Monday, December 6, 2010


It is most definitely Christmas in my kitchen!  This is the time of the year when my husband and I spend an entire weekend baking up some yummy Christmas treats to give as gifts.....and of course eat some for ourselves!  Here are just a few of the yummy recipes we have made over the weekend.  I will try to get some of the others posted soon.  Enjoy!

                                                 Angie's Party Mix:

5 cups Crispix Cereal
1 cup cheerios
1 cup pretzels
1 cup Melba toast rounds
1 cup baked cheese crackers (Cheez-Its, Cheese Nips, Goldfish.....)
1 cup nuts (I use peanuts, but you can use whatever you like!)
1 stick melted butter
3 tbs. Worcestershire sauce
1/2 tbs. Seasoned Salt
1/2 tbs. Garlic Seasoned Salt
8-10 drops of Tabasco sauce ( you can adjust this to suit your taste)

Preheat oven to 250 degrees. Combine the first 6 ingredients in a large roasting pan, set aside; melt butter, and add the Worcestershire sauce, seasoned salts, and Tabasco sauce. Pour this over your cereal mix, and stir until all is coated. Bake for 1 hour stirring every 15 minutes. Store in an airtight container.

                                               Neal's Famous Fudge


2 cups sugar
3/4 cup butter, melted
2/3 cup evaporated milk
12 oz. bag semi-sweet chocolate chips
7 oz. marshmallow creme
1 cup nuts (optional)
1 tsp. vanilla

Combine sugar, butter, and milk in a heavy saucepan; bring to a full rolling boil stirring constantly.  Continue boiling 5 minutes over medium heat or until candy thermometer reaches 240 degrees.  Remove from heat; stir in chips until melted.  Add marshmallow creme, nuts and vanilla.  Beat until well blended.  Pour into a greased 9x13 pan.  Cool at room temperature, cut into squares.  Makes approx. 3 lbs.

  *To make Peanut Butter Fudge: Use peanut butter chips instead of chocolate.
**To make Peppermint Fudge: Use white chocolate chips, and add 1/2 cup crushed candy canes and 1/2 to 1tsp. peppermint extract.

                                                       Tiger Butter:

1 lb. vanilla almond bark
1 12 oz. jar chunky or creamy peanut butter (I use creamy)
1 12 oz. bag milk chocolate chips

Place almond bark and peanut butter in the microwave until melted.  Spread onto a wax paper lined cookie sheet.  Melt chocolate chips in the microwave, and drizzle over peanut butter mixture.  Using a butter knife, swirl the chocolate through.  Refrigerate until solid.  Cut or break into pieces.  Store in a cool place.