Christmas Goodies

JESUS' CAKE

Make a round chocolate cake (to symbolize our sins).
Cover with white frosting (his purity covers our sins).
Top with a yellow star and angel (bearer of the first glad tidings).
Place 12 (Christ, our light through the 12 months of the year) red candles (red for his blood shed for us) on top.
Encircle the cake with evergreen icing leaves (symbol of everlasting life).

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White Chocolate Dipped Ritz Peanut Butter Crackers

1 to 2 sleeves Ritz Crackers (the star shaped ones are pretty during the Holidays)
Peanut Butter (I use Jif smooth)
1 to 2 bags of White Chocolate Chips
1 to 2 Tbsp of Crisco
Make several Peanut butter cracker sandwiches with the crackers and peanut butter.

I put a generous helping of peanut butter on them.
Set aside on large platter or foil covered cookie sheet.

Melt chips and crisco in microwave, for 1 1/2 min to 2 min, stirring every 30 seconds or so until melted and smooth.

Dip each cracker sandwich in melted chocolate, using a fork so that extra drips off Lie crackers on foil covered surface to cool and harden.

If chocolate gets too thick to use, rewarm for a few seconds at a time.

I usually refrigerate these to speed up the hardening process.

Oh my! You will love them! And they look so pretty, like you really worked hard!

You can also dunk oreos in the white chocolate and those are good too.


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A KITCHEN TOWEL
with a printed copy of this story.

At first glance, one looks at a kitchen towel and thinks, "Wow! A towel! I needed a new one," or Wow! A towel! The old ones are getting stained and worn.

But have we ever stopped to think that for years, even thousands of years, the towel has not just been used in the kitchen, but for a variety of reasons?

Take, for example, the mother who wipes the tears of a little child to soothe the physical and emotional hurt; the physician who binds the wound of a bleeding patient; the woman in her home wiping hands as she moves from task to tak; the weary traveler who wipes his sweated brow.

Some other examples would be the manager of a boxes who 'throws in the towel!; to save the life of his protege, or the young man wiping the grease off his hands as he fixes the old jalopy.

Notwithstanding all of the above examples, perhaps the most significant use of the towel was about 2,000 years ago when our loving brother took an ordinary towel in his hands and dried the feet of his disciples only hours before his crucifixion.

Sure, the towel is a handy item with a myriad of uses, but it also has deep symbolic meaning when seen in the hands of the Savior during a work of kindness for his fellowmen.

So, take this towel, knowing it is given with love, and do works of goodness with it, as the Savior worked with His so many years ago

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Jar of Homemade Pickles

Attach a note saying something like:

Thank you for helping me out of so many 'pickles'!


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Homemade loaf of bread with this attached:

For being there when you were 'kneaded', for 'rising' to the occasion, large or small. For never 'loafing' on the job, . No matter how you 'slice' it, you do a terrific job. Merry Christmas!
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ALL IS CALM HOT CHOCOLATE
very good! I have made it for gifts

8 oz. semisweet or bittersweet chocolate chunks or peices
2/3 cup sugar 1/2 cup unsweetened cocoa powder
1/2 teaspoon anise seed, toasted* and crushed
1/2 teaspoon ground cinnamon

For mix, in a large bowl combine chocolate, chunks or pieces, sugar, cocoa powder, anise seed, and cinnamon.
Spoon into a container, jar or self-sealing plastic bag.

Cover or seal. Include the following

recipe directions:

ALL-IS-CALM HOT CHOCOLATE: To make 4 servings of hot chocolate, in a medium saucepan combine 2/3 cup cocoa mix and 1/4 cup water.
Stir over medium heat until chocolate is melted and mixture is smooth.
Whisk in 4 cups milk, half and half or light cream,
heat through, whisking occasionally.
pour into mugs. Mix makes 12 servings.

* To toast anise seed place seed in baking pan. Bake at 350 for 5 minutes

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Homemade Hot Chocolate This makes a big batch and is the version I use for gift jars, it's gourmet quality. Hot Chocolate Mix worlds best!!!

