Christmas Treats

INGREDIENTS:

1 12 oz. bag of semi-sweet chocolate chips
1 stick of butter or margarine
4 cups powdered sugar
2 beaten eggs
1 teaspoon of vanilla

DESCRIPTION:

Mix powdered sugar, eggs, and vanilla. Stir until smooth. Melt chocolate chips and butter over low heat, stirring constantly. Add sugar mixture to chocolate mixture and stir well. Pour into a buttered, 8-inch square glass pan. Score while soft. Refrigerate and cut when firm. Keep refrigerated or freeze.

CASHEW BRITTLE

INGREDIENTS:

1 c. sugar
1/2 c. white corn syrup
1 1/2 c. dry roasted cashews
1 tsp. vanilla
1/2 - 1 c. shredded coconut
1 tsp. baking soda

DIRECTIONS:

Combine sugar and corn syrup in 8 to 12 cup measure cup with handle and microwave on high for 3 to 5 minutes. Stir one time. Add butter, vanilla cashews and coconut. Microwave on high for 1 to 2 minutes. Stir in baking soda, mix until blended. Quickly spread on greased cookie sheet. Rest 30 to 40 minutes, break into pieces.

From: Nancy’s Kitchen (www.nancyskitchen.com)

CHOCOLATE SQUARES

INGREDIENTS:

2 packages semisweet chocolate chips
1 can Eagle Brand condensed milk
1 tsp. vanilla extract

DIRECTIONS:

Combine chocolate chips and condensed milk and microwave on high for 1-2 minutes. Stir well. Microwave another 1-2 minutes more or until mixture is smooth and chocolate chips are melted. Add vanilla and stir. Pour mixture into a greased 8 inch square pan, and refrigerate for 2-3 hours until firm. Cut into squares. Keep stored, tightly covered, in refrigerator.

HOMEMADE FRUIT BARS

INGREDIENTS:

1 package yellow cake mix
2-1/2 cups quick-cooking oatmeal
1-1/2 sticks butter or margarine (melted)
1 cup (12 oz. jar) strawberry preserves
1 Tbls. water

DIRECTIONS:

Preheat oven to 375 degrees. Grease 13x9-inch cake baking pan. Combine dry cake mix and oats in a large bowl; add melted butter and stir until crumbly. Measure half of crumb mixture into pan. Press firmly to cover bottom of pan. Combine preserves and water; stir until blended. Spread over crumb mixture in pan. Sprinkle remaining crumb mixture over preserves; pat firmly to make top even. Bake for 18 to 23 minutes or until top is very light brown. Cool in pan; cut into bars. Store in airtight container. Makes 4 dozen bars.

SUGARED PECANS

INGREDIENTS:

16 ounces pecan halves
1/2 cup butter, melted
1/2 cup powdered sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice

DIRECTIONS:

Stir the pecans and butter in a 3 1/2-quart crock pot until combined. Add powdered sugar, stirring to coat. Cover and cook on high for 15 minutes. Turn to low and cook uncovered for about 2 hours, or until the nuts are covered with a crisp glaze. Transfer to a bowl, combine spices and sift over nuts, tossing to distribute evenly. Cool before serving.

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