I'm baking away here! Here are some of my favorite recipes (and most of them include items from my stockpile-thank you couponing!!!)
Peppermint Bark
You'll laugh at the prices they charge for this when you find out just how easy it is to make!!!
1 Package White Chocolate chips
1tsp (more if you like a stronger flavor) Peppermint extract
4 crushed candy canes (about 1/2 cup)
Melt chips in a double boiler (or if you don't have one, place a smaller saucepan into a slightly larger one that it filled 1/3 of the way with water), stirring near constantly. Once melted add extract and stir.
Lay a piece of parchment on a cookie sheet and spread your melted mixture evenly. Sprinkle the candy canes over the melted chocolate and gently press (I use the back of a spatula and try to not actually touch the chocolate itself). Let cool and then refrigerate. Break into smaller pieces and store in an airtight container.
Super Easy Toffee (from allrecipes.com)
So, the key to this is to be patient and cook it on a fairly low temperature. Don't be tempted to crank up the heat in hopes of hurrying it!! And stir it-A LOT!!! Especially near the end!
2 cups butter (use the real stuff only! Tillamook is on sale 2 for $5 at Market of Choice)
2 cups white sugar
1/4 teaspoon of salt
2 cups milk chocolate chips
1/2 cup crushed almonds (I buy the small package of sliced almonds and bash them with a meat tenderizer, then use about 1/2 the package)
In large heavy bottom saucepan, melt the butter on low to med heat. Add the sugar and salt and whisk until well combined. The mixture will come to a boil and allow to remain at a slow boil until it becomes a dark amber color and has reach 285 degrees on a candy thermometer. (This usually takes about 20 to 30 mins).
Cover a large cookie sheet with parchment paper. Spread the mixture evenly onto the parchment. Sprinkle the chocolate chips onto the toffee and allow to melt for about 2 minutes. Using a spatula and light hand, spread the chocolate chips over the toffee. Sprinkle with the almonds (you can also press them lightly into the chocolate). Allow to cool then place in refrigerator until set. Break into pieces and store in airtight container.
No bake Peanut Butter/Cornflake cookies
OK, not really a Christmas cookie but my kids go wild for them!!!
1 cup sugar
1 cup white corn syrup
2 cups peanut butter (the original recipe calls for 1 but I like mine VERY peanut buttery)
1 tsp vanilla
6 cups cornflakes
Bring sugar and syrup in a large saucepan to a boil (on medium heat). Add peanut butter and stir until melted then add vanilla. Add cornflakes (I pour the mixture gradually over the cornflakes that are in a large bowl) and gently mix until fully incorporated. Place small spoonfuls onto waxed paper and let cool.
Pecan pie bars
I just made this up today-so if you have suggestions-let me know!
1 box Pillsbury refrigerated pie crust
filling-
1 cup sugar
1 cup plus 2 Tbs Honey
3 eggs
3 Tbs flour
1/2 tsp salt
2 tsp vanilla
3 Tbs melted butter
5 cups pecan halves
Press the dough into a greased/floured jelly roll pan, using a fork to splice the two rolls of dough together. Gently pierce the bottom and side with a fork.
Cook at
450 for 10 mins. Turn off oven to allow to cool down for next step.
Combined all the filling ingredients until well blended. Spread pecan mixture over dough.
Cook at
350 for 20 to 25 minutes (just after it stops bubbling and the liquid portion is a caramel color).
Allow to cool completely and cut into small bars (they're very rich-so you only want a little one).
I place a bit of each on some Christmas plates I bought the day after Christmas last year and give to my neighbors, mail carrier, UPS guy, FEDEX lady-great gifts for all of them!!!