1 8qt package instant non-fat dry milk
1 l lb jar of Coffeemate creamer
1 2 lb can of Nestles Quik
2 cups of powdered sugar.
2 large package of instant chocolate pudding mix or 1 each of vanilla and chocolate
Small jar of instant coffee
1 cup crushed peppermint candy-(crush in blender)

Directions: Mix the ingredients together

fill at least 1/3 of cup with mix, add hot water to fill.

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The Candy Cane has been a long Christmas tradition. But do you know what it symbolizes? It is a hard candy because the church is built on a solid rock and God's promises are a firm foundation. (Matt 16:18)(1 Thes 5:24) It is in the form of a "J" to represent the precious name of Jesus, who came to earth as our Savior. The red stripes are for the blood Jesus shed for our sins on the cross. (Eph1:7) In Him we have redemption through His Blood, the forgiveness of sins, in accordance with the riches of God's grace. The white is for Jesus innocence. (Heb4:15)

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Original Nestle Toll House Chocolate Chip Pan Cookie

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12-ounce) package OR 2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts

1.PREHEAT oven to 375° F.
Grease 15 x 10-inch jelly roll pan.

2.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating after each addition.beat in flour mix. Stir in morsels and nuts. Spread in pan.

3.BAKE for 20 to 25 minutes or until golden brown. Cool pan on wire rack. Makes 48 bars.
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Cornflake Candy
1 c. light corn syrup
1 c. sugar
1 c. peanut butter (creamy or crunchy)
5 c. corn flakes, crushed slightly.

1. Bring corn syrup and sugar to a rolling boil.
2. Boil for 1 minute longer. Turn off heat.
3. Stir in peanut butter until melted.
4. Stir in corn flakes.
5. Drop onto waxed paper to cool


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Parmesan Black Pepper Crackers

Ingredients
1 stick us butter( room temp)
3-oz(1/3 cup) grated parm cheese
1-1/4 cups ap flour
1/4 tsp kosher salt
1 tsp chopped fresh thyme leaves (used dried to taste)
1/2 tsp freshly ground black pepper

Cream the butter using the paddle attachment of your mixer. Add the parm, flour, salt, thyme and pepper. Combine well.

Dump enough dough on a lightly floured work surface and roll into a 13" long log. wrap in plastic and place in the freezer for 30 minutes to harden.

Oven set at 350.
Cut the log into 1/4-1/2" thick pieces place on an ungreased sheet pan and bake for 22 minutes.

* The size of the log and slices will determine the baking time, mine were done in about 15 minutes~ * Next time I plan on sprinkling each cut raw piece of dough with some additional freshly ground pepper before baking. * keep an watchful eye on them if they are small, while the taste is stunning they are fragile

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PUPPY CHOW

1 (18 oz.) jar crunchy peanut butter
12 oz. semi-sweet chocolate chips
1 stick margarine
1 large box Crispex cereal
1 box powder sugar

Instructions: Microwave peanut butter, chocolate chips, & butter Mix together til smooth
Pour over large box Crispex.
Put in large paper bag
Pour in 1 box powder sugar, shake until well coated
Add more powder sugar if too sticky Store in airtight container

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CINNAMON ROCK CANDY:
Serves: Makes 2 lbs.

INGREDIENTS:

1 c. water
3 3/4 c. sugar
1 1/4 c. light corn syrup
1 t. red liquid food coloring
1 t. cinnamon oil
1/3 c. powder sugar

INSTRUCTIONS:
Line a 15x10x1" baking pan with foil and butter the foil; set aside.
In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300 (hard-crack stage), about 25 minutes.

Remove from the heat; stir in cinnamon oil (keep face away from mixture, as odor is very strong).
Immediately pour onto prepared pan.
Cool completely, about 45 minutes.
Break into pieces using the edge of a metal mallet.
Sprinkle both sides of candy with powder sugar. Store in airtight containers. Yield: about 2 lbs.

