Brown Sugar Candy

 This candy literally melts in your mouth. It is creamy, smooth and rich tasting. This candy does not have to be beaten until smooth, and it looses its gloss. This is the easy method, where you don't have to beat it to a certain point before you pour it into the pan. However, it is just as delicious.

Ingredients:

2 c. packed brown sugar
1 (12 oz. can) evaporated milk
1/2 c. butter
1/2 tsp. salt
1 tsp. vanilla
2 c. miniature marshmallows
1 c. chopped walnuts (optional)

Directions:

Butter the bottom of an 8 or 9-inch baking pan. Set aside.

In a large saucepan, mix the evaporated milk, brown sugar, butter and salt.  Cook over medium-high heat, stirring constantly, until the mixture comes to a boil.  Lower the heat to medium. Stirring occasionally, cook until the candy registers 238° or soft ball stage on a candy thermometer.

Remove the candy from the heat. Mix in miniature marshmallows, vanilla and walnuts if desired.  Stir until the marshmallows have completely melted.

Pour the mixture into the prepared pan. 

Cool completely before cutting into squares.  Serve and enjoy! Store in an airtight container.

Pimiento Cheese Ball

Buying premade cheese balls at the grocery store are expensive. Did you know that is it just as easy to prepare your own Pimiento Cheese Ball at home at just a fraction of the cost? Try making your own this year. You'll wonder why you didn't do this before.

Ingredients

1 (8 oz.) pkg. cream cheese, softened room temperature
2 c. sharp or extra sharp cheddar cheese, finely shredded
2 green onions, chopped
1 (2 oz.) jar pimientos, drained
2 Tbs. butter, melted
2 tsp. Worcestershire sauce
fresh parsley, chopped (optional)
shaved pecans (optional)
Crackers

Directions

In a mixing bowl, beat the cream cheese until fluffy with an electric mixer. 

Add the cheddar cheese, onions, pimientos, melted butter and Worcestershire sauce. Mix until well combined. 

Shape into a ball form, but leave the bottom of the ball flat, so it does not roll away and off the plate.

Press the fresh parsley and or shaved pecans over the top and sides of the cheese ball. 

Wrap the cheese ball in plastic wrap and store in the refrigerator until ready to serve.

Gingerbread Popcorn

 

If you love gingerbread, you will really enjoy this Gingerbread Popcorn recipe. It has all the flavors of gingerbread and caramel rolled into one great taste. The recipe is easy and simple to make. It is perfect for gift giving, or as a sweet snack for you and your family.

Ingredients

20 c. popcorn
1 c. butter
2 c. brown sugar
1/2 c. corn syrup
1/4 c. molasses
1 tsp. salt
1 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1 tsp. baking soda
3 tsp. vanilla

Directions 

Preheat oven to 250°. Grease two 13 x 9-inch pans or a large roasting pan.

Place popcorn in a large bowl or a large roasting pan. Set aside while you make the caramel coating.

In a large saucepan, melt the butter.  Stir in the brown sugar, corn syrup, molasses, salt, ginger, cinnamon, nutmeg, cloves, and allspice. Cook and stir over medium heat until it comes to a boil. Boil for 5 minutes, without stirring.

Remove from heat. Stir in the baking soda and vanilla. The mixture will foam up, but don't worry, as that is what it is supposed to do. Mix thoroughly.

Pour the hot caramel sauce over the popped corn. Stir the popcorn, so that every piece has a coating of caramel sauce. 

Bake for 45 minutes, stirring every 15 minutes.  

Cool and enjoy.  Store any leftovers, if you have any, in an airtight container.

Flavored Cream Cheese Candies

Making your own mints is easy, and you can make them any flavor or color that you desire.  Some people call them Christmas mints, merriments, bridal or baby shower mints. I just know they melt in your mouth and are delicious.

