Favorite Holiday Recipes

Peppermint Brownie Bites

Preheat oven to 350. Mix 3/4 cup of cocoa (the unsweetened powder stuff) and 2/3 cup of vegetable oil. Stir in 2 cups of sugar. Next, beat in 4 eggs, 1 tsp. of vanilla, and 1 tsp. of mint extract. Mix in 1&1/4 cups of flour, 1 tsp. baking powder, and 1/2 tsp. of salt. Batter will be thick.

Drop into 2 inch diameter baking cups. Bake 15-18 minutes, until small cracks appear on the tops of the brownies and brownies are set.

Cool. I topped with a dollop of chocolate frosting and some crushed candy canes. Could top with peanut butter chips, or any other topping you like.

Pam Reid



Chocolate Waffle Cookies

1 ½ cubes margarine 6 Tbsp cocoa
1 ½ c sugar 4 eggs
½ tsp salt 1 tsp vanilla
2 c flour
Melt margarine and stir in cocoa. Add other ingredients and mix. Drop batter by the tsp on hot waffle iron (w/ non-stick spray) for approximately 1 minute.
Frosting
1 cube margarine 2 – 3 Tbsp cocoa
¼ c water powdered sugar
1 tsp vanilla
Melt margarine in microwave or over stove, stir in cocoa. Add water and vanilla, beat in powdered sugar until thick. Frosting will thicken as it cools.

Erica Haderlie




Easy Fudge

32 oz Powdered sugar
1 C. Cocoa
1/2 C. Milk
1 C. Butter (must be butter)
1 1/2 C. Nuts
2 T. Vanilla
Microwave 4 minutes. Stir, microwave another 4 minutes, Pour in 9 x 12 pan (smaller pan for thicker fudge). Cool and eat.

Page Law




Goodrich's Famous Toffee

1 C. Sugar
1 C. Butter
3 T Water
Chocolate Chips
Nuts
Cook ingredients in a HEAVY pan over the stove top on med heat. Stir CONSTANTLY. When the mixture turns amber, starts to smoke, and pulls away from the pan quickly pour onto a greased cookie sheet. While still hot pour chocolate chips over top and spread as they melt. Sprinkle with nuts, let cool, crack and enjoy!

Page Law



Cranberry Ice

12 oz. Bag Fresh Cranberries
2 C. Water

Bring cranberries to a boil, cook until skins pop. Cool slightly. Rub cranberries through wire sleeve using a spoon reserving pulp and juice and discarding skins.

Add:
2 C. Cold Water
1 ½ C. Sugar
½ C. Fresh Squeezed OJ
¼ C. Fresh Squeezed Lemon Juice

Stir until sugar dissolves. Freeze. To serve slush with a fork. Pour sprite over (about ½ / ½ ) Stir.

Lori Squires




Peanut Butter Buckeyes

1 ½ C. Peanut Butter
6 C. Powdered Sugar
1 C. Butter, Softened
1 tsp Vanilla Extract
6 Whole Graham Crackers pulverized into crumbs in a blender (optional)*
Toothpicks

Line a cookie sheet with wax paper and set it aside. In a large mixing bowl, combine the peanut butter, powdered sugar, butter, vanilla and graham cracker crumbs; mix well. Roll the dough into 1 inch balls. Set the on the cookie sheet and insert toothpick into each one. Chill in freezer until hard (about 30 min)
When the buckeyes are hard, prepare the chocolate. Start with just 4 cups of the chocolate chips, use other 2 only if needed. Melt the chocolate in a heartproof bowl in the microwave. Stir every 30 seconds until melted. Using the toothpick as a handle dip each ball in chocolate. Place back on cookie sheet and refrigerate until chocolate is set. Store in airtight container in fridge for up to 2 weeks. (makes about 6 dozen)
*Traditional buckeyes are made without graham crackers

Karalee Garber




Pecan-Pineapple Cheese Ball

16 oz Softened Cream Cheese
2 T. Chopped Green Pepper
2 T. Chopped Green Onion
¼ Cup Drained Crushed Pineapple
2 t. Seasoned Salt
2 Cups Pecans Divided

Mix cream cheese, seasoned salt, green onion, green pepper, pineapple and 1 cup pecans together. Chill if too soft. Shaped into ball and roll in remaining pecans. Chill for several hours. Serve with crackers and vegetables.