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MICRO BRITTLE
Ingredients: 1 cup raw peanuts
1/2 cup white corn syrup
1 cup sugar
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon baking soda
1 teaspoon vanilla

Instructions:
Stir together peanuts, sugar, syrup & salt in 1-1/4 qt. casserole. Place in micro oven & cook 6 min., stirring well after 3 min. Add butter & blend well Return to oven & cook 2 min., more or until peanuts are golden Add baking soda, vanilla & gently stir until light & foamy. Pour onto greased cookie sheet & let cool. When cool break into pieces & store in airtight container

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TIGER BUTTER INGREDIENTS:
1 pkg, (20 oz.) almond bark 1 pkg.
(6 oz.) semi-sweet chocolate chips
1 c. peanut butter

INSTRUCTIONS:
Melt half the bark (according to package directions). Mix with peanut butter and spread on cookie sheet that has been sprayed with a non-stick cooking spray.
Melt remaining bark (according to package directions) and chips.
Mix until smooth and spread over peanut butter layer.
Cool and break into bite size pieces.

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MILLION DOLLAR FUDGE Ingredients:
1 (12 0z.) package semi-sweet chocolate chips
8 oz. Hershey chocolate bar
13 oz. evaporated milk
7 oz. marshmallow creme
4 cup sugar
1 tablespoon butter
1 teaspoon vanilla
1 cup chopped pecans

Instructions:
Combine chocolate chips & Hershey bar in large mixing bowl. Set aside.
Combine evaporated milk, marshmallow cream, sugar, & butter in 4 qt. saucepan. Cook over med. heat, stirring constantly, until mixture comes to full rolling boil; boil & stir 8 min.
Remove from heat.
Add to chocolate in mixing bowl, beating until completely melted.
Blend in vanilla & pecans.
Pour mixture in buttered cake pan (13x9

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Candy Cane Shortbread

These make about 60 Cookies
2 Cups Butter (room temp)
1 Cup Sugar
1/2 Tsp. Peppermint Extract
4 Cups Flour
1/3 Cup Crushed Candy Canes

In a large bowl, beat butter with sugar until fluffy; beat in peppermint extract.
Stir in flour,
1/2 cup at a time until combined well.
Divide into quarters and shape into 4" long logs.
Wrap in plastic wrap and refrigerate for at least 2 hours or for up to 3 days.

Using a knife, cut into 1/4" thick slices and place 2" apart on a ungreased baking sheet.

Bake at 350 degrees for 10 minutes.

Sprinkle 1/4 tsp. of crushed candy in the centre of each cookie and bake for 2 more minutes.

Transfer cookies to a rack to cool

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Cheese Crispies

2 sticks Butter
1/2 pound grated Sharp Cheddar cheese (grate your own, it works much better)
2 c all purpose flour
½ to 1 tsp Cayenne pepper
1/4 tsp salt
2 c Rice Krispies
Whole Pecan halves for garnish

Some chopped pecans for including in Crispies

Soften butter and cheese. Mix together. Add flour and other ingredients.
Gently add Rice Krispies. Mix well.
Add chopped pecans to part of batter if desired.
Roll into balls and flatten with a fork.
Top with pecan halves if desired. Bake at 325º for about 12 minutes

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Easy Oreo Truffles
1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 oz. each) BAKER\'S Semi-Sweet Baking Chocolate, melted


CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)

Crush remaining 36 cookies to fine crumbs; place in medium bowl.

Add cream cheese ; mix until well blended.

Roll cookie mixture into 42 balls, about 1-inch in diameter.

DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)

Sprinkle with reserved cookie crumbs.

REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

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How to How to Easily Dip Truffles

Place truffle ball in melted chocolate to coat; roll if necessary.

Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

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pretzel rods dipped in caramel and then in your favorite chocolate of choice and rolled in nuts.

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Chocolate Dipped Bugles

boxed Bugle snack crackers

fill a decorating bag with creamy peanut butter and pipe the peanut butter into the hollow part of the bugle and then dip that end in melted chocolate.

Cool on waxed paper

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Sugar cookies the best sugar cookie you can eat ,

1 1/2 cups powdered sugar
1 cup butter
1 egg
1 teaspoon vanella
1/2 teaspoon almond extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tarter
cream cheese frosting in a can at the store

Mix powdered sugar,,butter,egg,vanella,and almond extract. Mix in flour,baking soda and cream of tarter. cover and refrigerate @ least 2 hours .

Heat oven to 375 degrees and

roll out your dough a few at a time I usually do 3-4 and I roll them thick so when they rise they well be cake like ...which makes them soft... and don't overcook at all....it says 7-8 minutes.. so watch them..you can make one or two and check to see if ther cake like....its all in how you thick you make them. Mine are just barely brown when I take them out of the oven.

