Quick and Easy Christmas Goooooodies!!!!
Ok I have a few recipes that will make you the hero at your next party or get together. (Or even with the kids) and all three of them are easy to do, and you should be good on your first try.
The first one is Faux Toffee:
Faux Toffee (Tastes like the real thing but easier)
1 Sleeve of Saltine Crackers
1 Cube of Butter
1 Cup of Brown Sugar
1 Bag of Chocolate Chips
Butter a cookie sheet well then spread the crackers over the entire pan, just line them up in order. It should take almost the whole sleeve. Turn the oven on 350 degrees to warm up. In a sauce pan over medium high heat melt the sugar and the cube of butter. Once it is all melted together pour over the crackers and spread evenly. Bake in your oven for 5 minutes. It should be bubbly all over. Bring out of your oven and let sit for just a minute. While it is still hot pour the bag of chocolate chips evenly over the entire surface. Let it sit for a minute then spread the chocolate all around kind of like a frosting. It will melt and spread real easy. Put the cookie sheet in your fridge or the freezer for 30 minutes or so to set up. Break it up in to bite size pieces and enjoy. I use a pizza cutter and kind of roll it around and break it from there.
** A couple of variations you can try: Slivered almonds over the top. Or try using graham crackers in place of saltines.
1 Sleeve of Saltine Crackers
1 Cube of Butter
1 Cup of Brown Sugar
1 Bag of Chocolate Chips
Butter a cookie sheet well then spread the crackers over the entire pan, just line them up in order. It should take almost the whole sleeve. Turn the oven on 350 degrees to warm up. In a sauce pan over medium high heat melt the sugar and the cube of butter. Once it is all melted together pour over the crackers and spread evenly. Bake in your oven for 5 minutes. It should be bubbly all over. Bring out of your oven and let sit for just a minute. While it is still hot pour the bag of chocolate chips evenly over the entire surface. Let it sit for a minute then spread the chocolate all around kind of like a frosting. It will melt and spread real easy. Put the cookie sheet in your fridge or the freezer for 30 minutes or so to set up. Break it up in to bite size pieces and enjoy. I use a pizza cutter and kind of roll it around and break it from there.
** A couple of variations you can try: Slivered almonds over the top. Or try using graham crackers in place of saltines.
Next Peppermint Bark:
Peppermint Bark
1 Bag of White Chocolate chips (or use Milk chocolate, or Semi Sweet)
1 cup of crushed Candy canes or peppermint candy
½ Teaspoon of Peppermint Extract
Get a cookie sheet out and cover with waxed paper. Use a double boiler or a microwave on a low power setting and melt the chocolate chips. Take off the heat and add the extract and the crushed candy canes. Mix together thoroughly then pour the mixture out on to the cookie sheet. Spread evenly with a knife around the entire surface. Put in the fridge or freezer to set up for 30 minutes or so. Then break in to bite size pieces. A good knife will work well on this. Enjoy!
1 Bag of White Chocolate chips (or use Milk chocolate, or Semi Sweet)
1 cup of crushed Candy canes or peppermint candy
½ Teaspoon of Peppermint Extract
Get a cookie sheet out and cover with waxed paper. Use a double boiler or a microwave on a low power setting and melt the chocolate chips. Take off the heat and add the extract and the crushed candy canes. Mix together thoroughly then pour the mixture out on to the cookie sheet. Spread evenly with a knife around the entire surface. Put in the fridge or freezer to set up for 30 minutes or so. Then break in to bite size pieces. A good knife will work well on this. Enjoy!
Last One Sugared Almonds or Pecans:
Sugared Pecans or Almonds
¼ Cup of Skim Milk (or whatever kind you have)
1 Cup of Sugar
½ Teaspoon of Cinnamon
2 Tablespoons of Water
¼ Teaspoon of Vanilla
3 Cups of Pecans or Almonds
In a bigger frying pan over medium high heat cook the first five ingredients until the sugar is dissolved. Add the nuts to the pan and continue cooking until the pecans are completely sugar coated and there is no syrup remaining. Spread on to wax paper to cool. You can store them in an airtight container. Or wrap in fancy little bags to give as gifts. These are great warm also. I have used them as a garnish on pecan pies or for any dessert that you think they would go with. Enjoy!
GIVE THEM A TRY AND LET ME KNOW HOW THEY TURNED OUT?
¼ Cup of Skim Milk (or whatever kind you have)
1 Cup of Sugar
½ Teaspoon of Cinnamon
2 Tablespoons of Water
¼ Teaspoon of Vanilla
3 Cups of Pecans or Almonds
In a bigger frying pan over medium high heat cook the first five ingredients until the sugar is dissolved. Add the nuts to the pan and continue cooking until the pecans are completely sugar coated and there is no syrup remaining. Spread on to wax paper to cool. You can store them in an airtight container. Or wrap in fancy little bags to give as gifts. These are great warm also. I have used them as a garnish on pecan pies or for any dessert that you think they would go with. Enjoy!
GIVE THEM A TRY AND LET ME KNOW HOW THEY TURNED OUT?
Were you the hero?
Merry Christmas!!
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