Ingredients

 4 oz. cream cheese, softened to room temperature
1 Tbs. butter
1/2 to 1 tsp. vanilla extract, raspberry extract, strawberry or Jello powder or 1 or 2 drops of oil
3 c. powdered sugar
food coloring, (optional)

Directions

In a mixing bowl, beat the cream cheese and butter until smooth using an electric mixer. 

Add the extracts, flavoring, jello or oil of your choice. Start out the least amount first. If you are using jello, add 1/4 teaspoon. If you are using oil, only add 1 or 2 drops, as the oil is more potent than the extracts.

Stir in the powdered sugar.  When you get to the last cup, add it in stages, mixing until you get a thick consistency. If you add too much, and it is dry and brittle, then add a little bit of heavy cream until it holds its shape. Taste the mixture. If you think it needs more flavoring, add more until you are satisfied. It is easier to add more flavoring than it is to try and remove it should you get too much.

Add the food coloring if desired. 

Line a cookie sheet with wax paper.  Roll mixture into small balls. Roll the balls in granulated sugar, then place them on waxed paper. Flatten the balls with the bottom of a glass or a with a fork dipped in granulated sugar to keep the candy dough from sticking. 

Allow the candies to dry for about 2 hours on waxed paper, containers.  

Store between layers of waxed paper in an airtight container in the refrigerator or place them in the freezer. 

Notes:

The jello powder needs to be fine. If it is not, then place it in a blender or food processor and process it until it is very fine. Store the leftover powder in a mason jar to use in frosting, or more Cream Cheese Candies

 

Pumpkin Earthquake Cake

This recipe is not for those who are counting calories. For us, it is more of a special treat.  In this recipe, it does call for butter in the cake mix, but you can use vegetable oil instead.

Ingredients

1 (15.25 oz.) box Spice Cake mix
3 eggs
1 (15 oz.) can 100% pumpkin, not pie mix
3/4 c. milk
1/2 c. butter, melted
1/3 c. brown sugar or white sugar
2 tsp. pumpkin pie spice

Cream Cheese Filling

1 (8 oz. pkg.) cream cheese
1/2 c. butter, melted
2 1/2 c.  powdered sugar
1 c. chocolate chips or white chocolate chips or a mixture of both

Directions

Preheat oven to 350°. Grease or spray a 9 x 13-inch cake pan. Set aside

In a large mixing bowl, combine cake mix, eggs, pumpkin, milk, butter, sugar and pumpkin pie spice.  Beat well until thoroughly combined.

Pour the batter into the prepared cake pan. Set aside while you prepare the Cream cheese filling.

In a medium bowl, combine cream cheese, and butter.  Beat until light and smooth. 

Turn the mixer to low and add 1 cup of the powdered sugar.  Mix until combined, then turn the mixer up and beat well. Continue to add the powdered sugar in this way until it is all incorporated and thoroughly blended. 

With a kitchen tablespoon, scoop some of the cream cheese filling and drop it on top of the cake.  Continue to place spoonfuls of the filling over the top of the cake batter.  Then, taking a knife, cut through the cake batter and filling to swirl the two together. Do not over mix, you want it to be a marbled effect. 

Sprinkle the chocolate chips over the top of the cake. 

Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Allow the cake to cool completely before cutting and serving.

Thumbprint Cookies

Thumbprint Cookies are buttery, shortbread cookies with jam or jelly in the center. You can use grape, strawberry, apricot or any flavor jam or jelly that you like best. 

The secret to making the best Thumbprint Cookies is not to overbake them. Just bake them until the bottoms are lightly browned, and the tops are set. If you overbake them, they become hard, dry and crunchy, and you'll be disappointed.

Directions

1 c. butter softened
2/3 c. sugar cream together
1 egg
1 tsp. vanilla
1/2 tsp. salt
2 1/3 c. flour
jelly or jam

Directions

Preheat oven to 375°. Lightly spray a cookie sheet or line it with parchment paper. Set aside.

In a mixing bowl, combine the butter and sugar together. Cream the mixture until light and fluffy.

Add in the egg and vanilla.  Beat well until thoroughly combined. 

With your mixer set on low, stir in salt and the flour.

Scoop out a tablespoon of cookie dough using a cookie scoop or a measuring tablespoon.  Roll the dough between the palms of your hand into a ball. Roll the balls in sugar and them on the prepared cookie sheet. 

Using your thumb or a tablespoon, make an indention in the center of each cookie dough ball. So not press so hard that you go all the way through the pan.

Spoon about a 1/2 teaspoonful of jelly or jam in the center of each cookie.

Bake for 8 to 10 minutes, or until the bottoms of the cookies are lightly browned.

Allow the cookies to cool on the baking sheet for about 10 minutes. Transfer the cookies to a cooling rack to finish cooling.  Store the cookies in an airtight container or cookie jar.

 Chocolate and Vanilla Sugar Cookie Pinwheels

These cookies take just a bit more work, but they will leave your guests and family wondering how you did them.  It is worth the extra step in making these cookies, especially if you love the taste of chocolate and vanilla.

Ingredients

1c. butter
1 c. sugar
2 egg
1 1/2 tsp. vanilla
3/4 tsp. baking powder
1/2 tsp. salt
2  2/3 c. flour
2 Tbs. cocoa powder
1 Tbs. coffee

Directions

In a mixing bowl, cream butter and sugar together until light and fluffy. 

Mix in the egg and vanilla. Beat well until thoroughly combined.

Turn the mixer to a low speed. Mix in the nutmeg and salt. Slowly stir in the flour. The dough should be stiff.

Divide the dough in half. Shape one half of the dough into a flat, thick disc and wrap it in plastic wrap or place it inside a plastic bag and store in the refrigerator. Place the other half of the cookie dough back in the mixing bowl. 

With the mixer set on low, stir in the cocoa powder, and coffee.  Mix until combined. Remove the dough and shape it into a flat, thick disc. Wrap it in a sheet of plastic wrap, or place it in a plastic bag. Place this in the refrigerator and chill both dough balls for about 90 minutes.

Lightly flour a sheet of parchment paper. Remove the plain cookie dough disc from the refrigerator and plastic bag. Flour your rolling pin. Roll the dough out into an 8-inch by 14-inch rectangle. Remember to turn your cookie dough a quarter of a turn and dust the parchment paper with more flour, to keep the dough from sticking. Shape the edges with your hands, so they are straight and even. Set aside somewhere cool while you roll out the chocolate dough.

Get another sheet of parchment paper. Lightly dust the parchment paper and your rolling pin with cocoa powder. Roll the dough out into an 8-inch by 14-inch rectangle. Remember to turn your cookie dough a quarter of a turn and dust the parchment paper with more flour, to keep the dough from sticking. Shape the edges with your hands, so they are straight and even. Set aside somewhere cool while you roll out the chocolate dough.

Bring out the vanilla cookie dough. Carefully remove the chocolate cookie dough from the parchment paper and place on top of the vanilla dough.  Press the chocolate onto the vanilla cookie dough to remove any air pockets. 

Beginning at the long side of the dough, begin rolling the dough up into a log.  Try to roll the dough as tight as you can, using the parchment paper to help.

Cut the log in half, so you have two 7-inch logs. Wrap the dough logs in plastic wrap or in the parchment paper you just used. Bend the edges of the parchment paper or plastic over to seal the dough log inside. 

Chill the dough for at least 2 hours or longer.

When ready to bake, preheat the oven to 350°. Lightly spray or grease a cookie sheet. You can also use parchment paper or silicone baking mats if you have them.

Remove one of the dough logs from the refrigerator. Remove the wrapping. Cut the dough in half-inch slices, so you have 14 cookies. Place the cookies 2-inches apart on the prepared cookie sheet.

Bake for 10 to 15 minutes, or until the outside edges are lightly browned. Remove from the oven and cool on the cookie sheets for 5 minutes. Place the cookies on metal cooling racks to cool completely. Serve and enjoy.