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EASY PRETZEL TURTLES

50 miniature salted pretzels (traditional shape)
50 milk-chocolate caramel center candies (Rollo candies work well) 5

0 pecan halves Preheat oven to 200 degrees.
Spread pretzels on ungreased cookie sheet.
Top each with one candy.
Place cookie sheet in oven for 2 to 2 ½ minutes, or until candies have softened.
Remove from oven and top each slightly softened candy with a pecan half.
Allow to set up in the refrigerator and then store in a tightly sealed container.
Serve at room temperature and enjoy!!

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This is wonderful. It is very rich and sweet, but it tastes just like a Bun bar.

Maple Bun Bar Candy
1 c. chocolate chips
1 c. butterscotch chips
1 c. creamy peanut butter
1 c. dry roasted peanuts
1/4 c. milk
2 T. cook & serve vanilla pudding
1/2 c. butter
3 1/2 c. powdered sugar
1/2 tsp. maple flavoring

Microwave chips and peanut butter until melted.
Spread 1/2 of mixture on a wax-paper (I used parchment)lined 8 or 9 in. (9-inch) square pan. Put in freezer until set.
Add peanuts to remaining mixture and cool.

Combine milk, pudding mix, and butter.
Bring to boil over low heat stirring constantly.
Add powdered sugar and maple flavoring.
Spread over first layer in pan.
Put peanut mixture over top and spread evenly.
Chill until firm, several hours.

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Butterfinger candy

1 lb. candy corn
16oz jar peanut butter
16oz pkg. chocolate candy coating

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval.

Stir in peanut butter.
Spread mixture in a buttered dish. Cool completely.
Cut into squares.

Dip in melted chocolate candy coating. Lay on waxed paper to set.

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Dipping Chocolate Ingredients:
1 (12 oz.) pkg. chocolate chips
2 tablespoons butter or 2 tablespoons vegetable shortening

Directions: Combine in a double boiler, and use for dipping chocolate.

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Peanut Butter Drops...
super good super easy super quick keep keep Serves: 2-3 dz.

Comments: Really good when put in the refrigerator or let get semi frozen.

INGREDIENTS:

1 (11 oz.) bag of butterscotch chips
1 cup creamy peanut butter
5 1/2 cups of cornflakes

INSTRUCTIONS:
Mix the chips and peanut butter together in micro safe bowl. Microwave for about 45 seconds and then stir. Then microwave every 30 seconds, stirring between each time, until completely melted.
Add cornflakes over mixture, stirring well, then drop by tablespoons onto waxed paper.
Let harden for an hour or two!!!!


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Mars Bar Squares Bar:
4 Mars Bars
1/2 cup butter or margarine
3 cups Rice Krispies Topping:
1 cup chocolate chips
1/4 cup butter or margarine

Melt Mars bars & 1/2 cup butter or margarine in a large microwaveable bowl.
Stir in the Krispies.
Press into 8 inch pan, or 8×11 if you like them thinner.
Cool in fridge. Melt 1 cup chocolate chips with 1/4 cup butter.
Spread on top. So easy. So yummy.

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Flavored Spoons for Coffee

Buy a package of plastic spoons, preferably in festive colors.
Dip them in chocolate (melted chocolate chips work well) and shake off the excess.
Place them on wax paper and
sprinkle with crushed peppermint candy or sprinkles. After they dry,
wrap them in cellophane and
tie with a ribbon.
Put a few spoons in a coffee mug along with some individual hot cocoa or coffee packets and you have a great gift for those chilly nights!

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CANDIED TEA STIRRERS

You will need: vegetable cooking spray,

34 pieces fruit flavored hard candy--crushed--lemon, cinnamon etc,

2 TBSP light corn syrup,

heavy weight plastic spoons.

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Butter Pecan Fudge

1/2 cup (1 stick) butter
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 cup pecan halves, toasted
1 teaspoon vanilla extract
2 cups confectioners' sugar

1. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat.
3. Stir in the pecans and vanilla. Add the confectioners' sugar and stir until smooth and well combined. Spread the mixture into the baking dish.
4. Allow to cool to room temperature then cut into 1-inch squares and serve, or store in an airtight container until ready to serve.
Yields: about 5 dozen pieces

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