
2 cups sugar
4 Tablespoons water

Put the corn pops in a large roasting pan and put in the oven at 300 while you make the syrup.

In a large saucepan, combine the butter, sugar, and water.  Bring to a soft boil and boil for about 7 minutes.  Take off heat and add 1 teaspoon vanilla.  Take the pops out of the oven and pour the syrup over them.  It really helps if you have another person at this point- one to slowly pour the syrup and the other to stir and stir and stir and stir.  When the puffs are evenly coated,  put them on waxed paper to cool.  Let them sit out for several hours before storing in an airtight container or bagging for gifts.  I think I will always call them "yellow things"from now on as our two-year-old grandson was with us last Christmas and kept asking for a "yellow thing."

Chicken a La King

Chicken a La King or "Chicken For a King" is the perfect Christmas eve dinner. It's easy to make and very delicious. I got this recipe from "The Sisters Cafe" blog last year. We loved it.

Chicken A La King
1/2 c. butter
1/2 c. red bell pepper, chopped
1/2 c. green bell pepper, chopped
8 oz. box mushrooms, sliced (opt.)
1/2 c. flour
1 c. cream
5 c. cooked chicken, shredded
Salt and pepper to taste
1 cup milk, more or less

Saute the peppers and mushrooms in the butter until soft, then add the flour to make a roux. Whisk together and cook over medium heat until the roux bubbles and cooks. Add the cream and chicken and heat through, but do not boil. Season. If it's too thick, add milk to the desired consistency. Serve over bread crowns:
Bread Crowns (I thought this was such a cute idea)
Using store-bought bread, squish the four corners of pieces of bread together. Push the piece of bread into a muffin tin, with the four corners sticking up. Bake in a 250 oven until the crowns are like toast. Lift the crowns out of the muffin tins.

Christmas Morning Rolls- a Crown for a King

A Christmas morning tradition at our house for many years is our Christmas Morning Rolls. They form a "crown for a King." You make them the night before- then just pop them in a pre-heated oven 30 minutes before you want to eat breakfast on Christmas morning. Everyone loves them.
24 Rhodes rolls
1 small package cook and serve butterscotch pudding
1/2 cup melted butter
1/2 cup brown sugar
1/2 cup chopped pecans (opt.)
1 tsp. cinnamon
After your Christmas eve festivities and Santa-ing(in other words, just before you go to bed), spray a bundt pan or tube pan. Put the frozen rolls in the pan. Mix together the rest of the ingredients and pour over the rolls. Cover with a towel or sprayed plastic wrap. Let stand overnight. In the morning, preheat the oven to 350. Bake for about 30 minutes.

Cream Caramels

What would Christmas be without homemade caramels. I learned how to make caramels when I was a teenager from an expert candy maker/ my teacher at church. I was pretty sure they were the best thing I'd ever tasted. I made those caramels many times, but then somehow/somewhere lost the recipe. So I began my search. I had made these little treasures enough to remember basically how they were made and with what ingredients- I just couldn't remember the amounts. I did some experimenting and think I've come up with that original recipe- or maybe even better! The trick- there's always a trick- is to make them so they will be soft, but not so soft they stick to your waxed paper wrappers. It's almost impossible to teach that in a blog, but just keep trying. It is so worth the effort!

