Easy Christmas Candy

I remember this from when I was a kid!! I have a distinct memory of going to a friend of my mom's house and baking these...

Easy Christmas Candy

1 Sleeve Saltine crackers
1 Stick Butter
1 Cup Brown Sugar
2 Cups Chocolate Chips

On a baking sheet, spread out Saltine crackers. Melt butter and brown sugar in a saucepan over medium heat until gooey. Pour over crackers and bake at 350 degrees for 5 minutes or until bubbly. Remove from oven and sprinkle chocolate chips on top. Let sit for a few minutes until chocolate chips begin to melt. Then spread over crackers evenly with a spatula.
Stick in the freezer for an hour, or until chocolate hardens. Break into small pieces and put into gift containers or baggies. Store in the freezer until ready to eat or give away.

Coconut Raspberry Bars

3/4 cup butter, softened

1 cup sugar

1 egg

1/2 teaspoon vanilla extract

2 cups all purpose flour

1/4 teaspoon bakign pwoder

2 cups flaked coconut, divided

1/2 cup chopped walnuts

1 jar (12 oz) Raspberry preserves

1 cup white baking chips

In a large bowl, cream the butter and sugar until light and fluffy. Bet in the egg and vanilla. Combine the flour and baking powder; gradually add to the creamed mixture and mix well. Stir in 1-1/4 cups coconut and the walnuts

Press three fourths of the dough into a greased 13x9 inc baking pan. Spread with preserves. Sprinkle with chips and remaining coconut. Crumble remaining dough over the to; press lightly. bake at 350 degrees for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Mocha Nut Balls

1 cup butter, softened

1/2 cup sugar

2 teaspoons vanilla extract

1-3/4 cup all purpose flour

1/3 cup baking cocoa

1 tablespoon instant coffee granules

1 cup finely chopped pecans or walnuts

Confectioners sugar

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa and coffee granules; gradually add to creamed mixture and mix well. Stir in pecans. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 14-16 minutes or until firm. cool on pans for 1-2 minutes before removing to wire racks. Roll warm cookies in confectioners' sugar.

Cathedral Cookies

1 cup chocolate chips

2 tablespoons butter

1 egg, beaten

3 cups pastel mini marshmallows

1/2 cup chopped pecans or walnuts

1 cup flaked coconut

In a heavy saucepan, melt the chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to the pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for 30 mins.

On a sheet of waxed paper, shape dough into a 1-1/2 inch diameter log. Place coconut on another sheet of waxed paper, gently roll log over coconut to coat sides. Wrap up tightly and twist ends to seal.

Freeze for 4 hours or overnight. Remove waxed paper. Cut into 1/2 inches slices. Store in an airtight container in the refrigerator.

Chocolate Snowballs

• 3/4 Cup Butter, softened
• 3/4 Cup packed brown sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• Confectioners' sugar

In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk, and vanilla; mix well. Combine the flour cocoa, baking powder, salt, and baking soda; gradually add to the creamed mixture. Cover and refrigerate overnight.

On day two, shape into 1 inch balls; place 2 inches apart on ungreased baking sheets. bake at 350 degrees for 7-8 minutes or until tops are crackled. Remove to wire racks and cool completely. Roll in confectioners' sugar.

Overnight Cinnamon Buns

I'm posting these here so I don't forget to try them! Thanks Lianna for the link.

Land of Nod Cinnamon Buns

"Easy over night cinnamon buns that are gooey and rich."

• 20 unbaked frozen dinner rolls
• 1 cup brown sugar
• 1/4 cup instant vanilla pudding mix
• 2 teaspoons ground cinnamon
• 3/4 cup raisins
• 1/3 cup butter, melted

1. Lightly grease a 10 inch Bundt cake pan. Place frozen rolls into pan and sprinkle with brown sugar, pudding mix, ground cinnamon and raisins. Pour melted butter over rolls. Cover with a clean, damp cloth and leave overnight at room temperature.
2. In the morning, preheat oven to 350 degrees F (175 degrees C). Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and serve warm.

