2 c. Chocolate chips (milk)
1 c. chocolate chips (semi sweet)
1 can sweetened condensed milk
dash salt
1/2 t peppermind extract
1/4 c. crushed hard peppermint candy (starlight mints)
In a saucepan or double boiler, melt chocolate chips, (both kinds), the milk and the salt. Remove from heat, stir in the extract. Spread into a foil lined pan. Sprinkle with crushed candy. Chill two hours, or until firm. Turn onto cutting board, and peel off the foil. Cut into squares. Store at room temperature.
Recipe By : Southern Living/ December 1998
Categories : Christmas Gifts To Give
2 (1 ounce)semisweet chocolate squares
3/4 cup sugar
1 cup evaporated milk
2 tablespoons butter or margarine
1 teaspoon vanilla
*Melt chocolate in heavy saucepan over low heat. Stir in sugar until smooth. Gradually add milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 6 minutes. Remove from heat. and stir in butter and vanilla. Store in refrigerator up to 3 weeks. Serve warm over ice cream.
3/4 cup firmly packed brown sugar
1/4 cup water
3 tablespoons maple syrup
2 tablespoons butter or margarine
1/2 cup chopped pecans -- toasted
1/4 cup whipping cream
*Cook first 3 ingredients in a saucepan over medium heat, stirring constantly, 6-8 minutes or until a candy thermometer registers 234 or soft ball stage. Remove from heat; stir in butter. Cool.
*Stir in pecans and whipping cream. Store in refrigerator up to 3 weeks.
These flavored butters are great with fresh bread or on veggies. Or you may use to baste meat, poultry or fish when cooking.
Beat one cup (2 sticks) butter or margarine, softened, and one of the following:
GARLIC: 2 teaspoons paprika, 1/2 teaspoon of pepper and 8 cloves garlic, crushed.
HERB: 1/2 cup chopped fresh herb(basil, chives, oregano, savory, tarragon or thyme), 1 tablespoon lemon juice and 1/4 teaspoon of salt.
MUSTARD: 1/4 cup chopped fresh parsley, 1/4 cup Dijon or coarse-grained mustard and 1/4 teaspoon salt.
SESAME: 1/4 cup toasted sesame seed, 1 tablespoon Worcestershire sauce and 1 teaspooon garlic salt.
Store tightly covered in refrigerator up to 3 weeks or in freezer up to 2 weeks.
SAVORY BUTTERS
Recipes by: Betty Crockers New Christmas Cookbook
1 cup uncooked long-grain rice
1 tablespoon instant minced onion
1 tablespoon green pepper flakes
1 tablespoon dried parsley flakes
1 bay leaf
2 teaspoons beef bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried crushed red pepper
*Combine all ingredients; store in an airtight container.
To Make Jambalaya: Bring Jambalaya mix, 3 cups water, and 1 (8oz) can tomato sauce to a boil in a Dutch oven. Stir in 1 cup chopped cooked chicken and 1 cup cooked chopped ham. Cover, reduce heat, and simmer 20-25 minutes or until rice is tender. Remove and Discard Bay leaf.
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NOTES : For Giving: Attach a gift card with the Jambalaya recipe on it to the package of the mix.
Snowman soup
The Soup:
1 package hot chocolate mix
3 Hershey Kisses
15 (or so) marshmallows
1 candy cane
"Put items in colored plastic wrap"
The Poem:
Put on paper and give with items in a mug
Was told you've been real good this year
Always glad to hear it
With freezing weather drawing near
You'll need to warm the spirit
So here's a little Snowman Soup
Complete with stirring stick
Add hot water, sip it slow
It's sure to do the trick!
Cake in a Coffee Mug
Recipe By: Dee
Cake in a Coffee Cup
1 cake mix...any flavor
1 (4 serving size) instant pudding mix (not sugar free), any flavor
Place dry cake mix and dry pudding into a large bowl and blend well with a
whisk. This will be about 4 to 4½ cups dry mix and will make 8-9 coffee cup
cake mixes. Place ½ cup dry mix into a sandwich bag. Place mix into a corner
of the bag and tie it there with a twist tie. Continue making packets until
all your dry mix is used.
Flavor ideas:
Lemon Cake Mix-lemon pudding
Devils food cake mix-chocolate pudding
Pineapple cake mix-coconut pudding
Butterscotch cake mix-butterscotch pudding
Select a large coffee cup. Check to make sure it holds 1½ cups of water.
That way you will be sure you have bought the size the recipe calls for. It
can't have any metallic paint on it because it will be used in the
microwave. Places like Wal-Mart and craft stores sell plain cups. Decorating
the cups: Paint on the cup if you like. DecoArt Ultra Gloss Acrylic Enamel
is one brand of craft paint that can be made dishwasher safe by baking the
painted cup in the oven. (Instructions are on the bottle of paint, usually)
Glaze Mix
1/3 cup powdered sugar
1½ tsp. dry flavoring (such as powdered lemonade mix, powdered orange
breakfast drink mix. cocoa powder)
Select the flavoring appropriate to the cake you are making.
For the pineapple coconut cake include flaked coconut in a separate bag with
instructions to sprinkle it over the frosted cake.
Place the glaze mix ingredients into a sandwich bag and tie into corner of
bag.
Label this bag "glaze mix" and attach it to the other bag with a twist tie.
Place one baggie cake mix and one baggie glaze mix in each coffee cup. Now
attach the instructions.
Attach this to the Cup:
Bake a cake in a coffee cup
Generously spray inside of coffee cup with cooking spray. Empty contents of
large packet into cup. Add 1 egg white, 1 Tbsp. oil, 1 Tbsp. water to dry
mix.
Mix 15 seconds, carefully mixing in all the dry mix. Microwave on full power
1 minute( you may not get the satisfactory results in a low wattage small
microwave). While cake is cooking, place ingredients from "Glaze Mix" into a
very small container and add 1½ tsp. water. Mix well. When cake is done,
pour glaze over cake in cup. Enjoy while warm.
Trail Mix
Cinnamon Ornaments
cinnamon
white glue
applesauce
rolling pin
cookie cutter
gold thread
straw
Mix 1 cup cinnamon and 1 cup applesauce with 1 Tablespoon of white glue. You want a consistency that can be rolled with a rolling pin but not quite as sticky or it will stick to your counter! Sprinkle counter with cinnamon and roll out dough and cut with cookie cutters. Cut a hole in shape with the straw so you will be able to hang them. Let dry about 24 hours. They shrink as they dry. Cut lengths of gold thread, make loops and hang. they will keep their scent for a few years. Refresh scent with cinnamon fragrance oil as needed.
