Friday, December 22, 2017

Leader Enterprise - Dec. 20, 2017 - Quick Last Minute treats to give






Here we are at "The Most Wonderful Time of the Year", though for many of us, it's a difficult time. We may feel pressure to be jolly, but we're not. Some may have lost their jobs, have family rifes, or have lost a loved one and we're not feeling the joy we'd like to.  We buried my baby brother, Terry King, last week.  My mom passed in December too, so I can certainly empathize with those who are struggling with that 'empty seat' at the table this year.  We should remind ourselves of the REASON FOR THE SEASON - John 1:14 says "The Word was made flesh, and dwelt among us"...so we are never alone. Another practical way to help us through these tough times, is to set our focus on Others. 

Here are some quick and easy treats that you can share with your neighbors, the mailman, school lunchroom ladies or the school janitor to let them know you appreciate them! Your kids can help with these things - share with them the joy of knowing how good it feels to give. 


A recipe from Christy Jordan's "Southern Plate" blog....

HOLLY JOLLIES 

1 pkg. (1 lb. 8 ozs.) Almond Bark (white or chocolate)
36 holiday mini muffin papers
2 cups of one or more of the following: salted peanuts, Rice Krispies Cereal, dried cranberries, crushed candy canes, raisins, any chopped and salted nuts, or chopped dried fruit

Line a mini muffin tin with mini muffin papers. Place almond bark in a large microwave safe bowl. Microwave at one minute intervals, stirring after each, until smooth and creamy. Remove from microwave and stir in two cups of your choice of add in. Spoon into mini muffin papers and allow to sit until cool and hardened. Put them in the refrigerator to hurry up the process if need be. Package and give with a smile. 

MINI BROWNIE TREATS  
1 pkg.(9" x 13" pan size) fudge brownie mix
48 striped (candy cane) chocolate candy kisses, unwrapped
Preheat oven to 350. Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups 2/3 full. Bake 18-21 minutes or until a toothpick comes out clean. Cool about 30 seconds, then top each with a chocolate candy kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 dozen yummy little treats


CHOCOLATE-PEANUT BUTTER CUP COOKIES 
1 (15 ozs) roll refrigerated ready-to-slice peanut butter cookie dough
48 miniature peanut butter cup candies

Preheat oven to 350. Slice cookie dough into 3/4-inch slices. Cut each slice into quarters. Place each quarter into ungreased mini muffin pans. Bake 8-10 minutes. Remove from oven and immediately press an unwrapped peanut butter cup gently and evenly into cookie (right side up). Cool before removing from pan. Refrigerate until firm. Yield: 4 dozen cookies.

EASY TIGER BUTTER


(1 lb. 8 ozs.) pkg. white almond bark

2 c. peanut butter, creamy 
6 - 12 ozs. semi sweet chocolate chips 

In a medium microwave safe bowl, melt semi-sweet chocolate in the microwave 2-4 minutes at 30 SECOND intervals until semi-sweet chocolate is melted; set aside. In a medium microwave safe bowl, melt white chocolate in the microwave 2-4 minutes at 30 SECOND intervals until white chocolate is melted; add peanut butter and then stir rapidly until white chocolate and peanut butter is mixed well and creamy. Spread mixture onto a waxed paper-lined 15" x 10" x 1" jellyroll pan. Pour semi-sweet chocolate over peanut butter mixture in a lazy river design, and swirl through with a knife. Chill until firm. Cut or break into pieces. Store in refrigerator.

I look forward to sharing with you in the new year. 

Christmas is not so much about opening presents, but more about opening our hearts. ~Unknown 

Monday, December 11, 2017

Copycat Almond Roca {New Recipe} (And I have reprints of my first cookbook!)



I've been making this recipe for so many years! Toffee is one of my weaknesses and this stuff is right up my alley! 

I remember the first time I ate it - it was gifted to me and I just
couldn't help but SWOON! 

I love it because it's very frugal, has chocolate, and is irresistible! 

And it's in my first cookbook...RECIPES & RECOLLECTIONS listed as 
"Toffee"!!



(After having sold out all I had on hand, I just received reprints...so I have a limited amount and would love to get one in your hands before Christmas!
click on the link here for contact info. Please give it time to load and the brown background will disappear, making it easier to read.)

