Reindeer Poop (usually called Texas Trash)
9 cups chex庐 cereal -- (any variety)
6 oz (1 cup) semisweet chocolate chips
1/2 cup peanut butter
1/4 cup margarine or butter
--do not use spread or tub products
1 teaspoon vanilla
1 1/2 cups powdered sugar
Measure cereal into large bowl; set aside. Microwave chocolate chips,
peanut butler and margarine in 1-quart microwavable bowl uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl,
stirring until evenly coated. Pour into large plastic food-storage bag; add
powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
9 cups snack.
Important: Because microwaves cook differently, times are approximate.
Range-Top Directions: Measure cereal into large bowl; set aside. Heat
chocolate chips, peanut butter and margarine in 1-quart saucepan over low
heat, stirring frequently, until melted. Remove from heat; stir in vanilla.
Continue as directed above.
Reduced-Fat Recipe: Omit margarine and vanilla.
You could make a whole theme about it: make divinity and label it snowman poop, fudge could be coal.... I don't know! Chocolate covered pretzels are always a fave around our house, too.Would anyone mind sharing some of their most favorite Christmas candy, cookie, or bread recipes?
';Lemon Bread'; - 1 loaf
1/2 cup sweet butter; softened
1 1/4 cups sugar
2 eggs
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1/2 cup chopped pecans
1 tbsp. grated lemon rind
3 tbsp. freshly squeezed lemon juice
Preheat oven to 350*. Grease and flour 9x5'; loaf pan.
Cream butter with 1 cup of the sugar until fluffy; add eggs, one at a time, beating well after each addition. Sift flour with baking powder and salt; beat into creamed mixture alternately with milk. Stir in pecans and lemon rind; pour into prepared pan.
Bake 50 minutes, until loaf tests done. Cool in pan 10 minutes, then turn out onto wire rack.
Dissolve remaining 1/4 cup sugar in lemon juice; pour over warm loaf. Cool completely.
';Coconut Bars'; - 3 dozen
2 cups graham cracker crumbs
1 cup lightly salted butter or margarine; melted
2 1/2 cups unsweetened coconut flakes
1 (14 oz.) can sweetened condensed milk
1 tbsp. peanut butter
1 cup chocolate pieces; melted
Preheat oven to 350*. Grease 8x8'; pan.
Combine crumbs with butter or margarine; spread into prepared pan. Bake 10 minutes.
Combine coconut with milk; spread on graham cracker mixture. Bake 15 minutes.
Combine peanut butter with chocolate; spread on coconut. Cool; cut into bars.
';Peanut Butter Fudge'; - 16 large squares
2 tbsp. butter or margarine
1 (4 oz.) can evaporated milk
1 2/3 cups sugar
1/2 tsp. salt
1 tsp. vanilla extract
1 1/2 cups peanut butter pieces
2 cups miniature marshmallows
1 cup semisweet chocolate pieces
Butter 8x8'; pan. Simmer butter or margarine, sugar and salt 4 to 5 minutes, stirring, until melted and smooth. Remove from heat; vigorously stir in vanilla, peanut butter pieces and marshmallows until melted; pour into prepared pan. Cool.
Melt chocolate pieces over hot water; spread over peanut butter mixture. Refrigerate at least 2 hours; cut into squares.
';White Chocolate Chunk Cookies'; - 1 1/2 dozen
1/2 cup butter or margarine; softened
1/2 cup shortening
3/4 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla extract
10 oz. white chocolate; coarsely chopped
1/2 cup coarsely chopped macadamia nuts; lightly toasted
Cream butter and shortening; gradually add sugars, beating well at medium speed of an electric mixer. Add egg; beat well.
Combine flour, soda and salt; add to creamed mixture, mixing well. Stir in vanilla. Stir in white chocolate and nuts. Chill dough 1 hour.
Drop dough by 2 tablespoonfuls, 3'; apart, onto lightly greased cookie sheets. Bake at 350* for 12-14 minutes (cookies will be soft). Cool slightly on cookie sheets; remove to wire racks to cool completely.
I love making goody bags filled with favorite Holiday treats first I start with a cookie you could do a ginger bread man or if your more adventurous you could do some sugar cookies cut out as snowflakes and decorated with icing. my favorite snacks are
puppy chow and white chocolate bark. sounds crazy if you don't know and if you do your saying YUM!
for the
CHEX MIX PUPPY CHOW
9 cup Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 teaspoon vanilla
1 1/2 cup powdered sugar
Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.
Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.
so so soooo good and with the bark...
PEPPERMINT BARK
1 1/2 lbs. white bark
1/2 pkg. peppermint rounds, crushed
Using a 13 x 9 inch pan grease the bottom lightly. Put crushed peppermints or candy canes in bottom, covering with melted white bark. Cool and break into pieces. so simple and so nice! I hope this helped! they all look fabulous in a holiday themes cellophane bag with a ribbon!
A really easy and cute idea is to make a simple sugar cookie batter, divide it into half. Dye one half red. Take some of the red cookie batter and roll into a long strand about 5 or 6 inches long. Do the same with the regular colored batter. Twist the 2 colors togethr like a rope and curve it at the end...bake it for however long the recipe calls for and you end up with fun and decorative candy cane cookies.....you can also crush some pepper mints and sprinkle them ontop if you would like.
Go to foodnetwork.com and look up Paula Deen's Double Chocolate Gooey Butter Cake. It is very easy and delicious. It is more like a brownie and who does not love a good brownie.
Ooey-Gooey Cinnamon Buns
Nothing beats sticky buns hot out of the oven!
Prep Time: 2 Hours 30 Minutes
Cook Time: 30 Minutes
Ready In: 3 Hours
Makes: 15 servings
Submitted By: Jen
Ingredients
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter
Directions
1. In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water.
Let stand until creamy, about 10 minutes. Warm the milk in a small
saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4
cup butter and salt; stir until melted. Let cool until lukewarm.
2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1
1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2
cup at a time, beating well after each addition. When the dough has
pulled together, turn it out onto a lightly floured surface and knead until
smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to
coat with oil. Cover with a damp cloth and let rise in a warm place until
doubled in volume, about 1 hour.
4. While dough is rising, melt 3/4 cup butter in a small saucepan over
medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour
into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup
pecans; set aside. Melt remaining butter; set aside. Combine remaining
3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
5. Turn dough out onto a lightly floured surface, roll into an 18x14
inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch
border uncovered; sprinkle with brown sugar cinnamon mixture. Starting
at long side, tightly roll up, pinching seam to seal. Brush with
remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces;
place cut side down, in prepared pan. Cover and let rise for 1 hour or
until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190
degrees C).
6. Bake in preheated oven for 25 to 30 minutes, until golden brown. Let
cool in pan for 3 minutes, then invert onto serving platter. Scrape
remaining filling from the pan onto the rolls.
www.recipezaar.com will have all the FREE recipes you'll ever need.
I love this recipe, because it is fast and easy and everybody loves them.
CHOCOLATE-CHOCOLATE CHIP
1 (18 1/4 OZ). BOX OF CHOCOLATE CAKE MIX
陆 CUP VEGETABLE OIL
2 EGGS
2 CUPS (12 OZ. BAG) SEMI-SWEET CHOCOLATE CHIPS
PREHEAT OVEN TO 350掳. COMBINE CAKE MIX, VEGETABLE OIL AND EGGS IN LARGE BOWL. STIR IN CHOCOLATE CHIPS. DROP BY ROUNDED TABLESPOON ONTO UN-GREASED COOKIE SHEETS. BAKE 8-10 MINUTES OR UNTIL CENTERS ARE JUST SET. LET STAND FOR 2 MINUTES; REMOVE TO COOL. MAKES 3 DOZEN
Here is my absolute favorite. I typically double it and add one cup each of the peanutbutter and butterscotch chips. Makes a slightly different flavor.
Peanut Butter Cookies
录 lb. Butter
陆 tsp. Vanilla
陆 c. Peanutbutter
陆 tsp. Salt
陆 c. Sugar
陆 tsp. Baking soda
陆 c. Brown sugar
1 c. Flour
1 Egg
1 c. Peanutbutter or butterscotch chips
Preheat the oven to 350 degrees. Cream the butter and peanutbutter. Beat in the two sugars, then add the egg and the vanilla. Mix together the salt, baking soda, and flour and add to the first mixture, combining thoroughly. Stir in peanutbutter or butterscotch chips. Arrange by teaspoonfuls onto greased cookie sheets about 1 陆 inches apart. Press each one flat with a sugared fork. Bake about 7 minutes or until firm.
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