WHITE CHRISTMAS MIX
1 lb. white chocolate (or vanilla almond bark)
Melt in double boiler or microwave according to directions
Mix together:
3 cups Rice Chex
3 cups Corn Chex
(or combined – 6 cups crispix)
3 cups Cheerios
2 cups mini pretzels
2 cups peanuts
1 lg. bag of M & M’s – plain or peanut (optional)
(We love using the holiday mix)
Pour white chocolate over everything and mix well. Let dry and place into gift containers.
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PRETZEL PRETTIES
13 oz bag Rolos (or 6-7 rolls)
1 bag tiny twists pretzels
1 bag peanut M & M’s – we like to use holiday colored ones
Line cookie sheet with foil or parchment paper. Lay out pretzels, place one unwrapped rolo on top of Pretzel. Bake at 300 for 5 -6 minutes or until chocolate becomes shiny.
Take out of oven, place one M&M on each one, smashing down rolo. Let cool for 10 minutes, then place entire sheet in fridge or cold room to set for at least 1 hour. This is so great because you can make few or many at a time. A cookie sheetful will make 70-90 treats. May also top with pecan halves instead of M & M’s.
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FRUITED OATMEAL MIX
6 cups quick cooking oats
1/2 cup raisins
1/2 cup chopped dried apples or dried banana chips or
any dried diced fruit
1/4 cup sugar
1/4 cup packed brown sugar
3 tsps. ground cinnamon
1 tsp. salt
(Yield: 7 cups of mix/two batches – each
makes 7 servings of oatmeal)
Directions to include with gift:
For each serving:
1/2 cup fruited oatmeal mix
3/4 cup water
In a deep microwave-safe bowl, combine mix and water.
Microwave, uncovered, on high for 45 seconds; stir.
Cook 20-30 seconds longer or until bubbly. let stand for 1 – 2 minutes.
A healthy gift – I used splenda, splenda brown sugar, and reduced sodium salt….Delicious!
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Christmas Gumdrop Cookies
1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups quick cooking oats
1 cup coconut
2 cups small gum drops, choppped
1 cup nuts, chopped
Mix margarine with sugars until creamy. Add eggs and vanilla. Gradually mix in flour, soda, powder, and salt. Stir in oats and coconut. Mix in gumdrops and nuts. Bake 12-15 minutes on ungreased cookie sheets at 350 degrees.
(Queen Mommy Notes: These are so soft and chewy and look so pretty for Christmas!)
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Monster Cookies
1 dozen eggs
1 16 ounce jar peanut butter
4 cups sugar
2 cups brown sugar
8 teaspoons baking soda
1 Tablespoon light corn syrup
1 Tablespoon vanilla extract
18 cups old fashioned oats
2 lbs of M&M candies
Mix eggs with sugars. Stir in peanut butter, baking soda, corn syrup, and vanilla. By hand, mix in oatmeal, chocolate chips and M&Ms. Dough will be very stiff. Bake 12 minutes at 350 degrees. (cookies may appear underbaked, but that’s how you want them).
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Church Window Candy
1/3 cup margarine
12 ounces chocolate chips
Stir over low heat until melted together in small saucepan. Cool slightly.
Add:
1 16 ounce bag colored mini-marshmallows
1 cup chopped nuts
On waxed paper, sprinkle:
1 cup coconut
Pour chocolate mixture over coconut, and using waxed paper, shape into log. Wrap and refrigerate. Slice for serving. Makes 2 rolls.
(Queen Mommy Notes: This is a pretty “rocky road” fudgy treat!)
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Grandma’s Pinwheel Date Cookies
Filling:
1lb. dates, chopped
1/2 cup sugar
1/2 cup water
1/2 – 1 cup chopped nuts
Cook on top of stove until thickened…let cool.
Cookie dough:
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
Blend butter and sugars until well mixed - add egg. Mix in flour, salt and soda, then add vanilla.
Roll dough to 1/4″ thickness and spread with filling. Roll like jelly roll and store in refrigerator overnight. Slice and bake in hot oven at 375 degrees for 10 – 12 minutes.
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Grandma’s Christmas Hard Candy
2 cups white sugar
1 cup water
1 cup light karo corn syrup
Bring to 300 degrees – hard crack stage on candy thermometer, without stirring.
Add 1 teaspoon oil (flavoring like peppermint, cinnamon, etc.)
add 5 drops of food coloring
(Queen Martha Notes: That’s all it says. I would guess you pour it into a greased pan – maybe 9″ x 13″ or even a cookie sheet) Break it up into pieces and roll in powdered sugar.
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Queen Martha’s Toffee
1 cup granulated sugar
2 sticks margarine
3 Tablespoons water
1/2 pkg. chocolate chips
3/4 cup pecan bits
Cook first 3 ingredients to 260 degrees – hard ball on candy thermometer – stirring constantly.
Pour onto greased 9 X 13 pan sprinkled with pecans. Sprinkle chips on top of toffee and when melted,
spread smoothly. Break into pieces when cool.
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Surprise Toffee Cookies
(Queen Martha Notes: another recipe chosen because it’s frugal, but tasty!)
1 sleeve saltine crackers
1 cup butter
1 cup dark brown sugar
(I use light, and add 1-2 T. molasses)
2 cups semisweet chocolate chips
3/4 cup chopped pecans
Preheat oven to 400 degrees. Line cookie sheet (with sides) with cracker squares in single layer. In a saucepan, combine the sugar and butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely. Bake for 5 – 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let set for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and cut/break into pieces.
(Queen Martha Notes: Margarine works well too – but butter is best)
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PAYDAY BARS
(Queen Mommy Notes: You may want to double the batch. These go way too fast!)
1 cup white sugar
1 cup light Karo
Boil 1 minute, then add
1 cup peanut butter – creamy or crunchy
1 teaspoon vanilla
Stir well. Pour over
6 cups of Rice Chex.
Pat into a 9″ x 13″ pan sprayed with cooking spray. Cool & cut – Can add chopped nuts if desired.
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Butternut Squash Bake
1/3 cup butter or margarine, softened
3/4 cup granulated sugar
2 eggs
1 5-ozs. can evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash
Topping:
1/2 cup rice chex cereal, crushed
1/4 cup packed brown sugar
1/4 cup chopped pecans
2T. melted butter or margarine
Preheat oven to 350. Grease a 7″ x 11″ baking dish. Cream butter and granulated sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into pan. Bake 45 minutes or until almost set.
To prepare topping – combine cereal, brown sugar, pecans and melted butter. Remove casserole from oven and sprinkle on topping. Return to the oven for 5 – 10 minutes or until bubbly.
(Queen Martha Notes: I like to double the topping – and often use Splenda and Splenda brown sugar)
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CHEESY CHICKEN CHOWDER
(Queen Mommy Notes: This is hearty, filling, and so comfy on a cold day – easy to make and serves a small crowd!)
3 cups chicken broth
2 cups diced, peeled potatoes
1 cup each – diced carrots & celery
1/2 cup diced onion
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/2 cup all purpose flour
2 cups milk
2 cups shredded cheddar cheese
(we prefer 1-1/2 cups velveeta)
2 cups diced cooked chicken
In large pan, bring chicken broth to a boil. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer 15 minutes or until vegetables are tender.
Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add to broth and vegetables along with chicken. Cook and stir over low heat until heated through.
(Queen Martha notes: When I’m in a hurry, I use frozen hash browns and frozen mixed veggies, along with the chopped celery & onions – cooking the fresh ingredients a few minutes before adding frozen)
