CHRISTMASGOODIES


	CHRISTMAS CANDY & GOODIES JESUS' CAKE Make a round chocolate cake (to symbolize our sins). Cover with white frosting (his purity covers our sins). Top with a yellow star and angel (bearer of the first glad tidings). Place 12 (Christ, our light through the 12 months of the year) red candles (red for his blood shed for us) on top. Encircle the cake with evergreen icing leaves (symbol of everlasting life). 7777777777777777 White Chocolate Dipped Ritz Peanut Butter Crackers 1 to 2 sleeves Ritz Crackers (the star shaped ones are pretty during the Holidays) Peanut Butter (I use Jif smooth) 1 to 2 bags of White Chocolate Chips 1 to 2 Tbsp of Crisco Make several Peanut butter cracker sandwiches with the crackers and peanut butter. I put a generous helping of peanut butter on them. Set aside on large platter or foil covered cookie sheet. Melt chips and crisco in microwave, for 1 1/2 min to 2 min, stirring every 30 seconds or so until melted and smooth. Dip each cracker sandwich in melted chocolate, using a fork so that extra drips off Lie crackers on foil covered surface to cool and harden. If chocolate gets too thick to use, rewarm for a few seconds at a time. I usually refrigerate these to speed up the hardening process. Oh my! You will love them! And they look so pretty, like you really worked hard! You can also dunk oreos in the white chocolate and those are good too. ---------------------------------------------------------------------------------------------------------------- Make homemade vanilla extract! Yes, you can! And it’s so easy and fun! You will feel so handy and survivalist afterward! It makes me feel like a pioneer!!!! And it’s fun, did I mention that part? It’s stronger, it’s cheaper, and you can avoid preservatives and artificial flavorings. It also puts you completely in control of your vanilla extract supply and you can make all the cookies you want. To prepare, start saving your vanilla bottles now. Don’t throw your vanilla bottles away! Save them. Ask your friends, neighbors, and family to save their vanilla bottles and give them to you. Collect vanilla bottles. Dark, glass vanilla bottles are best. You want all the bottles you can get people to give you because homemade vanilla extract makes great gifts. Using hot water, dish soap, and a scrubber pad, scrub off the labels and wash the bottle. Next, order vanilla beans in bulk for the best price. Here is a great place to order Madagascar vanilla beans, which are the premium beans for making vanilla extract. How to make Homemade Vanilla Extract: For each 2-ounce jar of vanilla extract– 1 2-ounce vanilla jar slightly less than 1/4 cup vodka 1 tablespoon dark rum 1 vanilla bean With kitchen scissors, cut the vanilla bean in half lengthwise, leaving about an inch connected (not cut) at one end. (Does that vanilla bean look like a worm or what?) Combine the vodka and rum. Using either a funnel or a measuring cup with a pouring spout, add alcohol to the washed and dried vanilla jar. Push cut vanilla bean down into jar. Close lid tightly. That is it, people!!! Could anything be simpler? Add twine, raffia or ribbon, and stick on a pretty hand-lettered or printed label if you choose (and particularly if you are planning to give your jars as gifts). Store the jars for two months in a cool, dry place (like your kitchen cabinets, away from your oven). Occasionally, reach in and shake the jar a bit. The extract will be ready in two months, and will remain good for years. (If 2 ounces of vanilla extract lasts years, you aren’t making enough cookies!) In the meantime, keep collecting vanilla bottles from your friends, neighbors, and family, and make more–for yourself, and for gifts. Re-use the jars you keep–always have one jar ready to use while another jar is maturing. Never run out of vanilla again! Notes: 1. The recipe can be easily adjusted according to the size of bottles you have available. 2. Shake before each use. Don’t worry about the little bean specks in the liquid. That is good stuff! You know how when you see real vanilla bean ice cream and there are dark specks in it? That’s the real vanilla bean in the extract used to make the ice cream. You want those specks! 