Cranberry Pineapple Mini's

• 1 can (20oz) Dole Crushed Pineapple in juice, undrained
• 2 pkg (3 oz each) Jello raspberry Gelatin
• 1 can (16oz) whole cranberry sauce
• 2/3 cup Planters Walunt Pieces
• 1 Apple, chopped.

Drain pineapple, reserving the juice. Add water to juice to measure 2 1/2 cups. Pour into Saucepan. Bring to boil. Add to gelatin mixes in large bowl. stir 2 min until completely dissolved. Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper lined 2 1/2 inch muffin cups. Refrigerate 2 1/2 hours or until firm. remove liners and serve.

Peanut Butter Fudge

Chocolate Peanut Butter Fudge

INGREDIENTS

• 3 cups white sugar
• 1 cup evaporated milk
• 1/4 cup cocoa
• 1/2 cup peanut butter
• 1 tablespoon butter

DIRECTIONS

1. Butter one 9x9 inch pan.
2. Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
3. Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

GORP!!

White Chocolate Gorp

INGREDIENTS

• 2 pounds white chocolate
• 6 cups crispy rice cereal squares, e.g., Rice Chex ™
• 3 cups toasted oat cereal
• 2 cups thin pretzel sticks
• 2 cups cashews
• 1 (12 ounce) package mini candy-coated chocolate pieces

DIRECTIONS

1. Melt chocolate in a large saucepan over low heat or in microwave until just until soft. Stir until melted. Combine all the other ingredients in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper. Of course anything you like can be added or substituted-but this recipe is a great combination!
2. Combine the crispy rice cereal squares, toasted oat cereal, pretzels, cashews and candy in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper and let cool.

Chocolate-Filled Biscotti

My friend Kelly shared the link to this Biscotti Recipe from Good Housekeeping!

Chocolate-Filled Biscotti

INGREDIENTS
Cream Cheese Dough:

• 4 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1 teaspoon(s) salt
• 1 cup(s) (2 sticks) butter (no substitutions), softened
• 6 ounce(s) cream cheese, softened
• 1 cup(s) granulated sugar
• 1 cup(s) (packed) brown sugar
• 2 large eggs
• 1 tablespoon(s) vanilla extract
• Chocolate Filling:
• 1 can(s) (14-ounce) sweetened condensed milk
• 8 ounce(s) bittersweet or semisweet chocolate, cut up
• 1 cup(s) walnuts, coarsely chopped
• Confectioners’ sugar for sprinkling

DIRECTIONS

1. Prepare Cream Cheese Dough: In medium bowl, combine flour, baking powder, and salt.
2. In large bowl, with mixer on medium speed, beat butter and cream cheese until well blended. Gradually add sugars and beat 3 minutes or until light and creamy, occasionally scraping bowl with rubber spatula. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl.
3. Place level 3/4 cup dough on sheet of plastic wrap. Repeat to make 7 more 3/4 cupfuls. Wrap each with plastic wrap and refrigerate overnight.
4. When ready to roll out dough, prepare Chocolate Filling: In 2-quart saucepan, heat sweetened condensed milk and chocolate over medium heat just until chocolate melts, stirring frequently. Remove saucepan from heat; stir in walnuts. Cool filling to room temperature, about 30 minutes.
5. Preheat oven to 350 degrees F. Grease 2 large cookie sheets.
6. Remove 1 piece of dough from refrigerator. On lightly floured 16-inch sheet of waxed paper, with floured rolling pin, roll dough into 10" by 6" rectangle. Spread heaping 1/4 cup filling lengthwise down center of rectangle. Starting from a long side and using waxed paper to help lift dough, fold 1 side of dough lengthwise over filling, then remaining side over dough (dough should overlap).
7. Pick up waxed paper and flip cookie log onto 1 side of prepared cookie sheet, seam side down. Repeat with another piece of dough and filling. Flip second log parallel to first log, leaving about 2 inches between logs.
8. Bake logs 20 to 22 minutes or until edges are lightly golden. Cool logs on cookie sheet 2 minutes, then transfer to wire rack to cool completely.
9. While logs bake, repeat with remaining dough and filling.
10. Wrap each cooled log separately with foil or plastic wrap, and store in tightly covered containers at room temperature up to 2 weeks or in freezer up to 3 months.
11. To serve, sprinkle logs with confectioners’ sugar. Cut each log crosswise on the diagonal into 12 slices. (If logs are frozen, thaw completely at room temperature before sprinkling with sugar and slicing.)

