Archive for the ‘Christmas Recipes’ Category

This tasty fudge is soft, but not gooey. Be careful; it tends to splatter as it cooks. If you live at a high altitude, decrease cooking time to about 3 minutes or 222 degrees on a candy therm.

Yield: 30 pieces

• 2 cups sugar
• 2/3 cup evaporated milk
• 12 regular marshmallows
• 1/2 cup butter
• 1/8 teaspoon salt
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup chopped walnuts
• 1 teaspoon vanilla

In a 2-quart saucepan combine the sugar, evaporated milk, marshmallows, butter, and salt. Cook, stirring constantly, over medium heat until the mixture comes to a boil and is bubbling. Boil and stir for 5 minutes; remove from the heat. Stir in the chocolate chips until completely melted; stir in the walnuts and vanilla. Spread into a buttered 8-inch-square pan and cool before cutting.

Originally posted 2009-12-12 11:01:00. Republished by Blog Post Promoter

One year, I made these cookies with my kids.  They were quick and fun for them to make.  I thought that maybe we would try them again this year using rice krispies instead of corn flakes?

Anyone have any other variations that would be quick and easy for children to prepare?

1/2 cup butter
3 cups miniature marshmallows
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tsp green food coloring
4 cups corn flakes

Melt butter, add marshmallows.  When mixture is smooth, add extracts, coloring, and cereal.  Make into wreath shapes.

Decorate with red cinnamon candies and silver balls.

Originally posted 2008-11-24 16:36:36. Republished by Blog Post Promoter

When was the last time you had REAL eggnog?  Not the kind you buy in the jug at the store.  Enjoy this recipe just once and you’ll never go back!

6 eggs
1 cup sugar
1/2 teaspoon salt
1 quart light cream
1 cup golden rum
nutmeg

Directions

Beat eggs until light and foamy. Add sugar and salt, beating until thick. Combine egg mixture and 2 cups light cream in a large saucepan. Stirring constantly, cook over low heat until mixture coats the back of a metal spoon and reaches 160 degrees on a candy thermometer. Remove from heat. Stir in rum and remaining light cream. Chill several hours. Sprinkle with nutmeg just before serving.

Originally posted 2009-08-24 16:23:43. Republished by Blog Post Promoter