Friday, December 19, 2014

Peanut Brittle



I made a batch of peanut brittle for Brent. I wasn't going too, but it's one of his favorites.

Usually each Christmas I make way too many goodies, so I have tried to cut the list down this year. But it's so hard to decide what to cut, as we like em all!!

I was going to make the recipe I make every year, but this one was right on the Fisher bag, so I was curious and made it. It makes a much larger batch then my regular recipe, and cooked pretty quickly for me. We really liked this one,too. I like the addition of the salt, as my old recipe didn't have any in it. You just shook a little on the cookie sheet before you spread it out. Other than that, they look the same, and pretty much taste the same too. Nothing beats homemade peanut brittle!




Peanut Brittle
(Fisher)


2 c. sugar
1 c. light corn syrup
1/3 c. water
1 16 oz package raw peanuts
1 tsp. salt
2 tsp. butter
2 tsp. baking soda

In a heavy sauce pan, cook and stir the sugar, corn syrup and water until it boils. Reduce heat to medium and continue boiling until it reaches 250F Stir in peanuts and salt. Cook until mixture reaches 295F. Stir occasionally. Remove from heat and stir in the butter and soda. Mixture will change color and foam. Pour into 2 well greased cookie sheets. Cool and break into pieces. Store tightly covered up to a week.


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Wednesday, December 17, 2014

Cranberry Sauce


Here's a pretty cranberry sauce for the holidays...it's a bit tart, so you may want to add more sugar to your liking. My mom always made this, very seldom did she ever buy canned. My son and I LOVE the canned cranberries! I know, most people laugh at that, but we think they are delicious.

This year I decided to serve both!



Cranberry Sauce

4 c. cranberries
1 1/2 c. sugar
1 1/2 c. water
1/4 c. fresh squeezed lemon juice

Heat on medium until the berries pop and the sauce thickens, about 25 minutes.

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Monday, December 15, 2014

Peanut Clusters....3 ingredients



These simple treats drive me crazy!

Because they are SO crazy good!

Only 3 ingredients and a few minutes and they are done. I'm trying not to eat them all before Christmas, so I store them in the freezer. Problem is, I like them frozen too! 



Peanut Clusters


1 package chocolate chips
1 package butterscotch chips
16 oz. Spanish peanuts

Melt the chips in a double boiler, stir in the nuts and drop into mounds onto wax paper lined cookie sheets. I like to refrigerate until firm, remove and store in air tight containers in the refrigerator (or freezer) until serving.

Thursday, December 11, 2014

Peanut Butter Blossoms



Everybody has a favorite recipe for Peanut Butter Blossoms, and this one is mine!

I like them made with ALL butter, no shortening, and I also like the addition of milk for a softer cookie. This recipe freezes really well, so I can make them anytime in December and they still taste fresh on Christmas!




Peanut Butter Blossoms

1 c. butter, softened
1 c. peanut butter
1 c. brown sugar
1 c. sugar
2 eggs
1/4 c. milk
2 tsp. vanilla
3 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
2 ( 9 oz. ) bags of chocolate kisses

Cream the butter and sugars. Stir in the eggs,milk and vanilla. Add the flour, salt and baking powder. Mix well. Cover and refrigerate 1 hour. Roll into balls, roll in sugar and place on parchment lined cookie sheets. Bake at 375 for 10 to 12 minutes. Push a kiss onto each center and let cool on the cookie sheet.




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Monday, December 8, 2014

Sweet Pecan Chex Mix


I've been trying out several different Chex mixes lately. I bought 5 boxes of Chex on sale last week..couldn't pass that up! I guess I never really knew how many varieties that there are...or how many varieties of munchies you can make with them.

I usually make the Original Chex mix and the Sweet and Salty one. My family LOVES that one. You can find the recipe here.

We really liked this one,too! We love pecans, and the maple syrup gives a nice sweetness to the mix. The best part is that a handful really satisfies you...it's a perfect snack for the holidays!




Gluten Free Sweet Pecan Chex Mix


6 c. rice chex
1 c. chopped pecans
1/3 c. butter
1/3 c. brown sugar
2 Tbsp. Maple Syrup
2 tsp. vanilla
Microwave the butter for 30 seconds or until melted. Add the brown sugar, maple syrup, and vanilla. Boil 30 seconds more until boiling. Add the pecan and chex. Stir well and microwave 3 to 4 minutes, stirring every minute. Cool on wax paper.

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Friday, December 5, 2014

Frosted Cranberries


These are SO pretty I just had to make some!

Unfortunately for me, they were still too tart to just eat by the handful, even with all that sugar on them! If you like things tart and tangy, then these would be right up your alley.

BUT they were wonderful on top of salads. I made some poppy seed salad dressing and it was delicious with a few sprinkled on top!



Frosted Cranberries


 1/2 c. water
1/2 c. sugar
1 1/2 c. cranberries


Bring sugar and water to a boil. Pour over 1 1/2 c. cranberries. Cool 1 hour. Drain and roll in small batches in 1/2 c. sugar. Let dry 4 hours on a baking sheet.

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Wednesday, December 3, 2014

Almond Spritz Cookies


My daughter loves spritz cookies, so I made some for Thanksgiving this year. She likes them with vanilla, but I adore almond, so I made some of each. I sent some back with her, some with my son, and froze quite a few. I need a bunch of cookies for the church bake sale coming up. These are easy to make and freeze so well, in not time I had several dozen in my freezer!


Almond Spritz Cookies

1 c. butter, softened
3/4 c. sugar
1 egg
2 1/4 c. flour
1/8 tsp. salt
1/4 tsp. baking powder
1 tsp. almond extract

Cream butter and sugar. Add egg, and mix well . Stir in the rest of the ingredients and place dough in a cookie press. Bake cookies on an ungreased cookie sheet at 400 for 6 minutes until lightly browned.




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