Almond Crunch

INGREDIENTS

• 1 cup blanched slivered almonds
• 1 cup butter
• 1 1/4 cups white sugar
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 cups milk chocolate chips

1. Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.
2. Line a jelly roll pan with foil.
3. In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.
4. Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.

Peanut Butter Balls

Crunchy Peanut Butter Balls

• 1 cup peanut butter
• 1 (7 ounce) jar marshmallow creme
• 1 1/2 cups crisp rice cereal
• 1 1/2 cups semisweet chocolate chips
• 4 teaspoons shortening

DIRECTIONS

1. In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.
2. Roll cereal mixture into 1-in. balls; dip in chocolate. Place on a waxed paper-lined pan. Refrigerate until set.

Simple Candied Yams

INGREDIENTS:

• 1 (29 ounce) can sweet potatoes
• 1/4 cup butter, cut into pieces
• 1/2 cup brown sugar
• 1 1/2 cups miniature marshmallows

DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

Classic Pumpkin Pie (with canned pumpkin)

INGREDIENTS

• 1 (9 inch) unbaked deep dish pie crust
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can 100% Pure Pumpkin
• 1 (12 fluid ounce) can Evaporated Milk

DIRECTIONS

1. Preheat oven to 425 F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Classic Pecan Pie

• 3 eggs
• 1 cup sugar
• 1 cup Karo Light OR Dark Corn Syrup
• 2 tablespoons butter OR margarine, melted
• 1 teaspoon vanilla extract
• 1-1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked or frozen** deep-dish pie crust

Preheat oven to 350°F.

Beat eggs slightly with fork in medium bowl. Add sugar, Karo Corn Syrup, butter and vanilla; stir until blended. Stir in pecans. Place pie dough in pie pan. Pour pecan filling into pie crust.

Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

Peanut Brittle

Another favorite from my mom! Homemade Brittle is the best!!!!

• 2 cups sugar
• 1 cup light corn syrup
• 1 cup water
• 2 cups raw Spanish Peanuts
• 1/2 tsp. salt
• 2 Tbsp. butter
• 2 tsp. baking soda

Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.

Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.

Double Layer Pumpkin Pie

A yummy, light alternative to the traditional pumpkin pie! I made this last year and it was YUMMY!!!

• 4 oz. (1/2 of 8 oz pkg.) Cream Cheese
• 1 cup plus 1 tbsp. milk. (divided)
• 1 Tbsp. sugar
• 1 tub (8oz) Whipped Topping, thawed, divided
• 1 Graham Cracker Pie Crust (6oz)
• 1 can (15oz) pumpkin
• 2 pkg. (4 oz serving size each) Vanilla Flavor Instant Pudding Pie Filling
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp ground cloves

Mix cream cheese, 1 Tbsp. milk and the sugar in a large brown until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes, and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.

Refrigerate 4 hours until set. Dollop with remaining whipped topping. Store in refrigerator.

Pumpkin Bread

This recipe is from Amber, and I can't wait to try it!!!!! I'm SO in the mood for pumpkin recipes!!!!

Pumpkin Bread

Prep: 20 minutes Bake: 55minutes
Oven: 350 Makes 2 loaves (32 servings)

• 3 cups sugar
• 1 cup cooking oil (yes, ONE cup!! )4 eggs
• 3 1/3 c. flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2/3 c. water
• 1 15 oz. can pumpkin

1. Grease the bottom and 1/2 in up sides of two loaf pans. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
3. Bake in a 350 oven for 55-65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.