777777777777777777777777777777777 A KITCHEN TOWEL with a printed copy of this story. At first glance, one looks at a kitchen towel and thinks, "Wow! A towel! I needed a new one," or Wow! A towel! The old ones are getting stained and worn. But have we ever stopped to think that for years, even thousands of years, the towel has not just been used in the kitchen, but for a variety of reasons? Take, for example, the mother who wipes the tears of a little child to soothe the physical and emotional hurt; the physician who binds the wound of a bleeding patient; the woman in her home wiping hands as she moves from task to tak; the weary traveler who wipes his sweated brow. Some other examples would be the manager of a boxes who 'throws in the towel!; to save the life of his protege, or the young man wiping the grease off his hands as he fixes the old jalopy. Notwithstanding all of the above examples, perhaps the most significant use of the towel was about 2,000 years ago when our loving brother took an ordinary towel in his hands and dried the feet of his disciples only hours before his crucifixion. Sure, the towel is a handy item with a myriad of uses, but it also has deep symbolic meaning when seen in the hands of the Savior during a work of kindness for his fellowmen. So, take this towel, knowing it is given with love, and do works of goodness with it, as the Savior worked with His so many years ago. 777777777777777777777777777777777777777777 Homemade loaf of bread with this attached: For being there when you were 'kneaded', for 'rising' to the occasion, large or small. For never 'loafing' on the job, . No matter how you 'slice' it, you do a terrifice job. Merry Christmas! 7777777777777777777777777777777777777777 ALL IS CALM HOT CHOCOLATE very good! I have made it for gifts 8 oz. semisweet or bittersweet chocolate chunks or peices 2/3 cup sugar 1/2 cup unsweetened cocoa powder 1/2 teaspoon anise seed, toasted* and crushed 1/2 teaspoon ground cinnamon For mix, in a large bowl combine chocolate, chunks or pieces, sugar, cocoa powder, anise seed, and cinnamon. Spoon into a container, jar or self-sealing plastic bag. Cover or seal. Include the following recipe directions: ALL-IS-CALM HOT CHOCOLATE: To make 4 servings of hot chocolate, in a medium saucepan combine 2/3 cup cocoa mix and 1/4 cup water. Stir over medium heat until chocolate is melted and mixture is smooth. Whisk in 4 cups milk, half and half or light cream, heat through, whisking occasionally. pour into mugs. Mix makes 12 servings. * To toast anise seed place seed in baking pan. Bake at 350 for 5 minutes 77777777777777777777777777777777777777777777777777777777777 Homemade Hot Chocolate This makes a big batch and is the version I use for gift jars, it's gourmet quality. Hot Chocolate Mix worlds best!!! 1 8qt package instant non-fat dry milk 1 l lb jar of Coffeemate creamer 1 2 lb can of Nestles Quik 2 cups of powdered sugar. 2 large package of instant chocolate pudding mix or 1 each of vanilla and chocolate Small jar of instant coffee 1 cup crushed peppermint candy-(crush in blender) Directions: Mix the ingredients together and fill at least 1/3 of cup with mix, add hot water to fill. ------------------------------------ Peppermint Cake Roll 4 eggs 1/4 cup granulated sugar 1 teaspoon Peppermint extract 1 tablespoon vegetable oil 1/2 cup granulated sugar 2/3 cup sifted flour 1 teaspoon baking powder 1/4 teaspoon salt Beat eggs until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in Peppermint extract and vegetable oil; set aside. gradually add 1/2 cup sugar. Combine flour, baking powder and salt; fold into egg mixture. Grease a 15 x 10 x 1-inch jellyroll pan and line with wax paper; grease and flour wax paper. Spread batter evenly in pan. Bake at 375 degrees F for 10 to 12 minutes. Sift confectioners' sugar in a 15 x 10-inch rectangle on a linen towel. When cake is done, immediately loosen sides of pan and turn out on sugar. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool. Unroll cake and spread with Peppermint Filling and re-roll. wrap in plastic then foil to freeze. Or eat now. ----------------------- Filling 1 cup confectioners sugar 4 tablespoon butter--softened at room temp 8 ounces cream cheese--softened at room temp 1/2 teaspoon vanilla Beat together until smooth and creamy. add 1/2 cup of crushed peppermints. 