Candy Cane Fudge

"My Sister makes this peppermint fudge every Christmas.  It is so yummy and sooo addictive!  I love it and I'm sure you will too!"

 

1 (12 ounce) package of white chocolate chips

1 can vanilla frosting

1/2 teaspoon peppermint extract

4 drops red food coloring

2 Tablespoons of crushed peppermint candy canes (I used 2 regular sized candy canes.)*

 

Place white chocolate chips in a saucepan over medium-low heat.  Stir until completely melted.  Add frosting and stir to combine.  Remove pan from the heat and add extract.  Pour into an 8x8 pan that has been sprayed with non-stick cooking spray.  Squeeze one drop of food coloring into each corner of the pan.  With a butter knife, swirl food coloring into white chocolate mixture.  Sprinkle crushed candy canes over fudge.  Cover with plastic wrap and chill until fudge has hardened.  Cut into 1 inch squares.  

 

*TIP:  You can crush candy canes by placing them in a large plastic storage bag and using a hammer, mallet or even a rolling pin crush them into the desired size.   

 

 

Peanut Butter Chocolate Chip Cookies or PBC's (for short)

"My husband created these wonderful cookies one weekend when we were craving something sweet and boy did they hit the spot!  Chocolate and peanut butter have been, and will always be, a perfect combination!"

2-1/4 cups flour*

1 teaspoon baking soda

1 teaspoon salt

1/2 cup butter, softened

1/2 cup peanut butter

3/4 cup sugar*

3/4 cup brown sugar*  

1 teaspoon pure vanilla extract

2 large eggs

1-(11.5 ounce) bag of milk chocolate chips

1/3 cup chopped peanuts

Preheat oven to 375 degrees.  Mix together flour, baking soda and salt.  In a large mixing bowl, cream together butter, peanut butter and sugars.  Add vanilla extract.  Mix in eggs until thoroughly combined.  Add dry ingredients, 1/4 cup at a time, mixing well after each addition.  Stir in chocolate chips and nuts.  Spoon about 2 Tablespoons of cookie dough onto a greased cookie sheet and using a fork, flatten each cookie by making a criss-cross configuration by pressing down with the fork one direction and then the other direction.  Bake at 375 degrees for 8-12 minutes.

*For High Altitude:  Increase flour to 2-1/2 cups, plus 2 teaspoons of water.  Also increase sugars to 2/3 cup each.            



"We love to bake on a Silpat or silicone baking sheet.  The cookies never stick." 

Sweet and Spicy Mixed Nuts

   

"The name says it all.  These nuts are a little bit sweet, a little bit spicy and a whole lot of yummy!  They would be a wonderful snack food while watching the game, a perfect appetizer at your next party or a sweet Christmas gift."

1 egg white

1/2 cup sugar

1/4 teaspoon cinnamon

1/2 teaspoon chili powder

2 cups salted mixed nuts

Preheat oven to 350 degrees.  Whisk together egg white, sugar and spices with a fork.  With a wooden spoon, toss together egg mixture and nuts.  Spread on a cookie sheet that has been sprayed with non-stick cooking spray.  Bake for 10 minutes.  Stir and continue baking for 5 minutes.  Allow to cool and store in an airtight container.