{You have to contact me personally to get these books - they are not being sold in stores...yet} 

I made this with chopped pecans for years, but realized if I used
sliced almonds, it was a lot like Almond Roca. 

SO....use what you love best, but whatever you do, don't forget to make this for gifts this holiday season.  All the recipients will thank you!!! 



COPYCAT ALMOND ROCA 
(or Toffee)

1 c. white sugar
1 c. butter or margarine (2 sticks) 
3 Tb. water
1 Tb. light corn syrup, optional
1 c. sliced almonds (or chopped pecans), divided
1 c. semi-sweet chocolate chips 


Grease 9" x 13" baking pan. Sprinkle half the nuts in the bottom of the pan. In medium saucepan, cook sugar, butter, water and corn syrup together to 260 degrees, or hard ball stage; stirring constantly.  Pour mixture into prepared pan. (You may need to spread it some - and it may not fill the whole pan). Sprinkle chocolate chips over the top.  When melted, spread smoothly, then sprinkle with remaining nuts.  Cool, cut or break into pieces and enjoy like crazy!  

And don't forget to give some away before you enjoy it all yourself!! 

Linked to 
Meal Plan Monday





Print Friendly and PDF

Friday, December 8, 2017

Flashback Friday - Gotta have Christmas Candies!


WELCOME TO FLASHBACK FRIDAY!



Can't have the holidays without some candies!
Hope these add some sweetness to this busy time of year...
You'll be SO glad you tried them. 



SWOON!  Some have told me these are the BEST caramels they've ever eaten. 
No candy thermometer needed!!! Go for it!  Salt the tops if desired. 




Melt chocolate...stir in nuts and marshmallows...drop onto waxed paper..roll..make ahead. Only 5 ingredients.  LUSCIOUS! One of my mom's favorites...






Gotta try it to believe it.  Less than 1 minute in the microwave...add a few crushed Nutter Butters for crunch...and you're all set.  Can you say AH.MA.ZING?? 






These simple no bake candies are addicting!
They remind me of my mom...caramel-y!! 





Friday, December 1, 2017

Peppermint Mocha Cheesecake Dip {Option to add Essential Oils}


OOOOO - 
I am SO excited to share this simple recipe with you!

I've wanted to make it for a long time and I finally made it to share for a Thanksgiving feast with friends-like-family! 

I saw the recipe at Melissa's Served Up With Love months ago and have been thinking about this so much, I really did dream about it a while back!!!  I made a few simple changes, that are optional, so just do your 'thing' like I did, and it's sure to be gobbled up quickly. 

It's so easy and will be a real hit at any (holiday) party!

Honestly, it whips up in just minutes!!! 

My hubby had surprised me with some Andes mints recently, and 
lo and behold...I hadn't eaten all of them when I made this tasty dip...


So I decided to top it off with chopped Andes, but mini chocolate chips would work just as well.  I also chopped a few small candy canes to top it off.
Loved the color AND the flavor of the peppermint candy canes too. 

I added a little more creamer, and I also added a couple of drops of peppermint essential oils.  You could use peppermint extract if you'd prefer, or none at all. 

Just taste as you mix and see what you think. 

I think this is a fabulous dish to take to share with any crowd. 
It's thick and smooth and just creamy enough to scoop with a graham cracker or pretzel and still hold its shape. 

Enjoy every yummy bite. 



PEPPERMINT MOCHA CHEESECAKE DIP 


1 pkg. (8 ozs.) cream cheese, softened
1/2 c. peppermint mocha coffee creamer
1 tub (7 ozs.) marshmallow cream 
1 tub (8 ozs.) frozen whipped topping, thawed
2 drops peppermint essential oils, optional
(or 1/2 tsp. peppermint extract) 
chopped chocolate candies and candy canes for topping 
(mini chocolate chips work great too) 

In large bowl, combine cream cheese, creamer and marshmallow cream; beat with mixer until smooth.  (Add essential oils or extract if using). Fold in whipped topping. Pour into bowl; top with chopped candies. 

Serve with chocolate or regular graham crackers or pretzels for a delightful sweet and salty treat. 


Linked to 



Print Friendly and PDF

Printfriendly