777777777777777777777777777777777777777777777 7777777777777777777777777777777777777777 The Candy Cane has been a long Christmas tradition. But do you know what it symbolizes? It is a hard candy because the church is built on a solid rock and God's promises are a firm foundation. (Matt 16:18)(1 Thes 5:24) It is in the form of a "J" to represent the precious name of Jesus, who came to earth as our Savior. The red stripes are for the blood Jesus shed for our sins on the cross. (Eph1:7) In Him we have redemption through His Blood, the forgiveness of sins, in accordance with the riches of God's grace. The white is for Jesus innocence. (Heb4:15) 777777777777777777777777777777777777777 7777777777777777777777 POTATO SOUP MIX 1-3/4 cups instant mashed potatoes 1-1/2 cups dry milk 2 Tb. instant chicken bullion 2 tsp. dried minced onion 1 tsp. dried parsley 1/4 tsp. ground white pepper 1/4 tsp. dried thyme 1/8 tsp. turmeric 1-1/2 tsp. seasoning salt Combine all ingredients. in a bowl and mix. Makes 6 servings. Place in 1 quart canning jars to store. Instructions to attach to jar: To serve: place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth. 7777777777777777777777777777777777777777 Beef Barley Soup Mix in a Jar 1 (1 pint) jar 3/4 cup medium pearl barley, separated 1/2 cup dried lentils 2 tablespoons dried parsley flakes 1/4 cup dried minced onions 1/4 cup instant beef bouillon 2 tablespoons dried celery flakes 1/2 teaspoon dried thyme leaves 2 bay leaves 1/4 teaspoon black pepper 1/4 teaspoon dried minced garlic Layer soup kit ingredients in jar in order listed, using half of barley first and then remaining barley at the top. Close jar securely with lid. Attach cooking instructions. Beef Barley Soup 1 (2 pound) boneless beef chuck, cut in 1/2- to 3/4-inch pieces or 2 pound lean hamburger 1 tablespoon vegetable oil Contents of gift jar 10 cups water Heat oil in Dutch oven over medium heat and brown the meat. Pour off drippings. Add the contents of soup kit jar and water to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork tender. Discard bay leaves. Yields 8 servings. 777777777777777777777777777777777 Original Nestle Toll House Chocolate Chip Pan Cookie 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 1 (12-ounce) package OR 2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels 1 cup chopped nuts 1.PREHEAT oven to 375° F. Grease 15 x 10-inch jelly roll pan. 2.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating after each addition.beat in flour mix. Stir in morsels and nuts. Spread in pan. 3.BAKE for 20 to 25 minutes or until golden brown. Cool pan on wire rack. Makes 48 bars. ----------------------------------------------- Cornflake Candy 1 c. light corn syrup 1 c. sugar 1 c. peanut butter (creamy or crunchy) 5 c. corn flakes, crushed slightly. 1. Bring corn syrup and sugar to a rolling boil. 2. Boil for 1 minute longer. Turn off heat. 3. Stir in peanut butter until melted. 4. Stir in corn flakes. 5. Drop onto waxed paper to cool. ---------------------------------------------------------------------------------- 77777777777777777777777777777777777777777 Parmesan Black Pepper Crackers Ingredients 1 stick us butter( room temp) 3-oz(1/3 cup) grated parm cheese 1-1/4 cups ap flour 1/4 tsp kosher salt 1 tsp chopped fresh thyme leaves (used dried to taste) 1/2 tsp freshly ground black pepper Cream the butter using the paddle attachment of your mixer. Add the parm, flour, salt, thyme and pepper. Combine well. Dump enough dough on a lightly floured work surface and roll into a 13" long log. wrap in plastic and place in the freezer for 30 minutes to harden. Oven set at 350. Cut the log into 1/4-1/2" thick pieces place on an ungreased sheet pan and bake for 22 minutes. * The size of the log and slices will determine the baking time, mine were done in about 15 minutes~ * Next time I plan on sprinkling each cut raw piece of dough with some additional freshly ground pepper before baking. * keep an watchful eye on them if they are small, while the taste is stunning they are fragile PUPPY CHOW 1 (18 oz.) jar crunchy peanut butter 12 oz. semi-sweet chocolate chips 1 stick margarine 1 large box Crispex cereal 1 box powder sugar Instructions: Microwave peanut butter, chocolate chips, & butter Mix together til smooth Pour over large box Crispex. Put in large paper bag Pour in 1 box powder sugar, shake until well coated Add more powder sugar if too sticky Store in airtight container 7777777777777777777777777777777777777777 CINNAMON ROCK CANDY: Serves: Makes 2 lbs. INGREDIENTS: 1 c. water 3 3/4 c. sugar 1 1/4 c. light corn syrup 1 t. red liquid food coloring 1 t. cinnamon oil 1/3 c. powder sugar INSTRUCTIONS: Line a 15x10x1" baking pan with foil and butter the foil; set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300 (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture, as odor is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes. Break into pieces using the edge of a metal mallet. Sprinkle both sides of candy with powder sugar. Store in airtight containers. Yield: about 2 lbs. 7777777777777777777777777777777777777777777777 MICRO BRITTLE Ingredients: 1 cup raw peanuts 1/2 cup white corn syrup 1 