Recipes Reviews and Gadgets

I have been making these for years. I really do not have any specific amounts, I just make as many as I want. They are really good.

Melt some white chocolate - if it is too thick add a little bit of butter.

Make sandwiches out of peanut buter and Ritz. Do not let peanut butter come out of sides. Dip into white chocolate.  Make sure entire sandwich is covered in chocolate. Put on waxed paper and cool! Enjoy!

Here is another great holiday candy recipe!

FOR CRUST:
COAT 13 x 9-inch baking pan and rubber spatula with nonstick cooking spray.

MELT margarine over low heat in medium, heavy-duty saucepan. Add marshmallows and peanut butter; stir until melted. Remove from heat. Add cereal; stir until coated. Press onto bottom of prepared baking using prepared rubber spatula.

FOR FUDGE:
COMBINE margarine, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

ADD marshmallows, morsels, peanut butter and vanilla extract; stir vigorously for 1 minute or until marshmallows and morsels are completely melted. Pour over crust. Sprinkle nuts over fudge; press in slightly. Refrigerate until set. Cut into squares.

Here is another great Holiday treat you can make on your own and not buy at the store. Homemade is always better. This is easy as it is made in the microwave.

1 cup white sugar
½ cup white corn syrup
1 cup raw peanuts
1 tsp butter
1 tsp vanilla
1 tsp baking soda

Stir together sugar and corn syrup in 2 qt. Bowl. Add peanuts. Microwave on high (this is for (850 watt micro – probably lower setting if higher wattage!) 4 minutes. Stir well. Microwave another 4 minutes. Stir, add butter and vanilla and stir well. Microwave 30 seconds – 2 minutes. WATCH CAREFULLY. Add baking soda. Stir until light and foamy. Pour at once onto buttered cookie sheet. Spread as thin as possible. Cool ½ - 1 hour.

I love this recipe! It is easy and tasty, and I have been making them for Christmas for years. Be sure to use a dark island rum - it gives them more taste

1/2 C Vanilla wafter Crumbs

1/4 Cup Dark Rum

2 C Walnuts ground

Confectionary Sugar

Mix wafers, rum, honey and walnuts. Shape into 1 inch balls and roll in sugar. You should get 30 Rum Balls!!

Here is an easy Christmas treat recipe that everyone will love.  Make a double batch so you can eat the first one!

Ingredients
35 saltines
1 c butter
1 c packed brown sugar
1 1/2 c chocolate chips
1 1/2 c walnuts

Instructions
Line 10×15 pan with foil and coat with cooking spray.

Lay out saltines evenly
Preheat oven to 400
Melt butter in pan, add brown sugar, bring to a boil,
boil 3 minutes (maybe a little longer)
Pour over crackers, covering completely
Bake at 400 for 5 minutes
Remove from oven, and turn oven off
Layer chips evenly over the saltines
Return to the oven until chocolate is melted (about 5
minutes)
Press walnuts into chocolate with a spatula
Cut into 1 inch squares, and cool completely

I do not like chocolate covered Cherries, but many people do. I got this from a shopping website I frequent and it sound easy and probably tastes better than the store bought cherries.

Chocolate Covered Cherries

Ingredients:
60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup 2 cups sifted confectioners’ sugar
1 pound chocolate confectioners’ coating

Directions:
1. Drain cherries and set on paper towels to dry.
2. In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners’ sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
3. Melt confectioners’ coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

Candy is always a great holiday gift. It is really easy to make your own

1 cup Brown sugar.
1/2 cup Butter

1/2 cup choc. chips.
1/2 or more nuts. your choice

Put brown sugar and butter in sauce pan. Turn on medium heat and stir till it is all mixed up and when it starts to boil STIR constantly for 7 minutes. Pre- Grease a 9×13 pan (although mine did not spread enough to fill it) Pour boil mixture into the greased pan and let it spread out. Top with choc. chips and let them melt. Spread out the chocolate when melted. Sprinkle with chopped

These taste a lot like Peanut Butter Cups. My friends and family devour these during the holiday. They are pretty rich and never last long.

 Layer One

1 C Peanut Butter

2 1/2 C Graham Cracker Crumbs

2 1/2 sticks melted butter (yes that much)

Mix together the above ingredients and spread into a 9×13 pan

2nd layer

Melt 1/2 stick of butter with 1 package of milk chocolate morsels. Immediately spread over first layer. Cool in fridge to set. Cut into squares!

Here is a candy recipe that tastes similar to the real thing!

Ingredients (26 servings)
4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1−oz)
Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut. Work warm syrup into
coconut using the back of a wooden spoon until coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart
microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft,
lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.

Here is a recipe to make an oldtime candy treat. I have not made them yet, but I am guessing the trick is going to be boiling them to the correct temperature.

1 Cup Sugar
1/2 Cup light corn syrup
2 Tablespoons shortening
4 teaspoons cocoa
2 Tablespoons evaporated milk
1/2 teaspoon vanilla
In a bowl, combine sugar, shortening and cocoa. Mix well, and
pour into a saucepan. Bring to a boil, and then simmer until
temperature reaches 275 degrees (you will need a candy thermometer).
Allow to cool for about ten minutes; add the evaporated milk and
vanilla. Use an electric mixer to beat until very thick. Scrape
candy onto a lightly greased cookie sheet and allow to cool.
When cool, mold pieces into desired size and shape.