Susan Farnsworth



Chex Candy

1 Cube Butter
1 Cup Sugar
1 Cup Light Karo

Bring ingredients to a hard boil. Boil for 3 minutes stirring occasionally. Remove from heat and add ½ t. vanilla. Pour on dry mix and stir together;

½ Box Rice Chex
½ Box Corn Chex
1 Cup flaked Coconut
1 Cups Slivered Almonds



Magic Middles

Outer Dough; Inner Dough:
3 C. Flour 1 ½ C. Peanut Butter
1 C. Cocoa Powder 1 C. Powdered Sugar
1 t. Baking Soda
1 C. Sugar
1 C. Brown Sugar
1 C. Margarine
½ Peanut Butter
2 t. Vanilla
2 Eggs

In small bowl, mix flour, cocoa, and baking soda. Set aside in large bowl. Cream sugars, margarine and ½ C. peanut butter till smooth. Add vanilla and eggs and beat well. Stir in flour mixture. In separate bowl combine inner dough ingredients. Refrigerate for 2 hours. Roll out outer dough, cut into triangles. Roll inner dough into 1 inch balls then cover with triangles. Place on ungreased cookie sheet, flatten with bottom of glass dipped in sugar. Bake at 375 degrees for 8-10 min. Cool on rack.

Winifred Rimington





Easy Peanut Butter Cookies

1 ½ Cup Peanut Butter
1 Cup Sugar
2 Egg Whites

Mix peanut butter and sugar together well. Add unbeaten egg whites, mix well. Roll in walnut size balls, press with fork. Place on ungreased cookie sheet. Bake 10 min at 375 degrees.




Easy Treat
Sprinkle frozen grapes with Jello.



Pumpkin Cake

1 Package Yellow Cake Mix (can be switched for spice cake as well)
1 egg
1 Cube Butter or Margarine (softened)
Reserve 1 cup of the cake mix and combine the rest with egg and butter to make a stiff batter. Press on bottom of greased 9x13 pan (to all corners).
½ Cup Splenda/Sugar
2 eggs
1 Can (15 oz) Pumpkin
2/3 Cups Evaporated Milk
½ t. cinnamon/ginger/clove (optional for topping)
Mix and pour over crust. Take reserved cup of cake mix and cut 3 T. butter and optional spices, crumble over pumpkin mix. Bake 350 degrees for 60 minutes.




Magic Cookie Bars

1 ½ Cups of Graham Craker Crumbs
½ Cup melted butter
1 Can Sweetened Condensed Milk
1 1/3 Cup Flaked Coconut

Heat oven to 350 degrees. Spray 9x13 pan with cooking spray. Combine graham cracker crumbs and butter in small bowl. Press mixture to the bottom of pan. Pour condensed milk even over crumb mixture. Layer evenly with Coconut and chocolate chips (can also add butterscotch chips). Press down firmly with fork.
Bake 35 to 30 minutes, until coconut is browned on top.



Best Popcorn Balls
3 Cups Mini Marshmallows
2 Cups Peanuts
4 Quarts Popcorn (or puffed rice cereal)
1 ½ Cup Spiced Gumdrops

1 Cup Butter
1 1/3 Cup Sugar
½ Cup Light Corn Syrup
1 t. Vanilla

Mix first four ingredients in large mixing bowl. Melt butter and add sugar and corn syrup in heavy pan. Bring to boil stirring constantly and simmer for three minutes. Add vanilla and stir well. Pour over popcorn mixture. Blend well. Let stand two minutes to cool. Dampen hand in water and shape in candy cane or wreath shape or popcorn balls. Wrap in saran wrap. Enjoy, then bring a popcorn ball to Sister Sickles : > )

Cathy Sickles