cup sugar 1/8 teaspoon salt 1 tablespoon butter 1 teaspoon baking soda 1 teaspoon vanilla Instructions: Stir together peanuts, sugar, syrup & salt in 1-1/4 qt. casserole. Place in micro oven & cook 6 min., stirring well after 3 min. Add butter & blend well Return to oven & cook 2 min., more or until peanuts are golden Add baking soda, vanilla & gently stir until light & foamy. Pour onto greased cookie sheet & let cool. When cool break into pieces & store in airtight container 77777777777777777777777777777777777777777777 TIGER BUTTER INGREDIENTS: 1 pkg, (20 oz.) almond bark 1 pkg. (6 oz.) semi-sweet chocolate chips 1 c. peanut butter INSTRUCTIONS: Melt half the bark (according to package directions). Mix with peanut butter and spread on cookie sheet that has been sprayed with a non-stick cooking spray. Melt remaining bark (according to package directions) and chips. Mix until smooth and spread over peanut butter layer. Cool and break into bite size pieces. 77777777777777777777777777777777777777777777777777 MILLION DOLLAR FUDGE Ingredients: 1 (12 0z.) package semi-sweet chocolate chips 8 oz. Hershey chocolate bar 13 oz. evaporated milk 7 oz. marshmallow creme 4 cup sugar 1 tablespoon butter 1 teaspoon vanilla 1 cup chopped pecans Instructions: Combine chocolate chips & Hershey bar in large mixing bowl. Set aside. Combine evaporated milk, marshmallow cream, sugar, & butter in 4 qt. saucepan. Cook over med. heat, stirring constantly, until mixture comes to full rolling boil; boil & stir 8 min. Remove from heat. Add to chocolate in mixing bowl, beating until completely melted. Blend in vanilla & pecans. Pour mixture in buttered cake pan (13x9 77777777777777777777777777777777777777777777777 Candy Cane Shortbread These make about 60 Cookies 2 Cups Butter (room temp) 1 Cup Sugar 1/2 Tsp. Peppermint Extract 4 Cups Flour 1/3 Cup Crushed Candy Canes In a large bowl, beat butter with sugar until fluffy; beat in peppermint extract. Stir in flour, 1/2 cup at a time until combined well. Divide into quarters and shape into 4" long logs. Wrap in plastic wrap and refrigerate for at least 2 hours or for up to 3 days. Using a knife, cut into 1/4" thick slices and place 2" apart on a ungreased baking sheet. Bake at 350 degrees for 10 minutes. Sprinkle 1/4 tsp. of crushed candy in the centre of each cookie and bake for 2 more minutes. Transfer cookies to a rack to cool Star’s Cheese Crispies 2 sticks Butter 1/2 pound grated Sharp Cheddar cheese (grate your own, it works much better) 2 c all purpose flour ½ to 1 tsp Cayenne pepper 1/4 tsp salt 2 c Rice Krispies Whole Pecan halves for garnish Some chopped pecans for including in Crispies Soften butter and cheese. Mix together. Add flour and other ingredients. Gently add Rice Krispies. Mix well. Add chopped pecans to part of batter if desired. Roll into balls and flatten with a fork. Top with pecan halves if desired. Bake at 325º for about 12 minutes --------------------------------------------------- Easy Oreo Truffles 1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 2 pkg. (8 oz. each) BAKER\'S Semi-Sweet Baking Chocolate, melted CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese ; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. -------------------------------------------- How to How to Easily Dip Truffles Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper. -------------------------------------------- pretzel rods dipped in caramel and then in your favorite chocolate of choice and rolled in nuts. ------------------------------------------------------------------------------------------- Chocolate Dipped Bugles boxed Bugle snack crackers fill a decorating bag with creamy peanut butter and pipe the peanut butter into the hollow part of the bugle and then dip that end in melted chocolate. Cool on waxed paper ------------------------------------------------------ Sugar cookies the best sugar cookie you can eat , 1 1/2 cups powdered sugar 1 cup butter 1 egg 1 teaspoon vanella 1/2 teaspoon almond extract 2 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon cream of tarter cream cheese frosting in a can at the store Mix powdered sugar,,butter,egg,vanella,and almond extract. Mix in flour,baking soda and cream of tarter. cover and refrigerate @ least 2 hours . Heat oven to 375 degrees and roll out your dough a few at a time I usually do 3-4 and I roll them thick so when they rise they well be cake like ...which makes them soft... and don't overcook at all....it says 7-8 minutes.. so watch them..you can make one or two and check to see if ther cake like....its all in how you thick you make them. Mine are just barely brown when I take them out of the oven. ----------------------------------------------- EASY PRETZEL TURTLES 50 miniature salted pretzels (traditional shape) 50 milk-chocolate caramel center candies (Rollo candies work well) 50 pecan halves Preheat oven to 200 degrees. Spread pretzels on ungreased cookie sheet. Top each with one candy. Place cookie sheet in oven for 2 to 2 ½ minutes, or until candies have softened. Remove from oven and top each slightly softened candy with a pecan half. Allow to set up in the refrigerator and then store in a tightly sealed container. Serve at room temperature and enjoy!! 