Sunday, December 6, 2009

Sweet and Savory Christmas Recipes

Caramel Chocolate Squares
by Laura Clauson

14 oz. bag of caramels
1/3 cup evaporated milk

Combine caramels & evaporated milk, cook over low heat, stir until melted, set aside.

1 pkg German chocolate cake mix
½ cup melted butter
1/3 cup evaporated milk
1 pkg chocolate chips

In a large bowl, combine cake mix, butter, evaporated milk. Mix by hand until it holds together. Press ½ of dough in greased & floured 9x13 pan, reserve the rest. Bake at 350 for 6 minutes, remove, cool slightly, spread melted caramels on baked crust, sprinkle on chocolate chips & crumble reserved dough on top. Return to oven and bake 15-18 minutes. Cool & refrigerate to set caramel. (Don’t let it get too cold or it will be hard to cut into squares.) Makes approximately 3 dozen. (Small can evaporated milk for single batch.)

Jello Popcorn Balls
By Carla Dirk

3 bags of microwave popcorn - popped
1 (3 oz) pkg jello (red or green colors)
1 cup sugar
1 cup white karo

Bring jello, sugar & karo to a boil, cool slightly and pour over popcorn. Shape into balls and wrap with clear plastic wrap or in individual bags for giving.

Reindeer Poop (don't knock the name!)
by Stephanie Jerdon

12 oz butterscotch chips
12 oz chocolate chips
1 cup peanut butter
6 cups mini marshmallows
1 cup roasted peanuts (about half of one of the little cans)

In a large stock pot, melt all the chips and peanut butter over low heat, stirring constantly. When smooth, take off heat and add marshmallows and peanuts. Stir until uniform. Pour into greased 9x13 pan and spread evenly with spatula. Chill until set. Cut and serve chilled or it will soften. Keep refrigerated.

Here's a cute poem to go along with the Reindeer Poop. In April there will also be a poem for Bunny Poop to go along with this recipe.


Santa saved a precious gift
And it’s especially for you
Just a little something extra
And it comes from Rudolph, too!

He knows that you’ve been naughty
Instead of being nice
Once again you’re on that bad list
And he’s checked it over twice

Santa hopes this little poem
Doesn’t throw you for a loop
For all you will receive this year
Is a bunch of Reindeer Poop!

by Christine Stevens

2 1/2 cups of sugar
4 cups of water
10 whole cloves
2 sticks if cinnamon
1 can of lemonad
1 can of orange juice
1 gallon of apple cider

Bring the sugar and water (syrup) to a boil. Add cloves and cinnamon. Steam for 1 hour. Make your orange juice and lemonade from directions from the can. Add cider. Serve hot!! 1 dab of butter in each glass. This makes 2 gallons.

Easy Tomato Soup
by Carla Dirk

3 jars Classico Tomato Basil spaghetti/pasta sauce
1 qt whipping cream
2 cans (14-15 oz) chicken broth

In a crock pot mix all ingredients together and cook on high for 2 hours or low for 4 hours.

Perfect Whole Wheat Bread

For 2 Loaves
1 TBSP instant yeast
2 ½ cups hot water
1/3 cup oil
1/3 cup honey or raw sugar
1 TBSP salt
6-7 cups whole wheat flour

For 4 Loaves
2 TBSP instant yeast
5 cups hot water
2/3 cup oil
2/3 cup honey or raw sugar
2 TBSP salt
12-14 cups whole wheat flour

Combine all ingredients. Kneed for 10 minutes. Form into loaves. Place in prepared bread pans and let rise until double. Bake at 350 degrees for 40-45 minutes.

White Cheese Ball
by Rebecca Seegmiller

2 (8 oz) cream cheese
3 TBSP finely chopped onion
1 (8 oz) pineapple, crushed, drained
2 cups finely chopped pecans
1/3 cup finely chopped green pepper
1 tsp seasoned salt
(opt. finely grated cheddar cheese - however much you want - I usually use about 3/4 cup)
Mix together all of the above ingredients except 1 cup of the pecans in a mixing bowl. Form into a ball. Roll the ball in remaining pecans, so that ball is evenly coated. Refrigerate at least 24 hours before serving. Great with all sorts of crackers.

Homemade Granola or “Honey Bunches of Oats”
by Rhonda Hair (Melissa Lord's sister)

10 cups quick oats (rolled oats are OK too, just crunchier when baked) P.S.- a full #10 can from the cannery is about 13 cups- take out 3 cups and the rest is the right amount.
1 (7 oz) bag of coconut (leave out if you don’t like coconut)
1 (18 oz) box of cornflakes
1-2 cups chopped nuts, optional
1 cup honey, corn syrup, or maple syrup (pancake syrup)
1 cup brown sugar
¼ cup water

In a really big bowl, stir together oats, coconut, cornflakes, and nuts. Combine honey, brown sugar, and water in a small saucepan. Bring to a boil, stirring just until the sugar is all dissolved. Pour over the stuff in the big bowl, stirring well to coat. Spread about ½” deep onto ungreased cookie sheets, then bake at 300 degrees until lightly browned (I think about 30 minutes) You can put 2 trays in at once, on different racks. When cool, you can also stir in 1-2 cups of raisins, dried cranberries, or any other dried fruit bits if you want to. Store in an airtight container (like your now-empty #10 can from the cannery, or an ice cream bucket). It will keep for several months, especially if in a cool and dark area. It won’t ever “spoil” unless it gets wet. The only problem I’ve had is for it to get stale after a long time. It’s still nutritious, though. The nuts could go rancid too, but I’ve never kept it long enough for that.

No comments: