Catch Up!

So as promised many moons ago, here is a picture from Thanksgiving with all the kids and the items I made for them (to keep them busy). It worked like a charm! They loved the Indian headdresses!

Back Row: Christopher, Connor, Brandon. Front Row: Hannah, Jackson, Emily, Colton

 

 

 

 

As for Christmas, it was delicious! My sisters and I all gathered together and made the awfullest bunch of candy and then my Mom and I made even more the next weekend! No, we didn't it all, although I definitely could have and my husband did try his darnedest. Most of the candy was given away to family and friends as Christmas gifts.
I did not try the sandwich cookie pops I had posted about but I did the other three. The Oreo truffles and almond sweets were great! The mock toffee didn't turn out too well, so I probably won't try that one again. Here are some of my favorite recipes we used:

Cinnamon Pecans

·       1 egg white

·       1 tbsp cold water

·       1 cup granulated sugar

·       1 teaspoon cinnamon

·       1 teaspoon salt

·       1 lb. pecan halves

Whip egg white and cold water until foamy, but not stiff. Fold in 1 lb. pecan halves. In Ziplock back mix sugar, cinnamon, and salt. Add pecans to bag and shake. Bake separately on a cookie sheet. Bake 225 degrees for 1 hour or until browned.

English Toffee

·       7/8 pound creamery butter (or 1 pound margarine)

·       2 cups granulated sugar

·       ½ teaspoon lecithin

·       1 tbsp light corn syrup (Karo)

·       ¼ teaspoon salt

·       1 cup chopped toasted almonds

In a saucepan melt the butter or margarine over low heat. Add the sugar and lecithin and stir constantly with a wooden spoon over medium high heat, until mixture comes to a boil. Then add corn syrup and continue to cook over medium heat, stirring constantly to prevent burning in the bottom of the pan, until temperature reaches 295 degrees.

To the cooked mixture, add salt and nuts and gently mix in. Then pour into a well buttered shallow pan. Smooth out with a spatula or knife to a thickness of about ¼ inches. Before toffee sets and becomes firm, score into uniform rectangular pieces. Toffee can also be left unscored and covered with melted stored in an airtight container or plastic bag to prevent softening.

Ritz Cracker Cookies

·       80 Ritz crackers (1 box)

·       ¾ cup creamy peanut butter or Nutella

·       3 (14 oz.) bags white chocolate candy melts

·       1/3 cup miniature M&M’s chocolate candies

Take two sleeves of crackers and top each cracker with enough peanut butter or Nutella to coat gently. Then top with remaining 2 sleeves of crackers which makes cracker sandwiches. Microwave candy melts according to package directions. Drop cracker sandwich into melted chocolate, coat completely and remove with fork shaking off excess chocolate. Top immediately with mini M&M’s or sprinkles, or colored sugar. Cool completely before serving/storing. 

 

Fantasy Fudge

·       3 cups sugar

·       ¾ cup butter or 1 ½ stick

·       2/3 cup evaporated milk

·       2/3 cup peanut butter or 1 (12 oz.) package of chocolate chips or ¾ lb. white chocolate, red and green candied cherries and pecans

·       1 (7 oz.) jar marshmallow cream

·       1 tsp vanilla

·       1 cup nuts (if desired)

Combine sure, butter, and milk in a 5 quart heavy saucepan. Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees stirring constantly to prevent scorching. Remove from heat; stir in peanut butter (or chocolate) until melted. Add marshmallow cream and vanilla. Beat until well blended. Pour into greased pan (13X9-inch). Cut into squares.

 

 

These are some of my absolute favorite Christmas candy recipes. They are delicious!! 

 

Hope you all had a wonderful holiday season! 

 

Jess