777777777777777777777777777777777777777777777777 This is wonderful. It is very rich and sweet, but it tastes just like a Bun bar. Maple Bun Bar Candy 1 c. chocolate chips 1 c. butterscotch chips 1 c. creamy peanut butter 1 c. dry roasted peanuts 1/4 c. milk 2 T. cook & serve vanilla pudding 1/2 c. butter 3 1/2 c. powdered sugar 1/2 tsp. maple flavoring Microwave chips and peanut butter until melted. Spread 1/2 of mixture on a wax-paper (I used parchment)lined 8 or 9 in. (9-inch) square pan. Put in freezer until set. Add peanuts to remaining mixture and cool. Combine milk, pudding mix, and butter. Bring to boil over low heat stirring constantly. Add powdered sugar and maple flavoring. Spread over first layer in pan. Put peanut mixture over top and spread evenly. Chill until firm, several hours. 7777777777777777777777777777777777777777777777777 Butterfinger candy 1 lb. candy corn 16oz jar peanut butter 16oz pkg. chocolate candy coating Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in a buttered dish. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set. 7777777777777777777777777777777777777777777777 Dipping Chocolate Ingredients: 1 (12 oz.) pkg. chocolate chips 2 tablespoons butter or 2 tablespoons vegetable shortening Directions: Combine in a double boiler, and use for dipping chocolate. 7777777777777777777777777777777777777777777777777777777777777777777 Peanut Butter Drops... super good super easy super quick keep keep Serves: 2-3 dz. Comments: Really good when put in the refrigerator or let get semi frozen. INGREDIENTS: 1 (11 oz.) bag of butterscotch chips 1 cup creamy peanut butter 5 1/2 cups of cornflakes INSTRUCTIONS: Mix the chips and peanut butter together in micro safe bowl. Microwave for about 45 seconds and then stir. Then microwave every 30 seconds, stirring between each time, until completely melted. Add cornflakes over mixture, stirring well, then drop by tablespoons onto waxed paper. Let harden for an hour or two!!!! 77777777777777777777777777777777777777777777777777777777777777 Mars Bar Squares Bar: 4 Mars Bars 1/2 cup butter or margarine 3 cups Rice Krispies Topping: 1 cup chocolate chips 1/4 cup butter or margarine Melt Mars bars & 1/2 cup butter or margarine in a large microwaveable bowl. Stir in the Krispies. Press into 8 inch pan, or 8×11 if you like them thinner. Cool in fridge. Melt 1 cup chocolate chips with 1/4 cup butter. Spread on top. So easy. So yummy. 7777777777777777777777777777777777777777777777777777777777777777777 Flavored Spoons for Coffee Buy a package of plastic spoons, preferably in festive colors. Dip them in chocolate (melted chocolate chips work well) and shake off the excess. Place them on wax paper and sprinkle with crushed peppermint candy or sprinkles. After they dry, wrap them in cellophane and tie with a ribbon. Put a few spoons in a coffee mug along with some individual hot cocoa or coffee packets and you have a great gift for those chilly nights! 77777777777777777777777777777777777777777777777777777777777777 CANDIED TEA STIRRERS You will need: vegetable cooking spray, 34 pieces fruit flavored hard candy--crushed--lemon, cinnamon etc, 2 TBSP light corn syrup, heavy weight plastic spoons. 77777777777777777777777777777777777777777777777777777777777777777 Butter Pecan Fudge Posted by Maddymoo 1/2 cup (1 stick) butter 1/2 cup heavy cream 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/8 teaspoon salt 1 cup pecan halves, toasted 1 teaspoon vanilla extract 2 cups confectioners' sugar 1. Coat an 8-inch square baking dish with nonstick cooking spray. 2. In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat. 3. Stir in the pecans and vanilla. Add the confectioners' sugar and stir until smooth and well combined. Spread the mixture into the baking dish. 4. Allow to cool to room temperature then cut into 1-inch squares and serve, or store in an airtight container until ready to serve. Yields: about 5 dozen pieces