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1) FUDGE
My Mom gave me a recipe for fudge. After I added in all the ingredients, it was more milkey than anything. I acted fast and added in more marshmallow cream, bakers chocolate and chocolate chips. The result: Some of the best fudge ever, in my book. It was so rich and creamy and I can't wait to try making it again next year.
Here's the recipe:
• 4.5 cups sugar
• Pinch of salt
• 2 tablespoons of butter
• 4 Bakers chocolate-semi sweet
• 1.5 jars of marshmallow cream
• 1 can of evaporated milk
• 1.5 bag of chocolate chips
Boil and then turn down heat sugar, salt, butter and milk for 6 minutes, continuously stirring.
In a large bowl (already prepared) put in chocolate chips, bakers chocolate (break up to help melting) and marshmallow cream. To geet marshmallow cream out easier, put in micowave for 15 seconds.
Pour boiled stuff on top of chocolate and marshmallow cream. Might want to do this a little at a time. Stir and place in greased pan quickly. Place in fridge for a few hours.
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2) CANDIED PECANS
I wasn't planning on making this, but I had some leftover pecans from the cheese ball (see recipe below). This recipe is awesome!
• 2.5 cups of pecan halves
• 2 teaspoons of vegetable oil
• 1 cup granulated sugar
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 1/4 cup water
• 1 teaspoon vanilla extract
Stir pecans and oil in medium bowl. Place pecans on lined baking sheet and roased for 20-25 minutes at 300 degrees. Let pecans cool.
Combine sugar, cinnamon, salt and water in sauce pan. Continuously stir until sugar is dissolved (Boil to 236 degrees).
Remove from heat and blend in vanilla. Add pecans and stire until mixture is creamy.
Place pecans on wax paper and separate pecans.
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3) ANGELETTI COOKIES
(makes about 25 medium sized cookies)
About 100 calories each
These cookies are lighter than normal cookies and the glaze is awesome.
• 1/2 cup butter or margarine (1 stick)
• 3/4 cups granulated sugar
• 1/4 cup whole milk (I've been using skim and it turns out fine)
• 1.5 teaspoons vanilla extract
• 3 large eggs
• 1/4 teaspoon salt
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 cups confectioner sugar
• 4 tablespoons of water
Preheat oven to 375 degrees.
In large bowl, whisk butter, granulated sugar, milk vanilla and eggs.
In medium bowl, mix flour, baking powder and salt. Stir flour mixture into egg mixture until evenly blended.
Cover dough with plastic wrap or waxed paper and let stand for 5 minutes.
Bake for 7-8 minutes until light brown on bottom.
Glaze:
Mix sugar and water and dip cookies into glaze after the cookies are cooled. Immediately sprinkle with decorations.
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4) CHEESE BALL (not pictured...we ate it too fast! :D )
Luke needed his cheese ball... :)
1 bar of cream cheese
1 bag (8oz) of shredded sharp cheddar cheese
1 teaspoon paprika
3-4 tablespoons Worcestershire sauce
1/4 cup ranch dressing
(Play with the amount of paprika, Worcestershire and ranch dressing until you get the taste/consistency that you like)
1 cup walnuts
Mix cheeses, seasoning and sauces in large bowl. Make into 1 or 2 balls and roll in walnuts. Wrap in plastic wrap and refrigerate.
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5) FROZEN GOLDFISHLuke wanted some chocolate covered pretzels. Last Sunday, I got all of the ingredients except the pretzels. But I found some pretzel goldfish in the pantry and here's what I came up with:
• 1 bag of Goldfish pretzels
• 1 bag of white chocolate chips
• 2 bricks of white candy bark
Place goldfish in large mixing bowl.
In large saucepan, melt chocolate chips and candy bark. Continuously stir. Once it is all melted, pour on top of goldfish. Mix until coated well. Spread out goldfish onto wax paper and separate as much as possible. Add decorations, if desired. Place in refrigerator until chocolate hardens.
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Next year, I look forward to baking some Knox/Barnhart family traditions: Cranberry Pudding and Mincemeat Bars!!