2 cups sugar

1 1/4 cups light corn syrup

1/2 cup SALTED butter

2 cups cream

In a heavy saucepan, combine the sugar, corn syrup, butter and 1 cup cream. Cook over medium-high heat, stirring constantly, to soft ball stage. To test, put some cold water in a bowl. Spoon some of the candy mixture into the bowl. Let it cool, then try to form a ball in the water. When the candy forms a ball that holds together under the water, that is soft ball stage. If you lift it out of the water, it just kind of melts and spreads in your hand, but under the water it forms a ball. At that point, keep stirring while you very, very slowly pour in the other cup of cream. Just stream it in so that the mixture keeps boiling all the while. Then cook until the candy is hard ball stage. Again, get a bowl of cold water and use your spoon to put some candy in. When it forms a ball in the water and that ball holds together out of the water, it is hard ball stage. The candy changes very quickly at this point, so work fast. Pour immediately into a buttered 9-inch pan. If you want you can have chopped pecans waiting in that pan. That is optional. I prefer it without nuts. Let cool without disturbing for several hours. Then, cut and wrap in saran wrap or waxed paper. I use clean kitchen sheers to cut the caramels. It is so much easier than a knife. If your caramels are too soft- no problem. Just put the candy back in the pan and add another cup of cream and try again.

I know most candy makers use a candy thermometer. I've never had good luck with them. The old-fashioned cold water test works best for me. Merry Christmas!

Three Layer Mint Brownies

This, my friends, is one my very best recipes. I got the recipe a LONG time ago from a friend in college and it's been part of our Christmas tradition ever since. They are delicious any time, though. In fact, I made them for Michelle's reception (in pink, of course!) BYU is famous for their mint brownies, but I promise these are better. Now, like most recipes I've had for a long time, I've made changes. The bottom layer especially has undergone revisions over the years. I think the end result is, like I said, one of my very best recipes:

Three Layer Mint Brownies

1st Layer

Line a 13 x 9 pan with parchment paper. Spray with cooking spray. (I like to spray the pan, too to hold the parchment in place.) Leave ends out so you can pull the brownies right out of the pan when they are done.

Preheat oven to 350.

4 bars (4 ounces) unsweetened baking chocolate, broken into pieces

3/4 cup (or 1 1/2 sticks) butter, cut into pieces

Put chocolate and butter into a glass bowl and melt in the microwave until mixture is smooth when stirred. Check often and be careful not to burn it! Depending on your microwave, it should probably take about 1 1/2 - 2 minutes.

Add:

2 cups sugar

Stir with a spoon until well blended, then add:

3 eggs

2 tsp. vanilla

Blend well, then add:

1 cup flour

Mix and spread into the prepared pan. Bake at 350 for about 30 minutes. Cool completely.

2nd Layer:

1 stick butter (1/2 cup)

6 T. milk

4 T. instant pudding, vanilla (if you're making the frosting green. If you're making pink frosting, butterscotch pudding is delicious- it makes it taste kind of like those butter mints)

4 cups powdered sugar

1 tsp. (or less) mint flavoring

Few drops green or red food coloring

Mix well with a hand mixer or in a stand mixer. Spread on completely cooled 1st layer. Put in fridge until well set.

3rd Layer:

Melt in microwave:

3 squares(3 ounces)  unsweetened or semi-sweet chocolate 

4 T. butter or shortening  

Again, melt until you can stir it until smooth, but it needs to be liquid. Pour over 2nd layer tip pan and gently spread until covered and even. Put in fridge until set. Pull the whole block of well chilled brownies out with the parchment paper. Cut into squares. Store in airtight container. You can layer them between waxed paper. They also freeze very well. Merry Christmas!!!

* When I'm in a hurry, I use two really good brownie mixes made according to directions in place of the brownie layer.  It's almost as good.  

Peppermint Chocolate Christmas Cake

Ingredients
1 (18.25 oz) package devils food cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
1/2 cup crushed peppermint candies, divided
Whipped cream

Directions
Preheat oven to 350 degrees F.
In a large bowl, mix together the cake and pudding mixes, a spoon full of peppermint, sour cream, oil, eggs, and water. Pour batter into 2 well-greased round pans.
Bake for 40 minutes and sprinkle chocolate chips to cover the top of one of the cake rounds. Return to oven until toothpick inserted in center comes out clean. Cool cake thoroughly in pans, invert and remove from pans. Place the cake without chocolate chips on top of the cake with chocolate chips so that the chocolate layer is in the middle. Frost with whipped cream and sprinkle remaining peppermint candy.